Rose's Foodart

How To Make Puff Puff (fried dough)

Puff puff is the reknowned small chops, served at parties and ceremonies in general. Today I’ll give the recipe for healthy puff puff and my special ingredients are onions and smoothly blended peppers, infact the pepper mixture should be a bit watery, that’s the secret for the glowing puff puff image above and also the oil should be enough for the dough to bounce on so it does not settle at the bottom.

Recipe Ingredients

Quater cup of flour

180g sugar (small peak tin leveled)

1/2 Tbsp salt

2 cups of warm water or cold water

2 1/4 teaspoon of dry yeast

Blended peppers and onion mixture

Oil for deep frying

Steps

1. Pour you flour in a bowl, add your sugar, salt , yeast,your pepper and onion mixture, and start mixing together with your hands, add your water and continue mixing, you can continue adding water as you mix until you get the desired soft slippery texture of your choice

2. Now you should have a light but slippery mixture, mix a little bit more, then cover the bowl with a lid and leave to ferment, for 30 minutes, this will make the dough rise.

3. Place your pot of oil on stove, allow to heat enough to fry but don’t let it get smoky, you can either use your hand to shapen the dough before placing in oil, or beginners could use a tablespoon instead.

4. Watch the dough carefully. Immediately you place in hot oil, it should bounce and float on oil, if it sinks then your oil is not enough, and this could distort shape making it look quiet ugly, remember to turn the dough to the other side. Once the dough has lost all it’s raw color and is giving a golden look, remove from oil and place on a filter.

Yum, right😋feel free to try out this recipe and thank me later✌🏾

The Egg Sauce Dish

Hello there, yesterday I made egg sauce dish, and I decided to share to my lovely audience. Egg sauce is a very rich dish, and it’s so simple that’s why anyone can make it. This dish can be used in eating rice, yam,plantains, bread,and even beans for some protein lovers, (like me winks).

Rice, beans, cucumber and egg sauce. rose’s foodart

Lolzzz, yeah protein lovers, can you see the beans,and egg sauce😍yum. Without further ado let’s get to the recipe for delicious egg sauce.

Ingredients

Two raw eggs

Onion

Fresh tomato

Fresh peppers

Ground crayfish(I tablespoon)

Curry

1seasoning cube

Salt

Groundnut oil (120ml)

Tomato paste (a sachet)

This recipe is for 3 people, but it can always be expanded, and also we are using a sachet tomato paste, so you won’t miss the stew feel while still having a fresh tomato taste around😎

How To Prepare

Get your ingredients ready. Put your tomato paste in a plate and mix with little water, break the two raw eggs in a plate and whisk with a pinch of salt, cut your fresh tomatoes and peppers with your onion neatly.

Main ingredients for the egg sauce. rose’s foodart

As you can see in the image above our main ingredients are ready so off to final preparation😋.

Place your non sticky pan on stove, make sure the pan is dry, or dry it on fire first before adding your groundnut oil. When it’s heated a bit, first add your onion turn with a spatula or wooden spoon, then add your cut tomatoes and peppers, stir for some minutes so it can loose it’s raw taste

Note you can either add your curry and seasoning cubes, with salt now or wait until the tomato paste gets in. I prefer waiting till I add my tomato paste. When you add your tomato paste you stir once then leave to boil at low heat, mind you throughout the cooking you’re going to make use of low heat.

Salt, curry, seasoning cube of your choice and ground crayfish, should go in now, stir well and leave to simmer. After about 3 minutes, slowly add your raw egg all over the sauce. Now do not turn immediately, instead leave to solidify a little, turn after 40 seconds you will notice the eggs has begun to form, you can either leave like that or turn till all the eggs become part of the sauce.

The EggSauce😍rose’s foodart.wordpress.com

Your egg sauce should be looking like the image above now🤗a lot of people prefer rice, but like I said earlier you can eat with beans, bread, plantain, yam, potatoes. Hope you enjoy it

Roasted Plantain and Barbecued Fish!

Goodmorning beautiful people, today I would love to talk about Barbecue😋☺but specifically focus on roasted plantain and barbecued fish. Roasted plantain is popularly known as Boli or Bole in Nigeria, this is eaten with pepper sauce and barbecued fish.

Ingredients Needed

Plantains (Ripe or Un-ripe)

Medium sized Fish

Onions

Salt and seasoning spices of your choice

Palm oil

Fresh peppers

Tomatoes and pepper paste

How To Prepare

Get your fish, cut the sides. Clean your fish from the sides add your stuffings, pepper, onion seasoning cubes and salt, get a baking brush dab oil with it and rub on the surface of fish.

Peel your ripe or un-ripe plantains, you could either divide each into two, or you cut into at least four pieces. If unripe, rub little salt on them.

Heat up your Barbecue grid, place your fish and roasted plantains, once it’s almost done you would notice that the plantain is becoming brown, remember to turn to the other side, you do that to the fish as well.

If you would love to use an oven instead, you can! Place on the grid of the oven, and set the oven to 170°c at first then 200 when it’s almost done for ripe plantains while 150°c should be enough for un-ripe plantains

To make a sauce place your frying pan on the stove, add your palm oil add your onions stir fry, then slowly add your roughly ground tomato and pepper paste, add salt, curry powder, and seasoning cubes to taste, allow to simmer and your tasty sauce is ready😃I hope you will try out this recipe

Banga Rice Recipe

Banga rice with pieces of dried fish, rose’s foodart.com

Ingredients

Banga(Palmnuts)

Ground cray fish or Prawns

Seasoning Cubes

Fresh Peppers (bonnet)

Onions

Salt

Fish/Beef/Chicken

Banga rice, is a reknowned type of rice in Nigeria, but it was gotten from the Deltans who also have Banga soup as well. It is locally called Banga rice, banga means palm nuts, which is gotten from the palm tree.The unique delicacy is very tasty and yummy when it is cooked properly, I personally have childhood memories of this awesome variety of rice, it is most enjoyed when the rice is boiled soft. Want to try this tasty dish, here’s how to cook it!

