Jollof rice is one of those dishes that can light up any gathering. When cooked well, it carries that irresistible smoky flavor that people usually describe as the “party taste.” Many people wonder how to achieve it, but I discovered a simple way in my kitchen that gave me the exact result I wanted. Let me share with you how I prepared my smoky party jollof rice step by step.

INGREDIENTS USED
Vegetable oil
Pepper
Tomatoes
Bell pepper
Onions
Tomato paste
Garlic
Ginger
Seasoning cubes

💓STEP 1
I began with my frying pan. Inside it, I placed fresh pepper, onions, tomatoes, bell pepper, bay leaf, ginger, a little vegetable oil, and garlic. I allowed the mixture to fry for some minutes. While frying, part of it got slightly burnt, and that was exactly the magic I needed. That burnt edge gave me the smoky flavor that makes party jollof unique. then I proceeded by blending the mixture into paste

💓STEP 2
In my cooking pot I added my vegetable oil and added the sliced onions, I allowed the onion to releases it juice in the oil then I fried the tomatoes paste, I allowed it to fry until the oil float on top of the paste that is when it is properly fried, I proceeded by adding the pepper mixture that I blended and fried it as well, I added my ingredients, the seasoning, jollof rice seasoning, salt to taste and fried so well

💓STEP 3
As it fried, I added my ingredients, seasoning cubes, jollof rice seasoning, and salt to taste. Onegod thing I love to do is to season my sauce very well and fry thoroughly so the flavor would come together nicely. After frying, I scooped out some of the sauce and kept it aside, that sauce would later be used after the rice had cooked, just to give it that final taste and flavor, some people would always add butter to it for that shinny look.

💓STEP 4
Next, I washed my rice, when cooking jollof rice it is not necessary for you to parboil it, I washed the rice with salt in other to get rid of excess starch in it, I washed more than five till the water remains clean without any form of starch in it and drained it in a strainer. Once drained, I poured the rice into the pot that still had the sauce and stirred it thoroughly before adding water, I love to use my wooden stick to do this, After stirring, I added water, making sure it was just enough to cook the rice without making it too soft. Jollof rice does not need too much water, so it is better to add gradually if needed.

💓STEP 5
I covered the pot and I allowed it to cook on low heat, jollof rice doesn't require much heat at all, it help absorb the sauce properly and it will not allow it to burn easily, some people love to cover the pot with foil paper so that no heat would escape but here I only cover it without anything.

💓STEP 6
When the rice cooked, I took the reserved sauce and poured it over the rice. I mixed it thoroughly so that every grain was coated with that rich, smoky sauce. After mixing, I added some sliced onions on top, covered the pot again, and allowed it to steam for a few more minutes.

💓By the time I opened the pot, the rice looked and smelled exactly like party jollof. The smoky flavor came through beautifully, and the grains were not soggy but firm and well coated. The extra sauce added at the end made it richer and more colorful.

Thank you for taking your time to watch the video, i hope the video is helpful

Plantain chips are one of those snacks I do not joke with, I love it so much that I prefer to pack it with me whenever I'm embarking on a journey, I love it so crispy and have a bit of sugar and that peppery flavor so today I decided to make tutorial on how we can make this at home, either to start a business with it or to enjoy with our family.

INGREDIENTS USED*
💓Unripe plantain
💓Vegetable oil
💓Sugar
💓Onions
💓Pepper
💓Salt

💓The first thing I did was rinse the plantain properly. Even though the peel would be removed, it is always better to wash it first to get rid of any dirt. After rinsing, I peeled off the back and sliced the plantain into thin pieces with a slicer. The thinner the slices, the crispier they will be, so I made sure I cut them nicely.

💓Next, I prepared the sugar. Instead of pouring raw sugar directly into the oil, I dissolved it in a little water and kept it aside. This makes it easier to add while frying and helps the sweetness spread evenly across the chips.

💓After that, I blended pepper and onions together. This step is what makes my chips different from the regular plain ones. The combination of pepper and onions gives it a unique flavor, a mix of spiciness and aroma that makes every bite enjoyable.

💓Once everything was ready, I poured enough cooking oil into a frying pan and allowed it to heat up for some minutes. Before adding the plantains, I sprinkled a little salt into the oil and mixed it thoroughly. It may sound unusual, but I noticed it gives the chips a balanced salty taste without overdoing it.

