FOOD
3 Yummy Mini Snacks Everyone Will Love + Recipe
Published
1 year agoon
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FAB.NGA small, prepared and usually decorative food, held in the fingers and often eaten in one bite.” Yep, this is just a fancy way of saying appetizers.
Here are 3 delicious mini snacks to devour. Just add in some party games and you’re ready to go.
Mini Chocolate Chip Cookies
Ingredients
14 tablespoons (1¾ sticks) unsalted butter, divided
¾ cup brown sugar
½ cup granulated sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1¾ cups all-purpose flour
½ teaspoon baking soda
One 10-ounce package mini chocolate chips
Directions
1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. In a small skillet over medium heat, melt 8 tablespoons (1 stick) of the butter, swirling or stirring frequently, until the milk solids turn golden brown and smell nutty, 5 to 8 minutes. Immediately transfer to a large bowl and add the remaining 6 tablespoons of butter. Stir to melt.
3. When the butter is fully melted, add both sugars, the salt and vanilla extract; stir to combine. Add the eggs and use a whisk to beat in until the mixture lightens in color and looks smooth and thick, about 4 minutes.
4. Stir in the flour and baking soda until a few streaks remain; stir in the chocolate chips. Cover and chill in the fridge until slightly firm, 15 to 20 minutes. (At this point you can chill the dough, covered, overnight.)
5. Scoop the dough into roughly 1-teaspoon pieces and roll between your palms into round balls. Arrange about 2 inches apart on the prepared baking sheets. (You will have to work in a few batches.)
6. Bake the cookies until lightly golden brown but still soft in the center, 6 to 7 minutes. Cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky salt if desired. Stored in an airtight container, the cookies will stay soft for up to 5 days.
Baked Mac-and-Cheese Bites
You’re in it to win it, right? Welp, the crowd is gonna go wild for these cheesy bites, which come together in a mini muffin tin.
Ingredients
1 pound small elbow pasta
3 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
¼ cup all-purpose flour
2½ cups whole milk
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper
2 cups grated white cheddar cheese
2 cups grated yellow cheddar cheese, divided
Directions
1. Preheat the oven to 375°F. Grease two mini-muffin pans with nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain.
3. In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
4. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.
5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally.
6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1½ cups of the yellow cheddar. Stir until the mixture is melted.
7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1½ to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.
8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes.
9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.
Mini Chicken and Waffles
With these around, it doesn’t matter who’s winning. Want to shortcut it? Use frozen waffles and don’t look back.
Ingredients
Canola or peanut oil, for frying
1¼ cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon cayenne pepper
1 tablespoon dried Italian herb seasoning
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup buttermilk
1½ pounds chicken tenders, cut into bite-size (about 1-inch) pieces
Hot sauce, to taste
Directions
1. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer.
2. MAKE THE WAFFLES: While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm.
3. MAKE THE FRIED CHICKEN: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl.
4. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat.
5. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly.
6. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately with hot sauce on the side.
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Are you a foot lover? Do you love cooking and trying out new dishes? You would love this hack! Making your own dry bofrot allows you to enjoy this traditional treat comfortably in your home. Here’s a step-by-step guide to transforming your kitchen into a mini boffer bakery:
Gather your ingredients:
- 4 cups of all-purpose flour—the base for your dry bofrot
- 1 ½ teaspoons of salt – for a touch of savoury goodness
- 2 tablespoons of sugar (adjustable to taste)—for a hint of sweetness, customise it to your preference
- 1 packet (about 2 ¼ teaspoons) of active dry yeast—the magic ingredient that makes your bofrot rise beautifully
- 1 ¼ cups of warm water (not hot) activates the yeast and brings the dough together
- 2 tablespoons of vegetable oil (plus more for frying) – keeps the dough moist and helps with frying
- Optional: Add additional spices like nutmeg or cinnamon – add a personal touch of flavour to your bofrot
Now, let’s get baking!
1. Making the dough
In a large mixing bowl, combine all the dry ingredients: flour, salt, sugar, and yeast. Make sure to mix them well.
Gradually pour in the warm water while continuously mixing with a spoon or your hands. This will turn the dry ingredients into a doughy mixture.
Add the vegetable oil and knead the dough until it becomes smooth and elastic. This might take some effort – plan on 5-10 minutes of kneading by hand. If you have a stand mixer, use the dough hook attachment on medium speed to save some time.
