The east is blessed with several varieties of natural herbs with enormous benefits and uses. One amongst many is the “blessed traditional wrap” known as Aju Mbaise.

Aju Mbaise has its origin from Mbaise, a large community in Imo State in the eastern part of Nigeria from where it got its name. It is a combination of ginger root, uziza seeds, uda, uhiokirihio, traditional leaves and the bark of a special medicinal tree. This combination is wrapped together to form a coiled wrap, hence the Igbo term “aju”. It is a traditional medicine with a  light-bitter or alkaline taste, although it has a delicious aroma.

Traditionally, it is given to women after childbirth to help in removing the bad blood and excess water from the womb and achieve a flat tummy. Also,  it’s used to normalize irregularity in menstruation and to achieve weight loss naturally.

It is also taken by women who have had a terminated pregnancy to clean the womb. In addition, it is taken to help to reduce a tumour or fibroid growth at an early stage, and to prevent the blockage of the fallopian tubes. Aju Mbaise is also believed to be a strong remedy for diabetes, malaria, cancer, tumors and ovary cysts.

The whole wrap is usually washed and boiled for half an hour to bring out a golden colour. The water is sieved and taken as a drink. It can last up to 5 days. Fresh water is added daily and boil again or you store in the refrigerator and warmed before drinking. It can also be blended, put in a teabag and infused in hot water for 15 minutes and taken as a tea or with lime or lemon juice in the tea cup and taken before breakfast and after supper.

Sometimes it is combined with yam pepper soup or meat pepper soup and relished as a meal at home.

Sources: Gregory Health, Blog.Jiji, Abia Digest, Ankara Fashion, Nairaland

This article Origin of Nigerian Foods: Aju Mbaise appeared first on Connect Nigeria.

Sometimes, you cannot help but wonder the ingenuity that backed up the early food discoverers who found out how to blend unrelated food items to give wholesome meals that soothe the palate.

The South-South part of Nigeria is amazingly blessed with several exotic native delicacies. Top on the chart and also common to the East is the popular Banga soup. It is made from palm fruits with assorted meat and fish (fresh, dried or smoked); local oburunbebe, etaiko, and iroghoje spices; Banga spice leaves obeletientien (which can be substituted with scent leaves or bitter leaf); pepper, crayfish, beletete and rohojie flavours; onion and salt.

Banga soup, oghwo amiedi, is native to the Urhobo ethnic group of Delta State in the Niger Delta of Nigeria. Here it is traditionally served with a yellow thick starchy paste, usi, made from cassava but can also be eaten with eba, fufu, wheat, semo or cocoyam pudding kwacoco.

It is called izuwo ibiedi in the Isoko ethnic group of Delta State and ofe akwu in the eastern part of Nigeria where it is served with white rice or yam.

Banga soup is healthy and is rich in potassium and vitamin E. The palm nut oil extract is rich in heart-friendly, low saturated fat and is cholesterol-free.

This article Origin of Nigerian Foods: Banga Soup (Oghwo Amiedi) appeared first on Connect Nigeria.

We are fast approaching the harmattan season characterised by severe cold and temperature drop which result in respiratory issues, cough, catarrh and sneezing.

This amazing juice made from four powerful fruits is a must have this season.

The fruits have anti-inflammatory, antibacterial, and anti-viral properties. They are rich in vitamin A, B1, and antioxidants. They boost and maintain the immunity level of the body by fighting bacteria and virus and protect it from infection and cold.

It is simple to prepare and also not expensive.

Ingredients

• Carrots
• Pineapple
• Ginger
• Garlic

How to prepare

1. Wash your carrots and cut into pieces.
2. Wash your pineapple and cut it into small pieces.
3. Peel your ginger, wash and chop it into small pieces.
4. Peel few cloves of garlic and chop it into small pieces.
5. Add all the ingredients together in a juicer and blend well.
6. Extract the juice.

Enjoy a glass of this juice once in a day and keep cold at bay.

This article DIY: Carrot, Pineapple, Ginger, Garlic Juice for Cold appeared first on Connect Nigeria.

Today I’m talking about buttercream.

Buttercream is a frosting made by mixing mainly a solid fat (butter, vegetable shortening, margarine) with sugar (powdered or granulated) used most commonly to ice cakes but also for a variety of other things.

I’ll share my three main buttercream recipes and their pros and cons.

Simple Buttercream

Pros: it’s cheap to make, easy to make, needs no refrigeration

Cons: not as easy to smoothen when icing a cake, and doesn’t taste too great.

Ingredients

500g Vegetable Shortening

1 kg Powdered Sugar (sifted)

Instructions

1. In a standing mix fixed with the whip attachment, whip up the measured out shortening on the highest speed for about 5 minutes, until it is light and fluffy.
2. While shortening is whipping up, sift the powdered sugar.

When the shortening is soft enough add in the powdered sugar in 2 parts. Pour in the first half and whip together on low speed until all incorporated, then do the same to the second half. When all the powdered sugar in incorporated, turn the mixer back up to highest speed and let it whip for another minute or 2. Then it’s ready to use.

American Buttercream

Pros: smoother in taste and in look, better taste, a bit easier to smoothen an icing cake with, easy to make.

Cons: needs refrigeration, a bit more expensive to make

Igredients

500g Unsalted Butter

250g Shortening

1 kg Powdered Sugar

Instructions

1. In a standing mixer fixed with a paddle attachment, mixed together the butter and shortening until smooth and soft and pale in color.
2. While fats are mixing, sift the powdered sugar. When fat mixture is ready, pour in half the powdered sugar and mix on low speed until it’s incorporated, then do the same with the other half. When everything is mixed together, buttercream is ready to use.

Swiss Buttercream

Pros: easiest to smoothen out on cakes, tastes really smooth, not too sweet

Cons: longer process, expensive to make, needs refrigeration.

