₦airaland Forum

Abi oo

Pidginwhisper:
We go do the Necessary tests and we pick date

So what next?

Pidginwhisper:
After me and you don yarn wella

Okay that's fine by me. When exactly are you sending the bride price.

Pidginwhisper:
200k . Shey make we yarn better??

Am sorry I don't eat dog.

asuustrike2009:
Dear op when will provide recipe for dog meat pepper soup

Try it and you will testify. I personally can't have pepper soup without thyme. It is the best!

rosebuzz:
I wonder how thyme & nutmeg will taste inside d pepper soup. Awon cook agba

No problem.. am waiting but make sure you bring oyoyo along.

FemiEddy:
Can I come to ur house? I will bring Angy55 Lefulefu Luminouz Lalas247 SunshineG along

Goat Meat Pepper Soup is a hot and spicy soup made with goat meat. It is popular in Nigeria as it can be found in most eateries and drinking joints.

Nigerian goat meat pepper soup has a distinct smell, that differentiate it from other meat pepper soup. All edible part of the goat can be used for making pepper soup or you can make use of the red meat alone.

Goat meat is known as chevon/mutton in international markets. Here's how to make a delicious pot of Nigerian goat meat pepper soup:

Ingredients for Nigerian Goat Meat Pepper Soup:
• 500g Goat meat... cut into small sizes
• 2 spoonful ground Nutmeg
• 2 spoonful of Thyme
• Habanero/Chilli Pepper (to taste)
• 2 teaspoonful Dry Uziza/basil leaves (optional)
• 1 tablespoonful of ground Crayfish
• 2 seasoning cubes (maggi or knorr)
• 1 medium Onion bulb (chopped)
• Salt to taste
• Water (as needed)

To prepare the Nigerian Goat Meat Pepper Soup

• Wash the meat and put in the pot then season the goat meat pieces with chopped onions, seasoning cubes and salt to taste.

• Leave the meat to simmer in its own juice for 5 minutes, then add a little water and cook for 30 minutes on medium heat.

• After the 30 minutes, add enough water to cover the meat. Taste for salt, and if need be, add extra salt and the remaining seasoning cube.

• Then add the, nutmeg, thyme, ground crayfish, pepper and the chopped uziza/basil leaves; mix thoroughly and cook for 5 minutes or until the Goat meat is tender or well cooked.

• That's it, you just made a delicious pot of Nigerian Goat Meat Pepper Soup. Serve hot and enjoy.

Nigerian Goat Meat Pepper Soup can be served alone as a meal or as a side dish with rice, agidi, boiled yams, potatoes or boiled plantains.

Source: http://www.versatileblog.com.ng/2017/10/goat-meat-pepper-soup.html

Alright, how much you fit pay?

Pidginwhisper:
but you be from benue Why you come add your own join family own??

E no much oo, my family say na just 500k. No negotiation!

Pidginwhisper:
How much we come dey talk about for here

These are habanero peppers and stock cubes/seasoning cubes is used to refer to maggi, knoor, royco, mr chef and the rest. So use your favourite seasoning cubes whenever you see stock cubes on any article.

evy1:
5 Habanero Pepper (atarodo)
• 2 Stock cubes
Op the bolded na which kind pepper be that
And na Maggi you dey call stock cubes?

The reason for using that much oil is to prevent the stew from burning. You will end up with a burnt stew no matter how much stirring you do, if the oil is not enough.

fabulousfortune:
Op, nice one buh y shld i have to use excess oil nd den scoop out d excess, can't we just take d required qty at d point of cooking

Also, 300g fish nor go reach chop o. Make e reach like 1kg. Titus or scubia is best used tho

Lol, sorry but na my family tradition. No food items, just money and most important na bank you must pay. To collect for hand na abomination.

Pidginwhisper:
Una get special vault for bank wey yam and every every go dey?? Me dey serious sha..i been dey find benue girl teytey till u pull over ..

