I blame the workers for paying labour their dues. Labour are always sleeping and useless. They are only after themselves.

Please help me, how can one receive money from another African country. I have an online business, but people from other African countries are finding it very difficult to transfer money to me. Experts in the house, should please help me with the answer. Which means of transfer is the best.
Thanks for your answers.

RESEARCH AND CREATIVE KITCHEN JULY ONLINE TRAINING PROGRAM.

With our up coming July online training program, you will benefit the followings below:

1. Snacks production business ideas.

2. Have the opportunity to advertise free in any of our social media platforms.

3. Also have the training materials on PDFs/WORDS format.

4. Can ask any question on medical issues and answers to be given.

5. Various kitchen facts, tips and tricks.

6. To have the opportunity to join our WhatsApp free permanent group.

7. To always have the opportunity to rejoin any existing training program of the same type.

With the following above benefits, which online training program can be compared with this one.

�To participate or to get more information, you can send message to the following WhatsApp link below:

https:///2349072388586

PLANTAIN RECIPES

Plantain is a staple food that can be eaten unripe, ripe and overripe.

Plantain can be fried, boiled/cooked, roasted/grilled or used in baking.

Plantain can be taken as a main dish or as a side dish, depending on the quantity or type of meal prepared.

We have different types of plantains and all can be used in preparing the following recipe below, in one way or another:
1. Unripe plantain
2. Ripe plantain
3. Overripe plantai

Plantain can be used to prepare the following recipes below:

1. Fried plantain (dodo)
2. Plantain porridge/pottage
3. Beans and plantain porridge
4. Roasted plantain (boli)
5. Boiled plantain
6. Grilled plantain
7. Plantain frittata
8. Plantain chips
9. Plantain boat
10. Plantain cake
11. Plantain rolls
12. Plantain pies
13. Plantain ball
14. Plantain muffins
15. Plantain spring rolls
16. Plantain mosa
17. Plantain pancake
18. Plantain bread
19. Plantain puree
20. Plantain and pepper soup
21. Fried plantain sandwich
22. Plantain akara
23. Plantain fufu
24. Plantain flour
25. Gizdodo
26. Patacones
27. Plantain Amala
28. Caramelized sweet plantain
29. Plantain moi moi (ukpo ogede)
30. Onunu (pounded plantain and yam)

For more information, visit the following link below:

Website
www.foodresearchkitchen.com

Facebook
Research and creative kitchen.

PLANTAIN RECIPES

Plantain is a staple food that can be eaten unripe, ripe and overripe.

Plantain can be fried, boiled/cooked, roasted/grilled or used in baking.

Plantain can be taken as a main dish or as a side dish, depending on the quantity or type of meal prepared.

We have different types of plantains and all can be used in preparing the following recipe below, in one way or another:
1. Unripe plantain
2. Ripe plantain
3. Overripe plantai

Plantain can be used to prepare the following recipes below:

▪️Fried plantain (dodo)
▪️Plantain porridge/pottage
▪️Beans and plantain porridge
▪️Roasted plantain (boli)
▪️Boiled plantain
▪️Grilled plantain
▪️Plantain frittata
▪️Plantain chips
▪️Plantain boat
▪️Plantain cake
▪️Plantain rolls
▪️Plantain pies
▪️Plantain ball
▪️Plantain muffins
▪️Plantain spring rolls
▪️Plantain mosa
▪️Plantain pancake
▪️Plantain bread
▪️Plantain puree
▪️Plantain and pepper soup
▪️Fried plantain sandwich
▪️Plantain akara
▪️Plantain fufu
▪️Plantain flour
▪️Gizdodo
▪️Patacones
▪️Plantain Amala
▪️Caramelized sweet plantain
▪️Plantain moi moi (ukpo ogede)
▪️Onunu (pounded plantain and yam)

Always visit our website for more information:
www.foodresearchkitchen.com

You can use your YAM to prepare the following recipes:

▪️Yam porridge
▪️Yam and beans
▪️Fried yam
▪️Boiled yam
▪️Roasted yam
▪️Yam balls
▪️Yam fritters
▪️Yamarita
▪️Yam pancake
▪️Yam piccata
▪️Pounded yam
▪️Yam flour
▪️Amala
▪️Onunu
▪️Ofe nsala
▪️Thickener for soups
▪️Yam and pepper soup

Please, if you know any yam recipe that is not listed here, you can paste it.

THINGS TO NOTE

For more tips and tricks, you can visit our website on:
www.foodresearchkitchen.com

Also note that, our upcoming snack training registration is still ongoing where we have more than (400 tips and tricks). To participate, or to get more information, you can send a message to the following WhatsApp link below:

https:///2349072388586

COOKING TIPS

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1. You can turn/convert your white garri to yellow garri; Just drop a tablespoon of red oil in a bowl before adding boiled water and garri, and then turn appropriately.

