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Data seems to be getting cheaper as times passes and so does calling bundle plans.especially in brand new year. So as a matter of fact, Airtel as cut down the prices of it's talk-more bundle which of course actually favours everyone.So what's really this Airtel talk more bundle all about?Well,with these calling bundles, Airtel customers are able to make calls at cheap rate,this bundle can be used to call all networks.just as the name implies *talk more*

So here are the bundles and their prices below:

Dialling code: *234#

1 Get N400 (30days) pay N100
2 Get N900 (30days) pay N200

Read more

https://tytechblog..com/2019/01/Cheap-airtel-talk-more-bundle.html?m=1

Instant noodles is a common food in most people’s kitchen, This is because its a fast, cheap and easy to cook food for the man on the go but it is important to note that this food can kill faster than known poison. Here is 10 Reasons Why You Should Stop Eating Instant Noodles


1. Nutrient Absorption : Noodles inhibit the absorption of nutrients for the children under 5.

2. Cancer : The ingredient in the instant noodles called “Styrofoam’, is a cancer causing agent.

3. Miscarriage : Women who are Eating instant noodles during their pregnancy causes miscarriage, because it affect the development of a foetus.


4. Junk Food : instant noodles are enriched with full of carbohydrates,but no vitamins, fiber and minerals. This makes the instant noodles considered as a junk food.

5. Sodium : Instant noodles are power packed with high amounts of sodium. Excess consumption of sodium leads to heart disease, stroke,
hypertension and kidney damage.

6. MSG : Monosodium Glutamate is used to enhance the flavour of instant noodles. People who are allergic to MSG consume it as part of
their diet, then they end up suffering from headaches, facial flushing, pain, burning sensations.

7. Overweight : Eating Noodles is the leading cause of obesity. Noodles contains fat and large amounts of sodium, which causes water

retention in the body and surely it leads to overweight, and obesity leads to heart problems.
8. Digestion : Instant noodles are bad for digestive system. Regular consumption of instant noodles causes irregular bowl movements
and bloating.

9. Propylene Glycol : The ingredient in the instant noodles called “Propylene Glycol” which has a anti-freeze property. This ingredient is used
because it prevents the noodles from drying by retaining moisture. It weakens the immune system of our body. It is easily absorbed by the
body and it accumulates in the kidneys, heart and liver. It causes abnormalities and damage to thoseareas.

10. Metabolism : Regular consumption of instant noodles affect the body’s metabolism, because of the chemical substances like additives, coloring and preservatives inside the noodles

Source:http://cookfornaija..com/2018/12/10-reasons-instant-noodles-might-not-be.html?m=1

Moi-moi or Moin-Moin is one of the most popular dishes in Nigeria. It’s made from pureed beans and served primarily as an accompaniment to breakfast porridge. Moi moi can also be served with a garri or bread. Most traditional moi moi are rapped with leaves. making moi moi, here are the guidelines

INGREDIENTS

Black eyed beans – 1.5 cups
Medium onion – 1/2 (chopped)
Red bell pepper (Tatashe) – 1 (chopped)
Scotch bonnet pepper (ata Rodo) – 1-2
Eggs – 4 (boil and peel 2 of the eggs )
Ground crayfish – 1 Tablespoon
Palm oil- 3 Tablespoons
Melted butter (optional) – 3 Tablespoons
Bouillon cube (Maggi) – 1
Salt (to taste)

DIRECTIONS

•Prepare the beans – Pre soak beans in warm water, Peel the beans, rinse and remove beans skin) Put together beans, onions,red bell pepper and and 1 cup water in a blender, blend until you have a very smooth batter
•Then Pour the batter into a large bowl, Crack the eggs into the batter and put aside


read more:
http://cookfornaija..com/2018/11/nigerian-moi-moi-recipe.html?m=1

Any food or drink that contains sugar and is acidic, including soft drinks, can contribute to tooth decay and erosion, particularly if you consume it often.
Therefore,The key to good dental health is to have good dental hygiene and brush your teeth regularly. It’s also important to consume these foods and drinks in moderation.

It's recommend that anyone looking for more information about dental health contact their dentist.

