Constant punishment right from the start of the show. Even last week when she was absolutely good, they still gave her rice and beans to separate just for the sake of it.
We were watching her mental health go down the drain. I wish her all the best. It’s not worth it abeg.
My wife came back from England a few days ago, she asked me what she should buy for me and I said Toothpaste.
You people will think it’s a joke but i can’t trust any single toothpaste sold in Nigeria.
They wan kill us.
i really want women to understand how powerful it is to quietly get your life together. pay the debt down. save the money. fix your credit. go to therapy. take care of your body. learn the skill. stop announcing every move and let your life eventually explain what you were doing.
A bad bitch is a bad bitch. Braids cannot suddenly make a fine girl unfine. If your bad bitchery requires extensions, bundles, lashes and laid edges, maybe you’re not the bad bitch you think you are
AIR-FRIED YOGURT CHICKEN RECIPE
Ingredients
* 6 large chicken thighs
* ¼ cup plain Greek yogurt
* 1 tablespoon ginger-garlic paste
* 1 teaspoon salt
* 1 teaspoon chicken bouillon powder
* 1 teaspoon thyme
* 1 teaspoon curry powder
* 1 tablespoon paprika
* ½ teaspoon cumin
* ½ teaspoon oregano
* 1 teaspoon chili powder
* 3 tablespoons melted unsalted butter
* 2–4 tablespoons water (as needed, to loosen the marinade)
* 1 medium onion, sliced
Procedure
1. In a large bowl, combine the Greek yogurt, ginger-garlic paste, salt, chicken bouillon powder, thyme, curry powder, paprika, cumin, oregano, chili powder, and melted butter.
2. Add the water gradually, stirring until you have a smooth, slightly thick marinade.
3. Add the cleaned chicken thighs and coat each piece evenly with the marinade.
4. Cover and marinate in the refrigerator for 30 minutes to 1 hour.
5. Preheat the air fryer to 320°F–350°F (160°C–177°C).
6. Arrange the onion slices in a single layer in the air fryer basket and place the marinated chicken on top.
7. Air fry for 30–35 minutes, flipping the chicken every 10 minutes to ensure even cooking and prevent burning. Cook until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving.