sharpwriter:

That is why cooking is a skill...you have to know how to measure salt and maggi. Perhaps for 7-10 pieces of meat, use 4 cubes of magi, then like half teaspoon of salt, but let it be a little more than half. Let your water be at meat level or a little little above the meat because meat also adds water to the cooking. cook for 45 mins. But watch it frequently to prevent burning, and add little water to keep cooking if yu see it getting dried up ( yu may need the water to cook stew or something else). I use fork to test my meat. If fork enters, it is getting done or done (your discretion will help yu with that).

PS: no forget Onions o.....curry ot thyme is not also necessary, yu can only use if yu desire it.....the water remaining after cooking shouldnt be much or too dried up.

kenny714433:
Plz Op and chef in the house, why is it that anytime I steam my meat I normally end up eating it so strong and tasteless.
I do put all the ingredients on ground before boiling it for as long as 30mins hoping it will be soft and tasteful.
Plz watz the secrete of having a soft tasteful meat?

Anfieldboss:
consultancy u tried nice one bro, urs is slightly different from the way I prepare mine. I use tin tomatoes to save time and I don't add garlic/ginger. I'll try ur recipe

Colourich:
You did well.

consultancy:
means women naturally are better cook Dan men.

IamAirforce1:
Cooking is the work of women .

I ain't learning shiit

obi4eze:
OP you tried but...

You burnt the tomato paste

The rice is looking overcooked and sticky

You would have fried or cooked the chicken separately to make it look media-friendly.

I'm still wondering how you fried the tomato paste. Did you heat the oil first before pouring the tomato paste or you poured the oil on to the paste in the frypan?

consultancy:
a cold bottle of origin for this man please

consultancy:
I am honored to receive compliments on a spontaneous dish I just prepared. Not like I was really ready to make it turn out the best

EmpresFIDEL:
jellof rice, looking like banga rice lol.. u try sha

consultancy:
It's Jollof Ma not Jellof.

EmpresFIDEL:
typo error oh... #perfectionist

Dfinex:


4 cubes of maggi for ten pieces of meat? Uncle take it easy o

sharpwriter:


Lolzzz......Aunty, thank you. Actually I know the measurement, but replying here may not be very accurate because I'm not performing the task presently as I type. I have replied him to reduce it to 3....but water there also will be used to make another thing...not recommending dry cooking, water will be present there to absorb the salt taste

kenny714433:



Thanks so much.. U mean four seasoning cubes for 10 piece of meat?
I do use one and normally feels it's too much sha. I don't like all those industrial spices but love it if it is natural like onions, curry leaves, little salt, pepper. I'll try these steps nxt time.. Thanks

consultancy:
Actually the rice is not overcooked, I only made the mistake of over turning it after it was cooked. For the tomato, after it dried on the fire to reduce water content, I then added the fresh vegetable oil(not preheated). I don't like my chicken fried. Again, I'm a man ooo. I think I did well

Simplep:
U better dnt go an eat poison,4 cubes??,use 2 cubes at most,i use one with much onions and some salt,dats it.....dats d ony 3 tins i use and it comes out good...d water should nt be much

consultancy:
While it cooks, blend ur tomato and pepper together and pour into another pot. Then place over fire to steam and reduce water content.

consultancy:
When water in the paste is fully dry, you add some vegetable oil into the paste(tomato and pepper). Allow to fry while you stir constantly to avoid burning. When it is fully fried and looks like it's starting to burn, add some stock from the boiling meat, stir while you continue to add more stock, until the whole stock goes into the tomato paste. Pour the meat into the paste that has turned to stew by now and leave to cook.

Born2Breed:






Nice one!

Breakfast...

sharpwriter:

That is why cooking is a skill...you have to know how to measure salt and maggi. Perhaps for 7-10 pieces of meat, use 4 cubes of magi, then like half teaspoon of salt, but let it be a little more than half. Let your water be at meat level or a little little above the meat because meat also adds water to the cooking. cook for 45 mins. But watch it frequently to prevent burning, and add little water to keep cooking if yu see it getting dried up ( yu may need the water to cook stew or something else). I use fork to test my meat. If fork enters, it is getting done or done (your discretion will help yu with that).

PS: no forget Onions o.....curry ot thyme is not also necessary, yu can only use if yu desire it.....the water remaining after cooking shouldnt be much or too dried up.

consultancy:
Actually the rice is not overcooked, I only made the mistake of over turning it after it was cooked. For the tomato, after it dried on the fire to reduce water content, I then added the fresh vegetable oil(not preheated). I don't like my chicken fried. Again, I'm a man ooo. I think I did well

dannlukas:


Community breakfast

dannlukas:


Pour into another pot abi fry pan? Just curious

dannlukas:


Guess carbon is part of the major ingredient...30% carbon

Mizwisdom:


I liked what u cooked but don't absolve yourself of mistakes because you are a man , most chefs are men and they are excellent cooks

consultancy:
no name calling

dannlukas:


4 cubes of magi for 7pcs of meat? u must b a gr8 cook. U shud have just done one to one mapping...I cube for I meat

Simplep:
Mehn 3 is still much,i use jst 1 nd lots of onions nd some some salt,dats it,no curry ,notin else and it comes out real good..u shud jst tell him 2