The general idea and method of preparation is to mix an orange soda (Fanta for example) with a fizzy lemon/lime soda (Such as sprite), A black currant drink to give it the unique red color (Such as Grenadine syrup or Ribena (Preferably the undiluted concentrate) ), Slices of Natural fruits such as Lemon, Lime, Orange and Cucumber to go with the sodas as well as beautify the drink and Finally, dashes of an aromatic bitter (Such as Angostura aromatic bitter or Alomo bitters) which is used to reduce the sweetness of the drink.
This usually leaves it with a nice slightly bitter after taste. When preparing for kids, this could be skipped. To make it easier to get ingredients, i used our very own alomo bitters which you can get around every corner on the streets and also ribena and it turned out great. This drink is so easy to make yet very Unique in it's own way as i'm about to show you in this quick tutorial.
How to make Chapman drink (Fanta Chapman)
• Prep time:10 mins
• Serves : 3-4
• Misc : Serve Cold
Ingredients:::
• A bottle of Fanta (50cl)
• A bottle of Sprite (50cl)
• Grenadine syrup, Homemade zobo syrup, or Blackcurrant drink (preferably undiluted)
• Aromatic Bitters: Angostura bitters or Alomo bitters (a cap full) - Contains alcohol
•1 medium sized orange
• 1 lemon or lime
• Cucumber
• Ice cubes
The orange, lime, lemon and cucumber are used for garnishing
Directions
Step 1: In a large glass jug, add a cap of the aromatic bitter (i used Alomo bitters). Pour in the blackcurrant drink/ Zobo syrup or spoons of the Grenadine syrup. Gently pour in the Fanta and Sprite and mix.
Step 2: Slice the Orange, Lime/Lemon and Cucumber (Do not remove the skins). Add some few slices of each into the Jug. this gives it a slightly sour taste and also enhances the flavor. Leave some few slices for garnishing.
Step 3: To serve, pour into a long glass cup or glass mug, add the ice cubes and a few fruit slices. Serve Chilled!
Tuesday, 28 March 2017
HOW TO MAKE CHICKEN SHAWARMA
Chicken shawarma is a tasty sandwich wrap which is pretty easy to make. It's really similar to beef shawarma with the only difference being that chicken is being used instead of beef as it is in beef shawarma.
For the Hot press (To seal and heat up the wrapped shawarma), you could make do with a grill, sandwich Toaster or a frying pan….They both serve the same function only that one heats both ways (Most times leaving grill marks) and the other heats one way leaving no line at all.
How to make chicken shawarma
•Prep time: 20 minutes
•Cook time: 5 minutes
•Yield: 10 Shawarma
Ingredients:::
• 3 medium sized carrots
• ½ medium sized cabbage
• 1 medium sized cucumber
• 2 green pepper - Optional
• 2 tbsp. chili powder
• 10 pieces Pita Bread (Shawarma bread)
• ½ kilo grilled chicken (with the bones removed)
• Mayonnaise - As desired
• Ketchup - As desired
• 2 tbsp. Vegetable oil
Preparation/Directions:::
Step 1: Chop the cabbage, Grate the carrots, Dice the green pepper & slice the cucumber- Set aside separately
Step 2: Shred or dice the grilled chicken and set this aside
To assemble:::
Step 3: Get one pita bread and open the pocket (This divides it into two). Place one on top of the other.
Step 4: Rub mayonnaise over the bread on top. Add the cabbage, carrot, green pepper, cucumber, chicken.
Step 5: Sprinkle with powdered chili and drizzle with ketchup and more mayonnaise.
Step 6: Fold to seal the contents and place on the grill (Greased with a little vegetable oil). Reduce the burner to the barest minimum and let the shawarma heat up on the side with the open flap . Flip and do the same for the other side.
Yep! Your Chicken shawarma is ready. Serve.
For the Hot press (To seal and heat up the wrapped shawarma), you could make do with a grill, sandwich Toaster or a frying pan….They both serve the same function only that one heats both ways (Most times leaving grill marks) and the other heats one way leaving no line at all.
How to make chicken shawarma
•Prep time: 20 minutes
•Cook time: 5 minutes
•Yield: 10 Shawarma
Ingredients:::
• 3 medium sized carrots
• ½ medium sized cabbage
• 1 medium sized cucumber
• 2 green pepper - Optional
• 2 tbsp. chili powder
• 10 pieces Pita Bread (Shawarma bread)
• ½ kilo grilled chicken (with the bones removed)
• Mayonnaise - As desired
• Ketchup - As desired
• 2 tbsp. Vegetable oil
Preparation/Directions:::
Step 1: Chop the cabbage, Grate the carrots, Dice the green pepper & slice the cucumber- Set aside separately
Step 2: Shred or dice the grilled chicken and set this aside
To assemble:::
Step 3: Get one pita bread and open the pocket (This divides it into two). Place one on top of the other.
Step 4: Rub mayonnaise over the bread on top. Add the cabbage, carrot, green pepper, cucumber, chicken.
Step 5: Sprinkle with powdered chili and drizzle with ketchup and more mayonnaise.
Step 6: Fold to seal the contents and place on the grill (Greased with a little vegetable oil). Reduce the burner to the barest minimum and let the shawarma heat up on the side with the open flap . Flip and do the same for the other side.
Yep! Your Chicken shawarma is ready. Serve.
HOW TO MAKE COW LEG SOUP(NKWOBI)
How to make Nkwobi
Nkwobi is a Nigerian dish which Originates from the Eastern part on Nigeria. It's a delicacy which delights the heart of any man i tell you. Do let me know how it goes once you try it out.
How to make Nkwobi & Ugba
• Prep Time: 40 minutes
• Cook Time: 45 minutes - 1 hour
• Serves: 5-8 people
Ingredients:::
• 1.5 kg Cow leg (cut into sizable pieces)
• 2 Seasoning cubes
• 2 Ehuru seeds “Monodora myristica”(Calabash Nutmeg)
• 8 Cooking spoon palm oil
• 1 small sized Edible Potash(akaun/ kanwa)/ 1 tbsp. ground potash
• 2 tbsp. Ground crayfish
• 2 Fresh red scotch bonnet pepper/ 2 tbsp. Ground chili pepper
• Salt (To taste)
• 1 cup Ugba (also Known as Ukpaka)
• Water
For Garnish:::
•1 Medium sized Onion
•10 Utazi leaves (Gongronema Preparation:::
Before preparing Nkwobi you have to take note of this following.
