Homemade Ube ice cream

This is the Ube season. Ube is a fruit native to Africa. Ube is African pear. It is mostly eaten with corn. You can roast it, eat it raw or put it in hot water for a second to soften it. This ice cream is a delicious treat, very creamy. Ube and Corn is a street snack in Nigeria.


  • 100 g Ube fruit
  • 1/3 cup sugar
  • 2/3 cup heavy cream
  • 2 TBsp vanilla
  • 6 egg yolks
  • 1 cup full cream milk.


  • Wash the Ube place in a bowl and pour hot water over it. Allow a second or 2 and drain the water.
  • Remove the seed from the Ube and place the pulp in a blender.
  • Combine the pulp, sugar and egg yolks in a blender. Process until pale in colour. With the blender running pour in milk.
  • Pour the pulp mixer in the top of a double boiler and beat over low heat until thick for 15 minutes.
  • Remove the mixture from heat and add 2 TBsp vanilla. Add the heavy cream substitute and stir.
  • Pour mixture into a container and freeze for 4 hours.
  • It is ready to serve.

Recipe Notes

  • You can’t get heavy cream? l used this recipe substitute 3/4 cup milk plus 1/3 cup butter or margarine for 1 cup of heavy cream( it wnt whip but it will be creamy)
  • I used peak evaporated milk.

Yam moi moi

You can use beans, corn, plantain for pudding, so why cant yam be used for pudding. Yam is native to Africa,Asia and some Caribbean countries. In the eastern part of Nigeria, yam is celebrated. The New yam festival is one of such celebrations. Yam can be roasted, fried or boiled. Yam can be pounded after it has been boiled to make swallow.


  • 1/3 tuber of Yam
  • 5 Tbsp crayfish
  • 400 g fish
  • 1 bulb onion(diced)
  • 2 tsp ground pepper
  • 5 Tbsp soy oil or any Veg oil
  • Nchanwu leaves( a handful)
  • Banana or Etere leaves for wrapping
  • 4 seasoning cubes
  • 1 tsp of salt


  • Peel and wash the yam
  • Cut and grate the yam
  • Clean and wash the fish. Season with two seasoning cubes and cook for 5 minutes. Debone the fish and flake
  • Wash and cut nchanwu leaves
  • Make a sauce with the oil, fish, onion, crayfish, pepper and seasoning cubes.
  • Pour the sauce into the grated yam stir, add salt and nchanwu.
  • Bring to boil water in a pot, Wrap the yam in the etere leaves and steam in the pot for 1 hour 30 minutes.


  • Do not taste for salt because the yam is raw.
  • Season the fish very well .


Okro, Ila, Kubewa, Okwuru as it is called in Nigeria is a vegetable used in cooking soup. It is the easiest soup to cook and can be cooked on a budget. The origin of Okoro is not certain but I will stick with West Africa (Lol, do not come for me). There is a wise saying in Igbo “Okwuru anaghi eto karia onye kuru ya” literally meaning Okro plant is never too tall for the owner, now that is a saying parents will always tell their children if they are getting out of hand. Okro is either grated, cut or pounded to prepare soup, for this soup I am going to grate the Okro.


  • 500 g fresh Okro (grated)
  • 1 kg Snails
  • 400 g Dry Fish
  • 200 g Ugba (Oil bean seed)
  • 1 cup Isam (periwinkles)
  • 4 TBsp Pepper (blended)
  • 6 TBsp Palm Oil
  • 5 TBsp Crayfish (grounded)
  • 2 Maggi Crayfish cubes
  • Salt to taste
  • 5 cups water


  • Clean and wash the snails and fish. Break the fish into sizable chunks.
  • With the pot on fire pour 5 cups of water and bring to boil. Add the washed snails and fish season with seasoning cube and leave to cook for 20 minutes.
  • Add Palm oil and let it steam for 10 minute add ground crayfish and pepper.
  • As it is cooking add the grated okro and periwinkles allow to cook for 5 minutes. Add the Nchuawu leaves stir and add salt and the remaining seasoning cube and the soup is ready. Serve with Rice,swallow,yam etc.

