The food Map brings you food from all over the world..and a MAP to its destination and recipe..! Its a Map to all things edible from any part of the world. Food is presented from the angle of someone who appreciates good food , seeks knowledge and shares the acquired knowledge with the rest of the world! Stay HEALTHY and CONNECTED TO US AND ENJOY YOUR MEAL!!
The full breakfast is traditionally served at breakfast time, but it is also popular at other times, usually replacing lunch. Rarely is it now served every day of the week, reserved instead for the weekend or on vacation in hotels and Bed and Breakfasts, where no stay would be complete without one.
Breakfast may begin with orange juice, cereals, stewed or fresh fruits but the heart of the Full breakfast is bacon and eggs. They are variously accompanied by sausages, grilled tomato, mushrooms, tea, toast and marmalade.
Each country in the UK and Ireland also have their own choice of accompaniments, it is up to the individual just how much they want on their plate and their preferences. You may find the following:
A Full English Breakfast may have Black Pudding, Baked Beans and Fried Bread.
A Full Scottish, as above but may also have, Potato Scones (Tattie Scones), Haggis and Oatcakes. A Full Irish – Again, as above but may also have White Pudding and Soda Bread.
A Full Welsh – Laver bread or laver cakes. These are neither bread or cakes but are made with seaweed, the cakes seaweed cooked with oatmeal.
An Ulster Fry is not dissimilar to a Full English but may also have soda bread and is served again, throughout the day.
The origins of the breakfast are unclear and believed to originate in the rural England as a sustaining meal to carry workers through a long morning.
Call it Jollof Rice, Jolof Rice, Joll of Rice, Djolof Rice, Osikapa Jelof, Red rice or Party rice you are right. Adults and children love this spicy and tasty rice meal. Jollof rice is a favourite meal in the West African region and very popular amongst Nigerians and Ghanaians alike. I do not know a social function in Lagos or Accra where Jollof rice is not served or at least listed in the menu
The origin of Jollof Rice is traceable to the Jollof tribe in the Senegambia region of West Africa. Jollof rice is also called “Benachin†which means “one pot†in the Wolof language. The traditional ingredients are rice, fresh tomatoes, tomato paste, onion, salt, and chili pepper. Other ingredients such as fish, vegetables, meats, ginger and other spices can be added to enhance the taste. Today Jollof rice can be prepared in different ways by the various peoples that savor it but the basic ingredients remain the same.
Pepper Soup is just the perfect way to warm your way to your man's heart when night comesand he has had one too many bottles....Especially for the lady that has something on her mind! ..*winks and bats luscious well mascared eyelashes * lol
Growing up was interesting and fun, My Dad being a British trained Engineer, always cherished his CUPPA, He had tea with everything and everything with tea lol. My Dad will drink tea with bread, TEA WITH EBA,POUNDED YAM ,EVEN BEANS lol. I MISS YOU DADDY ..so so so much, I bet if He read this post He will say " no be small thing O " . So in His honor I am learning how to make the perfect English Tea! Lets learn it together...in Pictures....
Lets learn it together...in Pictures...from BBC.CO.UK
WARMING THE POT
Fill the kettle with fresh water. Water that has been boiled before will have lost some of its dissolved oxygen, vital for tea brewing. Soft water – water with a low mineral content – causes less scum to develop on the surface of the finished tea.
Warm the teapot by pouring in a quarter of a cup of water and putting the pot in a microwave for one minute on full power.
THE POT CALLS THE KETTLE BY ITS NAME..lol
Synchronise. Bring the warmed pot straight to the just-boiled kettle and place a single heaped teaspoon of loose Assam leaves (or your teabags ..depending on how strong you want your tea ) into the pot.
Pour in the boiling water immediately. If the water is allowed to cool, it is less effective in releasing the chemicals in the tea leaves. The use of a tea cosy is not recommended, since the liquid needs to cool before pouring.
