Millo + Milk ( Nigeria National Drink)
Maybe not the Nigerian National drink, I think the national drink might be lacasera.
Essential for Nigerian Tea.
Oil Essentials
In my Opinion, These oils ( + Groundnut oil) are essential in every African Kitchen
Palm Oil ( For soups), Canola Oil ( For Frying), Olive oil ( for Stew and sauces) and Corn oil ( Sauteing and Stir Fry)
Ogbono / Ogbonon/ African wild Mango Soup
Ogbono refers to the seed of the African wild mango.(known amongst the Yoruba’s as ORO), although the mango with which the seed comes is edible, they are usually harvested only for their nuts, Which are valued for their fat- and protein-rich content. The lightly aromatic nuts are typically dried in the sun , and are sold whole or in powder form.
Health Benefits
“Researchers found that the fruit […]
Pepper Mixture for Nigerian Stew (Ata)
Ingredients
4 red bell peppers (tatashe) *
2 scotch Bonnet pepper ( ata rodo)
6 large tomatoes
1 medium size onion
* Remove the seeds from the peppers if you prefer to*
Direction
Chop all ingredients listed above and combine them in a blender.
Puree to a fine paste […]
How to Peel beans for AKARA Or Moin Moin
Peeling beans can be very tasking, my tested and recommended method is old school hand peeling. I hope to try the food processor method the next time I peel some beans.
I will advice that you peel lots of beans ahead of time and freeze it. Peeled beans will generally keep in the freezer for up to four months.
Ingredients:
4 cups black eyed beans or red beans
Other: Large bowl and water.
Direction
Soak the beans in lots of water for at least 4 […]
Eja Dudu
Eja DUDU
Eja dudu; Open fire dried catfish.
Eja is the Yoruba word for Fish while dudu is the yoruba word for Black. Translated literally, eja dudu means Black fish, this is in reference to the color of the fish. Dried Fish is a common ingredient for making Nigerian soups/ West African Soups, however regional preferences prevail when it comes to fish […]
