starbuck:
Izam abi it's called abangwo derived from the fermented palm wine


I made it right from scratch

starbuck:
Izam abi it's called abangwo derived from the fermented palm wine


I made it right from scratch

chasers:
C4_KITCHEN

Dinner Loading........

QueenSekxy:

Lol. Seriously, I only get to see this whenever I'm travelling. I love it with red pepper!!! Yummy

starbuck:





Yea, it looks appetising but I still can't eat it though it was cooked by me

armyofone:
Taste good- ate it once and liked it pan fried (dried)- i wouldn't eat it now.

QueenSekxy:

Really? Why?

starbuck:




I can't see myself chewing WORMS

PRESENTATION:


My dad's friend said in India it's called lady's finger , when he got there he wanted to eat rice and they asked if he will want it in his meal, out of curiosity he said yes only to find out it was okra .

starbuck:
Izam abi it's called abangwo derived from the fermented palm wine


I made it right from scratch

sassysure:


I know this!
Ate it as a kid.
I think it's the larva of beetle,right?

If u are from anambra, their goat house which comprises of decayed whatever that the goats eat usually have something like this.
That manure is what they use for their crops.
When they are digging the manure out, u will see lots of this.

There is another one, don't know the name but it appears seasonal and feast on leaves of some plants. Heard that any plant they don't eat is usually poisonous.

And then there is winged termites.


If u go to the north e.g. maiduguri to their fish market, u will see both frogs, snakes, all manner of things there.

starbuck:




Haven't tasted it, I call it worms ... But my squads devoured it

breadplanets:
food have done

Brain101:
Your pictures are very beautiful

breadplanets:
food have done

starbuck:
Izam abi it's called abangwo derived from the fermented palm wine


I made it right from scratch

starbuck:




I can't see myself chewing WORMS

QueenSekxy:
My jollof rice.

JBoss25:
Jellof rice? This one that resembles white rice

Mariangeles:

My grandfather used to be so proud offering us those...creeps the eel outta me !

According to some documentaries, it's rich in protein

starbuck:
Izam abi it's called abangwo derived from the fermented palm wine


I made it right from scratch

QueenSekxy:
Lol. Hehehe.
My yam and egg sauce.

Sanchez01:
This thread used to be very interesting but it has become the Instagram of Nairaland where people go all out to impress people they've never seen. 'Cook In Your Kitchen, Take Pictures And Post It Here. SIMPLE!' and people are going as far filling syringes with raw Tomatoes/Ketchup. Far from reality, if you ask me. It is one thing being a chef on a professional level, it is another thing when you're alone in your kitchen. I can't imagine the pain of filling a cooking syringe with ketchup on a normal day in your kitchen... Haba!

The essence of every meal is simplicity; not how it is prepared but how it looks when it is finished. It would be a different ball game entirely if you were cooking for a gourmet or a critic. The pressure has pushed some to use slay queen filters on meals just because they don't want to be left behind.

To the Amiedi and Starch eaters, God bless your originality, the Okra cooks, the jollof variant cooks and lovers of simplicity, God bless you lots. To the complicated cooks, God bless you as well

I just pray we don't start seeing Crepe Bandages in plates, in the name of artistry.

iamJ:
I miss Nigerian food, this thread is the only way I can visually satisfy my appetite, there are some Nigerian restaurants here in SA but the prices na die

So keep up the good work


There is something I noticed People try too hard to form with their cooking here and it's c4 that causes it, how will someone use a full can of green peas to fry eggs?

Abeg I no wan talk plenty, the more simple a meal is the more appealing it is, putting rice inside coconut shell and sprinkling oil around it with ugwu leaf is amazing for people when no get package but I watch food Network alot and plenty cooking shows, every item on the plate must have a purpose, if decorations with food dey hungry me, I go watch food art shows but wetin concern me, just be yourself People, if you cooked ordinary white rice and stew it's amazing don't be pressured to put Rosemary leaf and sliced tomatoes next to it to draw likes, nobody will pay you for your efforts, people will only look and scroll



Having cornflakes and milk, no sugar

It's not Eba and egusi that I want so badly but wetin man go do

Sanchez01:
This thread used to be very interesting but it has become the Instagram of Nairaland where people go all out to impress people they've never seen. 'Cook In Your Kitchen, Take Pictures And Post It Here. SIMPLE!' and people are going as far filling syringes with raw Tomatoes/Ketchup. Far from reality, if you ask me. It is one thing being a chef on a professional level, it is another thing when you're alone in your kitchen. I can't imagine the pain of filling a cooking syringe with ketchup on a normal day in your kitchen... Haba!

The essence of every meal is simplicity; not how it is prepared but how it looks when it is finished. It would be a different ball game entirely if you were cooking for a gourmet or a critic. The pressure has pushed some to use slay queen filters on meals just because they don't want to be left behind.

To the Amiedi and Starch eaters, God bless your originality, the Okra cooks, the jollof variant cooks and lovers of simplicity, God bless you lots. To the complicated cooks, God bless you as well

I just pray we don't start seeing Crepe Bandages in plates, in the name of artistry.

Mariangeles:
Since tomatoes are scarce, palm fruit ti take over!
I added ugu this time, with scent leaves... the palm fruit stew no gree stay one side o...just dey splash all over the place...but I enjoy am sha