This is for bread lovers.
Here are some breakfast ideas you can have with bread.

Crispy Homemade KFC-Style Fried Chicken Recipe

Ingredients:
For the Chicken:
-1 whole chicken, cut into 8–10 pieces (or use only drumsticks/thighs)
-2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice)
-1 tsp salt
-1 tsp black pepper

For the Flour Coating:
-2 cups all-purpose flour
-1 tbsp paprika
-1 tsp garlic powder

Procedure:
Combine all dry ingredients in a bowl
Combine all wet ingredients in a bowl as well
Deep your chicken in wet liquid then coat with your flour
Then deep fry

Eat or pass?

Good health is underrated.

Health is Wealth

A or B

Fellow food lovers, What on the table tonight?

FISH PIE RECIPE
Ingredients:
For the Dough:
(Same as meat pie dough – see above)

For the Filling:
Canned sardines or cooked mackerel/titus fish – 2 medium

Onion – 1 small (chopped)

Scotch bonnet or fresh pepper – to taste

Vegetable oil – 2 tbsp

Seasoning cube – 1

Thyme – ½ tsp

Flour (for thickening) – 1 tsp

Water – ½ cup

Optional: chopped spring onions or green pepper

Preparation Steps:
Filling:
Heat oil in a pan and sauté onions.

Add deboned fish and mash while stirring.

Season with cube, thyme, and pepper.

Add water and cook for 2–3 minutes.

Stir in flour to thicken and let it cool.

Assembly & Baking:
Roll out dough and cut into circles.

Fill each with 1 tbsp fish mix.

Seal, egg-wash, and bake at 180°C for 25–35 minutes

MEAT PIE RECIPE

Ingredients:
For the Dough:
All-purpose flour – 4 cups

Baking powder – 2 tsp

Butter or margarine – 250g (1 cup)

Salt – 1 tsp

Cold water – as needed (about ½ cup)

For the Filling:
Ground beef – 500g

Irish potatoes – 2 medium (peeled and diced)

Carrot – 1 large (diced)

Onion – 1 medium (chopped)

Seasoning cubes – 2

Thyme – ½ tsp

Curry powder – ½ tsp

Salt & pepper – to taste

Vegetable oil – 2 tbsp

Water – 1 cup

Flour (for thickening) – 1 tbsp

Preparation Steps:
Filling:
Heat oil in a pan. Sauté onions until translucent.

Add ground beef. Stir-fry until brown.

Add diced carrots, potatoes, seasoning, thyme, curry, salt, and pepper.

Pour in water and cook until potatoes are soft and water reduces.

Mix 1 tbsp flour with a bit of water and stir in to thicken. Let cool.

Dough:
Mix flour, baking powder, and salt.

Rub in butter until it resembles breadcrumbs.

Gradually add cold water and knead into a smooth dough.

Cover and let it rest for 15–30 minutes.

Assembly:
Roll out dough and cut into circles.

Add 1–2 tbsp of filling to each.

Fold over and seal edges with a fork.

Brush with egg wash (1 beaten egg).

Bake at 180°C (350°F) for 30–40 minutes or until golden brown.

Eat or pass?

OKRA SOUP PREPARATION

Ingredients:
Okra (freshly chopped or grated) – 3 cups

Palm oil – 1/2 cup

Assorted meat (beef, shaki, goat meat) – 500g

Stockfish (optional) – 1 cup

Smoked fish or dried fish – 1 cup

Crayfish (blended) – 2 tbsp

Ground pepper or fresh pepper – to taste

Onions – 1 medium (optional)

Seasoning cubes – 2-3

Salt – to taste

Ugu (pumpkin leaves) or spinach – 1 cup (sliced)

Water – as needed

Preparation Steps:
Boil meats and stockfish: Season with salt, seasoning cubes, and onions. Cook until tender.

Add smoked/dried fish: Add to the pot and allow to simmer for 5–10 minutes.

