*LET FOOD BE YOUR MEDICINE*

Most of the chronic diseases troubling Nigerians today didn’t come from our soil.

They came from our silence.
From the things we stopped eating.
From the foods we abandoned in our pursuit of status.

We had everything.

Bitterleaf and ogbono.
Acha, ofada, tigernuts, baobab, African oil bean, locust beans.
We fermented, roasted, sun-dried, and slow-cooked meals that healed the gut and kept the liver sharp.

But somehow, someone convinced us that the very foods that kept our ancestors alive were dirty, local, primitive, and “not balanced.”

And that’s where the problem began.

Walk into most homes in Lagos or Abuja today and ask a child, “What did you eat for breakfast?”
The common answers? Bread and tea. Cornflakes and milk. Chocolate-spread sandwich.

Pap, yam and oil, abacha, moi moi, or okpa have now been reduced to “village food.”
Yet these were the same meals that built strong teeth, fertile wombs, and clean arteries for generations.

So what really changed?

It wasn’t just colonialism, it was mental colonization.
The kind that continues today through food ads, Western medical policy templates, and shelves stacked with boxed and packaged meals.

And now we’re seeing the results:
confused diets, weak immunity, hormonal disruption, stunted metabolism, and chronic inflammation from childhood.

We’ve even changed how often we eat.
People now eat three to four times a day while moving less than 1,000 steps daily.
They wake, sit in traffic, sit at work, get home, sit again, and still believe they must eat something every few hours to “stay strong.”

Our ancestors walked to the stream, tilled the ground, fetched firewood, ground melon with stones, and trekked markets on foot.
Their meals were earned. Their digestion was natural. Their energy, clean.

Today, we mistake laziness for luxury.
We stop our children from sweating and call it love.
We buy them sugar-coated snacks, fast food, and flavoured drinks thinking it’s care.
Meanwhile, prediabetes, insulin resistance, and fatty liver are already developing quietly in many under-18s.

Open the average Nigerian fridge today.
Soda. Instant noodles. Sausages. Ice cream. Bread. Yoghurts with corn syrup. Chocolates.
All ultra-processed. All pro-inflammatory. All slowly damaging the brain, liver, and gut microbiome.

Professor Carlos Monteiro, from the University of São Paulo, coined the term ultra-processed foods in 2009.
He warned that these items are not merely unhealthy, they are industrially modified substances designed to be addictive and nutrient-empty.

And he was right.

In 2023, The British Medical Journal published a sweeping review of 45 meta-analyses covering 9 million participants.
The results?
Clear associations between ultra-processed food consumption and 32 major health problems, including cardiovascular disease, depression, type 2 diabetes, and premature death.

But in Nigeria, these same foods are branded as premium.
Imported equals superior.
Processed equals civilized.
And native equals backward.

Even worse, our policymakers follow the same logic.

Most African dietary guidelines are borrowed from the U.S. Food Pyramid or British medical templates.
We wait for WHO, CDC, or USDA to validate the food growing in our backyard.
We ignore the science our grandmothers lived by, science rooted in soil, in climate, in memory.

This is not just a public health issue.
It is a cultural amnesia.

The late Prof. Catherine Acholonu once said, “Our ancestors did not just eat to fill their stomachs they ate to align with nature.”
That’s not superstition.
That’s bio-adaptive nutrition.
That’s metabolic intelligence passed down across time.

And yet, we now look for imported keto kits, foreign wellness apps, and pharmaceutical supplements to solve problems that our food heritage already knows how to prevent.

Dr. Barry Popkin of the University of North Carolina described this global shift as the Nutrition Transition.
He divided it into five stages.
Africa, right now, is in Stage 4—marked by excessive sugar, seed oils, refined flour, and sedentary living.
What comes next is an epidemic of degenerative diseases.

So let’s be clear:
We’re not just eating wrong.
We’re thinking wrong.

You don’t eat what’s trending, you eat what your DNA understands.
You eat to reduce inflammation.
You eat to support your organs, not to stuff your fridge.

