Common Nigerian Snacks

volume one
@officialgbkitchen
COMMON NIGERIAN SNACKS

BY OSHIN OLUWASHOLA
CONTENTS
1.
EQUIPMENTS & TOOLS
13. FISH ROLL
2.HOW TO MEASURE INGREDIENTS

14.
CHICKEN SHAWARMA
3.HOW TO BAKE WITHOUT OVEN

15.
NIGERIAN BUNS
4.EGG ROLL
16. SHORTBREAD COOKIES
5.MEAT PIE
17.
PLANTAIN CHIPS
6.SPRING ROLLS
18. CINNAMON POPCORN
7.SPRING ROLL WRAPPERS

19. SAMOSA
8.DOUGHNUTS
20. CHIN CHIN
9.PIZZA
21. PEANUT BURGER
10. MINI PANCAKES

22. CHICKEN PIE
11. SCOTCH EGGS

23. /
TUNA FISH PIE
12. SOFT HOTDOG BUNS

24. HOMEMADE YOGURT
25. PUFF PUFF
26. SAUSAGE ROLLS
INSTAGRAM: @officialgbkitchen
MATERIALS NEEDED FOR BAKING GBKITCHEN
OVEN
’
I don t have to mention that an oven is
TIMER
essential for baking . You can make some

Most people have a timer in their
kitchen as it either comes with an
. ’
desserts without oven such as chocolates
, oven or microwave You don t have
.
and confections but you definitely need
to have a separate timer If you have
,
an oven either it is regular or mini size
for baking. The thing about oven is that

one in your house already that is one
’
ovens don t work the same way even if
less thing for you to buy .
they are same brand , so you have to get
to know your own oven by experimenting ,

remembering , and adjusting it as you
bake .
MEASURING SPOONS
MEASURING CUPS
Measuring spoons are used for both

Measuring cups are usually used for
dry and wet ingredients . They usually

measuring ingredients such as
include 1 tablespoon ,1 teaspoon , 1/2, flour , cocoa powder , sugar , ;

or nuts
teaspoon , and 1/4 teaspoon .Many stores

however , they are also used for
sell measuring spoons with 1/8 teaspoon

measuring wet ingredients . A standard
these days . If you are buying a new set

measuring cups set comes with 1/4-, 1/3-,
now , I recommend you to buy the one with
1/2-, and 1- cup measures . Overfill the cup
1/8 teaspoon because it is useful when

with dry ingredients and level the cup
you make a small batch , but it is certainly

using a knife .
not necessary to go out and buy if you
have measuring spoons already .
GRADUATED MEASURING CUP
WHISK
Graduated measuring cups are used to

-
A whisk is a non electronic hand mixer .
measure liquid and pourable ingredients . Whyeyou are not yet ready
They are marked with lines to show

to buy a hand mixer or stand mixer , this is
amounts . You can have either glass or

what you need . It is very time consuming ,
plastic measures in 1-,2-, and 4-
cup
but it will perform baking tasks like
capacities . whipping , creaming , .

and mixing You will be
amazed that you can even make meringue
with a whisk although I do not recommend
you to do that .
It is good to have different size whisks
because you will use in many different
ways . Also , a smaller whisk performs
better than a bigger whisk .
SIFTER COOLING RACK
A sifter is used to sift flour or combine dry Cooling racks are used to cool cakes
ingredients . Sifters usually have a crank or cookies after taking them out of
that pushes ingredients through the the oven . There are so many different
mesh , but sieves work very well as much types and shapes of cooling racks , so
as sifters . If you have regular sieves that whatever you have or whatever you
you use for cooking , ’

you don t need to buy can buy will work just fine .
a sifter for baking purpose .
RUBBER SPATULA METAL SPATULA
You will find many different lengths and Metal spatulas are also known as icing
widths rubber spatulas in stores . A wide (

decorating ) spatulas . You will use them
head spatula is good for stirring and to spread batters , decorate cakes , or
folding batters and a narrow head spatula applying frosting and filling . They are
is useful for scraping foods from jars or available in many different sizes and flat
bowls . It is good to have one of each size . I (

or offset angled ).
recommend you to buy spatulas with sili
cone heads if you are purchasing one as it
can withstand temperatures up to 600 .

F
WARNING
THIS EBOOK BELONGS TO GBKITCHEN , NOT TO BE SOLD BY
ANYONE ELSE EXCEPT GBKITCHEN . LIKEWISE THE EBOOK IS
NOT TO BE SHARED WITH ANYONE .

THIS EBOOK IS WRITTEN AND COMPILED
BY OSHIN OLUWASHOLA CEO OF GBKITCHEN .

ANYONE FOUND SELLING OR SHARING THIS EBOOK WILL BE
.
@
FINED A HUGE SOME OF MONEY
officialgbkitchen
+2347030202292
BOWLS
PASTRY BRUSH
Pastry brushes are useful when you

Bowls come in so many different shapes ,
apply egg wash , moisturize
sizes , and materials
cakes with syrups , or brush loose

(
plastic , ,
glass silicone , or stainless steal ).
crumbs from cake tops . They are made
Most of you already have some kinds of
with soft nylon , unbleached hog bristles , bowls in your kitchen , so you probably
. ’
or silicone It s good
’
don t have to go buy new ones . ’
It s
to have one of each kinds , but I would

good to have a couple of bowls made of
recommend silicone one if

different materials , so you can use based
you can only choose one because it is

one the type of sweets you are making . If
easier to maintain . I have to pick just one , I
would recommend stainless steal bowls
because they are light enough to move
around and strong enough to take rough
mixing motions
BAKING SHEET BAKING PAN
Baking sheets are essential on baking Cake pans are also available in many
cookies . You can get a standard cookie different materials such as steel ,
sheet that has edges without sides to make aluminum , nonstick coating , glass , or
it easier to slide into the oven . ,

