₦airaland Forum

sod09:
see who's taking abt rude,you shd check urself b4 condemning others.

you need to see d state of the burnt unparboiled jollof rice and oyibo English breakfasting and ewa and egg made by some of our nairaland cooks on d food section ??most of una no sabi cook!!

Darkseid:
Where the pics?

em bia ebe a come here! why must I broadcast to d world am a businessman i do not cook to show d world any problem with that

sod09:
all this nonsense wit no picture....
rubbish

em heloo, im a businessman I dont cook 2 show d world watch yourself bcoz u being very rude now and most of use no sabi cook sef

tecno4life:
Bole
Indomie and fried eggs
Hashbrowns and scrambled eggs

to be honest all that looks disgusting, you don't no how to cook

Tazdroid:
Sleep talking?

no that's my nice weekend stew ok

em ikwefenomenemeba ok

jagugu88li:
One man jive....

em that one looks very onyibonized and not d correct Nigerian way biko abi ajebo you wan form for dis Nairaland seen spoon sef chai, is that one stew or tomarro kesshop

here is how I will make dat POPPING red stew to go with white rice and supagherri, also indomie ewa boli

10 shombo pepper, 18 ata rodo, em a bottle of ketchup, 21 maggi and 1 small tablespoon of salt ok, wit palm oil and grannut oil ok + unwashed onugbu leaves

Mix d palm oil wit groundnut oil and let it bleach small. Blend d pepe and pour in the bottle of ketchup. Leave to fry till the water in d ketchup dries and every tangy taste is cancelled IJN. Then put d bitter leafs (unwashed ooo) and let it cook for 5 minutes. Put Maggie/Knorr and let it simmer for 2 minutes. den serve wit d indications above, especially white rice

here is how I will make dat POPPING red stew to go with white rice and supagherri, also indomie ewa boli

10 shombo pepper, 18 ata rodo, em a bottle of ketchup, 21 maggi and 1 small tablespoon of salt ok, wit palm oil and grannut oil ok + unwashed onugbu leaves

Mix d palm oil wit groundnut oil and let it bleach small. Blend d pepe and pour in the bottle of ketchup. Leave to fry till the water in d ketchup dries and every tangy taste is cancelled IJN. Then put d bitter leafs (unwashed ooo) and let it cook for 5 minutes. Put Maggie/Knorr and let it simmer for 2 minutes. den serve wit d indications above, especially white rice

CFCman:
My breakfast

it is well. which kain rubbish combo b bean and smelly boiled egg, erm protein overload hello!! i pity your coworkers when you fart. nasty

Probz:
Hmm, the one where you put cinnamon and curry and served am with indomie abi?

yes bcoz dats d best combination, that's the sweets and most highest in nutritional value

your banga soup looks like poo, your jollof rice was dry and had nonsense sweetcorn and one yeye meet. truth is, you don't no how to cook and u shud b disgusted and ashamed in yourself

JewelStone:
Lunch: rice, beans with peppered beaf stew.

ooo that looks good, better than d ugly banga nonsense and eba agidi that guy above posted in name of ofe akwu

Probz:
Agidi akwu. I didn't make the agidi this time. I didn't make the ofe akwu either. But it's homemade.

to be honest that looks very bad, so u no fit design the food small or serve it in appetising plates, you plates are very dirty and d rag is messy and honestly dat does nt say good tings about you as a pesin, d agidi is very badly presented and d ofe aku looks like vomit my 3 year old nephew would poo up. you need to go to cooking school and check out my ofe aku recipe ok because i know how to make it well

even sef d aku soup looks more like onubu than banga and you say you no how to cook

What you need is okpa flour or just raw baramba seeds, salt, 10 maggi, enough ketchup to colour and crayfish. Mix the seasonings into d flour/grounded beans, den put in bean bags and cook like moi moi in d pot in enough water to cook for an hour. serve wit boiled egg and notice that i only put small seasoning so dat it will not overshadow the authentic taste of okpa

check out my ewedu and onunu soups recipes pls ok guys

all this ppul who post nonsense recipes like burnt jollof rice and ayeburra food should go check out my recipe ok because honestly most of you don't no how to cook

so I will need-ewedu leave, cumin, cinnamon, stew and carrot.