Add palm oil: Pour in palm oil and allow it to boil with the meat stock for about 5 minutes.

Add crayfish and pepper: Stir well.

Add okra: Stir in chopped or grated okra and allow to cook for 5–7 minutes. Stir frequently to enhance the slimy texture.

Add vegetables: Stir in sliced ugu or spinach and simmer for another 3 minutes.

Adjust seasoning: Taste and add more salt or seasoning if needed.

Serve hot: Best enjoyed with fufu, eba, pounded yam, or amala.

BANGA STEW PREPARATION (Niger Delta Style)
(Made from palm nut extract)

Ingredients:
Palm nut extract or fresh palm nuts – 4 cups

Assorted meat (beef, goat, etc.) – 500g

Stockfish and dry fish – 1–2 cups

Crayfish (blended) – 2 tbsp

Banga spice mix (or oburunbebe stick, if available)

Scent leaves (or dried bitter leaves) – 1 cup

Fresh pepper or ground pepper – to taste

Seasoning cubes – 2–3

Salt – to taste

Onions – optional (used in meat stock)

Water – as needed

Preparation Steps:
Extract the palm oil (if using fresh nuts):

Boil the nuts, pound them gently, and extract the juice with warm water. Sieve to remove fiber and set the liquid aside.

Boil meats and stockfish: Season with salt and seasoning cubes. Boil until soft.

Add palm nut extract: Pour the palm nut extract into the meat stock and boil for 15–20 minutes until thickened and oil begins to float.

Add fish, crayfish, and spices: Add dry fish, crayfish, and Banga spice. Simmer for 10 minutes.

Add scent leaves: Add the leaves and allow to simmer for 5 more minutes.

Taste and adjust seasoning.

Serve hot: Banga stew is delicious with starch, fufu, rice, or boiled yam.

Spice your meals up sometimes. Enough of the concoction rice

A or B?
Me: A

Easy Butter Cake Recipe
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 tsp vanilla extract
1 cup whole milk, at room temperature
For the Glaze:
1/4 cup unsalted butter
1/4 cup water
1/2 cup granulated sugar
1 tsp vanilla extract
Directions
Making the Cake:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour Batter:
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack.
Making the Glaze:
Prepare the Glaze:
In a small saucepan, combine the butter, water, and granulated sugar. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
Add Vanilla:
Remove from heat and stir in the vanilla extract.
Glazing the Cake:
Poke Holes in the Cake:
Using a skewer or fork, poke holes all over the surface of the warm cake.
Pour the Glaze:
Slowly pour the glaze over the cake, allowing it to soak into the holes. Let the cake cool completely before serving.
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 12-16 servings

Egg Salad Sandwich
INGREDIENTS
For the Egg Salad:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
1 tbsp chopped chives (plus more for garnish)
Salt and pepper to taste

Sunday dinner ideas.
Enjoy!

Odogwus and Achalugos,
Don't just view and pass. Comment on my posts ooooo
I'll return the same energy .
Abi you wan mek I drag your shirt?

Yam and Egg Sauce
Ingredients:
For the boiled yam:

1 medium-sized tuber of yam

Water

Salt (optional)

For the egg sauce:

4–5 eggs

2–3 medium tomatoes (diced)

1–2 scotch bonnet peppers (ata rodo), chopped

1 medium onion (sliced)

1 bell pepper (optional for extra color/flavor)

1/4 cup vegetable oil

1 seasoning cube

Salt to taste

Sardine, corned beef, or smoked fish (optional, for richer taste)

Preparation Steps:
1. Boil the Yam
Peel the yam, cut into thick round slices or cubes, and rinse.

Place in a pot, add enough water to cover, and a pinch of salt (optional).

Boil until tender (about 15–20 minutes). Drain and set aside.

2. Prepare the Egg Sauce
Break the eggs into a bowl, add a pinch of salt, beat, and set aside.

Heat oil in a frying pan.

Add sliced onions and sauté until translucent.