2. Baking soda can be used to soften your beans or ukwe.

3. To preserve your raw beans, put your raw beans in an air tight container and store in the fridge. it prevent the bean weevil from entering it or anyone that is inside will die, because of the temperature. It can stay as long as the fridge is cold.

4. You can use sugar to remove sour taste from your stew/soup.

5. If you don't want your spaghetti to gum together while cooking, add a drop of vegetable oil into a salty boiling water and it will come out separately.

6. After making your Quaker oaks and it is thick, please, do not add cold water, else it will turn watery before you finishes eating. Always reserve hot water for it.

7. You can use scent leaf, bitter leaf, pumpkin leaf, or curry leaf, to cook your yam or plantain porridge. It is very delicious.

8. To preserve Atama leaves, just wash, cut and dry it very well. It can stay for a year.

9. If you want the best taste out of your crayfish, just blend/grind it and add it towards the end of your cooking. No matter how small you put it, it will taste as if you put a whole lot to the meal.

10. Adding sliced onions to your oil while frying, makes the oil not to dry easily and gives your oil more flavour.

11. You can use fresh bitter leaves, instead of scent leaves to cook your pepper soup.

12. If you want your egusi soup to look inviting, use fresh tomatoes to fry the egusi.

13. You can add ginger to your beans while cooking, in order to kill the toxins in it.

14. Do not cover your pot of soup immediately after cooking/warming, else it gets sour/bad quickly.

15. Do not cook your soup or stew with raw meat or fish, without steaming them first.

Always visit our website through the following link below:
http://www.foodresearchkitchen.com/2020/05/egusi-soup-frying-method.html

EGUSI SOUP ( FRYING METHOD )

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MAIN INGREDIENTS
▪Egusi ( 200g or 2 cups )
▪Meat ( of your choice )
▪Palm oil ( 3 cooking spoons )
▪Stockfish ( 1 big sized )
▪Dried or smoked fish
▪Cow skin ( kpomo )
▪Crayfish ( 1 grounded cup )
▪Bitter leaf, uziza leaf or pumpkin leaf
▪Onion ( 1 big chopped bulb )
▪Peppers ( of choice )
▪Stock cubes ( of your choice )
▪Salt ( to taste )

OPTIONAL INGREDIENTS
▪Fresh tomatoes ( 4 big sized )
▪Ogiri ( locust beans ) 1 wrap
▪Snails ( 8 big sized )
▪️Uziza seeds ( little )
▪Dried Prawns or shrimps
▪Periwinkles ( removed ) 1 cup

ALTERNATIVE INGREDIENTS
▪Dried or smoked fish
▪Meat or fresh fish
▪Dried Prawns or shrimps
▪Red or yellow peppers
▪Fresh or tinned tomato
▪Fresh or fresh peppers
▪Shelled or unshelled periwinkles
▪Bitter leaf, pumpkin leaf, Uziza, okazi leaf or Utazi leaf

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METHODS OF PREPARING EGUSI SOUP

There are 2 main methods of preparing egusi soup.
1. Cooking method
2. Frying method.

▪️The only difference between these two methods is that, in frying method, the egusi is fried in red oil at the beginning of cooking the soup, while in cooking method, the egusi is added at the middle stage of cooking the soup, without frying it.

▪️Cooking method is the original method of cooking this delicious soup while frying method is the modern and sweetest of all the various ways of cooking this popular soup.

▪️The choice is yours, to use any of these methods, but in this recipe, we are using the frying method.

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PROCEDURE

( Preparation before cooking )

•You can grind or blend your egusi seeds with any of the followings such as, dry mill, dry blender, hand grinding machine or you pound it.

•Blend the pepper, onion and fresh tomatoes together and pour through a sieve to remove any excess water. This can only be done, when you want to fry the egusi.

•Slice onion into 3 parts. Use one part to steam the meat, some to blend with the fresh pepper and the rest to be used to fry with the egusi. This can only be done, when you want to fry the egusi soup.

•Mix with your spoon, your onion, ground crayfish, ground pepper, and the ground/blended egusi with little water, to form paste ( thick consistency ) and set aside.

•Pluck, wash, and shred your vegetable leaves.

•Wash the periwinkles, dried fish, smoked fish, stockfish, kpomo, and other ingredients thoroughly, rinse and set aside.

•Parboil your meat and other protein ingredients.

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FRYING METHOD

Step 1: Pour your palm oil to fry this egusi into a dry cooking pot, and once the oil is hot, add the chopped onion and ogiri/locust beans and fry until the onion becomes translucent.
Note: you can add the locust beans later, without frying it.

Step 2: Add in the blender tomatoes mixture, and stir. Fry on medium heat for 7 to 10 minutes and continuously be stirring it to avoid burning.

Step 3: Add in the egusi paste mixture bit by bit into the cooking pot and let it fry for about 7 to 12 minutes on low heat. The egusi will suck all the oil.

