Snacks

SUPER CRISPY YUCA FRIES (CASSAVA FRIES)

March 29, 2019

Have you discovered Yuca Fries? They are right up there on my list of favorite fries together with plantain fries. They are super crispy!

Cassava Fries are the bomb! They are so good that as soon as I made them, my girls and I devoured them right away and we didn’t even pair them with a dip! I simply sprinkled some sea salt on top and the taste was amazing!

These Yuca Fries are crispy on the outside, fluffy on the inside and with that sprinkling of sea salt, they are just sufficiently salty! Who needs a dip when your fries are this good? I will pick these fries over potato fries any day!

What is Yuca?

Yuca, also known as cassava or manioc is a starchy root vegetable that is eaten in South America and Africa. It is used to produce many other different foods including tapioca, garri, abacha, bobolo, fufu, flour and more. It is a very versatile food widely consumed in Africa in different forms.

What Does Yuca Taste Like?

Yuca tastes like yuca. It has its own taste which is hard to describe. It doesn’t have any strong flavor though. It is bland like a potato.

What Can I Make With Yuca

You can treat yuca the way you treat potatoes since they are similar in texture. One of my favorites ways to enjoy yuca is to boil it until fork-tender then I enjoy it with a vegetable side dish like my Spinach Stew. It can be paired with so many side dishes, stews or soups. I love eating boiled yuca on its own. So good!

How To Make Yuca Fries

First, peel the yuca. You can use a potato peeler to peel yuca if you want it peeled easily. Cut the tuber into 2-3 pieces. Peel with a potato peeler or make a slit on a piece using a paring knife. Be careful to cut just into the skin. Then use your knife to detach the skin from the flesh working your way around the piece.

Second, cut the peeled yuca into fries.

Place oil in a pot up to 3-4 inches. Heat up for about 10 minutes to 375 degrees F.

Put in the fries and fry until crispy on the outside. Be sure to take out the fries as soon as they are crispy. If you leave them to keep frying, they will toughen up and be tough to chew.

Place the fries on paper towel to absorb the excess oil then sprinkle with a bit of sea salt.

Enjoy warm. Yuca fries are best enjoyed warm. If you let them cool down they will become hard.

Yuca Fries

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Super crispy Yuca Fries. You will fall in love with these crispy-on-the-outside and fluffy-on-the-inside fries!

Course: Side Dish, Snack

Cuisine: African, South American

Keyword: Yuca Fries

Servings: 4 servings

Calories: 193 kcal

Author: Precious Nkeih of preciouscore.com

Ingredients

1 8 inch yuca
Sea salt for sprinkling
Oil for frying

Instructions

Peel the yuca. Cut the tubers into 2-3 pieces. Peel with a potato peeler or use a paring knife to peel it.
Wash the yuca pieces and pat dry with paper towel.
Cut the peeled yuca into fries.
Place oil in a pot up to 3-4 inches. Heat up for about 10 minutes to 375 degrees F.
Put in the fries and fry until crispy on the outside. Be sure to take out the fries as soon as they are crispy. If you leave them to keep frying, they will toughen up and be tough to chew.
Take out the fries and place on paper towel to absorb the excess oil then sprinkle with a bit of sea salt.
Enjoy warm. Yuca fries are best enjoyed warm. If you let them cool down they will become hard. Pair with your favorite dipping sauce or enjoy as it is. So good!

Recipe Notes

The calorie count is a rough estimate.

THE BEST CHIN CHIN RECIPE

December 11, 2018

There are many Chin Chin recipes on the internet and I get that. But this is really the best Chin Chin recipe.

Every ingredient here works together beautifully to produce perfectly crunchy yet not hard Chin Chin. It is rich in flavour and so addictive. I actually have to beat myself from eating more than my waistline can accommodate.

Come to Mama!

If you are not familiar with Chin Chin, let me explain. This is a popular West African snack eaten in countries like Nigeria, Ghana, and Cameroon. It is called “Les Croquettes” in French.

The ingredients for Chin Chin are pretty simple: flour, butter, sugar, eggs, milk, baking powder, salt and some sort of flavour. All ingredients are combined to form a dough which is then rolled out, cut into desired shapes then deep fried. Insanely delicious!

Watch How to Make Chin Chin

Now the pasta maker I use in cutting the Chin Chin dough in the video can be bought on Amazon.com. Let me pull out a direct shopping link for ya. Here:

<br />

Now if you can’t get a pasta maker, no worries! You could use your knife to cut beautiful Chin Chin as I do in this post. You could equally use a pizza cutter like you see me doing in the video or you could just use your hands to form small balls out of the dough and deep fry. You could even use small cookie cutters to cut out your Chin Chin. Really!

What makes this the best Chin Chin recipe? The proportion of ingredients for the Chin Chin (see full recipe below to get them – measurements are equally included in grams :)). The ratio of flour to butter to eggs and milk is just right. Perfecto!

With the right proportion of ingredients, you get Chin Chin that is super crunchy but not hard at all!

Now I insist on you using butter if you can even though margarine or vegetable/canola/corn oil could work as well. But if you want your Chin Chin to have a really rich flavour, buttah is the way to go. Make sure it is left out of the fridge to soften (at room temperature) so you can easily incorporate it into the flour.

Also I use evaporated milk instead of any other form of milk. The flavour is simply to die for. I love using evaporated milk in making cakes, breads and other baked goods. It takes their flavour up a notch.

And to make the Chin Chin super tasty, I add in some orange zest. So you need one orange, whose back you will grate away with the fine side of your grater. Avoid grating the white part of the orange as that part is bitter. Grate just the skin. Then add the grated back of orange to your Chin Chin dough. Does that make sense?