Add chopped tomatoes and pepper. Fry until the oil starts to separate (about 7–10 minutes), stirring occasionally.

Add seasoning cube and salt to taste. Stir well.

If using sardine, corned beef, or smoked fish, add now and allow to simmer for 2–3 minutes.

Pour in the beaten eggs and let it set a bit before stirring gently. Allow it to cook fully without over-stirring (so you get nice chunks).

Once eggs are set and mixed well with the sauce, remove from heat.

Serve
Plate the soft-boiled yam and top with the hot egg sauce.

Optional Additions:
Add spinach or scent leaf for a fresh twist.

Add diced green pepper for color and aroma.

Crispy Fried Chicken Recipe

Ingredients:
For marinating:

1 kg chicken (drumsticks or thighs)
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder (optional)
1 tsp paprika or cayenne pepper (optional for heat)

For coating:
2 cups all-purpose flour
1/2 cup cornflour (for extra crisp)
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp baking powder (optional – helps make it airy)

Oil for deep frying

Preparation Steps:
1. Marinate the Chicken (Minimum 2 hours or overnight)
Mix buttermilk with salt, pepper, and spices.

Add chicken, making sure it’s fully coated.

Cover and refrigerate for at least 2 hours or overnight for best flavor and tenderness.

2. Prepare the Coating
In a large bowl, mix flour, cornflour, baking powder, salt, pepper, and other spices.

Optional: For extra crunch, you can double-dip — dredge in flour, dip in buttermilk again, and dredge once more in flour.

3. Heat the Oil
Heat vegetable or sunflower oil in a deep pan to 170–180°C (340–360°F). Don’t overcrowd the pan to keep the temperature steady.

4. Fry the Chicken
Shake off excess marinade and dredge chicken in the flour mixture.

Press the flour onto the chicken to create a rough, craggy texture.

Fry 3–4 pieces at a time for 10–15 minutes, depending on size, turning occasionally.

Chicken is done when it’s golden brown and the internal temp reaches 75°C (165°F).

5. Drain and Serve
Place fried chicken on a rack or paper towel to drain excess oil.

Let it rest for a few minutes before serving to lock in the juices.

A OR B

ME: A

UNCOVERING THE FLAVORS OF NIGERIAN PEPPER SOUP
Pepper soup is a Nigerian light watery peppery soup.
Pepper soup is named after pepper, because it is prepared with lots of peppers.
Pepper soup is a fusion of toasted homemade spices, herbs, peppers, deeply-flavoured broth and some very good skin-on, bone-in meat or fish.
Nigerian pepper soup has a mix of nutty, warmth, bitter, woodsy and flavorful tastes.
We have different types of pepper soup recipes in Nigeria, that are made with different kinds of meat or fish.
Nigerian pepper soups generally are named after the type of protein used for the preparation of it, such as catfish pepper soup, assorted pepper soup, beef meat pepper soup, goat meat pepper soup, chicken pepper soup, dry or fresh fish pepper soup, lamb pepper soup, e.t.c.
The various types of Nigerian pepper soups are almost prepared in the same way.
Nigerian pepper soup is usually cooked with healthy spices and herbs.
Pepper soup is very healthy and highly nutritious.
Nigerian pepper soup can be enjoyed as a main course or as a side dish to accompany other Nigerian dishes.
Pepper soup can be served as Appetizer or Soup course.
Nigerian pepper soup is one of the soup recipes that is cooked without any palm oil added to it and it is the wateriest soup in Nigeria

Nigerian local dishes

African Salad (Abacha – Eastern Nigeria)
Ingredients:

Abacha (dried shredded cassava) – 3 cups

Ugba (oil bean slices) – 1 cup

Palm oil – 1/2 cup

Potash (a pinch dissolved in water)

Ground crayfish – 2 tbsp

Pepper – to taste

Onions – 1 (sliced)

Seasoning cubes and salt

Garnishes: garden eggs, fish, kpomo, boiled egg, or stockfish

Preparation Method:

Soak abacha in warm water for 10 minutes, then drain.

