Ewa Agoyin

Before anyone starts harping about the way I did my sauce please bare in mind that I have my way of doing things and what may work for you may not work for me and vice versa. There is a saying called too many cooks in the kitchen spoil the broth and I let Mr. … Continue reading Ewa Agoyin

Tigernut Milk

Here is another refreshing drink and this is how I make tigernut milk. The tigernuts are a hard  nut type thingy and are found in African grocery stores.  Old World Market here in Chicago carries them. They are pricy but they are good and the drink is as refreshing as zobo. I soaked the 4 … Continue reading Tigernut Milk

Gbegiri

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

Ewedu

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