Eat, Love, Pray, Choose Joy: God got me covered.

“Her husband is here”, i heard a nurse say in my drug induced haze. I had wanted to pee, so i had staggered slowly into the bathroom. I didn’t think i needed help, so i didn’t call for a nurse. I had overestimated my balance, so as i was walking back to my bed in the pre-surgical cubicle, I felt myself free falling and he caught me. “Help me lift her”, i heard him say to the nurses as i blacked out, only to come -to minutes later, after being resuscitated.

Have you found out what is wrong with her, Bode (my husband) asked the doctor, who told him we had to wait for the results.

Timeline : January 24/2017
I had called him at about 1.30 pm asking if he could get off work early to go and pick the kids (our son and our god-children). His tone told me, he was not in the mood for my “Get-out- of- school runs” tactics. But he paused when he heard me catch my breath. I blurted out, “I’m in a lot of pain”, when he asked me what was wrong.
I was having my braids taken out, when the worst pain i’ve ever felt hit me. I broke out in cold sweat, i thought it was horrible case of food poisoning, i asked for a glass of water, i could barely drink it, i wobbled to the toilet. I groaned and pushed and hoped whatever was in me would come out. The pain got worse, it was worse than labour pains {i’ve been in labour twice, so i know the pains of labour}. I was hot and cold at the same time. I stripped completely, doubled over from the pain, then i called him, my voice broke into a sob as i tried to put words to what i was feeling.

He got off the phone and called his mum to go and get me. My parents in law were in my apartment in less than 2 mins (they live in front of my house). “Labake, o kin sick, kilo se e” – Labake you are rarely ill what is wrong-, MIL said. I couldn’t speak, i could manage tears and i gesticulated. “E bami wo so fun” -Help me put clothes on her- she told my staff who were there with me.
Daddy went to get his keys, before i got out, he had started the car ready to take me to the hospital. Typically, Dad’s fastest speed is 60km/hr. On this day he drove like a maniac, we made it to a 20min drive hospital in 10mins!
I told the nurse at the reception, i’m in a lot of pain. They swiftly sprung to action, the doctors were by my side, set an IV line, gave me pain meds that knocked me, took blood work and ordered tests, by now i was drifting in and out of a meds induced sleepy haze. The sonographer, told me it looked like i had a twisted cyst but it shouldn’t cause me that much pain or make me bleed.
That morning after my regular fitness walk, i had noticed i was bleeding so i assumed it was my period, so i cleaned up, put on a sanitary towel and took a nap.

A more senior doctor came back into the ward and said to my husband and i, “We have to do an emergency Exploratory Laparotomy, your pregnancy result came back positive, you have Ruptured Ectopic Pregnancy that’s why you are bleeding and you are in a lot of pain.”

An ectopic pregnancy occurs when the fertilized egg attaches itself in a place other than inside the uterus. Almost all ectopic pregnancies occur in the fallopian tube and are thus sometimes called tubalpregnancies.

“Pregnant!!” Bode (my husband) and I exclaimed together! How was that even possible? I still took a pregnancy test the week before, it was negative, how is it even possible?


Since we resumed trying to conceive (TTC) after losing a pregnancy in 2014, I’ve been doing pregnancy tests religiously on a weekly basis. Firstly because of the treatment plan i was on, then for the heck of it and also because i occasionally indulge in liqueur. And yet I didn’t even know i was pregnant. In fact i had gone 2 weeks before for my routine check up with my doctor and i had a routinely done a blood PT.

While the doctor spoke i realized my tummy had doubled in size and it was uncomfortable, the pain was subliminal, and i was woozy. I would later find out that the increase in size was due to my bleeding internally. I looked at my palms and realized my palms were pale!

