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08/09/2023

HOW TO MAKE OKPA ENUGU

INGREDIENTS
Okpa flour-----4 cups
Palm oil-----1/2 cups
Fresh pepper
Salt
Uziza seed( optional) --abt 10 seeds, not much

N:B Okpa has a peculiar taste and so does not need so much ingredients. Certain ingredients change the taste and texture completely. For Okpa, the less, the better. The basic are just salt, pepper and palm oil.

PROCEDURE
1. Put enough water on fire, as much as can still cover the Okpa when you have removed the one you need for mixing

2. In a bowl,pour the Okpa flour, add the oil and mix with your hands. Ensure the oil is evenly distributed and the color uniform.

3. Bring the hot water and dilute to a temperature your skin can take. Please don't use warm water. Let it just be the hottest you can endure. Then pour into the Okpa mixture and start mixing with your hands. Break every lump and mix until the Okpa is all nice and smooth. The longer you mix, the better, until it begins to draw a little.
Add more water and bring the consistency to a little lighter than moi moi, Eheeee!

4. Add the salt, grounded uziza seed and pepper(coarsely grinded). Rest your hands now, they have tried. You can use a wooden spoon to stir them together. Taste and correct seasoning.

5. Now put into whatever package you want to cook with. Plantain leaves, aluminum/ stainless plates or waterproof. The leaves give Okpa a very special taste. I suggest you try it.

6. You either tie and drop directly in the boiling water or you tie and put in a bowl so that when you are done tying, you begin to shake each of them up before dropping into the boiling water. This is to prevent it from settling and some parts being harder. Don't ever start cooking with cold water. E get why.

7. Cover to cook for 45mins to 1 hr depending on your source of heat. You can check with a tookpick, knife etc. If they come out clean, then your Okpa is ready.

04/09/2023

Crunchy Buns

Recipe
500g flour
¼ cup sugar
3 tablespoon margarine
¼ cup powder milk
½ teaspoon salt
½ teaspoon nutmeg
2 teaspoon baking powder
2 cup Luke warm water

Procedure

Sieve the flour into a bowl.

Add salt, baking powder, nutmeg and milk powder.

Add the margarine and combine into a crumb.

Now add the water and mix together..just combine lightly,it must not be smooth .

Allow to rest for like 10 minutes.

Heat up your oil and fry till Golden brown
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30/08/2023

*FONDANT ICING- Egg white method (without gelatin)*

*Ingredients*
- Icing sugar 1000g
- Glucose 2 tablespoons
- CMC 2 tablespoons
- Egg white 2 egg white
- Vegetable shorting (for greasing hand/kneading)
- Water 2 tablespoons

*Procedure*
1. In a sizeable container; Add together glucose, white egg, water and mix thoroughly.

2. In another container, mix CMC and icing sugar together

3. Create a well at the center and and pour the egg white mixture. Fold on properly and transfer to a work surface.
*(You can Add little water if necessary, being not careful to over pour water to avoid spoiling the fondant.)*

4. Knead fondant properly to become elastic and smooth

5. For color; separate and add color of your choice, mix in, Knead properly and commence decoration.

and snacks 😃

13/08/2023

Happy New week to every one🥰

04/08/2023

HOW TO COOK UZIZA SOUP
INGREDIENTS
* Goat meat
* Cow skin (Kpomo)
* Stock fish
* Snails
* Dry fish
* Seasoning cubes
* Salt
* Pepper
* Cray fish (powdered)
* UZIZA leaves (wash and slice)
* Palm oil
* Achi (thickener)
* Locust beans (okpei)
PREPARATIONS
* Wash the goat meat, cow skin, snails, stock fish and transfer them into a pot. Season with salt, seasoning cubes and place on fire. Allow it cook for 10min then add some water and let it cook until it's soft. Wash the dried fish, add it into the pot.
* Add the pepper, oil and allow it boil for 3min.
* Add the crayfish, grounded locust beans and stir. Add the achi and stir as well. Taste for salt, seasoning cubes, pepper and add if necessary. Allow it simmer for 7mins.
* Add the uziza leaves, stir and allow it cook for extra 5min.
NOTE: use any protein of your choice and feel fry to omit any one as well
ENJOY

29/04/2023

HOW TO MAKE FISH ROLL

Ingredients:
(Fish roll dough)
1/3 teaspoon baking powder
1/4 teaspoon yeast
3 tablespoons sugar
3 tablespoons butter
Warm water
Pinch of salt
3 cups flour

(Fish roll filling)
1 fresh fish (titus)
2 medium size onion
1 teaspoon curry powder
Fresh chilli pepper to taste
1/4 teaspoon garlic powder
Vegetable oil for frying
Salt to taste
2 teaspoon Chili powder
1 knorr cube

Procedures:

1. Pour yeast and sugar into warm water and set aside.
The yeast here helps to give it an inner fluffy texture without drying out.

