chii8:
Join me...

Omo I want...

breakfast at noon...

I have egusi soup here, any one with pounded yam, we can b partner

WHIZKIDEFE:
Christmas Jollof Spag...

Haba Bro’s
Small small na,you wan make I over salivate
Keep my share jor

Something delicious coming up

AgbenuAnna:

Haba Bro’s
Small small na,you wan make I over salivate
Keep my share jor

Babe!

When you eat your own codedly, you nor invite me oh. Even your graduation cake wey make me almost lick my phone dat day, you nor still waybill my share come..

No wahala sha, i go keep your chair(share) on top table next time..

Compliments of the season, better pikin!

tolexy007:
I have egusi soup here, any one with pounded yam, we can b partner

love the rich color of this soup

milemimi93:
I saw a post u were beggin a nairalander to reply ur pm. I also saw a post a nairalander was beggin u to reply his pm. Karma is real dear

You mean this post?

https://www.nairaland.com/5596455/black-december-family-heart-broken/2#85212616

Smh

Seafood fried rice. Almost done.

cococandy:
Seafood fried rice. Almost done.

Yum yum...

Looks good.
I've just finished making some gizdodo.
Will post the final product in a minute

One of my favorites. Let share.

It goes well with fried rice.

eyinjuege:


Yum yum...

Looks good.
I've just finished making some gizdodo.
Will post the final product in a minute

pocohantas:
Spag...

Yum. I like the plate design

Tomato-Beef Curry sauce

cococandy:
Seafood fried rice. Almost done.

King of fried rice. I want please. .. I noticed your oven knob (regulator). What's the meaning of those sign. It's same with mine..I thought they normally come with temp inscription (180, 270 degree...)

Tolexy007. That egusi go go well with warm garri. Colourful!

Eyinjuege. Please help with gizzardodo recipe. Must one use gizzards?

I think for most ovens, the circle on the knobs indicates which part of the stove top will be lighted depending on where you turn it to.

In the most simplest term I think.

And I’ll answer for eyinjuege. You can’t make gizdodo without gizzards. Sorry.
It’s like jollof without rice

Akposy:


King of fried rice. I want please. .. I noticed your oven knob (regulator). What's the meaning of those sign. It's same with mine..I thought they normally come with temp inscription (180, 270 degree...)

Tolexy007. That egusi go go well with warm garri. Colourful!

Eyinjuege. Please help with gizzardodo recipe. Must one use gizzards?

Prestonn:


Merry Christmas Bro... No special food yesterday, just snacks and coffee......Though my mama made Lasagna for lunch.

Did Marie travel down her village?

Marie, Marie!
Report here immediately!
Did u see that post up there

Fine lady, why did u leave your man hanging?

Where do you find these your pictures?

sassysure:


Did Marie travel down her village?

Marie, Marie!
Report here immediately!
Did u see that post up there

Fine lady, why did u leave your man hanging?

My fried rice is done. Shrimp, scallops and sausage are what I used in addition to the veggies.

I’m making stewed goat and chicken to serve with it.

But I’m so tired right now. Might have to suspend it and go sleep:

Let whomever the spirit leads go and finish the cooking. Or everyone can wait until I’m “untired” again.

cococandy:
Seafood fried rice. Almost done.

This looks rich.

Akposy:


King of fried rice. I want please. .. I noticed your oven knob (regulator). What's the meaning of those sign. It's same with mine..I thought they normally come with temp inscription (180, 270 degree...)

Tolexy00... That egusi go go well with warm garri. Colourful!

Eyinjuege. Please help with gizzardodo recipe. Must one use gizzards?

It's not compulsory you use gizzard, but I guess it will no longer be called gizdodo but goatmeatdodo, or tripedodo or so
Recipe is very simple actually.
Spice your gizzard/meat/shaki/chicken chunks (use your seasoning as you like it- garlic, ginger, nutmeg, curry,thyme, onion, knorr/maggi and salt etc), marinate it for a few minutes to hours (at least 30min). Boil your meat and then fry it afterwards or oven cook it. Then blend some tomatos/onions/tatashe/pepper and boil it till it's got a thick consistency.
Thereafter, put some groundnut oil on fire, add some chopped onion and then add your boiled blended pepper. Allow it dry, and you just need a little blended pepper really, depending on the quantity of your gizzard.
Once your blended peppers is a bit fried, add your gizzard/meat into the the sauce and allow it simmer till the pepper enters it very well. You can add some chopped green pepper or red peppers if you want at this stage.( Consistency should be thick pls, and you can remove some of the blended peppers frying in oil if you feel it will be too much for your meat.)
Thereafter add your chopped fried plantain to the mix, mix well with your spatula and allow it simmer for about about 5 - 10 minutes.
N:B - some people add grinded crayfish into the sauce, but I normally don't
Voila


Meanwhile, I'm not so great with writing down/sharing recipes... this is me

All done

cococandy:
Where do you find these your pictures?