His suggestion is nice, simple and fast. As a matter of fact, that's what I always do before. Not until I knew it disadvantages. By sieving the tomato, you are draining out the nutrients and also increasing the frying time because the stew will have a sour taste if not well fried and that means more oil for you. So it is advisable to cook the tomato first until there's little water left in the pot.

room089:
Aunty is draining out the water better? By doing so, are we not indirectly sieving out the taste of the tomato and the nutrients in them?

Pidginwhisper:
Come make we discuss marriage preparation

No problem.. my own no need any preparation. Just send my bride price to my bank account. Shikena!

Chicolee:
1 litre of vegetable oil? Seriously?

The reason for using that much oil is to prevent the stew from burning. You will end up with a burnt stew no matter how much stirring you do, if the oil is not enough.

This size of tomato is referred to as 1kg (local measurement), if you're buying from a shopping mall, tell them 1kg and there you have it.

As for the pepper it depends on your test buds, so feel free to reduce or add it. It's your choice.

jashar:
thanks for the recipe...

but, how do we measure 1kg tomato? is it 200 naira own or five hundred naira own? Na street we dey ooo. 5 pepper for stew? it won't pepper na...

Ahh, I wish I can perform such magic

airmirthd1:
I just wish that the fish stew will come out now for me to eat.

Fish Stew is a nutritious Nigerian stew that is made with fresh fish. It is a great substitute for the Beef and chicken stew especially if you are watching your weight or on a diet.

It is easy to make and fish stew can be prepared with any type of fresh fish you have, be it tilapia or catfish. Any fish will do just fine.

The Nigerian fish stew is eaten mostly with boiled rice, boiled yams, boiled and fried plantains, beans recipes and a whole lot more.

Ingredients for Nigerian Fresh Fish Stew
• 1kg Fresh Tomatoes or canned tomato puree
• 100g Tinned tomato paste (optional)
• 1 litre Vegetable Oil
• 300g Fresh Fish
• 2 OR 3 medium bulbs Onions
• 5 Habanero Pepper (atarodo)
• 2 Stock cubes
• 1 teaspoon Thyme
• 1 teaspoon Curry
• Salt to taste

Cooking directions
• First blend the tomatoes, peppers and onions. If you are making use of the thick tomato paste, simply dilute it a little bit in water and set aside.

• Pour the blended tomatoes into a pot and let it boil until the consistency is thicker and the excess water is dried up.

• In another pot, add the washed cut fresh fish, add a little water, thyme, curry, 1 stock cube and salt to taste.

• Parboil for 2 minutes, this helps to toughen the skin of the fish and make it tasty. Or you can marinate the fish with these spices overnight or for about 1 hour if you don't want to parboil it.

• Sieve the fish from the pot (and fry if you want to) then keep the stock aside (fish water). Now, heat up the vegetable oil, add some onions and fry then.

• Add the cooked tomatoes and fry for 5 minutes then add the diluted tinned tomatoes and fry for about 20 minutes or until the tomato loses it's sour taste.

• Stir constantly to prevent burning at the bottom. Add the fish stock and cook for 10 minutes. Next, add the parboiled fish, stock cube and salt to taste.

• Cover and leave to simmer until the fish is properly cooked. That's it, the Nigerian Fish Stew is ready. Enjoy.

• When the stew cools down a bit, scoop out the excess oil, pour into a bottle and preserve in the fridge for later use.

• This fish stew oil, can be used for Nigerian soups, stew, rice recipes, beans recipes and yam recipes as well.

The Nigerian Fish Stew is usually served with boiled rice, boiled and fried yams, plantain recipes and beans recipes.

Source: www.versatileblog.com.ng/2017/10/fish-stew-nigerian-recipe.html

Chicken Pepper Soup is a delicious spicy soup made with chicken meat pieces, herbs and a host of local ingredients and spices.

