₦airaland Forum

dyadeleye:
So wetin make man dey eat before sex nah?..is Garri advisable?

okay

aydelicious:
Keep cooking

we will soon shows you the Wright recipe you will use to cook your stew meat.
let now start showing you the right way you can use to cook your stew meat,to start }these are the things you need to set down,so that the things you are about to cook to be easier and this are the recipes ingredient you need to make the soop to be interested are
ATARODO 75g
TATASHEW 70grm
TOMATOSE 80g
ONIONS 15grm
SHOMBO 70grm
SMALL AMOUNT OF GINGER AND GARLIC
You will killen all the peppers with water and the ginger and garlic and add them together and then grounding it.
BEEF 1500g
CURRY 3g
THYME 3g
6 LEVEL OF TEASPOONS OF SAIT
5 CUBES OF MAGGI
75CL OF PALMOIL
ONE BIG ONION
PINCH OF NORHMEG
you can still use anything spaces you like to use but notice that all the spaces contain sait,want thing I need to say is that you should use pinch of the spaces you like to use. Now let's start cooking
Firstly
we will start to cook our beef,we will now use killen water to killen the beef,when we through with the washing of the beef, we wil now add it in to the pot we will use to cook it;we now start adding our ingredient one by one :the big onion,we now slizze in to it,then go with 3 cubes of maggi with 4 level of teaspoons of sait, go with small amount of ginger and garlic slizze in to it, one pinch of northmegi,2g of curry and 2g of thyme: pinch of any spaces you like to add in to it.
Now place it on the cooking gas,let it cook about 15 minutes, when it is done then take it out of the cooking gas .Notice don't add any water to the beef because beef content has water in self.
SECONDLY
Place your empty pot on the cooking gas now add 75cl of palmoil,let the palm oil heat about 4 or 5 minutes, you will now add the fresh peppers you have grounded in to it, over it to cook about 10 or 15 minutes,after that you will now be adding your spaces in to the stew:the stock water of the beef you cook,now add it in to it :follow with 2 cubes of maggi:with 3 level of teaspoons of sait,1g of curry and 1g of thyme now Cover it to about 7 minutes;after that now add the beef that cook in to the stew, let it cook about 5 minutes;now open it, the stew meat is now done to serve.

aydelicious:
Keep cooking

.

How are you guys doing,I will like you guys to feel free at home,to see how I'm going to cook my Egusi soup with simple recip.
Do you now know that some of the tribe of the
Nigeria love EGUSI soup and that is the reason
I will like to ask you questions,which swallow or solid food can you use Egusi soup to eat,when you free you can reply
let us start with our ingredients recipe we are going to use
=>Egusi one derica (Mellon)
=>Dry pepper of #50
=>Red oil (palm oil) 70cl
=>4 level of teaspoons of salt
=>3 cubes of Maggi
=>75cl of water
=>1 cup of tin milk of grayfish
=>1 cube of garlic
=>Dry root of ginger
=>Ugwu leavies of 300g.
=>pinch of all spices you will like to use but i Will like you to not add curry to it because some people they don't like the taste of curry in the soup.
The first thing you need to do is to arrange then in the easy way they can suit you to cook , slice your Ugwu,and soak it with water then place it at a side.
The Egusi,dry pepper, grayfish, garlic and dry root of ginger;you will ground then together,it's will now looks like dry power
Now add the 75cl of water in to a bow,now add the Egusi you have grounded and 3 level of teaspoons of salt in to the water of 70cl,let it soak with the water about 15 or 20 minutes.
Now place your pot on a cooking gas,add the palm oil of 70cl, let it heatabout 3 or 4 minutes, now use the service spoon to stir the Egusi the been soak with water.
Now add it to the palm oil that been fired,cover it about 9 or 10 minutes.
When it about to get to the time open it and use your service spoon to stir it gradually,if it's need water,you can add amount of water to it and cover it again about 3 minutes,after that now open it,and add 3 cubes of Maggi to it with pinch of any spices want,cover it to steam about 2 minutes now add your vegetables leaves (Ugwu ) to cook with it about 5 minutes, after that the Egusi soup is now ready.

