Nigerian food can be described as “flavourfully Spicy”. The typical Nigerian dish has a flavor profile containing Salt, Chilli Pepper, Bouillon cube and other herbs and spices. Due to international influence in the Nigerian food culture, spice usage includes local […]
Why use Kaun/ Potash in Nigerian food
Akaun is added to soups, legumes, meat and sauces usually for three reasons: to increase Viscosity in soups like Okra and Ewedu (jute) , to faster tenderize tough cuts of meat and legumes […]
How to prepare Ewedu using frozen Jute Leave.
1- 8oz pack Frozen Jute leaf
3 cups water
Salt to taste
Defrost the jute leaf and roughly chop the leaves
In a medium pot over high heat, add in 3 cups of water and bring […]
A common ingredient in Nigerian Soups, Crayfish are dried blended “Crayfish” ( belonging to the lobster family) .Crayfish might sometime be used to reference dried blended prawns.
KuliKuli is made from ground peanut. It is 99% peanut and 1% spices. KuliKuli is common in Northern Nigeria and serves as a perfect pairing for cold garri. It comes in different shapes and sizes and can be considered […]