Nnemuka:

lol but 200 naira is too cost for Ube oo
Though someone gave me the Ube for free but 200 naira cha.
Guess phc price is way cheaper

They said is because is not yet the season. I bought 2 cos I really needed it. I still foolishly bought agbalumo that was so sour that I was wondering if they jazzed me, I compensated myself with a watermelon head I bought for #200, very sweet and reddish.

pocohantas:
I was gifted bunch of okazi leaves. Had to cut, dry and blend to conserve it. I feel like a grown woman, lmao. Would have thrown it away in the past. Maybe I will put NAFDAC No and start selling to Cococandy and co.

Used some to make afang soup though.

lol@ grown woman

I will buy if you sell to me . Hehe

sassysure:

Is anambe a name of town like anam?

I don't know.. But when I asked grandma this question, about that, that was her reply.
judging from someone like her who has lived 100+ yrs,I can't but agree more.

FloraEC:

They said is because is not yet the season. I bought 2 cos I really needed it. I still foolishly bought agbalumo that was so sour that I was wondering if they jazzed me, I compensated myself with a watermelon head I bought for #200, very sweet and reddish.

I'll never be a fan!
I wonder what the fuss is about it
Although, I manage to eat the reddish-sweet ones

Akposy:
Cococandy...after seeing you add broccoli to your dishes, I decided to try it. I saw it at a popular market here. The man said 200 last for the small one. I was confused on how to wash and cook.
Well, I washed under running tap water, cooked in salted water for about 5 minutes. It tasted nice though...... 24hrs later I was purging for over 12hrs non stop o..I thought i will die of dehydration. I lost both my strength and appetite (thanks to Zimotil and Oral rehydration salt)

This is same reason if u want to purnish some people take them to Chinese restaurant..... ..

Las las not everything u see here, must be replicated in your kitchen.
Stick to what works for u.

sorry for your predicament....

FloraEC:

They said is because is not yet the season. I bought 2 cos I really needed it. I still foolishly bought agbalumo that was so sour that I was wondering if they jazzed me, I compensated myself with a watermelon head I bought for #200, very sweet and reddish.

Udara in December is not usually sweet
I wait till January ending..

Mariangeles:


I'll never be a fan!
I wonder what the fuss is about it
Although, I manage to eat the reddish-sweet ones

I love agbalumo and sour ones too. But this one was just too heartbreaking sour.

Nnemuka:

Udara in December is not usually sweet
I wait till January ending..

Lol. It was craving

So my plantain ended up this way

It's well.
At least all enter belle

after watching too much korean movies, i decided to try making kimchi and rice
if my mama catch me ehn
but its really nice o

Semo + Egusi soup + Beef + fried fish

JOHNSONSOLAFUNMI:


As you dey eat, try to dey take herbs and fruit... e get reason

Jollof rice cooked with inner part of cow
The drink is tigernut, date, bitterkola, tumeric, ginger and honey juice. (Made it myself)
Check next post to know what I’ll do with the drink extract “shaft”

Good evening foodlanders

This is wheat, plantain, guinea corn powder mixed with the shaft I talked bout from my previous post

You’ll definitely love this

tolexy007:
Semo + Egusi soup + Beef + fried fish

u just dey makr me feel sad now. why u go chop this alone na

New post
https://www.nairaland.com/5571535/solafunmis-ffh-corner#85027430

Igbalaoluwa:
after watching too much korean movies, i decided to try making kimchi and rice
if my mama catch me ehn
but its really nice o

U made kimchi
Respect

Is it sweet?

Bought Napa cabbage one week ago and I'm so afraid to even do small.


Kimchi has lots of probiotics due to the fermentation process.
Koreans buy probiotics capsules a lot.

Apart from okpei , ogiri and yogurt, I don't know any other way we get the healthy bacteria into our system.

"Tasting" directly from the pot..

When you go to the kitchen to
investigate what is delaying the meal

How many are guilty of this?

Igbalaoluwa:
after watching too much korean movies, i decided to try making kimchi and rice
if my mama catch me ehn
but its really nice o

Can you list the ingredients?

sassysure:

U made kimchi
Respect

Is it sweet?

Bought Napa cabbage one week ago and I'm so afraid to even do small.


Kimchi has lots of probiotics due to the fermentation process.
Koreans buy probiotics capsules a lot.




Apart from okpei , ogiri and yogurt, I don't know any other way we get the healthy bacteria into our system.

thank you
im just a person who is fascinated by intercontinental dishes, whereas our staple food of jollof, beans and eba dey tire person atimes

about the taste , it was sweet but very spicy because of the read chilli peppers when i made it yesterday, but by today it acquired a delicious sweet and slightly sour taste and was not really as spicy again and i must confess that the slightly sour taste is soo great and must be the reason asians love it

i too was skeptical about making the kimchi because its a raw and fermented food and i was scared that i may tommy upset since we nigerians typically dont eat raw foods often, but to my greatest surprise im doing so well :
you should try it out though , you would definitely love it

Igbalaoluwa:





thank you
im just a person who is fascinated by intercontinental dishes, whereas our staple food of jollof, beans and eba dey tire person atimes

about the taste , it was sweet but very spicy because of the read chilli peppers when i made it yesterday, but by today it acquired a delicious sweet and slightly sour taste and was not really as spicy again and i must confess that the slightly sour taste is soo great and must be the reason asians love it

i too was skeptical about making the kimchi because its a raw and fermented food and i was scared that i may tommy upset since we nigerians typically dont eat raw foods often, but to my greatest surprise im doing so well :
you should try it out though , you would definitely love it

I will follow maangchi guideline. If u know her, that woman is more than 60yrs but look at her. We are indeed what we eat.

