Ingredients. … Read more “Garden egg(eggplant) soup with yam”
Ingredients *500g Flour *100g Sugar *100g butter *1 egg *½ tsp baking powder * ¼ tsp salt *3tbsp powdered milk * ½tsp nutmeg *1cup water *Oil for… Read more “Crunchy chin chin made easy”
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.
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.
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.
Beans is a common name for large seeds of legumes which are use for human and animal food.Beans are rich in phytonutrient and antioxidants.There are different types… Read more “Akara(bean cake balls)”
Africa palm fruit from the African oil palm(Elaesis guneensis)are small ovoid oblong fruit that grows in clusters of several hundred close to the trunk on short heavy stalks.The fruit is 1inch to 2inches and are black and red when ripe its fibrous and oilyal and surrounds a white kernel also rich in oils
The okra is an excellent source of antioxidant Vitamin -C, providing about 36% of daily recommended value and research has shown that consuming food rich in vitamin C helps our body to fight against all kinds of infections and even protects the body against it by boosting the immune system and increasing the body’s resistance to infections and harmful free radicalsOkra is good source of Vitamin B -6 complex pyridoxine,thiamin,and pantothenic acid. It also contains considerable amount of Vitamin K ,which is a co factor for blood clotting enzymes and its required for of bones.