STIRRING THE TEA
Stir the brewing tea and leave it for three minutes. This time
allows for the release of polyphenolic compounds, which will give the
tea its rich colour and flavour. A longer infusion period will unlock
high molecular weight chemicals which taste bitter.
You cannot reduce the amount of caffeine in your cuppa by shortening the
infusion time, most of the stimulant is released within a minute.
THE SUGARY MILKY WAY
Put chilled milk in your ceramic mug (they didnt say platic cup o! lol ) FIRST. Milk proteins degenerate and taste stale if they are heated above 75 degrees centigrade. The milk first method allows the chilled liquid to cool the hot tea, rather than vice versa. Sugar can then be added to taste. Both milk and sugar reduce the natural astringency [bitterness] of tea.
The finished tea should be a "rich, attractive colour" and be somewhere in the region of 65 degrees centigrade – any hotter and scientists warn that "vulgar slurping" might be required. Which by British Standard is a big NO-NO during Tea parties!
and of course the MEDE MEDE ( snacks) lol to go with the tea can be served like this ..if you be oyibo
..Else as a Nigerian (With the exception of Prof. D.N.Nwokoye lol ), it will be your Standard bread and butter...or your basic sandwich or club sandwich ..
Imagine serving your Tea in this luxury tea sets
Beautiful antique lacquered wooden TEA-SET
CIRCA 1920'S - 1930'S , 23 PIECES COMPRISING 6 CUPS, 6 SAUCERS,TEA-POT, SUGAR,BOWL BOTH WITH LIDS, MILK JUG, SIX TEA SPOONS AND SUGAR CUBE TONGS
ALL PRESENTED ON A BEAUTIFUL TRAY COLOURFUL JAPANESE SCENERY PAINTED
ON BLACK..Your tea can never go sour lol
A sterling silver Tea Set
Solid Gold Tea Set
Tea and Coffee Service, 1825, Gold with Ivory. Long-term loan from the Rosalinde and Arthur Gilbert Collection on loan to the Victoria and Albert Museum, London.
Tea and Coffee Service, 1825, Gold with Ivory. Long-term loan from the Rosalinde and Arthur Gilbert Collection on loan to the Victoria and Albert Museum, London.
Antique floral Tea Set
This frilly vintage tea set is covered with tiny golden flowers and curlicues lending a look of floral lace or netting. We love the unusual baroque shape. There is always something special about drinking out of a cup that is not round. All edges are trimmed with gold bands. All handles are coated in gold as are the finials. The insides of both cups are also solid gold in color. Loads of glitz and glimmer
Coral Tea Set? Oyibo dey madt O! See bera Coral wey dem suppose use for jewellry ..PURE LUXURY SHA
...And from www.luxury-insider.com THE MOST EXPENSIVE AFTERNOON TEA..
....is by the venerable Cliveden House at Berkshire. Billed as the most expensive afternoon tea yet, the spread for two, at £550 per couple, was conceived by executive head chef Carlos Martinez, and includes a veritable feast of rare and beautiful ambrosia.
There’re exquisite white truffles at £2,500 per kilo, Beluga Caviar at £4,000 per kilo and Da Hong Pao Tea, harvested from thousand year old leaves and valued at over £2,000 per kilogram. You’ll also be treated to flutes of Dom Perignon Rose, as well as a luscious, gold-leafed cake made with the dearest chocolate in the world, Amedi Porcelana. Wash it all down with an earthy, bitter shot of Kopi Luwak, the famous civet cat coffee, at £50 per cup. Here is a picture of the chef and table spread below..
..AND FINALLY YOU LEARN BASIC TEA ETIQUETTE ..THE ENGLISH WAY..Just in case the QUEEN OF ENGLAND pops in for a visit...WATCH O! SO YOU DONT EMBARASS YOURSELF LOL..
Enjoy your tea my dear friends..and please .. Bournvita , Ovaltine or Coffee ...is not tea O! Hope say Una don hear? lol
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A Full Irish – Again, as above but may also have White Pudding and Soda Bread..jpg)
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