💓I then added the sliced plantains bit by bit. I avoided pouring everything in at once because plantain slices can easily stick together. With my cooking spoon, I separated them gently as they fried. After a few seconds, I added the dissolved sugar and kept stirring to prevent them from clumping.

💓The next step was to add the blended pepper and onions. I did this slowly and on low heat, because if the oil is too hot, the pepper can burn quickly. Adding it gradually allowed the flavor to soak into the plantains without spoiling their crunchiness.

💓I fried until the plantains turned golden brown. That golden color is the clear sign that they are ready. I removed them from the oil and spread them out in a strainer to drain. After a few minutes of cooling, I had my crispy and tasty plantain chips ready.

It is so easy to make, it doesn't take time, you can decide to skip the pepper part and if you are not a lover of sugar then you can skip the process, your plantain will still come out good and crispy. I hope this video and the procedure is helpful?

Ewedu soup is one of the Yoruba local soup. This soup is very popular among the Yoruba people in Nigeria. It is simple to prepare and goes well with amala, eba, fufu, it is majorly prepare for swallow just like our regular okro soup. I love to cook my own ewedu the way my mother taught me, though the whisking part may be stressful but it worth it, also I love using traditional ingredients like iru, potash, and a local broom called ijabe. If you’ve never made this soup before, don’t worry. Just follow my steps and you’ll get it right.

INGREDIENTS USED
💕Fresh ewedu leaves (jute leaves)
💕Water
💕A pinch of potash
💕locust beans
💕Salt
💕Seasoning cube
💕Ijabe (traditional broom whisk)

💓STEP 1
The first thing you want to do is pick your ewedu leaves from the stem. It always comes with stem, so you have to remove the leaves from the thick stem and keep only the soft leaves. After picking, rinse the leaves well with clean water. I usually rinse it two or three times to remove any sand or dirt and slice it into small portions and leave it in my strainer to drain out excess water in it

💓STEP 2
I Put my pot on the gas and pour in some water. This leaves do not need too much water to cook, just little water because if the water is too much it won't bring out that slimmy texture, I added little water and allow it to boil, when the water starts to boil, I added the jute leaves with the little potash, I used my turning stick to break out small portion of the potash shown in the video, I didn't use everything, Potash helps to soften the leaves and bring out that stretchy, drawy texture we love in ewedu. Be careful not to add too much potash, just a pinch is enough.

💓STEP 3
After adding the potash and the jute leaves I let it cook for about 5–7 minutes. You’ll see the leaves becoming soft and the color turning darker. Don’t overcook it so you don’t lose the nutrients.

💓STEP 4
Now it’s time to use the traditional broom whisk called ijabe. This is the fun part, there is a broom design specifically for this soup, it is always a new broom and not the regular one we use at home, I removed the pot from the fire and start whisking the ewedu with the ijabe inside the pot. You will notice it becoming smoother and stretchy as you mash it. If you don’t have that broom you can use a blender to blend the leaves smoothly, but trust me, that broom gives it that local feel and taste.

💓STEP 5
After I'm done whisking and the soup is smooth, I put the pot back on low heat and added locust beans. I love adding locust beans because of the nice native smell and taste it gives the soup.

I allow it to cook for another 2–3 minutes. At this point, I added a pinch of salt and half seasoning cube, but it’s not a must. Some people like it plain and simple, especially if they are serving it with rich stew and meat.

💓STEP 6
Your ewedu is ready. You can now Serve it with your stew and hot amala, eba, fufu, depending on what you have at home. In my house, we mostly eat it with amala and stew with meat or fish.

Ewedu is not just a soup, it’s comfort food. It’s quick, easy, and full of health benefits. Jute leaves are rich in fiber, vitamins, and iron. So apart from enjoying the taste, you are also feeding your body with something good.

Thanks for watching the video

Today I would love to share something different, this is one of the things we can use at home, it is something simple to brighten up your space not too fancy, not too expensive. If you are in the mood to try something creative. This homemade candle lamp is the perfect idea.

With just simple ingredients that we use daily at home, we can make a lovely little lamp that gives a calm and warm glow. It’s very easy to do, and you don’t need to go to the market to get anything special. Most of the items are things you already have at home.

INGREDIENTS USED
💓A small transparent glass cup
💓4 to 5 tablespoons of rice
💓1 cotton bud
💓2 to 3 tablespoons of vegetable oil
💓Water
💓Matchstick or lighter.

