Love Cocktails? Yes! Nothing beats the satisfying taste of Karnival Coffee Liqueur. Nigerians enjoy its combination with Stumbras Centenary Vodka. This combo is hard to resist at any event or occasion. The interesting part of this recipe is the ease and simplicity of whipping it in no distant time. Well now that we have you glued to your phone, let's quickly make magic!!!

Ingredients

11/2 shot of Stumbras Centenary Vodka
3/4 ounce Karnival Coffee Liqueur
Chocolate
Mixing glass
Bar spoon
Ice

How to Mix

Get a mixing glass, add ice and combine ingredient. Then Stir with a bar spoon.
Strain into a rock glass with fresh ice and garnish with chocolate.
The weekend shouldn't pass by without trying this at home. While at it, let your friends and loved ones enjoy it with you.

Do you love this recipe? Yes! Learn more here << https://www.tigerfoods.com/recipes/

Thank you.

prince2pac:
These creatures no de die finish... I give em a try...

Nice thread

In those days, dinner was ready at 7 pm with family members gathering around the table, ready to dig in. These days, dinner is eaten later, anytime between 8 to 11 pm. Today, people are busier, with many working long hours at home or in the workplace. Although society has changed, the human body has remained the same. Do you know that most problems can be fixed with an early dinner? Here are some of the gains of eating an early dinner.

Better Sleep
There should be a good amount of gape between your last meal and your sleep. Consuming large meals at night or late-night eating can cause indigestion. Your digestive system will be functioning while you are asleep, which can affect deep sleep, causing restlessness or sleeplessness. As a consequence, you end waking up more regularly. This also reduces your energy levels making you less prepared for the next day.

Reduce the Risk of Obesity
According to WHO, worldwide obesity has more than doubled since 1980. In Africa, the number of children who are overweight or obese has nearly doubled from 5.4 million in 1990 to 10.6 million in 2014. Obesity is preventable. To curb this, you may want to start by eliminating late dinner. Know that when you eat late, the body raises the risk of fat storage and responds by storing insulin which negatively affects fat metabolism. You may balance the right amount of fats, calories, proteins, and carbs in your diet, but without changing the mealtime, your weight loss goals may continue far-fetched.

Reduce the Risk of Cancer
A recent cancer study by the Barcelona Institute of Global Health has suggested that men who eat dinner at least two hours before sleeping have a 26% reduced risk of prostate cancer. Women with similar eating habits were also found to have a 16% reduced risk of breast cancer. This is the first study to analyse the association between cancer risk and the timing of meals and sleep. Do yourself a favour and put away that plate of fufu/eba etc when it’s past 7 pm.

Improve digestion
Heartburn, acidity, gas, and other digestive issues could be a result as the digestive track fails to work its best. Before you sleep, the food needs time to digest properly. Eating dinner early keeps the acidic contents of the abdomen from rising back up into your throat and allows your body to get the time to digest food properly. We need to give our food time to digest properly before we get into bed and so by eating an early dinner, we can do this. If your body can take its time to digest food properly, this will lower the risk of stomach acid rising back into your oesophagus (acid reflux). Lying down quickly after a meal only makes this worse.

Improves general health
Researchers from the University of Pennsylvania School of Medicine say that eating late at night could be more dangerous than you think. When you eat late consistently, you are prone to memory and cognitive function decline, diabetes and an increased rate of heart disease. Mood and brain function are also impaired. Meals with the right calorie level and timing overtime gives you more energy and generally prevents numerous illness.

With proper meal planning and setting aside a specific time each day to eat dinner, your digestive system will show appreciation. Doctors across the globe recommend keeping meals light for dinner and eating at least 2 hours before sleeping. Our gut needs a break to function properly. Breakfast literally means breaking a fast that you kept all night and then have a healthy breakfast after 11-12 hours of no food. When this is not followed – our gut suffers.

We hope you leave us a comment. Thank you for stopping by.

Have you had a taste of this delicacy? The eastern part of Nigeria enjoys this delight. It’s called either Oha or Ora soup. The presence of Vegeta Cocoyam Flour makes it very easy to prepare. Rumour has it; Oha leaves shredded with a knife makes the soup taste bitter. Although we cut the vegetable with our hands, however, it doesn’t prove the myth is true. Let’s head to Tiger Kitchen quickly, foodies are hungry�

Ingredients
Oha leaves 3 cups(shredded)
Uziza leaves
Assorted Meats 11/2 kg
Vegeta Cocoyam Flour
Dry fish
Stockfish
Ground Crayfish
Tiger Chilli Pepper Powder
Ogiri (Locust Bean)
Larsor Beef Seasoning
Palm oil
Salt to taste

Instructions
1. Wash and season the meats with Tiger Chilli Pepper powder, Larsor Beef Seasoning and Salt. Add stockfish and dry fish, when the beef is almost ready.
2. Add Ogiri (locust bean), ground crayfish, and Palm oil.
3. Mix Vegeta Cocoyam Flour with a little warm water to form a thick paste. Then scoop into the mix and cook on medium heat for 5-10 minutes to thicken the soup.
4. Afterwards, add Uziza leaf, cook a bit before adding Oha leaves. Serve with any swallow of your choice.

Ps: Oha Leaves are very soft and tender; bring down your soup almost immediately after adding the leaves.

Do you want to learn more about recipes? Take a stroll here <<https://www.tigerfoods.com/uncategorized/oha-soup-an-irresistible-delicacy/

#NewBlogAlert

Cockroaches are one of the most common household pests in the world. It is overwhelming when you switch on the kitchen lights and see or hear the scuttling legs and antennae of cockroaches on your countertops, cabinets, or floor. Seeing these persistent pests search for food leaves an uneasy feeling. Not sure how to get rid of cockroaches? You are not alone. But no worries, we’d suggest a few ways to help you get rid of these cringe creatures? These tips will help you to get rid of them shortly.

Use Baking Soda
Baking soda is one of the most multipurpose products ever created, so it’s no surprise that it can get rid of cockroaches, as well. The best method is to mix the soda with some sugar. The smell of sugar brings out roaches and tempts them to eat from the mixture, without noticing the baking soda. Afterwards, when they go to drink some water, a reaction with the soda causes their stomach to burst. Cockroaches often feed on their dead comrades, so a chain reaction of death afterwards.

Make a Cockroach Repellent with Detergent
Another easy solution against these annoying pests is a simple mixture of detergent and water. Just like most insects, cockroaches breathe through their skin, spraying the detergent on them suffocates the pests instantly. It works when you spray directly at the cockroaches.

Seal up Cracks and Holes
Roaches (and other rodents) can crawl through the smallest of spaces of your doors and windows. Seal the tiniest entries to your home with concretes. These will provide a barrier to keep the hole from re-occurring in the future.

Fix Any Water Leaks or plumbing issues
Moisture and water from leaks in pipes also attract Cockroaches That is why you often find them scurrying under your sink. Some cockroaches can survive for months without food, but only days without water. When we have leaks or water problems, it attracts them. Close off your water sources and repair the leaks. Regularly check your sinks, refrigerator and other home appliances to ensure there are no leaks or excess moisture.

Our homes cannot be a dwelling place for cockroaches and rodents. Use these tips, whenever you see them and enjoy a clean and happy home free of pest.

