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A.B Fries Event & Management, Abuja (2026)

03/07/2025

SECRETS OF GOOD BAKING

To achieve a light, fluffy, and good consistency cake, some measures are to be put in place.

Some of these measures are listed below;

1. Use eggs at room Temperature.

2. Sift flour from a fair height to give it a chance to aerate and lighten.

3. Know and understand your oven.

4. Place cake in the center of the oven where the heating is uniform.

5. Good quality cake tins conduct heat effectively.

6. Read through the recipe before starting.

7. Assemble all ingredients and equipment.

8. Prepare baking tins by lightly oiling the pan and dusting it with flour.

9. Preheat the oven before putting the cake.

10. Avoid opening the oven until the timing is about 2/3. A drop in temperature may result in a cake sunk.

Wait till you perceive that the cake smells baked.If using electricity oven, ensure there is standby e.g. gas oven in cases of power failure.

12. Moving cakes during baking may cause a collapse.

13. The bowl used in beating the eggs must be free from oil for it to foam.

14. To check the cake when it starts smelling, open the oven gently and put a knife or toothpick in the center of the cake.

If it comes out sticky then it is not perfectly baked but if it comes out dry, give it about 5minutes more and gently tooth the surface of the cake with your finger to confirm that it is completely dry-if it is, then your cake is ready.

Remember to:

1. Go through the entire recipe slowly. Baking is about precision.

You don't want to leave out anything. Going through the recipe makes you not overlook anything accidentally.

That way, ingredients and tools, are well organised and you get familiar with the recipe before starting the process.

2. The most important choice of butter a baker can choose is unsalted butter..

Follow me for more recipes and cake tips 🙏❤️

02/07/2025

Five Frying Mistakes You Can Make While Frying

⚫Wrong temperature oil:

Frying at either too high or too low a temperature can ruin your food. High heat burns the outside before the inside cooks through, and low heat leaves food greasy and limp.

✔️Overcrowding the pan:

Putting too much food in the fryer at once drops the oil temperature, leading to unevenly cooked and soggy food. Fry in small batches for best results.

✔️Wet or batter-coated food with moisture:

Water droplets hitting hot oil can cause splattering and temperature drops. Pat food dry thoroughly and ensure your batter or coating isn't too watery to avoid this.

✔️Reusing frying oil too many times:

Overused oil breaks down, smokes, and imparts an unpleasant flavor to your food. Use a thermometer to monitor oil quality and replace it when it gets dark or smokes easily.

✔️Not using the right oil:

Different oils have different smoke points, the temperature at which they start to break down. Choose an oil with a high smoke point suitable for your frying temperature.

14/04/2025

Make Achicha & Akidi (nigerian local food)😊👇

Achicha is a delicious Nigerian delicacy that has its origins from the people of Enugu. It is prepared using Achicha which is dry cocoyam. Akidi (black beans) is also used to prepare this. Fiofio or pigeon peas is an alternative for try Akidi.

Ingredients

1. Akidi (black beans) or fiofio (pigeon peas)

2. 1 cup of Achicha (dry cocoyam).

3. 1 cup of palm oil.

4. 1 large onions.

6. 2 seasoning cubes.

7. 1 cup ugba (ukpaka, shredded oil bean seed) but i did not put in this one👇

8. Salt to taste.

9. Dry fish (optional).

10. Scent leaf or Utazi leaf (optional).

Process.
1. First, sort the Akidi till it is free of any stones or dirty. Then soak it in some water for about 2 hours (this is optional and only helps to reduce cooking time) you can wash and cook immediately without soaking it.

2. After soaking, transfer the Akidi to a pot and add about 6 cups of water. Cover the pot but leave it partially open to prevent it from boiling over.
Boil the beans for about 2 hours till it's soft.
3. Roughly pound the Achicha to break it up. Once it is broken up, wash it thoroughly about 2 times and soak in some water for an hour.
Ensure the water is above the Achicha.

4. After the Achicha has soaked, drain away the water. Squeeze out any excess water from it then wrap it up in some aluminum foil or in a plastic wrap then place it in the pot of boiling beans.
If you're using some fish, wash and debone it then add it to the Achicha before wrapping then leave them to cook.

Cook this for about 30 minutes before draining out the water. Reserve about 2-3 tablespoons of the water.

5. Chop up the washed onions and the Ata rodo. Next heat up palm oil in a pot without bleaching it then add the chopped up onions and peppers and saute lightly.

5. Add the ugba, the salt as well and stir it all to combine....
Stir fry for about a minute

6. Unwrap the Achicha and add this to the pot.Also add the Akidi beans and stir to combine. Add the reserved water cook for a mine and serve.

Parboil and fry your fish🐟

Then serve and Enjoy😋😋😋

Credit: to the owner

13/04/2025

22 BEST BEANS COOKING TIPS AND TRICKS

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1. Honey beans is the most sweetest beans of all beans and that is why such name is given to it. It is very easy to cook and don't really need enough Ingredients to cook it.

