When we hear flour we automatically think wheat, refined or unrefined, then corn and maybe a few other grain flours. Tiger nut flour ‘Cyperus esculentus’ is not your everyday flour, it is totally special not just because it tastes good but the health benefits are enormous. Also, it is not a […]
Besides eating tigernuts whole, a delicious wholesome non-dairy milk can be made out of them. It is called Kunnu Aya in Nigeria and Chufa de Horchata in Spain. Tigernut milk is white, sweet and creamy. Although tigernut ‘Cyperus esculentus’ is not a nut, it is a tuber but milk is […]
I read somewhere that if the Yorubas of Western Nigeria were to have a flag, it will be the colours of Abula. Abula is a combination of Gbegiri, Ewedu and Obe Omi. I also heard that Gbegiri is an unhindered express road to a man’s heart, hmm…men will have to confirm […]
Plain okro soup is different from the one-pot okro soup, it is cooked to be accompanied by the versatile Omi Obe (stew). They make an exquisite pair. I first ate plain okro with Omi Obe in the boarding school. At first, it was a shock to me seeing stew and […]
Ewedu soup is the soup my Yoruba friend, Shade loved and always raved about in secondary school. In the refectory, we were being served stew and Plain okro soup and the times I ate it I liked it, strange though. So I promised myself that one day I will get to […]
To the Yorubas of Western Nigeria, Omi Obe is a ubiquitous stew/soup. Literarily translated as watery stew, it serves so many purposes and as a Nigerian home cook, it is one dish that should never be missing from your freezer. It will save you in many culinary emergencies, I speak […]
Sometimes it seems as if nature is partial in its distribution of goodies, to some plants it is overly generous to others not so much. It put in so much good stuff into the simple tiger nut that it is referred to as a ‘superfood’. Tiger nuts have not been […]
Apple pie is a sweet pie with a decadent and succulent apple filling, an excellent comfort food. It is mostly made as a dish pie but with all the pros of hand pies/ turnovers, most pies are now made into “pockets of convenience” especially to suit the fast pace of […]
African breadfruit soup (Ukwa soup) is made with the excess cooking liquid or broth drained off when your breadfruit is cooked and ready. It is a special delicacy in Igboland of eastern Nigeria. This liquid has all the rich and delicate flavours of ukwa, the
Breadfruit pottage is the paramount breadfruit dish. It is made with the heavy arsenals of Igbo cuisine. African breadfruit or Ukwa pod comes from the large ukwa tree. The heavy Ukwa pod falls to the ground and is processed to get the delicious ukwa seeds. It is cooked and eaten at […]
I am Ganiru, a wife, a mother, a food blogger, a chef, an author and an accountant. I love to cook and write about food, especially Nigerian and afro-centric food... Read More