Step 4: Add in the meat/fish stock bit by bit and stir, so that the egusi does not burn, cover and allow to boil for 10 minutes on medium heat.
Note: When the meat stock is exhausted and you feel that the soup is still thick, you can start, by adding hot water in it, bit by bit, till you get the consistency of your choice.

Step 5: Add in your steamed meat/fish and other protein ingredients.

Step 6: If your choice of vegetable is bitter leaf, add it at this time/point and cover for 5 minutes without stirring it.

Step 7: Add in your steamed smoked fish or dried fish at this point, so as, it wouldn't scatter quick in the soup.

Step 8: Add in the ground crayfish, pepper to taste, and periwinkles and stir well.

Step 9: Taste for salt and other spices.

Note: The egusi is done when you notice that the oil has separated from the egusi, and moved to the surface of the soup.

Step 10: if you are using pumpkin leaf ( ugwu leaf ), this is the right time you can add it, cover the pot and allow to simmer for 1 to 2 minutes.
Note: Always make sure you cook your pumpkin leaf half done.

Step 11: Turn off the heat and your egusi soup is ready.

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PRESERVING EGUSI SOUP

The only way of preserving your egusi soup is to put it in plastic containers and put in your fridge/freezer, but freezer is more preferable.

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HOW TO SERVE EGUSI SOUP

Your egusi soup can be served with either garri, fufu, pounded yam, semolina, semovita or boiled white rice.

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Tips for making egusi soup

Tip 1: Whenever you are using blender to blend the egusi, add it small water, crayfish and onion.

Tip 2: Make sure you fry or cook your egusi soup on medium to low heat.

Tip 3: It takes like 30 minutes to cook egusi soup properly, or else the soup will not test well.

Tip 4: Fry your onion and locust beans together, so that the flavour of the locust beans can be released inside the oil.

Tip 5: If you are using bitter leaf, add it a bit earlier because it is a tough vegetable.

Tip 6: Ogiri adds a traditional taste to your egusi soup.

Tip 7: When the meat stock is exhausted and you feel that the egusi soup is still too thick, you can start adding hot water till you get the consistency of your choice.

Tip 8: When cooking this soup, make sure you top up water when necessary.

Tip 9: The egusi soup is done when you notice that the oil has separated from the egusi and has come at the surface of the soup.

Tip 10: Just like ogbono, you have to be careful with seasoning egusi soup. It is quite sweet and can get salty easily.

Tip 11: It is ok to use fresh tomatoes for making egusi soup, if you choose. It is used to brighten the colour of the soup and add more taste to it.

Tip 12: If you are using bitter leaf, be sure that the bitter leaf is properly washed. It is advisable to remove over 80 percent of the bitter taste.

Aba than Abia state

This is a very good statement from him.

For more details, visit our website below:

https://www.foodresearchkitchen.com/2020/02/how-to-prepare-french-toast-bread.html?m=1

HOW TO PREPARE FRENCH TOAST

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Description
•This recipe originated in France.
•This type of Toast Bread is often referred to as French bread.
•To make the French toast taste even better, add some vanilla extract and ground nutmeg to the egg batter. This is also by far the easiest way on how to make toast bread without a toaster.

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Ingredients needed
•4-6 slices of bread
•2 large eggs
•1 tsp of salt
•1 tsp cinnamon
•1 tsp of nutmeg
•1 tsp vanilla extract
•100ml liquid milk
•2 tsp granulated sugar
•Pepper to taste
•1 small bulb onion
•Butter/Vegetable oil (for frying)

•Sugar, honey, jam (for serving)

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Tools needed
•Frying pan
•Mixing bowls
•Knife, spoon & fork

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PROCEDURE

Step 1: Beat the eggs in a bowl and stir to a smooth consistency.

Step 2: Add in the liquid milk, vanilla extract, sugar, salt, pepper, nutmeg, cinnamon and minced onion; whisk the whole Ingredients together to dissolve well.

Step 3: Heat up a large frying pan and add vegetable oil or butter. Allow Vegetable oil to hot before you start the frying.
Tip: If you are using butter, allow it to melt, before you start the frying.

Step 4: Dip the bread slices into the egg batter one by one, leaving them in the stirred egg mixture for 10-20 seconds on both sides.
Tip: You can also dip the sliced bread in the egg mixture and bring it out, without soaking it.

Step 5: Put the soaked egg bread in the hot frying pan and fry, until it turns golden brown, then flip and fry the other side, until it also turns golden brown.
Tip: Fry the slices on both sides for 1 to 2 minutes or until they turn golden brown on each side.
Tip: If the frying pan has turned dry, you can add more vegetable oil or butter.

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How to serve the French toast bread

•Put the French toast bread on a plate. You can garnish your French toast bread with sprinkled sugar, honey, jam, or other of your favourite sweet condiments.

•This recipe works great not only for breakfast, but also as a snack or appetizer.

