DO YOU REALLY KNOW?????????
1, Do you know every component of the food u cook has their own special taste.
2, Do. you know paper plays very important role in organizing the general taste of your ingredients.
3.Do you know proper timing of your food ingredients, as you put them into your pot,it gives you your own special taste?
4. Do you know that the bitterness of better leaf adjusts to heat and touch?
5. Do you know that yams are of different spices and local names in Nigeria my country?
6. Do you know that different source gives different taste and each are best for different kind of food?
7. Do you know there are some ingredients used to thicken soups?
8. Do you know there are some beans species that has a very sweet (sugary) taste as you eat?
9. Do you know there are different kind of rice with their taste, and that some rice allow you get the full taste of your stew and some do not.
10. Do you know that the ability for you to bring different ingredients together to give a special taste is a secret..
Saturday, 28 October 2017
Wednesday, 11 October 2017
SPECIAL AFRICAN FOODS: HOW TO LOCALLY PRESERVE TOMATO FOR ABOUT SIX MONT...
SPECIAL AFRICAN FOODS: HOW TO LOCALLY PRESERVE TOMATO FOR ABOUT SIX MONT...: HOW TO LOCALLY PRESERVE TOMATO FOR ABOUT SIX MONTHS OR MORE We eat tomatoes almost in every meal we take. I will be very straight in mos...
HOW TO LOCALLY PRESERVE TOMATO FOR ABOUT SIX MONTHS OR MORE 
We eat tomatoes almost in every meal we take. I will be very straight in most areas, and i am taking nigeria my country as a case study.
We have lots of tomatoes farmers in the country hence we have lots of the products available , but the little problem is simply hurding because of lack of education I presume/ Going around some MARKETS in my area, I always notice wasted tomatoes not being bought simply because of price. But lots of persons need these tomatoes and can not afford it, so they are allowed to spoil. If u buy tomatoes for 10 and sell for 10 1/2 or 11, u get more, sell more and earn more, the most of all you are able to push more to the least mam out there. you are going to grow in business.
PROCESSING; You are going to buy as many tomatoes as u can, grind to your desired level, turn into your cooking put and cover. Put on the fire to boil till the water content is completely dried to the last drop, then remove from fire and allow to completely cool down.
CANNING; You are going to get for your self an airtight container. But for me I used a BAMA bottle that is as tick as 3mm.
Fill in your boiled dry tomatoes into bottles then cover air tight and then return filled bottles to your pot containing an ordinary water. You then put the pot containing the filled bottles with boiled dry tomatoes on the fire to heat up to about 30minutes without boiling.
You drop it down and allowed to completely cool down. When completely cool, you are home and dry.You have a preserved tomato past.
NOTICE; One's you open a bottle it can only be preserved by refrigerating.
VIDEO of this come soon ................................
We have lots of tomatoes farmers in the country hence we have lots of the products available , but the little problem is simply hurding because of lack of education I presume/ Going around some MARKETS in my area, I always notice wasted tomatoes not being bought simply because of price. But lots of persons need these tomatoes and can not afford it, so they are allowed to spoil. If u buy tomatoes for 10 and sell for 10 1/2 or 11, u get more, sell more and earn more, the most of all you are able to push more to the least mam out there. you are going to grow in business.
PROCESSING; You are going to buy as many tomatoes as u can, grind to your desired level, turn into your cooking put and cover. Put on the fire to boil till the water content is completely dried to the last drop, then remove from fire and allow to completely cool down.
CANNING; You are going to get for your self an airtight container. But for me I used a BAMA bottle that is as tick as 3mm.
Fill in your boiled dry tomatoes into bottles then cover air tight and then return filled bottles to your pot containing an ordinary water. You then put the pot containing the filled bottles with boiled dry tomatoes on the fire to heat up to about 30minutes without boiling.
You drop it down and allowed to completely cool down. When completely cool, you are home and dry.You have a preserved tomato past.
NOTICE; One's you open a bottle it can only be preserved by refrigerating.
VIDEO of this come soon ................................
Tuesday, 10 October 2017
Sunday, 19 October 2014
Tomato Sauce
5 ripe Plantains
Yam (half kg)
Ten balls of tomatoes (for the sauce)
Irish potatoes (5 to 10 medium size)
Sweet Potatoes (2 to 3 medium size)
Fresh pepper to taste (for the sauce)
1 bulb of onions (for the tomato sauce
Salt to taste
1 cube of knorr or maggi
Groundnut/vegetable oil
I bet you probably know how to fry the yam, potatoes and plantain but I am just going to go over it in a rush before we talk about making tomato sauce.
