₦airaland Forum

light099:
Congratulations .

1zynnvn:
MTN can tell your location, they use the closest cell tower your gsm number is connected to

sageb:
Congrats prof. @op Abonnema is a town in Akuku Toru LGA. So edit the above post.

southniyikaye:
the woman has his number, all they need to do is look for the information of the person the sim was registered with

pippimp:
Can't freaking sleep. So i'm going to share how i make my no fail Jollof rice.

1. Cook your chicken ensuring you have enough of maggi, curry and thyme in it. Also make sure you have enough water left in it to cook the rice. This stage is very important, because the success or failure of the jollof is dependent on how good your stock is.

2. Once it's done, remove the chicken, and set the stock aside.

3. Fry your chicken.

4. Blend your tomato/pepper mix.

5. Put your pot on your stove and add some vegetable oil to heat up.

6. Dice up half an onion and add to the oil to caramelize.

7. Open one tin tomato and once the onion mix caramelizes add the tin tomato and fry it. This part is also very very very important.

8. After five minutes on medium heat, add your tomato/pepper mix.

9. Add your fried chicken. This is a quick way of making peppered chicken.

10. Wash your rice multiple times to remove the starch. I usually do it 7 times to get it all out.

11. Go back to step 9. Once the stew is well cooked, take out the chicken from it.

12. Add your rice to the stew and add the chicken stock. This is another important stage. Make sure the total mix of broth and and stew is not more than half an inch from the top of the rice. If it's more you run the risk of soggy jollof rice.

13. Turn down the heat of the stove to the absolute lowest setting. Rice in general does not need too much heat to cook. What cooks rice is steam.

14. Place foil paper over the pot and then cover it.

After 15 minutes check the rice. Once you've noticed the water has dried up, mix up the rice and cover the pot again then turn of your stove. But keep watch on it. Remember, rice cooks with steam and keeping it covered for too long might over cook it. This is also the best process for fried rice too. Once you can master it, you'll never try another way. My wife loves it when i cook jollof rice. It's one of the reasons why she's stayed with me for 50 years.

pocohantas:
Sorry about what happened sis, when it comes to soup- I always start from the scratch like an old woman. All to avoid stories that touch. I also wanted to try cocoyam and they showed me that dried stuff, I jejely collected my achi.

For my recipe; I used PALM FRUITS (not palm oil), YELLOW PEPPER, DRIED PRAWNS, OHA, UZIZA, ACHI, MAGGI CRAYFISH and SALT. Lol

Step 1: Wash your palm fruits and cook them.

Step 2: While the palm fruit is cooking, pick, cut and wash your oha/uziza. Don’t mix them up, so you know which is which. Then you blend your yellow pepper together with your dried prawns.


Step 3: Cook your meat. PLEASE USE DRY FISH OR STOCK FISH too. They give this natural flavour to soups that I can explain. Season well, pour some of the pepper paste into it and add water that will be above the meat. The reason for this is in step 4/5.

Step 4: Your palm fruit should be really soft by now. Drain the water it was cooked in. Pound till it is mashed, put warm water and Squeeze to extract the “oil”. Sieve into a bowl or pot. Please squeeze before it cools.

Step 5: Pour the PALM FRUIT EXTRACT into your cooked meat. Your meat should be done before you do this. That way it has absorbed the seasoning and won’t come off bland. Cover and allow to boil.

Step 6: When it starts boiling, add the remaining PEPPER paste, allow to boil again and check for seasoning. I always check now because I feel the taste of seasonings are better picked when it has boiled. ADJUST IF NEED ARISES.

Step 7: In a small bowl, mix your achi with water. This is to avoid creating lumps if you decide to sprinkle directly into the boiling soup. Pour the mixture into your soup and reduce heat. Allow to cook again.

P.S, If you use cocoyam, you add at this same point.

DON’T PUT TOO MUCH ACHI, IT THICKENS WHEN THE SOUP COOLS.

Step 8: Put in your oha and uziza. I advise ratio 3:1. I like uziza, but it is still oha soup. Uziza shouldn’t take the glory.

Step 9: Stir, commot pot for fire. Take with akpu, preferably.

Yuneehk:
Chii8, franktoy, this is it.

Ingredients I used:
1 butter, I used Simas.
Sugar, 1/2 cup. You can use as much as you like depending on how sugary you want it to be.
3 big sized eggs.
Vanilla Flavour. It was a little left in the bottle so I poured everything.
3 cups of flour.
1 teaspoon of baking powder.
Milk(full cream). I used this since I didn't have milk flavour.

Procedure:
1. Cream your butter and sugar for as long as you can so your cake comes out soft. It would be almost white, that's how you know it's okay. If you're using a mixer, it's lesser time and your work is made easier.

2. Add your eggs, one at a time. Mix properly to the butter and sugar mix before adding the next.

3. Your flour and baking powder must have been mixed together so you add bit by bit, folding it in. Do this until it's properly mixed.

4. I mixed the milk with a little water to make a paste, added the vanilla flavour and poured both to the batter.
If you will be having the cake for a while, you can add a preservative. I poured a little dry gin and that was it.

5. Grease your pan with butter and flour and pour in the batter.

6. Bake under low heat. Mine was baked in an hour.

7. Allow to cool and it's ready to be eaten.

I hope I didn't omit anything. Anyone that doesn't seem clear, please let me know.

EVILFOREST:
PLEASE where can one locate this Man in NIGERIA...?
This PASTOR is not just a Christian but a Bible-studying and believing CHRISTIAN..

They will never appreciate his INPUT.
In Fact, they will say he is POSSESSED

Akposy:
Oh thanks. Please who knows the hausa name

Akposy:
I made pasta today from scratch.

It wasn't perfect at all.... I need to try this again

Chef Prestonn....any suggestions?

GboyegaD:
That's the good side of it. You make it in bulk at a go.

Trying to bake Ekuru next. Never had it before but I believe it will come out well.