Rita Nuhu Abe

Congratulations to me

GARRI WHY HAVE YOU DECIDED TO JOIN THEM?🤷🏻‍♀️

Garri you've always been for the masses for centuries even as the rich and elite class despised you, preferring semovita to you. 🤨

We remember those sweet days how you use to come handy, responding to the compelling desire for food and with a blend of roasted fish/meat, or groundnuts or coconut or kernel or even raw native pepper from the garden, you give maximum satisfaction. 💁🏻‍♀️

Garri in this 21st century you took an astronomical leap from your usual N30 per cup to N100😏. As the masses were expecting you'll come down, you took another leap and landed at N300. 🙆🏻‍♀️

Garri, you've tasted the sweetness in high cost and you never want to come to the masses again but rather prefer to stay with the elite class that have so despised you in the past. 🤦🏻‍♀️

But Garri why.....why....why!!! Why do you want to forsake the masses your own at this trying times? 😧Just to soak you successfully today, it will cost almost N500. Garri why na! What has the masses done to deserve this hash treatment? 😔

Garri please have compassion on the masses who have taken solace in your ability to provide a first aid to hunger. The masses who see you as a problem solver and a soul lifter, please come down to them. 🙏🏼

Garri We the Masses Love You so much 🤗

EATERY MEATPIE
The secret to the meat pie dough (flaky, crunchy yet soft and succulent) The secret is vinegar and egg yolk.

The vinegar acidity helps in breaking down some of the gluten chain to prevent tough dough and the egg makes the dough more malleable.

Ingredients(For the dough)
1kg flour
500g butter (Margarine)
1 egg yolk
1 Tablespoon white vinegar
2 pinches of salt
Ice cold water (with ice block cubes)
1 teaspoon baking powder

1 extra egg to egg washes (mix in a bowl)

Procedure
Try your best for the dough to be cool from start to finish (very important).
Mix vinegar and egg yolk together and set aside in the fridge. Or add to the dough directly since you have cold water.
If possible refrigerate flour ahead of time to be cool.

Your margarine should be frozen as well and diced into little cubes.

(1)Pour your flour in a deep bowl and mix with salt and baking powder.

(2) Mix in the margarine into the flour until you get a flaky mix ( its okay if you see little parts of unmixed margarine. In fact thats what gives the pie a flaky texture as the very little bits of margarine burst while baking)

(3) Add the vinegar and egg mix and mix in

(4) Add the ice cold water bit by bit while mixing. Until you see the mixture coming together. Use your fingers to check as you mix to avoid adding too much water and end up with a soggy dough. The dough should be soft and moldable not a strong mold. If you are going to be using any arm force to roll out the dough, then its too hard.

(5) Quickly move mixture to a work table or slab and mold very fast with your hands to ensure the warmth of your hands does not warm the dough. It must remain cold.( you don't need much molding at this stage
(Wrap the dough in cling film and place in the fridge to chill for 20mins.

(6) Remove dough from fridge after 20mins and roll out with a rolling pin once (the dough does not need to be overworked) then wrap and return back to fridge for 5mins to cool. After 5mins remove from fridge and use a rolling pin to roll out the dough and start your cutting with a meat pie cutter.

Meat pie filling

Ingredients
Minced meat
Irish potato (diced)
Thyme
Curry
Olive oil
Seasoning
Salt
Carrot (diced)
White pepper (powder)
Yellow pepper (chopped)

Procedure
Used little olive oil to fry sliced onions until partially soft, then added the minced meat and combined well, added the diced carrot and irish potatoes with thyme, white pepper and seasoning with yellow pepper, stir and add more water and allowed to cook for 4minutes. Then mixed little flour in water and added it to the mixture to thicken it.

Note: the filling must be completely cold and not hot or warm when adding to the dough.

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