Ofada rice is made using the local rice grown in Nigeria. It is different from the typical rice because it is more difficult to mill and polish, therefore some or all of the rice bran is left on the grain, strengthening the flavour and making it more nutritious than the more common rice imported. While it is indigenous to the Yoruba people (Ogun state specifically), it is now a party staple in major cities of the country (and beyond). As usual, I’ll be showing you a super fun and easy way to prepare ofada rice and the stew made specially for it called ayamase.
This is the second and final part of the menstrual cramps series. This part focuses on the cause, susceptibility and treatment options. I spoke to Dr. Yemisi Bokinni, a medical doctor and health researcher from London, who provided an overall guide to this post. She has also covered heavy flow on her Daily Run Africa platform.
This is my late arrival to celebrating women’s month. Periods is something that is still unfortunately regarded as taboo. Something to be discussed in whispers, something disgusting. I believe it is simple biology and proper discussions need to be held on it to break the power of the myths woven around it. This is a two-part post on painful periods. The first explores the personal stories of women I know and admire, while the second is getting professional advice on how to better manage it. The intention of this is to provide help to women who have painful periods but are ignorant about it or lack access to a gynaecologist.
I had to include party worthy in the title because jollof rice lovers know there is jollof rice, party jollof rice and concoction rice. Out of which we love party jollof rice the most, rave about it and use it as our claim to culinary fame. I am all about holistic living and hence do not like sachet tomato (puree) paste. Some people have argued by adding it is the only way to achieve proper jollof rice in all its orangish-red glory… I disagree.
I didn’t plan to post the recipe of this meal because it seems strange but it is delicious, I promise. The idea of this food came when I had extra hibiscus tea and decided to make good use of it. And like most of my recipes, it is very easy to make, specially created for the busy and lazy. 😎
This post is being made by request, although the questions were actually “what do you eat in a day?”, how do you eat/prep healthy meals on a workday?”. I decided to show my whole routine so people whose typical day mirrors mine can learn new tricks and get a fresh perspective of managing their time to live a holistic life.
I sit here, after my smoke, reminiscing about a year ago. You see, that was when everything started. All of it, the smoking too because I know you are curious about that. Listen to me, let us decide together if I should stop.
One of the joys of having my secondary school education in Enugu was Abacha. Boarding students were not allowed outside the gate, so my friends and I would give our day classmates money to get abacha from the woman who sold outside the school gate. With our eager faces pressed to the gate, we shouted to our saviours things like “Canda 50 naira!”, ” I want mmiri abacha”, “Tell her to more onions o!”. Such is the power abacha holds. However, we purged after eating it that I was forced to create a recipe that makes a delicious abacha without potash, which is meant to hold the oil to the abacha seamlessly.
Edikaikong soup is a vegetable soup that is originally from the Cross River and Akwa Ibom people of Nigeria. A nutritionally dense soup, it can be eaten alone or savoured with – wheat meal (like I did), fufu or akpu, amala; literally everything you want to eat with it. It is fairly easy to make, and I have made it even more fun and easier to do so. Sit tight while I share my recipe with you.