Shredded Chicken with Vegetable Stir-Fry Sauce - Let's Do Chinese!

Hullo!

 

This recipe, I have loved for quite a while now. It's easy to make and yummy to eat. Rich in protein and high in vitamins too. It's got Chinese origins.

 

 

This normally is a chicken recipe but for this particular one, I used turkey as I usually love to use those already shredded chicken pieces they sell in Park n Shop or Shoprite or the boneless chicken breasts but didn't have any. But since I wasn't able to go to any of those stores, I didn't want to have to struggle with deboning the regular chicken sold in neighbourhood frozen food stores, I bought turkey instead. Turkey works perfectly for this also. But! Make sure your knife is super sharp for this one. Shredding was such a pain as my knife was already blunting. This was the first time I used turkey for this recipe instead of chicken. I thought the turkey would be softer than frozen chicken. Actually, it was. But because the flesh of turkey is too succulent, a blunt knife will not get the shape you are aiming for.

 

The cabbage in this recipe is optional but I love me some cabbage. It also helps for quantity.

 

2 Chicken breast/ 1 Turkey wing, deboned, split and skinned (or not. I love my poultry skin)

4 tsp cornflour

2 tsp soy sauce

1 egg white, slightly beaten

Seasoning

5 tbsp olive oil

1 big carrot, thinly shredded

1 Green pepper, thinly shredded

2 Tatashe (red bell pepper)

1 cup of cabbage, thinly shredded

1 tsp fresh ginger, thinly shredded or grated

Spring Onion (Scallions) sliced into 1/2 inch length

1 onion

2 garlic cloves, thinly diced

3 tbsp water

 

Slice the chicken/turkey horizontally, paper thin. Believe me, your knife must be sharp. Mine wasn't so I ended up having shreds and dices. Place in a bowl.

 

 

 

Combine half of cornflour, seasoning and half of soy sauce and egg white. Pour over the chicken slivers and let stand for 30minutes.

 

 

 

Heat 1 tbsp of oil in skillet and sauté carrots for 1 minute. Add the green and red pepper and sauté for 1 minute.

 

 

Add cabbage and sauté for 30 seconds.

 

 

Remove vegetables from the pan/wok and set aside. In same pan, heat remaining olive oil and sauté onion, garlic ginger, seasoning and scallion for 30 seconds. With a slotted spoon, remove chicken from soy sauce and add to pan, cooking and stirring until shreds turn white or until it changes colour.

 

 

 

Add the reserved vegetables, and remaining soy sauce. Cook until heated through, then stir in remaining cornflour dissolved in the cold water. Cook briefly until all is covered with glaze or glistening.

 

 

Serve at once over rice.

 

Lol. This is not Ila Asepo o!

You go fear presentation

 

 

Things you should try to do for this recipe:

1. Better you buy the already sliced chicken sliver being sold in big chain supermarkets eg. Park n shop or Shoprite

2. An alternative to 1 is to buy boneless chicken breasts from same stores.

3. Sharpen your knife!!!

4. Basmati rice is best with this. Those our staple imported Thai rice here are just meh!

5. You can substitute the Soy sauce with a Light Soy sauce if you're bothered about sodium. You may need to use more though.

6. For those worried about MSG - I know, I am too most times - substitute the soy sauce with light soy sauce and for the seasoning, use Spice Supreme's Salt Free Seasoning.

7. The Nigerian reader here is wondering if I omitted the salt. No, I didn't. You don't need it. There's even too much soy sauce going on here for you to go adding more sodium.

8. The Chinese food enthusiast is wondering if I omitted the sugar. You can add the sugar if you want. I didn't want.

9. You can use gizzard or beef for this sauce as well.

10. You can use whatever veggies you want. Not leafy veggies though!

 

Ciao now!

 

PS. Notice the new blog look? You like?

