Enitan catering home, Lagos (2025)

19/07/2025

Milky chinchin recipe

Steps to make crunchy and milky chin chin
We start by mixing the flour and butter together till it looks like bread crumbs. Then add baking powder, sugar, salt, condensed milk. vanilla extract, and eggs. Mix all the ingredients together without adding water till it forms a semi hard ball. If it is too hard, add a few drops of water. If batter is too soft, sprinkle a little flour on it. Roll out the batter on a flat surface and cut into desired shape, commonly squares. Deep fry in hot oil. This recipe contains:

5 cups of flour
2 small eggs ( 1 large)
150 grams of butter ( cold butter) or Margarine
1/4 cup of condensed milk
1/4 teaspoon of salt
2 table spoons of sugar or more if needed
1 teaspoon of baking powder
1 teaspoon of vanilla
water in very little quantity if needed.
In conclusion, chin chin is an extremely easy snack to make. It could be baked in the oven or fried in hot oil. some people like it hard, others like it soft, but the best state is crunchy, this neither strong nor soft. The trick is to get your ingredients in right proportions and ensure the batter is not already strong before cutting. If you have any questions, kindly leave it in the comments.@ catering homemilky

18/07/2025

How To Make Coconut Flakes (Coconut Chips)

How to make coconut flakes/coconut chips at home - including dried and toasted coconut flakes. Perfect for decorating baked goods sprinkling over salads, smoothies, ice-cream, and more!

Prep Time
10 minutes mins
Cook Time
1 hour hr
Total Time
1 hour hr 10 minutes mins
Course: DIYsCuisine: AsianDiet: VeganFreezer friendly: 1 YearShelf life: 6 Months
Equipment
Vegetable peeler (potato peeler)

Ingredients
1 mature coconuts

Instructions
Crack open the coconut. You can choose from one of these four easy methods for opening a coconut. Otherwise, simply use a hammer and hit along the middle of the coconut, twisting it as you hit (while holding it firmly, with a kitchen towel underneath to keep it from sliding). The coconut will start to crack, and you can then pull it open. Open it over a bowl to drain the coconut water (which you can drink).
Gather the Coconut Meat. Use a butter knife to slot between the meat and shell and wiggle. Work your way around the coconut and it will eventually come loose. Some bits may break, that's perfectly normal.
You could also use a specific 'coconut tool' OR use the 'freezer' hack; place the whole coconut in the freezer overnight and then follow 'step 1'. Usually, the shell just chips right away from the meat.

Peel the coconut. Begin by peeling the brown skin off of the coconut using a vegetable peeler (you can still eat this or add to oatmeal, smoothies, etc) and rinsing the white meat. Then, using either a vegetable peeler or mandolin, peel the coconut into chips/flakes.

Dry the coconut chips either in an oven or dehydrator. If using the oven method, spread the coconut chips in a single layer on a large baking sheet and dry at 60ºC/140ºF for around an hour. It may take longer, depending on your oven. I check on mine after 30 minutes, give them a shake, and then place back in the oven and check every 10 minutes, to stop them from 'toasting' or burning.

To dry the coconut in a dehydrator - dry at 40ºC/105ºF for about 4-6 hours.
Leave to cool completely before transferring to an airtight container to store.
Storing Instructions

Unsweetened dried coconut flakes (dried not toasted) will store in an airtight container at room temperature for 6 months, or within the fridge (probably around 8-10 months), or freezer or up to 12 months (or longer!)

Store toasted coconut chips for 3-4 weeks in an airtight container.

Flavored coconut chips shelf life will vary depending on what flavorings you've used. I usually aim to eat my batched within a week if using anything 'fresh', like fruit puree's, etc.
For a Sweetened Version

You can make sweetened coconut flakes using the same method as I did for my Shredded Coconut. Alternatively, you'll need 2 tbsp powdered sugar of your choice, 1tbsp coconut oil (or other neutral oil), and 1 1/2-2tbsp water per cup of coconut flakes.
Simply combine all of the ingredients in a bowl and stir thoroughly to coat the coconut, then set aside for 10-15 minutes (stirring just a couple of times), to allow it to absorb the liquid. They're then ready to use, or can be dried out in the oven for 10 minutes, and stored for later.

