₦airaland Forum

Sexyjigga:
Eba for the body & soul

Alexa please play me Body & soul by Anita baker

Ishilove:
The soup is too small

Munzy14:
Alexa! what is your oga doing with cucumber?...

Sexyjigga:
That's one of my favorite fruit,bro

UyaiIncomparabl:
Ahem! First time post. I hope I get the strength to keep posting regularly.

Afang soup with better condiments inside.

cococandy:
I’m happy for you

UyaiIncomparabl:
Ahem! First time post. I hope I get the strength to keep posting regularly.

Afang soup with better condiments inside.

UyaiIncomparabl:
Ahem! First time post. I hope I get the strength to keep posting regularly.

Afang soup with better condiments inside.

breadplanets:
For a rainy evening

BlueRayDick:
Ingrideints: Red bell pepper, Green bell pepper, yellow bell pepper, Green beans, Carrot, onions, beef cut into thin strips, spring onions, ginger, garlic, curry powder, seasoning cubes, salt, vegetable oil, soy sauce, corn starch, egg.

Process:

1. I marinated the beef strips by putting it in a bowl and adding grated garlic and ginger, curry powder, a seasoning cube, a tablespoon of corn starch, soy sauce, suya spice( this is optional) and one raw egg. I mixed everything together in a bowl and set aside.

2. While my beef is marinating, I proceed to cutting my veggies into shape. I cut the red, green and yellow bell peppers into strips, while I cut my carrot into match stick sizes. Also I cut my spring onions and green beans into the same size as my carrier, while the onions was cut normal way of cutting onions.

3. Now I heat up my pan and added vegetable before adding my marinated beef. I added just two table spoon of oil. Then I continue to stir the beef till it turns brownish in colour while emitting juice. When it's a bit brown, I'm confident it is cooked. Now I take it off fire and transfer the beef into an empty plate.

Part one is done. Now part 2.

4. Having cut my veggies into desired shape, I heat up my frying pan again and added a table spoon of vegetable oil before tossing my onions. I fried the onions on medium heat for a minute and added my carrot and green beans.

5. Due to how strong carrot can be, I fried it for about 3 minutes before adding two diced scotch bonnet pepper ( This is optional tho, I only added this cos I'm a Pepper-loving Yoruba ). Now the red, green and yellow bell peppers are introduced and then I added one seasoning cube, salt to taste and little soy sauce.

6. The next step is just to stir and stir and stir. Note: don't allow Ur veggies to overcook else u won't really get it as colorful as I have mine.


7. Now I transfered the beef I set aside earlier into the veggies and allow it to mix with the veggies. Now all we do is stir and stir and stir.

8. And it's ready to serve with rice, spaghetti or anything u feel will go well with it.

PS : U can get the beef already cut into strips at shoprite. It saves u the stress of buying raw beef and cutting into strips.

Also, the red, yellow and green bell peppers along with carrot, onions, and green beans is sold in one package at shoprite. I bought mine there. It saves u stress of shopping for it separately. ( All those abokis either sell stale green pepper nowadays or claim the yellow pepper is now expensive)

iamoyindamola:
Sunrise restaurant opposite aromire Jones Ikeja
You should try their shrimp rice, butterfly and chili
If you no go drop 11k

Hathor5:
Fruit Bowl Part II

BlueRayDick:
I will rather use the 11k to buy one Hennessey bottle and use the rest cook better for house....Aiye foreign inside local government

iamoyindamola:
Lmaooooooo
I wish to be like you when I grow up

Dyt:
Your signature


More misery for Arsenal, and a desperately poor result for the Gunners.

Dyt:
Your signature


More misery for Arsenal, and a desperately poor result for the Gunners.

Mariangeles:
I won't take this!

iamoyindamola:
Don't associate me with that useless club again

UyaiIncomparabl:
MAIN PREPARATION*

I prefer to use assorted meats and lots of Kpomo for my Afang soup. If you are using Snails, wash them with lime juice to rid the sliminess of their skins. For your Periwinkles, thoroughly wash them o! . Those things can be dirty like anything. I boil mine to remove their slimes and it makes them much more cleaner sef. The Afang leaves serves as a thickener for the soup, you get? So you need enough.

Go ahead and boil your meats with the necessary ingredients (Sliced onions, 2 seasonings and pepper). You can use cameroon pepper too just incase you are allergic to fresh peppers.

Wash your sliced water leaves and leave it in a tray for the water to seive away. I don't like water in my Afang soup.

Soak the dried fish in warm water and wash the stock fish in warm salty water too, thoroughly.

Having done these, add the shredded fishes into the already boiling meats. Let it simmer well, Infact till you see say the water don almost dey dry. Like I said earlier, you don't need water in your Afang.

Next, add your palm oil and stir thoroughly. Let it boil a little. Add your last seasoning, pepper, snails and salt to taste. Just a little salt will do, considering the amount of your seasoning. You don't want to end up with a salty soup (not too cool). Let them simmer for 20 seconds.

Add the water leaves and let it simmer for about 2 minutes. Don't over boil so your leaves can still look fresh in the pot.

Lastly, add your periwinkles, grinded crayfish and Afang leaves. Stir. Let it boil for extra 2 minutes. Your Afang soup is ready!

Enjoy with any swallow of your choice. It goes better with Fu-Fu (my opinion, though).

UyaiIncomparabl:
Ingredients*

* Freshly sliced water leaves (1kg). Depends on your serving.

* Crayfish- 1 or 2 cups. I use enough crayfish in my soups so I use more than that.

*Freshly grinded Afang leaves (I use mortar instead of the conventional grinding machines in the markets). You can call me old school if you want. You are free.

* Knorr seasoning - 3 cubes (One for your stock and the latter for your soup). I don't use seasonings in my soups, and that is why I use abundant crayfish. I only use them on request. They come out nice whichever way I cook them.

* Stockfish (chewable ones, please). You do not want to end up with bony structures in your soup, you may not enjoy it.

*Kpomo (optional)

*Dried or roasted fish.

* 1 cup of sweet palm oil. The plentier the soup, the higher the serving of palm oil, you get?

*Salt to taste.

*Red/yellow pepper. I prefer the yellow ones.

*Snails (optional)

*Periwinkle (optional), but I don't joke with them.

* Please note, your afang leaves should be slightly much than your water leaves. You don't want to end up with a watery pot. See falling of hands everywhere. .

For example, if you are getting afang of 200, get water leaves of 100N. Afang soup no need water o. You'll be surprised as to how the water leaves will overshadow the afang leaves if you make a slight mistake. Plus, a cup of your stock water is sufficient.

The main recipe coming.

backbone503:
Uyai mbakara, yours sincerely is well impressed. Kaiso! Next stop; Ekpang nkukwo.

purplecoco:
First time posting . It looks like prison food but this was my post-workout meal, that I made from scratch. Mashed potatoes, ground turkey with broccoli.

sunbestie:
Watermelon, apple and groundnut

cutiereborn:
Why did you have to grind my beloved turkey?
Shey that's what the mouth is for

It was already grounded. It store bought. Lol and it's usually eaten this way sometimes

purplecoco:
It was already grounded. It store bought. Lol and it's usually eaten this way sometimes

armyofone:
Ground nut and fresh wet fruits?
I'm wondering which goes into my mouth first.

cutiereborn:
ok o.
But there are somethings I will not buy with my money o. Even if there is anything like turkey pie, I would make mine with chunks of turkey, just like chicken pie. Probably why I am not a fan of meatpies.
I love my proteins whole to be munched on

Hathor5:
Fruit Bowl Part II