Recipe Notes

  • Remove the snails from their shells and clean with lime to remove the slime.
  • I love my Okro soup hot that is why l used 4 TBsp pepper, reduce if you cant take the heat.
  • Dont over cook the okro remember it is a vegetable
  • You can use meat, stockfish or any protein of your choice
  • I dont like the taste of onion in soup feel free to add onion.

Boiled plantain with sauce and a side of vegetable

This dish is so simple and easy to make. All you need is some plantains and ngò. Ncha is the best to use for ngò but if you do not have ncha you can use potash.


  • 4 Plantains
  • 200ml Ngò
  • 100 g Kanda(cow skin)
  • 3 TBsp Crayfish
  • 1 TBsp Pepper
  • I bulb of Onion diced
  • 150 g Ugba(oil bean)
  • Ugu(fluted pumpkin)
  • Salt to taste


  • Wash and cut plantains do not peel. I am cooking it with the skin on. Boil the plantains for about 15 minutes or till the are done
  • Wash and clean kanda, cut to bite size and cook for 15 minutes
  • Make your Ngò
  • Add 2 TBspoon crayfish, kanda, pepper, half of the diced onion and ugba to the ngò.
  • Steam the Ugu with 1 Tbspoon crayfish and remaining diced onion.

Recipe Note

  • You can use green plantains if you dont want ripe ones
  • To make ncha click here
  • To use potash powder; dissolve potash in water and decant. Slowly add palm oil till it thickens and turn yellow

Turmeric coconut milk Rice

Jellof rice is to die for but when you want a change, try turmeric coconut milk rice. It is so easy to prepare. I just had it for lunch. Turmeric is a spice that comes from the turmeric plant. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustard, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.


  • 3 cups of Rice
  • 3 tsp turmeric powder
  • 4 TBsp soy oil
  • 1 small onion, finely chopped
  • 1 cloves garlic, minced
  • 1 cup of chopped tomatoes
  • 1 green pepper,chopped
  • 1 tsp thyme
  • 1 400 ml trio can coconut milk
  • 3 cups beef broth
  • 2 cups water
  • 1 seasoning cube
  • 1 TBsp pepper
  • salt, to taste
  • Dill for garnish


  • Parboil rice, wash and drain.
  • Heat oil in a large pot on medium high, cook onion and garlic until soft about a minute.
  • Stir in chopped tomatoes, green pepper, thyme and cook for 4 minutes stirring constantly. Remove from heat.
  • In another pot add beef broth, coconut milk, pepper, salt and seasoning cube. Bring to boil.
  • Add turmeric powder, then add rice and stir until rice is fully coated yellow.
  • Cover and reduce to simmer on low for 15 minutes or until rice is tender.
  • Remove from heat and uncover to let off steam so the rice dont get too soft.
  • Garnish with dill

Edikangikong soup

I love travelling, each year I get to pick a state in Nigeria to spend my vacation. Now, Nigeria has 36 states and I have been to 20 of these states, but of all the states, I love Cross Rivers and Akwa Ibom states(do not get me wrong I love all the states I have been to) but I keep going back because of the food. There is a particular soup I love to eat in Calabar; Edikangikong soup.


Edikangikong soup (vegetable soup) is the traditional soup of the Efiks and Ibibios. It is very nutritious because it is prepared with lots of vegetables.


Uziza leaves
  • 500 g Ugu(fluted Pumpkin leaves)
  • 50 g Uziza leaves
  • 50 g Okazi leaves
  • 1 kg Water leaf (Talinum triangulare)
  • 400 g Goat meat
  • 100 g Kanda( cow skin)
  • 300 g Snail
  • 100 g Dry fish
  • 1 cup periwinkles
  • 3 TBsp dry Pepper
  • 5 TBsp ground crayfish
  • 2 cups Palm oil
  • 2 stock cubes
Ugu leaves


  • Pick all the leaves, wash and cut separately.
  • Clean and cook the fish,snail, kanda and goat meat till the are done.
  • Steam the waterleaf for 3 minutes and drain.
  • With a pot on fire add the steamed waterleaf, Ugu, okazi, uziza, periwinkle and stir for 1 minute.
  • Add the Palm oil, crayfish, pepper and stir for 1 minute
  • Add salt and season cube to taste.
  • Serve with any swallow.

