Deviled Eggs

Deviled eggs are hard boiled eggs that are shelled and cut in half and filled with paste made from the yolks. The dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe and in North America. Deviled eggs can be served cold as appetizers, main meals or side dish.


  • 3 eggs, hard boiled and peeled
  • 3 TBSP mayonnaise
  • 1 Tsp yellow mustard
  • 1/8 teaspoon salt(optional)
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon grated cucumber for garnish


  • Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
  • Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper and mix until smooth.
  • Fill each egg white half with equal amounts of yolk mixture.
  • Garnish each egg with grated cucumber. Refrigerate covered until ready to serve.

Nigerian Jollof Rice in Plantain rolls

This is the Nigerian version of the Colombian pasabocas-de-platanos, basically it is rice rolled in fried plantains. Like the Colombian version it can be eaten as a snack if you have just one portion or as a main.


  • 4 Ripe Plantains
  • 3 sausages
  • Nigerian Jollof rice or Turmeric rice
  • 3 cups of oil for frying


  • Peel and cut Plantains in slices lengthwise of 5 millimeters thickness.
  • Heat about 3 cups of oil in a saucepan over medium heat.
  • Add the plantains one by one and fry them in oil for few minutes until golden. Fry both sides.
  • When Plantains are done transfer on paper towels to drain
  • While still warm mold them in a ring and secure with a toothpick to keep them in one piece.
  • Then fill them with Jollof rice, using a spoon.
  • You can top with slices of sausage or tomatoes.
  • Serve with a side of salad.

Homemade Pasta

I believe in making meals from scratch and l love homemade meals. They are healthier and saves money. I have some leftover sauce in the fridge and l decided to make pasta at home

Ingredients for the pasta

  • 2 cups flour
  • 2 eggs
  • 2 TBsp olive oil
  • 2 TBsp water

Making the pasta dough

  • In a medium bowl, combine the 2 cups of flour, 2 large eggs, and 1 tablespoon of extra-virgin olive oil, water and mix well.
  • Knead with your clean hands for about 10 minutes or until the dough feels elastic. If the dough is sticky after the first 5 minutes, add a sprinkling of sifted flour.
  • Cover the bowl with a dish towel and set aside to rest for at least 20 minutes.
  • Roll very thin and cut( l used a cookie cutter). You can cut in strips too.

Cooking the pasta

  • In a pot bring water to boil add salt and oil to the boiling water.
  • Drop the prepared pasta in boiling water
  • Cook for 8 to 10 minutes. Prepared pasta takes a little longer, but a general rule is that when the pasta dough is ready, they pop to the top of the boiling water.
  • Remove the pasta with a slotted spoon, place in serving dishes and cover with sauce.

Recipe note

  • Make sure you roll the dough thin or it will come out strong.
  • Make the dough pillable and soft.
  • The best flour to use is 00 type of flour used in Italy.
  • After cutting the pasta dough I filled it with minced meat. I dropped filling on one, topped with another and sealed it.

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)