Fries (Dundu, Dodo, Odunkun) with Pepper Stewed Snails

I gave this a little oomph by sprinkling Basil salt on the fries. To make Basil salt, I grabbed some Basil (clove basil which we call patminger or curry leaf in Nigeria) from my garden. I threw it into the dry mill blender with my some Himalayan pink salt and blended together. Now you can use any salt you have at home. And I tossed the fries in the herby salt blend. My crew loved it.

Add fried Akara to this platter and you have the quintessential Lagos street fries combo. Dundu, (Fried Yam) Dodo( Fried Plantain) and Odunkun (Fried Sweet potatoes). 

Peppered Snail recipe is on the blog

This is my first blog post for 2020. I’ve tried to see if I can bring blogging back, but my hands are full. It’s Covid Season and the virus is ravaging the world. To do our part to flatten the curve and heal the world we are social distancing an staying at home.

And as a wife and mum with a little more time on my hands, having partially shut down business, I find I have more time in the kitchen. Scratch that, staying indoors that be nerve wracking so cooking and gardening have been my escape.

Wherever you are in the world. Please stay safe, wash your hands obsessively with soap and water. Use alcohol based hands sanitizer and wipes if you don’t have access to water. Don’t touch your face. Avoid unnecessary contact with wild animals. And if there is a stay home order in your country, please abide and stay indoors.

Eat, Pray and Love.

I would have invited, everybody come and eat, there is enough dundu, dodo, odunkun, pepper stewed snails, sprinkled with basil salt to go round.

But we are social distancing.

Ojojo (Wateryam Fritters)

Ijebu omo alare e we so! Shout out to Ijebu people all over the world.

This is a tribute to Ijebu cuisine. When you think food native to the peoples of the vast Ijebu kingdom, you think, Ifokore, Ojojo , Ebiripo , Ijebu Garri etc.

Ojojo is wateryam fritters and its native to the Ijebu people of the south west of Nigeria. It can be eaten anytime of the day as a meal or a snack. As a meal it’s popularly either served with Eko/Agidi (roughly translated as white corn jello) or Garri Ijebu.


(Serves 2 or 3)


  • 3 slices Wateryam (grated it comes to 1 cup and half)
  • 1 tbsp of roughly chopped pepper mix (1 Ata rodo (Scotch bonnet), 1 Bawa/long tatashe/Sombo , Onion (about a quarter of a medium onion)
  • 1/2 of a bouillon cube (i used Knorr
  • Salt to taste


  • Slice and peel water yam.

  • Using a grater, choose the smallest perforation to grate the yam to a paste. To avoid nicking off your fingers while grating, you can use the grating disc of your food processor. The one with the smallest holes. This would give you about 1 cup and half of wateryam paste.

Food processor disc and Grater

Grated wateryam

  • Add your roughly chopped pepper mix, your salt and seasoning .
  • Mix till when incorporated.

  • Heat your oil up till very hot.

Hot oil Tip
Since we don’t use thermometers in cooking here, i learnt to know when oil is hot enough for frying from Sister Som, my friend’s sister. She taught me to put a drop of water in oil while bringing up the heat. As the oil heats up , it would start to make popping sounds to get rid of the water. When the sounds stops, you know your oil is hot enough.

  • Scoop the paste using a spoon or your hands into the oil.
  • Fry on medium heat till its golden ans crisp on both sides.

Traditionally, Ojojo is served with Eko or Garri Ijebu. I tried this with Ghanaian Shitto and its amazeballs.

Ojojo with Eko and shitto

Ekpang Nkukwo

Lord knows how much i enjoy eating Ekpang Nkukwo. You see there is something about food that is made with a lot of love and attention to detail.

As a foodie, the first time i learnt of Ekpang Nkukwo i was intent on trying it out. Growing up i couldn’t stand any meal made with water yam. I never even tried cocoyam.

Ekpang Nkukwo is a beautiful marriage of water yam and cocoyam. It’s a pottage meal native to the Efik and Ibibio people of Nigeria and some parts of Cameroon.

Its similar to Ifokore/Ikokore of the Ijebu people which is made with only wateryam and without vegetables.



  • 3 slices of Wateryam (after this is grated it should come to 1 cup of paste)
  • 3 medium sized Cocoyam (after this is grated, it should come to 2 cups of paste)
  • 6 Cocoyam leaves (Ugu leaves can be used instead)
  • 4 Efinrin leaves shredded. (Utazi leaves can be used instead)
  • 1 cup properly washed unshelled periwinkles
  • Assorted Meats (beef, tripe, ponmo) – (about 200g)
  • Assorted Seafood (Smoked fish, stock fish, fresh prawns, crabs)
  • 1 cooking spoon of palm oil
  • 1 table spoon of ground cayenne pepper
  • 2 cups of rich beef stock
  • 2 cups water
  • 2 bouillon cubes
  • Salt to taste
  • 1 tbsp ground crayfish

So I’m growing cocoyam in my garden just because of Ekpang Nkukwo. I have never been able to buy cocoyam leaves in the market, so i always have to end up bush diving. I stubbornly insist on cooking Ekpang with only cocoyam leaves.