Did you know?:The best way to protect your teeth is to brush them twice a day with a fluoride toothpaste and see your dentist regularly.

read more:
http://cookfornaija..com/2019/01/is-coca-cola-drink-good-for-your-teeth.html?m=1

Akara Is A Popular Nigerian Snack,its Often Enjoyed Especially During Breakfast Time.In This post,we'll be taking a look on how to easily prepare it.

INGREDIENTS
(1)one cup beans(black-eyed or brown beans.

(2)two atarodo(habanero)peppers.

(3)1 medium onions.

(4)salt to taste.

(5)vegetable oil for frying.

see more

http://cookfornaija..com/2018/11/how-to-make-akara-balls.html

2 cups (400 g) of sugar
5 extra large eggs, room temperature
1.5 teaspoons (7.4 mL) of pure vanilla extract
1.5 teaspoons (7.4 mL) of pure almond extract
3 cups (360 g) of all-purpose flour
1 tsp (4 g) of baking powder
½ tsp (2 g) of baking soda
½ tsp (2.5 g) of salt
1 cup (240 mL) of milk
4 oz (113 g) of sweetened, shredded coconut
DIRECTIONS
STEP 1
Preheating your oven is especially important for baking, since the baking powder and baking soda both will only work in high heat. Make sure your oven is set to the correct temperature, which should take around 15 minutes. This time can vary depending on your oven, so pay attention to the preheating indicator light on your oven.[1] If you don’t preheat your oven, your cake might not bake all the way, or you may have to bake it for a longer time. This can also lead to a cake that is unevenly baked. If your oven doesn’t have an indicator light, use a thermometer to judge the temperature of the oven.
STEP 2
Grease 3 circular 9 in (23 cm) pans and line them with parchment paper. Rub butter or margarine into the pans along the bottom and sides. Then, cut pieces of parchment paper that are large enough to line your pans, and press the paper into the pan so that it’s touching the bottom and the sides. If you don’t have extra butter or margarine, you can use a baking spray to grease your pans. Don’t worry if the parchment paper won’t stay in the greased pans. Once you add the batter, the paper will fall into the pan.
STEP 3
Cream the butter and sugar on medium-high for 3-5 minutes. Add the 3 sticks of softened butter and 2 cups (400 g) of sugar into the bowl of an electric mixer and lower and lock the arm. Slowly increase the speed of the mixer until you reach medium-high, and then allow the butter and sugar to combine for at least 3 minutes. They should be light yellow and have a fluffy texture. You may need to use a spatula to push the ingredients down into the bowl as they mix. It’s important to use soften butter since it will combine more easily with the sugar to form a creamy mixture. You can soften your butter by leaving it outside of the refrigerator for 30 minutes, or microwave it on the defrost setting for 15 seconds.
STEP 4
Add the eggs to the mixer 1 at a time, scraping the batter down. Slow the speed of the mixer to medium, and crack 1 egg into the mixer. Then, wait for that egg to mix into the batter before adding another. Continue until you’ve added all of your eggs, and then mix the batter for an additional 1-2 minutes to ensure that the eggs are combined. After you add the eggs, you may have to scrape the batter down the side of the bowl with the spatula before continuing.
STEP 5
Pour in the vanilla and almond extracts, mixing at a medium speed. Measure out 1.5 teaspoons (7.4 mL) of pure vanilla extract and 1.5 teaspoons (7.4 mL) of pure almond extract and put them in the bowl together. Let the batter mix for another 30 seconds. Keep in mind that the batter might look clumpy or “curdled” at this point. This is normal and the clumps will go away when you add the dry ingredients!
STEP 6
Mix the dry ingredients thoroughly in a separate bowl. Pour 3 cups (360 g) of all-purpose flour, 1 tsp (4 g) of baking powder, ½ tsp (2 g) of baking soda, and ½ tsp (2.5 g) of salt into the bowl and use a dry spatula to stir them for at least 1 minute to make an even mixture. If you have a sifter, you can sift the ingredients together to combine them more easily! Did you know? Mixing your dry ingredients separately from the rest of your ingredients prevents the dry ingredients from interacting with the wet ingredients separately, which can cause the cake to become crumbly.
STEP 7
Alternate between adding milk and the dry ingredients into the mixer. Change the mixer speed to low and divide the dry ingredients into thirds. Then, add ⅓ of the dry ingredients followed by 1⁄2 cup (120 mL) of the milk. Pour in another ⅓ of the dry ingredients and then the remaining 0.5 cups (120 mL) of milk. Add the rest of the dry ingredients, and mix everything until combined. Remember to let the batter mix for at least 15-20 seconds in between adding ingredients to give them time to combine.
STEP 8
Fold in the coconut by hand when the mixture is evenly combined. Turn off the mixer and remove the bowl so you can mix by hand. Pour 4 oz (113 g) of sweetened, shredded coconut into the batter and use a spatula to distribute the coconut evenly throughout the batter. Mix for about 1-2 minutes to prevent clumping. Avoid mixing the batter by hand for too long, as this can incorporate more air into the batter, making it rise too much in the oven.
STEP 9
Divide the batter evenly between the 3 pans and bake for 25-30 minutes. Pour the batter into the pans and then place them on the center rack of your preheated oven. After 25 minutes, remove the cakes from the oven and push a toothpick into the center of each. If the toothpick comes out clean, the cake is done! If not, bake the cakes for an additional 5 minutes. You can bake all of the cakes together at one time, but be sure to check to make sure each one is done.
STEP 10
Let the cakes cool completely before adding your frosting. Allow the pans to cool for 5 minutes before removing the cakes from the pans. Then, place the cakes on a wire rack to cool for an additional 1-2 hours. When the cakes are completely cool to the touch, you can begin frosting them.

