Mama's Cook

HOW TO MAKE KUNU DRINK

Ingredients:

5 cups of Millet
2 medium sized Ginger(Dried or fresh)
1 tablespoon of cloves
Sugar to taste
Water

Preparation:

1. You will soak the millet seed for 24 hours to allow it ferment. (The water should be changed after seven hours)

2. Wash the millet seed thoroughly with clean water before adding the cloves and washed ginger.

3. After washing, you take it to the public grinding machine or blend by yourself.
Blend all of the ingredients together until you have a smooth paste while adding water for a fine consistency.

4. After blending, sieve it with a cheese cloth and allow it to settle for about 7 hours, at which point you should have a clear fluid on top and a thick pap ay the bottom.

Sieve out the clear liquid, leaving the thickened settled mixture(pap).

5. Boil your water to a boiling point ready to mix your kunu.

6.Divide the thick pap into two bowls and pour the boiling hot water into half of the pap and stir it well with a spatula then you add the other half you divided and stir some more.

You can now add as much water as you want at this point depending on how thick or watery you want your kunu.

7. Add your sugar to your desired taste and bottle your kunu.
Put in the fridge to cool off and serve it cold 😊

A kilo of chicken = 3700
A kilo of Titus fish = 4000
A kilo of Turkey = 5500

I don’t know how you want to convince me that Ponmo has no protein.

Let the wonders begin! What God cannot do does not exist!

*ACTIVATION 2024*
_Think Big_

"If your thoughts are as tall as the height of your ceiling, you can’t fly above your room"

The irony of life is that, Big thinkers often do big things, small thinker never do Big things.
It's time to step up with the game, it's time to go higher and Better in 2024.

Best breakfast for the weather ?

This xmas get as e be.
I don't know if am the only one who noticed this. My area is looking so empty as if everybody done japa.

Chicken Egusi soup.

Ingredients:
(8 servings)
200g Egusi seed
1/2 kg chicken
Smoked fish
Okporoko
Meat (assorted)
4 fresh pepper
3 Tbsp ground dried crayfish,
1 small bunch of Ugwu leaves (or bitter leaf or your preferred choice)
2 cksp palm oil
2 Knorr Cubes,
1 small onions,
3 large fresh tomatoes,
to taste salt

Cooking directions:
-Cut chicken into small cubes, wash thoroughly and pour into cooking pot. Season with 1/2 onion and one Knorr Cube. Add a little water and boil for about 10 minutes or until tender.
-When your chicken cooks a little, add your assorted meat meat and cook for at least 3-4 minutes.
-Mix the ground egusi in half a cup of water and; blend tomatoes (optional), pepper, and the remaining onion and set aside.
-Heat the palm oil in another pot; Pour tomatoes paste into the hot oil, stir for about 5 mins and add the Egusi mixture.
-Stir well and allow it to fry for a moment. Add the crayfish, and the remaining stock cube, stir well
-Add little water and allow to cook for five minutes. Add the boiled chicken, washed okporoko, smoked fish, assorted meats and stir.
-Turn the heat down and simmer for a further 2 minutes.
-Wash and finely slice the Ugwu leaves (or your preferred leaf choice). -Add to the soup and stir. Continue to simmer for a further 5 minutes to allow the vegetables to soften.

Note: The tomatoes gives Egusi soup a unique taste. It's not necessary thou.

Serve with fufu, semo, wheat, amala, eba or your preferred swallow...😊

Try this recipe for two weeks and share with how you feel

Palm oil rice.

Ingredients:
3 cups of rice
1 Big Red Bell Pepper (Tatashe)
2 big ball of onion
2-3 Scotch Bonnet (Rodo)
1/2 Cup dried pepper/ata ijosi (Optiona)
125ml palm oil
3 cups chicken/beef stock/water
2-3 medium size smoked fish
2-3 pieces cooked ponmo, diced/sliced (Optional)
1/2 Cup smoked prawns
3 tablespoons grounded crayfish
1 Cup spinach or pumpkin leaves/ugu or basil leaves (Optional)
2 Knorr, Maggi or your preferred cubes
Salt to Taste

Preparation:
-Parboil your rice and set aside…
-Blend the Bell Pepper (Tatashe), Scotch Bonnet (Rodo), dried pepper (Ata Ijosi), 1 Onion with little water and set aside….
-Get a fairly big pot, add the palm oil. Place on medium heat. When the oil is hot, add 1/2 sliced onion, fry till translucent, this should take around 6-8 minutes, add the crayfish, stir and fry for 2-3 minutes….
-Add 3 cooking spoons of the blended pepper, the Knorr, Maggi or preferred cubes, salt to taste, stir and fry for 5-6 minutes, stir occasionally. Try not to add too much salt if you’ll be using stock, remember stock contains a considerable amount of salt…
-Add 3 cups of stock or water if you haven’t got stock, stir and let it cook for 4 minutes to thoroughly combine, then add the Ponmo or any other tough protein you’re using,
-Gently add the parboiled rice…
-Stir and combine thoroughly, then add the shredded smoked fish and prawns, stir; make sure the liquid isn’t too much. Taste for salt and seasoning, adjust if necessary

Note: It’s better to start with a small quantity of water or stock, add more stock or water, preferably stock as you go to prevent overcooking.

-Cover tightly and cook till rice is very tender, stir occasionally to avoid burning.

If you’re using vegetables, add tough vegetables like Ugu 2 minutes before doneness, then switch the heat off and continue to simmer with the residual heat for a further 2-3 minutes. If you’re using Spinach, add after doneness and simmer with the residual heat for 3 minutes.

Enjoy!..😊