Month: April 2016

I really love smoked turkey and to come to think of it so did my late mother and she was the one that mentioned it one day.  Only that  I didn’t know I was going to make a smoked turkey stew recipe one day. This stew I what make the combo of gbegiri, ewedu, stew … Continue reading Smoked Turkey Stew

I have some peeled black eyed peas  that I got from an African store  and I added 4 to 5 handfuls and let it soak overnight in 3 cups of water and in the fridge. I rinsed once more and I put them in the pot  then added 1  quart or 1 liter of water … Continue reading Gbegiri

They are called jute leaves in english or jews mallow, In Egypt it is called molokhia and in Nigeria it is call ewedu.  This vegetable  a cross between spinach and okra. It has the spinach taste along with the slimeyness  of okra and it is a draw soup and very delicous. It is served with gbegiri, … Continue reading Ewedu

As you are aware that fufu always works best for me when I do it in the microwave. Looooooool, it is the truth. I have tried the stove top methods and it sticks all over the pan and I got frustrated and started doing it in the microwave. This method works for me and I … Continue reading Amala Made In The Microwave

Normally asun is made from goat and last weekend I took down a package of meat and felt for bones thinking I have felt some turned out to be beef after I had thawed it out and it was too late to put it back in the freezer because I knew I had to use … Continue reading Asun (Fried Meat)

Here for this recipe  I made a fried rice dish. The protien of choice is either mixed seafood like crab, shrimp and pieces of firm fish, I would use chicken,  sausage or hotdogs, a can of halal zabiha lunch meat, kidneys, liver, gizzards, tongue, beef, goat, veal and lamb. Onion choices  are 3 green onions, 1 … Continue reading Nigerian Fried Rice My Way