read more via
http://cookfornaija..com/2018/12/how-to-make-coconut-cake.html

When it comes to rice,so many can eat it for the whole month without getting tired of it.and that's because it's great in taste and rich in nutritional facts.while are many ways of cooking rice we will be cooking it now with coconut,sounds interesting is'nt it? *winks* please follow up and learn how to cook coconut rice
here are following quantities of ingredients served 4 people.
• 420g (~1 lb) long grain parboiled rice
• 400 mls Coconut Milk
• 400 ml chicken stock/broth
• 20 small shrimps
• 1 tatashe pepper (alternative: Tribelli peppers)
• 1 red onion
• 12 balls of Tomatoes
• 1 big seasoning cube (optional)
• Habanero peppers (Atarodo: to taste)
• Black pepper (to taste)
• Salt (to taste)
• A handful of green beans
• A handful of green peas
Before you cook White Coconut Rice
• Get some chicken stock from cooking chicken.
Extract the coconut milk.
• Parboil/Precook the long grain parboiled rice. Add it to a pot of a generous quantity of boiling water and cook on medium heat for 8-10 minutes. Th nois time is for the quantity of rice stated in the list of ingredients. If yours is more, you will need more time. When done with the parboiling, you should be able to cut the grain of rice with your finger nails: no resistance or rubbery feel.
• When happy with the rice, pour in a sieve/colander and rinse with plenty of cool water to cool it down. Leave in the sieve/colander to drain.

read more via

[url]=http://cookfornaija..com/2018/10/how-to-cook-white-coconut-rice.html[/url]

Sandwich Bread Recipe - Homemade sandwich bread in an easy, no-fuss recipe! This sandwich bread recipe uses ingredients you most likely keep on hand for a delicious bread you'll make time and again.

INGREDIENTS

1 2/3 cup milk warmed to 100º F - 110º F
2 teaspoons instant yeast
6 tablespoons unsalted butter softened to room temperature
2 teaspoons salt
3 tablespoons granulated sugar
4 - 4 3/4 cups all-purpose flour
DIRECTIONS

STEP 1

Add yeast and one tablespoon of granulated sugar to warmed milk in a large glass or metal bowl. Allow to sit for about 3 minutes to proof (the yeast will begin to bubble and foam in the milk. If it does not, your yeast is not active and will not leaven the bread.)
STEP 2

Once the yeast has proofed, stir in the butter, salt, remaining sugar and 4 cups of the flour. Stir until the dough begins to pull away from the sides, adding more flour at 1/4 cup at a time until it does so. Pour the dough onto a lightly greased countertop and knead the dough by hand until it is smooth, about 8 to 12 minutes. Place the dough in a lightly greased bowl, cover with plastic wrap and place in a warm, draft free location to double in bulk, about 1 1/2 - 2 hours.
STEP 3

Pour the risen dough onto the countertop and form into one or two loaves, depending on the number of baking pans you are using

Read more via

http://cookfornaija..com/2018/12/home-made-sandwich-recipe.html

While there are many ways of baking bread, everyone always looks for the easiest method and best way of baking it here are the quick easy to grasp method to follow in order to make it yourself



INGREDIENTS

1•Yeast - 2 Tbsp
2•Hot-ish* water - 2 cups
3•Bread flour - 5 cups total,
3•2 for the sponge and 3 for later
4•Sugar - 2 Tbsp.
5• Salt - 2 tsp.
6• Oil - 2 Tbsp.
7• 3 loaf pans




DIRECTION

Oven pre-heated to 375
*Hot-ish means between 95 and 115 degrees F. much colder and it won't activate, much warmer and it will kill the little guys.

