Garden Eggs (a family of aubergines) are readily available in Nigeria, sold on every street corner, and eaten largely for snack. There is nothing wrong with eating them for snacks, actually, as they add to your five a day fruit and veg requirement. (Read more about Garden Eggs here)

But because I aim to eat for health, I am always finding new ways to eat more vegetables, ways to actually make them the core of my meals. So after having Grilled them, Spiralized them, Stewed them, I have now also decided to bake them....!

I have discovered that baking garden eggs actually gives them a better texture than boiling them. With baking, you do not have to remove the skin and this stills helps to keep the rigidity as compared to boiling where the skin is often removed and the flesh becomes mushy.

I love the fact that I can keep the skin on, because it is so important to the overall fibre content of the veg. The skin also helps to keep the garden eggs in shapes and make them ideal for this particular recipe, because part of the recipe involves serving a delicious sauce in the baked garden eggs!

If you are serious about eating healthy and want to include a variety of different dishes in your diet, you must give this dish a try. Its got its own character, you have to taste it to understand it....

What you need
  • Fresh garden eggs (choose the larger ones if possible as they will serve as holding cups for the sauce)
  • A balanced combination of chopped red, green peppers and onions
  • Some precooked red pepper base sauce
  • Dried fish (use dried fish such as Panla/Oporoko or any other type of fish pieces that you fancy. These will provide much needed protein to balance your dish)
  • Peanut butter
  • Salt and peppers to taste

What to do
  • Start by washing the garden eggs and removing the stalks. 
  • Then core out the garden eggs creating a hollow in them
  • Sprinkle freshly milled salt and pepper on the eggs and place them on a baking pan.
  • Then drizzle some coconut oil on them, cover with foil paper and bake in an oven for about 10 minutes (depending on how soft you want them to be). Covering them enables them to sweat and cook without drying out.
  • Then remove the foil and continue to bake for another 5 minutes or so. This will let the eggs brown slightly and help them keep their rigidity
  • Remove from the tray and serve hot with some delicious Spicy Peanut Sauce
For the Sauce: Peanut butter is traditionally served with garden eggs, so creating a peanut sauce to serve with this dish works perfectly. All you need is to brown some peppers and onions and add some precooked red pepper base sauce. Add some dried fish to provide a bit of much needed protein, then also add some peanut butter to add extra taste and flavour to the overall dish....

August 22 is designated as the World Jollof Rice Day...!

Not so sure how we arrived at this date, but it is truly well deserving. This I believe is a step in the right direction for Nigerian (and in deed West African) cuisine taking more prominence on the World Food Scene...

Enjoy jollof rice in all its varieties...

Happy #WorldJollofRiceDay.

I like you to explore new ways of cooking moin moin because I totally understand how tedious the process can be. So I personally always explore new ways to make my life easier in the kitchen.

I was working with a hotel in Lagos recently and was asked to come up with a new way to serve moin moin as a buffet option.

Typically, moin moin is cooked in individual containers or to save space on the buffet table and create a more compact and individualized platter, I decided to steam (not bake) the moin moin in a bread loaf tin. This made the moin moin come out shaped like a loaf, and was really easy to slice into individual portions, easy for diners to take slice by slice.

See some of my delicious moin moin recipes:
1. Moin moin made with fresh beans
2. Moin moin made with bean flour

What to do
Make your moin moin batter as usual and pour into a non stick baking pan.

Then carefully place the pan into a steamer and steam until cooked. The time may vary depending on how deep the pan is. Use the same method of checking if your cake is done, by sticking a fork (or stick) in the center. The stick must come out clean.

Before serving, allow the cooked moin moin to rest for a few minutes. This will allow the moin moin to take shape and firm up.

Slice in readiness for your guests.

Moin moin is a popular savory bean pudding made by steaming a batter of ground beans with some added peppers onions etc. Recently in Nigeria, there has been some concerns about the consumption of this special dish, a favorite for most.

