Behind every good food is a magician. You can do the magic too.
I’m a really big fan of spaghetti but i can’t say same for green pepper. I really don’t know if it’s the smell of the green pepper or the taste that doesn’t agree with me.
If you are running on a low budget just as I am this month, this palm oil pepper stew is for you.
YAM POTTAGE Hi food lovers, this recipe is for you. The reason why I added ayamase sauce to my porridge is because i’m that Nigerian lady that can add sauce or stew to almost anything. Well, some say it’s people that have trust issues that do that. As for me, I added stew because my… Read more “How to Make Nigerian Yam Pottage”
Who says Ugu can’t stand alone? Trust me. You’ll change your mind after trying this recipe and combo. Ugu is one unique leaf with unique nutrients. So, it’s not every time Ugu (pumpkin leaf) requires the support of egusi (melon). Sometimes, you just need to give ugu the chance to stand alone as a soup.
COCONUT JOLLOF RICE Cook Time: 50 minutes Yield: 4 servings When I was younger, I thought the reason a particular rice is called coconut rice is because chopped coconuts are added. Alas, I visited my aunt one day and she served what she called coconut rice. Trust me, I was busy looking for chopped coconuts… Read more “How to Make Coconut Jollof Rice”
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