2. Do not add salt in your beans until it is tendered or else, it will harden prematurely and takes longer time to cook. But there is an exception to this rule, by adding the salt to the water and allowing it to boil very well, before adding the beans.

3. Do not worry yourself, If you don't have crayfish to cook your beans, just use enough onions ( 3 to 5 bulbs of onion ), you can slice some and blend the rest to cook your beans and still get an irresistible taste.

4. The best ingredients to cook your beans are crayfish, onions and palm oil. Even if you are cooking plain beans, still add enough onion for perfect taste.

5. You can enhance the taste of your beans by adding it little sugar. Do not be surprised that sugar is used for cooking, because it is also a seasoning, just like salt.

6. Cooking your plantain with beans is far better than frying the plantain and serving it with the beans. Cooking your plantain with the beans means that the plantain gets the seasonings and spices the beans get. It means that the overall taste of the beans will improve and there is extra sweetness.

7. The best way to cook your beans is by simmering ( slow cooking ), but not by boiling ( high cooking ). Slow cooking will help your beans to cook properly and also retain their shape by treating them gently.

8. Soaking your beans with hot water few hours before cooking it, will help to fasten the cooking process and also, to stop bloating, indigestion and heartburn.

9. Using fresh peppers to cook your beans will give it better taste than using dried peppers, especially if you are using yellow pepper to cook the beans.

10. Tomato should never be used to start the cooking of your beans. This process will help to slow down the cooking process of your beans.

11. In order to take your beans to a higher level (that is, to make it sweet more) and to make it very rich, is by frying the beans and also use enough smoked or dried fish to cook it.

12. Soaking your beans before cooking it, might be a good idea because according to studies, it helps reduce the gas producing properties of the beans and it also shortens the cooking time.

13. Starting the cooking of your beans with acidic ingredients such as tomato, vinegar, lemon juice, chilies, etc can stop your beans from fully cooked and becoming tender. It is best to add those acidic ingredients only towards the end or after cooking the beans.

14. Adding sliced tomato and vegetable leaf (of choice) at the end of the cooking of the beans, is a good source of vitamins and nutrients, and also served for garnishing purposes.

15. To get the best out from your beans, is to cook it with any of the following: yam, ripe/unripe plantain, sweet/Irish potato, rice, noodle or corn. Whenever you are cooking your beans with any of the above foodstuffs, always add it when the beans is almost soften, except if you are using corn to cook the beans.

16. Adding potash (limestone) in your cooking beans will help to speed up the cooking process. This process also helps to save gas or kerosene and it doesn't even change the taste of the beans, but it might be dangerous to your health.

17. Mashing some of your beans when cooking it, can help to give you a perfect thick rich beans porridge.

18. It is best to parboil and rinse your beans like rice, before the proper cooking.This process helps to stop bloating, indigestion and heartburn.

19. The followings can be used to soften your beans faster: Onion, baking soda, potash and using pressure cooker/instant cooker.

20. If you want your beans to soften faster, you can soak or wash it with salt before cooking it.

21. The smaller the beans, the harder it takes to done, while the bigger the beans, the easier it takes to done.

12/04/2025

SPICY KULI KULI
Ingredients
*3 cups of peeled, salted and roasted groundnut
*Groundnut oil for frying
*2 teaspoon of ginger powder or greater ginger to taste
* 1/2 cup of sugar (optional)
*chili pepper
* Nutmeg

Preparation
1. Grind or pound the groundnuts/peanuts with the ginger and chili pepper until smooth. A powerful food processor can also be used. Do not allow the mix to turn to paste complete.
2. Pour it into a clean bowl then take your spatula and mix while adding a little bit of water until you notice that the oil is coming out
3. Take a clean and dry muslin cloth, scoop the pasty nut into it and try to squeeze out the oil as much as you can. The more oil you can squeeze out, the crunchier your kuli kuli.
4. Pour the result into a bowl and add the sugar, while mixing with your fingers.
5. Mold the paste into either small balls or cylindrical sticks. You can choose a fun shape if you'd like.
6. Heat enough oil in a non-stick pan until the oil begins to smoke.
7. Add the molded paste into the oil and allow to fry till golden brown on all sides.
8. Remove from oil, place in absorbent paper and allow to cool.
Food hack: If the kuli kuli turns out softer than expected, you can put it in a preheated oven to dry and harden it.
Your delicious kuli kuli is ready to serve. Eat with Garri (cassava flakes) soaked in cold water. 🥰🤗

Save,share,like and comment if you find this helpful 😊
Follow A.B Fries Event & Management for more helpful tips ☺️

11/04/2025

🌟🍛 Delicious Mutton Curry 🍛🌟

Ingredients:
- 1 kg mutton, cut into pieces
- 3 tablespoons vegetable oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 medium tomatoes, pureed
- 2 teaspoons cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 cup yogurt, whisked
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- 2 cups water

Directions:
1. Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and sauté until they start to splutter.
2. Add the chopped onions and cook until they turn golden brown, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add the pureed tomatoes to the pot and cook for about 5 minutes, allowing the mixture to thicken.
5. Sprinkle in the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
6. Add the mutton pieces to the pot, stirring to coat them in the spice mixture. Cook for 5-7 minutes until the mutton is browned.
7. Pour in the whisked yogurt, mixing thoroughly to incorporate it into the curry. Cook for another 3-4 minutes.
8. Add water to the pot, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the mutton is tender.
9. Once cooked, stir in the garam masala and let it simmer for an additional 5 minutes.
10. Garnish with fresh coriander leaves before serving.