So while there is absolutely nothing wrong with the dish itself, there are serious concerns about how it is made.

Traditionally, moin moin is made by steaming a batter of blended beans, in banana or broad leaves (ewe eeran read more here), but in recent times all types of containers have been used to steam the pudding. Most commonly used containers include tins/cans, foil containers, cellophane/polythene plastic bags and even old fruit juice/drink bags such as Caprisun sachets.

Cooking Moin Moin Safely
This is my perspective, once you ingest food (or anything at all), that's it, in terms of the effects or impact the food has on the body, either good or bad. So it is so important to ensure that you are fully aware of what your food contains before eating it, because on in your system, its takes a great deal of effort to remove it, it at all you can remove it!

Most times, we innocently ingest what would turn out to be harmful to our bodies. But I have found that with adequate understanding of food, food materials, utensils and methods used to prepare our food, we will be helping ourselves immensely, to avoid food related dangers.

Its quite understandable that we seek out methods, equipment or materials that can help make our lives easy in the kitchen and make the process of cooking much more convenient and simple, this should by no means blind our eyes to the myriads of danger that could be lurking in the corners, that may have devastating and irreversible effects on our health and well being.

I personally go all out to investigate materials and methods I use in my cooking, satisfying and convincing myself that they not only enhance my cooking, but also would cause no adverse effects on my health...

So when it comes to making my Moin Moin, I stay away from using certain containers....

Nylon, Cellophane, Polythene, Plastic
These come in different forms, but essentially have similar chemical composition. Depending on their quality, some are considered safe and some are not so safe for cooking, food storage or packaging.

These materials contain many chemical compounds some of which are really dangerous for human consumption and are thought to interfere with animal/human hormones. and fertility... Two of these chemicals include bisphenol A and phthalates.

The real danger is that, while it may be okay to store food in these materials at room temperature, at elevated temperatures, these chemicals leach into food packed/cooked in them, making that food unsafe for human consumption.

I really do not recommend any type of cooking using plastic containers or bags so I try everything possible not to cook food in containers made from nylon, cellophane, polythene or plastic.

For food storage and packaging seek out these types of plastics:
A - Good quality high density polyethelyne (HDPE) plastic containers or food bags

B - Use  those made from Polyethylene Teraphthalate (PET). These types of containers are meant to be used just once. They are not suitable for re-use.

C - Good quality  low density polyethylene (LDPE)

For specific cooking techniques which require cooking food in plastics, such as Sous Vide, there are special, food safe plastic containers that are recommended.

Certainly stay away from cooking with plastic containers used to package other products, like cooking oil, juice, etc. Re-using most of these materials, (example Caprisun sachets, ) is highly hazardous.

Most tin containers are susceptible to rust, So in order to minimize rust, tins are coated with a thin layer of lacquer to prevent rust and also to prevent the tin from leaching into food.

Lacquering makes the tin container sustainable for packaging certain foods. The food must be at a certain pH to ensure its safety for human consumption. Foods with high acidity can remove the lacquer layer and expose the food to leaching. At elevated temperatures, the lacquer can also be removed and again exposing food to leaching.

Avoid re-using tins which have been used to pack food such as milk tins or baked beans cans. Use only tins which have been manufactured specifically for cooking or baking.

Safe Materials for Cooking Moin Moin

1. Traditional Leaves: These are the safest materials to use for steaming your moin moin. Broad leaves locally called ewe eeran or banana leaves are safe and actually impart some flavour to the finished dish. These should always be your first choice

2. Ceramic, Pyrex or glass containers such as ramekins or souffle dishes. These containers are specifically designed for cooking and can withstand cooking at high temperatures. They come in different sizes and are really ideal for making moin moin.

3. Foil paper/containers: there are some concerns again for some foil containers, but they are much safer than plastic containers.

4. Baking pans/tins : These are also made designed for high temperature cooking. They come in different shapes and sizes and are so convenient and easy to use.

