Hot corn for the weather

Prestonn:
Village kitchen

Saturday special

Thinking of getting a space along the Expressway to start selling Akara... I go too make money sha, because e sweet nor be small.

Excellent, anytime you are ready to start the akara business, let me know, I will approve an interest free loan of 50 million Euros as a grant to you

MsBella:
My brother in the kitchen this morning. What would you cook with these chunky pieces of catfish?

Pepper soup

Dyt:


It's summer baby
No one sits the F at home
We cook outside not in the kitchen

Meeeen see grove

Mariangeles:


White or yellow?

Normal person dey drink yellow garri?

Akposy:


I actually made a dough with my food processor. Baking made easy. Kitchen gadgets are life saver o

You can say that again. I used to buy the finest for my mum and she would be complaining while enjoying them. Now she misses my buying. She never even start...

pocohantas:


Normal person dey drink yellow garri?



You can say that again. I used to buy the finest for my mum and she would be complaining while enjoying them. Now she misses my buying. She never even start...

You sef...

Person wey dey take offense for yabbings never know where e dey pain am
Winch like you

janejive:


Meeeen see grove

It's needed oo

Sweet potatoes fries sprinkled with yaji and dry chilli

Mariangeles:
Sweet potatoes fries sprinkled with yaji and dry chilli

What is yaji?

I have one suya spice I bought at the mall, does it qualify to be called yaji?

See pix below for Ur attention

BlueRayDick:


What is yaji?

I have one suya spice I bought at the mall, does it qualify to be called yaji?

See pix below for Ur attention

Yaji is suya spice.

You can tell if it is authentic by smelling it.

I was able to get the one I have through my sister's friend who's a northerner but lives in Lagos.

So I decided to make ekpankukwo.

We have another version of it in my home town - Ikokore which I do prepare well, major difference is the wrapping with leaf


The story is it was delicious .


Pocohantas I followed your receipe it came out niceeee.


Does anybody have any hint on how to suck that periwinkle? I got the ones still in the shell, the woman that sold it told me to break the pointed end, the thing inside still wouldn't come out while eating.

Egusi

Egusi Egusi

Here's my chin chin
Looks burnt
It's my first time though

Missyajoke:
Here's my chin chin Looks burnt It's my first time though

Nice.Wey my own?

Missyajoke:
Here's my chin chin
Looks burnt
It's my first time though

You're doing well �

UmmuFarrah:
Egusi Egusi

Abeg I get swallow

dingbang:
yes seriously..

okay!!

NoToPile:
So I decided to make ekpankukwo.

We have another version of it in my home town - Ikokore which I do prepare well, major difference is the wrapping with leaf


The story is it was delicious .


Pocohantas I followed your receipe it came out niceeee.


Does anybody have any hint on how to suck that periwinkle? I got the ones still in the shell, the woman that sold it told me to break the pointed end, the thing inside still wouldn't come out while eating.

Glad to hear this. Yea, I know ikokore, never eaten it sha. Which leaf did you use to wrap?

As for the periwinkle, you suck the way you suck anything suckable . Since it didn’t work out easily, it means you didn’t cut deep enough. Next time, cut deep.

pocohantas:


Glad to hear this. Yea, I know ikokore, never eaten it sha. Which leaf did you use to wrap?

As for the periwinkle, you suck the way you suck anything suckable . Since it didn’t work out easily, it means you didn’t cut deep enough. Next time, cut deep.

If he can suck the way pussssy is sucked the winkle will come out of the damn shell

pocohantas:


Glad to hear this. Yea, I know ikokore, never eaten it sha. Which leaf did you use to wrap?

As for the periwinkle, you suck the way you suck anything suckable . Since it didn’t work out easily, it means you didn’t cut deep enough. Next time, cut deep.

Ikokore is basically the same difference is wrapping of the leaf you can also add orishirishi too. I used ugu leaf, I looked for the bunch with large leaves.


Lool okaay, the sucking was beginning to look like a punishment and the annoying part was I just couldn't let go I wanted to see the end all the periwinkles.

Galactico4ever:
Nice.Wey my own?

It has finish
Next time you'll be the first I'll invite to the table

Mvena:

You're doing well �

Thanks ma'm

Dyt:

It's summer baby No one sits the F at home We cook outside not in the kitchen

It's spring abi flood here Eku ise o...ejo fun mi Agbado kan

pocohantas:


Normal person dey drink yellow garri?



You can say that again. I used to buy the finest for my mum and she would be complaining while enjoying them. Now she misses my buying. She never even start...

Have mercy biko

Tried Meatpie using a mix of normal flour and Oatmeal. Trying healthy options.

Akposy:

It's spring abi flood here
Eku ise o...ejo fun mi Agbado kan

Blueraydick haf finish it oo

Dyt:


Blueraydick haf finish it oo

Àgbàdo yẹn dùn mehn

NoToPile:
So I decided to make ekpankukwo.

We have another version of it in my home town - Ikokore which I do prepare well, major difference is the wrapping with leaf


The story is it was delicious .


Pocohantas I followed your receipe it came out niceeee.


Does anybody have any hint on how to suck that periwinkle? I got the ones still in the shell, the woman that sold it told me to break the pointed end, the thing inside still wouldn't come out while eating.

I love the appearance of your ekpañ, for the periwinkle...
When you're cutting the pointed end, make sure you count three or four spiral layers from the top. That's to allow it come out while being sucked.
Secondly, I'll advice parboiling the periwinkle with salt and seasoning. I feel it was not fully cooked. It usually cooks better at the bottom of the pot if you're not parboiling. Great job though transposing from Ikokoré to Ekpañ

ifiokbenzy:

I love the appearance of your ekpañ, for the periwinkle...
When you're cutting the pointed end, make sure you count three or four spiral layers from the top. That's to allow it come out while being sucked.
Secondly, I'll advice parboiling the periwinkle with salt and seasoning. I feel it was not fully cooked. It usually cooks better at the bottom of the pot if you're not parboiling. Great job though transposing from Ikokoré to Ekpañ

Thank you.

I think the bolded was where I got it wrong, I just chopped of a layer maybe only the tip sef. I did perboil before putting it at the bottom of the pot then I placed the ekpang layers on it.

Not being able to suck the periwinkle pained me oo lool

NoToPile:



Thank you.

I think the bolded was where I got it wrong, I just chopped of a layer maybe only the tip sef. I did perboil before putting it at the bottom of the pot then I placed the ekpang layers on it.

Not being able to suck the periwinkle pained me oo lool

Pele but you're better now even with experience. Love the fact that you could spot the missing link