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No Way He S Nigerian Nigerian Men Try Other Nigerian Men S Step 3. parboil rice the normal way, boil about 7 cups of water in a pot, add the four cups of rice and allow boiling for 3 minutes. then pour out and wash thoroughly with clean water, then set aside in a bowl or plastic sieve. step 4. pick out the parboiled tasty meat and deep fry, set aside. step 5. Cook for 3 4 minutes until the raw smell of the pepper sauce disappears. add stock, cover, and bring to a boil (covered). add washed and drained rice, mix with the sauce, and lower heat to a low medium. now, cover the pot (either with foil first or just a tight fitting lid) and simmer for 10 minutes. Then stir in garlic, ginger, and bay leaves—leave to cook for 2 more minutes. add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick —about 10 to 15 minutes. season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. cook for another 2 to 5 minutes. Step one: puree the tomatoes, bell peppers, scotch bonnet, onion, and water until smooth. step two: meanwhile, rinse the rice well in warm water then drain. pro tip #1: rinsing the rice helps to remove excess starch, which can make the rice sticky and gummy instead of fluffy and can also impact the cooking time.

A Nigerian Man Has Showed His Cooking Ability By Posting His Well Then stir in garlic, ginger, and bay leaves—leave to cook for 2 more minutes. add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick —about 10 to 15 minutes. season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. cook for another 2 to 5 minutes. Step one: puree the tomatoes, bell peppers, scotch bonnet, onion, and water until smooth. step two: meanwhile, rinse the rice well in warm water then drain. pro tip #1: rinsing the rice helps to remove excess starch, which can make the rice sticky and gummy instead of fluffy and can also impact the cooking time. Blend the peppers, tomatoes, onions, garlic and ginger into a mix then put to boil till all the water has been absorbed; the idea is to get a thick paste. 3. wash and parboil your rice and set aside. 4. meanwhile, heat oil in a roast pan skillet large pan, then sauté your onions till it’s fragrant and translucent. 5. Stir and cook for 5 8 minutes.;using a sifter pour out the rice over the sink, sift and rinse with cold water to remove excess starch. rinse until water runs relatively clear.;roughly chop fresh tomatoes and onions. add 3 cups of water into the pot then add the chopped tomatoes, onions, italian season and maggie cube.