ALOE VERA AND BANANA DEEP CONDITIONER

Hi guys,

 

It's been a long much needed 4days break down here in Nigeria and I'm super thankful for the rest. I spent the break at my folk's and I must say that I really have missed my family. Funny how you appreciate your family more when you're not always physically around them.

 

This weekend, I looked at my mum's plants with new eyes. My mum has always been a garden, planting woman for as long as I've known her i.e. all my life. She plants every herb she comes across and every flower she can as long as she can get access to its seedlings and as long as the roots will not affect the foundation of the house and the stem will not weaken the fence. Now, she has really reduced this because over the years, my father did this modern thing everyone does now which is to cement the whole compound. But he left a little portion of sand where my mum still gets to plant a few flowers and herbs and thankfully, our only mango tree still exists there. It's not like before though. I think my mum has also lost a bit of the passion over time as life and work pulled her further away from her plants. Still, she's still got some plants going on.

 

I have never much cared about the plants my mum grows. I just see them as her hobby even though I know everything about taking care of different types of plants. Thanks to living with my mum. This weekend, I looked at the spinach, stinging nettle, 'never-die', bitter leaf, aloe vera with new eyes. I noticed she has now acquired Moringa to the mix.

 

One plant which is still largely dominating my mum's garden is the Aloe Vera. This is one truly useful herb. It cured skin allergies and infections for me and even acts as a moisturiser for the skin. It cures wounds and cools burns. Miracle plant, that one. My mum even used to drink the gel after blending. By now, I'm sure you know my mum's like that. She loves to solve anything with a natural remedy first (not black magic o) before she resorts to modern medicine.

 

 

Well, recently, I complained to my friend, Tolu, about my hair. Tolu is presently studying Naturopathic Medicine and has a first degree in Botany. She's all for everything natural and I fondly call her 'Mamalawo'. She gives me advice on what to keep away from food wise and healthwise. I complained to her some weeks ago when I was battling dryness in my hair and she suggested I do an Aloe Vera Deep Conditioning.

 

Here's what you need:

 

• Aloe Vera - 1 leaf
• Bananas - 2 medium size
• Honey - 2 tbsp.
• Any carrier oil of your choice - 2 tbsp.
• Any essential oil of your choice (optional)

I cut an aloe vera. Ensure you use a knife to remove the aloe from the stalk and not break the leaf as this will just create a waste and a mess.

 

 

no mess to the cutting

 

Use a knife to split the leaf open at the side. You'd see the gel in there.

 

Using a spoon, scoop the gel into a bowl or straight into the blender if you desire.

 

 

Now, blend all the ingredients together.

 

 

Ensure you blend very well so as not to have any lumps or particles left that will cause a nightmare in getting out of your hair. Believe me, I know.

 

 

By the time I finished blending, I saw that I was going to have a watery, messy DC but I didn't mind. Then I thought to add another banana to thicken the mix only to turn around to get the bananas and find that my mum had eaten all 7 bananas up! I couldn't believe it.

 

Me: Mummy, have you eaten all the bananas?!

Mum: Yes

Me: That was 7 bananas!

Mum: No, it was 6!

Me: -________-

 

Smh. Anyways, after I shampooed, I put the blend in my hair and wore a plastic cap and then wrapped my head in a warm towel. I didn't remove it until 3 hours later because I was very distracted. By the time I removed the cap, I had never seen my hair have so much curl definition before since I started this natural hair journey. Amazing. I shampooed and conditioned my hair then did an ACV rinse and then let the hair air-dry for about 45minutes. After which I did the LOC method and then put the hair in mini-twists. I realised my sister had the Emily Millionaire Coconut & Herbs. I used that as my leave-in.

 

 

I have made a combination of all my oils which are: Olive oil, Coconut oil, Grapeseed Oil, Haitian Castor Oil, Pharmacy Castor Oil, Almond Oil and Tea Tree Oil and put them in a bottle. Except for my edges which I will still concentrate my Organic Haitian Castor Oil on, I'd stick to this combination oil now.

