Wills&Mills foods

29/07/2024

29/07/2024

With Ayobami Olawale Taiwo – I just got recognized as one of their top fans! 🎉

28/06/2024

Do you know you can get your delicious white soup and pounded yam as in 1 full litre of white soup with asorted meat for 17k hurry and place order

28/06/2024

Have you had delicious Okra Fisherman's Soup this week if not try and place your order 1 litre goes for 15,500 location for pick up high way by mobil

29/04/2024

HB INGREDIENTS
2 cups converted rice (13 1/4 ounces; 375g), such as Uncle Ben's Original or golden sella basmati
3 1/2 cups (825ml) Nigerian-style stock, divided, plus more as needed
2 tablespoons (30ml) virgin coconut oil or vegetable oil
1 medium carrot (2 3/4 ounces; 75g), cut into 1/4-inch dice
1 small red or white onion (2 1/4 ounces; 60g), cut into 1/4-inch dice
1 1/2 ounces (45g) green beans, stem ends trimmed and cut into 1/4-inch-thick rounds
Kosher salt
2 scallions, ends trimmed, white and green parts separated, and each thinly sliced crosswise, divided
1/2 large red bell pepper (2 3/4 ounces; 75g), stemmed, seeded, and cut into 1/4-inch dice
1/2 medium green bell pepper (2 1/4 ounces; 60g), stemmed, seeded, cut into 1/4-inch dice, divided
1/4 cup (60g) drained canned whole kernel sweet corn
2 teaspoons Nigerian-style curry powder (see note)
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper, plus more to taste
2 dried bay leaves
1/2 cup (120ml) full-fat coconut milk

Directions

In a large bowl, cover rice by 2 inches of cool water. Using your hands, vigorously swish rice until water turns cloudy, about 30 seconds. Using a fine-mesh strainer, drain the rice, discarding the cloudy soaking water. Refill the bowl with cool water, and repeat rinsing and draining process until rinsing water runs clear. Transfer drained rice to a small bowl.

Add 2 1/2 cups stock to a medium pot and bring to a boil over high heat. Stir in drained rice. Return to a boil, then reduce heat to a very gentle simmer. Cover and cook until stock is absorbed and rice is half cooked, about 10 minutes. Transfer rice to a rimmed baking sheet, spread into an even layer, and let cool for 10 to 15 minutes. Using a fork, fluff rice to separate grains and set aside.

In a sauté pan, heat oil over medium heat until shimmering. Add carrots, onion, and green beans, season with salt, and cook until vegetables are coated in oil and shiny, about 2 minutes.

Add sliced scallion whites, red bell pepper, half of the green pepper, and corn. Cook vegetables until slightly softened, about 2 minutes. Stir in curry powder, thyme, black pepper, and bay leaves.
Add half-cooked rice and stir gently to combine. Add coconut milk and remaining 1 cup stock. Return to a boil, then reduce heat to a simmer. Cover and cook until rice is cooked through, about 12 minutes. Season with salt and pepper to taste. If rice is too dry and grains are not soft or cooked through, add stock in 1/4 cup increments, and continue to cook, covered, until rice is soft and cooked through.

Add half-cooked rice and stir gently to combine. Add coconut milk and remaining 1 cup stock. Return to a boil, then reduce heat to a simmer. Cover and cook until rice is cooked through, about 12 minutes. Season with salt and pepper to taste. If rice is too dry and grains are not soft or cooked through, add stock in 1/4 cup increments, and continue to cook, covered, until rice is soft and cooked through.

Stir in sliced scallion greens and remaining green bell pepper, cover, and cook until pepper brightens and softens slightly, about 2 minutes. Serve immediately.

