whitechriz:

hello .i need some one to put me thru how to design websites plese . thanks

Website creation is not something that someone will "put you thru". You need to read, read and read some more. And then take action by practicing what you are learning. In everything, Google is your friend. You can start from w3schools.com You will find a lot of HTML and CSS codes over there. It can be overwhelming at first but it is do-able. Goodluck

Fhemmmy:

Any help on this please?
Contacted Google and was denied twice

You need to resubmit your sitemap.xml in Google webmasters tool so that the spiders will come and crawl your page within 2 days!

And normally, the more often you update your site, the more often Google will come to crawl it. They don't want to waste their resources on a site that never gets updated.

The site looks a bit "busy" at first glance.

These are my observations:

1. I think it will look more professional if you can add more padding to your content column. That way, the text will not be too close to the edge.

2. Also, add more padding to the image in your content (the green flashing one).

3. Do you really need the extra Search this site text near your search box? I suggest that you change the text inside the search box to Search this site and remove the one outside entirely so that the search box will be on one line.

4. Your background image is only half way down and the background color is pink , better to change that to black #000000 so that it will blend well with the background image.

That's all

databoy247:

i just designed this site so i need some evaluations and comments. Thanks

www.divilla.org

You are welcome

1. I was not referring to the subdomain, I meant removing the index.php when listing your webpage (sub or main). If you named it something like mywebpage.php then you should include it but when named index.php or index.html, it is not necessary cos browsers automatically pick up such files anyway.

2. I can see some space to the right of box2 div. I checked your CSS briefly and everything adds up width-wise. You actually have 6px to spare if my calc is right, so I am not sure why it is spilling over when you add 1px. Anyway, don't worry too much about it!

In the process I found something in your CSS   Instead of #myslides img you have #mylides img (the first s in myslides is missing, can this be an error?)

3. I don't know what the person means by adding unneccesary bytes? As in adding to the file size therefore increasing the load time of the page? Actually, including the width and height properties will improve your load time especially for people with slow internet connection. This is because the browser can assign a space for the image using the dimensions, then load the text on the page, and load the image when available.

And don't be too hard on yourself, shadow does not work in all IEs up to IE8 because it is CSS3. Works only in IE9 and I checked ur site, the shadow is displayed in IE9, so that's sorted!

Thanks for the bookmark.

As for the colors, may I suggest pink? Now that's what will make you g.a.y  

feel_me:

@dualCore. Don't get you. Can you xplain wot u mean pls? Tho am yet to link some pages. And you of all ppl never tell me how I rated

@mplusp, I so much appreciate your taking time out to make observations.
am yet to receive the domain name for the site so i decided to host on a sub.
ok. on the box1 div, 1px more and it pushes out in IE (And I can't seem to get my nice shadow effect to work on the friggin browser!!)
The image tag values, some1 said it'll add unnecessary bytes to the markup, i dunno. If not, then am adding them like u said.
On the colors, I feel safer with them dark hues, anything outside I'll feel g.a.y unless u have a suggestion I can try out.
And thanks soo much for the compliment! And oh, i just bookmarked tpcreate,

http://www.allnigerianrecipes.com/ Rebranding Naija!

The best Nigerian website is http://www.allnigerianrecipes.com/ check it out and see for yourself!
1)Rebranding Naija
2)Hardcoded design, no templates
3)I leave you to judge that for yourself
5)Great - as proven by the comments on the Fb fan page

yawa-ti-de:

I know but I am only asking based on what is presented. I am like a computer: Garbage In, Garbage out.

Better question:

Let's step back and ask how you define, "The Best Nigerian Websites You Have Seen". Is it based on:

1) Functionality?
2) Design?
4) Download Time?
5) User Experience?
6) Code Structure?
7) All of the above?

When we answer these (and perhaps more), then we can have a better discussion.

My Observations

1. There's no need to list your site as http://on.nigautoguide.com/index.php. Simply list it as http://on.nigautoguide.com/ and it will take people to the same page. It is cleaner and good for SEO. And you should put the canonical link element in the head section of your homepage to tell the search engines and the browsers that this is your prefered way of listing your address.

