Mustay, that is so true. yet pple drop dead and they say it is witch, winch/winsh.

imagine those with undiagnosed TB blowing air into that lynon ewwww.

ewwwwwwwwwwwwwwww those eating agege bread ewww,um those blowing air into lynon.

i hate the one at the store. . .the check out lady rubbing spit then opening the lynon to put in my grocery. damn, am almost returning that tomatoes

pepper soup. it is raining night so i want pepper soup/a good dose of ngwo gwo

Toyosi, that's so true. my plan is to get a lots of yaji when i visit naija. i tried it once it came out ok but oily. the process of removing the oil from peanut na waya

that spice is the main thing for Suya

cooked rice, slice roto and ororo with some onion. taste weird but some student from Awo who stopped by to see my roommie want some all the time hehhehe. i gladly share.

Right i once asked a friend from Jos for yaji, he brought me what seems to be gingerish pepper.

kuli kuli is the main thing. with a good measurement you got it.

when i buy my suya, i always run back for my own yaji so i don't ask those mallam for more. i have seen those hausa women making it too for their Masa and kose so it is the real thing if you know how to get a good measurement of all the ingredients.

crackle, why are you pouring sand into poster's cereal eh, don't let me get my cane you hear.

shopwrong ni

out of a stingy thing came something sweet

kuli kuli
dried ginger
dried pepper
salt
maggi

kuli kuli and ginger is a must. kuli kuli is one ingredient i can't find here to make yaji. not the yeye thing they have in the store.
pound your kuli kuli till smooth. add dried ginger and pepper. pound till everything is smooth, add maggi and salt.

measurement is what i forgot. but this was how my northern friends made yaji.

some add clove, garlic and cumins.

peanuts can be sub but you have to take the oil out (taking the oil out is how kuli kuli is made anyway)

i was watching travel channel once and saw the host talking about a foul smelling fish the people in that country eat.

i think this one was a dead shark, left in the sun to ferment or so. they go to far place in the country side to build a stall for working the fish etc.

so not only nig eat left off fish. i heard okporoko/stock fish is from Norway right?

it is a deli really. i make sure i boiled mine for a long period of time. by the time it is soft, all the smells are out.

i think some smell really funky than the others though. a lady once gave me the other stripped type. oh Lord!! it was soooooooo funky never like the ones i used before. i threw them away.

i no longer cook it in my apt. the oyinbo roommate carry news dey go like say i send am. i only cook it when they are gone for the weekend and use coffee beans to kill the smell. she once asked me if something died in the apt
ofc, i took offence trust me and i gave it to her

em those pple using coupon, please move to the next aisle Omoge is coming.

coupon users slow the line men. whenever i see those oyinbo dipping their hands in their purse bringing out those coupons, i look for another aisle

i'm visiting a mil couple for thanksgiving. . . looking for a good wine to take along. i hope to learn a thing or two. if the sch let bobo off, he will meet me there.

christmas is still far, no plans.

it is all about cracks = opium  

there was an Ibadan woman i used to know. . .  whenever i greets her, her response were either Omoge   or Sisi  

Ekaro ma,
Ekaro Omoge

or

E kurole ma,
E kurole Sisi

my mom told me the woman liked me so much. . . that she was always saying great things abt me to her