Ingredients

Sugar 250g

Egg Whites 125g

Unsalted Butter (softened) 435g

Instructions

1. Pour sugar and egg whites in a metal mixing bowl. Over a double boiler, dissolve sugar in egg whites, making sure the water in double boiler isn’t touching the bowl. Mix with a whisk consistently until can’t feel sugar granules in egg whites.
2. Take off heat and whip with a whisk attachment on high speed until cool and forming firm glossy peaks.
3. Turn mixer down to low speed and add softened butter few at a time, making sure each have been incorporated before adding the next.
4. Add in any flavorings you may want and continue to whip on high speed until buttercream is smooth. (Will look curdled at first but continue to whip till smooth.) Then it’s ready to be used!

*Double boiler: a saucepan with a bit (an inch give or take) of water in it with another bowl/compartment over it that is being heated by the steam of the water below.

This article ‘Bake It’ With Cheech: Let’s Talk About Buttercream! appeared first on Connect Nigeria.

What fun is there in Christmas if there’s no room for indulging the palate?

Here are twelve ideas for snacks in between meals:

Chin-Chin

You can make a variety of spiced chin-chin from a batch of dough. Flavours may include ginger, sugar, peppery – you name it. Divide the dough to make a portion for each before frying. Put each flavoured batch of chin-chin into a separate jar.

Plantain chips

Also like chin-chin are plantain chips. They are easy to prepare and contain no flour. Keep in mind, the thinner the slices of unripe plantain when frying, the crisper they come out.

Prawn crackers

Prawn crackers are a rare treat for Christmas time. A packet can serve a family of six or more. Pick some from your local store and don’t forget to keep the oil hot and shallow while frying for best results.

Fried Irish potatoes

Somewhere between a meal and a snack are fried Irish potatoes. The fries can keep crisp for 12 hours without going soggy. Enjoy with fried fish, ketchup and/or salad.

Chicken Wings

Chicken wings and co: We want to have the big shares during mealtime, but we won’t let go of the small ones. So save the chicken wings, gizzards necks, and of course, legs (and heads) for snack time. There could also be exclusive wings and gizzards at a fair price in local stores around you.

Cakes

Cakes are always in season. Cupcakes or large size cakes partitioned into smaller wraps make it easier to serve.

Oat muffins

If you would prefer something with less flour than cake, you should give oat muffins a try. They are also more filling and contain only enough flour to keep the oats from crumbling during baking. Check out this step-by-step recipe.

Samosa & Spring Roll

The samosa and spring roll pair is difficult to resist. Ever since the duo made it a compulsory ingredient for the small chop pack, lovers have tried to bring them home. You can make delicious samosas this Christmas with this easy recipe.

Puff-Puff

Shiny golden brown puff-puffs are as appealing to the taste buds as they are to the eyes. This and the fact that they are affordable and easy to prepare also makes it an appetizer at Nigerian events, just like the pair above.

Biscuits

Although biscuits are everywhere, making them could be as much fun as eating. So since ’tis the season to be jolly, roll with the fun as you try something new like using cornflakes to make biscuits.

Chocolate

Got more room for indulgence? Fill them up with chocolates. You may stack up on a few packs of chocolates or prefer to make yours. If the latter is the case, this recipe on homemade chocolates will be helpful.

Snails

Are you bent on neither having floury, sugary nor fried foods? Then you can say yes to snails or kebabs on toothpicks. Healthy indulgence, alas! Let this recipe for peppered snails guide you.

Whatever you’re eating this Christmas season, make sure you have a good time and are spending it with loved ones!

This article 12 Snacks To Enjoy This Christmas appeared first on Connect Nigeria.

Procreation is a biological function specially endorsed by God for the continuation of the human race. While childbirth is often considered a blessing, birth control is adjudged a necessity. It allows the mother to recover sufficiently; it also gives both parents the time to nurture and rear their child. The search for an effective method of birth control is not a recent development. It is as old as human existence. Even though the pre-colonial practice of polygamy allowed new mothers to enjoy a long period of postpartum abstinence, mothers, in adherence to the Igbo saying, nkwucha aburo ujo (preparation doesn’t connote fear), sought and used natural contraceptives to avoid unplanned pregnancy.

In the twenty-first century, the dawning realization that smaller families are easier to manage has made couples even more determined to control their reproductive abilities. As was the case in the pre-colonial era, women often take the family planning initiative. Quite a good number of them use orthodox contraceptives. While some complain that it is unreliable, others complain of side effects which range from weight gain and depression to low sex drive, heavy menstruation, amongst others. Since giving up contraceptives is not an option for women of childbearing age, they have turned to nature trusting it to provide an uncomplicated solution to their problem.

Uda, also called Negro pepper, African pepper, Guinea pepper, spice tree and West African pepper, is native to the lowland rainforest and moist fringe forest in the savanna zones of Africa. It is largely found in West, Central and Southern Africa. Uda is a local spice used for flavouring foods like soups and porridge yam. It is allegedly rich in Vitamin A, B1, B2, C, E and folic acid. Its use for medicinal purposes is well known too. Uda is used in the treatment of stomach ailments, menstrual disorder, and nasopharyngeal infections. Uda water is cheap, allegedly effective and has no side effect. Incidentally, most people are ignorant of its use as a contraceptive.

Uda water is easy to prepare. With a reasonable quantity of the uda seed, the contraceptive is almost ready. 100cl  of water is brought to boil in a pot. Then the seeds are blended and poured into the pot of boiling water. After five minutes, the heat is turned off and allowed to cool. It can be preserved by refrigerating. When a glass is taken before or after sexual intercourse, it is believed to prevent conception.

[Disclaimer: This article is intended for informational purposes only, and not as a substitute for professional medical advice.]

Sources:

Marika Podda Connor, “The Benefits of Child Spacing,” A Community Health Education Programme with Somali Migrants in Malta, 2011.

Motherhood Nigeria

Buzz Nigeria

Earnest Oghenesuvwe Erhirhie and Goodies Emuesiri Moke, “Xylopia Aethiopica: A Review of its Ethnomedicinal, Chemical and Pharmacological Properties,” American Journal of PharmTech Research, 2014.