 

 

My ends were sealed with my whipped shea butter. I know I said I was not going to use the butter or coconut oil anymore because of dandruff but I really am not bothered about that anymore. Plus the dandruff is gone. I guess the grapeseed oil and tea tree oil were useful afterall. In my next post, I'd show how I came up with my whipped shea butter.

 

I'm thinking of making an aloe vera leave-in conditioner. I've made one before but my major problem with aloe vera is that it does not keep for long. After about a week, it changes colour and produces a questionable odour. I may try storing it in the fridge though and see how that goes.

 

You could try this DC and see how it works for you. It is good as a moisturising DC and very suitable for people with coarse hair (I am finding that I have combination hair {both coarse and fine strands}).

 

Ciao now!

 

Stay beautiful and healthy!

YAMARITA! OR SHALL WE SAY DUN DUN ONIYERI?

Hey people!

Long weekends have to come with some fun stuff, right? Well, on Saturday, my sister was talking about feeling like eating Yamarita and I told her I had recently found the recipe off Dunni's blog and I could prepare it for her. Dunni has got a very fantastic food blog, I tell you.

Now, I'm not really a yam lover. In fact, I'm not a yam lover. I'd rather not eat it unless I'm very hungry and there's nothing else to eat. I haven't even eaten yamarita before. I'm not even sure if I've seen it except on the menu of TFC's eatery. I just hear people gush about it. But I was pretty impressed with the outcome of this yamarita.

Apparently, the native name for yamarita is Dundun Oniyeri but yamarita is a coined name.

Recipe:

Yam - sliced in slim pieces
2 eggs
Maggi seasoning
Salt
Curry
Cayenne pepper
Mixed spice
Flour
Oil for deep frying

I cut the yam, peeled it and sliced it this way:

I then rinsed it severally to get the starch out and until the water was clear. Then I soaked it in Salted water. This was to ensure that the yam was well salted.

I mixed the egg with the maggi, salt, curry, cayenne pepper and mixed spice. After the yam was soaked for about 10 minutes, I dipped it in the egg mixture and then rolled it in flour.

 

 

I then proceeded to deep-fry it. Make sure you deep-fry on low heat for about 7-10 minutes. This is to ensure that the yam gets to cook and the egg does not get burnt. I think I prefer this to boiling the yam first and the yam was well cooked inside.

You can use potatoes with this recipe if you desire.

I didn't do a dipping sauce. I felt I had done more than enough by helping my siblings fry yam. Between you and I, I was just feeling lazy.

I don't like yam but I really did not mind this yamarita at all. Fantastic stuff. Amazing how easy it is too. My family was all over it.

Do try it.

Ciao!

Update:

So, I went on Dunni's blog and saw that she had written another post for yamarita that was slightly different. She boiled the yam before coating it and she coated the yam in egg a second time after dipping in flour. So, since my siblings ate boiled yam and egg on this Sunday morning, I decided to use the yam for this other style of yamarita. Here is the result:

This version is definitely crispier. But my sister says she loves the crispyness of this version but it lacks the dundun taste because the yam was boiled before being coated. So, you can do whichever version you please.

It Really is Just Hair!



^_^

Hi guys,

 

On the night of last Wednesday, I was having a chat with my fellow nache friend, Notey about this whole natural hair experience. She was saying that she was going to get her hair into locs as she was tired of the high maintenance that 'regular' natural hair entails. I couldn't blame her. I understood perfectly. I was even telling her that I had made up my mind to stop buying stuff for my hair. My obsession with volume and length has made me go all out into product junkism and be spending money I could use for other useful things. Later, our conversation switched to leave-in conditioners and I was already telling her that maybe I should buy the leave-in she uses and then thankfully, she stopped me and reminded me that I said I wasn't going to spend anymore on this hair.

