₦airaland Forum

ericsmith:
obviously these is not for me !! 3 cups of rice is not even enough to cover my breakfast

You can increase it. I don't don't have plenty mouths that's why I measured three

Mariangeles:
Nice...

thanks

overdrive:
I am already salivating.

Lol

ButterFrost212:
Yum yum, makes me want to eat tuwo da miyan kuka. Simply delicious!
You both are right, if not properly cooked with all these garnishing and stuff, it can end up tasting bland. In fact I only eat kuka I cook myself, it's one of those things I just feel nobody else can make to my taste.

Sure it is true. I don't eat Kuka from another person if it's not me that prepared it. Thanks for this contribution

https://www.youtube.com/watch?v=M8gK7oMdLtw

Carrot jollof rice is an easy way of preparing rice with carrot, this is the best alternative to tomato jollof rice and if you have not tried this specific rice recipe before, you can do so after watching this video, you will definitely fall in love with this yummy delicious jollof rice made with carrot.
This carrot jollof rice is a must try for everyone, it is filled with unique flavor and also requires simple ingredients read the steps below and see how to prepare this dish.

Carrot Rice Ingredients[b]
[/b]
• 1 large mackerel, fried
• 3 cup of rice, parboiled
• 6 medium baby carrot, blended
• 3 red shombo, blended ( you can use red bell peppers)
• 2 scotch bonnets, crushed
• 1 large onion, chopped
• 1 teaspoon curry powder
• 1 teaspoon thyme
• ½ cup of cooking oil
• 4 cloves of garlic, minced
• 3 stock cubes
• 2 cups fish stock
• Salt to taste

Steps on how to prepare carrot jollof rice

1. Place the rice in a pot and add few cups of water to slightly cover it, place on heat to boil for 5 minutes.
2. Rinse the rice under running water to remove excess starch and strain out excess liquid.
3. Rinse the carrot and cut into smaller shapes, place in a blender with a little water and puree into a smooth consistency.
4. Pass the blended carrot over a fine colander, add a little water to the blender to rinse and squeeze out all the juice from the chaff.
5. Blend the scotch bonnet and chilli peppers into a smooth consistency, you don’t need water in it and set all aside.
6. Place an empty pot on stove, add a little peanut oil to it and add the minced garlic and chopped onions and sauté until fragrant.
7. Add the blended pepper to the oil and stir-fry for 3 minutes, season with thyme, curry powder and stir.
8. Add the carrot chaff into it and stir-fry. This will turn out very thick; add the fish stock and the carrot juice and stir very well. Now season
the stock properly with some stock cubes and a pinch of salt and taste to know if you’re okay with the taste.
9. Bring the stock to a boil. Add the parboiled rice into the content and stir until it mixes properly. Leave to cook for 5-10 minutes on medium
heat for the liquid to reduce.
10. After 5 minutes, place a foil paper over it and close the lid to steam on low heat using the heat. Make sure you check it from time to time
to see if the liquid is dried or the rice is soft.
11. Come back to it and mix so the rice will mix properly with the rest of the ingredients. Garnish with extra onions, spring onions and 1 diced
tomatoes.
12. Carrot jollof rice is done. Serve it warm with salad. Enjoy.

Heemcelph:
I wasn't the chef back then, it was in the 90s and back then miyan kuka wasn't what it is today. Was born in far north and grew up there (Kano to be precise), whenever I hear "miyan kuka" the images of miyan kuka that pops in my head are far from the images you posted. I wouldn't dare try it again because the first experience wasn't just it.

I now understand you better, but to be sincere this soup is Delicious. I didn't also like it the first I tasted maybe it was the way the person prepared it until I prepared it myself. Miyan kuka needs seasoning, the more the seasonings the better the taste.

Heemcelph:
Person go chew the fresh pepper like meat abi na wetin . From my last experience, miyan kuka tasted like piss (no offence).

