Salt is one of the oldest food seasoning and preservatives. It is also one of the most important minerals produced in Nigeria. Salt deposits exist in Abia, Akwa Ibom, Anambra, Benue, Cross River, Ebonyi, Imo, Katsina, and Sokoto states. Today, we will be discussing salt production in Ebonyi.

Ebonyi State goes by the slogan, Salt of the Nation because it has the largest salt deposit in the country. These salt deposits are found in the salt lakes located at Uburu, Okposi, and Oshiri. In the pre-colonial era, salt production was a major economic pillar of producing communities. Here are five interesting historical details on salt production in Ebonyi State.

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Traditional Salt Production

Centuries before the introduction of industrialized method of salt production in Nigeria, the traditional method of salt production was already practiced in Ebonyi State. Production was done intensely during the dry season using techniques devised by the women of old and handed down to present generation. This traditional method of salt production is rigorous; it involves heating the brine in large pots for 6 to 10 hours. This process enables the water to turn into salt. But the salt is brownish in colour at this time so it is put in a container and allowed to cool and dry. After this, the salt is spread on mats for about 2 to 4 hours. Once it dries thoroughly, it is considered fit for human consumption. Output was usually poor; the women only had little salt to show for the hours of hard work.

An Activity Heralded by Ritual

In pre-colonial era, salt production was heralded by ritual sacrifices to salt deities referred to as Ezi Ngele, Mmahi Uburu and Mmahi Okposi. After the rituals, the lakes which were usually flooded by the Asu River during the rains were cleared of weed. The salinity of the lakes was reduced by the flood water; this had to be drained off by young men who were appointed by elders in council to perform the task. The business of salt production starts after this exercise. 

Salt Production, a Woman’s Occupation

In Ebonyi State, salt production is considered a woman’s occupation. However, joining the league of salt makers was not automatic for women. After marriage, women interested in learning the art of salt production undergo a rite of initiation. After initiation, the secrets of the craft are revealed to them. Women who were menstruating were forbidden from stepping into the lake.

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The Okposi Salt Lake

The salt lakes were indispensable during the Nigerian-Biafran war. During the Biafran/Nigerian Civil War, the salt lakes in Ebonyi State catered to the salt needs of Biafrans. The resulting trade boom brought the lakes to the attention of the Biafran government and scientists. After series of tests, Biafran scientists revealed that the brine from Okposi Salt Lake had the highest salinity among all lakes in Eastern Nigeria. They built an industry close to the lake and taught the local women new production techniques, including the use of “alum” to effect sedimentation of dirt before decantation and final filtration.

Medicinal Salt

Salt produced in Ebonyi was reputed to be medicinal. The salt is allegedly sought after and used by traditional healers in the cure of different ailments. Salt from the lake is supposedly used to promote fertility in women. It is also used in the treatment of goiter and stomach ache. There are also claims that this salt was used to cure kwashiorkor during the civil war.

Sources:

Onwuka Njoku, Economic History of Nigeria (Enugu, Magnet Business Enterprises, 2001).

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Up for discussion on our food history segment today is the culinary jewel, Efo Riro. This rich vegetable soup is native to the Yoruba people of South-Western Nigeria. The word, is derived from two Yoruba words, efo which means green leafy vegetable and riro which means to stir. One can, therefore, deduce from this synergy that efo riro is leafy vegetable that is stirred in rich pepper stock.

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Variously called soup, stew or sauce, efo riro is prepared with three major ingredients. They are the Nigerian spinach which the Yoruba call efo shoko or efo tete (green amaranth), fermented locust bean, and palm oil. Fermented locust bean is a traditional condiment that adds a wonderfully unique flavor to the soup. A well prepared pot of efo riro is thick; thus, it is important for the meat stock to have very little water. Palm oil, which is the base for this soup, can either be heated or bleached. Tomatoes is an optional addition to this soup. It is worthy of mention that a well prepared pot of this soup is fresh; the spinach is not overcooked. This way, the consumer enjoys it and benefits from its nutritive value.

Efo riro is the Yoruba version of edikang ikong soup. Like edikang ikong, this soup is loaded with all manner of orishirishi. However, the difference in the two soups lies in the ingredients used. While efo riro is prepared with spinach, edikang ikong soup is prepared with a combination of pumpkin and water leaves. Also, tatashe, shombo, and fermented locust bean, are not used in cooking edikang ikong soup.

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Efo riro is one spinach recipe that should be on everyone’s menu. Meat lovers love this soup like kilode. But it can also be adapted to appeal to vegetarians without losing its rich depth of flavor either way. This soup can be served with steamed rice or boiled yam. It can also be enjoyed with amala, fufu, pounded yam or any swallow of choice.

Sources

Chef Lola’s Kitchen

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Ojojo is a traditional snack made from water yam. This delightful snack is quite popular in Southwestern Nigeria. When Ojojo is paired with pap, quaker oat or garri, it can be considered a full meal. It is very easy to prepare.

Ingredients for Ojojo

Water yam

Vegetable oil

Scotch bonnet peppers (atarodo)

Medium size onion

Crayfish

Garlic cloves

Stock cube

Salt to taste

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Method of Preparation

Blend the crayfish using the dry mill of your blender. Rinse and dice the pepper and onions.

Slice, peel and cut the water yam into chucks. Afterwards, grate the yam using the smallest part of your grater. Those who belong to the stress-free cooking club may find blending a more suitable alternative to grating. They can blend the water yam using the pulse setting on the blender or food processor. However, in blending water yam for ojojo, care must be taken not to over blend as this will interfere with the texture of the batter.

After blending, add the crayfish, diced pepper and onions, minced garlic to the grated mixture. Add stock cubes and salt to taste. Use your hand or a cooking spoon to combine thoroughly. Please do not add water to the paste.

