Today's Diary: Local French Source with Cooked Rice || 14-01-2025

Today I decided to share a briefing on Local French Rice sauce.

Hi Steemians! My username is @deetalka6. I'm currently in a french nation, and so mostly what we consume is not Nigerianic—foreign.

However, in today's diary on French Rice source, I'll be highlighting the ingredients used in making the source, the preparatory steps. So if you want to check out how it works, you can get the ingredients too from the markets and do as I do here.

Although, there are four different kind of French Rice source.

• Classic source
• Independent Source
• Local source
• Vegetative source.

The one I'll be considering here today comes under Local. Local is mostly preferred when the ingredients are not sufficients.

Ingredients:

• Fresh Tomato
• Kanda (cow body)
• Fresh green & red pepper
• Onions, star maggi, grinded crayfish, salts, groundnut oil.

How to prepare it?

• boil and parboil the rice, until it get done. Add salts. And ensure it's not salty. Bring down the pot once it's done.
• Prepare another clean dry Pots. Call it Pot B.
• Add some groundnuts oil to it.
• Add chopped Onions and stir (5 seconds)
• Add other ingredients: Kanda, Fresh slice green & red pepper, 2 pairs of star maggi, and a teaspoon grinded crayfish. Stir it until it done.

the food is ready. Bring your plate let me put it for you

Benefits:

• Four diets are derived from eating this food: Protein, Carbohydrates, fats and oil, water.

• It boost your brain panel. It gives you the ability to recognize, visualize and manifest outwardly the reflects of the brain through the neurons.

• It provides more substrate for the enzymes to work on. So instead of the enzymes been idle, a task is created for them to do. Both principles for binding are been used to produce the Enzyme product complex (EPC): Induced fit principles and Key and lock principle.

I invite @basil20, @xkool24 and @bossj23 to participate