And when sickness finally knocks, the options are fewer.
That’s why prevention is no longer advice, it’s survival.

Self-care is no longer luxury, it’s a return to memory.

The healthiest food you can ever eat is the food your ancestors survived on.
It’s coded in your enzymes.
It’s aligned with your gut flora.
It’s built into your bones.

Eat with sense. Not with shame.
Protect your children from food confusion.
Let them grow up knowing that agidi is not lesser than croissant, and that ogi can nourish better than milk from a tin.

We don’t need another diet plan.
We need cultural clarity.
We don’t need to import everything.
We need to remember.

Because what kept us alive for 1,000 years is not backward,
…it’s what will save us now.

Flavour on the vibe

Most of You Taunting Delap don't know anything about football.... Watch Delap's movement on the pitch and You'll see the flavour he adds to the team

Liam Delap is not a goal scoring Striker but once you give him the ball in the 18 yard box Delap will not do anything..

But Just give him the ball one on one with the keeper once Delap is facing the goalkeeper one on one I assure you he'll not do anything

He's a type of striker that loves pull out... Once. He gets a player who can be sending him those crosses inside the box bro forget He won't still do anything

That's why I always tell my Fellow Chelsea fans that Delap is a type of player that loves playing behind the Right back once he gets a good right back Infront of him ..... He'll...he'll..... He will not do anything

But give him 5 attacking midfielders, 6 wingers and 4 good Central midfielders and watch Delap do nothing for 90 minutes on the pitch

Marsial.

INSPIRING ONITSHA TRUE STORY

“My mother sold pap beside the market gutter.”
“Now I export to five countries — and I named the brand after her.”
They called it “dirty woman’s food.”
Now it’s on shelves in London and New York.

Her Mother Sold Akamu by the Roadside — What Her Daughter Did 20 Years Later Left the Whole Market in Tears
Written by Rosyworld CRN

Onitsha, Nigeria — 2003.

Every morning by 5:00 a.m., Mama Uju would tie her wrapper tight, light the firewood, and begin stirring the large pot of pap.

Yellow, thick, creamy — and hot.

She sold it at the corner of Nkpor Market.
Right beside the open gutter.
No kiosk. No umbrella. Just smoke, sweat, and survival.

Her daughter Uju sat beside her.
Sometimes sleeping.
Sometimes helping.
Always dreaming.

But other market women mocked them.

“See your mummy selling food by gutter!”
“Who will marry you when your clothes always smell like smoke?”

Uju stayed quiet.
She watched.
Learned.
And whispered to her mother one day:

"One day, this pap will travel beyond Nigeria."

Mama Uju laughed. “Pap wey I dey sell for ₦50?”

“Yes, mama,” she replied. “Your sweat has a flavour the world hasn’t tasted yet.”

Uju studied hard.
Went to UNN.
Studied Food Science & Tech.
Wrote her final project on “Preservation and Commercialization of Traditional Fermented Foods.”

Graduated with distinction.
Got a loan from a youth empowerment fund.
Started small — two bags of corn, a borrowed grinder, and an Instagram page.

Business Name: Mama Uju’s Original Pap.

It wasn’t just a product.
It was a legacy.

People laughed at first.
Then they tasted it.
Then they ordered.

By 2021, she was supplying supermarkets in Lagos and Abuja.
By 2023, she exported to the UK through a Nigerian food distributor.

In 2025, she returned to Nkpor Market — where it all began.
She wore a custom-made ankara dress printed with the words: “From Gutter to Global.”

She came with camera crews, a truckload of her packaged pap, and a special announcement.

She stood beside the same corner where her mother once bent over firewood and said:

“This is where royalty once sat on a plastic chair.
This is where I saw dignity in burnt fingers.
This is where I first tasted strength.”

She donated ₦10 million to upgrade the market stalls for other women vendors.
Gave them branded kiosks and cooking equipment.
Named the space: “Mama Uju’s Women’s Corner.”

