Gwate(maize grits pudding) 


semi solid maize grits pudding/acha pudding … (very nutritional, medically adviced to start an infant after 6months (exclusive breastfeeding) baby friendly, please feel free to substitute maize grits with acha.


 2cups semi solid maize grits/acha /tsaki (Hausa)

 3 big plum tomatoes (chopped)

 2 hebanero peppers (chopped) 

1 big onion (chopped). 

 4 stock cubes 

 1/2 teaspoon salt. 

3 handfull washed and chopped spinach. 

 1 handful washed and chopped sorrel leaves

2 medium sized bitter garden eggs (gauta). 

3 spoons Palm oil(optional).

 meat (optional)brisket bone or biskit bone 


  in a pot add 4 cups of water, pour in the meat, tomatoes, hebanero peppers, onions, seasoning and salt, let it boil until the content of the pot start to dry up, pour in the sorrel leaves, using a whisker stir vigorously while adding the acha /semi solid maize grits so it doesn’t lump, cover and cook for 10 mins (if it feels thick add small water) , pour in the spinach and keep cooking (add palm oil if you desire), after 5mins add the bitter garden egg (drop them whole inside) and let it simmer for 2mins and it’s ready… Enjoy NB some people add sugar before taking this pudding.

Beef potato sauce 


-Half kg meat

-10 medium pieces of Irish potatoes 

-2 red bell peppers (chopped) 

-2 green bell peppers (chopped) 

-1 big onion (diced) 

-4 stock cubes 

-1 tsp curry powder 

-1 string fresh ginger (grated) 

-1 clove fresh garlic (grated). 

-3 spoons vegetable oil 

-salt to taste. 


-peel and cut potatoes into small desired shapes. 

-cut beef meat into thin stripes and set aside. 

-in a medium sized pot add meat, seasoning,salt to taste and half diced onion, ginger, garlic add 150cl of water and bring to boil. 

-when it starts boiling add curry powder and vegetable oil keep cooking untill the content of pot starts to dry up, now add potatoes and be sure the water content covers up the potatoes (if it doesn’t cover up add enough water to cover it up) and cook till half way done. 

-do not allow the water to dry up because the sauce is the most important part, it shouldn’t be too thick nor watery. 

-now add the green bell pepper,  red bell pepper and onion stir and cook on low heat till done. 

Serve with white rice etc 

How to make cassava flour /alabo /elibo /lafun 

How it’s made 

Cassava flour /alabo /elibo/lafun etc 

I tried making cassava flour myself and with the help of my grandmother. 

        Here was how it went. 

 – peel the cassava tubers 

-wash cassava 

-Soak Cassava in water for 4 – 8days maximum so it get fermented. 

-how to understand that it’s fully fermented  (simply press with your fingertips, if your fingers penetrate the cassava then it’s fermented , it will look soft and very white,another way is when it has fully fermented, the cassava will float on top of the water, it will also look bigger and fluffy compared to when it was not soaked. 

-drain in a colander properly. 

-pour into a mortar and pound Till roughly soft. 

-place in a colander, Cover and place a stone on top of the cover and allow to drain over night (the stone will help in pressing the water out), let it stand for a day. 

-after that sundry properly, let it dry properly (it took us 3 days to get it dried because it raining every day over here so yours might take just a day). 

-when you are sure it’s dried add into a mortar and pound (the pounding break the lumps in the cassava flour thereby making it easy for the dry mill to turn into powder). 

-make it into powder form using a dry mill. 

-sieve and discard chaff after grinding and it’s ready for use. 

Check for more recipes concerning home mades….. I hope this inspire some one

Pictures making of cassava flour. 

Best paired with draw soup 

Iru/ogiri /daddawa 

How to make iru/daddawa/ogiri using soya beans, i had the opportunity of learning how to make daddawa also known as iru or ogiri at the village during my last visit and it took us  5 days to complete the process with my very intelligent old grand ma. 


2 and half mudu if soya beans 


-fry soya beans till slightly change color to red. 

-pour into a mortar and pound lightly to remove the chaff. 

-pour into a tray and blow chaff away (local method of removing chaff). 

-pour into a big bowl, add water to cover up and allow for a day. 

-in the morning wash very well pour into a pot and cook /boil on high heat for like 1 to 2 hrs while boiling add potash to make it even soft. 

-drain in a colander And allow to cool down completely. 

– pour into a tray and sun dry completely. 

-now pour into a rice sack/bag and secure tight with a rope. 

-allow to ferment in a warm environment for 2 days. 

-after 2 days pour into a mortar again and pound. 

-pour on a tray and sundry for 2 days. 

-After 2 days bring out and mix properly with ur hands. Mix very well. Allow to stay over night and pound again in the morning and make desired shapes. 

Keep using while you keep sun drying. 



-half mudu flour (8 tin milk can is a mudu) 

-half tsp salt 

-cup of sugar. 

-vegetable oil for deep frying. 

Mix the above ingredients with cold water (add the ingredients into a small rubber paint and add water half way, so the water should be half a small rubber paint). Mix very well till no visible clumps please be careful while mixing so it doesn’t turn watery. 

-heat vegetable oil in a deep frying pan. 

-now dip the tip of the metal used in making this snack into hot oil untill very hot, remove from the hot oil and immediately dip into the rubber containing paste, it will automatically scoop some, remove immediately again and did into hot oil and shake very well so the paste drops into the oil, fry in both sides while you leave the metal in the hot oil, it should be completely immersed in hot oil through out the process. 

