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Indigenous food

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Everyday Nutrition

Why you should add Afang leaves to the Veggies you eat

Yeside Adesiyun -
Why should you add Afang leaves to the list of vegetables that you eat? I will tell you but first let me introduce the...
Food and Culture

Ugandan Groundnut Stew by Presilla Nanyange

Yeside Adesiyun -
Groundnut stew, locally known as ebinyebwa, is a decades old delicacy in Uganda. From the east to the west, north to the south, Ugandans...
Indigenous Foods

How to Make Egusi Ijebu – Modified Traditional Recipe

Yeside Adesiyun -
I ate Egusi Ijebu for the first time in Ibadan at my Aunty’s house about 12 years ago. It was interestingly a common dish...
Indigenous Foods

Plantain Mosa (Plantain Fritters) Using Unripe Plantain Flour

Yeside Adesiyun -
I have here a Plantain Mosa/Plantain Fritters recipe using unripe plantain flour as a replacement for white flour in the recipe. In most Mosa...
Everyday Nutrition

How Much Wheat are You Eating Per Week?

Yeside Adesiyun -
How much wheat are you consuming in a week? I was looking through list of foods that we at home, restaurants, and streets in...
Indigenous Foods

Akara-Ojojo Snack: Finger Food for your Family

Yeside Adesiyun -
This finger food creation - Akara-Ojojo Snack -  was accidental. I was going to make some Akara on a Saturday morning using  processed beans...
Indigenous Foods

Indigenous Breakfast Meal: Tapioca Pudding

Yeside Adesiyun -
One of the gifts I got during the week was Tapioca. Tapioca pudding is something that I ate during my childhood days and while...
Everyday Nutrition

Dundun with Fried Eggs and Shoko Leaves

Yeside Adesiyun -
Dundun, fried Yam, is one of the delicacies we have in Nigeria. It is also a popularly consumed street food and they are sometimes...
Everyday Nutrition

Fried Okra and Sautéed Crab

Yeside Adesiyun -
It can be interesting to find different ways to cook our indigenous foods. I tried fried Okra some days ago but it didn't taste...
Indigenous Foods

Ewedu – Jew’s Mallow or Jute Leaves

Yeside Adesiyun -
Ewedu, Jew’s Mallow soup, is often eaten with Amala and tomato/pepper stew (Omi Obe). Other variants of this would be to add the Gbegiri...
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