St. Lawrence market Toronto, is located on Front street east, Toronto Canada. It is over 200 years old (1803) and was ranked as the world’s best food market by National Geographic in its book “Food Journies Of A Lifetime”. It is made up of three main buildings: The South Market, the North Market […]
Stockfish Peppersoup is savoury with a hint of sweetness. It is not as common as other types of pepper soup which is strange because it is rich and very tasty. It could be because very good stockfish is quite expensive, the flavour of the stockfish is strong or some people […]
tIIghu (Abacha) is made from a tuber of the same name whose stem is thorny. It is similar to abacha which is made from processing cassava tuber. The processing of ighu is similar to that of abacha, while processed abacha is white (sometimes cream), ighu is cream or a light […]
Mango muffins are moist, sweet and fresh. They have a bold mango flavour with a crunchy sweet coconut crumb. Once it’s mango season, lovers of mango get uber excited. There is such a variety to choose from depending on your location. Their flavoursome, sweet and juicy succulent flesh is awesome. The […]
Tomato paste stew is such a blessing to anyone who has to make a pot of tomato stew in a jiffy. It is easy, simple, quick to make and tastes delicious. Tomato paste is simply tomatoes whose seeds and skin have been removed. They are then cooked to a thick […]
Miyan Kuka, a northern Nigeria soup, is made from dry baobab leaves. It is also called Luru soup or baobab leaf soup. Baobab trees are prolific in northern Nigeria and the leaves are picked, dried and ground into very fine green powder. This leaf is nutrient-dense and the tree is […]
Simple curry sauce might be the simplest and easiest curry sauce you have ever made. This is my go-to curry sauce when I am very busy or tired, yet my children love it so much. It is just perfect for a busy Mom or mid-week dinner. It has few ingredients […]
Utazi pepper dip is simply what it is, utazi and pepper. So simple and delicious with meat of any type but especially with chicken, bushmeat and goat meat. The meat can be fried, grilled, plain boiled etc. This dish is ideally served with drinks and eaten with your bare fingers. […]
kunun gyada is a thin free-flowing gruel made with groundnuts. It has a perfect balance of sweet and slightly sour taste, the sour taste comes from the tamarind or lemon juice added. It is a northern Nigerian staple similar to pap (ogi, akamu) made with cereals. Non-alcoholic drinks from the […]
Esa soup, Sesame seed soup is indigenous to people from the middle belt, parts of northern and south-south Nigeria. It is also called Epigorigo, Benne seed/ Beniseed, ridi etc. It is cooked in the same way as egusi soup. I am used to having sesame seed sprinkled on burger rolls, […]
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