It’s the weekend and what better way to spend it than to make the best out of it.

Here are three quick three-course meals for that perfect get-together this weekend.

Chocolate puff puff

The chocolaty flavor of this snack is what makes it extraordinary. We love chocolate and trust that we can never go wrong with it. This puff puff can be eaten as breakfast, snacks or appetizers. Make yours and enjoy the chocolate in every bite!

Chocolate Puff Puff....

Photo Credit: Immaculatebites

Ingredients

1 cup sugar

57 g unsalted butter

1 pc egg

4 cups plain flour

2 l vegetable oil

1 tsp salt

1 cup milk

1 tbsp yeast

4 tbsp cocoa powder

Method

Mix the yeast, salt, ¾ cup of sugar and water. Set aside for about 5 minutes.

Melt the butter and milk in a microwave. Add the milk, melted butter and egg to the yeast. Add the cocoa powder and about 3½ cups of flour and mix thoroughly with hands. Allow the mixture to rise for about 2 hours.

Place a large sauce pan over low heat and pour the vegetable oil until it is about 5 centimeters high. Ensure the oil is hot, if it is not hot the batter would sink to the bottom.

Scoop little mixture at a time with hand or spoon into the hot oil. Using a spatula, sort the balls in the oil to prevent them from sticking to one another.

Fry for few minutes until all sides are golden brown. Remove from hot oil and allow oil to drain off.

Serve.

Pineapple Smoothie

Looking for that smoothie that will take ice cream off your list, here you go! This sweet and tangy pineapple smoothie is secretly healthy. You can also have a free dairy option by leaving out the yoghurt. Whip this up for dessert!

Pineapple Smoothie

Ingredients

1 pc pineapple

1 pc banana

1 cup unsweetened yoghurt

2 cups coconut milk

Method

Peel the pineapple and chop to fill 1 cup.

Combine the pineapple, banana, yoghurt , 1 cup of crushed ice and about 1 cup of coconut milk in a blender and pulse until smooth. Add more coconut milk if you want to slurp it off with a straw.

Serve in a glass.

Cow leg pepper soup with yam

You would definitely be thumbing your nose at this before it gets cooked. This spicy cow leg pepper soup with yam is a delight! The yam makes it a complete meal and we decided to show our own creativity by adding chopped carrot. Give this meal a go!

Cow Leg Pepper Soup With Yam

Ingredients

450 g yam

2 kg cow leg

1 pc onions

3 pcs spring onions

1 tbsp paprika

6 pcs garlic

1 tsp ground pepper

5 pcs carrot

1 pc rodo

1 tsp salt

2 pcs seasoning cubes

2 tbsp vegetable oil

1 tsp thyme

1 tsp white pepper

4 pcs basil

Method

Firstly chop the onions, spring onions, carrot and basil. Set aside. Mince the fresh garlic and rodo then set aside. Peel the yam, wash and chop into chunks.

Heat the oil in a large pot over medium heat, add in the chopped onions and spring onions and saute for about 2 minutes. Add the minced garlic and rodo, pepper, thyme, paprika, white pepper, seasoning cubes and salt to taste and stir for about 2 minutes.

Add 1½ kilograms of cow leg (washed and chopped) and continue stirring. Add little water if needed and allow to simmer for a minutes. Add about 8 cups of water to boil and allow to boil for about 2 hours.

Add the yam and carrot about 20 minutes before the cow leg becomes tender. Adjust the thickness and taste of the soup as desired. Add in the chopped basil and allow to simmer to a minute.

Serve and garnish with thyme sprigs (optional).

Cabbage egusi (melon) soup

We are great at doing wonders with our Naija recipes. We gave this Nigerian Melon (Egusi) Soup an entirely new look and flavor from the seasoning down to the vegetables. When it comes to creativity, Trust us! You can make this soup without the vegetables.

Cabbage Melon (Egusi) Soup

Ingredients

1 kg beef

1 cup egusi

1 cup vegetable oil

3 pcs tomato

1 pcs onions

1 cup crayfish

2 pcs seasoning cubes

1 pinch salt

4 cups cabbage

1 tsp ground pepper

6 pcs garlic

Method

Season the beef as desired and cook over medium heat in about 4 cups of water until tender.

Heat the oil in a pot over medium heat. Add the onions (diced) and fresh garlic (minced) and saute for about 3 minutes or until translucent. Add the cooked beef, ½ teaspoon of pepper and ½ cup ground crayfish and simmer for about 3 minutes.

Add the tomatoes (chopped) and about 2 cups of the beef stock and allow to boil for about 5 minutes. Add ½ cup of ground egusi to the pot. Allow to cook for about 12 minutes and add more stock or water at intervals to prevent the soup from burning.

Finally add in 4 cups of cabbage (shredded) and simmer for about 2 minutes or more. Adjust seasoning.

Serve warm with any swallow of your choice, rice, yam or plantain.

Ikokore (Water yam pottage)

Water yam popularly called ‘Isu Ewura’ by the Yorubas is tasteless and water-dense just as the name implies. But with extra flavours and proteins, you can turn it into an irresistible delish. Add as many types of meat and seafood as you can and enjoy this meal!

Ikokore

Ingredients

1 pc water yam

1 pc tatase

2 pcs rodo

1 cup pomo

1 cup ox tripe (Shaki)

2 scoops palm oil

1 pc dried fish

1 pc smoked fish

3 tbsp ground crayfish

1 tsp locust beans

2 pcs seasoning cubes

1 cup crayfish

1 tsp salt

Method

Wash the meat and fish. Season to taste and cook. While the meat and fish are cooking, peel the water and grate using the fine mesh of a cheese grater. Set aside. Blend the tatase and rodo and them set aside.

Add 1 tablespoon of crayfish, 1 piece of seasoning cube and salt to taste to the grated water yam and set aside.

Heat the palm oil in a pot over medium heat and saute the locust beans for a minute. Add the blended pepper and the remaining seasoning cube and allow it to fry for about 10 minutes or until the oil floats on top.

Add 3 cups of water or beef stock. Stir and continue to cook for about 2 minutes. Add the cooked meat and fish, and the smoked crayfish and allow to cook for about 10 minutes.

After 10 minutes, remove the meat and fish from the stew. Scoop the grated water yam in both small and big lumps into the pot. The small lumps will dissolve while the large ones will remain lumpy. Cover and cook for about 8-10 minutes on low heat without stirring.

Stir and break some of the lumps if it is too lumpy. Transfer the meat and fish back to the pot, add the remaining crayfish and stir.

Cover and allow to simmer for about 3-5 minutes.

Serve hot!

Click here to get all the ingredients



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