Step 1:
Get your glass cup. Make sure it is clean and very dry, I used a glass cup because it is the one that is perfect for this candle, Get it ready and set it aside.

Step 2:
Now pour in the rice gently. The rice will go to the bottom and stay there. Add enough rice so it forms a small layer above the water. Always use dried rice not washed or parboiled rice.

Step 3:
Pour water into the cup. Fill it up above the rice.

Step 4:
Take one cotton bud, dip one side of the cotton bud inside the oil for a minute or more, this will help soak it very well and it will get the job done perfectly. The soaked side will be the part that lights up.

Step 5:
Push the dried part of the cotton bud into the rice. Let the soaked cotton part stand upright, slightly above the water level.

Step 6:
Carefully pour vegetable oil on top of the water. The oil will float above the water. Make sure the oil soaks into the cotton.

Step 7:
Now light the cotton part with a matchstick or lighter. Be patient. It may take a few seconds to catch fire. And You’re Done

Your candle lamp is ready. It gives off a soft, steady light. You can add more oil later to make it last longer. It is very easy to make and if you want to add any fragrance to give it a refreshing smell then you can do that, You can add any fragrance of your choice and this will make your room smell nice and adorable but in my tutorial, I didn't add any scent at all.

I hope this video is helpful, Also I appreciate you all for stopping by and commenting on my blog.

There are lots of ways we can enjoy our grains, be it rice, macaroni, or spaghetti. It should not always be one way of preparing it. That old method, same old stew and same old taste, can make some people lose interest in food. That’s why I always try to switch things up once in a while and that was how this my Cowskin sauce came to life.

This are the list of the ingredients I used.
Cowskin
Pepper
Tomato
Onions
Salt
Curry powder and thyme
Vegetable oil.

First, I washed the Cowskin, (it is also known as ponmo in my area) thoroughly. You know Cowskin always hides dirt, especially those ones from the market. I scrubbed it well with sponge. After washing, I diced it into smaller sizes because that is how I love to enjoy it.

Then I put it on fire and parboiled for like two minutes. I added a pinch of salt to help clean it more. After parboiling, I poured it into my sieve and rinsed it again with cold water.

One thing I did that helps this Cowskin come out so tasty is marinating. I added one seasoning cube, curry powder, thyme, and salt. I mixed it well with my hands so the taste can enter inside properly. After that, I kept it aside.

Then I prepared the other ingredients blended pepper, tomato, and onions. I also diced some onions separately and kept that aside for later. I like using both blended and diced onions in my cooking.

In a frying pan, I added a little vegetable oil and allowed it to heat. Then I poured in the diced onions. I waited for the onions to release their sweet smell into the oil before pouring in the blended pepper mixture. I allowed it to fry for some minutes.

After the pepper had fried for a while, I added the marinated ponmo into it. I turned it well so that everything can mix together. After a few minutes of frying together, I tasted it and added just a little salt, because of the one I already used earlier in marinating the Cowskin.

As I was frying, I noticed oil had started floating on top of the sauce. That was the sign I needed that the sauce was ready. Then I added two cooked eggs. The egg is optional, I just love egg in my meal especially when I'm eating rice.

Lastly, I garnished the sauce with the remaining diced onions I kept earlier. It added that fresh and crunchy feeling to it. This sauce came out really nice and I enjoyed it with rice. You can also try it with yam, bread, or even macaroni. It’s something different from the usual stew.

Thank you all for watching this video, I hope it is helpful?

Ingredients used
Fresh okra
Cowskin
Smoked fish
Locust beans
Ugwu leaves
Pepper
Salt
Palm oil
Seasoning cubes.

STEP 1:- The first thing I love to do before cooking is hygiene, clean my hands, and also get all my ingredients ready. I washed the okra properly and chopped it into small pieces, I used a chopper for this okra, you can use a knife to cut the okra it depends on your choice.

I like my okra finely chopped because it helps the soup draw well. After that, I washed the cow skin thoroughly to make sure there was no sand or dirt left. I also deboned the smoked fish carefully. I washed and sliced the ugwu and set it aside. Then I blended my fresh pepper with a little water. I brought out my locust beans, seasoning cube, and salt so that everything would be close by when cooking.

Step 2:- I placed my clean pot on the gas and poured in some water. Not too much, because I wanted the soup to be thick, not watery. After that, I added palm oil to the water. I allowed the oil and water to boil a little.

