How To Prepare Vegetables Jollof Rice.

How To Prepare Vegetables Jollof Rice.
   This Vegetable Jollof Rice is mostly similar to the normal Jollof Rice. But it has more better looking and has some slightly different taste and aroma just because of the vegetables added. You can use any kind of vegetables, but note; you will add vegetables  to your cooking according to the type and taste of the vegetables you love to use. 
INGREDIENTS :
- 3 Milk Cups of Long Grain Rice.- 4 Cooking Spoonful of Tomato Stew.- 5 Medium Carrots. - 2 Green balls of Tatashe  Pepper. - Chicken. - Chilli Pepper.
- Salt. - 1½ Medium Onions. - 2 Stock Cubes. - 1 Tablespoon Thyme. 
Before you proceed the cooking of your  Vegetables Jollof Rice.  1. Prepare the tomato stew. How To Make The "Tomato Stew".1a. Get your cooker set up and place your cooking pot on it, then pour the fresh tomato which you've already blend, and heat it for like 10 to 15 minutes or till when the water almost get dried.1b. If you are using the watery tomato paste, pour your oil into the pot first and live it for 5 minutes and pour the  watery tomato paste, and reduce the heat to low. Cook till the water in the tomato
Paste dried as much as possible.
2. Then add the following to your fresh tomatoes blend ;* Vegetable Oil,
* Chopped fresh Onions, And Stir very well.
NOTE ; you don't need step "2" if you are using "1b" step "2" is for the users of "1a"
3. Fry and stir at short intervals, and reduce your cooker to a very low heat
till the oil has completely flat on top from the tomato ground. if you have fry it very well, and have an irregular line left from smearing or motion of oil. Taste the  tomato stew to make sure that the raw tomato taste is are no more. As time goes on and practice with challenges, you will be soon be an expert. 
4. Now you are OK with the taste, your tomato stew is ready to use. If you are using it immediately, add it to your cooking. But if not used keep it cool at 20°c.
Read to know more about the "Tomato Stew" click here.. 
2. Prepare your chicken to do that see details below.
How To Fry or Barbecue your chicken.
1. Chop up the whole chicken to desired pieces. If you like you might have asked the grocers or meatsellers should do this for you and save you the time. 
2. Pot the chicken pieces, then chop the onions and add it with thyme and stock cubes and add to the chicken. 
3. Note : don't add any amount of water to it, the chicken will drill out water itself. just cover the contents of the pot and start cooking.
4. Since it a hen, it would take some time cause of the tough, normally 15 to 20 minutes is OK on medium heat with a normal cooking pot to get it to done. Taking more than 15 to 20 minutes Depend on the heating capacity of your cooker. Also if you use a pressure cooker, it will take even much less time so keep an eye on it so that it doesn't get too soft. so should not think that because have say it should take 15 to 20 minutes you keep it up and be doing other things. It may get burn.
5. When the chicken is done, add some salt, cover the pot and leave to simmer for about 2 minutes. Adding salt at the beginning will make your chicken cook in more time because salt toughens the chicken and some other foodstuff
6. Pour the chicken to a sieve to drain.
7. Now get your chickens set on the oven rack, place the rack as close to the barbecue (the top heater in your oven) aspossible.
8. Switch on the oven to " barbecue " or "Broil" and set the temperature to 150°C or 350°F.
9. After 10 to 15 minutes the upper side might have turned brown, now you make the second turning of the pieces of chicken on the other side. 
10. Now that the both sides of the chicken is well- barbecued and turn brown.
11. The second side can't take up to 10 to 15 minutes, just keep it for just 5 minutes. 
You may also like to know more on "How To Fry or Barbecue Your Chicken." "click here".
3. Parboil your rice using details below.
How To Parboil Rice, Using This Simple Parboiling Method As Following :
1. Wash the rice in cold water (optional) and place in a pot.
2. Add water to it, adding water depends on the quality of the rice, or you can make it about twice the level of the rice.
3. Set fire to the gas cooker or the stove and leave to cook.
4. Note: when the water as boil to about 40°c then you can add your rice and to the boiling water and leave to Boil to 100°c plus 10 more minutes.
5. Pour it into a sieve to sieve 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 necessary.
8. Keep it in the sieve to drain off all the water.
9. Now that the water have drain off, your rice is now ready to be fully cooked again. You may also like to know more on "How To Parboil Rice." "click here". 
Directions:
1. Pour the chicken or meat stock in a pot you which to use and place on the cooker or stove to boil for like 3 minutes and pour the tomato stew into the pot and leave to done for like 4 minutes all together.
2. Pour the drained parboiled rice, salt and pepper and add water to it if necessary.
Note : The water level most be the same to the rice. This is to ensure that all the
water dries up by the time the rice is done.
3. Cover the pot and leave to cook on low medium heat. This way the rice does not burn before the water dries up. If you parboiled the rice as described above, the rice should be done
by the time the water dry off.
4. When the water is almost dry, add the chopped carrots, vegetables leaf,  green pepper cover the pot and continue cooking.
5. When the water is completely dry, turn it into another pot or blow, add stir with a wooden spoon.
Now enjoy the Vegetables Jollof Rice.

