Oxtail is a powerhouse of flavour, it is the tail of a cow, male or female. The bone marrow, the fat, skin and cartilage all combine to produce a stock that is silky, rich, flavour-packed and gelatinous due to its high collagen content. Nigerian oxtail pepper soup is a spicy, […]
A moist, rich and dense cake, the pound cake is a blank canvas for fillings, frostings, luscious sauces and clouds of whipped cream. It can hold the addition of nuts, chocolate chips and fruits and withstand heavy fondant. This easy pound cake is sturdy enough for carving three-dimensional structures. It […]
Chewy and pillowy soft, puff puff is a staple Nigerian fried dough. It is actually between a dough and a batter. I am yet to see a child or even an adult for that matter who doesn’t like puff puff or pass up on it. It has all the right elements […]
Nigerian Fish roll is a simple fried rolled dough with a fish filling. The fried dough and the simplicity of the filling both make this snack special. Due to my dear Mother’s aversion to street food, I only got to eat fish roll maybe once or twice as a child, […]
Irish potatoes are one of my favourite things to eat. I love the whole gamut of French fries, Mashed potatoes, Spanish omelette, Shepherd’s pie, Potato pancakes, Delicious Soft Potato bread etc, but plain boiled potatoes? not so much. In comes Twice cooked potatoes, for want of a better name. It […]
An unleavened flatbread, the East African Chapati is flaky and tender inside with a crispy outside. Though East African Chapati originated from the Indian Chapati, it is slightly different from it in the use of oil as part of the ingredients and the type of flour used. The East Africans use plain […]
Cooked beetroot cake is basically the same as raw beetroot cake. The difference besides the boiling or roasting of the beetroot is that the cooked beetroot cake is moister and the earthy taste of the beetroot is muted, not as strong as with raw beets. It tastes more like a very […]
Boiled yam coated in flour, dipped in egg and fried, Yamarita has taken plain ol’ boiled yam, dressed it up and made it all fancy. The beautiful thing about yamarita is, you can re-purpose leftover boiled yam and turn it into a brand new awesome dish, just like the Chinese fried […]
Spicy roasted green pepper sauce is a combination of peppers, mostly green, each bringing its peculiar flavour to the pepper mix. It is a simple piquant sauce. The roasting really sweetens and intensifies the flavour of the peppers. This Spicy roasted green pepper sauce recipe was made in commemoration of the […]
Flaky on the inside and lightly crispy outside, the East African green amaranth chapati is tender and gratifying. I was served chapati with a Fresh tomato salsa in Ethiopia sometime ago, it tasted good like a good East African Chapati but what caught my attention was the colour. It was green. […]
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