1. Cow leg: Cow leg is the Original bonny meat to use for this dish. This means it's got more of bones and less beef on it. If you don't have cow leg, you could substitute for goat leg or Calf leg. Before cooking cow leg, you have to take note that it takes a very long time to cook. If you have a pressure cooker, you could use it to save time and Gas.
Wash the cow leg thoroughly and place in a pot. Add some chopped onion, Seasoning cubes and cook till Soft. Make sure the liquid left in the pot is minimal and concentrated to ensure the seasoning gets into the bone meat. -Set this aside.
2. Ehuru/Ehu seeds: This is what gives the dish its authentic local flavor. It cannot be substituted for the normal Nutmeg. To make it easy to remove from the shell, it could either be pan roasted or roasted in open flame
.•
Pan roast: Place the ehuru seeds on an empty dry pan and leave to heat while tossing once in a while on dry heat till you hear it crack open. Peel the skin and place the the peeled ehuru in a mortar. Pound and set aside
•Open flame roast: Place the ehuru seeds on a dry burner on medium heat. leave for a while till it chars. Crack open and place the the peeled ehuru in a mortar. Pound and set aside
. Potash: This is the special ingredient that makes the palmoil Curdle and change colour. To prepare, place the powdered potash in a bowl. Add some water and stir. What you need is the liquid and not the residue. Just stir and set aside. An alternative to potash is Ngu which is more Local than potash but its quite rare and is mostly found in remote areas.
4. Utazi leaves: Utazi is Used as a garnish for this meal. It has a Bitter taste and gives the dish a wonderful Bitter flavor. It's Used sparingly though since most people cannot stand the bitter taste. To prepare, wash and chop -Set aside
5. Ugba: Usually, Nkwobi on its own is tasty but when oil bean seed 'Ugba' is added, it becomes simply mouth watering due to the additional flavor it gives the dish. To prepare, wash the ugba with clean water and set aside.
6: Onions: This is Usually used as a Garnish and is eaten raw. To prepare, wash and slice the onion into rings - set aside.
: Now you are done preparing the ingredients, its time to prepare the Main Nkwobi.
Preparation of the Nkwobi sauce
Step 1: In a Medium sized pot/pan, Heat the palm oil till it gets a little bit hot (Not bleached). Gently sieve in the dissolved potash liquid making sure you don't pour in the residue. Ensure there are no lumps in the mixture by stirring thoroughly
Step 2: Keep stirring till the Oil Turns bright yellow and thick:
Step 3: Add the ground ehuru, Pepper, Crayfish to the sauce and mix.
Step 4: Gently add the Ugba, pour the cooked cowleg into the sauce (with very little meat stock). Stir Very well and place the pot on the Burner and allow the mixture to simmer for about 5-8 minutes
Step 5: Dish Out into the traditional Nkwobi bowl and garnish with the sliced onion rings and Utazi leaves.
Serve with a Chilled drink or a glass of palmwine
Nkwobi is a Nigerian dish which Originates from the Eastern part on Nigeria. It's a delicacy which delights the heart of any man i tell you. Do let me know how it goes once you try it out.
How to make Nkwobi & Ugba
• Prep Time: 40 minutes
• Cook Time: 45 minutes - 1 hour
• Serves: 5-8 people
Ingredients:::
• 1.5 kg Cow leg (cut into sizable pieces)
• 2 Seasoning cubes
• 2 Ehuru seeds “Monodora myristica”(Calabash Nutmeg)
• 8 Cooking spoon palm oil
• 1 small sized Edible Potash(akaun/ kanwa)/ 1 tbsp. ground potash
• 2 tbsp. Ground crayfish
• 2 Fresh red scotch bonnet pepper/ 2 tbsp. Ground chili pepper
• Salt (To taste)
• 1 cup Ugba (also Known as Ukpaka)
• Water
For Garnish:::
•1 Medium sized Onion
•10 Utazi leaves (Gongronema Preparation:::
Before preparing Nkwobi you have to take note of this following.
1. Cow leg: Cow leg is the Original bonny meat to use for this dish. This means it's got more of bones and less beef on it. If you don't have cow leg, you could substitute for goat leg or Calf leg. Before cooking cow leg, you have to take note that it takes a very long time to cook. If you have a pressure cooker, you could use it to save time and Gas.
Wash the cow leg thoroughly and place in a pot. Add some chopped onion, Seasoning cubes and cook till Soft. Make sure the liquid left in the pot is minimal and concentrated to ensure the seasoning gets into the bone meat. -Set this aside.
2. Ehuru/Ehu seeds: This is what gives the dish its authentic local flavor. It cannot be substituted for the normal Nutmeg. To make it easy to remove from the shell, it could either be pan roasted or roasted in open flame
.•
Pan roast: Place the ehuru seeds on an empty dry pan and leave to heat while tossing once in a while on dry heat till you hear it crack open. Peel the skin and place the the peeled ehuru in a mortar. Pound and set aside
•Open flame roast: Place the ehuru seeds on a dry burner on medium heat. leave for a while till it chars. Crack open and place the the peeled ehuru in a mortar. Pound and set aside
. Potash: This is the special ingredient that makes the palmoil Curdle and change colour. To prepare, place the powdered potash in a bowl. Add some water and stir. What you need is the liquid and not the residue. Just stir and set aside. An alternative to potash is Ngu which is more Local than potash but its quite rare and is mostly found in remote areas.
4. Utazi leaves: Utazi is Used as a garnish for this meal. It has a Bitter taste and gives the dish a wonderful Bitter flavor. It's Used sparingly though since most people cannot stand the bitter taste. To prepare, wash and chop -Set aside
5. Ugba: Usually, Nkwobi on its own is tasty but when oil bean seed 'Ugba' is added, it becomes simply mouth watering due to the additional flavor it gives the dish. To prepare, wash the ugba with clean water and set aside.
6: Onions: This is Usually used as a Garnish and is eaten raw. To prepare, wash and slice the onion into rings - set aside.
: Now you are done preparing the ingredients, its time to prepare the Main Nkwobi.
Preparation of the Nkwobi sauce
Step 1: In a Medium sized pot/pan, Heat the palm oil till it gets a little bit hot (Not bleached). Gently sieve in the dissolved potash liquid making sure you don't pour in the residue. Ensure there are no lumps in the mixture by stirring thoroughly
Step 2: Keep stirring till the Oil Turns bright yellow and thick:
Step 3: Add the ground ehuru, Pepper, Crayfish to the sauce and mix.
Step 4: Gently add the Ugba, pour the cooked cowleg into the sauce (with very little meat stock). Stir Very well and place the pot on the Burner and allow the mixture to simmer for about 5-8 minutes
Step 5: Dish Out into the traditional Nkwobi bowl and garnish with the sliced onion rings and Utazi leaves.