Moin Moin made in a Loaf Baking Pan/Tin

Moin Moin made in Ramekin

Its been well established that avocado pears are great for health. They are quite delicious too, but that is when they have well ripened, and soft and full of flavour.

Okay, there are sometimes when you get the craving for avocados and the ones you have at home, are not quite ripe enough... so what do you do. The normal thing to do is wait a few more days to allow them ripen and soften. But what if you do not have that patience...

I know its not a common thing to do, but I cooked my not so ripe avocados and I absolutely loved it. You have to try it.

What you need
Firm, not so ripe avocados
Cooked shrimps
Chopped onions
Chopped red peppers
Pre cooked red pepper sauce
Chopped green peppers
Black pepper
Coconut oil

What to do
1. Cut into the flesh of the avocado pears and dice evenly. Set aside.

2. Heat some oil in a pan and add the chopped onions, peppers and a good amount of pre made red pepper base sauce. (Use an amount which is in proportion with the other ingredients.). 

3. Allow all to sizzle together, for a few minutes or until the onions and peppers soften.
Then add the cooked shrimps and allow to heat through. Finally add the diced avocados. 

4. Toss all ingredients around until the avocados soften. Sprinkle salt and pepper and adjust taste.

5. Serve with some toast.

One of my readers wrote to me drawing my attention to the fact that our very popular pastry snack called Chin-chin, could jolly well be an "offspring" of an Italian classic deep fried pastry dough called Cenci...

So off I went to do my own research, and it did not take me a long time at all to come to the realization that there could be a lot of truth in this.....actually I am now convinced there is truth in this and there is a strong link between both of them; Nigerian Chin Chin and Italian Cenci...!

I have often wondered the origins of Chin Chin, how we were introduced to it, and how it became so popular and above all, I did wonder how the name came about....

So I trawled the web again to find out how to pronounced the Italian word Cenci, and I was shocked by how so similar it sounds to Chin chin...!

Again, I went through numerous Cenci recipes to compare with Chin Chin recipes, and again they are closely similar with only some small variations in particular, amount of sugar and butter.

Though with all these similarities, I concluded that the main difference is in the shape. Chin chin is typically made in strips or small balls, whereas Cenci is cut into more elaborate shapes and dusted with sugar...!

All in all, I am convinced that our much loved Chin Chin's direct lineage is from the next question on my lips is, how was this connection made....?hhmmmm...

Well, leaving that for the moment, I decided to find a really good Cenci recipe which I can adapted slightly, to create a type of chin chin which can be served with morning, afternoon or evening tea or coffee and I came up with Chin Chin Twirls...

Check it out below:

What you need
2 large or 3 medium eggs]
2 cups all purpose flour (sieve and add the baking powder to it)
Half a cup sugar
Pinch of salt
Half teaspoon baking powder
2 teaspoons soft butter
3 tablespoons Condensed milk
Any flavouring of choice (vanilla, cinnamon, nutmeg etc)

What to do
I mix all the wet ingredients together first and also mix the dry ingredients together separately then introduce the dry to the wet ingredients. This gives me control on how thick the consistency of my dough is.

So first, crack the eggs into a bowl and add the milk, sugar and butter. Also add your flavouring. Mix all together to achieve a smooth consistency. You may use more or less sugar depending on how sweet you want it. Mix well.

Now add the dry ingredients (ie the flour and baking powder mixture) a little at a time to the wet ingredients.

Then using your hands, mix the flour into the wet ingredients till a  dough forms. Continue to add more flour until the dough becomes less tacky to your hands (does not stick to your palms).

Transfer the dough onto a plain surface, remember to dust surface with some flour first to avoid sticking. Roll the dough out, and cut into shapes as you wish.

To make twirls, Swirls etc, cut strips from the rolled dough and linking two or more strips, twist them into each other..

Heat some coconut oil (this oil gives an additional flavour to the chin chin) and deep fry until golden brown. Drain excess oil and immediately transfer fried twirls onto a tray and allow to dry.

