How To Prepare Zobo Drink.

How To Prepare Zobo Drink.

Zobo; when ever I had zobo, what crosses my mind are "an ancient locally juice", not until I had about the benefits from my doctor and confirm it from another doctor. It has alot of medicinal properties which can help in High Blood Pressure, Constipation, Diabetes, Constipation, Lost of Appetite, Fever, Cold and Infection, Kidney Disease and Cancer. Is also known as Hibiscus sabdariffa Drinks.  Haven't tasted it, its undeniable the best... It's a drink in which is slightly thick, colourful, pleasant and tasty. Nowadays Hibiscus sabdariffa leaf can still be used to make cold and hot tea. It has huge amounts of vitamin C.


INGREDIENTS NEEDED FOR THE ZOBO DRINK.

NOTE; with the following ingredients am about to list below is what I use to make 10litres of Zobo drink. Although you may get more than that with the same amount of ingredients but it depends on the concentration you want.


* 4 Milk Cups of dry Zobo leaves.

* 1½ Glove of Garlic.


* 1½ of Big Piece of Ginger or
2 tablespoonfuls of dry grounded Ginger.


* ½ of a very big owl ripe Pineapple.


* More than Enough waters.


Notes; Before you processed with the preparation of the Zobo drink.


1. Pour the dry Zobo leaves into a bowl of cold water and wash it repeatedly. Mostly in Nigeria the Zobo leaves sold are usually dusty so you have to select it and make sure you wash off all the dust. While washing the zobo leaves, you will feel like you have lost all the flavours and colour but NO, the dry zobo leaves still have a lot of colour when it starts to boil.


2. Wash, peel and slices the pineapple, and set aside.


3. If using the normal ginger, peel and chop the ginger and garlic into tiny pieces, and set aside.


Directions.

1. Set up your cooker or stove and place a deep pot on it, then pour the washed zobo leaves into the pot.


2. Pour the slices pineapples and add more than enough waters to it.
Notes; the water you will be adding depends on the amount of the zobo drink you wants.


3. Cook for about 10 minutes.


4. After 10 minutes, add the ginger and the garlic, if necessary add more water and continue cooking, cook for like 20 minutes. By then the zobo leaves and pineapples would have been tender.


5. Turn off the cooker or stove and keep the pot aside to cool down completely to 2°C.


6. When it completely cool down, pour into a sieve and squeeze out the juice from the left pineapples and zobo leaves on top the sieve.


7. At this point in time you can add any artificial flavours of your choice and stir together.


8. Pour into bottles or any tin and keep in freezers.
Serve with any snacks with ice and sliced fruits.

How To Parboil Rice.

How To Parboil Rice.

There are many types of rice. But the most common and popular one is the long grain white rice which is firm in nature.
Because it contains a lot of
carbohydrates and it's easy to reduce this high amount of carbohydrates by parboiling it, although the long grain rice has already been parboiled from the manufacturers.
By parboiling your long grain rice before using it to cook jollof rice or any form of cooking even if using it for Boil White Rice and Stew to prevent it from  burning before it is done, some people thought that by parboiling there long grain rice, they will lose all the
nutrients in the rice, which is NO.
There are two ways I parboil my rice and it depends on the rice recipe am going for. The way I parboil my rice for Jollof Rice is different from the way I parboil it for Boil White Rice and Stew.
To cut the long story short... Let go and see what to do for today...
To parboil your rice for the purpose of preparing it for Boil White Rice and Stew, you have to boil it for a short period of time.


If cooking Boil White Rice and Stew, follow these simple steps.

This is the simplest method to follow when parboil rice.

1. Wash the rice with salt in cold water (optional) and pour into a sieve to drain off all the water.


2. Set fire to the gas cooker or stove or put on your electric cooker and place your pot.


3. Add water to it, adding water depends on the quality of the rice, or you can make it about x2 of the rice level.


4. Note: when the water as boiling to about 40°c then you can add your rice and leave till it Boil to 100°c thats equivalent to 25 to 30 minutes.

5. Pour into a sieve to drain out the water.

6. Place the sieve with the rice in a bowl of cold water of 0.0°c.

7. Then Rince the rice and pour into another bowl of cold water of 0.0°c if
necessary.

8. Keep it in the sieve to drain off all the water.

9. Now that the water has drained off, your rice is now ready to be fully cooked again.

If parboiling your rice for the sake of Cooking Jollof Rice, Fired Rice, Coconut Rice etc... Follow this simple method.

1. Wash the rice without salt in cold water (optional) and pour into a sieve to drain off all the water.

Notes; Try to take care of every steps given.

2. Set fire to the gas cooker or stove or put on your electric cooker and place your pot.


3. Add water to it, adding water depends on the quality of the rice, so your water should be the same level with the rice, when the first water dries, you add another water to the level again. You may live it to dry or till almost dries, this is to save your jollof or any other form you are using it for from burning.

4. Pour into a sieve to drain out the water.

5. Place the sieve with the rice in a bowl of cold water of 0.0°c.

6. Then Rince the rice and pour into another bowl of cold water of 0.0°C if necessary.

7. Keep it in the sieve to drain off all the water.

8. Now that the water has drained off, your rice is now ready to be fully cooked again.