₦airaland Forum

tchidi:
Ofe akwukwó oho with akporoakpó egusi

Multi coloured Jollof rice

Chachacha, ndi Abia rie nu!! Ñuo nu!!

Choi!! Its been a long time i ate moulded melon soap.. Are u from SE or SS?.

mallamseifaldin:
Choi!! Its been a long time i ate moulded melon soap.. Are u from SE or SS?.

South East!

Puff puff.

cococandy:
Puff puff.

. what's the filling made of,if there is a filling.

QueenValerie:
. what's the filling made of,if there is a filling.

no filling

mallamseifaldin:
Choi!! Its been a long time i ate moulded melon soap.. Are u from SE or SS?.

It will taste awesome bro,...awesome!!!

Grilled cheese
Salad
Mac and cheese
Coleslaw

Larminess:
Grilled cheese
Salad
Mac and cheese
Coleslaw

. The Mac and cheese looks good,though it appears someone had sampled it before you could get a picture

Yeah I did the sampling myself

[/quote][quote author=QueenValerie post=41979035]. The Mac and cheese looks good,though it appears someone had sampled it before you could get a picture

Texan chili with cheddar cheese
Southern sweet ice tea

tchidi:
Ofe akwukwó oho with akporoakpó egusi

Multi coloured Jollof rice

Chachacha, ndi Abia rie nu!! Ñuo nu!!

when I cook moulded egusi, it tend to breakup completely , how do you make it so you can get the small small lumps of egusi.
Its been long I visited this thread. Anyway am back again .
Following

ayyoshert:
Garden egg
Smoked fish
Tomato
Pepper
Onion
Veg oil
Spices/flavours of choice.
.

am definitely going to try this. Thanks

New year day memories

Some fry direct. I cook before frying. Tastier that way and prevents the oil getting dirty easily.

Hmmmm......so who can guess the dish that went with the fish?

......loading

Hmm, I have been following this thread for a while though yet to post anything. So here it is... Indomie with egg( I didn't finish that btw)

Ekpang nkukwo

Vintagee:
Hmm, I have been following this thread for a while though yet to post anything. So here it is... Indomie with egg( I didn't finish that btw)

only you, 2eggs......there is God o...

vhickky:
only you, 2eggs......there is God o...

Nooo, I didn't finish it alone. The kids helped out.

cococandy:
Puff puff.

pls can I get tge recipe for this puff puff, thank you

Sunday rice.
White rice and stew with lettuce.
am still a learner.
Will like to be like the gurus here when I grow up.

mitchelle1989:
when I cook moulded egusi, it tend to breakup completely , how do you make it so you can get the small small lumps of egusi.
Its been long I visited this thread. Anyway am back again .
Following

It's pounded with one white stuff. Called 'òsu' in igbo. Pounded till oil begins to come out then molded into balls. And dropped into the pot to boil.

mitchelle1989:
pls can I get tge recipe for this puff puff, thank you

Cc: armyofone

Sure.
N.B I totally skipped nutmeg in mine. So it's optional to use nutmeg

For 250g of Puff Puff, you will need the following ingredients.

Ingredients

250g of Plain Flour
2 teaspoons of yeast (the one used in baking bread)
½ teaspoon ground nutmeg
Granulated Sugar to taste
3 pinches of salt
Lukewarm water (for mixing)
Vegetable Oil (for frying)
Before you make the Nigerian Puff Puff

If your yeast is the type that looks like tiny pebbles or is like paste, mix it with lukewarm water and set aside. you will add it later when you have added water to the Puff Puff mix. If your yeast is in powder form, then add it when you add the other dry ingredients to the flour (as mentioned below).

Directions

Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.
Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarn water if applicable. Use warm water to mix the puff puff ingredients if you want it to rise faster.
Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter (see video below).
Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video).
Leave to rise for about 45 minutes. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.
Pour some oil in a deep pot and allow to heat up. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C.
Note: The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don't want to end up with flat Pancakes. lol

Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there.

When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape.

Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.

Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.

When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.

Enjoy.

- See more at: for video and more info

http://www.allnigerianrecipes.com/snacks/puff-puff.html#sthash.XPc9QQk4.dpuf

nobleens:
Ekpang nkukwo

I've never eaten that before. What's it made of?

cococandy:
I've never eaten that before. What's it made of?

Made of palm oil,water yam(dnt knw if dts d real name bt dts wat d call d typ of yam used , periwinkle,smoked fish,maggi,salt,pepper,crayfish,pumpkin leaves(used to wrap the grated water yam in bits )......coco I haff try

Well, seems everyone is rather interested in western and Continental dishes. A lot was supposed to come between the fishes and the final product in terms of explanation.

Abacha.

More

Ciao.

tranxo:
More

Ciao.

I have never had Abacha before

Good job!

tchidi:
It's pounded with one white stuff. Called 'òsu' in igbo. Pounded till oil begins to come out then molded into balls. And dropped into the pot to boil.

wow, thanks a whole lot.
I know "osu"
I guess that is oha leaf you added instead of ugu or bitterleaf?
Will try the oha leaf later.

cococandy:
Sure.
N.B I totally skipped nutmeg in mine. So it's optional to

For 250uf

thanks a lot