The team was called, gyne-surgeon, general surgeon, the anesthesiologist (a wonderful pleasant woman), nurses, and others, the blood bank…
By 9pm i was taken to the theater (I had to wait for a set of twin boys to be delivered by emergence CS and brought out of the OR).
I came out 3+hrs and 4 pints of blood transfusion later, with a PCV of 21 looking like something out of “Greys Anatomy” with all the gadgets hanging on my body.
I opened my eyes at about 2am, saw my sweet darling with his head on a desk, trying to catch a nap, he woke up as soon as i stirred, told me i had to lie still on my back for about 8hrs/12hrs or so. He kept an eye on my fluids, my temperature with was low, and he kept adjusting the cooling system. I felt sorry for him.
He told me later he had been invited into the surgery and he froze at the sight of my insides open like a butchered cow on the operating table. They wanted him to know they also took out the cysts i had in my ovary
So now his favorite saying is , “I know you inside out, you that i’ve seen your intestines”. So he calls me “Intestines” sometimes!
The doctors estimated the gestation period of the fetus based on its size at 8-10wks. Trapped in my fallopian tube till it grew too big to grow there. A baby i didn’t even know was there, never had time to bond with, had to be yanked out with parts of me, to save my life, leaving scars behind.

I didn’t even have time to process any emotions, it was a roller coaster of so many all at once, trumped by the greater desire to live and not die.

Support System

Through all of this my amazing support system kicked in. My friend Marie got off work and went to pick the kids from school, my sister Fifi and my bro-in-law Theo, were in the hospital shortly after my husband arrived and they didn’t leave until 2am. My bff Olajumoke (JBK) called a circle of sisters whom we pray together and raised prayers for me, she was in the hospital with my favorite Pastor Kenny at close of work.
At 6.30am my mum was by my side from Ibadan with my brother in tow, my dad who was on the phone with me at least three times a day.
My amazing parents in laws who took shifts checking on me through my 1 week + stay in the hospital, bringing food and love. They had our son with them throughout the time, woke up early to get him ready in time for school and pack his lunch, checked homework. My sweet sweet son Mumila, who though didn’t have a full grasp of what was happening always asked to stop by the hospital to check on mama and pray for me.
My friends, Jumoke Leo, Mojola, Bunmi, who literally flew to my side when they heard 2 days later.
Dunni (Dooneyrooney), she said, all i can think of right now is that your family would need food while you are convalescing. She ordered 5 different types of soups in 7 litres and spicy hot pepper soup from a Nigerian food business and had it delivered to me. Her mum even came to visit.
Many more people i can’t readily recall. The calls, the messages, the love. Priceless.

My amazing staff who kept business running seamlessly and diligently whist i was away.
The wonderful team in the hospital

My priceless, priceless husband Olabode. Can’t put to words how much of a rock, a pillar and support you were to me while we had to both go through the difficult times.


God had my back

After my ordeal some things started making sense to me. I’m a person of faith and i believe in Jesus, my religious expression is Christianity.

  • In December 2016, my friend Shalewa called me. She relayed a weird encounter her sister Bolanle had the day before to me. Bolanle, had gone for a prayer vigil (in Abuja where they live), whilst at the vigil, the presiding pastor called her out and asked if she knew anyone called Labake. She answered that though she didn’t have a friend called Labake, but her sister’s friend bore the name. She said the pastor asked the congregation to pray to avert any evil concerning Labake and gave her the instruction to call me to pray. I thanked Shalewa, said a little prayer of thanksgiving and protection and trusted that God had heard me.
  • On my birthday January 10th 2017, i had gone to drop my son and was heading off to a business fellowship, when my friend Aisha, turned back sharply and grabbed my arm. She looked uncomfortable while she was trying to say something to me. She said “Labake, i don’t know what is making me do this, i never do this, but i feel strongly that you should wait and pray at the altar before you go”. I said I’m going to fellowship I’d pray there. She said, do it now! Truth is, first i woke up that day feeling “bleh” in spite of it being my birthday, i struggled to get in high spirits. Secondly, I’ve always believed going to a church altar to pray was ceremonial and unnecessary. But i did nonetheless, i broke into tears when i got to the altar, poured out my heart, my pain and gave thanks. ( School is Church owned and so church is right opposite the school) I felt relieved and my spirit was lifted and i headed to fellowship. A special prayer of preservation was said for celebrants that day.
  • January 14th at the Leaders meeting for a small prayer circle i belong, the leader, called me out and asked the other sisters to start to pray for me. I can’t remember what she said but it bordered around safety, protection, mercy etc.

It was when I got home after the admission, and I was tearfully reading my daily confession from Isaiah 60: 1 – 22. I particularly broke in to tears when I read verse 17b- 18

17 b) I will also make your officers peace,
And your magistrates righteousness.
18) Violence shall no longer be heard in your land,
Neither wasting nor destruction within your borders;
But you shall call your walls Salvation,
And your gates Praise.

