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).
Oat cakes/muffins are my new found love. Yummy, filling and healthy, you definitely can’t go wrong with this gem. The best part about it, is it being – sugar-free, oil-free or butter-free, while it is not a bad thing, I already have enough of it in my diet so it feels good to create recipes with no oil or butter.
I am writing this post with faith, believing there is an end to the current pandemic and people will want to go out after it is all over. For my second dine out of the year, before social distancing was required in Nigeria, I decided to go to Zolene Restaurant in Ikoyi. I got invited to their menu tasting. Unlike Eko Hotel, I’ve eaten in Zolene before and the experience was great but I notice they totally took off old options from their new menu and that broke my heart.
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.
I typically don’t like eating out, I’d rather make my food myself than be disappointed by unpleasant food. Anyway, a while ago, I decided to eat out at the Eko Hotel and Suites, and it was wonderful! So, I want to share my experience and I’m considering visiting another place soon. I’ll be reviewing the food, ambience, and service.
*This is not a sponsored post.
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 simple beans and yam porridge recipe you can use to make eating beans healthier and more delicious.
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.
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. The original title had “Honey glazed turkey” so you will also find a short recipe note on it.
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. 😎