 

This got me thinking. I remember when I was making the transition into natural hair and also when I decided to have a BC. I was always singing the Natural Hair mantra: "It's Just Hair!" Interesting how I have lost focus and made hair such a huge part of my life that I'm thinking of it all the time and spending and buying for it all the time. It has even taken over this blog. What for? For length and volume that will only come in due time. It's Distressing Myself season and my hair and I have got to realise that.

 

So yes, truly, I won't be buying anything else I don't need. The jojoba and argan oils can stay on the pharmacy shelves they're on. I have 6 oils here. If the combination of all 6 wont be doing anything special, I doubt Jojoba and argan oil can. I won't be spending my money on any leave-in conditioners either. I'd stick with my beloved Profectiv 3-in-1 strengthener even though the other day, I discovered it contains cones. Or better still, I'd just make a homemade one. Why will I spend unnecessary money buying off-the-shelf products when there is an abundance of  natural products that cost little and that I can easily whip up?

 

I have also learnt that I shouldn't sweat the small stuff. All these obsessions with cones, parabens, sulfates, mineral oils, etc. Life's not that hard. When I had scalp eczema and dandruff, I used good old sulfur-8-mineral-oil-lanolin-petroleum-jelly-filled Damatol and the stuff went without hassles. Now, the Grapeseed Oil and Tea Tree Oil which was supposed to do same and with a natural feel didn't do jack and even made me itch like a dog with fleas! This life na jeje abeg. If I find a product that's free from all those stuff and won't hurt my pocket, all well and good.

 

Now, the only things I'd be spending money on as regards my hair will be to replace the products I already have when they get exhausted and maybe that occasional thing I'm certain will be good for me. I'm not working to feed my hair, biko! I won't stop writing on hair on this blog because I'm still very interested in it. But I'd take my mind off it more and focus on other things that interest me so I can tell about them.

 

Afterall, it's really just hair!

 

Ciao!

Stay beautiful!

Banana Smoothie

Hey people,

 

This was supposed to be a Soursop smoothie recipe but the soursop ended up being unripe. So, since I had some bananas and I wanted a smoothie, I was going to get a smoothie.

 

 

What you need:

 

Bananas - 4 medium sized

Evaporated milk - 3 tbsp. (I was out of coconut milk so this was my alternative)

Ice cubes - 10

Blender

 

Love my ice cube maker

The milk's in there.

 

I broke the bananas into the blender, put in the cubes and the milk and blended. If you're a major sweet tooth, you can add some honey to it. But I never add any sweetener to my smoothies. Fruits are sweet enough.

 

 

Selah!

Soursop Goodness

Hullo!

 

This post is about my most favourite fruit in the world, The Soursop.

 

Soursop

 

You know how sometimes, you're bummed that because we live in the tropics, we can't get easy access to some yummy looking fruits we read and hear about such as the berries, pomegranates, celery (this pains me a lot), kiwi fruits, etc of this world? Well, be glad because there are some yummy juicy fruit we have easy access to here in the tropics that others on the outside are clueless about such as the Cocoa, Ube, Agbalumo (African Star fruit) and the Soursop! I have a friend in the UK who constantly pleads to get soursop shipped from here to her. Awwwww *slurps soursop*.

 

Whenever I think of the Soursop, my mind always remembers breadfruit. I ate a lot of breadfruit as a kid. My mum loved to buy them when she returned from work. She'd fry or cook it. I hated it! I don't think she ever realised this. From the moment I heard there was a Breadfruit Street on Lagos Island, I always assumed that was where all the breadfruit in Lagos was sold because my mum always seemed to produce those things out of nowhere. I don't think breadfruit is being sold in Nigeria anymore. I haven't seen one in many years. I'm not sure if I'm glad about that now. I know I still hate it because I still sort of remember the smell and taste but I'd still love to see one again.

