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Chichi Uguru

Quick and Yummy Yam porridge Asaro Recipe

By 2 Comments

Also known as Asaro, 'Yam Poh' This is a quick and yummy yam porridge recipe that will get you going for seconds, no kidding. But the good thing is it's easy to make and gets ready in about 30 minutes. Though this largely depends on the yam. But generally yam gets done pretty quick. This dish can be enjoyed anytime of the day but I usually prepare it for lunch or dinner.

   

Yam Porridge (Asaro) Recipe


Yam porridge was one of the first Nigerian dishes I learnt to cook as a nine year old. I was told I was an expert at this dish then. Now thinking about it i am beginning to wonder if the rave about Chichi's yam porridge was truely based on how good it was or as bid to encourage me. Well I guess all the encouragement paid off because I grew to love cooking and became a better cook because everyone encouraged me and was wiling to try out my many cooking and baking experiments. talk about my first attempt at baking a cake read about that here God bless them all.

"This Click To Tweet

Yam Porridge (Asaro) Recipe

If I recall correctly, back then, my superpower ingredient was garlic cloves. That original 'little' Chichi's recipe has evolved over the years into an even more delicious one with a little additions here and there. for instance my original recipe didn't have red bell peppers but now It does. lets get cooking.

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While you are here, I would love it if you check out the recipes below:

Vegetable Yam Porridge

Idaho Potato Porridge

Delicious Kale Sweet Potato Porridge

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quick and yummy yam porridge recipe

Nigerian Party Rice Stove Top Edition

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These days I hardly cook my rice on the stove top. But for the benefit of you lovely people, I decided to share this rice recipe made on the stove top.

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You may or may not have heard about Nigerian Party Jollof Rice. If you haven’t make sure you check out this post about it.


There is not so much to say today but that you just have to try this or any other jollof recipe here. You will definitely understand the hype about jollof rice.

Have you subscribed yet? If you haven’t would love to have you on my VIP list so do that here so you never miss a recipe. Would also love to see you around on Facebook, Instagram, Twitter and Pinterest.

Make Delicious Party Jollof rice on the stovetop without compromising the smokey flavor we love. Click To Tweet

Thanks for visiting our Kitchen today. Enjoy the recipe.

Chichi😊

 

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Nigerian Party jollof rice on the stove top

5 from 1 vote
Nigerian Party jollof rice on the stove top
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Nigerian Party jollof rice on the stove top
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

The popular party jollof rice made on the stove top

Course: Side Dish
Cuisine: Nigerian
Servings: 5
Calories: 345 kcal
Author: Chichi Uguru
Ingredients
  • 2-1/2 cups Parboiled long grain rice
  • 1/2 cup Cooking oil of choice
  • 2 large Red bell peppers (to be blended)
  • 2 medium Tomatoes (1 to be blended, the other sliced)
  • 2 medium Onions (1 to be blended, the other sliced)
  • 3 cloves Garlic minced
  • 1 finger Fresh ginger (to be blended)
  • 1 habanero Pepper (to be blended)
  • 3-1/2 cup Beef or chicken stock (hot)
  • 1 Bay leaf
  • 2 Tbsp Tomato paste
  • 1 Tbsp Bouillon powder (or more depending on your taste)
Instructions

  1. Wash Rice thoroughly until water runs clear then transfer to colander and allow to drain

  2. Deseed bell peppers, then blend with 1 onion, 1 tomato, ginger and habanero pepper

  3. Heat up oil in a sauce pan, saute 1/2 of chopped onion and garlic until fragrant.  Spoon in the tomato paste and fry till it looks dry. stir continuously to prevent burning. this should take about 2 minutes.