For Toasted Coconut flakes
If you want the flavor of toasted coconut flakes you can either leave the coconut in the oven for longer, until light brown. Alternatively, once your flakes are dried and stored, you can toast individual portions in a frying pan, as needed. It only takes a few minutes on medium-low heat and no-oil, if you use a non-stick pan.

Notes
Recipe Notes
If you have issues with the coconut browning in the oven, place the coconut towards the lower middle, or low in the oven. Then, place another oven pan on the shelf above. This should stop them from getting 'toasted' from above. You can also leave your oven door open just a crack to allow some of the heat out and all the liquid being evaporated from the coconut.

You need fully dry coconut for it to last the shelf life that it should. If it's still slightly moist, then it will spoil far quicker.
To flavor the coconut chips, you can do this from fresh coconut or dried. I prefer to wait until they're dried because then it takes just a quick 10-15 minutes in the oven to crisp up with all the flavors. sprinkle with your favorite herbs and spices, or even cinnamon and maple syrup, whatever you like!

The yield is around 2 cups of coconut chips, per coconut.
Nutrition
Serving: 0.5Cup | Calories: 40kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg
# Coconut

18/07/2025

How to make sisi Pelebe

( Nigeria groundnut candy)

Ingredients
8 mins
10 servings
1 cup sugar
2 1/2 cups roasted groundnut
Cooking Instructions

1
Crush the groundnut or simply pound to tiny crumbs

2
Place a pot on the fire and add the sugar

3
Leave it on medium heat to melt and slightly change color to dark brown

4
Add the pounded groundnut and stir to mix in properly

5
Then pour inbetween a rolled out parchment paper

6
Use a rolling pin and roll out to 1/4” thickness

7
Then leave it for 1 minute to cool down a bit and cut to desired shape using a knife

15/07/2025

Baba Dudu recipe

Ingredients
1hrs
5-10 servings
1 cup sugar
3 medium sized coconuts
Pinch salt
Cooking Instructions

1
First you need to crack open the coconuts and remove the flesh from the shell

2
Then blend the coconut flesh smooth with some water

3
Use a cheese cloth or sieve to sieve out the coconut juice into a bowl

4
You need just the coconut milk and not the water. So to extract the milk, what i do is place the bowl of juice in the freezer to solidify. Then i remove the top which is now mainly the coconut milk. As the water would have settled underneath
👇🏽👇🏽Enitan catering home

15/07/2025

Kulikuli alata recipe Ingredient

24mins
3 serving
4 cups groundnut (dry)
3 cups clean sand
10 dry pepper(ungrounded)
to taste Salt
Cooking Instructions

1
Get a clean pan, place on heat

2
Add 3 cups of clean sand, allow to heat for 8mins

3
Add groundnut and roast for 5mins

4
Allow to cool then remove the groundnut skin

5
Add the pepper and ground the groundnut with table grounding engine then add salt to taste

6
Knead thoroughly

7
Sprinkle water at intervals then squeeze out the oil until you get enough to fry the mixture

8
Place the dough on pastry board

9
Roll over with rolling pin

10
Cut little by little, place on palm and make it round

11
Place pan on heat

12
Add the oil from groundnut then allow to heat for 3mins

13
Put the kuli kuli then allow to fry for 8mins

14
Kuli kuli is ready. Is very very good for snackEnitan catering homeEnitan Comfort

14/07/2025

Roasted plantain with fried turkey and pepper sauce 🎊 🥰

Roasted Plantain:
INGREDIENTS:
- 2-3 ripe plantains
- 2 tbsp vegetable oil
- Salt to taste

INSTRUCTIONS:
1. Preheat oven to 400°F (200°C).
2. Peel the plantains and slice them into 1-inch thick rounds.
3. Brush the plantain slices with vegetable oil and season with salt.
4. Roast in the oven for 20-25 minutes or until caramelized and tender.

Fried Turkey:
INGREDIENTS:
- 1 lb turkey breast or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying

INSTRUCTIONS:
1. Season the turkey pieces with paprika, garlic powder, salt, and black pepper.
2. Dredge the turkey pieces in flour, shaking off excess.
3. Fry the turkey pieces in hot oil until golden brown and cooked through.