2. The images inside your sub contents are distorted. The width="Xpx" and height="Ypx" properties are missing in your image tags. Include these and the values should match the actual dimensions of the image. This will make your site look more professional.

3. You may consider applying a small left margin property to your box1 div so that it will push everything towards the right. In IE the boxes look left aligned (as the shadow effect you applied to your container div is not visible) but in Firefox, it looks a bit better because the shadow effect is visible. So applying the left margin will create a good display in both browsers , I hope this makes sense.

4. One last tiny bit. Do you really want to use dark and hues (colours) for the site? Adding one warm colour may make the site more inviting (IMO). Maybe use a warm color for the background of the javascript images?

Overall, very good work for a first pro site! Welldone

Zandania:

I have a Nigerian boyfriend buy I never made Nigerian food before. I'm a Jamaican what should I do?

The best place for you to go to is www.allnigerianrecipes.com if you want detailed and step-by-step guides for beginners learning to cook Nigerian food. Your boyfriend will agree if he sees the pictures of the prepared meals! You can also contact the webmaster for specific questions. They are very helpful.

felifeli:

When I make jollof rice it ends up wet and soggy even though the bottom and side of the pot is burnt black. How can I make it dry ?

Also when I cook something at home and by mistake put too much pepper , I have to eat antacid for two days . Yet if I eat something with even more pepper than I have ever eaten at home, at a restaurant I don't suffer. What am I doing wrong ?

The secret in cooking a jollof rice that is dry and not burnt is first making sure that you are using the correct type of rice suitable for preparing Jollof Rice. It has to be the long grain hard rice that is sold in Nigeria. This is usually an issue if you live outside Nigerian where many different kinds of rice are sold in the shops. But this long grain type is available outside Nigeria too. If this is what you are using, then read on. The second secret is in the way you parboil the rice. Yes, you need to parboil the long grain rice to remove the excess starch that makes the rice soggy when it is used to cook jollof rice. The oil and the ingredients added to the jollof rice prevents the water from drying normally as in the case of white rice (which has no added ingredients).

To read a detailed article on how to parboil your rice for cooking Jollof Rice, visit http://www.allnigerianrecipes.com/howto/parboil-jollof-white-rice.html. The Jollof Rice recipe on the website also gives you tips on the amount of water to add (to ensure the water is dry by the time your rice is done, and no burnt food!), the amount of heat to use etc.

To answer your second question, maybe this comes from the type of pepper you use in cooking your food. Try changing to another type of chilli pepper and see what happens. Also do you use fresh pepper in cooking your food? Because this way, you are sure of what you are eating. Processed and bottled peppers may not be good for you as they contain some preservatives and other chemicals. Some powdered canned peppers are also known to contain some other spices which we are not aware of.

Hope the above have been helpful.

Alert:

hi igbo ladies in the house especially anambra ladies.Please I need recipes for the following;
ofe nsala
ofe agwu(palm fruit)
ofe olubu(bitterleaf soup)
ofe owerri
thanks, please don't comment on my culinary skills if u don't have a recipe for me

NSALA SOUP
---------------

Ingredients
- Cat fish
- Utazi Leaves
- Yam Powder / Raw yam / Potato Puree - for thickening the soup
- Pepper, salt, crayfish
- Maggi and Ogili Okpei (if you can get this)

1. Cut the cat fish, place in a bowl and pour very hot water on it. This is to remove the sometimes slimy substance on it. This also toughens the fish so that it will not dissolve in the soup. Wash the fish and set aside.

2. Boil the yam / potato, pound to a smooth paste and set aside. If you will use yam powder, mix with water in such a way that it is a thick paste. You should prepare enough of this paste to ensure that your soupd is as thick as you want it. Nsal soup should not be too thick though. The ratio is 1 litre of water to 300g of thickner.

3. Pound / blend the pepper, crayfish, ogili okpei and utazi leaves together. Set this aside. You can use dry or fresh utazi leaves because what you need is the flavour.

