₦airaland Forum

I want to work on a ship as a chef. Anyone here could help out. Would really appreciate this.

GboyegaD:
Cucumber isn't bland na and a pinch of salt will elevate cucumber so much.

I don't think people eat raw asparagus though.

Alright
I will try it some day

GboyegaD:
Like every other vegetable, it has a bland taste however, it has its own texture and taste nice if well seasoned with salt and garlic.

I know it gonna have a bland taste. Why I don't indulge in it.

Bland taste like cucumber right?

GboyegaD:
Dinner:

Creamy grits, oven roasted asparagus, and beef.

I have not tasted asparagus before. How does it taste.

I don't like the look of it, possibly why I haven't had the urge to taste it.

GboyegaD:
I used unripe plantains that were beginning to change colors into yellow, cut it in cubes, added some water, blended it to make a paste that was semi watery. Turn it into a pot and kept stirring till it is cooked and thick.

Screenshot! Thanks

GboyegaD:
Diner:

Plantain fufu with ewedu and are.

How did you make this plantain fufu?

GboyegaD:
I guess it is new. What year was this if you don't mind me asking?

That was in 2021

GboyegaD:
Wow never knew there was a culinary school in Ife. Is this under any department (Home Economics) for example or it is a standalone program?

It is under IFEDs. It is after agric depart. Then comes the next stop, IFEDs before bank area. Other skills acquisition are learnt there as well.

Eauxclaires:
Where did you learn to become a Chef. Was it in Lagos?

No. I attended a Culinary School in OAU and was aloso trained under a fine dinning celebrity chef in lagos.

The Night Agent

Ja Rule ft Ashanti_-_ Always on time

Turkey peppersoup with boiled plantain


@chef_dayo👨‍🍳🔪

Akposy:
Lovely.
The close up pictures of your native spaghetti are lovely too. Well done Chef

Thank chef Akposy.
You're much appreciated

armyofone:
Chef, I was just playing with words to describe your dessert

No qualms🤏😎

armyofone:
I done add jara - read am again chef...you don't even have to understand but absorb the absoluteness of the soul ful

😁
You mean molten lava cake. I get whichever you saying

armyofone:
ummmm, those one you dip in and out comes dripping out the molten magam that sweetened the mouth and throat
And you murmur soul ful, souffle, not full, etc
Coming with ma spoon.

Bro I no even understand wetin you type, lol🙇‍♂️

French Desserts: Chocolate Soufflè


@chef_dayo👨‍🍳🔪

ahnie:
Thanks for working on what I suggested.
Nice pasta.
The liver and ponmo just enter my eyes.

Thank you

Afro Fusion: Native Pasta🍜


@chef'D👨‍🍳🔪
Afri-Treats♨️

Freestyle🔪🍚🍗

White Rice, beans, plantain with smoked chicken sauce

armyofone:
Thank you chef doscar!
I will try it with corn beef to replace the sausage.

Alright. You welcome

Akposy:
Thanks Chef

You welcome

armyofone:
Yummy.

Please share your recipe for the sausage.

Okay Armyofone

Ingredients:
> 50grams of salted butter
> 1 cup of sieved flour
> 1 tsp of sugar
> 1 tsp of baking powder
> add little water like 1 tbsp

• Cold salted/unsalted butter or margarine should be used for puff pastry sheet.

• Mix flour with sugar and baking powder in a separate bowl.

• Mix the flour with the cold butter until it looks like crumbs or coarse just like sand. Then add water to Mix. Do not overmix so the butter doesn't melt.

• Mix well and leave to rest for 10mins

• Pour some flour on the board and then roll out, cut into sausge rectangular shape; then fill in the sausage and brush with egg wash.

• Line in parchment paper on the baking pan. Then brush the sausage roll sheet with egg wash.

• Bake on medium heat.

ahnie:
Pls mind if I suggest,your moving your camera close to your meals when taking pictures?

Pls look into my suggestion.
Many thanks

Okay Ahnie.

Sausage Rolls served with Zobo drink


@chef'D👨‍🍳🔪

Akposy:
Pancakes served with strawberry compote, grapes 🍇, strawberries 🍓, apple 🍎 and banana 🍌.

Very very colorful🤩

Preciousppearl:
thanks

You welcome

Niceapple:
I like this simple presentation chef.

It is as simple as apple. 😊
Thank you.

Preciousppearl:
please can u share recipe for this pepper stew,all the times I have eaten out, especially this okra and stew /ewedu and stew I notice the pepperstew has similar taste.. what's the trick? On my own I haven't achieved that taste.

Alright precious.

Ingredients:

> Beef and beef bones, kponmo and offals
> Ginger
> Fresh yellow pepper [optional]
> Seasoning cubes
> Salt
> Onions
> Palm oil
> Tatashe, Shobo [chilli peppers], Atarodo [habanero pepper], Tomatoes.

NB: Ratio of the peppers should be Tatashe should be more than the rest, reason being tatashe gives redness to stews or sauces. Example of ratio is this: 2 Tatashe, 1 and half shobo, 1 atarodo, and 1 tomatoes. Whatever you use in measuring should be gauged this way. Or you can pick with your hands and pick tatashe more.

Also remove the tatashe seeds before blending, because if not removed, it gives the stew or any sauces a little bitter taste.


>> When you get your meat from the butcher, rinse lightly so you don't rinse the flavor of the meat out. Don't soak in water for long thinking you rinsing.

>> Put beef, beef bones, kponmo, and offals in a pot. Add grated ginger, chopped onions, seasoning cubes, ground fresh yellow peppers and salt. Add water to submerge the proteins. Let it boil until soft

>> In another pot, pour some palm oil. Let it smoke for 4 or 5mins. Add your mixed blended peppers [add ginger to your mixed peppers blend]. Add your beef stock, seasoning cubes and salt. Then add your proteins.

>> Cook on medium low heat. Until thicken a bit and also the palm oil tops up. Omì obè shouldn't be too thick but in between.


Tips:

• If you wanna achieve a very tasty sauce or stews or soup, it all lies in your protein stock. Always prepare your stock very tasty, then you can use less seasoning cubes and salt in your stews or sauces.

• Add bones to your stock preparations. Chicken stock, add chicken bones; fish stock, add fish bones; beef stock, add beef bones; prawns or shrimps stock, add the shells. The shells have great flavors. But rinse the shells well. And also rinse the other protein bones well before adding them.

• Cook your stew on medium low heat. Reason: it gives the stew good taste, and helps the beef soften and also the beef absorbs the flavor of other ingredients thus gives the stew a very good taste.

• when adding your stock, sieve your stock into the stew as against any particles[ginger, yellow peppers or onions].

I hope this helps. If you gat any question, kindly drop.

KanuSE:
You suppose put ya address for dis post.

😅😅😅 you got me laughing really fucking hard.

Amala, Gbegìri, Ewedù with omì obè


@chef_dayo👨‍🍳🔪

Ghanaian Cuisine: Waakye


@chef'D👨‍🍳🔪
Afri-Treats♨️