One of hers

cococandy:
lol@ grown woman

I will buy if you sell to me . Hehe

Naso na. You know our mothers always had a little of everything in their kitchen.

Crystalfragranc:

Can you list the ingredients?

the most basic ingredients are
napa cabbage {koreans say that our ball cabbages are just as good}
hot granulated chilli peppers
fish or soy sauce {this can easily gotten from people that sell baking ingredients in the market or a supermarket}
brine water{ water that is heavily concentrated with salt}

it is an open ended dish and you can add any other vegges you like . koreans even like to add seafood like cooked fish, scallions crabs etc
but for mine above i just added carrots , ginger and cucumber since im experimenting for the first time and i didnt want complications

very easy to make. just soak the cut leaves of the cabbages in the brine for about 30 minutes to dehydrate it and make it crunchy. rinse very well to multiple times to remove the saltiness. remember the salt is also an antimicrobial and will kill the germs.
wash , chop and add other preferred vegetables of your choice
add the sauce and pepper, mix very well. please wear a glove at this stage, the pepper was very spicy and still tickles my hand now
put in a properly sterilized air tight container . it is ready to eat right from the time you finished making it, but it tastes better when fermented

Igbalaoluwa:


the most basic ingredients are
napa cabbage {koreans say that our ball cabbages are just as good}
hot granulated chilli peppers
fish or soy sauce {this can easily gotten from people that sell baking ingredients in the market or a supermarket}
brine water{ water that is heavily concentrated with salt}

it is an open ended dish and you can add any other vegges you like . koreans even like to add seafood like cooked fish, scallions crabs etc
but for mine above i just added carrots , ginger and cucumber since im experimenting for the first time and i didnt want complications

very easy to make. just soak the cut leaves of the cabbages in the brine for about 30 minutes to dehydrate it and make it crunchy. rinse very well to multiple times to remove the saltiness. remember the salt is also an antimicrobial and will kill the germs.
wash , chop and add other preferred vegetables of your choice
add the sauce and pepper, mix very well. please wear a glove at this stage, the pepper was very spicy and still tickles my hand now
put in a properly sterilized air tight container . it is ready to eat right from the time you finished making it, but it tastes better when fermented

Thanks

sassysure:

I will follow maangchi guideline. If u know her, that woman is more than 60yrs but look at her. We are indeed what we eat.

One of hers

mehn this is mouth watering ooo
ill go check her up
asians live very long and pay a lot of attention to what they eat and thats worth emulating

Egusi soup and chicken stew.

Egusi soup contains periwinkles, canda, goat meat and stock fish. I have a new obsession for periwinkles.

Coco, you see why I said I feel like a grown woman. I have dried bitterleaf too

I blended my bitterleaf to very tiny bits. I hate to see strands of bitter leaf. Maybe I am alone.

pocohantas:
Egusi soup and chicken stew.

Egusi soup contains periwinkles, canda, goat meat and stock fish. I have a new obsession for periwinkles.

Coco, you see why I said I feel like a grown woman. I have dried bitterleaf too

I blended my bitterleaf to very tiny bits. I hate to see strands of bitter leaf. Maybe I am alone.

gush I Neva know u are a good Cook d stew with meat and egusi soup look so yummy.ur guy is enjoying

pocohantas:
Egusi soup and chicken stew.

Egusi soup contains periwinkles, canda, goat meat and stock fish. I have a new obsession for periwinkles.

Coco, you see why I said I feel like a grown woman. I have dried bitterleaf too

I blended my bitterleaf to very tiny bits. I hate to see strands of bitter leaf. Maybe I am alone.

You try.

Made plantain and veg sauce today.

pocohantas:


Naso na. You know our mothers always had a little of everything in their kitchen.

They did didn’t they

Chicken stew.
Bring your side and come join

Good job

Igbalaoluwa:
after watching too much korean movies, i decided to try making kimchi and rice
if my mama catch me ehn
but its really nice o

Mehn see this lady o

We are not trying you anymore.

Next thing now you will pull out more surprises

pocohantas:
Egusi soup and chicken stew.

Egusi soup contains periwinkles, canda, goat meat and stock fish. I have a new obsession for periwinkles.

Coco, you see why I said I feel like a grown woman. I have dried bitterleaf too

I blended my bitterleaf to very tiny bits. I hate to see strands of bitter leaf. Maybe I am alone.

tolexy007:
Semo + Egusi soup + Beef + fried fish

you no fit even calm down snap picture your hand don romance the semo already ....enjoy yourself bro