₦airaland Forum

descarado:
Madam, kilode

If you have electric one and electricity goes off .
End of cooking and .........

Check jumia

OK, let me check for you
Between 36k to 45k

radautoworks:
your fbi agent was on the clock

GboyegaD:
Dinner:

Pounded yam and peanut soup.

babythug:
Looks so good 😊 can you share recipe please ?

cococandy:
this looks amazing Akposy.

We’ve missed you. What have you been planting?

DeeScan:
why is everyone only cooking the white beans only .. no one wants to cook oloyin and drum again

😐😐😐

TallnSexyBabe:
Moi moi for lunch, dinner and breakfast. Paired with garri

Ibehchizzy:
looks good

TallnSexyBabe:
It tastes better. It's my native food

Maybaby4eva:
Happy Nation ☀️

GboyegaD:
Dinner:

Pounded yam and peanut soup.

stacyadams:
How do u prepare peanut soup..this one enter my eye

GboyegaD:
For the soup, I buy peanuts and mill them at the store. On a low medium fry pan, I toast the milled peanuts. The idea is to add some nuttiness to the taste. In a cooking pot, boil the proteins you intend using (most times, I boil the different proteins separately because they require different times to cook and it is not all stocks you use in cooking). While the proteins are boiling and you have toasted the milled peanuts to a reasonable extent, wash your bitter leaf (I use dry bitter leaves so most times, I soak them earlier). Once they are tender to your satisfaction, add a little palm oil and ground pepper. Allow them to boil to prevent the oil from having a funny taste on your tongue when eating. Once the palm oil is cooked, add your peanut and stir properly. If it is too thick, you can add a little stock. Once it starts to cook, you add the bitter leaf reduce the heat and allow it more time for everything to meddle together.

For the pounded yam, peel the yam and add to a pot of boiling water. Allow the yam to cook and transfer into a food processor using the plastic one (I don't know the name it is called but I mean the thing that rotates inside the food processor). Use the dough option and once it is smooth, transfer into a big bowl and use your spatula (turning stick) to ensure it is very smooth. Put your cling film in a deep soup bowl, cut the pounded yam inside, and wrap well.

deardevil:
Sha na indomie be this abi masch potato

GboyegaD:
For the soup, I buy peanuts and mill them at the store. On a low medium fry pan, I toast the milled peanuts. The idea is to add some nuttiness to the taste. In a cooking pot, boil the proteins you intend using (most times, I boil the different proteins separately because they require different times to cook and it is not all stocks you use in cooking). While the proteins are boiling and you have toasted the milled peanuts to a reasonable extent, wash your bitter leaf (I use dry bitter leaves so most times, I soak them earlier). Once they are tender to your satisfaction, add a little palm oil and ground pepper. Allow them to boil to prevent the oil from having a funny taste on your tongue when eating. Once the palm oil is cooked, add your peanut and stir properly. If it is too thick, you can add a little stock. Once it starts to cook, you add the bitter leaf reduce the heat and allow it more time for everything to meddle together.

For the pounded yam, peel the yam and add to a pot of boiling water. Allow the yam to cook and transfer into a food processor using the plastic one (I don't know the name it is called but I mean the thing that rotates inside the food processor). Use the dough option and once it is smooth, transfer into a big bowl and use your spatula (turning stick) to ensure it is very smooth. Put your cling film in a deep soup bowl, cut the pounded yam inside, and wrap well.

TallnSexyBabe:
Balanced dinner

GboyegaD:
Last night's dinner:

Plantain Amala with Ewedu and the left over cat fish stew from the previous night.

cococandy:
Look. Almost like my phone was eavesdropping on my online conversation because this ad just popped up now as soon as I opened Amazon to order something else. 🤔👀

Maybaby4eva:
Maybe your brain is mashed so you can’t seem to process what
your eyes are observing