funlord:



No be vegetable again?

Tamarapetty:
mhen am hungry

Oluwasaeon:
Select

Tamarapetty:
select PIC to eat hm?

Oluwasaeon:
Yeah!

iomoge2:
Sharp sharp egusi
Didnt take me 30mins to prepare as Oga asked for egusi impromptu.
Ransacked the freezer and ran to buy two cups of hand peeled egusi and 2different leaves from Aunty Rose down d street.
Please how do i store blended Egusi at home

sassysure:

U can keep in the veggie compartment of ur fridge.
I keep ground egwusi,ogbono and crayfish there for a very long time.

I can say that I make soups like 4 or 5 times in a yr.
If u live in a place where there is steady supply of electricity, it's better to cook in bulk. Saves time energy and money too.
I make different pots of soup and store in small plastic containers inside deep freezer. I also buy tomatoes in basket and process. Garic and ginger too.if I want to use blocked garlic and ginger, I will simply pour water on the top and shake.

The only problem is when ur freezer develops fault overnight.
Family tradition. As Long as the microwave is functioning. It makes job easier.

If u do ur maths well,that's the fastest way to save money as a married woman.
Sometimes u can make some special treaties and keep to surprise ur family with one day.

Tamarapetty:
mhen am hungry

succyblinks:
My fellow foodites, please I have two challenges

1. I've been trying out some baking and frying skills but my chinchin has refused to turn up crunchy. I have tried dozens of recipes online but they still come out with just little crunch and me and my peeps loves a very hard crunch, I have done all and all yet I still haven't gotten it right, I don't know if there's a "secret" ingredient which is added for the crunchiness. Please help me out

2. My pound cake is not as strong as the ones in stores, I've used different recipes too yet it either comes out too soft and oily or too hard and dry and I follow every recipe to the last letter. Please anyone with the "real Nigerian pound cakes like the ones sold in stores recipe?

Please help me out! I have dumped all my equipments and products I got because I can't seem to get the things right

iomoge2:


Thanks much
I am not a fan of microwave
Plus my mum cooks daily
Plus my hubby likes to see only meat in his freezer.
I tried processing tomatoes but hated it cos i used the public blender to blend but with my small small buying and home blender.... i get it so fresh.
I like everything fresh fresh
And its not really stressful to me cos hubby doesnt request for main food always. Its always rice n sauce or yam or bread so i do different types as often as possible.

I will learn d bulk cooking sha. Maybe when my family is much bigger cos its just i and hubs n a little lady. No maid sef.
I will try.

Thanks for the storage tip. When i tried the cryfish n egusi in d fridge i didnt like d smell it brought out so i removed it all.
Maybe i should get ziplock and try again.

Thank you mama

Alennsar:

next time don't. grand the crayfish with it. it won't smell and it won't spoil too

CDCEO001:
Beans and macaroni.

CDCEO001:
Beans and macaroni.

Naomi14:
Really! Didn't know it can be combined

Probz:
Time to chop.

Inanna:
looks like your iyan is making the peace sign lol

Emmafly:
good evening house,
please find attached the pics of dried fish I supply.
its N4,000 per kilo.
NB its measured in kilo so no cheating.
I can supply local and international clients. any quantity any time.
08183549869 Emmanuel.

iomoge2:
Sharp sharp egusi
Didnt take me 30mins to prepare as Oga asked for egusi impromptu.
Ransacked the freezer and ran to buy two cups of hand peeled egusi and 2different leaves from Aunty Rose down d street.
Please how do i store blended Egusi at home

babythug:


Ensure the oil is hot before adding the chin chin to fry and let it dry* a bit before scooping out.

Add more flour to the batter for firmness

Good luck and hope this helps

CDCEO001:

Is is yam, but not the regular yam.
Cook your fish/meat (dry fish and crayfish is a must), add ingredients, red oil (let it cook well) , add water depending on the amount of the grinded yam, add the yam in balls (the way you drop Akara inside oil), let it cook, turn it after like 10 - 20min, taste it, add more ingredients as it cook. It doesn't take too long for all the water to disappear in the pot and doesn't take to long to done after adding the yam.
It is called "oto"

CDCEO001:
Beans and macaroni.

JewelStone:
Last night's dinner for two: Steak with mushrooms and fries, all homecooked by the boss himself