Most times when i make soy milk, i make it traditionally in my kitchen from scratch. Luckily for me, the soya bean seed is always readily available whenever i need it. It's mostly used as a beverage which can be sweetened and served hot as tea for breakfast or cold. Please take note that soya bean milk and soya bean powder are totally different. 
Soy milk is the most nutritious and best protein source because it has well balanced amino acid levels than other vegetable sources. it's rich in essential fatty acids, amino acids like lysine and methionine, fiber, vitamins and minerals. This is one drink which is highly essential for kids due to its nutritious benefits and can also be taken by diabetics. 

Homemade Soy Milk Recipe
•Prep time: 6hrs 30mins
•Cook time: 20 mins

Utensils Needed:::
• A pot
• A sieve with handle
• A Cheese/Pap cloth

Ingredients:::

•1 cup Soya beans

• Water - As desired

• Sugar/ Honey - As desired

• Flavor essence - Optional

Directions:::

Step 1: Soak the Soya bean seeds in water Overnight or for 6 hours

Step 2: Drain and rinse the seeds with clean water. Rub the seeds between your hands to de-haul it till the skin removes(Just the same way beans is de-hauled for moi moi ). This process is very important as the skin is more of fiber and insoluble.  Sieve out the chaff and rinse with clean water several times. Pour the washed seeds into a blender, Add some water and blend till smooth.

Step 3: Place the Sieve with handle on the pot and place the pap sieve cloth within. Gently pour the blended soya bean slurry into the pap sieve. Squeeze the Liquid filterate into the pot. The chaff can be reused by placing in the blender again with water, blending and squeezing till all the milk is extracted.

Step 4: Place the pot with the filtered soya milk on fire and cook on low heat for about 15-20mins till it starts to boil. While it cooks, keep stirring because it has the tendency to curdle if you don't. Sieve once more (Hot filteration) to remove the insoluble soy pulp fiber (Okara)and leave to cool.

Step 5: Add your sugar and flavor essence and mix. Serve warm or Refrigerate and Serve Cold

Kitchen note::: 

Soya needs to be given heat treatment before use. This is done to destroy the soya bean trypsin inhibitors that has unfavourable effect on growth and utilization of soya as well as sterilize the milk. If not given heat treatment before use, it could retard growth and lead to death due to toxicity. Heat treatment could be done by boiling or toasting to ensure the heat penetrates into the seed. it's only after heat treatment that you can now dry, grind or process into any edible form of administration. By giving heat treatment, your main aim would be to destroy the inhibitor but not denature the protein therefore you have to work at an optimal temperature between 120-150°C or probably boil for about 15-20 mins (Chinadi O, 2014)

Springroll wrap is a pastry used in making the popular springroll snack which is quite popular during parties, ceremonies,birthdays, meetings e.t.c. Contrary to stories you might have heard about making springroll pastry wraps, the pastry is one of the easiest to make. One of the biggest misconceptions about this is it cannot be prepared at home or it's difficult to prepare but that is so untrue. Today, i'd be teaching you how to make this easy pastry right in your homes from scratch. This pastry also doubles as the pastry used in making samosas. This means apart from the first method i gave HERE, you can also use this pastry for your samosas (Thanks to my anonymous kenyan reader for the lovely tips ;))

•Prep time: 15 minutes
•Cook time: 30 minutes
•Total time: 45minutes

Utensils needed

• A Non-stick frying pan
• A Pastry brush
• A Paper towel
• A damp cloth or Aluminium foil
• A kitchen shear/ Sharp knife / Pizza cutter

Ingredients:::

• 1 cup Corn Starch (Cornflour) 

• 1 cup Wheat flour (all-purpose flour)

• 1/2 tsp. Salt 

• ¾ Cup Water

• 2 tbsp.Vegetable oil

Directions:::

Step 1: Sieve the Corn flour, all purpose flour, Salt into a small bowl and mix together to incorporate

Step 2: Add water while stirring constantly to make a smooth runny paste

Step 3: In a small container, mix a little vegetable oil with water. Place the non-stick pan on the burner and reduce the temperature to the lowest. At "NO POINT" should you increase the temperature.

Step 4: With a paper towel, Rub a little vegetable oil and water mixture all around the surface of the pan. Lightly brush the runny paste over the pan. Keep dipping and brushing quickly till you are sure every part within has been coated evenly but thinly.

Step 6: Leave for some seconds till you see the pastry film forming a solid film. Remove from the pan and place on a plate covered with a clean damp towel or Foil. This is to prevent it from drying out

Step 7: Clean the pan with a paper towel and repeat the procedure till the whole batter is used up.

