₦airaland Forum

donblazer10:
it looks good buh I thought Okro was meant to be slimy

donblazer10:
that looks yummy

SPDAZZY:
Yeah, depends on preference. I don't like it too slimy but as it's okro, it was a bit slimy and the vegetables I added helped it not to be that slimy.

donblazer10:
I see..I actually don't like okro cos of the slimy nature buh I might like it nw since I knw that there's a way to make it less slimy...

Bollinger:
So, I pissed off my wife again yesterday. Yeah, so what's new? I had to think up something fast or i'd be in the dog house till next year so i decide to make my (like kenny Ogungbe would say) "world famous " stew for rice and iya basira soup before she came back from work. The focus is on the rice stew. It is one of the fastest stews to make and probably the most delicious you can ever have on your rice. I don't wanna say i invented it but i kinda did . The ingredients you will need are; palm oil, habanero peppers and tomato, thyme, 1 maggi cubes, curry, salt to taste, half a clove of onion, your choice of meats, small dried fish which is optional, uncooked prawns which is also optional, and finally, grounded crayfish. Crayfish is the secret ingredient which makes all this work perfectly. Without it and you might as well be making your regular stew. The quantity of pepper and tomato is dependent on your tolerance for spicy food. I'm a hot kind of guy (pun intended ). The hotter the better. Which means i go with a ratio of 1:1. 1 Pepper to one tomato. If you don't like spicy foods you might go with a 2:1/3:1 ratio. I usually use 4 tomatos and 4 pepper. What you wanna do is chop up the pepper, tomato, onion with a knife and set aside. Cook your meat and cut into small chops. Now to prepare the base. Bleed your oil in a pot or frying pan. Try not to drown the ingredients in a sea of redness. It must be enough to cook the stew but not so much as to destroy the deliciousness. Add half of the chopped onions until it it caramelized. Now add your meat/ponmo, prawns, and the small dried fish. Leave it till the meat is fried and then add the pepper and tomato. Immediately add your thyme and curry also. Now start stirring. Keep stirring till you see evidence of the pepper and tomatos getting soft and it's almost halfway done. This is when you add the ground crayfish and maggi cubes. I usually use a one and half table spoon full of it. Once you do that you will immediately witness a thing of beauty. The stew darkens in almost an ayamaseish (yeah. you heard that right; ayamaseish) kinda way. The second thing you will notice is the aroma that fills the kitchen. The aroma will be strong and filled with delicious possibilities. All you do now is keep stirring till you feel the stew starting to stick to the bottom of the pot. And that's it. Needless to say i was forgiven and handsomely rewarded. The stew is perfect for students who don't really have time. Apart from cooking the meat, the whole process is like 10 minutes. If that. It was so fast that as i was cooking it, i was also cooking my "world famous" iya basira stew. Yeah, It's that fast.

Cococandy, you remember this one? Stumbled on them yesterday. Again, it brought back some serious memories.


https://www.youtube.com/watch?v=7gKH7Lm4IXM

Hafsat24:
Wow..4 tomatoes gave all that stew..those must be some really big ones you've got..
1 pepper to 1 tomato? Wow! You try o..although since it's palm oil it may not be too pepperish as palm oil tends to reduce the pepper's hotness

All in all I've got to try this..your stew looks delish!
Well done!

Bollinger:
Thanks. Lol. Yeah. I like spicy. A lot. And i cooked two soups. The one in the pot takes at least 12 tomatos. And you are right; palm oil reduces how spicy pepper is.

Hafsat24:
Oh now I get ..what a good way to appease wifey..you did really well and truly deserve the reward

SPDAZZY:
Didn't like okro until I found out too. Anyway, I added ugba (used for African salad);don't know its English name. I also used ugu and uziza. I sliced the okro with a knife instead of using a grater.

You can try it, you will sing a new tune.

