₦airaland Forum

GboyegaD:
No, I used the fry pan and rolled it from side to side after sealing it.

GboyegaD:
Breakfast:

While thinking of dinner tonight, I decided I was going to make a soup and grilled chicken wrap. I bought tortillas and this morning, I decided to use one of them to make a breakfast burrito.

The things in it are: eggs, tomatoes, onions, and avocado.

Kewtt:
it is. na dere katalist miss? radautoworks lareee

Bazztadewu:
No be radautos be this.

cococandy:
I get Brussel sprouts but Pls give artichokes another try maybe in a dip.

dollyjoy:
Yam, potatoes and egg sauce for lunch

Ishilove:
Corn bread is made from corn flour?

9JAMac10:
Made noodles and sardines garnish in memories of high school boarding school life 😆

obyikye:
Unripe plantain and potatoes porridge.
Unripe plantains.
Potatoes.
Crayfish.
Okpeyi and palm oil.
Protein of your choice.
Scent.
Seasoning and salt to taste and you are good to go.

cococandy:
The edge is like a combo of the middle and brownie brittle.

cococandy:
Fudgy brownies. Team middle piece or team crusty edge? I’m team crusty edge.

Did you also know you can substitute eggs with aquafaba? I experimented with the juice from chick peas and you can’t even tell. It whips up perfectly like egg whites.

GboyegaD:
Brunch:

1st attempt at scotch eggs.

cococandy:
Wild blackberry jam. I made from blackberries I foraged in the village. So good with authentic French baguette.

All ingredients in the 2nd picture.

Strictly one teaspoon of the pectin. As for the sugar and chia seeds, you can use however much or little your heart desires. Or use natural sugar substitute like monk fruit and stevia.

dollyjoy:
you have starch in your location? I presume you are in Delta.
It’s made from the Water that settled from grinded cassava.
Lol, I can’t explain the taste. But it’s unique

dollyjoy:
Banga soup and starch. Gratifying!

cococandy:
So good.
They made everyone fall in love with it then they started charging an arm and leg whenever you go to buy at their restaurant

cococandy:
I like hoisin sauce but I feel like the flavor won’t give “Caribbeanish” if I use it for this type of dish . What if it ends up tasting like Asian stir fry (which I love) but not as sort of a Caribbean inspired meal?

descarado:
Use south east Asian sauces like dark, light and hoisin sauces. Add rock sugar you get nice colour.

Use that for my fried rice, stir fry and noodles.

HueyNewton:
As a bi-national, will you say the average Nigerian meal is "bare", compared to that of Jamaica?

cococandy:
Oh I know this recipe with molasses and caramel as well. I used to have a Jamaican coworker that showed it to me. What’s your specific recipe?Thank you in advance

I was just being lazy.

cococandy:
I used this browning sauce pictured below. I added purple cabbage to mine hence the darker color

But prior to adding it, I just seasoned my chicken as usual (season to your taste).

The rice and peas were cooked in coconut milk and a bit of salt. Then I served it with the sauces from the chicken and cabbage.

Steamed cabbage recipe linked below
https://www.youtube.com/watch?v=rGDYN0XfVEU?si=vl9J7T3IzqoTbvwX

cococandy:
And then you’ll make us some mango sticky rice? Promise?