  4. Pour in the blended pepper mix . cook until mixture reduces in size and the oil bubbles up. turn off heat.

  5. Transfer rice from colander to a 5 quart pot, mix the sauce thorough with the rice. 

  6. Pour in hot beef/chicken stock and stir. Throw in the bayleaf. Taste for seasoning and adjust accordingly.

  7. Now place pot over medium high heat and cover tightly. Allow to cook till all the water is almost absorbed. 

  8. Add in the Sliced tomatoes and remaider of the chopped onions. Stir and pace foil over pot and cover tightly again with the lid of the pot over the foil. 

  9. By now the water should be completely absorbed. Do not turn off heat just yet. Let it burn slightly to get that smokey taste which is typical of Party jollof rice cooked over the firewood. ( you would hear some popping sounds indicating the burn)

  10. Turn off heat, allow to rest for about 5 mins, then serve.

Recipe Notes

The Nigerian Chin chin recipe you have been searching for

By 22 Comments

Search no further, this is it. The Nigerian chin chin recipe you have been searching for. Sounds cocky right? But this really is it. Try it and see. Chin chin is a very common Fried West African snack. It is a delightfully tasty crunchy snack.

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WARNING: Once you start munching, you would have to be restrained to stop.

Even as this snack is commonly enjoyed in Nigeria, not all chin chins are made equal. Some are overtly sweet, or tasteless, while some are just an oil soaked mess.

Growing up I helped my mom make chinchin a lot during the Christmas season. We always looked forward to making this delightful snack during the Christmas holidays.

WARNING: Once you start munching, you would have to be restrained to stop. Click To Tweet

It was part of our travel package. We travelled home to our village (country home) every Christmas. So this chin chin served as our snack and also as gifts to visitors. Trust me we never got tired of munching on these and you too will not. Read warning above.

These are soft and almost crumbly on the inside and crunchy on the outside. So not to worry no jaw breakers here. 😀. These little delights are ‘CROFT’ in my son’s words meaning Crunchy and Soft You get the drift right. The young man is a foodie at heart creating a portmanteau for food lol. But if Kamso says this is good, Believe me it is 😀

Now let’s get to this amazing ‘CROFT’ chin chin recipe 😉

Search no further, this is it. The Nigerian chin chin recipe you have been searching for. Click To Tweet

Nigerian Chin ChinNigerian Chin ChinNigerian Chin Chin

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Nigerian Chin Chin

Nigerian Chin Chin

5 from 3 votes
Nigerian Chin Chin
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Nigerian Chin chin
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

search no further, this is the chin chin recipe you have searched so long for. Enjoy

Course: Snack
Cuisine: West African
Servings: 10
Calories: 213 kcal
Author: Chichi Uguru
Ingredients
  • 280 g / 13/4 cup all purpose flour
  • 82 g / 1/3 cup granulated sugar
  • 57 g / 4 Tbsp salted butter
  • 1/2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1 large egg
  • 1/4 cup evaporated milk
  • Oil for deep frying
Instructions

  1. Measure and Mix dry ingredients in a bowl and set aside.

  2. Measure and mix wet ingredients together except butter.

  3. Add butter to the dry ingredients and mix with your fingers until just combined.

  4. Pour in the other wet ingredients and mix together until dough forms. it should form a perfect dough but if its feels a bit stiff, add a Tbsp of water or milk. if it feels too tacky, add a Tbsp or 2 of flour no more. DO NOT over work the dough.

  5. Wrap in a saran wrap and allow to rest on the counter for about 5 mins. this allows flavors blend in and develops the gluten which makes it easier during the cutting process

  6. Unwrap rested dough, you can roll out all the dough at once since dough is small or you can divide into 2 portions and roll individually. Roll out dough to about a quarter of an inch thick because dough will rise when you fry them.

  7. With a knife or pizza cutter or even a dough divider cut dough across vertically and horizontally forming little squares.

  8. Put little squares in a bowl and sprinkle a little flour on them and shake to prevent sticking.

  9. Heat up oil. Fry till light golden. Remove with a slotted spoon and spread on a paper towel lined tray to cool. Chin chin will be soft when hot but hardens as it cools.

