Nigerian Cuisine

Nigerian Cuisine

Akara, with Bean Flour

And also with gram/ besan/ lentil flours or powders. Think of it this time as using flours of convenience, whatever they bean :). I first used these flours when I lived abroad, several moons ago and found it tricky sometimes to get black-eyed beans or didn’t want to expend the energy required to peel them. […]

Nigerian Cuisine

Bacon-Wrapped Plantains

I grew up eating plantains as an essential part of my Nigerian diet and I find it fascinating to experiment with them. I’ve tried chocolate-filled gnocchi and Plantano Frito tortillas for nouveau cuisine, and traditional Nigerian steamed pudding. And so when I read about bacon-wrapped plantains at Cynthia’s of Taste of Home, its fate was […]

Nigerian Cuisine, Recipes

Yellow Pepper Sauce

I know, I’m here telling you about this sauce that rocks my world, and at the same time I’m asking, telling ‘Don’t judge me’. Don’t judge me by the chilies I eat, or the spices I like, don’t judge me. Don’t judge me, don’t judge my food, don’t judge my heritage. We like what we […]

Nigerian Cuisine

How to make Ofada Stew

This post is prompted by me seeing green tatashe in the market and remember that they are the base for Ofada sauce. Quite simply, Ofada sauce is a green pepper stew base fried in epo gbigba, palm oil which has been bleached, and seasoned with iru. The common proteins associated with this are a variety […]

Nigerian Cuisine

How to bleach palm oil

A big thank you to My Diasporan Kitchen, whose blog post was the perfect guide for this experiment. Here’s how to bleach palm oil: First, read the recipe on ‘how to’ very well. Though most Nigerians are conversant and confident with oil cooking, frying etc, it’s good to read the recipe, become familiar with the […]

Nigerian Cuisine

Some Dried Peppers In Nigeria

Peppers are one of the most commonly preserved ingredients across Nigeria. Sun-dried, all sorts of peppers are available in super markets – whole, dried and also ground to what Nigerians call ‘dry pepper’. They go in spice blends, like yaji – a mix of defatted peanuts and spices, used in suya Here’s an attempt to […]

Nigerian Cuisine

New Produce for Old Seasons

I’m a rainy day girl, anytime, any day, anywhere. Sometimes I think of rain – of the drizzly sort as light water from heaven, an excess of morning dew. This season has been one of new discoveries, albeit a few and I’m glad to share them with you, by the month. June Chio In June […]