To get the whole Chin Chin experience, make sure you serve it with a cuppa something. It could be milk, juice or your favourite drink. Enjoy!

This is one African Dessert recipe, you will want to make over and over again! I first published this recipe on April 21, 2017, but I am bringing it to the front page of the blog now so you can make some for Christmas!

Chin Chin is one of those things that has to be made for Christmas in my home. Growing up, we always made Chin Chin for Christmas. It is a Christmas tradition that has continued for years and years!

Check out how to make Chin Chin below, get the ingredients and go make some! Have a wonderful season of celebration, friends.

4.93 from 27 votes

The Best Chin Chin Recipe

Prep Time

1 hr

Cook Time

30 mins

Total Time

1 hr 30 mins

It tastes like cake but it crunchy. Rich in flavour and so addictive. This is really the Best Chin Chin recipe ever!

Course: Dessert, Snack

Cuisine: African

Keyword: Chin Chin

Servings: 8 people

Calories: 496 kcal

Author: Precious or preciouscore.com

Ingredients

4 cups all-purpose flour (1/2 kg or 500 grams)
1/2 cup granulated sugar ( 8 tablespoons)
1 cup evaporated milk 240 ml
1/2 cup unsalted butter - softened 8 tablespoons or 1 stick or 113 grams
1 teaspoon orange zest - grated from one orange
1/2 teaspoon ground nutmeg
2 eggs
A pinch of salt
1 teaspoon baking powder
Oil for frying - I used canola

Instructions

In a bowl, mix together the eggs, sugar, milk and orange zest then keep aside.
In a large bowl rub in flour, butter, baking powder, ground nutmeg and salt with your finger tips until the mixture looks like fine breadcrumbs.
Add egg mixture into the dry ingredients and mix to form a dough. Transfer dough onto floured surface and knead for one minute.
Cut a small portion of the dough about the size of a golf ball then roll out to 1/8 inch thick and cut with a knife or pizza cutter into squares or thin strips. You could also use a pasta maker to cut it.
Heat oil in a large pan on high heat for about 10 minutes (for about 1 1/2 litres of oil) then reduce to medium and start frying chin chin in small batches. Be careful not to overcrowd the pan so your chin chin doesn't soak up the oil. Fry each batch until golden brown then remove and place on paper towel to drain the excess oil.
When chin chin cools completely, store it for up to a month in an airtight container. Enjoy as a snack with juice, milk, or your favourite drink!

Pin for later:

I’m so happy that you are interested in making one of my recipes! If you make this, please tag me in a photo on Instagram (@preciouscore) or share a photo on my Facebook page so I can see your masterpiece.

*This post contains affiliate links.

COCONUT SWEET – TOASTED COCONUT FLAKES

October 12, 2018

When you make something twice in two days and it disappears every single time you make it then you know the recipe is a keeper! This is my story with this Coconut Sweet aka homemade Toasted Coconut Flakes. These are Toasted Coconut Flakes made from fresh coconut and they are insanely delicious!

My hands forget discipline when this thing is in the house. I mean, I start eating it when I am still making it. I grab some of the hot one straight off the pan then I weep a little because of how good it is. Coconut sweet, how I love thee!

Coconut Sweet is a popular snack in Cameroon which is made by cutting coconut into shreds then gently toasting it until brown and crispy. It is homemade Toasted Coconut Flakes at it’s finest – crispy perfectly coconutty and sweet.

In Cameroon, this is mostly eaten as a snack just as it is but it can equally easily be incorporated into desserts. Use it as a topping for ice cream or yogurt. Use it to coat frosted cakes. Use it in your crepe or pancake batter. Use it while baking cupcakes, cakes or muffins. OR enjoy as it is. Really, just enjoy it as it is.

The struggle to make Cameroonian Coconut Sweet has been real. Back in the day, I would normally buy it from vendors in the market in Cameroon. But now, living miles away from those vendors, I had to figure out how to make mine.

July 2016. That’s when I shared my first attempt at making this delight. It didn’t quite look or taste like the one I had eaten throughout my childhood.

So I tried some more and my second attempt wasn’t quite good either: it was sticky, too dark and the shapes were off. It was nothing like Cameroonian Coconut Sweet. However, my family ate everything QUICKLY each time I made these failed batches. It turns out that the combination of coconut and sugar cooked in a pan tastes good regardless.

But I have been on a mission to make authentic Cameroonian Coconut Sweet and I think I just nailed it! The head of the tasting committee, Mr. N totally approved that this one tasted just like the one back home. I struggled with the shapes initially because I used the bigger shredding side of my box grater. Mr. N advised that I used the smaller side and I quite liked how they turned out.

Let’s make some Coconut Sweet, shall we?

Watch how to make Cameroonian Coconut Sweet – Homemade Toasted Coconut Flakes

HOW TO TOAST FRESH COCONUT – TOASTED COCONUT FLAKES

You only need 3 ingredients: 1 medium coconut, 2 heaped tablespoons of granulated sugar and a quarter cup of water (59 ml).

Now that’s pretty easy to remember right? Say it quickly: 1 medium coconut, 2 heaped tablespoons of sugar and a quarter cup of water!

The first thing you have to do here is open up your coconut. And if breaking open coconuts is a struggle, don’t worry I got you! Seriously, I would run outside and hit my coconut on a big stone each time I want to open it. No jokes. Haha. I have done this so many times that I think my neighbors have noticed me.