How to Prepare Moi Moi With Polythene Wrapper.

How to Prepare Moi Moi With Polythene Wrapper. 

Moi Moi is one of the greatest dish ever. It is commonly served with Akamu, both Sold and Liquid; Jollof Rice, Fried Rice, Custard. etc... It can even be eaten alone as a snack. Most people use it as first food served at there parties. 

INGREDIENTS :

* 3 Milk Cups of Beans.

* 3 Tablespoonfuls of Grounded Crayfish.

* 2 Stock Cubes.

* Habanero Pepper.

* Tatashe Pepper.

* 2 Big Onions.

* Vegetable Oil.

* Salt.

* Boiled Eggs

* Bone Marrow

Notes;

* Mostly in all recipes, we go crazy when it comes to the quantities of ingredients. Mean why the quantities of the ingredients can be adjusted to your own taste.

* It's not necessary to use grounded Crayfish, you can use it unground.

* As for me I don't usually add stock cubes to my cooking, when ever am using Crayfish. So you can try it and feel the taste.

* It is best to use warm water when
mixing Moi Moi. And the warmnees shouldn't be more than 25°c, if not you may have your moi moi full of lumps.

* Any amount of oil you use doesn't not matter, but make sure to use the right amount for your Moi Moi to
ensures that it has a good texture and rolls off the tongue when you eat it.  To enjoy your Moi Moi, it's advisable to use tastless and odourless oils.

* Chop the eggs into small pieces, and set aside.

* Cook the bone marrow with spices and herbs till done, then set aside for the mixing stage.

Tools Needed;

* Cooker or Stove.

* Deep Pot.

* Spatula.

* Chopping board.

* Grinder.

* Knifes.

* Bowl.

Before You Proceed The Grounding Of Your Beans;

* After peeling the beans, make sure you soak the beans for like two to three hours before grounding it.

* Wash the tatashe and habanero pepper. Ensure you remove the tatashe and habanero stick and pour into the soak beans. 

"Clicks here to view".

* Cut the onions into pieces, and add also.

* Crush the stock cubes in warm water and set aside.

* Now that the beans is well soaked. that you can be able to pinch the bean seed with finger nails, it's now time to grind it. Decant the water into a bowl and get it set for grinding.

Notes: "your grinding most be very smooth and most not be watery"

DIRECTIONS:

1. Now your grounded beans is ready, add the following to it...

* Crayfish.

* Warm Water. 

* Vegetable Oil.

* Stock Cubes.

* Bone Marrow Stock.

And stir very well until it mix together.

Notes: "if you are using Bone Marrow Stock, you don't need any warm water".

2. Add salt "to your own taste" and stir very well.

Notes: "Moi Moi is on like the other recipes you add ingredients to when cooking on cooker or stove. It's prepared cold, and all the adding ingredients is done off the cooker or stove. That is, once you forget to add one ingredient, and you have set up your cooking, there is no coming back to add it. And you can't add it when deciding it. So you have to confirm the taste before setting it on fire".

3. Set up the cooker or stove, place your pot on it and pour some water.

Notes : "The water level shouldn't be more than 1½ inching".

4. Dish the Moi moi mix into polythene wrapper, add chopped egg/bone marrow to each wrapped, knock it and set aside in a bowl.

5. Do the same to the remaining grounded and mixed beans. After all wrapped, pick it one after the other and place in pot then cover it to start cooking.

Notes : "the quantity of the water depends on the quantity of the Moi Moi dish".

