It’s my 6th “blogiversary”

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 like to call them aunties, they are like aunties to me) who encouraged and pushed that I start a blog as well.

I did late one night on the 8th of February 2015. And here we are. I look back at the quality some of the pictures I took at the time (*cringe* nope), it is a reminder of how far I’ve come on this journey and my reason for starting. Just the passion for sharing my food therapies with others.

So this is my thank you to everyone who has following Ounjealadun.com. This journey has been worthwhile because of you. Engagement is the life blood of any content creator. You have read the blog, left comments, shared posts, followed the social media pages, subscribed… Thank you for all you do. Thank you

You would think that to commemorate this day, I would share a new recipe! No! I would rather be vain and share pictures of me instead. Pictures I took on my birthday on the 10th of January.

Here is to the last 6 years. I’d drink some tea to that. Looking forward to what the future will unveil.

Cheers!

Chocolate Banana Cake

Here is a beautiful delicious recipe you can try for the holidays.

Traditionally festive cakes during christmas are spiced cakes. Many would be getting fruit cakes, boozy cakes, spiced cakes in the christmas hampers already. You can switch it up and do a regular chocolate banana cake

This cake finished within minutes of it getting cooled.

Can you tell how good it tastes just by looking at this picture?

Recipe

Ingredients

  • 3 large ripe bananas
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 2 tsp vanilla extract
  • ½ cup hot, strong coffee
  • ½ cup milk
  • ½ cup vegetable oil
  • *optional for the topping you may use chocolate chips or some granola like I used here.

Procedure

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9×13-inch pan. (If using parchment paper, grease pan and line with parchment.
  • Using a fork, roughly mash the ripe bananas
  • In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, milk, oil, vanilla extract.
  • Mix all and finally add coffee, mix until smooth; the batter will be thin.
  • Fold in mashed bananas
  • Pour the batter into the prepared pan.
  • If using toppings, sprinkle over batter
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool for a few minutes in pan before removing.
  • Leave to cool completely on wire rack before frosting or wrapping.

Merry Christmas!

Óta (Raw Soup)

Óta

I was quite intrigued when my then help shared this recipe with me about 7 years ago. It’s a staple local recipe in her village in Oja Odan in Ogun state.

Raw Soup! I had never heard of it. Even stranger was the idea that the soup was eaten with starchy staples like Fufu, Eko, Eba, boiled yam, boiled plantain, accompanied with fried fish. Raw soup is eaten in some parts of Ghana, Benin Republic and some other parts of Nigeria, the name varies across different cultures.

Being the foodie that I am i knew i was going to try it, and to be honest it’s not bad, it’s actually a pleasant surprise, that is how I’d describe the taste.

Recipe

  • Tomatoes
  • Pepper
  • Onions
  • Salt
  • Bouillon cubes
  • Vegetable oil
I used a higher ratio of tomatoes, very little pepper and onions

Procedure

Roughly grind all ingredients together. Traditionally a mortar and pestle is used to grind it all to a rough mash. I use a blender, I pulse briefly to get my desired texture.

This goes really well with grilled fish. Try it with fried yam, sweet potatoes, you’d like it.