•It is best eaten hot and fresh, with a cup of tea, coffee, just milk or any soft drink of choice.

Lebrai:
u want me to eat and get corona,. (. ❛ ᴗ ❛.)(. ❛ ᴗ ❛.)

but it's actually a nice dish by the way

you are very funny.

For the complete recipe, continue reading through the following link below:

https://www.foodresearchkitchen.com/2020/02/chinese-fried-rice-recipe.html?m=1

CHINESE FRIED RICE

Coronavirus killing people in China, would not stop us from learning how to cook and eat Chinese fried rice.

Let us use this opportunity to pray for the people of China, so that the good Lord Almighty will help them solve the coronavirus.

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Description
•Chinese fried rice is Asian style of fried rice.
•This Chinese fried rice recipe is a full and very healthy meal, that originated in China.
•This recipe is more of fine art than food and It looks colourful, appealing, and has great taste.

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Main Ingredient
•2 cups Rice (long grain)
•1 tbsp Soy sauce (light/dark)
•1 tbsp Oysters sauce
•1 Onion bulb
•2 large raw Eggs
•3 Garlic cloves
•1/2 tsp Ginger root
•Peppers (to taste)
•Veggies (of choice)
•Salt (to taste)
•3 cooking spoons Vegetable oil

Optional ingredient
•3 drops Sesame oil
•Meat/chicken stock
•2-3 Bay leaves
•3 tbsp Butter
•White pepper
•Black pepper

•Veggies of choice: (green/red/yellow bell peppers, spring onion, carrots, green peas, green beans, sweet corns or mushroom)

•Meat of choice: (Chopped/shredded chicken, beef, liver, or shrimps)

•Garnish of choice: (Sliced Bell peppers or spring onions)

Alternative ingredient
•Vegetable of choice
•Vegetable oil or butter
•Veggies of choice
•Soy sauce of choice
•Celery, Spring onion, scallion, white onion

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PREPARATION

•Scrape, wash and chop your veggies of choice to your desirable sizes and set aside.

•Wash and chop your protein of choice into small chunks, marinate the meat for at least 30 minutes to 1 hour.

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PROCEDURE

Step 1: Wash rice thoroughly, parboil and cook until 90% done. Strain and spread the rice on a plate/tray to cool completely before using it to cook. This step is very important, so that the result will not look like porridge. The rice should be cold and crumbly.

Step 2: Break your eggs in a bowl, sprinkle a pinch of salt in it and stir well. Add 1 tbsp of vegetable oil on your frying pan and allow it to hot. Add in your whisked eggs and once the egg sets and puffs, turn over the other side and fry briefly for few seconds; scramble the egg and stir-fry for 1 to 2 minutes to avoid burning. Then scramble/slice your fried egg into small pieces and set aside.
Note: You can fry your egg separately according to this step 2 or fry it after step 5, by slightly pushing away the veggies in the frying pan, and pour in the whisked egg, by stirring constantly on the same pan to a crumbly state.

Step 3: Place your vegetable oil in a large frying pan or wok, on medium heat and allow it to hot. When the vegetable oil is hot, add in your chopped onions, garlic and ginger, and stir-fry for 1 to 2 minutes or until the onions turn translucent or brown.

Step 4: Add in your chopped protein of choice and stir-fry to avoid burning.
Note: You can fry your protein of choice separately and set aside before adding it after step 5 or you fry it accordingly to this step 4.

Step 5: Add in your chopped veggies of choice, stir-fry for 2 to 3 minutes or until they are soft.

Step 6: Then add in the cooked rice and stir-fry on low heat, to avoid burning.

Step 7: Add in your dark or light sauce and oyster sauce to your desired, and stir very well to combine.

Step 8: Then add in the scrambled/sliced fried eggs and stir-fry for few minutes.

Step 9: You can garnish your Chinese fried rice by adding in your sliced spring onions, sliced bell pepper and sesame oil, only if you are using them to cook the Chinese fried rice.
Note: This step 9 is optional and you can skip it to step 10.

Step 10: Taste and season with salt and other spices of choice if necessary.

Step 11: Remove from heat, your Chinese fried rice is ready.

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For more information, visit the link below:
www.foodresearchkitchen.com

MY VALENTINE GIFT ( RED VELVET CAKE )

HAPPY VALENTINE DAY

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Description
•Red velvet cake is mostly used for Valentine's day.
•Red velvet cake is cocoa flavoured, rich and moist cake served for Valentine's day.
•Red velvet cake is a soft and moist interior cake, with a great flavour combination coming from vanilla, cocoa powder and buttermilk.
•Red velvet cake is named for its deep red colour.
•This cake is fluffy, moist and has the perfect balance between acidity and chocolate.
•For your perfect red velvet cake, you can top it with cream cheese icing.
•While the red velvet cake certainly has a chocolate flavour and cocoa powder as the main ingredient, a red velvet cake is not a chocolate cake. It has far less cocoa powder in it than a traditional chocolate cake recipe. They are similar. Red velvet cake has less cocoa powder added to it, so the chocolate flavour is much more mild. Buttermilk is a required Ingredient for red velvet cake. It also has vinegar and red food colouring added to it, to add acidity and the classic red colouring.
•Red velvet cake has acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the icing. The distinct flavour of red velvet cake comes from the buttermilk, vinegar cocoa powder and cream cheese icing.
•This classic cake is unbelievably moist, fluffy, flavourful and perfect red.

