Oto Mboro is a porridge made with grated or pureed unripe bananas and vegetables. Similar to Ikokore (water yam porridge) and plantain porridge. It is delicious and healthy, so much so that it is part of the food given to young maidens who are confined in the fattening rooms of the Efik and Ibibio tribes of Cross River and Akwa Ibom states of South-South Nigeria. It is high in nutrients but quite low in calories. Oto Mboro is also ideal as a healthy weaning meal for babies.
African breadfruit soup (Ukwa soup) is made with the excess cooking liquid or broth drained off when your breadfruit is cooked and ready. It is a special delicacy in Igboland of eastern Nigeria. This liquid has all the rich and delicate flavours of ukwa, the
Breadfruit pottage is the paramount breadfruit dish. It is made with the heavy arsenals of Igbo cuisine. African breadfruit or Ukwa pod comes from the large ukwa tree. The heavy Ukwa pod falls to the ground and is processed to get the delicious ukwa seeds.
It is cooked and eaten at home, parties, weddings, burials etc. In some parties, Breadfruit pottage, Ukwa etelu ete is reserved for the special guests because it is expensive especially during its off season (the price starts going down around march). Competition for ukwa is
African breadfruit porridge, Ukwa porridge has a delicate but muted sweetness, a flavour peculiar to it. It tastes so good, it can be eaten just boiled without the addition of any other ingredient even salt. African breadfruit, Ukwa (treculia africana) is very nutritious and excellent for vegetarians. It has oils rich in unsaturated fat (good fat), vitamins, minerals, dietary fibre and folic acid. It is eaten mainly by the Igbos of southeastern Nigeria.
Ukwa can be prepared and eaten in so many different ways from plain with no additional ingredient right to going the whole nine yards with embellishments and accompaniments. Each and every way
Moi moi is a very popular beans pudding in Nigeria, made mostly with skinned black eyed peas (white beans) or brown beans. which is in turn ground to a paste and steamed with other ingredients. Making moi moi using beans flour is not only easy and convenient, but also tastes good.
It can be eaten on its own as a meal or served with a side of vegetable salad, pap and soaked garri or as an accompaniment to a variety of dishes e.g. rice or agidi, it can be made into a sandwich filling placed between 2 thick slices of bread. Always served alongside Nigerian jollof at parties. Include moi moi in your Christmas menu.
may God fill your heart with His Love.
ADVENT FOODIE CALENDAR
We are officially in the season of advent, which is the four weeks leading to Christmas day. During this period, Christians prepare for the celebration of the birth of Jesus Christ, and also reflect on and anticipate His second coming.
Part of this preparation involves keeping an advent calendar, which starts on the first day of December. Each day on the calendar, has a window which opens to unveil a favour of some sort.
The Pretend Chef Advent foodie Calendar will each day, feature recipes in celebration of Advent. These are dishes that you can incorporate into your Celebration menu for Christmas lunch/dinner or party, wedding parties, cocktails, end-of-year parties, house guest entertainments etc.
Wishing you and yours the best life has to offer, this Christmas season and into the New year—The Pretend Chef.
Vegetable yam porridge is Yam Porridge with vegetables and possibly herbs added to it. I am making a separate post on it so I can highlight the fact that a variety of vegetables, herbs and combinations of vegetables and herbs can be used in preparing yam porridge.
It is delicious and healthy and can be made with or without any proteins, making it ideal for vegetarians. Vegetable yam porridge is different from Vegetable yam (Ji Akwukwo).
Yam porridge is very simple, quick and easy to make. It is delish and very filling, it always reminds me of my time in Federal Government College, Enugu doing my A’ Levels, Yam Po was a dish not be missed. It can be called yam pottage, just like Plantain Porridge / Plantain Pottage, but they are more commonly called porridge. Whatever you call it, just make it scrumptious and enjoy your dish.
Yam Porridge can be served at breakfast, lunch or dinner. In fact in typical Nigerian style, when there are tens of people sleeping over, during weddings, burials etc.,
Okpa is the Igbo word for Bambara groundnut, in Hausa language, it is Gurjiya or kwaruru. Okpa is also the name of a boiled pudding made from this nut. It is a street food very common in the eastern part of Nigeria, though other metropolitan cities are catching up very fast. Also called Igbu, okpa is cheap and very filling, a life saver when you need cheap, healthy, delicious food on the go and really good for dieters and diabetics. Okpa is arguably a symbol of Enugu State, Nigeria and there are places there noted for making delicious unadulterated okpa e.g 9th-mile corner, Oji river, New-Haven in Enugu etc.
Plantain porridge (pottage) is flavourful, rich and healthy, a regular in Nigerian homes. I grew up calling it a pottage, just like yam pottage too, but I came to realise that these dishes are more commonly called porridge, but who really cares, so long as it is amazingly delicious. A rose by any other name would smell as sweet. Plantains are high in potassium, magnesium, vitamin C, vitamin A, dietary fibre etc. Plantain porridge is really good for pregnant women, in fact, when I was pregnant
Plantains are high in potassium, magnesium, vitamin C, vitamin A, dietary fibre etc. therefore Plantain porridge is really good for pregnant women. When I was pregnant with son no.3,