Recipe Notes

Mommy’s One Pot Creamy Spaghetti Recipe

By 34 Comments

This Creamy One Pot dish is one of the many delicious recipes my mom made for us while growing up. The good thing is that it is so easy to make and takes little of your time. This dish is quite decadent but it is totally worth a try. The kiddos is your life will thank you for it. It tastes similar to Mac and cheese but with out the cheese.

Jump to Recipe     Print Recipe mommy's one pot creamy spaghetti recipe

This recipe brings fond memories for me because this was the pasta recipe my mom made most of the time. And probably because eating spaghetti wasn’t common practice in our home. Eating of our traditional Nigerian foods was more like it.


I don’t recall eating jollof spaghetti much those good old days probably because we ate jollof rice on a regular, so sweet momma wanted to make pasta time a different experience.

So you can imagine why this was a hit whenever mom made it. I don’t personally indulge so much these days for the sake of my waist line, but I make it for the kiddos occasionally. My boy Kamso loves it but my Zara not so much. As for my little Emii. What’s her own. She puts more on her table than she manages to get into her mouth.
But that’s ok 😀, Her plate happens to be the smallest in the trio … but of course 😀

Mr K isn’t a fan of a mix of cream and savory so he usually passes on this one.

Back to our recipe. All you need are simple ingredients so let’s get cooking. Thanks to my sweet momma for this delicious creamy pot of delight 😘😘😘

Did you like this Recipe? Don’t forget to subscribe for more and share with your friends and family. Do you have any recipe from your child hood that brings fond memories that you would love to share with us. I would be delighted to hear them. lets hook up on social media. The more the merrier.

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5 from 6 votes
mommy's one pot creamy spaghetti recipe
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Mommy's one pot creamy spaghetti recipe
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Main Course
Cuisine: mixed
Servings: 6
Author: Chichi Uguru
Ingredients
  • 16 oz spaghetti (broken up)
  • 4 Tbsp salted butter
  • 2 cups evaporated milk
  • 4 cups chicken stock
  • 1 medium onion chopped
  • 1 small green bell pepper chopped
  • 1 clove garlic minced
  • 1 habanero pepper (optional)
  • 1 cup frozen green peas (thawed)
  • 3-4 large carrots chopped into small cubes. you will need enough to make up 1 cup
  • 1/2 cup sweet corn
Instructions

  1. Heat up butter in a wok or pot, then sauté the onions and minced garlic for about 40 secs.

  2. Add 2 cups of milk , 3 cups of chicken stock and 2 teaspoons bouillon powder. Stir and allow to warm up.

  3. Add the spaghetti and stir. STIR continuously to prevent pasta from sticking to each other and to prevent burning. Continue cooking pasta without covering the pot.

  4. Cook till almost all the moisture is absorbed. check for doneness. if pasta is not cooked through, add the remaining 1 cup of water/chicken stock then add the chopped vegetables. ( I find that most times I need to use up all the the 6 cups of liquid required)

  5. Stir, taste for seasoning and adjust accordingly.

Recipe Notes
  1. Watch Pot Closely, because you are cooking without the pot covered, the liquid gets absorbed fast.
  2. Some Pasta brands cook faster than others, to avoid getting a soggy dish, start with 5 cups of liquid ( 2 cups of milk + 3 cups of chicken stock) then add the remaining 1 cup if needed. I find that I use all 6 cups of liquid most of the time. But it's better to err on the side of caution.
  3. Don't let all the moisture dry out while cooking, the added moisture helps the creaminess of this dish.
  4. If you want a coconut version of this recipe, swap the milk with coconut milk.
  5. For added deliciousness and decadence, you can add some cheese either cheddar or parmesan. I was tempted to do that. but if I did, that won't be mom's recipe anymore would it? so I decided to stick to that 😄
  6. You can use frozen mixed veggies but remember to thaw them and you will need about 11/2 cup for this recipe.