Serve with a Chilled drink or a glass of palmwine
HOW TO MAKE VEGETABLES SALAD
Here's why i love salads; It's healthy, mouthwatering and easy to make. did i also mention that it goes with just about any meal i.e jollof rice, fried rice, coconut rice, and a host of others. When making mine, i combine a host of things; sweet corn, green peas, tomatoes, cabbage, lettuce,carrots, eggs and YES macaroni with a drizzle of salad dressing
Just imagine having a bowl of this tasty salad on a hot day.....can you taste it? I love it really chilled, but it's also great when it's warm too.
How to make vegetable salad
• Prep time: 30 minutes
• Meal type: Appetizer
• Misc: Serve chilled
Ingredients:::
• 1 medium sized cabbage
• 1 small cucumber
• 5 lettuce leaves
• 3 medium sized carrots
• 3 small tomatoes
• 1 medium sized green bell pepper
• 2 cups sweet corn
• 1 cup green peas - salted, boiled
• 2 cups macaroni - salted, boiled
• 4 eggs - hard-boiled
Directions:::
Step 1: Rinse the cabbage and chop. Slice the cucumber into 2 from the middle, remove the seeds, rinse and chop. Rinse the lettuce, tomatoes, green bell pepper & carrots, chop.
Step 2: In a medium sized bowl, combine the whole ingredients together and mix everything together. Pop it into the refrigerator to chill and also prevent it from getting sour.
Step 3: To serve, simply dish out into small bowls and drizzle some salad cream or mayonnaise over it. Serve alone as an appetizer or as a side with any rice dish.
HOW TO MAKE MORINGA SOUP(MIYAN SOGALE)
[22/03, 3:05 PM] ibraheemmonsurat42: Having a small farm of my own has helped in several rewarding ways. i love the fact that i get to grow most of my food and this has helped me appreciate farmers even more. One of the plants i grow on the farm is moringa.
[22/03, 3:06 PM] ibraheemmonsurat42: After learning about the health benefits which i documented here, i decided to grow my very own moringa tree
[22/03, 3:07 PM] ibraheemmonsurat42: Apart from the leaves being used in preparing the popular zogale tea for weightloss, it is also used to make salads and soups.
[22/03, 3:08 PM] ibraheemmonsurat42: One of the soups it's used for is miyan zogale, a tasty Nigerian soup which originates from the Northern part of the country. It's a groundnut based soup prepared with moringa leaves locally known as Zogale in Hausa language, gyada "roasted groundnuts", peppers, tomatoes and a host of other ingredients.
[22/03, 3:09 PM] ibraheemmonsurat42: How to make miyan zogale
• Prep time: 15 minutes
• Cook time: Over an hour
• Region: Northern Nigeria
• Misc: Serve hot
[22/03, 3:09 PM] ibraheemmonsurat42: Ingredients:::
• ½ kg Meat
• 1 medium size dried fish
• 2 Large bunch Zogale "Moringa leaves"
• 3 Large size fresh tomatoes
• 3 medium size fresh pepper
• 1 medium size Onion
• 1 tbsp. Yaji
• ½ cup Gyada "Groundnut" (Raw Shelled)
• 1 tsp. Kaun "potash"
• 1½ litres Water
• ½ flat Daddawa "Dawadawa"
• 2 cooking spoon palm Oil
• 3 seasoning cubes
• Salt to taste
[22/03, 3:10 PM] ibraheemmonsurat42: Directions:::
Step 1: Pick and wash the Zogale leaves, drain off any excess water and place the leaves in a pot with ½ litre of water and Kaun. Boil for about 5-8 minutes and drain off the water and set aside.
[22/03, 3:11 PM] ibraheemmonsurat42: Note: I sincerely don't know the reason why zogale is boiled with Kaun because left to me i'd rather rinse the leaves with salt water to retain the wonderful nutrients and skip the kaun due to the adverse effects.
[22/03, 3:12 PM] ibraheemmonsurat42: Step 2: Cut up the tomatoes and onion into small pieces but grind the pepper - set aside
[22/03, 3:13 PM] ibraheemmonsurat42: Step 3: Roast the groundnut slightly for about 5 minutes using an empty frying pan without oil. Fry for about 10 minutes while stirring constantly. Allow to cool then peel off the skin and grind in a blender to a smooth paste - set aside
[22/03, 3:13 PM] ibraheemmonsurat42: Step 4: Wash the meat thoroughly, Place in a pot season with a tablespoon of salt and add some slices of onions. Steam for 10 minutes till the meat gives off it’s juice. Add 2 cups of water, Leave to cook for at least 15 minutes or until it is tender. Wash and de-bone the fish, add into the stock and cook for 5 minutes before turning off the burner.
[22/03, 3:14 PM] ibraheemmonsurat42: Step 5: In an empty pot, heat up the palmoil for about 2 minutes, add the chopped tomatoes, onions and the ground pepper, stir-fry for 10 minutes. Add the groundnut paste into the pot.
[22/03, 3:17 PM] ibraheemmonsurat42: Rinse the blender cup with a little water and pour into the pot. Add the meat with the stock, ground dawadawa, crushed seasoning and yaji, stir and allow to boil for about 15minutes. Add the Zogale leaves and leave to simmer for 3 mins before turning off the burner. Serve with Tuwo shinkafa, tuwo masara, Burabisko or any form of "swallow
[22/03, 3:23 PM] ibraheemmonsurat42: Note.Kanwa is added to soften leaves nowadays people substitute it with baking powder.. If you boil ordinary zogale leaves it takes forever as in ur gas go finish but u can use firewood it tastes better without Kanwa or baking if u have the patience..
[22/03, 3:06 PM] ibraheemmonsurat42: After learning about the health benefits which i documented here, i decided to grow my very own moringa tree
[22/03, 3:07 PM] ibraheemmonsurat42: Apart from the leaves being used in preparing the popular zogale tea for weightloss, it is also used to make salads and soups.
[22/03, 3:08 PM] ibraheemmonsurat42: One of the soups it's used for is miyan zogale, a tasty Nigerian soup which originates from the Northern part of the country. It's a groundnut based soup prepared with moringa leaves locally known as Zogale in Hausa language, gyada "roasted groundnuts", peppers, tomatoes and a host of other ingredients.