However I .
silicone If you are planning to make
would first get jelly roll pans because they

’
a cake for someone s birthday , BBQ
can be used for both of baking cookies and

party, or anything , it is definitely
sponge cakes . I personally recommend

worth to have round cake pans .
heavy aluminum baking pans . They will not
get rust and last lifetime with a proper
care . We all know that some of non stick
pans are not really NON STICK - .
TOOTHPICK
ELECTRIC MIXER
When making the cake , beat your butter

’
If you re planning to write on the cake ,
,
and sugar until fluffy then use a lower
trace the letters in the frosting first
speed when adding your dry ingredients . with a toothpick to avoid messy piping
’
You ll probably need a mixer to make your
mistakes .
frosting, .
too
HOW TO MEASURE INGREDIENTS FOR BAKING GBKITCHEN
So here is what you need to know . And this
with a handle on one side , a spout
’
doesn t just go for the recipes you find
on the other , and lots of little lines
here on Baking a Moment . These are the

printed on the side .
universal truths for all recipes . You should also have a set of
’
Don t believe me ? Just flip to the front of
measuring spoons . Most sets have
any cookbook and you ll see ’ . They always

a 1 tablespoon ,1 teaspoon , 1/2
include a section on how to measure , and
teaspoon , and 1/4 teaspoon .
These
can be used for smaller quantities of

the instructions are widely known to be
industry standard . both dry and liquid ingredients .

’
If you re looking at a recipe that is written
in cups and teaspoons , then you need to
have 2 kinds of measuring cups : one set
for dry ingredients and one or two liquid
measuring cups too .

Dry measuring cups come in a nested set .
There is usually have a 1 cup , 1/2 cup , 1/3
cup, and 1/4 cup measure in each set .
Liquid measuring cups look like a pitcher , INSTAGRAM: @officialgbkitchen
HOW TO MEASURE DRY INGREDIENTS GBKITCHEN
When measuring dry powders like flour , them in a little , just to make sure there
granulated sugar , baking powder , baking ’

aren t any air pockets hiding inside the cup .
soda , or salt , you want to place your And because of the unique texture of brown
measuring cup sugar , you want to always check the recipe
or spoon over a canister , ,

sink or sheet of to see if it says “loosely packed ,” “lightly
parchment paper . Then , lightly spoon in the packed ,” or “

firmly packed .” You can really
ingredient , until it is overflowing the cup . stuff a lot of brown sugar in a measuring cup
Next , if you want to ! So there is a big difference
slide the back of a knife or the side of a

between “
loosely packed ,” and “firmly
spatula over the top rim of the cup , to

packed ,” in terms of weight .
level it .
’
It s very important that you spoon in lightly
’
and don t pack it down . I also like to “
fluff
up ” my flour before I measure it out from
the canister , because it tends to settle
over time and become densely packed .

Solid ingredients like peanut butter , Greek
yogurt , or coconut oil are measured in a
similar way , but you do kind of want to
pack INSTAGRAM: @officialgbkitchen

HOW TO MEASURE LIQUID/WET INGREDIENTS GBKITCHEN
When measuring liquids like water , milk, or
then you can use measuring spoons for
,
oil start balancing your liquid measuring
that. Just hold your measuring spoon
cup on a level surface , like your kitchen

over the sink and pour in the liquid until
counter . it reaches the brim . If you hold it over
Crouch down a little bit so you are at eye the bowl you are mixing in , you could
level with the markings onthe side of the accidentally pour too fast and overflow the
cup , then pour in the liquid until it reaches ingredient into the bowl .
the right level . ’
And it s pretty much impossible to get it
’
Always make sure you re at eye level with
back out when that happens !
the markings , ’
because if you re viewing it
from above or below it can look different .

And
’
don t hold the cup up in the air , because
’
then it s not really level and you won t get ’
an accurate read .
These instructions apply for any liquid that
you need 1/4 cup or more of . If your recipe
calls for
say ,1 teaspoon of vanilla extract , INSTAGRAM: @officialgbkitchen

HOW TO BAKE WITHOUT AN OVEN GBKITCHEN
AND INCASE YOU DONT HAVE OVEN AS A
BEGINNER , YOU HAVE TWO OPTIONS TO
USE IN PLACE OF OVEN
1. CHARCOAL OVEN
2. STOVE AND COOKING POT
CHARCOAL OVEN
YOU PUT CHARCOAL IN THE LITTLE BOX
AT THE LOWEST PART OF THE CHARCOAL
OVEN , LIGHT THE CHARCOAL AND MAKE
SURE ITS HOT AND NOT HAVING THE
MAIN BURNING FIRE
ONCE ITS DONE ... PUT THE CHARCOAL
INSIDE THE OVEN AT THE LOWEST PART
AND CLOSE THE OVEN
ONCE THE OVEN IS HOT ,

PUT WHAT YOU
WANT TO BAKE AND YOU ARE GOOD TO
GO INSTAGRAM: @officialgbkitchen
BAKING WITH STOVE AND POT GBKITCHEN
COVER THE SAND WITH FOIL PAPER
THIS PREVENTS DIRECT CONTACT WITH
THE HOT SAND
PUT SAND IN A PUT TO COVER THE BUT
TOM OF THE POT , THIS HELPS TO RETAIN
HEAT INSIDE THE POT WHILE BAKING
PUT WHAT YOU WANT TO BAKE INSIDE
THE POT MAKE SURE THE POT IS HOT
( -
PRE HEAT ) BEFORE PUTTING WHAT YOU
WANT TO BAKE
BAKING WITH STOVE AND POT GBKITCHEN
DONT OPEN THE POT UNTIL AFTER 25-30

