This recipe is courtesy of an amazing lady i met on facebook, Ngozi Ogwuegbu Nnopuechi. She made the "awesomest" Ugba Salad for a hangout some time back and she was kind enough to share her recipe with me when i asked her. This is a shout out to her. I sent her a picture of… Continue reading Ugba Salad
Christmas Eve lunch. The initial plan was to make a simple gravvy using the stock I had from cooking all the chickens my husband brought from the farm yesterday. Then I remembered I had some vegetables that would waste if I don't cook them today. I'd be spending Christmas with my parents and they would… Continue reading Fried Chicken in Vegetable Gravy
Tapioca pearls is derived from the starch of tubers of cassava. In Lagos , Nigeria, you'd usually find them in sold in very dried dehydrated clusters. It's usually an off white colour. It consists of almost pure carbs and contains very little proteins, fibre or nutrients. Tapioca is gluten free. When it is cooked it… Continue reading Tapioca Pudding
Sometime back I shared tips on making great Akara balls (You can look up the tips in this LINK). Akara is a simple delicious meal to make. However, you know how simple tasks can throw huge curve balls at you. Akara has shamed many a cook several times. This is my no fail recipe for great… Continue reading Akara: A collection of 4 types of the ultimate Street food.
If you are an 80's child and you grew up in Nigeria then it is very likely fried eggs featured in your weekend breakfast, Omelette, stewed eggs, scrambled eggs... or you packed it as lunch to school. You either had it with bread or yam. Fried eggs is a staple for breakfast any day of… Continue reading Scrambled Eggs with vegetables