  • Wash the cocoyam leaves and cut them into segments.
  • Using the grater, choose the smallest perforation to grate the yams to a paste. To avoid nicking off your fingers while grating, you can use the grating disc of your food processor. The one with the smallest holes.
  • Mix the cocoyam and water yam paste together, add about 1/2 a cup of water to the mix to help loosen it up.
  • Using spoon, scoop the paste into the cut up leaves, and wrap
  • Line the bottom of the pot with some palm oil and periwinkle. I usually add my stock fish to the bottom of the pot too.
  • Place the rolled paste on top of the cocoyam on top of the periwinkle base you created.

  • Turn on the heat. You don’t want to cook Ekpang Nkukwo on high heat. So set the heat to between medium and low.
  • Add your crayfish , your cayenne pepper, beef stock, water, palm oil, salt and seasoning. You can also add the pre-cooked assorted meats, and smoked fish.
  • I usually check on my pot at 10 minutes intervals and shake the pot using it’s handles to lift it, so as prevent it from burning. I don’t use a ladle so as not upset the rolls.
  • I also leave adding my fresh seafood to the last 5 mins of cooking so as not over cook them.
  • Taste while cooking to know if you need to adjust the taste.
  • Add the shredded efinrin leaves or utazi leaves. Add fresh seafood, shake the pot.
  • Take it off the heat 5 mins after adding the fresh seafood. Let it rest. Stir and serve.


I made Ebiripo today and I shared pictures on my Facebook wall, I had even written that I was channeling my imaginary Ijebu side, little did I know I did indeed have Ijebu Remo roots, royal roots as a matter of fact, LOL! My dad saw my post and sent me this message on WhatsApp.

Dad: “​Labake you made Ebiripo. You don’t know what you’re reminding the Bolumoles of. It used to be brought for the family from Sagamu, the native home of my father’s mother.” 

“Baskets of Ebiripo wrapped in banana leaves. You brought back my childhood  memory”.

“That food is  native to Remo people of Ogun State. Not very popular amongst the Yorubas”.

“I’m surprised that you’re eating. Who taught you to eat it?”

Me: The things I have learnt to eat in my quest for food, they are plenty

Dad: “You know my father’s mum was from the Royal family of Sagamu and her only son my Dad were treated with great respect.”

And that is how I found out I have an Ijebu side!

I’ve been meaning to try my hands on making Ebiripo, so I reach out to a friend Funmilayo Ademoye and she showed me how incredibly easy it was to make.  It’s so easy. 

Typically Ebiripo is eaten with Egusi soup, or pepper sauce, but it is acceptable to eat it with any soup of your choice. 
I made mine with Smoked Fish Pepper Sauce  and it was legit delicious!
How to make Ebiripo

  • Cocoyam
  • Salt (to taste)
  • Moinmoin leaves (to wrap the Cocoyam paste)

Cocoyam , Moinmoin leaves

*I didn’t include the measurements as you can make work with whatever quantity works for you. 


  • Peel and cut the Cocoyam 
  • Grate or blend into a paste. 
  • Peeled and cut Cocoyam, Cocoyam paste

    Add salt to taste and mix well. 
  • Place a pot on medium heat, if you have a steaming pot you can use it or place a barrier at the base of the pot, locally the stalks on the moinmoin leaves is placed inside the pot at the base before adding a little way.
  • Scoop the paste into the leaves and wrap. Place the wrapped leaves in a pot and steam till it is cooked

Serve with your soup of choice.


To make the pepper sauce, I used the recipe I use for making sauce for Ekuru.I only added Smoked Cod fish (panla), Smoked Tilapia (Bonga fish), powdered crayfish. 

You can learn how to make the sauce here: Sauce 

Ikokore / Ifokore

An Ijebu pottage delicacy made with grated Wateryam. Typically it is eaten with Eba (cold eba preferrably)

I’ve been craving Ikokore for weeks but I’ve been unable to cook because I’ve been convalescent. Now that I’m back on my feet, I cooked the first thing I’ve been craving. Ikokore Ijebu. I have a staff who is Ijebu, she ate it with left over Eba from the previous day. I’m  yet to try that though. 

This Ikokore is “Ikokore elemi meje” (Ikokore with Seven Lives). A joke we crack when there is a lot of protein going on in a dish. I only cook small portions of Ikokore because neither my husband nor my son eat it, I cook just enough to share with my Ijebu staff, my help, and any other person. I eat very small portions.

