Jollof rice, a mixture of rice, onions and tomatoes at its very basic, is almost everyone’s favourite rice dish. Ceremonies, social occasions, Sunday lunch, or just because one fancies some – there is always a reason to eat some jollof. The word is so synonymous with celebrations that it has entered popular parlance: ‘jollofing’ means…
Archives for July 2015
Ofe Nsala
I love this soup. It’s one of the easiest and quickest Nigerian soups to make, particularly if you make it with fish (as is traditional in Igbo land). Amongst the Igbos, it is regarded as particularly beneficial to new and nursing mothers and is viewed by the people of my maternal hometown, Onitsha, (South of…
Coconut Rice
The traditional way of making coconut rice is as a one-pot dish with goat meat, crayfish and smoked fish which can sometimes mask the delicate flavour of the coconut. This non-traditional version allows the coconut notes to shine through, with colour and interest provided by the mixed vegetables, toasted nuts and fresh herb. Save Print Coconut Rice…
Egusi Soup
There are several ways of making egusi soup depending on which part of Nigeria you come from. Some people like their egusi thick and clumpy; others prefer a smoother sauce. Some add tomatoes (generally in the West of Nigeria), whilst Southerners would balk at adding tomatoes. Still others form the egusi into little dumplings and add…
Bean Casserole aka ‘Beans’
Known simply as ‘Beans’, I love this best made with honey beans although black-eyed beans work perfectly well. An English friend once declared Nigerian beans one of the world’s greatest culinary inventions! Leave out the crayfish for a vegan version. Save Print Bean Casserole (Agwa, Ewa) Serves: 4 As a rich source of protein, Agwa is…
Moi-Moi (Steamed Savoury Bean Pudding)
So good, we named it twice! Moi-moi is a steamed bean pudding made from a smooth mixture of beans, ground crayfish, onions and fresh chillies at its most basic. Many people add extra whole ingredients such as hard-boiled eggs, chopped meat and fish. Indeed, the Yorubas have a term they use for some types of…
Dream Corner Interview
Nky Iweka met Viv Oyolu of Dream Corner (http://www.dreamcorner.co.uk/nky-iweka/) for a spot of lunch (Executive Mama Put Style) and a chat. Viv had this to say, “The best thing about my job is discovering the twists and turns in our life journeys, but we all get to where we are meant to be! Nky’s story is so…
#JollofGate: How Jamie Could Have Done It
I read with amusement and some bemusement Jamie Oliver’s take on that West African perennial, Jollof Rice. My amusement stemmed from the many indignant comments on his website, Facebook and Twitter, mainly from my fellow Nigerians. His recipe and the photograph of the finished dish heightened my bemusement, but more on that later. The loudest…
The Basics of Nigerian Cooking
Many people (Nigerians included) feel that Nigerian food is hard to cook and takes a long time to prepare. Whilst this is true to some extent, particularly as regards the preparation, there are several ways of getting around this. Master two key basics (a good stock) and a good tomato stew (sauce) and you are…
Okro Soup
Save Print Okro Soup Okra, okro, lady’s fingers – opinion is often divided on the attractiveness of this vegetable, however it is one of the most popular soups in Nigeria. It is often one of the first soups given to weaning children as it is easy for them to swallow. It is referred to as…