Nigerian chicken pepper soup is a watery soup which is usually served as an appetizer or main dish when paired with other dishes such as rice, yam agidi/eko.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Misc: Serve hot

Ingredients:::
• 1 medium sized whole chicken
• 3 Calabash Nutmeg seeds (Ehu/Ariwo)
• 1 teaspoon of Thyme
• 2 tablespoon ground chilli pepper (or as desired)
• A handful scent leaves
• 1 medium sized onion
• 2 seasoning cubes
• Salt to taste

Preparation:::
• Using an old frying pan, roast the nutmeg seeds. stirring constantly till you can smell it. Try to remove the outer membrane, if it comes off easily, then the nutmeg is done.

• Peel off the nutmeg skin and grind/blend or pound into a smooth powder and set aside. Slice the onions and set aside.

• Cut the chicken into sizeable chunks and place in a pot. Pour water just enough to cover the chicken, add the crushed seasoning cubes and chopped onions then bring to the boil.

• Once it starts to boil add the ground pepper, nutmeg, thyme and salt to taste then continue cooking for about 5 more minutes.

• Once the chicken is done, add the chopped scent leaves. Leave to simmer for about 3 minutes and it's ready!

Chicken pepper soup is usually served hot on its own or with agidi/eko, white rice or yam and any drink of choice. Enjoy!

Source: http://www.versatileblog.com.ng/2017/10/chicken-pepper-soup-nigerian.html

cc; MissyB3, lalasticlala, Mynd44, Ddominique, Obinoscopy.

Nigerian Shawarma is an irresistible snack, made with beef or chicken filling. This tasty snack is now a popular meal among Nigerians and is also one of the most snacks in eateries and restaurants.

Shawarma is deliciously addicting and so easy to prepare, that you will want to make it everyday. Just follow the instructions below and you will be glad you did. Enjoy!

Ingredients For Nigerian Chicken Shawarma
• 2 Chicken breasts (de-boned/boneless)
• 2 Chicken thighs (de-boned/boneless) (use de-boned/boneless beef as substitute)
• 6+ Shawarma bread (either pita bread/flour tortilla wraps)
• 1 small sized Cabbage
• 3 medium sized Carrots
• 1 large Cucumber
• 2 big Tomatoes
• 1 medium sized Onions
• Ketchup
• Mayonnaise
• 1 Tablespoon Vegetable/olive oil (For stir frying)

For The Marinade:
• 1 teaspoon thyme
• 2 teaspoon curry
• 1 teaspoon onion powder/2 teaspoons minced onions
• 1 teaspoon garlic powder/2 teaspoons minced garlic
• 1 large chicken stock cube/bouillon cube (crushed into powder)
• Half a teaspoon black pepper
• Chilli pepper to taste
• Salt to taste (optional because the stock cube already has salt)
• 1 Tablespoon Vegetable/olive oil

Preparation Of Nigerian Shawarma:
• Wash and thinly slice the cabbage, cucumber, tomatoes, onions and carrots and set aside. Also cut the chicken or beef into thin slices and set aside.

• It is recommended to use a combination of chicken thighs and breasts because the fat from the thighs adds extra flavor and compliments the taste of the chicken breast.

• Place the chicken slices into a bowl, add the marinade and mix thoroughly until well incorporated. Then cover and store in the fridge for 2 to 24 hours (depending all how much time you have).

• You don't need to wait for 24 hours, just store overnight or for 2-3 hours, but note that the longer the meat marinades, the better it tastes.

• In a pan, heat up a tablespoonful of oil. Add the marinated chicken/beef and stir fry until juicy and golden brown. Scoop unto a plate and set aside.

• Mix some mayonnaise and ketchup together ("mayo-ketch" spread). Place a shawarma bread on a clean flat surface and cut into two equal sizes (that's if you are using a large pita bread).

• But if using a very flat bread or tortilla wraps, simply spread the "mayo-ketch" on it and then fill it with the sliced vegetables on one end and sprinkle some chili pepper (optional).

