Evening recipe 🥢 .... Smoked fish sauce .... Ingredients Palm oil Onion Tomatoes Rodo,shombo,tatashe Salt Seasoning powder Curry Crayfish Eggs Smoked fish Scent leaf Curry leaf Credit:Redgrape

🥑 Avocado Chicken Salad Recipe 🥑 🌟 Enjoy a refreshing and nutritious meal with our Avocado Chicken Salad! This delicious combination of tender chicken, creamy avocado, and fresh vegetables is perfect for lunch or dinner. 🥗🍋🥑[ Ingredients: • 2 cups cooked chicken breast, shredded or diced • 2 ripe avocados, diced • 1 cup cherry tomatoes, halved • 1/2 cup cucumber, diced • 1/4 cup red onion, finely chopped • 1/4 cup fresh cilantro, chopped • 1/4 cup Greek yogurt or mayonnaise • 2 tablespoons lime juice • 1 clove garlic, minced • Salt and pepper to taste • Optional: mixed greens or lettuce for serving Directions: 1. Prepare the Dressing: • In a small bowl, combine the Greek yogurt or mayonnaise, lime juice, minced garlic, salt, and pepper. Mix until well combined. 2. Assemble the Salad: • In a large mixing bowl, combine the shredded or diced chicken, diced avocados, cherry tomatoes, cucumber, red onion, and chopped cilantro. • Pour the dressing over the salad ingredients. Gently toss to combine, making sure everything is evenly coated with the dressing. 3. Serve: • Serve the avocado chicken salad on its own or over a bed of mixed greens or lettuce. • Enjoy immediately for the freshest flavors. Prep Time: • 15 minutes Total Time: • 15 minutes Calories: • Approximately 250 calories per serving Servings: • 4 servings 🌿 Treat yourself to the vibrant and wholesome flavors of our Avocado Chicken Salad! Perfect for a light and satisfying meal, this salad is sure to become a favorite. Enjoy every bite! 🥑🍅🥗