Peel off the back of the yam, do the same for the Irish potatoes, sweet potatoes and plantain, then slice to any size of your choice and deep fry. It is necessary to add a little bit of salt after slicing, some people add salt to the oil but that is not adviceable.
Fry for few minutes always turning up and down to avoid burning.
Here is how we make tomato sauce for the recipe above.
You can use a frying pan or a cooking pot to make the sauce.
Set the pot on fire, add about 20cl of groundnut/vegetable oil, allow to heat then pour in the chopped or blended tomatoes/pepper.
Fry for about ten minutes and add the onions. Fry (while stirring occasionally for another ten to fifteen minutes to lose the lousy sour taste, add a cube of maggi, salt, you can also add fluted pumpkin
(although it wasn’t used in the recipe above).
Taste for salt and pepper.
You can serve with the fried yam, potatoes, plantain and of course a cup tea.
I like this best when served with pap (akamu),
Akamu (pap, ogi) is very simple to prepare, it takes the same process as custard.
Sunday, 12 October 2014
Mixed Vegetable Sauce.......................
Ingredients
- 100g tomatoes, sliced
- 1 large onion, sliced
- 1 seasoning cube
- 1/2tsp curry powder
- A dash of thyme
- A dash of oregano
- Chilli pepper to taste
- 1 red pepper, sliced
- 1 green pepper, sliced
- 200g carrots, sliced
- 1/2 cup vegetable oil, for frying
- 200g diced steamed mea
- Salt to taste
Directions
- Put a pan on heat and add the onions
- Add the steamed meat and tomatoes
- Fry with low heat for about 5minutes
- Pour every other vegetable and stir fry
- Add the spices and salt
- Serve as desired
SIMPLE NIGERIAN JELLOF RICE.
Jollof rice is one of the most simple and the easy to make Nigerian
food, you would want to start from here if you are new to making
Nigerian foods.
Are you married to a Nigerian person and probably looking for an easy to make African Food? Nigerian jellof rice is accepted all over the world and the ingredient used is found in all parts of the world. This was one of the first foods I learned to prepare as a little girl, my tactics only improved over the years.
There are different kinds of rice recipes in Nigeria and of course you will find all of them on this site, Let’s start with the jollof rice, then we talk about how to make Nigerian Fried rice, ofada rice and the local rice, I have a special liking for local rice with palm oil.
Bellow is the
2 kg of Chicken (I just like to use chicken but you can use any kind of meat that suits you)
1 cup of crayfish (optional, I don’t use it)
1 to 1.2 liter of Ground Fresh tomatoes (your blender is calibrated, 1000ml = 1 liter)
40 to 100 ml Ground Fresh peppers
Spices (Curry, Thyme, Delice, Nutmeg, you can spice to your taste and desire)
2 cubes of knorr of maggi
2 Bulbs of onions
20 to 30 cl vegetable or groundnut oil
salt to taste.
Parboil the chicken (or any meat of your choice) with the spices listed above. I like to use lots of them so as to end up with a very tasty fried chicken, and then prepare the main food with the meat extract (meat water) with very little or no extra spice. Add water so that more than half of the entire chicken (or meat of choice) is submerged, then add sliced 1 bulb of onions, 3 cubes of maggi or knorr, one tea spoon of salt and maybe a little of curry, thyme and (or) spice of choice.
The
good thing about Nigerian Jollof rice is that you can spice to your
taste, one person might choose to make with chicken spices while another
might decide to use curry and thyme or even just a seed of nutmeg and
they will all end up with a delicious plate of rice.
Parboil the rice the normal way, boil about three cups of water in a pot, add the four cups of rice and allow to cook for three to four minutes. Then pour out and wash thoroughly with clean water then set aside in a bowl or plastic sieve as you will always see in my videos
Then remove some of the oil if it is above fifteen to twenty centiliter, just so you don’t end up with lots of oil at the bottom of your pot. I like to commence cooking jollof rice with the same oil I used in frying the chicken, Using a fresh oil is just the same as cooking without the meat extract (meat water) which actually hold over 70 percent of the ingredient that is used in making most Nigerian foods, you will end up with a tasteless meal.
Add sliced onions to the hot oil and then the ground tomatoes/pepper after about a minute. Fry until the tomatoes looses its sour taste due to frying (about ten to fifteen minutes later), I like to divide the tomatoes after frying, then continue cooking with half and add the other half later.
