I recently made a post on how to peel soaked beans by using a blender. I made some akara and even preserved some left over peeled beans for later in the freezer. Akara is a very popular meal and street food in Nigeria. In fact akara is readily available almost everywhere you turn to, it is also served on special occasions too.
Ofada stew recipe with boiled eggs (stew soaked eggs). Oh yes please, honestly this ofada stew is one of the best things I have cooked recently, It is quick to make and requires few ingredients. I say this all the time, it is not quantity that makes good food […]
Are you already getting the Christmas jitters? Are you worried you won’t get the food done on time or that you probably won’t be able to do it all on your own. Well, that is why I’ve got your back! With my active kitchen, you are all covered.
Roasted garlic butter! Today, I will be sharing with you how to make this amazing flavourful compound butter made with two main ingredients; roasted garlic and chopped parsley. To say this compound butter recipe is delicious would be an understatement. It is simple, quick, flavourful and versatile. This roasted […]
Hello my lovely foodies, how have you been and hope you are getting ready for Christmas? Well I am, and since the beginning of the month, everyday has had a little preparation towards Christmas. Today’s post is going to be a quick one and I mean very quick.
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.
I used to think I know how to cook stewed beans till I met my hubby, I am more inclined to cooking my sauce separately (Agoyin/buka style) as that is the way I like it. But ever since I learnt how to cook his style of stewed beans, I have not looked back and with the help of a pressure cooking pot, it means I can cook my beans in about 45 minutes.
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!!!
Ayamase also called designer stew is the ‘fraternal twin’ of the ofada stew I recently made. The same ingredients are used except for tomatoes and instead of using the red bell pepper; you use the green bell pepper. You can use variety of green peppers and chillies you want. Ayamase requires a lot of patience when cooking and in my opinion it tastes a lot better when left to rest for some few minutes or hours before serving.
Gone are the days when we slap Nigerian food on the plate. This current day, our soup staples (morsel types) are presented in an appealing and appetising ways. I posted Ofe Onugbu on Facebook recently and I had a request on how to make Eba roll, I know this post (eba roll) is available on some other food blogs but hey it is rather late here than never.