Mash and pestle d ewedu leaves like you would for afang soup, then put in a pot to boil till the excess liquid drains out. Then throw in palm oil to colour, some vinegar to taste and 5 chopped carrot and one onion. Add the spices and let it simmer den serve an wit amala ati buka stew ok

No one likes my supagherri?

this is what I made Easter Sunday and i was just lovely

Noneroone:
Hope you're kidding op

no my food is sweeet

ok dis one is called nigerian supa-ghetti surprise, is my concoction and spin on spagerri ok
so, you will need-spagherri, nutmeg, ogiri okpei and crayfish, egg, em washed uziza leave and frog leg ok. You will also need d very important tomato ketchup and de rica tomarro paste ok wit groundnut oil

fry the de Rica in tomarro paste and ketchup to give d indomie that popping jollofy colour, den when every tanginess of d tomato is cancelled, you put your spices (very important), d ogiri okpei and crayfish blend, nutmeg and enough warra to cook d frog leg. Den, when d frog leg is cooked, you put in d pasta and just enough wata to cook d dips ghetti ok and once that one don cook finish, put d yziza leave and leave to cook for 5 minutes (uziza is a tough vegetable and needs to be done on high heat). Once dat one don cook, boil some egg and serve with rice.

ok dis one is called nigerian supa-ghetti surprise, is my concoction and spin on spagerri ok
so, you will need-spagherri, nutmeg, ogiri okpei and crayfish, egg, em washed uziza leave and frog leg ok. You will also need d very important tomato ketchup and de rica tomarro paste ok wit groundnut oil

fry the de Rica in tomarro paste and ketchup to give d indomie that popping jollofy colour, den when every tanginess of d tomato is cancelled, you put your spices (very important), d ogiri okpei and crayfish blend, nutmeg and enough warra to cook d frog leg. Den, when d frog leg is cooked, you put in d pasta and just enough wata to cook d dips ghetti ok and once that one don cook finish, put d yziza leave and leave to cook for 5 minutes (uziza is a tough vegetable and needs to be done on high heat). Once dat one don cook, boil some egg and serve with rice.

coolzeal:
I love challenges but physical. Where in Naija are you? Putting on my cooking armour.

i live in potakot but from ogwashi ukwu, and wat about that how my location consign u

coolzeal:
I'm a very enthusiastic person so, I posses a great passion in cooking. The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
You wanna compete with me, I bet you will lose.

bring ir on den!!

idrisalomagold:
na real wa!
But I think OP meant "akere" and "oyan" ( the two types of frog-like animal but edible). The Yoruba's will understand it.

no French frog.

ooo sorry guys soap should be soup ok

janefarms2015:
ok ma

no im a guy!

coolzeal:
Do you prefer I keep lying to myself or seek for help? Being a good cook does not necessarily means you can have it all. Perhaps, I cook better than you.

yes you lie and hide your shame if you can't cook simple semo, you can't cook better than me have you seen my recipes

Ingredients-frog legs, 20 ata rodo, 18 maggi, parsley, sharkee, pomo, vinegar
Ok what to do is boil d frog until soft den d odar meet, then put maggi, pepe and dawadawa, vinegar, parsley and steam-fry it in some coconut or olive oil for 20 minutes. Put little ketchup for color ok

Serve with white rice or gizdodo (recipe for that coking up v. soon)

my onugbu is sweet ok

Ingredients - de Rica and plum tomato, paprika, chicken, maggi, olive oil, cumin, vinegar, sugar and nutmeg. 8 habanero pepe, ogiri, mashed bitterleave (not washed ooo)

Blend the tomato and ata rodo till smooth. Hear olive oil, stir de rica for 5 minutes, then add the plum tomato and cook in a way that every sour taste will be out of it. Then put d cumin, sugar, 11 maggi cubes (or onga), and unwashed bitterleabes + vinegar, nutmeg and ogiri. Then add enough water to cook d shikin. When d chicken is done, boil egg so that it will be a nice accompliment. Serve with rice or eba

bitterleaves is my choice of vegetable ok. I just believe washing am removes from d authentic taste and removes d nutrients (important), so what I will do is put small sugar and nutmeg to take away some of the bitterness will still keeps is natural flavor and nutrients values.