• Then fold the bread, tuck in the edge, and roll to form a shawarma wrap. If you want to warm it up a bit, place on a heated pan for 3 minutes (the closed edge facing the pan).

• If you have a microwave or sandwich maker, feel free to use those too. And your homemade Nigerian Chicken Shawarma is ready... Enjoy!

Note: There are several breads used for making shawarma; which includes, Pita bread, Naan bread, flour tortilla wraps and a lot more.

Just make use of any one you have... it also tastes great in sliced bread (sandwich bread) and our local Agege bread too!

Source: http://www.versatileblog.com.ng/2017/07/shawarma-recipe-how-to-make.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

Nigerian Shawarma is an irresistible snack, made with beef or chicken filling. This tasty snack is now a popular meal among Nigerians and is also one of the most requested snacks in eateries and restaurants.

Shawarma is deliciously addicting and so easy to prepare, that you will want to make it everyday. Just follow the instructions below and you will be glad you did. Enjoy!

Ingredients For Nigerian Chicken Shawarma
• 2 Chicken breasts (de-boned/boneless)
• 2 Chicken thighs (de-boned/boneless) (use de-boned/boneless beef as substitute)
• 6+ Shawarma bread (either pita bread/flour tortilla wraps)
• 1 small sized Cabbage
• 3 medium sized Carrots
• 1 large Cucumber
• 2 big Tomatoes
• 1 medium sized Onions
• Ketchup
• Mayonnaise
• 1 Tablespoon Vegetable/olive oil (For stir frying)

For The Marinade:
• 1 teaspoon thyme
• 2 teaspoon curry
• 1 teaspoon onion powder/2 teaspoons minced onions
• 1 teaspoon garlic powder/2 teaspoons minced garlic
• 1 large chicken stock cube/bouillon cube (crushed into powder)
• Half a teaspoon black pepper
• Chilli pepper to taste
• Salt to taste (optional because the stock cube already has salt)
• 1 Tablespoon Vegetable/olive oil

Preparation Of Nigerian Shawarma:
• Wash and thinly slice the cabbage, cucumber, tomatoes, onions and carrots and set aside. Also cut the chicken or beef into thin slices and set aside.

• It is recommended to use a combination of chicken thighs and breasts because the fat from the thighs adds extra flavor and compliments the taste of the chicken breast.

• Place the chicken slices into a bowl, add the marinade and mix thoroughly until well incorporated. Then cover and store in the fridge for 2 to 24 hours (depending all how much time you have).

• You don't need to wait for 24 hours, just store overnight or for 2-3 hours, but note that the longer the meat marinades, the better it tastes.

• In a pan, heat up a tablespoonful of oil. Add the marinated chicken/beef and stir fry until juicy and golden brown. Scoop unto a plate and set aside.

• Mix some mayonnaise and ketchup together ("mayo-ketch" spread). Place a shawarma bread on a clean flat surface and cut into two equal sizes (that's if you are using a large pita bread).

• But if using a very flat bread or tortilla wraps, simply spread the "mayo-ketch" on it and then fill it with the sliced vegetables on one end and sprinkle some chili pepper (optional).

• Then fold the bread, tuck in the edge, and roll to form a shawarma wrap. If you want to warm it up a bit, place on a heated pan for 3 minutes (the closed edge facing the pan).

• If you have a microwave or sandwich maker, feel free to use those too. And your homemade Nigerian Chicken Shawarma is ready... Enjoy!

Note: There are several breads used for making shawarma; which includes, Pita bread, Naan bread, flour tortilla wraps and a lot more.

Just make use of any one you have... it also tastes great in sliced bread (sandwich bread) and our local Agege bread too!

Source: http://www.versatileblog.com.ng/2017/07/shawarma-recipe-how-to-make.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

Abak Atama Soup is native to the people of Akwa Ibom and Cross River States (Efiks/Ibibio). It is simply palm fruit juice with Atama leaves incorporated.

This authentic Nigerian soup is very similar to Banga soup; the major difference is the Atama leaves which gives the Atama soup it's distinctive taste and aroma.