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Main Ingredients
♦2 tbsp unsweetened cocoa powder
♦300g cake flour
♦1cup 250ml vegetable oil
♦300g granulated sugar
♦3 large eggs
♦1 tsp baking powder
♦1 tsp baking soda
♦1 tsp white vinegar
♦2 tsp vanilla extract
♦1 cups warm water
♦2 to 3 tsp red food colouring
♦200ml buttermilk/ liquid milk

Optional Ingredients
♦2 tbsp dark chopped chocolate chips
♦1/4 tsp salt
♦1/2 tsp cinnamon
♦1/4 cup preservative (liquor/powder)

Alternative Ingredients
♦Vegetable oil or melted butter
♦Liquid or powdered milk
♦Flour of choice
♦Preservative of choice
♦Flavour of choice
♦Spices of choice

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Tools needed
•Oven/gas cooker/stove
•Electric hand/stand mixer
•Measuring cups & spoons
•Wooden spoon/spatula
•Measuring liquid cup/jug
•Mixing bowls
•Baking pan
•Sieve/sift

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PREPARATION

♦Measure all your Ingredients accurately, according to what is stated on the recipe.

♦Bring all your Ingredients to room temperature.

♦Make sure you have all the tools needed, as well as, all of the ingredients for this recipe are fully ready.

♦Preheat the oven to 350° Fahrenheit or 180° Celsius.

♦Grease your cake baking pan with butter and dust it with flour; cover the sides with flour, and remove the excess.
Note: Use a pastry brush to butter the baking pan.
Note: You can use cocoa powder to dust your pan.

♦Sift your dry ingredients such as flour, cocoa powder, baking soda, baking powder, and salt (the optional Ingredients, only if you are using any of them) in a large bowl and set aside.

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PROCEDURE

Step 1: Mix sugar, eggs and vegetable oil in a bowl and beat on a medium speed until smooth.

Step 2: Add food colouring, vanilla extract vinegar to buttermilk and mix.

Step 3: Add the buttermilk mixture to the egg mixture and mix.

Step 4: Add in your flour/dry mixture and mix to combine well.

Step 5: Add in your warm water.

Step 6: Once every Ingredients is well Incorporated, pour the cake batter into the greased baking pan. Once you have poured in all the cake batter into the baking pan, gently lift and drop the cake baking pan several times to level out the cake batter as much as possible.

Step 7: Put your baking pan in your preheated oven and baked for about 40 to 50 minutes or until golden brown.
Note: depending on your oven and the side of the baking pan, it may take more than 40 minutes to bake this cake.

Step 8: To check if your cake is done, Is if a toothpick, sharp knife or wooden skewer that is inserted into the center of the cake, comes out clean or If the cake springs back quickly after it has been pressed gently on the top with a finger.
Note: You might mistake the moistness of this cake for being undone. However, when it is cooled, it will be perfect.

Step 9: Once your cake is baked, remove and cool the cake. cool the cake inside the baking pan and on a rack for only about 10 minutes.

Step 10: After the stipulated 10 minutes, then take out the cake from the baking pan and leave to cool down completely before preserving or decorating it.

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How to preserve/store this cake

•You can preserve this cake by wrapping it with plastic wrap, put in airtight container and put in the fridge or freezer.

•If you have leftover, you can wrap it up with aluminum foil or plastic wrap, to keep it from drying out.

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How to serve this cake

•This cake can be served plain or iced and decorated, before serving.

•You don't have to fridge this cake, they are best served warm or at room temperature.

•This cake can be served as a dessert, after a meal or eaten alone as a snack.

•You can serve this cake with a cup of tea or any soft chilled drink of your choice.

•To serve the leftover, you can warm them up in the microwave ( for few seconds) or toaster oven before eating the leftover.

•This cake is mostly eaten with fork, because it is moist.

•You can dust it with icing sugar or cocoa powder or decorate it on the top with chocolate, before serving it.

To have full details on how to prepare your snails, visit our blog link below:

https://foodresearchkitchen..com/2020/02/peppered-snail-recipe.html?m=1

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Notice! Notice!! Notice!!!

To have comprehensive knowledge on how to rear snails or to start up your snail farming business, just send a messages, "INTERESTED" to my Whatsapp with the following link:

https:///2348064132752

HOW TO WASH THE SNAIL SLIME

Snails have a very sticky substance known as snail slime that we must remove before using the snails in our cooking. Removing this slime makes it stressing and discourages some from cooking it.