2. Combine flour, baking powder, butter and salt in a bowl. Add yeast mixture to the flour mixture to form a flexible dough. Cover bowl to stand for 30 minutes

3. Place rinsed fish in an empty pot. Add pureed onion, salt to taste, curry, garlic and chilli powder. Add little water and leave to cook for 10 minutes.

3. Remove the fish from the stock and removei bones. Crush and mash-up the fish and set aside. I'll

4. Heat 4 tablespoons of vegetable oil in a pot and add the crushed fish. Add blended pepper, onion, and seasoning cube and stir fry the content for 5 minutes on low heat and set aside.

5. Divide dough into sizeable pieces of the ball, take one ball of dough and roll it out with a rolling pin. Add the fish filling and roll up. Seal the rolls with a fingertip dipped in water/flour mixture, and rub the rolls at the edges.

6. Fry until golden brown.

Cake, small chops, snacks and catering.

24/04/2023

How To Make Marble Cake

1. 2 cups of flour
2. 250grm of butter
3. One cup of sugar ( 175g)
4. Three eggs
5. One tablespoon of vanilla essence
6. Two teaspoon of cocoa powder
7. One tablespoon of baking powder

Check pictures steps for details 👇 follow focus food and snacks for
more and more.

22/04/2023

NOW THAT ONIONS IS CHEAP NOW THIS HOW TO MAKE ONION POWDER IN YOUR KITCHEN.

Onion Powder is one powerful natural seasoning that can take the flavor of your food to another level.

Another good thing about onion powder is that it can be added to almost all kinds of food recipes including soups.

Onion powder is a good substitute if you do not like to see fresh onions in your food.

It performs magic when combined with other herbs and spices like ginger, garlic, chilli peppers.

Making onion powder will also help prevent wastage, especially during onion season like this.

Here is a step-by-step guide on how to make onion powder:

Ingredients:
Bulbs of onions

Tools:
Sharp knife
Cutting board
Dehydrator or oven
Blender or food processor
Airtight container for storage

Instructions
Peel the onions and slice them thinly using a sharp knife.

Spread the sliced onions in a single layer on a dehydrator tray or baking sheet.

If using a dehydrator, set the temperature to 135°F (57°C) and dry the onions for 8-10 hours, or until they are completely dry and brittle. If using an oven, set the temperature to the lowest setting and dry the onions for 6-8 hours, or until they are completely dry and brittle.

Once the onions are dry, remove them from the dehydrator or oven and let them cool for a few minutes.

Place the dried onions in a blender or food processor and grinduntil they are finely ground into a powder.

Store the onion powder in an airtight container in a cool, dry place.

Thanks👍

20/04/2023

Tips - PERFECT CHIN CHIN

1. Avoid too much of margarine/ butter when mixing the dough. Too much butter will make your dough soggy, and this will end up drinking up your oil for frying.

2. Too many eggs is not what make ur chin chin rich, egg contribute to making ur Chin chin crunchy.as u can make a chin chin without egg and still come out fine. Too many eggs in your chin chin dough will make the oil to foam when frying.

3. When frying chin chin don't wait until it is completely brown before u remove from the oil, this will make the chin chin look too brown/ burnt like when completely cooled.

4. Avoid crowding your oil with your chin chin dough when frying as this will result in the chin chin drinking up the oil

5. To avoid your chin chin from looking burnt within a short time, avoid too much heat/ fire. Always use medium heat as low heat will make your chin chin soggy while too heat will make your chin chin burn.

6. Milk gives your chin chin that heavenly taste that will make u want some more. Always use in moderation.

7. When mixing your chin chin dough always add the water gently to avoid adding too much water to the dough, as this will make the chin chin drinking up the oil.

8. Adding little corn flour to ur chin chin gives it that unique taste and crunchiness. If u don't have a recipe with corn flour stick to the one u are good at .

9. If your dough is too watery or with insufficient margarine/ butter avoid jam packing them in a tray before frying to avoid them sticking together and making your chin chin a mess.

Always fry while cutting, if u must cut down sprinkle bit of flour over the cut dough to avoid them from sticking together. U can always sprinkle bit of flour or corn flour on ur work surface before rolling the dough, this helps a lot.

19/04/2023

Heavenly father please touch the body of the person reading this
With healing and peace.
Touch their finances and open new doors.

08/04/2023

Happy Easter fam.

26/03/2023

Happy Sunday everyone, may this week bring beautiful smiles on your face.

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Kano

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