Bitter leaf can be air dried but some days you might just need to dry bitter leaf in a hurry or any vegetable for that matter, especially a small quantity, this is where the microwave oven comes in.
Recent Posts
How to dry or dehydrate bitter leaf (Onugbu)
For long storage, especially for those who can’t readily access bitter leaf, or for variety in Ogbono soup, dry bitter leaf is a necessity. I always buy the pre-washed bitter leaf from the market, which I then dry. Before I dry or dehydrate bitter leaf, I normally soften it, this […]
How to soften bitter leaf
You will need to soften bitter leaf most times before use in soup, ukwa, etc., especially the dehydrated bitter leaf, since it is a very rugged leaf. It also needs to be washed thoroughly to remove the bitterness inherent in it. Some people boil the leaf with akanwu/kaun to soften […]
How to wash out bitterness in fresh bitter leaf
Bitter leaf as the name implies is very bitter, and for it to be used in a large quantity for cooking as a vegetable, the bitterness needs to be washed out. Like I said in my post on Bitter leaf soup/Onugbu soup, to wash out bitterness in fresh bitter leaf […]
How to peel beans using a food processor
The food processor is such a versatile machine, you sometimes wonder how you managed in the past without one. It is such a lifesaver. It makes beans peel quite a breeze. To peel beans using a food processor is quick and easy especially if you are processing a large quantity […]
How to peel beans using a blender
To peel beans using a blender is a life saver, it is so unbelievably easy, you will ask, ‘what is the catch’ No catch and there is no compromise in taste or texture. There are certain Nigerian dishes that need peeled bean for their preparation e.g moi moi, gbegiri and […]
How to peel beans manually
I don’t think I have come across anyone who enjoys peeling beans, especially manually. In actual fact, it is not such a difficult task. Some types of beans are easier to peel than others. There are certain Nigerian dishes that need peeled beans for their preparation e.g moi moi, gbegiri […]
East African Chapati
An unleavened flatbread, the East African Chapati is flaky and tender inside with a crispy outside. Though East African Chapati originated from the Indian Chapati, it is slightly different from it in the use of oil as part of the ingredients and the type of flour used. The East Africans use plain […]
Cooked beetroot cake
Cooked beetroot cake is basically the same as raw beetroot cake. The difference besides the boiling or roasting of the beetroot is that the cooked beetroot cake is moister and the earthy taste of the beetroot is muted, not as strong as with raw beets. It tastes more like a very […]
Edikang ikong soup
Edikang ikong soup is not your everyday vegetable soup, it is The quintessential vegetable soup. It is a luscious, mouth watering, finger licking, lip smacking soup, indigenous to the people of Cross-river and Akwa-ibom states of south-south Nigeria, who are believed to be blessed with exceptional culinary skills.
about me
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