Publicizing and Diversifying Nigerian Ingredients/Foods; one Tasty Recipe at a time...
Saturday, November 29, 2014
Friday, November 21, 2014
Tuesday, November 18, 2014
Monday, November 17, 2014
Saturday, November 15, 2014
Saturday, November 8, 2014
Saturday, October 25, 2014
Tuesday, October 21, 2014
Monday, October 20, 2014
Friday, October 17, 2014
Tuesday, September 16, 2014
Cinnamon-Brown Sugar-Butter Steamed Accorn Squash
It's Fall season baby! For this recipe and more, head to www.priscillaskitchenllc.com or www.quickandtastee.com
Monday, August 18, 2014
Thursday, August 7, 2014
Easy-Breezy Creamy Pea Salad -Nigeria & Vegetable Diet -Day 4
you know, somebody asked me; are these vegetables in Nigeria? I say there are...these and many more. My goal in this vegetable series is to;
Expose that we have these vegetables, showcase some cooking techniques that will highlight the integrity and nutritional values of these vegetables and finally to inspire us to eat more vegetables and make it more of our diet. Therefore, I recommend that you apply same techniques on any vegetable of your choice that has similar characteristics as these recipes. For instance, I can make corn salad using same techniques as this pea salad because they are both starchy vegetables with some meatiness...hope I answered your questions.
Technique of cooking here is Blanching...when we blanch, we are preserving color/texture of such vegetable while making it tender, adaptable to other uses and most of all, to preserve more nutrient. Because the more we cook vegetables, the more its nutritional/vitamins etc is lost. So sometimes it better consumed raw or blanched.
Here goes my simple recipe;
fresh or frozen peas-thawed
pre-salted boiling water
Direction; boil peas for JUST ONE MINUTE!!
Scoop peas out and transfer into an ice cold water (this stops the cooking process).
Dressing
nonfat Greek yogurt or light mayonnaise
salt,
orange zest (optional) and little of its juice
freshly ground black pepper
little small diced red onions
very little agave nectar to enforce sweetness of peas or honey (optional).
Direction; whisk all ingredients together and chill till peas are completely drained and cooled.
Finish/garnish with toasted choice of nuts...I used slivered almonds because I had some at
home. Peanuts are just fine...you get a creamy-zesty-nutty trifectar!
As much as possible...stay away from those mushy canned vegetables...go fresh or go market...
Tasty day guys...
Ekpeye adhi ni o!
Wednesday, August 6, 2014
Roasted Carrots- Vegetables & Nigerian Diet...Day 3
I know some Nigerians might argue that we don't have baby carrots in Nigeria...you lie! There are; I saw them myself and spoke/commended the local farmer/supplier who supplied us when I worked for Genesis-2010. If you have no access to baby carrots, use regular type; just peel, cut in bias, wash and follow same cooking technique here.
You will be amazed how intensely sweet carrots can be when roasted, especially when in season. Even more amazing is how vegetable texture changes to an appreciable one when right cooking technique is used.
Long story short, this is one way i enjoy carrots...high temp roasting with simple seasoning;
you will need extra virgin olive oil (I love fruity flavor it yields-you can use regular oil).
salt
freshly ground black pepper or Priscilla's All Purpose seasoning
Greased Baking pan
Preheated 450 degree Fahrenheit oven
so;
combine oil, carrots, salt and seasoning to coat very well
Roast in oven for about 25 - 40 minutes depending on size of carrots.
Stir half way through cooking time to ensure even cooking and char.
Pull out of oven, plate and enjoy!
Tip: you can garnish with minced fresh cilantro, green onions or scent leaves and or a little drizzle of honey or maple syrup...
Serve as a side dish, vegan diet or munchies.
Be honest, is this hard?
Do have a Tasty experience in your KITCHEN and don't forget...vegetables are good for your health!
XOXO..
Tuesday, August 5, 2014
Brussels Sprouts with Nigerian Accent!
Anytime I want to scare someone who doesn't like vegetables; I start by showing them unfamiliar raw type and this is my go to under-appreciated veggie but it's really so good if treated with respect...that's all it ask for...is that too much to ask? This is Brussels Sprout. I call it cabbage cousin. The way to know a good one is by touching it. It should be firm and green. There are many ways to cook this vegetable; steam, roast, saute etc.
