Cold pressed Carrot oil refers to the type of Carrot oil made without heating. It is extracted from carrots and can be used in hair creams, body lotions, and body cream. I will be showing you how to make your own carrot oil at home.

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

Ingredients:
1. Fresh Carrots
2. Carrier oil - this could be coconut oil, olive oil or avocado oil

Steps in making carrot oil at home.
• Grate your carrots into small pieces using a grater
• Add the grated carrots into a jar that has a cover
• Add your carrier oil to the jar containing the grated carrots.
• Stir it properly and cover the jar
• Keep in a warm dark place for 1-2 weeks
• After two weeks, your carrot oil is ready, you can then sieve it with a strainer and store in a clean storage jar
• You can mix the carrot oil to your body lotion, body cream or hair cream and use it as you want
• You can add vitamin E to it to increase the benefit on the skin. If you don't have vitamin E capsule, you can use Almond oil or sunflower oil - they are great sources of vitamin E.

Cc: tjskii,
kandiikane
lalasticlala
Seun

Flexherbal:
Nice one!

Tumeric is another gift of natural.
Its health benefits can not be overemphasize.

very true

aydelicious:
nice job

thanks

https://www.youtube.com/watch?v=oKbuWS31xf8

Turmeric powder is one of those common ingredients you easily come across in many kitchen counters. It is often used to prepare many recipes including tea. Turmeric powder is made from the fresh turmeric roots, it has a warm, bitter taste and is used mostly to flavor and to color food. However, turmeric is used as a single spice and also in many spice blends such as suya spice and curry powder, where it is the most important ingredient. 
If you have ever seen any spice blend with a bright orange color, it is most likely that they have added turmeric to it, hence the bright color. This bright golden powder has its many uses and health benefits that you can think of.

Turmeric root is almost similar to ginger and can be grated into a paste,  dried, and ground into a fine powder or minced into various dishes. However, you can use turmeric as a substitute for curry powder when making coconut fried rice., Nigerian fried rice, Apart from fried rice, turmeric can be added to different foods such as vegetable sauces, gravy sauces, tomato stews especially for its typical bright color and unique taste.

Here are the steps to make turmeric powder

1. Clean the turmeric root by washing under running water get rid of sand and debris.

2. Place washed roots in a medium pot and add water to slightly cover them, cook on medium heat for 30 minutes, or until soft.

3. When they are soft, strain out all the liquid and leave to cool down completely. Pat dry with a paper towel.

4. Use a sharp knife to cut the turmeric into tiny pieces so that they can dry faster.

5. Spread them out evenly on a drying rack lined with a parchment paper and set to dry. If you are using the oven to dry turmeric, it might take hours before they are finally dried and crisp. The dehydrator also helps to dry this faster and better, however, you can sun-dry it if you are leaving in a warm environment at least for 2 to 3 days.

6. Once this has dried, process it in a food processor or with a dry mill into a fine powder and there you have your turmeric powder.

7. Turmeric powder can stay up to one year if properly stored, but may start to lose its best flavor after that just like any other dried spice. Store turmeric powder in an airtight jar or plastic bag and use it when it is needed.

Above is the Youtube video that explains more about How to make turmeric powder


Cc:
Seun
Lalasticlala

How much pls

Mynd44
Seun
Hungerbad
Ishilove
Jummiefoodie
Lalasticlala
Dominique food is ready

Here of the pictures

https://www.youtube.com/watch?v=jZF1AJ4NDuw

Ayamase stew which is also known as Ofada stew or designer stew is native Yoruba stew served with ofada rice (unpolished brown rice), it is usually prepared with green peppers and sometimes with the combination of green and red bell peppers.

Bleached palm oil is also an important ingredient for making ofada stew or ayamase stew as it is used for frying of the veggies and it adds a very nice aroma to the sauce as well.

Locust beans or Iru (dawadawa) is also used in this stew, it is a type of fermented spice that is commonly used as a taste enhancer in soups, sauces and stews and this adds a very pleasant taste to Ayamase stew.

