SUNDAY, JULY 22, 2018
A PUBLICATION OFF
Extra
Professor Funmi Para-Mallam
‘Why educating a woman does not lead to gender equality’ Hi there!
A
gain, Tambari Extra brings you intriguing and exciting content as always. Flip to the beauty section to read on honey’s many wondrous properties and how you
can make use of it to solve your skin related problems. Meanwhile, on the health segment it’s all about dealing with a common ailment this season, blocked nostrils. On our cover this week we have Prof. Funmi ParaMallam, the Director of Research at the National
Institute for Policy and Strategic Studies (NIPSS). She talks on the importance of empowering women, how her childhood shaped the course of her career and a lot more. Read her intriguing interview inside. – Amina Alhassan
0818 7703733 or Email us at: tambari@dailytrust.com
LU X U RY L I V I N G
CULINARY
Native seafood jollof rice by HAFSAH ABUBAKAR MATAZU
T
his jollof recipe’s aroma alone will leave you drooling. It’s such as shrimps and dry fish packed with rich ingredients with a native touch to it and will become a household favourite once you cook some up for your family. Ingredients • Long grain rice • Ugwu leaves, washed and sliced • Chilli peppers • Tomatoes • Red peppers • 1 onion, finely chopped • ½ pound of shrimps • Crayfish • Dry fish, washed with bones removed • Kpomo, washed, cooked and cut into pieces • Palm oil, two cooking spoons • Seasoning cubes (to taste) • Salt
Begin by blending or grinding the tomatoes, red and chilli peppers. Heat the palm oil in a pot and fry the onions until fragrant and translucent before adding the tomato mix. Fry until the water has dried up. In another pot, parboil your rice for about 10 minutes, then drain and wash the rice and set aside. Add the seasoning, salt, crayfi yfish, shrimps, kpomo mo and dry fish to the fried
tomatoes and stir. Add about two cups of water and bring to the boil before adding the rice. Right before the water has dried up, add in the ugwu and mix into the jollof. Feel free to adjust the seasoning at this point. Allow to cook for another five minutes before turning off the heat. Your native jjollof rice is ready. y
Compiled by HAFSAH ABUBAKAR MATAZU
L
ike with everything else, trends tend to go in and out of style. But one that is perhaps here to say is the 3D wallpaper. It’s impressive, eye-catching and looks stunning. No wonder it’s become so popular. 3D wallpaper gives your average wallpaper a modern twist with an illusion of volume and space. It enhances the look of your home in ways only 3D wallpaper can. Not only does the room appear bigger and brighter, it’s smooth, sleek and comes in an array of choices to pick from. With cooler tones such as colours of the ocean or a starry sky, or an animated wallpaper for the kids; there’s something for everyone. As if wallpaper wasn’t stunning enough, it’s been taken to a whole new level with 3D. It’s long lasting, visually pleasing and will leave your guests in awe. What’s not to love about it?
Directions
Tasty moi-moi
M
oi-moi serves as the perfect complement to your native jollof rice. You may also choose to enjoy it alone as it can serve as a meal on its own.
Going with the trend: 3D wallpaper
Ingredients • Beans • Crayfish • 4 red peppers • 3 red chilli peppers • 1 onion • c 1 cooking spoon of oil Water • W Eggs • Eg Uma • Um leaves (washed) Directions Soak your beans and wash to remove the skin, as if you’re making bean cake. Now add half the onion, the red and chilli peppers and
grind into a paste until very smooth. Chop up the other half of the onion and also, hard boil the eggs. Add the crayfish, seasoning cubes, oil and chopped onions to the beans paste with some water so that it’s just a bit runnier than a bean cake mixture. Use two uma leaves to wrap the moi-moi and add one egg to each leaf. In a pot with very little water, arrange the moi-moi and cook over medium heat, paying close attention in case you need to add more water. Allow the moi-moi to cook for an hour to ensure that it’s well done. Serve with your native jollof rice and drink of choice. With additional information from the internet