Leafy vegetables are an integral part of Nigerian cuisine. They are present in almost all soups, an accompaniment to carbohydrates and served as a side. Amaranth greens are simply called green in Nigeria, it is called Efo Tete in Yoruba and Inine in Igbo, Alefo in Ghana while the Jamaicans call it callaloo.
Amaranth greens are widely used in most parts of the world from Malaysia to Kenya to the Caribbeans. They are used in stir-fries, curries, soups, side dishes, warm salads, drinks etc. Also, they are widely used in Ayurvedic medicine.
Beans are a cheap source of healthy food, rich in vegetable protein, soluble fibre, antioxidants, complex carbohydrate, vitamins and minerals. They are low in glycemic index and fat, this makes them excellent for vegetarians, diabetics, weight watchers etc.
In Nigeria, there are different varieties of beans, the most common being
Catfish is a freshwater fish and is so called because of the whiskers on its head which are called Barbels. It doesn’t have scales, it has a firm flesh and is good for most cooking methods and recipes. Catfish is excellent for frying, boiling, roasting and drying, it can be used in stews, soups, chowders etc. It is delicious any way you cook or process it. This post will take your catfish from the river to the cooking pot.
I have never associated Tiger nut with oil, never. Tiger nuts, Cyperus esculentus, sedge, chufas (Spain), aya (hausa), imumu/ofio (yoruba), aki awusa (Igbo) are those tiny nuts, that are not really nuts sold by street vendors in their wheelbarrows on Nigerian streets, alongside dry dates and kuli-kuli. Crunchy, sweet and juicy, they are actually tubers.
Munching the fresh or rehydrated dry tiger nuts, drinking tiger nut milk, even making the flour and using it in delicious recipes, these are things I do with tigernuts, but tiger nut oil? I was totally blown away and happy I came across it. I have said to myself anything that comes from tiger nuts must be good and delicious, I need to buy tiger nut oil from
Tigernut Pulp flour is flour produced from the tuber of the tiger nut plant. It is gluten-free, nut-
Tigernut flour can be made in two ways, by
Pure Tigernut flour is flour produced from the tuber of the tiger nut plant. It is gluten-free, nut-
Tigernut flour can be made in two ways, by
When we hear flour we automatically think wheat, refined or unrefined, then corn and maybe a few other grain flours. Tiger nut flour ‘Cyperus esculentus’ is not your everyday flour, it is totally special not just because it tastes good but the health benefits are enormous. Also, it is not a nut flour being that tiger nut is a tuber.
There are other kinds of flour commonly used besides wheat flour like corn, rice, rye, oat, barley, potato, almond etc. There are also the not so common flours like amaranth, spelt, quinoa and the very unusual ones like coffee and grapeseed flours. In Nigeria, the most utilised flours will be
Besides eating tigernuts whole, a delicious wholesome non-dairy milk can be made out of them. It is called Kunnu Aya in Nigeria and Chufa de Horchata in Spain. Tigernut milk is white, sweet and creamy. Although tigernut ‘Cyperus esculentus’ is not a nut, it is a tuber but milk is extracted from it like any nut milk.
Tigernut milk is produced commercially in Spain and can be bought in shops. It comes in different forms, Natural tigernut milk, Pasteurised natural tigernut milk, Sterilised tigernut milk, UHT tigernut milk, Concentrate
Sometimes it seems as if nature is partial in its distribution of goodies, to some plants it is overly generous to others not so much. It put in so much good stuff into the simple tiger nut that it is referred to as a ‘superfood’. Tiger nuts have not been given the attention they deserve due to lack of information. Really, it should be part of everyone’s diet.
Tiger Nut ‘Cyperus esculentus’ is not a nut but a tuber. It is found in many warm countries of the world, from the far east to the middle east and Africa through to the USA and South America. It was originally native to the Mediterranean region. The three main varieties are the black, brown and yellow. The yellow variety is
Recently, I had a kitchen mishap. I was cooking chicken pepper soup for my Renaissance Man and I had a lot on my mind. All I can remember is, me about to pour ground spices into the pot of boiling stock and me trying to catch the said pot of boiling stock from falling off the cooker…very smart!!! Anyway, both forearms were scalded.
I immediately made to dunk my arms into a bowl of cold water in the sink, only to realise that I had dropped my sharp chef’s knife into this same bowl of water earlier