AFRICAN RECIPES(only)

[Nimotalai]

Originally Posted by Xpensyv_Bodi

Nimo...like what and what did u add or remove? I'd appreciate it if u dont mind sharing abeg..

good job by the way..I've never tried buns. might give it a shot next

For example...I always add a little salt, especially when baking. No salt makes for a pretty tasteless dough. Not too much oh, just a little like 1/4 tspn salt per every cup of flour. I also added a few eggs to give the buns a richer taste, and a little bit of nutmeg(not too much just a pinch) and vanilla for better flavour.

When I try puff puff, I don't think I would add the eggs because it might make them too heavy, and I like puff puff when it's soft and light, but I'll probably try adding something else. I just try experimenting until I find the right mix. This was my first try at buns, and l like how it turned out, so I won't be changing anything. Everybody said it was really good and not to change it, so I'll keep it this way for now. I hope that helps.

[Sophia]

Originally Posted by Nimotalai

For example...I always add a little salt, especially when baking. No salt makes for a pretty tasteless dough. Not too much oh, just a little like 1/4 tspn salt per every cup of flour. I also added a few eggs to give the buns a richer taste, and a little bit of nutmeg(not too much just a pinch) and vanilla for better flavour.

When I try puff puff, I don't think I would add the eggs because it might make them too heavy, and I like puff puff when it's soft and light, but I'll probably try adding something else. I just try experimenting until I find the right mix. This was my first try at buns, and l like how it turned out, so I won't be changing anything. Everybody said it was really good and not to change it, so I'll keep it this way for now. I hope that helps.

u go girl....we can get together and cook our butts off
yup...creating ur own personal style is the best way to go

[Sophia]

Originally Posted by Xpensyv_Bodi

Sophie...with regards to ur puffs...when u say "different"...what exactly is it? what ingredients are u adding/subtracting?

nne share ur magic biko...abiaghim nkem iche here mennn

hahahhahahaha, ahu di oke onu....to be honest i don't know what i did different this time...i think i just made the mixture thicker
no worries...i go let u know if i adopt a new style

[Sophia]

Originally Posted by Funred55

NIce thread y'all...I'm copying and pasting as we speak

any time dear, feel free to share some of urs too

[shayo4real]

Originally Posted by Nimotalai

Pls....what is iru?

i really cant explain it sha....its the stuff peepz put in efo/egusi.......its rare that u see peepz put it in gbegiri but its always been the way they cooked it in my pops village....u can definately still cook it without iru......

[Arinze]

@ Sophia.. na wa ooo, e be like say I go marry you oo. Whenever I see the pics of your food body go dey do me one kind. I wonna massage your puff-puffs and I wonna dip my dough in your egusi soup

@XB or woreva they call you... Big shame unto you! Abeg stop disgracing yourself in public, send ur questions to sophia via pm jare... agbaya oshi

[Nimotalai]

Originally Posted by Sophia

u go girl....we can get together and cook our butts off
yup...creating ur own personal style is the best way to go

Sophia please oh...I will come and apprentice under you anyday. I've still got lots to learn.

Shayo4Real I asked my aunties yesterday, and they said Iru is "locust bean paste". I definitely can't get that here but they said it gives food a nice distinct flavour.

[IMED]

Ofe nsala recipe coming up soon.

[Nappy Chick]

Okay, my friend had a get together for the Carribean Day Parade and I decided to help out with some meals. Anywhoooz, here are my pics...

That one na my moin-moin... yummy... came out nice... Next up: chin chin

Yum yum... next I made some puff puff... although God go punish that yeast maker... my dough no rise as much as I thought But the puff puff came out really good and everyone liked it


I also made some egusi soup. Hmm, enough shaki and fish and that Naija chicken I got from the live chicken place down the road The camera no take the picture well sha, but I put up two pics make una see the difference....





Make una enjoy the pics. My meals and snacks were hits at the party

[blackbeautyngr]

Originally Posted by Nappy Chick

Yum yum... next I made some puff puff... although God go punish that yeast maker... my dough no rise as much as I thought But the puff puff came out really good and everyone liked it

Did u try putting the dough near heat? Heat helps the dough with yeast rise. I do that when the weather gets cold.

The egusi soup looks tempting by d way.

Am I d only one dat puts tin tomatoes in her egusi? I've got different recipes for egusi. In one of them I put less palm oil and put in tin tomatoes. That's to still keep the red colour since palm oil isn't that good for us.

[Xpensyv_Bodi]

Originally Posted by Nimotalai

For example...I always add a little salt, especially when baking. No salt makes for a pretty tasteless dough. Not too much oh, just a little like 1/4 tspn salt per every cup of flour. I also added a few eggs to give the buns a richer taste, and a little bit of nutmeg(not too much just a pinch) and vanilla for better flavour.

When I try puff puff, I don't think I would add the eggs because it might make them too heavy, and I like puff puff when it's soft and light, but I'll probably try adding something else. I just try experimenting until I find the right mix. This was my first try at buns, and l like how it turned out, so I won't be changing anything. Everybody said it was really good and not to change it, so I'll keep it this way for now. I hope that helps.

thank u jare! the one I made some day ago..I did add a pinch of salt sef lol!

[Xpensyv_Bodi]

Originally Posted by Sophia

hahahhahahaha, ahu di oke onu....to be honest i don't know what i did different this time...i think i just made the mixture thicker
no worries...i go let u know if i adopt a new style

no shaking

[Xpensyv_Bodi]

Originally Posted by Arinze

@

@XB or woreva they call you... Big shame unto you! Abeg stop disgracing yourself in public, send ur questions to sophia via pm jare... agbaya oshi

why shd I feel ashamed? bcos I asked bout other variations of a recipe? its like egusi soup..some ppl like to add tomato...some okra...some just straight egusi only. u can add or subtract an ingredient to create a diff twist to a common dish. I'm open to learning whenever I can..no big deal

abeg comot b4 I wound u...rubbish

[Nappy Chick]

Originally Posted by blackbeautyngr

Did u try putting the dough near heat? Heat helps the dough with yeast rise. I do that when the weather gets cold.

The egusi soup looks tempting by d way.

Am I d only one dat puts tin tomatoes in her egusi? I've got different recipes for egusi. In one of them I put less palm oil and put in tin tomatoes. That's to still keep the red colour since palm oil isn't that good for us.

Yes, I sometimes put tomato sauce in my egusi to give it color. Too much palm oil is not good for the body jare. I will take your advice and the next time I'm making puff puff, I go put am near heat. The thing do me like "film trick" when my dough no come rise as I been think

[Nappy Chick]

Originally Posted by Xpensyv_Bodi

why shd I feel ashamed? bcos I asked bout other variations of a recipe? its like egusi soup..some ppl like to add tomato...some okra...some just straight egusi only. u can add or subtract an ingredient to create a diff twist to a common dish. I'm open to learning whenever I can..no big deal

abeg comot b4 I wound u...rubbish

O Arinze ka i na gwa okwu?? Nwoke ahu amaro esi ife obuna... Onye iberibe amaro esi osikapa mana ona etinye onu na eme "firi firi" dika nkite. Amadioha piakwa ya ike!!!!
Arinze boo, one loff