2Face ‘Sleeps’ With Princess Onboard Arik Air

Don Jazzy is known to be an active celebrity on social media sites such as Twitter and Instagram. He is also one celebrity that is credited to setting trends on the social media platforms.

In the past months, Don Jazzy has initiated new hashtags including like the #Dorobucci, which is eating deep into many like a bug, and the latest, #mysleepselfie.

Already, stars like Darey, D’Prince, Dr. Sid amongst others have joined the trend, not wanting to be left out in the newest craze, as well as 2Face Idibia, who posted his #mysleepyselfie with Princess, a popular comedienne, while on an Arik Air flight.

Few minutes after the picture surfaced on the internet, it garnered several likes. No doubt, Don Jazzy can really be called a trailblazer.

Nigeriafilms.com

Selena Gomez Bathtub Photo: Take That, Justin!

Selena Gomez continues to take her power back, or however she likes to phrase it when she poses for sexy photos begging for attention on Instagram.
The singer hit up Katy Perry‘s London concert on May 31 with friends Cara Delevingne, Georgia May Jagger, Suki Waterhouse and DJ Mary Charteris.
The latter shared a provocative picture of Selena in the bathtub, flaunting her toned stomach, touching her chest and pursing her lips ... check, please!
Okay, so it's not AS risque as that description makes it sound. But still:

Is this her form of subtle payback to Justin Bieber for the continuous string of sexy photos and videos he’s been posting online since their recent split?
Probably. She says she doesn't want Justin back, but we have doubts.
Gomez has reportedly been devastated lately about her roller coaster relationship with Bieber, to the point where she's had trouble eating and sleeping.
Yes, Justin Bieber has that kind of effect on another woman, and not in the sense that she has trouble eating because his actions make her sick.
In any case, it appears that the singer had a fun girls night out at least.
Charteris appropriately captioned the photo of Gomez: “Looking totally babe-iliciuous in your marble bath @selenagomez. #greeblings #fuuuuuuun.”
Babe-ilicious indeed. Hopefully there's more where this came from. Unless she's serious about becoming a born again virgin ... which we sort of doubt.
Why? Previously, Selena Gomez and Niall Horan were spotted in London, so there's that. Virginal or not, maybe she's moving on from the Bieb after all?
Show Justin what he's missing, girl ... and never look back.
Selena Gomez rocks a bikini in this Instagram photo. She says in the caption that she is "taking" her "power" back.

Nigeria Will Qualify To the Knock Out Stages - Mourinho

World renowned Coach and Chelsea Manger Jose Mourinho has backed the Super Eagles to make the 2014 World Cup Knockout stage.


He was talking with Yahoo sports and listed the 16 teams he feel could make the 2014 World Cup Knockout stage.
He revealed that due to his long time friendship with Netherlands manager Louis van Gaal, He thinks they will come out of their group in second place behind defending champions Spain in Group B.
He said: “I’m very emotional, I go always with my friends,”.
In Group C he choose west African Super star packed Ivory Coast and European power house Greece advancing over Colombia and Japan.
In Group D, He refused to choose between Uruguay, England and Italy due to the South American team's strength and having relationships with England and Italy over the years.
He said: “If I say England out, next season they don’t let me coach here [at Chelsea].” In Group E, Mourinho said, “I don’t believe in another collapse for France,” and chose them to win the group with Switzerland edging out Ecuador for the second spot.
In Group F, he picked Nigeria to finish second behind Argentina due to his player John Obi Mikel taking part.
In Group G, he said he is sure no team will finish with less than one point but he fancies Germany and Portugal to scale the group stages.
And finally in Group H, He said: “Belgium has the talent,” but somewhat surprisingly went with Russia to finish first and Belgium second — perhaps due to their youthful inexperience.

READ MORE:  http://news.naij.com/67466.html

READ MORE:  http://news.naij.com/67466.html

Kim Kardashian Gushes Over Honeymoon: Most Romantic Time Ever!

Kim Kardashian is back in the United States.
And, of course, back on social media.
Amidst reports that she hated her honeymoon and is already fighting with her new husband, the reality star Tweeted a happy message earlier today, gushing over brief time abroad.


