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How To Keep House Plants Alive And Blooming

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house plants

 Plants complement a trace of green to any internal space. If you desire actual plants over their inferior equivalents, you have to make sure you care for them correctly. On this post you will be guided on how to keep house plants alive and blooming

How To Keep House Plants Alive And Blooming

  1. Aloe

Aloe plants don’t need water often, only once every 10-15 days. Ensure the soil is totally dry before wetting. Then, let loose with water then, let it dry. Keep aloe out in the sun as much as possible.

2. Succulent

Aloe is a form of succulent, so you can follow the exact same instructions above for basically any other succulent.

3. Snake Plant

Snake plants don’t need frequent watering, either. Once every 10-15 days should do. Like with succulents, wait until the soil is dry, then add a lot of water at once.

4. Peperomia

Peperomia needs more regular watering, every 5-10 days should do. When the solid is dry 2 inches deep, it’s time to water. If it takes too long to reach that level of dryness, the plant needs more sun.

5. Peace Lily

Peace Lilies require about the same instructions as Peperomias. However, they can tolerate a bit more moisture in the soil.

6. Fiddle Leaf Fig Tree

Fiddle leaf fig trees need watering every 5-10 days, but like some of the previous plants, wait until the soil dries 2 inches deep. These plants enjoy a bit more dryness.

7. Parlor Palm Tree

Like other plants earlier on this list, parlor palm trees should be watered once soil dries to 2 inches deep. You can tell that they’re lacking sunlight if they dry out too slowly.

8. Spider Plant

Spider plants can tolerate moister soil, so keep them nice and watered every 5-10 days — when the soil is dry for 2 inches deep, of course. Check that they’re drying fast enough. Otherwise, they may be lacking in sunlight.

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9. Citrus Tree

Growing citrus fruits? Make sure to water the plant once the soil has completely dried to 2 inches deep. Alternatively, if the plant is just starting to wilt or the leaves start curling, it needs water.

Citrus root dry fast. A terracotta pot may be helpful.

10. African Violet

If the African violet’s soil is dry to the touch, it’s time for some more water. Keep the soil moist, but don’t overdo it, or you could subject your plant to pathogens.

11. Ficus Tree

Water ficus trees every 5-10 days, or when the solid dries to 2 inches deep. Ficuses love the sun, so keep them in a sun-exposed area.

12. Philodendron

Philodendrons are much like several other plants on this list. Water them once the solid reaches 2 inches of dryness and if it isn’t drying, then it needs some sun.

13. Phalaenopsis Orchid

Phalaenopsis orchids are a bit more high maintenance. Give them a tiny spray every day or every other day. Then, once a week, run warm water through them and their soil. Let the water soak in the soil for a few hours.

14. Rubber Plant

Rubber plants need semi-regular watering — every time the soil dries 2 inches deep, it’s time for a refresh. These plants prefer dryness a bit more than some other plants.

15. Calathea

Calatheas need watering every 5-10 days. Look for the soil to be dry to 2 inches deep before watering. With that said, don’t mist them — it can subject your plant to foliar infections. Also, make sure your calathea is getting enough light

Read Also: How to Beautify and Organize Your Apartment Veranda

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How To Prepare Appetizing Peppered Snail

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How To Prepare Appetizing Peppered Snail

Snails have a tender texture and simple taste & absorb easily in any type of sauce you prepare them in. On this post, you will be taught how to prepare appetizing peppered snail.

How To Prepare Appetizing Peppered Snail

Recipe

  • 6 Medium scotch bonnet pepper
  • 4 Medium tomatoes
  • 1 Medium onions
  • 1 Slice green bell pepper
  • 4 Extra-large snails
  • Curry powder
  • Seasoning
  • Salt
  • Vegetable oil
  • Ugu leaves

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Procedure

  • How you wash your snails matters a lot. Your snail should be high-pitched spotless without mucus or odor.
  • Once you unshell the snail, wash off the first mucus off with alum twice before adding Garri on it and use the Garri to scrub every angle of the snail appropriately.
  • Throw out the Garri and wash the snail with clean water.
  • Pour the snail in a pot and add water before placing on the fire to boil
  • Throw out the water after boiling for 5 minutes,
  • Take away the snail and wash properly. After which you add salt to it and scrub properly. This is to avoid the odor linked with the snail
  • Pour the snail into a clean pot with water and pour little of the chopped onion, salt, seasoning and little curry powder then let it cook for 30-35minutes
  • Remove the snail from the stock after 35minutes,
  • Fry the snail
  • Blend the peppers tomato and left over onions then boil
  • Boil until the mixture is totally dried but not burnt
  • Drop a pan on the fire with vegetable oil and allow it to get hot
  • Add in the boiled tomato fry for 2minutes before adding salt, seasoning and little curry powder
  • Pour a little sliced Ugu leaf and fry up for 6 seconds
  • Add the hot fried snail and continue stir frying for 1 minute (the snail should go immediately into the pepper sauce immediately as its taken off the hot oil. this will let the pepper sauce enter the snail making it more delicious)