[22/03, 3:09 PM] ibraheemmonsurat42: How to make miyan zogale
• Prep time: 15 minutes
• Cook time: Over an hour
• Region: Northern Nigeria
• Misc: Serve hot
[22/03, 3:09 PM] ibraheemmonsurat42: Ingredients:::
• ½ kg Meat
• 1 medium size dried fish
• 2 Large bunch Zogale "Moringa leaves"
• 3 Large size fresh tomatoes
• 3 medium size fresh pepper
• 1 medium size Onion
• 1 tbsp. Yaji
• ½ cup Gyada "Groundnut" (Raw Shelled)
• 1 tsp. Kaun "potash"
• 1½ litres Water
• ½ flat Daddawa "Dawadawa"
• 2 cooking spoon palm Oil
• 3 seasoning cubes
• Salt to taste
[22/03, 3:10 PM] ibraheemmonsurat42: Directions:::
Step 1: Pick and wash the Zogale leaves, drain off any excess water and place the leaves in a pot with ½ litre of water and Kaun. Boil for about 5-8 minutes and drain off the water and set aside.
[22/03, 3:11 PM] ibraheemmonsurat42: Note: I sincerely don't know the reason why zogale is boiled with Kaun because left to me i'd rather rinse the leaves with salt water to retain the wonderful nutrients and skip the kaun due to the adverse effects.
[22/03, 3:12 PM] ibraheemmonsurat42: Step 2: Cut up the tomatoes and onion into small pieces but grind the pepper - set aside
[22/03, 3:13 PM] ibraheemmonsurat42: Step 3: Roast the groundnut slightly for about 5 minutes using an empty frying pan without oil. Fry for about 10 minutes while stirring constantly. Allow to cool then peel off the skin and grind in a blender to a smooth paste - set aside
[22/03, 3:13 PM] ibraheemmonsurat42: Step 4: Wash the meat thoroughly, Place in a pot season with a tablespoon of salt and add some slices of onions. Steam for 10 minutes till the meat gives off it’s juice. Add 2 cups of water, Leave to cook for at least 15 minutes or until it is tender. Wash and de-bone the fish, add into the stock and cook for 5 minutes before turning off the burner.
[22/03, 3:14 PM] ibraheemmonsurat42: Step 5: In an empty pot, heat up the palmoil for about 2 minutes, add the chopped tomatoes, onions and the ground pepper, stir-fry for 10 minutes. Add the groundnut paste into the pot.
[22/03, 3:17 PM] ibraheemmonsurat42: Rinse the blender cup with a little water and pour into the pot. Add the meat with the stock, ground dawadawa, crushed seasoning and yaji, stir and allow to boil for about 15minutes. Add the Zogale leaves and leave to simmer for 3 mins before turning off the burner. Serve with Tuwo shinkafa, tuwo masara, Burabisko or any form of "swallow
[22/03, 3:23 PM] ibraheemmonsurat42: Note.Kanwa is added to soften leaves nowadays people substitute it with baking powder.. If you boil ordinary zogale leaves it takes forever as in ur gas go finish but u can use firewood it tastes better without Kanwa or baking if u have the patience..
Tuesday, 21 March 2017
HOW TO MAKE FRIED RICE
fried rice is a delicious meal which is quite popular with kids and adults. It's also likely to come top on the list of foods loved by Nigerians. No Birthday, Wedding, Event, Ceremony is complete without fried rice which makes it a favorite go-to meal for special occasions. With the colorful veggies in the rice, i'd have to say it's highly nutritious. Fried rice can be served with Salad, Chicken, Fish, Moi Moi.
Ingredients:::
• 3 cups White Rice
• 2 cups Liquid Stock (Boiled meat water) i.e. Turkey stock, Beef Stock or Chicken stock
• 2 tbsp. Curry Powder (For Colour)
• 3 Seasoning cubes
• Salt to taste
• 4 cloves Garlic,minced
• 8 tbsp. Vegetable oil
• 3 medium sized Carrots
• 2 large Green Capsicum (Green bell pepper)
• 1 cup Green Peas
• 2 bulbs Red Onion
• A handful Green Beans
• 200g Cow Liver
Directions:::
Preparation of the liver
Wash the liver thoroughly with water and dice. Place the diced liver in a small pot, season with salt and steam for 10 minutes. Turn off the burner and set aside.
Preparation of the vegetables
Step 1: Scrape the back of the carrots, Wash and dice.
Step 2: Remove the seeds from the green bell pepper, Wash and dice.
Step 3: Wash and dice the runner beans.
Step 4: Wash and steam the green peas with a little salt to taste.
Step 5: Wash and chop the Onions.
Set the veggies aside.
Preparation of the Curried rice
Step 1: Parboil the rice in water for about 10mins. Cooking for this short period of time ensures it doesn't get too soft before the real curried rice preparation as well as removes some of the starch to prevent it from sticking together. Wash and rinse with clean cold water.
Step 2: Place the washed rice in a pot and add the Stock (I used turkey stock for this). Add some water, Curry powder (For color and taste), Seasoning cubes, Salt to taste and minced garlic. Cover the pot and leave to cook till the liquid in the pot dries up leaving the softened (But not too soft) rice .
The Fried Rice Preparation
Fried rice is usually done in batches (if you want to go the Authentic way) so you’d have to divide the veggies, rice and liver into 4 batches (let’s call it batch 1,2,3,4) Step 1: Heat two tbsp. of vegetable oil in a large pan.
Step 2: Add the batch 1 veggies (carrot, green pepper, peas, runner beans, onions) and stir-fry for about 1 minute. Add the liver (Batch 1) and stir-fry for 2mins. Add the rice (Batch 1) and stir to incorporate the mixture, leave for 1 minute before turning out into a pot.
Repeat the process above till the whole batch is used up
Note.If you do not want to go through the stress, Simply Stir-fry all the veggies and liver in a pan, Add it to the curried rice and mix to incorporate. Leave to heat further on low heat before turning off the burner.
Ingredients:::
• 3 cups White Rice
• 2 cups Liquid Stock (Boiled meat water) i.e. Turkey stock, Beef Stock or Chicken stock
• 2 tbsp. Curry Powder (For Colour)
• 3 Seasoning cubes
• Salt to taste
• 4 cloves Garlic,minced
• 8 tbsp. Vegetable oil
• 3 medium sized Carrots
• 2 large Green Capsicum (Green bell pepper)
• 1 cup Green Peas
• 2 bulbs Red Onion
• A handful Green Beans
• 200g Cow Liver
Directions:::
Preparation of the liver
Wash the liver thoroughly with water and dice. Place the diced liver in a small pot, season with salt and steam for 10 minutes. Turn off the burner and set aside.