38 TIPS FOR COOKING OKRO SOUP RECIPES ➖➖➖➖➖➖➖➖➖➖➖➖➖ Tip 1: The smaller you slice your okro, the slimmer it becomes. Tip 2: Don't cover your okro soup when cooking it, because it will make it watery and not draw well. Also after cooking your okro soup, allow it to cool down before covering it. Tip 3: Lots of onions can make an okro soup less viscous/slimy. Tip 4: Be careful not to overcook your okro vegetable or else, it might begins to turn brown and loses its crunchiness. Tip 5: To preserve your raw okro for up to 8 months, wash the okro, sliced them, wrap the sliced okro with aluminum foil, put it in the freezer and bring them out from the freezer the next day. Then remove and put the frozen okro in a Ziploc bag and place the Ziploc bag in the freezer, in order to store them for months. As long as they are frozen, they will still remain fresh and won't change their colour. Tip 6: Whenever you want to cook your okro soup with your sliced frozen okro, just put it in the soup as it is frozen, for it not to lose its freshness and crunchiness. Tip 7: Okro is a very fast perishable vegetable even before cooking it as soup or after you have cooked it as soup. Tip 8: Your okro can be blended, grated, chopped, sliced or pounded. Tip 9: You can cook your okro soup together with your ogbono. Tip 10: Always cook your okro soup on medium to low heat, in order not to kill the freshness of the okro. Tip 11: Fresh fish or iced fish is very good to cook your okro soup and you can also mix it with meat when cooking your okro soup. Tip 12: You can use fresh tomatoes to garnish your okro soup and it is only done on frying method. In case, you don't like the slimy texture of the soup, try adding fresh tomatoes, due to the acids it has. Tip 13: You can use any meat or fish of your choice to cook this delicious soup. Tip 14: The Shelled or removed shell periwinkles can be used in preparing frying method of okro soup while, the removed shell periwinkles can only be used in the cooking method. Tip 15: Okro soup that is fried, is always less thicker and less slimy than the one that is cooked. Tip 16: If you are frying your okro, make sure you chop it into big chunks. Tip 17: When buying okro, always look for smooth and tender green pods without brown spots or dried ends. Tip 18: You can store your okro in the fridge for up to 4 days before cooking them. Tip 19: You can cut/slice your okro according to your desired shapes and sizes. Tip 20: Your seafoods can be used to cook your okro soup. It is perfect for it. Tip 21: Avoid washing your okro until you are ready to use it. Tip 22: If the okro sliminess really bothers you, you can reduce it. Cooking or frying on high heat will reduce the sliminess of the okro, while cooking on low heat for prolong period will actually increase it. Tip 23: Okro soup is mostly cooked as a one time meal or for a day, because it goes spoil quickly. Tip 24: Okro can be cooked separately plain and served with stew. Tip 25: If you want to reduce the sliminess of the okro, consider chopping them instead. Tip 26: If you want your okro to over draw, pound it with mortal and pestle. Tip 27: You can cook your okro soup white, without adding palm oil. Tip 28: Amala goes better with okro and stew. Tip 29: Okro soup is commonly eaten with Eba or fufu. Tip 30: In Yoruba land, plain okro soup is mostly accompanied with buka stew. Tip 31: You can turn your raw okro into powdered form, by drying and grinding it into smooth powder. This powdered okro is mostly used by the Hausa people to cook miyan kubewa (dried okro soup). Tip 32: Okro soup can be cooked with any of the vegetable leaves such as pumpkin leaf, bitter leaf, uziza leaf, utazi leaf etc. Tip 33: Ogbono soup can be added to okro soup, to enhance the drawness of the soup. Tip 34: Okro soup is a versatile soup that goes with any protein of your choice. Tip 35: Okro soup is a versatile soup that goes with any swallow of your choice. Tip 36: Okro soup is a versatile soup that can be cooked with local spices such as African nutmeg, locust bean, uziza seeds, aridan fruit etc. Tip 37: Okro soup is the only soup that you can use meat and fresh iced fish together to cook it. Tip 38: Whenever you buy okro, and you don't want to cook it that same day, and you don't have fridge to store it, just leave it open in a bowl, so that air will touch it, don't leave it in the nylon you bought it. Bonus: Okro goes best with seafoods, local spices and uziza leaf. ➖➖➖➖➖➖➖➖➖➖➖ Written by: Food Research Kitchen Credit Owners