2. First rise; let the dough grow
Once you’ve kneaded a smooth and elastic dough ball, place it in a bowl coated with some oil.
Cover the bowl with a clean cloth or plastic wrap. Find a warm spot in your kitchen and let the dough rest there for about an hour. During this time, the dough should double in size.
3. Shaping the bofrot
The dough has risen! Now, gently push down on the dough to release any air bubbles trapped inside.
Pinch off small pieces of dough and roll them into balls. The size is up to you, but traditionally, they’re about the size of a golf ball.
4. Second rise (optional) for extra puff
Place the shaped dough balls on a tray and cover them with a clean cloth. Let them rest for an additional 15–30 minutes. This step is optional but can make your bofrot a bit fluffier on the inside.
5. Frying the bofrot—the crispy magic
Heat up a generous amount of vegetable oil in a deep frying pan or pot over medium heat. The oil is hot enough when a small piece of dough sizzles and starts to fry right away when dropped in.
Carefully add the dough balls in batches, avoiding overcrowding the pan. Fry them until they turn a beautiful golden brown colour on all sides, which usually takes about 2–3 minutes per side.
Use a slotted spoon to remove the fried bofrot from the oil and drain it on paper towels to absorb any excess oil.
Time to enjoy!
Your homemade dry bofrot is ready to be devoured! You can enjoy them warm or at room temperature. They taste great plain, sprinkled with roasted peanuts for an extra crunch, or dipped in Asaana sauce for a sweet and savoury combination.
Savour the delightful contrast of the crispy, golden exterior and the soft, bread-like interior of your freshly made dry bofrot!
This banana bread recipe boasts a reputation for creating the most delectable and moist loaf, bursting with intense banana flavour. It eliminates the need to settle for a less flavorful version. Many have tried and loved this recipe, raving that it surpasses all others! Toasted or untoasted, this bread is guaranteed to be a crowd-pleaser.
This recipe isn’t just another banana bread contender; it’s a reigning champion! Users have consistently praised its moist texture, delicious taste, and abundance of banana flavour it delivers. This bread has the potential to become your personal go-to banana bread recipe, forever changing your breakfast and snack game.
Now, let’s get into the real business with the banana bread recipe!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar
- ½ cup butter
- 2 large eggs, beaten
- 2 ⅓ cups mashed overripe bananas
Banana Bread Ingredients
The beauty of this banana bread recipe is that it likely uses ingredients you already have on hand! But no worries if you’re missing a few things. Here’s a quick grocery list to complete your baking adventure:
- Flour: This all-purpose flour provides the structure that holds your banana bread together.
- Baking soda: This magic ingredient acts as a leavener, ensuring your bread rises beautifully in the oven.
- Salt: A sprinkle of salt adds depth to the overall flavour profile without making the final product taste salty.
- Butter: Softened butter adds richness, moisture, and that irresistible flavour we all love in banana bread.
- Brown sugar: This ingredient not only sweetens the bread but also adds a touch of warmth for a complex taste.
- Eggs: Eggs play a crucial role as a binding agent, holding all your ingredients together to create a cohesive batter.
- Bananas: And of course, you can’t forget the star of the show—the bananas! Make sure to choose ripe or even overripe bananas for the most intense banana flavour.
How to Make Banana Bread
The complete recipe with detailed instructions awaits you below, but here’s a sneak peek at the baking process:
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Dry Ingredients Unite: We’ll start by gathering all the dry ingredients, like flour and baking soda, and whisking them together in a bowl.
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Creamy Magic: In another bowl, butter and sugar get creamed together until light and fluffy. This is where the magic happens!
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Wet Stars Join the Party: Eggs and mashed bananas, the stars of the show, are then introduced to the creamy butter and sugar mixture.
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Bring it All Together: The wet mixture gets gently folded into the dry ingredients, creating a cohesive batter for your delicious banana bread.
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Baking Time: The batter is then poured into a prepared loaf pan and baked in a preheated oven. But here’s the secret to moist perfection: this recipe uses butter, eggs, and brown sugar (which adds more moisture than white sugar), along with the natural moisture from the mashed bananas. Proper storage is key; details on that are included in the full recipe to lock in all that moist goodness.
The banana bread should be perfectly baked after about an hour at 350 degrees Fahrenheit. To test for doneness, insert a toothpick in the centre and make sure it comes out clean.