Preparation of the vegetables
Step 1: Scrape the back of the carrots, Wash and dice.
Step 2: Remove the seeds from the green bell pepper, Wash and dice.
Step 3: Wash and dice the runner beans.
Step 4: Wash and steam the green peas with a little salt to taste.
Step 5: Wash and chop the Onions.
Set the veggies aside.
Preparation of the Curried rice
Step 1: Parboil the rice in water for about 10mins. Cooking for this short period of time ensures it doesn't get too soft before the real curried rice preparation as well as removes some of the starch to prevent it from sticking together. Wash and rinse with clean cold water.
Step 2: Place the washed rice in a pot and add the Stock (I used turkey stock for this). Add some water, Curry powder (For color and taste), Seasoning cubes, Salt to taste and minced garlic. Cover the pot and leave to cook till the liquid in the pot dries up leaving the softened (But not too soft) rice .
The Fried Rice Preparation
Fried rice is usually done in batches (if you want to go the Authentic way) so you’d have to divide the veggies, rice and liver into 4 batches (let’s call it batch 1,2,3,4) Step 1: Heat two tbsp. of vegetable oil in a large pan.
Step 2: Add the batch 1 veggies (carrot, green pepper, peas, runner beans, onions) and stir-fry for about 1 minute. Add the liver (Batch 1) and stir-fry for 2mins. Add the rice (Batch 1) and stir to incorporate the mixture, leave for 1 minute before turning out into a pot.
Repeat the process above till the whole batch is used up
Note.If you do not want to go through the stress, Simply Stir-fry all the veggies and liver in a pan, Add it to the curried rice and mix to incorporate. Leave to heat further on low heat before turning off the burner.
HOW TO MAKE WATER YAM PORRIDGE(IKOKORE)
Ikokore recipe - How to Make Ikokore "Water Yam Porridg
Ikokore is a meal native to the Ijebu people from the southwestern part of Nigeria. Just like Ojojo, it's made with water yam and also very similar to ekpang nkukwo. The final texture of this dish is similar to a pudding or porridge. Just one taste and you're bound to get hooked. Some people add peppered stew to it while serving, others serve it plain but it's all a matter of choice.
Ingredients:::
• 1 medium size Water yam
• 7 medium chunks Beef
• 5 pieces tripe (sharki)
• 4 medium size dry fish (shawa)
• 2 cooking spoon palm oil
• 2 tbsp. Fresh pepper (shombo "chili" + Ata rodo "Red scotch bonnet pepper") - ground
• 2 tbsp. crayfish
• 2 seasoning cubes
• Salt to taste
Directions:::
Step 1: Slice and peel the skin off the water
Step 2: Wash the yams and cut into chunks. With a grater, grate the yam slices. You'd notice the drawy texture of the grated water yam - set this aside
Step 3: In a medium sized pot, place the washed beef and sharki. Season with salt to taste and crushed seasoning cubes, add just enough water to cover the meat in the pot and cook for about 20 minutes till tender. Break and remove the bones from the fish and wash. Add into the meat pot and leave to cook for about 5 minutes. Turn off the burner and transfer the cooked meat and fish from the pot into a separate bowl leaving the stock.
Step 4: Add some more water to the stock, palm oil, ground pepper puree, check for salt and add more if necessary. Place the pot back on the burner and leave till the liquid in the pot starts to boil.
Step 5: Add some salt to taste and also crushed seasoning to the grated water yam. This is to ensure it has some taste since it's going to be in lumps. Once the stock liquid starts to boil, start adding scoops of the water yam paste into the liquid. You can use the hollow of your washed hand for this or a spoon. Once you drop the water yam paste into the pot, it'd float to the top. cover and allow to cook for 10 minutes. Sprinkle the crayfish over it. Don't stir the ikokore in the pot else it'd scatter. Just leave it to cook.
Step 6: Now add the meat and fish removed earlier and leave to simmer for about 5 minutes more. Serve!.
Ikokore is a meal native to the Ijebu people from the southwestern part of Nigeria. Just like Ojojo, it's made with water yam and also very similar to ekpang nkukwo. The final texture of this dish is similar to a pudding or porridge. Just one taste and you're bound to get hooked. Some people add peppered stew to it while serving, others serve it plain but it's all a matter of choice.
Ingredients:::
• 1 medium size Water yam
• 7 medium chunks Beef
• 5 pieces tripe (sharki)
• 4 medium size dry fish (shawa)
• 2 cooking spoon palm oil
• 2 tbsp. Fresh pepper (shombo "chili" + Ata rodo "Red scotch bonnet pepper") - ground
• 2 tbsp. crayfish
• 2 seasoning cubes
• Salt to taste
Directions:::
Step 1: Slice and peel the skin off the water
Step 2: Wash the yams and cut into chunks. With a grater, grate the yam slices. You'd notice the drawy texture of the grated water yam - set this aside
Step 3: In a medium sized pot, place the washed beef and sharki. Season with salt to taste and crushed seasoning cubes, add just enough water to cover the meat in the pot and cook for about 20 minutes till tender. Break and remove the bones from the fish and wash. Add into the meat pot and leave to cook for about 5 minutes. Turn off the burner and transfer the cooked meat and fish from the pot into a separate bowl leaving the stock.
Step 4: Add some more water to the stock, palm oil, ground pepper puree, check for salt and add more if necessary. Place the pot back on the burner and leave till the liquid in the pot starts to boil.
Step 5: Add some salt to taste and also crushed seasoning to the grated water yam. This is to ensure it has some taste since it's going to be in lumps. Once the stock liquid starts to boil, start adding scoops of the water yam paste into the liquid. You can use the hollow of your washed hand for this or a spoon. Once you drop the water yam paste into the pot, it'd float to the top. cover and allow to cook for 10 minutes. Sprinkle the crayfish over it. Don't stir the ikokore in the pot else it'd scatter. Just leave it to cook.
Step 6: Now add the meat and fish removed earlier and leave to simmer for about 5 minutes more. Serve!.
