Chin chin is a snack common in Nigeria and other West African countries. It is a snack made with flour meal,sugar,butter,sometimes dry skimmed milk and other ingredients like nutmeg. Sometimes the flour from cowpeas can also be added to the flour for chin chin
Efo riro is a special soup amongst the Yoruba and favoured above other soup. As a matter of fact it’s ranked according to the various assorted meats and fish you used in making the efo riro. We have efo riro with 2 lives like the one my great grandmother used to to cook. And there’s one of 7 lives and lastly the ultimate the one with 9 lives.
Efo riro can be enjoyed however lives you wish to prepare your own it’s a winner anytime.
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Miyan Kuka is a soup originally from the northern part of Nigeria West Africa, and it’s something that could come in handy if you are short of a recipe to cook with your stew as a side soup.
Juicing expresses the juices from fresh fruits whether manually or electrically and this resulting fluid contains most of the Mineral,Vitamins and phytonutrients in the whole fruits
Ayamase which is Ofada sauce is from the Southwest of Nigeria Ijebu Tribe in Ogun State to be precise . Ayamase is also known as designer stew in eating any kinds of rice or specifically Ofada rice. Ayamase is cooked with green paprika and an interesting thing I found out by experimenting today is that I used one medium size tomato ,crayfish and dry grounded Cameroon pepper. Naturally this particular pepper from Cameroon has a very aromatic flavour that when combined with crayfish beats using scotch bonnet pepper coupled with the aromatic flavour of the locust beans with the smoky partly bleached Palm oil makes this particular Ayamase a winner anytime.
My Grandmother dry fish stew with dry roasted catfish and mackerel fish. This is one of the old recipe I had made before being admitted to the… Read more “Dry roasted fish stew with eba swallow”