Step 3:- When the water and oil mixture boiled well, I poured in my blended pepper and stirred with my cooking spoon. After that, I added my deboned smoked fish and cow skin. I stirred everything together gently. Then I dropped one seasoning cube into the pot and a little salt to taste. I also added some locust beans to make the flavor stronger.

Step 4:- Next, I added my chopped okra into the pot. I stirred the mixture very well so that everything blended together nicely. After stirring the okra for some minutes, I added the fried fish I had prepared earlier. This gave the soup more taste. Then I sprinkled my sliced ugwu leaves on top to give the soup a fresh and healthy look. I stirred gently and allowed it to simmer for a minute.

Now the soup is ready and you can pair it with any swallow of your choice.

A body scrub is something you use to clean and smooth your skin. It has small, rough pieces like sugar or salt that help remove dead skin. When you rub it on your body, it helps the skin to glow, fresh, and clean. And also allows creams or oils to work better. This is mainly used by the ladies

As a lady you do not need to break the bank before taking good care of yourself, there are things we can use to pop out our beauty and that is why I'm here to share some of the tips with us by using simple kitchen ingredients. You don’t need to buy expensive products. With just sugar, honey, lemon, turmeric, and coffee, you can create a powerful scrub that works wonders on the skin.

INGREDIENTS USED
2 tablespoon of sugar
2 tablespoon of honey
1 lemon
½ teaspoon of turmeric
1 tablespoon of coffee

Step 1
Get your clean bowl and spoon ready.

Step 2
Pour 2 and half tablespoons of sugar into the bowl. Sugar helps scrub off dead skin and dirt from your body. It makes your skin feel smooth after washing.

SUGAR

Step 3
Add 1 tablespoon of ground coffee to the sugar. Coffee helps to make the skin firm and bright. It also helps with blood flow under the skin.

COFFEE

Step 4
Add ½ teaspoon of turmeric. Be careful not to add too much because it can stain. Turmeric is good for the body it is healthy it helps to clear spots and makes the skin glow.

TUMERIC

Step 5
I used one lemon for this mixture and squeezed the juice into the bowl. Lemon helps to clean the skin, remove oil, and brighten dark areas.

LEMON

Step 6
I Added 2 tablespoon of honey. Honey keeps the skin soft and smooth. It also helps to fight pimples and rashes.

HONEY

This scrub can be used on the body, especially your knees, elbows, and feet. Wet your skin with water first. Then gently rub the scrub in circles for a few minutes before rinsing off. Use it twice a week for best results.

I hope this is helpful, you can also watch the video to see the steps clearly, thanks for your support.

If you are a Nigerian and staying in the South-western part of the country then you will know more about this delicacy I'm about to show us.

Growing up, I was that child who always ran from beans. I didn’t like the smell or the way it looked on the plate. But anytime my mother prepared it the Ewa Agoyin way, I found myself licking my fingers and asking for more. There was just something about the spicy sauce and the soft, mashed beans that made it irresistible. Now, as an adult, this recipe has become one of my favorite ways to cook and enjoy beans.

Ewa Agoyin is not just for street food lovers. It’s for anyone looking to try something flavorful, different, and rich in taste. It’s also a great way to give beans a new twist especially if you or someone in your home doesn’t enjoy the usual style. This version might surprise you.

INGREDIENTS USED
FOR THE BEANS:
3 cups of honey beans
Water
Salt to taste
Onions

FOR THE SAUCE:
Fresh pepper and tomatoes
One big onions
Palm oil
Panla fish
Ponmo (cow skin)
Seasoning cube
Salt

Step 1: Parboil and Cook the Beans
I always start by parboiling my beans for 15 minutes. Then I pour it into a sieve, rinse it under running water, and return it to the pot with clean water then add salt and onions and close to cook. This reduces the amount of fertilizer used in planting it and gives it a fresher taste. I cooked the beans until they were very soft and almost mushy, That softness is what makes Ewa Agoyin stand out.

This is just another way to cook your beans, and honestly, it can help you enjoy it even if you normally don’t.

Step 2: Preparing my Ingredients
I blend the fresh pepper and tomatoes together. You can chop it roughly or smooth, it all depends on what you want, I did mine roughly but not too much, it is neither smooth or rough.

Step 3: Make the Sauce
I heat palm oil in a pot for about one minute, with no bleaching. Then I add sliced onions and stir for another minute. After that, I add the panla fish and ponmo, letting them fry gently in the oil for a few minutes so the flavor builds.