You didn't cook it well i guess

https://www.youtube.com/watch?v=yHNpfY9OtE4

Miyan Kuka is one the simplest northern soups, this soup is made using dried baobab leaves, the leaves are usually sun dried and then grind into powder consistency.
The baobab leaf then serves as a thickener for soup once it is dried. Myan kuka is also called Luru soup; Miyan means Soup in Hausa while Kuka means baobab leaves.

If you want to enjoy your miyan kuka, add enough spices to your meat to cook so that it will serve as a tasty stock for miyan kuka. However, the amount of kuka powder you used in this soup should depend on the consistency you love. I love miyan kuka moderately thick and not watery like some people. Feel free to adjust the soup to your preferred consistency. Kuka may contain few tiny particles, don’t forget to sift the kuka powder before adding it to the soup.

Check out the video above and read out the full article here: http://www.jotscroll.com/forums/15/posts/194/miyan-kuka-recipe-luru-soup-benefits-of-baobab-leaves-soup.html

Miyan kuka tastes a lot better, the longer it sits. To me, it taste better the next day, you are sure free to scoop some into the freezer to be enjoyed as lunch whenever you want to eat a simple soup.


Ingredients for miyan Kuka

• 3 tablespoons of baobab leaf powder (Kuka)
• ½ kg of bone-in beef (Nama da kasha)
• 3 medium catfish (Busheshen Kifi)
• 3 cloves of garlic
• 1 small sized ginger (Cita)
• 1 medium sized onion (Albasa)
• 1 tablespoon ground crayfish
• 3 caked disk locust beans (dawadawa )
• 2 stock cubes
• 2 Scotch bonnet (Atarugu)
• 1 cooking spoon palm oil (Mai Ja)
• Salt to taste (Gishiri)


Simple Steps to Prepare Miyan Kuka (Baobab Soup)

1. Bring the kuka powder into fine colander and sift to get ride tiny particles of leaves.
2. Chop onion, crush garlic, ginger and pepper and set all aside, Rinse catfish with salted water and remove the centre bones if you want.
3. Rinse the beef into a pot, season with half part of onion, pepper, ginger, 1 stock cube and salt, add water to the meat and bring to a boil.
4. After 15 minutes, add more water to the meat and cook until tender.
5. Add the ground crayfish, the remaining garlic, ginger stock cube, crushed dawadawa and 1 cooking spoon of palm oil.
6. Add the dried catfish to the soup and leave it to simmer on medium heat while you enjoy the fantastic aroma that comes from it.
7. Taste the soup and adjust any required ingredient. Use a spoon to remove all the meat and fish into a bowl, leaving the empty stock on
medium heat. The essence of taking out the fish and meat is to give you enough space to whisk the kuka so that you don’t end up with a
lumpy
soup, otherwise there will be no need for that.
8. Add the ground kuka preferably with your hand, a little at a time and whisk continuously until you end up with a lump free consistency.
9. If the soup turns out very thick during this process, add more water to it and stir. Return all the cooked meat to the soup, stir and leave it
to cook for 10 minutes on low heat until everything incorporates.
10. Once you’re happy with taste and the consistency of the soup, take it off heat . Serve Miyan Kuka with Tuwo shinkafa or Tuwo masara and
Enjoy.


Cc. Lalasticlala
Oboinascopy
Mynd44
Seun
Ishilove
Jummiefoodie
Cococandy
Jagugu88li
Fynestboi
Dominique
Angelsss
KimberlyWest
Queenitee. Good morning. Here is food for you all.

[quote author=Recruitmentform post=68766373][/quote]You can send me an email, will reply you

Elder001:
What do you mean by "you even tried being a man”?

See how primitive, uncivilized and patriarchal the Nigerian society is.

So men don't cook and shouldn't bother?

I still don't understand the rationale behind this you're man so you tried comment..

Oga elder, don't pour your frustration on me, it was just a friendly comment and not a fight. There is enough space on this forum for you to speak up your mind. It is not amust to qoute me. Take your frustration off me biko sir.