Step 8: Cut the pastry wraps into perfect squares with a kitchen shear, knife, or any sharp utensil

Step 9: This can now be used for springrolls or samosa. For samosa, all you have to do is to divide the cutout square into two to form a triangle which your filling would be put in. The prepared samosa & spring roll wrappers can be kept refrigerated till you are about to use.

So i woke up this morning to find out we had run out of bread (The usual Saturday breakfast). The bakery close to where i stay don't open shop early and where the bread vendors sell their wares is a long walk from home. To get breakfast ready and on time, i had to make egg rolls since most of the basic ingredients were readily available in the kitchen. Fast forward few hours later, i was done with breakfast and the whole family enjoyed it as well. 
Nigerian egg roll is a popular snack similar to scotch eggs but unlike scotch egg which is made with minced meat and egg , Egg roll is made from flour dough and egg. The dough is made almost the same way doughnut dough is made (Non-sticky). Once done, it should look slightly like Nigerian Buns on the outside with egg in the middle.

How to make Nigerian Egg roll
• Prep Time: 30 minutes
• Cook Time:30 minutes
• Total Time: 60 minutes
• Makes:        10 egg rolls

Things you'd need::: 
• Flat working surface/ chopping Board
• Rolling pin
• Frying Pan
• Mixing Bowl
• Empty Saturated Milk Cup for measuring

Ingredients:::

• 10 Whole eggs

• 4½ Cup Wheat flour (all-purpose flour)

• ½ Cup Sugar

• 4 tbsp. Margarine, Butter

• ½ tsp. Baking powder 

• 1 tsp. Mixed Spices - Optional 

• Pinch of salt 

• 1 cup warm water 

• Vegetable/Soya oil (for deep frying) 

Directions:::

Step 1: In a medium sized pot, boil the eggs for about 10mins till hard boiled. Once cooked and while hot, place the hard boiled eggs in cold water. This is to ensure the shell comes off easily. 

Step 2: Sift the flour, sugar, baking powder, mixed spices (if you are using) and salt into an empty bowl. Mix thoroughly then add the margarine/butter. Work into it with the tip of your hand till it looks crumbly like breadcrumbs.

Step 3: Make a well in the center and gently add water little by little. Work into it some more till you get a Smooth non-sticky elastic dough. Divide it into 10 and roll the divided dough into balls

Step 4: Dust your flat working surface with flour and roll out each dough. Wrap each dough around each egg and roll into balls

Step 5: Pre-Heat your vegetable oil in a deep fryer or pot and fry the egg rolls till golden brown. To ensure it cooks well on the inside, reduce the temperature of the burner once you drop the egg rolls into the oil.

Step 6: Remove from the oil and drain on a paper towel. Serve!

Hausa masa is a very popular snack in the northern part of Nigeria. As early as 7am, the vendor always had hot balls of masa ready for hungry customers. As I watched from the side, I couldn't help but marvel at her level of expertise. Masa reminds me of puff puff though the batter is made slightly watery unlikepuff puff batter and not as sweet as puff puff. It's prepared in such a way that, as you are removing a batch from the pan you are also adding a new set into the pan due to the uncontrollable heat from the firewood burner. The rice usually used for this meal is the type used for tuwo known locally as sinasir (very white in color with broken rice particles, sold mostly by Hausa vendors, soaks up water when cooked). From my perspective, it requires some level of skill to achieve.

Traditional pan used for masa

Ingredients:::

•3 cups Rice (Tuwo rice)

•1 tsp. Potash (Akaun/Kanwa)

•1 tbsp. Sugar

•1/2 tsp. Salt

•1 tbsp. Yeast

Directions:::

Step 1: Dissolve the potash in water. In a medium sized bowl, pour the potash-water liquid into 2 cups of raw rice making sure it covers and soaks it (Don't pour in the potash residue). Leave to sit for about 8-10 hrs or overnight. This is done to ensure the potash which acts as a local tenderizer softens the rice while it ferments.

Step 2: Boil 1 cup or raw rice till soft. mash in the pot with a spatula and set aside

Step 3: Wash the soaked rice and blend till smooth with clean water. The batter should not be thick but runny.

Step 4: Mix the Mashed rice with the ground rice, add yeast, sugar, salt and leave to froth and rise for about 25mins or less. Mix Once more and set aside

Step 5: Grease the masa pan by pouring a little vegetable oil in each hole. Gently pour the masa batter into the holes and drizzle the top with more vegetable oil. Cook for about 1min till golden brown then flip over to cook the other side.