Featured image source: africanvibes.com

This article Did You Know? Uda is believed to be a Natural Contraceptive appeared first on Connect Nigeria.

Variety is said to be the spice of life. Cultural foods reflect the geography, history and traditions of a people. The traditional foods in Nigeria are as diverse as the ethnic groups that make up the country. Northern Nigeria is predominantly occupied by the Hausa, one of the three major ethnic groups in Nigeria. The Northern region can be called Nigeria’s food headquarters. The soil and climatic condition favour the growth of legumes, grains and a wide variety of other crops. The natives typically prepare a number of interesting meals from the grains, legumes and vegetables grown in the area.

It is, however, ironic that in spite of the contributions of Northerners to food production, northern cuisine is underexplored. In fact, apart from kunun, kilishi and suya, most Nigerians are ignorant of northern dishes.  One of such dishes is tuwo shinkafa. It’s a type of fufu that is indigenous to northern Nigeria. For the benefit of those who still trying to grasp the basics of Nigerian cooking, fufu or swallow is a general term for all the different byproducts of staple foods like yam, cassava, rice, that accompany a variety of soups enjoyed by Nigerians. Tuwo shinkafa is quite popular in Northern Nigeria. Indeed, one would not be wrong to say that tuwo shinkafa is to the Hausa-Fulani what amala is to the Yoruba.

Tuwo shinkafa is made from sticky, short-grained rice. The rice is usually boiled until soft and then mashed with a wooden spatula until a smooth dough is formed. The consistency of this swallow is largely dependent on choice. When it’s ready, the dough is shaped to assume a smooth rounded form and served mostly with miyan kukah, miyan wake or any Nigerian soup of choice. Tuwo shinkafa is a suitable alternative to eba, fufu, wheat or pounded yam. It is also suitable for people watching their carbohydrate and cholesterol intake. Quite easy to prepare; anyone who can make semo, amala or poundo can easily prepare this meal.

________________________________________________________________________

Sources

It’s More Than a Meal: Culture and Food, Published in 2006

Dooney’s Kitchen

History and Preparation of Traditional Rice Foods of Northern Nigeria, Published July 2017

Featured image source: chefdudu.com

This article Origin of Nigerian Foods: Tuwo Shinkafa appeared first on Connect Nigeria.

I became a member of the Okro haters association from childhood. There was nothing Big Mummy did not try in her bid to get me to like this soup. She talked, cajoled and even forced me, it did not work. In fact, every time I was forced to eat Okro soup, I ended up in bed with a stomach ache.  She also tried different methods of cooking the soup, when all failed, she decided to leave me alone. But not without making sure I learnt how to cook the soup in case I ended up with a husband who loved it.

In February, last year, my sister and I visited an old family friend. She’s a dear old lady who we hadn’t seen in years. She was super excited to see us; she insisted on serving us the vegetable soup she had just finished making. I assumed the vegetable soup she meant was Afang or Edikang Ikong. You can imagine my horror when the soup arrived and it was okro. Soup wey I never chop since primary school. As I opened my mouth to protest, my sister, anticipating my reaction, pinched me. I looked up to find Mama beaming with smiles as she proudly announced that we would love the soup. Left with no choice, I swallowed my protest and decided to eat the soup and endure the belly ache that would come with it. Would you believe it? There was no stomach ache afterwards. Was it my lucky day? I wondered, or have I outgrown the peculiar sickness? The only way to find out was to try. A week later, I prepared and ate Okro soup. With no sign of a belly ache, I claimed the healing. I have been eating okro soup ever since.

There are two methods of preparing okro soup. The first is a mix of okro and ogbono. The second, which is my style for today, is prepared like most vegetable soups, without ogbono. Ugu and uziza are also the two vegetables used in making this soup. I used uziza for this recipe; I love the flavour it gives to my soup.

Ingredients

½ kilo of beef

4 medium-sized kpomo

Stockfish

1 medium-sized dry fish

Okro

A small bunch of uziza leaves

Locust bean (optional)

Fresh pepper

One cooking spoon of palm oil

½ cup of ground crayfish

1 medium-sized onion

Seasoning cubes

Salt

How to Cook

Rinse the okro to remove sand. Dice or grate it into tiny pieces.

Blend the crayfish, onions and locust bean. Rinse and slice the uziza leaves and set aside.

Rinse the meat, kpomo and stock fish to remove dirt. Use salt and lukewarm water to rinse the dry fish. Season the stockfish, kpomo and meat with seasoning cube, onions and salt and cook. Dry fish usually disintegrates in time so it’s best to add it when the meat is almost ready. After adding dry fish to the meat stock, add a little more water to the pot of meat.

Add palm oil and the blended ingredients to the pot. Also, add seasoning cubes and salt to taste.

Cover the pot and allow the content to simmer for about ten minutes. Stir in the chopped okro and uziza leaves. Cook for about five minutes and turn off the heat.

The okro soup is ready and can be enjoyed with eba, semo, fufu or wheat.

Featured image source: foodie-varsity.net

This article A Recipe for Okro Soup appeared first on Connect Nigeria.

Tomato is a staple fruit found in every kitchen. While many can name a number of dishes prepared with tomatoes, only a few are aware of the cosmetic value of this fruit.

Tomatoes have high potassium and vitamin C contents; these have the ability to transform the dullest skins and ensure a healthy, smooth and youthful skin. Tomatoes also contain lycopene, which is an antioxidant that helps fight free radicals in the body. To enjoy the full benefits of this fruit, it should be used in cooking and daily skincare.

In case you don’t know, here are five cosmetic uses of tomatoes:

A Natural Sunscreen and Treatment for Sunburns

Various studies have shown that tomato contains an antioxidant called lycopene which acts as a natural sunscreen. Daily consumption of tomatoes provides the body with lycopene. This reduces dryness and increases the skin’s natural sun protection from harsh ultraviolet rays. What’s more sunburnt skin can also be treated with tomato. Applying it to affected body parts soothes the skin and helps make it soft and supple again.

Fights Acne and Remove Blackheads

I can testify to the fact that tomatoes contain antibacterial properties that can cleanse the skin of impurities. Before I discovered the wonder of natural skincare products, I was always in and out of cosmetic shops looking for products that could help me in the treatment of acne and blackheads. Then a friend introduced me to tomatoes. When I started using it regularly, my acne reduced. The dark spots on my face are gradually fading away. Tomatoes are rich in Vitamins A, C and K which are commonly found in a lot of acne medicines. Thus, if you’re in search of a natural product that can help you in the treatment of acne and blackhead, go for tomatoes. It’s a slow but sure remedy for acne and blackheads.

A Natural Astringent

An astringent helps to clear out excess oils and unclog the pores. Scientists extol the wonders of tomatoes as a natural skin cleanser. They claim that the acids in tomato juice are super for softening and cleaning any type of skin. When tomato juice is applied on the face, it controls the oil by deep-cleaning the skin. It also shrinks big pores that provide easy access to dirt.

Prevents Signs of Aging

Unbeknown to many, tomatoes contain anti-aging properties. The rich supply of lycopene found in tomatoes is allegedly capable of strengthening the skin by inhibiting the activity of collagenases. It is believed that the anti-oxidants in tomatoes aids the skin in oxygen absorption and prevent the signs of aging. So, if you’re looking for an amazing natural beauty treatment that can keep your skin looking healthy and younger, go for tomatoes.

Glowing Skin

Want a healthy, glowing skin on a budget? The perfect product is right in your kitchen. The Vitamin C in tomatoes supposedly has a revivifying effect on your skin. Research findings indicate that tomatoes contain properties that can lighten and tighten the skin and even help you achieve an even skin tone.

In summary, my people, tomatoes can help us achieve a healthy, youthful and glowing skin if we make it part of our daily diet and skincare routine.

Sources

Indian Times

Suparna Trikha, “Tomatoes For Skin Care: Here’s How You Can Use Tomatoes For Soft And Supple Skin,” NDTV Food, Accessed 16^th January, 2019, https://food.ndtv.com/beauty/tomatoes-for-skin-care-heres-how-you-can-use-tomatoes-for-soft-and-supple-skin-1844984

Kumutha, “7 Surprising Ways To Use Tomatoes For Clear Glowing Skin,” Boldsky, Accessed 16^th January, 2019

Michelle Schoffro Cook, “8 Ways Tomatoes Are an Anti-Aging Superfood,”EcoWatch, Accessed 16^th January 2019

This article Did You Know? Tomato is a Great Skincare Product appeared first on Connect Nigeria.

Travelling is not complete without some good snacks. Sometimes it is the desire to taste something new and other times the duration of the journey mandates getting something to snack on. So here are the top 9 favourite street food Nigerians enjoy snacking on while travelling. 

1. Gala

That it is professionally packaged and can be taken with any soft drink on the go, makes this the first choice for most inter-state travellers. Also, it is available all over the country on travel routes and any commercial road where traffic builds up. Food security/safety is guaranteed with this snack. 

2. Plantain Chips

The process of frying and drying out ripe and unripe plantain guarantees some level of food safety that makes this the ideal snack to enjoy on a road trip. It comes in ripe and unripe versions. It’s crunch makes it fun to snack on.

3. Groundnut

There are different servings of groundnut that makes for a good travel companion. Vendors can boil it in the shell (salted and unsalted), process it into kuli-kuli like it’s done in Northen Nigeria, or roast it and serve it with banana like it is done in the South.

4. Suya

The appeal of this Northern Nigerian barbecue red meat with tasty spices is hard to ignore especially when it is available in the day time at car parks or travels stops. There are different varieties of suya besides cow meat, like ram suya and chicken suya. The smell of the suya draws you in and the heat of the pepper makes you grab a cool drink.

5. Boli

Roasted Plantain also known as Boli, which is usually served with roasted groundnut, is also a top choice for travellers because it is filling. You get to choose between the ripe, unripe and semi-ripe roasted plantain. Some street vendors (like the sellers at Lokoja) make a special sauce to accompany the Boli as an alternative to eating it with Groundnut.

6. Roasted or Boiled Corn

This is another filling street food is roasted or boiled corn. Best eaten when it is hot and paired with coconut if roasted or pear/elubo when boiled. Maize is a seasonal crop that only comes out at specific times of the year. When it’s in season, Vendors usually sell both boiled and roasted corn along travel routes.

7. Edible Worm

This is a south-south road travel delicacy. These big, tasty, skewered worms are usually dried. They are great for snacking after a main meal because they aren’t as filling as eating the other options of street food.

8. Peppered Snail

Depending on how the snail gets cooked, the peppered snail can become addictive. The snail is skewered in succession and tempered with the pepper sauce to make it more delicious.

9. Bobozi

Bobozi, a fermented Cassava best served with Coconut, is a southern delicacy that travellers indulge in. It’s moisture and fibre content, reduces the need for soft drink accompaniment. Best taken during a short inter-state or intra-city trip.

There are many street foods in Nigeria but very few are ideal for snacking while travelling due to the need to prevent a stomach upset. Did we miss anyone? Share your travel snacking preference as a comment.

Featured image source: uacfoodsng.com 

This article 9 Favourite Nigerian Street Food To Snack On While Travelling appeared first on Connect Nigeria.

I travelled to Isuikwuato for a friend’s traditional wedding last weekend. It was a beautiful ceremony. But as usual, hunger wire me for there. You see, I seem to have this “Do not serve her food” inscription on my forehead that makes waiters jump me during food service. My normal approach to ceremonies within my state of residence is to chop belleful for house before going to the venue. Regrettably, this function was in another state. I also have a rule for out of state functions, especially those I attend with public transport. I don’t eat before leaving to avoid the “Driver, please stop, I want to ease myself” drama.

Anyway, I arrived Port Harcourt around 7 pm, tired and hungry. I knew cooking was out of the question so I jejely stopped at Genesis Restaurant located at Agip Road, Rumueme to eat. This particular branch is small and cosy. Only Nigerian food is served here unlike the one in GRA that offers both continental and local dishes. Most of the crowd that night were young people. Music was loud. Some of the couples came with their kids. The restaurant was well lit and a bit noisy.

The food service counter was crowded. The four waiters manning the counter did their job with enthusiasm. When the people in front of me had been served, I stepped into place and took a cursory glance at the food on display to decide what I would eat. Soup and swallow would have been ideal but for the lateness of the hour. The other available options were rice, beans, yam and egg sauce. I was still trying to make a decision when the kitchen door opened and a waiter emerged bearing a container of hot Egusi soup. The aroma filled the restaurant.

Now, everyone who knows me knows that I have an ongoing romance with Egusi soup.  This soup looked good; the aroma was tantalizing!! The temptation was too much. I tried to resist, the waiter can testify. Lol. She noticed my indecision and moved on to attend to the next customer.  But she cast intermittent glances at me. I finally made my decision and signalled her with a nod. When she finished with the customer, she served me.

You must already know what I ordered by now. I fell into that temptation with my eyes wide open. After all, you only live once. Needless to say, I enjoyed my dinner. Lest I forget, while I was eating, a child sitting with her parents in the next table spilt juice on herself. A waiter graciously provided the child’s mother with serviettes to clean up the child while a cleaner mopped up the mess. All in all, I can say that food and service at Genesis Restaurant, Agip Junction is good.

• Looking for more restaurants to visit in Port Harcourt? You may also want to try Jevinik.

Featured image source: Genesis Restaurant

This article Genesis Restaurant Review appeared first on Connect Nigeria.

My friend, Linda says I’m an Eastern chic. This means I was born and buttered in South-Eastern Nigeria. Even though I had travelled to different parts of the country at different times, I stuck faithfully to my Igbo friends and our Igbo cuisine. While I had acquaintances from other ethnic groups, Igbo food was all I knew and I wasn’t big on food experimentation. However, everything changed five years ago. I relocated to Port Harcourt. There, I made new friends, most of whom are from other ethnic groups. Rose, my Akwa-Ibom friend, taught me how to make this soup. Abak-Atama Soup is the Efik-Ibibio version of banga soup. Atama leaves, a medicinal vegetable, is used in making this soup. It gives the soup a distinct flavour. Today, I bring you Rosemary’s recipe for Abak-Atama Soup.  

Ingredients

Atama leaves

Beef

Cow skin (Kpomo)

Stock fish

Dry fish

Smoked fish

Shell periwinkle

Palm fruit

Ground crayfish

Uyayak (local spice)

Seasoning cubes

Salt

Pepper

How to Cook

Rinse the meat, kpomo and stock fish to remove sand. Use salt and lukewarm water to rinse the dry fish. Season your meat with onions, stock cubes and salt. Steam on low heat for five minutes. Add stock fish and water to the pot of meat. Cook till it is almost tender. Rinse the shell periwinkle thoroughly with hot water and a pinch of salt to get rid of sand, and set aside for later use.

Slice the atama leaves thinly. Soak in warm water to eliminate the bitter taste. Set aside for later use. Blend the crayfish, pepper and uyayak.

Rinse the palm fruit and boil for about thirty minutes. The process of oil extraction starts the minute the palm fruits are tender. Once this is achieved, replace the pot of palm fruits with a kettle of water. Rinse the pestle and mortar. It is the best kitchen equipment for this task. Strain off the water in the pot of palm fruits and transfer the palm fruits to the mortar for oil extraction. Using a pestle, pound the palm fruits gently until the fibre separates from the nuts. When this is done, keep the pestle aside and check the water you’re boiling. It is pertinent to mention at this point that the final process of oil extraction is done by hand. Thus, even though hot water makes oil extraction easier, the water should not be too hot or you’d burn your hand while extracting the oil. Having said that, pour the hot water into the mortar and squeeze out the oil from the palm fibre. Use a sieve to strain the extract into a pot.

Boil the extract till it thickens and the oil rises to the top. Add the meat and meat stock into the pot of palm kernel pulp. Add the blended ingredients. Also, add stock cubes and salt.

Stir the soup well, cover the lid and allow the soup to cook for about twenty minutes. Stir and taste the soup; if need be, adjust the taste.  Remove the atama leaves from water and stir it into your soup. Allow it to simmer for about two minutes.

Turn off the heat and serve hot with eba, semo or pounded yam. Bon appétit.

Featured image source: Knorr Taste Quest

This article Recipe for Abak-Atama Soup appeared first on Connect Nigeria.

It is said that the best way to understand the traditions and cultures of a people is to eat their food. Cultural foods reflect the geography of a people and their rich agricultural products. The Niger-Delta region in Nigeria is the home of finger-licking delicacies. More often than not, their meals are stamped with their signature fresh catfish, prawns, shrimps, and periwinkles, all of which announce that they are from the riverine area.

On our food history segment, today, is the Niger-Delta delicacy, Banga Soup. This soup hails from the Urhobo ethnic group in Delta State. It is known as Oghwoamiedi in Urhobo language and Izuwoibiedi in Isoko.

Banga soup is basically palm fruit soup. Banga, the chief ingredient for this soup, is a type of palm fruit that is mostly found in the Niger Delta areas and in Igboland. Native spices like ataiko, oburunbebe stick, aidan fruit, and irugege, give Banga Soup its unique flavour and aroma. These ingredients can be gotten from local markets in the country. Another distinct ingredient is the Banga spice leaf, known as beletientien. However, if this vegetable is not available, it can be substituted with thinly sliced bitter leaves or scent leaves.

