Posts

Check This..

Image
By nature, I tire easily of certain foods, especially if I have had them a couple of times... I NEED VARIETY!!! I have to have variety so I impulsively begin to find alternatives, exploring different ingredients and also applying new techniques on familiar ingredients.... Story of my life, The New Nigerian Cuisine movement (more of that later). Ogi, (pap) for those not familiar with it, is fermented finely milled maize meal and is better known for making a porridge called locally koko, eko gbona, akamu  in the three main dialects in Nigeria. It is also used to make a solid gelatinous dish called agidi or eko tutu .  I love Ogi and its often one of the dishes I  have for breakfast (accompanied with m oin moin, akara or efo riro ). I love Ogi because of its smooth texture and sharp/tangy taste. It is very versatile in terms of what can be added to it increase its enjoyability. Traditionally, ogi is eaten as it, but nowadays, milk, sugar and some condiments such as dried ginger
Post a Comment
Read more

What to do with.... Agbalumo

Image
 
Post a Comment
Read more

Nigerian Food Delivered...

Image
We all have days when we want to do absolutely nothing and rely on others to make our lunch, dinner etc. for us. There are a lot of benefits that can be derived from this, but my personal view is that, because we are giving the responsibility of making our food to someone else should by no means, mean that quality and safety should be compromised. The ways we purchase our meals have evolved and is evolving. For those of us that live in urban cities/towns, there is an explosion of options, and its beautiful to see that West African food is a prominent option on the Online Food Delivery menu... See below some benefits or advantages for ordering food online or using food delivery services. Convenience - I love the convenience of being able to order food and have it delivered anywhere and anytime I want. This frees up a lot of "Me Time"...!  Variety - online food ordering platforms have a wide variety of options. What's your flavour? These varieties make it possible to pick a
Post a Comment
Read more

Moin Moin Alagolo

Image
Moin Moin Earlier this year, I heard that some Nigerian words had made their way into the Oxford Dictionary, and that got me really excited (and gave me a proud moment) until I later found out that they got the spelling of one of the words wrong....!!!! Moin Moin is a word of Yoruba (tribe) origin and it is the name of one of Yoruba peoples' most popular dishes. From my understanding, this word was coined from "Moyin Moyin" which is a literal description of this dish... 'the word describes the texture of this dish'. It was a little sad for me to note that the spelling of the word, which now features in the universal dictionary, is registered as "Moi Moi". Reason being, a permanent error has been made and generations to come would not know any better.....! A little disappointed that the researchers did a poor job in investigating the true origin of this word. In any case, I can understand how and why people have gotten the name wrong. I think onl
5 comments
Read more

Hibiscus (Zobo) - "Matcha"

Image
Matcha Variant - Hibiscus (Zobo) Powder So green tea "Matcha" has become so popular for three main reasons; its nutritional values, its versatility and of course its intense green colour which brings calm, to its consumer. I have tried "Matcha" taken directly like a tea, and also as a flavouring added to a rice dessert. Its fascinating in its unique taste and flavour. It was quite interesting. The only downside for me is the fact that its not readily available for me to purchase. For me, "Matcha" is what I enjoy when out dining. It was out of curiosity to find out how if hibiscus tea can be made into a "Matcha" variant, that I came up with today's innovation which I am sharing here. So for my readers who do not quite know what "Matcha" is, it is finely powdered green tea leaves. That simple. This powder is used to make a tea / drink which is really popular in Japan. It is  also used in different types of food such as cakes
Post a Comment
Read more

I Love #JollofRice

Image
Jollof Rice is arguably the most desired dish in Nigeria. It features in every occasion. Its intense colour contrasts well with everything...limited only by your imagination. Check out all my Jollof Rice recipes: https://funke-koleosho.blogspot.com/search?q=jollof I 😍 #JollofRice
1 comment
Read more

Donkwa Energy Balls

Image
With this recipe, I am attempting to evolve one of Nigerians' snacks into something that can fit into modern day's purposeful snack. Purposeful because its not just a snack to eat when you feel peckish, its a snack that has some benefits,... you know snack-with-benefits. I am a lover of all things healthy, and I take extra time to research research healthy foods and how they can be made. Energy balls or "power-balls" are all over the place. They fascinate me. A small snack that contains so much energy, which is good for the way your body releases and used energy... wow. Donkwa is a snack made from corn and peanut, two potentially great ingredients for energy. All that is need to balance things out are a few more (complementary) ingredients to provide additional nutrients especially vitamins and minerals. So after a few experiments, I came up with Donkwa Energy Balls.... Pop a couple of these in between meals and see how effectively they w
2 comments
Read more

Honey Bean Hummus

Image
Just because I cannot settle for the usual, I present honey bean hummus...! I have made this dish many times before, and I kind of love the taste and smooth texture. It is simple to make too. Here served with plantain chips, it can be served with bread, boiled yam, potatoes or even with rice. It's healthy and versatile like its chickpea counterpart....! What to do Boil some honey beans preferably with a pressure cooker.  Then transfer into a blender, add some water and coconut oil to aid blending, some salt.  Blend until smooth.  Make the blackened pepper sauce separately and serve. Check out my other bean hummus recipes here .
1 comment
Read more