02/06/2026
THE SECRETS OF COOKING WITH SEASONINGS (SPICES AND HERBS) PART 1
1. Bay leaf is a must have herb in your kitchen for steaming your meat and cooking your stew, jollof rice, fried rice and sauces etc.
2. Removing seeds from your fresh pepper, helps to reduce its hotness and spiciness.
3. Sprinkling some salt on your fresh pepper while pounding it, helps it to pound faster.
4. You can put onion in the middle of burning jollof rice to avoid the bad scent in the jollof rice.
5. If your food is too peppery, you can use palm oil to reduce the hotness of the pepper.
6. Do not use onion when cooking draw soup and not even to season the meat, because it will cut the drawness.
7. Always add stock cube to your cooking food before adding salt to avoid eating unnecessary salty food.
8. Whenever you are frying your stew, remember not to add too much salt in it, because your meat stock that has seasonings, will still go in.
9. You can use salt to parboil or soak your rice or pasta, in order to remove the starch from the rice or pasta quick.
10. Make crayfish the last Ingredient you add to every meal, the taste of the meal will be very delicious.