 

 

 

Nigerian Emergency Soup

By 2 Comments

Emergency soup? You may be wondering, what's all this about? Well let me gist you 😉. In Nigerian homes this is a kind of soup whipped up as a quick meal. Emergency soups don't have any particular or special ingredients. It is whipped up with basically anything you have available at home or any thing that a short visit to a nearby market can solve like green leafy vegetables if you don't already have some in your garden or in your fridge.

   


Another characteristic of an emergency soup is that unlike the regular soup made in Nigerian homes which is made in large quantities, emergency soups really last past a day or two. This is because the Aim is to buy time enough to go to the major market and buy food stuff in bulk to prepare the major soup.

"Nigerian Click To Tweet

 

Need I tell you that for some reason, emergency soups are almost always more delicious than the major soups because it really doesn't have a set recipe. For this same reason, you really can't recreate one and No emergency soup is the same. It could be similar but not the exact the same.

The most common emergency soup my mom made was a mix of Okro and Egusi. She sometimes made Egusi and Ogbono too.

  1. Did you have emergency soups in your home while growing up.
  2. Do you occasionally make them now?
  3. What ingredients do/ did your emergency soups consist of?

I would love to know. Please drop your comments below, let's exchange ideas.

In the mean time. Enjoy this Emergency Soup Recipe I have for you today.

Chichi😊

Other Soups & Stews Recipes You may like

Okro/Okro Soup (thick Version)

Ogbono Soup (Ofe Ogbono)

Yaji Egusi Soup

Bitterleaf Soup (Ofe Onugbu)

Chicken Pepper Soup

Oxtail Pepper Soup

Nigerian Chicken Stew

Nigerian Fish Stew

Nigerian Oxtail Stew

 

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Nigerian Emergency Soup

 

Spicy Lemon Honey Glazed Chicken thighs

By 30 Comments

This Spicy, lemon honey glazed Chicken recipe my friends is insanely delicious and moist. The flavors are out of this world. A blend of citrus sweetness and spice. You tell me can it get any better😋. Well maybe…. but definitely not today haha. Can you see the caramelized crispy juicy skin staring us in the face. Oh my!! That there is some delicious awesomeness at it’s peak.

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This Recipe has a mix of African, Caribbean and Western  all in one. Wherever you are this recipe will surely call your name. Can you see the

Doesn’t take much to prepare, just simple ingredients creating bursting flavors.

I find that citrus fruits work well with meats. I appreciated that when I tasted an orange chicken in a Chinese restaurant and I was hooked on citrus meats.

This SPICY, LEMON HONEY GLAZED CHICKEN is bursting with flavors and is to die for.... Click To Tweet

 

Another fruit flavor that works well with chicken is apple. Check out my apple chicken roast recipe. The type of chicken used in that recipe is different from this and so was the method of cooking. I didn’t need to marinade the apple chicken roast.

Enjoy this Spicy Lemon Honey Glazed Chicken Thighs. Citrusy and Sweet Click To Tweet

Now because the typical store bought American chicken is soft and tender, it cannot withstand the length of cooking required in the apple chicken roast recipe. Therefore a marinade is key. This ensures all the flavors blend in deliciously before roasting. I marinated the chicken for 1 hour ( because I had some time in my hands) 30 minutes to overnight is good for marinades.

This Chicken is delicious on its own, or when paired with any meal. Lets get to it.

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Spicy Lemon Honey Glazed Chicken thighs

4.6 from 5 votes
spicy lemon honey glazed chicken
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Spicy lemon honey glazed chicken
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 

This citrusy sweet chicken is one your tastebuds will remember for a long time to come. It's simply amazing

Course: Side Dish
Servings: 5
Author: Chichi Uguru
Ingredients
For Marinade:
  • 1/4 cup melted butter ( melt butter before you measure)
  • 11/2 lemon 1/2 juiced,1 cut to wedges or circles
  • 1 Tbsp dried oregano
  • 1 Tbsp parsley flakes
  • 1/2 Tbsp ground paprika for color
  • 1/2 Tbsp ground Cameroun pepper (reduce or increase quantity to adjust heat to your taste)
  • 1 Tbsp chicken bouillon powder
  • 1/2 Tbsp minced garlic
  • 1 tsp powdered ginger optional but rercommended
The Chicken:
  • 10 pieces chicken thighs washed and dabbed dry with kitchen towel
  • 1/4 cup honey
Instructions

