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...
There I was, proudly stirring my pot of ogbono soup, humming along to Asa’s “Bibanke,” when I decided to taste my masterpiece. And then bam! Salt. Too. Much. Salt. My heart sank. I had been looking forward to that soup all day. But instead of panicking, I remembered something my mum used to say: “A good cook isn’t one who never makes mistakes, but one who knows how to fix them.” So, apron still on and hope still alive, I got to work. If you’ve ever over-salted your pot of stew, egusi, ogbono, or even jollof, you’re not alone. Here are a few tried-and-true ways to rescue your favorite African and Nigerian dishes when the salt is threatening to take...
I still remember the first time I had a seafood dish that tasted so nice. It was in my grandmother’s kitchen, where the air was thick with the aroma of simmering broth. She had this way of blending spices and seafood so well that every bite felt like a warm hug. She never measured ingredients—just a pinch of this, a handful of that. But what made her dishes unforgettable was the rich, deep flavor of seafood. The crayfish, stockfish, and prawns worked magic in her pot, releasing a savory depth that no artificial seasoning could ever match. Years later, I found myself trying to recreate her recipes. But life got busy, and I didn’t always have time to source and...
National Oatmeal Day is a day to celebrate one of the world's oldest and most beloved breakfast foods. But what if we told you that oatmeal could be reimagined, transformed into a nutritious and grain-free delight? Imagine a world where you could savor the taste of a traditional Nigerian meal, like pounded yam or amala, without the carb-heavy guilt. A world where you could indulge in a delicious, low-carb alternative that's both nutritious and satisfying. That world is here, thanks to Flourish Spices and African Food. Our groundbreaking low-carb oatmeal swallow, made from organic coconut flour, flaxseed meal, and vegetable plant-based ingredients is a game-changer. Why Oatswallow? Nutritional Powerhouse: Packed with protein, fiber, and essential nutrients, Oatswallow keeps you fuller for...
Ever dreamt of experiencing Africa in your cooking? It all starts with a trip to the market, but luckily, you don't need a plane ticket! Let's embark on a journey through the world of African vegetables, transforming your kitchen into a celebration of flavor. You're walking through the bustling Lagos market feeding your eyes with goods displayed. Then, you're met with the aroma of sizzling grills and spice blends. Moving close to the source of smell, your eyes are drawn to overflowing stalls, but it's the mountains of fresh produce that truly steal the show. Pyramids of vegetables in every color beckon you closer. This is a gateway to a whole new world of culinary experiences. We're talking about the...
