Ofada Stew is the Jollof Rice of Stews, don't @ me! :l OK OK OK, it is one of my faves though, and the only stew that might topple it, is a well made Buka Stew. Jury is still out...but apart from rice, have you tried this stew with fried yam??? If you're on a diet, kindly log out now, this post is not for you. :) I ate Ofada Stew for the first time circa 2006 when i moved to Lagos, and did my best to never pass up any opportunity to eat it after then. I moved to the States an

What's a Nigerian party without Gizdodo? Gizdodo is a key member of the Small Chops family and it deserves all the hype because 1. Peppered Gizzard (Giz) and 2. Fried Plantain (Dodo). Simple! 2 Ripe Plantains 1 lb Gizzard 3 Red Bell Peppers 1 Green Bell Pepper 2 Habanero Peppers 1 Onion Vegetable Oil 2 Cloves of Garlic 1/2 Teaspoon Dried Thyme Salt & 2 Seasoning Cubes The best kind of plantain to use is plantain that is somewhere between ripe and over-ripe, slightly firm but

You know how everybody loves and raves about Jollof Rice? I love and rave about palm oil Jollof, maybe because i'm a local champion or maybe because it is just superior... *runs and hides* *comes out of hiding* It really is though. Palm oil has a way of elevating a meal, the scent leaf (nchanwu) brings a minty spiciness, and then you have dried prawns (oporo), dried fish and chopped goat meat... *drool* Really, i do not know how to eat this rice responsibly. I keep going back

Ekpang is a meal that belongs on a platform by itself! Do not argue. There has never been and will never be a meal like Ekpang! Do not argue. Ekpang will stick by your side (and gut and hips) when everyone else leaves. Do not argue! If it was legal to marry food, i'd marry Ekpang but then i'd have to eat it and that would be weird and...nevermind, you get the picture. This meal is served to royalty, at special occasions and used to prepare brides for marriage in the aptly nam

So the 3rd quarter of the year is drawing to a close and we'll me having much cooler mornings and nights, basically the last quarter of the year is Peppersoup Season. Delicious peppersoup is very easy to make, as long as you have all the correct ingredients. It requires very little oversight and can be cooked even in a pressure pot or slow cooker. Side note: Oxtail peppersoup (Yes, Nigerians make peppersoup with oxtail too) cooked low and slow in a slow cooker for 3-6 hours i

I have a signature paste that i whip up from time to time when i want to oven grill some fish, i love it because it is a flavor explosion waiting to happen with just a few additional ingredients. I had always used this paste for fish, but on this fateful morning, i had some left over and instead of fish, i had some fresh kidney. I decided (out of sheer laziness) to throw them together and the sauce that followed was amazing! I ate it with some soft boiled yam, and all was wel

For about 3 years i worked very closely with some Moroccan ladies and had the opportunity to share many of their traditional meals with them. Of all the meals i had, i loved tagines the best! Tagines are a one-pot medley cooked with meats, fish or chicken, about 5,000 spices (Lol! really about 9 spices) and cooked slow for about 2 hours to delicious goodness and eaten with bread and/or couscous. The tagine is a North African/Arabian dish, traditionally cooked in a unique tagi

Fellow foodie and blogger @9jafoodie (Twitter & Instagram) posted this recipe and all i could think of was eating this with soft boiled white yam. It is a simple Yoruba recipe that packs a flavor punch, delicious! I just had to try it out and you should too. Ps. If you're on Twitter/Instagram and you're not following her, what are you doing??? 1 Medium Sized Mackerel - cleaned and cut 2 Tomatoes, 2 Red Bell Peppers, 1/2 Onion, 2 Garlic Cloves - blended together 1/2 Onion - ro

Asun (peppered goat meat) is a staple at any proper owambe (large Yoruba gathering/party such as weddings or birthdays), it belongs in the Small Chops family and is usually accompanied by puff puff, samosa and mosa. For the best flavor, this is best cooked on an open firewood flame to get that smokiness that cannot be replicated, but when that isn't accessible, we'll just have to make it as finger licking as possible indoors. I tend to go overboard with at lot of things and "

When you want to talk about Igbo delicacies, it doesn't get more igbo than isi ewu (spicy goat head). From traditional marriages, to chieftaincy titles to welcoming special guests, Isi Ewu must be present. The truth is that this recipe is much easier than a lot of people think, you just need to have the specific ingredients. 1 Large Goat Head 1 Cup Palm Oil 1 Tablespoon Ground Potash (Akaun) 1 Tablespoon Cameroun Pepper (or Ground Scotch Bonnet/Habanero Pepper) 1 Teaspoon Gro