Atama leaves is an aromatic vegetable, wildly grown in the southern parts of Nigeria but can also be found in the eastern boundaries.

Ingredients Abak Atama Soup :
• 400g of canned Palm fruit pulp/ 850g Palm kernel Fruits
• 500g of assorted Meat: beef,bush meat, cow foot, goat meat, tripe or ponmo (cow skin)
• Dried fish/smoked fish (optional)
• Stock fish (optional)
• 150g fresh fish
• 1/4 cup periwinkle or baby snails (optional)
• 1 tablespoon of ground uyayak (Aidan fruit)
• 1 handful atama leaves
• 1 small onion bulb, finely chopped
• 2 tablespoonful ground crayfish
• 2 stock cubes
• Chili pepper or scotch bonnet (to taste)
• Salt to taste
• Whole Uyayak

Cooking Directions for Abak Atama Soup
• Boil the meat and stock-fish together with 1 stock cube, chopped onions and salt to taste. Let the meat boil in its own juice for 5 minutes, then add a little water and leave to boil until tender and set aside for later use.

• Slice the atama leaves finely or pound the leaves and set aside for later use. If you are using fresh palm kernel fruit (nut). Boil for 30 minutes and check to be sure the skin is soft. Then pound lightly in a mortar to extract the oil. Try not to break the nuts while pounding.

• Pour in some hot water and strain the extract through a sieve. Put in a pot and boil until it thickens and the oil rises to the top.

• If using the canned palm nut pulp, pour into a pot and heat until the oil begins to rise to the top. Add the meat stock into the pot of palm kernel pulp. The less stock you add, the thicker the soup would be. Then Leave to boil for 10 minutes.

• Now, add the assorted meat, stock fish, dried/smoked fish and periwinkle (if you're using it). Mix well and add the pepper, ground crayfish, ground uyayak and remaining stock cube. Cover and leave to boil for 8 minutes.

• Now, add the fresh fish, cover and cook for another 5 minutes or until the fish is done. Finally, add the atama leaves and salt to taste; simmer for 3 minutes, mix well and your Abak Atama Soup is ready. ENJOY..

Abak Atama Soup can be served with Akpu, Pounded Yam, Amala, Wheat Meal, Tuwo Masara, Tuwo Shinkafa or Eba.

Source: http://www.versatileblog.com.ng/2017/09/abak-atama-soup-recipe-nigerian.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

Nigerian Chicken Stew is simply well fried tomato stew made with chicken meat pieces, its stock and other ingredients and spices.

Ingredients for Nigerian Chicken Stew
• 1.5kg Fresh Tomatoes or tinned tomato puree (the watery type)
• 100g Canned tomato paste (optional)
• 1 litre Vegetable Oil (don't worry you won't be leaving all this oil in your stew).
• 600g Chicken
• 2 OR 3 medium bulbs Onions
• 5 Habanero Pepper (atarodo)
• 2 stock cubes
• Thyme and curry (1 tablespoon each)
• Salt to taste

Cooking directions for Nigerian Chicken Stew
• Open the thick canned tomato paste, scoop content into a bowl and dilute with a little water and set aside. Blend the tomatoes, peppers and onions. Pour the blended tomatoes into a pot and let it boil until the consistency is thicker and the excess water is dried up.

Tip: If you are making use of only the thick tomato paste, simply dilute it a bit in little water and go to step 4.

• In another pot, add the cleaned cut chicken, add a little water, thyme, curry ,1 stock cube and salt to taste. Cook the chicken until done and fry/grill, then set aside and reserve the liquid (Chicken stock).

• Now, heat up the vegetable oil, add some onions and fry then add the dried tomatoes and tomato puree and fry for about 25 minutes or until the tomato loses it's sour taste.

• Stir constantly to prevent the stew from burning at the bottom. Add the chicken stock and cook for 10 minutes.