Lest I forget, a well-prepared pot of Banga Soup is busy; different types of orishirishi like fresh fish, dry fish, kpomo, crayfish, fresh prawn, shrimps, and periwinkles go dey the soup. That way, each morsel of swallow dipped in a plate of this soup usually materializes with a delectable piece of protein for the consumer’s enjoyment. In Urhobo and other parts of Niger-Delta, Banga Soup is customarily served with Usi, a thick, yellow, starchy paste that is made from Cassava. However, a certain mastery is required to eat usi with Banga soup so Non-Deltans who are yet to acquire this special skill enjoy their soup with eba or semo.

Finally, banga soup is the Niger Delta variation of ofe akwu which is quite popular with the Igbo people of South-Eastern Nigeria. The manner of preparation is similar but the spices are different. Again, while Deltans serve banga soup with usi which is also known as starch, the Igbo enjoy their ofe akwu with boiled white rice or yam.  

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On our menu, today is Abacha, a well-loved local delicacy in Igboland. (Well, this food also shares the same spelling as the name of the infamous late Nigerian dictator, Gen. Sani Abacha.) Abacha is also called African Salad; this meal can be served as an appetizer or a main dish. It is a ceremonial food in most parts of Enugu State. It can be served warm or cold.

Ingredients

Abacha

Ukpaka

Kpomo

Frozen fish

Stockfish

Palm oil

Crayfish

Ehuru (calabash nutmeg)

Locust beans

Edible potash

Stock cubes

Onions

Pepper

Salt

Garden eggs

Utazi/Garden Egg Leaves

How to Cook

Rinse your kpomo and stockfish and cook till tender. Strain the water. Blend some pepper and onions and pour it over the kpomo. Also, add stock cube and salt to it and fry with a little oil. Cut the frozen fish, season it with pepper and salt then fry. Rinse your dry fish in lukewarm water. Set these aside for later use.

Next, rinse the ukpaka in lukewarm water and strain. Dissolve potash in a little water and sieve out the particles. Pound or blend the crayfish, pepper, locust beans and ehuru. Please note that before blending the ehuru, the shell is first removed. Chop onions and set aside for later use. Rinse and dice the garden eggs. Rinse and slice the utazi or garden egg leaves. Also set these aside.

Put the Abacha in a bowl and soak it.  There are two ways of doing this. You can soak it in cold water for about ten minutes before using a sieve to strain out the water. The second way of soaking abacha is what I call the sharp-sharp method.  Simply pour hot water over the abacha; use a spoon to stir the Abacha to ensure that the water touches all of it. Leave to soak for a minute then strain out the water using a sieve.  

Pour the palm oil into a clean sizeable pot. If the palm oil is thick, warm it on low heat. Otherwise, add the filtered potash liquid into the oil and stir until the mixture thickens. Add the blended ingredients, stock cube(s) and salt.  Mix the ingredients until they are well combined. Add the stockfish, the already strained abacha and ukpaka, as well as the garden eggs to the mixture. Use your hand or a cooking spoon to thoroughly incorporate them into the palm oil mixture. Taste for salt and adjust if necessary.

Your abacha is ready. The chopped onions and utazi leaves are optional for some people. Not everyone in my home likes it so we usually add it during service to the plates of those who care for it.

Featured image source: Afro Tourism

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Food consumption plays a central role in our daily interaction with friends, family and even colleagues. It features in celebrations that mark particular rites of passage like marriage, anniversaries and even burials. Food is, therefore, key to understanding how we organize our relationships with each other and the meaning of those relationships.

The Yoruba occupy the South-Western part of Nigeria. They are one of the three major ethnic groups in Nigeria. They are known for owambe; these are lavish parties thrown by the Yoruba to celebrate everything from naming ceremonies to burials. Thus, owambe is not just an integral part of Yoruba culture, it is a gallery that displays the clothing, music, tradition and food of the people to perfection.

Amala is the priced swallow of the Yoruba. It is believed to be medicinal. Yet, it is one food that is central in promoting the Yoruba identity. No event is complete without it. According to Mr Toye Arulogun, the Oyo State Commissioner for Information, Culture and Tourism, Amala is not only indigenous to the Yoruba race, but it is also symbolic as the commonality and strong bond of a people.

Interestingly, there are three different types of Amala. The one derived from yam is called amala isu. The yam, especially in the villages, is often one that is not fit for cooking. Amala derived from cassava is called amala lafun. The last type is derived from unripe plantain and is called amala ogede. The low carbohydrate level in the plantain flour makes it a good food for diabetic patients.

Amala flour, also known as elubo, emerges when one of these three staple foods are peeled, dried and ground. Preparing it requires practice and skill. The skill is in the powder-to-water ratio and in the dexterity of the stirring to prevent lumps. The meal is often paired with ewedu or gbegiri soups. Its dark colour is the result of the drying process.

Thanks to rebranding, Amala has transcended in a short while from a local meal to a national one. It has moved progressively from Buka Special to the menu of distinguished restaurants. The fact that it is not as heavy as pounded yam, fufu or eba also contributes to its social acceptance.

Sources

Vanguard Online
Sun News Online

Ann  Allen, Food and Culture: Continuity and Change in the Yoruba of West African and their Diasporas Sun News Online

Featured image source: Pulse

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Nigeria is a country with diverse ethnic groups. I consider the country a reservoir of food culture because the different ethnic groups have their traditional cuisine. These traditional foods are usually dependent on the food and ingredients that are produced in a particular area. Interestingly, these ethnic groups share two traits in common. First is their ability to use different herbs and spices to create memorable meals. The second is their love for swallow.  For those who do not know, swallow refers to the different starchy foods that accompany local soups. Most people in Nigeria cannot go a day without swallow. Suffice it to say that swallow is to the average Nigerian what tea is to the English Man.

Our history segment today takes us to Rivers State in South-South Nigeria. Rivers State is a land of many rivers, a people with a rich, cultural heritage.  Today, we’ll be discussing a Rivers delicacy known as Temburu. It is a kind of swallow that is quite popular amongst the people. It is a ceremonial food of the Kalabari who call it Onunu, the Okrika who call it Temburu and the Bonny people who call it Opopo. Temburu is also prepared for new mothers as it is believed to contain properties that can nourish the woman and restore her health.

