EEVEJAY'S

I like meatballs, I enjoy making them as much as I enjoy consuming them. Now I also love soup and these Mexican meatballs are made specially to be made into soup. Best of both worlds 👌 Ingredients 500g ground beef 200g rice (rinsed & drained) 1 small onion (finely diced)  1 clove garlic  7 fresh mint leaves(minced) 1 teaspoon fresh oregano Half a bell pepper (finely minced) 1 attarugu aka scotch bonnet(minced)  Salt (to taste)  Msg 1 large egg Procedure 1. Get all the ingredients into a large bowl and mix to combine. Mix only until when you form a ball of the mixture it sticks together and doesn't fall apart easily. If you find your mixture is too sticky and stringy then you've overmixed it and will end up with chewy and rubbery meatballs that will be unpleasant to chew on. 2. Using your hands or an ice cream scoop measure out the balls you want and form them into relatively smooth balls and arrange them on a tray.  3. From stage 2 you can go st...

The first time I came across this dish I was looking for a beef recipe that is different from the regular ones that I know. Something that is suitable for someone that deserves all the best in this world. I was making it for my sister in law that we don't get to see as much as we like and I wanted to wow her. I got lucky and decided to try it out. I have never looked back since that day in December of 2021. It is rich, fragrant and when you make it, it only gets better with age. So it is perfect as a make ahead meal. Say 3 or even 5 days ahead of time. The flavors come together and all the good things are amplified. The texture is fall apart tender, the taste is a complex combo of sweet, tart, citrusy and spicy. If I've not sold it to you by now then I've not done my job well enough. Please make this 🙏😂 Here is the recipe  INGREDIENTS   For The Curry  3 lemongrass (the white parts only) chopped up  10 pieces dried red chilli (rehydrate in warm water) 3 ...

Dumplings are what I categorize in the 'labor of love' department. I happen to like and attempt making most Asian food that I come across and tickles my fancy but I've always failed at making the perfect pleats of most dumplings I've tried 🤭. My children love watching Kung Fu Panda and naturally they want to have a taste of what their funny hero loves eating. Here comes the labor of love; because of them I tried uncountable recipes of dumpling skins and practised making presentable pleats times without number. Still not where I want to be but at least they are not falling apart and looking hideous 🙅🏽‍♀️ A win is a what? A win yep👌🏼 "Most experts believe that dumplings were invented by Zhang Zhongjing, a Chinese medicine practitioner who lived in the Eastern Han Dynasty, the second imperial dynasty of China that lasted from 206 BC to 220 AD." I got this from here .  I can't tell you any more about them other than I love dumplings, my childr...

This fiery condiment is one I first got introduced to by my friend and big Sis Hadiza. She told me about one Akabanga chilli oil and how it's just oil but it's very spicy and aromatic. I am always thankful that she showed me the way.  When I started seeing chilli crisp and chilli oil drizzled on wonton and bowls of noodles I knew I had to try and make it myself. I've not looked back since then.  My children love it, because they add it on everything! The heat they can endure I can't believe it sometimes 🥴😵‍💫 Let's get into the recipe INGREDIENTS 1 1/2 cups vegetable oil 2 star anise 1 small onion (sliced) 1 small fresh ginger (sliced) Bay leaves 3 cups dried red chilli 10 cloves of garlic Cloves  Sichuan peppercorns Black peppercorns Green cardamom All spice Salt Msg Sugar Soy sauce PROCEDURE 1. Add the oil to a cold pot or saucepan, then add the aromatics (onions, star anise, ginger and bay leaves) heat the oil on low until the aromatics turn golden ...

 This one is for the spice lovers and when I say spice I mean it. Spice level is 🌶🌶🌶🌶🌶 Yaji is a must have condiment in a typical northern nigerian household. A mix of hot powdered dried chillies and spices that is savoury and used to season savoury dishes right before eating. Kuli is used to control the spiciness of this condiment. The more kuli in the mix the lesser the heat ,while the lesser the kuli the more spicy the yaji comes out.  This mix has no kuli in it 😈 I happen to not be a fan of Kuli, so I mostly have to look for substitute for it or just brave the wild and make my yaji blend raw 😄 Let us just jump into the recipe yeah? INGREDIENTS 4 cups tashshi (dried red chili) 1 handful peeled garlic cloves (roughly 2heads of garlic) 1 large handful of crispy fried seasoned beef 5 pieces dried ginger 1/2teaspoon coriander seeds 1/2 tespoon black pepper 2 small negro pepper 5 pieces all spice a pinch of dry rosemary leaves 1/2 teaspoon cumin 1/2 teaspoon cloves ...

One thing I truly appreciate about the internet is how I can see and experience the cultures and way of life of far away people without leaving the comfort of my own home {and without spending a dime on traveling because who has that money?😂😂😂 certainly not me} Poor me 💔 pun very much intended. Aaanywayyy, this dish is one of such gems i came across on the internet and thought to try it out for myself. I have not regretted that decision. It is sweet, it is savory, it is sticky and also spicy, best of all? The coconut aroma is to die for! INGREDIENTS 4 chicken pieces (I used 2 drums 2 thighs) 3 tablespoons fish sauce 4 tablespoons vegetable oil 3 tablespoons granulated white sugar  2 attarugu chopped finely 1 thumb sized ginger cut into matchsticks 3 garlic cloves chopped finely 3 heaped tablespoons coconut cream powder 1 medium red onion sliced thin PROCEDURE Wash and pat dry your chicken pieces. You can cut into the pieces and butterfly them so they cook ev...