It is mostly safer to post about a food everyone can relate to but I’m going back to my roots with achicha. Achicha, also called Echicha is my favourite food from my paternal side Nsukka. Nsukka is a town in Enugu state of Nigeria. The town that nurtured Nigeria’s literary giants like Chinua Achebe, Chimamanda Ngozi Adichie, Chika Unigwe and others. Like most Nsukka (Igbo) food, the preparation of the cocoyam starts long before you cook it, that is why it is not popular. There are different types of achicha, this achicha is simply a beautiful blend of dried and smoked cocoyam (ede) and pigeon peas (fio fio).
Buying local rice made me prepare this meal. While the amount of palm oil required takes it from healthy to healthish, it still worth making. The difference between native jollof rice (also called iwuk edesi) and the conventional jollof rice is the local/village inspired flavour. Rather than tomatoes, thyme, etc, this recipe will come alive with palm oil, ugu, smoked panla and more.
I recently went on a mixed pepper stir fry craze and I’m dragging you into it. I made it with baked chicken paired with grilled yam, rice and beans, rice and plantain. The focus will be on the stir fry with short notes on each of the accompaniment.
Fun Fact – Bell peppers have more vitamin C than oranges, so this recipe is bursting with loads of vitamin C.
The food section of this blog is not reflective of how much I love beans. So to make up for that, I’ll be sharing a simple beans and yam porridge recipe you can use to make eating beans healthier and more delicious.
Plantains are a rich source of vitamin A, B6, C and magnesium, potassium and fiber. It is also great for the heart and bones. Garden egg leaves are locally known for “giving blood”. I was feeling dizzy one time and when I tried to reach out for ugu (pumpkin leaves) to use with my prescribed iron supplements, garden egg was offered instead. It contains vitamin B, C and potassium and calcium. This recipe is truly packed with a lot of goodies.
This is a healthy and fun recipe, with focus on the avocado salsa and peppered gizzard, since you only have to boil the brown rice with just water. The great thing about this avocado salsa is you can pair with almost any food of choice. From rice to corn to yam.
Oha soup is a soup enjoyed by the Igbo people of Nigeria. One of the things I love about the soup is that it is an actual meal on its own. You can eat alone or with eba (garri), wheat meal and the likes. It is also highly nutritious.
This is a bougie version of the spaghetti boarding house students make in the dorms. This is only natural as I was one myself. However, this version is healthier and more delicious.
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.