I was angry, that after believing and confessing these words, God would allow me to suffer the loss of a pregnancy again and this time, a Fallopian tube as well. Then all of these events made sense. I could have easily died, ectopic pregnancy accounts for many maternal mortalities. God kept me for a purpose. God had my back all along! He actually kept his word.
This helped to strengthen me during the course of 2017, when i had to face other challenges in 2017, even when i was down and low and shut down, the assurance that God had me covered gave me strength.

Towards the end of the 2017, I realized how much i had let things get to me, i didn’t know i shoved and bottled things, left it unprocessed. I realized that the hopeless optimist i was, had given room to negativity guised as reality.
I was looking for the happy-go-lucky girl who never really worried about a thing. I tried not to dream too much for the fear of having my hopes dashed. I let the year and all the misadventure that came with it get to me!
Then I remembered how i started my year, how God had my back, then it opened my eyes to see how he did still, in the midst of it all.
It was while I was convalescing, that i finished filling and submitted my Tony Elumelu application, i was selected and became a fellow, later in the year. My business misadventures led me to a new model and structure and pushed me out of what I’ve always known. I wore the strong woman toga, while i let my weakness almost cripple me on the inside.

With the realization that God always had my back, I walked my way back to deliberately choose Joy.

So this year I celebrated my birthday on a high! I’m walking on sunshine through this year.

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So I’d EAT, LOVE, PRAY, CHOOSE JOY, because GOD got me

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Happy Independence Day Nigeria

To commemorate this celebration I made a simply smoothie with

Avocado, Rice Cereal, Milk and 1 tsp of lemon juice. Sweetened with Truvia.

Both the Green and Creamy coloured part are Avocados.

I used only the fleshy yellow part the avocado for the middle and for the Green I peeled it with the vibrant green layer

Blend, separately and layer.

Garden to Table

This year I started my backyard garden after procrastinating for over two years.

As a little girl I really enjoyed gardening. My maternal grandmother had a small garden outside her house in Molete for sometime and the highlight of my visit was helping to weed the garden. My parents also had a small garden behind our kitchen in our first house.

They grew Patminger , Snake gourd (It’s a climbing plant that is shaped like a snake, when it ripen it turns bright orange or red. The inside is red and tastes better than tomatoes in stew), vegetables etc. Eventually the garden moved to the backyard beside the well where my dad planted Bananas, plantain and citruses.

I even joined the Decor Team in church as the youngest member because it was the team that was tasked with beautification and horticulture in the church. The senior members were very nice and kind to me. They gave me cuttings to plant at home too.

Since I got married and got my own place I’ve been paying lip service to starting a garden. I even started by collecting containers I never put anything in, until one morning in July. I was just recovering from malaria I was bored stiff from being indoors. On impulse I instructed my staff to get me soil. With no clear idea or direction I started my garden. First as a vegetable garden and then I added ornamental plants.

Like my friend Ugochi said, the gardening bug that bit me left its fangs. I say it left its jaws too.

The Efo Tete I harvested today was one of the first set of plants I planted in July. Today it made it to my table. Absolutely organic. No synthetic fertilizers , no pesticides

And it did have a beautiful natural sweetness.


I’m sorry I eyeballed all of the ingredients so I don’t have specific measurements

  • Fresh Vegetables (chopped and unblanced)
  • Blitzed Pepper mix (tomatoes/peppers)
  • Chopped onions
  • Blended crayfish
  • Smoked Mackerel
  • Stock Fish (pre soak)
  • Seasoning cubes
  • Salt
  • Meats of choice ( I used snails)
  • Palm oil


  • Heat Palm oil to smoke point, add chopped onions. Fry till tender. Then add pepper mix and crayfish.
  • Cook for 10 mins and add all your fish and cooked meats
  • Season with salt and Bouillon cubes.
  • Let the sauce reduce completemy before adding your rinsed and chopped vegetables.
  • Stir in the vegetables. Leave it on heat for not more than 3 mins. Then turn of the heat and leave the lid on for the heat to finish off the cooking

Seafood Ogbono


I’m in love with seafood and that is no secret. Making this was inspired by making Seafood Okra.