But I had to learn a more ‘dignified’ method of opening it so I could show you guys, Because my recipe can’t include something like, “run outside and find a big stone. Then hit your coconut hard on it several times until it opens up and the coconut water starts oozing out.” So I learned the method I’m about to show you from Mr. N. This is how he opens a coconut when I ask him to help with that.

HOW TO OPEN A COCONUT

To open a coconut, you need a butcher knife. Also, be sure to keep a bowl nearby so you can collect that awesome coconut water.

Hit the coconut around its perimeter about 4 times on each spot before you move to the next spot with the blunt side of the butcher knife. You could also use a hammer for this. If words like perimeter bother you like they bother me, that just means the middle portion on the body of the coconut (does this even make sense?)

As you hit the coconut over and over, it’s going to open up and that awesome coconut water will ooze out. Collect it in a bowl and drink.

Then seperate the coconut meat/flesh from the shell. To do this, I normally use a pairing knife to slightly lift up the flesh and take it out. But I found an even easier way to do it. First pop the cracked coconut into a microwave and set on high for 2 minutes.

After that, take it out and seperate the meat from the shell with a pairing knife. It will come off easily. If you do not want to use a microwave, you could use your oven instead – bake for about 10-15 minutes at 350 degrees F (180 degrees C). Then you can seperate the flesh from the shell.

Now that we have all of our coconut shell, let’s make some coconut sweet.

HOW TO TOAST FRESH COCONUT

Shred the coconut using the small shred side of a box grater. If your box grater only has one shredding side, it is okay to use that too.

(Alternately, you could just go ahead and use storebought unsweetened coconut flakes. But I love starting with fresh coconut because that’s how I have always done it.)

Place sugar and water into a non-stick pan on medium heat. Stir until the sugar dissolves then add in the coconut flakes and mix well.

(Alternately, you could use maple syrup or honey as a sweetener.)

Now keep stirring on medium heat until the coconut assumes a beautiful golden brown color. This takes about 15 minutes but keep an eye on it, it could take less time if you choose to use storebought coconut flakes.

This will make your home smell like coconut heaven, I tell you!

And just like that your very own homemade Toasted Coconut Flakes is ready! Dig in and eat like there’s no tomorrow!

Hope you enjoy this Toasted Coconut Flakes recipe!

5 from 5 votes

Toasting coconut flakes makes it nuttier and tastier. Enjoy toasted coconut flakes as is or add to your favorite cakes, cupcakes, cookies and more!

Coconut Sweet - Toasted Coconut Flakes

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Toasting coconut flakes makes it nuttier and tastier. Enjoy toasted coconut flakes as is or add to your favorite cakes, cupcakes, cookies and more!

Servings: 8 servings

Calories: 187 kcal

Author: Precious of preciouscore.com

Ingredients

1 medium coconut
2 tablespoons granulated sugar - heaped
1/4 cup water

Instructions

Break coconut open with the blunt side of a butcher knife (note: have a bowl nearby to collect the coconut water). Hold the knife in one hand then hold the coconut in another hand. Hit the coconut with the knife several times around its perimeter until it opens up. Pour coconut water into bowl and set aside.
Place the opened coconut in a microwave and heat on high for 2 minutes. Alternately, bake it in an oven at 350 degrees F or 180 degrees C for 15 minutes. This process makes separating the coconut flesh from the shell super easy.
Use a pairing (small) knife to lift the flesh from the shell.
Shred the coconut using the small shredding side of a box grater. Alternately, use the shredding function of your food processor.
Place water and sugar into a non-stick pan on medium heat and stir until sugar is dissolved. Add in shredded coconut and mix well to ensure that it absorbs all of the sugary water. Keep stirring until the coconut turns a beautiful golden brown color. This takes about 15 minutes.
Spread on a tray to cool then enjoy!

If you make this recipe, please share a photo on Instagram and tag me: @preciouscore, or share a photo on my Facebook page. I’ll love to see!

BANANA FRITTERS

September 5, 2018

Yummy fluffy banana fritters made in under an hour from start to finish. So good, you’ll want to have this for breakfast, snack time or dessert. The perfect way to use up overripe bananas!

I am continuing to share my love for epic breakfast recipes with my recipe for the very best banana fritters. They are soft, fluffy, sweet but not overwhelmingly sweet (no added sugar!), and the banana flavor in these fritters is ah-mazing. After sharing this Savory French Toast, I think it is time for a little something sweet.

It happens every now and then. There are bananas on the countertop that are neglected and no one eats them. Then they quickly go from ripe to overripe and can’t be enjoyed as they are anymore.

BUT when bananas get overripe, I get excited because overripe bananas yield great flavor to banana recipes. Like this banana bread which I have made over and over again and can now make in my sleep. Or this banana puff puff which is a cousin to banana fritters – YUM!

And now, banana fritters!! These are SO EASY to whip up. The flavor they yield is incredible. The first thing to note with this recipe is to make sure you make the fritters with overripe bananas.

Fairly ripe bananas won’t cut it here. If the bananas are so ripe that they have developed black spots and some parts of the banana are mushy on the inside, then my friend, you have the perfect bananas for some banana fritters!

Where Did Banana Fritters Originate?

It is hard to tell where these fritters came from because they are eaten in different parts of the world – in Africa, in the Carribean, and in other places. It is one of those things that has such a universal appeal and is enjoyed in different parts of the world.

Can Banana Fritters Be Vegan?

Yes! Simply omit the eggs and milk then thin out the batter with some water. Without eggs or milk, you can still make great banana fritters!

What To Eat With Banana Fritters

Banana Fritters are so versatile. You can eat them with a lot of things. Serve with jam or chocolate sauce for a sweet option. You can also sprinkle powdered sugar on them and eat. For a savory option, pair with a dipping sauce like this African hot sauce.