My style here is high temp roasting with most minimal seasoning! This veggie don't need too much on her/him...period!
here's how it went down;
I peeled off couple of leaves that are yellow. Cut off tough ends and cut in halves for less cooking time...as you know am not be in the kitchen all day. Plus, heat or water in case you choose to steam it will permeate in easily.
I washed them, pat dry with clean kitchen towel (moisture will steam it...not how I like it).
I drizzle my garlic/scent leaf infused extra virgin olive oil generously. Sprinkled Priscilla's All Purpose seasoning...believe me, no salt needed.
I popped into a preheated 450 degree Fahrenheit oven (Nigerians forgive me; I came to America with Metric System and 10 years later I lost it...believe it or not, metric is actually easier...but hey, this is my new normal now). High temperature crisps it, chars it and makes it taste smokey...feel me?
What you see here as finished product is;
I combined balsamic vinegar and a little agave nectar, cooked it to reduce to syrupy consistency and glazed the veggies...optional. Then i chopped some roasted peanuts (naija groundnuts) and baptized it in holy perfection!
Crispy-creamy-sweet-smoky-crunchy-salty perfection!
Simple but uto eto!
So here's what am going to tell you; if you are not eating right amount of vegetables; you are being unfair to your body and cheating on it...you don't like people, spouse, boyfriend or anyone cheat on you...why are you cheating on your own body?
Head to the market, to the kitchen and let's cook this today! not tomorrow...
Monday, August 4, 2014
Nigeria & Vegetables - Jollof Rice & Meat Stuffed Cabbage - Day 1
I mentioned last week that am going to answer many questions I have received on why Nigerian diet don't have a lot of vegetables. Some food adventurers wonder if it is because we don't grow vegetables, don't like them or what?. Some mentioned except for soups like edikaikong,not much is used in other soups to meet dietary requirement and that if used in fried rice; it is sparingly used...to mention but a few.
This is another type of filling...all vegan...text your IQ...what's in the FILLING?
I am by no means offended as a Nigerian...I travel a lot too for culinary adventures...as I eat my way through any land I thread my feet; I take notes, form my opinions and try to find answers as much as I can.
MY ANSWER;
Nigeria is so abundantly endowed!!!!! so endowed that Nigerians can't even fathom how much of nature's goodness is in that land...culinarily speaking, there are tons of vegetables as there are many food items in Nigeria I know that for sure...possible reasons and facts are;
1. Nigeria is a tropical country; rainy/dry or hot for the most part depending on location. Therefore, some vegetables that grow in certain climate and location of the country will abound in such areas that it thrives and scarce in the other. Similarly, availability of such vegetables to other parts depend on transportation, preservation that will uphold its freshness and shelf life...this is a challenge and so; if made available in scarce areas as is the case now, it becomes expensive and as you know...only few can afford it.
2. Meeting RDA (Recommended Dietary Allowance) of vegetables is 1/2 cup (4 0z) on average. Not a lot of people meet that due to dislike of vegetables, types, affordability issues as mentioned above, over cooking that destroy its nutritional values etc.
3. Ignorance Factor, until recently; some people in Nigeria consider salad food for goat or cow because these animals are fed with leaves. Not to mention as a meal! I totally get it because I walked their path sometime, Nigeria is a country of hustle and survival of the fittest. After a long days HARD WORK...you will be looking for foods that are filling which of course transcends into foo-foo & soup, rice, yam and loads of carb if you will. (I LOVE MY COUNTRY meeeen)! In the same vein, vegetables suffers limited usage and this is not just in Nigeria. Awareness of what vegetables we have in Nigeria and knowledge of how to cook or use it will sure attract more consumption and THIS IS WHAT THIS WEEK'S BLOG WILL FEATURE...SIMPLE TECHNIQUES TO PUMP UP INTEGRITY OF VEGETABLES.
I leaped for joy when I traveled to the northern part of Nigeria, east and south of Nigeria that I discovered herbs and vegetables we have...I literary wanted an immediate come back to Nigeria which I will, believe me...
enough talking let's see...what's cooking here?
Let's begin with most common and popular vegetable Cabbage and its cousin...full of water content, some tender and few not, vary in color, high in fiber, protein, low in calories, no fat or cholesterol, high in vitamins to mention but a few. THIS IS SAVOY CABBAGE. FYI same cooking technique for this applies to regular cabbage we grow in Nigeria. I just happen to have this in refrigerator. This has a crinkled texture but don't be fooled; it is just as tender as regular type.
