COOKING TIPS

1. Put your heart and mind in what you're cooking in other word focus. (But don't break your heart o,nourish it (smiles)

2. Think about your health and well being.

3. Think about who you're cooking for e.g your Friends, your children,your husband,wife and their dietary requirement.

4. Appreciate good food.

5. Appreciate the farmers and avoid wasting food.

6. Check your fridge/cupboard regularly.

7. Know your ingredients


KITCHEN FEARS AND THE TRUTH

Fear 1. It take too long to cook
Truth: it is never going to take forever to finish all you need is adequate planning you'll definitely leave the kitchen when you're done.(smiles)


Fear 2. Long recipe
Truth: it is only ingredients on your list so just go for it. C'mon just do it. You know you can.

3. Don't be afraid to try new recipe ... go for it experiment. You'll learn a lot by doing so.


DOS & DON'T WHEN COOKING.

1. Do not pile up plate while cooking instead wash as you go it helps a lot.

2. If anyone offers to help, you need it accept it (sometimes it helps a lot like cutting and slicing of vegetables) or even washing up. Feel free to remind them you're in charge.

3.I play music weather you're listening or not just play it, it speed up your work like chopping just be careful you don't chop your fingers (smiles)

4.personally I take my bath before and after cooking. Before keep me up and ready and after relaxes my muscles.

5. Drink water to avoid dehydration.

6. Have light refreshment before cooking that means you are not extremely hungry and cooking at the same time.

7. When cooking avoid double dipping when tasting food you don't want to feed people germs. Wash spoon after each taste.

8. Plan your cooking.

SEASONING

Herbs
Generally mild in flavour, care must be taken when using dry herbs as it is more concentrated than the fresh herbs both are equally good. Example includes :

Scent leave (Efinrin)

Parsley

Rosemary

Thyme

Basil

Corriander leave

Dill

Chives

Tarragon

Mint

Spices
Derived from seeds,roots,or even stems of plants.
Example includes:

Calabash nutmeg/jamaican nutmeg/ehuru

Tumeric

Saffron

Ginger

Garlic

Cardamon

Note:
There are also blends of spices/seasoning which is basically a blends of different spices Curry powder fall under this categories as it consist of different mix including tumeric,and also Garam masala




OTHER SEASONINGS





Image Sources: GOOGLE IMAGES

Nigeria Street foods

Meat-pie

COCO- RAE

Ingredients---

Coconut (1 large)
Honey 1tbsp
Sugar 2tbsp
Raising (RAE-RAE) 1 (mini pack from lidl)
Coconut water (all)
Water 70ml or less


Method---

carefully remove the coconut from the shell. (Be careful)
Use the fine garter to grate the coconut.
Put the coconut water in a saucepan add the grated coconut and stir with wooden spoon it must be bubbly by now add 35ml of water.
Add honey and stir very well then add sugar. Reduce the heat and allow it to simmer.
Add the raisin as it changes colour you will need to start mixing till it changes to brown and a bit translucent.


Serve with plain yogurt or sliced fruits or add to cereal or sprinkle on dessert of choice.
This is a sweet treat.

LUNCH INSPIRATION

BEANS AND SWEETCORN

RICE AND STEW

FILL IN THE WRAP

PASTA AND SHREDDED BEEF

IKOKORE

BREAKFAST IDEAS

FRIED EGG AND BREAD

AVOCADO AND TOAST

EGG ON TOAST

Feel free to ask questions.
HAPPY COOKING.

JUNGLE MOIN MOIN

Recipe---

Yellow lentils (1 cup)
Beans (peeled beans 1/2 cup)
Crayfish (1/4 cup)
Paprika (powdered)
Chilli(powdered)
Oil of choice (I used veg & olive oil)
Smoked mackerel 100g
Tin sardine 120g
Seasoning/salt to taste

Method---
Soak the lentils overnight add the beans like an hour before ready to wash or you can wash /peel separately your choice.

Put the clean lentils and beans in the blender and add water bit by bit. Add quarter of crayfish and smoked mackerel blend till smooth.
Pour in s bowl and mix very well.(you can use a mixer if you have one)

Add the chilli,mackerel,sardine,paprika,oil,and mix very well.
Taste and seasoned as required.
Bake in oven for 40-45min.

Note:
Put water in the bottom of the oven to help the steaming process.
Then arrange the moin-moin in oven tray add water. Hope this help.

This is not the traditional way of making moin-moin. its called Jungle moin-moin because I used dry ingredients instead of the regular scotch bonnet and bell pepper. So when you are in the jungle or whenever you have little or less ingredients to cook with IMPROVISE. Think outside the box even under the box. (Smile)