₦airaland Forum

Hello foodies. I've ate alot of menemene last week and i've promised to be good this week. Brought out my running shoes and skipping rope too. Damn!

meyri:
Breakfast-My My (moin moin) w/ fresh fish soup

Thats an unusual combination but its not such a bad thing...

Water water indomie
Cake

Salad and moimoi
Beans and dodo
Eba and Afang soup

tchidi:

Wetin do your meimei? Why the unhappy emoticon? LOLZ

Coincidentally I made moimoi today but I got carried away with the seasoning. So now i'm forcing myself to stuff the remaining ones.

Bollinger:
Had the worst possible news today, so, to cheer myself up, i decide to cook. Always seems to calm me down and or, cheer me up. It tasted absolutely fantabulous, just so you'd know. Take my word for it. Now for the single guys in da house who struggle with cooking. I like to pride myself with being an amateur professional cook and i'd like to spill the beans on some secrets most chicks keep to themselves in this department. Pit me against any female in the culinary arena and i promise you i'd slam her hands down, (no pun intended ). The secret to most dishes is the sauce, as in the beginning for your cooking. If you can get that right everything else is a breeze. Usually, it always starts with cooking the meat. Most people think cooking meat is all about throwing everything into a pot and voila, everything is good. Heck no. I like to slow cook my meat till it's soft, with not too much water. That is the only way to retain the flavor as well as give you a good stock for later use. A pressure cooker comes in handy for this to be effective, though not necessary. Next, preparing your pepper/tomatoes/onions. Apart from knowing how to mix the right quantity you need, you also need to know what kind of soup you are preparing it for. If it's stew, you absolutely have to boil the pepper till all the water evaporates and if it's just straight up soup, then, well, you can leave it as is. If you can get these down pat, you can pretty much just dump every other ingredients into your pot just as you would cooking edikaikong soup. Anyway, i hope this helps.

Great tips. Is that vodka by the side of your meal?

Rice with a combination of green and runner beans.

Spaghetti with gizzard sauce. Here was the inspiration for my sauce (http://www.wivestownhallconnection.com/2015/07/beef-sauce-for-rice-and-pasta-plus-more.html) although I used gizzard, fresh shrimps, no tatashe and cornstarch to thicken it up. Thanks to Aunty Eya of Wives Connection blog.

Yam vegetable with stew
Yam fried egg with small oiless beans
Eba and okro soup

Bloomingbud:
Well done.
Yorubas call this abari, same ingredients..same process only that it is blended smooth like moimoi.

Thats cool

tchidi:
I knew I liked you!
The uziza gave it a special aroma and taste!! #amazeballs

Hugs girl...

Mrs0J:
Try bitter leaf with water leaf, its extremely delicious. Don't think i will use pumpkin (ugu) with water leaf again.

Will try it. Thanks

tchidi:
#BringBackOurKitchen

That soup is waterleaf and uziza! Learnt it from Dooneys blog. It tastes awesome!!

You visit Dooney's too? If I say I tried this soup would you believe me? It was surprisingly good.

sugarcoconut:
Catfish barbecue ( Not 4rm ma kitchen but na me demolish am )

Chicken and shrimp sauce with yam.( I don chop smal b4 i rmbr 2 snap)

That yam is foineeeeeeeeeeeeeeee...

@cococandy, I tried the blender thing and it was amazing even less than the 10 mins you said. Amazing stuff

True story; I got the scoop thanks to Youtube. For those interested here is a short video on how to remove back of beans with a blender! Homemade moimoi on my mind.


https://www.youtube.com/watch?v=pgf__VZKaS4

cococandy:
Not hard at all.

I learned to peel the beans with blender on this nairaland. I don't remember the exact person that taught me cos it's been a while.
Maximum 10mins and the beans is all washed clean.

Kidding that's good. First time i'm hearing about that.

cococandy:
Bread and akara.

Akara made by me.
Bread made by him.


Go team!!!

Chei you wash beans fry akara for that sideeeeeeeeeeeeeeee? Lolz

Good one...