Then she gave her mother a key to a brand-new bungalow, built on land she bought secretly five years ago.

Mama Uju fainted.
Then cried.
Then danced.

Because the pap she stirred for survival…
Became the pap her daughter used for global success.

And the child once laughed at for smelling of smoke…
Now breathes boardroom air — but still bows before the woman who stirred her future.

INSPIRING ONITSHA TRUE STORY

“My mother sold pap beside the market gutter.”
“Now I export to five countries — and I named the brand after her.”
They called it “dirty woman’s food.”
Now it’s on shelves in London and New York.

Her Mother Sold Akamu by the Roadside — What Her Daughter Did 20 Years Later Left the Whole Market in Tears
Written by Rosyworld CRN

Onitsha, Nigeria — 2003.

Every morning by 5:00 a.m., Mama Uju would tie her wrapper tight, light the firewood, and begin stirring the large pot of pap.

Yellow, thick, creamy — and hot.

She sold it at the corner of Nkpor Market.
Right beside the open gutter.
No kiosk. No umbrella. Just smoke, sweat, and survival.

Her daughter Uju sat beside her.
Sometimes sleeping.
Sometimes helping.
Always dreaming.

But other market women mocked them.

“See your mummy selling food by gutter!”
“Who will marry you when your clothes always smell like smoke?”

Uju stayed quiet.
She watched.
Learned.
And whispered to her mother one day:

"One day, this pap will travel beyond Nigeria."

Mama Uju laughed. “Pap wey I dey sell for ₦50?”

“Yes, mama,” she replied. “Your sweat has a flavour the world hasn’t tasted yet.”

Uju studied hard.
Went to UNN.
Studied Food Science & Tech.
Wrote her final project on “Preservation and Commercialization of Traditional Fermented Foods.”

Graduated with distinction.
Got a loan from a youth empowerment fund.
Started small — two bags of corn, a borrowed grinder, and an Instagram page.

Business Name: Mama Uju’s Original Pap.

It wasn’t just a product.
It was a legacy.

People laughed at first.
Then they tasted it.
Then they ordered.

By 2021, she was supplying supermarkets in Lagos and Abuja.
By 2023, she exported to the UK through a Nigerian food distributor.

In 2025, she returned to Nkpor Market — where it all began.
She wore a custom-made ankara dress printed with the words: “From Gutter to Global.”

She came with camera crews, a truckload of her packaged pap, and a special announcement.

She stood beside the same corner where her mother once bent over firewood and said:

“This is where royalty once sat on a plastic chair.
This is where I saw dignity in burnt fingers.
This is where I first tasted strength.”

She donated ₦10 million to upgrade the market stalls for other women vendors.
Gave them branded kiosks and cooking equipment.
Named the space: “Mama Uju’s Women’s Corner.”

Then she gave her mother a key to a brand-new bungalow, built on land she bought secretly five years ago.

Mama Uju fainted.
Then cried.
Then danced.

Because the pap she stirred for survival…
Became the pap her daughter used for global success.

And the child once laughed at for smelling of smoke…
Now breathes boardroom air — but still bows before the woman who stirred her future.

I smile when I see people that believe dairy is the problem .
Dairy isn't the problem.
Your Milk Is Just Rubbish”
Let’s be honest…
You didn’t cancel dairy because it hurt you.
You cancelled it because the wellness police told you it was toxic.
So you jumped to almond juice and oat-flavoured sugar water and called it health.
Real dairy is ancestral nutrition.
Not supermarket poison.
Full-fat milk from grass-fed cows balances hormones.
Raw cheese is gut therapy rich in K2, calcium, and life.
Fermented milk (like kefir) builds a warrior gut.
But instead of that, you're sipping...
Shelf-stable milk that’s been boiled to death.
"Low-fat" milk that’s stripped of every hormone-loving nutrient.
Powdered milk that’s older than your pastor’s Bible.
Stop generalizing them.
Dairy didn’t betray you.
Factory farming did.
Ultra-processing did.
Nutrition-by-fear did.
Your grandma was drinking raw milk, pounding yam, walking barefoot in the sun and glowing at 70 with zero supplements or oat milk nonsense.
Get raw, grass-fed milk if you can.
Try fermented dairy (kefir), raw yogurt especially if lactose bothers you.
Ditch the low-fat lie. The fat is the medicine.
Add cinnamon, turmeric, or ginger for digestion power.
It’s not the cow. It’s the corruption.
And oh, the milk we have in Nigeria is mostly soy lecithin.