cooking the fish in a right process ,it's add good taste to the stew and it also gives body good protain that is needed and that is the reasons while Aydelicious want you to use this recipe to cook your fish's stew
The ingredients are
=>fresh fish
=>250cl of water
=>ata rodo
=>onions
=>5 or 6 of table of teaspoons
=>ata shombo
=>tomatoes
=>tatashew
=>3 cubes of maggi
=>palm oil
=>notmeg
=>while pepper
=>ginger
=>garlic
notit}some people they don't like curry and thyme but if you are the types that likes it,you can take pinch of it to add in to it when you are cooking
..so ,let start cooking.
Using the right recipes ingredient
=>The fresh peppers like
shombo 200grm
tatashew 150grm
tomatoes 250grm
ata rod 70grm
onions 100grm
small amount of ginger and garlic
use water to killen them together and ground then
steps two
=>fresh fish like titus one-1/2
turt it to the size you want and remove all the intestinal,when you have removed it ,then sprinkle 4 table of teaspoons of sait on it . Now boild the water when the water is boiling, you can now turn the water on the fish,wait till 3 minutes As you are waiting you will be seeing how the fish will be bringing whight things on the face of the fish then turn the water away
steps three
=>place your pot on a cooking gas,add you palm oil of 75cl, let it fried about 4 or 5 minutes then turn the pepper you have grounded to it ,over it to cook about 15 minutes Then open it to stir it,add 3 cups of maggi,pinch of grounded notmeg and white pepper and one table of teaspoon,cover it again about 3 minutes After that add your fish one by one Now Cover it till 12 or 15 minutes .The fish with stew is now done.
Try it, you will see the taste I am talking about.

younghartz:
[b][/b]
My juju dey work

is not your juju that walking but is the work of God that works oooo

Chillext:
I eat when I'm hungry

that is nice then

freecocoa:
Pls 4 sometime now i've noticed that whenever i cook beef it just refuses to get soft,even after cooking 4 close to 30 mins,my folks re really complaining,is there a particular type of beef that's hard to cook?can some pls tell me the best part of beef,is there a way to soften it?i need answers pls cos am about to cook and i don't want them to abandon the meat 4 me again.

what I think is that just look in to your seasonings ,for example 1000 grams of meat ,let it follows with two coples of maggi and four level of teaspoons of sait, and then with small amount of chinger and gerlic with big onions ,small not meg and other seasoning you will like to add in to it,use yorur hand or your spoon to mixt it, don't add water in to it, meat content have water then use there to cook it, with that I promise you is going to be soft and then is going to give you good taste

Adultnextdoor:
Hello guys.......come tell us how many times una dey chop in a day?.....As for me,na two times in a day........the first food na for morning time before I leave for my place of work and the second na when I come back for evening time.......no wonder I no gree tall or fat............Oya nairalanders,tell us how many times una dey chop in a day...........e sure me say I go see person wey go talk say him dey chop twelves times in a day.......make I just dey read comments

as much I like

vivigurl:
I baked this bread today, but d it's tasting yeast. Guess d yeast I put is kinda of much

is because the yeast is too much ni it,next time If you are about to add your yeast,just take notice, like if you want to use half killio of flour use one level of teaspoon of yeasw ,with other things u are using to bake ,when you take notice of that,you will see how is going to come out with the taste is going to give to you

Acekidc4:
Let me Read First!!



*Modified*
Now that's what I Call Manna and Quails from Heaven!!

Mr Op, the Lord is good all the Time, that's the Lord's Doing, he saw that you don't have meat or Fish to eat your Rice and he in his Absolute Mercy Provided you with something delicious to eat your Rice, can you see now that the Lord is GOOD!!

you are right ooo,our God is able to do it and again and again

jitmas:
Today is Saturday and I want to cook something different just to add knowledge to my cooking skill and to enjoy the saturday as a student.

I have the following ingredient on ground:

3 cups of rice
pasta sphagetti
onions
tomato pasta
ata gungun(grinded pepper)
vegetable oil/palmoil
Eggs
maggi

can I make something amazing out of these? Pls, teach me, I'm already hungry oo...

yes,you can make something good that will amazing people but in the list there is not sait and chicken but I'm going to add that two things in to your list.
to start
.............Firstly we need to Cook our chicken,we will Walsh the chicken with killen water then add it in to a pot, season it with one cople of maggi with two teaspoons of level of sait and then sclise onions in to it ,cover it let it cook about 15 minutes,when it is done,place another pot on a cooking heat, turn your vegable oil in to the pot , let it fried about 4 minutes then now start adding your chicken,let it fried very well
step two........your rice ,you can use it to cook jollof rice and wight rice but we are going to use the rice to cook Wight rice ,what we need to do now,place your pot on a heat add water in to it, when you are waiting for the water to boild,start to walsh your rice with killen water,if the water is boiling, now turn that rice in to it,when it getting to 12 minutes, now add 3 level of teaspoons of sait in to it,when the water of the rice is dry off,it is done
steps three,....take a bowl add amount of water in to the bowl, now turn your ata gungun to ti (grinding pepper) the water stir it,now add your tomato pasta and paste sphagetti stir it together now wait about 20 or 30 minutes to vermet, if is vermetted, now start heating your vegable oil,as you are waiting for 5 minutes then slice your onion and add it in to it, stir it and then now turn the pepper your have made in to it,cover it about 7 or 10 minutes so that the taste of the pepper can come out ,after that now add the sctok of of of the chicken you boild, cover it about 3 minutes,now put a cople maggi and one level of teaspoon to taste, stir it now add all the chicken you have fried in to it ,you can now Cover it to steam about 4 or 5 minutes.