Sunday, 19 March 2017
Shoko yokoto (Celosia Argentia) also known as Lagos spinach is a leafy vegetable which is very popular in the western part of Nigeria. It's actually the main vegetable used in the preparation of the iconic "Efo riro" Vegetable soup. It's rich in Beta-carotene, Folic acid, Ascorbic acid, protein, calcium, iron. Here's how it's prepared. .Prep time: 20 mins
• Cook time:1hr 10 minutes
• Total time: 1 hr 30 minutes
• Region: Western Nigeria
Ingredients:::
• 1 medium sized Stock Fish "Panla"
•1or 2 large Smoked Fish
• 600g Red Beef meat (Cut into chunks)
• 7 Red scotch bonnet pepper (Ata rodo)
• 2 Red Capsicums (Red Bell pepper a.k.a Tatashey)optional
• 4 Chili pepper a.k.a Shombo
• 2 large Red onion
• 11/2 cups Palmoil
• 1 cups dry prawns (with the head removed)optional
• 3 Heaped tbsp. Locust beans (Iru)
• 1 cooking spoon Crayfish, Ground optional
• 2 Seasoning cubes, Crushed
• Salt to taste
• 1 large bunch Shoko yokoto leaves
Directions:::
For soup stock any type of meat such as Goat meat, Cow Intestines "Roundabout", Tripe a.k.a Sharki ,Cow Liver, Smoked Cow skin "Pomo", Chicken, Cow meat and Fish Can be used but for this I used only Smoked Fish, Stock fish (panla)and Cow Beef (Red meat), sharki & ponmo.
Step 1: Soak the Stock fish in hot water for 10 mins and rinse with cold water. Shred it with your fingers and set aside. Remove the bones from the smoked fish, wash and set aside.
Wash the Cow beef, sharki and ponmo thoroughly with water and place in a medium sized pot. Add two seasoning cubes, salt, water and leave to cook on medium heat. 25 mins into the cook time, add the Smoked fish and Stock fish (Should be soft by now) - leave to cook for 10 mins more. The water left should be minimal by now. Turn off the burner and Set Aside.
Step 2: Pluck the shoko leaves from the stem. Discard the purple flower if you come across it. Chop the shoko leaves with a knife and place in a bowl. Add about ½ teaspoon of salt, pour boiling water over it and place a lid over the bowl. Shoko is said to be bitter and soaking in hot water helps remove the bitter taste. Allow to rest for 5 minutes. Rinse out the shoko immediately with cool water so it doesn't turn dark. Drain off excess water
Step 3: To prepare the pepper puree, rinse the scotch bonnets (Ata rodo), Red bell pepper a.k.a Tatashey (Remove the seeds cos it’s usually bitter) onions and Chili pepper. Place in a grinding machine and blend. Pour the blend in a small bowl and set aside.
Step 4: In an empty pot, add the palm oil and leave to heat for about 1mins. Add the(Locust beans) iru Stir fry for 1mins. Then add the blend pepper
Gently add the soup stock including the meat and fish, 2 seasoning cubes, crayfish, prawns and leave to cook for about 10mins. Step5: Add the chopped shoko and stir to combine the mixture. Leave to simmer for 5 mins. Turn off the burner and leave the pot open to let out steam.
Serve with any form of Swallow, pounded yam,Amala or eko
• Cook time:1hr 10 minutes
• Total time: 1 hr 30 minutes
• Region: Western Nigeria
Ingredients:::
• 1 medium sized Stock Fish "Panla"
•1or 2 large Smoked Fish
• 600g Red Beef meat (Cut into chunks)
• 7 Red scotch bonnet pepper (Ata rodo)
• 2 Red Capsicums (Red Bell pepper a.k.a Tatashey)optional
• 4 Chili pepper a.k.a Shombo
• 2 large Red onion
• 11/2 cups Palmoil
• 1 cups dry prawns (with the head removed)optional
• 3 Heaped tbsp. Locust beans (Iru)
• 1 cooking spoon Crayfish, Ground optional
• 2 Seasoning cubes, Crushed
• Salt to taste
• 1 large bunch Shoko yokoto leaves
Directions:::
For soup stock any type of meat such as Goat meat, Cow Intestines "Roundabout", Tripe a.k.a Sharki ,Cow Liver, Smoked Cow skin "Pomo", Chicken, Cow meat and Fish Can be used but for this I used only Smoked Fish, Stock fish (panla)and Cow Beef (Red meat), sharki & ponmo.
Step 1: Soak the Stock fish in hot water for 10 mins and rinse with cold water. Shred it with your fingers and set aside. Remove the bones from the smoked fish, wash and set aside.
Wash the Cow beef, sharki and ponmo thoroughly with water and place in a medium sized pot. Add two seasoning cubes, salt, water and leave to cook on medium heat. 25 mins into the cook time, add the Smoked fish and Stock fish (Should be soft by now) - leave to cook for 10 mins more. The water left should be minimal by now. Turn off the burner and Set Aside.
Step 2: Pluck the shoko leaves from the stem. Discard the purple flower if you come across it. Chop the shoko leaves with a knife and place in a bowl. Add about ½ teaspoon of salt, pour boiling water over it and place a lid over the bowl. Shoko is said to be bitter and soaking in hot water helps remove the bitter taste. Allow to rest for 5 minutes. Rinse out the shoko immediately with cool water so it doesn't turn dark. Drain off excess water
Step 3: To prepare the pepper puree, rinse the scotch bonnets (Ata rodo), Red bell pepper a.k.a Tatashey (Remove the seeds cos it’s usually bitter) onions and Chili pepper. Place in a grinding machine and blend. Pour the blend in a small bowl and set aside.
Step 4: In an empty pot, add the palm oil and leave to heat for about 1mins. Add the(Locust beans) iru Stir fry for 1mins. Then add the blend pepper
Gently add the soup stock including the meat and fish, 2 seasoning cubes, crayfish, prawns and leave to cook for about 10mins. Step5: Add the chopped shoko and stir to combine the mixture. Leave to simmer for 5 mins. Turn off the burner and leave the pot open to let out steam.
Serve with any form of Swallow, pounded yam,Amala or eko
How to Prepare Ogbono Soup with pumpkin leaves
How to Prepare Ogbono Soup with pumpkin leaves .My Mtn: Ogbono soup is a local Nigerian dish known mainly for its slimy consistency just like okra soup, though a bit thicker. The seeds of the ogbono is ground and used as a thickener. The preparation varies due to different tastes and cultures; Some people prefer their ogbono soup Plain, some others prefer it with leafy vegetables while a few others prefer adding Okra or egusi to it. Whichever way, ogbono is enjoyed due to its slimy consistency which makes ingesting morsels of swallow easy.
The Ogbono seed also known locally as Apon is gotten from the nut of the African wild mango. It's believed to help in weight loss and also lowering cholesterol levels in the body. Some people have also started selling it in capsules.