Know more about getting rid of pests here <<< https://www.tigerfoods.com/healthy-living/1-8/

#NewBlogAlert

Cockroaches are one of the most common household pests in the world. It is overwhelming when you switch on the kitchen lights and see or hear the scuttling legs and antennae of cockroaches on your countertops, cabinets, or floor. Seeing these persistent pests search for food leaves an uneasy feeling. Not sure how to get rid of cockroaches? You are not alone. But no worries, we’d suggest a few ways to help you get rid of these cringe creatures? These tips will help you to get rid of them shortly.

Use Baking Soda
Baking soda is one of the most multipurpose products ever created, so it’s no surprise that it can get rid of cockroaches, as well. The best method is to mix the soda with some sugar. The smell of sugar brings out roaches and tempts them to eat from the mixture, without noticing the baking soda. Afterwards, when they go to drink some water, a reaction with the soda causes their stomach to burst. Cockroaches often feed on their dead comrades, so a chain reaction of death afterwards.

Make a Cockroach Repellent with Detergent
Another easy solution against these annoying pests is a simple mixture of detergent and water. Just like most insects, cockroaches breathe through their skin, spraying the detergent on them suffocates the pests instantly. It works when you spray directly at the cockroaches.

Seal up Cracks and Holes
Roaches (and other rodents) can crawl through the smallest of spaces of your doors and windows. Seal the tiniest entries to your home with concretes. These will provide a barrier to keep the hole from re-occurring in the future.

Fix Any Water Leaks or plumbing issues
Moisture and water from leaks in pipes also attract Cockroaches That is why you often find them scurrying under your sink. Some cockroaches can survive for months without food, but only days without water. When we have leaks or water problems, it attracts them. Close off your water sources and repair the leaks. Regularly check your sinks, refrigerator and other home appliances to ensure there are no leaks or excess moisture.

Our homes cannot be a dwelling place for cockroaches and rodents. Use these tips, whenever you see them and enjoy a clean and happy home free of pest.

Know more about getting rid of pest here <<< https://www.tigerfoods.com/healthy-living/1-8/

A good mocktail with Tiger Ginger Health Drink hits the right spot. If you are wondering what you can whip up with our non-alcoholic beverages, this mocktail is a must-try at home. This mocktail is light and refreshing and no added sugars or sweeteners. It is a perfect drink for the whole family! The kids will completely love you more after having a taste of this drink. Let’s quickly make this at Tiger Bar.

Ingredients
4 cups of Tiger Ginger Health Drink
2 cups of Pineapple Fresh juice
½ lemon wedge.

Instructions
1. In a tall glass cup, mix Tiger Ginger Health Drink and Pineapple fresh juice.
2. Stir and add few drops of lemon and ice cubes.

Enjoy the refreshing mocktail.
Note: This recipe makes one mocktail, so multiply the ingredients per person for more servings.

You can learn exciting recipes here << https://www.tigerfoods.com/recipes/1-6/

After the lockdown, grocery shopping, and creating nutritious meals on a modest budget is priority. With the economic downturn, food items have become very expensive. Regardless, enjoying a wholesome meal is achievable. Start by reviewing your monthly and yearly budget for housekeeping and make some adjustment to modify the current situation. To help, we have created some tips to help you get started. These smart tips are all you need to save money.

Make a Weekly Routine for Leftover
Who says Leftovers can be a boring meal? The ripple effect of the pandemic has made us save cost. For most people, that means using all the leftovers. When it comes to meal planning, leftovers are a key part of our plan. There are times you are tired to prepare a meal, scout your freezer for those leftovers, heat and enjoy yourself.

Set a Realistic Budget
To set a budget, take a look at your weekly grocery shopping to make informed decisions. Know how much is enough to cook two or more recipes, increase your bargaining power if you need be. Search for markets where you can get foodstuffs at the most affordable rate.

Cook Exhaustively once a week
Do you have a stable source of electricity? Yes! End the era of spending hours in the kitchen cooking every day. Take advantage of the weekend, restock and cook meals that will last you a week or even a month.

The most interesting tips await you here << https://www.tigerfoods.com/food-and-drinks/1-7/

The garden egg sauce is a tasty Nigerian dish that can be paired with potatoes, yam or plantain. Our weirdos foodies swear that it goes even better with Rice as well. With garden egg as the main ingredient, this sauce provides a lot of nutritional benefits, which we are certain you wouldn’t want to miss for any reason whatsoever. Anyway, the recipe is really an easy one, let’s head straight to Tiger Kitchen.

Ingredients10 Garden Egg
6 plum tomatoes
Vegeta Onion
¼ cup of palm oil
2 scotch bonnet pepper chopped
340 g smoked mackerel the equivalent of one large mackerel skinned and de-boned
Larsor Fish Seasoning
Tiger Basil Leaves
Iru (Optional)
Ground CrayFish
Salt to taste

Instructions
To prep the garden egg, take off the stems, wash and boil the Garden Egg in salted water for 10- 12 minutes.

While the garden eggs are boiling, pour some Vegeta Onion in a sauce dish, dice the tomatoes, and debone the fish.

Once the garden eggs are tender, drain and mash them with a fork. They should have the same consistency as crushed tomatoes or bit chunky.

In a deep saucepan, heat up the palm oil for 2 minutes (be mindful not to overheat the oil), and gently fry Vegeta Onion and scotch bonnet peppers until it is softened. Add the tomatoes, and cook over medium heat for about 20 minutes, or until the sauce thickens, and the oil starts to rise to the top.

Add the smashed garden egg, and continue cooking on low-medium heat for five minutes.

Add Iru, smoked mackerel, ground crayfish, Larsor Fish Seasoning; stir on low heat.

At this point, taste the sauce, and adjust for salt. Afterwards, stir in Tiger Basil Leaves, and turn off the heat.

Serve hot with plantain, rice or even yam.

Excite your taste bud here << https://www.tigerfoods.com/tigerkitchen/

This delicacy is a yummy Nigerian soup made with groundnut (peanuts). This soup is very popular in the Southern part of Nigeria. Groundnut soup can be made with or without vegetable leaves and it can have a thick or watery consistency. You can use either bitter leaves, pumpkin leaves (Ugu) or basil leaves. This delightful dish and egusi soup are cousins. The versatility of this soup is on another level. You can enjoy it with eba, plantain, rice or any swallow of your choice.

Now that the ingredients are ready, let’s get the party started at Tiger Kitchen.

Ingredients:

1 cup Groundnut (Roasted or Raw)
700g of Assorted Meat
1 Medium Size Smoked Fish
2-3 Medium Size Dried Stockfish
1 Cooking Spoon of Palm Oil
2 Tablespoons Crayfish
1/4 Cup Efinrin/Basil Leaves (Optional Pumpkin Leaves)
Vegeta Onion
Tiger Chilli Pepper
Uziza seeds
Salt

Preparation

Let’s boil the hard meats first with Vegeta Onion and Larsor Beef Seasoning, before cooking the softer meat and stock fish with the tough meat, boil till tender and set aside.

While you’re waiting on the meats, prepare your groundnut paste. If you are using raw groundnut, remove the shell and roast on medium heat for 5-7 minutes and if you are using roasted groundnut pour into a blender and blend till smooth and set aside.

Add blended pepper and palm oil into the stock and continue cooking until the meat is cooked and the content reduced.

Add the groundnut paste gradually to control how thick and watery you want your soup. Afterwards, add blended uziza, Tiger Chilli Pepper Powder, Crayfish, Larsor Beef Seasoning and Salt. Stir to combine everything and continue to cook until the groundnut is fully cooked.

Wash your ugu and basil leaves thoroughly to get rid of dirt. Add the vegetables and stir to combine. Check the seasoning and adjust if necessary. Let it simmer for about 1 minute and turn off the heat.