4 Put the cat fish in a pot, pour a small quantity of water, up to the level of the fish and set to boil. When the fish is almost done, add the seasonings, the crayfish/pepper/utazi blend and the yam / potato paste in small lumps. Cover the pot and cook at high heat till all the yam / potato paste has dissolved. While you are waiting for the paste to dissolve, if the soup is becoming too thick, you can remove some of the undissolved lumps. Add salt to taste and your Nsala soup is done.

This is a very fast and easy recipe. You can add dry fish and beef if you want. But the catfish cannot really be replaced by any other type of fish because Nsala soup gets its taste from the catfish.

More Igbo soup recipes can be found at http://www.allnigerianrecipes.com/soups/index.html

KAMSIYOCHI - Like I asked God

CHINYERE - God's Gift

KAMGOLIBE - Let me rejoice

CHIZITELU - God sent

CHISIMDIRI - God said I should live

KAMBIRI - Let me live

*Hauwa*:

reminds me of mom's Ukpo ogede

Yes it is called Ukpo Ogede or Plantain Moi Moi http://www.allnigerianrecipes.com/plantain/plantain-moi-moi.html. The recipe is very easy to make. All you need is - over-ripe plantains, unripe plantain flour, palm oil, crayfish, onion, pepper, salt and Maggi/Knorr cubes. All these are blended together and put in foils, uma leaves or plastic bowls and cooked in a pot like beans moi moi.

@LegendaryG

To make Okro soup, you need the following ingredients:

* Okra – 250g
* Red Palm Oil – 3 cooking spoons
* Beef – Best cut
* Shaki - Cow Tripe (Optional)
* Fish – Iced Fish, Dry Fish, Stock Fish
* Crayfish
* Pepper and Salt to taste
* Onions - Optional
* Vegetable – Pumpkin leaves or Spinach (Washed & Frozen)
* Seasoning – 3 Maggi/Knorr cubes

Before you cook Okra Soup

About two hours before preparing the soup, boil the stockfish for 20 minutes and leave in the pot with the hot water to soak.

Cut the okra fingers into tiny pieces. To achieve this, you need to make a few vertical cuts followed by horizontal cuts on the okra fingers. Grind the crayfish and the dry pepper. Wash the pumpkin leaves, if it is your choice of vegetable, and cut into tiny pieces. If you will use frozen spinach, defrost and cut into tiny pieces.

Cooking Directions

1.

If you will use shaki (cow tripe) for the soup, wash and boil till it is done. Add water sparingly because this soup needs to be thick. Add the soaked stockfish and dry fish to the cooked shaki. The length of time it will take to cook shaki depends on the cooking appliance utilized. You can take a bite to confirm this. The first sign of a well-done shaki is that the cuts will start curling on itself. When you are happy that the shaki and stock fish are well-done, add ground crayfish and pepper and steam for 5 minutes. Then set aside.
2.

Wash the beef to be used for the soup and place in a pot, add some onions (optional) and start steaming. There is no need to add any water at this stage. Boil the meat for about 10 minutes and add seasoning (Maggi or Knorr cubes) then continue cooking. When the meat is done, add iced fish (if you will use iced fish) and two pinches of salt. Continue steaming for 5 mins. Then set aside.
3.

Pour red palm oil in another pot and heat the pot to dissolve the oil if it is congealed. Add the diced okra and start frying, add some meat stock from time to time till you notice the okra start to draw. This process should take a maximum of 5 mins to avoid over-cooking the okra.
4.

Now add the shaki stock, meat stock, pumpkin leaves and salt to taste. Then stir well. Cover the cooking pot and turn off the cooker. Leave to stand for 5 minutes. Soup is ready!

PS: Shaki, Meat, Dry Fish, Ice Fish and Stock Fish must not all be used at the same time in preparing the okra soup recipe. If you can, by all means use all as they will add to the flavour. But if not, an okra soup prepared with only iced fish can equally taste good. So don't go and break the bank because of a pot of soup!

Onions is optional because while some people cannot bear the smell/taste of onions in okra soup, others are like "Okra soup without onions? No Way!"