In Okrika, young maidens undergoing the Iria ceremony are fed Temburu during their stay in the fattening room. The Iria ceremony is an annual event in Okrika, a celebration of feminity. It is a rite of passage that ushers young virgins of the community into womanhood. Participants are usually young girls who are eighteen years and above. In the olden days, once these girls are inspected before their tribe and confirmed to be virgins, they are painted and led into the fattening room. They’ll be in seclusion for one to six months.

One aim of this fattening room seclusion is to teach the young maidens the art of home management. Another reason for this is to plump up these teenagers; it is believed in this community that bigger brides are more beautiful. It is also believed that they have better chances of carrying babies to term than slimmer brides. Temburu is one of the delicacies that girls in the fattening room enjoy. It is believed to make them chubby and attractive. On the final day of the rites of Iria, the community considers the robust and ample proportions of the maidens a testimonial of their productive stay in the fattening room.

Temburu is made from pounded yam, very ripe plantains and palm oil. It is served with light fish sauce or soup. The taste of this swallow is really unusual for those who have never tried it. This nutritious and delicious meal, in general, is a wonder to experience. 

Reference

Chukwudi Akasike, “Iria Festival: Excitement in River Community as Maidens are Set to Dance Half-Naked,” Punch Newspaper, https://punchng.com/iria-festival-excitement-in-rivers-community-as-maidens-are-set-to-dance-half-naked/

Alaerembo, Temburu (Onunu/PoundedYam) https://waboyon.wordpress.com/2015/04/23/temburu-onunu-pounded-yam/

This article Temburu: A Fattening Room Delicacy in Okrika appeared first on Connect Nigeria.

This is the heavenly sauce that is often used in eating Ofada rice. It is one of the spiciest foods in Nigeria. The major difference between this sauce and others is that while others use red pepper, green pepper is the primary pepper used in cooking Ayamase Stew. The green pepper and locust beans give this sauce its unique aroma.

Ingredients

Assorted meat (beef, kpomo, shaki)

Stock fish

Dry fish

Palm oil

Green bell peppers – (green tatashe)

Scotch bonnet/habanero pepper – (Ata rodo)

Iru – fermented locust beans

Assorted meats (you can also use chicken or Turkey) – cooked and cut in small pieces

Beef stock

Seasoning cubes

1 large onion (chopped)

1 cooking spoon of ground crayfish

Salt to taste

How to Cook

Rinse, spice and cook all meat and stock fish till tender. Rinse the dry fish in lukewarm water. Rinse and remove the seed from the green pepper. Blend the green peppers with the ata rodo. Do not blend the onions with the pepper. Pour the blended pepper into a pot and boil till the water dries up. Afterwards, use dry blender to blend the locust bean and crayfish.

Pour palm oil into another pot. Please note that the palm oil should be enough to fry your meat and make the stew. Bleach the palm oil for about ten to fifteen minutes. The oil will look like vegetable oil when you’re done bleaching. When the oil is bleached, pour in your meats and fry till slightly crisp. When you’re done frying, scoop out the meat and turn off the heat. Allow the oil to cool.

Once the oil is cool, put the pot back on fire. Add chopped onions and sauté. Add the boiled pepper puree and fry for about ten minutes. Make sure you stir from time to time to prevent burning. Then add the blended crayfish and locust beans; also add stock cubes and salt. Stir to combine.

Cover the pot and allow the content to fry till oil floats to the top. Monitor the stew to prevent burning. When the oil floats to the top, add the dry fish, stock fish, the orishirishi meat and the meat stock. Stir well to ensure that the meat and fish has fully blended with the stew. Taste the stew and adjust spices as necessary. Cook for about ten minutes then turn off the heat.

Enjoy Ayamase stew with boiled Ofada rice (unpolished rice) or you can eat it with yam or fried plantain.

Featured image source: Let’s get cooking

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Ndi Anambra are a people with a rich cultural heritage. Marriage is highly regarded in Anambra State for it is the symbolic joining of families in the presence of witnesses. Thus, whenever a traditional wedding invitation is received, people attend to share in the beauty and joy of a new beginning as well as to partake in the feast prepared by the families to mark the event.

Since Ndi Anambra are blessed with many local delicacies, the menu is carefully selected to display the traditional food of the people. Below are six foods that feature in most traditional weddings in Anambra State.

Kola Nuts

Surprised? Well, the kola nut is food in Igboland. It is a cultural symbol of hospitality. It is presented to guests as a sign of goodwill and acceptance. Kola nut is served first on the list of traditional menus because of its symbolic importance in prayers, blessings and injunctions. With the kola nut, prayers are offered for life, health, fertility and protection of the couple, their family and friends. Once the kola nut is presented, broken and eaten, the traditional wedding is officially declared open. Kola nut in traditional weddings is usually accompanied by garden eggs and alligator pepper.

Ukwa

Ukwa is a seasonal food commonly enjoyed by the Igbo. It is expensive when it is out of season. Yet, Ndi Anambra cannot resist having it on their traditional wedding menu. Ukwa is a porridge delicacy that is often cooked with dry fish or chicken. A little bitter leaf is usually stirred into it for effect. Ukwa is rich in protein and has a rich natural taste. This food is especially enjoyed by the senior citizens at the wedding especially the diabetic ones.

Party Jollof Rice

No matter the traditional delicacy you prepare at your wedding, if party jollof rice is not there, wedding never start. No wedding in Nigeria, be it traditional or white is complete without jollof rice. Most guests will ask for it because party jollof rice is special. Once a cooler of this delicacy is opened, the aroma will bring gate crashers to the bride’s father’s compound. Besides, not everyone likes to eat swallow so this is a must-have alternative.  

