If you’ve never added chicken stock to your jollof or fried rice before then I’m sorry because you’re missing. It was through this recipe that Maggi, knoor and the rest were invented.
They decided to turn the stock into cubes thus the name stock cubes.
I can guarantee you that the main stock liquid is far far sweeter and more useful than stock cubes. The best part is that making it is easier than making noodles.
Watch this lovely video below to learn how to make it.