₦airaland Forum

myke92:
Lunch!!

Quick Jollof & coleslaw

Happy weekend Fam!

BlueRayDick:
White rice sprinkled with left over Sweet corn + Goat meat in sauce( asun)

I didn't know they now sell goat met in sauce and ófada sauce in superstores.

I bought the goat meat sauce for ₦950 at the store. It was well prepared and well packaged. The only downside to it is the fact that the pepper in it was not enough to the extent of having running nose

pocohantas:
Sorry about what happened sis, when it comes to soup- I always start from the scratch like an old woman. All to avoid stories that touch. I also wanted to try cocoyam and they showed me that dried stuff, I jejely collected my achi.

For my recipe; I used PALM FRUITS (not palm oil), YELLOW PEPPER, DRIED PRAWNS, OHA, UZIZA, ACHI, MAGGI CRAYFISH and SALT. Lol

Step 1: Wash your palm fruits and cook them.

Step 2: While the palm fruit is cooking, pick, cut and wash your oha/uziza. Don’t mix them up, so you know which is which. Then you blend your yellow pepper together with your dried prawns.


Step 3: Cook your meat. PLEASE USE DRY FISH OR STOCK FISH too. They give this natural flavour to soups that I can explain. Season well, pour some of the pepper paste into it and add water that will be above the meat. The reason for this is in step 4/5.

Step 4: Your palm fruit should be really soft by now. Drain the water it was cooked in and put warm water. Squeeze it to extract the “oil”. Sieve into a bowl or pot. Please squeeze before it cools.

Step 5: Pour the PALM FRUIT EXTRACT into your cooked meat. Your meat should be done before you do this. That way it has absorbed the seasoning and won’t come off bland. Cover and allow to boil.

Step 6: When it starts boiling, add the remaining PEPPER paste, allow to boil again and check for seasoning. I always check now because I feel the taste of seasonings are better picked when it has boiled. ADJUST IF NEED ARISES.

Step 7: In a small bowl, mix your achi with water. This is to avoid creating lumps if you decide to sprinkle directly into the boiling soup. Pour the mixture into your soup and reduce heat. Allow to cook again.

P.S, If you use cocoyam, you add at this same point.

DON’T PUT TOO MUCH ACHI, IT THICKENS WHEN THE SOUP COOLS.

Step 8: Put in your oha and uziza. I advise ratio 3:1. I like uziza, but it is still oha soup. Uziza shouldn’t take the glory.

Step 9: Stir, commot pot for fire. Take with akpu, preferably.

cococandy:
Breakfast
Fruit and yoghurt

Castleberry:
Native rice

Ishilove:
Blueraydick can't cope with me. He will end up doing all the cooking in the house

Mariangeles:
E se maami. won tun bu mi

Hathor5:
Hello there,

I wasn't sure if my seeing your mention hadn't come too late. Let me give you the recipe:

First of all, you will need to read the package instructions on the sort of couscous you have because they differ. Some need more and others less water and depending on the amount you use of course. I don't know how many people you cook for.

Step 1:
Prepare the vegetables. You can use whatever you like but in my last picture I used bell peppers, carrots and onions. I also used garlic. You can add some habanero peppers too if your food must be hot. Chop the vegetables and garlic into small pieces. I used a garlic press though.

Step 2:
Heat up a tablespoon of oil. Add the onion and the garlic and a tablespoon of tomato paste (optional). Fry for 2 minutes on medium heat. Add the vegetables and some salt and fry for another 2 minutes. Add the water that is needed for the couscous. Now add the spices that you like. I used salt, pepper, thyme, oregano and a knorr cubes.

Let the vegetables cook for about 8-10 minutes on medium heat.

Step 3:
Add the couscous and let it cook till the couscous absorbs the water.

Ready! :-)


If you want a non-vegetarian version. First fry some meat (chicken breast) and turkey do not need to be pre-cooked, take it out and put it on a plate aside. In the same pot, follow steps 1-3 (you don't need to add new oil but you can if you want to). When the couscous is almost ready, add the meat again to warm it up. For the recipe with the meat, I used broccoli though.

Dyt:

I was actually referring to that poco gyel cos I hardly eat swallow
I mean probably 3 or 4 times a month

Dyt:
He wouldn't mind

We can ask publicly if you want?

Hathor5:
Delicious looking.

Mariangeles:
Looks delicious.

Ishilove:
Ese o, aunty matchmaker

folake4u:
Thank you so much

blessbunmi:
Baked or fried? Choose yours.

Hathor5:
You are welcome.

By the way, my couscous absorbs the water very quickly so be careful not to burn it. It may only take 2-5 minutes depending on the couscous you have. I would also lower the heat once you add the couscous.

Let us see your pictures.

Castleberry:
Native rice

Ishilove:
Use spoon chop that rice o. A fork no go make sense at all

blessbunmi:
Baked or fried? Choose yours.

BlueRayDick:
White rice sprinkled with left over Sweet corn + Goat meat in sauce( asun)

I didn't know they now sell goat met in sauce and ófada sauce in superstores.

I bought the goat meat sauce for ₦950 at the store. It was well prepared and well packaged. The only downside to it is the fact that the pepper in it was not enough to the extent of having running nose

Hathor5:
Strawberry season.

BlueRayDick:
White rice sprinkled with left over Sweet corn + Goat meat in sauce( asun)

I didn't know they now sell goat met in sauce and ófada sauce in superstores.

I bought the goat meat sauce for ₦950 at the store. It was well prepared and well packaged. The only downside to it is the fact that the pepper in it was not enough to the extent of having running nose

Castleberry:
Native rice

Dyt:
Inspired

Definetly gon have a lookalike

PARFETI season

payperpost:
any food today?