soberdrunk:



If you know you don't want "hot minerals' and "sour beans" to be hungrying" you throughout this coming month, you better upload Dinner before i.....................

Sissie:
Buttermilk biscuits

dunasy:


Early dinner.... Made and eaten by 6pm...

Much needed energy for the match....

Real Madrid win please so I can get every from Hubby

Not really a semo fan but amala is bae ( this is the way I love eeeet)

So I finally found a store where they sell amala flour in Abuja. A well detailed step by step guide is all I need, kindly assist please . The only solid food I can make to world-class standard is ébà.

Viking007:
So I finally found a store where they sell amala flour in Abuja. A well detailed step by step guide is all I need, kindly assist please . The only solid food I can make to world-class standard is ébà.

Viking007:
So I finally found a store where they sell amala flour in Abuja. A well detailed step by step guide is all I need, kindly assist please.

dunasy:



***Big Smile****

Lemme teach you how I learnt from kcuisine

For step by step pictures:
https://kscuisine.com/2014/04/how-to-make-lump-freeamala/


INGREDIENTS


4 cups (1000ml) Water
2 cups Yam flour- Sifted
1 cup (250ml) hot water (reserved)

This serves 2-3 people.

DIRECTIONS:-

1) Boil water in electric kettle and measure 4 cups into a pot.

2) Cover the water and let it boil till it starts making bubbles

Tip: Use a pot that you can hold firmly to the handle and never use a non stick pot for amala.

3) Lower the heat to a bare minimum and add the yam flour into the water all at once then stir/turn with wooden spoon or spatula (omorogun) till it comes together but it won’t be smooth at this stage.

This process takes about a minute.

Tip: Note that number one mistake most people make is stirring and adding yam flour little at a time. That method will make the amala lumpy. Put in all the yam flour first before stirring.

4) Add the reserved 1 cup of water to the Amala using the wooden spoon to create well in the middle and sides and leave the water to steam the amala for 1-2 minutes.

5) Now stir the amala for 1-2 minutes till smooth. After this time some put it down and turn.

If you are making large quantity you might find this helpful but with this quantity it’s not necessary really but if you find it easier bring it down and turn .

Note: Don’t keep Amala on heat for too long or it will become stretchy. The whole process from when you pour in yam flour till end should be roughly about 4-5 minutes.

Serve and enjoy...

Bomgirl:


Absolutely.

Jemi7:
Who else thinks we should come up with a food challenge every week or two? Like we all or majority will take on a challenge, go to our kitchens, prepare it and upload.

This doesn't really make sense, Just a thought

Cutehector:
who will eat the food

dunasy:
Issa lazy morning for me....

After jollof rice from Children's Day.... Cooked excess and stored in the freezer...

Come and eat..



Viking007 , glad I could help

dunasy:
Issa lazy morning for me....

After jollof rice from Children's Day.... Cooked excess and stored in the freezer...

Come and eat..



Viking007 , glad I could help

Jemi7:


Oya drop recipe, I like the color

missmalachi:
So I cook soup in bulk to relieve myself of daily stress.

Here is my yesterday's cooking.

dunasy:


I see roasted catfish in that pot... Abi it is my eye

I wantttttt

Bomgirl:
So I decided my oven was not only for baking chicken. I went out and bought everything I needed to bake bread and/or cake.
First day, I baked bread. Came out amazing!

Second day, I googled 'carrot cake recipe', picked one of the results and proceeded to work.
The recipe said 2 and half cups of flour, 2 and half cups of sugar amongst others but I decided to make mine 'less sugary' by using 1 and half o.
Fam, the cake came out lovely. Really moist and fluffy but damn sugary!!! I mean, annoyingly sugary. Why would someone post a wrong recipe online Na? When I told my friend,. She said her sugar to flour ratio is at most 1:2.
I'm just here looking at my cake whether I should vex and chop it laidat.


Here's my bread...

queensnow:
when the maize is very soft add the beans, when the beans is almost ready reduce the heat then bleach your oil on a sauce pan add your blended pepper (bawa and rodo + plenty onions) then fry the pepper like normal stew add season (maggi is optional) then pour it in your beans n agbado u can add sugar if u are like me .. tgen cook till its incoporate and ready to

dunasy:



***Big Smile****

Lemme teach you how I learnt from kcuisine

For step by step pictures:
https://kscuisine.com/2014/04/how-to-make-lump-freeamala/


INGREDIENTS


4 cups (1000ml) Water
2 cups Yam flour- Sifted
1 cup (250ml) hot water (reserved)

This serves 2-3 people.

DIRECTIONS:-

1) Boil water in electric kettle and measure 4 cups into a pot.

2) Cover the water and let it boil till it starts making bubbles

Tip: Use a pot that you can hold firmly to the handle and never use a non stick pot for amala.

3) Lower the heat to a bare minimum and add the yam flour into the water all at once then stir/turn with wooden spoon or spatula (omorogun) till it comes together but it won’t be smooth at this stage.

This process takes about a minute.

Tip: Note that number one mistake most people make is stirring and adding yam flour little at a time. That method will make the amala lumpy. Put in all the yam flour first before stirring.

4) Add the reserved 1 cup of water to the Amala using the wooden spoon to create well in the middle and sides and leave the water to steam the amala for 1-2 minutes.

5) Now stir the amala for 1-2 minutes till smooth. After this time some put it down and turn.

If you are making large quantity you might find this helpful but with this quantity it’s not necessary really but if you find it easier bring it down and turn .

Note: Don’t keep Amala on heat for too long or it will become stretchy. The whole process from when you pour in yam flour till end should be roughly about 4-5 minutes.

Serve and enjoy...

ahnie:


Recipe pulezz.