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.
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. 😎
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.
Information is good, but sometimes the wealth of information available to us about what to eat and how to eat causes us to form an unhealthy relationship with food. We stop savouring the wonders of food and stop enjoying every moment immensely because we are so busy counting calories and feeling guilty after each meal.
Wow! Such a long title. I couldn’t think of a shorter name, because as with most recipes I invent, I’m lost as to what to name it that fully captures all the unique ingredients that make it what it is. On the plate, there is cooked brown rice, the bell peppers sauce with chicken prawns, and moi-moi. If you have followed my blog before my hiatus, you will know my recipes are typically easy to recreate. I’m lazy and I love delicious food, so I find innovative ways to make everything nice and easy. I will be taking it step by step for ease.
Yum. What I love about fish sauce is that it tastes good with anything. And if you love to fish or seafood in general, then this delicacy is a dream come true.
The second edition of Africanism Today held on the 3rd of August 2017. To read more about this marvelous celebration of African arts and culture, please click below and read.
Served with semo
I have been craving egusi soup with bitter leaves for a while now. I’m one of those few people who like bitter leaves and drink the juice especially because of its benefits. And for the first time, I’m using cow leg in my soup. I use other types of meat but cow leg was available when I wanted to cook, so I used it. Egusi soup is a Nigerian soup it is prepared by both my Igbo and Yoruba family. However, this post focuses on the Igbo preparation style and it is called ofe egusi in Igbo.