6. You don't live your Moi Moi on its own you have to check it time to time so you can add more water if necessary. Before checking your Moi Moi, at least it should be after 30 minutes, to check your Moi Moi maybe it's done, put a knife through the last wrap and if the knife is stained with paste of grounded beans, then the Moi Moi is not done, but if not, then your Moi Moi is done and ready to serve.

Serve with Soft drinks, Fruit Juice or Table Water. And you can enjoy with
Jollof Rice, Fried Rice, Custard,
Akamu or Solid Pap.

 

How To Prepare Pepper Sauce.

How To Prepare Pepper Sauce.

The Pepper Sauce is one of my favorite sauce, it's very easy to prepare and it's prepared off cooker non stove. Pepper sauce, it's hot sauce use to eat Boiled Yam, Fried Yam, Roasted Yam, Roasted Plantain, Fried Plantain, Boiled Plantain, Fried Potatoes, or Boiled Potatoes. Pepper sauce is mainly used to warm a cold day.

INGREDIENTS:

* 4 Habanero peppers or Fresh chilli peppers.

* 1 Tablespoons of Tomato paste.

* 1 Onions.

* Vegetable oil or Red Palm Oil.

* Salt.

* 1 Stock cubes.

Notes: the ingredients above is use for just 5 pieces of Roasted Yam. You can as well increase the quantities of your ingredients, if preparing for the family's.

DIRECTIONS:

1. Set up your cooker or stove, place your frying pan, add your vegetable oil or palm oil to heat.

2. Wash your blender or mortar and pestle, wash the pepper and onion. If using blender, blend it and most not be smooth. If using mortar and pestle, pound it and most not be smooth also.

3. Now that your pepper and onion has been blend or pound rough medium smoothness, pour into a bowl, add to it the salt, stock cube, and the tomato paste and mix them together and set aside.

4. Back to the vegetable oil or palm oil on cooker or stove, now keep it down to cool off for like 5 minutes.

5. After it has been cool off for 5 minutes or less, pour vegetable oil or palm oil till you get the consistency of your choice, stir together with the oil.

Note: You can increase the quantity of the peppers if you prefer your pepper sauce very hot or remove the tomato paste and onion.

6. Now your pepper sauce is ready.

7. You can heat the pepper sauce for like 3 minutes or less, if serving with the kids. Enjoy with any of these; Boiled Yam, Fried Yam, Roasted Yam, Roasted Plantain, Fried Plantain, Boiled Plantain, Fried Potatoes, or Boiled Potatoes.

How To Prepare Edikang Ikong Soup.

How To Prepare Edikang Ikong Soup. 

Edikang Ikong Soup is a native soup for the Efiks peoples, from Akwa Ibom and Cross River states. It's prepare with ugu "pumpkin" leaves, bitter leaves and water leaves. 

INGREDIENTS NEEDED FOR EDIKANG IKONG SOUP :

* Ugu "Pumpkin" leaves.

* Water leaves "Talinum Triangulare".

* Bitter leaves.

* Beef.

* Ponmo "Kanda".

* Shaki.

* Dry fish or Storefish.

* Pepper.

* Salt.

* Grounded Crayfish

* Palm oil.

* 2 cups of Periwinkle.

* 2 medium onions.

* 2 Stock cubes. 

 

Before you proceed the cooking of the Edikaikong Soup.

1. Wash and chop the ugu "pumpkin" and water leaves into tiny pieces. Must sure they are kept in separate sieves to drain out all the water.

2. Chop the Ponmo "Kanda" into small pieces and set aside.

3. Cook the Beef and Shaki with 2 bulbs of diced onions and the stock cubes with as little quantity of water.

4. Soak the Dry fish or Store fish in warm water for about an hour.

5. Periwinkle, it can be cooked in two different ways, with or without the shell. When cooking periwinkles without the shell, the first thing you need to do is to remove the brownish round tongue and rinsing before adding to your cooking. When cooking periwinkles with the shell, it's best to wash thoroughly with clean warm water to remove the dirt on the shell before chopping off the bottom part to create an air hole. This makes it easier for the soup liquid to run through inside it and to suck out the meat.

COOKING DIRECTIONS

1. Now place a new pot on your cooker or stove, then pour the meat and it stock into it. Add about 3 cooking spoon of palm oil, salt, stock cube, Crayfish and Pepper to boil for about 10 minutes or more than.

