Chronicles of Food Therapies
Category: How to Series
Relax, picture yourself on a beach and sip Pito. I was in primary school in the 90's when Pito somehow became such popularly hawked Street drink. Mobil busstop at Oluyole in Ibadan always had at least 3 Pito sellers. Hawking their drinks to school children at closing time. It was sold in calabash with a … Continue reading Pito (How to make pito/asana non alcoholic drink)
"Parkia biglobosa'', also known as the African locust bean tree or néré tree. Photo credit: Karl Gercens Flickr In the St Louis Primary school, opposite our house in Orita Challenge, Ibadan. There was a big tree right in the centre of the school we called "komiko" tree. We snuck into the school compound when the … Continue reading Iru (Fermented Locust Beans). How it is made.
Do you cook with dried tatashe? Tell me about the different ways you cook with it. I really like dried tatashe because it becomes sweeter when it is dried and differently not as spicy as dried pepper.Two of the ways I use it in my cooking include, rehydrating it in cold water for some hours … Continue reading Paprika (Dried Tatashe)
Mustard seeds, cinnamon, coriander seeds, fennel seeds, cardamom pods, black pepper, dried mint I oscillate between cooking with seasoning cubes that contain MSG (monosodium glutamate) and not cooking at all with them for long periods. To be honest I do not care for arguments for or against using MSG, it's a sink hole I'm unwilling … Continue reading Fluke spice mix
Yaaaay! 6 years ago I created this blog to document my food therapies. I discovered my love for breaking food down into simple recipes on Facebook, as a member of the group SYTYCC (So You Think You Can Cook). I thought having a Facebook was sufficient, but I had a circle of people ( I … Continue reading It’s my 6th “blogiversary”
Lumpy type Egusi Soup I love lumpy Egusi soup. You know that type, that is chewy and almost feels like you are biting into an egg? Yum! I have two bitter leaf plants in my garden, that have grown that have grown to tree size, and there is a pleasure I derive from going to … Continue reading Bitterleaf Egusi Soup
If you attended ISI (The International School Ibadan between 1996 and 2004 chances are you will remember Mrs Alabi Turkey. Mrs Alabi was the biology teacher’s wife, she didn’t have a stand at the stalls but she ran business from their apartment which was above the boys dormitory. Her husband was the House Master for … Continue reading Mrs Alabi’s Fried Turkey Wings
3 grain Ogi spiced with Cloves and Ginger This fermented cereal pudding has different names in different cultures, some of the most popular names in Nigeria include Ogi , Akamu, Koko, Agidi. Popular across west Africa and in some Arab cultures. The consistency of pap is like that of custard or a curd sometimes lighter. … Continue reading Pap (Ogi/Akamu/ Koko/ Agidi)
You know how some seemingly easy to cook food, just throw you off! Rice can be one those! You even wonder if the times you ever cooked it right were a fluke! Growing up, I learnt many tips ranging from adding oil, butter or margarine to rice to prevent it from over cooking and turning … Continue reading Cooking Rice
Homemade Agege Bread I find it interesting that since I started blogging in 2015, I don't have a recipe on the blog for Agege bread. Weird right. I have for PaniPopo bread rolls which I absolutely love,you should check the recipe out. An egbon of mine DM'ed me a few days ago to send her … Continue reading Homemade Agege Bread