EGG SOUP ➖➖➖➖➖➖➖➖➖➖➖➖➖➖ RECIPE INFORMATION ▪️Recipe cuisine: Nigerian soup recipe ▪️Recipe course: Soup ▪️Recipe category: Egg recipe ▪️Served as: Side dish for swallow ▪️Cooking method: Frying and Simmering ▪️Main ingredients: Egg, Palm oil, Fish, Seasonings, Spices and Vegetables leaf ▪️Written by: Food Research Kitchen ➖➖➖➖➖➖➖➖➖➖➖➖➖➖ DESCRIPTIONS 🥚Egg soup is an egg recipe that is prepared with egg as its main ingredient and eaten with any swallow of choice. 🥚Egg soup really looks like Egusi soup and little Egusi can also be used to prepare egg soup recipe. 🥚Egg soup is different from egg sauce and egg pepper soup. 🥚Egg soup can be cooked plain, without any protein or vegetable leaf added to it. 🥚Vegetable oil must not be used to cook this egg soup recipe, or else it will no more be called egg soup, but rather called egg sauce, especially if you are cooking it plain. 🥚Egg soup is a very delicious, colourful and healthy soup. 🥚Egg soup is cost effective and can be prepared within 10 minutes. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖ INGREDIENTS NEEDED 🔸3 Raw Egg ( or number of choice ) 🔸Fish ( smoked or dried ) 🔸Palm oil ( 2 cooking spoons ) 🔸Onion ( 1 medium sized bulb ) 🔸Fresh pepper ( to taste ) 🔸Crayfish ( 1 tbsp ) 🔸Seasoning cubes ( to taste ) 🔸Salt ( to taste ) 🔸Stock or water ( little for texture ) 🔸Vegetable leaf ( of choice ) ➖➖➖➖➖➖➖➖➖➖➖➖➖➖ TOOLS NEEDED ▪️Knife ▪️Bowls ▪️Spoon ▪️Pot or pan ▪️Bowl plate ▪️Blender or mortal ➖➖➖➖➖➖➖➖➖➖➖➖➖➖ THINGS TO NOTE ♦️We have lots of soup recipes and egg recipes to teach in our upcoming Christmas catering training program, which registration has just started. ♦️For more information, you can enter through the below WhatsApp group link: https://chat.whatsapp.com/Fj4caSLHfMY8s27HhRQ2wK ➖➖➖➖➖➖➖➖➖➖➖➖➖➖ PREPARATION BEFORE COOKING ▪️Break the eggs inside a bowl plate, add a pinch of salt and seasoning cube, whisk it and then set it aside. ▪️Slice your onion and set it aside. ▪️Blend your pepper and crayfish separately and set them aside. ▪️Wash and slice your vegetable leaf of choice, before setting it aside. ▪️Wash and remove the bones from the fish, then shred the fish and set it aside. Note: You can steam the fish if you wish or use it like that to cook the egg soup. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖ PROCEDURE FOR COOKING THE EGG SOUP Step 1: Pour your palm oil in an empty pot and heat it up until it is hot. Step 2: Add in your sliced onions and fry for 3 minutes or until the onion becomes translucent. Step 3: Add in the ground fresh pepper and allow to fry for 2 minutes on low heat. Step 4: Then add in the whisked egg and stir continuously for 3 minutes on low heat. Note: Make sure you stir continuously to avoid the egg from burning. Note: Fry the egg until it looks like Egusi. Step 5: Add in the ground crayfish and stir, to avoid burning. Step 6: Then add in the shredded fish and stock or water, and allow it to cook for 2 minutes on low heat. Note: You can add little stock or water, if the egg soup is too thick. Step 7: Finally, add in your vegetable leaf of choice and allow to cook for 1 minutes. Note: You can use ugwu leaf, uziza leaf or bitter leaf to cook your egg soup recipe. Note: Your vegetable leaf must be added little. Note: You can cook this egg soup without any vegetable leaf. Step 8: Taste for salt and seasonings and adjust, if necessary. Step 9: Turn off the heat and your mouthwatering egg soup is ready to be served with any swallow of choice. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖ Recipe written by: Food Research Kitchen

If you like street food, come here😎 There's a chicken sempol recipe that's tastier than the ones on the roadside! Ingredients: 250 g Ground chicken 1 carrot (coarsely grated) 100 g Corn kernels 2 stalks of spring onions (sliced) 3 cloves of garlic 7 shallots 150 g Tapioca flour 50 g Wheat flour 1 Egg 35 ml Water 1 tsp Pepper 1 tsp Salt 1 tsp Sugar Oil for frying Skewers Dipping ingredients: 2 Eggs 50 ml Water ½ tsp Pepper ½ tsp Salt Liquid Sauce 5 tbsp chili sauce 3 tbsp tomato sauce 300 ml water How to Make: 1. Puree the chicken, garlic, and shallots with a food processor. 2. Add tapioca flour, wheat flour, pepper, salt, sugar, eggs, and water, to the chicken mixture. Process until well blended. 3. Add corn, carrots, and spring onions. 4. Take the dough and wrap it around the satay skewers. Do this until the dough runs out. 5. Boil the sempol until cooked, then remove and drain. 6. Mix all the dipping ingredients until well blended. 7. Dip the sempol into the dipping ingredients. Then fry until browned. 8. Sauce: Mix all ingredients, stir well. 9. Serve the Sempol with the sauce. #recipe #resep #resepjajanan #sempol #resepmasakan