 

Well, Soursop looks a lot like breadfruit. But the similarities stop on the outside. They are both dark green fruits with thorns on the outside. But that is where the similarities stop. Where breadfruit is round, soursop is shapeless much like an amoeba. Breadfruit often comes in larger sizes than the soursop. On the inside, breadfruit, I remember was usually cream in colour with little holes and was usually dry. It always reminded me of yam. The soursop on the other hand is white on the inside and really juicy. It also comes in big seeds. I'm not certain if breadfruit is really a fruit though even though it is called so. I don't think it can be eaten raw as my mum always cooked it in some way either by frying or boiling.

 

Breadfruit

 

Let's not get carried away. This post is not about breadfruit. It's about the goodness that is soursop. And oh, what goodness! It is yummy, juicy, delicious fruit that has lots of health benefits. Great combo.

 

I discovered the goodness of soursop sometime in 2001 and I have not looked back ever since. I was on Lagos Island during the week and spotted a woman selling some. I always buy soursop whenever I see them unless I'm in a moving vehicle. This is because even as we are in the tropics, it still is a fruit that is not sold at every corner. It is often sold by random women and in little quantity. I think it is also a seasonal fruit as it disappears sometimes and reappears. I have however noticed some places which I tend to see them such as Lagos Island this includes Sangrose Market, Sura market, Balogun Street and around Apongbon. Also, I have noticed it in Oyingbo market a few times. I have also noticed that it is often sold by women who sell avocado so that may help.

 

I keep saying that there is nothing sour about this sop. I don't know why it was given the 'sour' bit. Unless the one that's being grown here has sort of mutated in taste a bit with the environment. I don't know. The only thing I can use to compare the taste of soursop is perhaps icecream. No, it is not as sweet as icecream but I think the colour and consistency make me think so. Imagine it as a smoothie.

 

Soursop has many health benefits. It is rich in carbohydrates, fructose and vitamins. It is a very good source of fibre and contains no saturated fats. Favourite thing about soursop so far is that it cures cancer. No jokes. I didn't just read this off the internet. I have an aunt who was battling colon cancer in the UK 3 years ago. I didn't know she had this until afterwards because everyone was quite hush about it. But I did notice she was making a lot of orders from here for soursop and the dried soursop leaves. Glory to The Almighty Father, she's hale and hearty now. And whenever she talks about it, she says most of what she used were African herbs and soursop was one of them.

 

Here are some health benefits of soursop:

 

1. Cures cancer: Had to be number 1. Soursop is said to be 10,000 better than chemo as it kills cancer cells and leaves the healthy ones unlike chemo. No weight loss or hair loss either.

 

2. Immune system booster

 

3. High in vitamin C which is an anti-oxidant

 

4. Cures kidney and liver diseases

 

5. Rich in fibre

 

6. Free from saturated fats

 

7. Ideal for a healthy heart.

 

But then, don't take my word for it. I am not doctor. This information is all over the internet.

 

So, back to the soursop I bought. Here's how you can tell that your soursop is ready to eat. It is no longer dark green but now has a yellowish green colour AND is soft when pressed. I learnt this the hard way. Yesterday, after my excitement of finding soursop 2 days in a week, I was so eager to make a smoothie out of a second soursop I bought. Even though it looked yellowish green on the outside, it was still hard when pressed. I convinced myself that it was ripe enough. I took my knife and cut it in two and I was totally bummed. It was unripe. All I had needed to do was to wait an extra day. There are few things in life more painful than an open unripe soursop. :(

 

For a ripe soursop, however, you cut open the fruit and devour the succulent meat while removing the seeds, of course. Unless you're like my mum who enjoys eating the seeds of fruits. She says they usually contain more nutrients. I'll pass.

 

Juicy soursop

 

I ate a whole soursop that night. Huge mistake. Don't be a glutton like me. It gave me diarrhea the next morning and I suffered some dizziness. I think it contains too much natural sugars for anyone to over indulge in at night so watch it. For this same reason, I don't think it'll be a very good weight loss dietary meal.

 

 

Do note, however, that some unconfirmed studies say a possible side effect of Soursop is Parkinson's Disease. Moderation is key noni.