Place a clean, deep saucepan on a hob on medium heat. Add enough oil to deep fry the batter. Please note that ojojo has to be deep fried in order to achieve the signature round shape.

When the oil is hot, use your fingers and form a ball with the water yam paste. Drop it into the hot oil. Fry on both sides till golden brown. Frying ojojo is like frying akara; if you use enough oil, you won’t need to flip them over, they’ll fry on both sides on their own. However, if you do need to turn, make sure the side up is golden brown before turning or they’ll scatter when turned.

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If the oil is too hot, the Ojojo will be brown on the outside but raw on the inside. If the oil is warm, the Ojojo will absorb too much oil. So the temperature has to be just right. To achieve this, a heat test is needed. Simply drop a small amount of batter into the pot. If it turns black immediately, then the oil is too hot. Turn off the heat and allow the oil to cool off.  If the water yam paste sinks to the bottom of the pot with no reaction, know that the oil is still warm. Wait for it to heat up. If it sizzles but maintains its color, the oil is at an appropriate temperature. Scoop your batter in and start frying.

Ojojo soaks in oil, so it’s advisable to transfer fried ojojo onto a paper towel lined plate or squeeze out the excess oil. And it’s ready!

Serve hot and enjoy alone or serve with hot pap, soaked garri, custard or oatmeal.

Sources:

Dooney’s Kitchen

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On our food history segment today is Gbegiri. It is a popular Nigerian soup that hails from Oyo State in southwestern Nigeria. In fact, this soup is said to be one of the tickets to the heart of an Oyo man. On first acquaintance, gbegiri is not attractive. But it is well loved in Yoruba land where it is a buka special.

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Gbegiri is simply beans soup. It is another way to enjoy beans. Brown beans or black eyed beans are the best beans for making this soup. The beans is first peeled, then boiled and blended. Please note that it is not carved in stone that you’ll get all the skin off the beans before boiling it for gbegiri.

Other ingredients for making this soup are palm oil, crayfish, dry fish, locust beans, pepper, seasoning cubes, pepper, and of course, any meat of choice. These ingredients can be procured from any of the local markets within the country.

There are three methods of preparing and serving gbegiri. It can be cooked plain; in this case, the beans paste is seasoned with crayfish and seasoning cubes and then served separately with palm oil stew as an accompaniment. Gbegiri soup can also be prepared and enjoyed as a full soup in its own right. The last and the most popular method of enjoying this soup is what I call the three in one method. In this method, Gbegiri is prepared as a full soup and then it is served with ewedu soup and buka stew. My Yoruba friends claim that this three in one combo is simply a match made in foodie heaven. While I have enjoyed at various times gbegiri which is prepared using the first two methods, I’m not a fan of draw soup and I just don’t like the look of ewedu soup, so I can’t confirm my friends’ claims.

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Gbegiri is the Yoruba version of obo egwa soup. This soup should have a creamy, slightly watery consistency; first timers please take note. Do not overcook your gbegiri or it will become thick. Gbegiri can be prepared and enjoyed by the members of the fitfam club. Even vegetarians can enjoy and benefit from the protein content of this soup. The soup is enjoyed with amala, tuwo shinkafa, or any Nigerian swallow.

Sources

Dooney’s Kitchen

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Ogun State is located in South-Western Nigeria. The state is predominantly peopled by the Egba, Ijebu, Egbado, Remo, Yewa, and the Awori. These belong to the main Yoruba ethnic groups. Ogun borders Lagos State to the south, Oyo and Osun states to the north, Ondo State to the east, and the Republic of Benin to the west. Abeokuta is the state’s capital and its largest city.

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On our food history segment today is Ikokore. This pottage delicacy originates from the Ijebu people of Ogun State. Ikokore is also known as ifokore. This food is made with water yam which the Yoruba call isu ewura. The water yam for ikokore is either grated or blended to achieve a thick, viscous paste. Afterwards, it is cooked in a very rich and delicious pepper stock. Ikokore is a one pot meal that simply melts in the mouth of the consumer, leaving an awesome taste in its wake.

Ikokore is not a budget friendly food; it requires lots of protein to enrich it. It is also said that the authentic ikokore recipe calls for just scotch bonnet pepper which the Yoruba call ata rodo. In some cases, however, dry ground pepper which the Yoruba call ata gungun can also be used. Other ingredients for making this delicacy include dry fish, smoked fish, assorted meat, palm oil, crayfish, fermented locust bean, seasoning cubes, and salt.

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Ikokore is the Yoruba version of ekpang nkukwo. However, while ekpang nkukwo demands the use of cocoyam, periwinkles and vegetable, ikokore preparation requires none of these ingredients. Again, while the water yam paste for ekpang nkukwo is usually wrapped in cocoyam leaves (which the Efik-Ibibio call nkukwo) before cooking, the paste for ikokore is added in big lumps to a spicy palm oil stock. Thus, when compared to ekpang nkukwo, preparing ikokore is stress free. What’s more, adding the water yam paste in lumps into the palm oil sauce allows some of it to dissolve into the stock to form a creamy consistency.

Ikokore can be served and enjoyed on its own but it can also be enjoyed the Ijebu way, with cold eba.

Sources:

Dooney’s Kitchen

Nigerian Lazy Chef

Sisi Jemimah

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Food consumption is a life sustaining activity. Amongst the Yoruba of southwestern Nigeria, food is not just a part of their everyday life, it is also an integral part of their religious and ceremonial affairs. Indeed, it is said that the mark of the Yoruba traditional religion is the sharing of their foods with their divinities. The Yoruba know how to enjoy life; they are meat lovers and party lovers too.

