HOME MADE SNACKS (CHOP CHOP)

HOME MADE SNACKS
There are so many snacks out there we buy ALL THE TIME. I am not saying we shouldn't buy them, but as often as possible we should also learn to make these stuff. They can also be made at home, you can even go funky on them plus you're sure it's healthier. Snacks like pop corn, plantain chips, pancakes, bread rolls, sandwiches, coconut chips, chinchin, cookies and even cakes can be home made.
  As you know I always get your back when it comes to chop chop, I did my findings and decided to share these home made recipes. Here you go:



BREAD ROLLS: (10 bread rolls)
• 1 1/2 cups of warm water
• 1 table spoon active dry yeast
• 2 table spoons white sugar
• 2 tablespoons vegetable oil (100g of margarine)
• 1 teaspoon salt
• 4 cups of wheat flour.

Directions:
• In a large bowl, stir together warm water, yeast and sugar. Let it stand creamy for about 10 minutes.
• To the yeast mixture, add the oil, salt and the 4 cups of flour. Stir it repeatedly until the dough has pulled away from the sides of the bowl.
• Turn out onto a lightly floured surface, knead until smooth and elastic for about 6 minutes.
• Divide the dough into 20 equal pieces and form into round balls.
• Place on lightly greased baking tins at least 2 inches apart
• Place the dough in a warm environment to stimulate rising, until doubled in volume.
•Bake in preheated oven for 18-20 minutes until color turns to golden brown.
You can eat this bread rolls with anything you originally take bread with. So put more effort into your breakfast by preparing this recipe for you and yours!

PANCAKE:
• 1 cup of flour
• 2 medium eggs
• 125 mls of evaporated milk
• 2 table spoons of margarine
• 1 cup of water
• Salt to taste
• Sugar to taste
• Chilli pepper (optional)
• Vegetable oil

DIRECTIONS
• Melt the margarine, break two eggs into it and beat till smooth. Add half cup of water
• Add the flour and mix well till there are minimal lumps
• Add the milk, salt, sugarr, ground pepper and half cup of water. Stir well.
• You can also blend the mix using a liquid blender, if you want the smoothest consistency. If you don't want to blend it, no wahala. Just mix the ingredients very well, so that the lumps are minimal!
• You can also add onions to pancake, but make sure the blender liquefies it.

COOKING DIRECTIONS:
• Set a frying pan over medium heat, add a few drops of vegetable oil, just enough to lubricate the frying pan.
• When hot, pout some pancake batter into the frying pan. Tilt the pan so that the batter coats the surface of the pan evenly. This should be a very thin coat.
• Fry the underside of thr pancake for approximately 1 minute, shaking the pan from time to time till the pancake comes loose. You can also loosen it with spatula.
• This is my favourite part, flip the pancake so you can fry the top side as well. Flip it in a grandstyle.
• The pancake is done when both sides are brown.

Serve with Custard, Akamu(ogi) or Oatmeal. If you just want to snack on the pancake like me, make sure you have a drink chilling in the freezer before you even start mixing the pancake. Nom! Nom! Nom!

TANFIRI (Donkwa)
• 250 grams corn meal
• 70 grams ground peanut/groundnut
• 2 pinches of ground chilli powder
• 1 tablespoon of sugar
• 1 pinch of ground clove
• 2 tablespoons of peanut oil
• 2 tablespoons of water

DIRECTIONS:
• Pour the corn meal, groundnuts, sugar, chilli pepper and ground clove into a blender and grind until all the ingredients are well combined to form a smooth fine powder.
• Transfer the ine powder into a large bowl then scoop out some of the powder into a smaller bowl, gradually add drops of water and oil.
• Mix well and mould into balls.
• Don't add too much oil or water so that it doesn't lookk soaked or sodden.
• If it's yoruba style you can leave out the water and add only oil. But the combination of oil and water gives it a perfect consistency!


POPCORN:
• 1/4 cup coconut/vegetable oil
• 2/3 cup popcorn kernels
• 3 Tablespoons butter, melted
• 2 Tablespoons honey/sugar
• 1 1/2 teaspoons salt

DIRECTIONS
• Add the coconut oil and 3 popcorn kernels to a large pot.
• Cover and cook over medium-high heat until all 3 kernels pop.
• Take the three kernels out of the pot.
• Add the rest of the popcorn kernels.
• Cover and take the pot off of the heat.
• Wait 30 seconds.
• Put the pot back on the heat. Cook, shaking the pot occasionally until the popping slows down.
• After about 2 minutes, and the popping has slowed down, take the lid off of the pot. This lets the steam out and keeps the popcorn crisp.
• While the popcorn is popping, melt the butter and add the honey.
• Pour over the popcorn and sprinkle with salt. Toss until completely. coated. You could also do this in a large paper bag.

 Serve while hot and crispy and it can also be used as a great mid day snack with fruit juices! Enjoy a bowl of pop corn while watching movies too! Have a blessed weekend!