babythug:


The plate on the left probably belongs to your mum?? Or you inherited it from grandma .

I remember seeing stuff like that in many homes as a child

MZLady39:



Wow....are those french fries?!
My other "carb" weakness is potatoes.
They look incredibly yummy!

bigcee:
Lwkmd ....No mind d dude

judgedredd22:



checks profile for the 1000th time....


so this is the cococandy, it all makes sense now! mmhhhh!

tuncutie:
Pounded yam and petit eforiro

4realwoman:
spaghetti

dingbang:
marry me please... I love you so much


Your spaghetti is

4realwoman:
lol @ marry me pls. I am married already and thank you for liking the spaghetti.

dingbang:
it was a compliment na.. The marry me crap... Jeez...

dingbang:
eww

tuncutie:


Whts ewwww?
You should get this and try it.
It's very simple.

Godlife:
Abacha

MZLady39:


Gorgeous..& scrumptious! That looks like a noodle stir-fry. Am I correct? Sorry if I'm wrong. I don't know what "abacha" is. I see some of the ingredients...but I don't know what the others are.

jagugu88li:
I'm short of rooibos to smoothly transport this meal.....straight to the promised land

Ronald17....if i dont kidnap you that jollof just a few munites after you are done cooking next time, my village witches will have caused my shortfall.

Godlife:


No its not noodles

Abacha is African salad... Common in the east.

The ingredients are cassava, ugbaka, onions, rodo pepper, crayfish, pomo, garden eggs, uziza leaf, salt, maggi, Cameron pepper and palm oil

Goes well with fish too if you are a fish lover


Abacha is highly nutritious

lepasharon:
I just discovered pomegranate, interesting fruit now one of my favourites

jagugu88li:
I'm short of rooibos to smoothly transport this meal.....straight to the promised land

Ronald17....if i dont kidnap you that jollof just a few munites after you are done cooking next time, my village witches will have caused my shortfall.

MZLady39:


Awesome fruit indeed. It's definitely different. I hated it growing up. I would just suck the juice from the seeds....and throw the seed away.
The juice is tart like cranberry juice.
But I actually eat the seeds now since they are small & not too hard...i figure it won't hurt my stomach too much. A lot of people just buy the juice though.

lepasharon:


Yes the seeds are not too hard, theres really no need to spit them out.
They say you are meant to eat the seeds anyway cos that's where most of the goodness is.

MZLady39:


This looks good....a salad....although some of the ingredients I can't identify. I do see red leaf lettuce, green leaf lettuce and spinach though.

Roland17:


The interesting part of the jollof rice is the fact that it is tastier with fresh aroma immediately it gets off the stove. Don't worry i would mail you a copy of the rice next time.

Lol @ village witches.

Minabee:
I made native jollof rice (my way).

eyinjuege:


Hehehehehe....
Which one be native jollof rice?

You just reminded me of one kin jollof I used to make while in school years ago. I specialised in it, and always had friends come over.
We called it palm oil rice. I used palm oil instead of vegetable oil to fry the tomato/pepper, and then also added fresh Titus fish inside when when I poured the rice in the sauce.
Concoction don set be that. But it used to be tasty

I never cooked it again though, ever since I graduated years ago

I should try it again. Memories....

Godlife:
My abacha ingredients

what abacha

Minabee:
I made native jollof rice (my way).

banmee:
Made breakfast. Eggs, buttered toasted raisin bread and bacon with zobo to wash it down. That's a lie. Where I wan see zobo?