Nkwobi is cow leg mixed in a spicy palm oil sauce. Cow leg Nkwobi is the most popular type of Nkwobi, it is a delicacy from Igboland of Eastern Nigeria. It grew from a beer parlour (pub) favourite to a classy restaurant staple and with my simple recipe, you can […]
tIIghu (Abacha) is made from a tuber of the same name whose stem is thorny. It is similar to abacha which is made from processing cassava tuber. The processing of ighu is similar to that of abacha, while processed abacha is white (sometimes cream), ighu is cream or a light […]
Isi ewu, goat head in spicy sauce is a delicacy from Igboland of Eastern Nigeria. Similar to Nkwobi (cow foot in spicy sauce) and Homework (goat foot in spicy sauce), it is more flavoursome because of the addition of the fatty brain of the goat. I have eaten so much Isi ewu, […]
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 […]
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 […]
Cocoyam is a starchy edible root of which there are several varieties. It can be boiled, fried or roasted, depending on the variety. Cocoyam is typically used as a thickener in soups like ora, bitter leaf (onugbu), ofe ukpom and ofe ugu. For this purpose, it has to be cooked and pounded […]
Okazi salad (Afang Salad) is another delicacy from eastern Nigeria, it is usually served as a side or drinks accompaniment but never a complete meal. It is a salad made with finely shredded raw okazi (Afang) and shards of stockfish tossed in a spicy creamy dressing. The preparation is similar […]
This easy abacha recipe is one even a novice can’t ruin. It is straightforward and time saving. Abacha, also called African Salad is made from processed shredded cassava tuber. It is a popular dish in the eastern part of Nigeria and is also called ‘jigbo’. Abacha is served as a […]
Abacha, also called African Salad, jigbo, is made from processed shredded cassava tuber. It is a popular dish from the eastern part of Nigeria. Abacha Ncha, African Salad is served as a snack or main meal to visitors at home, weddings or parties and besides the Nigerian jollof rice, Abacha is […]
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