Your Groundnut Soup is ready, serve with your favourite swallow or boiled white rice.

Love the Recipe? More await you here << https://www.tigerfoods.com/tigerkitchen/

This delicacy is a yummy Nigerian soup made with groundnut (peanuts). This soup is very popular in the Southern part of Nigeria. Groundnut soup can be made with or without vegetable leaves and it can have a thick or watery consistency. You can use either bitter leaves, pumpkin leaves (Ugu) or basil leaves. This delightful dish and egusi soup are cousins. The versatility of this soup is on another level. You can enjoy it with eba, plantain, rice or any swallow of your choice.

Now that the ingredients are ready, let’s get the party started at Tiger Kitchen.

Ingredients:

1 cup Groundnut (Roasted or Raw)
700g of Assorted Meat
1 Medium Size Smoked Fish
2-3 Medium Size Dried Stockfish
1 Cooking Spoon of Palm Oil
2 Tablespoons Crayfish
1/4 Cup Efinrin/Basil Leaves (Optional Pumpkin Leaves)
Vegeta Onion
Tiger Chilli Pepper
Uziza seeds
Salt

Preparation

Let’s boil the hard meats first with Vegeta Onion and Larsor Beef Seasoning, before cooking the softer meat and stock fish with the tough meat, boil till tender and set aside.

While you’re waiting on the meats, prepare your groundnut paste. If you are using raw groundnut, remove the shell and roast on medium heat for 5-7 minutes and if you are using roasted groundnut pour into a blender and blend till smooth and set aside.

Add blended pepper and palm oil into the stock and continue cooking until the meat is cooked and the content reduced.

Add the groundnut paste gradually to control how thick and watery you want your soup. Afterwards, add blended uziza, Tiger Chilli Pepper Powder, Crayfish, Larsor Beef Seasoning and Salt. Stir to combine everything and continue to cook until the groundnut is fully cooked.

Wash your ugu and basil leaves thoroughly to get rid of dirt. Add the vegetables and stir to combine. Check the seasoning and adjust if necessary. Let it simmer for about 1 minute and turn off the heat.

Your Groundnut Soup is ready, serve with your favourite swallow or boiled white rice.

Love the Recipe? More await you here << https://www.tigerfoods.com/tigerkitchen/

There has been a lot of rumours and myth about spices, so we decided now is the perfect time to debunk such rumours and enlighten you more on them. Spices are nature’s gifts; they are natural just as nature made it so, with no addictive. Spices come from the seeds, bark, roots, fruit, or stems of a variety of plants and trees. They are used to enhance both sweet and savoury dishes. In the world of cuisine, spice are dried parts of plants that we used for cooking while the leaves are considered as the herbs. Without mincing words, we present to you some popular misconceptions and myth that you probably believed in and clear the air with facts.

Spicy foods induce Labour
This has got to be the funniest myth of them all� It has not been proven by Science that spicy food lead to premature labour in women, notwithstanding, pregnant women are advised to check with their doctor to advice on their most preferred lifestyle to accommodate mother and child. A study noted that overspiced food may cause cramping and uterine contractions for women who are already dilated. That said, there’s no evidence to support the theory that spicy food induces labour.

Certain ethnic group have a higher spice tolerance
It is often said that the Yoruba tribe are commonly known as lovers of peppery food, which isn’t a bad thing if you ask us �‍♀️ We also know that people from other ethnic groups love pepper, so it is no longer about certain ethnic group having unusual love or having a high tolerance for peppery food. It’s more about individual preference for spicy food.

Spicy food can cause ulcer
This myth is the oldest� For a long time, people have speculated spicy foods is a major contributor to stomach problems and ulcers; something we’ve probably witnessed from various movies and shows, right? However, it turns out that Helicobacter pylori, a type of stomach bacteria was the real culprit here all along, and not spicy food themselves. Having realised this, we restore spicy food to its rightful position on the list of wholesome food.

Spices are not natural
Growing up, some of us were taught that spices are not healthy and as such we preferred to cook with seasonings alone. Interestingly, spices are 100% natural and even healthier than seasonings. Some of them have been known to be used for their medicinal purposes. When next time someone tells you otherwise, debunk that myth and enjoy a nutritious way of cooking with amazing health benefits.

Spices don’t need preservation
Not true! Spices, like all foods, have a distinct shelf life and will go bad when the time is right. The length of that shelf life depends on how the spices are cared for. Spices need to be stored properly to last for a long time. To preserve their aromatic flavour and potency, cover them tightly and store them in a cool, dry place. Do not pour them directly to the pot while cooking to avoid them soaking up moisture from the steam.

Interesting Myth do you think so? Leave a comment here <<https://www.tigerfoods.com/healthy-living/1-4/

There has been a lot of rumours and myth about spices, so we decided now is the perfect time to debunk such rumours and enlighten you more on them. Spices are nature’s gifts; they are natural just as nature made it so, with no addictive. Spices come from the seeds, bark, roots, fruit, or stems of a variety of plants and trees. They are used to enhance both sweet and savoury dishes. In the world of cuisine, spice are dried parts of plants that we used for cooking while the leaves are considered as the herbs. Without mincing words, we present to you some popular misconceptions and myth that you probably believed in and clear the air with facts.

Spicy foods induce Labour
This has got to be the funniest myth of them all� It has not been proven by Science that spicy food lead to premature labour in women, notwithstanding, pregnant women are advised to check with their doctor to advice on their most preferred lifestyle to accommodate mother and child. A study noted that overspiced food may cause cramping and uterine contractions for women who are already dilated. That said, there’s no evidence to support the theory that spicy food induces labour.

Certain ethnic group have a higher spice tolerance
It is often said that the Yoruba tribe are commonly known as lovers of peppery food, which isn’t a bad thing if you ask us �‍♀️ We also know that people from other ethnic groups love pepper, so it is no longer about certain ethnic group having unusual love or having a high tolerance for peppery food. It’s more about individual preference for spicy food.

Spicy food can cause ulcer
This myth is the oldest� For a long time, people have speculated spicy foods is a major contributor to stomach problems and ulcers; something we’ve probably witnessed from various movies and shows, right? However, it turns out that Helicobacter pylori, a type of stomach bacteria was the real culprit here all along, and not spicy food themselves. Having realised this, we restore spicy food to its rightful position on the list of wholesome food.

Spices are not natural
Growing up, some of us were taught that spices are not healthy and as such we preferred to cook with seasonings alone. Interestingly, spices are 100% natural and even healthier than seasonings. Some of them have been known to be used for their medicinal purposes. When next time someone tells you otherwise, debunk that myth and enjoy a nutritious way of cooking with amazing health benefits.

Spices don’t need preservation
Not true! Spices, like all foods, have a distinct shelf life and will go bad when the time is right. The length of that shelf life depends on how the spices are cared for. Spices need to be stored properly to last for a long time. To preserve their aromatic flavour and potency, cover them tightly and store them in a cool, dry place. Do not pour them directly to the pot while cooking to avoid them soaking up moisture from the steam.

Interesting Myth do you think so? Leave a comment here <<https://www.tigerfoods.com/healthy-living/1-4/

There has been a lot of rumours and myth about spices, so we decided now is the perfect time to debunk such rumours and enlighten you more on them. Spices are nature’s gifts; they are natural just as nature made it so, with no addictive. Spices come from the seeds, bark, roots, fruit, or stems of a variety of plants and trees. They are used to enhance both sweet and savoury dishes. In the world of cuisine, spice are dried parts of plants that we used for cooking while the leaves are considered as the herbs. Without mincing words, we present to you some popular misconceptions and myth that you probably believed in and clear the air with facts.

