Food recipes as illustrated by SupermartNG:


Dambu Nama


Dambu Nama, originating from Northern Nigeria has won hearts south of Nigeria. When we thought nothing could top suya and kilishi, we were introduced to this fluffy meaty snack. Now you get to make this in the comfort of your home no hawkers involved!!

500 grams beef
2 pcs seasoning cube
2 teaspoons chilli powder
1 pc onion
1 pc garlic
3 tbsps yaji (suya spice)
2 tbsps vegetable oil
1 teaspoon ginger powder


Wash the meat and cut into chunks.

Put meat into a pot with 1½ seasoning cubes, half chopped onions, 2 crushed garlic cloves and ginger powder. Cook with little water until very tender and the meat pulls apart very easily. Ensure water dries out.
Put meat on a cutting board and shred the meat using two forks to pull apart in opposite directions. Alternatively pound meat in mortar.
Transfer to mixing bowl. Add in the suya spice, remaining ½ seasoning and chilli powder. Mix well and set aside.
Pour oil into a wok/frying pan and put on medium heat. Shallow fry the meat and stir constantly until golden brown and crumbly. Ensure the oil is not too much.
Allow to cool before serving. Dambu Nama can keep in the fridge for about 2 weeks if kept air tight.

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Cinnamon French Toast Sticks


Breakfast just got an upgrade, if anything this is the best excuse to have that little bit of sweetness to start your day. Who does not love the cinnamon and sugar combo and now we have made it part of the ever tasty french toast.

8 slices butter bread
½ cup unsalted butter
4 pcs eggs
1 cup milk
8 tbsps sugar
1 tbsp cinnamon 92 g
2 tbsps honey
1 pinch salt


Beat eggs into a shallow bowl. Add ½ cup of milk, pinch of salt and whisk. Set aside.
In another shallow bowl mix the sugar and cinnamon. Set aside.
Slice the bread and cut into strips about ½ to 1 inch thick.
Place the bread slices on a baking sheet at the top rack of the oven and set to broil for about 2 minutes on each side. This is to dry up the bread a little so it soaks up the wet mixture. Do this until the bread just starts to show a little golden colour. Flip the slices of bread over and repeat on the other side.
Put the frying pan on medium heat and coat the pan with 2 teaspoons of butter.
Dip the bread strips into the wet mixture (not all, do in batches) briskly and put into the frying pan. Allow to brown on both sides.
Immediately after frying, dip the strips into the sugar and cinnamon mix. Ensure the strips are covered evenly. Repeat for the other slices and replenish the pan with butter after every batch.
Place cooked batches on a cooling rack or improvise with an oven rack.
Best served warm. Drizzle the honey or syrup over the sticks (optional).

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Mango And Lemon Iced Tea


For those unbearable hot days in the city, no need to look any further for refreshment. This is a great alternative to those fizzy drinks we cling to for refreshment. It is so easy to make and can be tailored to your individual taste.

5 pcs mango black tea
1 can mango syrup
1 pc lemon


Put 5 cups of water into a saucepan and boil.
Turn off the heat after water has boiled, add in 5 tea bags and stir. For light brew remove the bag after about 5 minutes and leave to cool.
Add the mango syrup into the tea without the chunks and stir. If you find that you want it sweeter, add in some sugar and mix. However, be careful not to make too sweet.
Pour the tea into a pitcher and add lemon slices.
Keep in the refrigerator for about an hour.
Serve cold.

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Spaghetti Bolognese


We are taking a trip to good old Italia, the home of all things pasta. There are a million ways to have spaghetti but this classic recipe never gets old. You just can’t go wrong with this. This rich sauce will give your taste buds a kick.

500 grams spaghetti
2 tbs olive oil
2 pcs onions
2 pcs garlic
550 grams minced meat
2 cans plum tomatoes
8 pcs bay leaves
2 tbs tomato puree
2 pcs bouillon cube
3 pcs rodo
80 grams parmesan cheese
1 teaspoon oregano
1 teaspoon ground black pepper
5 pcs streaky bacon
2 sticks celery
1 bunch parsley
2 pinches salt


For the sauce firstly dice the garlic, 2 celery sticks, ¼ cup parsley, onions, bacon and 1 rodo (optional) finely. Set aside.
Put 2 spoons of olive oil in a saucepan on medium heat. Add in the chopped ingredients to fry for about 8 minutes or until the vegetables are soft. Remember to keep stirring so they do not burn.
Turn the heat up and add in the minced meat to cook for about 8 minutes and keep stirring until meat is no longer pink.
Add the plum tomatoes, bay leaves, oregano, 1 rodo sliced and stir. Use the spoon to break down the tomatoes. Crush in the stock cubes, add black pepper, salt and keep stirring.
Cover sauce pan and leave sauce to simmer for about 45 mins or until sauce is well thickened. Keep checking and stirring the sauce occasionally.
While the sauce cooks, boil your spaghetti for about 15 mins or until done.
Drain the spaghetti, add into the sauce pan and stir. Alternatively, you can just put the sauce on the spaghetti when you serve.
Serve hot with grated parmesan cheese and sliced rodo.

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