Olam mill nigeria rice sales cheaper and affordable best quality bag's of rice - Agborogbenakuku
Tuesday, 3 November 2020
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City:
Agborogbenakuku, Ondo
Offer type:
Sell
Item description
Olam mill nigeria rice sales
cheaper and affordable best quality bag's of rice for sales... Contact marketer on 08109055669 for more information. Prices below▪prices of 50kg per bags of rice below:
✅royal umbrella =10,500
✅milan gold =12,500
✅mama gold =10,000
✅royal stallion =10,500
✅rising sun =11,200
✅mama africa =13,500
✅royal crown =11,300
✅ade brazil =10,000
✅elephant gold =13,500
✅super eagle =12,000
✅tomato rice =10,500
✅caprice =14,500
✅ big bull = #10,500
✅mama pride = #12,500
✅ elephant pride = 10,000
✅ anambra rice = #9,000
✅ olam rice = #9,500
✅milled rice = #10,500
✅ofada rice = #15,500
✅ falcon rice = #12,000
✅ ebonyi rice = #10,000
✅mama happy rice = #12,000
✅labana rice = #10,500
✅ lake rice = #11,000
--mama gold = #10,000
etc. Note : there might be a change in price because of market instability. "one thousand naira is for delivery fee to any state in nigeria. "and I also sell groundnutoil of different types of your choice at #5500
serious serious buyers should contact. 08109055669. For more information. Thank you..Add the Tomato Paste. Fry for about 5 minutes, then add the Garlic, Ginger and bay leaves and let it cook in the tomato paste for about 2 minutesIn a large pan, preheat the cooking Oil. Once the oil is hot, add the diced onions and fry for about 3 to 5 minutes or till the onions become soft.We usually serve Jollof with Chicken, Turkey, Beef, Goat Meat or Fish, and sometimes with a side of fresh creamy Coleslaw or Nigerian salad. In west Africa, a party such as a wedding ceremony or a naming ceremony is not complete without this meal. It is a sure party pleaser.Though quite a lot of rice types can be used to make Jollof rice. I have used the long grain parboiled rice for this recipe – This rice is soaked, steamed and dried. Then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. I also have a beef jollof rice recipe that I prepared using basmati rice. You may want to check it out.I don’t even want to go into the issue of the trending Jollof wars, especially between Nigeria and Ghana. All I know is that a good cook will make a good tasting Jollof Rice. In my own opinion, I think it has to do with the cooking abilities of an individual and not a country. Let me know your opinion. The inevitable foundation for building up the flavor in this meal is to start by sauteeing the Onions. This should take about 3 to 5 minutes. The next thing is to stir in the Tomato paste. This adds a deep and rich tomato flavor; I simply fry this for another 5 minutes or thereabouts.
Add the Ginger and Garlic and cook along with the Tomato paste for another two minutes; Actually, by the time this ready, you will notice it in the smell. If you keep it cooking any longer you might risk burning them.
Add my blended peppers. Usually, there is no particular time frame for frying this pepper. I often stop when the sauce becomes really thick and the oil literally floats on top of the sauce. At this point, most of the water is gone and the sauce no longer smells raw. Trust me you will know but just in case, you are still in doubt, I would say maybe 20 to 25 minutes depending on the quantity of water in your blended pepper.
Finally, in building my flavor, I add the Thyme, Curry powder, Salt, white pepper (good but optional) and seasoning cubes. Adjust the seasoning at this point if there is a need to. Once the flavor is on point, then, I stir in my Rice. Make sure you stir the Rice properly until you cover each grain of Rice with the sauce. Now add the chicken stock. Give it a brief stir and cover it up with a tight-fitting lid. If your lid is not fitting enough, simply cover the rice with a foil paper before covering it with the lid. This is because Jollof needs a lot of steam in order to turn out well.
Once, the rice comes to a boil, reduce the heat to medium-low immediately and continue to cook until the rice is done about 20 to 25 minutes.When cooking Jellof rice, building a flavor base is very important. Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call ”concoction”. Each step counts so try to do each of the steps in detail.
The inevitable foundation for building up the flavor in this meal is to start by sauteeing the Onions. This should take about 3 to 5 minutes. The next thing is to stir in the Tomato paste. This adds a deep and rich tomato flavor; I simply fry this for another 5 minutes or thereabouts.
Add the Ginger and Garlic and cook along with the Tomato paste for another two minutes; Actually, by the time this ready, you will notice it in the smell. If you keep it cooking any longer you might risk burning them.
Add my blended peppers. Usually, there is no particular time frame for frying this pepper. I often stop when the sauce becomes really thick and the oil literally floats on top of the sauce. At this point, most of the water is gone and the sauce no longer smells raw. Trust me you will know but just in case, you are still in doubt, I would say maybe 20 to 25 minutes depending on the quantity of water in your blended pepper.
