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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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How to make chicken stew

 Chicken stew.


Ingredients:

(For the chicken)

1kg chicken

1 medium sized onions (sliced)

2 tablespoon garlic powder

1 tablespoon ginger powder

1 tablespoonful oregano/thyme

1 teaspoon rosemary (optional)

1 tablespoon curry

3 tablespoon seasoning powder (to taste)

2 to 3 cups water


(For the stew)

2kg Fresh Tomatoes or tinned tomato puree

5 large bell peppers (tatashe)

5 Habanero Pepper (atarodo)

1 medium bulbs Onion

4 garlic cloves

1 thumb ginger

(blend the 5 ingredients as seen in the video recipe)

500ml Vegetable Oil

1 medium bulbs Onions (chopped)

100g Canned tomato paste (the smallest De Rica brand thick tomato paste (optional)

chicken stock from the boiled chicken in recipe

1 tablespoon Thyme/oregano

1 tablespoon curry

1 tablespoon seasoning powder(to taste)

1 tablespoon seasoning powder

Salt to taste.


Cooking directions:

-Place the cleaned cut chicken into a pot, add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary (optional), curry powder, seasoning powder and salt to taste, add a little water.

-Cook the chicken until tender and fry/grill at 180ºC, then set aside and reserve the liquid (Chicken stock).

-Blend the tomatoes, peppers, onions, garlic and ginger; Pour into a pot, put on heat to reduce excess water. -Set aside for later use. In another large pot, heat up the vegetable oil, add some chopped onions, add the bay leaf and the tin tomato paste (de rica) and stir fry for 8 minutes.

-Pour in the boiled down tomato-pepper mix and fry for about 25 minutes or until the tomato loses it's sour taste.

-Stir constantly to prevent burning at the bottom. Add the chicken stock, a teaspoon oregano/thyme, a teaspoon of curry powder, cameroon pepper (optional) and seasoning powder to taste. 

-Mix and boil for 8 minutes. Then add the grilled or fried chicken and simmer for 10 minutes and your Nigerian chicken stew is ready...😊

Enjoy and make your comment, and ask questions

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