Ofe Onugbu

This soup is indigenous to Anambra State and it features in most traditional events of the people. The three major ingredients for preparing authentic ofe onugbu are cocoyam, ogili okpei (locust bean) and, of course, bitter leaf. The cocoyam serves as the thickener. The wrapped locust bean gives this soup a mouthwatering aroma. The bitter leaf is the vegetable used in this soup. Whether it is served with eba, semo, fufu or pounded yam, ofe onugbu is a winner, any day, any time.

Ofe Nsala

In the Omabala Area of Anambra State, this soup is a must have for traditional weddings. It is traditionally prepared with fresh catfish and chicken. The spicy richness of nsala combines with utazi to give this soup a distinctive flavor. This soup is usually reserved for VVIPs at the wedding. The best accompaniment for ofe nsala is pounded yam.   

Moi Moi

This beans pudding is usually prepared as an accompaniment to rice but it can also be eaten alone. When moi moi is wrapped in uma leaves, the taste is bae.

Featured image source: Nigerian Cuisine

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On our history segment today is ukwa, a delicacy that hails from Igboland. Ukwa is called African breadfruit in English because it is similar to the breadfruit eaten in the Caribbean and South Pacific. The African breadfruit is eaten by people of different ethnic groups in Nigeria. These ethnic groups not only have different ways of preparing it but they also have native names for this food. It is called Afon in Yoruba, Ize in Benin, Jekri/Sobo in Ijaw, Ediang in Efik and Bafafuta in Hausa. Also, the botanical name for this food is Treculia africana.

The ukwa tree is of the Moracene family; it is one of the four members of the genera. A pod/fruit is as large as a watermelon. It weighs as heavy as ten pounds or more. The fruits are huge, round and hard. One fruit can have hundreds of seeds inside. To extract the seed from the pod, it is allowed to ripen and fall on its own from the large trees. This, I believe, is the genesis of the saying, Ukwa ruo oge ya, o daa which literally means that the ukwa fruit falls at its appointed time. When the fruit falls from the tree, it is allowed to rot, then a machete is used to crack open the fruit to bring out the seeds.

Ukwa is a versatile, nutritious meal with a natural taste. The seeds can be roasted, fried and even boiled before consumption. It can also be ground to flour, pressed for oil and used as a flavouring in alcoholic drinks. In Igboland, when it is roasted and eaten with coconut or palm kernel, it is called aki na ukwa. When it is prepared as porridge, it is called ukwa porridge. Aki na ukwa and the porridge are the most popular meals prepared with the seed.

Ukwa porridge which is a ceremonial food in some parts of Igboland can be served as breakfast, lunch or dinner. There are different methods of preparing the porridge. It can be cooked plain without seasoning because fresh ukwa has a naturally delicious taste even without salt. It can also be prepared with dry fish, palm oil, fresh pepper, crayfish and salt. While some people add sweet corn to their porridge, others prefer to stir bitter leaf into it.

Regardless of the method of preparation used, it is a tough food to cook. It is either cooked with pressure pot or with the addition of certain ingredients like edible potash (akanwu) or ngor. These ingredients help to tenderize the food. Again, the water strained from boiling the seeds is usually set aside for drinking when the meal is done. Ukwa can be an alternative to Sunday rice. It is low in saturated fat, cholesterol and sodium.

Sources

Buzz Nigeria

The Guardian Online

V.N. Osabor, D.A. Ogar, P.C. Okafor and G.E. Egbung, “Profile of the African Bread Fruit (Treculia africana),” Pakistan Journal of Nutrition 8 (7), 2009.

Featured image source: guardian.ng

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Food is an art that conveys a range of cultural meanings. There are certain traditional undertones that resonate in cultural food preparation and consumption. How people eat is tied to their identity. When we borrow and eat the food of another ethnic group, we are essentially identifying with them and their culture.

Nigeria is a country with a rich cultural heritage. With over 300 ethnic groups, Nigeria has quite an interesting collection of cultural foods each of which reflect the culture of the people. Swallow is one of such food. Swallow is a general term for all the different byproducts of staple foods like yam, cassava, plantain, rice, that are cooked then mashed or pounded into a mold or thick paste to accompany the variety of soups enjoyed by Nigerians. Most ethnic groups in Nigeria have swallow that is peculiar to them. This food is traditionally eaten by cutting a small morsel with your hand, dipping it into the soup and putting it in your mouth. In fact, the name “swallow” is derived from the fact that little or no mastication is done before this food is swallowed.

Eating swallow with cutlery is one of the trends that came with civilization. I learnt how to do this in boarding school. However, since graduation, I rarely eat swallow the ajebo way. I enjoy using my hands. It’s the Nigerian way. Besides, I no dey belleful when I chop am with cutleries. Most times, when I eat swallow in restaurants, I catch people throwing funny glances at me. Why? Because I usually ignore the cutleries. I either use the sink or I ask the waiter for a bowl of water to wash my hands after which I enjoy my food the native way. Why shouldn’t I? The food is mine. Whether I paid for it or someone else did doesn’t change the fact that it is mine; I decide how best to eat it.

Now, I’m not trying to crucify those who eat swallow with cutleries oh! I know some people who habitually eat it with cutleries. They enjoy that style and that’s all that matters. Me sef dey use cutleries for my swallow when I have false nails on. Those nails can trap bacteria sha. To avoid food poisoning, I consider it best to eat with cutleries for as long as my nails last.

I also have a couple of friends who use hand for their swallow at home but use cutleries in restaurants. It’s their choice. However, our choices as individuals should not in any way negate the authenticity of the traditional mode of eating prescribed for certain foods. Besides, it is hypocritical, especially for those who use hand at home, to be disdainful of people who eat swallow the native way in public places.

Finally, if we can eat Chinese meals with their chopsticks, I don’t see why we can’t proudly eat our swallow with our hands or what do you think?

References

Anne Murcott, “The Cultural Significance of Food,” Proceedings from the Nutrition Society, 41, 1982.

Wonderopolis

Featured image source: Naijaloaded

This article Let’s Talk: Eating Swallow with Your Hand versus Cutlery appeared first on Connect Nigeria.