MINUTES DEPENDING ON WHAT YOU ARE
BAKING AND THE QUANTITY OF WHAT
YOU ARE BAKING
GBKITCHEN
NIGERIAN
EGG ROLL
2 Cups Flour
1 Egg
1 Tsp Baking powder
1/4 Tsp Salt
1/2 Tsp Nutmeg
2 Tbsp Margarine
8-9 Tbsp Water
5 Eggs Boiled
2 Tbsp Sugar
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1. In a large bowl , mix together the Flour , GBKITCHEN
Baking powder , Salt , Sugar and Nutmeg
2. Use your fingers to blend the Margarine
’
into the flour until it s crumbly .
3. Add the beaten egg and mix together . The
dough should look dry at this point .

4. Begin to introduce the water a little at a
time and work the dough till dough is soft
and sticky but still workable .

5. work the dough for about a minute then
cover it and let it rest for about 15 to 20

minutes .
6. Work the dough again for a couple of
seconds to a minute and divide it into 5.

7. Tightly wrap each of the dough around
each Egg .
8. Fry on a medium heat turning over and
’
over again until it s golden brown .
9. Serve your Egg Roll hot or warm . Enjoy !
GBKITCHEN
MEAT PIE
For the Nigerian Meat pie
:
filling
1 Cup Carrots diced
1 Cup Potatoes diced
1.25 Tsp Salt
1 Tsp Curry powder
1/2 Tsp Thyme
2 Bouillon Cubes
1/2 Cup Water
2 Tbsp Flour
1 lb Ground beef
1.5 tbsp vegetable Oil
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GBKITCHEN
MEAT PIE cont.

For the Nigerian Meat Pie pastry :
4 cups all purpose flour
10 Tbsp Margarine 140

g
10 tbsp Butter 140

g
1 Tsp Baking Powder
1/2 Tsp Nutmeg
5 Tbsp Water a little More or less
1 Egg For Egg wash
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MEAT PIE FILLING
GBKITCHEN
1. Add some Oil in a Pan and saute the
Onions for about 1minutes then add texture - like Breadcrumbs then begin to
the curry powder , Thyme , and Salt and add Cold Water , a little at a time until it
mix together forms a stiff dough
2. Add the ground beef and cook until 3. Transfer the dough to a work surface
'
it s well browned then add the carrots and knead for 1 minute then place the
and potatoes and cook till tender dough back in the Bowl , cover it with a
3. In a separate bowl , mix the flour and plastic wrap and place in the Fridge to
Water until smooth rest for
and pour the Flour mixture inside the about 30 minutes
filling (
this will thicken the filling ) '
Let s put them together
4. Remove from heat and allow to cool 1. Roll out the Dough to about 1/4 of an
MEAT PIE PASTRY
1. , inch thick then cut out your desired
1 1 1/2
Combine the Flour Baking powder
size circles and scoop about to
( '
and Nutmeg in a Bowl and mix well
2. ( Tablespoons of filling don t overfill so you
)
Add the Margarine and butter or
margarine alone if you choose to ) and

can be able to easily close the Pie
rub it with the flour until you get a
crumbly
2. Crack an Egg in a small Bowl , add 3 GBKITCHEN
tablespoons of water and whisk together
then use a pastry brush to brush the
edges of the Pie
3. Fold the pie over to seal (

and crimp the
edge if not using a pie cutter ) and use a
fork to create a couple of vents on the Pie
(
this will help prevent air pockets in your
pie )
4. Brush the surface of the Pie with
the Egg wash and arrange the Pies on
a parchment paper lined tray (

You can
just rub the Baking Pan with Butter or
Margarine as well )
5. Bake at 350 degrees Fahrenheit for 20
to 30 minutes or till golden Brown .
6. There you have your fresh Nigerian
meat pie . Serve with a cup of hot Tea
for Morning breakfast or a chill drink for
afternoon or evening snack . Enjoy ! INSTAGRAM: @officialgbkitchen

GBKITCHEN
SPRING ROLLS
1/2 Pound Beef
2 Tbsp cooking oil of your choice
1 Onion small diced
2 scallion diced
1 Stock cube
1 Tsp chili pepper
1 Tsp black pepper
3/4Cup Cabbage shredded
3/4 Cup Carrots Shredded
1 Tsp Curry powder
1 Tbsp Water
1/4 Cup Water
Salt to taste
Enough Oil to fry
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1. Preheat the 2 tablespoons of Oil in
the pan and saute the Onion and

GBKITCHEN
'
scallion until it s translucent then add
going to burst while frying it , then
the Chili pepper , black Pepper , Curry

secure it with the paste and roll it up .
powder , salt to taste and the
5. Remember to cover both the rolled
stock cube . and unrolled sheets with a damp
2. Add the ground beef and use a

kitchen towel to prevent it from
wooden spoon or spatula to break it up
.
-
drying
6.
into tiny pieces then stir fry until the
Fry the spring rolls in a preheated
350° .
meat is cooked through then add the
Oil of about F until golden brown
shredded cabbage and carrots and
Serve with your favorite dip or sauce

turn off the heat to prevent the
vegetables from turning soggy and

or eat as is . !
Enjoy
leave it to cool before using it .

