I’m in chunky twists right now, but remember when I said I’d share some DC (deep conditioning) recipes with you guys? I thought I’d show you a step-by-step of how I did it. This one serves as a protein one, as it contains an egg and some mayo. The oils in it are used to add more moisture and aid in softening and detangling the hair.
Extra Virgin Olive Oil (EVOO)
Jamaican Black Castor Oil (JBCO) (optional)
Coconut Oil (optional)
1 container (preferably one that you don’t use to cook/eat with)
I usually eyeball the ingredients depending on how I want the thickness and consistency of the treatment but I usually go by at least 2 heaped tablespoons of mayo and 2 tablespoons each of the oils (and intentionally being heavy-handed with the EVOO especially).
When you mix the ingredients well it should look something like this:
I usually apply the treatment after shampooing my hair. I make sure every strand is covered along the hair shaft but not at the root (for fear of the smell sticking to the scalp). After that, I cover my hair in a plastic cap or saran wrap (cling film) and let it sit for about an hour. When I rinse out, I always make sure to rinse out the treatment with cold water. This prevent you from cooking the egg if you rinsed out with warm/hot water; and it also closes the cuticle which promotes shine for the hair.
After rinsing out I usually pat my hair dry with a t-shirt or a small towel until damp and then proceed to moisturise and seal with an oil followed by a cream. I usually then braid my hair or do some Bantu knots to stretch the hair and allow it to air dry in the knots and undo them when I see fit.
It usually is that simple guys, nothing big and I’m sure you can find most (if not all) of the ingredients in your kitchen. I’ve heard people say that if it’s good enough to eat, then it’s good for your hair! 🙂
Till next time,