(Serves 3)


  • 5 slices Wateryam 
  • 1/2 cup Palm oil 
  • 1 cup blended pepper mix  (tatashe/bawa/jalepeno pepper + Atarodo/Scotch bonnet + Onions, Ratio 4:1:1)
  • 2 cups rich stock 
  • Assorted Meats (about 100g or 1.5cups) (beef, offals, ponmo, cow foot)
  • 2 Medium sized smoked tilapia  (shredded)
  • 1/2 Cup Shredded Stock fish 
  • 1 small smoked catfish  (shredded)
  • 1/4 cup powdered crayfish
  • Salt to taste
  • 2 Bouillon Cubes  (eg Knorr)


  • Using the small grit of your grater, grate your slices of yam. If you have a food processor you can use the similar attachment on your processor to grate the yam.

A tuber of water yam, slices of water yam, the grater used to grate the yams, grated yam.

Shredded Bonga Fish (smoked tilapia), shredded stock fish, powdered crayfish, blended pepper mix, smoked catfish, assorted meats

  • If you don’t have your stock ready, boil your meats, season with salt, seasoning cubes and one onion. Cook till done. 
  • Then add your pepper blend, and palm oil, allow it cook for ten minutes then add the all the fish and  crayfish. If you had your stock ready, cook pepper first with palm oil, then add the stock, fish and meat. Taste for seasoning. 
  • When all these are well incorporated, spoon the grated Wateryam in small portions into the broth. If the fluid is too little add some more water and allow it to cook till the yam is well cooked. Stir with a wooden spoon or ladle. 

  • Your Ikokore should be ready within 10 minutes of adding the grated Wateryam and cooking on medium heat. 

Scrambled Eggs with vegetables

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 the week. I used to love plain flat omelette or Egg stew, Mr M likes his eggs scrambled with sliced tomatoes and peppers, so marriage found me cooking more scrambled eggs. So I want to share one of my scrambled eggs recipe with you. 

As a child even right up until my late teenage years, I won’t touch this type of eggs with a 10ft pole, if I was ever forced, I would pick out all the onions, tomatoes and vegetables. As if karma decided to repay me, my 5yr old won’t touch this type of eggs, he generally doesn’t want to see anything sticking out prominently out of his food, it is either plain or blended in. 


(Serves 2 or 3)

  • 4 Eggs
  • 3 small plum tomatoes 
  • 1 small onion 
  • 2 or 3 vegetable leaves (Lettuce,Spinach,Kale,Ugwu,… any vegetable of your choice)
  •  1/8 Cup Vegetable oil (please embrace heart friendly oils and low cholesterol oils, I used coconut oil )
  • 1/8 tsp Cayenne Pepper alternatively you can chop peppers, bell peppers/scotch bonnet /jalapeños 
  • Salt to taste 
  • *Seasoning  (very optional though I sprinkled a bit of my Adobo Seasoning . 


–  Chop your onions , slice tomatoes , slice vegetables. I found some Kale in my local grocery and that is what I used in some of the pictures here, I used Lettuce in some others. Break eggs , add pepper , salt *optional seasoning –  I think it is better to season the vegetables instead though- whisk together thoroughly.

Cross section of ingredients

–    In a pan heat up your oil and add the onions, once the onions are tender add your tomatoes , cook under low heat till tomatoes softened , the tomatoes will wilt in the pan, add the chopped vegetables , cook for about a minute or two and add the egg mix. 

*If you are using chopped  peppers, add them after the onions before adding the tomatoes. 

Pictorial of the procedure

–    Stir the eggs properly into the vegetables  till it is cooked through (eggs are not runny)  

Typically with Naija breakfast, scrambled eggs can be served with Yam, Bread or Plantain, I’ve had friends pair their’s with noodles.

Yam and Scrambled Eggs with vegetables. I used Lettuce in this picture

Fried Yam and Fish Rolls

I just played a “guess the dish” game, on two facebook groups. The only clue was that it is not made with flour. I laughed and nearly peed my pants when two of my Facebook buds answered Fried Eba and Okra! Jeez I must have a reputation for far fetched food experiments.
People this is just yam and fish served with pepper sauce by the side.




•    Yam

•    Fish

•    Salt

•    Bouillon Cubes

•    Pepper

•    Flour for dusting the board

•    Oil for frying.


–    Cut yam and boil till well cooked and tender.

–    Season fish with salt, bouillon cubes and pepper, cook, debone and flake the fish and set aside.

–    When yam is done, mash till smooth in a bowl or in the pot.

–    Lightly flour a board, roll out the yam mold, trim out the edges. Spread some fish flakes along the edges and roll it over. Apply some water to the edges to seal it.
Sorry I don’t have a pictorial yet but you can see the procedure used here in making sausages

–   Heat up some oil. Not extremely hot and fry the yam till slighly crisp and a warm golden brown. Don’t let it burn as the yam would start to taste bitter.