3. In a bowl , mix together the flour and
Water to make the paste and set that
aside .
4. Add about 1 tablespoon of filling to
the spring roll sheet you can add a little
more depending on the size of your
sheets but don t overfill it' , else , '

it s
GBKITCHEN
SPRING ROLL WRAPPERS

2 Cups Flour
2 Tbsp cornflour
1/4 Tsp Salt
1 Cup Water
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1. Mix the Flour , cornflour , and Salt
together in a large bowl

GBKITCHEN
2. Gradually add the water while mixing smear the dough in a fast circular
simultaneously until a soft and viscous motion on the heated pan .

batter is formed , now work the batter by 7. After a couple of seconds , the
lifting it and slamming it on the bowl edge of the wrap will start to curl up ,
3. After doing this for some minutes you carefully lift the wrap by the curled
will see the dough hold in a rope when you edge to lift the wrap off the pan .
lift it. At this point , the batter is well done . 8. Place the wraps in a bowl and
4. Cover it up and leave it to rest in the cover it with a damp towel to
'
fridge until it s really cold or better still prevent it from drying up .
leave it overnight . 9. You can store the wraps in a
5. The next day the Batter would have plastic bag and store in the fridge
hardened up . Now work it a little bit just to for a couple of days or freeze for a
be able to hold it in the cup of your hand . couple of months . !

Enjoy
6. Now preheat your pan on a medium
to low heat for about 2 to 4 minutes (

the
amount of time for heating your pan is
dependent on the thickness of your pan )

and
GBKITCHEN
DOUGHNUTS
Plain flour 300 (2g -
cups pressed )
Luke warm milk 110 (120 )(1/2
g ml +2 )
cup tbsp
Instant yeast 1+1/4 tsp
sugar 37 (3 )
g tbsp
salt 5 (3/4 )
g tsp
egg 49 (1) g
butter 30 (2 )
g tbsp
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1. make a dough by mixing all the GBKITCHEN
ingredients together
2. knead dough well
3. brush some oil on top and rest the
dough covered until rise to double the
size
4. take out the dough and roll it 1/4 " thin
5. with the help of 2 round cookie cutter
cut ring shape donuts
6. cover and let them rise
7. fry them in low heat until brown
8. roll in sugar or glaze
GBKITCHEN
PIZZA
Plain flour 300 (2g -
cups pressed )
Luke warm milk 110 (120 )(1/2 +2
g ml cup tbsp )
1+1/4
Instant yeast tsp
37 (3
sugar g tbsp )
5 (3/4
salt g tsp )
49egg g (1)
30 (2
butter g tbsp )
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1. Mix the Flour , cornflour , and Salt
together in a large bowl

GBKITCHEN
2. Gradually add the water while mixing
smear the dough in a fast circular
simultaneously until a soft and viscous

motion on the heated pan .
batter is formed , now work the batter by
7. After a couple of seconds , the
lifting it and slamming it on the bowl

edge of the wrap will start to curl up ,
3. After doing this for some minutes you
carefully lift the wrap by the curled
will see the dough hold in a rope when you

edge to lift the wrap off the pan .
lift it. At this point , the batter is well done . 8. Place the wraps in a bowl and
4. Cover it up and leave it to rest in the

cover it with a damp towel to prevent
'
fridge until it s really cold or better still
it from drying up .
leave it overnight . 9. You can store the wraps in a plastic
5. The next day the Batter would have

bag and store in the fridge for a
hardened up . Now work it a little bit just to

couple of days or freeze for a couple
be able to hold it in the cup of your hand . of months . !

Enjoy
6. Now preheat your pan on a medium
to low heat for about 2 to 4 minutes (

the
amount of time for heating your pan is
dependent on the thickness of your pan )

and INSTAGRAM: @officialgbkitchen
GBKITCHEN
MINI PANCAKES
1 1/2 -
cups all purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
4 teaspoons white sugar
1 1/4 cups milk
1 egg
4 tablespoons butter , melted
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1. You can add the dry ingredients and
whisk together , then add the wet and

GBKITCHEN
combine fully .
2. I tend to just put everything in a bowl
and whisk , these pancakes are really fuss
free .
3. Heat a pan or griddle on medium low -
heat and coat with a small layer of butter .
4. Using a tablespoon measure use about
3/4 of a tablespoon of batter ( just scoop
with the tablespoon measure but don t '

scrape out the entire amount , a quick
pour will leave enough behind ).

5. Cook the pancakes on both sides until
lightly browned , about 45 seconds on each
side .
6. Enjoy with your favorite toppings or
- .
mix ins
GBKITCHEN
SCOTCH EGGS
1 pound Sausage Meat
1/4 Teaspoon hot chili powder
1/4 Teaspoon Nutmeg
6 Eggs large boiled
1 Egg raw & lightly beaten
All purpose Flour enough to coat the Scotch Eggs
Bread Crumbs enough to coat the Scotch eggs
Vegetable Oil for deep frying
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1. Remove the Sausage meat from it s '
casing and add the Hot chili powder and
GBKITCHEN
Nutmeg then mix this together thoroughly
(
you can mix with a fork or your hand )
2. Scoop a small ball sized Sausage meat
portion , flatten it out with your palms , then
drop the Egg in the middle of the flattened
out Sausage Meat and wrap the Meat
around the Egg until the Egg is totally en
cased - '
It s good to dip your hands in water
before moulding the meat , this will help the
Meat to glide smoothly on your hands and
it makes the whole process less messy .

3. Now roll the Meat wrapped Egg in the
flour and dust off the excess flour , then dip
it into the beaten Egg , and finally roll it in
the Bread crumbs .

4. preheat your Oil to 350 degrees
fahrenheit and fry till golden brown . Enjoy !