Salad

Edit: Hez, if you wanted to deactivate before that incident then no wahala but if you did because of that small thing then kindly come back. I post food I didn't cook all the damn time. People post food they ate in restaurants and buffet sef. Nuff said...

Pancake drizzled with honey and hot tea
Pounded yam and afang (I didn't cook it but i ate it) Thanks to papa Calabar

Food time.

Eba and Egusi
Snacking on cucumber

armyofone:
I love ukpo and I have really missed eating it.
My mom made hers the traditional way...mortar to pound her corn. No blender but if we insist, she would say don't make it smooth. No Crayfish, just pepper, oil salt and cube. Nne, i miss your food sweet mother.

I tried making ukpo here but the thing no gree hard/done. My paste was thick but maybe it is just the corn here. After about an hour of cooking, I threw it down the kitchen sink.

It could be. I never ate any 'normal' corn (like we had in Nigeria) while I was abroad; everything was soft and sweet. Anyway maybe you can persevere next time and taste it to see what it tastes like and where it would need tweaking.

prissyluv:
Never heard of this food. Looks what trying sha.

The first day it was cooked was the first time I saw it too.

And that’s it. As you can see I ate the whole lot and went for a second helping. Note of warning - like beans, I hear there is a tendency to purge if you PIG on this meal so easy people. I didn’t experience any discomfort at all (I ate like 3 hot wraps) but I just thought to let that out. LOL

Personally the only thing I would do differently is add something like those big crayfish (whole not blended, pic included) or a piece of that smoked fish into the polythene bag before dropping in the water. I mentioned this to my friend but she said nothing gets added to it. Well that’s her own take, next time I'm adding something to mine. You make up your mind what you would do with yours.

Thanks for stopping by.

Complete meal when plated.

See how I cleaned the plate...

• Now pop those babies into your boiling water and allow it cook. It should take about 30 minutes or so. Cover the lid and check your pot regularly to ensure the water does not dry up.

• Next add your blended crayfish, palm oil (about a spoonful), salt, pepper, seasoning (maggi or co) and stir until well incorporated.

• Next get those small clear polythene bags and double it. Place a spoonful of the blended corn in each bag and tie the end like you would do for moimoi. Simples!

• Next place the grain in your blender. Add onions and the atarodo then blitz away. Now the trick is not to blend to a smooth consistency like you would do for moimoi or akara. Take a look at the picture below and see how ours turned out. It must be a bit rough to the touch.

• Get a pot on the fire and fill it midway with water

Process

• Peel your corn (we used about 8 to 10) and rinse them. Since this is fresh corn, simply run a sharp knife across the surface. You don’t have to spend eternity scoping the grains out row by row. My friend was quite emphatic on soft corn. She tossed aside the hard ones in my presence. I am not quite sure why hard corn is unsuitable for this meal. My reasoning is that it may alter the taste but I can't be sure since I have not made it with hard/old corn.

Ingredients

1. Fresh corn (it must be fresh. I cannot emphasize this enough. I'm talking fresh corn that you will press and see the milk/juice or whatever it's called)

2. Pepper (atarodo)

3. Salt

4. Seasoning of your choice

5. Crayfish (blended)

6. Palm oil

7. Onions

Ukpoka

I have another recipe for you guys. Within the last month or so, I was away on a well deserved trip. On one of those days, a friend prepared a meal called Ukpoka. I wasn’t totally chuffed about it; perhaps it was the name or something but I was not buying what she was selling. However, she went on and on about this meal and of course I decided to document the cooking process and try it out. People, it was beyond good! My friend is Delta Ibo and she says it's something eaten in that region.

So if you are feeling adventurous and you don’t mind something traditional, you may want to try this one before it's officially 'corn season' over. It is yummy believe me.

hothead:
I had this at some restaurant a while ago. I thot the yam was cut an presented nicely so I took a picture. Even the tomatoes and baked beans on top. It worked. I love presentations.

Yes, yes, yes amen!

PIPnator:
Egbon relax..today na Sunday

And special brew..Green tea

Ohhhhhhhhhhhhhhh yes!