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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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Ofada stew/palm oil stew

 Ofada Stew/ palm oil stew


Ingredients:

(4-8 servings)


3 _4 Semi ripe tomatoes

1 small bunch of red chilli peppers

small  of Peppers

small of Red bell peppers

1 big onions

I wrap of locusts beans/ iru

Assorted meats

Brown cow skin wash and cut

6 hard boiled eggs

3 cooking spoonful of palm oil slightly bleached

Salt

2 stock cubes


Cooking directions:

-Wash the meats and pomo (cow skin) thoroughly and season according with Salt, stock cube, onions, garlic and pepper and boil till almost tender.

-Wash the tomatoes, different peppers and opinions.. blend but dont nment it smoothly.

-Place a lot on fire, Add the palm oil and allow it to heat up till it becomes almost bleached, Add in some chopped onions. (I like onions so I add some despite the fact that onion is already in the blended tomatoes.)

-Pour in the semi smooth but blended tomatoes a d peppers into the pot and stir. Allow it to fry for a say 5_10 mins depending on how much stew you are making.

-Once it the oil start a to show on the surface, pour in the almost tender boiled meats with the cow skin, add salt and iru and if it needs water. You can add plain water if the meat stock wasn't enough. The aroma of the iru at this point is simply divine.

-Stir it and allow to cool till the water content is almost dried. This is the perfect time to add in the already peeled hard boil eggs and allow to simmer on low heat.

-Stir gently and taste for salt and your delicious Ofada Stew is ready.


Serve with its usual companion stoneless Ofada Rice with some fried plantain...😊

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