duchaB:


Na fresh raw pepper, raw onions and crayfish be that..
No tomatoes...

You have a very strange taste bud

FloraEC:


Maybe is the type of beans you eat.

You can buy honey beans, wash before cooking and also parboil it.

If you still purge then us your system.

OK I will, I think I will stop eating white beans.

One of those I-do-not-care days
Jollof noodles and plantains

mariahAngel:
One of those I-do-not-care days
Jollof noodles and plantains

Sweet mouth things.
This one is "eat and damn the consequence" .

10 pounds loading.....

Brachaa:


Sweet mouth things.
This one is "eat and damn the consequence" .

10 pounds loading.....

Breakfast.

pocohantas:


Lol. It went well... The chick asked me, dark or light one? What does a village girl like me know? I just blurted out, “DARK!!!”

Thanks guys.

I always use the light Soy sauce for my stir fry noodles and spaghetti; it usually comes out well

Praying...
When the time is right finance and location will come

boiz2men:


how about starting one?

I'm in Jos. I bought 2 of those for 50 naira. They normally sell 1 for 50 naira...I was just lucky[/quote]

Ah, are u kidding me. Chai wish I was around there. I cant find avocado again, seems it's out of season and 1 is 100/150naira

Village kitchen


●Gizzard sauce
●Fried Plantain
●Steam Broccoli


☆Please I can't access my mail, in respect of those sending me PM... Hoping to rectify the problem soon. Thanks

pocohantas:
Soy sauce everywhere...

I’ll buy one and use for my stir fry spaghetti. If e no sweet ehn, all of una wey done type soy sauce for this thread go drink am finish.

I know you all and I have marked your monikers.

Warm Regards

It’s salty

You can try sweet soy sauce though. So much better. Since I started using it, my Chinese fried rice has been better than restaurant quality.

And it has less sodium too.

Yumminess

Prestonn:
Village kitchen


●Gizzard sauce
●Fried Plantain
●Steam Broccoli


☆Please I can't access my mail, in respect of those sending me PM... Hoping to rectify the problem soon. Thanks

cococandy:


It’s salty

You can try sweet soy sauce though. So much better. Since I started using it, my Chinese fried rice has been better than restaurant quality.

And it has less sodium too.

Thanks for this warning, I only put a little to gauge my tolerance level. Would have gone increasing it in future . I’ll check for that.

BlueRayDick:


I always use the light Soy sauce for my stir fry noodles and spaghetti; it usually comes out well

It came out well sha, the dark one I mean. I am taking notes, would try them all. Thanks

cococandy:


It’s salty

You can try sweet soy sauce though. So much better. Since I started using it, my Chinese fried rice has been better than restaurant quality.

And it has less sodium too.

This is true actually. But I don't know there is sweet soy sauce again o. I will also look for it when next I go shopping and give it a trial.

BlueRayDick:


This is true actually. But I don't know there is sweet soy sauce again o. I will also look for it when next I go shopping and give it a trial.

Yeah there is.

It’s thick and syrupy, not watery like regular soy sauce. I think they add molasses or something to make it that way. I’m not sure.

I ordered mine from amazon. Maybe you can find it there. I use the one in the first picture.

I tried a recipe that can make me get the leafy moimoi flavour without wrapping. Did it for a friend who struggles with moimoi leaves.

It was a successful experiment. Flavour is same, however, the signature shape/experience cannot be pirated.

cococandy:
Yumminess

Thanks


I got a big tank... Did the electric work myself, three different light colours

Prestonn:

Thanks


I got a big tank... Did the electric work myself, three different light colours

Oh I bet it’s magnificent . Please do show me on my derailers’ thread.

Since that last time, none of mine have died again. I’m afraid to make any changes because they are so fragile. A little thing disturbs their equilibrium.

I don’t even change the water often and only feed them once every other day. It’s been months and they are all still kicking

pocohantas:
I tried a recipe that can make me get the leafy moimoi flavour without wrapping. Did it for a friend who struggles with moimoi leaves.

It was a successful experiment. Flavour is same, however, the signature shape/experience cannot be pirated.

Please how did you achieve that?

ceeceeuwa:

Please how did you achieve that?

- Wash your leaves and cut them to the size of your containers- it mustn’t be perfect, just enough to ensure it is all the batter has contact with. You’ll need like 2-3 for each container. A round one for the base/top and a long thin one for the circumference.

If you are using a foil, cut them to be rectangular.

Tuwo Shinkafa AKA Northern fufu

This version is with vegetable soup and fried chicken

What gets me is the crunchy freshness of the veggies hugging the wheaty taste of the Tuwo like a lost relative.

Have this with a Limca and feel good health bubble from within

pocohantas:


- Wash your leaves and cut them to the size of your containers- it mustn’t be perfect, just enough to ensure it is all the batter has contact with. You’ll need like 2-3 for each container. A round one for the base/top and a long thin one for the circumference.

If you are using a foil, cut them to be rectangular.

Thanks, I actually thought there was a way to achieve the leafy flavour without using the leaves.

ceeceeuwa:

Thanks, I actually thought there was a way to achieve the leafy flavour without using the leaves.

Noooooooo, without WRAPPING.

pocohantas:


- Wash your leaves and cut them to the size of your containers- it mustn’t be perfect, just enough to ensure it is all the batter has contact with. You’ll need like 2-3 for each container. A round one for the base/top and a long thin one for the circumference.

If you are using a foil, cut them to be rectangular.

Should we be expecting a thread?

Nd why not put it straight in the container instead of wrapping with leaves?

Petyprincess:

Should we be expecting a thread?

Nd why not put it straight in the container instead of wrapping with leaves?

For the leaf taste. You know that taste na?

Come help me type am with those small fingers.

pocohantas:


Noooooooo, without WRAPPING.

Yes o, since we have 'liquid smoke'
for party jollof rice, why not for moin moin ?

pocohantas:


For the leaf taste. You know that taste na?

Come help me type am with those small fingers.

Lol thanks,i really never noticed the difference though but will start paying attention to the taste so i can compare

Lol @bolded, that small fingers can do wonders in kitchen trust me

Petyprincess:

Lol thanks,i really never noticed the difference though but will start paying attention to the taste so i can compare

Lol @bolded, that small fingers can do wonders in kitchen trust me

Really? Wow! You no get wahala be that. Some people take the taste of leaf moimoi seriously o.

I know right. It is not by size nne, no pun intended.

By the way, I am beginning to fall in love with market pictures. You just keep getting meal inspirations looking at things on display.

You see that book in the second pic? That child is the first to fail correction.

pocohantas:


Really? Wow! You no get wahala be that. Some people take the taste of leaf moimoi seriously o.

I know right. It is not by size nne, no pun intended.

By the way, I am beginning to fall in love with market pictures. You just keep getting meal inspirations looking at things on display.

This picture is everything

I love the fact is a market place nd also looking neat with attractive vegetables nd fish

Hi Guys,

What is the difficult aspect of cooking for you?

is it:

Going to the market
Prepping the ingredients
Cooking
Eating. I included this because there are people who cook then lose appetite afterwards.

Some foods here are more beautiful than some people.

Petyprincess:

This picture is everything

I love the fact is a market place nd also looking neat with attractive vegetables nd fish

Thanks Princess. Beautiful pic, I will take more.