Afang soup is a vegetable soup indigenous to the Efik people of Akwa-Ibom and Cross River states of Nigeria. It is also loved and devoured by non-indigenes as well especially when loaded with a combination of delicacies from both land and sea. The afang leaf from which the soup got […]
Chilled Zobo syrup, zobo drink is commonly made in homes and sold on the streets in Nigeria. Zobo is the calyx of the roselle plant (a specie of hibiscus). It cuts across the tropical world, from the Caribbean where it is known as red sorrel to Nigeria where it is called […]
If you are new to Nigerian cuisine, this should be your introduction. This easy Nigerian Tomato stew is primarily made up of tomatoes, peppers, onions (tomato stew base) and spices. It is closer to Italian pasta sauce than western stews. Tomato stew is eaten in practically every Nigerian home and […]
Nigerian Tomato stew base is the nucleus of a large portion of Nigerian dishes. It is the flavour base of any dish prepared with it. Get it right and you are basically sure the dish will be phenomenal. It is a combination of tomatoes, tatashe (fresh paprika peppers), shombo (fresh […]
Utazi soup (Ofe Utazi) is made with Utazi leaf which is bitter and best known for being used in pepper soup to give it a slightly bitter note. Really, utazi leaf is much more than that, it has its own distinct flavour and that is what you harness for this […]
I am Ganiru, a wife, a mother, a food blogger, a chef, an author and an accountant. I love to cook and write about food, especially Nigerian and afro-centric food... Read More
