HIYA.

cld we all post those kitchen/ cooking tips u learnt from mama or over time, we cld all learn stuff we never knew.

ill start:

if u the cover of a jar/tin is stuck and hard to open, tap the cover lightly all round with a spoon, and voila, it opens easily.

when u grind beans for akara or moimoi to prevent it from going sour, push a piece of charcoal into it

to drive weevils from ur beans or rice bag, put in dried but not ground chillis (pepper)

when boiling ground tomatoes to get out excess water put in a few drops of oil to prevent it from boiling over

original roasted titus fish is very oily, has a distinct aroma and a pale bluish stripe on its side.

ok guys ill think up more soon!

Here are the few I still remember to use:

When frying fish, in order not to stick to the frying pan or break, drop a very small quantity of potash (kaun) inside the hot oil. It will come out strong.

If you are not ready to use your ground fresh pepper/tomato, if there is no means of refrigeration, sprinkle some salt in it to prevent it from going bad.

Don't keep your yam tubers on the kitchen floor (whether rugged or carpetted). They go bad in no time. Rather place them on something some distance from the floor.

Good quantity of DRY onions makes your soup sweet, but fresh ones make your soup taste bitter if not moderately used. That is to say, the drier ur onions the better the taste.

Will come back with more as I remember.
Happy cooking.