How To Make Banana Fritters

Making Banana Fritters is really easy! First, you mash some bananas then add in some flour, eggs, milk, salt and ground nutmeg. Mix everything to combine then deep fry. Easy peasy!

5 from 2 votes

Banana Fritters

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

These banana fritters are the perfect way to use up your overripe bananas. They are sweet, but not overly sweet as they do not contain any added sugar. They are soft, fluffy with a rich flavor from the bananas. Enjoy for breakfast, snack time or dessert.

Course: Breakfast

Cuisine: Afro-Carribean

Keyword: Banana Fritters

Servings: 38 fritters

Calories: 53 kcal

Author: Precious Nkeih of preciouscore.com

Ingredients

4 overripe bananas
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
Oil for frying

Instructions

Peel the bananas and place in a large bowl. Mash with a wooden spoon or potato masher to form a paste (it will have lumps in it and that's okay).
Add the rest of the ingredients into the bowl except the oil for frying. Mix until just combine to form a batter. The batter will be light and drippy.
Place oil in a pan up to 3 inches then heat up on high heat to 365 degrees Fahrenheit. Reduce heat to medium (this is important because very hot oil will result in the fritters burning on the outside without cooking through. Place spoonfuls of the batter into the pan. Do not overcrowd the pan. Let the fritters cook until golden. Flip to the other side and let them cook until golden too. Remove and place on paper towel to absorb excess oil. Repeat process with the rest of the fritters.
Enjoy for breakfast with some tea, or as a snack, or serve with chocolate sauce as a dessert.

Recipe Notes

1. You could use a cookie scoop to easily drop the batter into the oil.

2. Number of calories is per fritter.

Pin this recipe:

If you are alive today, it is an indication that God still wants you around. He still has a plan for your life. There is still hope for you.

AFRICAN DOUGHNUTS – TWISTED DOUGHNUTS

May 17, 2018

Give me these twisted doughnuts warm with a glass of milk and I will be in snacking heaven! These twisted doughnuts are life – slightly crunchy on the outside, soft and pillowy on the inside with an irresistible buttery flavor. They are a variation of African doughnuts which are made into twists – such fun shapes!

Once upon a time, I was at a party making hot gateau (an insanely delicious deep fried dough snack) for people to feast on while a Sierra Leonean woman watched me, assisted me and fed me with stories. Part of the stories included telling me how the gateau dough was so similar to the dough for Sierra Leonean doughnuts. She even took a part of the dough and tried to shape it into these twisted doughnuts.

The food fusion in the world is amazing! You know why I say so? Sierra Leoneans make these twisted doughnuts, Cameroonians make them – in Cameroon, they are referred to as gateau (just like Cameroonian gateau). They are also made in Korea – where they are called kkwabaegi. And they are made in the Philippines – where they are known as shakoy. AND this same dough could be used to make Nigerian doughnuts by simply shaping the dough into rings!

So these twisted doughnuts cuts across continents from Africa to Asia! And let me tell you: they have a universally appealing taste so no matter what part of the world you are from, you will enjoy them. I mean, who can resist the slightly crunchy outside with the fluffiness on the inside and a buttery taste? No one!

In the Asian store where I usually shop for African food, something similar to these twisted doughnuts is sold and labeled as “sweet twists”. I love buying a pack when I go shopping. But let me tell you, homemade is wayyyy better. I noticed that the storebought version is sometimes fried with old oil which yields an unpleasant taste. When you make these at home, the fresh homemade taste is unbeatable plus it is so much fun to make!

First, you make the dough which is made up flour, yeast, butter, sugar, milk, egg and a pinch of salt.

Then you let the dough rise until doubled in size. Then you rejoice at how yeast works it’s magic in the dough. Then you punch the dough down to deflate and you shape into fun twists.

To make the twists, divide the dough into 24 equal pieces. Take one piece and form a rope with it.

Then using both hands, roll both ends of the rope in opposite directions until it creates some tension. Like so:

Then you hold up and keep twisting with both hands in opposite directions until it forms 3-4 twists. Press the ends to seal them together.

Now note that if making the twists is too hard for you, you could simple shape the dough into small one-inch balls and fry. I’m not gonna lie – I have quickly shaped them into balls and fried when I was hosting an event in my home and had very little time to make the twists. But note that the balls take a longer time to get cooked through compared to the twists.

After forming the twists, you let them rise for a few more minutes then you fry them. The frying is the easiest part. And then comes the coating with granulated sugar and the eating! I insist that you must eat some while they are still warm. They are to die for!

I adapted this recipe from one of my favorite YouTube cooks, Maangchi. After testing the recipe several times, I successfully adjusted the ingredients to suit measurements in grams so those of you who use grams will find it easy to follow. So for this recipe, you need 500 grams or half a kilogram of flour. Neat, right? Also, 500 grams of flour equates to 4 cups of flour so whether you choose to measure in grams or kilograms, you are good.

You can read more about the measurements in the full recipe below but first, let’s look at some facts about African doughnuts!

WHAT ARE AFRICAN DOUGHNUTS?

African doughnuts, simply put are different forms of deep-fried dough. The doughnuts vary depending on which African country or part of Africa they are made/eaten in. For instance, Nigerian doughnuts are made into rings while Cameroonian and Ghanian doughnuts are made into small balls. In East Africa, the popular form of doughnuts eaten are called mandazi and they have triangle-like shapes. South African doughnuts are made into braids and are known as koeksisters. All the various forms are similar in that similar ingredients are used to make them: flour, sugar, yeast (or baking powder) and margarine (or butter). However, some are richer made with more ingredients while others like puff puff are made with very basic ingredients – just flour, yeast, sugar and salt. African doughnuts are always a hit at African parties. In whatever form you enjoy them,n they are a real treat!

