My name is Remi Collins, a Nigerian Food Blogger. I love cooking and sharing recipes as much as I love food. On this channel, I will be sharing simple, yet delicious recipes which can be easily replicated with detailed step-wise instructions; very useful cooking tips and tricks to help you cook better, market vlogs and lifestyle content. So if this sounds like something you like, a subscription would be massively appreciated! Let's go on this amazing journey together. Kindly like, comment and share my videos.
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@gmog7857, same here in nigeria, problem about some of us is ,we are stick to particular food ,because it depends on what our parent introduced to us or where we live ,we have all these grains in Nigeria, sorghum, millet ,corn and so on ,we can make them as solid or swallow like eba ,amala and pounded yam ,but we don't know ,in nigeria you can bond millet ,sorghum, corn with yam,plantain or cassava to stretch if you like or have it direct like that but in western countries they use psyllium husk, xanthan gum and so on for bonding,infact to make it easy ,you can buy them direct from akam hawker or ogi ,they have different types of grains ,oka baba ,and so on , firstly prepare them like you want to make akam or ogi on stove ,then add your yam,cassava ,plantain ,wheat or oat flour for bonding or stretching if you like ,it will come out nice ,all these are not new to us at all in nigeria. Thank you
Could you tell me the kind of bean that is? (Closed captioning said it was drop beans but I couldn’t find them.) It looks so good!! Could you share a link for the beans?
Hmmm.. my first ever time of making amala, used this method and WOWWWW!! It came out perrrrrrrfect🎉🎉🎉 you need to see how i was dancing in the kitchen😎 super proud. I sha stirred like my life depended on it😂😂 Thank you so so much for this❤ God bless!
I confirmed this. But you need to drink it periodically (as prevention ) not when you have malaria. You can even prepared it, bottled it and keep in the freezer for ulterior use.❤ The only thing I do not know about this recipe is the " pop water". Can you please explain it more to me; how you make that water?
Thank you so much. It’s fermented pap water. It’s gotten from making corn meal. We soak and grind corn, sorghum or millet . We then extract the meal with some water and leave for a day. The water which settles on the corn meal is the fermented pap water
Looking yummy ❤. I do make it often. I most love it because it doesn't require adding oil. Jogi tastes so good and it's health benefits is high. It's also nice when you use oven. 🎉