To make this delicious Ofada stew you will need:

1. 6 large green bell peppers (green Tatashe)
2. 10 green chilli peppers, deseeded
3. 2 medium red onions, thinly chopped
4. 3 green scotch bonnet peppers (Ata Rodo)
5. 1 kilo of assorted meat (goat meat, beef shaki and chicken)
6. Boiled eggs, as desired
7. 4 Tablespoons locust beans (Iru, dawadawa)
8. 1½ cup palm oil
9. 1 tablespoon of ground crayfish
10. 1 cup of stockfish or dried/smoked fish
11. 2-3 seasoning cubes (maggi)
12. Salt to taste
13. Ginger and garlic to taste, optional


The above is ofada stew (ayamase stew) video please watch to the end and also follow the steps below on how to make this.

How to prepare Ayamase stew (ofada stew)

1. Add onions, pepper, maggi, and salt to the assorted and cook until tender. Set aside.
2. Combine all the peppers, onions into the blender with a little water and blend into a chunky consistency.
3. Pour the pepper mix into strainer to remove excess liquid, this will save a lot of time, however, you can simply boil this in a pot until the
water dries.
4. Add palm oil into a stainless steel pot, cover the lid and place on heat to bleach on low heat for 5 minutes. After 5 minutes, put off heat
and let the oil cool completely before you open the pot. The palm oil must not turn black, once you notice a clear texture, that should be
fine.
5. Add the cooked meat into the oil and fry until golden and then remove from the oil and set aside.
6. After taking out the meat, add ginger, garlic, chopped onion and locust beans and stir fry for 1 minute or until translucent and you could
perceive a sweet aroma.
7. Bring the pepper mix into the oil and stir-fry until it is soft and you notice patches of oil at the top, this should take about 10 minutes.
8. At this point, the pepper may have absorbed all the oil, you can add 1 cup of the meat stock to it instead of adding extra oil.
9. Once the stew has come to a boil, season it with some seasoning cubes, 1 tablespoon of ground crayfish, stir, and then cover to cook
gently for 5 minutes more.
10. If the sauce appears too thick, add a little water more meat stock and stir to combine, if you have a very rich broth, you won’t need much
of the seasoning cubes so that your sauce don’t turn out salty at the end.
11. Add the boiled eggs, stir and taste for salt and adjust if need be, then put off heat; Ayamase stew is ready.
12. Serve ayamase stew/ofada sauce with boiled ofada rice or regular white rice and enjoy your meal.

Gratefulheart01:
vinegurl, one of the few sensible ladies on NL. Always adding value and knowledge to others.


I will follow you immediately.

Thank you

Proffdada:
Nice try but it will still be lumpy or granular which defeats the purpose of "pounded"

The outcome is like semo and not lumpy at all.

swiz123:
Quite an innovative idea; I am impressed

Thank you

food is ready

https://www.youtube.com/watch?v=_7eBr5Xb_CU

Pounded yam is one of the most loved fufu meals in Nigeria, it can be paired with any kind of soup especially vegetable and egusi soup.

I made this soft and pliable pounded yam with fresh yam today. In this method, you don’t need to cook or pound the yam. I found out it is very easy to make this and even if you don’t have a mortar at home, you can still enjoy your pounded yam swallow. You should also watch the video above on how to prepare this yam poundo practically.

You Need:

Pure White yam for this yam swallow.

Steps on How to Make Pounded Yam with Raw Yam

1. Cut yam into rings and peel off the brown skin, cut the yam into smaller sizes and rinse with water to get rid of sand.
2. Bring the yam into a blender and add a little water to help the blender spin appropriately.
3. Pulse the blender for few minutes or until the yam is completely blended and appears smooth and almost runny.
4. Bring the blended yam into a stainless steel pot and place it on medium heat to get heated.
5. Use a wooden spatula to stir the yam paste for 1 minute, you will begin to notice the yam starting to come together.
6. Keep stirring until the yam starts to cook, when this has come together, reduce the heat and scrape the sides and bring the paste to the
middle. Sprinkle a little water and steam cook this on low flame for 5 minutes and stir intermittently.
7. Once the yam has cooked, it will look soft and pliable; take it off it and scoop into nylon bags to stay warm until you are ready to serve.
8. Pounded yam is ready, you can serve with egusi soup or any soup of your choice.

EazyMoh:
I love this dish, never knew that's how it's spelt.
Nice op. We dey follow you.
I love cooking, I just pray my wife will indulge me once in a while.