1. Ogbono Seeds (a 170g milk tin size)

2. Uziza leaves (a handful of thinly sliced leaves)

3. Assorted Fresh Seafood (shrimps/crabs/prawns/fish)

4. Smoked catfish and stockfish

5. 1/8 cup dried crayfish

6. 1/2 tsp Uziza seeds

7. 5 dried Cameron Pepper

8. Cayenne pepper ( ground dried chilli pepper )

9. 1 tbsp palm oil

10. 1 tbsp ogiri

11. Salt

12. Seasoning cubes


I used a slightly different method to cook this. I cooked the Ogbono separately before adding it to a lot of cooked seafood

To cook the Ogbono

  • Grind Ogbono Seeds with crayfish.
  • Blend Cameroon pepper and Uziza seeds together.
  • Rinse Uziza and Ugu leaves .
  • Put a clean dry pot on heat and add palm oil, next add the ground Ogbono and stir till all lumps are dissolved now add your meat stock, if you don’t have meat stock add water. The soup starts to thicken and get stretchy.
  • Now add ground Uziza seeds and Cameroon pepper, and a little cayenne pepper for extra heat -if you can take it-
  • Now add your dissolved -dissolve with water- ogiri, and allow to cook for about 5 minutes now add the Uziza leaves and turn off heat after 3 mins.

Preparing the seafood

  • In another larger pot, cook the seafood starting with the fish, cooked with water, onions, seasoning cubes, salt, shredded stockfish, bonga fish.
  • When the fish is almost done, add the Carbs and cook for 3 mins, then add the Prawns.

At this point pour cooked Ogbono into the pot of Seafood and shake it together to mix.

I stirred very carefully with a wooden ladle , cooked for 5 mins and lastly I added the periwinkle. Cooked for 1 1/2 mins and turned off the heat.


Ofe Assorted! (An Exotic Soup)

Filing this under food therapies. I’ve called this soup Ofe Assorted because that is what it is, I’ve used the basic principle for cooking soups like Oha, Onugbu, Ofe owerri to make this soup, using 3 of my favourite vegetables together. I have also resisted the temptation of calling this soup Ofe Owerri as I have no intention of offering the “Guardians of ancient recipes”, as that is tantamount to offending the gods of the land.

I have stayed a safe distance from entering right smack into the controversy of what vegetable goes into Ofe Owerri. I understand the importance of preserving ancient recipes, if you must tweak it, by all means mention that you put a spin on it but don’t say that is gospel.

I’m a Yoruba girl raised in Ibadan and I know that something as simple as a Ewedu soup has to be made as simple as it is yo stay true to it. Just Ewedu, iru water, salt ,seasoning and if you want to add potash to soften it. Addition of Egusi , fish and all what else is a spin on it, don’t sell it as the original recipe.


  • 1 1/2 cup shredded Oha leaves
  • 1 cup shredded Uziza leaves
  • 1/2 cup shredded Utazi leaves
  • 1 litre Stock
  • 3 tbsp fresh pepper blend
  • 1/2 Cup Palm oil
  • Assorted Meats (cooked)
  • 3 tbsp ground crayfish
  • 1/2 cup mini snails
  • 1/2 cup periwinkle in shell
  • 1/2 cup shredded Stockfish
  • 1/2 cup shredded Bonga fish
  • 1/2 cup shredded smoked Eja Osan
  • 2 Bouillon cubes (I used knorr)
  • 1 tsp Ogiri (optional)
  • 1 tbsp dried Achi
  • Salt (to taste)


  • Cook your assorted meats till they are tender and you have about 1 litre of rich stock. To improve the flavour of your stock for this soup add some Stockfish or smoked fish head while cooking your meats.
  • Add your fresh pepper blend and palm oil, ground crayfish and cook for about 10mins.
  • Next add your smoked fish, stockfish, snails and periwinkle , cook for about 5 – 7 mins.
  • Add your achi , stirring it in carefully . Cook on medium heat for about 3 mins.
  • Add your vegetables, giving the Utazi and Uziza a 2 minutes head start before the Oha.
  • Turn the heat off after cooking it for about 5 mins.

  • Enjoy!!!!

Aganyin Sauce (Ewa Aganyin Sauce)

On the streets of Lagos, Ewa Aganyin and Agege bread is known as the breakfast of champions.

