₦airaland Forum

cococandy:
Happy thanksgiving everyone 🦃🍁

Pls share your thanksgiving feasts with us so we can eat with our eyes

Happy Thanksgiving Coco!

We‘re celebrating at the weekend with the family members who can’t make it today. Will share everything with you. I‘m a little insecure about how to make our turkey. Any advice?

Maeve7:
Happy Thanksgiving Coco!

We‘re celebrating at the weekend with the family members who can’t make it today. Will share everything with you. I‘m a little insecure about how to make our turkey. Any advice?

I saw this new trick (I haven’t tried it). To prevent the dryness, cover with cheesecloth while baking so that it can cook for longer without burning on top while still uncooked inside. (I normally use another pan to cover it for the first few hours)


I usually inject the basting juices into the meaty parts like the thighs and breasts. I brine overnight, stuff the cavity with flavornoid-rich herbs, veggies and season under the skin as well..

I can’t wait to see the finished product!

mrjojo:
Please pardon my curiosity—this is off-topic, but this happens to be the most active thread in this section.

How did "Maggi" become such a staple and almost a non-negotiable ingredient in Nigerian cuisine? Nestlé owns the Maggi brand, but what were Nigerians using for seasoning before its introduction?

I’m just curious and trying to understand the evolution of our cuisine.

Local seasonings from your village

cococandy:
Happy thanksgiving everyone 🦃🍁

Pls share your thanksgiving feasts with us so we can eat with our eyes

Some of us are not in US

Lunch

cococandy:
I saw this new trick (I haven’t tried it). To prevent the dryness, cover with cheesecloth while baking so that it can cook for longer without burning on top while still uncooked inside. (I normally use another pan to cover it for the first few hours)


I usually inject the basting juices into the meaty parts like the thighs and breasts. I brine overnight, stuff the cavity with flavornoid-rich herbs, veggies and season under the skin as well..

I can’t wait to see the finished product!

Thank you so much! I will try this.

Early dinner, miss my veggies but couldn't find any in the house

Suicideboy:
Some of us are not in US

Happy whatever you celebrate. Hope you have a fabulous day as well

Keeping it simple & on point food

🍳 🍝 🍟 🫘

mrjojo:
Please pardon my curiosity—this is off-topic, but this happens to be the most active thread in this section.

How did "Maggi" become such a staple and almost a non-negotiable ingredient in Nigerian cuisine? Nestlé owns the Maggi brand, but what were Nigerians using for seasoning before its introduction?

I’m just curious and trying to understand the evolution of our cuisine.

They used local spices. Like right now, it's fully possible to cook a heavenly pot of okro soup using salt and local spices like iru, pepper, ogiri and other stuff.

cococandy:
Happy thanksgiving everyone 🦃🍁

Pls share your thanksgiving feasts with us so we can eat with our eyes

Happy Thanksgiving. Aren't you making a feast? We are not as the Turkey from last year is still taking space in the freezer and I'm sure we wouldn't eat it again.
I bought duck and I'm brining it at the moment and would bake it later in the day. I hope they enjoy it when I'm done cooking.

Happy thanksgiving everyone

This was supposed to be green juice but I decided to add some carrots for color and taste .

Green apples
Green pear
Cucumbers
Ginger
I added lettuce and some celery
And then carrots

GboyegaD:
Happy Thanksgiving. Aren't you making a feast? We are not as the Turkey from last year is still taking space in the freezer and I'm sure we wouldn't eat it again.
I bought duck and I'm brining it at the moment and would bake it later in the day. I hope they enjoy it when I'm done cooking.

I love duck. Great choice. I’ve done a duck thanksgiving in the past as well when I didn’t want a whole turkey.

Not making a feast this year.I’m not even cooking at all. I was hoping to feast my eyes though with what others were making.

Manchester united wan kill my joy

Dinner:

Jollof rice with a side of Brussels Sprout and Duck meat.

A proper English breakfast

Jollof rice and catfish for breakfast. Very gratifying

dollyjoy:
Jollof rice and catfish for breakfast. Very gratifying

Looks delicious.

dollyjoy:
Jollof rice and catfish for breakfast. Very gratifying

Gimme 2 plates pls

Lunch

Plantain porridge

Thanksgiving Roast

With Horseradish, Mustard HorseRadish and Au Jus.
Brother's knife wasn't the sharpest.

cococandy:
Gimme 2 plates pls

two plates is too small please. I will make it 4

Maeve7:
Looks delicious.

it was! Thank you

dollyjoy:
two plates is too small please. I will make it 4

Better pikin

IjeBos:
Thanksgiving Roast

With Horseradish, Mustard HorseRadish and Au Jus.
Brother's knife wasn't the sharpest.

bros no no no. Dont tell us its not blood abeg 😭😭

ednut1:
bros no no no. Dont tell us its not blood abeg 😭😭

Some eat raw meat, you know.

Palate adjustment and adaptation.

Though I won't eat raw me, i have adjusted so much that I am surprised at myself.

ednut1:
bros no no no. Dont tell us its not blood abeg 😭😭

It's not blood, It's called myoglobin.
Once a meat is cooked to a safe internal temp, it's safe to eat.
I used a digital thermometer to test the internal temp.

And honestly, it's a waste to get good beef and cook it till it's hard.
This was the best and recommended way to eat it.

https://steakschool.com/learn/red-liquid-steak-plate-not-blood/

Friendsgiving spread

dollyjoy:
Jollof rice and catfish for breakfast. Very gratifying

That catfish ❤

IjeBos:
Thanksgiving Roast

With Horseradish, Mustard HorseRadish and Au Jus.
Brother's knife wasn't the sharpest.

perfect!

Breakfast

aydelicious:
You can order the paint of chin chin 3400g

hiw mych does the pain goes for .

I prefer this to popcorn while seeing movies