You can only listen to three Igbo artistes here on a five hour road trip. Who are you picking? 

Mr. Raw
Illbliss
Flavour
Phyno
Snow Dog
Zoro

Title: My Arranged Marriage
Episode 1: The Day My Bride Brought Her Ex to Our Wedding

I always knew my family was chaotic, but I didn’t know they were diabolical until the day I walked into my own wedding and nearly fainted. Not because of cold feet — but because the bride, the woman I was supposed to marry, was sitting on the stage laughing with her ex-boyfriend, whom she brought along like a plus-one.

Yes, her ex. To our wedding.

Let me start from the beginning.

It began two months ago when Mama burst into my room like a hurricane dressed in Ankara and holy anointing.
"Obinna, your bachelorhood is a spiritual attack!"
She clutched her Bible and her phone, scrolling through WhatsApp pictures of potential wives like it was Tinder for African mothers.

I was 29, a civil engineer in Lagos, and deeply single—not because I couldn't find love, but because the last girl I loved used my rent money to buy a Brazilian wig and disappeared with a sugar daddy who sold building materials.

So, when Mama insisted on arranging a marriage, I laughed. Until Papa added his voice.
“If you don’t marry before July, forget your inheritance. We will donate your land to the church!”

July was two months away.

That was how I met Amaka.
Photos first. Then video calls. She was pretty. Soft-spoken. From Enugu. A nurse. And, according to her mother, a virgin. (My cousin Ugochi whispered, “Aunty, check that thing well. These days, even calculators reset.”)

I agreed to meet her. She smiled, giggled, and spoke gently. But something felt... rehearsed. Like she was playing a role.

Still, the wedding date was fixed. Invitations printed. Cow bought. Church booked. DJ paid. Mama danced every night to Flavour’s songs as if the wedding was her own.

And then the big day came.

The hall glittered with decorations. Guests arrived in gele and agbada. My friends teased me “Obinna, you go finally chop life!”

Then I saw her. Amaka. Dressed in white. Gorgeous. Smiling. Until I noticed the man sitting beside her, whispering in her ear and holding her hand.

I frowned.
“Who is that?” I asked my brother.

My brother squinted. “I think he came with the bride.”

“Came with the"

Before I could finish, Mama appeared beside me, all smiles and sweat. “You look handsome, my son. Now go and smile at your bride.”

“I will smile after I know who that guy is.”

Mama hissed and walked off.

So, I marched up to Amaka, heart racing. “Who is this?”

She blinked, calm. “Oh! Meet Chuka. My best friend. He’s like… family.”

Chuka stood, extended his hand, smiling like a goat that just chewed your exam script. “Nice to meet you, bro.”

Bro?

I ignored his hand. “Can we talk privately?”

Amaka sighed, dragged me aside, and said the thing that nearly made me remove my agbada and run home in boxers.

“I invited him because... well... he’s important to me. We dated for six years. He’s the one who taught me how to love. But my parents didn’t approve. So I had to settle for this... arrangement.”

I stood still, blinking.
“Settle?”

“Yes,” she said. “But you’re kind. You’ll understand.”

Ladies and gentlemen, I did not understand.

My uncle, who saw me shaking like a leaf, whispered, “Is it heartbreak or hunger? Should we bring you small jollof rice to calm your nerves?”

I wanted to run, but the hall was full, the gifts were stacked, and the caterers were serving. A pastor was waiting. A crowd was watching.