Read Also: How To Make Kuli Kuli (German Stone)

 

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How To Make Kuli Kuli (German Stone)

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How To Make Kuli Kuli (German Stone)

Kuli kuli is a West African Snack that is mainly derived from groundnut. The Nupe people of Nigeria were the first to make it. Kuli kuli is also known as German stones, the rock or peanut balls. On this post, we will learn how to make Kuli kuli (German stone)

Kuli kuli is frequently consumed alone or with a combination of cassava flakes. It is usually molded into various shapes and traded in see-through nylons and it remains a snack to eat any day, anytime.

How To Make Kuli Kuli (German Stone)

Recipe

  • 2 cups of groundnut
  • Groundnut oil and a tea spoon of ground pepper
  • ½ spoon of ginger powder
  • Potash (Optional)
  • Kitchen Utensils and Appliances Needed
  • food processor
  • Non sticky frying pot
  • Muslin cloth
  • Plastic bowl

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Procedure

  • Pour the groundnuts and ginger into the powerful food processor, and set to rotate until the nuts are almost turning to a pastry form.
  • Scoop the pasty nut into a clean and dry muslin cloth and press out the oil as much as you can. Don’t anticipate seeing a lot of oil. This step is very important as it decides how crispy the kulikuli will be.
  • Add the compressed peanut into a plastic bowl, pour the powdered pepper.
  • Combine the parts using your fingers and outline using your palms to your desired size.
  • Drop the non-sticky pan on cooker and pour enough groundnut oil to fry the balls. You can also add potash and onion to provide flavor into the oil but it is optional.
  • Before the temperature of the oil arrives a frying point, pour the shaped balls into it and keep turning until all sides of the balls transforms to brown.
  • Bring out the kuli kuli into a plate and let it cool.

Read Also How To Prepare Isi-Ewu (Goat Head Soup)

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How To Prepare Isi-Ewu (Goat Head Soup)

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How To Prepare Isi-Ewu Goat Head Soup

Isi ewu, goat head soup is a dish from Igbo land of Eastern Nigeria. Just like Nkwobi (cow foot), Isi ewu is more tasty for the addition of the fatty brain of the goat. On this post, you will learn how to prepare isi-ewu (goat head soup)

How To Prepare Isi-Ewu (Goat Head Soup)

Recipe

  • One goat head
  • 2 Onions
  • 2-3 roasted calabash nutmeg,
  • 4 pieces of habanero peppers (Ata rodo),
  • Seasoning cubes
  • Salt to taste.
  • 200ml of Palm oil
  • Water
  • Thyme, curry and potash (Kaun)
  • Ground crayfish
  • Utazi leaves

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Note: The utazi leaf is added to enhance some bitter taste to the Isi-Ewu whereas potash (kaun) is added to make the palm oil thicken up.

Preparations

  • Chop your goat head into tiny bits .
  • Rinse the whole meat properly after using foam and hard sponge to scrub dirt mainly in the ears and tongue part.
  • Rinse and cut the fresh utazi leaves into little pieces
  • Soak a tea spoon of potash or kaun in a little quantity of water and allow it melt properly before filtering the water
  • Rind, rinse and cut one onion into ring shape and keep aside.
  • Grind the onion and pepper into pasty form. pour just a small quantity of water if it’s necessary you want to grind.
  • Drop the goat meat portions into a big pot and place on a cooker
  • Pour a little quantity of water sufficient to cook the meat, because there is no need for stock water.
  • Pour the two cube seasonings, each spoon of thyme and curry & cook for at least 20 minutes.
  • Add salt and let it cook for up to 10 minutes. When the meat pieces are soft enough, keep separately
  • In a different pot, pour palm oil, the sieved water of potash gently into the pot containing palm oil and mix using a wooden spatula until the oil goes totally yellow.
  • Pour 2 table spoons of crayfish and mix.
  • Pour the grounded (Ehu seeds) calabash nut Meg, grinded onions and pepper (to taste) and a small amount of sliced utazi leaves.
  • Pour the prepared goat head meat bits into this mixture and mix properly.
  • Allow it cook for little minutes under low temperature until it is intensely hot.

In most Nigerian eateries, Isi Ewu is served in a calabash or any woody material with a little amount of onion and some portions of fresh Utazi leaves on it. This makes it very natural and colorful.

Read Also:How To Prepare Delectable Ofada Stew (Ayamase)

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