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!