 

 

Ciao!

Stay beautiful and eat soursop!

 

Barka d' Sallah to all muslims.

Oh, Look, Cocoa! Hey, feel, Softness!

Hey people!

Before I go into anything, we have more than 1000 views on le blog! *shakes shekere* *dances the Funky Chicken* *side-eyes other bloggers with 10s of thousands of view wondering why the excitement*. Many thanks for the clicks on this blog. They are much appreciated. Do come again :D

 

I should have written this post several days ago but I am getting lazy. Still, hair I am! Tehe!

Last week Wednesday, I tried bantu knot outs AGAIN! It looked promising at first then did a fast downwards spiral when it got to the 'out' stage. *sigh*.



Bantu Knots night before: Looking good

 

Unravelling the knots next day: Looking even better



Further unravelling to give body: What is This??!




[source]

I eventually put a comb through the thing. We trudge on.

 

So I set off after this hair mishap to get to e-centre at Yaba. I only went to see Pacific Rim and Despicable Me and ended up not only seeing those but parted with so much money on some impromptu shopping. Chai! *bites finger in memory of surviving account balance* I won't go into details on that but a little fraction of the money got spent on this hair AGAIN!

 

On my way to the mall centre plaza (really, what do you call that place), I made the most amazing discovery. A woman selling Cocoa right smack in the middle of Montgomery Street! She had so many! I immediately thought of some cocoa butter and made a detour towards her. She spoke no English, which was fine. I got one big cocoa for N200. I really wasn't sure what to do with it or how I was going to extract any butter from it but I was curious enough. She told me throw the cocoa pod on hard ground in order to be able to break it and that I shouldn't bother with a knife as it wasn't going to crack it. Then she said I was to lick the seeds. Interesting.

On getting to e-centre, after the movies, I did a quick dance to my new favourite store, Health Plus Pharmacy and parted with about 2000 naira in exchange for a bottle of Almond Oil and a bottle of Natur Vital Sage Conditioner. I know I had just bought a new conditioner like 2 days before that but I'd explain why I bought this Natur Vital version.

Next day, I broke the cocoa pod just like the woman said to do. Threw it on hard ground while wrapped in a nylon bag and it easily split in two. Upon opening the pod, it revealed about 30 or so seeds covered in white succulent juice. I looked inside to see if I would find some butter but other than the seeds, all that was left was a hard interior. I then went on Google and searched. Google Google on the Web, where is the butter? Well, it would seem that the butter is actually gotten from the seeds. The seeds are dried and fermented and the butter is extracted. Oh well. If there was no butter, those seeds needed some licking! I dug in.

 

The taste was so nice. Very little anything to use to compare it. It tasted nothing like chocolate. I thought it would but my research revealed that all those chocolatey taste, smell, colour all come from the seeds after drying and extracting. If you see anyone selling these, please buy it. Everyone needs to know what cocoa seeds taste like. Weird that it's not commonly seen in Lagos even as it is widely grown in the South-West.

Pocketful of sunshine

As for the almond oil, I know I've been buying a lot of oils lately but I felt I needed this one. Almond oil is really good as a carrier oil for the hair as it is a good sealant and good for hair growth and thickening hair ;). I wanted to get some Jojoba oil too but it cost N4300! I did a quick 180degrees.



200ml/N1200

You have probably only heard of Sweet Almond Oil as being good for hair. Well, this Almond Oil is the same as Sweet Almond Oil. Here's how you can tell the difference. If it's a carrier oil or oil in a big carrier oil sized bottle labelled 'Almond Oil', it is the Sweet Almond Oil. Where you find it as an essential oil though, that is Bitter Almond Oil. Sweet Almond Oil is the carrier oil while Bitter Almond Oil is an essential oil. No need to fret when you see just plain 'Almond Oil'. :)

 

When I bought the Natur Vital Sage Conditioner, I was actually looking for a good leave-in and then my eyes caught this. I've always known Natur Vital as my mum is a loyal customer and they are known for using natural ingredients for their products. I remember the one time I wanted to buy the Shampoo though, it had sulfates so I never went near it after that. This time though, I discovered that this particular conditioner had no silicones or parabens or colourants or preservatives or mineral oil in its ingredients but even boasted to containing "100% organically grown Ginseng and Sage extracts". I was sold at that point.