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Up for discussion on our food history segment today is Ewedu Soup. Ewedu soup is a popular Nigerian soup that is indigenous to the Yoruba. As can be deduced from the name of the soup, ewedu is the only vegetable used in the preparation of this soup. Ewedu leaves belong to a plant of the corchorus specie. It is also called jute leaves or molokhai. These leaves have the ability to draw like ogbono. They are allegedly medicinal too. Ewedu leaves are said to be used for anti-inflammatory treatment. They are also rich in calcium, iron, phosphorus and potassium.

Ewedu leaves are traditionally mashed with a broom which the Yoruba call ijabe. Ijabe is a small broom with very sharp tips. In these days of stress-free cooking, ijabe has been replaced by the wonderful device, blender. The blender not only purees the leaves better, it also gives one a broom free puree. Besides, it also saves one the arm work associated with ijabe.

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Ewedu soup is highly nutritious. It is also believed to aid weight loss so, members of the fitfam club get in here. This soup can also be used in weaning babies. As has already been mentioned, the typical elasticity of this soup derives from the ewedu leaves. However, it is worthy of note that some ewedu leaves, just like some ogbono seeds, do not produce the elasticity that they are known for. When this happens, edible potash comes to the rescue. Adding a little quantity of the potash to ewedu soup, saves it from being a flat, green soup by providing it with the elasticity it requires.

Other ingredients for making this soup includes locust bean which the Yoruba call iru, crayfish, pepper, salt, and seasoning cubes. Ewedu soup is usually paired with stew and assorted meat. It is traditionally served with amala.

Sources:

Ann Allen, “Food and Culture, Continuity and Change in the Yoruba of West Africa and their Diaspora,” academia.edu/5793680/Food_and_Culture_Continuity_and_Change_in_the_Yoruba_of_West_Africa_and_their_Diasporas_2014.

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Asun is prepared with smoked goat meat. This spicy meat is a must have in owambe (parties); it is usually prepared for special guests. For owambe, a whole goat is smoked to prepare this scrumptious, spicy meat. However, if you’re not having a party at home and you just want to make asun for your enjoyment, a small portion of smoked goat meat should suffice.

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Asun has a distinct smokey aroma and flavor which must be preserved from the start of cooking to finish. The only way to do this is to go easy on spices; it is considered a cardinal sin if the smokey flavor of this spicy meat is dominated by spices. This treat is a winner any day. If you don’t know how to make it, then today’s recipe is for you. So, don’t wait for owambe to enjoy asun. Make it at home this weekend.

Ingredients for Asun

Goat meat

Scotch bonnet pepper (ata rodo)

Onions

Seasoning cubes

Salt

How to Prepare

Rinse the goat meat and put it in a clean bowl. Season the meat with diced onions, seasoning cubes, and salt. Place the bowl of meat in the fridge to marinate for about thirty minutes.

Transfer the marinated meat to a pot. Steam the meat for five minutes on medium heat. Steaming activates the cooking process and helps reintroduce moisture to the meat. Please do not add water to the meat while steaming.

When you’re done steaming, transfer the meat to an oven tray and grill till the meat is cooked. Chop the goat meat into bite size pieces. Set this aside for later use.

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Peel and rinse the onions and the peppers, and blend roughly. Set a clean skillet on medium heat. Once it’s hot, add a little vegetable oil to it and allow it to sizzle.

Add the roughly blended pepper and onions and sauté. Then add the chopped meat. Stir the contents of the skillet quickly to ensure the peppers remains fresh and spicy.

Once the contents of the skillet are well incorporated, your asun is ready. Turn off the heat. Serve hot with any chilled drink of choice.

Sources:

Dooney’s Kitchen

Sisi Jemimah

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Ekiti State is located in the southwestern geopolitical zone of Nigeria. The state is in the rainforest belt with a temperature range of 21°c to 28°c. Topographically, Ekiti State is mainly an upland zone rising above 250 metres above sea level. Agriculture is the major occupation of the people. In fact, the 16 administrative local government areas in the state are divided into three agricultural zones namely Zone A, Zone B, and Zone C. Some of the agricultural products of the Ekiti include:

Cocoa

Cocoa is a high value cash crop that enjoys popularity in the southwestern region of Nigeria. It was one of Nigeria’s leading source of foreign exchange before the oil boom and is still one of Nigeria’s largest agricultural foreign trade commodities. Ekiti State is one of the fourteen cocoa producing states in Nigeria and cocoa production helps to boost its economy.

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Oil Palm

This perennial cash crop bears fruits known as palm fruits. Palm fruit contains oil which is processed into palm oil when ripe. Oil palm cultivation is lucrative due to the enormous demands for palm oil both locally and internationally. After planting, oil palm takes about three to four years to grow to maturity.

Plantain

Ekiti State is one of the states whose contribution makes Nigeria the largest plantain producing country in Africa. Plantain is a water loving crop. Plantain production in Ekiti is mostly a male profession; production is largely in the hands of small scale farmers.

Cocoyam

This crop is an important staple in Nigeria. It is the most widely grown crop in both the South-West and South-East geopolitical zones. It ranks third in importance after cassava and yam. However, cocoyam is nutritionally superior to both cassava and yam. In Ekiti State, cocoyam is intercropped with such crops as cassava, yam, and vegetables.

Cashew

This seasonal fruit is highly sought after in the Nigerian market. Each cashew apple bears a single seed. Both the fruit and the seed can be eaten. While the apple can be eaten when plucked, the seed can only be eaten after roasting. Roasting the cashew seed is what produces cashew nuts which most of us enjoy. Cashew (botanical name of Anacarduim occidentale) is a good source of protein, Vitamin B6, Phosphorous, and Magnessium.