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You can wash your snail slime with any of the following items:
1. Salt
2. Garri
3. Lime
4. Lemon
5. Alum
6. Hot water

1. Salt
Salt has an abrasive property that is why it is used to remove snail slime. Simply pour lots of salt into a bowl of shelled snails. Rub the salt on the snails till the slime is gone. This method is not recommended, especially when you are cleaning large quantity of snails, as the abrasive property can affect your hands.

2. Garri
Garri is Nigerian grain staple food used in preparing Eba [Swallow]. Garri works the same way as salt. Pour lots of Garri grains on a bowl of shelled snails and rub till the slime is gone. Garri is quite expensive [in most areas] and is essential commodity if you live outside Nigeria.

3. Lime
The acid in lime juice attacks snail slime and cleans up the snail quickly.

4. Lemon
Though lime and lemon have acidic properties, but I found out that lemon is more efficient than lime. Maybe lemon’s acid is more active than that of lime. You can see the slime curdle almost as soon as you sprinkle lemon juice on the snails. Lemon is the most efficient of all the items that remove snail slime especially when you are cleaning a large volume of snails.

5. Alum
This is the most effective of all the items that can remove snail slime. It gives the snails a squeaky clean. It takes a lot of hard work though and it is not as efficient at cutting the slime as lemons especially at the beginning when the slime is still very thick and concentrated.

6. Hot water
Boiled/hot water can be used to remove slime from snail. The water is poured on the snails, but I do not use this method, because pouring away the water would be depleting the nutrients that the snails contain and also this method does not give the crunchy sound it produces while chewing. Though its very fast and effective, it still requires the left over slime to be cleaned using any of the above mentioned items.

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Removing the snail slime (using lemon and alum)

The following steps will guide you through the process of cleaning

1. Cut the lemons into two equal parts and set aside. For 10 big snails, you will need about 3 juicy lemons. You can use 20 big lemons to watch 150 snails.

2. While the juice is attacking the slime, use the knife to scrape off the brown stains on the white parts of the snail.

3. Then use the cut lemons to scrub the snails all over till all the slime is gone. Even before you do this, you will notice that the snail slime is no longer that slimy.

4. Bring out the alum ready for use. A piece of alum is enough for 10 snails.

5. When done, rinse and continue with alum. Concentrate on rubbing the alum in the parts where the lemons did not reach. Spread the tongue of the snail and rub the alum in there.

6. When it feels squeaky clean, rinse very well in plenty of water.

7. Cut the tongue of the snail and clean the exposed area with alum.

8. Rinse again in plenty of cool water to remove all traces of alum from the snails. Once you rinse very well, the alum will not change the taste of the snail.

That is why I use a combination of lemon and alum (efficiency and effectiveness) for a squeaky clean result.

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Removing the snail slime with only (alum)

After unshelling the snails, wash the first slime off with alum twice and rinse, then put the snail in bowl and continue washing.

To clean the snails, you start by rubbing the alum or any of the above following items, over the snail, to rub every corner of the snail properly, on the outside and inside. It is important to massage every inch of the snail, especially the hinges on the outside of the snail.

Once you are done cleaning, rinse off the snails with cold water and check for residual slime. You should feel the snail's texture and no hints of smoothness.

Used your knife to split the snail like a butterfly split with the two parts still joined (to cut open the snail into two equal parts depending on the size of the snail.

Once satisfied that all the slime is gone, rinse very well with ordinary water.

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Things to note

•Washing your snails with lime is the good, because it removes the slime and still retains the original snail flavour.

•Cleaning your snail with alum is the most common method.

•Washing the snail with alum will change the taste and make it to soft after a while.

•Cleaning the snail meat with alum is the faster means of removing the snail slime, but it also affect taste and texture of the snail.

•For a perfect washing, you can combine alum and lime to wash it.

•Washing the snail with hot water, will soften it and make it not to be crunchy.

HOW TO REMOVE THE SNAILS FROM THEIR SHELLS

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How to remove the snails from their shells.

Tools needed

•You will need a hard blunt object for breaking the shells of the snails.

•You will need a pointed object to push the snail out of the shell.

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There are almost 3 main methods of removing snails from their shells.

Method 1
•Soak the snails in hot water.
This method is very easy and it involves using hot water to soak your snails. Soak the snails in hot water, let them sit for a few minutes, then use a fork or long sharp object to pierce the snail from its mouth and pull it out from its shell. This method lubricates the interior of the shells and enables the snails to easily slip out. This method keeps the snail shell intact and available for future decorations opportunities. This method also soften the snail meat.

