Uziza leaf ( 2 hand full)
Goat meat or any meat of your choice.
Stock fish fillets ( as desired) I used about a cup
Snails ( optional) I just think everything tastes better with snails 🤩
Dry asa fish (4 pieces )
Seasoning cube to taste
Salt to taste
1 cup of good palm oil
1 cup of crayfish
1 flat dawadawa [ or ogiri igbo ]
Yellow pepper to taste.
One Bowl Cocoa Brownies
Ingredients
1 teaspoon fine salt
1/2 teaspoon baking powder
340g milk chocolate chips
Suggested topping combinations:
White chocolate chips and toasted chopped walnuts; cashews and dried cranberries; chopped pretzels and
raisins; toasted coconut and chopped dried pineapple; or any combination of chopped dried fruit, toasted nuts, mini mars
60g unsweetened cocoa powder
120g plain flour
300g sugar
230g unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 large eggs
Nonstick cooking spray, for spraying the foil
Method
1) Preheat the oven to 175°C. Line a 9-by-13-inch baking tin with aluminum foil and spray with nonstick cooking spray.
2) Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add
the flour, cocoa powder, salt and baking powder all at once and stir
until just combined. Stir in half of the chocolate chips and spread the
mixture in the prepared tin.
3) Bake until the brownies begin to pull away from the edge of the pan
and set in the center, 30 to 35 minutes. Immediately sprinkle with the
remaining semisweet chocolate chips and let stand until the chips are
melted, about 5 minutes. Spread the melted chips evenly over the top
of the brownies with a spatula. Let the chocolate cool for about 10
minutes and then sprinkle with whatever combination of toppings you
choose, pressing the toppings gently into the chocolate to adhere. Lift
the brownies out of the pan with the foil and cool completely on a rack.
Cut into 16 squares and serve.
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