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Does the beer Guinness give you a hard erection?

Does the beer Guinness give you a hard erection?


Jamaican Guinness Stout Punch Recipe
12 oz. bottle Guinness stout
½ cup sweetened condensed milk
½  teaspoon Nutmeg
1 teaspoon Cinnamon
1 raw egg (beaten)
Break and beat the raw egg in a bowl
Place the Guinness stout, raw egg and condense milk in a blender.
Mix the ingredients in the blender
Pour the drink into a covered drink jug
Add Cinnamon and Nutmeg
Stir lightly
Place in the refrigerator to chill.
Serve cold.

Guinness has less calories (125 calories for 12-ounce) than an orange juice (154 calories for 12-ounce). Guinness is considered to be an aphrodisiac in some countries. Guinness is also known as Black Power or Viagra. Some breastfeeding experts and midwives do recommend that nursing mothers should drink small amounts of Guinness because it stimulates prolactin, because of a polysaccharide that’s in the barley. However many experts would recommend the no-alcohol route when breastfeeding. A study by the University of Wisconsin revealed that Guinness can reduce the risk of heart attacks and blood clots. This is because it contains the same types of antioxidants that are found in red wine.
Apparently Guinness is regarded as an aphrodisiac in some parts of Africa, the Far East and the Caribbean, sometimes with a raw egg in it. Eggs are high in zinc which helps produce testosterone. The iron in darker beer helps your red blood cells create hemoglobin, which carries oxygen around the body. Essentially it improves your circulation meaning you have a stronger erection. Researchers at Italy’s Fondazione di Ricerca e Cura said a pint a day makes you 31 % less likely than tee-totallers to suffer from heart attacks, strokes or heart disease meaning you’ll be fitter and healthier to keep things going.

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Senegalese Thiéboudienne

 

Senegalese Thiéboudienne

Thiéboudiène, Thiéboudienne, tieb bou dien, tieb, chèp or ceebu jën? Senegalese or Malian? I’m not sure, but I know it’s one of the most delicious dishes in Africa. This wolof rice with fish is the national dish of Senegal. In Mali, for example, it is a dish called zamè. Thiéboudienne comes from Wolof “Rice” (ceeb) and “fish” (jën). Thiéboudienne is made with rice, fish, tomato sauce, and vegetables (cabbage, carrot, cassava, eggplant, onion …).

  • 1 thiof (or 2 seabreams)
  • 2 onions
  • 2 cloves garlic
  • 3 carrots
  • 1/2 white cabbage
  • 1 cassava tuber
  • 1 African eggplant
  • 1 pepper lantern
  • 1 piece of guedjef and yete for connoisseurs (dried fish and shellfish)
  • 1 bunch of parsley
  • 2 kg rice (if possible broken 2 times)
  • 2 cubes of broth
  • 1 can of tomato paste
  • 3 to matoes puree
  • 1 cup oil
  • 5 okra
  • Salt pepper
  1. Prepare the stuffing (Roff): Finely chop the parsley, garlic and onion, 1 cube; add chilli to make a more tasty stuffing.
  2. Put the stuffing into the fish and fry; then Fry.
  3. In a large pot, fry the remaining onion and add tomato paste, 3 tomatoes puree . Leave to cook on low heat 2 min. Add the water.
  4. Add the vegetable, the fish and the remaining Roff to the pot and cover with water.
  5. Add the maggi cubes, salt and chill, being careful not to burst it and remove the tail.

  6. Set aside for at least 45 minutes.

  7. Meanwhile, rinse the rice and put it in a couscous pot. Preheat the rice with steam.
  8. Remove the fish and vegetables.
  9. Make the nokoss and add to the rice.
  10. Cook the Tiep over medium heat until the rice is cooked through.
  11. Stir in the cooked leaves with chilli and a little maggi and add a little sauce taken from the pot.
  12. To serve your Tiep bou dienn:
  13. Put the rice in a large dish and place the ingredients in the center; decorate with lemon wedges and parsley.
  14. Enjoy your meal!!

 

 

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Red Pinon (Gari Éba)

Pinon rouge

Gari is made from the roots of cassava, the gari is in the form of fine, white and crisp semolina.

  • 1/4 cup oil
  • 1/4 onion sliced
  • 2 tablespoons tomato paste
  • 2 to mato puree
  • 1 cube
  • 1 teaspoon garlic and ginger
  • chilli pepper to taste
  • Chicken stock
  • Gari
  1. On a medium heat, in a sauce pan and add the oil and onion.
  2. A the paste tomato, tomato, spices, cube, chilli and stock
  3. Add the gari the hot broth gradually stirring vigorously until obtaining a homogeneous paste (Pinon),
  4. Arrange the pieces of meat on the Pinon, basting with a little cooking oil.
  5. Serve hot.