Step 2: Make the Sponge Picture of Make the Sponge Picture of Make the Sponge This recipe uses what I call a "sponge." The sponge will activate the yeast and get things started; getting the yeast warm, happy, and ready to go Start by mixing the hot water and the flour. Then, add 2 Tbsp. sugar, 2 Tbsp. oil, 2 Tbsp. yeast, and 2 tsp. salt. Let this sit for about 8 or 10 minutes. Assuming your water was hot enough, it should be nice and bubbly.

Step 3: Add Some Flour and knead it. Now you need to add about 3 more cups of flour. I added a little less this time, it really depends on the humidity and how exact your measurements were in the sponge step. Once it gets too tough to stir, flip it onto a clean floured surface. Now, knead away, adding flour as you do so. Knead the dough for 8 or 9 minutes. When you finish this part put it back in the bowl and cover it with a slightly damp towel.

Read more [url]http://cookfornaija..com/2018/11/how-to-bake-bread_22.html?m=0[/url [

How to prepare "the Nigerian stew"
Nigerian tomato stew is a favourite in every Nigerian home and there’s nothing as tasty and simple as white rice and tomato stew. I have always loved tomato stew and white rice as we fondly call it in Nigeria. Stew is very versatile as it can be served with different types of sides such as steamed rice, boiled or fried yam, plantains, potatoes, egusi soup, okra soup and even bread…Yes, I love stew and fresh ‘out of the oven bread’

Serves: 5 -10
Recipe level: Medium
Preparation time: 40 mins
Cook time: 40 – 45mins
Total time: 1 hrs 20 mins to 1 hr 25mins
Meal type: Stew, Sauce, Side Dish
Region/country: Nigeria
INGREDIENTS

6 large fresh tomatoes
1 small size canned/tinned tomato paste/puree (optional)
2 large onions
1 large red bell pepper/tatashe
2 scotch bonnet peppers/atarodo
1 tablespoon curry powder
1/2 tablespoon dry thyme
2 seasoning cubes, knorr or maggi
Salt, to taste
Knorr cubes
1/2 to 1 cup vegetable oil
Meat stock (likely stock from the chicken)
4- chicken pieces (you can use beef , lamb, goat, turkey etc)
1 small onion
2 garlic cloves
1-hot pepper
2 seasoning cubes
1 teaspoon curry
1 teaspoon dry thyme
Salt, to taste
DIRECTIONS

Cooking Nigerian tomato stew involves 3 major steps, I have arranged the recipe in that order:

Precooking the tomato blend
Parboiling the meat, in this case chicken
Frying and cooking the stew
STEP 1- REDUCING TOMATO BLEND

Wash,chop and blend with a little water the tomatoes, bell pepper or tatashe, hot peppers, garlic, ginger and 2 onions. Try blending small quantities at a time so that the mixture blends properly and that you don’t overwork your blender Pour your blended tomato mix into a medium pot; cook and reduce mixture by 2/3. (This process of cooking down the tomato mixture does 2 things; it reduces the acidity of the tomatoes thus reducing the cooking time in final stewing step; it helps the stew fry better by cooking off the water. This can also be achieved by just sieving the tomato blend and draining out the water)

STEP 2- PARBOILING MEAT

Pre cook your chicken or meat pieces with the spices, herbs, and seasoning of your choice. (Do not completely cook the meat pieces because you will complete the cooking process in the final stewing step)