Method 2
•Cracking and removing.
This method is very effective and it involves the cracking/breaking the shell of the snail with any hard blunt object or a stone into pieces, and bring it out. Remove the tiny pieces of shells at the point where the snail attaches itself to the shell. Be careful when doing this because those tiny shells can be very sharp. Remove the snail’s intestines and feel the snail with your fingers to make sure there are no tiny shells left behind.
Note: If you break the whole shell into pieces, the resulting tiny shells may be stuck on the snail and these are difficult to remove because of the slime. So avoid breaking the shell completely as much as possible.
Note also, With this method, the shell is not saved for future decoration.

Method 3
•Crack and pull method
This method involves using any hard blunt object to hit/crack on the pointed end/tail of the shell. Then use a pointed tool/sharp object to push the snail till it comes off the other end or to pull the snail out of the shell from its mouth.
Note also, With this method, the shell is not saved for future decoration.

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Repeat the method of choice for the rest of the snails and place them in a bowl.

Shibaraba:
Garri. .
If e shock your teeth which chewing. . It's ijebu garri
When frying meat, make sure you taste at least three pieces,thats how you know when it's done.

lovely tips, thanks.

We are here to share our kitchen knowledge.
For more kitchen knowledge and information, visit our blog link below:
https://foodresearchkitchen..com/

GENERAL KITCHEN TIPS AND TRICKS

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1. If you want to know an original honey, just drop a spoon of honey in a glass of water; if it mixes with the water before you stir, it is fake, but if it is sticky and get to the bottom of the glass, then it is original.

2. Bay leaf can be used to drive cockroaches. You can even burn it and scatter it at the corner of the house.

3. If you mistakenly pour yourself hot water or burn yourself with hot oil, just put some honey, raw eggs, toothpaste or baking flour over it and it will be ok, without any trace of burnt. Baking flour is the best, that is why you must always have it in your kitchen. Honey is very good for treating burnt.

4. White vinegar can be used to wash your kitchen utensils.

5. White vinegar can be used to clean your kitchen tile.

6. You can use the other side of your bread knife to sharpen your knife.

7. Baking soda and white vinegar are perfect for cleaning your kitchen utensils, tools and equipment.

8. Lime, that is cut into 4 or 2 can be used to drive away cockroaches.

9. Whenever your oil catches fire while on heat or frying or about to fry, don't pour water over it, or else it will splash the oil on you. Turn off the gas or the fire source and quickly cover with pot cover or any metal or glass cover around it. Baking soda can also be used to extinguish the fire.

10. Do not let visitors know where you keep any thing in the kitchen, except your trusted family members.

11. It is good to serve food when it is not too hot, so that you can feel the real taste of the food.

12. Always measure your cooking ingredients before using them to cook.

13. Always label all your grounded food ingredients in bottles, containers or zip bags, to avoid using the wrong ingredient at the right time.

14. Do not expose any kitchen sharp objects, ceramics, breakable plates, to avoid home accident.

15. You can add pinch of salt to your fresh milk, to make it stay longer without sour taste.

16. To wash your burnt rice pot off without stress of scrapping it. Add water to cover the burnt surface and sprinkle little detergent into it; let it boil for 5 minutes. Bring it down and let it cool. Washing it now will be as easy as ABC.

17. Please, take note, never you answer calls or use your phone close to your gas cooker. It can cause explosion. It has killed few people. If you want to make use of your phone torch light in the kitchen, make sure you put it on flight mode.

18. If you want your avocado pear to ripe fast, put it in the midst of your onions.

19. Put slice bread in your waste bin, to control the odour in it.

20. The importance of egg shells.
•You can dry your egg shells and use it to provide calcium as feeds for your snails and other animals.

•Your egg shells can be used to whiten your teeth. It is ground to powder.

•It can also be ground and used to wash the back of your pots.

•It can be ground, mixed with Akamu/ogi and given to babies for strong bone ( calcium ).

Johnboom:
Good job. Pls send me your WhatsApp number.

check on the last link.

To have the full details of the peppered snail recipe, and how to remove and wash the snail slime, visit our blog link below:

https://foodresearchkitchen..com/2020/02/peppered-snail-recipe.html?m=1

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Notice! Notice!! Notice!!!

To have comprehensive knowledge on how to rear snails or to start up your snail farming business, just send a messages, "INTERESTED" or Whatsapp me with the following link:

https:///2348064132752

How to serve/eat peppered snails

•Peppered snail can be eating alone as an appetizer.

•You can serve/eat this peppered snail dish alone or as a side dish with so many varieties of foods like boiled rice, boiled yam, boiled plantain, boiled potatoes, boiled rice etc.

•If you are entertaining guest or having dinner with the family, you can serve your peppered snail as a side dish to jollof rice, fried rice, palm oil rice, coconut rice, pasta etc.

•Your peppered snail is best served hot, with extra peppers and onions if desired.

•You can serve your peppered snails with palm wine, beer or any drink of choice.

•Peppered snails are served as small chops at parties.