So now I have quite a lot of meatballs in my freezer, after having made some previously (check post here). I particularly made them so that my daughter can readily have some whenever she wants....cause she loves meatballs. The idea of eating meat off the bone does not wash with her, and she wants little effort possible to chew her meat...!

Meatballs are great with pasta, and also with rice. And as a new discovery for me, they are excellent in traditional Nigerian soups.

So my daughter was the one who suggested that I should add some meatballs to my traditional vegetable soup, so I did, and the result is fantastic. The meat balls cooked so quickly and they soaked up so much flavour from the soup base. It is delicious, very simple to make, with very little effort.

What you need
Home made meat balls (check recipe here)
Base sauce to make the soup
Some palm oil (or other vegetable oil of choice)
Amaranth greens (blanched and shredded)
Locust beans
Whole smoked prawns (remove the head, and wash thoroughly in hot water)
Vegetable oil
Salt to taste

What to do
Heat some vegetable oil in a sauce pan and pan fry the meatballs until browned slightly.  This process is needed to seal the juices in the meatballs. Stir constantly to avoid burning, Once the balls have evenly browned, remove from the pan and allow to rest,

In the meantime, heat up some palm oil in a saucepan and add a generous amount of pre-made red pepper base sauce (see a recipe here). Add the stock and some locust beans. Allow sauce to sizzle and reduce into a slightly thick consistency. Taste for salt.

Now add the meatballs into the sizzling sauce and stir in. Also add the blanched and shredded amaranth greens. Cover the pan and turn heat down. Allow to simmer until the greens and the meatballs cook through. The amount of greens and meatballs you add will depend on the quantity of sauce you have. Adjust consistency by adding a little hot water, as required. Taste for salt.

Serve hot.

Sincerely, its worth making meatballs at home, for so many reasons. Foremost, making your meatballs gives you all the power to do or add whatever you fancy. You know precisely what has gone into it and you are assured of what you are eating.....quite frankly, you do not want to begin to investigate into what actually makes up commercially produced meatballs.....

Anyway, I was left with no choice but to make some meatballs at home, because I could not readily find any at all, in the local supermarkets,,, and in the one place I found some, I was not keen at all to put it in my mouth. So what's a girl to do. I had to make some.

Making meatballs is one of the simplest things to do, especially if you have the right equipment. The best thing to use is a grinder, but if you do not have access to a grinder, then a good food processor will suffice.

So very easy, all you have to do is purchase some nice cut beef with no fat or tendons. You would also need some seasoning to help enhance tastes and flavours fully in the meat.

First: the texture and juiciness of the home made meatballs make them so special. They ooze so much flavour, its incredible. I think this can be attributed to the fact that the cows from which the beef is sourced is pretty much organic, are grazed on natural vegetation and are allowed to follow their herder in search for this vegetation.

I believe all these factors contribute to the incredibly firm texture of the meat they saying this because Nigerians are known to favor this quality in their beef, as against what is found in the UK.

Second: One important thing I found about ground beef is the fact that it cooks in a very short time, and I feel that has got to have some impact on its overall nutritional benefits.

See below the steps required in making meatballs at home.

1. First purchase some lean beef ensuring you remove all traces of fat, muscles or tendons.

2. Then cut into large chunks that will fit into your meat grinder or food processor

3. Set the grinder/food processor to a low setting and mince the meat until fully grounded.

4. Transfer the minced meat into a large bowl and add salt, seasoning and spice as you prefer. Add one egg (depending on the quantity you have) and mix into the meat. This will help to bind the meatballs and prevent them from falling apart when cooking. Don't worry, the taste of the egg would not interfere with the meat flavours.

5. Take small quantities at a time to roll into balls.

6. This can also be made into patties or burgers.

So, am really excited about this recipe....the tastes and flavours and textures I experienced from this dish, I cannot describe, you just have to find out for yourself....!