STEP 3- STEWING

Heat up oil in a medium pot on medium heat; add 1 sliced onion and fry for about 3-5 minutes. Let the onions brown a bit, you don’t want them to burn cause it will give your stew a burnt taste. Add and fry tomato paste for 2 – 3 minutes; pour in reduced tomato mixture and fry for about 10 mins before you pour your beef/chicken stock. (I poured in about 1/2 cup of my chicken stock. I usually prefer my stew thick, but you could pour more stock if you want your stew to be lees thick and more watery) Add meat pieces, seasoning cubes, curry, thyme, and some salt Cook at low-medium heat and stir at short intervals till the oil has completely separated from the tomato blend. Taste the stew to make sure that the raw tomato taste is gone then turn off the heat

SOURCE:http://cookfornaija..com

people’s kitchen, This is because its a fast, cheap and easy to cook food for the man on the go but it is important to note that this food can kill faster than known poison. Here is 10 Reasons Why You Should Stop Eating Instant Noodles


1. Nutrient Absorption : Noodles inhibit the absorption of nutrients for the children under 5.

2. Cancer : The ingredient in the instant noodles called “Styrofoam’, is a cancer causing agent.

3. Miscarriage : Women who are Eating instant noodles during their pregnancy causes miscarriage, because it affect the development of a foetus.


4. Junk Food : instant noodles are enriched with full of carbohydrates,but no vitamins, fiber and minerals. This makes the instant noodles considered as a junk food.

5. Sodium : Instant noodles are power packed with high amounts of sodium. Excess consumption of sodium leads to heart disease, stroke,
hypertension and kidney damage.

6. MSG : Monosodium Glutamate is used to enhance the flavour of instant noodles. People who are allergic to MSG consume it as part of
their diet, then they end up suffering from headaches, facial flushing, pain, burning sensations.

7. Overweight : Eating Noodles is the leading cause of obesity. Noodles contains fat and large amounts of sodium, which causes water

retention in the body and surely it leads to overweight, and obesity leads to heart problems.
8. Digestion : Instant noodles are bad for digestive system. Regular consumption of instant noodles causes irregular bowl movements
and bloating.

9. Propylene Glycol : The ingredient in the instant noodles called “Propylene Glycol” which has a anti-freeze property. This ingredient is used
because it prevents the noodles from drying by retaining moisture. It weakens the immune system of our body. It is easily absorbed by the
body and it accumulates in the kidneys, heart and liver. It causes abnormalities and damage to thoseareas.

10. Metabolism : Regular consumption of instant noodles affect the body’s metabolism, because of the chemical substances like additives, coloring and preservatives inside the noodles

Source

http://cookfornaija..com

Paw paw, also called graviola, soursop or guanabana, comes in a variety of shapes and sizes, and its white, fibrous pulp is rich in nutrients. Although this tropical fruit is relatively unknown in the United states, it is a common component in fruit salads, drinks and desserts in the Central and South American countries where it grows. Low in calories and high in vitamins and
minerals, it can supplement your diet with a wide array of nutrients.

VITAMINS

Eating paw paw helps your body metabolize the other food you eat. A cup of raw paw paw provides about 10 percent of the vitamin B-6, thiamin, riboflavin, folate and niacin you need daily. These B-complex vitamins work together to help your body convert protein, carbohydrates and fat into energy. Paw paw contains antioxidants, giving you one-half of the vitamin C you should get each day. Vitamin C plays a role in keeping your cells healthy and your immune system strong, and it helps your body absorb some essential minerals, such as iron and calcium.

Read more via http://cookfornaija..com/2018/12/health-benefits-of-paw-paw.html

honestly,this is one of the hardest thing people find to do,in the process of doing it,people find it intimidating coz they can't do it properly

so here with me is the complete guide of "extracting coconut oil without heat" click [url]=http://cookfornaija..com/2018/12/how-to-extract-coconut-oil-without-heat.html[/url]

to learn more.

Okro Soup Is One Of My Favourite Dish,infact That Will Be My Breakfast Today..*lol*..

Okro Soup Is Very Good For Our System,i'll be guiding you all how to cook it today.

