People really be jealous of your motion & clueless of the price you paid. The anointing of the Universe ain't free. And this is exactly the reason why you’re different, it’s because you’ve seen how people who had more than you started showing jealousy. You never understood this & it always happened to you. People always felt threatened because they see the potential & they hope you don’t tap into it. You’re more powerful than you know & they fear the day the world discovers you.

The older I get, the more that I see.

HOW TO COOK NIGERIA JOLLOF RICE

Ingredients

1/3 cup oil (vegetable/canola/coconut, not olive oil)

6 medium-sized fresh plum/Roma tomatoes, chopped, OR a 400-gram tin of tomatoes

6 fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded

3 medium-sized red onions (1 sliced thinly, 2 roughly chopped), divided

1/2 to 1 hot pepper, or to taste (yellow Scotch bonnets are my favourite)

3 tablespoons tomato paste

2 teaspoons (Caribbean/Jamaican-style) curry powder

1 teaspoon dried thyme

2 dried bay leaves

5 to 6 cups stock (vegetable, chicken, or beef) or water, divided

2 teaspoons unsalted butter (optional), divided

4 cups uncooked converted long-grain rice or golden sella basmati, rinsed

Salt, to taste

Black and white pepper, to taste

Extra: sliced onions, tomatoes

Directions

In a blender, combine tomatoes, red poblano (or bell) peppers, chopped onions, and Scotch bonnets with 2 cups of stock, blend till smooth, about a minute or two. You should have roughly 6 cups of blended mix. Pour into a large pot/ pan and bring to the boil then turn down and let simmer, partly covered for 10 - 12 minutes

In a large pan, heat oil and add the sliced onions. Season with a pinch of salt, stir-fry for 2 to 3 minutes, then add the bay leaves, curry powder and dried thyme and a pinch of black pepper for 3 - 4 minutes on medium heat. Then add the tomato paste - stir for another 2 minutes. Add the reduced tomato-pepper-Scotch bonnet mixture, stir, and set on medium heat for 10 to 12 minutes till reduced by half, with the lid partly on. This is the stew that will define the pot.

Add 4 cups of the stock to the cooked tomato sauce and bring it to boil for 1 - 2 minutes.

Add the rinsed rice and butter, stir, cover with a double piece of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavor. Turn down the heat and cook on the lowest possible heat for 30 minutes, stirring half way through.

Stir rice—taste and adjust as required. If rice isn't soft enough/ needs additional cooking, add 1/4 to 1/2 cup of stock or water, stir through and continue to steam, on low till cooked through.

If you like, add sliced onions, fresh tomatoes and the 2nd teaspoon of butter and stir through. Let rest, covered for 5 to 6 minutes.

To make Party Rice, you'll need one more step. Now Party Rice is essentially Smoky Jollof Rice, traditionally cooked over an open fire. However, you can achieve the same results on the stove top. Here's how: Once the rice is cooked, turn up the heat with the lid on and leave to "burn" for 3 to 5 minutes. You'll hear the rice crackle and snap and it will smell toasted. Turn off the heat and leave with the lid on to "rest" till ready to serve. The longer the lid stays on, the smokier. Let the party begin!

HOW TO MAKE CHIN CHIN
Ingredients

3 1/2 cups 440 grams all-Purpose flour

3/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1- teaspoon grated nutmeg

1 teaspoon grated lime zest

1/4 cup or 4 tablespoons margarine/butter

1 large egg

3/4 cup milk

oil for frying

Instructions

Using a mixer or by hand mix the dry ingredients; flour, baking powder, salt, sugar, nutmeg and lime zest

Add the butter to the flour and mix well until the butter is well incorporated with the flour.

Add milk and egg into the mixture. Keep mixing until you have formed a sticky dough ball

Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. Chin-chin can be cut into many shapes and sizes

Divide dough in half .On a floured board roll each half about 1/6 inches thick. Just like linguine or fettuccine. You can make it easy by using a pasta machine if you have one available. Make shapes as desired.

Add oil (about 3 inches deep) to a heated skillet/sauce pan or my all time favorite Dutch oven that is over medium heat and bring it to 375 degrees .

Fry in hot oil until golden .Remove from oil, drain, and serve. You can store this in an air tight container for up to a month.

HOW TO MAKE KUNU AYA (TIGER NUT DRINK)

Ingredients:

• 2 cups of Tiger Nuts (Dried or Fresh)

• 1 medium Ginger

• 10 Dates (Or less)

• 1 Coconut (Crack the shell and extract the flesh for blending)

Directions:

Step 1:
Soak the tiger nuts in clean water Overnight (if you are using the dry tigernuts)

Step 2:
Rinse the soaked tigernuts and place in a blender.
- Remove the seeds from the dates, wash and place in the blender.
- Peel and pour your diced coconut in the blender as well then add the skinned ginger, a little water or the coconut water and blend smooth.

Step 3:
With a Pap/Cheese cloth, strain the milk into a bowl.
-The first milk strained would be thick then you place the chaff back into the blender, add some more water, blend & strain again till the whole milk is extracted.
(Don't make the kunu aya too light for a better taste)

Step 4:
Place the extracted milk drink in a refrigerator to chill up.

Step 5:
Serve cold

The future of man is more concerned than death, but death is the future of a man.

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