GBKITCHEN
SOFT HOTDOG BUNS

2 Cups Bread flour plus about a handful for
kneading
2 Tablespoons Butter Melted
1/2 Tbs Yeast
2 Egg use 1 for egg wash
1/2 Teaspoon Salt
1/2Cup Milk Warm
3 Tbsp Sugar Use 1 Tsp for proofing the Yeast
10 Hotdog links
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1. Dissolve the Yeast and Sugar in the
GBKITCHEN
warm milk
2. In another Bowl , combine the Butter

7. Deflate the dough , and turn it out onto
and Eggs and set aside

a lightly floured surface . Divide the dough
3. In a large bowl , combine the flour , salt

into 10 equal pieces , and roll it out into
and sugar , make a well at the center and

a rope long enough to wrap around the
add the yeast and the Egg and Butter

sausage about 3 times .
mixture and mix together until a soft
8. Wrap the rolled dough around the
dough is formed . sausage and place them on lightly
4. Transfer the Dough to a lightly floured

greased and floured baking sheets at
surface and knead until it s smooth and ’ least 2 inches apart . 9. Cover the rolls
elastic about 10 minutes by hand and

with a damp cloth , and let rise until
about 7 minutes if using a mixer . doubled in volume , about 30 .

minutes
5. Place the Dough inside a very large

10. Whisk up 1 Egg and together with a
oiled Bowl ( making sure you smear some

Tbsp of Water and brush the surface
oil on the surface of the Dough ) and

of the Bread rolls then place in a 350
leave to rise in a warm place for 1 hour
degrees Fahrenheit preheated oven and
or till doubled in size . bake for 10 to 15 minutes or till golden
6. Steam the sausage in boiling water for

brown . Enjoy
about 7 minutes . Remove from water

GBKITCHEN
FISH ROLLS
2-1/2 Cups Plain Flour
4 Tbsp Margarine
1 Egg
1 Tsp Baking Powder
1/4 Tsp Salt &2 Tbsp Sugar
14 ounces Mackerel
6-8 Tbsp Water
2 Green Onions
1 Small Onions finely chopped
Cayenne Pepper To Taste
Enough Oil For Frying
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1. Mash the Fish together with the Onion , Green
GBKITCHEN
pepper , and cayenne pepper together in a bowl
and set aside . '

Nigerian Fish Rolls since it s still going to
2. In another Bowl , add the flour , baking powder , be rolled - no one will see
sugar , salt and margarine and use your finger

the imperfection .
to incorporate the margarine into the flour until
. 6. -
Take each of the cut out rectangles
1 1-1/2
it comes out crumbly Add the Egg and mix it
'
with the flour until it s totally absorbed
and fill it with to Tbsp of Fish then
by the flour . tightly roll the dough and secure the
3. Begin to add the water a little at a time until a tips a little bit to prevent the fish from
workable dough is formed . spilling into the Oil .

4. Transfer the fish roll dough to a work surface
7. Fry the fish rolls in a preheated oil until
and knead for about 3 to 5 minutes , then cover

'
it s golden brown .
up the dough and leave it to rest for about 10 8. ,
.
Serve hot warm or cold with your
minutes
5. Roll out the dough to about 1/8 th inch thick , favorite drink . Enjoy !
then cut it out into small rectangles (
this is
dependent on how big
you want your Fish rolls to be ) and you don t '

need to be
perfect while cutting out the rectangles of the
GBKITCHEN
CHICKEN SHAWARMA
FOR THE SHAWARMA MARINADE :
2 lb Chicken Thigh boneless
1 Onion large Red
2 Tablespoons Lemon juice
4 cloves garlic – minced
1 Tsp Ginger Minced
2 Teaspoon Black pepper
2 Tsp Paprika
1/2 Tsp Nutmeg
1 Tsp Turmeric or curry powder
1/2 Tsp Thyme
1/2 Tsp bouillon cube optional
1 Scotch bonnet pepper Minced
2 Tablespoons Olive Oil or any cooking oil of
your choice
1 Tsp Salt or to taste
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GBKITCHEN
CHICKEN SHAWARMA
FOR THE SHAWARMA SAUCE :
3 Tablespoons Ketchup
3 Tablespoons Mayonnaise
Cayenne pepper optional
FOR THE FILLING :

1 Tomato ripe and hard
1 Onion small red & sliced into strips
1/4 lb Cucumber sliced into strips
4 to 6 Lettuce leaves
4 to 6Tortilla Wraps large
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1. –
GBKITCHEN
Marinate the Chicken Wash and pat dry
the chicken .
2. Add all the Spices to the Chicken and mix
9. Layer the vegetables and Shawarma
very well . Chicken on the wrap , drizzle a little more
3. Cover with a plastic wrap or a tight

sauce on it and roll it up .
lid and leave in the fridge for at least 20 10. Optional - Place the rolled wrap on a
minutes .
4. –
heavy bottom skillet or a grill and brown
Grill The Shawarma Lay the Chicken

!
,
the wrap enjoy
pieces on a parchment lined baking pan
transfer to a 425° F and bake for 25 to 30

minutes .
5. ’
Check to make sure it s cooked through
and char it for about 1 to 2 minutes just to
make it darker (
if you choose )
6. Prepare the Shawarma Sauce - Mix the
Ketchup , Mayonnaise , and Cayenne pepper
together and set aside .