Step 6: Remove from the pan and serve. Masa is usually served with Yaji (dry spicy pepper), honey, stew, suya, soup,or just plain sugar

Recipe by www.dobbyssignature.com

Spring roll is a light, Simple yet elegant snack which could be placed in the Nigerian Small chops Category. For the filling, you could use just about anything such as vegetables, chicken, beef, noodles e.t.c. If you are making vegetable spring rolls, you could lightly steam the vegetables to be filled into the pastry. For me, i prefer slicing my vegetables very thinly and filling it into the spring roll pastry before frying. This is because i like my vegetables fresh and not soggy as is the case with most pre-packed springrolls. Here's a step by step guide on how to make springrolls at home with Homemade spring roll wrap.

Homemade spring roll recipe
Prep time:  40 mins
Cook time: 20 mins
Makes:        25 spring rolls

Ingredients:::

• 1 Small Carrot

• ¼ Small Cabbage

• ¼ Small bunch Spring onions 

• 5 Green runner beans 

• 25 Spring roll pastry

• Vegetable oil for deep frying

Directions:::

Step 1: Scrape the back of the carrot, rinse and grate thinly. Wash the cabbage and dice thinly. Wash the spring onions and dice thinly. Wash the green runner beans and dice thinly - Set aside.

Step 2: To assemble, take one spring roll pastry (you could also use the pastry like that without cutting it into squares), place a very small amount of each vegetable on it. Placing a small amount of vegetable helps prevent the spring roll wrap from breaking. 

Step 3: Roll it up gently making sure it's firm and not loose. This is to prevent it from loosening in the hot oil.

Step 4: Once you get to the end of the spring roll pastry, seal up the contents permanently by rubbing a mixture of flour and water liquid at the edge. you could also dip your hand in water and rub at the edge for the same purpose.

Step 5: Deep fry the Spring rolls in Pre-heated oil till golden brown.

Step 6: Drain on a wire sieve or paper towel....Serve!

Recipe by www.dobbyssignature.com

I once worked in a popular brewery here in Nigeria but never for once did i try any of the beer products even though it was readily available all around. That's probably because i've got more affinity for sweet things but Just as i was about giving up on all beer, the "Ginger beer" came along. 
Maybe because of it's "sweet" refreshing taste or probably because of the health benefits, Either way ginger beer remains one of the easiest beers to make right at home. This is because, it takes a shorter time to brew unlike other beers which takes longer to brew.
i love ginger beer, Infact the only type of beer you could find in my private stash is ginger beer. Also, the ingredients for homemade preparation are easy to find around the kitchen. Just mix a little bit of ginger, sugar, lime/lemon, activator and the end result is usually this fizzy, sweet drink with a little bit of alcohol (well, not that little though if you leave it for a longer period).....plus its easy as ABC :)
Related Posts: Ginger Recipes

Ingredients:::

• 2 Fresh ginger roots

• 6 Cups water

• 1 Cup Sugar (you could use more or less)

• 3 tbsp. lemon/ lime Juice

• 1/3 tsp. Bakers yeast

Directions:::

Step 1: Peel off the papery skin of the ginger with a spoon(It'd come off easily) or a knife, rinse clean and grate with a grater

Step 2: Place the grated ginger in a small pot, add the sugar and 2 cups of water. Heat till the sugar dissolves then turn off the burner.

Step 3: Through a fine sieve, Strain the Sugar-ginger syrup into a bowl and once strained completely, leave to cool down. 

Step 4: Transfer the strained liquid into a plastic bottle, add the remaining water, lemon or lime juice and bakers yeast. Make sure you leave a little air space in the bottle (This is done to leave room for the gases that'd build up during fermentation). Cover the bottle and shake to mix up all the ingredients as well as activate the yeast to start the carbonation process.

Step 5: Leave to stand in a cool place for about 24-48 hours (Try opening it once or twice to release the carbon dioxide as well as reduce pressure so it doesn't explode in your face when it's finally ready).

Step 6: To check if it's ready press the plastic bottle, if it depresses/ goes in then it's not ready but if it's firm and seems swollen then it's ready. The firmness is caused by the carbon dioxide produced during fermentation. 

Step 7: Once it's ready, gently open up (Best done over the sink) to release pressure. It should  bubble or be fizzy (Imagine the reaction you get when you open a carbonated soft drink that has been shaken). Now your drink is ready, but best served cold.

Place in a refrigerator and serve Chilled.

Recipe by:

www.dobbyssignature.com