Ngozi Onyekwere

23/08/2023

Congratulations to me

23/08/2023

HOW TO MAKE MOI MOI
INGREDIENTS
* Beans
* Vegetable oil
* Red bell pepper (tatashe pepper)
* Scotch bonnet pepper
* Crayfish
* Seasoning cubes
* Salt
* Onions
* Eggs
* Mackerel fish
* Moi moi pouch/bowl
PREPARATIONS
* Cut the fish into desired sizes, season with seasoning cubes and salt. Add some water and let cook for 5mins. Sieve out the water and fry (optional).
* Cook the eggs and remove the shells when cooled.
* Soak the beans for 10mins, wash to remove the back. Blend together with the red bell pepper, scotch bonnet pepper, onion and crayfish. Transfer it into a bowl.
* Dissolve the seasoning cubes with some hot/warm water and add into the blended beans. Add some Vegetable oil, salt and mix properly to combine. Add the fish stock and stir. Check if you've achieved your desired texture and add some warm water if it's too thick.
* Scoop the moi moi into the pouch or bowl, add the fried fish, egg and transfer into a pot. Add some hot water and let it cook for 1hr-1:30mins on high heat. Keep checking the water level and add some water when it gets low to avoid the pouch or bowl from getting burnt.

10/08/2023

ICED CAKE 😋
Ingredients
For the sponge cake:
6 eggs
180g of white sugar
180g of unprepared flour
1/4 teaspoon salt
5g of baking powder
1 tablespoon of vanilla essence

✅Full Recipe:👇👇
https://mamrecipes.com/2023/08/10/iced-cake-3/

09/08/2023

09/08/2023

Repost

HOW TO MAKE OKPA ENUGU

INGREDIENTS
Okpa flour-----4 cups
Palm oil-----11/2 cups
Fresh pepper(habanero)
Salt
Uziza seed( optional) --abt 10 seeds, not much

N:B Okpa has a peculiar taste and so does not need so much ingredients. Certain ingredients change the taste and texture completely. For Okpa, the less, the better. The basic are just salt, pepper and palm oil.

PROCEDURE
1. Put enough water on fire, as much as can still cover the Okpa when you have removed the one you need for mixing

2. In a bowl,pour the Okpa flour, add the oil and mix with your hands. Ensure the oil is evenly distributed and the color uniform.

3. Bring the hot water and dilute to a temperature your skin can take. Please don't use warm water. Let it just be the hottest you can endure. Then pour into the Okpa mixture and start mixing with your hands. Break every lump and mix until the Okpa is all nice and smooth. The longer you mix, the better, until it begins to draw a little.(ona ano ano🤪🤪🤪🤪)
Add more water and bring the consistency to a little lighter than moi moi, Eheeee!

4. Add the salt, grounded uziza seed and pepper(coarsely grinded). Rest your hands now, they have tried. You can use a wooden spoon to stir them together. Taste and correct seasoning.

5. Now put into whatever package you want to cook with. Plantain leaves, aluminum/ stainless plates or waterproof( I no like this one sha). The leaves give Okpa a very special taste. I suggest you try it.

6. You either tie and drop directly in the boiling water( that one we put on fire since🤪🤪🤪🤪) or you tie and put in a bowl so that when you are done tying, you begin to shake each of them up before dropping into the boiling water. This is to prevent it from settling and some parts being harder. Don't ever start cooking with cold water. E get why.

7. Cover to cook for 45mins to 1 hr depending on your source of heat. You can check with a tookpick, knife etc. If they come out clean, then your Okpa is ready.

8.Enjoy with a chilled bottle of Pepsi... Hahahaha. Don't mind these two, they want to put somebody in trouble.

Okpa goes well with pap, tom brown, garri or fruit juice.