Next, I pour in the blended pepper and tomato mix. I reduce the heat and let it fry slowly. This is the part that takes patience. I keep stirring until the oil begins to float and the sauce thickens well. I then add a seasoning cube and salt to taste and everything blends.

Step 4: Serve and Enjoy
Once the beans are soft, I mash them slightly with a spoon. Then I pour that peppery, flavorful sauce over it. Bread or fried plantain on the side takes it to the next level. Ewa Agoyin might just be the recipe that makes you fall in love with beans all over again.

Egusi soup is one of Nigeria’s most loved soups. It’s delicious and perfect with any swallow of your choice it can be eba, pounded yam, or semo. I made egusi soup using simple ingredients I had at home. I even blended my melon seeds myself. Let me share the step-by-step method.

INGREDIENTS USED
💓2 cups of melon seeds
💓Fresh ugwu leaves
💓Smoked fish
💓soft cowskin
💓Locust beans
💓Peppers
💓1 medium onion
💓Palm oil
💓Salt
💓Seasoning cubes

PREPARE YOUR INGREDIENTS
First, I picked my melon seeds and blended them using my blender until smooth. If you are doing this at home too, make sure your blender is dry before you pour in the seeds. After blending, I set the melon aside.

I washed the smoked fish carefully to remove any hidden sand and deboned them gently. I also washed the cowskin and diced it into small, chewable pieces. Then I rinsed the ugwu leaves properly and set them aside. Next, I blended the fresh peppers and onion together. I didn’t make it too smooth because I like seeing tiny bits of pepper in the soup.

START THE COOKING
On a small plate, I mixed the blended melon with a little water and salt to form a thick paste. I placed my pot on the cooking stove and added palm oil. I allowed it to heat up slightly, just warm, not bleached.

After that, I used a spoon and gently dropped the egusi paste into the pot in small lumps. I didn’t stir immediately. I covered the pot and allowed it to cook on low heat for about five minutes. This method helps the egusi to form little clumps inside the soup. After five minutes, I opened the pot and gave it a gentle stir. I added a little water to loosen the soup because egusi thickens very fast.

ADD THE BLENDED PEPPER
After frying the melon for some minutes, then I added the pepper and cover to cook for another minute before introducing other ingredients to it, after some minutes of cooking, I added the locust beans and stirred well. Then I introduced the smoked fish and diced cowskin into the pot. I stirred everything together and allowed it to cook for another five minutes so that the fish and kpomo could absorb the flavor. I also added my seasoning cubes and a little salt at this point, stirring everything nicely.

FINAL TOUCH WITH UGWU
Finally, I added the shredded ugwu leaves. I stirred them in and allowed the soup to simmer for just a minute on low heat. Ugwu cooks quickly and helps the soup stay fresh and green.

My egusi soup was ready, It was thick, rich, and full of smoky, delicious flavor. The soup came out so tasty. I enjoyed it with hot semo, and it was a perfect meal. I hope this video is helpful

In this post, I want to share how I made 30 liters of liquid soap from scratch. I hope it helps someone who wants to try something new, start a small business, or just cut costs at home.

Some months ago, I was looking for a simple way to save money and also learn a useful skill. That was when my friend suggested that I try making liquid soap at home. At first, I was scared. I thought it would be too hard, but to my surprise, it was easier than I expected. The chemicals are very affordable to get and not stressful, so I went to the market and bought all the chemicals and made them, have little idea about them some years back because my sister did them once and since then I haven't come across them.

So these are the chemicals I used in making liquid soap

HERE ARE THE CHEMICALS I USED:

1. Nitrosol
2. Caustic Soda, Soda Ash and STPP
3. Sulphonic Acid and Texapon
4. SLS
5. Bleach
6. Glycerin
7. Colour
8. Water

Before I started, I got all my tools ready buckets, a long wooden stick for turning, hand gloves, and nose mask. Safety first because some of the chemicals are very harsh to the body.

The first step is to dissolve all the chemicals you will be using in different bowls and set them aside, without dissolving the chemicals there is nothing we can do because it will not bring out the perfect thing we want so dissolving is very necessary.

First, I poured 10 liters of clean water into a big bucket and added the nitrosol. I stirred it very well until it became thick. That was the base of my soap.

After that, I dissolved the caustic soda, soda ash, and STPP in the same bowl which is number 2 in my video, after leaving it for about 30 minutes then I added it to the nitrisol and continued stirring for some minutes. At this point, the mixture was still watery, but I could already see changes.

