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Showing posts from April, 2019


If there is one food you cannot separate from Nigerians, it is rice. And if there is one spice my tribe (yoruba) can't do without, it is pepper. And to the Yoruba, rice and pepper are like five and six. This recipe I am about to share is mostly popular in Lagos, Nigeria. But over the years, it has transcend from being a street food to a general sensation. You can hardly go to any OWAMBE without having a taste of this spectacular deliciousness. Ladies and gentlemen, I present to you OFADA RICE AND AYAMASE SAUCE. Oya let cut to the chase. PREPTIME: 30 mins. COOKTIME: 1 hour 30 mins. SERVE:3 people. INGREDIENTS FOR OFADA RICE 2 cups ofada rice. 3 cups of water 1 teaspoon of salt. FOR AYAMASE SAUCE 4 large green been peppers (seeded). 10 scotch bonnets peppers. 4 large plum tomatoes. 2 tablespoons dry whole crayfish. 1 tablespoon locust beans (iru). 1 full cup[ of red palm oil. 1 large sized bulb onion. 2 hard boiled eggs (optional).


Every breakfast should easy to make, super fast and fulfilling. Here is a super easy breakfast for you: BISCUIT TOAST. Made like you make french toast but with a little tweak. PREPTIME: 3 minutes COOKTIME: 10 minutes SERVE: 2 people. INGREDIENT 10 cabin biscuits 2 medium sized eggs 1 tablespoon of powdered milk 1 pinch of salt 3/4 teaspoon of black pepper. Oil to shallow fry. PREPARATION 1. Break the eggs into a bowl. Add the powdered milk, pepper and salt, and beat them together until they well incorporated. 2. Take each biscuit and generously soak them into the egg mixture. for 30 seconds. Make sure the both side are well soaked. 3. After 30 seconds, remove and shallow fry both sides for 1 minutes each. You can deep fry for 2 minutes. 4. serve cold with ginger-drink, hot tea, of any fruit juice of your choice. Feel to ask questions, we are here to attend to your food curiousity.


photo credit: jfu It has been my utmost wish to share this beautiful recipe with you guys. I have tried this recipe countless number of times and I still cant get over it. Not because the in itself is cool but the fact that you can virtually eat it with anything is what makes it cool. I am talking of no other food but PITA BREAD. Pita bread is one of the flatbread kind that has been eaten right from the ancient times but very much available around the world. Places where it is predominantly eaten is Greece, India, Pakistan and lots more other countries. This bread is usually has an hollow space inside (when properly prepared) and this hole can be stuffed with almost any food you wish; from salad, salsa, guacamole down to beans, egg sauce, mention it. Just go on and try out this fail proof recipe and I promise you that you will come back to testify. Photo credit: jfu PREPTIME: 2 hours COOKTIME: 30 mins. MAKES: 12 pitas. INGREDIENTS 500g/ 4 cups All p

How to cook Nigerian fried rice in just few steps

While growing, I hated fried rice, all that carrots, sweet corn, green peas (especially the green peas). I also hated the fact that it gets spoilt the next day and there won't be anything to salvage. But my likeness for fried rice started when i attended a wedding party. the fried was perfect, almost no oil, the vegetables were not too soft and there were tiny bits of cooked cow liver in the fried rice. Since then, I have fallen in love with this food. What you are about to cook now is a taste of perfection and a fool-proof recipe. PREPTIME: 15 mins COOKTIME: 20 mins SERVES: 4 INGREDIENTS 3 cups of long grain cooked rice. 1 cup of diced carrots. 1 teaspoon , curry powder. 1 teaspoon dried thyme. 1/2 cup of diced bell pepper (any colour would do). 1 cup of sweet corn Half cup of sunflower oil 2 cubes of knorr seasoning cubes. half teaspoon of salt 1/2 cup of sweet peas. 1/2 cup of cooked cow liver (diced). 1 small


NIGERIAN JOLLOF RICE. The Nigerian jollof rice is in resemblance to the wolof rice of Senegal and the America jambalaya. But this recipe is by all standard and beyond reasonable doubt one of the prides of Nigeria. Any party without jollof rice in Nigeria is no party at all. To cap it all, jollof rice is more tastier and flavourful when some part is burnt. The smoky flavour infused to the rice just gives it a boost from great to perfect. Enough of all that bragging. Keep calm and learn how to cook the best jollof rice ever. PREPTIME: 20 mins COOKTIME: 30 mins SERVE: 4 people. INGREDIENTS 3 cups of long grain rice. 1 cup pureed tomatoes and pepper. 500 grams of Beef or chicken wings. 4 cubes of knorr seasoning. 3 bay leaves. 1 teaspoon ground ginger (optional). Half teaspoon crushed garlic (optional). 3 tablespoons of tomato paste. 1 tablespoon of curry powder. Half tablespoon of thyme. Half cup of sunflower oil. 1 f