• Next, add the fried chicken, stock cube and salt to taste. Cover and leave to simmer for 5 minutes. (You'll notice at this stage that the oil has risen to the top of the stew).

And the Nigerian Chicken Stew is ready to be served. Enjoy.

Tip: When the stew cools down a bit, scoop out the excess oil, pour into a bottle and preserve in the fridge. This oil can be used for Nigerian soups, stews, rice, beans and yam recipes too.

The Nigerian Chicken Stew is served with boiled and fried yams, boiled rice, plantain recipes and beans recipes. Enjoy!

Source: http://www.versatileblog.com.ng/2017/10/chicken-stew-nigerian-tomato-stew.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

Yes.. Let me drop my account details, so you will pay my bride price. How about that?

rafhell:
Will you marry me?

Afang soup is a tasty, nutritious, slightly bitter Nigerian soup, native to the Efiks/Ibibios (Akwa Ibom & Cross River States). Afang Soup is usually prepared with a combination of vegetables (Afang leaves and water leaves), assorted sea food/fish, meat and spices.

Afang soup is one of the richest and somewhat medicinal vegetable soups of the Efiks/ Ibibios in Nigeria. The Igbos' have a similar soup known as Okazi soup.

The only major difference is that a soup thickener is added to Okazi Soup to increase its viscosity (thickness), but afang soup gets its thickness from the bulk of vegetables used in preparing it.

Ingredients For Making Nigerian Afang Soup
- 200 gr beefor assorted meat (cow skin, shaki (tripe), etc)
- 20 gr Smoked fish
- Stock fish (optional)
- 1 handful Shelled Periwinkle
(optional because some people don't like periwinkles)
- 2 tablespoonful ground crayfish
- 500g Afang Leaves (same as okazi/ukazi leaves) (you can use the dry or fresh leaves)
- 1kg Water leaves (or lamb lettuce/Spinach as an alternative if you live outside Africa)
- 500 ml Palm oil
- 2 Stock cubes (maggi/knorr or your choice)
- Fresh pepper (scotch bonnet/atarodo) or ground dried pepper (to taste)
- Salt to taste

Directions For Making Nigerian Afang Soup
1. Slice the water leaves and set aside. Chop the afang leaves, pound or blend it and set aside. The dry leaves are tougher than the fresh leaves, so grind it as fine as you can.

2. Cook the assorted meat and stock fish with chopped onions, one stock cube/seasoning cube and salt to taste, then cook until tender.

3. Then clean the dried fish in hot water, remove the bones and add the fish to the pot of cooked meat. Add the palm oil, pepper, ground crayfish and remaining stock cube to the pot.

4. Mix well and then add periwinkles (if you are using any). Cover the pot and leave to boil for about 10 minutes. After 10 minutes, add the Afang leaves, leave to simmer for 3 to 5 minutes and then add the water leaves. If using fresh afang leaves, let it simmer for 3 minutes.

5. It is customary to add water leaves before the afang leaves, but due to the toughness of the afang leaves, you can add it first before the water leaves. Add salt to taste, simmer for 2 minutes and your delicious pot of Afang Soup is ready. Enjoy.

Afang soup is usually served hot with starch, Eba, Pounded Yam, Fufu, Semolina, Amala, Wheat meal, Tuwo Masara or any Nigerian swallow meal.. Enjoy!

Source: http://www.versatileblog.com.ng/2017/05/how-to-make-delicious-afang-soup.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

This is what is referred to as muscle (its a proper meat)

dustydee:
i do not reside in Nigeria. Can you describe it? Muscle sounds like steak or proper meat to me but I doubt that's what is being referred to.

Tell the people selling meat to give you muscle and they you have it.

dustydee:
please what do you mean by "muscle"?

Nigerian Pepper Soup is a spicy soup made with assorted meat, fish, poultry or bush meat and some hot local spices which gives it a strong and delicious aroma.

Pepper Soup is mostly sold in drinking joints, restaurants and eateries in Nigeria. It is usually named based on the type of meat used in making the soup.

