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How to prepare bread from the comfort of your kitchen.

Ingredients:
500g of flour
1/3 cup of sugar
125g of butter
2tbsp of Yeast
Nutmeg
Flavour of your choice
Warm water

Procedure

-Yeast Mixture: Begin by dissolving a package of yeast in warm water. This activates the yeast, essential for the bread to rise.

-Additives: Mix in sugar, salt, and veg.oil, along with 4cups of flour. Stir the mixture until it reaches a smooth, batter-like consistency.

Mixing and Kneading
-Gradually add the remaining flour to the mixture. This helps in achieving the right dough consistency.

-Kneading: Kneading is crucial as it develops the gluten in the dough, giving bread its structure.

First Rise (Proofing)
-Cover to Rise: Allow the dough to rise in a warm, draft-free area. This first proofing helps ferment the yeast, adding flavor and making the dough breathable.

Deflation and Shaping
-Deflate the Dough: After the first rise, gently deflate the dough to release accumulated gases.

-Folding: Fold the sides of the dough over the center and then flip it so the folded side rests underneath, leaving a smooth surface on top.

-Portioning: Divide the dough into desired sizes and shapes, prepare for panning.

Final Rise (Second Proofing)
-Rest, allow to rise again: Let the shaped dough rise for a second time. This is shorter than the first and allows the dough to double in size, enhancing its texture.

Baking
- Preheat and Bake: Preheat your oven and bake until the bread turns a golden crust.

How to prepare bitterleaf soup in 90minutes.

Ingredients required:

2 kg cow head meat
3 cups washed bitter leaves
½ cup of grinded Crayfish
Seasoning (3 cubes)
Ogiri/castor seeds
200g Dry fish 2 medium sizes
200 g Stockfish head
300 ml palm oil
Salt and pepper to taste.
Cocoa-yam cooked and pounded
Or
½ cup grinded ofor, alternative thickener

Procedure

Season your meat with a teaspoon of salt, 2 seasoning cubes. Let the meat boil for ten minutes, add 3 cups of water, and let it cook until it softens.
Add the washed dried fish, stockfish, and add 6 cups of water. Then, add palm oil.
Allow the soup to boil before adding the grinded crayfish, a seasoning cube, salt, and pepper to taste.
Then, add the pounded cocoyam and ogiri.

Finally, add the bitter leaves (pre-washed), stir and taste for salt. Then, allow to cook for awhile. You can serve with fufu, garri or semo

How to make a delicious nutritious egusi/melon soup in 60 minutes

4 cups of egusi (melon)
1kg of beef or goat meat
500g of roasted fish.
Half a cup of ground crayfish
sliced ugu (fluted pumpkin) leaves
2 seasoning cubes
Salt to taste
Pepper to taste.
One medium-sized stock fish head (okporoko)
20g of opkei
Sliced utazi leaves

These ingredients above will make a large pot of egusi soup.

Procedure:

Grind the four cups of egusi with a dry blender or hand-grinding machine and set them aside in a bowl. Add about a cup of water to it and stir to make a very thick paste.

Parboil the meat with all the ingredients for about 15 minutes. This will help to bring the taste of the meat. Then add water and cook until the meat is tender and the stock (water) is about to dry. Use two seasoning cubes, a teaspoon of salt, and a half cup of sliced onions.

Pour hot water over the stockfish in a bowl and wash thoroughly to remove sand, then set aside. Also, remove the centre bone from the roasted fishes, wash, and set aside, too.

Set your cooking pot on the fire and add 300ml of palm oil (red oil), allow to heat for a minute, but don’t allow to bleach. Add the egusi paste and keep stirring for the next eight to ten minutes to form seed-like crumbs.

Then, transfer the already cooked meat into the pot, stir.

Add the washed dry fish, stockfish, ground crayfish, a seasoning cube, grinded pepper, and 2 cups of water. Then, cover halfway and allow boiling for the next ten minutes.

Stir occasionally to avoid burning. One spoon of okpei, and a taste for salt and pepper.

Then, add the sliced utazi leaves.

Allow to simmer on low heat for 3 minutes, stir, and serve with future, gari or semolina depending on your choice.

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Do It Yourself At Home - Your Beverage

Ingredients required:
170g of cocoa powder
350g of powdered milk
1 large size Egg
300g of milk flavouring powder
300g of icing sugar

Preparation:
*Add your powdered milk and milk flavouring powder and mix together.

*Pour your cocoa powder, icing sugar in a dry clean bowl, and mix thoroughly.

*Break your egg and separate the egg yolk from the egg white, add the egg white to the mixture, and mix together until it's well mixed ( you can use your hand to mix).

*Put it in the oven to dry for 10-15mins.

Your Beverage is ready.

You can use the double pot method for drying if there's no oven. And please observe your production so it doesn't burn.

Baking cakes for different events
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