–    Serve with pepper sauce, it tastes great together


Yam Pottage

Growing up i was not a huge yam pottage fan , most people call it yam porridge  . My dad cooks the best yam pottage, he made me like it. Well maybe because the man would nearly finish all the ingredients in the pantry that was meant for four pots of soup into one pot of pottage.   Before I cook yam pottage,  the yam has to be right, and by right I mean it has to be the variety that crumbles when you pierce it with a fork when it’s cooked, sweet and  preferably white Yam. I like my yam pottage to have some broth and chunky pieces of yam so I eat it with a spoon -squishy and chewy-. I really love to have vegetable in my pottage, le hubs doesn’t really  care for vegetable so I add mine separately.

image image







•    Yam

•    Blended peppers and onion

•    Meat stock

•    Powdered Crayfish

•    Bouillon Cubes

•    Palm Oil

•    * bits of meats,  fish


–    Peel, wash and cut yam into chunks. Add some water, salt, bouillon cubes and if you have meat stock, add the meat stock. I’ve found that yam cooked in meat stock yields great tasting yam pottage.

image image

–   When the yam is cooked  (you can pass a fork through )add palm oil,  blended pepper,  powdered crayfish. If you need to, you can add more water but be careful not to add too much.


–   Add your bits of precooked meats, fish, egg or fresh prawns .

–    Stir all together and Cook on medium heat still all the ingredients are well incorporated and the broth has a slightly thick consistency.

–   *If adding vegetable,  add just before you turn off the heat. This is so as not to over cook, the heat would cook it through even after the heat has been turned off.

image image



Fresh Yam Fufu; Update on my experiments

Some nights ago, I wanted to know if I would get something like pounded yam by blending yam into a purée and stirring till it set on fire. The idea came after i uploaded a post on Plantain Fufu, I used a variety of yam that turns red when it is cut and exposed to air. I was surprised when I got black yam Fufu! I thought I had accidentally stumbled on the shortcut to Amala (Yam Flour Fufu).


I excitedly shared the post on several food groups on Facebook.  On my favourite group “So you think you can cook “, a fellow foodie, Remmy Tee jumped on it excitedly  and asked that we experiment with it further.  She suggested that we freeze the yam first to reduce the starchy content.

She conducted her experiment first and her own yam came out white! We then figured that the black Fufu I got earlier was really as a result of the variety of yam I had used. Another foodie and food blogger Dooney suggested adding plantain to see how that would affect the taste.

So i conducted 3 experiments using a variety of yam that stays white even after it has been cut and exposed to air. Yeah I ate all 3 experiments at 3 am,  God help me


Experiment 1. 

Peel and freeze yams before chopping, blending, purée  and cooking


The yam came out with a bit of an off white colour and it was less starchy than the yam I pureed without freezing.

Experiment 2.

Peel and freeze yams before chopping, then purée  with ripe plantains and cook


This one came out with a grayish hue of cream. Of the three experiments, it was the least starchy. Would I say it improved the taste? I think it is neither here now there, but the plantain taste definitely overpowered the yam though the yam to plantain ratio was 4:1.

Experiment 3.

Peel, chop ,puree and cook. 


This one came out really white, and it was the most starchy of all the 3. I liked it, though it feels like you are eating starch, it is a light meal.


For all three, it might taste mildly grainy and I’d liken the grainy texture to that of cooked semolina.

Is this something I would try more often? Most definitely. You should try it.

At the moment I don’t have the red variety of yam anymore,  but I’d conduct this experiment again with it and see what colours we would get.

Yam Fufu (Fresh Yam Amala)

I’m excited about this, if you don’t have Elubo (Yam Flour) and you are craving Amala, you can make some with yam.  Late last night,  – I’m a bit of an insomniac,- I was updating the blog with some posts that i had previously shared on my Facebook page, while I was putting up the post about Unripe Plantain Fufu, I thought, what if this can be done with yam too. Off I went to the Kitchen at 2 am to give it a try. I have a few pictures of my experiment. It turned a little darker than regular Amala made with yam flour, tastes close to Amala just a little more starchy. If I must say so myself, it tastes good. image Recipe and Procedure

•   1 slice of Yam  (Peeled) –   Chop yam into small bits


–   In a blender, add a little bit of water and blend till smooth image

–   Place a clean pot on fire and pour in the blended yam and stir continously using a ladle till it thickens. image

It would change colour as it starts to thicken. As it starts to thicken mix in quick motions. You may or may not need more water while cooking    image

Here it is, your Amala without Elubo. And that is how I found myself eating Amala at 3 am. image

I’m guessing if used white Yam, the colour would be lighter. I would be doing this again today just to find out.