It is mostly safer to post about a food everyone can relate to but I’m going back to my roots with an achicha ede recipe. 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.
Buying local rice made me decide to prepare native jollof rice (or palm oil rice). While the amount of palm oil required takes it from healthy to healthish, it still worth making.
What is native jollof rice? The difference between Nigerian 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 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.
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 this 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.
I love vegetable soup, even more so when it is a combination of different vegetables. Like most of my recipes, the soup is easy to make, and super healthy. Okro is rich in magnesium, folate, fibre, antioxidants, vitamin C, K1, and A. Ugu contains calcium, iron, potassium, and manganese. It also provides a good amount of vitamin C, A, B2 and E.
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.