How I made this;
pluck out leaves of cabbage or cook in whole (you must cut incision at the bottom to allow water boil into body). Cooking technique? Blanch cut or full head cabbage in a presalted seasoned boiling water for 2-4 minutes depending on how big is the size. Take off and place in an iced bowl to stop cooking process. When almost cooled, take off water, spread in a pan or wide dish and pat dry.
Filling
Let your imagination go to work...as you see here; I made mine all out naija. Nigerians love jollof rice and chicken or beef and I had them as left over in refrigerator, plus my son left over fried egg...bingo!
That became my filling...no secret, no fuss or muss!
Key things to remember;
1. Cut off core because it's tough, I snipped it in an angle.
2. Fill in just enough to allow of nice roll up without tearing or burst
3. First roll inward, sides in and roll forward. Cook seam side down
4. Cook by steaming...I placed mine in baking dish, added little water at the bottom, seasoned the water with salt/pepper/onions/maggi...in my Kitchen, Taste is huge!!!
5. Cover with foil and let cook for 20 minutes in a preheated 350 degree oven. Take off heat and let rest for 10 minutes before cutting or serve in whole.
Great as appetizer, main meal.
Try this today in your KITCHEN!!! Be sure to tune in tomorrow for another Nigerian vegetable show down...
Note:
This is a global issue and not limited to Nigeria...a lot of people don't appreciate veggies and optimize nutritional values therein. This blog is for you too.
Saturday, August 2, 2014
Thursday, July 31, 2014
All Star Banana Bread W/PButter/Cranberries/Walnuts
For this recipe and more, go to www.priscillaskitchenllc.com or www.quickandtastee.com
Tuesday, July 29, 2014
Melechi Ekpi di kpo Ina Adanma (Snail Soup)
Hungry for down home local peasant soup? see recipe at www.priscillaskitchenllc.com for this and more!
Sunday, July 27, 2014
Magic of Priscilla's All Purpose Seasoning!
It's Dinner in a flash!
Making your menu planing easy...
For recipes and more; head to www.priscillaskitchcenllc.com
Enjoy!
Scrumptious Blueberry Muffin & Orange Marmalade
Want this? Hungry? Come with me to www.priscillaskitchenllc.com
Saturday, July 26, 2014
Flamenco Ukunu (egg/Huevos)
Let's just say left over foods are my recent inspiration for re-purposing to any other cultural cuisine. Our dinner tonight is egg noodles and mini sausages (favorite of my finicky eaters). They were full and as you know; I refused to trash it. I looked in my pantry and saw Priscilla's Ready and eggs in the refrigerator. Then Bam! it hit me...Flamenco Huevos!!!!
Flamenco Huevos is a classic Spanish dish made with eggs, tomato base, chorizo sausage. Its variations depends on what part of Spanish you go to. Here a Nigerian girl is rocking it her way!
My version is quick and tasty with few simple ingredients;
2 eggs
5 mini sausages (You can use chorizo. I happen to have this as left over).
1/2-3/4 cup Priscilla's Ready Stew
1 ripe plantain - cut in 1/2 inch rounds
1 Roma tomato -cut in 1/2" round
Direction: Place cut plantains and tomatoes in a baking dish and broil in oven till charred or use torch as seen here to char (idea is to par cook them instead of frying). Don't over broil to avoid mushy texture after baking. (No seasoning required because of Ready Stew).
After these are par cooked, change oven temp to Bake (350 degree Fahrenheit).
Grease desired oven proof baking ramekin or clay dish etc.spray lightly with Pam, Layer in little Stew, plantains, tomatoes, sausage. Repeat till 3/4 full. This is one serving, so I have 2 layers.
Top with remaining sauce and finally crack in 2 eggs. You can use only one if your vessel is not wide at the top. Below is what you'll have;
Bake in preheated oven for 20 minutes or till egg whites are completely cooked and yolk slightly runny. Note; the sauce on top allows egg to poach. Here's the finished Product;
Dishes like this suggests only one thing to me...Sourdough bread...it transport these scrumptious eggs to your mouth and you do justice to it...
it is Ukunuciously egg-cellent!!! Brunch, Breakfast or anytime; Spanish or Nigeria
Have a tasty day ...from Priscilla's Kitchen to yours!