Pepper Sauce:
INGREDIENTS:
- 2-3 scotch bonnet peppers or habanero peppers, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 cup chicken or turkey broth
- 1/4 cup vegetable oil
- Salt and pepper to taste

INSTRUCTIONS:
1. Blend the chopped peppers, onion, garlic, and ginger in a blender or food processor.
2. Heat the vegetable oil in a saucepan and add the blended pepper mixture.
3. Add the broth and simmer for 10-15 minutes or until the sauce thickens.
4. Season with salt and pepper to taste.

Serve:
1. Serve the roasted plantain with fried turkey and pepper sauce spooned over the top.
Enjoy your delicious Nigerian-inspired dish!Enitan catering home

14/07/2025

Red Hot Sauce

📌INGREDIENTS
* 20 Arbol peppers About 10 grams, seeds removed
* 3 Guajillo peppers About 15 grams, deveined and seeds removed
* 2 garlic cloves
* 3 cups of water
* ⅓ cup white vinegar
* 1 teaspoon Mexican oregano
* ½ teaspoon ground Cumin
* ½ teaspoon thyme
* ½ teaspoon marjoram
* 1 clove
* 6 peppercorns
* Salt to taste

📌INSTRUCTIONS
1. Place the arbol peppers, guajillo peppers, and garlic in a saucepan with the water. Turn the heat to high, and once the water starts boiling, turn the heat down and simmer for about 20 minutes, or until peppers are very soft. Due to the fumes, the peppers will give off, make sure your windows are open or turn on the exhaust fan.
2. Remove saucepan from heat and allow to drop to room temperature. Once it has cooled, place the peppers, garlic, spices, dried herbs, vinegar, and one cup of the cooking water into a blender. Puree until you have a very fine texture.
3. Pour this mixture into a glass container using a strainer, to remove any pieces of pepper skins left.
4. Pour the mixture into the saucepan again, turn to medium-high heat, and gently simmer for about 5 minutes. This is just enough time to reduce the salsa to the desired consistency and allow the spices’ flavors to blend. Again, don’t forget to have the windows open and/or the kitchen exhaust fan on.
5. Allow cooling. Pour the sauce into a sterilized bottle and secure with an airtight cap or lid.
6. You can use this sauce immediately, although the flavors will be better about two weeks later. This sauce can last stored in your refrigerator for about 6 months. Enjoy!Enitan catering home

13/07/2025

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13/07/2025

Coconut water benefits

@@ water offers several health benefits due to its rich nutrient and electrolyte content. It's a good source of hydration, aids in post-workout recovery, and may help regulate blood pressure and reduce the risk of kidney stones. Additionally, it can promote healthy skin and potentially assist with weight management.

Detailed benefits:
Hydration and Electrolyte Replenishment:
Coconut water is a natural source of electrolytes like potassium, sodium, and magnesium, which are lost through sweat during physical activity or illness. This makes it a good choice for rehydration and preventing dehydration-related symptoms like fatigue and muscle cramps.

Post-Workout Recovery:
The electrolytes in coconut water can help replenish those lost during exercise. While it's a good option for hydration, it's important to note that it's often lower in sodium than other sports drinks, so athletes may need to supplement with sodium.

Blood Pressure Regulation:
Coconut water's potassium content may help to lower blood pressure, potentially counteracting the effects of sodium. This can contribute to overall heart health.

Kidney Stone Prevention:
Coconut water can help prevent kidney stones by promoting balanced electrolyte levels. Potassium, in particular, can reduce urine acidity and make it less favorable for stone formation.

Skin Health:
Coconut water can help moisturize and rejuvenate the skin, and its anti-inflammatory properties may soothe irritation and promote a clearer complexion.

Weight Management:
Being low in calories and containing medium-chain triglycerides, coconut water can be a helpful addition to a weight management plan. It may also help suppress hunger cues.

Antioxidant Properties:
Coconut water contains antioxidants that may help protect the body against damage from free radicals.

