How my grandmother’s cupboard taught me to cook smarter, not harder — and how you can too.
There are two kinds of kitchens: the experimental, recipe-card kind, where everything looks neat and measured, and the lived-in, memory-laced kitchens where hacks and instincts run the show. I grew up in the second kind. My grandmother didn’t measure so much as “feel,” and when things went sideways, she had a dozen ways to rescue a dish.
Over the years, I've collated a long list of those little shortcuts: 37 practical kitchen tips that have saved dinners, preserved staples, and kept families fed. I’ve grouped them here the way my grandmother used to: preservation, prep, rescue, frying & oil, beans & grains, and a few household hacks. Try them, adapt them, and tell us which one became your new favorite.
Preservation & Storage: Make Food Last Longer
1. Bananas & plantains: Rub a little oil on your hands before peeling to avoid sticky fingers and get cleaner peels.
2. Moi-moi leaves: Store leaves in the freezer inside a large nylon bag; take out only what you need.
3. Dry fish & crayfish: Keep them in a tightly closed container in the freezer to preserve aroma and keep pests away.
4. Beans: Remove dirt, then store beans in a sealed container or a double-bagged nylon inside a covered bucket to prevent weevils.
5. Plantains: Tie the head (top) and keep in the fridge to slow ripening.
6. Vegetables: Wrap unused greens in paper (newspaper works) before refrigerating to keep them fresher.
7. Ogiri: Mix with salt and store in an airtight container for long shelf life.
8. Onion & potatoes: Don’t store them together — they shorten each other’s shelf life.
9. Slices of tomato: Add tomatoes to dishes for freshness. They also help balance flavors.
Prep & Quick Fixes: Small Steps, Big Payoff
10. Okro & ogbono soup: Avoid covering while cooking — these soups draw better when left uncovered; once cooked, allow to cool before covering.
11. Onion tears: Chill peeled onions in the fridge for 10 minutes before slicing to prevent tears (or slice under water).
12. Peeling garlic: Soak garlic in cold water for a minute — skins loosen and fall away.
13. Too-soft rice: Place a slice of bread on top of overcooked rice; the bread absorbs excess water and helps normalize texture.
14. Smooth garri: Blend or grind garri before pouring hot water for lump-free texture.
15. Tip for eba: After cooking eba, cover it for five minutes before stirring — the result is smoother and easier to shape.
16. Curry leaf trick: Fry curry leaf together with tomatoes — it mellows the flavor and sweetens the stew.
17. Add crayfish last: Add ground crayfish at the end of cooking to preserve its pungent depth.
Rescue Tricks: Save a Meal in Minutes
18. Hot oil or water burns (CAUTION): You may see home remedies like pouring flour on a burn — don’t do that. The safest immediate first step is to run the burned area under cool (not ice-cold) running water for 10–20 minutes and seek medical attention for serious burns.
19. Bone in throat (CAUTION): If a bone is stuck in your throat and breathing is impaired, call emergency services immediately. For non-life-threatening irritation, seek professional medical help rather than risky home maneuvers.
20. Sour soup: Traditional cooks sometimes place a small, clean piece of charcoal (wrapped in foil or on a skewer) briefly in sour soup to absorb acidity. Use with care — if the soup smells fermented, discard it; food safety first.
Frying & Oil Hacks: Keep Oil Fresh & Food Crispy
21. Cocoyam: Add salt when it starts boiling to help it soften faster.
22. Reuse oil safely: Grate fresh ginger and fry briefly in used oil to remove leftover odor before using again. (Always strain and don’t reuse oil)
23. Crispy potatoes & yams: Soak irish potatoes for 30 minutes (not salty water) before frying; soak yam & sweet potato overnight for best crisp.
24. Ice fish tip: Don’t boil — wash, marinate, then fry quickly for better texture.
Beans, Grains & Legume Wisdom: Cook Faster, Taste Better
25. Moi-moi prep: Soak beans in hot water about 10 minutes and rub skins off for easier peeling.
26. Speed up cooking of beans: After the first draining, add chopped onions and fresh water — they cook faster.
Little Life Hacks & Household Fixes
27. Cutting pepper without sting: Apply a little vegetable oil to your hands before handling hot peppers to reduce the burning sensation. (Still avoid touching eyes)
28. Prevent wall geckos: Some traditional tips include eggshells, ground garlic, and salt. For household pests, consider humane, safe pest control methods and keep food sealed.
29. Save gas when frying tomatoes: Blend tomatoes and drain the watery part before frying; they cook faster and use less fuel.
30. Bitter leaf for egusi: Fry washed bitter leaf before adding to egusi to give a sweeter bitter taste.
Put These Hacks to Work With Better Spices
All the tricks above make the cooking process smarter but one simple truth remains: great spices make everything better. That’s where Flourish Spices & African Food comes in.
Whether you’re adding that final pinch of crayfish, refreshing used oil with garlic, or making suya-style grilled meat, Flourish has the authentic blends you need:
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Suya and pepper blends for bold grilled flavors
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Dried crayfish, ogiri, and ground crayfish for deep umami notes
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Jollof blends that shorten cooking time and deepen color
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Shelf-stable, carefully sourced spices that honor tradition and purity
If you loved these tips, then you should browse our full spice collection at Flourish Spices & African Food online or pop into the store. Our team can help you pick the right blends for your favorite recipes and show you how to use them with the hacks above.
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