Resist the urge to dig in right away! Let the bread cool in the pan for about 10 minutes before transferring it, or you might end up with a crumbly situation.
Test Kitchen Tips
This banana bread recipe is designed to be fuss-free, according to culinary expert Nicole McLaughlin, who emphasises the beauty of a simple and classic version. Here are some tips and tricks to elevate your baking experience:
- Perfectly Ripe Bananas: Skip the green bananas and focus on finding ripe ones; look for bananas that are yellow with brown spots. These will deliver the best flavour and texture.
- Mashing Made Easy: Don’t overcomplicate the mashing process! A simple fork is all you need to achieve perfectly mashed bananas for your batter.
- Loaf Pan Flexibility: The recipe is designed for a standard 9×5 loaf pan, but don’t worry if you only have a smaller one. Just be prepared to adjust the baking time slightly by adding a few extra minutes.
Guide for Banana Bread Recipe
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Get the oven ready: Turn it on and preheat it to 350 degrees Fahrenheit (or 175 degrees Celsius).
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Prep the pan: Grease a loaf pan that measures 9×5 inches. A light coating of oil or cooking spray will do the trick.
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Whisk the dry ingredients: In a large bowl, combine the flour, baking soda, and salt. Just whisk them together until everything is evenly incorporated.
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Cream the wet ingredients: Grab another large bowl and use an electric mixer to cream together the brown sugar and softened butter. Beat them until the mixture is smooth and creamy.
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Add the eggs and bananas: Now, stir the beaten eggs and mashed bananas into the creamed butter and sugar mixture. Make sure everything is well blended.
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Combine wet and dry: Gently pour the wet banana mixture into the bowl with the dry ingredients. Fold it in carefully, just until everything is combined. Don’t overmix!
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Pour and bake: Transfer the batter to your greased loaf pan. Pop it into the preheated oven and bake for about 60 minutes.
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Test for doneness: To check if your banana bread is done, insert a toothpick in the centre. If it comes out clean, your bread is good to go!
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Cool down: Let the bread cool inside the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely. Then you can slice and enjoy!
How to Store Banana Bread
Once your banana bread has cooled completely, it’s time to store it for maximum freshness. Here’s how to create the perfect environment for your delicious loaf:
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Line Up the Layers: First, place a paper towel at the bottom of an airtight container or a zip-top bag. This will help absorb any excess moisture that might accumulate and keep your bread from getting soggy.
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Nestle the Loaf: Gently place the cooled banana bread on top of the paper towel. It deserves a comfy spot to rest!
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Seal in the Freshness: To lock in all that moist goodness and prevent the bread from drying out, cover the loaf with another fresh paper towel.
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Tight Closure is Key: Finally, make sure the container or bag is sealed shut. This creates a controlled environment that will keep your banana bread fresh and flavorful for days to come.
How long does banana bread last?
This delicious banana bread will stay fresh and delightful at room temperature for around four days. That means you can enjoy it for breakfast, afternoon snacks, or even a slice for dessert.
But if you’re looking to extend its shelf life even further, freezing is your best friend. Properly wrapped and frozen, banana bread can last up to two to four months. So go ahead, bake a double batch, and enjoy it throughout the coming weeks.
Can you freeze banana bread?
Freezing banana bread is a great way to enjoy it for longer! Here’s how to ensure it stays fresh and delicious:
- Cool Down Completely: Make sure your banana bread is completely cool before freezing. This helps prevent condensation and ice crystals that can affect the texture.
- Double Wrap for Protection: Once cool, tightly wrap the entire loaf in a single layer of plastic wrap. This creates a barrier to lock in moisture and freshness. Follow this with another layer of aluminium foil for extra protection.
- Slice it Up for Convenience: If you know you won’t be thawing the whole loaf at once, consider slicing it first. This way, you can grab individual slices whenever you crave a taste of banana bread goodness. Each slice can be wrapped in plastic wrap and then placed in a freezer-safe container or bag.
For more articles on food, check here.
Edikang Ikong soup is a beloved staple in Nigerian cuisine, renowned for its perfect combination of taste and health benefits. Literally translating to “vegetable soup” in the Efik language, this dish is native to Cross River State in southern Nigeria.
Edikang Ikong stands out as the ultimate source of vitamins. Packed with nutrients, it’s no wonder this soup tops the list when it comes to Nigerian soups. There’s just one catch: Edikang Ikong loses its nutritional value if you store it in the fridge for too long.