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Kola nut

This economic cash crop is also widely produced in Ekiti. Kola nut has pharmacological properties. This crop is also an important article of internal trade in Nigeria. In fact, there is a general saying in the country that kola nut is produced in the West, consumed in the North and worshipped in the East. This saying is true to some extent especially with regards to kola nut production in the West and its reverence in the South-East. Indeed, in southeastern Nigeria, kola nut has social, religious, and ceremonial functions.

Sources:

T. A. Amusa, A. A. Enete and U.E. Okon, “Socio-Economic Determinants of Cocoyam Production among Small Holder Farmers in Ekiti State,” International Journal of Agricultural Economics and Rural Development, Vol. 4, No. 2, 2011, 97-109

A. A. Enete and T. A. Amusa, “Determinants of Women’s Contribution to Farming Decisions in Cocoa Based Agro-Forestry Households of Ekiti State, Nigeria,”Field Actions Science Report, 2010, 1-6.

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Ondo State is located in the South-Western part of Nigeria. It is bounded by Ekiti and Kogi states in the north, Edo State in the east, Delta State in the southeast, Osun and Ogun states in the west, and the Atlantic Ocean in the south. The state falls within the rainforest agro-ecological zone.

Agriculture is the highest employer of labour in the Ondo. It also contributes over seventy percent of the state’s gross domestic product. Even though farmers in the state grow food crops and cash crops for domestic consumption and export, the vegetation in Ondo is more suitable for the cultivation of tree crops like cocoa, oil palm, rubber.

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Cocoa is the major cash crop cultivated in Ondo State. In fact, Ondo is the largest cocoa producing state in the country. Its output capacity is estimated at 77,000 tons per annum. The five dominant cocoa producing local government areas in the state are Idanre, Ondo West, Odigbo, Owo, and Akure South.

Cocoa production in Ondo State is largely in the hands of small scale farmers. These farmers have an average farm size of approximately 2,780 hectares. While some of the farmers in the state operate an inherited farm, some others operate a purchased farm or a share cropping system in which two-third of the produce accrue to land owners who also contribute to the purchase of farming input.

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Cocoa farming in Ondo State is dominated by men. Women are mainly involved in the processing and marketing of agricultural produce. Both family and hired labour are employed in cocoa cultivation. A household’s size is a factor in family labour provision; large households serve as insurance against shortfalls in supply of farm labour.

One factor affecting cocoa farmers in Ondo State is poor price transmission between the export market and the producers. As a result, most cocoa farmers in the state live in poverty; they do not have the money to pay fair wages to their hirelings. Consequently, cases of forced labour, human trafficking, and child labour are common on cocoa farms in Ondo State.

Sources:

Fatai Abiola Sowunmi, Olusegun Adesunloye Obasoro, “Environmental Burden of Fungicide Application among Cocoa Farmers in Ondo  State, Nigeria,”  www.sciencedirect.com, accessed 13th December, 2019.

Joseph Olumide Oseni and Adewale Quam Adams, “Cost Benefit Analysis of Certified Cocoa Production in Ondo State, Nigeria,” Paper presented at the 4^th International Conference of the African Association of Agricultural Economists, 22^nd to 25^th September, 2013, Hammamet, Tunisia.

Proshare, “Reviving the Cocoa Industry in Nigeria,”www.proshareng.com, accessed 13^th December, 2019.

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It’s hard to satisfy your craving for fresh food when you’re working a 9-5 job in a big, traffic-choked city. Where’s the time to buy the greens and tomatoes, or to slice and cook them into anything worthy of your palettes?

Kasope Ladipo-Ajai set out to solve this problem in 2012 when she founded OmoAlata, a packaged foods company based in Lagos. The brand makes local soups and spices, puts them in nice packs, and supplies them to stores across the city.

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Setting up OmoAlata was a daring move for Kasope. She had been an IT person at an international airline and seemed on the way to bigger things. But it was the exposure she gained in her travels that eventually led her away from core tech and towards mixing peppers.

She found that many of the African restaurants outside of the continent didn’t cook their dishes with ingredients from back home, because they couldn’t find properly packaged ingredients from Nigeria. But there weren’t that many packaged soups in Nigeria to begin with. Kasope decided to fix the ingredients supply gap from that end instead.

In the beginning, she and her co-founder, Tayo, had to bootstrap the business. They got a factory, purchased equipment, found suppliers for their produce, and engaged family and friends to help with word-of-mouth and other forms of marketing.

Today, OmoAlata has its flagship products, the Ofada Pepper Mix, and Original Pepper Mix, stacked on the shelves of several stores on both island and mainland districts of Lagos.

The Pepper Mixes by OmoAlata

The pepper mixes work well as a base for a number of soups. They are made of fresh onions, pepper, and tomatoes, all sourced from verified local producers. The ingredients are blended, boiled, packaged in sealed bags, and cooled until it’s ready to be moved to retail shops.

However, the product doesn’t contain artificial preservatives. Kasope and her team say they are keen on retaining the purely organic qualities of their mix; they prefer to maintain its freshness by keeping it refrigerated.

An attractive characteristic of the product is its natural taste. It’s a sign of its freshness, a feature that both its makers and consumers take seriously.

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Awards and Recognition

In 2015, Kasope was nominated for the Future Awards Prize in Business. In the same year, she won the first prize in the She Leads Africa Pitch Competition. She also made Forbes Africa’s list of 30 Most Promising Young Entrepreneurs in 2016.

Future Prospects

OmoAlata could be trying out new products in the near future if its founders’ plans come to fruition. They will be looking to help busy city dwellers with more ready-to-cook fresh food options that make their urban lives more comfortable.

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It is less than a week to Christmas and some are already anticipating the delicious meal they intend to consume while celebrating the birth of Christ. Today, we present you with a list of five Christmas dishes you cannot afford to shy away from.