Ps: All Igbo names

Bollinger:
So, I pissed off my wife again yesterday. Yeah, so what's new? I had to think up something fast or i'd be in the dog house till next year. So i decide to make my (like kenny Ogungbe would say) "world famous " stew for rice and iya basira soup before she came back from work. The focus is on the rice stew. It is one of the fastest stews to make and probably the most delicious you can ever have on your rice. I don't wanna say i invented it but i kinda did . The ingredients you will need are; palm oil, habanero peppers and tomato, thyme, 1 maggi cubes, curry, salt to taste, half a clove of onion, your choice of meats, small dried fish which is optional, uncooked prawns which is also optional, and finally, grounded crayfish. Crayfish is the secret ingredient which makes all this work perfectly. Without it and you might as well be making your regular stew. The quantity of pepper and tomato is dependent on your tolerance for spicy food. I'm a hot kind of guy (pun intended ). The hotter the better. Which means i go with a ratio of 1:1. Yeah. That's how i roll. 1 Pepper to one tomato. If you don't like spicy foods you might go with a 2:1/3:1 ratio. I usually use 4 tomatos and 4 pepper. What you wanna do is chop up the pepper, tomato, onion with a knife and set aside. Cook your meat and cut into small chops. Now to prepare the base. Bleed your oil in a pot or frying pan. Try not to drown the ingredients in a sea of redness. It must be enough to cook the stew but not so much as to destroy the deliciousness. Add half of the chopped onions until it it caramelized. Now add your meat/ponmo, prawns, and the small dried fish. Leave it till the meat is fried and then add the pepper and tomato. Immediately add your thyme and curry also. Now start stirring. Keep stirring till you see evidence of the pepper and tomatos getting soft and it's almost halfway done. This is when you add the ground crayfish and maggi cubes. I usually use a one and half table spoon full of it. Once you do that you will immediately witness a thing of beauty. The stew darkens in almost an ayamaseish (yeah. you heard that right; ayamaseish ) kinda way. The second thing you will notice is the aroma that fills the kitchen. The aroma will be strong and filled with delicious possibilities. All you do now is keep stirring till you feel the stew starting to stick to the bottom of the pot. And that's it. Needless to say i was forgiven and handsomely rewarded. The stew is perfect for students who don't really have time. Apart from cooking the meat, the whole process is like 10 minutes. If that. It was so fast that as i was cooking it, i was also cooking my "world famous" iya basira stew. Yeah, It's that fast.

Cococandy, you remember this one? Stumbled on them yesterday. Again, it brought back some serious memories. You gotta love those jeans lol.


https://www.youtube.com/watch?v=7gKH7Lm4IXM

Seahawk:
See mr. perfect o

Always proud of you.

Yea I do remember this one. I clicked on the link and my husband dashed into the room like “who’s playing my song?”

Bollinger:
Now that's the funniest thing i heard all week. For some weird reason, the older i'm getting the more i crave nostalgic memories. I hear it's a common phenomenon amongst old people . You are one lucky maiden. You must have married a man with taste for him to appreciate good music. Extend my regards.

p.s Ask him if he remembers this one.


https://www.youtube.com/watch?v=suje-CpbmZw

Seahawk:
He’s like “of course” “but who’s sending you music?”

SweetPuffPuff:
[color=deeppink]i love this thread [/color]

Bollinger:
Wait, is that you cheesy puff?

SweetPuffPuff:
[color=dodgerblue]yes.[/color]

Bollinger:
Thought so. Until you blind someone with your color combination.

Bomgirl:
How it went yesterday...

MsNgo40:
That rice and salad look amazing!

Castleberry:
Isn't homemade but it's my fav

[color=#F5A215]and stew?

RoyalBlak007:
This Salad
[color=#F5A215]and stew? [/color]

Castleberry:
African salad and palm oil

[color=#F5A215]tåsty

RoyalBlak007:
Lòoks
[color=#F5A215]tåsty [/color]

Castleberry:
It's tastier than it looks. The Enugu woman I get it from has a PhD in Abacha

[color=#F5A215] I'll try it out

sassysure:
Hello people.
Is there a way to one can prepare chicken the nkwobi style. Or any other local way to make chicken look like that? Has anybody tried this before. Tired of every other way to enjoy chicken.
Thanks