"Had the best most relaxing romantic honeymoon in Ireland & Prague!” Kim wrote. “Missed my baby girl so much! Excited to be home to squeeze her so tight!"
We're sure North West is happy to have her parents back as well.
But will she soon have more than that?
There's been talk of Kimye making a honeymoon baby in the days following their epic wedding in Florence, with West all about it and Kardashian a bit more hesitant.
 

Kim, meanwhile, also referenced the wedding she attended with new Kanye over the weekend, Tweeting:
"Congrats Renelou & JP!!!!!! Such a beautiful wedding! Wishing you a lifetime of love & hapiness! #BestMemories #MarriedGang."
Unless there were gold toilets and snubbed opera singers, however, this wedding was nothing like that of Kim and Kanye. Nothing at all.

How to Cook Edikang Ikong Soup ( Edikaikong Soup )

The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Prepared with a generous quantity of pumpkin leaves and water leaves, this Nigerian soup recipe is nourishing in every sense of the word.

How to Cook Edikang Ikong Soup [Video]

It is common for Nigerians to request this soup recipe after a bout of illness as we trust it to replenish whatever was lost during the sickness. But you don't not need to be in a state of convalescence to enjoy this wholesome Nigerian food recipe.

Ingredients for Edikang Ikong Soup

• 1kg Pumpkin leaves
• 500g Water leaves
• 600g Beef, Kanda, shaki and Dry fish
• Pepper, Salt and ground Crayfish: to taste
• 200ml Palm oil
• Periwinkle - 1 cup
• 2 medium bulbs onions
• 2-3 Stock cubes

Alternative vegetables for those who cannot buy water leaves and pumpkin leaves:

Use the following to replace the classic Nigerian vegetables for this soup:

• 1kg Normal Frozen Spinach
• 200g Ground Frozen Spinach
• 250g Lamb's Lettuce (Canonigos in Spanish)

Defrost the frozen spinach, cut the normal frozen one into tiny pieces and mix with the ground frozen spinach. Wring out the water from these and add them when I add the pumpkin leaves.

Wash pick and cut the Lamb's Lettuce into tiny pieces. Add them when I add the water leaves.

Before you cook the Edikaikong Soup

1. Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
2. Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the 3 Maggi / Knorr cubes with as little quantity of water as possible.

Cooking Directions

1. When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as water in the Edikaikong soup. You should try as much as possible to make it the only liquid in the soup.
2. Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.
3. Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.
4. The Edikang Ikong soup is ready to be served with Garri (Eba), Semolina, Amala or Pounded Yam.

How to Make Nigerian Chin Chin

 

Nigerian Chin Chin is a crunchy deep-fried  snack, and quite easy to make. 
It's also a big party favorite and is usually served at birthday parties as an appetizer .It's a nice quick snack for guests and suitable as a movie night snack for the family; Kids love it too.

 The Nigerian Chin Chin is not just a big favorite because of its delicious taste, it is also loved by all because it keeps for a long period(about 4 weeks) if stored properly in airtight containers.
So if you're new at making any Nigerian Snack, you can be a winner with the Nigerian Chin Chin. Chin chin is known as Achomo in Ghana.
 
Ingredients for Nigerian Chin Chin 
•1kg of All purpose Flour(Plain Flour)
•200g of Margarine
•150 ml whole milk(100ml of evaporated milk / 75ml Condensed milk/70g of powdered milk)
• Half teaspoon of baking powder(optional)
•100g of granulated sugar
• Half a teaspoon Salt
•1 teaspoonful of ground nutmeg
•3 raw eggs(optional)
•Water(add bit by bit if you are not using whole milk)
•Vegetable Oil (for frying)
Preparation for  the Nigerian Chin Chin
-If you are using eggs, beat the eggs and set aside.

- Pour the sugar into a small bowl, add the milk and mix thoroughly.

- In a bigger bowl, add the flour, baking powder, salt and nutmeg.Mix well and then add the margarine. Mix thoroughly with your hands until it looks like fine bread crumbs.
  