Mix palm oil with dissolved potash until it becomes thick and orange.

Add pepper, crayfish, onions, ugba, and seasoning. Mix well.

Stir in the abacha until fully coated.

Add garnishes and mix.

Serve warm or cold with fried fish or ponmo.

Gbegiri Soup (Nigerian Bean Soup)
Ingredients:
2 cups peeled brown beans

1 tbsp ground crayfish

1 tbsp palm oil

1 tsp ground pepper or 1 scotch bonnet

1 bouillon cube

Salt to taste

Locust beans (iru) – optional

Assorted meats or smoked fish (optional)

Instructions:
Cook beans with water until very soft and mushy.

Blend or mash the beans into a smooth paste using a blender or local masher.

Pour back into pot, add water to loosen to a light soup consistency.

Add crayfish, pepper, iru, seasoning, and palm oil.

Simmer for 5–10 minutes on low heat.

Optional: Add cooked meats/fish and simmer for 5 more minutes.

Adjust salt and serve hot.

Amala (Yam Flour Swallow)
Ingredients:
Yam flour (elubo)

Water

Instructions:
Boil water in a pot.

Gradually add yam flour while stirring with a wooden spatula (omorogun) to avoid lumps.

Keep stirring vigorously until smooth and stretchy.

If too thick, add a little hot water, cover, and steam for 1–2 minutes.

Stir again to smoothen and serve hot.

Hey Fam! Let's make EFO RIRO today (Nigerian Spinach Stew)

Ingredients:
2 bunches of fresh spinach or 1 kg frozen spinach (washed, chopped)

1 cup palm oil (or ½ cup if preferred lighter)

1 large onion (sliced)

3-4 red bell peppers (tatashe)

2-3 scotch bonnet peppers (ata rodo)

2 tomatoes (optional)

2 tablespoons ground crayfish

1-2 stock cubes

Salt to taste

Smoked fish (e.g., panla or mackerel)

Ponmo (cow skin), diced

Assorted meats (shaki, beef, kidney, etc.)

Locust beans (iru) – optional but adds rich flavor

Instructions:
Boil meats with seasoning and onions until soft. Add ponmo and smoked fish near the end so they don’t overcook.

Blend peppers and tomatoes roughly (you want a coarse texture).

Heat palm oil in a pot, add sliced onions and fry until translucent.

Add locust beans and stir-fry for 1–2 minutes.

Add blended pepper mix and fry for 10–15 minutes, stirring occasionally, until the oil floats on top and it's well reduced.

Add crayfish, stock cubes, and salt, then stir.

Add meats and fish, and let everything simmer for 5–10 minutes.

Add spinach, stir well, and cook for 5–7 minutes. Don’t overcook to retain color and nutrients.

Taste and adjust seasoning as needed.

“But Asians eat noodles every day…”

Child:
Mummy, you said noodles are bad, but Asians eat noodles all the time… and they’re fine, right?

Mother (pauses, then smiles):
Yes baby, they do eat noodles…
But not the kind we eat here. And not the way we eat them.

Child (confused):
But it’s still noodles, mummy. It looks the same…

Mother:
It looks the same, but it’s not.
The noodles they eat in many parts of Asia are fresh—
made from rice, buckwheat, or eggs.
No chemicals. No MSG. No mystery powder.
And they don’t eat it alone. They add boiled eggs, seaweed, fresh vegetables, fermented foods, even fish or broth.

Child (thinking):
So it’s not “just noodles?”

Mother:
No, love. It’s part of a bigger, balanced meal.
But here in Nigeria, we eat only the noodles—
hot water, toxic seasoning, and nothing else.
Some even add butter(margarine) and sausage.

And that’s the difference.

Child:
But mummy, are you saying Asians don’t get sick?