Ingredients
• 500g Assorted Cow Meat (tripe, heart, liver&muscle)...cut into small pieces
• 2 tablespoonful pepper soup spice mix or roasted Calabash Nutmeg a.k.a Ehu /Ehuru/Ariwo after peeling off the roasted skin.
• Habanero/Chilli Pepper (to taste)
• 2 teaspoonful Dry Uziza/basil leaves (optional)
• 1 tablespoonful of ground Crayfish
• 2 Stock cubes/stock powder
• 1 teaspoon thyme (optional)
• 1 medium Onion bulb (chopped)
• Salt - to taste
• Water (as needed)
in the absence of these spices, you can make use of only

Cooking Directions
• First, clean and cook the toughest meat first; which is usually the cow foot and tripe (shaki). Add salt and thyme, pour enough water to cover the meat and leave to cook for 35 minutes on medium heat.

• After 35 minutes, stir and add the cow heart. Cook for 10 minutes and then add the muscle (fuku) and the liver. Stir well and add more water to cover the meat. Add the chopped onions and stock cubes. Cover and cook for 5 minutes.

• Next, add the ground pepper, ground crayfish, uziza/basil leaves, the ground pepper soup spices, mix thoroughly and cook for 5 minutes or until the assorted meat are well cooked.

• You just made a sizzling hot pot of Nigerian pepper soup. Serve hot and enjoy. Pepper Soup can be served alone as a side dish with palm wine or any chilled drink of your choice.

• It can also be eaten as a meal, with Eko (agidi), Agidi jollof, boiled yams, boiled potatoes, boiled white rice and boiled plantains.

Source: http://www.versatileblog.com.ng/2017/09/pepper-soup-nigerian-recipe.html


Tell me what recipe you want to see and I will post it in my next topic.

cc; lalasticlala https://www.nairaland.com/4071081/best-nigerian-barbecue-chicken-recipe

Barbecue Chicken is delicious and so irresistible, it is one of the most popular Nigerian foods. It is very easy to prepare and am going to be showing you the steps to get your barbecue chicken made in no time.

Ingredients
8 chicken drumsticks (chicken laps)
1 small bowl barbecue sauce
1 big stock cube (Maggi, Knorr etc)
1 teaspoon thyme
Salt to taste
Black pepper powder to taste
Onion powder (or finely blended fresh onions) to taste

Directions for making Barbecue Chicken
Clean the chicken, removing all tiny feathers and rinse thoroughly. Place in a bowl and add the tiny pieces of thyme, salt, onion powder, ground black pepper and stock cubes (crushed).

Massage the seasoning and spices into the chicken. Cover the bowl with aluminium foil or thin plastic film and place in the fridge for at least 1 hour or overnight to marinate.

Tip: This is so that the seasoning and spices will have time to seep into the chicken making it taste better.

When the desired time has elapsed, set your oven to top and down heating (bake) and 220°C or 425F and leave to preheat for about 10 minutes.

Line your oven tray with a baking sheet and gently lay the marinated chicken flat on the baking sheet. You can also use aluminium foil if you do not have a baking sheet.

Bake in the preheated oven for 30 minutes, turning the chicken on the other side from time to time. It is ready when you notice some browning on the drumsticks.

Using a brush, apply one coat of barbecue sauce all over the chicken drumsticks. Put back in the oven for about 5 minutes and apply another coat.

Repeat this process of applying a thin coat of barbecue sauce, putting back in the oven to dry a bit till you get the coverage you want.

That's just how barbecue chicken is made! Serve with Fried Rice, Nigerian Salad, Nigerian Jollof Rice and other Nigerian Rice Meals. You can also serve it as a snack with your favourite chilled drink.

Source: www.versatileblog.com.ng/2017/06/barbecue-chicken-how-to-make-nigerian.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

This is hilarious

These are Periwinkles

sukkot:
mayne, wtf is periwinkle. that shytt dont even sound like something that should be eaten