What other time of the year it is to share this lovely recipe but now. For some years now, I kind of make it a duty to make my own chutney or jam around Christmas time. Last year was epic, as I made sure every food on my Christmas menu was home-made including the drinks. I was so proud of myself and I kinda felt like a superwoman.
I’m covering my face as I type this; I have not made ofuloju in the last 4 years. In fact I needed to call my mum to ask for a quick refresher course on how to make ofuloju also called ekuru again. Ofuloju is a popular Yoruba delicacy and it is mostly eaten with eko (agidi) and it can be eaten on its own as snack.
I’m all very excited, as my little one would be starting school this week. It is amazing how quickly they grow. I have promised her I won’t cry the day I drop her off at school, I’m all emotional typing this now. My little fighter ready to face the world all on her own. To all first time parents sending their little ones to school this month,
What is a standard Nigerian family meal without the classic corned beef stew? This stew is everything, it is versatile and very easy to make. When you are looking to cook a mid week family meal on a low budget, this is your go to meal. It is also a perfect breakfast staple.
Phew! I can’t believe we are in the 8th month already, how time flies! In whatever you do this month, remember your best days are ahead of you and if you don’t lose focus, you will get to your promised destination. Don’t forget to use your time wisely though and make use of every good opportunity as they come your way.
Ramadan is around the corner and here is wishing all my Muslim friends the best and strength as they embark on the 30 days fasting. This easy stir fry sauce is for all my foodies who like to be in and out of the kitchen like a thunderbolt.
‘Iya Basira’s’ stew has been saving lives since forever. I must confess here, I have had a few share of iya basira’s beef stew (Iya Basira is an alias for some of the many women who owns a buka or ‘mama put’ in common parlance). In fact one of my friends used to say the dirtier the better simply meaning that the more skanky the restaurant (Buka) looks, the better the food tastes.
This is a quick follow up post on my Nigerian styled harissa paste. Like I mentioned in my previous post, harissa is your go to sauce for fish, meat, chicken and so many other things.
I made this fish in half an hour all thanks to the readymade condiments and some other few ingredients found in the pantry.
Permit me to call this version of harrissa mine i.e. I personalised it ‘ajokes harrisa paste. Harrisa is an aromatic paste made from different types of dried, roasted chillies and herbs. It is spicy and packed with fragrances.
If you have not been using uziza to cook, you don’t know what you are missing. I recently started to add uziza leaves to some of the dishes I cook and it has lifted every dish I used it in. I made this tomato stew recently and yes I have to share it with you my fellow foodie. It is very easy to make