Ekpeye adhi ni o!!!
Friday, July 25, 2014
Egg white-Spinach Omelette
I cook and blog what I will eat and sometimes what you like to eat because you have become part of my world...is n't that cool? very cool
I woke up this morning by 4:30 am to be specific. Dashed to my car to bring in some back to school stuffs I had purchased for my kids and could n't bring all in because I was tired...and all parents say......amen! Back to school crazy sales eh?
anyway,
After bringing them in, I knew if I go near my computer, I will end up not working out this am. I dashed out for good 30 minutes hill walk...Geeeeeeez...you know the feeling? if you are not careful, there's always a temptation to grab any available food and replace that calorie you just walked off!
Then what?
My simple breakfast egg white-spinach omelette with a non fat Chobani yogurt...now my side of multigrain toast is a suggestive serving only, I did not eat that, because I got full once I finished my scrumptious omelette, yogurt and as you know, a cup of French Roast Starbucks Black Coffee.
Advise?
Don't skip breakfast! you hear me? I don't care what anybody tells you...especially if you are a workaholic like me. Also uncooked, Under-cooked or unpasteurized egg can cause SALMONELLA!!! Beware!
let's get to it, this is how I made it;
Bacon
2 strips of bacon (Very optional; this was for my son who is a baconator)! Note: Every thing on this plate is perfect size to a complete meal. I just got full after omelette/yogurt/coffee.
Preheat non stick skillet grill to medium temperature. Layer bacon and let it cook in its fat till golden brown on both side. Remove and place in a plate lined with paper towel. You can totally cook bacon in a skillet...your choice.
Spinach Filling
1 packed full cup of baby spinach
1 tsp of Priscilla's All Purpose Seasoning (reason I didn't add this to egg is because it'll change color of egg).
1 tbsp minced onions
1 minced red jalapeno pepper (oportional; Priscilla's AP seasoning is sufficient for non heat lovers).
1 tbsp extra virgin olive oil
Direction
Preheat a non-stick skillet on medium temp. Add oil, onions, pepper and saute for till translucent (no browning).
Add seasoning, spinach and salt to taste. Reduce heat, cover and let spinach very slightly wilt. Stir and take off heat. (Residual heat will wilt it further).
Egg White Omelette
3 fresh cracked Pasteurized egg whites
salt to taste
1 tsp water
1 tbsp canola oil (my preference because my usual olive oil would have impacted its fruity flavor) which I don't want.
Direction
Your best bet is a non stick 5" pan (use larger size if cooking more quantity).
Add 1 tbsp oil and heat to medium temperature
Combine egg white, salt and 1 tsp water and whisk for 1 good minute (it makes finished product fluffy and rises in volume due to air beat in). Pour into pan. Just swirl pan round for even shape. As it starts to coagulate (react to heat), use plastic spatula and dig through pan as though you are lifting egg, let runny part flow under pan (you are sort of lifting cooked part to let uncooked part go under to to touch pan and cook) If you follow this direction, you will not alter the shape of omelette.Reduce heat to very low and cover to cook till firm.
Add spinach filling in one single line towards one end (this is so that when you slide into a plate, it'll be easy to fold over it without tearing egg or filling falling off from egg).
The heat, flavorful liquid from spinach? justifies why you may need the bread to sup up all that goodness!
Once you are done, all your senses will be awake, asking you what do you want to accomplish today? LET'S DO IT!
...that simple! all from my KITCHEN!!!!!!! enjoy a TASTY DAY!
Monday, July 21, 2014
Peppered Gizzard & Salad in Yam Cup
Call me crazy...I made regular yam pepper soup yesterday in my house and had 2 pieces of cooked yams left. As you know, no waste in my kitchen, if I can't transform it, no one can...trash owns such waste eventually. It is obvious no one will want to eat it in same form/style. Ding ding ding! I grabbed a grater and grated yams into a bowl. It became fluffy and pliable. I cracked in one fresh egg and whisked to lighten dough. If too wet, add little all purpose flour. Season batter with pinch of salt and 1 tsp Priscilla's All Purpose Seasoning and stir to combine. I sprayed my
funky individual cake pan generously, filled it with batter, leveled it, pressed batter to completely cover diameter of pan shape. I baked it in a preheated 375 degree Fahrenheit for 20-25 minutes. Let slightly cool. Use a knife and run through edge of each cup for easy release, invert and it should pop right out...the indent inside the pan forms the cup we need for the fillings to go in...cool eh?