Notes : The palm oil, is to serves as the soup liquid. So you should try as much as possible to make it the only liquid in your soup so as to avoid watery.

2. Add the periwinkle, chopped ponmo, water leaves, bitter leaves and allow to cook for more 5 minutes.

Notes : You don't have to cook for complete 5 minutes to make sure the water leaves doesn't over cooked.

3. Add your ugu "pumpkin" leaves, Stir until all the ingredients mixed up. Cover the pot and leave to stand for about 5 minutes or less.

4. After 5 minutes or less, at this point in time you are now done with the Edikang Ikong Soup.
Enjoy with Families and friends and serve with Garri (Eba) , Semolina, Amala, Cassava Fufu, Pounded cocoa Yam or Pounded Yam.

How To Prepare A Good Meatball Stew.

How To Prepare A Good Meatball Stew. 

Meatball Stew is one of the easy stew ever, it's normally use to eat White Rice and Beans, White Rice, Boiled Yam, Boiled Spaghetti, and Boiled Potatoes. 

INGREDIENTS:

* 700g Minced Beef (Grounded Beef).

* 4 Cooking Spoonful of Tomato Stew.

* 1 Teaspoonful of Thyme.

* 2 Teaspoonful of Grounded Black Pepper.

* Salt.

* 2 Stock Cubes.

* Meat stock.

* 5 leaves of Curry. 

 

"Notes on the INGREDIENTS". 

1. The Tomato Stew, should be fresh tomato puree (thick) or tomato paste that has been halfway cook to remove any traces of water or having a sour, acidic or citrus taste.

2. The Meatball  Stew doesn't contain spices or seasoning much. The only major ingredients contains are; Tomato puree, onions and vegetable oil which will be used in frying it.

3. We all familiar to a vegetable called Curry's Leaf, curry leaf in Nigerian is a close alternative to Fresh Basil. So you can get curry leaves, add to your cooking if you want to add some vegetables to your Meatball Stew. All you need to do is to hand pick them from the stalk and rinse them before using.

4. If you don't have meat stock, just get a clean water to use. Meat stock is just the water you get from boiling your meat with.

Before you proceed with your cooking of Meatball Stew!

1. Already, you have some Tomato Stew in freezer, bring it out and put it in warm water to defrost before you will need to use it in your cooking. But if you don't have, first of all, prepare some. Read on How to Prepare Tomato Stew by clicking here.

Notes "it's good to always have it in your freezer, a large quantities of tomato stew. It helps you to prepare any recipes you will need it faster than not having it".

2. Blend your meat.

Notes "the blending of the meat most not be smooth at all".

3. Hand picked the curry leaves from the stalks, rinse them properly and set aside till when needed.

Notes "You don't have to chopped the curry leaves, since they are small already".

DIRECTIONS :

1. Pour your minced (blend) meat into a bowl.

2. Now add; A teacup of meat stock, ½ teaspoon of thyme, 1 teaspoon of ground black pepper and 2 small stock cubes (crushed) to the minced (blend) meat.

3. Mix them in the bowl with your hand till all have a good and well incorporated.

4. Now before proceeding to the next step, set your oven to 150°C (350F).

5. Now start the molding of the mixed minced (blend) meat into smaller balls, not to be too small, but it should be big enough to the size of the meat you can you to serve your kids. When molding, don't add much pressure to it so that the meat balls will not be too solid when it done. Just use the tips of 

your finger to gently form the balls. 

Notes "As you are molding your minced (blend) meat, place them directly to the oven tray"

6. After molding all the minced (blend) meat, place your oven tray back into the oven and bake in for 20 minutes or more than. A question cross over your mind, "what if I don't have an oven!". Don't be panicked about that, you can also deep fry them. There are many ways you can bake when you don't have an oven, just fry the meatball and continue.

Notes "While baking, don't get to turn the meat balls round, so that they will bake very well".

7. Set up your cooker or stove, then place a sizeable pot you will like to use, add the Tomato Stew and the meat stock. If you don't have meat stock, just add water to it and cook for just 4 minutes or less.

8. Now add the remaining; thyme, ground black pepper and stock cubes, salt (to your best of taste.) you can also add grounded crayfish.