- Add the eggs and the milk-sugar mixture into the bowl and mix well until you get a smooth but stiff dough.If you are using powdered milk, you can add a little water to get this consistency.
  

- Now place  the dough on a floured flat surface and knead for a minute. Then using a rolling pin, roll the dough flat and cut into any shape of choice. Note that the dough doubles in size when placed in the hot oil, so don't cut it too big.
  

- Heat up some oil until very hot and fry the Chin Chin dough. Stir continuously until all the chin chin changes from white to golden brown.
 

- Transfer the fried Chin chin onto a flat pan or tray and leave to cool completely, then store in an airtight container.Enjoy!

 There is no special way to enjoy the Nigerian Chin chin.You can eat it at any time of the day and at any occasions and  goes well with a good drink.

Nigerian Salad Recipe

 

Nigerian Salad also known as ''Nigerian mixed vegetable Salad'' is one of the richest salad recipes you can ever find. It is prepared with more than five vegetables, combined together and enriched with the classic Baked Beans and Cream.  
Believe me, this Salad is not complete without Baked Beans and Cream(or mayonnaise). So make sure you have these two ingredients at hand, if you really want to get the original Nigerian Salad.

Ingredients:

 
- 5 medium sized Carrots
- 1 medium bunch of Lettuce 
- 1 medium bunch of Cabbage
- 2 Handful green Peas
- 4 Medium sized Tomatoes (hard tomatoes)
- 3 pieces of Irish Potatoes 
- 2 pieces of Cucumber
- 4 Eggs 
- One tin of Baked Beans in tomato sauce  comes in a 415 gram can)
- 300g of Sweet Corn (2 small tins) 
- A bottle of Salad Cream  or Mayonnaise
 (Nigerian salad is usually served with Heinz  original Salad Cream, and comes in a bottle, but here in Spain, it is sold in a plastic bottle. In the absence of this, Mayonnaise or condensed milk can also be used)

It is very common to see extra ingredients added to Nigerian salad, such as corned beef,onions, canned red beans, boiled macaroni, green bell pepper and a lot more. So feel free to experiment with more or less.

Preparation:

Before you start with the  Salad

-Wash all the vegetables separately in sufficient water (add a spoonful of vinegar, baking soda or lemon juice to the water to help kill harmful bacteria) . Rinse thoroughly in fresh water.

- Boil the green peas for 2 minutes, strain it out and using the same pot, boil the eggs and potatoes together, the potatoes might cook before the eggs , so take it out when it is done and let the eggs boil until hard boiled.
 Set the peas aside for later use.
Peel of the egg shells and slice the eggs as thinly as you can.
Peel of the skin of the boiled potatoes and cut into small cubes.

- Slice the cabbage into tiny strips, then wash again and strain to remove excess water. Set aside for later use. 
Tip: (the cabbage might store ants or pesticide in its leaves, that's why it needs to be washed again after slicing) .

- Slice the lettuce into thin shreds.  
(make sure you washed  each leaf thoroughly, before use)
 
- Scrape the carrots and shred with a grater . Set aside for later use.

- Scrape off the green skin of the cucumber, cut into two equal halves , remove the seeds(you can eat it if you like) and then cut into small cubes. Set aside for later use.

- Cut the tomatoes into two halves, remove the seeds and cut into small cubes. Set aside for later use.


- Open the can of sweet corn, pour into a sieve to strain out the preservation water. Set the corn aside for later use.

- Open the can of  baked beans, pour into a small bowl and set aside for later use.  

Now that you have all the ingredients ready, it's time to put them together.  
  
1. Get a large salad bowl and place the vegetables in the bowl, layer by layer until there's nothing left.  
 
2. Place the sliced eggs on the prepared salad, and also spread the baked beans.
(Note: even though baked beans is symbolic to Nigerian salad,not everyone likes it in their salad, so it's better to serve it on demand)
 
 3. Now, cover the salad bowl and chill in the fridge until needed.
 
4.  Finally serve with the salad cream(or mayonnaise) and Enjoy.
 
 Nigerian salad is usually served as an accompaniment for Jollof Rice, Fried Rice and other Nigerian rice recipes. It can also be eaten alone or served with bread as a sandwich. 
 