Then comes the tantalizing filling...since we don't do lots of veggies. I take it personal to add right proportion of veggie to whatever carb or grain I'm serving that is Nigerian. So, the filling consist of fried gizzard that has been tossed in Priscilla's Ready Stew, Shaved cucumber and sliced grape tomatoes that has been seasoned with drizzle of oil, salt and fresh cracked black pepper.
Plating...
Nigerians love Heinz Salad Cream and so do I...Smear dish with cream, place yam cup, fill with gizzard, veggies and drizzle cream over it. Dot line with peppered sauce...cream and heat? can't go wrong!
PK TIPS OF THE WEEK
1. Make sure every layer or component of your meal is seasoned. Any unseasoned one might dis-harmonize your entire dish.
2. Try to compliment or contrast components of your meal or courses of meal by way of flavor, texture, characteristics or color. - It brings balance to the palate.
3. Don't just cook, cook tasty!
Have a TASTY week ahead!
Sunday, July 20, 2014
Peppered Gizzard on a Baked Yam Cup
Call me crazy...I made regular yam pepper soup yesterday in my house and had 2 pieces of cooked yams left. As you know, no waste in my kitchen, if I can't transform it, no one can...trash owns such waste eventually. It is obvious no one will want to eat it in same form/style. Ding ding ding! I grabbed a grater and grated yams into a bowl. It became fluffy and pliable. I cracked in one fresh egg and whisked to lighten dough. If too wet, add little all purpose flour. Season batter with pinch of salt and 1 tsp Priscilla's All Purpose Seasoning and stir to combine. I sprayed my
funky individual cake pan generously, filled it with batter, leveled it, pressed batter to completely cover diameter of pan shape. I baked it in a preheated 375 degree Fahrenheit for 20-25 minutes. Let slightly cool. Use a knife and run through edge of each cup for easy release, invert and it should pop right out.
Then comes the tantalizing filling...since we don't do lots of veggies. I take it personal to add right proportion of veggie to whatever carb or grain I'm serving that is Nigerian. So, the filling consist of fried gizzard that has been tossed in Priscilla's Ready Stew, Shaved cucumber and sliced grape tomatoes that has been seasoned with drizzle of oil, salt and fresh cracked black pepper.
Plating...
Nigerians love Heinz Salad Cream and so do I...Smear dish with cream, place yam cup, fill with gizzard, veggies and drizzle cream over it. Dot line with peppered sauce...cream and heat? can't go wrong!
PK TIPS OF THE WEEK
1. Make sure every layer or component of your meal is seasoned. Any unseasoned one might dis-harmonize your entire dish.
2. Try to compliment or contrast components of your meal or courses of meal by way of flavor, texture, characteristics or color. - It brings balance to the palate.
3. Don't just cook, cook tasty!
Have a TASTY week ahead!
Saturday, July 19, 2014
Grilled Tuna/Shrimps/Veggies over Buckwheat Salad
You know, looking back 10 years past, like most people, I never knew what Buckwheat is, nor would I have thought of trying it. Thank goodness for food awareness. Let's get to it. Buckwheat is not wheat but a grain! This is one power packed nature's goodness. High in fiber, magnesium, potassium and protein to mention but a few. FYI, the one used in this recipe is cracked type and easy to cook which makes it perfect for quick and tasty meal!
ingredients...
1 cup cracked buckwheat - thoroughly washed.
1 cup water + 2 Knorr cubes
Direction; combine above ingredients together and bring to boil. Reduce to simmer till grain is aldente..(don't over cook, better when slightly under cook so that it'll fluff). Once cooked, turn into a bowl and let cool while you assemble ingredients below.
1/2 cup chopped washed scallions
1 cup small diced gala apple
1/4 cup small diced red bell peppers
1/2 cup small diced English cucumber
salt to taste
1 tbsp All Purpose Seasoning
1 Tbsp Lemon zest and its juice
1 tsp fresh cracked black pepper
1/4 cup extra virgin olive oil
Garnish with wedged hard boiled egg (optional).
Direction
Combine oil, lemon juice, lemon zest, salt, pepper and seasoning. Check for seasoning. add grains and all other veggies. Stir to combine and set aside.