Ogbono Soup Recipe
•Prep time: 10 minutes
•Cook time: 1hr
•Total time: 1hr10minutes
Ingredients:
•1 kilo Beef meat(Cut into chunks)
•4 seasoning cubes
•1 small stock fish head
•2 cooking spoons palmoil
•Pumpkin leaves “Ugwu”, chopped
•3 tbsps Ogbono, Ground
•1 cooking spoon Crayfish, Ground
•5 yellow scotch bonnet, ata rodo ,Ground
•1 medium sized onion,Ground
•1 tbsp. Salt
•7 cups water
We’d start with the Soup stock preparation
Method:
1. Soak the Stock fish in hot water for 10 minutes and rinse
1. Soak the Stock fish in hot water for 10mins and rinse with cold water. Shred it with your fingers and set aside
METHOD.
1. Soak the Stock fish in hot water for 10mins and rinse with cold water. Shred it with your fingers and set aside
2. Place the chunks of beef meat in a medium sized pot and add 4 cups of water. Season with 2 seasoning cubes, 1 tsp. salt, diced scotched bonnet & onions; Cook for 25mins.
2. Place the chunks of beef meat in a medium sized pot and add 4 cups of water. Season with 2 seasoning cubes, 1 tsp. salt, ground scotched bonnet & onions; Cook for 25mins.
3. Add the shredded stock fish and leave to cook for another 2minutes
4. Turn off the burner and remove the beef and fish into a bowl leaving the stock in the pot.
Ogbono soup preparation (Method 1):
5. Turn the Burner back on; Add 3 cups of water, 1tsp. salt & 2 seasoning cubes. When it starts to boil, add the ogbono & crayfish; leave to thicken for about 10mins making sure you stir consistently so it doesn't get burnt under.
6. Add the palmoil and leave to boil for another 10mins
7. Add the cooked meat & fish which had been set aside, chopped pumpkin leaves; mix & leave to simmer for 5mins
Ogbono soup preparation (Method 2):
The fastest way to prepare ogbono soup is to pour the palmoil into the empty pot and add the ground ogbono. On medium heat, start to stir the mixture till the ogbono added to it dissolves. This should take about 10 minutes. Once it dissolves, pour in the meat and fish stock, stir and leave to cook for a while. It's ready once it thickens and starts to draw. Now you can add the other ingredients which includes the chopped vegetable.
off the burner and serve with any form of swallow.
*Kitchen Notes:
• Ground Ogbono is powdery but if left for a few hours, it tends to look like little stones. Not to worry, once added to the stock, it dissolves completely and still thickens the soup.
• Ogbono soup is best enjoyed with washed hands. Just dig into it, Don’t be shy
• You could blend your onion & pepper for the stock preparation. Personally, I love the flavor yellow scotch bonnet gives to my soups so I use it often.
• Ogiri is another flavor enhancer especially "Ogiri okpei (looks like small stones )" or "Dawadawa (Looks Flat)" which is used mainly for ogbono. If you don’t have it around, you could skip adding it.
The Ogbono seed also known locally as Apon is gotten from the nut of the African wild mango. It's believed to help in weight loss and also lowering cholesterol levels in the body. Some people have also started selling it in capsules.
Ogbono Soup Recipe
•Prep time: 10 minutes
•Cook time: 1hr
•Total time: 1hr10minutes
Ingredients:
•1 kilo Beef meat(Cut into chunks)
•4 seasoning cubes
•1 small stock fish head
•2 cooking spoons palmoil
•Pumpkin leaves “Ugwu”, chopped
•3 tbsps Ogbono, Ground
•1 cooking spoon Crayfish, Ground
•5 yellow scotch bonnet, ata rodo ,Ground
•1 medium sized onion,Ground
•1 tbsp. Salt
•7 cups water
We’d start with the Soup stock preparation
Method:
1. Soak the Stock fish in hot water for 10 minutes and rinse
1. Soak the Stock fish in hot water for 10mins and rinse with cold water. Shred it with your fingers and set aside
METHOD.
1. Soak the Stock fish in hot water for 10mins and rinse with cold water. Shred it with your fingers and set aside
2. Place the chunks of beef meat in a medium sized pot and add 4 cups of water. Season with 2 seasoning cubes, 1 tsp. salt, diced scotched bonnet & onions; Cook for 25mins.
2. Place the chunks of beef meat in a medium sized pot and add 4 cups of water. Season with 2 seasoning cubes, 1 tsp. salt, ground scotched bonnet & onions; Cook for 25mins.
3. Add the shredded stock fish and leave to cook for another 2minutes
4. Turn off the burner and remove the beef and fish into a bowl leaving the stock in the pot.
Ogbono soup preparation (Method 1):
5. Turn the Burner back on; Add 3 cups of water, 1tsp. salt & 2 seasoning cubes. When it starts to boil, add the ogbono & crayfish; leave to thicken for about 10mins making sure you stir consistently so it doesn't get burnt under.
6. Add the palmoil and leave to boil for another 10mins
7. Add the cooked meat & fish which had been set aside, chopped pumpkin leaves; mix & leave to simmer for 5mins
Ogbono soup preparation (Method 2):
The fastest way to prepare ogbono soup is to pour the palmoil into the empty pot and add the ground ogbono. On medium heat, start to stir the mixture till the ogbono added to it dissolves. This should take about 10 minutes. Once it dissolves, pour in the meat and fish stock, stir and leave to cook for a while. It's ready once it thickens and starts to draw. Now you can add the other ingredients which includes the chopped vegetable.
off the burner and serve with any form of swallow.
*Kitchen Notes:
• Ground Ogbono is powdery but if left for a few hours, it tends to look like little stones. Not to worry, once added to the stock, it dissolves completely and still thickens the soup.
• Ogbono soup is best enjoyed with washed hands. Just dig into it, Don’t be shy
• You could blend your onion & pepper for the stock preparation. Personally, I love the flavor yellow scotch bonnet gives to my soups so I use it often.
• Ogiri is another flavor enhancer especially "Ogiri okpei (looks like small stones )" or "Dawadawa (Looks Flat)" which is used mainly for ogbono. If you don’t have it around, you could skip adding it.
Sunday, 12 March 2017
NUMBER ONE IN EDUCATIONAL SYSTEM
*Finland is ranked No.1 in the world in Education. What’s so great there!*
• A child goes to school there only at the age of 7. The torture does not start at 2 ½ as it is elsewhere.
*• A child learns from each move that it comes across in this early age at home.*
• From the age of 7 to 10 the child spends 50% of it’s time in school and the remaining as vacation.
*• The school timings are also less and equal importance is given to Music, Arts and Sports too*
• The schools there have relaxation rooms for the children to take rest if they feel tired.
*• Until the age of 13 there is no grading and no report cards for students.*
• If their parents are inquisitive of the child’s progress they can apply to know that.