Ewa Aganyin has Beninoise/Togolese roots, it’s a beans pottage meal whose star really is the Aganyin Sauce!

The beans usually cooked to a very soft mush, sometimes mashed to a grainy paste. I prefer Honey beans (Ewa Oloyin) because it is naturally sweet, commercial hawkers have been known to add a bit of sugar for a little sweetness.

This post is about Aganyin Sauce! A real star

Aganyin Sauce


  • 1 1/2 cups sun dried Tatashe (Capsicum / Paprika)
  • 1 cup Sun dried red jalapeño/cayenne peppers (Bawa / Sombo)
  • 10 pieces of fresh bawa (red jalapeno/ cayenne peppers)
  • 2 or 3 medium sized onions
  • 2 tbsp Ground Crayfish (for added flavour you can blend your crayfish with some dried smoked bonga fish)
  • Salt to taste
  • 2 Seasoning cubes
  • 1 1/2 cups palm oil


  • Soak your dried peppers in hot water for about 30 mins to rehydrate and get rid of dirt.
  • Chop one of the onions. Now blend the soaked peppers with fresh pepper.
  • Bleach palm oil -you do this by heating the palm oil past smoke point, please be sure to leave the lid on when you do this so as not to hurt yourself as well as trap most of the smoke in the pot- Turn off the heat and allow the palm oil to cool a bit.
  • Once it is slightly cooled, turn the heat back on and pour the chopped Onions.
  • Allow the onions to fry slightly before pouring in the blended pepper.
  • Now add ground crayfish, salt and seasoning cubes.
  • On medium heat fry till the pepper till the water has reduced completely and you hear a slight sizzle. Keep stirring so it doesn’t burn and the pepper cooks evenly.

Yum! Yum!!!

Holiday cooking with kids

It’s the long holidays and it’s the holiday most parents dread. The kids are in your face every minute, eating, talking and playing non stop!

Thankfully most schools have deviced a way to take them out of your hands for a few hours, Summer School they call it. But then they come back. As a parent you have to keep thinking of creative ways to keep them engaged and channel their energies positively.

So i have included in our fun list some cooking and baking in the schedule for them (my kid, my wards and a nephew).

Fun! Yaaay.

So far we have made Sponge Cake , Plantain Loaf , Rainbow Meringue Cookies. We would be baking some pastry soon.

Sponge Cake

For the Sponge Cake we used a recipe by Terry Adido of Grated Nutmeg

  • 120 Grams Cake Flour (1 Cup)
  • 6 Large Eggs (Separated)
  • 125 Grams Granulated White Sugar (1/2 Cup + 2 Tablespoons OR 10 Tablespoons)
  • 50 Grams Granulated White Sugar (1/4 Cup OR 4 Tablespoons)
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 85 Grams Unsalted Butter (6 Tablespoons) (Melted)
  • 2 Tablespoons Oil
  • 2 Tablespoons Water
  • 2 Teaspoons Pure Vanilla Extract
  • 1/2 Teaspoon Cream of Tartar (Optional)

Procedure can be found HERE

Plantain Loaf

We used a recipe we found on and altered it a bit.

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 2 over ripe plantains , mashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 Cup Lemon Juice
  • 1/2 Cup unsweetened yogurt


  • Prep 10 m Cook 1 h Ready In 1 h 10 m Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Stir in the eggs one at a time, beating well with each addition, add the lemon juice followed by the yogurt. Stir in the mashed bananas.
  • In a large bowl, sift together flour, baking powder, baking soda, salt.
  • Blend the banana mixture into the flour mixture; stirring just to combine.
  • Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

The rainbow meringue never quite made it to pictures, thanks to sticky little fingers.

And they made their own Chapman too



  • 1 Fanta/Mirinda
  • 1 Sprite/7up
  • 1 Schwepps/Teem or Limca
  • 120ml of Tasty Time
  • 80ml of Grenadine
  • 5ml of Angostura Bitters
  • 1 slice of a medium sized Lemon Cucumber for garnish


Mix all drinks in a tall glass pitcher adding the angostura bitters last, place a slice of lemon and allow it sit for at least 30mins. Serve with ice.

Black Soup  

Bubbling hot Black Soup in an earthen pot

Black Soup is a rich herby soup with a delicate balance of aromatic flavours if well cooked. 


