Hathor5:




Burgul is even better than couscous in my opinion.

Well done!

You're right,thank you.

Darkseid:
I've been saving the rice for a lazy day. Breakfast + lunch + dinner all in one, no mind the fowl leg

You and your neat kitchen. Makes me happy...
Nice meal!

Finally i made yam porridge/pottage for the first time this year!!

I had reason to travel over the weekend for a friend’s wedding to a community that is known for its water bodies and famed for their sea food market .

While we were making plans to hit the road on Sunday morning , we decided to visit the river bank market to get one or two things. Well , being typical Nigerians they did everything possible to exploit us by hiking the prices of their wares because they know we are strangers sha.

Long and short some friends bought alligator which they intend to make pepper soup , while others got Snails , fresh shrimps and crabs. Knowing my last experience with sea food with shells, I respected myself and bought some pieces of fresh fish .

Like they say, the rest is history ; some of fishes have entered pot and it has been served with Amala and ewedu

Ogbono
Okro
Ugwu
Uziza leaf
Crayfish
Okpehe(local seasoning)
Dry fish
Maggi cubes
Stock fish
Palm oil
Kpomo
Goat meat,Cameroon pepper.
Salt to taste

Procedure
Wash the meat and add seasoning cubes and salt with a little onion and allow to cook until tender.

Add the washed stock fish,kpomo and dry fish allow to boil for some minutes.

Pour the grounded ogbono mixed with crayfish and okpehe in a dry bowl then add small quantity of palm oil stir thoroughly then pour into the pot with the Cameroon pepper.

Add the chopped uziza leaf then the chopped okro and lastly the chopped ugwu leaf,allow to simmer for some minutes then you're good to go.

You can use any swallow of your choice.

Amorprincesa24:
Hello my food family.

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Thank you

Cc

Your sister is not a serious person. I saw this post yesterday and I immediately went on IG to check out the page, saw a LV slide that interests me and I made enquiry through the comment section, I didn’t get a response.

Two hours later I took a screenshot of the item and sent it via DM, up till now no response.

Very annoying.
I’ve deleted my comment and unfollowed the page.

pocohantas:


You and your neat kitchen. Makes me happy...
Nice meal!

Thank you

Petyprincess:
Finally i made yam porridge/pottage for the first time this year!!

Oh yes please, I'd like some too. It looks delicious. Thank you.

Petyprincess:
Finally i made yam porridge/pottage for the first time this year!!

Looks nourishing. Can you please drop the recipe?

Hathor5:


Oh yes please, I'd like some too. It looks delicious. Thank you.

Thanks babe,please do i know you will make it better

Petyprincess:

Thanks babe,please do i know you will make it better

I prefer yours.

Drenimarcus:


Looks nourishing. Can you please drop the recipe?

Ha I'm not good at giving receipe but i will try

Ingredients
1 tuber of yam
1 big mackerel(titus fish)
Ugwu
Tomatoes and scotch bonnet(ata rodo)
Known seasoning and salt.
Palm oil

Preparations
I boiled my fish with seasoning and salt and cooked it for 10 minutes when it's done i put it in bowl,removed the bones and mashed the fish into pieces nd i have my fish broth(water i got from my cooked fish) i kept it because it's important and adds lots of flavor to it.

I usually blend my tomatoes and pepper while sometimes i slice it, you can choose whichever method you prefer.

I got my clean pot, i added my cut yam(I usually cut it to smaller pieces so it can be easier to smash ) i added my palm oil,seasoning cube, salt,fish broth,smashed fish and sliced onions and added alot of water that it covered it top of my yam by doing this you assured you would not be adding water later.
So literally i added all ingredients except my ugwu, I usually add ingredients from the beginning so it can penetrate my yam while sometimes will cook the ingredients b4 putting the yam.

Then i put it on gas and i usually cook for 40 minutes depending on yam texture,hard yam takes longer though. After 40 minutes i checked my yam nd could see the yam looking soft and my yam ingredients have penetrated i added my washed ugwu nd close it for 5 minutes then our yam is ready to get smashed!!

I usually use medium turning stick depending on quantity, I start smacking my yam gently because if you do it roughly the water will splash on you.
I start smashing it together until my desired texture, some prefer their pottage with no traces of some solid yam while i prefer mine with some yam to grab when i got my desired texture i turned everything smoothly and food is ready!!!

In case any typo error i didn't proof read, add to quickly write this b4 getting ready for work.

Hathor5:


I prefer yours.

Aww *blushing*

Breakfast : Jollof pasta + fresh fish

BlueRayDick:
Breakfast : Jollof pasta + fresh fish

I want the fish

I am so sorry about that. I apologise on her behalf. Please don't be angry. Maybe she had her notification turned off for a little while or probably network issues.
Can you re-send the message now? I am very sure she will respond to you immediately.
Very sorry! Please accept our apology.

Babadee1900:
Your sister is not a serious person. I saw this post yesterday and I immediately went on IG to check out the page, saw a LV slide that interests me and I made enquiry through the comment section, I didn’t get a response.

Two hours later I took a screenshot of the item and sent it via DM, up till now no response.

Very annoying.
I’ve deleted my comment and unfollowed the page.

Oh my! yummilicious

BlueRayDick:
Breakfast : Jollof pasta + fresh fish

I love this!

Castleberry:
Spaghetti and meatballs

Sometimes, you will be so hungry you will forget to take pictures. It has been happening of late to me. I only remember when am half way done.

Torie8:
Rule number 1
Thou shall not eat before taking the picture

This is very good! But to pound it sha!

RentedReality:
Happy Sunday guys

Lunch is Afang soup cooked with red and yellow pepper served with fresh beef. This part of the beef is the smaller foreleg muscle, it is extra crunchy, and easily dances down your throat in rich crayfishy taste released by fresh palm oil coloured like a Nnewi sunset.

Note the Afang is pounded, not blended. More than worth the effort.

If you are wondering the difference, think Poundo vs Pounded yam.

Amorprincesa24:
Sometimes, you will be so hungry you will forget to take pictures. It has been happening of late to me. I only remember when am half way done.

Lol I I always do that and that's why I hardly post pictures cos before I can remember to do so,the plate is already empty

Yam and egg

bolseas:
Plaintain and egg... not frittata... still cant do it.

I PM you

Early lunch oooo

Healthy eating!

babythug:
Healthy eating!

Nice lunch ...... seem you're a vegetarian

BlueRayDick:
Breakfast : Jollof pasta + fresh fish

this pasta looks bigger that the ones I used to see. What's the name

Grilled chicken, Bulgur, avocado & ranch salad.

cococandy:
Grilled chicken, Bulgur, avocado & ranch salad.

very nice

Liposure:
very nice

thanks

Legitdimple:
Ogbono
Okro
Ugwu
Uziza leaf
Crayfish
Okpehe(local seasoning)
Dry fish
Maggi cubes
Stock fish
Palm oil
Kpomo
Goat meat,Cameroon pepper.
Salt to taste

Procedure
Wash the meat and add seasoning cubes and salt with a little onion and allow to cook until tender.

Add the washed stock fish,kpomo and dry fish allow to boil for some minutes.

Pour the grounded ogbono mixed with crayfish and okpehe in a dry bowl then add small quantity of palm oil stir thoroughly then pour into the pot with the Cameroon pepper.

Add the chopped uziza leaf then the chopped okro and lastly the chopped ugwu leaf,allow to simmer for some minutes then you're good to go.

You can use any swallow of your choice.

The taste and aroma that Cameroon pepper give soups ehh... I can perceive it from here
Only you, uziza and Cameroon Pepper. The soup must be "hot". Looks yummy too.