Ada Bakes & Chops

Ada Bakes & Chops Cakes, Pastries and snacks

24/07/2026

Clips from our online class if you have not registered,go and do so cos you are missing alot.

24/07/2026

Crispy French Fries Recipe
Ingredients
4 large potatoes
Vegetable oil (for frying)
1 tsp salt
½ tsp paprika (optional)
½ tsp garlic powder (optional)
½ tsp black pepper (optional)
Instructions
Peel the potatoes (or leave the skin on if preferred) and cut them into even strips.
Rinse the cut potatoes in cold water to remove excess starch.
Soak them in cold water for 30 minutes to 1 hour.
Drain and pat them completely dry with a clean towel.
Heat the oil to 160°C and fry the potatoes for 4–5 minutes until soft but not browned. Remove and let them cool for 10 minutes.
Increase the oil temperature to 180–190°C and fry again for 2–4 minutes until golden brown and crispy.
Remove the fries and drain on paper towels.
Sprinkle with salt and any optional seasonings while still hot.
Tips for Extra Crispy Fries
Soaking the potatoes helps remove starch, making the fries crispier.
Dry the potatoes thoroughly before frying to prevent oil splatter.
Double-frying gives the best crispy exterior and fluffy interior.
Serve immediately with ketchup, mayonnaise, chili sauce, or your favorite dipping sauce.

24/07/2026

Mixed Fruit Juice Recipe
Ingredients
2 cups pineapple (chopped)
3 oranges (peeled)
2 apples (cored and chopped)
2 cups watermelon (seedless, cubed)
1 mango (peeled and chopped)
1 tbsp lemon juice
1–2 tbsp honey or sugar (optional)
1–2 cups cold water (if needed)
Ice cubes
Instructions
Wash and prepare all the fruits.
Add the pineapple, oranges, apples, watermelon, and mango to a blender.
Blend until smooth.
Add the lemon juice and honey or sugar if desired.
If the juice is too thick, add a little cold water and blend again.
Strain through a fine sieve if you prefer a smoother juice.
Chill in the refrigerator and serve over ice.
Tips
For the best flavor, use ripe, naturally sweet fruits.
Store in an airtight bottle in the refrigerator and consume within 2–3 days.
You can also add strawberries, grapes, or passion fruit for extra flavor.

24/07/2026

Fura da Nono
Ingredients for Fura
2 cups millet flour
1 tsp ground ginger
½ tsp ground cloves
½ tsp black pepper (optional)
Water (for mixing)
Ingredients for Nono
3 cups fresh fermented milk (nono) or plain unsweetened yogurt
Sugar or honey (to taste)
Instructions
Mix the millet flour with the ginger, cloves, black pepper, and enough water to form a stiff dough.
Shape into small balls and boil for 20–30 minutes until cooked.
Pound or blend the cooked balls until smooth, then shape into smaller balls (the fura).
In a bowl or cup, mash the fura with the nono or yogurt until smooth.
Sweeten with sugar or honey to taste and serve chilled.

24/07/2026

Nigerian Zobo Drink Recipe
Ingredients
2 cups dried hibiscus leaves (zobo leaves)
1 medium pineapple (peels and a few chunks)
1 thumb-sized ginger, sliced
1 tsp cloves (optional)
3–4 litres water
Sugar, honey, or your preferred sweetener (to taste)
1 tsp vanilla or pineapple flavour (optional)
Instructions
Wash the hibiscus leaves thoroughly.
Add the hibiscus leaves, pineapple peels and chunks, ginger, cloves, and water to a large pot.
Bring to a boil, then simmer for 20–30 minutes.
Remove from the heat and allow it to cool slightly.
Strain the liquid through a fine sieve or cheesecloth.
Add sugar or your preferred sweetener while the drink is still warm and stir until dissolved.
Add the vanilla or pineapple flavour if using.
Chill in the refrigerator and serve cold with ice.
Tips
Add oranges, lemons, or apples after straining for extra fruity flavor.
Store in the refrigerator and consume within 3–5 days.
For a longer shelf life, keep everything clean and refrigerate immediately after cooling.

24/07/2026

Chinese Fried Rice Recipe
Ingredients
4 cups cooked cold rice (preferably day-old)
2 tbsp vegetable oil
2 eggs, beaten
1 cup cooked chicken, shrimp, or beef (diced)
1 cup mixed vegetables (carrots, peas, sweet corn)
2 spring onions, sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp sesame oil (optional)
½ tsp white or black pepper
Salt to taste
Instructions
Heat 1 tablespoon of oil in a wok or large frying pan. Scramble the eggs, remove, and set aside.
Add the remaining oil and sauté the garlic for about 30 seconds.
Add the mixed vegetables and stir-fry for 2–3 minutes.
Add the cooked chicken, shrimp, or beef and stir for 1 minute.
Add the cold rice and stir-fry over high heat, breaking up any clumps.
Pour in the soy sauce, oyster sauce, sesame oil, and pepper. Mix until the rice is evenly coated.
Return the scrambled eggs to the pan and add the spring onions.
Stir-fry for another 2 minutes and serve hot.
Tips
Use cold, day-old rice for the best texture.
Cook over high heat for the characteristic restaurant-style flavor.
Avoid adding too much soy sauce, as it can make the rice soggy.
Feel free to add mushrooms, cabbage, or bean sprouts for extra flavor and texture.