This is s trick that helps reduce burning, most jollof rice end up getting burned at the bottom of the pot
So divide the tomatoes and commence cooking with one of the halves in the pot, add the meat extract (meat water), then about 1 or 2 cups of water, (you can add a little more water later), add the ground crayfish (if you are using crayfish), a cube of maggi or knorr (if the meat extract) is not a good as desired, add salt to taste.
Stir and taste the whole solution.
Spice to your taste with your desired flavors and spices, then add the rice, lower the heat and cover to cook. You can add the other half of the fried tomatoes after cooking for ten to fifteen minutes, also slice onions and spray at the top (I like to use lots of onions on Nigerian jellof rice), this has its health benefits.
Then just cook till the rice is soft for consumption, Remember that you can add water occasionally. Then you can drop the fried meat at the top and cover in the last five minutes.
You just made a very delicious Nigerian Jollof rice, you can serve with the fried meat and maybe a bottle of your favorite drink
Are you married to a Nigerian person and probably looking for an easy to make African Food? Nigerian jellof rice is accepted all over the world and the ingredient used is found in all parts of the world. This was one of the first foods I learned to prepare as a little girl, my tactics only improved over the years.
There are different kinds of rice recipes in Nigeria and of course you will find all of them on this site, Let’s start with the jollof rice, then we talk about how to make Nigerian Fried rice, ofada rice and the local rice, I have a special liking for local rice with palm oil.
Bellow is the
Ingredients for Making Nigerian Jollof Rice (for 6 persons)
4 cups of rice2 kg of Chicken (I just like to use chicken but you can use any kind of meat that suits you)
1 cup of crayfish (optional, I don’t use it)
1 to 1.2 liter of Ground Fresh tomatoes (your blender is calibrated, 1000ml = 1 liter)
40 to 100 ml Ground Fresh peppers
Spices (Curry, Thyme, Delice, Nutmeg, you can spice to your taste and desire)
2 cubes of knorr of maggi
2 Bulbs of onions
20 to 30 cl vegetable or groundnut oil
salt to taste.
Parboil the chicken (or any meat of your choice) with the spices listed above. I like to use lots of them so as to end up with a very tasty fried chicken, and then prepare the main food with the meat extract (meat water) with very little or no extra spice. Add water so that more than half of the entire chicken (or meat of choice) is submerged, then add sliced 1 bulb of onions, 3 cubes of maggi or knorr, one tea spoon of salt and maybe a little of curry, thyme and (or) spice of choice.
Parboil the rice the normal way, boil about three cups of water in a pot, add the four cups of rice and allow to cook for three to four minutes. Then pour out and wash thoroughly with clean water then set aside in a bowl or plastic sieve as you will always see in my videos
Here is How to Make Nigerian jellof Rice.
You might want to pick out the parboiled tasty chicken and deep fry in vegetable/ ground nut oil, this wouldn’t take more than 10 minutes.Then remove some of the oil if it is above fifteen to twenty centiliter, just so you don’t end up with lots of oil at the bottom of your pot. I like to commence cooking jollof rice with the same oil I used in frying the chicken, Using a fresh oil is just the same as cooking without the meat extract (meat water) which actually hold over 70 percent of the ingredient that is used in making most Nigerian foods, you will end up with a tasteless meal.
Add sliced onions to the hot oil and then the ground tomatoes/pepper after about a minute. Fry until the tomatoes looses its sour taste due to frying (about ten to fifteen minutes later), I like to divide the tomatoes after frying, then continue cooking with half and add the other half later.
This is s trick that helps reduce burning, most jollof rice end up getting burned at the bottom of the pot
So divide the tomatoes and commence cooking with one of the halves in the pot, add the meat extract (meat water), then about 1 or 2 cups of water, (you can add a little more water later), add the ground crayfish (if you are using crayfish), a cube of maggi or knorr (if the meat extract) is not a good as desired, add salt to taste.
Stir and taste the whole solution.
Spice to your taste with your desired flavors and spices, then add the rice, lower the heat and cover to cook. You can add the other half of the fried tomatoes after cooking for ten to fifteen minutes, also slice onions and spray at the top (I like to use lots of onions on Nigerian jellof rice), this has its health benefits.
Then just cook till the rice is soft for consumption, Remember that you can add water occasionally. Then you can drop the fried meat at the top and cover in the last five minutes.
You just made a very delicious Nigerian Jollof rice, you can serve with the fried meat and maybe a bottle of your favorite drink
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