Crunchy chin chin

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 

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.

Ayamase Ofada sauce with choiced assorted meats parts

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.

Banga (palm fruit) soup

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

Ramadan dinner with assorted meats tomatoes stew and grounded Okra mix, served with swallows.

During Ramadan alot of thoughts and preparations are considered in cooking the meals needed to break the day’s fast. The main course of the meal had to be a dish that when taken in right proportion should be able to fill the body satiety and nutritional needs.

One such dish is a combination of assorted protein from animal source cooked together with fresh tomatoes and pepper with vegetable oil. In this case I like to combine olive oil or sunflower oil which is less in saturation of triglycerides fatty acids together with palm oil which though higher in saturated fatty acids has conveniently amount of phyto nutrients, vitamin A ,vitamin E and carotenoids etc.