So you guys, make these African doughnuts! Make them for snacking at home, make them for breakfast. Make them for wowing your guests, make them for picnics or potlucks. They are epic in every way!

If you make this recipe, please take a moment to rate it below. Also, share a picture with me on Facebook or tag me on Instagram. I’ll love to see!

5 from 7 votes

African Doughnuts - Twisted Doughnuts

Prep Time

1 hr

Cook Time

30 mins

Inactive Time

1 hr 30 mins

Total Time

1 hr 30 mins

These African doughnuts are soft, pillowy, fluffy on the outside with incredible flavor! Perfect for snacking, breakfast or entertaining. And the twists are such fun shapes. Enjoy, friends!

Course: Breakfast, Snack

Cuisine: African, Fusion

Keyword: African Doughnuts

Servings: 24 doughnuts

Calories: 157 kcal

Author: Precious Nkeih of preciouscore.com

Ingredients

4 cups all purpose flour (500g or 1/2 kg)
2 1/2 teaspoons active dry yeast (1 oz sachet)
12 oz evaporated milk (354ml or 1 3/4 cups)
3 tablespoons butter - melted
3 tablespoons granulated sugar
1 teaspoon salt (not heaped)
1 egg
Oil for frying Corn oil, canola oil or vegetable oil will work well here.

Instructions

Heat the milk to be just slightly warm to the touch. I heated it for 1 minute in the microwave. The milk should be about 110 degrees Fahrenheit.
Add the yeast to the milk and let it rest for 2 minutes. Add the sugar, salt, melted butter and egg then whisk everything together. Finally, add in the flour and mix with a wooden spoon to form a dough. Cover the dough with plastic wrap and let it rise in a warm place for about 1 hour until doubled in size.
Punch down dough to deflate then place on a floured board and cut into 24 equal pieces. (I start off by cutting the dough into two. Then cutting each piece into two twice to form 8 pieces. Then I cut every 1 of the eight pieces into 3. That makes 24 pieces.)
Take one piece and roll out into a 13-inch rope. Twist the rope in the opposite direction (move one hand upward and the other hand downward as you roll). Hold up and keep twisting until it forms a twisted doughnut. Press the ends together to seal them. Place the twisted doughnut on a large tray or chopping board. Repeat process with the rest of the dough.
Let the twisted doughnuts rise for about twenty minutes. Halfway through, flip them to the other side so the flat side can rise too. Also, halfway through place oil to heat up on high.
Let the oil heat up to about 350 degrees F or for about 8-10 minutes then turn the heat down to medium-low. Place in the twisted doughnuts to fry being careful not to overcrowd the pan. (I fry 6 doughnuts at a time in my wok).
Once the doughnuts turn golden brown on one side, flip to the other side and let them cook. Once the other side is golden brown, remove and place on paper towel to absorb excess oil. They take about 4 minutes total to cook.
If you desire, mix 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a paper bag and place the hot doughnuts in and shake to coat. Insanely good!

Recipe Notes

1. If the twists are too hard for you to form, simply form the doughnuts into 1-inch balls and let them rise again as you would with the twists before frying. Note that if you for them into balls, they will take a few more minutes to cook thoroughly.

2. These African doughnuts freeze well. Place them in a Ziploc bag and place in the freezer. To eat, simply remove them and let them thaw before eating. If you want them warm, place in the microwave and warm for a minute before eating - note that arming them will melt the sugar coating on the outside. Also, you should warm them for more than a minute as they will become hard.

3. Nutritional information is per doughnut.

Pin this recipe:

You are stronger than you think, braver than you think and more capable than you can ever imagine. Never stop believing in you!

EASIEST CHOCOLATE CHIP COOKIES

March 22, 2018

This is what happens when you grab a cookbook to flip through the pages in the evening. You see a really good cookie photo that causes you to run into the kitchen and make easy chocolate chip cookies! You see, these are not called the easiest chocolate chip cookies for nothing. They are ridiculously easy to make.

I baked them at the spur of the moment. Random cookie picture is seen. Craving sets in. Precious runs to the kitchen. 30 minutes later – chocolate chip cookies are made and she is one happy girl eating some and drinking a glass of cold milk. Ah, life is good!

Can we talk about these chocolate chip cookies for a moment?? They are crunchy on the sides, soft in the middle, and almost melt in the mouth like shortbread cookies. They are sweet, chocolatey and so flavorful. The best part is they are ready in no time! We are talking here about easiest chocolate chip cookies and these ones live up to their name.

There are many chocolate chip recipes on the internet and I get that. But you guys, no recipe tickles my fancy like my chocolate chip cookies. I might be biased because I developed this chocolate chip recipe but honestly, these are so good!

They have just the right amount of sweetness, the perfect soft texture and there is no waiting time involved. They are seriously so easy and equally so good! Yay for easy and simple recipes!

These days, I am totally indulging in homemade snacks because what is life without insanely delicious homemade snacks?? First, it was homemade plantain chips and now these homemade chocolate chip cookies. But don’t worry, a salad recipe is coming soon. And it is pretty good!

I used these cookies to reward my kids for a good day at homeschool. They LOVED it! I had to hide the rest from my youngest so she doesn’t eat too much. Ha.

If you love cookies then check out the following cookie recipes here on the blog:

Coconut chocolate chip cookies (the combo of coconut and chocolate is life!)
Peanut butter cookies
Shortbread cookies

Hope you guys enjoy the easiest chocolate chip cookies recipe. They are the best!