Then I poured in the dissolved sulphonic acid and Texapon then stirred. It started to look more like soap. I mixed it thoroughly. This is what gives the soap its foamy look. Also, the SLS was not left out, I added it to it and gave it a good stir.

I mixed my color with a little water in a small bowl and added it. I also added perfume to give the soap a sweet smell. After adding everything, I poured the remaining water little by little until the full 30 liters was complete. I kept turning it for about 10 more minutes. When I was done, I covered the bucket and left it for some hours for it to be settled.

Making liquid soap at home has helped me save money, it is so simple to make Just follow these steps, also the measurements were given to me by the seller, they already know the perfect measurements of chemicals that would be enough for 30 liters worth of liquid soap, I am not the one who give the measurements.

I hope this tutorial will be helpful for anyone ready to try it out, thank you all for supporting this blog

INGREDIENTS USED
2-3 cups of Tiger nuts
2 cups of Dates and
1 medium Coconut.

Benefits Of These Three IngredientS

Tiger Nuts:- Apart from the sweet taste, I heard tiger nuts help with digestion. Truth be told since I started drinking it often, my stomach feels better. It also gives energy, which is great if you’re always tired like me after work.

Dates:- Dates are my natural sugar. They’re sweet but also healthy. I also heard they’re good for blood and the brain. For me, I just like that they give the drink a soft, sweet flavor without being harsh.

Coconut:- Coconut is what gives the drink that creamy, rich feel. Anytime I forget to add coconut, the drink doesn’t taste the same. Plus, it’s good for skin and hair.

💓STEP 1**
Soaking The Tiger Nuts
Since I am using dried and fresh tiger nuts, I soak them overnight in a bowl of water. I just cover the bowl and leave it on my kitchen counter. By morning, they are soft and ready to use. If you’re using the fresh ones, you can skip this soaking part, just wash them well.

💓STEP 2
Washing The Dates And Removing The Seeds
Also, I soaked the dates overnight as well, this helps soften and be able to remove the seeds easily, I rinse the dates very well because sometimes dust or sand gets inside the pack. Then I remove the seeds one by one. Dates are what I use instead of sugar, so I make sure I pick good ones.

💓STEP 3**
Breaking And Cutting The Coconut
I always use a small hammer to break my coconut. After that, I remove the shell and rinse the white part. I usually cut it into small chunks so my blender doesn’t struggle. The coconut makes the drink creamy, and I love that.

💓STEP 4
Blending Everything
I pour the soaked tiger nuts, dates, and coconut into my blender. Then I add just enough clean water not too much because I like the drink thick and rich. I blend it till everything is properly smooth. Sometimes I stop and shake the blender a bit before continuing, just to make sure it blends well.

💓STEP 5
Sieving The Mixture
I use a clean chiffon cloth to sieve. I pour the blended mixture into the cloth and squeeze gently. I take my time with this part because I like to get as much milk out as possible. I usually sieve it more than three times, just to make sure there’s no chaff left in the drink.

💕STEP 6
Bottling And Chilling
Once I’m done sieving, I pour the drink into a clean bottle and put it in the fridge. After a few hours, it’s cold and ready to enjoy.

Thank you for taking your time to check out this blog, i hope this video is helpful.

Moimoi is a delicious Nigerian food made from beans. It is soft, tasty, and full of flavor. Many people like eating it with pap, rice, custard, garri or even bread. Some just enjoy it on its own. It’s common in many Nigerian homes and is served at parties and special events too. Though it may look like a difficult meal to prepare, it is very easy when you follow the steps properly.

***INGREDIENTS USED ***
💓Beans
💓Red bell pepper
💓Scotch bonnet peppers
💓Fish
💓Onions
💓Vegetable oil
💓Boiled eggs
💓Crayfish
💓Seasoning cubes
💓Salt

STEP ONE
💓I brought out the beans I would be using, measured the quantity, and soaked it in water for about 30 minutes. After soaking, peel off the skin. You can do this by rubbing the beans between your hands or by using a blender to pulse them for a few seconds with water. The skin will come off and float. Rinse and pour out the skin until the beans are white and clean.

BEFORE AND AFTER PEELING THE BEANS

STEP TWO
💓Is to blend the ingredients. In my blender, I poured the peeled beans, the red bell pepper, the scotch bonnet, the onion, and a little water. I blend it all until it becomes smooth and fluffy. My blender is small, so I blend in batches.

