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...
I remember stepping into my grandmother’s kitchen as a child — the smell would hit you before the door even opened fully. There was always something sizzling, steaming, or bubbling away. But it wasn’t just about the food. It was about the spices. The little jars and bowls on her wooden shelf weren’t just condiments; they were characters in every meal’s story. If you’ve ever stared at your pantry wondering why your meals feel... flat, this might be the missing link. So let’s talk: what spices should actually be in your kitchen and why. 1. Curry Powder Whether you’re making jollof rice, yam porridge, or a quick sauce, curry powder adds depth and aroma. It brings warmth without heat, and...
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...
