As a young African female entrepreneur, I juggle a lot of things together. Aside from the fact that I manage two businesses, I am also a daughter and a partner.
Playing these roles is not easy but I get through each day by resting for good six hours every day.
Usually I shouldn’t get six hours because coupled with Insomnia and late night work, ideally I should only get four hours but I pull straight six because I take hot chocolate every night.
Hot chocolate, also known as drinking chocolate, cocoa, and as chocolate tea in Nigeria, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener.
If you like, you can also add whipped cream or marshmallows to your Hot Chocolate drink.
There is this super amazing relaxation I feel anytime I finish a cup of hot chocolate and in fact I just finished one now before writing this blog post.
Our daily routine can be mentally and physically exhausting, that is the main reason why we need to relax and recharge for the next day.
Another interesting thing about Hot Chocolate is that it reportedly contains antioxidants that can help prevent cancer.
This wonderful and refreashing meal is perfect for weekdays. With less than 200 calories per serving, this meal is full of greens which are rich in folate and vitamin C, protein-packed grilled chicken, antioxidant-rich mango and avocados, which are a great source of heart-healthy monounsaturated fats.
Combine oil, juice, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
Place chicken on grill rack coated with cooking spray or butter; grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.
Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens.
We have all experienced it, the nasty black weevils dancing around in the beans. You will wonder how they got in and how they have been able to thrive even when your beans is under lock and seal.
Guess what, if you ever tought there is no way to get rid of them, think again. Here are five ways of getting rid of bean weevils.
Bay or Neem Leaves
Neem also know as Dongoyaro is commonly found in the South Western part of the country. Bay leaf is your favourite Jollof Spice. These two leaves is one of the best remedies to get rid of beetles. Put them in containers that are more prone to contamination.
Sulphur in Matchbox
This is a great way to repel weevils as sulphur is not liked by weevils.Keep the matchbox open near your beans and you won’t see any sign of the weevils.
Cloves and Black Pepper
Cloves and black pepper are available in any market and will fight off the bugs and will also avoid their infestation. You can also sprinkle some cloves in your food store. This will prevent the weevils from moving around.
Keep alredy infested beans or any other food item in sunlight. This will chase them away as these bugs do not like the sunlight and will look for a dark and moist place.
Ginger, Garlic or a Whole Turmeric
Yup, same way they hate Cloves and Black Pepper, they also hate these three things.
The first time I had Chicken Curry Sauce, I felt heaven. The taste was delicious. However the first time I tried to cook it without proper directions, I was lost. The result was not so excellent becauseone ingredient was missing, Corn Starch.
This morning I found a great Chicken Curry Recipe on Nairaland and I’d like to share it with you guys.
Ingredients for chicken curry sauce
• 1 kg chicken breast • 1 cup carrots, chopped • ½ cup peas • 1 cup green beans • 2 medium onions • 2 medium tomatoes • 4 cloves garlic, minced • 1 tables spoon thyme • 1 ½ tables spoon curry powder • 3 scotch bonnets peppers • 3 stock chicken tock cubes • 2 tablespoons corn starch • 2 green bell peppers • 2 red bell peppers • Salt to taste
Steps on how to prepare curry chicken sauce for rice
1. Rinse carrots, green beans, bell peppers and onions, slice/chop them into nice shapes and set aside. 2. Rinse chicken into a wide pot, season it with curry, thyme, ½ parts of onion, pepper, garlic and salt. 3. Add water to slightly cover the chicken and place on high heat to cook until tender 4. While the chicken is cooking, dissolve the corn flour with a little water (you want it runny like custard) and set aside. 5. Once the chicken is cooked, separate it from the broth and cut into smaller pieces, (you can try pulling the flesh from the bones if you don’t like it with bones). 6. Place a pan on heat, add 3 tablespoons of cooking oil to it and add onions, garlic and sauté for 30 seconds or until fragrant. 7. Add the chopped tomatoes and sir-fry for 2minutes until soft, add the chopped carrots, green beans and cook for 2 minutes. 8. Add the bell peppers, green peas and stir-fry until the vegetables are all soft. Season the veggies with 1 stock cube, salt, thyme and 1 teaspoon of curry powder and stir the content properly to combine. 9. Leave the content to cook for few minutes on medium heat, bring the chicken stock into it, you can increase it with water if your stock is small and bring to a boil. 10. Return the cooked chicken to the sauce and add the dissolved corn flour to the content and stir well, the sauce will begin to thicken as it boils. Lower the heat and leave it to simmer slowly while you serve. 11. Chicken curry sauce goes well with white rice you can serve it as you like.