 Nigerian salad like most raw vegetables can be preserved in the fridge but will only keep for 24 hours. So eat it while it's fresh and enjoy☺.

How to Prepare Fresh Fish Pepper Soup

This fish peppersoup recipe is simple and always makes a hearty evening meal.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 people


Ingredients:

• A handful of pepper soup seasonings and pods
• 5 dried scent leaves (efirin) or bush basil
• A handful of freshly chopped basil
• 2-3 tablespoons pepper soup mix depending on brand and chilli content
• 1 tablespoon groundnut paste or peanut butter (this gives soup some texture)
• 1 large ripe tomato, finely chop
• 1 medium fresh bream
• 1-2 serving spoons vegetable oil
• 3 seasoning cubes
• 1 litre water

Direction:
1. Wash fish in water with a squeeze of lemon. Cut into chunks. Drain and rub with some salt then set aside.

2. In a large pot, fry the chopped tomatoes in oil for about 2 minutes, then add 1 litre of water and bring to the boil. Add the pepper soup mix, pepper soup pods, scent leaves and seasoning cubes. Stir and leave to boil (under moderate heat) for 10 minutes to allow spices to infuse. Turn off heat, allow to stand for 5 minutes and sieve off the sediments (the spices).

3. Return to the stove and continue to cook under low heat. Add the groundnut paste and stir in. Add fish, cover and simmer for 5 minutes adding some hot water to adjust consistency. Add salt to taste. Add a handful of chopped basil. Stir and simmer for 2-5 minutes or until fish is cooked. Serve hot.

Egusi Soup - Igbo Style

This Igbo style melon seeds soup is traditionally made with a variety of ingredients such as dried fish, assorted meats and condiments. There is a distinct taste in this dish due the higher proportion of melon seeds and leafy vegetables sparingly used .
 


Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4 people

Ingredients:

• 200g ground pumpkin (egusi) seed
• 400g of beef
• 50g of cooked and boned stockfish pieces
  
  
• 3 spoons of ground dried crayfish
• 1 small bunch of ugu or bitter leaves
• 50ml of palm oil
• 2 seasoning cubes
• 1 small onions
• 4 large fresh tomatoes
• 1 teaspoon ground chilli powder

Direction: 1. Cut the beef into bite size pieces, season with 1 chopped onion and 1 seasoning cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside.

2, Mix the ground egusi in half a cup of water. Set aside. Also blend the tomatoes, 1 onion and chilli. Set aside.

3. Heat the palm oil in another pot and add the egusi mixture. Stir well and allow the egusi to fry a little. Then add the blend and stir well. Add the ground crayfish, second seasoning cube and stockfish.

4. Add 2 cups of water and allow to cook for 5 minutes. Then add the boiled meat and stir. Turn heat down and simmer for a further 2 minutes.

5. Wash and finely slice the ugu leaves. Add to the simmering soup and stir in. Continue to simmer for a further 5 minutes to allow the vegetables to soften. Serve with cassava fufu or garri.

Nutritional Data (per 100g serving)
Calories: 196kcal
Fibre: 2g
Carb: 12g
Protein: 13g
Fat: 10g
Vitamins: E, K Omega6
Minerals: Iron, Calcium

Notes: Though this dish is high in fat, it is high in good fats which provide essential fatty acids needed for healthy brain function, skin, nails and hair.

**Calorie count for this dish will vary depending on the other ingredients used to prepare it.

Wizkid Shows Off His Wealth (PHOTO)

Wizkid who recently showed of his dollars bills while having fun in a strip club in Houston is no doubt living the good life.

He shared photo of his new expensive jewelry acquisitions on instagram with caption:
Just got me laced! Big face rose gold Rolex!!! Rose gold chain! Nd black diamonds earrings!! Big shoutout to my man @josephfrostoflondon !! Now waiting for my cuban to get here!! #motivation!!