  1. Preheat oven to 350*F

  2. Put chicken in a freezer bag.

  3. Mix all ingredients for the marinade in a bowl.

  4. Pour the marinade mix into the bag containing the chicken, seal and mix thoroughly

  5. Marinade the chicken in the fridge for 30 mins to an hour ( preferably overnight depending on how much time you have)

  6. After 30-45 mins pour the marinated chicken and the marinade mixture into a roast pan or a cast iron skillet. Top with some lemon wedges or circles. 

  7. Put in the oven and bake uncovered for 45 mins to 1 hour or until the chicken skin is golden brown. Half through the baking time, bring out the skillet and glaze all the chicken thighs with honey.

  8. Put honey glazed chicken back in the oven to finish off baking.

  9. When it is fully cooked, Enjoy this delicious awesomeness as a side to any dish.

Recipe Notes

Edikang ikong Soup

By 2 Comments

So I have been planning to make a post for this recipe.  But each time I make Edikang ikong I forget to take pictures. My brother came over to see us from Massachusetts this past weekend, so I planned to make this delightful Nigerian delicacy for him. I made a mental note to make a post of it.

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As usual I prepared the meats ahead of time so making the soup was a breeze. I remember making Nigerian soups while growing up was a Herculean task😢 Everything was prepared on the same day the soup was to be made so it’s no wonder  some non Africans are weary of trying out African Dishes because the impression is that you would grow grey hairs getting food to the table.

Not to worry,  times have changed. And That change my friends is called planning and prepping ahead.😉 I learnt to do that while in the diaspora because there is no place that makes more sense of the saying TIME is of the essence than the Western world.

Now I think that the reason for those hours of cooking could be due to lack of constant power supply for storage, or lack of refrigerator space as the case may be.

Another reason could be that there were a lot of helping hands available to the preparer of the food. Now with that the thought of prepping ahead wouldn’t  be in her line of thinking would it. I thought so 😊. It wouldn’t be in mine either.

Making Nigerian food isn't as daunting as you think and here is the secret; planning and… Click To Tweet

 

Prepping ahead made this delicious soup available in time for us to enjoy. So much so I forgot to take some stages of the process but not to worry it is so easy that you wouldn’t miss those pictures I promise 😊.

A little note here, The Original version of this Soup is made from water leaf and Ugu leaves. Those leaves are not easily accessible here but Spinach ( the frozen one) and fresh Kale are a very good substitute. Believe me when I say this Diaspora version is just like the taste from home.

Delicious Edikang ikong Soup Recipe for the win. Get it Click To Tweet

Let’s get cooking…

Check out these related posts.

The Ultimate Efo riro Recipe

Oat meal Swallow

Okro Soup

Bitter leaf Soup (Ofe Onugbu)

Ogbono Soup (Ofe Ogbono

Egusi Soup

5 from 1 vote
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Edikang ikong Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is a delightful Delicacy from the South Southern region of Nigeria ( specifically Akwa Ibom and Cross River States) which never disappoints. This could well be the way to your Nigerian man's heart. 

Course: Main Course
Cuisine: Nigerian
Servings: 10
Calories: 483 kcal
Author: Chichi Uguru
Ingredients
  • 350 g beef or smoked turkey precooked
  • 300 g cow feet precooked
  • 350 g stock fish precooked
  • 1 piece African style dried fish deboned and washed thoroughly (optional)
  • 1/4 cup crayfish coarsely blended
  • 5-6 cups meat stock
  • 1 large onion finely chopped
  • 1-1/2 cup Palm oil
  • 1 Tbsp ground Cameroon pepper or 2 Habanero peppers
  • 226g (8oz) Fresh Kale vegetable chopped
  • 907g (32 0z) Frozen Spinach completely thawed and all liquid squeezed out
Instructions

  1. Bring meat stock to a boil, Add ground crayfish and dry pepper. .

  2. Pour Palm oil in a clean sauce pan over medium heat. When oil has heated up, pour chopped onions in. Stir and sauté for a minute.