7. Serve the Shawarma – Wash and slice all
the Vegetables
8. Spread a thin layer of the Mayonnaise
and Ketchup mixture on the Tortilla wrap INSTAGRAM: @officialgbkitchen

GBKITCHEN
NIGERIAN BUNS
3 Cups of All purpose Flour
1/4 cup of Sugar (

add 1 more Tbsp if you want it
sweeter )
2 Teaspoons of baking powder
A pinch of Salt
3 Eggs
¼ Cup Butter
¾ fat free or reduced fat milk You can also dilute
the liquid can milk in a 50:50 ratio or just use plain
Water
Enough Vegetable oil enough for deep frying
WHATSAP: +2347030202292
1. , ,
GBKITCHEN
Mix the Flour Sugar Baking powder and
Salt together in a bowl .

2. Add the Eggs and Milk and mix together
until combined
3. Scoop the Batter into the Oil (Make little
Balls ) I used an Ice cream scoop .

4. Fry until golden Brown on a medium heat
and ENJOY .
GBKITCHEN
SHORTBREAD COOKIES
10 tbsp unsalted butter unsalted
butter
1/2 '
cup confectioners sugar
1/2 teaspoon pure vanilla extract
1 1/2 -
cups all purpose flour 180
g
Pinch of salt
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1.
GBKITCHEN
In a stand mixer fitted with a paddle
attachment , beat butter and vanilla extract
until creamed .
2. Add confectioners sugar and salt ; mix
until combined .
3. Scrape bowl down and add flour while
beating on low . Scrape bowl once more and
mix until combined .

4. Shape the dough into a rectangular prism ,
wrap in plastic and chill until firm . At least an
hour .
5. Preheat oven to 350 (177 ).
F C Use a sharp
knife to cut 1/2 inch thick slices
6. Place slices, spaced at least an inch apart
onto a baking sheet lined with a silicone mat
or parchment paper .
7. Use a fork or skewer to indent a pattern
onto the top .

8. Bake for about 10 minutes , rotating
baking sheet in the oven halfway through .

9. Transfer to a wire sheet to cool . INSTAGRAM: @officialgbkitchen
GBKITCHEN
PLANTAIN CHIPS
3 green Plantains
Oil
2 Garlic cloves or onion bulb
Salt
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1. .
Peel and cut plantains into thin slices GBKITCHEN
2. Pour oil into pan over medium heat then
add garlic or onion hulb .

3. Add the cut slices and fry until crisp for 5
minutes .
4. Sprinkle with sea salt and toss .
5. Ready to serve .
GBKITCHEN
CINNAMON POPCORN
1cup corn kernel
20 g salted butter
1 tbsp vegetable oil
½ cup sugar
1 tbsp cinnamon
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1. Mix sugar and cinnamon and set aside GBKITCHEN
2. Melt butter with vegetable oil in a
saucepan over medium
heat .
3. Add corn kernel , ,
stir cover for 3 minutes
till it starts starts to pop , lift and gently
shake the sauce pan to prevent burning
at the bottom , repeat the shaking
continuously
4. Open the saucepan and add the sugar
mixture .
5. Stir to coat evenly and take off the heat .
6. Cinnamon sugar popcorn ready to
serve .
GBKITCHEN
CHICKEN SAMOSA
For the dough ;
2 Cups Flour
2 Tablespoons Oil
Water as needed
For the Filling
1/2 pound Chicken boneless
1 onion small
1Clove garlic
1/2 Tsp Ginger
1/2Tsp Paprika
1 Tbsp Oil
1/4 Tsp Curry powder
Salt to taste
1/2 Tsp black pepper
Cayenne pepper or green chilies to taste
Parsley or coriander
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1. Mix sugar and cinnamon and set aside
GBKITCHEN
2. Melt butter with vegetable oil in a
saucepan over medium
heat .
3. Add corn kernel , ,
stir cover for 3
minutes till it starts starts to pop ,
lift and
gently shake the sauce pan to prevent
burning at the bottom , repeat the shaking
continuously
4. Open the saucepan and add the sugar
mixture .
5. Stir to coat evenly and take off the
heat .
6. Cinnamon sugar popcorn ready to
serve .
GBKITCHEN
CHIN CHIN
2 1/4 cups of all purpose flour
1/4 cup of sugar
A pinch of Salt
1/4 teaspoon of Baking Powder
1 large egg
5 to 6 Tbsp of Milk
2 1/2 Tbsp of melted Butter
vegetable oil for frying
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1. Mix the Flour , baking powder , Sugar , and GBKITCHEN
Nutmeg together in a Bowl
2. Add the Egg , Melted Butter and Milk to
the dry mixture and mix together until a
dough is formed
3. Knead the dough for a couple of minutes
(
about 2 to 4 minutes ) and roll it out into
a thin sheet of about a 1/4 to 1/6 inch
thickness and use a pizza cutter or a knife
to cut the dough into tiny pieces .

4. Fry until golden brown and allow to cool
completely before serving . Enjoy !
GBKITCHEN
PEANUT BURGER
1 cup Groundnut ( peanut )
4 cups cup Flour
3 Eggs
1/2 cup Sugar
1/2 tspSalt
1/2 tsp Baking powder
1 tsp flavor
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1. In a bowl break your eggs add , GBKITCHEN
, , ,
sugar flavor baking powder salt and whisk .
2. ,
Let the flour be plain transfer your
,
peanuts in a bowl add drops of egg mixture
,
to the peanut mix by flipping up the
, ,
bowl sprinkle flour flipp the bowl again let it
be coated with flour .