It's my pleasure dear. Thanks too

Rextizzle:
This girl won't kee me

Lol, I won't dear

Mynd44
Seun
hHungerbad
Ishilove
Jummiefoodie
Lalasticlala
Dominiquefood is ready

Watch the Video here:
https://www.youtube.com/watch?v=d6zSu4wc6uQ

Ekpang-Nkukwuo as the name implies is refers to a special cocoyam porridge, wrapped with tender cocoyam leaves, lettuce, or spinach. It is commonly prepared at traditional ceremonies like christening, meetings, weddings, and in many homes among the Ibibios and Efiks. The process of preparing this recipe is bit tedious, but it can be hasten if you have many hands assisting.

All the ingredients you need to Ekpan-Nkukwuo are:

• 6-10 medium sized cocoyam tubers
• 1 medium sized water yam tuber (share into two)
• 3 cups of shelled periwinkles
• ½ cup of ground crayfish
• ½ cup of dry shrimps (optional)
• A handful of fresh lettuce, tender potato leaves, fresh cocoyam leaves, spinach) or any of the above
• 3 scotch bonnets/ dry pepper
• 1 medium sized cow hides (ganda, kpomo) cut into tiny pieces
• Dried catfish, boneless chicken, smoked fish or beef
• 2 medium onions
• 2 cups of palm oil
• 4 cups of water or chicken stock
• 4 cubes of maggi or knorr (seasoning cubes)
• salt to taste
• Basil leaves (scent leaves) to garnish


Step on How to make Ekpang Nkukwo

• Peel cocoyam and water and grate into a smooth paste, add a little salt, stock cubes and palm oil to mix the paste. Dress all other
ingredients and keep in place
• In a large cooking pot, add a little palm oil to grease inside of the pot, spread the washed periwinkles in the pot, this will serve as the
base and also prevent the porridge from burning at the bottom. Add also dried fish and kpomo to the pot if you wish
• Bring the mixed cocoyam, use your hand to scoop a little on one side of the bare leaves you have segmented.
• Gently wrap it cylindrically till the edges of the cocoyam are sticking out on both ends of the leaves. Place the wrapped cocoyam in the pot
carefully. You may want to get a bowl of water close by while doing this to deepen your fingertips.
• When you are done wrapping this, place the content on heat for a minute. Pour two cups of hot water to the pot containing the wrapped
cocoyam and leave it to heat up for 5 minutes.
• When the content starts to boil, add the remaining seasoning: dried fish, boiled chicken, stock cubes, pepper, onion, crayfish, shrimps
and any other seasoning. You may not need salt because of the chicken stock. Cook on medium heat for 15 minutes.
• When the folded cocoyam starts to become swollen, pour the remaining palm oil into it and stir it gently till all the ingredients are well
mixed. At this point, the consistency will look very thick and dry, add the chicken stock or more water and stir properly to combine. You
can taste for salt and stock cubes.
• After that, add the shredded scent leaves or curry leaves of you are using these and stir the content again to incorporate and leave to
cook slowly for 3 minutes. Serve it warm

SPDAZZY:
Wow, thanks for this

You're always welcome dear

lilioj:
Tried this and it was awesome, never blending pepper again with any other method than this.

Wow, I'm glad you love this method

SPDAZZY:
Wow, thanks for this

You're welcome

Emary:
Thanks. You've saved me a lot of money.

wow, I'm glad I did. You are always welcome

Cc. Lalasticlala
Oboinascopy
Mynd44
seunmsg
hungerbad
Ishilove
Jummiefoodie
Cococandy
Jagugu88li
Fynestboi
Dominique
Queenitee And all the beauty Queens and Kings!

https://www.youtube.com/watch?v=JhTiwMjY5gA

I made this natural carrot oil at home and I have been using it both for food (two drops in my tea and pudding) and on my skin especially in this hash hamattan weather. The oil is very useful; it can be used to promote hair growth, to remove dark spot on the face and to clear acne. I just love the nice smell that comes from it. You can try it out too it is very simple to make.

The process of making carrot oil is quite simple. The two main ingredients needed for carrot oil are fresh carrots and carrier oil. You can use carrot oil to create your own natural beauty products at home like bar soap and body lotion. When making this natural oil, it is best you make use of a neutral oil such as olive, coconut, sunflower, un-toasted sesame or almond oil, they all have a mild flavor. See the video above too for more detail.