Digestive Health:
Coconut water can help rebalance the gut flora and support a healthy digestive system. Enitan catering home

13/07/2025

Pizza 🍕 oven

Pizza ovens can be broadly categorized by fuel type (wood, gas, electric, or multi-fuel) and by their intended use (residential or commercial). Common types include wood-fired, gas-fired, electric, and multi-fuel ovens, with residential options often being portable and designed for ease of use. Commercial ovens, on the other hand, include deck ovens, conveyor ovens, and more robust models designed for high-volume pizza production.
Enitan catering home

12/07/2025

The Best Saffron Milk Cake

YIELD: 12 SERVINGS PREP: 15 MINUTES MINSCOOK: 30 MINUTES MINSCHILL TIME: 1 HOUR HRTOTAL: 1 HOUR

This saffron milk cake is not only impressive to serve, but it has a delicious floral flavour from the saffron infused sponge cake and milk mixture. Make this for a special occasion and wow your guests!
Ingredients

For the Cake:
▢ 4 large eggs, yolk and whites separated
▢ 1/4 teaspoon lemon juice
▢ 1 cup sugar, 200 g
▢ 2 teaspoons vanilla
▢ 1/4 teaspoon saffron strands, crushed in mortar and pestle
▢ 3/4 cup whole milk, 190 ml
▢ 1 1/2 cups flour, 187 g
▢ 1 teaspoon baking powder

For the Soaking Mixture:
▢ 1/2 cup whole milk, 118 ml
▢ 1/4 teaspoon saffron strands, crushed in mortar and pestle
▢ 300 ml sweetened condensed milk, or use half this amount for less sweetness
▢ 354 ml evaporated milk, 1 can

For the Cream Layer:
▢ 400 ml whipping/heavy cream
▢ 1/4 teaspoon saffron strands, crushed in mortar and pestle
▢ 2 tablespoons powdered sugar or icing sugar

For the Garnish:
▢ 2 tablespoons crushed pistachios
▢ 1/8 teaspoon saffron strands (if desired)

Cook Mode
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Instructions

For the Cake:
Start by preheating the oven to 350F. Line an 11 by 7 inch baking pan with parchment paper or grease with butter.

Using an electric hand whisk or stand mixer, beat the egg whites in a clean large bowl on medium speed for 2 minutes until fluffy and doubled in size. Add in the lemon juice and beat for an additional 2 minutes until soft peaks are formed.

Using a mortar and pestle, crush the saffron strands into a fine powder. Place the whole milk in a small sauce pan on low heat and add the saffron powder. Heat the milk for a few minutes just until hot but not boiling, to infuse the saffron flavour. Remove from the heat.

In a separate medium bowl, beat the egg yolks with the vanilla and the sugar until pale yellow. Add the saffron milk and mix to combine.

Sift the flour and the baking powder into the egg yolk mixture and fold with a spatula until no more flour clumps can be seen, being careful not to over mix as this build up the gluten in the flour and creates a tough cake.
Add 1/4 of the egg whites to the egg yolk mixture and fold to combine. Add the egg yolk mixture to the rest of the egg whites and fold with a spatula until the batter is fully combined and no white streaks can be seen.
Pour the cake batter into the prepared baking pan and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.

For the Soaking Mixture:
Crush the saffron strands using a mortar and pestle, then add the powder to the whole milk. In a medium bowl or measuring cup, mix together the saffron milk, condensed milk and evaporated milk.

After the cake has cooled for 5 minutes, poke the cake with a fork all over the surface to create tiny holes for the soaking mixture to soak into.

Pour over the milk mixture, reserving about 3/4 of a cup for serving. It may seem like a lot but it will continue to soak into the cake as it rests. Cover the cake with plastic wrap and chill in the fridge for a minimum of 1 hour or until serving.

For the Cream:
Before serving the cake, crush the last 1/4 teaspoon of saffron and add the saffron powder to the whipped cream. Use an electric mixer to whip the saffron cream with the sugar in a large bowl to form soft peaks. Spread the whipped cream over the cake and level with a spatula to form a flat surface.

Garnish the the cake with crushed pistachios and more saffron strands if desired. Serve immediately with more saffron milk on the side.

Notes
If you do not want to use that much saffron, you can decrease the amounts to 1/8 of a teaspoon per step (in the sponge, in the milk mixture and in the cream). The flavour will be slightly less pronounced but will be there nonetheless.

The milk cake will keep in the fridge, covered with plastic wrap, for up to five days.
You can make the cake and soak it a few days ahead of serving, if needed.
Serving: 1serving, Calories: 442kcal, Carbohydrates: 54g, Protein: 11g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 123mg, Sodium: 153mg, Potassium: 351mg, Fiber: 1g, Sugar: 41g, Vitamin A: 792IU, Vitamin C: 2mg, Calcium: 261mg, Iron: 1mgEnitan catering home
Milky

Enitan catering home

19/07/2025

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