Nigerian Beans porridge is a one-pot dish that is cheap, healthy, very easy to cook and tastes delightful. Beans is a good source of plant protein, Iron, fibre and vitamin B. It is especially important for vegetarians and weight watchers. Nigerian mothers believe beans porridge is highly nutritious and will make a child grow taller, so they make sure it features regularly on the dinner table.
In Nigeria, there are different varieties of beans, the most common being white beans (large Kano
Fried plantain is caramel sweet and delicious. Plantains are a staple of the tropical region, from far east Asia to west and east Africa to the Americas, and are enjoyed in different ways.
They are high in potassium and fibre and when ripe, they are fried to make a delicious snack, meal or side dish to jollof rice, fried rice, beans porridge, adalu (Beans and Corn Porridge), Spicy goat meat (Asun), Tomato stew etc.
Pizza muffin (pizza cup) is a portable deep dish Pizza, an ideal on-the-go snacks or meal. Hardly anyone hates pizza, there are so many ways to make it and a huge number of ingredients to choose from that I believe there must be a pizza suited to each person, just find your correct mix.
I made this pizza in muffin tins and it was born out of
When the weather is cold, you are home warm and cosy, then your tummy starts rumbling, demanding food, what usually springs to mind? hot chocolate, steaming plate of spicy jollof rice, a large bowl of pepper soup, fresh fish pepper soup…? So I made this steaming hot pot of catfish pepper soup because it was raining and cold outside but warm and toasty indoors and we were hungry. I served it with white rice. My Rennaisance man, son no. 3 and I ate and were contented.
Catfish pepper soup is always high in demand by guests at Nigerian parties and is about the most common pepper soup cooked in Nigeria. It is served to a nursing mother during Omugwo (see Yam pepper soup (Ji mmiri oku). Catfish pepper soup is called point-and-kill in drinking parlours for a reason
Minced beef Herb empanada filling is one of my favourite empanada fillings. It is rich, filling and delectable. What makes it exceptional? It is the Simple Sofrito in it. It totally enriches the taste and makes the filling suitable for so many other uses.
The simple sofrito, a staple in Puerto Rican cuisine, is a blend of vegetables and herbs and is easy to make at home. It is a condiment that enhances the flavour of so many dishes. You should actually make it and store in the freezer for use when ever you need it.
Ripe Plantain empanada is one of the most delicious things you will ever eat. The sweet taste of the plantain contrasts perfectly with the salty taste of the filling. It has a caramelised crust with a soft delicate inside. It is indeed amazing.
Plantain empanada can be used as a complete meal or as a snack depending on the filling and what it is served with and is surely worth every effort you put into making it.
Empanada is a type of stuffed pastry (hand pie) common in Latin American countries, Spain and some parts of the far east. It can be fried, baked, grilled or even cooked on a griddle. You can make it big or small, sweet or savoury and of different shapes.
Different countries have their peculiar way of making empanada. Some use
Gizdodo, gizzard + dodo = gizdodo (dodo is fried plantain). The name is simple enough for one to guess the 2 main ingredients, gizzard and plantain. The dish is also simple enough to prepare and cook but when it comes to the taste, you realise where the originator of this dish channelled their creative energy. Gizdodo is fried gizzard and plantain coated in tomato sauce.
Peppered Ponmo is a staple ‘small chop’ (hors d’oeuvre)in Nigerian parties and bars. It is soft, hot, spicy and slightly sticky with a sauce that feels like savoury caramel. Delicious in every sense of the word. Normally, you will not serve your guests only Ponmo in their soup or stew, you will include other cuts of meat. An exception is if you are serving Peppered Ponmo.
Ponmo is the processed skin of a cow. The skin from different parts of the cow will have subtle differences in taste and texture. Some are
Afang Soup Deluxe is basically Afang soup taken from delicious to exquisite, this recipe will blow your Afang loving minds. A lot of experimentation goes on in the modern kitchen, the reason being that people are bolder now, taking risks in the kitchen. Be it the professional or home cook, everyone is prepared to go against the establishment and make a statement with their food, tell stories, put their personality or signature on the food they cook.
There is also a lot of fusion going on in food preparation. Afang Soup Deluxe is a fusion