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How to make pasta(spaghetti)

 Kitchen tips for making pasta:  1. If you don’t want your pasta to boil over, add few drops of oil while parboiling.  2. If you don’t want your pasta to stick together, parboil, then wash with cold water.  3. If you want your spaghetti bolognese to bang, don’t mix the sauce with the pasta (ie make it like rice and stew) for the white pasta, add a bit of olive oil (better if you’ve used it to cast demons) salt, garlic and parsley. You’ll probably never have your pasta any other way. 4. Red wine in the sauce will always be a game changer. Do not recommend for anyone.  5. Half-done pasta (I’ve just learnt that it’s called al dente) is an acquired taste, but really nice. Experienced it for the first time in Italy and almost screamed blue murder, but I make it for myself now and really enjoy it. 6. Please don’t break your spaghetti. If you’re worried about it fitting into your pot without being broken, boil water first before adding it. It’ll bend and fit in.  ...
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Abacha(african salad)

 MENU: ABACHA (AFRICAN SALAD)


RECIPE:

Abacha

Ugba/Oil beans

Garden eggs

Potash of Baking soda

Egg plant leaf or any leaf of your choice

Seasoning cubes

Crayfish powder

Ogiri

Calabash nutmeg 

Scotch bonnet peppers

Red palm oil

Onions

Cow skin

Red bell peppers

Mackerel fish

Cayenne pepper

Salt


PROCEDURE:

* Start by seasoning the fish with some salt, pepper, seasoning cube then use your hand to massage the seasoning into the fish very well. Allow to marinate for 20-30minutes then cook and fry.


Transfer the cleaned peppers into a blender and roughly blend.


* Next, in a pot add some palm oil let it heat up slightly, add onions fry for 1minute, add blended peppers, seasoning cube, salt and stir. Allow to fry for 15minutes (Taste and adjust seasoning if needed). Add cow skin then stir again to marinate with the pepper sauce then cook again for another 10-15minutes and it's ready.


Next, in a bowl transfer the Abacha, add warm water.(NOTE: You can use room temperature water) then stir and allow to soak for 3-5minutes, afterwards sieve it through a strainer and leave it there for another 5minutes.(NOTE: If you soak Abacha for a long time it will end up soggy).


* In another bowl add potash, water and stir. Allow to dissolve


* Next up, in a bowl add some palm oil, pass the dissolved potash through the strainer into the bowl then mix everything together, add Calabash nutmeg, scotch bonnet peppers, crayfish powder, seasoning cube, ogiri, salt then stir everything together to combine well.(NOTE: You can use more or less palm oil).


Afterwards, add the soaked Abacha followed by ugba stir everything together until they are mixed well.(NOTE: At this point you can place the pot on a stove top to warm it up a little bit. DO NOT COOK IT). Taste and adjust seasoning if needed.


* Finally, garnish with chopped egg plant leaves, fried fish, diced garden eggs, peppered cow skin, ringed onions, diced scotch bonnet peppers.


* Serve and Enjoy!!!


TASTY KITCHEN

     

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