Spicy foods induce Labour
This has got to be the funniest myth of them all� It has not been proven by Science that spicy food lead to premature labour in women, notwithstanding, pregnant women are advised to check with their doctor to advice on their most preferred lifestyle to accommodate mother and child. A study noted that overspiced food may cause cramping and uterine contractions for women who are already dilated. That said, there’s no evidence to support the theory that spicy food induces labour.

Certain ethnic group have a higher spice tolerance
It is often said that the Yoruba tribe are commonly known as lovers of peppery food, which isn’t a bad thing if you ask us �‍♀️ We also know that people from other ethnic groups love pepper, so it is no longer about certain ethnic group having unusual love or having a high tolerance for peppery food. It’s more about individual preference for spicy food.

Spicy food can cause ulcer
This myth is the oldest� For a long time, people have speculated spicy foods is a major contributor to stomach problems and ulcers; something we’ve probably witnessed from various movies and shows, right? However, it turns out that Helicobacter pylori, a type of stomach bacteria was the real culprit here all along, and not spicy food themselves. Having realised this, we restore spicy food to its rightful position on the list of wholesome food.

Spices are not natural
Growing up, some of us were taught that spices are not healthy and as such we preferred to cook with seasonings alone. Interestingly, spices are 100% natural and even healthier than seasonings. Some of them have been known to be used for their medicinal purposes. When next time someone tells you otherwise, debunk that myth and enjoy a nutritious way of cooking with amazing health benefits.

Spices don’t need preservation
Not true! Spices, like all foods, have a distinct shelf life and will go bad when the time is right. The length of that shelf life depends on how the spices are cared for. Spices need to be stored properly to last for a long time. To preserve their aromatic flavour and potency, cover them tightly and store them in a cool, dry place. Do not pour them directly to the pot while cooking to avoid them soaking up moisture from the steam.

Interesting Myth do you think so? Leave a comment here <<https://www.tigerfoods.com/healthy-living/1-4/

You will agree with us that period moment is no fun time. You get to worry about pain, discomfort, mood swings amongst others. Some women experience cramps during the first several days of menstruation and may find it hard to perform their normal routine until it’s over. Nevertheless, this monthly visitor can’t stop our slay. Stock your fridge with these foods in anticipation for the monthly flow, that way we can eat them and go about our daily hustle and bustle with little worry whatsoever. We’ve rounded up some foods that is a lifesaver. Enjoy them as much as you can, the period has got nothing on us but to leave the way it came. The foods await us below.

Ginger Tea
Apart from adding flavour to food, ginger is also known for its health benefits. Ginger tea doesn’t just help against period pain, it also gives relief from cold and flu symptoms, such as sore throat and nasal congestion. To get the best result, add one teaspoon of Tiger Ginger Powder to warm water and drink it three times a day.

Oats
Oats are healthy and we all know that! Whether you enjoy them as a snack or as a breakfast, they are going to do good for your body! Oats are packed with fibre, which helps in making you feel full for longer plus improving your digestion. They are also loaded with zinc and magnesium, which helps in making your period symptoms less severe. They are high in zinc and magnesium, which are anti-cramp vitamins and minerals; make oat your breakfast meal for the time being until your monthly visitor leaves.

Pineapple
This scrumptious fruit helps your muscles relax calming down pains and cramps. It will also help boost your mood, making you feel happier! You can eat it plain, drink it as a juice or smoothie, for a delicious treat.

Bananas
When we eat bananas, our body gets vitamin B6 and Potassium, both of which can be useful in relieving cramps as well as bloating. Bloating is another most common period symptom which almost every woman encounters while they are on their periods. So, eat bananas and feel better! It also contains melatonin that helps to regulate the body’s natural rhythms and provide a good night’s rest.

Green Vegetables
We lose so much blood during periods, so, we must eat more iron to compensate for the blood loss. Efo riro, Vegetable Sauce, Green smoothies with Spinach are some of the food we should add to our meal plan. They are a great source of calcium to alleviate menstrual cramps. They also contain Vitamin B6 and Magnesium which all help to provide strength to fight off menstrual pains.

Soursop
Surprised? Yes, we are as well. Soursop is an anti-inflammatory fruit to eat during periods. The only downside is that it is a seasonal fruit. Regardless, savour as much as you can when you get hold of it and kiss every menstrual pain goodbye�

It’s frustrating when our menstrual flow gets in the way, and we can’t do anything other than to take popular pain killers to wade off the pain. It’s time to get rid of those medications and opt for a natural and nutritious way of easing period pain.


Have a Splendid weekend

Interesting Food tips await you here << https://www.tigerfoods.com/tigerkitchen/

There is nothing as delightful as sitting at the comfort of our home and having fun. It’s merrier when friends come to chill with you. This cocktail is proof that Bree Pinot Noir never fails to impress. We can’t get enough of the crisp sweetness that comes from the cocktail. Whether you’re looking for a little getaway or just something to spice up your date. This cocktail guarantees that your rosé-induced happiness lasts for a long time. This refreshing drink is made with fresh lemon and a splash of Stumbras Vodka Centenary, honey, and some ice, it’s the type of drink you can whip up in a flash.

Ingredients
1-2 lemon wedges
1-2 slices of watermelon
Ice
¾ cup of Bree Pinot rosé wine
10ml teaspoons of Stumbras Vodka Centenary
1 tablespoon of honey, to taste

Procedure
Mix the lemon wedges and watermelon in the bottom of a glass.

Add in the ice, Bree rosé, Stumbras Vodka Centenary and stir well. Add in honey to your desired sweetness. Strain into a wine glass and add the muddled lemon and grapefruit.

That was quite easy � Now you can make yours and share it with us. We are waiting for you in the comment section. Feel free to add a twist to it. It’s always an exciting pleasure sharing cocktail recipes with you.


Interesting recipes await you here <<https://www.tigerfoods.com/tigerkitchen/

You will agree with us that period moment is no fun time. You get to worry about pain, discomfort, mood swings amongst others. Some women experience cramps during the first several days of menstruation and may find it hard to perform their normal routine until it’s over. Nevertheless, this monthly visitor can’t stop our slay. Stock your fridge with these foods in anticipation for the monthly flow, that way we can eat them and go about our daily hustle and bustle with little worry whatsoever. We’ve rounded up some foods that is a lifesaver. Enjoy them as much as you can, the period has got nothing on us but to leave the way it came. The foods await us below.

Ginger Tea
Apart from adding flavour to food, ginger is also known for its health benefits. Ginger tea doesn’t just help against period pain, it also gives relief from cold and flu symptoms, such as sore throat and nasal congestion. To get the best result, add one teaspoon of Tiger Ginger Powder to warm water and drink it three times a day.

Oats
Oats are healthy and we all know that! Whether you enjoy them as a snack or as a breakfast, they are going to do good for your body! Oats are packed with fibre, which helps in making you feel full for longer plus improving your digestion. They are also loaded with zinc and magnesium, which helps in making your period symptoms less severe. They are high in zinc and magnesium, which are anti-cramp vitamins and minerals; make oat your breakfast meal for the time being until your monthly visitor leaves.

Pineapple
This scrumptious fruit helps your muscles relax calming down pains and cramps. It will also help boost your mood, making you feel happier! You can eat it plain, drink it as a juice or smoothie, for a delicious treat.

