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Isyaku Fatima

Jigawa, 4 months ago

Break fast

As i enjoy this delicious,hot and spicy reheated leftover tuwo with okro soup in this morning,i am really greatfull that i atleast have something to warm my stomach,i really wish every one to have a something to eat this morning,Ameen.

10 likes, 10 Comments

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Recent Comments

Justice, 4 months ago

Nice

Faith, 4 months ago

Thanks for your concern

Faith, 4 months ago

Alright

DicksonD, 4 months ago

Cool

Habib, 4 months ago

Tuwo is a delicacy

EstherD, 4 months ago

You done eat na

EstherD, 4 months ago

Amen

Fatima, 4 months ago

Far away

Ignatius, 4 months ago

Nice

Jemmyjay, 4 months ago

Where are you based. I would like to taste tuwo too

Miracle Afolayan

Nigeria, 7 months ago

Tapioca is a starchy substance extracted from the roots of the cassava plant. It is commonly used to make tapioca pearls, which are small, chewy balls used in various desserts and drinks like bubble tea. Tapioca can also be used in puddings and as a… Load more

Tapioca is a starchy substance extracted from the roots of the cassava plant. It is commonly used to make tapioca pearls, which are small, chewy balls used in various desserts and drinks like bubble tea. Tapioca can also be used in puddings and as a thickening agent in recipes. Is there something specific you'd like to know about tapioca?

6 likes, 0 Comments

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Miracle Afolayan

Nigeria, 7 months ago

Food is a vital aspect of human life, providing nourishment and enjoyment. Recipes are instructions for preparing specific dishes, often passed down through generations or created for culinary innovation. Exploring diverse recipes can expand one's culinary horizons and cultural appreciation. Load more

Food is a vital aspect of human life, providing nourishment and enjoyment. Recipes are instructions for preparing specific dishes, often passed down through generations or created for culinary innovation. Exploring diverse recipes can expand one's culinary horizons and cultural appreciation.

10 likes, 2 Comments

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Presh, 7 months ago

Nice

Doris, 7 months ago

Good

Sagir Ibrahim

Niger, 9 months ago

WHY does meat have to "rest" after cooking? ⠀

All meat should "rest" after cooking: at least 10 minutes for small pieces and 15-20 minutes for large pieces, such as chicken baked whole. Why is this so important? ⠀ As the juice of just cooked meat is too liquid. If you cut the meat,… Load more

All meat should "rest" after cooking: at least 10 minutes for small pieces and 15-20 minutes for large pieces, such as chicken baked whole. Why is this so important?
⠀
As the juice of just cooked meat is too liquid. If you cut the meat, it will leak out, leaving the piece too dry. The "resting" time allows the juice to spread evenly over the meat fibers and thicken, making the meat tender, juicy and flavorful.

11 likes, 3 Comments

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Recent Comments

Ignatius, 9 months ago

Thanks for that

Faith, 9 months ago

Wow,that's a new one,thank you

Stephie, 9 months ago

I didn't even know this

Onyekachi Okeke

Abia, 9 months ago

Food

Let food be thy medicine and medicine be thy food.” “We all eat, and it would be a sad waste of opportunity to eat badly.” “You don't need a silver fork to eat good food.” “After a good dinner one can forgive anybody, even one's… Load more

Let food be thy medicine and medicine be thy food.” “We all eat, and it would be a sad waste of opportunity to eat badly.” “You don't need a silver fork to eat good food.” “After a good dinner one can forgive anybody, even one's own relatives

14 likes, 5 Comments

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Stephie, 9 months ago

Thanks

Amaka, 9 months ago

Tap on a clip to paste it in the text box.

Macdonald, 9 months ago

No food in the country

Mary, 9 months ago

Thanks

Faith, 9 months ago

Thank you

Isyaku Fatima

Jigawa, 9 months ago

Millet pap with tamarind(kunun tsamiya)

As i and my family are Enjoying hot kunun tsamiya right now i decided to share the recipe though its a well known recipe but i can't help it. To make this you will need Millet(gero) Tamarind(Tsamiya) Ginger,cloves Sugar Water Firstly i remove some dirt… Load more

As i and my family are Enjoying hot kunun tsamiya right now i decided to share the recipe though its a well known recipe but i can't help it.
To make this you will need
Millet(gero)
Tamarind(Tsamiya)
Ginger,cloves
Sugar
Water
Firstly i remove some dirt and stones from my millet,then wash it and add roughly grounded ginder and cloves then blend it into a very smooth paste.
Wash my tamarind a very considerable amount that will not make my kunu very sour and tnen boiled it and set it aside to completely cool down,then in another pot put a plain water and bring to boil,while waiting for the water to boil i sieve my millet paste without adding anywater cause i want a thick paste,then i sieved my tamarind water and remove the chapp,i added my tamarind water to my millet paste and stir,remember the paste has to be thick.
When my water boiled i pout it directly onto my millet tamarind paste and stir slowly,it thickens to my liking,then i add sugar and other millet paste that i set aside without tamarind,but i add more water to it,or you can add milk or akamu and enjoy while its hot,its very good and delicious.

17 likes, 10 Comments

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Recent Comments

DicksonG, 4 months ago

You're awesome ✨✨

DicksonG, 4 months ago

Thanks for sharing this

DicksonG, 4 months ago

You're so helpful

Tinacapella, 9 months ago

Nice..Will try it.

Faith, 9 months ago

I can't get my hands on cloves

Ebuka, 9 months ago

For food only

Macdonald, 9 months ago

Enjoyment just choke

Fatima, 9 months ago

Jigawa

Amaka, 9 months ago

What's state are you from

Stephie, 9 months ago

Wow interesting

Nifemi Oyinloye

Kwara, 10 months ago

The sustainer of boarding school student

Garriiiii. Garri is a major provision for boarding house student. Without garri the student feel uncomfortable. Garri even without advertisement garri blow. Baba God help us make we blow o.

7 likes, 5 Comments

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Ignatius, 9 months ago

Garri and milk with grandnut

Nifemi, 10 months ago

Without garri boarding school will not be interesting

Ebuka, 10 months ago

Garium Di oxide

Habib, 10 months ago

It's a Nigerian staple

Macdonald, 10 months ago

G5

Isyaku Fatima

Jigawa, 11 months ago

Raw boabab soup(miyar kuka,traditonal hausa soup)

There are many tribes in nigeria,and every tribe has its own traditional identity soup,in hausa we have boabab soup,mainly we make dried boabab,but what many does not know is you can also make it using raw,and believe me its super delicious. I used raw boabab,palm… Load more

There are many tribes in nigeria,and every tribe has its own traditional identity soup,in hausa we have boabab soup,mainly we make dried boabab,but what many does not know is you can also make it using raw,and believe me its super delicious.
I used raw boabab,palm oil/groundnut oil,pepper and tomato paste,grounded beans,iru(daddawa),ginger,cloves,garlic,chili,potash,seasoning and any type of meat or fish.
Start by cooking your meat if you are using any till tender,set it aside,fry your tomato and pepper paste(the paste must not be too much just small portion will do)add your spices and iru,let it fry for about 5minutes,add the meat with the stock water if the amount of soup you want is not enough add some plain water cause the water will evaporate while it cooks and the grounded beans.
Let it cook for 40mns
Take your fresh leaves of fresh boabab,cut it finely with knife,grind using mortar or blender add a little bit of potash when grinding,then add it into your pot and stir,after 5mns put it off your stove,and its ready,you can eat it with any type of swallow/tuwo and it draws just like omra soup,enjoy.

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Isyaku Fatima

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Isyaku Fatima

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