9. Stir very well, cause after adding the baked meatballs, you won't be able to stir any more.

10. Add the baked meatballs one after the other, then add the curry leaves or fresh basil.

11. Half cover the pot and leave cook blow the boiling point.

12. After like 3 minutes, it should be done by then, now the Meatball Stew is Ready to Serve.  

Serve and enjoy with: White Rice and Beans, Boiled Yam, Spaghetti, White Rice, or Boiled Potatoes.

How To Cook Quick, Easy, Delicious Fried Rice.

How To Cook Quick, Easy, Delicious Fried Rice.






Fried Rice is most commonly used in many occasion,  such as Weddings, Birthday parties, Special events, and any other occasion.


It's easy to prepare, such that I cook it mostly ten (10)X in a month. which if you taste it, you will like to have it every night.


Eating Fried Rice with other recipes like Moi Moi, Salad, fried chicken or Barbecus, Or Coleslaw.  You will feel like you are on the top of the world or in the paradise island. To cook a Delicious Fried Rice here's are all you need.


INGREDIENTS :



AROMATICS :



2 tablespoons of minced ginger.
3 teaspoon of red pepper flakes.
Yellow curry powder.



VEGETABLES :



1 cup diced carrots.
1 cup fresh or frozen corn kernels,
defrosted.
⅔ cup fresh or frozen peas, defrosted.
¼ cup chopped scallions.



RICE.



2 tablespoons grapeseed, canola, or
peanut or vegetable oil.
4 cups rice.
⅓ teaspoon salt.
⅛ teaspoon ground white pepper.
2 tablespoons soy sauce.
1 large egg, beaten.
⅓ cup toasted pine nuts, almonds,
peanuts, or cashews.
2 tablespoons minced cilantro (optional)



Note:



I do not use woks because it is alot of work taking care of them. If the carbon steel is not rusting, the bamboo handles are coming apart so I prefer my frying pans for fried rice. :)

Before you start cooking the Fried Rice, chop the vegetables and wash them all, the vegetables to be used in cooking the fried rice.



Graze and chop the carrots into tiny cubes.



Chop the green beans into smaller pieces of 0.5cm long.



Pour hot water of about 89°c on each vegetables separately in a bowl to make them to Soak in the hot water for about 5 minutes and drain in a sieve.



Chop 1 bulb of onion.



Place them aside.



Preparation of the liver and chicken.



1. Cook the liver for about 10 minutes or till done and chop into tiny pieces. To save energy and time, you can cook the liver with the chicken.



2. You may like to Chop the whole chicken into pieces and cook with the Knorr cubes, thyme and 2 bulbs of onions (chopped) or chop half of the chicken and left half for the dishing. When done, Barbecue in the oven with vegetable oil or olive oil. This gives it a golden or brown color. To make it more presentable most especially when you are dishing for a guests.



Read : How To Prepare A Good Barbecue Chicken click here..



Cooking Directions:



1. Get ready your Parboil rice or prepare to parboil a new rice using the Parboiling method CLICK HERE TO GET MORE INFO.



NOTE : make sure you parboil the rice well cause an over parboiled rice makes the grains of the rice will not stick together when the rice is done to make a good presentable fried rice. Rinse the parboiled rice with cold water and drain a sieve.



2. Sieved out all the onions, thyme etc.. In the chicken stock to remove all traces of onions, thyme etc.... Now get your cooker set and place your cooking pot on it then pour the stock into the pot and set to boil. Keep it for about 10 to 15 minutes, when it is boils, add the parboiled rice. add 1 tablespoon of plain yellow curry powder, then add salt, ⅛ teaspoon ground white pepper and other seasonings taste.



3. To make sure you have a good looking fried rice you most take note of the water level so that the grains of the rice will not stick together, the water level should be more lesser than the level of the rice. At most it should be at the same level as the rice. Depend on the way you have parboiled your rice. Let the rice cook for about 10 to 15 minutes to ensure that all the water dries up by the time the rice is done and make sure that the rice is not over cooked. Stir the contents, cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.




4. After the water has dried up, you shouldn't let it to get burned cause a good fried rice should be cooked perfectly. Perfect in the sense that the grains are separated from one another.



5. Turn your fried rice into a glass bowl or morgi bowl or another pot to make it cool. Again, this is much more importance in the sense that it makes the grains from sticking to each other. If left in the main pot you have used to cook it, the rice will continue to cook and eventually stick together. Now back to the vegetables you have kept aside above.