*• Since there is no grading there is no pressure on the student to compete.*
• They are not given homework. Students can do their homework in the subject of their choice.
*• A doctor stationed in each school monitors their health and advices.*
• Only a maximum of 600 students are permitted in a school.
*• There aren’t any private schools. All are Govt. run. There is equality in education for all.*
• 99% of children in Finland get primary education.
*• Students who hail from a country where there aren’t exams excel in competitive exams elsewhere.*
• You may wonder how this is possible. A UN research explains this…..
*• UN does an annual research about the happiest children in the world. Finland stands first.*
• Educationists from other countries flock to Finland to understand their system more.
*• 1500 representatives from 56 countries go there every year.*
• The country’s major foreign exchange comes from education tourism.
*• A teachers job in Finland is highly valued .*
• The teachers there have a major stake in the laws and policies of the country.
*• Every third child there wants to become a teacher. But it’s not so easy.*
• Only students who excel are considered for this post.
*• They are given 5 years of Teacher Training, 6 months of Military training, One year of onsite teacher training, Training in the Laws and Policies, Fire service, Self Defense, First Aid.*
No wonder the Crime rate is so low in Finland.
Good upbringing breeds responsible Adults.
*Thoughts to ponder:*
• Don’t find fault in children. Don’t hesitate to appreciate when they do good.
• No one knows what a child can become. Keep encouraging them.
• Edison was considered dumb and thrown out of school.
• Louis Pasteur was an average student in school.
• Einstein was considered an idiot in school.
• Talk to children daily about their goodness.
• Don’t compare a child with another.
• Talk about successful people to them.
• Instead of telling them how not to be, just tell them about how to be.
• Don’t curb them to the house
• Give them good examples and independence.
• If you talk to them about a bed of flower they’ll understand the path of thorns.
• Tell them about hardwork. They will get to know about laziness.
• When you tell them about successful people they will understand the reasons for failure.
And for all these, we need good parenting and good governance.
• A child goes to school there only at the age of 7. The torture does not start at 2 ½ as it is elsewhere.
*• A child learns from each move that it comes across in this early age at home.*
• From the age of 7 to 10 the child spends 50% of it’s time in school and the remaining as vacation.
*• The school timings are also less and equal importance is given to Music, Arts and Sports too*
• The schools there have relaxation rooms for the children to take rest if they feel tired.
*• Until the age of 13 there is no grading and no report cards for students.*
• If their parents are inquisitive of the child’s progress they can apply to know that.
*• Since there is no grading there is no pressure on the student to compete.*
• They are not given homework. Students can do their homework in the subject of their choice.
*• A doctor stationed in each school monitors their health and advices.*
• Only a maximum of 600 students are permitted in a school.
*• There aren’t any private schools. All are Govt. run. There is equality in education for all.*
• 99% of children in Finland get primary education.
*• Students who hail from a country where there aren’t exams excel in competitive exams elsewhere.*
• You may wonder how this is possible. A UN research explains this…..
*• UN does an annual research about the happiest children in the world. Finland stands first.*
• Educationists from other countries flock to Finland to understand their system more.
*• 1500 representatives from 56 countries go there every year.*
• The country’s major foreign exchange comes from education tourism.
*• A teachers job in Finland is highly valued .*
• The teachers there have a major stake in the laws and policies of the country.
*• Every third child there wants to become a teacher. But it’s not so easy.*
• Only students who excel are considered for this post.
*• They are given 5 years of Teacher Training, 6 months of Military training, One year of onsite teacher training, Training in the Laws and Policies, Fire service, Self Defense, First Aid.*
No wonder the Crime rate is so low in Finland.
Good upbringing breeds responsible Adults.
*Thoughts to ponder:*
• Don’t find fault in children. Don’t hesitate to appreciate when they do good.
• No one knows what a child can become. Keep encouraging them.
• Edison was considered dumb and thrown out of school.
• Louis Pasteur was an average student in school.
• Einstein was considered an idiot in school.
• Talk to children daily about their goodness.
• Don’t compare a child with another.
• Talk about successful people to them.
• Instead of telling them how not to be, just tell them about how to be.
• Don’t curb them to the house
• Give them good examples and independence.
• If you talk to them about a bed of flower they’ll understand the path of thorns.
• Tell them about hardwork. They will get to know about laziness.
• When you tell them about successful people they will understand the reasons for failure.
And for all these, we need good parenting and good governance.
Wednesday, 1 March 2017
HAPPY NEW MONTH
Happy New Month SMS & Wishes
Below is the best collection of Happy New Month Messages, Happy New Month Text Messages, Happy New Month SMS, wishes, and text messages for every relationship type.
I bet you will find a new month message that describes that feeling of unending warmth and affection you feel towards your wife, boyfriend, or husband.
There is a new month wish for your girlfriend, sister, mum, dad and brother. Even clients and customers too.
This messages works well as Happy new year messages too. Just change the month to year.
Continue browsing…
See the New Month SMS Below!
As the new month begins, Here are my wishes for you:May this month keep you healthy, May you achieve all of your daily targets; May you remain happy and whole; May this month be better than all of the previous months of this year! Happy New Month to you
Just keep saying AMEN…
Surprises + Elevation + Peace + Favor + Wealth + Success + Longlife +Joy + Promotion + Protection + All & more shall be yours IJN Happy New Month ..
Always remember to never forget and never forget to remember that your resolution to be successful is more important than anything. Drive your eyes heart with motivation and go into this new month to achieve great things. Have a Splendid New Month my buddy
happy new month to my sweetheart.
Happy new Month Dearie… I think about you more than you’d ever know
A new month is so refreshing, you can make new experiences,
go on new adventures and just be plain happy!
That’s just what I wish for you.
Happy New Month
Life is too short. Enjoy and have fun. Forgive your friends. Love by heart. Laugh out loud. Do everything that makes you smile. Wishing you a splendid new Month and remain cool.
As the sun shines and is Visible for all to see… So shall the Glory of God be in your Life always. Happy New Month.
Read: Top 10 New Month Messages for FRIENDS
A fresh and joyful month
Is in relation to come,
May God sanctify you?
With cheerfulness
And delight which
You miss in the
Previous month.
Happy New Month.
May your tomorrow be brighter, May this new month be more successful, I wish this month brings more inspiration and love in your life, Happy new month.
Open your Mind to Possibilities
You’ll be amazed by what you are capable of achieving
We are powerful beyond measure.
May the Almighty God balance d equation 4 U dis new Month.
Happy New Month
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