Then I remembered what my grandmother once said:
“If you must embarrass the devil, do it with boldness.”

So, I climbed the stage, grabbed the mic, and said:
“Ladies and gentlemen, I want to thank you all for coming. But I just found out that I am not the main actor in this wedding. I am an extra.”

Gasps.

Chuka choked on his zobo. Amaka’s face turned pale. Mama tried to grab the mic, but I raised my hand dramatically.

“This wedding is cancelled. But don’t worry there’s plenty of food. Eat, drink, and take selfies. Just know that Obinna has left the chat!”

I walked out, head high, heart free. That night, I ate the wedding jollof alone in my boxers and watched Nollywood movies till 2 a.m.

A week later, I met Adaeze, my neighbor who had always lent me pepper without asking for it back. She knocked on my door with a plate of hot rice and a smile.

And guess what?

BITTER LEAF SOUP(OFE ONUGBU)

DESCRIPTION:
This bitter leaf soup recipe (also know as Ofe Onugbu) is generously stocked with flavoursome meats, fish and cocoyams. Make it when you’re in the mood for something warm, serve with your favourite swallow, Relax "and enjoy.
It is very delicious

INGREDIENTS:
½ cup washed bitter leaf
4 to 10 medium cocoyams
10 medium size assorted meats
3 medium smoked or dry fish
5 cups of palm fruit(optional)
1 medium size stock fish
Ground dry pepper, to taste
1 tbsp. ogiri (locust beans)
½ cup ground crayfish
2 cooking spoons palm oil
Seasoning/salt to taste

METHOD:
1.wash and boil the cocoyam till tender,"

2 Pill then blend or pound in a mortar.

3.Soak the stock fish in hot water to soften for 5mins

4. Season and boil the assorted meat until
tender

5.Cook and extract your palm fruit then pour into the pot

6.Then add the stock fish and dry fish and allow boiling for 10 minutes.

7.Add the cocoyam paste and stir very well. (you can add more water if it’s too thick), allow cooking for 5 minutes.

8.Add the palm oil, ogiri, dry pepper, ground crayfish and cook for 3 minutes.

9.Add the bitter leaf, seasoning and salt to taste. Allow simmering for 5 minutes.

*REASONS WHY YOU'RE ALWAYS BROKE EVEN THOUGH YOU WORK HARD*


(Hard work alone no be enough. You need sense, strategy, and discipline to win.)

You wake up early every morning, hustle till your body complain, but at the end of the month, your bank balance still looks like an empty pocket thief struck. You ask yourself, “Why are rich like those guys?”

I get news for you:your habits and mindset does not sabotage your grind. Village people are not your problem, your own lifestyle is.

1. YOU WORK HARD, BUT YOU DON’T WORK SMART
You hustle physically, you run errands, you do odd jobs, but you never think about how to multiply that hustle. You run like rat with no cheese.

Meanwhile, other guys are using their brains to invest small small, learn skills, start side hustles, build passive income.

Working hard is good. But working smart is the key to escape a poverty trap.

What to do: Learn skills that pay well. Invest in knowledge, not just sweat.

2. YOUR MONEY HAS NO PLAN, NO TRACKING
When salary enter, you just spend anyhowly—no budget, no savings, no investment.

This is why every month, you are broke before payday.

What to do: Budget your money like a CEO. Know where every coin will go.

3. YOU CARRY TOO MANY PEOPLE ON YOUR BACK
Your salary is not just for you — it’s for mama, uncle, cousin, friend, street people... you are playing Minister of Finance for everybody.

But no one does the same for you.

Reality: You can’t build wealth carrying 10 people. You must build yourself first.

What to do: Help when you fit, but put your future first.

4. YOU’RE ADDICTED TO SPENDING, NOT INVESTING
You spend on luxury, new gadgets, slay queen maintenance, designer labels… but when time to invest come, you suddenly “have no money again.”

This lifestyle is a silent killer. You build others’ businesses, not yours.