24/07/2026

Nigerian Peppered Gizzard Recipe
Ingredients
1 kg chicken gizzard
3 tbsp vegetable oil
4 large fresh tomatoes (or 1 cup blended tomatoes)
4 red bell peppers (tatashe)
6–8 Scotch bonnet peppers (ata rodo), adjust to taste
1 large onion (half for boiling, half sliced)
2 tsp curry powder
1 tsp thyme
2 seasoning cubes
2 cloves garlic
1-inch ginger
Salt to taste
1 tbsp ketchup (optional, for a slightly richer flavor)
Instructions
Wash the gizzard thoroughly.
Season with salt, thyme, curry, one seasoning cube, and half the onion. Add a little water and cook until tender (about 35–45 minutes).
Drain the gizzard, reserving the stock.
Fry or air-fry the cooked gizzard until lightly browned. Set aside.
Blend the tomatoes, red bell peppers, Scotch bonnet peppers, garlic, ginger, and the remaining onion until smooth.
Heat the oil in a pan and fry the blended pepper mixture for 10–15 minutes, stirring occasionally, until the raw taste is gone.
Add the remaining seasoning cube and a little of the reserved stock.
Stir in the fried gizzard and cook for another 5–10 minutes so it absorbs the sauce.
Add the ketchup if using, taste, and adjust the seasoning.
Serve hot as a party appetizer or with fried rice, jollof rice, white rice, or fried plantain. It also makes a great filling for wraps or sandwiches.

24/07/2026

Fruit Tigernut Drink, here's a refreshing recipe.
Ingredients
2 cups tigernuts (soaked overnight)
1 apple (chopped)
1 banana
1 cup pineapple (chopped)
3–4 dates (optional, for sweetness)
1 tsp vanilla extract (optional)
3–4 cups cold water
Ice cubes
Instructions
Wash the soaked tigernuts thoroughly.
Add the tigernuts, apple, banana, pineapple, dates, and water to a blender.
Blend until very smooth.
Strain through a fine sieve, cheesecloth, or nut milk bag if you prefer a smoother drink. (You can also leave it unstrained for more fiber.)
Stir in the vanilla extract if using.
Chill and serve over ice.
Storage: Keep refrigerated and consume within 2–3 days.
You can also add strawberries, mango, watermelon, or oranges to create different fruit tigernut flavors.

24/07/2026

Here's a delicious Nigerian-style Curry Chicken Sauce that's perfect with white rice, fried rice, pasta, or boiled potatoes.
Ingredients
500g chicken (cut into bite-sized pieces)
2 tbsp vegetable oil
1 medium onion (sliced)
2 carrots (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 cup sweet corn
½ cup green peas
2 tsp curry powder
1 tsp thyme
2 seasoning cubes
Salt to taste
2 cups chicken stock
2 tbsp cornflour mixed with ¼ cup water (to thicken)
Instructions
Season and cook the chicken until tender. Reserve the stock.
Heat the oil in a pan and sauté the onions until soft.
Add the carrots and cook for 2–3 minutes.
Add the bell peppers, sweet corn, and peas. Stir-fry for another 2 minutes.
Add the curry powder, thyme, seasoning cubes, and salt. Stir well.
Pour in the chicken stock and bring to a gentle boil.
Add the cooked chicken.
Stir in the cornflour mixture and cook for 2–3 minutes until the sauce thickens.
Taste and adjust the seasoning if needed.
Serve hot over steamed white rice or with your preferred side. This style of curry chicken sauce commonly uses mixed vegetables, chicken stock, and a light cornflour thickener for a rich, flavorful finish. �

24/07/2026

Creamy Pasta Recipe (Serves 4)
Ingredients
250 g pasta (penne, fusilli, or spaghetti)
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 cup cooking cream (or heavy cream)
½ cup milk
½ cup grated Parmesan cheese
1 teaspoon mixed herbs or Italian seasoning
½ teaspoon black pepper
Salt, to taste
1 cup cooked chicken, shrimp, mushrooms, or vegetables (optional)
Chopped parsley, for garnish
Instructions
Cook the pasta in salted boiling water until al dente. Drain and reserve ½ cup of the pasta water.
Heat the butter and olive oil in a pan over medium heat.
Sauté the onion for 2–3 minutes, then add the garlic and cook for 30 seconds.
Add the cooked chicken, shrimp, mushrooms, or vegetables if using, and cook for 2–3 minutes.
Pour in the cream and milk, then stir in the Parmesan cheese, herbs, black pepper, and a little salt. Simmer for 3–5 minutes until the sauce thickens.
Add the cooked pasta and toss until well coated. If the sauce is too thick, stir in a little of the reserved pasta water.
Garnish with chopped parsley and extra Parmesan, then serve immediately.
Tips
Add spinach, broccoli, or sweet corn for extra flavor and color.
A pinch of chili flakes adds gentle heat.
Serve with garlic bread or a fresh green salad for a complete meal.

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Ikorodu

Telephone

+2349022527035

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