Fhemmmy:
I will suggest people give us the ingredient and how to make this foods too now . . . . .

cococandy:
Iyabasira stew. Me likey.

Choi do I love me a man that can cook.

One stew DH made days ago is still turning my brain even as I don chop am finish wash pot.
One kind surprise dry fish stew that I just came back and met. Nna God bless you guys o.

I'm sure this one must have a very special taste too for the Mrs.

I'm going to make this type of stew today.
You've inspired me.

Bollinger:


Hmmmm......Mrs foodo.

knuckle01:
Apple pie

Ewuro4:


Loloolzzzz Mr Femo just show it to madam and she'll whip it. Trust me.

cococandy:
Bollinger

Bollinger:


Lol.....believe it or not, but my dad was the one that got me interested In cooking. He used to say "come here, big head. You no go come learn how to cook so no woman go take you do yanga". Now, mostly I just cook for fun. It relaxes me. Thinking of opening a restaurant one day. Wanna partner with me?

cococandy:

He must have been awesome.

Damn our restaurant will be haute!
BollinCo. Restaurant. hehehe

I think CocoBoli sounds more posh and classy.

cococandy:

He must have been awesome.

Damn our restaurant will be haute!
BollinCo. Restaurant. hehehe

FriedPlantain:
I think [b]CocoBoli sounds more posh and classy. [/b]

FriedPlantain:
I think CocoBoli sounds more posh and classy.

Bollinger:


Nice. Come see ooooo Mrs coco. We don get approved NAFDAC name.

P.s Cococandy. Did you actually follow the recipe and cook it?

Bollinger:


Or better yet; "LLINCANDY'S CHOP AND CLEAN MOUTH" . You'll handle all the paperwork and be the face of the place, i'll just stay in the kitchen whipping dem bad boys up.

Bollinger:
Ever wondered how mama sikira's stew on the rice you always buy in the mornings is always so unique and delicious? Why is it that every morriinng you always wanna package one on the go to the office? Abi, is she adding suntin other than condiments into the mix? Never fear, i am going to share the secret, step by step with you today. You'll thank me later. What you need; habanero pepper, one or two green pepper, those long thing red pepper, (i forget what the are called) tomatoes, iru, onions, crayfish, orisirisi meat, palm oil and eggs which are optional. Blend the pepper and tomatoes and then cook it till all the water is drained. If the mixture is right, you'll get a somewhat brownish red look. Boil the meat with as little water as possible till soft. lastly, boil the eggs. When everything is ready, add palm oil into a pot and immediately add diced onions into it. Then add the orisirisi mix into it. Once it is properly fried remove it and immediately add the cooked tomato and pepper, iru, as well as the eggs into the pot which you fried the meat in. After two minutes add the meat and let it cook at medium heat till you see the oil rising to the top. This is when you add your maggi, crayfish and whatever condiments you like. I forgot to add that it is important to roast the long thing red pepper in a skillet or frying pan before blending. It is also important to let the stew burn slightly. It gives it a roasty aroma and taste.

you are welcome.

Kimoni:


Waoh! Nice one bollinger

This looks very similar to how ofada/ayamashe stew is made. Just pockets of differences...and the 'burnt' advice is golden. 'Slightly burning' gives it a unique taste of its own weird but true. I learnt it overtime with my ayamashe stews. I can't wait to come to your eatery

@cococandy - you remind me of how I was only able to prepare meals and eat after getting inspiration from this thread. God bless Herzumpther. Those local delicacies of hers helped me a lot during my missionary journey.

uchlukez:
Damn

Bollinger:


Lol.....believe it or not, but my dad was the one that got me interested In cooking. He used to say "come here, big head. You no go come learn how to cook so no woman go take you do yanga". Now, mostly I just cook for fun. It relaxes me. Thinking of opening a restaurant one day. Wanna partner with me?

FKBZ:


Lovely stew u got there, just looked at your previous post and I can see u don't seem to like the wat we do things in general in Nigeria...... Hehehee

Roland17:
Inspired by Bollinger...

Pretty tasty especially if you fry the long pepper, sort of noticed the difference..

As Bollinger alluded to earlier, cooking has become some sort of hobby for me.

Make una come chop..

Happy Sunday everyone..

Kimoni:


Waoh! Nice one bollinger

This looks very similar to how ofada/ayamashe stew is made. Just pockets of differences...and the 'burnt' advice is golden. 'Slightly burning' gives it a unique taste of its own weird but true. I learnt it overtime with my ayamashe stews. I can't wait to come to your eatery

@cococandy - you remind me of how I was only able to prepare meals and eat after getting inspiration from this thread. God bless Herzumpther. Those local delicacies of hers helped me a lot during my missionary journey.

cococandy:
Boilginger

Nmeri17:
you sometimes wish you were as cute as this bowl of akamu??

WTF is cute about this akamu? By the way, where is your akara?

FriedPlantain:
WTF is cute about this akamu? By the way, where is your akara?

Nmeri17:
the akara is one of the nomi-knees still awaiting screening by the Senate

Errrrrrrrrrm ok. But incase your akara doesn't eventually make it to the Senate, I have some fried plantain to spare.

Would you care for some?

cococandy:
Not my kitchen but gonna be eaten by me. This will be my breakfast for today.

Don't judge me. Or I'll come find you and eat you too.

FriedPlantain:
Errrrrrrrrrm ok. But incase your akara doesn't eventually make it to the Senate, I have some [size=30pt] fried plantain [/size] to spare.

Would you care for some?

cococandy:

Did you make that?