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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 oha soup

 HOW TO MAKE OHA SOUP

   INGREDIENTS

* Goat meat (or any protein of you choice)

* Cow skin

* Dried fish

* Snails

* Ede/achi/ofor

* Utazi/uziza leaves

* Oha leaves

* Scotch bonnet pepper

* Crayfish

* Palm oil

* Ogri

* Seasoning cubes

* Salt

   PREPARATIONS

* Wash and slice the utazi or uziza leaves. In a separate bowl, slice the oha leaves and set aside. Blend the pepper and crayfish.

* Wash the goat meat, cow skin, transfer into a pot and place on heat. Add some tiny diced onions, salt, seasoning cubes and let it simmer for about 10mins. Add the snails and some water and allow it to cook until it's 80% done.

* Add the blended pepper and crayfish, palm oil and stir. Let it simmer for 3mins.

* Add the ogri, achi and stir. Taste and adjust with some salt and seasoning. Add the sliced utazi or uziza leaves. Let it simmer for 5mins.

* Finally add the oha leaves and let it simmer for a minute.

ENJOY

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