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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 jellof rice

 HOW TO MAKE YOUR PERFECT JOLLOF RICE

   INGREDIENTS

Ingredients needed are : 

- Rice 

- Red bell pepper 

- Onion 

- Fresh tomatoes 

- Sachet/time tomatoes

- Ginger and garlic

-  Scotch bonnet 

- Habanero pepper

- Curry 

- Thyme 

- Salt 

- Seasoning 

- Tomato paste 

- Vegetable oil 

- Chicken 

- Bayleaf 

- Onion 

   PREPARATIONS

- Wash and season the chicken with some salt, chicken seasoning, thyme, curry, Bayleaf and let it cook for 5mins without adding water. After 5mins, stir and add some water. Cook until it's tender. Sieve the stock and fry the chicken.

* Blend the tomatoes, red bell pepper, habanero pepper (remove the seeds from it), scotch bonnet pepper, onion into a paste. Transfer into a pot and cook until the water dries off.

* In a separate pan, add some oil used in frying the chicken and place on heat. Add some chopped onions, grated garlic and ginger, Bayleaf and fry for a minute. Add the sachet/tin tomatoes paste and fry to remove it's sourness. Add the blended paste and fry for 3mins. Add the chicken stock and some extra water and stir. Wash the rice until the water runs clear. Add the rice, stir and adjust the salt and seasoning if necessary. The water should be slightly above the rice. Cover and cook until it's 80% done. Stir, cover with some foil and cook until it's perfectly done.

ENJOY

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