What to do: Switch your mindset from consume to invest. Use money to grow assets.

5. YOU LIVE PAYCHECK TO PAYCHECK WITH NO EMERGENCY FUND
Every little emergency crashes your finances—no backup, no plan B.

So when things go wrong, you borrow, borrow, borrow until you fall into debt trap.

What to do: Save at least 3 months salary as emergency fund. Build cushion.

6. YOU FAIL TO MULTIPLY YOUR INCOME SOURCES
Relying on one salary? That’s like sitting on one leg and expecting to run marathon.

True wealth comes from multiple income streams—business, investments, side hustles.

What to do: Start small side hustles. Learn to create money streams outside salary.

7. YOU WAIT FOR MIRACLE WHILE DOING NOTHING
You pray and wait for miracle money. But no action follows.

Prayers without hustle andl procrastination with spiritual flavour.

What to do: Pray with your legs and hands. Action is the partner of blessing.

FINAL TRUTH:

Hard work is important, but without planning, discipline, and smart decisions, you will remain broke.

Village people are not then cause of your poverty; your habits and choices are.

If you want to escape the poverty cycle:

Hustle smart, not just hard.

Budget and track your money.

Cut unnecessary spending.

Build emergency funds.

Multiply your income sources.

Stop carrying unnecessary financial burdens.

Pair prayer with action.

If this post hit you hard, don’t just scroll. Change your mindset, change your life.

*SOME NIGERIAN NEWSPAPER HEADLINES+, 01/06/2025*

Gateway Games: 20 Kano athletes die in road crash

Tinubu, governors mourn death of 21 Kano athletes, officials in auto crash

Tinubu commissions first section of Lagos-Calabar coastal highway

Moody’s upgrades Nigeria’s rating to B3, Stable

WAEC: Katsina Govt. seeks cancellation of English language paper

Ogun to open alternative as protest rocks tolling of Ijebu-Ode-Mojoda-Epe road

Super Eagles beat Jamaica on penalties to win Unity Cup

PSG thrash Inter 5-0 to win Champions League

EPL giants step up interest in Lookman

Leverkusen set €50m Boniface asking price

Ukraine war: Russia’s drone scheme for Nigerians sparks uproar

Hamas seeks changes to US-backed Gaza ceasefire deal

WHO urges ban on flavoured tobacco products

66 Nigerians obtain Antiguan citizenship for $6.6m


-------------------------
*DID YOU KNOW?*

* Wimbledon is the oldest tennis tournament in the world, first held in 1877. It’s the only Grand Slam event played on grass courts, with the grass meticulously cut to 8mm. And players must wear predominantly white clothing, a tradition dating back to the Victorian era.

* You can’t hum if you hold your nose
-------------------------

Be patient with me, Tinubu begs Nigerians

Niger flood disaster: Tinubu mobilises emergency response, death toll hits 150

Tinubu inaugurates ships to mark Navy’s 69th anniversary

National security is collective duty, says Akpabio

Don’t choose kneeling loyalists as successors, Akpabio warns govs

Reps seek seven-year jail for workplace bribery

EFCC slams Emefiele with fresh charges over 753 Abuja housing units

EFCC arrests 43 suspected internet fraudsters in Nasarawa

EFCC probes two men caught with fake $899,000 in Kano

Military steps up checks at Abuja barracks after explosion

Police mum over alleged suit against retired AIG, others

Nigeria to host 2025 international civil service conference – Walson-Jack

FG proposes establishment of exam malpractice tribunal

NAPTIP reschedules Speed Darlington’s summon to June 2

FRSC blames speeding for death of 21 Kano athletes

Customs to profile border fuel stations, auction 39,000 litres

FCT rural road interventions ‘ll boost food security – Wike

AFUED honours First Lady, monarch with doctorate

Plateau Varsity, bank partner to develop livestock feed

You can’t give students loans in a broken economy — ASUU President, Piwuna

SSANIP appeals to FG to implement 25/35% salary review

Why I will miss Tinubu’s mother Qur’anic recitation competition—Buhari

Davido gifts fan N5m for new hair

Tems had only N200 when we met – Manager

I’m making efforts with Mikel Obi to bring Osimhen to Chelsea – Peter Okoye

Heritage Bank closure halts $5.7m World Bank fund for Yobe

Dangote to import five million barrels of crude – Report

Tantita Security boss’ birthday celebrated with novelty football match in Bayelsa