Mother:
Oh, they do.
In fact, more young people in Asia are getting diabetes, fatty liver, and cancer now—because they’ve started eating more instant noodles and fast food, just like us.

Even their doctors are worried.

Child (quiet):
So it’s not about where you live.
It’s how you eat… and what’s inside the food.

Mother (smiling):
Exactly.
You’re smart.
Food isn’t just about taste—it’s about what it teaches your body.

So even if someone else eats it and looks fine…
You don’t copy sickness just because it looks normal.

Child:
Mummy, thank you.
Can we eat eggs and ugu tonight instead?

Mother:
Absolutely. Let’s feed your brain—not just your belly.

Before you feed your child another pack of noodles—pause.

Ask yourself:
What am I giving them?
Convenience?
Or a slow disease?

Because noodles are not food.
They are chemicals shaped like food.

—Made from bleached wheat your child can’t digest
—Soaked in synthetic preservatives to survive a shelf, not a stomach
—Flavoured with MSG that hijacks their brain’s reward system
—Zero fibre. Zero protein. Zero real nutrients.

And yet—some children eat this daily.

No wonder they’re always tired.
No wonder they’re addicted to sugar.
No wonder they cry without knowing why.
Because the gut controls the mood—
and noodles are gut poison.

It destroys their taste buds.
Kills their natural hunger cues.
And worst of all—it numbs their dopamine receptors.

That “happy, focused, sharp” child you dream of?
Noodles will never get them there.

Choose real food.
Choose eggs.
Choose yam and palm oil.
Choose rice and ugu.
Choose meals that speak life to their blood, not silence to their cells.

Because one day, it won’t be “just noodles.”

It will be:
Doctor, my child can’t focus.
My child has anxiety.
My child is always sick.

You are the gatekeeper.
Feed them like it matters.

Because it does.

Moi Moi (Steamed Bean Pudding)

Ingredients:

Beans (black-eyed peas or brown beans) – 2 cups

Red bell peppers – 2

Scotch bonnet (atarodo) – 1–2 (to taste)

Onions – 1

Palm oil or vegetable oil – 1/2 cup

Crayfish – 2 tbsp (blended)

Seasoning cubes and salt

Boiled eggs or fish (optional)

Water


Preparation Method:

1. Soak beans in water and peel off the skin by rubbing them together.


2. Blend beans with peppers, onions, and enough water into a smooth, thick paste.


3. Pour the mixture into a bowl, add oil, crayfish, seasoning, and salt. Mix well.


4. Add boiled eggs or fish if desired.


5. Scoop into moi moi leaves, foil, or plastic containers.


6. Arrange in a pot with little water, cover tightly, and steam for 45 mins to 1 hour.


7. Check with a toothpick—if it comes out clean, it’s done. Serve with pap, rice, or custard.

Yam Porridge (Asaro – Nigeria)

Ingredients:

Yam – 1 tuber (peeled and diced)

Palm oil – 1/2 cup

Pepper and tomatoes (blended)

Onions – 1

Crayfish – 2 tbsp

Dry fish or smoked fish (optional)

Spinach or scent leaf (optional)

Seasoning cubes and salt


Preparation Method:

1. Put yam chunks in a pot, add water to cover, and cook with onions and salt.


2. When yam is half done, add blended pepper mix, crayfish, palm oil, and seasoning.


3. Stir gently and continue cooking till yam is soft and sauce thickens.


4. Mash some yam pieces for thickness, add fish and vegetables if using.


5. Simmer for 3–5 minutes and serve hot.

Egusi Soup (Nigeria)

Ingredients:

Egusi (melon seeds) – 1 cup (ground)

Palm oil – 1/2 cup

Meat (goat meat, beef, or assorted)

Stockfish/dry fish

Crayfish – 2 tbsp (blended)

Pepper and onions (blended)

Seasoning cubes and salt

Waterleaf or spinach


Preparation Method:

1. Boil the meat and stockfish with onions, salt, and seasoning until soft.


2. In another pot, heat palm oil, add the blended pepper and onions, and fry for a few minutes.


3. Stir in the ground egusi and let it cook while stirring to prevent burning.


4. Add the meat stock and stir to form a thick paste.


5. Add crayfish and the cooked meats, then simmer.


6. Add water if too thick, then stir in the vegetables.


7. Simmer for a few minutes and serve with pounded yam, eba, or fufu.

Ofe Nsala (White Soup)

Ingredients:

Fresh catfish or chicken

Yam (as thickener)

Uziza seeds (ground)

Crayfish (blended)

Seasoning cubes and salt

Ogiri (optional)

Pepper (yellow or scotch bonnet)

Utazi leaves (optional)


Preparation:

1. Boil yam, pound or blend until smooth. Set aside.

2. Season and boil catfish/chicken with crayfish, salt, seasoning cubes, and pepper.

3. When protein is almost ready, add yam paste to thicken soup.

4. Add ground uziza seed and stir.

5. Once the soup thickens, add little utazi for mild bitterness (optional).

6. Simmer for 5 minutes.


7. Serve with preferred swallow

Oha Soup (Ora Soup)

Ingredients:

Oha (Ora) leaves (shredded by hand)

Palm oil

Cocoyam (as thickener)

Assorted meat (beef, cow skin, tripe)

Stockfish and dry fish

Crayfish (blended)

Ogiri (fermented locust beans)

Seasoning cubes and salt

Fresh pepper

Uziza leaves (optional)


Preparation:

1. Boil meat, stockfish, and dry fish with seasoning cubes and salt until tender.


2. Add palm oil and allow to cook for 5 minutes.


3. Add blended crayfish, pepper, and ogiri. Stir well.


4. Boil cocoyam, peel, and pound until smooth. Add to the soup to thicken.


5. Allow the cocoyam to dissolve and thicken the soup.


6. Add Oha leaves (do not slice with knife—tear by hand) and stir.


7. Let it simmer for 3–5 minutes. Add Uziza leaves if desired.


8. Serve hot with swallow of your choice.

You’ll ignore this beauty… and go and eat wheat?

Ah. I pity you.

Some of you really think you’re eating like your grandparents. Talking about “my grandparents ate wheat and they were fine.”

Your grandparents didn’t eat this nonsense wheat.
They ate real food.
They ate banga, bushmeat, snails.
They walked miles to the farm with babies on their backs.
They ate twice a day, after working hard under the sun.
They laughed. They danced. They sweat.

You?
You sit in one spot for 8 hours, drive everywhere, average 200 steps a day.
Then you swallow a week’s worth of their food in one sitting.

And you wonder why you’re tired. Sick. Inflamed. Bloated.

It’s not genetics. It’s not age. It’s not bad luck.
It’s you.

You’re not living like them.
You’re not eating like them.
But you want their health.

Fix up. You can do better.

Preventing Sticking: Easy Food Release

To prevent food from sticking to pans or baking sheets:

- Use the right oil: Choose an oil with a high smoke point, like avocado or grape seed oil.

- Preheat properly: Ensure your pan or baking sheet is hot before adding food.

- Dry food: Pat dry food with paper towels before cooking to reduce moisture.

- Non-stick surfaces: Use non-stick pans or parchment paper for easy food release.

You are welcome

kitchen tips:
Salvaging Salty Food

If your dish is too salty, try these fixes:

- Add a dairy product: Milk, cream, or yogurt can help neutralize saltiness.

- Add a sweet element: A small amount of sugar, honey, or maple syrup can balance out the salt.

- Dilute the dish: Add more liquid, such as broth or water, to reduce the salt concentration.

- Add starch: Potatoes, rice, or noodles can absorb some excess salt.

Smoky Jollof Rice Flavor Tip

Want that classic party jollof rice flavor?
After cooking, cover the pot with foil and allow it to slightly burn at the bottom on low heat. The smoke trapped inside gives it that irresistible, local party taste Nigerians love!