O Napoli
I long for thee (by ausloeserin)
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O Napoli
I long for thee (by ausloeserin)

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El canto de las almas.
Los pasos resonaban por todo el pasillo, rápidos y pesados, casi en sintonía con una respiración agitada e irregular, propia de la desesperación de alguien que huye. Aunque ciertamente aquella mujer no huía, sino que estaba persiguiendo a algo o alguien. Muy en el fondo sabía qué era lo que iba a encontrar al final del camino, pero prefería pensar que aún se hallaba en la incertidumbre. No quería creer que la bestia se había escapado de su prisión mientras ella no estaba.
Pero el camino de sangre pintando desprolijamente las paredes y el suelo del túnel no resultaban particularmente alentadores.
Marusya apretó los dientes, disgustada.
Había cometido un terrible error.
Recuerdan cuando yo era popular en esta plataforma? Yo tampoco.
"Kinky..." :);;
23.- My muse catches your muse masturbating.
OJOJO Hey loves, Today, I was rudely woken up by two of my friends very early in the morning and deep into my wonderful Saturday sleep.
Anyway, to atone for their sins, they decided to take me on a journey to the west. And how did they decide to do this? By making ojojo (I hope that’s how it’s spelt.
It’s made of: 1. Grated water yam 2. Chopped onions; 3. Blended pepper; 4. Crayfish; 5. Salt and stock cubes. Those are the basic ingredients, but from what I gathered, kpomo, meat, and so many other things may be added to the paste.
Yes it’s a paste! Grated water yam makes a paste and not yam flakes. Oil is heated (about 3 inches of oil) and then the paste is fried just like akara or puff puff (in spoonfuls, or scooped with your fingers).
Be sure to turn over once golden brown on the other side. What this created was a crunchy exterior, and soft interior.
It was an exciting journey to the west and they definitely atoned for their terrible sin of waking me up.
Ojojo is a must try for everyone. Till next time, Stay safe.

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Ojojo - Water Yam Thingz....
Funke Koleosho's Ojojo - Water Yam Thingz
I suddenly developed cravings for Ojojo the other day and, yep, went out shopping for some water yam, the core ingredient for making this very popular (at least in Lagos where I grew up) night time street food... On many corners of busy Lagos streets, you are bound to find an ojojo vendor/seller, with their typical, characteristic lanterns flickering to the sway of the evening breeze. Ojojo is the Yoruba word which refers to the outcome of grated, spiced-up and deep fried water yam. When this same grated water yam is cooked as a pottage rather than deep fried, then it is referred to as ifokore or ikokore. Aside from these two dishes, water yam (locally called isu ewura or isu ehura) is suitable for nothing else. Baking, boiling, frying or pounding the yam do not produce good results. Water yam is a variety of yam, as with other varieties of yams, is rich in complex carbohydrates, fibre, minerals and vitamins. It is particularly high in calcium and copper. So to quench my cravings, I bought some water yam (sometimes referred to as cous-cous yam in some Afro-Caribbean food stores). As a reminder of some of those wonderful textures and tastes of ojojo as I used to eat them many years ago, I made some, but this time, with added grated okra, dried cooked shrimps and red onions. This is in an attempt to balance my ojojo out nutritionally, a little.
Ojojo - Water yam Thingz
Adding chopped okra may be new to some, but when my mother made ojojo back then, she used newly harvested yam (not necessarily water yam). To achieve the characteristic mucilaginous texture of water yam, some grated okra is added to the grated yam. Ojojo is traditionally served with eko tutu. Some people also serve it with soaked gari. With whatever you prefer to serve ojojo, I testify to you that a moderate serving turns out to be really filling and satisfying. Excellent choice for dinner. Ojojo also makes excellent starters or finger foods too. Try it... What you need
Water yam (peeled, washed and grated using the fine mesh of a cheese grater). Newly harvested yam can be used as an alternative to water yam.
2-3 okra fingers (finely chopped)
Some finely chopped red onions
1-2 handfuls of oven dried cooked shrimps. (You can make this by placing some cooked shrimps on an oven tray and dry bake at about 100C for about 40 minutes)
Some salt
What to do
Add the chopped onions, chopped okra and dried shrimps to the grated water yam. With your bare hands, thoroughly mix all ingredients together.
Add a small quantity of salt and mix again. Heat some oil in a deep base pot or pan because the ojojo has to be deep fried.
Check the oil is hot enough by dropping a small portion of the grated yam into the oil. If it rises to the top almost immediately, then its ready.
First, fry a taster to check the salt. Adjust if necessary.
Scoop dollops of the graded yam into the hot oil and fry for about 4 minutes (depending on the size of the dollop) or until golden brown.
Remove fried ojojo from the oil and allow to drain over some kitchen towel.
Best served hot.
Ojojo - Water Yam Thingz
Zacharie, Ivan, Aiden +3
Fuck: Aiden.Take a Bullet for: Iván.Murder: Zacharie.
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