Mariangeles:
Have some eggs

Always nice. Nne, I am psychically perceiving the aroma of the fried eggs from here. Did u still.try the garlic.. Maybe not your thing ..

Pages here are about to hit 2020, any synchronicity..
I shld at least post St nice before 2020.

duchaB:


Always nice. Nne, I am psychically perceiving the aroma of the fried eggs from here. Did u still.try the garlic.. Maybe not your thing ..

Thank you.
With that one, I didn't.
I'll soon

Mariangeles:

Nooooooooooooooooooooooooooooooooo!
You broke my heart
We were counting on you to take that lead
I guess I'll have to take than mantle...soon

Yummy looking by the way

Heart breaker is my second name.

GboyegaD is experimenting with moi moi today. I am waiting for the pictures.

GboyegaD:


It looks good though and I'm sure it will taste good as well. Funny enough, I chose to try the unpeeled one. It is currently in the oven. I am anxiously waiting as hunger dey sama me dis morning.

Looking forward to see the end result.
The moi moi was the first thing I have eaten today too. I am glad I did the cleaning before I started cooking because I am so full that I can no longer move.

After seeing those Moimoi made without peeling the Beans to ensure no nutrient is lost, finally settled for it for Breakfast.

GboyegaD:
After seeing those Moimoi made without peeling the Beans to ensure no nutrient is lost, finally settled for it for Breakfast.

Please tell us about the taste and it's texture.

How is it different from the traditional one made from picking peeled beans?

BlueRayDick:


Please tell us about the taste and it's texture.

How is it different from the traditional one made from picking peeled beans?

I am not sure if there is any difference in the taste however, the dots could be because of the chaff. As for the color, I don't have red bell Peppers at home so that could be one of the reasons it isn't red like the traditional ones.

Legitdimple:
Colorful picture you've got here Prestonn.

Thanks

Akposy:

Your images are always inspiring to me. This is awesome. I have downloaded for personal use sha. Ramadan Kareem

Na gode sosai

BlueRayDick:




U wee sha find way to smuggle that Ur Dangote pasta inside sha ni.

Same way you smuggled turkey into that meal .

GboyegaD:


I am not sure if there is any difference in the taste however, the dots could be because of the chaff. As for the color, I don't have red bell Peppers at home so that could be one of the reasons it isn't red like the traditional ones.

Please tell me I can stick to that method. I hate washing beans manually.

GboyegaD:
After seeing those Moimoi made without peeling the Beans to ensure no nutrient is lost, finally settled for it for Breakfast.

Cool!

Good day to you all.
Please how do I stop my pot from getting food burnt. Every time I cook jollof it gets burnt I’m even suspecting if I boil water with the pot it will get burnt. Please what do I do to the pot? I don’t stir jollof rice while cooking.

Beans n fish sauce n plantain for lunch
Made mini bread buns...will take it with tea for dinner

motunabby:
Beans n fish sauce n plantain for lunch
Made mini bread buns...will take it with tea for dinner

My stomach is screaming loud ooo

Upforsex:
Good day to you all.
Please how do I stop my pot from getting food burnt. Every time I cook jollof it gets burnt I’m even suspecting if I boil water with the pot it will get burnt. Please what do I do to the pot? I don’t stir jollof rice while cooking.

But we have always known burnt jollof to be the real deal

Tundexi:


But we have always known burnt jollof to be the real deal

This one is not that kinda burnt jollof.

You know when the rice is not soft yet and it’s getting burnt. It’s annoying. Let somebody help out.

Upforsex:
Good day to you all.
Please how do I stop my pot from getting food burnt. Every time I cook jollof it gets burnt I’m even suspecting if I boil water with the pot it will get burnt. Please what do I do to the pot? I don’t stir jollof rice while cooking.

If it get burnt fast den u are doing something wrong..... The hint is that immediately you pour in ur washed rice into ur boiling base sauce DO NOT USE SPOON TO STIR, PLS USE A WOODEN SPATULA TO DO ANY STIR TILL IT GETS DONE.
AFTER COOKING FOR FIRST 15MINS PLS REDUCE THE GAS N LET COOK ON LOW HEAT FOR THE REMAINING 15MINS
Jollof rice must burn so u get that smokey feeling but sudnt get burn too much.

Tundexi:


My stomach is screaming loud ooo

Pls drink water so it stops screaming

motunabby:



If it get burnt fast den u are doing something wrong..... The hint is that immediately you pour in ur washed rice into ur boiling base sauce DO NOT USE SPOON TO STIR, PLS USE A WOODEN SPATULA TO DO ANY STIR TILL IT GETS DONE.
AFTER COOKING FOR FIRST 15MINS PLS REDUCE THE GAS N LET COOK ON LOW HEAT FOR THE REMAINING 15MINS
Jollof rice must burn so u get that smokey feeling but sudnt get burn too much.

I will act with this. Thanks

motunabby:


Pls drink water so it stops screaming

Water couldn't stop it ooooo

GboyegaD:
Dinner:
Fried rice with Chicken.

GboyegaD:


Wetin I do, biko?

you are getting on my nerves!!

HaBa! , do you want to kill us.

Poundo yam, efo, cowtail, diced ponmo and strips of eja kika fish. Eja kika is expensive so I just tear to pieces.

hmmm, upforsex as a moniker in food section is crazy, more like you want to rape us in the kitchen , Ah! we have a predator in the house, watch out everyone .

Hathor5:


Cool!

That could've been us
After all the lecture I gave

Upforsex:
Good day to you all.
Please how do I stop my pot from getting food burnt. Every time I cook jollof it gets burnt I’m even suspecting if I boil water with the pot it will get burnt. Please what do I do to the pot? I don’t stir jollof rice while cooking.

You may need to change your pot to non-stick Teflon. There are particular types of pots (surfaces) that are prone to burning stuff easily.

Or just get aluminum pot but there is unproven debate that this type of pot causes cancer over time more so if you use metal cooking spoon as the metal scratches the bottom and side of the pot into your food. So if you get an aluminum pot, use a wooden or silicone spoon. I hope this helps.

payperpost:
hmmm, upforsex as a moniker in food section is crazy, more like you want to rape us in the kitchen , Ah! we have a predator in the house, watch out everyone .

Here everyone needs to watch out for their food lol else I take them unawares

diordaves:


You may need to change your pot to non-stick Teflon. There are particular types of pots (surfaces) that are prone to burning stuff easily.

Or just get aluminum pot but there is unproven debate that this type of pot causes cancer over time more so if you use metal cooking spoon as the metal scratches the bottom and side of the pot into your food. So if you get an aluminum pot, use a wooden or silicone spoon. I hope this helps.

Yeah thanks. It’s helped.

Upforsex:


This one is not that kinda burnt jollof.

You know when the rice is not soft yet and it’s getting burnt. It’s annoying. Let somebody help out.

Cooking your jollof rice at medium heat to low heat at the last stage will prevent or minimize burning.
The best time to set it will be when your rice have absorbed much of the liquid to avoid it being soggy.

Mariangeles:


That could've been us
After all the lecture I gave

Don't tell Goyega but my color looks nicer after all.

motunabby:
Beans n fish sauce n plantain for lunch
Made mini bread buns...will take it with tea for dinner

Nice presentation!

Hathor5:


Don't tell Goyega but my color looks nicer after all.

His has more fiber