Hahahaaa
Here of course.

All these Christmas and boxing day meals you guys are posting here, there is ............
Merry Christmas foodies

cococandy:
My fried rice is done. Shrimp, scallops and sausage are what I used in addition to the veggies.

I’m making stewed goat and chicken to serve with it.

But I’m so tired right now. Might have to suspend it and go sleep:

Let whomever the spirit leads go and finish the cooking. Or everyone can wait until I’m “untired” again.

This is yummycious. Please I am patiently waiting for the goat meat stew. Your cooking is one in a million. In fact you are the reason I always check the food section of nairaland.

eyinjuege:


It's not compulsory you use gizzard, but I guess it will no longer be called gizdodo but goatmeatdodo, or tripedodo or so
Recipe is very simple actually.
Spice your gizzard/meat/shaki/chicken chunks (use your seasoning as you like it- garlic, ginger, nutmeg, curry,thyme, onion, knorr/maggi and salt etc), marinate it for a few minutes to hours (at least 30min). Boil your meat and then fry it afterwards or oven cook it. Then blend some tomatos/onions/tatashe/pepper and boil it till it's got a thick consistency.
Thereafter, put some groundnut oil on fire, add some chopped onion and then add your boiled blended pepper. Allow it dry, and you just need a little blended pepper really, depending on the quantity of your gizzard.
Once your blended peppers is a bit fried, add your gizzard/meat into the the sauce and allow it simmer till the pepper enters it very well. You can add some chopped green pepper or red peppers if you want at this stage.( Consistency should be thick pls, and you can remove some of the blended peppers frying in oil if you feel it will be too much for your meat.)
Thereafter add your chopped fried plantain to the mix, mix well with your spatula and allow it simmer for about about 5 - 10 minutes.
N:B - some people add grinded crayfish into the sauce, but I normally don't
Voila


Meanwhile, I'm not so great with writing down/sharing recipes... this is me

Thanks ma! I'll go with Beefdodo then.....lol @d image

cococandy:
I think for most ovens, the circle on the knobs indicates which part of the stove top will be lighted depending on where you turn it to.

In the most simplest term I think.

And I’ll answer for eyinjuege. You can’t make gizdodo without gizzards. Sorry.
It’s like jollof without rice

I'm still confused though (the temperature stuff) but I'll understand with time

I'll make Beefdodo

Bring ur swallow, let's dig in

Yesterday's lunch

cococandy:
Seafood fried rice. Almost done.

Compliments of the season.

Lovely

You pour your rice into your veggies for fried rice?

Is the rice parboiled? Or fully cooked?

Would like to try this.

I fry my rice in butter, add soy sauce and raw eggs, stir fry the veggies in a different pot and add to the fried rice with my stock.

Same to you Buka

It depends on the type of rice you’re using.
I was using basmati in this case. Quick to cook and easy to get soggy. Hence it goes straight into the veggie mix and just cooks with the steam. Tiny stock added. No water.

If I’m using jasmine rice, I cook it like white rice, leave it in the fridge overnight to harden and then put in my veggie sauce when I’m ready.

When using parboiled rice, I give a good rinse and fry in butter like you described.

Experience has taught me the different rices don’t play the same way

bukatyne:


Compliments of the season.

Lovely

You pour your rice into your veggies for fried rice?

Is the rice parboiled? Or fully cooked?

Would like to try this.

I fry my rice in butter, add soy sauce and raw eggs, stir fry the veggies in a different pot and add to the fried rice with my stock.

desire222:
This is yummycious. Please I am patiently waiting for the goat meat stew. Your cooking is one in a million. In fact you are the reason I always check the food section of nairaland.

You’re too kind

Akposy:

I'm still confused though (the temperature stuff) but I'll understand with time

I'll make Beefdodo

I’m sure the beefdodo will taste good.

You don’t like gizzards?