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Peanut Butter Peanut Butter Chip Cookies
Peanut Butter Peanut Butter Chip Cookies
Yep. I was hittin the cheeba again and wanted cookies. So, digging through the cupboards I found half a bag of peanut butter chips and a jar of crunchy peanut butter. And behold…the peanut butter peanut butter chip cookie. No I didn’t stutter. If you like peanut butter, this is the ultimate cookie for you. Easy to prepare, and they bake in 10 minutes. Kinda like me.
Servings: 24 Cookies
Equipment
- standing mixer
- cookie dropper
Ingredients
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup sugar plus more for dusting
- 3/4 cup chunky peanut butter
- 1 large egg
- 1 tsp vanilla
- 1/2 cup peanut butter chips
Instructions
- Mix together the flour, baking soda, and salt. Set aside.
- In an standing mixer, cream the sugars and butter for 2 minutes.
- Mix in the peanut butter, eggs, and vanilla.
- Slowly incorporate in the flour, making sure to scrape down the sides.
- Finally, mix in the peanut butter chips.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Using a cookie dropper, scoop 12 balls of dough onto the parchment paper. Roll into more evenly shaped balls.
- Using the bake side of a fork, press a cross pattern into the cookies with the tines. Lightly sprinkle with more sugar.
- Bake the cookies for 10-12 minutes. Let cool on a rack.
Asun (Nigerian Smoked Peppered Goat)
Asun (Nigerian Smoked Peppered Goat)
Asun is the ever popular Nigerian smoked goat. Goat meat gets marinated in a maggi bouillon cube, then smoked. Both mesquite and oak are great woods to use for smoking goat. But there’s a lot more to asun than just smoking the goat. It then gets sautéed with onion and habanero. It then gets braised with another maggi bouillon cube to get tender. Asun is typically served as an appetizer at parties, but can be served as a main course with rice and beans. You can find 1 kg bags of good quality goat meat at just about every Asian market for relatively cheap.
Servings: 4
Equipment
- Electric Smoker
Ingredients
- 2 1/2 lb goat meat cut into 2” cubes
- 2 habanero finely chopped
- 1 large onion finely chopped
- 2 maggi bouillon cubes
- 3 tbsp olive oil
- salt to taste
- 1/2 cup water
Wood Chips
- 1/2 mesquite
- 1/2 oak
Instructions
- Marinate the goat meat with 1 crushed maggi bouillon cube, salt, and olive oil for a couple of hours in the refrigerator.
- When ready to smoke, place the goat on a rack and let rest at room temperature for an hour.
- Preheat the smoker to 250 degrees. Place the goat meat in the smoker.
- Smoke the goat meat for 2 hours.
- Heat up olive oil in a sauté pan over medium high heat. Sauté the goat, onions, and habanero for 5 minutes.
- Add in a 1/2 cup water and the other maggi cube. Bring to a boil. Cover. Reduce the heat to medium and dimmer for 30 minutes.
- Remove the cover and cook for 5 more minutes to reduce any moisture.
Chicken Suya
Chicken Suya
Suya is the standard in Nigerian street food; considered by many to be the national dish. Traditionally, small skewers of meat are heavily seasoned with the suya spice(cayenne, ground peanuts, garlic, onion, paprika, ginger, and maggi bouillon) and are grilled over an open flame. If you don’t have a grill, the skewers can be broiled. Beef, chicken, and shrimp are common proteins used. Liver, tripe, kidneys, and heart are also used. Nothing gets wasted.
Equipment
- mortar and pestle or spice grinder
- metalskewers
Ingredients
- 2 lbs boneless skinless chicken thighs cut in half
- 3 tbsp vegetable oil
Suya Spice Blend
- 3 tbsp cayenne pepper
- 1 1/2 tbsp roasted peanuts ground
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 tsp ground ginger
- 2 tsp sea salt
- 2 cubes maggi bouillon ground
Instructions
- Mix all of the suya spices together.
- Season the chicken with the suya and let marinate for an hour.
- Skewer up 2-3 pieces of chicken thighs.
- Prep your grill. Once the charcoal is grey, add the skewers directly over the flame.
- Grill for about 12 minutes, turning every few until cooked through.
