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HOMEMADE BURGER IN A PAN (Patties made from scratch)

Quoting (The best Nigeria food site around)


Homemade Burgers are just the THING…oh yes..they are. They are so easy to make and even better when you can make them on a frying pan, without grills and ovens, just your normal everyday frying pan.

I love homemade burgers because they are free of preservatives and other not-so-healthy stuff you get in store-bought Burgers.

The basic ingredient for Homemade burgers is the Meat. This meat could be Beef, Chicken, Pork, Lamb or Turkey meat.But whatever meat you choose, make sure that it

has some fat in it, not too much, just 85% meat and 15% fat.

So enough of the talk..let’s get cooking. Here’s a video recipe on How to Make Homemade Burger in a Pan (Patties made from scratch)

Source: nigeriafoodtv

Ingredients for Homemade Burger

For the burger patties

* 200 minced meat(beef, pork, lamb,chicken,turkey)

* 1 teaspoon garlic powder/onion powder

* 1 tablespoon thyme/parsley or any other herb

* 1 tablespoon ground black pepper

* 1 tablespoon soy sauce(optional)

* 1 tablespoon Maggi liquid seasoning(optional)

* 1 Stock cube

* 2 tablespoon vegetable oil

For dressing the Burger

* 4 burger breads(cut into halves)

* 4 large Lettuce leaves

* 2 large tomatoes (cut into rounds/circles)

* 1 medium sizes onion bulb(cut into rounds/circles)

* Mayonnaise or any other cream of choice

* Ketchup (if you desire)

*Mustard (if you desire)

Preparation for Homemade Burger in a Pan

*Clean and cut the lettuce, tomatoes and onions

* Mince/grind the meat with a blender, if you have not done that already.

* Place the meat in a bowl and add the garlic powder, stock cubes, sauces, black pepper and salt.Mix thoroughly.First with a spoon and then with your hands;this helps to get all the ingredients into the meat.

* Now, take some of the meat, form a ball with your hands and flatten it. If you want a thicker burger/patty, form a bigger ball, but don’t make it too flat.

*Using a circular cutter, cut out the meat;make sure that the cutter is a bit wider than the bread you’ll be using for your burger, because the meat will shrink a bit when placed on heat.

*Now place the circular shaped burger patties on a flat surface and with the back of a spoon, make a slight depression in the center of the meat.This helps to keep the burger patty in shape when placed on heat.

*Place a dry pan on heat and toast the inner surface on the burger bread(just to dry it a bit to enable easy spreading of the creams).

*Take of the bread and grease the pan; you can add a little more oil to the pan, if you desire.

*Heat up the pan until its very hot and then place the burger patty on it.

*Leave the meat to cook on one side for 3 to 5 minutes before flipping over; don’t make the mistake of pressing down on the meat, this will suck out all the ”juiciness” from the meat.

As the meat cooks, you can rub any of your favorite sauces on it, but this is optional.

After cooking both sides of the meat, transfer to a plate and assemble the burgers

*Spread some mayonnaise on the bread, place the lettuce, tomatoes, onions, burger meat (patty) and cover with the other bread.

You can top up the burger with ketchup, mustard or any of your favorite creams. 

Serve and Enjoy with fried Potato chips.

Source: nigeriafoodtv


AGEGE BREAD (How to make soft – stretchy Nigerian bread)



Agege bread recipe, yay, at last! Right?

Agege bread is one of the most popular Nigerian bread, known for its soft, stretchy and chewy texture.

In dad’s bakery, bread was made with chemical dough improvers and preservatives

such as (Edc 2000, E-281 &E-202). These chemicals give the bread its unique stretchy texture, but are usually sold in large quantity for industrial use.

Dad is now with the Lord, and mom wasn’t so sure of how to get that chewy feel without confectionery additives. So I had to turn to thefreshloaf and Christine’s recipe

Where I learnt about ” Scalded flour ” and ”Tangzhong ” .

And after trying them, I can assure you that, these are two of the best natural dough enhancers you will ever find.

Not only do they enhance the dough, they also serve as natural preservatives and keep the bread, soft and stretchy for 3 to 4 days.

**click to know more about these dough enhancers**

For this recipe I used the ”Scalded flour” method .

Makes one 9 by 4 inch loaf or three 3 by 4 inch(like mine)


For the Main Dough:

– 370 gr Bread Flour/Plain flour (bread flour makes a more chewy bread)

– 30 gr Bread Flour/Plain flour (for kneading)

– 50 gr Sugar

– 1 teaspoon Salt

– 7 gr instant dry Yeas t(2 &1/2 teaspoon)

– 140 ml lukewarm Water/Whole Milk, adjust as needed

– 50 gr Butter, at room temperature(cut into smaller pieces)

For the Scalded flour Dough enhancer:

– 100 gr Bread Flour/Plain flour

– 100 ml boiling water


– 2 bowls

– A bread pan

– A plastic dough scraper

Tip for using milk:

– Milk is not added to agege bread, but since it is a homemade bread, you can add a

little to make the bread richer and softer, so if you’ll like to use powdered milk, dissolve

2 heaping tablespoonful in the 140 ml water used in the recipe.

If you’re using evaporated milk(peak milk) add 4 to 5 tablespoonful in 130 ml water.


To prepare the Scalded flour Dough enhancer:

– Pour all the boiling water into a bowl containing the 100gr bread flour.

– Stir the mixture quickly until well combined, then cover with a lid or cling film and leave

to cool to room temperature(takes about 1 hour depending on the weather).