Finally, in building my flavorNigerian Jollof Rice or Jellof rice is a rich and incredibly tasty west African one-pot Meal. It is a very versatile dish, and it is usually made from scratch using Rice, Tomatoes, Pimento peppers, Tomato paste, Scotch bonnet, Onions, Salt, and other spices. Add the Tomato Paste. Fry for about 5 minutes, then add the Garlic, Ginger and bay leaves and let it cook in the tomato paste for about 2 minutesWe usually serve Jollof with Chicken, Turkey, Beef, Goat Meat or Fish, and sometimes with a side of fresh creamy Coleslaw or Nigerian salad. In west Africa, a party such as a wedding ceremony or a naming ceremony is not complete without this meal. It is a sure party pleaser.Though quite a lot of rice types can be used to make Jollof rice. I have used the long grain parboiled rice for this recipe – This rice is soaked, steamed and dried. Then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. I also have a beef jollof rice recipe that I prepared using basmati rice. You may want to check it out.
cheaper and affordable best quality bag's of rice for sales... Contact marketer on 08109055669 for more information. Prices below▪prices of 50kg per bags of rice below:
✅royal umbrella =10,500
✅milan gold =12,500
✅mama gold =10,000
✅royal stallion =10,500
✅rising sun =11,200
✅mama africa =13,500
✅royal crown =11,300
✅ade brazil =10,000
✅elephant gold =13,500
✅super eagle =12,000
✅tomato rice =10,500
✅caprice =14,500
✅ big bull = #10,500
✅mama pride = #12,500
✅ elephant pride = 10,000
✅ anambra rice = #9,000
✅ olam rice = #9,500
✅milled rice = #10,500
✅ofada rice = #15,500
✅ falcon rice = #12,000
✅ ebonyi rice = #10,000
✅mama happy rice = #12,000
✅labana rice = #10,500
✅ lake rice = #11,000
--mama gold = #10,000
etc. Note : there might be a change in price because of market instability. "one thousand naira is for delivery fee to any state in nigeria. "and I also sell groundnutoil of different types of your choice at #5500
serious serious buyers should contact. 08109055669. For more information. Thank you..Add the Tomato Paste. Fry for about 5 minutes, then add the Garlic, Ginger and bay leaves and let it cook in the tomato paste for about 2 minutesIn a large pan, preheat the cooking Oil. Once the oil is hot, add the diced onions and fry for about 3 to 5 minutes or till the onions become soft.We usually serve Jollof with Chicken, Turkey, Beef, Goat Meat or Fish, and sometimes with a side of fresh creamy Coleslaw or Nigerian salad. In west Africa, a party such as a wedding ceremony or a naming ceremony is not complete without this meal. It is a sure party pleaser.Though quite a lot of rice types can be used to make Jollof rice. I have used the long grain parboiled rice for this recipe – This rice is soaked, steamed and dried. Then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. I also have a beef jollof rice recipe that I prepared using basmati rice. You may want to check it out.I don’t even want to go into the issue of the trending Jollof wars, especially between Nigeria and Ghana. All I know is that a good cook will make a good tasting Jollof Rice. In my own opinion, I think it has to do with the cooking abilities of an individual and not a country. Let me know your opinion. The inevitable foundation for building up the flavor in this meal is to start by sauteeing the Onions. This should take about 3 to 5 minutes. The next thing is to stir in the Tomato paste. This adds a deep and rich tomato flavor; I simply fry this for another 5 minutes or thereabouts.
Add the Ginger and Garlic and cook along with the Tomato paste for another two minutes; Actually, by the time this ready, you will notice it in the smell. If you keep it cooking any longer you might risk burning them.
Add my blended peppers. Usually, there is no particular time frame for frying this pepper. I often stop when the sauce becomes really thick and the oil literally floats on top of the sauce. At this point, most of the water is gone and the sauce no longer smells raw. Trust me you will know but just in case, you are still in doubt, I would say maybe 20 to 25 minutes depending on the quantity of water in your blended pepper.
Finally, in building my flavor, I add the Thyme, Curry powder, Salt, white pepper (good but optional) and seasoning cubes. Adjust the seasoning at this point if there is a need to. Once the flavor is on point, then, I stir in my Rice. Make sure you stir the Rice properly until you cover each grain of Rice with the sauce. Now add the chicken stock. Give it a brief stir and cover it up with a tight-fitting lid. If your lid is not fitting enough, simply cover the rice with a foil paper before covering it with the lid. This is because Jollof needs a lot of steam in order to turn out well.
Once, the rice comes to a boil, reduce the heat to medium-low immediately and continue to cook until the rice is done about 20 to 25 minutes.When cooking Jellof rice, building a flavor base is very important. Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call ”concoction”. Each step counts so try to do each of the steps in detail.
The inevitable foundation for building up the flavor in this meal is to start by sauteeing the Onions. This should take about 3 to 5 minutes. The next thing is to stir in the Tomato paste. This adds a deep and rich tomato flavor; I simply fry this for another 5 minutes or thereabouts.
Add the Ginger and Garlic and cook along with the Tomato paste for another two minutes; Actually, by the time this ready, you will notice it in the smell. If you keep it cooking any longer you might risk burning them.
Add my blended peppers. Usually, there is no particular time frame for frying this pepper. I often stop when the sauce becomes really thick and the oil literally floats on top of the sauce. At this point, most of the water is gone and the sauce no longer smells raw. Trust me you will know but just in case, you are still in doubt, I would say maybe 20 to 25 minutes depending on the quantity of water in your blended pepper.
Finally, in building my flavorNigerian Jollof Rice or Jellof rice is a rich and incredibly tasty west African one-pot Meal. It is a very versatile dish, and it is usually made from scratch using Rice, Tomatoes, Pimento peppers, Tomato paste, Scotch bonnet, Onions, Salt, and other spices. Add the Tomato Paste. Fry for about 5 minutes, then add the Garlic, Ginger and bay leaves and let it cook in the tomato paste for about 2 minutesWe usually serve Jollof with Chicken, Turkey, Beef, Goat Meat or Fish, and sometimes with a side of fresh creamy Coleslaw or Nigerian salad. In west Africa, a party such as a wedding ceremony or a naming ceremony is not complete without this meal. It is a sure party pleaser.Though quite a lot of rice types can be used to make Jollof rice. I have used the long grain parboiled rice for this recipe – This rice is soaked, steamed and dried. Then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. I also have a beef jollof rice recipe that I prepared using basmati rice. You may want to check it out.