Bananas
When we eat bananas, our body gets vitamin B6 and Potassium, both of which can be useful in relieving cramps as well as bloating. Bloating is another most common period symptom which almost every woman encounters while they are on their periods. So, eat bananas and feel better! It also contains melatonin that helps to regulate the body’s natural rhythms and provide a good night’s rest.

Green Vegetables
We lose so much blood during periods, so, we must eat more iron to compensate for the blood loss. Efo riro, Vegetable Sauce, Green smoothies with Spinach are some of the food we should add to our meal plan. They are a great source of calcium to alleviate menstrual cramps. They also contain Vitamin B6 and Magnesium which all help to provide strength to fight off menstrual pains.

Soursop
Surprised? Yes, we are as well. Soursop is an anti-inflammatory fruit to eat during periods. The only downside is that it is a seasonal fruit. Regardless, savour as much as you can when you get hold of it and kiss every menstrual pain goodbye�

It’s frustrating when our menstrual flow gets in the way, and we can’t do anything other than to take popular pain killers to wade off the pain. It’s time to get rid of those medications and opt for a natural and nutritious way of easing period pain.

Interesting food tips await you here <<https://www.tigerfoods.com/tigerkitchen/

Welcome to that time of the year when we celebrate the only dish that binds us together as Nigerians and Africans. Jollof rice is a very easy dish to prepare but even easier to mess up if you don’t do it right. Simple errors like overcooking, undercooking and burnt offering are some of the scenarios you should avoid if you intend making that perfect jollof rice. So without further ado, we are thrilled to tell you that the era of soggy jollof rice has come to an end. Enjoy the jolly ride as we highlight the ways of prepping the perfect party jollof rice.

Tomato puree prep.
No doubt tomato paste gives an extra redness and richness; notwithstanding, tomato paste has a tart taste, and using so much of it make it seem like you added a bucket of lemon. It’s such a bad idea cooking jollof rice with lots of tomato paste. However, to get rid of that tart taste, fry the tomato paste for a few minutes in hot oil before adding the rest ingredients.

Allow to rest before serving
Serving meals immediately it is ready is applicable in other types of food, but not for party jollof rice. One of the reasons why this dish is so great is, the smoky aroma. Also, the time spent waiting to eat the meal helps the flavour to infuse better; hence, making the jollof rice taste like the national treasure it truly is. Wait for 10 – 20 minutes after cooking before serving. Good things come to those who wait…lol

Use Quality Rice
To achieve the right consistency of Jollof Rice, opt for a reliable brand of long grain rice. This is because a not-so-good brand might give you a soggy jollof rice and trust us we don’t want that to happen to that delicious naija party rice of yours. If you must go for other lower brands, ensure you wash it properly with hot water rather than parboiling. This is an effective way to prevent soggy finish.

Quantity of Ingredients
This is another important tip to consider. As long as Naija jollof rice is concerned, your peppers (Tatashe and Shombo) should be more than raw tomatoes if you want to achieve a red Jollof rice colour; both peppers are a natural colourant. Using more fresh tomatoes will reduce the colour of your Jollof rice. For instance, a combination of 2 pieces of tomatoes, 1 chilli pepper, 1 red bell pepper and half an onion may not be a perfect combo. The key to an awesome Jollof rice experience is that each grain of rice is saturated in the delicious Jollof sauce. You can substitute the rest of the needed tomatoes for tomato paste.

Have a rich stock
We can’t overemphasize the importance of a rich Stock in jollof rice. First, marinate your protein so that your spices and seasonings can infuse properly. Whether beef, chicken or turkey stock, it needs to be well seasoned and very rich. A well-seasoned stock enhances the taste of Jollof Rice.

Cooking Temperature
Balance is Key! It is very important to balance the heat temperature. Very low heat will result in soggy rice and we don’t want that, also, high heat temperature will dry up the water faster and the rice won’t get soft either. The temperature should be a moderate and medium heat.

Never skip these Secret Ingredients
We know these ingredients are no longer a secret, so, we’ll spill it. They are White Pepper, Euroma Bay leaf and Butter. With a good balance of these three ingredients, you really won’t go wrong. White pepper and Bay leaves are added alongside spices and seasonings when frying the tomato puree, while butter is added at the end; a few minutes before the rice is ready. While the white pepper and bay leaf give your Jollof rice a prominent flavour and taste, butter gives it a rich look and taste.

Steam all the way
Jollof rice needs steam and not liquid to cook perfectly. You’ll need to trap in as much heat as you possibly can to achieve the perfect consistency. Try to use a pot with a very firm and tight lid and if you can. Cover the rice up with foil paper before covering with the lid. This will help trap in the heat better and cook your rice to perfection without the need for continuous liquid incorporation.

Learn more here << https://www.tigerfoods.com/tigerkitchen/

Ofe akwu is palm nut stew peculiar to the South-Eastern (Igbo tribe). This dish share similarities with the banga soup of the Niger Deltans though they both have their differences. Their ingredients (majorly the spices) slightly differ. While Ofe akwu is served as a sauce for boiled rice or yam/plantain and a lot more, Banga soup is enjoyed with starch, pounded yam and any other swallow. This rich and special dish is very easy to prepare as long as you get the basic requirements right. To achieve a very tasty result, your palm fruit extract must not be watery, and your meats must be very well seasoned as the stock will be incorporated into the stew. Ogiri Okpei gives this stew an appetizing and scintillating aroma that can arouse your taste bud miles away from the kitchen. Dawadawa or Iru may be substituted with ogiri okpei should you want to experiment further. Since you are such a great foodie, we wouldn’t waste any more time gisting. Let’s quickly get on with it at TigerKitchen.

Ingredients
21/2 kg palm fruits
One medium dried fish
One stock fish
Half a cup of ground dried crayfish
2kg assorted beef
One cup of blended pepper (yellow/red)
Tiger Ehuru Powder
Tiger Chilli Pepper Powder
Larsor Beef Seasoning
Vegeta Onion
Ogiri Okpei
Tiger Basil Leaves
Pumpkin leaves (Ugu)

Preparation
Wash and boil Palm fruit/Banga till it become soft and then pound inside mortar, and add water to easily extract the juice then set aside.

Boil your meats on medium to high heat first, starting with tougher ones like Cow leg, Shaki, tough Ponmo. Season with Vegeta Onion, Larsor Beef Seasoning, 1 tablespoon ground crayfish, and Salt. When all the meats are tender, add the stock fish and boil all till soft.

Blend/Grind your Scotch Bonnet and crayfish set aside. Roast your Ogiri okpei a bit on fire to enhance the aroma, pound or dissolve with water and set aside. Wash and cut your Ugu and set aside.

Pour the extracted juice and boil until it thickens. Afterwards, add ground crayfish, Ogili okpei, Tiger Chilli Pepper Powder, Tiger Ehuru Powder, and salt, and let it cook for few minutes before adding your stock and your meat.

By now the scintillating taste and aroma of this stew is all over the house especially if you prepared it with Goat Meat… � yummy

Now add the Tiger Basil leaves and Ugu (Pumpkin leaves), steam for a minute, and there you have your delicious Ofe akwu. Enjoy this delicacy with white rice, yam, dodo and beans.

More Yummy recipes await you here <<https://www.tigerfoods.com/tigerkitchen/

Welcome to that time of the year when we celebrate the only dish that binds us together as Nigerians and Africans. Jollof rice is a very easy dish to prepare but even easier to mess up if you don’t do it right. Simple errors like overcooking, undercooking and burnt offering are some of the scenarios you should avoid if you intend making that perfect jollof rice. So without further ado, we are thrilled to tell you that the era of soggy jollof rice has come to an end. Enjoy the jolly ride as we highlight the ways of prepping the perfect party jollof rice.

