- stock cube
- 500 ml boiling water
Stock, also known as broth is an indispensable ingredient for many recipes. It just brings in a certain dimension of flavour to the food, making it tasty. I love to use stock in many dishes including soups, sugar beans, plain rice, jollof rice and many others, and it makes all the difference.
You can either have homemade stock or buy stock cubes from the supermarket. These are instructions for stock cubes that have been bough. Some come with instructions and others don’t. So if you’ve bought those that don’t have instructions you can use mine 🙂
Take your stock cube (a). Put it in measuring jug (b). Add 500 ml boiling water, pouring directly on top of the stock cube ((c). Stir to dissolve the cube and there you have it (d). Your stock/ broth is ready!
That’s it. As you can see this is no brainer, just good however to do it right as already mentioned stock plays an important part in the preparation of a variety of our local dishes. Some of the dishes include the following;
- Jollof rice
- Plain Rice