7 Rules For Baking The Perfect Cake (And What To Do When You Mess Up) 1. Always grease the pan and line it with parchment It’s insurance that your cake will slide out cleanly after cooling. 2. Allow the oven to fully preheat first The cakes need to bake at the right temperature, with no shortcuts. 3. Bake in the center of the oven (unless otherwise specified) If it doesn’t specify otherwise, that’s how the recipe was designed. Changes will alter your results. 4. Bake in the size of the pan specified Otherwise, you’re looking at uneven baking, which means an uneven cake. 5. Your cake broke when you turned it out of the pan A cake has gone through a lot over the last 30 minutes, not to mention turning from a liquid to a solid! It needs a minute or two to gain its composure once removed from the oven. Solution: Line the bottoms of your pan with parchment paper. Cakes should rest in their pans on a rack for 15 minutes after coming out of the oven. By lining the bottom of the pan with parchment, you give yourself some added insurance that the cake will slide out after cooling. (Running a sharp knife between the inside of the pan and the cake is a good idea, too.) 6. Your icing is full of crumbs Crumbs are the cake decorator’s nemesis! They’re inevitable if you build a layer cake and have to split the layers, but there is a fix to minimize these irritating little morsels.

https://recipes.timesofindia.com/web-stories/10-foods-that-can-help-boost-immunity-in-early-winters/photostory/115319636.cms

Best Coleslaw salad recipe 😋 Ingredients Cabbage (shredded) Tomato (sliced) Carrots (grated) Onion (chopped) Sugar 1tspn Vinegar 1tspn Instructions In a large bowl,combine the shredded Cabbage, grated Carrots,sliced tomatoes, chopped onions,add Vinegar or lemon mix together, add sugar again mix together, finally add mayonnaise toss until the Cabbage is evenly coated. Chill in the fridge for 15minutes and serve 👌 😌 😋enjoy ✨️ 😉

HOW TO PRESERVE ZOBO DRINK WITHOUT REFRIGERATOR (1 month shelf life) Ingredients - 2 cups dried hibiscus leaves (zobo leaves) - 1 large pineapple (peeled and cut into chunks) - 1 thumb-sized ginger (peeled and grated) - 1-2 cloves (optional) - 5-6 cups water - 1-2 cups sugar (to taste) - 1-2 tablespoons pineapple flavoring (optional) - Fresh fruits for garnish (e.g., pineapple slices, orange slices) Preservation -1 tsp bicarbonate of soda - 1/3 cup warm water Instructions - Thoroughly rinse the dried hibiscus leaves to remove any dirt or impurities. - In a large pot, add the hibiscus leaves, pineapple chunks, grated ginger, and cloves (if using). - Pour in the water and bring to a boil over medium-high heat. Once it reaches a boil, reduce the heat and let it simmer for about 20-30 minutes, or until the liquid turns a deep red color. - Remove the pot from the heat and let it cool slightly. Strain the mixture through a fine sieve or cheesecloth into a large bowl to remove the solids. - While the drink is still warm, add the sugar and stir until it is completely dissolved. Adjust the sweetness to your taste. - If using pineapple flavoring, add it at this stage and mix well Add bicarbonate of soda in water dissolve it properly and to your Zobo drink, bottle it while still warm . Keep outside the refrigerator it can last for a month without refrigerator Credit owner Follow Fabinu Bukola Felicia for More cake tips and recipes 🙏❤️

Recipe: Delicious Coconut Ring Ingredients: - 3 eggs - 1 cup of oil - 20g of dry biological yeast (2 tablespoons) - 300ml of warm milk - 300g of condensed milk - 750g of wheat flour - Butter - Grated coconut flakes - Crystal sugar - Beaten egg for brushing Instructions: 1. Beat the eggs. 2. Add oil, yeast, warm milk and mix. 3. Add condensed milk and mix until homogeneous. 4. Gradually add wheat flour and mix. 5. Knead dough until smooth. 6. Roll out dough into a rectangle. 7. Spread butter and grated coconut. 8. Roll up the ring. 9. Place in mold and let rise for 1 hour. 10. Brush with beaten egg and bake in preheated oven at 180°C for 45-50 minutes. 11. Cover with condensed milk and milk. Tips: - Use thread or dental floss to cut dough. - Adjust baking time as needed. - Decorate with crystal sugar for shine. Enjoy your delicious homemade coconut ring!#bakery