You even tried bring a man. Abeg no sorry your self as long as it can quench the hunger
I have recipe for egusi here if you're interested:
https://www.youtube.com/watch?v=axbqsxmSoaE

https://www.youtube.com/watch?v=6-QQXX7qWUc

Corned beef stew is a simple red stew made with canned corned beef, it is usually served over boiled macaroni or spaghetti and it goes well with Irish potatoes.

If you have never tried out minced meat stew before, this corned beef stew is for you, it is very is to prepare and indeed an easy breakfast or dinner recipe that doesn’t require much task. All you need is a can of corned beef, few spices and you’re good to go.

Corned beef stew can also be prepared with already made stew, if you have already prepared tomato stew in the freezer; all you need to do is to bring it out to defrost it before you embark on this stew preparation. However, you can just prepare the stew afresh just the way I did from scratch and make sure you go easy with the spices especially the salt since corned beef already contain a good amount of salt in it, you may not even need salt at all.
See the steps below and learn how to make corned beef stew and also watch the YouTube video above and SUBSCRIBE.

Corned beef stew ingredients

• 1 canned corned beef
• 2 red bell peppers
• 2 table spoons tomato paste
• 5 medium fresh tomatoes
• 2 habanero peppers
• 1-teaspoon curry powder
• 1-teaspoon thyme
• 1-2 stock cubes
• Dried pepper to taste
• Salt to taste

Steps on How to Prepare Corned beef stew

1. Combined the peppers with tomatoes and blend into a smooth consistency and strain out excess water.
2. Chop onion into stripes, mix the tomato paste with a little water and set aside.
3. Place a pan on heat, add oil just enough to fry the tomato, add the onion first and sauté until fragrant.
4. Add the tomato paste and stir-fry for 5 minutes add the tomato puree and fry until the liquid and the tangy taste disappear.
5. Season the stew with thyme, curry and pepper and stock cubes and stir well to combine.
6. Add water to the stew to adjust it thickness, (once you add the corned beef it will become thickened). You may not need salt since corned
beef is a little bit salty.
7. Take out the corned beef from the can and break into tiny pieces with a spoon, add it to the stew and stir well and leave to cook for 5
minutes on medium heat. You can add more water it appears too thick and cook for another 5 minutes on low heat.
8. Take off the corned beef stew from heat and serve over boiled spaghetti or macaroni.

Thank you Guys for scoring those two wonderful goals even without NEPA Light sef

niqqaclaimz:
Am a guy..
Anyways we could work on somethings if you care for a guest post

sorry, I referred to you as a lady. Sure No problem.

Sozekeyser:
nice one, looks really good. Wondering if you could possibly make a video?

Thanks dear, sorry I thought I uploaded with the video, but here is the likn to the video.


https://www.youtube.com/watch?v=SlUyTrLq1zM

omachonu112:
is it the normal corn floor use to make semo

Not this one is corn starch, it looks like custard but you can use the one for semo too, It works

Jeezuzpick:
Èlùbó gidi (Pure Yam Flour).

De soup go turn black but starch na starch.

Thank me later.

lol, starch na starch bad guy. if you like use garri to thicken it.

veacea:
This early morning

Lol, but you need food in the morning too

dominique:
Aww memories . Me and my sisters used to make back then but we used flour in place of corn starch. Very easy to make and tasty, thanks for the recipe op

Thanks dear

teacherbim:
What is chicken breasts pls?

Boneless chicken

dominique:
Nobody removed your video, you never added one. You probably thought you did. I was going to add the video you put in the thread on your opening post but i saw the rude and untrue accusation by Fajool or whatever he calls himself, I changed my mind. Next time just send the supermods a private message that you want your video included in your post and we will oblige. YouTube videos are not against the rules

You should have over looked his comments now, I was the one that posted this and not him

Mariangeles:
Nice one Vinegurl...representing the food section well since 700AD

Lol, thanks dear

GreatrAnalyst:
Thanks for giving this.
I am not following you on Nairaland for nothing.

Let more come please.