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Rice

Christmas celebrations in Nigeria are never complete without the consumption of rice dishes while Nigerians make merry. Whether prepared as jollof, fried, coconut or white rice and stew, this dish is inarguably the most consumed in Nigeria during Christmas. It is hardly surprising to hear kids say “My mummy will prepare fried rice and chicken on Christmas day!’’ Most Nigerians prepare salad to add more taste to whatever form they have prepared rice.

Pepper Soup

Nigerians love their meat (cow, goat, chicken) prepared in form of pepper soup.

Read about three delicious ways to prepare pepper soup.

Grilled Fish

This is another Christmas dish consumed greatly in Nigeria. In Nigeria, the tasty and spicy dish is mostly prepared with the Tilapia fish, though the recipe works pretty well with any tasty fish. So, if you dislike meat, a grilled fish is readily available for your consumption. Do not shy away from making merry.

Mixed Vegetable Sauce

Tired of preparing the usual tomato-based beef or even chicken stew during Christmas? Mixed vegetable sauce is a healthier and richer alternative. This dish keeps you in shape during Christmas and gives you a balanced diet as it is loaded with vitamins and minerals and contains most of the vegetables we are familiar with. Also, if your vegetable is excess, you can just prepare this dish to avoid wasting vegetables.

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Egusi Soup

Popular among the Igbo in South-Eastern Nigeria, the Egusi soup has gained national acceptance in Nigeria. Whether you are Igbo, Hausa, Yoruba or from any other ethnic group in Nigeria, you must have heard or had a taste of the egusi soup. During Christmas, this dish is specially prepared with goat, beef, fish, or shellfish and contains other vegetables.

Source:

Nigerian Food TV

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Osun State was carved out of Oyo in 1991. The state covers a vast land mass of 15, 875 square kilometers. Osogbo is the state’s capital. There are thirty local government areas in the state. These local government areas are spread across six main zones namely Osogbo, Ede, Iwo, Ikirun, Ilesha and Ile-Ife. These zones were further divided into three agricultural  zones by the Osun State Agricultural Development Project (OSSADEP).

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Agriculture has been the mainstay of Osun State economy for decades. The tropical climate and the fertile soil which the state enjoys support the production of crops and the rearing of livestock. The state has about seventy percent agrarian population. Until O-REAP, poverty remained a challenge to agricultural productivity in Osun. It limited farmers’ ability to access agricultural inputs and apply it to large scale farming. To address this situation, the government of Ogbeni Rauf Aregbesola conceived the O-REAP initiative.

The acronym O-REAP stands for Osun Rural Enterprise and Agriculture Programme. This programme is a product of the collaborative effort between the Bank of Agriculture and the Osun State Government. O-REAP, which was flagged off on the 31st of March, 2019, is essentially a micro credit scheme established on the theory of group lending. The aim of this initiative is to alleviate the credit problem of farmers in the state by equipping them with soft loans through their registered cooperative groups. Each cooperative group was expected to have not less than ten members who are already involved in agric production process. 

Another objective of this programme is food security. Through O-REAP, the Osun State government aims to increase the production of arable crops for local consumption. What is more, through the scheme, the government aims to leverage on its comparative and competitive advantages in agriculture to transform its economy and achieve job creation, wealth creation, and youth empowerment.

Since its inception, the O-REAP has helped revamp the Osun State agric sector. One of the achievements of this programme is the facilitation of the allocation of large hectares of land to peasant farmers and interested members of the public who have passion for farming. 

Furthermore, attributed to O-REAP is the fact that more than seven thousand farmers from five hundred cooperative societies have benefitted from the state’s low interest loans under the Quick Impact Intervention Programme. The programme has equally trained 57 youths in livestock fattening; these youths, in return have fattened 2200 livestock in the state’s improved genetics programme.  Thanks to O-REAP, Osun State allegedly has the lowest poverty rate in Nigeria.

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In conclusion, agricultural development through the O-REAP initiative has helped revamp different sectors of the Osun State economy. It has given a new lease of life to the people of the state. It has positioned Osun to become the food basket of the South-West.

Through O-REAP, the Osun State government aims to increase the production of arable crops for local consumption and revamp the state’s economy.

Sources:

Dr. Oyeleye, “Osun’s Legacy in Agricultural Land Reforms,” www.businessamlive.com accessed on the 17^th of December, 2019.

I.O. Adebisi, O. Jimoh, A. Jonathan, K.K. Osasona and E.O. Ojediran, “Determinant of Farmers’ Participation and Repayment of Osun Rural Enterprise and Agricultural Programme (OREAP) Micro Credit Loan Scheme,” Agro-Science Journal of Tropical Agriculture, Food, Environment and Extension, Vol. 18, No. 2, 2019.

J. O. Ayinde, B. E Olarewaju and D. I. Aribifo, “Perception of Youths on Government  Agricultural Development Programmes in Osun State, Nigeria,” Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development, Vol. 16, Iss. 3, 2016.

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Lagos, which is fondly referred to as Eko, is the commercial capital of Nigeria. It is also the home of opportunities and the country’s most populous city. While some migrants flock the city in search of employment opportunities, others with entrepreneurial bent believe that the city holds the key to their big break. Lagos, which is also known for traffic congestion, Molue buses, and a very active night life offers an interesting array of restaurants and relaxation spots to the inhabitants of the city. Today, we’ll be looking at places to eat in Lagos this Christmas. I have Oliaku, Dozie and Anuli to thank for sending these reviews.

Tank and Tummy Restaurant

There’s a funny ring to the name of this quick service restaurant but Tank and Tummy is basically a one stop place for food and petrol. The food in this restaurant is finger-licking good; on good authority, their Ofada rice go school. What’s more, their staff understand and exemplify the concept of customer service. Tank and Tummy Restaurant is located in Amuwo Odofin.