STEP THREE
💓Is to season the moimoi mix. I poured the blended mixture into a large bowl. Added salt, seasoning cubes, crayfish, and oil. I Mixed everything very well with my turning stick. I then added warm water little by little until the mixture was not too thick and not too watery.

STEP FOUR
💓I poured the mixture into the Moimoi nylon and then added my fillings. I used sliced boiled eggs and fish.
I prepared my cooking pot, then Added a small amount of water into the pot, but made sure didn’t touch the moimoi. I Arranged the moimoi inside the pot, then cover it to cook

STEP FIVE
💓I Cooked it on medium heat for 45 minutes to 1 hour. Check it from time to time to make sure there’s still water in the pot. If the water is getting dry, add more at the side not on the moimoi. To know if it’s done, put a toothpick or knife in the center. If it comes out clean, the moimoi is ready. Always allow the Moimoi to cook very well because it can disturb the tummy if it is not well prepared.

💓Also, allow the moimoi to cool a little before serving. You can eat it with pap, rice, custard, or even by itself. It tastes great either way. Your moimoi is ready to be enjoyed. You can also make a large amount and store some in the freezer for later. When you want to eat it, just warm it up. Moimoi is not only tasty but also healthy, and it makes a complete meal with very few ingredients. Try making it at home and enjoy.

I hope this video is helpful, thank you for taking your precious time to check my blog out.

Zobo is a popular Nigerian drink made from dried hibiscus petals. It is a refreshing, flavorful, and healthy drink enjoyed by people. Apart from its great taste, zobo is also rich in vitamin C, helps with digestion, and can even help lower blood pressure. The best part is that making zobo at home is simple and affordable.

Ingredients used
Hibiscus petals
Pineapple
Cloves
Ginger
Lemon
Cucumber
Sugar

DRIED HIBISCUS PETALS (zobo leaves):– This is the main ingredient that gives zobo its deep red color and tangy taste.

PINEAPPLE (peeled and chopped):–Pineapple adds natural sweetness and a fruity flavor to the drink.

CLOVES:– Cloves add a slightly spicy taste and have great health benefits.

GINGER:– Ginger adds a warm, spicy kick and is good for digestion.

WATER – This is the base of the drink. You can add more water if you want a lighter taste.

SUGAR:– Some people prefer their zobo sweet, while others like it natural. This is optional but I love to add sweetener to my zobo.

CUCUMBER:– Adding fresh fruit can enhance the taste of your zobo.

Steps to Prepare Zobo

Step 1: Rinse the Zobo Leaves. Zobo leaves are usually sold in the markets, and they often contain dust and dirt. It is important to rinse them properly before use. I placed the leaves in a bowl and washed them with water. I avoid washing it too many times because this can reduce the natural flavor and color.

Step 2:- I Poured the washed zobo leaves into my pot and added water. I placed the pot on medium heat and allowed it to boil for about 20 minutes, after some minutes the water started turning a deep red color as the hibiscus leaves released their flavor and nutrients.

Step 3:- When the zobo leaves have boiled well, I added the chopped pineapple, ginger, lemon, and cloves. These ingredients will add more flavor to the drink. I allowed it to boil for another 15 minutes so that the flavors could blend.

Step 4:- After boiling, I turned off the heat and left the pot uncovered to allow the zobo to cool down completely. I blended cucumber and pineapple together and set it aside.

Step 5:- When the zobo has cooled, I used a sieve to strain out the liquid and remove the shaft. This helps to separate the drink from the boiled ingredients. I strained it more than four times to remove tiny particles and get a smooth drink.

Step 6: Add Sweetener and Extra Flavors, At this stage, I added sugar because I prefer a sweeter taste, and I added a more natural pineapple flavor, I added the blended fruits to the zobo to give it a premium taste and flavor, you can decide to skip this process but I love to add more fruit to my zobo when making it at home.

Step 7:- I Poured the zobo into my bottle and placed it in the fridge to chill. Zobo is best enjoyed when it is cold. If you want to serve it immediately, you can add ice cubes to make it more refreshing.

Making zobo at home is easy and affordable. With just a few ingredients, you can prepare a healthy drink that everyone will enjoy. Whether you like it spicy, fruity, or lightly sweetened, you can always adjust the ingredients to suit your taste.

