There’s something sacred about the sound of a pot bubbling on the stove. Ask anyone who grew up around real home cooking, and they'll tell you — it's not just about food. It’s about moments. Laughter shared while peeling yams, grandma humming while turning the ogbono, the aroma of pepper soup sneaking through every corner of the house. Homemade meals hold memories. I remember the days growing up. My mum would start cooking early — the kind of early where dew was still clinging to the grass. You’d wake up to the sharp scent of blended ata rodo and tomatoes already frying in hot oil. You knew it was going to be a good day, because rice and stew were...
You’ve just finished making a big pot of stew, and your kitchen smells amazing. You call the kids, maybe even the neighbors, and you’re feeling like the kitchen queen (or king) of the day. But then… that first spoonful hits differently.Too tangy. Almost sour. Not what you were going for. All that fresh tomato, all that palm oil, all that meat—was it all a waste? Relax. We've been there. Many of us grew up watching our aunties and moms turn tangy disasters into finger-licking masterpieces. Let’s talk about how to do just that without losing the soul of your dish. So, Why Does Food Taste Tangy? In African cooking, especially Nigerian dishes—the tangy taste usually comes from acidic ingredients like...
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...
Egusi soup, a staple in Nigerian cuisine, is a rich and tasty dish that's as satisfying as it is delicious. But let's face it, cooking egusi can be a bit tricky, especially for those new to the kitchen. That's why we've put together a collection of hacks to help you master this delicacy. The Secret to Smooth Egusi One of the biggest challenges in making egusi soup is achieving a smooth consistency without lumps. The secret lies in the preparation. Before adding the ground egusi to your pot, roast it lightly until it becomes fragrant. This step helps to break down the oil in the egusi, ensuring a smoother texture. Balance is Key Egusi soup is a combination of flavors....