Autobiography Restaurant and Lounge

The name Autobiography is unusual for a restaurant. It calls literature rather than food to mind. The restaurant is exquisitely furnished. A curious client would be impressed to find that the decoration establishes a connection between literature and food. The wall by the stairs leading to the entrance is lined with frames of great leaders of African and African American descent and some of their quotes. Inside the restaurant, a wide television is used to celebrate black heroes.

Autobiography is located two floors above Domino’s Pizza in the Emperor Plaza beside Emperor Estate, Sangotedo. It has a terrace lounge that is on top of a swimming pool. The restaurant has a rooftop view that is breathtakingly beautiful. Autobiography Restaurant and Lounge is a great place for evening hangouts or a romantic date.

Mega Chicken

This fast food restaurant has become a mecca of sort to people who ply the Lekki-Epe Expressway. This is not surprising as the ambience at this restaurant is spot on. The food is great and so is the customer service. There’s a games arena for kids in the restaurant. If you want a great but affordable dining experience, visit Mega Chicken.

Coors Restaurant and Lounge

This classy and beautifully designed restaurant has two tastefully furnished dining rooms that are suitable for hosting private or corporate events. Their menu is sourced from different ethnic groups within the country. The meals are tasty; their staff have been trained to give clients a memorable dining experience.

Jevinik Restaurant

This is the home of Nigerian delicacies. As expected, the food is tasty and the portions are ample. The restaurant is clean and the staff are friendly. One can never go wrong if one decides to dine at Jevinik Restaurant, Victoria Island.

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On our menu today is the culinary jewel of Ijebuland. Ikokore is a meal made with water yam. It is a rich food prepared with lots of orisirisi. Ikokore can either be enjoyed alone or with cold eba. Whether you’re Yoruba or not, this pottage delicacy should grace your dining table this Christmas. If you do not know how to make it, stay with me a while and I’ll show you how.

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Ingredients

Water yam

Palm oil

Beef

Kpomo

Smoked fish

Dry fish

Red bell peppers (tatashe)

Scotch bonnet peppers (ata rodo)

Ground crayfish

Iru

Stock cubes

Salt

How to Prepare Ikokore

Rinse the beef and kpomo and cook on medium heat till they’re tender. Blend the red bell and the scotch bonnet peppers. Pour the blended pepper into a clean pot and boil till it thickens.

Hold up the water yam and peel off the skin with downward strokes. Cut the peeled yam into chunks and grate them with the smallest side of the grater. When you’re done grating, set the thick paste aside for later use.

Clean the smoked fish and the dry fish. Break them into chunks and set them aside for later use. Then pound the fermented locust bean.

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Next, heat up the palm oil. Add the locust bean, sauté for a minute and then add the blended pepper. Fry till it thickens and the oil comes to the top. Add the beef, kpomo, beef stock, the chunks of fish, and the seasoning cubes. Cover the pot and allow the content to boil well.

Use a sieve spoon to sieve out all the fish and meat. This will prevent disintegration or even burning as the water yam paste is likely to push them to the bottom of the pot when it is added to the pot.

As the content of the pot continues to boil, season the water yam paste with a little salt. Turn down the heat and scoop big lumps of the yam paste into the stew. Some of the lumps will dissolve into the stew and form a creamy consistency while others will form semi solid balls. Allow it to cook for about ten minutes.

Add the ground crayfish and stir the pot with a wooden spoon. Taste the food and adjust the seasoning if need be. When you see that the lumps have thickened and the stock has a creamy consistency. Add the meat and fish into the pot and cook for another two minutes. Turn off the heat and serve hot.

Sources:

Dooney’s Kitchen

Sisi Jemimah

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Cooking is a life skill that helps you to control your nutrition. Some people consider it a chore while others call it their hobby. For those who consider it a hobby, cooking is an exercise that promotes mental and physical health. Those who consider it a chore, on the other hand, look for every opportunity to delegate or outsource their cooking. Today, on our Tip for the Day Segment, we will be discussing seven tips that can take the stress off cooking. Here they are:

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Sharpen blunt knives

Indeed, something as simple as sharpening blunt knives can take the stress off cooking. This is because knives are one of the most important tools in the kitchen. A sharp knife will help you get your chopping job done in time. A dull knife on the other hand will put more stress on your hand and arm; its use also demands extra energy which would have been channeled to something else.

Blend and store spices in your spare time

If you have a friend or relative who is a sharp sharp cook, the type my people call osi ngwa ngwa, this might be one of her secrets. Blending and storing spices in your spare time will shorten the time you spend in the kitchen. It will also reduce the stress of pounding if there is power outage. So, if you are the type that has to cook even though you don’t like cooking, this tip will serve you well.

Start cooking in time

Generally, lateness comes with stress. It’s not different in kitchen affairs. In fact, one definition of stress should be having the members of your household breathing down your neck because you’re running behind time and they are hungry. If that household has children under the age of six, then you had better have snacks to pacify them or you might have crying competition on your hands.

Plan meals

The Boys Scout motto never fails; in case you’re wondering what it is, it’s simply “Be Prepared.” The time spent walking around the kitchen looking for inspiration can be better spent dealing with the business of cooking. If you don’t have a time table, you should plan your meals at the beginning of every week or a day before, at the very least. Don’t wait till you come home from work to decide what to cook. It will only add to your stress.

Make a shopping list

One cannot overemphasize the importance of having a detailed shopping list. It reduces the chances of impulse buying; it helps you manage your time and money. It also helps you reduce stress. I can assure you that there’s nothing as stressful as discovering that you forgot to buy a vital ingredient while cooking. Even though this is your fault, suspending your cooking and dashing back to the market or a roadside store to buy it will not put you in a sunny mood.  So, don’t wait till you’ve exhausted your ingredient to include it in your shopping list.

