iamoyindamola:

Na rich man they chow yam na
I no kuku like yam sef, potato as substitute

I don't like potato...it's too sweet for me.

I guee the phobia for potato was from when I served in the north, I would buy 100 naira worth if it and it filled a whole black and yellow nylon bag. I cook or fry almost everyday and it will still last for a week or more.

armyofone:
That is the problem when money dey ground, we eat 2days worth of food and widen our belly.

Let's learn to eat small small to fight future sapa
What is that "sapa" sef ??

See the one meal saraka picture


Keep the memories. For now we will eat from the picture.

aboyaji:




We're supposed to be paying to view these guys posts. E worth am abeg.

Thanks boss

BlueRayDick:
If I don't cook stew on a Saturday morning, I always feel my Saturday is not complete ( except when I have a function at a far distance and I need to drive out early)

Here's my Saturday ẹja kika stew for serving normal Thai rice, ofada rice, yam and any other food as the spirit leads in the coming week

See stew inspiration. Lovely

DenreleDave:


This food no fit reach you oooooo..

I cudnt even sight the bean early enough

E reach na.

My first time making Brownies. It is a Fugdy Cashew nuts Brownie

It had different awesome tastes: it was chocolatey, bitter and sweet.

What new stuff are you trying out this Saturday?

mariahAngel:



These are the kind Mj01 and I were referring to...

I fried them a bit, then spiced and seasoned and enjoyed them that way. Deliciously spicy!

They look so inviting sweetheart

This is among what we should term big man food not pizza and co

descarado:


They look so inviting sweetheart

This is among what we should term big man food not pizza and co

Thank you dear.

I decided to cook nice chicken soup to celebrate end of academic year and this is how it went

Come chop abacha o
Hubby loves onions. He even added more.

Six of us in a family all graduates no job@ll
please who get any link in any federal parastatal/ Multinational companies please help any of us

B.SC Computer sc (2:1) male UNN

B.SC computer sc (2:2) female UNN

B.sc Accountancy (2:1) M.sc statistics PhD statistics. female UNN

B.sc Accountancy (2:2) Female UNN

B.SC Hospitality/tourism mgmt (2:1) Female and best graduant M.sc inview IMSU

B.sc soil science tech (2:2) male Futo

THANKS AND GOD BLESS

My very first baked meatpie, I was getting frustrated during the rapping section, as it keeps breaking, I think I have learnt new stuff today, I look forward to a better one when next.

Bomgirl:
Come chop abacha o
Hubby loves onions. He even added more.

Did you use ogiri?

I have abacha.

IVORY2009:
My very first baked meatpie, I was getting frustrated during the rapping section, as it keeps breaking, I think I have learnt new stuff today, I look forward to a better own when next.

You were better than me when I first made this. Very frustrating.
Well done.
Egg wash was scanty hence the colour. Next time wash the pie generously
It breaks because the butter wasn't enough.
Go to youtube, so many to learn from eg this one

https://www.youtube.com/watch?v=yPgu8FPNi3I

IVORY2009:
My very first baked meatpie, I was getting frustrated during the rapping section, as it keeps breaking, I think I have learnt new stuff today, I look forward to a better one when next.

You did so well.
They look crumbly, and crumbly pastries equals delicious pastries.

mariahAngel:


You did so well.
They look crumbly, and crumbly pastries equals delicious pastries.

Thanks dear, are sure

descarado:

You were better than me when I first made this. Very frustrating.
Well done.
Egg wash was scanty hence the colour. Next time wash the pie generously
It breaks because the butter wasn't enough.
Go to youtube, so many to learn from eg this one

https://www.youtube.com/watch?v=yPgu8FPNi3I

Thanks very much, I will watch the video, the funniest thing is that I used a full butter, I bought specifically for this purpose, maybe I will try some other make.

descarado:

You were better than me when I first made this. Very frustrating.
Well done.
Egg wash was scanty hence the colour. Next time wash the pie generously
It breaks because the butter wasn't enough.
Go to youtube, so many to learn from eg this one

https://www.youtube.com/watch?v=yPgu8FPNi3I

Breaking is good (in pastry dough) as it mean there’s enough butter/margarine.
When your pastry dough is not breaking, it won’t come out crumbly.
You just have to handle carefully, and not over knead to avoid activating the gluten (which makes it stretchy).

IVORY2009:



Thanks dear, are sure

Very sure.

descarado:

Did you use ogiri?

I have abacha.

Just a little cos hubby doesn't like it in abacha.

IVORY2009:



Thanks very much, I will watch the video, the funniest thing is that I used a full butter, I bought specifically for this purpose, maybe I will try some other make.

It is precisely because you used all the butter (with not enough flour to hold the fat) that’s why it kept breaking. It also means it’ll taste very delicious.

Next time, to avoid too much breaking, use two parts flour to one part butter.
Like, if you’re going to use 200g of butter, your flour should be 400g.

Hi everyone. I made a batch of tomatoes paste and it seems I put too much pepper. Just made stew and it's peppery. What can I do to temper it as hubby has ulcer so doesn't like peppery dishes.

Bomgirl:
Hi everyone. I made a batch of tomatoes paste and it seems I put too much pepper. Just made stew and it's peppery. What can I do to temper it as hubby has ulcer so doesn't like peppery dishes.

Add more tomatoes to balance up the pepper.

mariahAngel:


Very sure.

Okay

mariahAngel:


Add more tomatoes to balance up the pepper.

Even to the stew I already made? I will add to the raw one in the fridge.

mariahAngel:


It is precisely because you used all the butter (with not enough flour to hold the fat) that’s why it kept breaking. It also means it’ll taste very delicious.

Next time, to avoid too much breaking, use two parts flour to one part butter.
Like, if you’re going to use 200g of butter, your flour should be 400g.

Wow! This might really be the cause, I am really learning, the flour might really be small, I guess really so, and I just might end up buying a scale to do the measurements when next to avoid this mistake. Once again thanks for the information.

Bomgirl:

Even to the stew I already made? I will add to the raw one in the fridge.

Is there pepper in the raw one in the fridge?

IVORY2009:



Wow! This might really be the cause, I am really learning, the flour might really be small, I guess really so, and I just might end up buying a scale to do the measurements when next to avoid this mistake. Once again thanks for the information.

You’re welcome.

I quickly had to get a scale when I once baked a cake with too much sugar.

mariahAngel:


Is there pepper in the raw one in the fridge?

Yes o. I blended the full batch with tatshe, shombo, garlic and ginger. Then portioned them up. I used a portion to make stew today and realised it was peppery. �

Attn: mariahAngel

I try to make use of this rap stuff, but each time the ingredients keep coming out from the middle, I ended up using another method to rap, could it be the cause too?

Bomgirl:

Yes o. I blended the full batch with tatshe, shombo, garlic and ginger. Then portioned them up. I used a portion to make stew today and realised it was peppery. �

Ok. What you’re going to do is you either buy just fresh tomatoes, blend and boil, then mix with your already cooked stew, or you use tomato paste (if you don’t mind) to balance up the pepper.

IVORY2009:
Attn: mariahAngel

I try to make use of this rap stuff, but each time the ingredients keep coming out from the middle, I ended up using another method to rap, could it be the cause too?

I really don’t like that “pie cutter”
I bought a pack, but I’m almost regretting buying it.
I’d rather use the lid of a small pot to cut out the pastry, add the filling, then fold with my hands and press with a fork.