Notes
If you prefer not to use coconut milk, replace it with an equal volume of stock. On the other hand, if you desire a pronounced coconut flavor, you can replace half of the stock with coconut milk. Follow and like our page for more recipe

28/04/2024

3cups of regular long grain rice(wash until clear and set to drain)
1 large coconut (I used two small ones)
3-4tbsps of coconut oil(vegetable oil works)
1 large yellow bell pepper
1large red bell pepper
1 finger chili or cayenne pepper
1 large habanero pepper ie ata-rodo(use more if you prefer)
one large onion(halved)
bouillon
Salt to taste
1tsp curry
1tsp thyme
1tsp of nut meg
1tsp grinded dry pepper or chili flakes
3tbsps of dry grinded crayfish powder(optional if you have sea food or shell fish allergy or just don't have any)
1tbsp dry grinded pepper or red pepper flakes
1 pound of chopped beef
1 cup meat stock
2 cups coconut milk(freshly squeezed)
a hand full of basil or scent leaves...optional
Instructions
Preperation:
roughly blend half of the onion with the peppers and pour through a wire mesh sieve to remove excess water
season the raw chopped beef with salt and set aside
break the coconut, pour out the juice and gently remove the meat from the shell. chop the meat into a food processor, add some water and blend; then pour it through a wire mesh sieve and squeeze out the milk. you may add more water to the chaff and squeeze out one more time and set the milk aside
Method:
In a cooking pot, heat the coconut oil and sauté the beef until golden brown. Add the onion and sauté until translucent. Pour in the pepper blend and fry until you can see the oil in between the blend and it looks a little dry. Add the curry and thyme and fry for 2minutes. Stir in the crayfish, dry pepper and the rice; making sure the oil coats each grain of rice. Pour in a cup of the meat stock into the rice and top off with the 2 cups of coconut milk. With this recipe, the ratio is usually 2 cups of coconut milk to 1 cup of water or meat stock(eye ball the liquid content). Check for seasonings and add some salt and bouillon as needed.
Bring the pot to a boil, reduce the heat and cover with an aluminum foil wrapper and a tight lid. After about 15minutes and the rice is still a little hard, add just a little of any remaining coconut milk(you do not want your rice too soft though), cover and keep cooking until the rice is al dente(ie firm to the bite). Check for seasonings. Garnish with the basil(optional), grate in the nut meg; stir in the chili

28/04/2024

A delicious and traditional Nigerian dish! Here's a simple recipe for Okra Fisherman's Soup:

Ingredients:

- 2 cups of okra
- 2 pounds of fish (any white fish works well, such as tilapia or catfish)
- 2 tablespoons of palm oil
- 1 onion, chopped
- crab,shrimp,perwwinkle
- 1 teaspoon of ground crayfish
- 1 teaspoon of ground pepper
- Salt to taste
- 2 cups of water
- 2 tablespoons of ofor (thickening agent, optional)
- Fresh leaves like curry leaves or parsley for garnish

Instructions:

1. Clean and cut the fish into desired pieces,wash and dress the crab,shrimp,periwinkle
2. Heat the palm oil in a large pot over medium heat.
3. Add the chopped onion and sauté until softened.
4. Add the minced garlic and sauté for another minute.
5. Add the ground crayfish, pepper, and salt. Stir well.
6. Add the fish pieces and cook until browned.
7. Add the okra and stir well.
8. Add the water and bring to a boil.
9. Reduce heat and simmer for 15-20 minutes or until the fish is cooked through and the okra is tender.
10. If desired, add ofor to thicken the soup.
11. Serve hot, garnished with fresh leaves like scent leaves or parsley.

Tips:

- Use fresh okra for the best flavor.
- Adjust the amount of water to achieve your desired consistency.
- Ofor is optional, but it helps thicken the soup and adds flavor.
- Okra Fisherman's Soup is often served with fufu or rice.

Enjoy your delicious Okra Fisherman's Soup!

27/04/2024

Coleslaw! A refreshing and crunchy side dish perfect for accompanying various meals. Here's a simple recipe to prepare coleslaw:

Ingredients:

- 2 cups of shredded cabbage
- 1 cup of shredded carrots
- 1/2 cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of sugar
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley (optional)

Instructions:

1. In a large bowl, combine the shredded cabbage and carrots.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss until everything is well coated.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Just before serving, garnish with chopped fresh parsley if desired.
6. Serve cold and enjoy!

Tips:

- Adjust the amount of mayonnaise and vinegar to your taste preferences.
- Add other ingredients like grated onions, bell peppers, or radishes for extra flavor and texture.
- For a lighter version, use Greek yogurt or sour cream instead of mayonnaise.
- Coleslaw is a great accompaniment to barbecue, sandwiches, salads, and more!

Enjoy your delicious coleslaw!