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Upgrade your kitchen equipment

I don’t know about you oh! But the easy life is the way forward for me. That easy life is what modern kitchen equipment represents. They reduce stress and increase productivity. This may include getting rid of that smoky stove with a gas cooker. Make a budget for a blender, mixer, yam pounder, and other equipment that will take the stress off cooking.

Organize your ingredients

Cooking in a disorganized kitchen is tiring. Imagine a scenario where the crayfish is buried in one bucket inside the store, the stock cubes and salt are on different shelves and you can’t find the match box. You don’t need a soothsayer to tell you that cooking in that type of kitchen will be an exhausting chore. Simply organize your ingredients in a way that they would be easy to spot. The oils, spices, and grains can be stored in different shelves. The containers can even be labeled. This would make for stress-free cooking.

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Our food history segment today takes us to Northern Nigeria. Our topic of discussion is Danwake. This food is a major staple in most homes in Adamawa State and other parts of Northern Nigeria. Danwake literally means “Son of Beans.” It can also be called Beans Dumpling. On its own, this food is tasteless. Like Nigerian Swallow which is typically tasteless unless it is paired with soup, Danwake only comes alive when it is paired with a spicy sauce.  This sauce comprises of oil pepper and salt. This is why Danwake is traditionally referred to as Danwake da mai da yaji which means Danwake with oil and pepper.

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Danwake can also be served with lemon, suya (suya pepper or spice), hardboiled egg, vegetable or beef sauce. Once upon a time, children of the Hausa-Fulani ethnic group who are native to Adamawa State and most parts of Northern Nigeria ate this food with broomsticks. In recent times, however, the cutlery, fork, which is more hygienic has replaced the broomstick.

A well prepared Danwake is soft. If you have the right ingredients, Danwake is easy to prepare. Danwake is prepared with Danwake flour which is a mixture of beans flour, cassava flour, kuka powder and potash. If Danwake Flour is available, the meal can be ready in twenty minutes. All you need to do is mix the flour with a little water to form a thick paste. Cover the paste and leave it in room temperature for about five minutes. Afterwards, put water in a pot and allow it to boil on medium heat. When it comes to the boil, form small balls with the paste and throw them into the pot of boiling water. When the pasta is finished, cover the pot and allow the content to boil for about ten minutes. Strain out the water and rinse the Danwake balls in cold water. Strain out the cold water and turn the Danwake into a plate. Sprinkle fried vegetable oil on it.

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Serve with your accompaniment of choice; relax and enjoy your meal. So, if you’ve not heard of this food before and you want to create something different with the beans flour that you have at home, try making Danwake. Please give us your feedback when you do.

Sources:

All Nigerian Recipes

All Nigerian Food

Cookpad

Arewa Cafeteria

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Borno State in North-Eastern Nigeria is the central fragment of the old Borno Empire. The name of this state is said to mean “the home of Berbers.” Borno, which has been ravaged by Boko Haram terrorists, has Maiduguri as its capital. Maiduguri is said to be the largest city and the main industrial centre of the state. Borno State has an interesting history; the people have some great delicacies to their credit.

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On our food history segment today is Burabisco. Burabisco which is also pronounced as brabisco is a traditional couscous meal that hails from Maiduguri. This meal is quick and easy to prepare. The primary ingredient for making this food is couscous. Couscous is also known as burabisco in Northern Nigeria and is made from corn or wheat grits.

Nevertheless, in preparing this meal, couscous is sometimes substituted with garri. When garri is used in preparing this food, lukewarm water is added to it. The garri is then stirred with a fork so that it doesn’t form a solid mold; the small disjointed lumps of garri are what is required in preparing burabisco.

Other ingredients used in making this food are shredded chicken, carrot, green pepper, spring onions, vegetable oil, seasoning cubes, onions, garlic, ginger, chili pepper, and salt. These ingredients make this food nutritious and delightful. It also makes it one of the luxurious dishes of northern Nigeria.

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Burabisco can also be prepared as jollof. But when it is served plain, it is paired with spicy stew of meat and vegetables. This meal allegedly helps to boost the immune system. It also aids weight loss; team fitfam, this is another delicious meal that you can add to your menu.

Burabisco can be served at any time of the day. This delicacy can be best enjoyed with chilled soft drink. So, if you’ve not tasted this food before and you are thinking of something different to make with garri, try making burabisco. Assuredly, you’d be pleasantly surprised.

Sources:

Tolu, A Northern Delicacy; Burabisco, www.everyevery.ng accessed on the 6^th January, 2020

Burabisco Recipe, www.afrolems.com accessed on 6th January, 2020.

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The kitchen is a very important room in the home. While life is created in the bedroom, food which ensures its sustenance is prepared in the kitchen. The kitchen is used regularly in most homes to create delicacies. This not only makes the room interesting, it also makes us forget how accident prone the kitchen is. Now, while all accidents in the kitchen do not cause bodily harm, food and time may be wasted. Thus, there is need to ensure safety in the kitchen. Today, I’ll be sharing seven tips on how to reduce kitchen accidents with you. They are:

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Quench used Matchsticks before Disposal

This tip calls to mind the popular Igbo saying enenie nwa ite, o gbonyuo oku which means never underestimate even the littlest things. You may not know it but that used matchstick in your kitchen can start an inferno. Please, don’t be in a hurry to dispose it. Always double check the tips to be sure that the fire is completely quenched. Better still, dip the tips in water before disposing. This will not only eliminate stories that touch, it will also save us the stress of blaming the devil.