N880

[click for a closer view]

 

So, I did a quick comparison of both the V05 Tea Therapy Blackberry and Sage Conditioner against the Natur Vital Sage Conditioner. I used the V05 on one half of my hair and the Natur Vital on the other half. Here's a quick review:

 

V05 Tea Therapy Conditioner:

• Smelled AMAZING! Blackberries.
• Had lots of slip
• Detangling was a breeze
• My hair still smelled of blackberries after rinsing out.
• Light conditioner. A bit watery.
• My hair was left soft afterwards
• Contains sage which is very good for scalp health and hair growth

 

Natur Vital Sage Conditioner:

• No striking scent
• Really thick consistency
• A little went a long way
• Gave good slip
• Its thickness makes it good for deep conditioning
• My hair was left soft afterwards
• Contains certified organic sage which is very good for scalp health and hair growth

My verdict: Both are fantastic! I'm glad I own them. The scales tilt a little more towards the Natur Vital for me though because of its thickness and more natural contents.

 

As for my oils! (Bet you thought this post had ended, yeah? Don't be lazy!) Remember I got the Haitian Organic Castor Oil, Grapeseed Oil and Organix Argan Oil some time ago? Well, I tried them all out.

 

Organix Argan Oil: Contains cones. In fact, those cones are the first 3 items before you get to the Argan Oil itself on the ingredients section. Because of these, I haven't really opened my heart towards this. But I did notice a bit of softness to my hair whenever I used it. Smells nice. I wouldn't use it often. Because of the fear of build up, I washed my hair more often.

 

Grapeseed Oil: Of all the oils I bought, I expected the most out of this and found it to be somewhat disappointing. My biggest frustration with it? It's too light! It's so light that you need a lot. A bit annoying as I bought a small quantity of it, 2oz. And even after putting what you feel is a lot, you still feel like you don't have oil in your hair. It hardly locked up any moisture for me. And surprisingly, whenever I used it, my hair super itched! This surprised me greatly as I thought it was supposed to do the reverse and it was mixed with tea tree oil. Smh. Too poor. I later found that Grapeseed oil is suitable for people with fine hair. Only means I don't have fine hair.

 

Haitian Castor Oil: This seems to hold the most promise. It claims to be organic unrefined castor oil. It is refreshingly thick especially when you're coming from the water that is Grapeseed oil. I usually put Castor oil on my scalp as it is heavy on my hair most times but with this oil, I decided to put it on my hair. It made my coils pop! So exciting! I loved it. And the softness it gave to my hair... It's a winner. I'm still applying it to my edges though with the hope that it'll do a miracle.

 

My verdict: Yes, Haitian Castor Oil, Yes!!!

So, after the test of my 2 new conditioners, I did a combination of all my oils and made twist-outs in my hair. I unravelled the twist outs on Monday morning and I had my first perfect twist-outs! I couldn't believe it! Something is finally working and I'm so glad. Not only that, I had never seen my hair have such incredible softness. I used to think my hair was soft. Now, I know it wasn't. My hair was left tangle-free too which I never have after my unsuccessful twist-outs. Amen to whatever did the magic (this includes my 2 new conditioners and my too many oils). I tried uploading the pictures but they're particularly heavy and my internet was suffering. Will do in some later posts. But still, this was how I felt after my twist-outs.

I have definitely seen the light [source]

 

I know. Long post. Don't complain. You should read more. :P

 

Ciao!

Stay beautiful and seek out cocoa!