johnabr:
Ingredients
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 quart chicken stock
2 tablespoons olive oil
1 Spanish onion, chopped

Directions:
1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a paella pan over medium heat. Stir in garlic, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. With chicken stock,. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

hhmm mm mm, I wish I could taste it oooooo

..Try as much as possible to avoid beverages or drinks containing a large amount of caffeine and other substance that makes you hyper-active...
...Take alot of fruits and vegetables especially Ugu....try extracting the green sap or fluid from the ugwu leaves and mix with peakmilk (boost the productn of blood)....take lots of thick soyamilk too....
...above all, include exercise into your routine....It keeps the weight of the mother and child incheck....
...Dont be lazy, you can still pound yam (talking from experience)....
...Do your washing and laundry
...Do morning jogs and running....etc

you are right with what you just said ooooo

RicardozRichard:
My dear this is a word of a doubting Thomas.., lolzzz. Look dude. Edikang Ikong is a jewelry food In restaurants abroad, the bill u get for a plate of Edikang ikong can create a hole in ur pocket.. haha haha even though the restaurants won't prepare it at the best compared to when
akwaibom/calabar aged/grandma prepare it. Do you kW why? Restaurants that sells this food don't cook it very rich ,because of its Expensive nature attached to it. Do u want to kW a secret!!! I kW it would be yes... let me tell u all some secret of the restaurants who engage in preparation of this delicacy
1. They don't prepare it with the main Ikong leaf when I mean the ""main Ikong leaf ""Am talking about the patiently harvested crop with natural nutrient . but instead farmers this days don't wait for it to grow anymore instead they use a fertilizer or chemical to boost the growth of the crop which is advantageous for business but disadvantageous for consumption. Lolz
2.The preparation of the soup suppose to take atleast more than an hour but this cooks at restaurants won't be patient enough to cook it to the best done.hahaha ""time is money "" ""customers can't wait sellers cant wait"" hahaha that's just the two secret I ll tell now before somebody place a curse on me for letting the cat out of the bag lolzzz....
But honestly the best way to prepare this is when its done by urself at home with conscious expenses .... or the best way to enjoy it ,is get ur ass to the sitting room and handover the kitchen to an experienced grandma from akwaibom or calabar perharp for any state so far she is experienced to prepare Some Quality Edikang ikong ""Quality is expensive""

na soon oolong! ....

vivigurl:
. Alright. Thanks for d correction. Wil take note

alright But you are doing good work out there

vivigurl:
I baked this bread today, but d it's tasting yeast. Guess d yeast I put is kinda of much

the pastry looks nice but you don't give the loft the enough time to wrist before you bake it that is the reason the bread looks like it boasts when is baking. .even you don't give the bread more space when is getting to bake in the oven and that is the reason it was march together.

aydelicious:
nice job

good

SeanT21:
Bitter leaf soup is so bitter. U are brave oo.

Here is a Nigerian recipe.

Ingredients


The following are the ingredients for Bitter Leaf Soup



1kg of assorted meat (Beef, ox tail, shaki, cow leg, goat meat)



I medium smoked fish


I big size stock fish


100grams grounded Crayfish



2 Maggi cubes



1 big sized onion



2 tablespoonfuls dried grounded red hot chilli pepper



10 tablespoonful of red palm oil



2 medium sized white cocoyam



Freshly squeezed or dried bitter leaf



Salt – ½ teaspoonfuls



1 tablespoonful of dried curry powder



½ teaspoonfuls of dried thyme leaves


10 cups of water





Servings: 5





Cooking Time : 90 minutes





Method :





Thoroughly wash the assorted meat in clean warm water. Put in a medium sized pot, add about a cup or two of water and two cubes of maggi seasoning or bullion cubes, half onion, sliced, salt to taste, little sprinkle of dried curry powder – about ½ tablespoonful, dried thyme leaves, and bring to boil for about 20 minutes.



Thoroughly wash the stock fish with sponge to remove any vestige of sand gain and allow to run under plenty of tap water. The stock fish is best soaked overnight to allow it absorb water and become tender. Cut the stock fish into servable bits and add it to the boiling meat. Allow to boil for 5 – 10 minutes.



Add the washed medium smoked fish, and allow the whole mixture of assorted meat, stock fish, and smoked fish to boil for another 5 minutes.



Now add about 4 cups of water into the pot of boiling meat and fish, and add about 1 or 2 tablespoonful of dried red hot pepper to taste and freshly squeezed or dried bitter leaf (3 to 4 balls of hand squeezed fresh bitter leaf, or 3 – 5 tablespoonful of dried bitter leaf. Allow to boil for 3 – 5 minutes.



