DELISH

By MeenaM Blends
FLAVORFUL TASTY FOOD

FRIED RICE

Click here to add your own content, or connect to data from your collections.

From:

NGN500

JOLLOF RICE

Click here to add your own content, or connect to data from your collections.

From:

NGN500

COUSCOUS

Click here to add your own content, or connect to data from your collections.

From:

NGN400

MASA

Click here to add your own content, or connect to data from your collections.

From:

NGN 100

POTATOE CHIPS

01/19 - 01/23

Click here to add your own content, or connect to data from your collections.

From:

NGN 500

CHICKEN PART

01/19 - 01/23

Click here to add your own content, or connect to data from your collections.

From:

NGN 1000

SANDWICH

Click here to add your own content, or connect to data from your collections.

NGN 250

CAKE SLICE

Click here to add your own content, or connect to data from your collections.

NGN 500

CAKE LOAF

Click here to add your own content, or connect to data from your collections.

NGN 500

RECEIPE OF KUNUN TSAMIYA

Tamarind is called Tsamiya in the Hausa Language. And this kunu got its name from the tamarind water used as flavoring. Kunun tsamiya is a popular northern Nigerian cereal food. Its mostly enjoyed during Ramadan fast and, as breakfast at other period. If prepared correctly, this kunun can be enjoyed hot or cold, and at any time of the day. To prepare kunun tsamiya, you need to have the Garin kunu ready, which is millet powder. You can buy it in stores, supermarket or make your own and store the freezer. It can go for a year in the freezer.

 

INGREDIENTS:

Servings: 3 1 cup Garin kunu, 1/2 cup (Tsamiya) tamarind, 1/3 teaspoon Ground Cloves, 1/3 teaspoon crushed Cardamom seeds, ½ teaspoon Saffron, Water.

 

METHOD:

1. Start by soaking 1 cup tamarind in 1 ½ cups lukewarm cup for four(4) hours. After this, use a strainer to strain to separate the water from the soaked tamarind and Set aside. 2. Use a mortar and pestle to open cardamom pods. The black seeds inside are what you need. Get at least 1 teaspoon of the seeds. In a clean mortar and pestle crush the seeds to a fine coarse, or you can use a grinder if you want it smooth. 3. Add 1 cup garin kunu in a dry bowl, 1/3 teaspoon ground cloves and add 1 1/2 cup tamarind water and mix appropriately; there should be no lumps at all, it should flow like honey. From this consistency, fetch 10 tablespoons and put in a small cup keep aside 4. In a medium pot, add 5 cups of water and place it over the heat. Once the water reaches a boiling point, Pick up the pot of boiling water at once and pour it into the consistency. It should thicken immediately. Sprinkle 1/3 teaspoon crushed cardamom seeds and mix. 5. Get the consistency in the small cup and add as you mix. This process is optional. If you are satisfied with the thickness you got after pouring the water, then there is no need to do the 5th process. You only do this if you are not satisfied with the resulting thickness. 6. Serve in a cup or bowl and top it with crushed cardamom seeds and saffron; alongside crunchy sweet potatoes. Saffron will add colors to the kunu making it look vibrate and, cardamom seeds will give it a gripping taste.

RECEIPE OF KUNUN SHINKAFA

Kunun shinkafa is similar to the popular Hausa tribe kunun gyada, but different in taste and flavor. 
Before you start, you should have rice flour ready. Either you buy the ready-made flour or, you make yours using white rice (Shinkafan tuwo).  To do so, get white rice (Shinkafa tuwo), remove all specks of dirt; Before grinding it into a smooth powder.

INGREDIENTS:
1 cup Rice flour
½ cup Almond nut paste
½ cup Groundnut paste
1 teaspoon ginger and cloves
Star anise for toppings
4 cups water.
Serving: 2

METHOD
⦁    Add an equal amount of groundnuts and almond nuts to a grinder and grind until it becomes moist with oil. While grinding, you will need to be switching off the grinder from time to time to reassemble the nuts. You can grind your groundnut and almond before time and store it away. It can sit for as long as one month under room temperature and 3 months in a refrigerator.

⦁    In a grinder, add an equal amount of ginger and cloves, and grind to a smooth powder. Get half 1/2 teaspoon. And keep the remaining for future use or use it during the day in your cooking. Ginger and cloves work great in several dishes.


⦁     Put one cup almond groundnut paste in a bowl, add 1 1/2 cups of water, and mash appropriately using a clean hand until it dissolves in the water. Get a medium pot and a strainer, strain the now nuts milk into the pot. Use your remaining 1 ½ cup of water to rinse the chaff appropriately.

⦁       In a separate bowl add 1 cup rice flour, 1/2 teaspoon ginger cloves powder, 1 cup of water and, mix properly. You should get a seamlessly flow consistency. Not watery, not thick. Doing this before putting nut milk overheat, allow flavors to incorporate.


⦁     Place nut milk over medium heat. Don’t cover the pot and don’t go far away from the pot to avoid spilling. Get the rice flour consistency, stir it to mix. When the milk starts boiling, reduce heat to the barest minimum, with Ludayi or cooking spoon stir the milk and, start adding the rice flour consistency, keep stirring as you go. Thickening will start immediately, stir for 1 - 2 minutes. And remove from heat.

⦁    Serve hot, top with star anise and enjoy with moimoi or fried tofu(wara)
 

Quick Links

Home

About

Store

Blog

Contact

CONTACT

+234 809 970 0469

  • Facebook
  • Instagram

NEWSLETTER

© 2020 by MeenaM Blends .