•Peppered snails are usually garnished and served in a bowl including toothpicks.

•Your peppered snail is best served crunchy and hot.

SNAIL BENEFITS

Snails are rich in protein, fatty acids, calcium, iron, selenium, zinc, phosphorus, magnesium and vitamin A, E, K, & B12.

PEPPERED SNAIL RECIPE

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Description
•Peppered snail is the process of cooking your peppered sauce and stir in your cooked snails.
•Peppered snail is also known as crunchy peppered snail.
•Eating snails are not only healthy, but expensive.
•Snail meat are also called congo meat and are great delicacy to those who eat them.
•For those who have stopped eating or do not eat red meat, snails (white meat) are your best alternative.
•Most joints in Nigeria where alcohol, beers and palm wine are being sold, are where you would see peppered snails.
•Once your snails are cleaned and prepared, it can be used to cook your soups, stews or even sauces.
•Peppered snail has become a very common menu in restaurant, social gatherings and celebrations.

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Main Ingredients
•8-10 large land snails
•Peppers (enough to your taste)
•2 large onion bulbs
•4-5 fresh tomatoes
•1/2 tbsp Curry power
•1/2 tbsp Dried thyme
•1/2 tsp of ginger
•2 Garlic cloves
•Salt to taste
•Seasoning cubes (to taste)
•3 Cooking spoons Vegetable oil

Optional ingredient
•1 table spoon Crayfish
•Bay leaf (to steam the snails)

Garnishing of choice
•1 Sliced Onions
•2 Sliced Peppers
•1 sliced Spring Onion
•1 Sliced Bell pepper (colour of choice)

Things to wash the snail slime with
•Lime
•Alum
•Salt
•Garri
•Lemon

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PREPARATION

•Clean and wash your fresh peppers, tomatoes, and onions, and roughly blend them (not smooth). Pour the pepper mixture to an empty pot and boil until there is no water left in it. This process of boiling the pepper mixture helps to reduce the frying time.
•Note: you can blend the pepper mixture without boiling it.
•Note: you can chop your fresh peppers, tomatoes and onions, without blending and boiling them.

•Your onions, should be divided into 3 parts, one part for steaming the snails, the other part for blending with the peppers and tomatoes, while the third part is to be used to fry the peppered sauce.

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*PROCEDURE*

Step 1: After unshelling the snails, wash thoroughly the slime off the snails with any of the followings (alum, lime, lemon, garri, or salt), and rinse thoroughly well. Then slice them into eatable sizes of choice.

Step 2: You can boil your snail for just 5 minutes and drain off the water. This is done to completely remove the bad smell and slime of the snail.
•Note: this step 2 is optional, you can skip this step 2 and move to step 3.

Step 3: Then, put the shelled and cleaned snails in a boiling water, add in your salt, seasoning cubes, thyme, curry powder, bay leaf, ground peppers and chopped onion, and allow to boil on high-medium heat for 20 to 25 minutes or until a fork can easily pierce the snail. Your snails should be soft and done within 20-25 minutes. When the snails are tendered, take them out of the stock and set aside, but do not pour away the snail stock, because you will be using it to cook the sauce or save it to cook another recipe.
•Note: Use little water to boil your snails; you don't want to lose any flavour by pouring away the snail stock. While cooking the snails, always top up the water when necessary, so it does not burn.
•Note: You can use fork to taste when the snails are soft and tender. They are supposed to crunchy when cooked, but when it is overcooked, it will be too soft and not good for eating.

Step 4: Place your frying pan on medium heat and add your vegetable oil to hot. You can fry your cooked snail for 1 to 2 minutes on low-medium heat. Remove the snails and set aside.
•Note: this step 4 is optional, you can skip this step 4 and move to step 5.

Step 5: Place your frying pan on medium heat and add your vegetable oil to hot.

Step 6: Add your chopped onions, garlic and ginger and stir-fry for 1 to 2 minutes or until the onions translucent or turn golden brown.

Step 7: Add in your curry powder and thyme, and continue frying.

Step 8: Add in your pepper mixture and stir-fry to avoid burning. Fry on low-medium heat for 8 to 10 minutes or until the oil separates from the pepper mixture or until all the liquid dries up.

Step 9: Add in your ground crayfish and continue stir-frying.
Note: this step 9 is optional.

Step 10: Add in your seasoning cubes, salt and any other spices of your choice and continue to fry.

Step 11: Then add in your snails in the pepper sauce and stir-fry well to incorporate. You can fry for 2 to 4 minutes on low heat before bringing it down from heat.

Step 12: Taste for seasonings and readjust if necessary.

Step 13: Garnish the peppered snails with your sliced bell pepper, sliced pepper, sliced onions or spring onion, and immediately bring it down from heat. Your peppered snail is ready.

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For more information, you can continue reading through the link below:

https://foodresearchkitchen..com/2020/02/powdered-soya-beans-milk-recipe.html