Anih Anastesia Chinaza

Happy new month pals
It's new month filled with every good things
Lines are falling in pleasant places for us
We shall do exploit

How to Preserve your Tomatoes

You can be kept for months even without refrigeration

STEPS:

1. Wash your tomatoes

2. Pour it in a pot and add little salt and water, steam it for just 3mins.

3. Remove all tomatoes from water and blend.

4. Boil your blended tomatoes ( its advisable to make it thick).

5. Pour it into a bottle and close it. It must be glass bottle please.

6. Put your tomatoes bottle inside the pot for just 2mins to heat tomatoes with bottle.

7. You can now put your blended tomatoes wherever you want.

8.pour little amount of oil in it (optional)

Lumpy egusi soup.

Ingredients

15 seeds scotch bonnet pepper
5 Seeds Shombo
1 large onions
2 Cooking spoon full palm oils
Sprinkle bitter leaf (washed and squeezed) or ugu leaves (sliced)
Seasoning salt
5 cups Egusi (dry powder)
Cowleg/cow skin/beef
stockfish/dryfish

Cooking directions:

-Blend just the pepper and onions together and set aside
-Put the dry powdered egusi in a deep bowl and add little salt and very tiny diced onions.
-Add very little water to make a strong mold. It should feel like the texture of puff puff.
-Continue molding and squeezing until you start to feel and see the oil from the egusi.
-Mold together and set aside in the bowl
-Add your well seasoned meat stock in a pot then pour in the blended pepper mix
-Add the palm oil
-Allow to boil for 5 minutes
-Start cutting your egusi in molded big balls and dropping in the pot. The liquid in the pot should be enough to submerge the entire balls. (DO NOT STIR)
-Cover the put and allow to bowl for 5 minutes, then reduce the heat and continue boiling for 10-15minutes until the egusi balls look fluffy and whitish.
-Gently use the back of your spoon to press down on one ball and if it feels fluffy, then its ready. taste for seasoning at this stage but do not add now if it is not enough from your meat stock.
-The mixture should be slightly thick at this stage.
-Add the ugu leaves or bitter leaves without stiring
-Pour in your parboiled meat without stiring still.
-Add dried fish or parboiled stockfish. Then at this stage add more seasoning if it is not enough.
-Gently stir all together and allow to cook for 1-2 minute; Turn off heat.

Serve your lumpy egusi soup with your preferred African swallow...😊

Masa/ waina
Recipe

4 cups of white long-grained rice.
1 - 1 1/2 cps cooked rice
1/3 cup yoghurt
1/2 tbsp yeast
1 tbsp sugar

1) Wash and soak the rice for hours or overnight. ( I usually soak it in the morning and grind it at night. Sometimes for a day or 2 in the fridge).
2) Grind it together with the cooked rice a little at a time using a little water. ( you don't want it too watery or thick)
3) Mix in the yeast, yogurt, sugar( to help the yeast rise) and some diced onions.
4) Cover and let it rise overnight. ( some people say that they only let it rise for a few hours. But for me, I let it rise overnight)
5) When it is ready, mix in the salt and a little sugar. Mix very well and start frying.
6) You can fry it with kaskon masa or with a small frying pan.
7) Heat some oil in the pan or Kasko and pour the batter. Add a little oil on the edge of the pan or kasko to prevent it from sticking.
8) You will see some bubbles starting to appear or the side is cooked, use a fork to flip it. Add some oil again to the edges to avoid sticking.
9) When it is done, put it in an airtight container and cover it. ( the steam will make it soft)
10) I like to serve it with local watery spinach soup with daddawa and all that. And I like to pour the soup on the masa to soak. Ahhh... yummy!
*** You can serve it with egusi soup, stew, sugar, honey, pepper, or kuli kuli *** YOUR CHOICE!

One of my favorite ❤️❤️❤️❤️❤️🍁

HOW TO MAKE (TIGER NUT DRINK)

Ingredients :
• 2 cups of Tiger Nuts (Dried or Fresh)

• 1 medium Ginger

• 10 Dates (Or less)

• 1 Coconut (Crack the shell and extract the flesh for blending)

Directions:

Step 1:
Soak the tiger nuts in clean water Overnight (if you are using the dry tigernuts)

Step 2:
Rinse the soaked tigernuts and place in a blender.
- Remove the seeds from the dates, wash and place in the blender.
- Peel and pour your diced coconut in the blender as well then add the skinned ginger, a little water or the coconut water and blend smooth.

Step 3:
With a Pap/Cheese cloth, strain the milk into a bowl.
-The first milk strained would be thick then you place the chaff back into the blender, add some more water, blend & strain again till the whole milk is extracted.
(Don't make the kunu aya too light for a better taste)

Step 4:
Place the extracted milk drink in a refrigerator to chill up.

Step 5:
Serve cold😊

Jesus paid the price so that you won't need to pay again

What Jesus did for all of us (believers) was not a part payment

He truly paid in full

So give your life to Jesus in exchange for his own divine life

JESUS PAID THE PRICE WE COULDN'T PAY

To get the full message on this

Visit Koinonia Global