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  • Cut the meat into desirable sizes and wash into a saucepan.
  • Add the blended onion, garlic and ginger.
  • Add salt, seasoning and small water and allow to steam for 5-10 minutes.
  • Heat oil in a large saucepan. Allow meat to cool and fry until golden brown and transfer to separate bowl.
  • Add chopped onion and garlic, leave to simmer
  • Add blended pepper, fresh tomatoes and tomatoes puree. Stir and cover to cook.
  • Taste for salt
  • Cut dawadawa into smaller sizes, grind and all to stew.
  • Add curry, nutmeg and rosemary.
  • Add cabbage to stew, stir and leave to simmer.
  • Add cups of rice to the stir continuously for 2 minutes.
  • Add water, taste for salt again and cover to cook for 10 -20 minutes.
  • Serve dawadawa jollof