  • 1 1/2 cup blended Bitterleaf (before blending it must have been washed till it is no longer bitter, it would have a little bitter sweet taste 
  • Efinrin leaves 
  • Utazi Leaves 

*combine in this propositions 1 part Efinrin to 1/2 part Utazi Leaves and blend together. You would need 1 Cup of a mixture of this blend to cook with 

  • 2 cups Palmnut Cream (Banga)
  • 1/2 cup blended pepper /onion/crayfish mix (you can use more if you like)
  • Smoked and dried fish variety (obokun,stockfisk, bongafish)
  • Boiled meats (beef or goat meat, cowfoot, shaki, ponmo…)
  • Rich stock 
  • Salt to taste
  • Bouillon cubes. 

Basic Ingredients: (Back-Front, Left-Right) Smoked Eja Obokun (blue catfish), blended washed bitterleaf, blended Utazi and Efirin leaves, blended fresh pepper and dried crayfish, boiled meats of choice, palm nut cream.


  • In a pot heat up your stock and add your cooked meats, bring it to a boil and add your palm nut cream and pepper mix.
  • Cook for about 10 – 15 mins.
  • Add the smoked fish and cook. If you pre-soaked the smoked fish you may not cook longer than 3- 5mins, if it is not pre soaked cooked the fish in the soup for about 10mins.
  • Add your blended vegetables to the broth on medium heat and cook. 
  • Taste and add your desired amount of salt and seasoning 
  • Cook with lid off and let the water reduce, be careful also not to over cook the vegetables. Personally I try not to cook vegetables longer than 5-7 minutes. 

Procedure in pictures

Serve with your side of choice. Enjoy

I find the earthen ware gives it a very local appeal.

Ube Hummus 

I’ve been quite obsessed with Ube the last couple of days. After making a Corn on Cob rubbed with Ube a few days back, I realised Ube can be a great Dip, pretty much like Hummus. Hummus is originally made with chickpeas, it’s of middle eastern origin.

Since Ube already pairs well with Corn, I tried it with some of my favourite things and it paired really well.

Cooked Ube’s is like mashed Sweet+Irish  potatoes with a tang.


Makes about 2 250ml Mason  jars.

  • 50 medium sized Ube
  • 1/2 Cup Olive Oil

* Optional Ingredients (didn’t use any)

Chill pepper

Garlic paste.

  • Wash Ube gently but thoroughly to get rid of sand.
  • Bring about 1.5 litres of water to a boil.
  • Once boiled, dunk the Ube in it for not longer than 3 minutes and strain. (You can salt the water if you like but it’s unnecessary.
  • Allow it to cool a bit so you don’t burn your fingers before using a small knife to open the skin and peel the flesh off the seed of the Ube.
  • Blend in the Ube with Olive oil  two batches a blender.
Procedure in pictures. Wash, Blanche, Peel
  • Store in an air tight container and refrigerate. (I haven’t tested the shelf life inside the fridge yet, with do, I’d update this post)

Isn’t this platter gorgeous? (Carrots, Cucumber, Celery sticks, Corn, Potato chips, plantain chips)

Cucumber Stick with Ube

Ube Hummus with Carrots sticks, Cucumber sticks, Celery sticks, Corn, Potato chips, plantain chips

Corn on Cob with mashed Ube

This is just a simple twist to the Corn and Ube you love. CORN on COB in a Skewer rubbed with mashed Ube

It’s Corn season and with corn comes Ube. Ube is an oval shaped, purple berry with a large seed in the centre. It’s in season at about the same time as corn. As a street food, corn is either boiled or roasted and usually paired with Coconut or Ube. 

Top-Bottom; Corn , Ube.   Picture credit: Google.


  • Corn
  • Ube
  • *Salted Butter (or Herb and Garlic butter)
  • *Pepper flakes 

*optional items are marked with asterisk 

  • Dehusk the corn of it comes in a husk and cook the corn till done. Cook it in a pot with lid on
  • Ube is very easy to cook, just steam till the pod is soft and it would peel off easily. You can cook it by placing the Ube on the lid of the pot while the corn cooks.  
  • Mash the Ube with salted butter ( Salted Butter is optional, I used garlic butter). Add some pepper flakes if you want some kick of heat. 
  • Spread it on your cooked corn. 

This is so comfort food!