First I have to say that the minced beef we get in the UK and the one I made myself (here in Lagos) with the local beef in Nigeria, are like chalk and cheese....miles apart in taste and texture and juiciness...omg!

Already, Nigerians are known to favor beef with a firm texture, which is able to retain and soak up lots of flavours... This is because Nigerian cows are largely organic, fed on natural grass and vegetation, and put through a lot of "exercise" because they are reared by the a Nomadic Nigerian tribe known as the Fulanis. Everywhere they go, they take their cows and allow them to graze on natural vegetation as they move from one place to the other....actually they move in search of vegetation...!

Anyway, I am totally in love with this beef, and when I decided to make some home-made mince out of them, I was so pleasantly surprised by the outcome....its so different (pleasantly I have to add), from what I was used to eating in the UK.

So I was looking for new ways to do a plantain dish, especially ripe plantains which are so much available and tend to deteriorate quickly...I was in search of other exciting ways other than just frying or baking as usual... My first attempt of making this mince and plantain combo was a hit... As I said, you have to try it to fully appreciate this dish.

What you need
Ripe plantains
Lean beef (remove all traces of fat and tendons and wash beef. Then cut into chunks. Using a food processor or meat grinder, mince the beef and set aside.)
Red peppers
Green peppers
Stock powder
Salt to taste
Unsalted butter
Cconut oil
Peeled plum tomatoes or tomato paste

What to do
Cut the plantains in half, unpeeled and boil in salty water until soft. Then peel the plantains add a knob of butter and mash in a bowl using a fork. You may wish to remove the black row of seeds from the plantain before mashing (this is optional). Mash into a smooth consistency, set aside

In a sauce pan, heat some oil and add chopped onions, red and green peppers and stir. Allow to brown slightly, then add the minced beef. Stir all ingredients together to combine. Then add chopped peeled plum tomatoes. Now is the time to add some stock powder and/or salt to taste. Adjust according to your preference. Allow the beef to cook through (the pink colour turns brown to indicate the beef is ready.)

Now place the mashed plantain and the cooked minced beef into an oven dish in alternating layers. Allow to bake for about 15-20 minutes in a preheated oven at 180 C. When the top layer begins to brown/crisp, then it is ready.

Remove from the oven and allow to rest (cool) for a further 10 minutes before serving.

Note:The dish tastes even better when allowed to rest in the fridge overnight...!

So, something new has happened again on the Nigerian food scene. A first of it kind. Nigerian Food transformed into art...!

I love things like these and I get so excited by the totally new concept/prospect. I have been in the forefront of promoting Nigerian cuisine, now for over 6 years, and I have to say, Nigerian cuisine is evolving and so is Nigerian food vocation(s). There are so many possibilities we can achieve with Nigerian cuisine and I am so glad that big corporations are beginning to see some value with it.

So over the weekend, the very first food art exhibition took place in Lagos, and this was sponsored by Samsung Nigeria under the theme TechMeetsArt Nigeria.

I love creativity in all the manner or forms it comes, and creativity with food is my passion. I love food and love even better Art in Food.

I believe this event will be an annual event, where opportunities would be given to food enthusiasts to express themselves creatively with food, either for eating, or for something to gape at and admire from the walls of your living room, kitchen, etc.

This is initiative is great as it opens up a lot of opportunities for people, and so I would like to commend all those who took part in this year's event; #SamsungMobileNG #TechMeetsArt. I am certainly gearing up to participate at the Next event....

I do get into food artistry from time to time, and I have a small collection of Food Art which I hope to exhibit someday...

I share with you one of my favorites titled: 3 Tone Eba - Naija Wheels of Life (because Eba means so much to the average Nigerian)

Eba/Gari is made from Cassava meal and is the commonest meal for all Nigerians, rich or poor. It comes in two main varieties, yellow and white, but I have added another tone which is made with some added hibiscus flower water.

Eba is what keeps the average Nigerian going. With some eaten daily hunger is sorted, and that keeps the wheels of life moving...