Thanks dear

niqqaclaimz:
Damn girl...This will be damn delicious. .
You got a blog were you dish out this kind of tips??.
Will love to read more..
Anyways..Check out my blog

http://dietfitelt.com.ng

I talk about cooking tips too.

Yea thanks girl. I have a blog too= http://www.jotscroll.com/forum/15/foods

Iruosonobrugwhe:
a little raw akamu will do...

I think I prefer Irish potato to akamu. It has no strong flavour

dominique:
Nobody removed your video, you never added one. You probably thought you did. I was going to add the video you put in the thread on your opening post but i saw the rude and untrue accusation by Fajool or whatever he calls himself, I changed my mind. Next time just send the supermods a private message that you want your video included in your post and we will oblige. YouTube videos are not against the rules

Alright thanks

joey150:
I can only learn cooking when I see videos...

Please try and make one about this sauce. Will really like to learn.

My dear I added video but the moderator removed it

vinegurl:
Chicken curry sauce is one of those rich and delicious sauces made with chicken, corn flour, chicken broth and mixed veggies, it is super tasty and it goes well with anything staple (rice Potatoes, spaghetti, macaroni).

This chicken sauce is best prepared with boneless chicken; however, you can boil your whole chicken and then take out the bones if you can’t fine chicken breast near you.

Chicken curry sauce will never disappoint you no matter how you prepare it. The steps below show you how to prepare chicken curry sauce with mixed vegetables watch the video for detailed explanation also share with your loved ones.

Ingredients for chicken curry sauce

• 1 kg chicken breast
• 1 cup carrots, chopped
• ½ cup peas
• 1 cup green beans
• 2 medium onions
• 2 medium tomatoes
• 4 cloves garlic, minced
• 1 tables spoon thyme
• 1 ½ tables spoon curry powder
• 3 scotch bonnets peppers
• 3 stock chicken tock cubes
• 2 tablespoons corn starch
• 2 green bell peppers
• 2 red bell peppers
• Salt to taste


Steps on how to prepare curry chicken sauce for rice

1. Rinse carrots, green beans, bell peppers and onions, slice/chop them into nice shapes and set aside.
2. Rinse chicken into a wide pot, season it with curry, thyme, ½ parts of onion, pepper, garlic and salt.
3. Add water to slightly cover the chicken and place on high heat to cook until tender
4. While the chicken is cooking, dissolve the corn flour with a little water (you want it runny like custard) and set aside.
5. Once the chicken is cooked, separate it from the broth and cut into smaller pieces, (you can try pulling the flesh from the bones if you
don’t like it with bones).
6. Place a pan on heat, add 3 tablespoons of cooking oil to it and add onions, garlic and sauté for 30 seconds or until fragrant.
7. Add the chopped tomatoes and sir-fry for 2minutes until soft, add the chopped carrots, green beans and cook for 2 minutes.
8. Add the bell peppers, green peas and stir-fry until the vegetables are all soft. Season the veggies with 1 stock cube, salt, thyme and 1
teaspoon of curry powder and stir the content properly to combine.
9. Leave the content to cook for few minutes on medium heat, bring the chicken stock into it, you can increase it with water if your stock is
small and bring to a boil.
10. Return the cooked chicken to the sauce and add the dissolved corn flour to the content and stir well, the sauce will begin to thicken as it
boils. Lower the heat and leave it to simmer slowly while you serve.
11. Chicken curry sauce goes well with white rice you can serve it as you like. Bon Appétit

Check out the video here


https://www.youtube.com/watch?v=SlUyTrLq1zM

junbi:
Yummy
What can i use to substitute corn starch

I also have the video here oo


https://www.youtube.com/watch?v=SlUyTrLq1zM

junbi:
Thank you

You're welcome dear

Bcpump:
I followed your steps above. it turned out nice.
Thanks.
more recipes please

You're welcome dear. I'm glad you found it helpful

SwaGUnLimiTeD:
Omo
see food OP how much be your bride price

Hahahaha. A million naira

junbi:
Yummy
What can i use to substitute corn starch

You can use all purpose flour