Cooking Tips & Tricks #008
#008: Make your own homemade fat-free stock/broth by chilling the stock first after boiling your meat or chicken. This way, the fat rises to the top and solidifies. At this point, you can then remove the solid mass before cooking with the stock/broth. (The solid fat usually has an orange like color).
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I like your recipes they are soooo easy to undersatand,i made akara the first day i say your recipes…You guys are amazing but you should show us how to make fufu and yassa with peanut butter,with rice and beans..thank you
Hi Fatoumata!
Thank you sooo much! Glad you were able to make the akara. I’m the only one that does the cooking/writing recipes, but I have a supportive crew of family and friends, so I’ll let them know they’re amazing too! ;) I have a recipe for chicken yassa (http://www.avartsycooking.com/2009/07/chicken-yassa/) and I’ve never heard of yassa and peanut butter, so can you tell me more about it?
I’ll add fufu and rice & beans to my list! You’re very welcome!
Hope to see you around more!
Ur recipe re so easy 2 understand.keep it up
Thank you! Glad you find them easy to follow :)