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Sorrel (Bissap) drink

Sorrel (Bissap) drink

Sorrel (Hibiscus sabdariffa) Sorrel has one of the highest levels of antioxidants of any widely available food. According to some studies, antioxidants enhance nitic oxide production in the body which reduces blood sugar, reduce cancer and oxidized lipids. Sorrel also exhibit activities against atherosclerosis, liver disease, cancer, diabetes and other metabolic syndromes. Sorrel harvested fresh to produce pro-health drink due to high contents of vitamin C and anthocyanins. French (Oseille de Guinée, Hibiscus sabdariffa, Bissap, carcade ou Roselle) English (Sorrel and Rosella) Sorrel is a species of Hibiscus probably native to West Africa. In Trinidad and Tobago, Guyana, Antigua, Barbados, St. Lucia, Dominica, Grenada, and Jamaica sorrel drink is made from sepals of the roselle infused with cinnamon, cloves, bay leaves, ginger and rum or wine. In Nigeria, Mali, Senegal, The Gambia, Burkina Faso and Benin calyces are infused with mint leaves, dissolved menthol candy, and/or fruit flavors (pineapple). It often sold as popsicle. The Middle Eastern and Sudanese “Karkade” is a cold drink made by soaking the dried Karkade calyces in cold water overnight in a refrigerator with sugar and some lemon or lime juice added.

Sorrel (Bissap) drink

  • 2 cups dried red sorrel
  • 1 cinnamon stick
  • ¼ cup chopped ginger
  • 5 whole cloves
  • 5 whole allspice
  • 1 orange zest
  • Sugar to taste
  • Rum (optional)
  1. Bring all 4~10 cups water to a boil in saucepan.
  2. Add all the other ingredients except the sugar.

  3. Set aside overnight .

  4. When ready to serve sieve ingredients, with fine sieve and discard all particles. Reserve drink

  5. Add the sugar as needed, together with rum according to preference.

  6. Serve with ice or make suck suck out of it.

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Akpan – Ogi

Traditionally processed Ogi is the type of Fufu made with fermented cornstarch with the distinctive sour taste. Unfortunately, for those who live overseas, fermented corn is not easy to get. Therefore I use a powder of fermented cornstarch sold in most African stores. Ogi is simple yet very difficult to prepare with the powdered Ogi flour.

Akpan – Ogi

Akpan is a fermented cereal pudding typically made from maize. Traditionally, the grains are soaked in water for up to three days, before wet milling and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour.

  • 1 cup Fermented cornflour
  • 1 cup cold water
  • 3 cup hot water
  1. Mix the cold water and the cornflour. Mix well until lump free.

  2. Pour the cornflour into the boiling water.

  3. cook for 5 mins or until thickened

  4. Serve with Yebessessi, Adokougbi, braised fish…

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Tomato and onion stew

 

Tomato and onion stew

  • 1 onion
  • 2 tablespoons oil
  • 4 to matoes
  • 1 salt according to your taste
  • 1 tablespoon cube
  1. Cut the onion in half, mince very finely and set aside in a bowl
  2. Cut the tomatoes in half and slice very thinly
  3. On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins
  4. Add tomatoes, cube taste and add salt if necessary.

Variations may include finely chopped carrots, peppers and cucumbers slices.

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Oven braised fish

Oven braised fish


4 fishes
1 onion (1/2 sliced)
1 tablespoon ginger
2~5 cloves
2~5 whole all spice
2 tablespoon garlic
1 cube
1 Bay leave
3 tablespoon oil
Salt to taste

Grind the spices with the least amount of water as possible.
Salt the fish and brush it with marinade.


Let your fish rest for about twenty minutes
Cook the fish at 450F for 40 mins


Serve with plantain fries or cassava sticks

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How to make fried tuna patties

How to make fried tuna patties

Cabbage and hot-dog fried patties || Cabbage and hot-dog fried empanadas

Dough:

  • 4 cups all-purpose flour (plus more for dusting)
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1/2 cup butter (1 stick melted)
  • 1 cup cold water

Filling:

  • 1 tablespoon olive oil
  • 2 can tuna (drained)
  • 5 sliced hotdogs
  • 1/2 cup of diced onions
  • I/2 Maggie cube
  • 1/2 cup of diced bell pepper
  • 1/2 cup of diced carrot
  • 1/4 cup tomato
  • 1 tablespoon tomato paste
  • 1 tablespoon garlic
  • Salt & pepper to taste

Make the dough

  1. In a bowl, combine flour, baking powder, and salt. Mix in cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
  2. Wrap and refrigerate for 1 hour.

Make the filling

  1. On medium heat sautée the onion. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 5 minutes. Add the bell pepper and the carrot, and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Add the tomato, tomato paste and drained tuna. Season with cube, garlic, salt and pepper and let mixture fry for 2 more minutes. Turn heat to simmer, stirring well to incorporate everything.

For your patties

  1. Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
  2. Put about 1 tablespoons filling in the center of each circle. Moisten outer edge of each round with water. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
  3. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place 3 or 4 pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.