NOTE : I will recommend for you to divide your vegetables into five (5) equal parts. The rice will be fried in batches so this number depends on the quantity of rice you can comfortably fry in the frying pan. Now divide the cooked rice into 3 equal parts with the diced cow liver into the same number of equal parts.


6. Now place the frying pan on your cooker and pour a small quantity of vegetable oil or olive oil into a frying pan. This quantity of oil shouldn't be much so that each part of the cooked rice and each part each of the vegetables will be able to absorbed the oil, add ⅓ part of diced onions and stir for bit seconds, now add 1 part of diced cow liver, and one part of each vegetables diced, then 1 part of cooked rice.


7. You may add ⅛ of teaspoon of salt if needed. To top up the color of your fried rice, you can add more curry powder to it. Then stir them all together to make all the ingredients have poured mixed well. Now pour it in another dry plate or glass bowl. Now to the remaining rice and ingredients how do you do about it.



Uhmmmm....... All you need is to Repeat the steps for the remaining batches of rice and ingredients.

Now your FRIED RICE is ready to SERVE with any kind of chickens recipes or Salad or Coleslaw.

How To Prepare Moi Moi With Leaf /Ewe Eéran / Thaumatococcus Daniellii

How To Prepare Moi Moi With Leaf /Ewe Eéran / Thaumatococcus Daniellii.

Wrapping Moi Moi with leaf is one of the best way you should go for at all times. And it makes your Moi Moi to be cooked faster than any other way, It has natural taste, and even has additional flavour to your Moi Moi.

THE INGREDIENTS TO BE USE.

* Four milk cups of white Beans. [not that it most be four milk cups, two, one, three, even hundred if you like, it depends on the amount of people you wanna serve]. 

* Leaf { Ewe Eéran } {Thaumatococcus Daniellii.}

see the  Leaf blow

* Two (2) Medium Onions.

* Fresh peppers.

* Chille pepper or Cayenne pepper.

* palm oil or vegetable oil.

* Salt.

* Two (2) cube of magi.

Steps 1

Preparation of the Beans.

° Pour the beans into a blow of water, to wash, by doing so, is to peel the beans from the coast.

° After properly wash, use sieve to sort out the coast from the beans.

° Get a new blow of water to Rince the beans,

Note : you have to wash 2 to 3 times to remove all the coast so as to have a clean beans ready for Moi Moi.

° Now add your Fresh peppers, 2 Medium Onions and Chille pepper or Cayenne pepper according to the quality of the beans you have.

° And it ready to Grind.

Steps 2

Preparation of the Thaumatococcus  /leaves/{ Ewe Eéran }

1. Get the straw out of the leaf. Not just to cut it off, you have to be very much carefull with it so that some of the straw led to the back of the leaf will not be removed.

2. Get a clean pie of cloth to clean up the leaves meticulously both back and forth. It is advisable not to let water touch the leaf if not you won't be able to make use of it, Then make sure that you clean all the dust and dirtare on the leaf and to remove all the unseen particus.

3. Wash the leaf straw, they will be used as padding for the base of the pot.

Steps 3.

1. After grinding, add the salt, magi,Palm oil or vegetable oil.

Note : if using palm oil you have to Firstly, cook the palm oil with a tea cup of water to softing it.

2. Use a straw of leaves /Ewe Eéran/ that were taken out from the leaves to pad the base of the pot. To prevent the wraps from burning.

3. Pour a small quantity of water into the pot and use 2 to 3 leaves to cover the straw. The quantity of water shouldn't be small and it should be at the level of the straw.

4. To make leaf /Ewe Eéran/ wraps : First and foremost, place 2 leaves on top of each other, fold them into a cone. Then bend the pointed end and hold it there.

As shown below

Put 2fullspoon moi moi mix into the cone. Fold the open end and place the wrap in the pot of boiling water.

5. It is much more better to use at least 2 leaves to make each of your wrap. The doubling makes a better reinforcement for the moi moi wraps to have a clean wrap and to avoid leakages.

Note :  YOU MIGHT NOT GET THE WRAPPING PROCESS, BUT KEEP ON TRYING IT. DON'T GIVE UP TO IT. WITH TIME, YOU WILL BE A PROFESSIONAL IN WRAPPING. JUST HAVE IT IN MIND THAT YOUR GOAL IS TO MAKE A WRAP THAT ALLOWS YOUR MOI MOI STAY IN THE LEAF WITHOUT LEAKAGES.