Avoid Distractions

If you’re cooking, please concentrate on that business. This is especially important if you’re dealing with heat or sharp objects. That long phone call can wait. You can record that TV program or you can cook when it’s finished. Multi tasking is allowed but only if you can do it whilst still in the kitchen.

Sharpen Blunt Knives

This may seem odd but sharper knives are usually handled with care. Less pressure is exerted with sharp knives because its capability is not in doubt. However, one does not exert such caution with blunt knives. The result is that too much pressure is exerted while the blunt knife is in use and this may lead to a cut.

Dry your Hands

The business of cooking involves a lot of washing and rinsing. Therefore, hand towels are a must have in the kitchen. Clean, dry hands have better traction for gripping than wet ones. Wet hands also conduct heat easily. So, if you don’t want to burn your hands, dry them before touching or carrying any hot object.

Cook with a Right Sized Pot

The first thing to consider in choosing a right sized pot is the quantity of food to be prepared. Another thing to bear in mind is that some food double in size while cooking. Also worthy of note is the fact that grains and beans make more foams than other foods. Therefore, when choosing a pot for your cooking, choose one that will comfortably accommodate the quantity of food you want to prepare. Switching pots midway usually leaves a mess; it also increases the chances of a burn.

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Childproof your Kitchen

The kitchen is a danger zone for kids. If it were possible, it would be off limits to kids. But since it’s not, children should not be left unattended in the kitchen. While cooking make sure your pot handles are not pointing out over the stove. Tie the long electric cords and make sure the sharp objects and the breakables are out of reach.  

Install Good Lighting

A well lit kitchen is a joy to work in. Both natural and artificial lighting should be used in the kitchen. The natural light should be used during the day while the artificial one should be used at night. If you can afford it, use energy saving bulbs in the kitchen. If you can’t, make sure your lighting fixtures do not produce shadows. 

Sources:

Cooking Manager

Eagle Mat

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Miyan kuka, which is also known as luru soup, is a Nigerian soup that hails from Northern Nigeria. This soup is green in colour. It is also very easy to prepare. Two vital ingredients for making miyan kuka are ground baobab leaves which is also known as kuka powder and dried catfish. Miyan kuka is to the Hausa-Fulani what ewedu soup is to the Yoruba. Today, I’ll be sharing the recipe for this soup with you. Please note that palm oil is an optional addition to this soup.

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Ingredients for Miyan Kuka

Dried catfish

Beef

Kuka powder

Onions

Crayfish

Pepper

Locust bean

Ginger

Garlic

Seasoning cubes

Palm oil

Salt

How to Cook

Rinse the beef to eliminate sand. Put the meat in a clean pot and season with onions, pepper, seasoning cubes and salt. Cook on medium heat till the meat is tender.

Debone and rinse the dried catfish. Set it aside for later use.

Peel the ginger and garlic. Rinse it alongside the pepper and blend with the wet mill blender. Grind the crayfish and the locust bean with the dry mill blender. Use a fine colander to sift the kuka powder to get rid of tiny leaf particles in it. Set these aside for later use.  

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When the meat is tender, add more water to the pot. Please note that the quantity of soup that you want to make determines the quantity of water that will be added to the pot.

Add palm oil and the blended ingredients to the pot. Add the dried catfish too. Allow the soup to cook on medium heat. Taste the soup and if need be, adjust the seasoning.

The next step is to add the kuka powder. In adding kuka powder to the soup, care must be taken to avoid having a lumpy soup. If you’re making this soup for the first time, the easiest way to achieve the desired result is to first remove all the meat and fish in the pot. Afterwards, add the kuka powder and whisk continuously till a lump-free consistency is achieved. Once this is achieved, return the meat to the soup.

Allow the soup to simmer on low heat for about ten minutes.  Turn off the heat and serve hot with tuwo shinkafa or tuwo dawa.

Sources:

African Food Network

Jotscroll

Featured image source: Onyx Food Hill

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Miyan Zogale is a Nigerian soup that hails from Northern Nigeria. Northern Nigeria is predominantly occupied by the Hausa-Fulani, the largest ethnic group in the country.  The soup, miyan zogale, derives its name from two Hausa words, ‘miyan’ which means ‘soup’ and ‘zogale’ which means moringa leaves. One can therefore infer from this interpretation that miyan zogale is moringa leaf soup.

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Miyan zogale is green in colour. Three important ingredients used in making this soup are groundnut, moringa leaves, and locust bean. Miyan zogale is a groundnut based soup; this means that groundnut which is locally known as gyada is the thickener for this soup.

The groundnuts can be ground without peeling. Miyan zogale is traditionally prepared without palm oil or vegetable oil. The only oil in this soup is the oil from the ground groundnut that is added to it.

Moringa leaves serves as the vegetable for this soup. It is alleged that the strength of this vegetable depends on its source. Zogale that are harvested from matured trees are said to be hard to cook; they may take at least one hour of cooking on medium heat to get soft. On the other hand, zogale that are harvested from immature trees are said to take a shorter time to cook.

Now, most people who use this vegetable to cook may not know its source; therefore, it is advisable to parboil it first before use. This means that the moringa leaves determine the length of time to be spent making this soup.

Zogale is medicinal; it is said to be anti-diabetic and anti-hypertensive. It is also said to lower blood cholesterol level. Zogale can be purchased from any local market in your area.

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Locust bean (dawa dawa) serves as the local sweetener for this soup and most Hausa foods. Other ingredients used in making this soup are beef, stock fish, ground crayfish, ground tomatoes and pepper, seasoning cubes, salt. This delicious soup is best enjoyed with tuwo shinkafa. But in its absence, any Nigerian swallow can accompany this soup.

Sources

Afrifood Network

All Nigerian Foods

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