KITCHEN TIPS 🍚🥣🍨

1. When peeling unripe banana or plantain, apply oil on your hands so as to avoid the sticking effect.

2. You can store your moi-moi leaves in the freezer for months by putting them in a big nylon bag. You only bring out the quantity you need to use per time.

3. If you don't want to cry while cutting your onion, always store them in the fridge. 

4. You can preserve your dry fish inside freezer in a tight closed container.

5. Add salt to your cocoyam when it starts boiling to soften quickly.

6. Soak your garlic in cold water. The peel will come off easily.

7. To cut pepper using  your hands, apply vegetable oil. You will not feel the hotness.

8. Tie the head of your plantain with polythene to block out air. It won't get ripe. 

9. If hot water or hot oil mistakenly pours on any part of your body, apply salt or flour on the affected area immediately.

DO YOU HAVE KITCHEN TIPS? PLEASE SHARE IN THE COMMENT SECTION. THANKS💟

Bay leaves are a common herb that many people use when making soups and stews and especially  jollof rice.

They lend a subtle, herbal flavor to dishes, but unlike other culinary herbs, it’s usually recommended that you remove bay leaves before serving a dish.

Some people think it’s because they’re toxic when eaten. That’s not quite true, but there are a few reasons you might not want to eat bay leaves.

Bay leaves remain unpleasantly stiff even after thorough cooking. Their very rigid leaves don't soften with cooking and their edges can be very sharp.

 Thus if swallowed whole or in large pieces, they may pose a risk of harming the digestive tract and can present a choking hazard if you swallow them.

Even if you crush them, they will likely still have a gritty texture. 

That’s the main reason most recipes suggest using them whole and removing the bay leaves before serving the dish.

If you forget and accidentally try to eat a whole or large piece of bay leaf, it might be best to spit it out.