Category: Nigerian Cuisine

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The Anatomy of The African Walnut

I’ve always associated these walnuts with road trips since I was a child. Now, I see them on trays, little bags tied in cones, part black, part glistening.  While in traffic a few weeks ago, I purchased a bag, tore it open and cracked a shell after ‘cleaning” it. It split in half, and I...

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The Nigerian Mother Sauce

Tomato. ‘Stew’. The mother. If ever there was a mother sauce to define Nigerian cuisine, this is it – this blend of tomatoes, red onions and peppers. It is the base of a lot of things to come out of the Nigerian kitchen.  You’d be hard-pressed to find a sauce of more importance to the Nigerian...

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Pepper Fruit Scones

I wanted a way to ‘trap’ the sweet and spicy flavours of the pepper fruit and I dreamt up scones. I felt as though the slightly sweet dough could work well with the spice and scent of pepper fruit. I got a mix of green and red pepper fruit and blitzed them – seeds and...

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How to Make The Bestever Zobo

After a few months of getting family members addicted to my Zobo, my friend M came round one Sunday. All excited to serve a Hausa person my version, I poured her a cup. I wanted her thoughts on my combination of zobo calyxes, ginger, cloves, and sweetener (some people add pineapple skins).  She tasted and...

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Six (6) Ways to Grow Food Tourism in Nigeria

‘We need to diversify the Nigerian economy’, our Minister of Industry, Trade & Investment, Mr. Okechukwu Enelamah says in many places – on CNN, at global meetings, etc: “Necessity is the mother of invention,” he says. “Given the very negative consequences of the drop in oil and commodity prices…we must make good on our commitment to diversify...

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Red Amaranth-Yaji Hummus

Everyone loves hummus in my family – that silken, thick puree of chickpeas. Lately, I’ve taken to spiking mine with yaji – suya spice. The smoky, nutty flavours switches the hummus up and adds a kick. In my red amaranth haze, craze, I blanched some – essentially washed and dipped into hot water till soft/...

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Ideas in Mingau

Because the classic version is a template begging for colour and texture and more. #1, Crunchy Toasted Coconut My favourite by a notch. I love the way the coconut flavour is reinforced in a toasted, nutty way. It is the perfect counterpoint to the soft and creamy Mingau base. Hack: Use store bought toasted coconut,...

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Classic Mingau: Of Tapioca & Coconut Milk

Mingau, a place on the north eastern coast of Brazil, in Bahia Mingua, a porridge of tapioca popularly eaten over Easter on Lagos island, Nigeria Mingau, in literature, of Brazil mentions repeatedly, ‘a sweetened hot drink of tapioca, water, and milk.‘ Mingau is a porridge made from milled cassava, cooked in coconut milk and finished with...