Pumpkin bread is a quick bread that is light, moist and utterly delicious. The pumpkin gives it a beautiful orange hue and a lovely flavour. Pumpkin is rich in potassium, vitamin C and beta-carotene, it enhances immunity and it’s good for the eyes. It is nutrient-dense and low in calories. […]
Akara is a deep-fried fritter made from beans paste or beans powder. It is also called Kosai, Bean cake, Acaraje or Beanballs and is mostly made with black-eyed peas (beans) but there are many other types of beans you can use. Akara is a very popular breakfast dish in Nigeria. […]
This Easy Fish cake recipe is truly delightfully tasty. It is one of those recipes that pop into your head and you believe it will work so you give it a shot and it tastes absolutely delectable. I love fish and will keep finding delicious ways to cook it. This […]
Nigerian rice and beans Jollof is basically a combination of rice and beans cooked in a tomato stew. It is nutritionally richer than plain jollof rice because of the addition of beans. Making it is not as straight forward as making Nigerian jollof rice which is a one-pot dish also, […]
Jamaican brown stew chicken is a classic Jamaican stew that is also found in some Caribbean countries. The chicken is tender with a rich, flavourful gravy and it has many layers and depth of flavour. As with most traditional dishes, there is always some kind of variation, each family having […]
Spring Onion Pancake (Scallion/Green onion pancake) is a compromise recipe of the Chinese scallion pancake which is a savoury Chinese pancake made from dough instead of a batter. The first and only time I made these pancakes was for breakfast at home. Although it was successful, well layered, flaky with […]
If there is any dish Nigerians are absolutely proud of it is the Jollof rice. There’s a variety of ways to prepare the Nigerian jollof rice also there are different types of jollof rice eg. regular jollof rice, palm oil jollof rice, Egusi jollof rice etc. Banga jollof rice is […]
Well made Delta Usi (Starch) is yellow, thick, stretchy and gelatinous. Made from cassava, raw starch has the same consistency as raw corn starch (akamu, ogi, pap). It is the perfect accompaniment for Banga or Owho soup. Swallowing it is so effortless you might end up overeating. For some, how […]
Palm fruit extract (juice) is widely used as a soup base in the southern part of Nigeria, the South-South (Niger-delta), South-East and South-West regions. Most regions have their own variant of soups specially made from it. There’s Ofe Akwu and Ofe Utazi (Igbo), Abak Atama (Efik), Obe Eyin (Yoruba), Oghwoamiedi […]
When we eat black velvet tamarind in my home, everyone sits in one place each with a tray. You peel and eat or peel and put in a zipper bag, this makes cleaning up a lot easier. Those black shells can really mess up the house but we all love […]
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