Tomato puree prep.
No doubt tomato paste gives an extra redness and richness; notwithstanding, tomato paste has a tart taste, and using so much of it make it seem like you added a bucket of lemon. It’s such a bad idea cooking jollof rice with lots of tomato paste. However, to get rid of that tart taste, fry the tomato paste for a few minutes in hot oil before adding the rest ingredients.

Allow to rest before serving
Serving meals immediately it is ready is applicable in other types of food, but not for party jollof rice. One of the reasons why this dish is so great is, the smoky aroma. Also, the time spent waiting to eat the meal helps the flavour to infuse better; hence, making the jollof rice taste like the national treasure it truly is. Wait for 10 – 20 minutes after cooking before serving. Good things come to those who wait…lol

Use Quality Rice
To achieve the right consistency of Jollof Rice, opt for a reliable brand of long grain rice. This is because a not-so-good brand might give you a soggy jollof rice and trust us we don’t want that to happen to that delicious naija party rice of yours. If you must go for other lower brands, ensure you wash it properly with hot water rather than parboiling. This is an effective way to prevent soggy finish.

Quantity of Ingredients
This is another important tip to consider. As long as Naija jollof rice is concerned, your peppers (Tatashe and Shombo) should be more than raw tomatoes if you want to achieve a red Jollof rice colour; both peppers are a natural colourant. Using more fresh tomatoes will reduce the colour of your Jollof rice. For instance, a combination of 2 pieces of tomatoes, 1 chilli pepper, 1 red bell pepper and half an onion may not be a perfect combo. The key to an awesome Jollof rice experience is that each grain of rice is saturated in the delicious Jollof sauce. You can substitute the rest of the needed tomatoes for tomato paste.

Have a rich stock
We can’t overemphasize the importance of a rich Stock in jollof rice. First, marinate your protein so that your spices and seasonings can infuse properly. Whether beef, chicken or turkey stock, it needs to be well seasoned and very rich. A well-seasoned stock enhances the taste of Jollof Rice.

Cooking Temperature
Balance is Key! It is very important to balance the heat temperature. Very low heat will result in soggy rice and we don’t want that, also, high heat temperature will dry up the water faster and the rice won’t get soft either. The temperature should be a moderate and medium heat.

Never skip these Secret Ingredients
We know these ingredients are no longer a secret, so, we’ll spill it. They are White Pepper, Euroma Bay leaf and Butter. With a good balance of these three ingredients, you really won’t go wrong. White pepper and Bay leaves are added alongside spices and seasonings when frying the tomato puree, while butter is added at the end; a few minutes before the rice is ready. While the white pepper and bay leaf give your Jollof rice a prominent flavour and taste, butter gives it a rich look and taste.

Steam all the way
Jollof rice needs steam and not liquid to cook perfectly. You’ll need to trap in as much heat as you possibly can to achieve the perfect consistency. Try to use a pot with a very firm and tight lid and if you can. Cover the rice up with foil paper before covering with the lid. This will help trap in the heat better and cook your rice to perfection without the need for continuous liquid incorporation.



You learn more here <<https://www.tigerfoods.com/tigerkitchen/

When Alita Rose Sparkling Wine and Alita Brandy XO meet, the result is pure elegance. The Alita cocktail is a timeless drink that will forever be used for celebrations. As a bonus, the fountain of bubbles from the sugar cube makes a stunning visual effect.

The champagne cocktail is a beautiful way to begin a romantic weekend with your partner, this cocktail is a fun and easy drink to mix up. The traditional way to do it is to saturate a sugar cube with The Nines Herbal Liqueur, then top it with your favourite Alita Rose and Alita Brandy XO. When the Champagne is poured, the sugar dissolves and creates a beautiful fountain of bubbles in the flute. It’s quite the spectacle and your guests will love it.

Ingredients
1 Sugar Cube
½ tablespoon of The Nines Herbal Liqueur
¼ cup of Alita Brandy XO
1 cup of Alita Rose Sparkling Wine
Garnish: Orange/Lemon slice

Procedure
Gather the ingredients.
Place the sugar cube in the bottom of a Champagne flute.
Saturate the cube with The Nines Herbal Liqueur.
Add a quarter cup of Alita Brandy XO.
Fill with Champagne and watch the sugar cube dissolve.
Garnish with the orange/lemon slice

Serve and enjoy!

Yummy recipes await you here <<http://www.tigerfoods.com/tigerkitchen/

Hands up if you have a picky eater partner. Sometimes our partner can make life easy and difficult all at the same time, and it’s more worrisome when your significant other is a picky foodie. Now don’t get us wrong; some partners eat whatever you keep in front of them while others make it a bit complicated. To avoid food controversy, we have discovered a couple of tricks to make your partner much more willing to eat a variety of dishes. This gives more room for you to experiment with recipes. It’s basically all about compromise, you spent quality time cooking something special for them and it’s only right for them to eat it. Nevertheless, if you are willing to put an effort, you might as well cook for two. We sincerely hope these tricks will make mealtime, easy, and yummy.

Show your emotions about the foods and dishes you don’t love.
Brace up! Controversy and scandal in the name of food are bound to happen — just make sure you have a solid argument. Recognize that people have different tastes and that’s alright. Don’t make a fuss when they disagree with you.

Use it Sparingly
You will quite agree with us that there some ingredient that doesn’t go down well with some people; pepper, garlic, and onion are some of such ingredient. However, if you must cook with them, use as little as possible or make a separate dish for yourself.

Prepare meals in a pleasant manner
Some partners have a long-time beef with seeing a large chunk of tomatoes and onion in their meal. In such a scenario, blend all the tomatoes and onion or finely chopped them that they become invisible.

Opt for a similar alternative
There are some ingredients you can’t omit in a recipe; Fresh Pepper is one of them. Notwithstanding, Tiger Chilli Pepper powder gives the same hotness and you won’t have to worry about seeing chopped pepper in your meal.

Try a different cooking method

The way a dish is prepared can completely transform the result. One may prefer grilling to boiling or frying. A different recipe with various spices and vegetables may bring amazing results. Did you know? Frying your spices before cooking enhances the aroma and makes your meal taste great. You might want to give this a try; we will be waiting here for your feedback.

Sometimes just omit it
If you intend to cook something special for your significant other, do it to make them happy. By now, you are aware of those foods s/he loves to eat, all you need to do is simply replace those food items or spices that they distaste with their favourite and enjoy that meal together.

You don’t always have to be on the same page with food, however a little give and take on both parties can make you enjoy the meal together and be happy. We hope these tricks were helpful. Add your tricks to the list. We’d love to hear them.

Love the tricks? Leave feedback here << https://www.tigerfoods.com/cooking-for-a-picky-partner-how-to-easily-deal-with-it/

Hands up if you have a picky eater partner. Sometimes our partner can make life easy and difficult all at the same time, and it’s more worrisome when your significant other is a picky foodie. Now don’t get us wrong; some partners eat whatever you keep in front of them while others make it a bit complicated. To avoid food controversy, we have discovered a couple of tricks to make your partner much more willing to eat a variety of dishes. This gives more room for you to experiment with recipes. It’s basically all about compromise, you spent quality time cooking something special for them and it’s only right for them to eat it. Nevertheless, if you are willing to put an effort, you might as well cook for two. We sincerely hope these tricks will make mealtime, easy, and yummy.