Tuna & Shrimps
10 oz skinless Tuna steak cut in chunks of 1 oz cube size =10 cuts
2 tbsp. Priscilla's Seafood Seasoning
pinch of salt
1 tsp cayenne pepper
1/4 cup garlic infused oil
1 red bell pepper cut into inch
1 green bell pepper cut into 1 inch
4 long skewers-presoaked for 30 minutes.
Direction
Make dressing by combining seasoning, pepper, oil, salt. Stir in peppers, shrimps and tuna chunks. Skewer in alternate of colors of peppers and tuna. Skewer shrimps alone without veggies. Grill on a high heated grill till shrimps are opaque and tuna is medium rare or well done...your choice.
Plate and top with grilled seafood
That easy...enjoy!!!
Sardine & Egg Sandwich
When I want my omega 3 especially in the morning; I reach for Titus Sardine...remember that brand fellow Nigerians? hmm! I'm telling ya, especially when you wake up late. Now don't judge...can't eat egg the way we used to growing up. Overcooked with proteins crying for help!
come with me and see I how made this simple but tasty brunch...
Ingredients;
1 large egg
1/4 tsp freshly cracked black pepper
salt to taste
1/2 tsp dijon mustard
1 Titus Sardine
1/4 tsp minced onions and habanero pepper (optional)
Direction;
Use a non stick 5" pan. Set on medium heat. Add 1 tbsp canola oil. Once hot, carefully crack egg in to the center of pan, season with salt and pepper. Reduce heat to low and cover with lid. Let it cook for just 3-5 minutes till white is completely cooked and yolk slightly runny (Never let it brown)!
While that is ripping, toast 2 sliced multigrain bread to golden brown (this allows for toasty texture that can stand any sauce -in this case the goodness of egg yolk and sardine without tearing and or bread being saggy). Open sardine, drain liquid and whisk with dijon mustard and onion-pepper mixture till emulsified. (it becomes slightly thickened). Check for seasoning or add salt if needed. Plate by layering sardines on toasted bread, top with egg and sauce. If sauce is too much or too runny, use less. This must be served right away so the sauce don't sag your bread.
Note;
if pepper is too hot, use black pepper. If you can't find dijon mustard, use lemon zest. But you need some sort of acid to cut through some richness of egg yolk.
Perfect accompaniment; orange juice and black coffee or just orange juice or beverage of your choice and Apple to round it up!
Bonapetit!
Wednesday, July 16, 2014
Zobo Vegetable Rice & Zobo Smoothie
"The Magic of Zobo" aka Dehydrated Hibiscus Flowers
Zobo is believed to be a cheap drink for the poor by a lot of people. But what they don't know is that Zobo is high in vitamin C, Calcium and other nutritional minerals. Today I'm showcasing some ways zobo can be used.
Zobo Vegetable Rice
Plated
Zobo has a deep red color that inspire me to try it in unique ways beside usual steeped alcoholic and non alcoholic beverage. In one of such inquisitive morning like today, it hit me why not "Zobo Vegetable Rice".
this is how I made it...
1 cup long grain brown rice
1/4 cup garlic infused oil
2 Knorr cubes
1 tbsp Priscilla's All Purpose Seasoning
11/2 cup steeped Zobo drink
1 Bay leaf
2 cups mixed vegetables
1 cup small diced red onions
1 scotch bonnet -minced
Direction
heat oil in a skillet to medium heat.
saute onions to translucent. Wash rice till water run clear and add. Let cook for 2 minutes with onions. Add seasonings, bay leaf, Zobo liquid and salt to taste. Bring to boil and reduce to simmer for about 16 minutes. Add vegetables, stir and turn off heat. Residual heat will cook vegetables for another 3-5 minutes then fluff with fork.
This is a side dish. You may eat it with desired protein.
Do you notice the change in color from deep red to purple?
this happens when zobo drink is added to any white colored starch/food. But at least, it is something different and it has some under tone earthy flavor...
I had a left over Zobo drink after cooking rice. I also saw my fruit basket has banana that is very ripe. So i thought again Smoothie!
ingredients
1 ripe banana
4 large ice cubes
1/2 cup zobo drink
Blend to puree consistencty
(if you have a very sweet tooth, you may add little more sugar. For me it was perfectly sweet).
Serve in a chilled glass and refresh!!!!
Do try these in your kitchen and stick with me to see what next we'll be cooking. Till then, keep it simple, keep it fast and tasty!
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