Chronicles of Food Therapies
Author: Omolabake for #OunjeAladun
Platter of deep fried whitebait, shrimps and crabs, cut limes serve as palate cleanse. Talking about Lagos street food cannot be complete without talking about seafood fries. As a little girl anytime my dad travelled to Lagos to make supplies, he would buy fried prawns, fried tiny fish and we would eat it with soaked … Continue reading Deep Fried Whitebait, Shrimps, Crabs
Saw a street vendor selling Achicha in traffic somewhere in Ikeja. I pulled over immediately and bought a lot of it. Achicha, a fruit that is commonly found in the eastern part of Nigeria. It is crunchy and tastes like carrot. You have to peel the dusty brown velvety jagged outer cover to get to … Continue reading Achicha Fruit
A simple adaption of the Mexican hot chocolate, I make this drink regularly with chocolate beverages like Milo or Bournvita, on cold days. It warms me up from the inside. Recipe Milo or Bournvita (any powder chocolate malt mix)Warm milkHot waterCayenne pepper (Ata gigun, Ata rugu)*Ginger powder*Cinnamon powder *Clove powder *Nutmeg powder Asterisked items are … Continue reading Spiced Hot Chocolate Beverage
Homemade Dodo Ikire Dodo Ikire Dodo Ikire is a fried plantain treat indigenous to Ikire in Osun State and they have shared this popular delicious plantain snack with all of Southwestern Nigeria and now it is even an export commodity. Dodo Ikire is a spicy plantain snack made with overripe plantains fried in palm oil.Travelling … Continue reading Dodo Ikire
A perfectly cooked Ube Ube is in season and I love Ube a lot. This is the third post I'm making on the blog about Ube. Corn season is also Ube season here in Nigeria, and you will find Ube sold alongside corn. I buy a lot of fresh Ube to make myself because many … Continue reading Ube (Safou, Atanga, African Bush Pear. Nsafu, Bush Butter Fruit)
Ofe Akwu is a palm nut cream soup that is native to the Igbo people of Nigeria. It is often served with rice or other starchy side dishes. Cream extracted from palm nuts is cooking with meats of choice and vegetables to give a delicious tasting creamy soup. Banga Soup and Abak Atama are also … Continue reading Ofe Akwu
Personally I think this is the best way to eat fresh catfish. Nothing beats the taste of fried catfish, whether in soups or stews or as a side dish or main dish , fried catfish holds its own any day. This is how I make mine. Recipe Fresh CatfishVegetable oil Flour (all purpose is best … Continue reading Fried Catfish
Butterfly Pea Tea or Blue Pea Tea. One of the plants I grow in my garden is the Clitoria ternatea, commonly known as Asian pigeonwings, bluebellvine, blue pea, butterfly pea, cordofan pea and Darwin pea, is a plant species belonging to the family Fabaceae. It produces beautiful blue flowers, that can be used to make tea, ground to powder it can be … Continue reading Butterfly Pea Tea
Abak Atama is the version of palm nut soup, indigenous to the Efik and Ibibio people of south-south of Nigeria. It is also called Efere Abak Atama. Efere means soup, Abak means palm nut, Atama is the vegetable used to cooking the soup. The Delta people have Banga soup, the Igbos have Ofe Akwu. Fresh … Continue reading Abak Atama
The highlight of any Ileya celebration is for me, is getting my portion of Ileya meat from my Muslim friends. Ileya is what the Yoruba speaking people of southwest Nigeria call the Islamic festival also known as Eid-ul-Adha sometimes called Sallah. The Hausa's in Nigeria call it "Leyya".This day commemorates Ibrahim's willingness to sacrifice his … Continue reading Fried Ram Meat
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