I Told Tinubu I Won’t Vote For Him –Amaechi

We’re working to rescue Nigeria, say Atiku, El-Rufai

Stop heating up polity, Onitiri cautions Atiku, Obi, el-Rufai

Oyebanji to Ekiti APC: God has ratified our second term bid

Thousands of PDP members defect to APC in A’Ibom council

APC targets CUPP in anti-coalition move

Why I don’t take chieftaincy titles – Makinde

Kano approves N1m each for 22 bereaved athlete families

Eno flags off construction of quarters for judicial officers

Exam malpractices, cultism won’t be tolerated in Rivers varsities — Ibas

Okpebholo distributes 17 new SUVs to Edo council chairmen

Go and sin no more – Okpebholo spells out terms of amnesty for secret cult members

Sallah: Sokoto gov directs early payment of June salaries

Edo govt begins property owners profiling in new city development June 3

Imo govt declares land allocation documents fraudulent, warns land grabbers

Enugu Govt commends NIS, police for suspected ritualist’s arrest

120 golfers for Edo 2025 Golf fore Peace series

Anambra’s gov wife empowers 1,000 female traders with N50,000

Ekiti declares Ado-Ekiti ‘smoke-free city

Edo’s reintroduced monthly sanitation sees high compliance

Nasarawa directs residents to exit flood-prone areas

Kano bans offensive tricycle art

Police arrest six suspected drug peddlers in Anambra

Abuja pastor, three others nabbed over child trafficking

-------------------------

*TODAY IN HISTORY*

* On this day in 1979, Rhodesia (Zimbabwe) ended 90 years of white rule. In 1980, the Republic of Zimbabwe achieved sovereignty from the United Kingdom.

-------------------------

There is only one success – to be able to spend your life in your own way. – Christopher Morley

Good morning



*Compiled by Hon. Osuji George osujis@yahoo.com, +234-8122200446*

Brussel Sprouts in Bacon and Garlic Sauce
Ingredients
- 250g whole brussel sprouts
- 1/2 teaspoon salt
- 4 cups water
- 1 tablespoon salted butter
- 1 tablespoon minced garlic
- 1 tablespoon bacon bits
- salt and pepper to taste (about 1/4 teaspoon each)
- 1 teaspoon lemon juice

Preparation
Wash 250g of brussel sprouts.

Remove any old hard out leaves.

Bring 4 cups of water to the boil and add 1/2 teaspoon of salt.

Add the brussel sprouts to the boiling water and leave to boil at medium heat for 4 minutes or until sprouts are tender but still crunchy.

Drain the brussel sprouts.

Return the saucepan to the hot stove and add 1 tablespoon of butter.

While the butter is melting, cut the brussel sprouts in half.

Add 1 tablespoon of minced garlic to the melted butter. Saut for a few seconds till garlic is fragrant but not brown.

Return the cut brussel sprouts to the saucepan. Toss the brussel sprouts lightly in the garlic-butter sauce.

Add 1 tablespoon of bacon bits. I keep a jar of ready to use bacon bits in the fridge at all times for this dish (and for my Mushroom Delight dish). You can also use freshly pan fried and crumbled bacon, but I like to cook this fast.

Season to taste with salt and pepper. I always use Masterfoods Garlic Pepper to season my dishes. A few shakes of this and its done.

Add a squeeze of fresh lemon juice (about 1 teaspoon).

Toss everything together.

Serve with some fresh lemons on the side for extra tangy flavour, if preferred. You can also garnish with some toasted almond flakes.

Source: Foodista