3. Repeat the process over and over untill
the peanuts are fully coated with the
.
flour Just like chin chin .
4. Separate those that sticks together and
sprinkle flour again and fry in a hot oil untill
golden brown .
5. Peanut burger are ready .
GBKITCHEN
CHICKEN PIE
For the Filling:
1 Pound Ground Chicken
1Cup Diced Potatoes
3/4 Cup Diced Carrots
1 Small Onion Diced
1/4 Tsp Black Pepper
1/4 Tsp Chilli Powder
1 Seasoning Cube
Salt To Taste
2 Tbsp Veg Oil
1/4 Tsp Curry Powder
2 Tbsp Flour
1/2 Cup Water
WHATSAP: +2347030202292
GBKITCHEN
CHICKEN PIE
For the Pie Pastry
4 Cups All Purpose Flour
140 g Butter 10 Tbsp
140 g Margarine 10 Tbsp
1 Tsp Baking Powder
A Pinch of Salt
1/2 Tsp Nutmeg optional
4-5 Tbsp Water or Milk
WHATSAP: +2347030202292
For the Filling : GBKITCHEN
1. Preheat the cooking Oil in a pan , For the Pastry :
add the dice Onions and saute over 1. Combine the Butter , Margarine , and Flour
medium heat stirring constantly it until it together in a large Bowl and use your hands
becomes translucent . to massage the Fat into the
2. Add the Ground Chicken (

minced
Flour until it becomes crumbly .
Chicken ) '
and cook it until it s no longer
2. Add the water , a little at a time until a
.
pink . slightly stiff but workable dough is formed
3.
3. , ,
Knead the Dough for about a minute or even
Add the seasoning cube Black pepper

less , the lesser the better .
Chili powder and salt to taste together
4. cover it up with a plastic wrap and place it
with the diced potatoes and Carrots in the Fridge to chill for about 20 minutes ,
and leave to cook until the vegetables
become tender . Just before you take it out from the Fridge
4. In a small bowl , combine the Flour and

1. Preheat your oven to 350° F
water and mix it together until the until

2. Crack one large Egg inside a Bowl and set it
. aside
3. ,
the mixture is no longer lumpy
5.
Also either line your baking pan with
Pour the Flour and water mixture
parchment paper or a foil paper (
the dull
over the Chicken pie filling and leave it to

side facing you ) and rub it with some Butter /
simmer for about a minute . That is it for
Margarine and set aside
the Nigerian Chicken Pie filling .
'
Let s finish up the Nigerian Chicken pie recipe
GBKITCHEN
1. Now take Pastry Dough out from the 8. Enjoy your Nigerian Chicken pie with a Cup of
Tea or Milk for Breakfast or as a snack

Fridge and place it back on a floured the
work surface and roll it out to your desired
thickness
2. Trim the edges and cut out the pastry into
rectangles of your desired size
3. Fill the pastry with the chicken pie filling ,

'
but don t overfill so that you will be able to
close the Pie easily
4. Brush the edges of the Pie pastry with the
whisked Egg , and fold the dough over to close
it up and crimp the edges with a fork
5. Use the remaining whisked Egg to brush
the surface of the Chicken Pie
6. Finally , use a Fork to prick the surface of
the Pie .
7. Place the Pies inside the preheated oven
and bake for 20 ,

minutes or thereabout till
golden brown .
GBKITCHEN
TUNA/FISH PIE
For pie crust
3cups soft flour
200 g margarine
1 tsp baking powder
1 tsp black pepper
1 tsp nutmeg
1 egg
75g milk
½ tsp Salt
WHATSAP: +2347030202292
GBKITCHEN
TUNA/FISH PIE
For filling
2 cans of tuna chunks or fish of
choice , oil drained .

1 large carrot , .
diced
1 small red onion , .

diced
3 scotch bonnet pepper , chopped .

3 cloves of garlic , minced .
1 tsp black pepper
½ cup green peas

½ tsp salt
For glazing & topping
1 Egg, for egg wash
1 tbsp poppy seeds
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1. -
Pre heat oven at 180 . c
GBKITCHEN
2. Mix tuna fish / , green peas , carrot , onion ,
scotch bonnet pepper , garlic , black pepper , 10. Line a baking tray with parchment paper
. and place the pie on .

11. 180 15 ,
salt together and set aside
3. Mix flour , black pepper , baking powder , Bake at c for minutes take out from
.
the oven and brush the top of the pie with
nutmeg and salt together

egg wash , sprinkle with poppy seeds and
4. Rub in the margarine into a breadcrumb place them back in the oven for another 10
mixture . minutes .
5. Add egg , milk and mix into a smooth dough . 12. Take out from the oven and serve
6. Flour a flat surface and rolling pin , place
the dough on and roll into an ½ inch thick

layer .
7. Cut out the dough into any shape of your
choice .
8. Brush the edges of the cut pastry with
egg wash and fill one side of the pastry with
two spoonful of the tuna fish mixture / .

9. Then turn the other side over to cover the
tuna , use a fork to press down the edges so
it Seals the dough and continue the process
with the rest of the dough . INSTAGRAM: @officialgbkitchen

GBKITCHEN
GREEK YOGURT
1/2 gallon whole milk
1/4 cup yogurt plain , no sugar
added WITH live cultures
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1. Make sure all utensils and pots are GBKITCHEN
sanitized . 11.
2. , .
You can also strain the yogurt in
In a large pot add milk

cheesecloth or a tea towel for a thicker
3. Slowly heat until milk reaches 180 .F

texture .
4. Remove from heat and let the milk cool 12. Use plain or sweeten with sugar , ,
honey
to 10 fruits , .
or preserves
0-115 . ( F Mine is usually 110 .) F
5. 1
Place cup of the milk in a bowl and stir in
the yogurt until smooth .