  3. Pour pre cooked meats into boiling meat stock. Then pour in the palm oil and sauteed onion mix. 

  4. Stir in, taste and adjust for seasoning accordingly. Cover pot and allow to simmer for about 2 minutes.

  5. Stir in your completely defrosted and squeezed spinach, allow to simmer for about a minute, then stir in the chopped kale leaves. 

  6. Turn off heat and allow vegetable cook in residual heat. 

  7. Serve with any swallow foods of your choice. I served mine with oatmeal swallow.

Recipe Notes

           .

 

Tips For Recipe Success

  1. Edikang Ikong is not a watery soup, so you have to go easy on the meat stock.
  2. You can start with 4 cups, adding the 5th and 6th cup as the recipe progresses using your descretion
  3. Squeezing out the water from the thawed spinach is vital to your water control in the soup.
  4. For this recipe, more oil is better but you can use less based on your dietary needs.

If you decide to use fresh spinach leaves instead of the frozen one, you would need more than the amount specified in this recipe. since this recipe was made with frozen spinach. You will also have to pay a closer attention to the the water content of your soup because you won't be able to squeeze out water from the fresh spinach as you would from the frozen one.

Here are a  few steps  what you can take, this also applies to the Nigerian waterleaf.

  1. Sun dry the vegetable a bit.
  2. Remember to squeeze out as much water as you can after washing it.  
  3. Transfer to colander and leave for a while to drain some more and to get air dried or you can use a salad spinner if you have one.
  4. Steam a bit in a dry pot and if a lot of water still comes out drain it then set aside to put in the soup when ready

If you have more questions, drop me a few lines in the comment section, I would be happy to help

 

 

Now is it Edika ikong or Edikang ikong? I would like to know.

Did you try this recipe? leave me a feedback, would love to hear from you. Share the love with family and friends. I would love to connect with you find me on Instagram, Twitter, Pinterest and Facebook.

I would be delighted if you sign up too so you never miss a recipe plus you Get our e cookbook for free. Sign up with the sign up form on the right side of your computer screen or scroll to the bottom if you are on a  mobile device.

Chichi xx

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Edikang Ikong Soup

 

Garlic butter cashew Rice

By 21 Comments

This is more or less a rechauffe meal recipe. What is s rechauffe meal you say. You probably already know what it is but not what it’s called. I am pretty certain we all create it on a regular basis in our homes

A rechauffe meal is a meal created from left over food usually from the day before into a new and different meal. Call it a revamp.

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Garlic Butter Cashew Rice

First time I ever heard that word was in my secondary school home economics class.

So this is basically a tossing together of ingredients to achieve delicious awesomeness 😀 Cooking is creativity and everyone of us has it in us to do it.

Here are some good reasons to consider rechauffe meals.

1. It saves time
2. It reduces waste
3. There is no hard and fast rule. Be creative.
4. Saves money

 

Rechauffe meals save you time and money and bring out the creative you. Check out this rechauffe… Click To Tweet

I am curious to know what kind of rechauffe meals you have created. Don’t be shy, comment below. I would really love to know.

Let’s get to the kitchen, Shall we 😉

Ps: this is better with a day old cold rice from the fridge. Not freshly cooked rice.

5 from 4 votes
Garlic Butter Cashew Rice
Print
Garlic Butter cashew Rice
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This is a delicious rechauffe meal.  Quick and Easy. Ideal for a quick weeknight dinner. Minimal prep yet bursting with flavor.