Nutritional Information:
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 450 kcal per serving | Servings: 4 servings

10/04/2025

Homemade Caramel
Recipe👇
1 cup granulated sugar
1/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla
pinch of salt
Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.
Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
(At this point, do not stir again - simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)
Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.
Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
Whisk in the vanilla and salt.
Set aside to cool in the pan for 10 minutes.
Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)
Store in the refrigerator, tightly sealed, up to 3 weeks, or freezer for up to 2 months. Caramel solidifies in the refrigerator. Reheat in the microwave until desired consistency is reached.

10/04/2025

Sweet Roll

Ingredients:

250 ml milk
10 g dried yeast
100 g sugar
90 g melted butter
1 egg
2 cups flour
1 tsp salt

For the decoration:
3 tbsp sugar
1 tbsp water

Preparation:

In a bowl, mix the milk, yeast, sugar, butter, and egg for one minute.

Add the flour in two parts. In the second part, add the salt and mix well.

Knead until you have a soft, smooth dough. Form a ball and let it rest until it doubles in size.

Roll out the dough and divide it into 10 or 14 portions. Form balls and flatten them slightly.

Place the balls in a greased pan, one on top of the other, forming a spiral.

Let the dough rest for 45 minutes.

Meanwhile, mix the 3 tablespoons of sugar with one tablespoon of water and set aside.

Brush the dough with egg yolk and sprinkle with the prepared sugar.

Bake in the oven at 180°C for 45 minutes.

Ready to enjoy!

09/04/2025

Moist and flavorful raisin cake:

Ingredients:
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) buttermilk
- 1 1/2 cups (225 grams) raisins
- 1/2 cup (120 milliliters) hot water

Instructions:
Preheat your oven to 350°F (175°C). Grease and flour cake pan.

In a medium bowl, combine the raisins and hot water. Let them soak for about 10 minutes to plump up, then drain and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Set aside.

In another large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the soaked raisins.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

08/04/2025

Homemade carrot Cake recipe

Ingredients
3 large egg
1.5 cups granulated sugar
1 cup milk
1 cup oil
2.5 cups all-purpose flour
2 packets baking powder
1 packet vanilla
2 cups grated carrots
1 cup chopped walnuts optional

Directions
Preheat the oven to 350°F (175°C) and grease a cake pan or line it with parchment paper.

In a large mixing bowl, whisk the eggs and sugar until light and fluffy.

Add the milk and oil, then mix well until fully combined.

Sift in the flour, baking powder, and vanilla. Stir gently until you achieve a smooth batter.

Fold in the grated carrots and chopped walnuts, ensuring they are evenly distributed.

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Enjoy.

07/04/2025

Homemade garlic buns
Homemade garlic buns are a delightful addition to any meal. The process begins with a basic bread dough, enriched with minced garlic and finely chopped parsley for an aromatic touch.
INGREDIENTS
400 g (3 1/4 cups) all-purpose flour
50g (1/4 cup) sugar
5 g (1 tsp) salt
7g dry yeast
250 ml (1 cup) lukewarm milk
1 large egg
55g (1/4 cup) butter
8 g (1 tbsp.) minced garlic
Garlic butter:
8 g (1 tbsp.) minced garlic
1 g (2 tsp) dried parsley
55g 1/3 cup salted butter, melted
METHOD
In a bowl, combine the flour, sugar, salt and instant yeast.
Pour the milk and add an egg.
Knead the dough with a mixer for 5 minutes. Cover with a towel and let rest for 20 minutes.
Add the softened butter and garlic and continue to knead until you obtain an elastic dough.
Transfer the dough to a greased bowl with oil, cover and let rise in a warm place for 1 hour or until doubled in size.
Transfer the dough to a work surface, shape it into a square and divide it into 25 pieces.
Roll each piece into a ball, cover and let rest for 15 minutes.
Degas the ball of dough a little more by tucking in the edges and placing them in a greased mold. Cover and let rise another 30 minutes.
Meanwhile, prepare the garlic butter: In a bowl, combine the minced garlic, the dried parsley and the melted butter, mix well.
Brush the tops of the risen rolls with garlic butter and bake in a preheated 180C/350F oven for 15-17 minutes.
When the rolls are still warm, brush them with a little more garlic butter and enjoy!

A.B Fries Event & Management

03/07/2025

02/07/2025

14/04/2025

13/04/2025

12/04/2025

11/04/2025

10/04/2025

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