Tag: Food
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How to make the best oven baked chicken that melts in your mouth
This Simple step by step baked chicken recipe is aimed at saving time, while also enjoying the fantastic flavours that oven-roasted/baked chicken legs, chicken drums, chicken ... -
Chef Chi shows how to make tasty Chicken Pasta in Tomato Sauce
Chioma Avril Rowland, also known as Chef Chi recently launched her food YouTube channel, and in the new episode of her food vlog, she’s showing her ... -
10 Healthy Snacks to Satisfy Late-Night Crave
Oftentimes, people catch themselves eating late at night, even though they aren’t hungry. Nighttime eating will allow you to consume more calories than you need, resulting ... -
How to make pounded yam without the stress of pounding (Video)
Pounded yam is one of our favourite Nigerian dishes, but the stress of preparing it can be unsettling. Food vlogger, Sisi Yemmie has some tips for ... -
Want to lose weight and still eat rice? Try this fried rice recipe
Many people love fried rice, while some stay away from it because of the oil and rice etc. If you want to lose weight while still ... -
How to make a simple fish sauce
This fish sauce is highly flavorful and would pair well with a number of side dishes. Ingredients 3-4 smoked kpanla or ejakika fish 5-6 fresh tomatoes ... -
4 Different Ways to Make Your Pasta
Are you tired of eating the same old white pasta and stew and curious about how to spice up your pasta dish? Food vlogger, Sisi Yemmie ... -
Recipe Tutorial: Garden Egg Stew
Here’s a delicious stew made with garden eggs which can be served with a boiled plantain recipe tutorial you will enjoy with your family for the ... -
How to Make Banana Oatmeal Waffles
These Banana Oatmeal Waffles have an addictive fragrance. On the inside, it’s nice and fluffy. They’re too simple to make, but their beauty is delightful. These ... -
2 Easy Ways to Make Fufu
Fufu is one of the most well-known “swallow” foods in West Africa. It’s a filling side dish that’s starchy, creamy, thick, and stretchy, and it’s famous ...