At this point, add the palm oil, and already cooked and mashed cocoyam to thicken the soup. Where you can not get cocoyam a sprinkle of garri would do the same.



Add salt, and pepper to taste again, and allow to cook for 10 minutes.



Your bitter leaf soup is ready to eat.



Bitter leaf soup can be eaten or served with pounded yam or semolina or eba

http://www.africanfoods.co.uk/bitter-leaf-soup.html

lovelyyyyyy.hhhmmmmm what a nice taste to have at anytime

JustCurious:
Here it is:

nice job

Cee9:
Zobo is a popular drink, known over the country and beyond. but never has it being like this.ZOBOCOLA is a refined zobo, certified by NAFDAC and packaged under hygienic condition and environment.It has two unique sizes in 40cl and 50cl.Zobocola contains very low sugar.Instead of feeding your self,family and friends with drinks made from the mixture of chemicals, why dont you entertain them with the Best Nigeria real fruit drink. you can order for your home/ shop delivery by either calling or chatting with us online via:07060484547( pls if your order from a distant place, you need to pay for your waybill) free delivery is for all living within Anambra, delta and environs. Stay safe,HEALTH IS WEALTH
7 FACTS ABOUT ZOBO COLA DRINK:

• It’s a blood pressure and cholesterol level reducing drink.

• It’s a caffeine free drink.

• It has 100 percent of recommended daily vitamins.

• It has alkaline content that helps to clean the body.

• It helps to keep the body PH balanced.

• It’s an antioxidants drink.

DRINK ZOBO COLA® ALWAYS! ... Refreshment with vitality.

means we that based in Lagos we can not get it to buy nhi

it is a lovely soop that nice to eat in a day .

barrnchedo:
pepper N200 and tomatoes 100 abi? Story for Olamide.

RicardozRichard:
Edikang-Ikong Soup There are various dishes in Calabar, one of which is the popular Edikang-Ikong soup. Edikang Ikong is the very most expensive Nigerian dish and arguably Nigeria's most popular cosmopolitan dish. This special delicacy is prepared with vegetable pumpkin leaves (ikong ubong/ugwu), water leaf (mong mong Ikong), fish, meat, periwinkle (mfi ikpok), palm oil, cray fish and other essential ingredients. It can also be eaten with either garri, fufu, amala, tuwo, semovita or pounded yam. Recipe Ikg/21b assorted meat (beef, oxtail, tripe, ponmo, bokoto and bush meat), snails (washed with lemon and limes) 450g/1lb stockfish (pre-soaked) 450g/1lb dry fish (thoroughly washed) 450g/1lb periwinkles 225g/8oz whole dry prawns (cleaned) 225g/8oz ground crayfish 1.35kg/3lb fresh Ikong ubong (pumpkin leaves; washed & shredded) 1kg/21b fresh waterleaf (washed and shredded) 200ml palm oil 600ml/1pt stock and salt to taste Preparation Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some meat stock. Place on heat and cook for 30 minutes. Meanwhile, remove the snail from the shells and wash thoroughly with lime or lemon juice to remove slime. Wash the smoked dry fish with salt and soak in slightly salted water for 5 minutes in order to kill any insect and loosen any sand or dirt. Rinse thoroughly with lots of cold water. Top and tail the periwinkles and wash thoroughly. Add the snails, stockfish, dry fish, dry prawns and periwinkles to the pot of meat and cook for another 10 minutes and add more stock fish if required. Finally add the shredded Ikong Ubong (pumpkin leaves) and waterleaf, mix in properly. Allow to simmer for 15 minutes and then add the crayfish and palm oil. Give it a good stir and gentle simmer for another 10 minutes until well blended and the aroma fills the kitchen. Remove from heat and serve hot with fufu or pounded yam.

hhmmmmmm,is going to be delicious oooo.

tiptap:
Hi guys, i was recently surprised when someone told me about the rising demand for mushrooms in Nigeria, i have never eaten mushrooms before. I would like to know if there are people like me who have never or people who will never buy mushrooms. I would also like to know the amazing things people who love mushrooms do with them....who knows, I might be a new convert

hmhmmmm,do you know that some customers do demand for it, some don't like it but it is good for body for those that know it.

demicupid:
I was making akara this evening and I added Maggi..then some of my hostel mates were like it aint right..but that's the way I was brought up...thrn I started felling like.'is it really true' NLs..what's your take?

yes ,is right to add season Maggie to bring out the taste of the Ankara,even if you can add one piece of egg to it ,it will also taste nice when you through with frying.

means Lagos still need continuity. I'm also happy for the APC leading in Lagos state of Nigeria.

what a nice result I'm seen in Oyo state Nigeria.

alright.