As I write I am so exhausted. I love what I do; do not get me wrong. I am just tired from the lack of sleep. I also don’t know if it is the heat, but I am not feeling... Continue reading →
It was a cool Saturday morning and I ask Ajebutter1 what she thought we should have for breakfast and she said “Eba’. I thought to myself “There is no soup” But I had some Okra and after rummaging through the refrigerator,... Continue reading →
Efo riro is a rich Nigerian vegetable soup mainly cooked by the Yoruba speaking people of Nigeria. Efo riro can be classified as one of the easiest Nigerian soup or stew dishes. It can be made with or without oil. It can also be... Continue reading →
I was going through a post for ata din din on 9jafoodie.com. I had seen her post it on Instagram some time ago, so I decided to look through it. I spoke to her about it and she was able... Continue reading →
This was supposed to be a Summer recipe, but due to popular demand on roasted fish recipes, I decided to make this post. I always knew about roasted meats and other roasted foods, but never about fish except for... Continue reading →
In this post, Ghana meets Nigeria in the form of a soup. I would call this a more modern version of pepper soup. Each African country have their own version of the pepper soup or light soup recipe. Since I enjoy the... Continue reading →
This Egusi soup was a “blissful discovery” I remember first sharing the finished Product to this recipe on my personal facebook page and on the facebook group(so you think you can cook…sytycc). It has now become a big hit with a lot of... Continue reading →
Egusi soup is one of Nigeria’s most popular soups. There are various versions of this soup. But for some reason , I like the richness of this one. There are versions where you do not have to add any tomatoes. I have a... Continue reading →
Otong soup also known as Okra soup to most is one of Nigeria’s most delicious delicacies. We Nigerians call it “Okro”. Apart from this soup being easy to make, may be it is the deliciousness of the way we pronounce it that makes it taste so... Continue reading →
I remember growing up as a little girl. My mother used to make eggs and pumpkin leaves almost every weekend. And I always enjoyed it. It made for the perfect breakfast along with some yam, potatoes, plantains or toast. Well, it was a cool evening... Continue reading →