₦airaland Forum

soberdrunk:
You must be a "breadwinner' to be eating this type of big tail......

Lol
Na me cook am myself

Another one

I don’t want you people to see how big the Eba is
I still dey fear for myself

nellyquash:
First post alert. My breakfast.

As it dey hot

Hyinkar97:
Another one

I don’t want you people to see how big the Eba is
I still dey fear for myself

Even the one showing is big enough

I should have remembered not to use white garri, it is the worst

dopeJemi:
I should have remembered not to use white garri, it is the worst

Da fuq is this called

Diickrider:
Da fuq is this called

Garri fried with Oil, Onions and Crayfish

dopeJemi:
Garri fried with Oil, Onions and Crayfish

Ok

too cold to cook, made concoction rice with left over stew.

Happychildlove:
too cold to cook, made concoction rice with left over stew.

.

omoeko001:
this one Na tasting or what? the thing no fit do me

No be tasting ooh..
Tho I no belleful but I sah manage it

Omolaadun000:
Freshly made doughnut.
Just pick one....you're welcome

Very yummy looking.
Recipe/ how to make pleaseee

jummiefoodie:
Dinner!!!

Is this plantain catching cold

chaarly:
Biafran Rice with Fish

Please can I get my spoon

Happychildlove:
too cold to cook, made concoction rice with left over stew.

"Too cold to cook"

[color=#F5A215]I'm sure the malt is chilled [/color]

Fresh fish banga soup served in native pot and starch! One of the fastest traditional meals to make

Grandma made sandwiches coz "you look thin, obviously you dont feed well"

"You are running late? Okay have this" Breakfast in a smoothie jar.......I have seen it all.....dead

revontuli:
That looks amazing, can I come over for dinner?

Anytime my dear

Ewuro4:
Tell me what you have there please .. great for girls night

1. Carrots and eggs witg mayonnaise
2. squash, zucchini and apples
3. Jalapenos, bell pepper, onions, garlic tomato and tomato sause or pasta sause....a small amouth though
4. German sausage
5. I dont know the correct word but its legs and feet

I am inviting myself

Diickrider:

Nice photoshop.

mitchyy:
Fresh fish banga soup served in native pot and starch! One of the fastest traditional meals to make

Oh my goodness I could kill for this plate right now, Just the way I like it, thick and hot, I don't enjoy banga when it is not in the native pot, they were made for each other

I miss Warri mehn

dopeJemi:
I should have remembered not to use white garri, it is the worst

Crunchy and delicious. I miss eating this. Pls stick to yellow garri

mitchyy:
Crunchy and delicious. I miss eating this. Pls stick to yellow garri

I totally forgot How bad White garri tastes and it was what I had at that moment. Will definitely make it again, with Yellow garri this time

E pain me sha, the taste was horrible

Diickrider:

Copy and paste from the Internet

mitchyy:
Fresh fish banga soup served in native pot and starch! One of the fastest traditional meals to make

I want! please can u help with your receipe

mitchyy:
Fresh fish banga soup served in native pot and starch! One of the fastest traditional meals to make

chisos! Men I would have loved to hate you right now, but i'm so loving you for reminding me of one of the soups I can't make. Lol

dopeJemi:
Seriously fighting to be better, It's almost as if I am living on drugs, cause once the drugs wear off, I'm back to square one. But I'm trusting God for good and better health, Cause I need to slay tomorrow and yes, I'm a dude

Get well soon o...this thread needs your masculine touch

Mariangeles:
Get well soon o...this thread needs your masculine touch

I will dear. Thank you

kingreign:


If you know, you kno :ow

Dam it am starving

nneejima:
Please can I get my spoon

yay!
sister the rice iyaff finish oo. . dnt worry, in my next cooking i'll mention you

shilz:
I want! please can u help with your receipe

I steamed the fresh fish for about 5 mins in the pot I intend using for the soup.
Meanwhile my banga nuts has been in fire boiling. When it was soft enough, I drained the water and transferred to my mortar. I pounded it till almost all the flesh has detached from the body. Then I transferred it to a bowl and mashed with water and my hands.
Filtered the juice out of it into the pot where my fresh fish is and put it back on fire. (Make sure the juice is thick and don't use too much water else the fish will scatter before the soup is ready)
Added grounded pepper, salt, diced onions, grounded black spice for banga soup(Dunno the native name. Will ask my mum), maggi.
Stir slightly or the fish will scatter. When the soup is halfway ready, add dry bitterleaf. That's all.

When you are ready to eat, serve your portion into native pot(ewere) and allow to get thicker. It gives it a totally different taste that sends you to cloud nine

Pardon my poor recipe narration

Rhemy2013:
Is this plantain catching cold

Yes o