Recipe Note

  • The Palm oil is the liquid for the soup.
  • I use Uziza leaves because it adds a certain flavor to the soup.
  • You can use spinach if the other veggies are not available.
  • I steam my ugu before cooking the soup, it makes it soft, less chewy.(optional)

Egusi Soup

Egusi is mostly grown for consumption in Nigeria. Egusi is the name for the fat- and protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine. In Nigeria, it is used in preparing dishes such as egusi soup and akpurakpu mgbam(egusi cakes)


  • 2 cups ground Egusi seeds
  • 2 cups of water
  • 400 ml red palm oil
  • 1 cup of periwinkle
  • 3 Tbsp Usu(makes the soup lumpy )
  • 1 kg snail
  • 200 g Dry Fish
  • 3 Tbsp ground crayfish
  • Pepper(I prefer fresh pepper) and Salt (to taste)
  • Okazi leaves
  • 2 small stock cubes
  • 1 Ogiri Okpei (traditional locust bean seasoning optional


  • Season and cook the snail and dry fish in a pot and set aside.
  • Heat 400ml red oil, add the ground egusi and usu and stir fry for 2 secs then add ground crayfish and pepper.
  • After 3 secs add the periwinkles, snail-fish stock and 2 cups of water stir and leave to boil for 10 minutes.
  • Add ogiri and salt to taste.
  • Stir and add Okazi or any vegetable of your choice.
  • Remove from heat and serve with rice, boiled yam or any swallow of your choice

Recipe Notes

  • Wash the fish, debone and break into sizeable chunks.
  • Clean the snail (How to clean snail).
  • You can add stock fish
  • Wash the vegetable to be used. Cut into tiny pieces.

Wacky Cake

As usual l was surfing the internet for depression cakes and I came across this recipe from http://www.jennycancook.com. I tried it and loved it. I did add some fruits that I soaked in alcohol. I did not use Dutch processed cocoa but it turned out great. It is a bit dense though, but it is easy to make and yummy.


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa powder (I used amel Susan baking Cocoa)
  • 2 teaspoons baking soda (not baking powder)
  • 1 teaspoon salt
  • 1/4 cup mixed fruits
  • 2 cups cool water
  • 12 Tablespoons vegetable oil
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons vanilla


  1. Preheat oven to 350° F. Grease a bundt cake pan.
  2. Sift the dry ingredients and fruits into a bowl and set aside.
  3. In a bowl combine water, oil, lemon juice and vanilla.
  4. Add liquids to bowl & gently stir until there are no lumps (about 30 seconds).
  5. Pour into pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool completely in the pan and frost, glaze, or dust with powdered sugar.

Ukpo Soup

Ukpo is a seed used in thickening soups especially in the Eastern part of Nigeria .

I had this craving for sea food so l decided to cook Ukpo with sea food. You can eat this soup with Rice,Yam,Fufu or Garri but for today am eating it with ground rice.


  • 3kg Catfish(cut and cleaned)
  • 80g ground Crayfish
  • 40g fresh Pepper (blended)
  • 100g Ukpo (boiled and ground)
  • 3TBsp Palm Oil
  • 100g Shrimps (deveined)
  • 100g Mushroom
  • 100g Periwinkle
  • Uziza (to sprinkle)


  • Cut and clean fish . Season and bring to boil for 15 minutes.
  • Add shrimps mushroom and periwinkle to the fish and continue cooking for 10 minutes.
  • Add the Palm oil ,crayfish, ukpo, pepper and cook for another 10 minutes. Add salt to taste. Eat with any Swallow of your choice.

Recipe note

  • I used Uziza because it has a sort of tangy bitter taste and l love spicy food. Don’t add it to the whole soup or steam it because it will become bitter. Just sprinkle it on the soup you are about to eat. You can use any leaf of your choice.
  • Swallow is any starch side dish that accompany soup in Nigeria like Eba, Fufu, Yam, Semovita, Amala or Wheat but today l used ground rice as the accompaniment .