Carrot oil ingredients

• 1 large carrot
• ½ cup coconut oil/olive oil, sesame oil or sunflower oil just enough to cover the carrot
• Grater
• Small bottle with a lid
• Small pan
• Strainer

How to make your own carrot oil at home

1. Rinse carrot and peel the skin with a potato peeler.
2. Finely grate the peeled carrot with a hand greater into a bowl or blend with a food processor.
3. Add coconut oil or olive oil into a pan, enough to cover the grated carrot and place on low heat.
4. Add the grated carrot and spread out evenly, stir from time to time until the colour of the oil changes to orange.
5. Once the carrot has become very soft and the infusion process is complete, take the oil off heat leave to cool.
6. Pass the carrot oil through a strainer or cheesecloth and strain out the solids from the oil.

jagugu88li:
Add some chillie in there, bring it abeg. This weather is doing me somehow

Your food is always on point

Yea peppers were added too. For the weather have a bowl of pepper soup and you are good to go

Originakalokalo:


Ignorance.

Jesus in English.

Yehoshua... in Hebrew.

Jesu in Yoruba.

What matters is who calls the name and who he is calling....

The seven sons of scava Called the name Yehoshua to deliver a demon possessed man in the Bible...

The demon possessed man told the seven sons.... Jesus we know... Paul we know...

But who are you?
The man descended on the seven guys,overpowered them and wounded them..

They called the name In it's original form... Hebrew.

But they don't know who they call.

The bottom line is.. Who does the calling..

God is not dumb... For a name to be universal in a world of thousands of language,

Then it means that it has to depend on who does the calling and the relationship between who does the calling and the person he THINKS he calls.

The name Jesus is doing wonders and there are evidences everywhere.

God uses daddy freeze's utterances TO SHOW WHO HE REALLY WORKS FOR...

He exposes himself on daily basis..

WE GIVE GLORY TO GOD FOR THAT

Great one!

MJBOLT:

without water,will the tomatoe puree not be too thick?

You need it to be thick that's why you don't add water

This might be helpful to some people

https://www.youtube.com/watch?v=IzZ8Tn2nUB8

Tomato purée or tomato blend is a thick, red paste or concentrate made from blended tomato pulp that has been cooked. This puree is can be used for jollof rice, tomato sauce, tomato stew, egg sauce or for whatever recipe that calls for tomato puree.
I initially stated in my previous post on this forum that vegetables generally contain a lot of water and one of such are tomatoes, if they are blended fresh, you will have to add water to the blender to assist the spinning process otherwise your blender will hook even though some blenders are like super engines and may not require you adding water.

Now, the water you have added to blend this plus the water in the tomatoes will become even too much and you will need to burn a lot gas and time to cook until the water dries up before the frying begins.

When you boil your tomatoes and bell peppers first, it helps to reduce the large quantity of water from the tomatoes and in this case, you don't need to boil it again for hours before making your stew. The time it takes for the tomatoes to shrink and loss moisture is just 5- 10 minutes depending on your source of heat which is the quicker to make your stew. Apart from boiling your tomatoes and peppers, you can as well roast them in the oven to get rid of excess water. This would be a post for another day. Below are steps I took to achieve the above reddish tomato puree (tomato mix). See the video above also. Happy cooking.

Ingredients for tomato puree

• 1kg of red tomatoes
• 5 red bell peppers (tatashe)
• 2 medium onions
• 3 scotch bonnets (ata rodo)
• 1 medium ginger
• 3 cloves of garlic
• Blender
• And a pot


How to Make Tomato Puree or Tomato Blend

1. To make tomato purée or tomato blend rinse tomato with the peppers severally in clean water.
2. Combine tomato peppers, ginger, garlic and onions into a medium pot, without adding water place a lid over it and place on heat.
3. Cook these for 5 minutes, the tomatoes will begin to lose a lot of water and turn out very soft.
4. Cook for another 3 to 5 minutes once they are completely soft, drain out the liquid with a colander and leave to cool.
5. Transfer the tomato, onion, ginger, garlic into a blender and blend without water being added until very smooth and nice.
6. Pour the tomato puree into a zip-lock bag and store in the fridge until needed or use it immediately for your favorite stew recipe such as
jollof rice.

HungerBAD:


Looks good.

Thanks Vinegurl.

Thanks too

queenitee:



Thank you, I'm salivating already

AreaFada2:
This OP is a very wicked sombarry. This kind delicious thing this early morn morn?

Just add diced ugwu/pumpkin leaves when you turn the heat off and cover. The semi-crunchy taste feel of it with rice, pasta, yam, plantain or potato nor be here.

Nice.

Lol. yes for those that love green veggies in their stew