Here’s the thing: to fully enjoy the health benefits, it’s best to make just enough for a few days—a week at most. Of course, some people might not mind a slight drop in vitamins, but for those who prioritise getting the most out of their food, this is key.
Now, let’s get cooking! Here are all the ingredients you’ll need to make this delicious and nutritious Nigerian Edikang Ikong soup. The quantity can be adjusted depending on how many people you’re feeding.
Ingredients for Edikang Ikong
This recipe is for a delicious pot of Edikang Ikong soup that 12 people can feed. Here’s what you’ll need:
- Seafood: A medium-sized stockfish head, 500 grams of dried or roasted fish,1 cup of ground or pounded crayfish
- Leafy greens: 12 cups of waterleaf, 8 cups of fluted pumpkin leaves (also called ugu)
- Fats and oils: 2 cups (or 500ml) of palm oil
- Meat: Meat of your choice (assorted meats are recommended)
- Seasoning: Salt and pepper to taste, 3-4 Maggi or Knorr cubes
- Optional extras: 1 cup of periwinkle, 2 tablespoons of ofor or achi, ½ cup of chopped onions
Tips:
- In the pictures, you’ll see sliced waterleaf, ugu leaves, 1.5kg of mixed meat (goat and cow liver), pounded crayfish/pepper mix, and periwinkles.
- Periwinkles are a common optional ingredient. You can buy them pre-cleaned at most Nigerian markets, or skip them altogether if you prefer.
- For even more detailed instructions, check out the video linked below.
How to prepare the vegetables
Here’s how to prep the leafy greens for your Edikang Ikong soup:
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Slicing the leaves: You have two options. In Nigerian markets, vendors often pre-slice the leaves for you. But you can easily do it at home using a sharp knife and a chopping board.
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Washing the leaves: There are two schools of thought here. Some people prefer to wash the leaves thoroughly before slicing them. Others prefer to slice first, then wash. Honestly, it boils down to personal preference.
The reason you should consider slicing your leaves yourself is to ensure they get a good wash to remove any sand or dirt. If you choose to wash before slicing, that’s perfectly fine too. Just be sure to wash the fluted pumpkin leaves (ugu) before slicing, but the water leaves can be sliced before washing.
How to cook Edikang Ikong soup
Now it’s time to cook edikang ikong soup. Here’s a breakdown of the steps:
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Season the meat: Marinate your meat with 1 teaspoon of salt, 2 seasoning cubes, and some sliced onions for added flavour. Let it sit for at least 10 minutes.
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Partial cook the meat: Cook the seasoned meat in a pot for about 10 minutes. Then, add some water and continue cooking until the meat is about 70% cooked.
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Prepare the stockfish and dried fish: While the meat simmers, clean the dry fish and stockfish by rinsing them with hot water. This helps remove any sand or impurities. Add the cleaned fish to the pot with the cooked meat. If your dried fish has a strong flavour, add it at the beginning of this step.
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Add the palm oil: Edikang Ikong soup is known for its rich flavour, and palm oil is a key ingredient. Pour in 1 cup (or about 500 ml) of palm oil. The recipe mentions that 300 ml was used in the video, so feel free to adjust the amount based on your preference.
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Simmer and season: Let the mixture simmer for 5–10 minutes, ensuring everything boils together with minimal water remaining. You want a rich, flavorful base.
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Add the leafy greens: Now it’s time for the stars of the show—the vegetables.
Here’s the order:
- Add the water leaves, stir, and simmer for 3 minutes.
- Next, add the fluted pumpkin leaves (ugu).
- Finally, stir in the pounded crayfish/pepper mix, periwinkles (if using), and 1 additional seasoning cube.
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Final touches: Give everything a good stir and adjust the seasoning with salt and pepper to your taste. Here’s where you can also add an optional tablespoon of ground ofor or achi for an extra flavour boost. Sprinkle it in a little at a time, then stir and taste it to avoid overpowering the other flavours.
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Simmering and serving: Cover the pot partially and simmer for 3-5 minutes. Your delicious Edikang Ikong soup is ready. Enjoy it with your favourite Nigerian swallows, like fufu, semo, wheat, eba, or pounded yam.
The pictures show a plate of the finished Edikang Ikong soup (vegetable soup) served with fufu.
You can watch the tutorial video here.
For more food content, visit here.
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