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11/07/2023

Nigerian Fried Rice must be the best thing that happened to birthday parties, weddings, street parties, special events and occasions.
It is so easy to prepare that you can even cook it every weekend in your own home. Eat the Nigerian
Fried Rice with Moi Moi, Nigerian Salad orColeslaw and you will feel like you are in paradise island.


3¾ cups (750g) long grain parboiled rice
Vegetable Oil
Chicken (whole chicken or chicken drumsticks)
100g cow liver
1 tablespoon Nigerian curry powder
½ cup green beans
3 carrots
Salt (to taste)
3 onions
3 stock/boullion cubes
1 tablespoon thyme


Wash all the vegetables to be used in cooking the fried rice. Scrape and cut the carrots into tiny cubes.
Cut the green beans into small pieces of about 0.7cm long. Soak these 2 vegetables separately in hot water for about 5 minutes and drain. Cut 1 bulb of onion. Set all these aside.
Prepare the liver and chicken
Cook the cow liver till done and cut into tiny pieces.
Cut the whole chicken into pieces and cook with the Knorr cubes, thyme and 2 bulbs of onions
(chopped). When done, grill in an oven or deep-fry with vegetable oil. This gives it a golden look
which is more presentable especially when you are entertaining guests.


Parboil the rice using the method detailed inparboiling rice for cooking fried rice. A well parboiled rice ensures that the grains of the rice will not stick together when the rice is done. Rinse the parboiled rice with cold water and put in a sieve so all the water drains out.
Pour the chicken stock into a sieve to remove all traces of onions, thyme etc used in cooking the
chicken. Pour the stock into a pot and set to boil. Once the water boils, add the parboiled rice. Also,
add 1 tablespoon of plain yellow curry powder, then add salt to taste. The plain yellow curry powder is
merely for colouring so should not contain chilli.
The water level should be slightly less than the level of the rice; at most it should be at the same level
as the rice. This is to ensure that all the water dries up by the time the rice is cooked and that the rice is not over cooked. Stir the contents; cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.

Once the water has dried up, the rice should be cooked perfectly. Perfect fried rice is one that the
grains are separated from one another.
Now, transfer the rice to a casserole dish or another pot to help cool it down quickly. Again, this is
essential to keep the grains from sticking to each other. If left in the original hot pot, the rice will
continue to cook and eventually stick together.
At this point, it is advisable to divide the vegetables into say 4, 5 or even 6 equal parts. The rice will be
fried in batches so this number depends on the quantity of rice you can comfortably fry in the pan or pot. Also, divide the cooked rice and the diced cow liver into the same number of equal parts.
Now pour a small amount of vegetable oil into a frying pan. This quantity of oil should be such that it would be absorbed by 1 part of the cooked rice and 1 part each of the vegetables. When the oil is hot,
add 1 part of diced onions and stir for 10 seconds, followed by 1 part of diced cow liver, one part each
of the diced vegetables, then 1 part of cooked rice.
Add more salt if necessary. More curry powder may also be added at this stage if you need to touch up
on the colour. Stir till all the ingredients have mixed well and transfer to a dry pot. Repeat this for the
remaining batches of the ingredients.
The fried rice is ready. Serve with fried chicken. You can add coleslaw, Nigerian salad or Moi Moi

14/06/2023

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14/06/2023

Shout out to my newest followers! Excited to have you onboard!

Ke Ye, Isheu Usimani, M Ismail Khakh, Mhiz Salma Isah, Muhammed Ibrahim Imam, Fatima Sani

12/06/2023

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17/10/2021

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04/09/2021

Yogurt making involves a lot of science, a good handle on technique, and a bit of art. It's not a tough skill to master. Yogurt is one of the shining stars atop the fermented foods industry.
Yogurt is the food produced by culturing one or more of the optional dairy ingredients with a characterizing bacterial culture that contains the lactic acid-producing bacteria.
The main ingredients are dairy product, stabilizer, sweetener, fruit flavour and starter culture.
The main unit process steps are milk receiving, pre-treating, preheating, pasteurizing, homogenizing, cooling, inoculating, packing and incubating.
This book will guide you through the different varieties of yogurt out there and will teach you how to make them at home. It will walk you through the traditional yogurt making methods, and will give you some tips and best practices for making your own yogurt at home. It will give you helpful troubleshooting tips and suggestions on making better yogurt and tweaking the yogurt you make to your own taste and liking. It will give your ideas, recommendations, recipes and it will help you make the world’s best yogurt.


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