Wainar Rogo

It’s yummy and spicy

This is an amazing northern dish made from fresh cassava tubers, you may think the name is somehow but just try this, it tastes Yummy😋😋😋

When you here suya the first thing that comes to your mind is MEAT SUYA 😀 not until dew years back my kids started talking about suya the insisted i try it but i refused simply because i did not trust the hygiene so i told them to ask the seller for a recipe so we can recreate at home. Guess what he refused may be he taught we are stealing his market 🤣🤣 Any ways to cut the story short Cookpad Family came to the rescue with the help of @ummuwalie and @ummuzahra i tried it well i would say… try it and let me know how yours tasted

I love simplicity

My daddy love it and it's very very delicious and yummy

A snack popularly known in northern Nigeria it’s nice and easy to prefer

Wainar flour is kind of a street food here in the north back then. I hardly see it sold right now but I grew up taking this, on my way back from islamiyya. I remember begging for money from my parents just to get this. Any day I pass without money for wainar flour is like punishment for me. We called it kallalaba then. I decided to make it for my kids and they also enjoyed it.

Wanted to eat something made of flour for dinner but not snacks so I went in to d kitchen and made my wainar flour

Last time I shared my special suya spice mix. Today I’ll be be sharing with you how to make two different types of suya that are addictive and irresistible.

#kanostate the kano people are fan of this💖😍

This is my first trial on this recipe I learnt this amazing recipe from my grandma.

Chevon is goat meat and as a lover of local delicacies I decided to share this recipe for someone out there that it could help

It's been awhile since my last post ,hello cookpad fam #sokotostate

This is one dish in the northern part of Nigeria made with flour, pepper and seasonings. Some call it wainar fulawa or kalallaba or chibi.

#OMN I'm thinking of what to eat in this craving season,I now remember that I have a stored catfish for almost a month,I decided to cook pepper soup for #oldmeetsnewchallenge

Kai! Ghana i hail o... this is definitely going in my food arsenal 😜. I decided to try the popular ghana light chicken soup today.. and boi...🤭 the taste is superb. Full pot has finished now now 😀.Tried making the ghana fufu to go with it but I din’t have fresh unripe plantain and cassava at home, so i used plantain flour mixed with cassava flour.

This is a simple and special soup. It is common in Sapele, Delta State. My beautiful Aunty Larai in Sapele thought me how to prepare this soup. I've not been to Sapele for about 2 years now and as I miss the fam there, this soup came to mind.Try it and Enjoy.

Since I tried the wainar flour with palm oil I decided to do it again using vegetable oil my kids said they like this one better so I'll be making this for them while I stick to the palm oil version.

As it is everyone has his/her own unique way of making fried rice,I would love to share with u my very own personal way of making fried rice come with me #friedricerecipecontest

The taste of this rice was heavenly. I enjoyed it to the fullest. Thanks to my mentor,@fiddys kitchen.

My favourite kind of stew anytime of the day. The aroma of this stew when you go to restaurants especially the Yoruba restaurants is amazing and because I like the stew so much I decided to learn how to make it from them and made mine at home. It can be enjoyed with rice,beans or paired with ewedu for amala. The stew is simply phenomenal please you can adjust the pepper to suit your taste buds me prefer it spicy. Let's cook

#Onerecipeonetree. Moimoi (bean pudding) is a nigerian food made from beans, onions,scotch bonnet,oil,seasoning and spices .It is usually accompanied with jollof rice,spaghetti,custard,Pap etc . I’ve been craving for something to eat with pepper and oil,suddenly I taught of moi moi and I decided to prepare it for lunch 😋

You see this combo Ehn 😩it’s mouth watering, describing the taste of this cuisine is a time waste but try em and see you won’t regret this recipe 🥰 and Please lemme know in the comment section below 👇

#5Ingredients. Scrambled eggs are one of those things I love cooking, because they go with almost anything, be it rice,yam or pasta. Today I thought I should try this simple recipe of scrambled eggs,but with a little twist. So I thought of cooking it with some spicy minced meat I had stored in my refrigerator. It gave it a nice taste,really. Creativity, I say,is what does the magic!

#choosetocook I choose to cook because it is easy and me and my children we are in love with gurasa.also it has a great nutritional value .

Cooking is a hubby for me. As the last born of my family, I am opportune to have many people to learn from. I learnt variety of dishes from my mothers, sisters, brothers, wives of my brothers and other few fams. My eldest brother's wife: aunty Laurat doesn't eat much but she loves variety. I learnt about yam balls and how to make it from her since from my secondary school days.Cooking is fun when you are creative enough to build varieties. Cooking is a beautiful aspect of Art.Let's do yam ballsHappy Cooking 💃

#PAKNIG.We need something spicy in this Ramadhan for our iftar

Yeah I believe everyone is his/her own boss in his/her own kitchen. And yes we all knows how to fry kosai eversince but sometimes we tend to end of with a flat and not so fluffy kosai as it supposed to be, and sometimes we even end up with a soaked oil kosai so follow me as I revealed these secret to you all. #Ramadhantecipecontest

I cook in large portion today, this rice is so rich and delicious.

Cassava is a perennial woody shrub with an edible root, which grows in tropical and subtropical areas of the world. Cassava originated from tropical America.Cassava is a calorie-rich vegetable that contains plenty of carbohydrates and key vitamins and minerals. Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. The leaves, which are also edible if a person cooks them or dries them in the sun, can contain up to 25% protein.