Steps

1. Wash your banga, place in a pot with water covering the surface and leave on stove to boil.Drain out water after 30 minutes of cooking, it should be soft now.

Pour the banga or palmnuts in a mortar and pound to extract the palmnut oil, after pounding for sometime, and you see the flesh is separated from the nut, pour warm water and sieve the juice

Note: the first time, the juice gotten must be thick.

Knead with hands, pour another warm water and drain out the oily liquid. Remember to keep the first palm nut juice separate from the second.

2. Wash rice and parboil. Blend your fresh bonnet peppers roughly, pour your second watery banga water in a pot and leave on stove to boil.

When you see the mixture is getting thick add your parboiled rice and the blended pepper.

Note: make sure your parboiled rice is almost soft as the uniqueness of banga rice is the melting feel it gives when in the mouth.

After adding your rice, pour the first and smaller banga juice. Note that now the banga juice floating on top should be a little bit above the rice level. Add seasoning cubes, salt and ground crayfish.

3. Cover and allow to cook for about 45 minutes, turn rice in pot in order for the ingredients to mix well, then cover pot and leave on stove for 3 minutes. Your banga rice is ready, best eaten hot!

If you noticed, I didn’t add any condiments like meat or fish because, every one has their own choice of either, but if you would like to use fish , you could spice the fish with your favorite spices, boil the fish a little, then fry dry. For meat you could boil like you always do, and fry as well .

I expect you to try out this delicious and very attractive delicacy.

Comments are welcomed😋tell me what you think about this recipe.

Water, Milk and Baking Soda Mixture for fighting Tear Gas effect.

Hello there, welcome to foodart. Today we won’t talk about the nutrition content of any food, but instead we will be talking about how milk, baking soda mixture and water can help protect the eyes from tear gas effects.

Tear gas is any lachrymatory non- lethal chemical compound that causes the eyes to sting and water and also irritates the respiratory system ( English dictionary).

Tear gas is mostly used by the police forces on a crowd of people, during a protest when there is a tendency of violence, or actual violence.

Although, it is described as non- lethal tear gas could be dangerous or even deadly, due to prolonged exposure and constant inhaling of the unhealthy chemical, it can even lead to death.

3 Remedies for tear gas effects

Water: We will start with water because it’s the easiest to get and to apply. You could either use saline or tap water, bottle water included. Once tear gas gets to the eyes, the eyes immediately becomes irritated and hurts; the eyes become red and so it is advised, that water is used immediately if other suggestions are not available. Take water, open the eyelids, pour water and continue pouring, until the stinging stops, that means most of the tear gas has been washed off

Baking Soda: Baking soda is applied by mixing in water first. If you are to use a 50cl bottled water for example, 3 table spoons of Baking soda should be enough to stop the stinging.

Milk: Milk could also be used. Although to avoid later complications like bacteria infection, milk is not advised except you would be seeing the doctor immediately. Cold milk application could help calm stinking and pain but not for long, I would even advice one makes use of water instead.

Am a Nigerian and Nigeria is currently going through a tough period of being heard by our leaders. We need Police brutality to end and so while trying to make our voice heard, it’s also wise that we protect ourselves.

The spice called Ginger

Hey guys, welcome to my blog rose’s foodart. Thus is my first blog post and am super excited😅. Today we are going to talk about the beautiful ginger, and it’s wonderful health benefits.

Ginger as a spice

Ginger is a spice that is known world wide, but originally was found by the South east Asians. Ginger has such a lovely fragrance, it is used in cooking all Manner of sumptuous dishes and due to it’s nice aroma, people use ginger in cooking.

Although ginger is known globally as a spice, and a cool ingredient for cooking, ginger also offers medicinal benefits.

Health Benefits of ginger

Ginger contains a very important compound called gingerol. Gingerol is so powerful, here is why:

Toothaches: Do you have a toddler, who’s experiencing constant toothache and does not sleep at night, ginger can do the trick! Grate a small lobe of ginger after peeling it’s skin, put your grated ginger in a clean pot, put about 3 glasses of water, put the pot on the stove and allow to boil. Wait until the water is warm, pour it into a cup and make the child drink it, if the child is old enough to do things him/herself, let the child gurgle with it every morning.

Reduction of pain in Sick cell warriors: Although ginger is not a drug, or powerful like most pain killers taken by sickle cell warriors, ginger has been proven to have it’s own anti- inflammatory properties, which helps relieve pain in joints. Gingerol helps reduce pain to a drastic level when used on a daily basis.

Ginger in powder form, rose’s food. art.com

Cough, Cold, Bronchitis: when taken into the system, ginger fights cold. When you boil ginger in water and drink it hot or warm, ginger overpowers cold. It has a warm feel in the stomach, which spreads to there parts of the body. Ginger helps clear up the respiratory system.

Menstrual cramps: ginger reduces the pain caused by dysmenorrhea in women. Menstrual cramps hurt and so as a lady, if your menstrual floor hurts a lot, then taking ginger during, helps a lot.

I love ginger a lot and I put it in most of my simple dishes; From noodles to fried eggs, spaghetti, down to rice, I cut it into bits, so it can’t be seen but can be tasted, or when am really ready for the flavored spice, I cut it into cubes and enjoy in mg meal, you should try it!

Note: ginger intake should not exceed 1 gram a day. https://rosesfoodart.wordpress.com/roses-foodart-com/