NewStats: 3,264,373 , 8,183,511 topics. Date: Tuesday, 10 June 2025 at 07:28 PM 2v5950

Brekie
Soft and fluffy

Anyone ever had veal oxtail? Is it as good as beef?

Halcyon123:
Brekie
Soft and fluffy

Are those akara?

Cousin9999:
Anyone ever had veal oxtail? Is it as good as beef?

Veal doesn't taste of beef to me. So I imagine the oxtails won't take the same either.

Kobojunkie:
Are those akara?

No. They're puff-puff.

Pancakes

Mariangeles:
No. They're puff-puff.

The shapes.... a bit un-puff-puffy - is what threw me off there.

Kobojunkie:
The shapes.... a bit un-puff-puffy - is what threw me off there.

Na because na akara.

You don eat ojojo before?

Mariangeles:
Na because na akara.

You don eat ojojo before?

So na akara?

What is ojojo made of?

⏩⏩⏩ Straight outa da pot ❗️❗️✌️✌️✌️



We call am moi-moi,
oyibo call am bean pudding.


Exploding with flavor and natural
goodness ☺️☺️☺️

Halcyon123:
Brekie
Soft and fluffy

Yum yum

Kobojunkie:
So na akara?

What is ojojo made of?

Yes.


Water yam. It's kinda like akara.
I like it ehn...

Mariangeles:
Yes.
Water yam. It's kinda like akara.
I like it ehn...

Oh OK!

I have has it only on one or two occasions , i believe. It is cruchier than akara and has a mild sweetness to it. It is not common though, or at least it wasn't back when I was growing up.

Halcyon123:

What you do is get you kabewa,peel and remove the seeds and cook it.
When us ready,add it to you tomatoes, pepper and tattashe and grind. If your using bones for it,just pour you blended kebewa and tomatoes to the boiled bones and stock and allow to simmer. Next add you veges. You don't really need groundnuts for the soup but you can add a little if you want.

Is kabewa not pumpkin? You hardly find that thing in the market, and if you do, it's so huge you can't finish it. Is there any way to preserve it?

Kobojunkie:
Oh OK!

I have has it only on one or two occasions , i believe. It is cruchier than akara and has a mild sweetness to it. It is not common though, or at least it wasn't back when I was growing up.

Thing is, it's quite tedious to make.
You'd have to grate the slippery water yam, but it's so worth it.

The first day I bought and tasted it, I so loved it.
Then, I made mine and had it to my fill.

Mariangeles:
Thing is, it's quite tedious to make.
You'd have to grate the slippery water yam, but it's so worth it.
The first day I bought and tasted it, I so loved it.
Then, I made mine and had it to my fill.

Blending it at Topspeed in your average blender won't achieve the same?

I am yet to find water yam in the stores around me. I for try am.

Castleberry:
Pancakes

Next time, have it with hash browns. So good.

Kobojunkie:
Blending it at Topspeed in your average blender won't achieve the same?

I am yet to find water yam in the stores around me. I for try am.

I tried it one time and I didn't like it at all.
I had to throw it away.

Grating the water yam makes it slimy and adds air to it, which makes it light and crunchy when you fry.

Castleberry:
Pancakes

Fluffy. Nice.

Mariangeles:
I tried it one time and I didn't like it at all.
I had to throw it away.

Grating the water yam makes it slimy and adds air to it, which makes it light and crunchy when you fry.

Do you have one of those blenders with "grate" mode? That should do pretty much the same thing.

Kobojunkie:
Do you have one of those blenders with "grate" mode? That should do pretty much the same thing.

Kobo, some things are better done the traditional way to get the traditional result.

Mariangeles:
Kobo, some things are better done the traditional way to get the traditional result.

That said the same thing about pounded yam and amala but we all know that ain't the truth.

Kobojunkie:
That said the same thing about pounded yam and amala but we all know that ain't the truth.

Like I said Kobo some things are better done the traditional way to get the traditional result.

Mariangeles:


Fluffy. Nice.

Thank you

Cousin9999:




Next time, have it with hash browns. So good.

Okay. I’ll try it. Thanks

Mariangeles:
Like I said Kobo some things are better done the traditional way to get the traditional result.

Traditional results that's measured by what methods? Abeg fashi that side o'jare!.

I have tasted traditional pounds yam and traditional pounded yam and I can't tell the difference.

For the cold weather...

Ya kuke?

Please Foodalanders, patronise me for your clean and tasty crayfish. I sell in congos/mudu, and paint rubber. I also sell in bags too. Very affordable. Location; Ondo state. Delivery to other states is also available. Quote me if interested.

loveymom:


Aww sorry nne, so no warranty on it?

Nope

I f up, right

Kobojunkie:
Are those akara?

Yes kobo, na akara

Hamzashaf99:

Is kabewa not pumpkin? You hardly find that thing in the market, and if you do, it's so huge you can't finish it. Is there any way to preserve it?

Yes dear,is pumpkin. Finding it depends on where you staying. Is everywhere down here in the North. They even cut and sell if you want or you go for the full one.
Maybe you slice and freeze, that is the best I can think of.