6. Pour yogurt mixture into the milk .
7. Pour everything into your instant pot .
8. Press the "yogurt " setting and select the
"8 h
ours " option .( select 24 hours for tangier
yogurt )
Or wrap with a large thick kitchen towel
and put in a warm place for about 24 hours
9. Place the lid on and let the yogurt
incubate for 8 hours .

10. Once the yogurt is ready , place it into a
container and chill until ready to eat . INSTAGRAM: @officialgbkitchen

GBKITCHEN
PUFF PUFF
2 Cups of flour
1 1/4 Cups of Water
2 Teaspoons of Yeast
1 Teaspoon Nutmeg
1/2 Teaspoon Salt
1/4 to 1/2 Cup of Sugar +1 teaspoon
of sugar for proofing the yeast
Enough Oil for deep frying
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1. Mix of half a Cup of water ,1 teaspoon of
GBKITCHEN
Sugar and the Yeast in a Bowl . Cover with a
lid and set aside for 4-6 minutes .

2. In another Bowl , mix the Flour , Sugar Salt,
and Nutmeg (
dry ingredients ).
3. Mix together the proofed Yeast and
the remaining Cup of Water with the dry
Ingredients and mix until the batter is lump
free .
4. Cover the Dough and allow the it to rise
for 1 hour (
the risen dough has a distinct
sweet smell )
5. Preheat the Oil to 360° F and scoop a
little bit of dough just like the size of a Table
Tennis ball .( You can make it bigger or smaller
if you wish ) and drop inside the oil .

6. Fry both sides until golden brown . If you
are finding it hard
kto turn the puff puff while frying you can
just press down the balls a little bit before
turning it . INSTAGRAM: @officialgbkitchen

GBKITCHEN
SAUSAGE ROLLS
2-1/2 Cups Plain Flour
4 Tbsp Margarine
1 Egg
1 Tsp Baking Powder
1/4 Tsp Salt
6-8 Tbsp Water
2 Green Onions
1 Onions Small finely chopped
Cayenne Pepper To Taste
2 Tbsp Sugar
WHATSAP: +2347030202292
1. Add the flour , Baking powder , Salt cold GBKITCHEN
margarine and butter in a bowl then use
over the rolls by using a knife to make a
.
the tip of your finger to rub the fat into the
. mark on the pie or use a fork to poke it
7.
flour until a crumbly texture is formed
2. Now make the Egg wash by whisking
1 1
Add a little water at a time until a stiff
dough is formed . together egg and tablespoon of water
and brush this over the surface of the
350
knead the dough for a few seconds to a
– ’ sausage Rolls and bake in a degrees
30 35
minute and set aside don t overwork the
! Fahrenheit preheated oven for to
.
dough
3. minutes
9. .
Season the sausage with the stock cube
Serve hot or warm and enjoy
and mix it together thoroughly
4. Now roll out the pie dough to a rectangle
of about 1/6
th to 1/8
th of an inch thick and
trim off the rough edges
5. Scoop in the sausage meat and form it
into a log then roll it over until it overlaps a
little bit and trims off the excess pastry .

6. Cut the rolled Pie into the desired length
and arrange the rolls into a pre greased -

and floured pan and you can make a
decoration INSTAGRAM: @officialgbkitchen

WARNING
THIS EBOOK IS FOR YOUR PERSONAL USE ONLY
NOT TO BE SOLD FOR ANY AMOUNT NOR SHARED WITH PEOPLE FOR FREE

Common Nigerian Snacks

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volume one

COMMON NIGERIAN SNACKS

2.HOW TO MEASURE INGREDIENTS

3.HOW TO BAKE WITHOUT OVEN

7.SPRING ROLL WRAPPERS

10. MINI PANCAKES

11. SCOTCH EGGS

12. SOFT HOTDOG BUNS

25. PUFF PUFF

26. SAUSAGE ROLLS

essential for baking . You can make some

kitchen as it either comes with an

, oven or microwave You don t have

to have a separate timer If you have

for baking. The thing about oven is that

to know your own oven by experimenting ,

Measuring spoons are used for both

dry and wet ingredients . They usually

include 1 tablespoon ,1 teaspoon , 1/2, flour , cocoa powder , sugar , ;

teaspoon , and 1/4 teaspoon .Many stores

sell measuring spoons with 1/8 teaspoon

these days . If you are buying a new set

1/8 teaspoon because it is useful when

you make a small batch , but it is certainly

have measuring spoons already .

Graduated measuring cups are used to

They are marked with lines to show

amounts . You can have either glass or

capacities . whipping , creaming , .

amazed that you can even make meringue

with a whisk although I do not recommend

because you will use in many different

ways . Also , a smaller whisk performs

better than a bigger whisk .

you use for cooking , ’

widths rubber spatulas in stores . A wide (

bowls . It is good to have one of each size . I (

cone heads if you are purchasing one as it

can withstand temperatures up to 600 .

THIS EBOOK BELONGS TO GBKITCHEN , NOT TO BE SOLD BY

ANYONE ELSE EXCEPT GBKITCHEN . LIKEWISE THE EBOOK IS

NOT TO BE SHARED WITH ANYONE .

BY OSHIN OLUWASHOLA CEO OF GBKITCHEN .

Pastry brushes are useful when you

cakes with syrups , or brush loose

to have one of each kinds , but I would

recommend silicone one if

you can only choose one because it is

easier to maintain . I have to pick just one , I

would recommend stainless steal bowls

because they are light enough to move

around and strong enough to take rough

it easier to slide into the oven . ,

would first get jelly roll pans because they

can be used for both of baking cookies and

sponge cakes . I personally recommend

get rust and last lifetime with a proper

care . We all know that some of non stick

pans are not really NON STICK - .