Course: Side Dish
Servings: 2
Author: Chichi Uguru
Ingredients
  • 1.5 Cups Cold Cooked rice a day or 2 old
  • 3 Tbsp Butter Melted
  • 1 Tbsp Minced garlic
  • 1/2 Tbsp Dry parsley flakes
  • I/4 Cup Roasted cashews Coarsely crushed
  • 1 tsp Onion powder
  • 1 tsp Bouillon powder Or enough to taste
  • 1/4 Head Cabbage ( chopped ) Optional
Instructions

  1. Heat up melted butter in a skillet. 

  2. Sauté the minced garlic till fragrant.( if using fresh onions this is the time to add it) Then stir in the chopped cabbage.

  3. Add the cold rice straight from the refrigerator and stir in.

  4. Add bouillon powder, parsley flakes and Onion powder. Taste for seasoning and adjust accordingly.

  5. Add the crushed cashew nuts continue to stir until the rice warms up thoroughly. Serve with Chicken. Yum

Recipe Notes

This is a delicious side dish. Being a rechauffe meal, you can throw in pretty much anything you find in your refrigerator.  Could be green or red bell peppers etc but be aware that too much extras would mask the garlic butter taste so go easy on the add-ins if this particular recipes is what you desire.

 

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Garlic Butter Cashew Rice

Six No Churn Ice cream Recipes to try this summer

By 34 Comments

Here are six no churn Ice-cream recipes to try this summer. Ice cream is no doubt the ultimate treat for the summer or warm weather in any part of the world. I won’t lie ice cream is equally delightful in the cold too. There’s just that delicious creaminess that soothes your soul and it’s no wonder ice cream is a favorite in many homes for children and adults alike.

While growing up, buying a tub of ice-cream and storing in the fridge wasn’t a norm, but on Sundays we enjoyed ice-cream bought from the ice cream vendors that sell from their ice cream mini trucks a. k. a bikes.

 


6 No Churn Ice cream Recipes to try this summer

They usually come in mini cups or in popsicle forms. Can you recall those from your childhood? Most of the time the flavor was either vanilla or chocolate. But these days, there is a variety of flavors to choose from in the ice-cream world.

I love making sweet treats at home so discovering no churn ice creams made icecream an accessible treat in my home. PLEASE enjoy with caution because these recipes my friends are Insanely delicious and you can get your belt tight in no time. ENJOY

 

Chichi of mydiasporakitchen.com, shared 6 No churn ice-cream recipes you've got to try this… Click To Tweet

 

 

  1. VAIN VANILLA

No Churn ice cream series: Vain Vanilla

This is your delicious ice cream base so creamy and definitely better than store bought. Get recipe here

2. CHEEKY CHOCOLATE

No Churn Ice cream; Cheeky Chocolate

If you are a chocolate lover, THEN this is the ice cream for you. Get Recipe here

3. SASSY STRAWBERRY

No Churn Ice-cream; Sassy Strawberry

Tangy, sweet and creamy goodness is found in this version, Get the recipe here

4. BISCOFF COOKIES & CREAM

No Churn Ice cream; Biscoff Cookies & Cream

This wickedly delicious ice-cream is made with Europe’s favorite cookie Get recipe here

5. MINT CHOCOLATE MAGIC

No Churn Ice cream; Mint Magic

Talk about a blend of mint and chocolate. Gimme the magic. Get recipe here

6. COOKIES & CREAM

No Churn Ice cream; Cookies & Cream

This my friends is to die for… enough said. Get recipe here

 

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Six No Churn Ice cream recipes you've got to make this summer

The best Nigerian Coconut Fried Rice Recipe

By 18 Comments

Believe me this is the best Nigerian coconut rice recipe you will ever need. And guess what? it is an oven cooked version too. Yesterday was my son’s birthday. Usually as the children’s birthdays approach they always have the dishes and the type of cake they want. Hmmm mummy

Jump to Recipe

The best Nigerian coconut fried rice made in the oven and bursting with unique flavors

 


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