If you make this recipe, please take a moment to rate it below. Also, share a picture with me on Facebook or tag me on Instagram. I’ll love to see!

5 from 1 vote

Easiest Chocolate Chip Cookies

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

These cookies live up to their name. They are really the easiest chocolate chip cookies! One bowl, simple ingredients and ready in no time. Enjoy!

Course: Dessert, Snack

Cuisine: International

Servings: 13 cookies

Calories: 148 kcal

Author: Precious Nkeih of preciouscore.com

Ingredients

1/2 cup unsalted butter (8 tablespoons) at room temperature
1/3 cup sugar
1/3 cup chocolate chips (see note 1)
1 tablespoon liquid whole milk
1 large egg
1 cup flour (125g)
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Line a baking sheet with parchment paper.
In a bowl, mix together butter and sugar until well incorporated. I used a fork to do this. Add the milk, egg and vanilla extract then beat together with a fork or an egg whisk.
Add the flour, baking soda and a pinch of salt. Mix with a wooden spoon to form a soft dough. Scoop dough using a cookie scoop (or a tablespoon) and place on the prepared baking sheet.
Bake in preheated oven for 10 minutes. Once the cookies come out of the oven, press some more chocolate chips into them if you wish.

Recipe Notes

1. You could replace chocolate chips with the same quantity of chocolate bars in this recipe. Roughly chop the bars and add to your cookie dough.

2. Note that the dough in this recipe is soft so you must use a tool (a cookie scoop or tablespoon) to scoop the dough and place on the cookie tray. Also, no need to try and form the cookie shapes before baking. They will get into shape as they bake.

Pin this recipe:

Fellowship with God is the sweetest fellowship a person can experience. It fills a void that nothing else can fill. Seek God.

HOMEMADE PLANTAIN CHIPS

March 22, 2018

Plantain chips are my weakness! You know what? I always plan to make a big batch and keep at home so we can have a nice snack to grab and enjoy. But that plan never works because once I make plantain chips, it disappears fast… into our bellies! Mr. N, the girls and I share the same love for plantain chips. We even fight over it. This thing is so good!

I loved plantain chips back in the day when I will buy some from local vendors. Now, I love running into my kitchen to make some homemade plantain chips. It is easy to make and it makes such a mouth-watering snack!

Gimme!

These plantain chips are so crispy, plantain-y and so addictive! I think the world should be talking about the awesomeness of plantain chips! Plantains are naturally vegan, gluten-free and have a distinct taste. I love enjoying plantains as a side, as a complete meal or as a snack. They are seriously yummy in every way and they are loaded with nutrients!

When I want to indulge, I make plantain chips. They are irresistible!

So, how do you make plantain chips? It is pretty simple. First, you peel the plantains, then you slice them thinly and you deep fry to perfection. Then you enjoy!

I can barely keep my hands off homemade plantain chips. From the time I make it, it feels like I have been trapped. I keep eating and eating and eating… I only rest when it is all finished!

Homemade plantain chips are so addictive!

Tips for Making Homemade Plantain Chips

Use salt water instead of sprinkling salt directly on the plantains. This ensures that salt gets into every nook and cranny of the plantain.
Slice the plantains using a mandoline slicer or the slicing side of a box grater. This ensures thin even slices that will cook evenly.
Also, do not gather the sliced plantains and place into the oil all at once, I have found that doing it that way leads to several plantains sticking together. When that happens, they will turn out soft and not crunchy. So to avoid having soft ships, place your sliced plantains one after the other into the oil. It seems like a lot of work but trust me, it is worth it because by doing so you will get a whole batch of ultra crispy chips!

I made a video to show you guys how to make homemade plantain chips. Watch the video below, print the recipe then go make some!

Watch How to Make Homemade Plantain Chips:

If you make this recipe, please take a moment to rate it below. Also, share a picture with me on Facebook or tag me on Instagram. I’ll love to see!

4.75 from 4 votes

HOMEMADE PLANTAIN CHIPS

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

These plantain chips are ultra crispy, so tasty and so addictive!

Course: Snack

Cuisine: International

Servings: 6 servings

Calories: 169 kcal

Author: Precious Nkeih of preciouscore.com

Ingredients

3 green plantains (unripe and firm to the touch)
1/2 teaspoon salt
Oil for frying

Instructions

Peel the plantains. Cut off both tips of a plantain then cut a line across the ridges of a plantain then lift the skin from the cut portion and remove the entire skin with your hands.
Slice the plantains into chips using a mandoline slicer, the slicing side of a box grater or just cut thinly with a knife.
In a small bowl, mix a quarter cup of water and the salt. Set aside.
Place oil in a deep pan up to 4 inches high. Heat the oil on high for about 10 minutes (the oil should be 350 degrees Fahrenheit hot). Turn down the heat to medium then add two tablespoons of the salt water. Add the plantains one after the other. (I added half of the plantains at this point.)
Gently stir the plantains and let them fry in the oil while you stir from time to time for about 5 minutes. After that, remove the chips and place on paper towel to absorb excess oil.
Once the chips are cold, enjoy! You can store plantain chips in an airtight container or Ziploc bag.

Recipe Notes

1. You could use slightly ripe plantains to make plantain chips but please make sure the plantains are still firm to the touch. If they are not firm enough, they won't turn out crispy.

2. Use salt water as the recipe stipulates instead of sprinkling salt directly on the plantains. This ensures that salt gets into every nook and cranny of the plantain.

3. Slice the plantains using a mandoline slicer or the slicing side of a box grater. This ensures thin even slices that will cook evenly.