Show your emotions about the foods and dishes you don’t love.
Brace up! Controversy and scandal in the name of food are bound to happen — just make sure you have a solid argument. Recognize that people have different tastes and that’s alright. Don’t make a fuss when they disagree with you.

Use it Sparingly
You will quite agree with us that there some ingredient that doesn’t go down well with some people; pepper, garlic, and onion are some of such ingredient. However, if you must cook with them, use as little as possible or make a separate dish for yourself.

Prepare meals in a pleasant manner
Some partners have a long-time beef with seeing a large chunk of tomatoes and onion in their meal. In such a scenario, blend all the tomatoes and onion or finely chopped them that they become invisible.

Opt for a similar alternative
There are some ingredients you can’t omit in a recipe; Fresh Pepper is one of them. Notwithstanding, Tiger Chilli Pepper powder gives the same hotness and you won’t have to worry about seeing chopped pepper in your meal.

Try a different cooking method

The way a dish is prepared can completely transform the result. One may prefer grilling to boiling or frying. A different recipe with various spices and vegetables may bring amazing results. Did you know? Frying your spices before cooking enhances the aroma and makes your meal taste great. You might want to give this a try; we will be waiting here for your feedback.

Sometimes just omit it
If you intend to cook something special for your significant other, do it to make them happy. By now, you are aware of those foods s/he loves to eat, all you need to do is simply replace those food items or spices that they distaste with their favourite and enjoy that meal together.

You don’t always have to be on the same page with food, however a little give and take on both parties can make you enjoy the meal together and be happy. We hope these tricks were helpful. Add your tricks to the list. We’d love to hear them.

Love the tricks? Leave feedback here << https://www.tigerfoods.com/cooking-for-a-picky-partner-how-to-easily-deal-with-it/

Hands up if you have a picky eater partner. Sometimes our partner can make life easy and difficult all at the same time, and it’s more worrisome when your significant other is a picky foodie. Now don’t get us wrong; some partners eat whatever you keep in front of them while others make it a bit complicated. To avoid food controversy, we have discovered a couple of tricks to make your partner much more willing to eat a variety of dishes. This gives more room for you to experiment with recipes. It’s basically all about compromise, you spent quality time cooking something special for them and it’s only right for them to eat it. Nevertheless, if you are willing to put an effort, you might as well cook for two. We sincerely hope these tricks will make mealtime, easy, and yummy.

Show your emotions about the foods and dishes you don’t love.
Brace up! Controversy and scandal in the name of food are bound to happen — just make sure you have a solid argument. Recognize that people have different tastes and that’s alright. Don’t make a fuss when they disagree with you.

Use it Sparingly
You will quite agree with us that there some ingredient that doesn’t go down well with some people; pepper, garlic, and onion are some of such ingredient. However, if you must cook with them, use as little as possible or make a separate dish for yourself.

Prepare meals in a pleasant manner
Some partners have a long-time beef with seeing a large chunk of tomatoes and onion in their meal. In such a scenario, blend all the tomatoes and onion or finely chopped them that they become invisible.

Opt for a similar alternative
There are some ingredients you can’t omit in a recipe; Fresh Pepper is one of them. Notwithstanding, Tiger Chilli Pepper powder gives the same hotness and you won’t have to worry about seeing chopped pepper in your meal.

Try a different cooking method

The way a dish is prepared can completely transform the result. One may prefer grilling to boiling or frying. A different recipe with various spices and vegetables may bring amazing results. Did you know? Frying your spices before cooking enhances the aroma and makes your meal taste great. You might want to give this a try; we will be waiting here for your feedback.

Sometimes just omit it
If you intend to cook something special for your significant other, do it to make them happy. By now, you are aware of those foods s/he loves to eat, all you need to do is simply replace those food items or spices that they distaste with their favourite and enjoy that meal together.

You don’t always have to be on the same page with food, however a little give and take on both parties can make you enjoy the meal together and be happy. We hope these tricks were helpful. Add your tricks to the list. We’d love to hear them.

Love the tricks? Leave feedback here << https://www.tigerfoods.com/cooking-for-a-picky-partner-how-to-easily-deal-with-it/

When Alita Rose Sparkling Wine and Alita Brandy XO meet, the result is pure elegance. The Alita cocktail is a timeless drink that will forever be used for celebrations. As a bonus, the fountain of bubbles from the sugar cube makes a stunning visual effect.

The champagne cocktail is a beautiful way to begin a romantic weekend with your partner, this cocktail is a fun and easy drink to mix up. The traditional way to do it is to saturate a sugar cube with The Nines Herbal Liqueur, then top it with your favourite Alita Rose and Alita Brandy XO. When the Champagne is poured, the sugar dissolves and creates a beautiful fountain of bubbles in the flute. It’s quite the spectacle and your guests will love it.

Ingredients
1 Sugar Cube
½ tablespoon of The Nines Herbal Liqueur
¼ cup of Alita Brandy XO
1 cup of Alita Rose Sparkling Wine
Garnish: Orange/Lemon slice

Procedure
Gather the ingredients.
Place the sugar cube in the bottom of a Champagne flute.
Saturate the cube with The Nines Herbal Liqueur.
Add a quarter cup of Alita Brandy XO.
Fill with Champagne and watch the sugar cube dissolve.
Garnish with the orange/lemon slice

Serve and enjoy!

Nothing’s more festive than a bubbly champagne cocktail! They speak class and style at any celebration.

Do you know the best part of this cocktail? The bubble fountains! Want more bubbles? Just top off the glass with more champagne, and you’ll have another round of bubbles to keep things lively.

We are excited that the weekend is here again, and we hope you thrill yourself and your partner with this Cocktail. Enjoy the Weekend.

Intrigue your tastebud here <<https://www.tigerfoods.com/tigerkitchen/

Moimoi is a traditional Nigerian delicacy made with blended brown or white beans and enriched with spices and seasonings. It’s a very common and pleasant sight to behold at parties, wedding ceremonies and other festive occasions. This beans pudding can be eaten alone or can complement dishes like fried rice, jollof rice and even Pap (our favourite). Guess what? We are adding a twist to it. Palm oil gives an awesome taste to bean porridge and it’s even more palatable when you use it to make Moi Moi. You may be wondering how you can change the common way of making Moi Moi. We bring you a fascinating recipe to spice up your weekend. Join us at Tiger Kitchen, let’s have fun making this mouth-watering meal together.

Ingredients:
3 Cups Brown/Black Eyed Beans
Banana Leaves or Any Container of choice
2 cooking Spoon Palm oil
Larsor Chicken Seasoning
Tiger Ehuru Powder (Calabash nutmeg)
2 Bell pepper (Tatashe) or Shombo
Vegeta Onion
Tiger Ginger Powder
1 Atarodo
3 Tablespoons Ground Crayfish
Smoked Mackerel (Titus)
4 Boiled Eggs
Salt to taste

Preparation:
Firstly, soak your beans then peel off the skin. To make the peeling faster and easier, soak the beans for 10 minutes then, using the pulse function on your jug blender, pulse a few times. This will cause each bean to split and the skin to fall off. Then pour in a bowl and complete peeling by hand.

Now, you’ll need to blend the Beans. We prefer to blend with Stock to infuse the rich flavour from the start, if you don’t blend with or add Stock to Moimoi, then you really are missing! � Add the Peppers and Onion and blend till smooth.

Pour contents into a bowl. Now, you’ll need to incorporate air into your Moimoi batter to make it fluffy and light. It’s advisable to use a Garri turning stick or hand mixer for this, but if you don’t have a mixer, you can use a wooden spoon. Mix for 8 minutes thereabouts….