INGREDIENTS
1. 5 Cups Of Okro(250g)
2. 3 spoons of cooking red oil
3. beef
4. shaki(cow tripe)

SEE MORE VIA THIS LINK [url]=http://cookfornaija..com/2018/10/how-to-cook-okro-soup.html[/url]

yes you heard me well!..you can confidently make your own pancake at the comfort of your home,just visit

[url]=http://cookfornaija..com/2018/10/how-to-make-pancakes.html[/url]

FOR THE FULL RECIPEE.

an apple a day,they say keeps the doctor away!..no doubt you'll so much like to know at least 15 heatlth benefits of eating apples... kindly visit [url]=http://cookfornaija..com/2018/12/15-health-benefits-of-eating-apples.html[/url]

to learn more

Visit [url]=http://cookfornaija..com/2018/12/15-health-benefits-of-eating-apples.html[/url] to learn more

How to make sausage rolls
Sausage rolls are classic pub food for a reason. These flaky pastries stuffed with spiced sausage bake up golden brown and are delicious. Roll out purchased puff pastry dough or make your own and combine sausage with seasonings and mushrooms. Lay the sausage on the pastry and cut them into rectangles before you roll them. For a shortcut, use small sausages on puff pastry. Bake your sausage rolls until they're puffed and cooked throughout.
INGREDIENTS

•2 tablespoons (28 g) of butter

•1 1/3 cups (100 g) of button mushrooms, finely chopped

•1 tablespoon (15 ml) of Worcestershire sauce

•1 tablespoon (15 ml) of Tabasco sauce

•1 tablespoon (4 g) of dried thyme

•1 pound (450 g) of sausage meat or ground beef

•Salt and freshly ground black pepper to taste

•1 16-ounce (450 g) package of puff pastry, thawed

•1 egg, beaten

DIRECTION

step 1•Preheat the oven to 400 °F (204 °C) and make an egg wash. Crack 1 egg into a small bowl and use a fork to whisk it. Set the egg wash aside for when you assemble the sausage rolls. You'll need the egg wash to seal the pastry closed and help it brown as it bakes.

step 2•Sauté the mushrooms for 5 minutes. Put 2 tablespoons (28 g) of butter in a skillet and turn the burner to medium. Stir in 1 1/3 cups (100 g) of finely chopped button mushrooms and cook them until they soften. Turn off the burner and transfer the mushrooms to a bowl.

The mushrooms should release their liquid once they've finished cooking.

step 3•Add the Worcestershire, Tabasco, thyme, and sausage to the bowl. Pour 1 tablespoon (15 ml) of Worcestershire sauce and 1 tablespoon (15 ml) of Tabasco sauce into the bowl. Add 1 tablespoon (4 g) of dried thyme, 1 pound (450 g) of sausage meat, and salt and pepper.

step 4•Mix the pork sausage filling. Use a large spoon or your fingers to combine the ingredients in the bowl. The pork sausage should be completely combined with the seasonings. Set the bowl aside while you roll out the puff pastry.

step 5•Roll 2 thawed puff pastry sheets into 2 large rectangles. Get out a thawed 16-ounce (450 g) package of puff pastry and lay each sheet on a floured surface. Use a rolling pin to roll each pastry until it's about 18 x 12 in (45 x 30 cm) in size. It's alright if you handle the pastry more than usual. Being a little rough with the pastry will prevent it from puffing up too much.

step 6•Divide the sausage mixture between the 2 rectangles. Divide the sausage mixture into 2 parts and roll each part into a long, narrow roll. Each portion of sausage should be almost as long as the rectangle.

step 7•Place the sausage on the pastry and fold the pastry over. Lay each long portion of sausage lengthwise along the end of each pastry rectangle. Then dip a pastry brush in the egg wash and brush it along the opposite pastry edge. Hold the edge of pastry that's next to the meat and fold it over. Line it up with the opposite edge and press down firmly so the pastry seals shut. The egg wash will help the 2 edges of pastry stick together. Repeat this for each rectangle and sausage portion.

step 8•Cut each pastry roll into 8 to 10 individual sausage rolls. Take a sharp knife or bench scraper and cut each of the pastry rectangles into individual sausage rolls. For smaller rolls, cut each into 10 pieces. Cut several diagonal strips across the top of each sausage roll.

If you want larger rolls, cut each rectangle into 8 pieces.

step 9•Put the rolls on a baking sheet and bake them for 15 to 20 minutes. Arrange the sausage rolls so they're at least 1 in (2.5 cm) apart on a baking sheet. Put the sheet in the preheated oven and bake the sausage rolls until they're golden brown in color and the pastry has puffed. Remove and serve the rolls while they're still hot.<url> cookfornaija..com</url>

hey guys,here is how to make moi moi @ cookfornaija..com/2018/11/nigerian-moi-moi-recipe.html#more

it's true na