4. Do not gather the sliced plantains and place into the oil all at once, I have found that doing it that way leads to several plantains sticking together. When that happens, the plantains that stuck together will turn out soft and not crunchy. So to avoid having soft chips, place your sliced plantains one after the other into the oil. It seems like a lot of work but trust me, it is worth it because by doing so you will get a whole batch of ultra crispy chips!

5. Stay far from the oil when placing the salt water in. This is because the salt water causes the oil to splatter and sometimes that could burn you. I always take a step back before placing the salt water into the hot oil.

Pin this recipe:

Writing down your vision is one of the most practical steps you can take. Write it down, read it everyday and let that vision continually inspire you.

BEIGNETS SOUFFLES

February 23, 2018

Do you have 30 minutes? Use them to make these beignets souffles that taste like plain cake but are so much better! You only need a few ingredients to make these beignets and they can literally solve your entertaining problems.

Guests in your living room but don’t know what to give them? Make beignets souffles!

Do you want to do something nice for your neighbor/friend? Make beignets souffles!

Do you need a quick breakfast, make beignets souffles!

These beignets taste like the came right from a bakery in Cameroon. The interior is cakey as it should be. It is literally like plain cake. They are slightly crunchy on the outside. They look, smell and taste like the real beignets souffles. The ones I always purchased from the bakeries in my country, Cameroon.

The struggle to make this has been real. I made some that turned out like drop doughnuts, some that were too soft, some that were too eggy, and the list goes. I have honestly lost count of how much I tested this recipe. When I finally nailed it, I wrote down the recipe wrong. So on shoot day, I put together my ingredients and got the wrong result. That video shoot could not be used and I went back to the drawing board. So glad I got it right this time! In fact, I did a happy dance when it came out just right!

Back then I would always purchase beignets souffles from the bakeries. Right now, I’m so glad I can enjoy it anytime at home. Just like I can make my own pain au lait! Cooking at home is the best!

Hope you enjoy these bakery-style beignets. Watch the video, print the recipe then go make some!

Watch how to make Beignets Souffles:

Click here to subscribe to my YouTube channel.

5 from 3 votes

Beignets Souffles

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

I loved buying beignets souffles from bakeries back home in Cameroon. It has a crunchy exterior, the inside tastes like cake. It is good with coffee or tea. Enjoy, friends!

Course: Snack

Cuisine: Cameroonian

Servings: 18 servings

Calories: 166 kcal

Author: Precious Nkeih of preciouscore.com

Ingredients

4 cups flour (1/2 kg or 500g)
4 eggs
1/4 cup oil (60ml)
1 teaspoon baking powder
1 cup liquid milk (240 ml) use evaporated milk for best flavor
1/2 cup granulated sugar (100g)
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Oil for frying About 1-2 liters of oil

Instructions

In a large bowl, mix together sugar and oil. Add in eggs, milk and vanilla extract then whisk together. Add the flour, baking powder, salt and nutmeg. Mix to form a thick batter.
Pour oil up to about 2/3 of a deep frying pan. Heat oil on high heat for about 10 minutes (up to 375 degrees F/190 degrees C). Turn down the heat to medium heat them gently drop tablespoons full of the batter into the oil. Drop about ten tablespoons full for the first batch then drop in the rest of the batter for the second batch.
Note: I used my hand to place drops of the batter into the oil. However, if you can't do this, use a tablespoon (the round types used in measuring as the recipe says). Be sure to dip the tablespoon into oil in between dropping the batter to ensure the batter doesn't stick to the tablespoon. Alternately, you could use a quick release ice cream scoop to drop the batter into the oil.
Let the balls cook for about 7-10 minutes until they are a deep brown color. Be sure to turn them from time to time. Remove and place on paper towel to absorb excess oil.

Recipe Notes

1. The temperature of the oil is key in this recipe. If your oil is too hot, the beignets souffles will burn quickly on the outside without getting cooked on the inside. So be sure to follow my exact directions for heating the oil - heat it on high for about 10 minutes then turn down the heat to medium before putting in the balls. The heat should remain at medium throughout the cooking process.

2. You could add other flavors like orange/lemon zest to your batter.

Pin this recipe:

CAMEROON BANANA CAKE RECIPE

February 7, 2018

I grew up eating this insanely good Cameroon banana cake. It is the perfect way to use up overripe bananas and the taste is out of this world.

I had really ripe bananas sitting idle in my fridge. So what was I supposed to do? I made banana cake! This Cameroon banana cake recipe is literally the bomb.com! All you need is a couple of ripe bananas and a few basic ingredients then you’ll be in banana cake heaven.

This cake is one very much hawked snack in Cameroon. Back in the day, I would drool over the aroma that emanated from “Mami Banana Cake’s” transparent commercial bucket. Now that I can make mine, my heart is at peace.

Banana cupcakes are also known as banana bread when baked in a loaf pan. In the western world, these are known as banana muffins. They are great for breakfast and so easy to make. You only need one bowl for mixing all the ingredients. I’m not a fan of mixing many things in different sizes of bowls when cooking so this really works for me. It is pretty quick and easy to make!

To make this banana deliciousness you need 2 large ripe bananas that are turning black, pitiable and feeling dejected because nobody wants to eat them.

Very ripe bananas will give you the best results: intense banana flavour and great texture. I added a few shakes of cinnamon to each cupcake to give a little twist to this recipe. However, you don’t have to do this. You could add regular ole nutmeg to the whole batter.

This makes a perfect foodie gift for someone you love. You could even make some to appreciate a mother this Mother’s Day!