A truffle is a soft sweet, made with a chocolate mixture, and added flavours, often served as dessert; (not to be confused of course, with the expensive fungus delicacy, of the same name which is used in cooking.)

Chin-chin is a popular snack in Nigeria, made by deep frying a sweetened dough mixture. As part of my journey discovering new ways of serving Nigerian food, I have done a few things with chin-chin such as adding to desserts as a base or just to add  some texture crunch...

Chin chin could be quite versatile depending on how imaginative you are in the kitchen. (Check out all of my chin chin recipes here.)

So my newest creation, Chin Chin Truffles are so easy to make and are delicious to eat. They come in handy to serve to guests in combination with other sweets like coconut candy.

Check out how to make some below.

What you need
Good quality chin chin extra crunchy. You can buy some in the store or make some (recipe here)
Condensed milk
White milk chocolate

What to do
Place the chin chin into a plastic bag and using a rolling pin, crush into fine small pieces. You can also use a food processor to achieve the same outcome.

Transfer the crushed chin chin into a bowl and add the condensed milk and melted white chocolate. Stir all ingredients together until well combined. The result should be stiff mixture. (Adjust stiffness by adding more or less condensed milk.

Then with slightly moistened hands, take a little quantity at a time and roll into balls....(or use a mould to achieve what ever shape you prefer.

Chill before serving

Plantains are so versatile, they can be used in whatever stage of ripeness they are...! I love that about them, and the interesting thing again is that they have a distinctive different taste at these different stages.

Another interesting thing is that, their taste is further developed or enhanced by the method used to cook them and also the other ingredients paired with them...and I do have a craving for some of these distinct tastes from time to time, depending on my mood.

Today's recipe works best with over ripe plantains....and because plantains do tend to ripen quickly, I do not tend to panic if I have an over ripe one in my larder. I just deep fry it first for a few minutes then transfer it into an oven to bake until it attains this "dryish" but not burnt texture, which is excellent to serve with some spicy salsa style sauce. And because the plantain is at its ripe state, it tastes really sweet, which also combines well with the saltiness and spiciness of the dip. Try it

What you need
Over ripe plantains
Coconut oil
Salt and black pepper
Some ginger powder

What to do
Peel the plantains and cut into large chunks. Sprinkle some salt, ginger and black pepper. Deep fry, for just about 2-3 minutes in hot coconut oil preferably, (because its healthier to fry food using it and also because it imparts some flavour).

Remove the deep fried plantains and arrange on a baking tray. Smash the individual plantain chunks with a mallet or rolling pin, to flatten them a little.

Allow to bake for about 10-15 minutes in a hot oven, turning occasionally to avoid burning. Remove from oven and serve with any dip of your choice.

There is not much to read about this recipe, but there is a a lot to taste, savor and enjoy. I have written about the wonderful black velvet tamarind (locally called awin or icheku in Nigeria) in a previous post (see here) and also created  a few delicious recipes using the fruit;
-Awin Compote
-Velvet Tamarind (Awin) Blush Cocktail
-Black Velvet Tamarind Teacakes.

To add to my growing list of what can be done with this fruit, I have Black Velvet Tamarind Frozen Yogurt.

Plated Dessert Style

Its a simple process, as simple as creating a compote from the fruit, adding to some Greet style unsweetened yogurt, and freezing. Here served it in two different ways....check out how below

What you need
-Unsweetened Greek style yogurt
-Condensed milk
-Awin/icheku (Blck velvet tamarind)

What to do
1. Shell the fruits to release the orange fluffy flesh of the fruit. Place shelled fruits into a sauce pan (save some for garnish), add some sugar and water then boil until it starts to thicken slightly. Stir a little to avoid burning or the fruits sticking to the pan.

2. Then turn the heat off and pass the cooked fruits through a find sieve to remove all the pips/seeds. Transfer the compote into a container and set aside.