27/04/2024

Otoh delicacies! Otoh is a traditional Igbo dish from Nigeria, made with thickened soup and various ingredients. Here's a simple recipe to prepare Otoh delicacies:

Ingredients:

- 2 cups of otoh leaves (or spinach)
- 2 tablespoons of palm oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground crayfish
- 1 teaspoon of ground pepper
- 1/2 teaspoon of salt
- 2 cups of water
- 2 cups of diced protein (chicken, beef, or fish)
- 2 tablespoons of ofor (thickening agent, optional)

Instructions:

1. Clean and chop the otoh leaves.
2. Heat the palm oil in a large pot over medium heat.
3. Add the chopped onion and sauté until softened.
4. Add the minced garlic and sauté for another minute.
5. Add the ground crayfish, pepper, and salt. Stir well.
6. Add the diced protein and cook until browned.
7. Add the water and bring to a boil.
8. Reduce heat and simmer for 15-20 minutes or until the protein is tender.
9. Add the chopped otoh leaves and simmer for another 5-7 minutes or until they're soft and the soup has thickened.
10. If desired, add ofor to thicken the mixture further.
11. Serve hot, garnished with chopped fresh leaves like scent leaves or parsley.

Tips:

- Use fresh otoh leaves for the best flavor.
- Adjust the amount of water to achieve your desired consistency.
- Ofor is optional, but it helps thicken the mixture and adds flavor.
- Otoh delicacies are often served with fufu or rice.

Enjoy your delicious Otoh delicacies!

27/04/2024

Cocoyam and water yam Ekpang Nkukwo! A delicious and traditional Efik dish from Nigeria. Here's a simple recipe to prepare Cocoyam and Water Yam Ekpang Nkukwo:

Ingredients:

- 2 large cocoyams, peeled and grated
- 2 large water yams, peeled and grated
- 1/2 cup of palm oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground crayfish
- Salt and pepper to taste
- 2 cups of water
- 2 tablespoons of ofor (thickening agent, optional)

Instructions:

1. In a large pot, heat the palm oil over medium heat.
2. Add the chopped onion and sauté until softened.
3. Add the minced garlic and sauté for another minute.
4. Add the grated cocoyam and water yam, stirring well.
5. Add the ground crayfish, salt, and pepper. Stir well.
6. Add the water and bring to a boil.
7. Reduce heat and simmer for 20-25 minutes or until the cocoyam and water yam are tender.
8. If desired, add ofor to thicken the mixture.
9. Serve hot, garnished with chopped fresh leaves like scent leaves or parsley.

Tips:

- Use equal proportions of cocoyam and water yam for a balanced flavor.
- Adjust the amount of water to achieve your desired consistency.
- Ofor is optional, but it helps thicken the mixture and adds flavor.
- Ekpang Nkukwo is often served with fufu or rice.

Enjoy your delicious Cocoyam and Water Yam Ekpang Nkukwo!

26/04/2024

Wills&Mills wannts to show you steps on how to make oha soup! A delicious and popular Nigerian dish. Here's a simple recipe to make Oha soup:

Ingredients:

- 2 cups of oha leaves (or 1 cup of dried oha leaves)
- 2 tablespoons of palm oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1 Scotch bonnet pepper (optional)
- 1 pound of protein (chicken, beef, or fish)
- 2 cups of water
- 1 tablespoon of ogiri (fermented soybean paste)
- Salt and pepper to taste
- 2 tablespoons of cocoyam paste (or 1 tablespoon of cornstarch)

Instructions:

1. Clean and prepare the oha leaves by cutting off the stems and shredding the leaves.
2. Heat the palm oil in a large pot over medium heat. Add the onion, garlic, ginger, and Scotch bonnet pepper (if using). Sauté until the onion is softened.
3. Add the protein and cook until browned.
4. Add the water, ogiri, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
5. Add the shredded oha leaves and cocoyam paste (or cornstarch). Stir well and continue to simmer for another 10-15 minutes or until the soup has thickened and the flavors have melded together.
6. Serve hot with fufu, rice, or plantains.

Note: If using dried oha leaves, rehydrate them by soaking them in hot water for about 30 minutes before using.

Enjoy your delicious Oha soup! Please follow and like Wills&Mills foods for more exciting recipes thanks 💝💝💖💖💖💖💖💖💜💜💜