I love these cupcakes because they get ready in no time and they are so delicious! It’s the perfect thing to make when I am having a lazy foodie day. I love you with my heart, banana cupcakes.

Banana Cake Recipe

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 12 cupcakes

Ingredients

2 large bananas (or 3 small bananas)
A quarter cup of vegetable oil
2 large eggs
A quarter cup of sugar
Half teaspoon baking soda
Half teaspoon baking powder
Half teaspoon cinnamon powder or nutmeg (optional)
One and a half cups of flour
A pinch of salt

Directions

Prepare your baking tins by greasing or by lining with cupcake liners then set your oven to 350 Degrees Fahrenheit (About 176 Degrees Celsius).

Peel your dejected bananas and dump in a blender. Add in some water (about a quarter cup) and blend. If you are feeling like an Ajebota, use liquid milk to blend instead of water. Put that in your mixing bowl. It is the one and only mixing bowl you will need for this recipe. Praise the Lord.

Now crack open your eggs and dump in.

Pour in the vegetable oil.

Give that a really good mix.

Now my friend, throw in flour, sugar, salt, baking powder and baking soda.

Now mix until everything is in harmony.

Fill your prepared baking tin with the batter trying to make sure each hole has about the same amount of batter.

Now top each of them with a few shakes of cinnamon powder. Please note that this is totally optional.

Use a spoon to lightly swirl the cinnamon. Don’t mix it. Just turn it in a little so it looks more appealing.

Bake in the preheated oven for about 20 minutes or until an inserted toothpick comes out clean.

Now give me one good reason why you wouldn’t want to make this.

Update! Watch me making Cameroonian Banana Cake on YouTube!

5 from 3 votes

Cameroon Banana Cake Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

This is Cameroon Banana cake as I enjoyed while growing up. It is great for snacking, breakfast, parties or for entertaining guests. It is also a great way to use up overripe bananas. Hope you enjoy this recipe!

Course: Snack

Cuisine: Cameroonian

Servings: 12 cupcakes

Calories: 145 kcal

Author: Precious Nkeih of preciouscore.com

Ingredients

2 large bananas or 3 small bananas
1 1/2 cups flour
1/4 cup of vegetable oil
2 large eggs
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon powder or nutmeg optional
A pinch of salt

Instructions

Prepare your baking tins by greasing or by lining with cupcake liners then set your oven to 350 Degrees Fahrenheit (About 176 Degrees Celsius).
Peel your dejected bananas and dump in a blender. Add in some water (about a quarter cup) and blend. If you are feeling like an Ajebota, use liquid milk to blend instead of water. Put that in your mixing bowl. It is the one and only mixing bowl you will need for this recipe. Praise the Lord.
Now crack open your eggs and dump in.
Pour in the vegetable oil. Give that a really good mix.
Now my friend, throw in flour, sugar, salt, baking powder and baking soda. Now mix until everything is in harmony.
Fill your prepared baking tin with the batter trying to make sure each cup has about the same amount of batter fill each to about 2/3rd.
Now top each of them with a few shakes of cinnamon powder. Please note that this is totally optional. Use a spoon to lightly swirl the cinnamon. Don't mix it. Just turn it in a little so it looks more appealing.
Alternately add half a teaspoon of ground nutmeg when adding the flour and other dry ingredients.
Bake in the preheated oven for about 20 minutes or until a toothpick inserted in one of the cakes comes out clean.

Recipe Notes

If you wish, you could use this same recipe and bake one large cake. It should bake well in a 9-inch pan.

Pin this recipe:

Snacks

SUPER CRISPY YUCA FRIES (CASSAVA FRIES)

What is Yuca?

What Does Yuca Taste Like?

What Can I Make With Yuca

How To Make Yuca Fries

THE BEST CHIN CHIN RECIPE

Watch How to Make Chin Chin

COCONUT SWEET – TOASTED COCONUT FLAKES

Watch how to make Cameroonian Coconut Sweet – Homemade Toasted Coconut Flakes

HOW TO TOAST FRESH COCONUT – TOASTED COCONUT FLAKES

HOW TO OPEN A COCONUT

HOW TO TOAST FRESH COCONUT

BANANA FRITTERS

Where Did Banana Fritters Originate?

Can Banana Fritters Be Vegan?

What To Eat With Banana Fritters

How To Make Banana Fritters

AFRICAN DOUGHNUTS – TWISTED DOUGHNUTS

WHAT ARE AFRICAN DOUGHNUTS?

EASIEST CHOCOLATE CHIP COOKIES

HOMEMADE PLANTAIN CHIPS

Tips for Making Homemade Plantain Chips

Watch How to Make Homemade Plantain Chips:

BEIGNETS SOUFFLES

Watch how to make Beignets Souffles:

CAMEROON BANANA CAKE RECIPE

About Precious

Delicious Desserts

Snacks

What is Yuca?

What Does Yuca Taste Like?

What Can I Make With Yuca

How To Make Yuca Fries

Watch How to Make Chin Chin

Watch how to make Cameroonian Coconut Sweet – Homemade Toasted Coconut Flakes

HOW TO TOAST FRESH COCONUT – TOASTED COCONUT FLAKES

HOW TO OPEN A COCONUT

HOW TO TOAST FRESH COCONUT

Where Did Banana Fritters Originate?

Can Banana Fritters Be Vegan?

What To Eat With Banana Fritters

How To Make Banana Fritters

WHAT ARE AFRICAN DOUGHNUTS?

Tips for Making Homemade Plantain Chips

Watch How to Make Homemade Plantain Chips:

Watch how to make Beignets Souffles:

Footer

About Precious

Delicious Desserts

stay connected