₦airaland Forum

-1

I will say "oh yea, I slept with Ur best friend so I win" and run out.Haha. I don't know ooo. That will be a horrible experience. You will be the joke of the town.

mccloud224:
I been try import pestle and mortor into US.Homeland security talk say i be terrorist

~~LMAO~~

U can always use food processor.

I am not killed the noise. I love the noisy.

This thread is

What can I say.

stressed I will never be. Amen!!

Bitter leaf soup is so bitter. U are brave oo.

Here is a Nigerian recipe.

Ingredients


The following are the ingredients for Bitter Leaf Soup



1kg of assorted meat (Beef, ox tail, shaki, cow leg, goat meat)



I medium smoked fish


I big size stock fish


100grams grounded Crayfish



2 Maggi cubes



1 big sized onion



2 tablespoonfuls dried grounded red hot chilli pepper



10 tablespoonful of red palm oil



2 medium sized white cocoyam



Freshly squeezed or dried bitter leaf



Salt – ½ teaspoonfuls



1 tablespoonful of dried curry powder



½ teaspoonfuls of dried thyme leaves


10 cups of water





Servings: 5





Cooking Time : 90 minutes





Method :





Thoroughly wash the assorted meat in clean warm water. Put in a medium sized pot, add about a cup or two of water and two cubes of maggi seasoning or bullion cubes, half onion, sliced, salt to taste, little sprinkle of dried curry powder – about ½ tablespoonful, dried thyme leaves, and bring to boil for about 20 minutes.



Thoroughly wash the stock fish with sponge to remove any vestige of sand gain and allow to run under plenty of tap water. The stock fish is best soaked overnight to allow it absorb water and become tender. Cut the stock fish into servable bits and add it to the boiling meat. Allow to boil for 5 – 10 minutes.



Add the washed medium smoked fish, and allow the whole mixture of assorted meat, stock fish, and smoked fish to boil for another 5 minutes.



Now add about 4 cups of water into the pot of boiling meat and fish, and add about 1 or 2 tablespoonful of dried red hot pepper to taste and freshly squeezed or dried bitter leaf (3 to 4 balls of hand squeezed fresh bitter leaf, or 3 – 5 tablespoonful of dried bitter leaf. Allow to boil for 3 – 5 minutes.



At this point, add the palm oil, and already cooked and mashed cocoyam to thicken the soup. Where you can not get cocoyam a sprinkle of garri would do the same.



Add salt, and pepper to taste again, and allow to cook for 10 minutes.



Your bitter leaf soup is ready to eat.



Bitter leaf soup can be eaten or served with pounded yam or semolina or eba

http://www.africanfoods.co.uk/bitter-leaf-soup.html