3.In a mixing bowl, transfer the yogurt and some condensed milk. Mix well together using a whisk to ensure the ingredients are well combined. Then add some of the compote to the yogurt, again mix in well. Add some water to loosen the mixture to your preferred consistency.

4. Transfer the mix into containers and place into the freezer preferably overnight.

Popsicle style

Process of making a compote from Awin/icheku/Black velvet tamarind

Ever since I launched my cook book, I have wanted my very own TV cookery show where, I can have the opportunity to share everything I know about food and cooking, and also help the world gain a better understanding of Nigerian Cuisine....!

So when last year I was invited to take part in the new series of the very popular cookery TV program on Ebony Life Television, Chefrican Series 2, I accepted. (Chefrican is an entertainment lifestyle TV program that features the preparation of African dishes with a modern ‎twist -  EbonyLifeTV).

I felt really excited to be invited and was so pleased that my "widow's mite" contribution towards promoting Nigerian cuisine has been spotted and is being appreciated.

Though I had taken part in TV cookery shows in the past, notably ITV's GMTV back then in the UK, and also taking part in the NHS Change4Life campaign on Obesity, my experience on the Chefrican Set was different and a little intense. This was because I had to cook right there on set...! the pressure was on but, the producer/ crew all helped to make it overall enjoyable.

It was quite a good experience for me, definitely a learning experience...and as a consequence, my cookery show hosting skills can only get better and better from here....( another thing I have to learn is to smile more for the camera.... :-) )

I thoroughly enjoyed my debut on Nigerian Television and hope that you guys will also enjoy watching the episodes that feature my recipes and also hope you will learn a few new things about the New Nigerian cuisine.

Please tune in to watch the series (Ebony Life TV DSTV channel 165) which starts this May....and I wish to thank you all for all the interest received over all these years and am counting on your continued interest and support....

Come back to give me your feedback on how I did... Your comments, thoughts and views are valued,,,,,


Garden eggs are to West Africa as aubergines are to the rest of the world....!

Garden eggs are small round vegetables (with egg like shapes; hence the name) which are of the same specie to aubergines.  Find out a little more about them here.

I love garden eggs and very keen to explore how to eat them other than snacking on them raw or stewing them, which are the most common ways of eating them in Nigeria.

They have quite a "beefy" texture which I believe is ideal for soaking up flavours.... Though they have a slight taste of bitterness to them, their nutritional profile helps me see beyond their bitterness. Plus, there are a few tricks I use to help play down this bitterness in my recipes...

Garden eggs are quite high in fibre and I have determined that they would be excellent to make dishes for calorie control / healthy I am always exploring new ways to cook them and serve them up as a light meal....

So I decided to make kebabs with garden eggs....and the verdict: It tasted great especially when served with my ata din din style salsa and a selection of seafood. I found that the kebabs were best served with a spicy savory sauce/dip. In addition, it worked perfect served as a light meal because it was quite filling and overall, I was well pleased with myself, that I discovered yet another Nigerian healthy food idea...

See below for some directions if you wish to try it..

What you need
--Garden eggs (any variety, green, white or variegated)
--Sea salt
--Onions, tomatoes and peppers to make the salsa
--A selection of seafood of your choice

What to do
1. The entire process is quite simple and straight forward....nothing too complicated. Make this kebab just like you would make any other, but for this recipe, take note:
2. First cut the garden eggs into chunks and soak in salty water for a few minutes. This will help reduce the bitterness considerably and ensure the kebabs do not dry out when grilled.
3. Also brush the kebabs with some oil before placing them on the grill. You can use an outdoor bbq stove, a stove to griddle pan or an electric grill.
4. Serve with the salsa and a selection of grilled seafood of your choice

Check out some of my previous Garden Egg Recipes below:

1. Grilled Garden Eggs
2. Yam & Garden Egg salad
3. Plantaintuille
4. Steamed Garden Eggs
5. Yam & Stewed Garden Eggs
6. Garden Eggs Noodles