Today I will be showing us how I prepare this Nigerian soup which is one of my favorites, Vegetable soup is mostly common in the southern part of the country, it is a delicacy we do not joke with because of its health benefits.

INGREDIENTS USED
💓Vegetable leaves (ugwu leaf)
💓Pepper and tomato
💓Locust bean
💓Crayfish
💓Onions
💓Smoked fish
💓Meat
💓Cowskin
💓Seasoning cubes
💓Salt
💓Red-oil

Pepper and tomatoes

Smoked fish

Locust beans

The vegetable

Diced meat

💓All my ingredients are well prepared, rinsed, and set them aside, one of the major methods I use in preparing my vegetables is boiling, I love to boil the leaves before using with hot water and salt, this helps reduce the amount of chemicals used in planting and preserving it because I am buying directly from the market.

💓Using hot water on your vegetables is totally optional especially when you are plucking them from your garden, there would be no need to go through such a process of parboiling it, also it is not for long, just a minute of it is okay because I love my vegetables to come out green and looking fresh but if you parboiled it for long the color will change to brown and it doesn't make any sense to me anymore.

💓After parboiling the Vegetable, I poured in cold water and rinsed it off, I transferred it from my strainer to a bowl and added more water to it then I set it aside for later use.

💓In my cooking pot, I added Red-oil and allowed it to heat for some seconds, I am not bleaching the oil at all, you only need it to get hot for seconds, I poured in the onion I sliced, and stirred for some seconds so that it will releases it juice inside the oil, after that I added the washed locust beans, always wash your locust beans because they are always dirty, some would have tiny stones and the bottom and if care is not taking it can spoil your cooking and you will not enjoy the meal at all.

💓I fried the locust beans and onions together for a minute then transferred the smoked fish in it, I fried them together and added one cube of seasoning, this would make the ingredients marry each other and produce better offspring 😂 after some minutes of stirring I then added my pepper mixture with salt into the marrying couples, I cover everything to cook for some minutes.

💓I transferred the diced meat into it as well and stirred it together before adding my washed vegetable into it, I didn't allow the vegetable to cook much because I had already parboiled it, I only stirred it with the sauce and covered it to steam on low heat for a minute then the soup is ready.

💓I showed all my processes in my video, it is so direct and understandable, if you are trying the soup for the first time then the video will be helpful as a guideline, I didn't skip any process at all. Thank you for taking your precious time to go through this post.

This type of bead is called crystal glass coral bead, though there are different types of beads, we have the round coral bead which is mostly used by the people of the Eastern part of the country for their traditional weddings but this crystal glass coral bead is mostly used among the Yorubas in Nigeria.

INSTRUMENT USED
💓Crystal coral glass beads
💓Fishing line
💓Crystal beads
💓Stopper
💓Hook
💓Pendant
💓Scissors

Glass coral beads

Fishing line

💓The first step is to arrange the beads to check and see how I want them to look before I start making it, I am making three layers of beads for this occasion, I set the first layer which is the smallest one, I passed the fishing line through the pendant, then I put in one small crystal bead through the two sides before putting the red glass bead, that was how I arranged it till I get to the edge where I used my stopper and also connected it with the hook.

Pendant

💓I arranged 16 beads for the smallest one because I wouldn't want it to be too much and also not to go up for her convenience if the beads are too much then it will not look good, so when making beads you need to be calculative and also having someone around whom you can test it on them or have a mannequin.

💓I saw that the pendant didn't look good on the smallest one, so I removed it and placed it on the last bead, I noticed that it looked so adorable by placing it there, so I moved to the second layer and repeated this same procedure that I used in making the first layer, after arranging the beads I connected it with the hook, the hook has three connectors and that is why I needed to arrange three layers of beads.

💓The second layer has 20 beads on it, the difference must not be too obvious, and there must not be much spacing which is why I made it 20 beads on the second layer and moved to the last layer where I arranged 21 beads on this layer and this is where I added the pendant because I believe it fits the third layer perfectly.

💓After fixing the last layer I put in a stopper at the end of each arrangement and pinned it together so that it would remain firm and not lose, also I made the hand bead for the day, what are traditional beads without the wrist beads, I made two wrist beads for this but the fishing line I used is different, I used elastic fishing for the wrist beads since I am not using a hook for it.

I hope the video is helpful because I made sure to capture all of my processes for easy attempts to anyone ready to make this.

NOTE:- ALL THE PICTURES ARE MINE