Fry or bleach the palm oil on a saucepan, then add Vegeta Onion, ground crayfish, smoked fish, Tiger Ehuru Powder, Tiger Ginger Powder, Larsor Chicken Seasoning and Salt to taste.

Add water to your moimoi batter and ensure it’s not thick so that the moimoi won’t turn out hard, the consistency should be semi-fluid but definitely not watery. Mix your batter once again with your turning stick for 5 minutes, and ensure the condiments and palm oil are well incorporated.

After mixing, shred the Smoked fish/boiled egg and any other protein you’re using, stir and combine.

Scoop 2 cooking spoonful of batter into the folded leaves/plastic containers/foil, add the boiled egg and then fold over.

Repeat the same process with the remaining batter till exhausted…

Arrange the wrapped Moimoi in a steamer and steam for 40-50 minutes on medium heat or until it sets. Do remember to often check it and top up with water when need be.

And it’s done! Enjoy with Pap, Garri, Custard, Oatmeal, or with Jollof/Fried Rice. The taste of this special and easy moimoi leaves a lot to imagine. Do let us know how you get on with it should you decide to give it a try this weekend.

Mouth Watering recipes await you here <<https://www.tigerfoods.com/tigerkitchen/

Moimoi is a traditional Nigerian delicacy made with blended brown or white beans and enriched with spices and seasonings. It’s a very common and pleasant sight to behold at parties, wedding ceremonies and other festive occasions. This beans pudding can be eaten alone or can complement dishes like fried rice, jollof rice and even Pap (our favourite). Guess what? We are adding a twist to it. Palm oil gives an awesome taste to bean porridge and it’s even more palatable when you use it to make Moi Moi. You may be wondering how you can change the common way of making Moi Moi. We bring you a fascinating recipe to spice up your weekend. Join us at Tiger Kitchen, let’s have fun making this mouth-watering meal together.

Ingredients:
3 Cups Brown/Black Eyed Beans
Banana Leaves or Any Container of choice
2 cooking Spoon Palm oil
Larsor Chicken Seasoning
Tiger Ehuru Powder (Calabash nutmeg)
2 Bell pepper (Tatashe) or Shombo
Vegeta Onion
Tiger Ginger Powder
1 Atarodo
3 Tablespoons Ground Crayfish
Smoked Mackerel (Titus)
4 Boiled Eggs
Salt to taste

Preparation:
Firstly, soak your beans then peel off the skin. To make the peeling faster and easier, soak the beans for 10 minutes then, using the pulse function on your jug blender, pulse a few times. This will cause each bean to split and the skin to fall off. Then pour in a bowl and complete peeling by hand.

Now, you’ll need to blend the Beans. We prefer to blend with Stock to infuse the rich flavour from the start, if you don’t blend with or add Stock to Moimoi, then you really are missing! � Add the Peppers and Onion and blend till smooth.

Pour contents into a bowl. Now, you’ll need to incorporate air into your Moimoi batter to make it fluffy and light. It’s advisable to use a Garri turning stick or hand mixer for this, but if you don’t have a mixer, you can use a wooden spoon. Mix for 8 minutes thereabouts….

Fry or bleach the palm oil on a saucepan, then add Vegeta Onion, ground crayfish, smoked fish, Tiger Ehuru Powder, Tiger Ginger Powder, Larsor Chicken Seasoning and Salt to taste.

Add water to your moimoi batter and ensure it’s not thick so that the moimoi won’t turn out hard, the consistency should be semi-fluid but definitely not watery. Mix your batter once again with your turning stick for 5 minutes, and ensure the condiments and palm oil are well incorporated.

After mixing, shred the Smoked fish/boiled egg and any other protein you’re using, stir and combine.

Scoop 2 cooking spoonful of batter into the folded leaves/plastic containers/foil, add the boiled egg and then fold over.

Repeat the same process with the remaining batter till exhausted…

Arrange the wrapped Moimoi in a steamer and steam for 40-50 minutes on medium heat or until it sets. Do remember to often check it and top up with water when need be.

And it’s done! Enjoy with Pap, Garri, Custard, Oatmeal, or with Jollof/Fried Rice. The taste of this special and easy moimoi leaves a lot to imagine. Do let us know how you get on with it should you decide to give it a try this weekend.

Mouth Watering recipes await you here <<https://www.tigerfoods.com/tigerkitchen/

Moimoi is a traditional Nigerian delicacy made with blended brown or white beans and enriched with spices and seasonings. It’s a very common and pleasant sight to behold at parties, wedding ceremonies and other festive occasions. This beans pudding can be eaten alone or can complement dishes like fried rice, jollof rice and even Pap (our favourite). Guess what? We are adding a twist to it. Palm oil gives an awesome taste to bean porridge and it’s even more palatable when you use it to make Moi Moi. You may be wondering how you can change the common way of making Moi Moi. We bring you a fascinating recipe to spice up your weekend. Join us at Tiger Kitchen, let’s have fun making this mouth-watering meal together.

Ingredients:
3 Cups Brown/Black Eyed Beans
Banana Leaves or Any Container of choice
2 cooking Spoon Palm oil
Larsor Chicken Seasoning
Tiger Ehuru Powder (Calabash nutmeg)
2 Bell pepper (Tatashe) or Shombo
Vegeta Onion
Tiger Ginger Powder
1 Atarodo
3 Tablespoons Ground Crayfish
Smoked Mackerel (Titus)
4 Boiled Eggs
Salt to taste

Preparation:
Firstly, soak your beans then peel off the skin. To make the peeling faster and easier, soak the beans for 10 minutes then, using the pulse function on your jug blender, pulse a few times. This will cause each bean to split and the skin to fall off. Then pour in a bowl and complete peeling by hand.

Now, you’ll need to blend the Beans. We prefer to blend with Stock to infuse the rich flavour from the start, if you don’t blend with or add Stock to Moimoi, then you really are missing! � Add the Peppers and Onion and blend till smooth.

Pour contents into a bowl. Now, you’ll need to incorporate air into your Moimoi batter to make it fluffy and light. It’s advisable to use a Garri turning stick or hand mixer for this, but if you don’t have a mixer, you can use a wooden spoon. Mix for 8 minutes thereabouts….

Fry or bleach the palm oil on a saucepan, then add Vegeta Onion, ground crayfish, smoked fish, Tiger Ehuru Powder, Tiger Ginger Powder, Larsor Chicken Seasoning and Salt to taste.

Add water to your moimoi batter and ensure it’s not thick so that the moimoi won’t turn out hard, the consistency should be semi-fluid but definitely not watery. Mix your batter once again with your turning stick for 5 minutes, and ensure the condiments and palm oil are well incorporated.

After mixing, shred the Smoked fish/boiled egg and any other protein you’re using, stir and combine.

Scoop 2 cooking spoonful of batter into the folded leaves/plastic containers/foil, add the boiled egg and then fold over.

Repeat the same process with the remaining batter till exhausted…

Arrange the wrapped Moimoi in a steamer and steam for 40-50 minutes on medium heat or until it sets. Do remember to often check it and top up with water when need be.

And it’s done! Enjoy with Pap, Garri, Custard, Oatmeal, or with Jollof/Fried Rice. The taste of this special and easy moimoi leaves a lot to imagine. Do let us know how you get on with it should you decide to give it a try this weekend.

Mouth Watering Recipes await you here <<https://www.tigerfoods.com/tigerkitchen/