Drain in a colander, allow to cool down and enjoy.

Kunun Bururu (fulani pap) 

Kunun Bururu (fulani pap made from cow milk) 

I knew this pap since when i was small, my grandmother normally makes it and today i bring forth this recipe so we all learn from each other. Let’s explore with the fulanis today, if you know this drink, even had it before or have any name for it apart from Bururu let’s hear you. 

– millet powder (dawa) already prepared with dry ginger and cloves. 

-cow milk nono 

-Sugar to taste. 


-In a pot add water and bring to boil. 

-pour the millet powder into a bowl, sprinkle cold water on the millet powder and shake the bowl vigorously untill it clumps, add just lumps with ur hands into smaller clumps, shake well. 

-now pour hot water into the lumps of millet and stir with a wooden spoon so it doesn’t stick. 

-keep stiring until it running. 

-stir untill it’s half way cold, (the paste should be cold averagely). 

-when you are sure it’s warm and not hot, add cow milk and keep stiring. – stir and add sugar enjoy.

I used 500g of millet powder. 

And quarter of small rubber paint of cow milk.

Efo riro soup 


Pomo/kpomo /cowskin. 

Small bunch of spinach /vegetables /alayyaho /efo vegetables etc. 

Small bunch of spring onions 

7 big red bell peppers /tatashe. 

2 big onions 

1 big smoked fish 

3 stock cubes 

Half cup palm oil 

Salt to taste 


-cook cowskin with little salt till soft drain and set aside. 

-roughly blend tatashe and onions together i used mortar and pestle for this kind of blending but feel free to use a blender.  

-chop spring onions wash and allow to drain. 

-chop vegetables /spinach /alayyaho Also wash properly to remove sand particles drain and pour into a medium sized bowl. 

-boil some water and add into the bowl containing vegetable, Cover and allow to steam for 5mins, drain and set aside. 

-in a medium sized pot, add palm oil and bleach, pour the tatashe paste and fry on low heat untill the oil start appearing on top, feel free to add more oil if you like oily soup. 

-add stock cubes, spring onions, pomo/cowskin and salt to taste Stir and allow to simmer for 7 mins on low heat. 

-after 7mins add well deboned smoked fish be sure you removed the bones properly, add steamed vegetable stir and allow to simmer for 5mins. 

-serve with pounded yam, semovita, eba etc. 

NB :you can add meat of choice simply boil meat along side the cowskin, drain and add. 

Scotch-eggs /flakes chicken 

Scotch-eggs (corn flakes) used 

Ground sausage

White pepper 



5 eggs 

Corn flakes (ground) 


-Boil 3 eggs and whisk 2 eggs set aside. 

-now coat egg with flour. 

-season sausage with white pepper, scoop average amount of sausage in your palms and wrap sausage to cover eggs (wrap carefully and set side) 

-dip in whisked eggs. 

-coat in ground corn flakes. 

-toss in vegetable and fry on both sides till golden brown. 

      Flakes chicken 

Season and boil chicken, allow to cool down. 

-dip in whisked eggs. 

-coat with ground corn flakes. 

-toss in hot vegetable oil and fry on both sides till golden brown.



3 cups white rice (soaked) 

1 and a half  cup white rice (cook till tender) 

1  tsp baking powder 

1 spoon dry active yeast 

2 spoons sugar 

1 diced onion. 


-Soak 3 cups of  white rice for 2-3 hours 

-cook 1and a half  cup of rice till tender, allow to cool down completely in a tray. 

-after 3 hours of soaking combine cooked rice with soaked rice and blend /grind into a smooth running(not watery)  Paste. 

– mix yeast with little warm water and add to rice paste. 

-add baking powder. 

– if necessary add  water to preferred thickness,(you should get something more thicker than pancake). 

– mix all the above very well cover and allow to rise in a warm place for 3 hours or more. 

-after 3 hours bring out, it will have double sized, add sugar salt to taste diced onion and fry in masa pan using oil. 

-heat the masa pan, add little oil, scoop paste using a kitchen spoon into masa holes. 

-allow to fry on low medium heat, flip to the other side carefully, untill both sides turns deep golden brown. 

-please use medium amount of heat to avoid burning and sticking to masa pan. 

NB:kitchen tips regarding masa pan 

1-do not wash masa pan with metal sponge 

2-wash masa pan a day before using it. 

3-use oil around masa holes all through while frying to avoid sticking. 

Kunun Shinkafa (rice pap) 

2 and half cup of White rice

2 cups raw kitchen groundnuts

5 strands of tamarind

1 strand ginger

Little cloves

Sugar to taste


-Soak tamarind for 3 hours sieve and discard the residue.

-Soak rice for 2hours.

-Soak groundnuts also for 2hours.

-After 2 hours wash groundnuts, and peel the back, set aside.

-wash rice also, add ginger and cloves to rice and blend to a very smooth paste add water while blending.

-blend groundnuts also into a smooth running Paste.

-sieve groundnuts paste and discard chaff, and add more water to preferred thickness.

-set groundnuts paste to boil in a medium sized pot, boil untill the contents starts to dry up.

-while the groundnuts paste is boiling prepare the rice paste, to prepare the rice paste simply mix tamarind mixture with rice paste in a big bowl.

-now pour the groundnuts paste into the the bowl containing groundnuts paste allow for seconds and stir vigorously.

-add more tamarind mixture if it feels to thick.

-add sugar to taste and serve hot.