My jollof is not a regular jollof it's one of a kind 🤗🤗🤗

I asked for input from my husband and finally came up with something good. I wrote this down from memory.I always make a lot and freeze it.About 6-7 ladles' worth!-In Step 1, if you have the time cook the vegetables slowly.-Use whatever amounts of ketchup and Worcestershire-style sauce you like. I always just make visual estimates, so I just wrote down generally what I remembered.-Use flour to give it a thickness. Adjust as necessary depending on the amount of moisture. Recipe by Manamaron. Yields enough to fill one small saucepan.

I came down with a cold today and I fancied some spicy soup. it really helps to clear my sinuses out so I made this one on a whim. Turned out great!

This recipe has been sitting in my draft box for a while now, but for some reason I really never got around to making it. Today, it’s very cold and at the moment it’s snowing and I don’t want to make soup, so I decided on this delicious pasta dish which will work just fine. New Year Eve seems to getting closer, and I still haven’t planned out the New Year Eve Menu not really sure what it is I want to make 😦 but one thing I do know for sure is we will be making the classic Greek Cake Vasilopita.During the holidays we tend to make too much food and this means too many leftovers. This year there was wayyy to much leftovers than previous years, the reason as you all know was due to the fact of the passing of our dog Marka, no one really had a appetite for eating big…:( Life must go on and so it will as the New Year approaches.I hope you enjoy this delicious pasta dish not to many ingredients and very quick to make. 🙂

Growing up this was my favourite meal I never knew making it is this easy.Agidi jollof

Since school started today I decided to bake some banana bread for my kids so they can pack it for snack and lunch or eat it for breakfast!

I have friends from Italy that live in Germany, I had a conversation with them a few days ago, they reminded me how much I loved this very simple but so good dish that they prepare. Sometimes we forget the simplest things in life. I thought I share this. #MysteryBag2

Finding this recipe was like being a kid on Christmas morning. I recently made it for my mother in law’s birthday, after finding the recipe handwritten by my dad, in the back of my moms old recipe book. This book is a memory, as is seeing anything in my dads handwriting. This was my dads favorite dessert, and bringing it to life again is as exciting as it gets. I hope you find as much joy in making (and eating) it as I did.

Had to host my cousin and her friends today so glad cos they have to believe my party jollof rice.😎

My late mother made this my whole life, so today I decided to make it in her memory.

My primary and secondary school favorite and still a favorite. Pretty simple to prepare

I've been making this for some time so I don't really remember when I first made it, but I think it was when my child was still a baby and we couldn't go out to Yoshinoya, so I decided to make it myself...The meat should have some fat and be sliced as thinly as possible. It's important to have a good balance between the sweet and salty flavors. The saltiness of soy sauce differs according to the type and the region. , so please adjust at the end carefully. Here I used Higeta's regular dark soy sauce and Higashimaru's usukuchi light soy sauce.Use regular onions, not sweet ones, which will disintegrate. Recipe by taka_jam