The Okazi leaf is mostly used in the eastern part of Nigeria. I recently had a request for lumpy egusi on my blog although, I have other types of egusi soup (melon seed) cooked with uwgu but I thought it’s high time I made another type of egusi and since some of my readers are now requesting for it. I enjoy egusi soup in any form it comes.
Dodo Ikire is very easy to make, it is sweet, squidgy and also brings back lovely childhood memories. The best part of it for me that makes it different from any other street snacks is the way it’s packaged in a pointed-like wrapping and every bite of the snack you take you’ll wish it lasts forever.
The first time I ever tasted Banga soup was with my dad in Lagos. We were at this restaurant and he ordered Banga soup. I started interrogating him immediately, what is Banga soup? What is it made of etc? My dad just told me, ‘IYA’, calm down, you will see it when they serve us! When they served him his soup, it was in a clay pot. You need to see the look on my face that day. What!!!
Today I am dedicating this post to my igbo friends. I was on the phone to my friend the other day and I told her I am cooking ofe onugbu but I don’t have ogiri, she just told me don’t bother. She said if you give a non ibo man maybe he would eat but an ibo person would definitely not like it and that got me thinking for a minute. I told myself, if I’m cooking this soup, I better do it right.
I made this recipe last valentine’s but didn’t blog about it as the pictures I took were not good enough due to poor lighting although, I shared it on Instagram. The weather was pretty kind to me last weekend and I made this as brunch for my family. Every bite of this suya burger was juicy and yummy. I can’t wait to make it again.
Hello lovies, hope you all had a good week? Here is a quick recipe for the weekend. If you are a lover of pasta and spaghetti, then this one is for you. You can even prepare your indomie noodles with this super easy recipe too. My friend (Imimi) always make this food while we were in school, she would cook her spaghetti jollof with tomato puree and chilli and I tell you it was the bomb.
At most Nigerian parties (owanbe), Fried rice is usually available on the menu. Everyone seems to have different method of cooking their fried rice. I catered for my Cameroonian friend once and she said she would rather have chopped meat instead of liver, mainly because of her guests, it added a different twist to the rice.
As I got better, I craved for catfish pepper soup but was too weak to make one. I missed Nigeria at that point, trust point and kill joints, where all catfishes come in different shapes and sizes. My catfish is not much of a point and kill but frozen. To be honest, it is not bad at all in taste but just that you have to settle for the size you see.
I’m starting this month’s post with my gran’s (Iya Dele) staple, Gbegiri or popularly called abula in some other part of Yoruba land in Nigeria. My grandma used to sell this food and I remember people queuing up every evening to buy from her, she usually serve her gbegiri with Tuwo (corn flour). She prided herself in using fresh ingredients; my best part of the soup is the bone marrow and biscuit-bone that she uses.
Don’t let your mango go to waste now that it is in season. Mango lassi is one of the many ways you can enjoy mango other than just eating it. It is served as dessert/drink in India and Bangladesh. It can either be served as a savoury or sweet drink. You can jazz it up with honey and spices if you want.