Don’t worry if the dough looks rough, after 1 hour the flour would have absorbed all the water and look smoother.

Tip : the scalded flour is usually left for 12 hours before use, but I always get the same results if I use it after 1 hour.

Now to prepare the main dough:

1. Sift the bread flour into a wide bowl.

Add the sugar, salt and the instant dry yeast, and mix well.

Tip: if you’re not sure about the potency of your yeast, you can proof/test it by combining the yeast, water and sugar together in a bowl. Leave for 10 minutes or until it starts to foam, form bubbles and look creamy. Then add it to the flour, but if it doesn’t foam, you know the yeast is bad.

2. Now, make a well in the center of the bowl and pour in the prepared scalded flour and gradually add the lukewarm water/milk; mix together until you get a slightly sticky dough.

Let the dough sit for 10 minutes, so that the flour will completely absorb the liquid you used.

3. Then transfer the sticky dough, onto a lightly floured table.

Knead for about 20 minutes, using the ”stretch, slap and fold method”(in this method the sticky dough is stretched, folded over itself, lifted up and thrown back down onto the table repeatedly until the dough is less sticky and elastic) … you’ll need a scraper to help bring the sticky dough together while kneading.

The dough will be very sticky at first, but keep on kneading, and incorporating as little flour as possible. Too much flour will result in a hard bread. So resist the urge to add more flour.. use the scraper to remove sticky flour from your fingers.

4. Now, knead the butter into the dough for another 20 minutes until well incorporated and you get a soft, smooth and stretchy dough that does not break easily when stretched. This is surely a lot of work, but one with a benefit.

(at this stage you’ll notice the difference in the texture of the dough).

Tip : the oil/butter stops the formation of gluten, that’s why it is added last, after the gluten has been formed.

If you have a dough/ bread machine you can use it. Knead on medium speed for 30 minutes, using the dough hook , until you get a smooth and stretchy dough. For a food processor, knead for 3 to 5 minutes and check the doughs elasticity every 30seconds.

5. Form the now elastic dough into a ball, place in a greased bowl, cover with a cling film or damp towel and leave to rise until doubled in size( takes about 1 hour or more, depending on the weather).

6. After 1 hour, punch down on the risen dough and transfer to the work surface.

Divide the dough into small rough balls. I divided mine into 4 (3 for the loaf pan and 1 for my daughter to practice with). Then cover the balls with a damp cloth and leave to rest for 10 minutes, while you grease the pan you’ll be using.

7. Now shape each of the balls into a long roll an place in the greased pan.

If you’ll like to shape it like mine, then using a rolling pin or your hands(because the dough might be a tad bit sticky), roll out each ball into a long oval shape. Join the 2 sides together;

And pinch up the meeting point, then turn over, so that the seam(closure) is facing down; then flatten with the rolling pin and roll up the dough, just as you see in the pictures below.

8. Place the shaped dough into the pan, cover again with the damp cloth or cling film and let it rise again for another 1 hour or until it doubles in size or almost reaching the top of the pan.

9. Preheat the oven for 5 minutes at 180ºC (370ºF).

10. Finally brush the risen bread with egg wash( raw egg+2 tablespoon water) or melted butter( to give it glow/shine ) and bake in the preheated oven for 30 minutes or until done( when it is golden brown).

Take out of the oven, leave to cool a bit and transfer onto a rack.

And now you have a yummy Agege Bread, to enjoy with Ewa Agoyin, Akara or any other meal or beverage of choice.

Please let me know what you think and I’ll be expecting your feedback if you try the recipe 🙂


Zobo leaves
Ginger (1-2pieces)
1 big ripe pineapple
Garlic (1-optional)
Artificial flavors and sweeteners

Source: 360nobs

1. The zobo leaves are always very dusty so you need to wash it thoroughly in cold water to get rid of the dust. as you wash, it will feel as if you’re rinsing out all the color in the zobo leaves but not to worry, dried zobo leaves is very rich in flavor/color; so much that you can dry and reuse.
2. After you’ve washed your zobo leaves, peel your pineapple into thin slices. You may also cut the pineapple peels into thin slices so you can add them to the drink but it is advisable you don’t as the pineapple peel may have dirt that may be hard to get out due to their thorny nature. However, if you can go through the stress of washing the peels thoroughly, you can always add them to the drink.
Also slice your garlic and ginger into very small pieces.
3. Then you put your washed zobo leaves into a deep pot and add your diced pineapples. Add enough water and allow to boil for 5-10 minutes.
4. After 10 minutes of boiling, add your garlic and ginger. Leave to boil for another 30 minutes.
5. Then, remove from fire and leave to cool. Once it is cool, squeeze out the juice from the leaves and pineapples. Pour the juice through a sieve to remove particles. If you don’t have a sieve, a clean white cloth, tightly meshed net or a chiffon cloth will do too.
6. You can add sugar or any other artificial fruit flavors you want; that’s if you don’t like the natural tangy sour taste of the zobo drink.

Source: 360nobs

Some add pepper and citrus fruits to the drink while boiling.
The zobo drink is very cheap and also very healthy.
It also can be used in parties especially when you’re on a tight budget and it goes with almost every snack.

Ewa Agoyin Sauce Recipe

Ewa Agoyin sauce is a spicy sauce used as a topping for the popular west African
cooked and mashed beans,known as Ewa Agoyin.

This sauce can also be used to serve boiled rice, fried yams, potatoes and plantains.