₦airaland Forum

Mariangeles:
Then you have to make it nne.
Not on a Sunday though, 'cause this is more an ordinary day- spur of the moment type of rice.
Jus shie ya otu m jiri dee ya.
It tastes more delicious on an ordinary day.

When the recipe came to me, I quickly had to bring it to life before it leaves.
Luckily, the ingredients were all available right there.

na my go to recipe be this o. I don't use curry though ...i love the dirty colour crayfish gives it. I don't blend the crayfish...just wash and add. And its sweetest when its just a little rice. If you cook much e no dey sweet

Where una dey get this gist from sef....im AA o+ i only take malaria medicine when i remember that it has been long i treated malaria....Nigerian mentality
I don't get sick and mosquito dey bite me well well

LoveofGod2much:
Oyaooooo, Nasla soup is ready, bring ur swallow.

Im on my way

Mariangeles:
You can manage to make pepper fried rice with that amount.

What to buy:

Vegetable oil #50
Fresh peppers #50
Onion #50
Crayfish #100
Maggi crayfish and curry powder #50

How to cook it:

- Wash your rice and set aside.
- Cut up your onion and fresh peppers.
- Clean your crayfish and crush a little.
- Put your clean pot on a medium to low heat.
- Add in your veg oil.
- Once the oil is heated, add in your chopped onion.
- After stirring and letting the onion fry for a few minutes, you add in the fresh chopped peppers, roughly crushed crayfish, curry powder and the Maggi crayfish, then stir continuously to avoid burning.

By this time, you will begin to smell the heavenly aroma.
- Next, you add in your washed rice to the sauce, stir so that it fries and absorbs the flavor of the sauce and color of the curry powder.
- Now, add water just a little above the level of the rice. (Avoid adding too much water at a time)
- Add salt to taste, stir, cover and let it cook on a medium heat, so that it does not burn.
- Check from time to time, and add water if need be.

Your manageable Pepper fried rice is ready.

chai...i can taste the rice from here

pocohantas:
Nawa. You no dey forgive and forget?

Dangote no dey market again o.

i dey forgive but i no fit forget
How e go dey market when you don chop am finish

Mariangeles:
You love his videos okwaya? Oke nwaanyi.

D

Eeeh? Ihe m hukwara nga ahu wu red.

red ka ha na drinki white ka ha ji marinate the anu ka owu azu ka aga akpo ya

pocohantas:
Nothing special about nsala.

you that like dangote spag how would you know

@ pocohantas Nsala is the king

Mariangeles:
It wasn’t even well seasoned.
Just salt, pepper and red wine.
Well, it might be tasty sha.

white wine not red

Mariangeles:
I watched the video, and it wasn’t about making of the bread. It was about how to cook a crocodile.

First of all, who knew crocodile had so much meat, and that their meat was white?
Secondly, nwoke nke ahu e rigbuola onwe ya, maka na I saw another video of his with him holding up some testicles of some animals. I’ve not watched that one.

wahahahahahahahaha.....i love his videos.....who knew chicken eats raw meat

pocohantas:
Happy Sunday Breadie,

Did it work out well for you?

very well
Happy sunday to you too. Me that normally use as little stew as possible couldn't get enough of this one

Sunday brunch.


Thanks pocohantas for reminding me of this stew. Our normal stew na agwu ike

Akposy:
Wooooooooooooooooow. I'm so happy you tried it! So much joy.

I tried making this again using another recipe, it was a massive failure! Too salty and overly oily.

I also tried pineapple popcorn. It came out great but I didn't write out the recipe used

thank you...find the recipe o

Akposy:
I used oil for the first stage and margarine for the caramel.

First thinģ I did was add oil about 3 tablespoon to my pot. I allowed it to get hot them proceeded to adding the half cup of popcorn kernels. I mixed till the oil coated the entire kernels. I covered and allowed it to do its job.

For the caramel, I can't remember the exact measurements. However, I used margarine, sugar, cinnamon and/or vanilla.
I added sugar to a dry pot and allowed it to caramelize, I added the margarine, salt and flavour. Mix thoroughly and poured the already bland popcorn and mix fast before the caramel solidifies (Jos is cold so the process is rapid). Spread out in a tray and allowed it cool before breaking them apart.

Forgive my typos....I'm tired

Made mine. Thanks for the recipe

Dinner Odudu and yam

Brownshoe:
pls in that already paste beans am i going to put little groundnut oil? I try one this evening every thing just scattered inside the frying oil,i don't know how i got it wrong.

No please...no oil. I just blend with onions and pepper then add salt daz all. Some people add maggi and co but thats fried moi moi as far as the gods are concerned
And remember to mix very very well to incorporate air. Don't add too much water while blending. Very important

The perfect akara starts with a creamy batter
Just negodu the goodness of the bouncing akaras

cutiereborn:
We are all doing fine including the new addition ( a princess) last December. Thanks for asking

nne congratulations im sure big sister is very excited

ThisisIkemefuna:
Yummy. Did you fry the fish yourself?

yes

Breakfast

Sirqt5:
Armyofone is female

Kobojunkie is 40-sometin yr old woman, she's said ha gender, gave away ha age on one thread like dat . we get her audio food lies make she no fool u wiv audio gender . we all know she's female

Breadplanet female

Mvena female

islie

ahnie:
Is kobojunkie a lady?
E get flenty fifo wey their genders dey konfuse me o.

Armyofone
Kobojunkie
Breadplanet
Mvena

ahh

IamAuntyOnion:
I was here to ask Nairalanders for support for WAEC registration when I couldn't afford it.
I was scared I was going to let down people who decided to support me.

I went for different lessons and studied well. It paid of.
I have tried to reach out to those who supported me but unable

Thank you Assurance20 Jotrade cityqueengirl
Thank you family section.
OakPearl loveymom breadplanets promisedwealth ifeegee

oh wow....i don't remember this but congratulations. You did very well.

weak45:
I was bored and remembered this thread,How time flies,he finally slept on the 13th of December 2021.

He fought a tough battle and is now well rested. And to all that encouraged us and helped in our dark times I say a very big thank you.

so sorry to hear this. May his soul rest in peace. You did well and God will greatly rewarf your labour of love

Hot akara
I used a hand mixer to get the perfect fluffy mix

Munzy14:
I don't know if there is a specific name for these things in English..As some appear to be core African stuffs..

Ukazi........Something Africanum..

Onugbu...bitter leaf.

Achara...Grass the edible one consumed by Abia people.

Akwara can be vein in human body, could be root for trees, can as well be tough for meat...like those tough meat they use in Iya awero buka stew, if you mistakenly draw the meat, na pepper go enter your eye...

Cutestboy:
Pasta and egg

na to carry torch dey view the picture


Sunday rice

1stGenAmerican:
Instead of reserving it, take your comment and prop it up in a place where it can watch you, giving you the attention you constantly thirst for.
I don’t find your constant trolling entertaining or funny but instead juvenile and annoying.

This thread has been going nicely for a long time without your foolishness that I don’t care to witness.

Foodies, I enjoyed my time here with you all. I’m moving on. Enjoy your cooking and goodbye!

i think you are quoting the wrong person.
Truly some elements that pop up here occasionally can be very annoying. But the secret is to kill them with silence..

GboyegaD:
Do I have to cook the oats?



Thanks.

Noo... just blend and use like you would use any normal thickner

Breakfast

GboyegaD:
I want to attempt ofe onugbu on Sunday and I have a quick question. Can I use rue or corn starch as a thickener in place of cocoyam?

use oats

cococandy:
Pasta in vodka sauce with veggies

chai