No need for a garden - Growing pineapple fruit at home gives unexpected yield
1. Start with a Pineapple Top
Choose a ripe pineapple with a healthy green crown.
Twist or cut off the crown and peel off 1 inch of lower leaves.
Let it dry for 1–2 days to prevent rot.
2. Root the Top
Water Method: Place the stem in a glass of water, changing the water every 2–3 days.
Soil Method: Plant the dried top directly in well-draining soil.
Roots will grow in 2–4 weeks.
3. Plant in a Pot
Use a 10–12 inch pot with drainage holes.
Fill with a mix of soil, sand, and compost.
Plant the rooted top, leaving the leaves above soil level.
4. Provide Ideal Conditions
Sunlight: 6–8 hours daily. Place near a sunny window or on a balcony.
Watering: Water sparingly—let the soil dry slightly between watering.
5. Fertilize Regularly
Apply a balanced liquid fertilizer every 4–6 weeks. Switch to a phosphorus-rich fertilizer when fruit begins to develop.
6. Wait for the Fruit
Pineapple plants produce fruit in 18–24 months.
Harvest when the fruit turns golden and smells sweet.
7. Care Tips for High Yields
Use grow lights if grown indoors during shorter days.
Watch for pests like mealybugs and treat with neem oil if needed.
Replant "pups" (offshoots) for continuous harvests.
Why Grow Pineapple at Home?
Perfect for small spaces.
Low-maintenance and eco-friendly.
Delicious, homegrown pineapples with minimal effort!

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As fuel scarcity and the high cost of pump price bite harder with its attendant hardship, President Bola Tinubu mandated the Vice President, Kashim Shettima to convene a high-level meeting aimed at addressing the challenges in the oil and gas industry, especially the prevailing issues of pricing and scarcity.

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.

Ingredients for oha soup
Oha leaf
Uziza leaf
Cocoyam/achi/ofor
Palm oil
Maggi
Pepper
Ogiri
Meat
Fish(Dry fish of your choice)

Ingredients for afang soup
Okazie leaf
Water leaf
Palm oil
Maggi
Salt
Onion
Crayfish
Mallam fish
Stock fish
Meat
Pepper

There are several homemade insecticides that you can make with natural ingredients to protect your plants from pests without resorting to chemicals. Here are some easy and effective recipes:

1. Garlic insecticide
Garlic is a natural insect repellent and has antibacterial and antifungal properties.

Recipe: Crush 3 cloves of garlic and mix them with 1 liter of water. Let the mixture sit for a few hours or overnight. Then, strain it and add 1 teaspoon of neutral soap to increase effectiveness. Spray the mixture on affected plants, especially on the underside of leaves where pests usually hide.
2. Potassium soap (or castile soap) insecticide
Potassium soap or castile soap is a safe and gentle way to eliminate insects such as aphids, mealybugs and mites.

Recipe: Mix 1 tablespoon of liquid castile soap (or potassium soap) with 1 liter of water. Spray the mixture on the affected plants, making sure to cover the leaves, stems and roots if possible. The soap dissolves the membranes of the insects and eliminates them without harming the plants.
3. Chili and pepper insecticide
The combination of chili and pepper is an excellent insect repellent.

Recipe: Mix 1 tablespoon of chili powder or red pepper with 1 liter of hot water. Let it rest for a few hours and strain it. Add 1 teaspoon of neutral soap so that it adheres better to the plants. Spray the mixture on the plants, especially where pests are found. The spiciness irritates insects and scares them away.
4. Neem Oil Insecticide
Neem oil is a natural insecticide that fights a wide variety of pests and also has fungicidal properties.

Recipe: Mix 2 teaspoons of neem oil with 1 liter of water and 1 teaspoon of neutral soap. Spray it on the affected plants, covering all the leaves well, including the underside. This insecticide is effective against mites, aphids, whiteflies, mealybugs and more.
5. Alcohol insecticide (isopropyl alcohol)
Isopropyl alcohol is very effective at eliminating pests such as scale insects and mites

Mr Biggs standard meatpie
Ingredients:

Flour 6 cups
Carrot
Potatoes
Onions
Butter
Vegetable oil
Corn flour
Minced meat
Baking powder 1 tbspn
Salt 1 tbspn
Eggs 3
Sugar 2 tbspn

Picture credit:Fabs kitchen

Fresh Avocado & Egg Salad Bowl
A nutritious, colorful bowl that’s light, satisfying, and perfect for a quick meal.
Ingredients:
3 hard-boiled eggs, sliced
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup red onion, diced
2 cups fresh spinach or mixed greens
1/4 teaspoon paprika or chili powder (for garnish)
2 tablespoons olive oil
Juice of 1/2 lemon
Salt and black pepper, to taste
Instructions:
Prepare the Ingredients:
Hard-boil the eggs, peel, and slice them into rounds.
Dice the avocado and sprinkle with a little lemon juice to prevent browning.
Slice the cucumber, halve the cherry tomatoes, and dice the red onion.
Assemble the Salad:
Place a base of spinach or mixed greens in a large bowl.
Arrange the hard-boiled eggs, avocado, cucumber, tomatoes, and red onion on top.
Dress the Salad:
Drizzle the olive oil and freshly squeezed lemon juice over the salad.
Season with salt and black pepper to taste.
Garnish and Serve:
Sprinkle paprika or chili powder over the eggs for added flavor and color.
Serve immediately for a fresh, vibrant meal.
Serving Suggestion:
Enjoy as is for a light lunch or add grilled chicken, chickpeas, or quinoa for extra protein.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

"Do not spoil what you have by desiring what you have not