Decency kitchen / life style

How To make semovita flour at home using cassava and Guinea corn, you will need to

process both ingredients separately and then combine them. Here's a step-by-step guide:

Ingredients:
- Cassava roots
- Guinea corn grains

Equipment:
- Grater
- Blender or grain mill
- Fine-mesh sieve or cheesecloth
- Baking sheet or tray
- Oven or dehydrator (optional)

Step 1: Processing Cassava
- Peel the cassava roots and cut them into smaller pieces for easy processing.
- Grate the cassava using a grater or a food processor with a grating attachment.
- Squeeze out the liquid from the grated cassava by wrapping it in a clean cloth or cheesecloth and squeezing tightly. This process helps remove excess moisture.

Step 2: Drying Cassava
- Spread the squeezed cassava gratings onto a baking sheet or tray in a thin layer. Ensure that the layer is evenly distributed.
- Place the tray in an oven or dehydrator at a low temperature (around 120°F or 50°C) to dry the cassava. Leave the oven or dehydrator door slightly open to allow moisture to escape.
- Dry the cassava until it becomes crisp and brittle. This process may take several hours or longer, depending on the drying method and the thickness of the cassava layer.

Step 3: Grinding Guinea Corn
- Clean the Guinea corn grains to remove any debris or impurities.
- Grind the Guinea corn grains into a fine powder using a blender or a grain mill. Ensure that the powder is finely ground for a smoother texture.

Step 4: Combining Cassava and Guinea Corn
- Once the cassava gratings are completely dried and the Guinea corn is ground into a fine powder, combine them together in a bowl.
- Mix the dried cassava gratings and the Guinea corn powder thoroughly until they are well-blended.

Step 5: Grinding and Sieving (optional)
- If you desire a finer texture for your semovita flour, you can further grind the combined mixture using a blender or a grain mill.
- Pass the ground mixture through a fine-mesh sieve or use a cheesecloth to remove any larger particles and achieve a smoother flour consistency.

Step 6: Drying and Storing (optional)
- If you want to ensure that the semovita flour is completely dry, spread it onto a baking sheet or tray and place it in an oven or dehydrator at a low temperature until it is thoroughly dry.
- Allow the semovita flour to cool completely before transferring it to an airtight container or storage bag.
- Store the homemade semovita flour in a cool, dry place. It should stay fresh for several months.

Now you have homemade semovita flour made from cassava and Guinea corn, which you can use to make semovita by following the cooking instructions on the package. Enjoy your homemade semovita!

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How to make YUMMY FISH ROLL 😋
Ingredients
1.flour(500g)
2.baking powder(1tbs)
3.margarine(200g/or to ur taste)
4.salt(levelled tsp)
5.nutmeg.(tsp)
6.milk flavour(4tbs)or liquid milk.any of ur choice
7.egg(optional)
8.lce fish(Titus)or any of ur choice
9 .seasoning cube
10.onion
12.pepper(fresh/grinded
13.oil
14.frying pot.
15. Sugar 150g
PROCEDURE
For the dough
1.Mix your flour,baking powder, salt,nutmeg,milk flavor together.
2.Add your butter and massage into the mixed flour till it's well Incorporated,and start adding your water (not hot water)bit by bit till u get a firm dough.cut the dough into desirable size.
For the fish
1.Season your fish with little salt and Maggi,boil a little till tender and removed from fire then 2.gently remove the bones from the fish and mash.
3.put your frying pan on fire,add a little oil, add your chopped onion and little pepper then add the fish with( curry and tyme if u want)fry a little and remove.
4.Roll out your dough on a flat board with rolling pin,you can trim the edges of your dough if you want to have a perfect fishroll.
2.Gently add your mashed fish at the beginning of the dough and roll till the end by using a little water/egg to hold/seal the edge firmly.
3.fry in a low but not very low heat till brown or to your choice.your fishroll is ready

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CHAPMAN DRINK
Nigerian drink. These ingredients would serve four persons.

Ingredients for chapman Nigerian Drink

Serving: 4 persons.

A bottle of Fanta (35cl)
A bottle of Sprite (35cl)
Grenadine syrup (1 cup)
5-10 spoons of orange juice
1 lemon or lime
cucumber
Ice cubes

I use the orange and cucumber for garnishing; you can use lime, oranges, cucumber, grapes, a combination of two or even just lemon is okay.

Preparations for Original Chapman Drink

It is also advisable to chill the Fanta and sprite before using them. You should remember that chapman must be served cold or Chapman will arrest you himself 😀 So the best approach would be to chill the major ingredients before the preparation.

How To Prepare Chapman Drink

Step 1

Get a simple wine glass or a giant mug, pour a cup full of grenadine syrup.

Step 2

Pour in the sprite and Fanta into the same jug.

Step 3

Add the fresh orange juice, and shake or stir with a spoon.

At this point you are almost done with making the Chapman Nigerian drink, distribute in glass cups and then throw in the garnishing fruits.

Step 4

Cut the cucumber/oranges into triangular shapes and throw them into the mixture. Cucumber or lemon can be used for garnishing;

Akara.

Ingredients
-2 Cups black-eyed peas dry
-1 Small Habanero
-3 ounces Red bell pepper approximately half of one red bell pepper
-1 small Onion finely chopped
-Salt
-1 chicken bouillon cube
-1/4 cup water for blending - a little extra might be required
-Vegetable Oil

-Instructions
Soak the beans in room temperature water for about 15 mins. Drain the water and place the beans in the food processor.
-Wash to remove dirt.
-Pour the clean beans into a blender, add the water, red bell pepper, habanero pepper, salt, bouillon powder, and crayfish, and blend until smooth.
-Whisk for about 3 to 4 mins.
-Add the finely diced onion and gently fold with a wooden spoon or spatula in one direction.
-Heat some oil in a pan. -Drop heaping tablespoons of batter into the hot oil, frying in batches to prevent overcrowding. Flip once or twice to ensure even browning—fry the Akara for about five to six minutes, or until golden brown on all sides.