So feel free to add and subtract ingredients but the minimum ingredients that make an okra soup are:
* Okra (of course)
* Palm Oil
* Beef/Iced or Dry Fish
* Crayfish
* Pepper and Salt (to taste)
* Vegetable
* Seasoning


Fluted pumpkin leaves are the best for okra soup but if you are outside Nigeria, this may be hard to come by so you can use spinach. But make sure it is the washed and frozen one. This works better than the fresh and leafy spinach as far as the Okra Soup recipe is concerned.

There are more Nigerian soup recipes at www.allnigerianrecipes.com/soups/index.html

I wonder which one you are refering to as the greenish type. But here is how to prepare fried rice.

Ingredients
•Rice - 3 cigar cups | 750g
•Vegetable Oil
•Chicken (whole chicken or chicken drumsticks)
•Cow Liver (100g)
•Plain Yellow Curry Powder – no chilli (1 tablespoon)
•Green Beans (a handful)
•5 medium sized carrots
•Salt (to taste)
•Onions - 3 medium sized bulbs
•Seasoning – 3 Maggi/Knorr cubes & Thyme (1 teaspoon)
Before you cook the Fried Rice
Cut the vegetables

Wash all the vegetables to be used in cooking the fried rice. Scrape and cut the carrots into tiny cubes. Cut the green beans into small pieces of about 0.7cm long. Soak these 2 vegetables separately in hot water for about 5 minutes and drain. Cut 1 bulb of onion. Set all these aside.

Prepare the liver and chicken
Steam the cow liver and cut into tiny pieces.

Cut the whole chicken into pieces and cook with 1 teaspoon of thyme and 2 bulbs of chopped onions. When the chicken is almost done, add 3 cubes of Maggi / Knorr seasoning and a small amount of salt. Remember to add water sparingly. Cook till tender. Put the pieces of chicken in a sieve to drain, then fry with vegetable oil. It can also be grilled in an oven till it is golden. This gives it a glowing look which is more presentable especially when you are entertaining guests.

Cooking Directions
1.Parboil the rice. Wash the parboiled rice and put in a sieve so all the water drains out.

2.Pour the chicken stock into a sieve to remove all traces of onions, thyme etc used in cooking the chicken. Pour the stock into a pot and set to boil. Once the water boils, add the parboiled rice. Also, add 1 tablespoon of plain yellow curry powder, then add salt and pepper to taste. The plain yellow curry powder is merely for colouring so should not contain chilli.

3.The water level should be slightly less than the level of the rice; at most it should be at the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked. Stir the contents; cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.

4.Once the water has dried up, check that the rice is cooked. Perfect fried rice is one that the grains are separated from one another, resistant to the bite but not hard.

5.Now, transfer the rice to a casserole dish or another pot to help cool it down quickly. This is essential to keep the grains from sticking to each other. If left in the original hot pot, the rice will continue to cook and eventually stick together.

Why it is called fried rice
At this point, it is advisable to divide the vegetables into say 4, 5 or even 6 equal parts. The rice will be fried in batches so this number depends on the quantity of rice you can comfortably fry in the pan or pot. Also, divide the cooked rice and the diced cow liver into the same number of equal parts.

6.Now pour a small amount of vegetable oil into a frying pan. This quantity of oil should be such that it would be absorbed by 1 part of the cooked rice and 1 part each of the vegetables. When the oil is hot, add 1 part of diced onions and stir for 10 seconds, followed by 1 part of diced cow liver, one part each of the diced vegetables, then 1 part of cooked rice.

7.Add more salt if necessary. More curry powder may also be added at this stage if you need to touch up on the colour. Stir till all the ingredients have mixed well and transfer to a dry pot. Repeat this for the remaining batches of the ingredients.

Culled from: http://www.allnigerianrecipes.com/rice/nigerian-fried-rice.html

@grafikdon

Otawalikpo is the name of a big masquerade in my hometown. It has very big set of teeth with which it tawas (bites) ikpo.

Some Nigerian Igbo names:
-------------------------

KOBICHUKWUDI - God has a big heart

NNAMDI - My father lives

ADAOBI - Her father's daughter

NNEDI - (My) mother lives

NNEOMA - Good mother

----------------------------