Wake up to my yummy chia breakfast pudding, one that I made from soaking chia seeds in coconut milk overnight and adding raw cocoa powder to the mix. To be completely honest with you, I can’t think of a more nutritious breakfast that can be as easy as this one. Just pop the soaked chia seeds in the fridge overnight and by morning, it is ready to eat. The upside to chia pudding is that, it is very nutritious and satisfying, eating it leaves you feeling full for a very long time. Which means you won’t have to snack on unhealthy foods before your actual lunch time. I have an easy chia pudding recipe that I made earlier on the blog, you can check that out by clicking here. This article also outlines the nutritional benefits of eating chia seeds and the many other uses of this wonderful seed.

If you are one like me, who likes a simple yet delicious breakfast, this recipe is for you to savour. The richness from the raw cocoa powder balances well with the coconut milk. Also the addition of honey to sweeten the pudding makes it the perfect breakfast to wake up to. I must say here that I topped this pudding with unsweetened shaved coconuts and pecan nuts for extra texture, but you can use any healthy toppings that you love such as fruits and nuts. Making this recipe totally yours will make you enjoy it even more. Please keep in mind that chia seeds double in size really quickly so a measurement of about a 100g will be just enough to feed a family of four at breakfast, you can adjust this measurement accordingly.

Breakfast time!

Ingredients
1) Chia seeds 100g
2) Coconut milk 500mls
3) Raw cocoa powder 2 table spoon full
4) Honey 30mls
5) Toppings (I used coconuts and raw pecan nuts)





Directions
1) Add the chia seeds into a clean bowl, one big enough to contain it once it has doubled in size

2) Pour in the coconut milk and mix it well so it does not form clumps

3) Pop this in the fridge and leave it overnight to soak up all the moisture and soften well enough to eat

4) by morning, it is time to take it out from the fridge, add more coconut milk if need be, that is if you want it a bit loose

5) It's at this point that you need to add in the raw cocoa powder and honey, mix all of these ingredients well and serve in small breakfast bowls, you can serve in ready to go breakfast pots like mine, that is if you would like to eat yours at work.




Cookstip: raw cocoa powder is rather bitter, be sure not to add too much, add just enough to give your pudding that chocolatey richness.

So you see, chia pudding really does taste as good as it is nutritious, try it today!  what did you have for breakfast? comment below i would love to hear.

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Today I am offering a delicious prawn sauce that is bound to tickle your fancy, this dish unearths the richness and versatility of prawns. With the additions of mixed bell peppers, scotch bonnets for some heat, and fragrant spices, this sauce surely will become a staple at your home after trying it out for the first time.

It is no secret that I love prawns, and this is because it is versatile and can easily be made into various dishes. There is so much I can make, just from having a bowl of prawns in my kitchen. It cooks quickly too, thus making it almost always included in my recipes. You can use it for rice dishes, curries and sauces too. It can be fried, grilled and even made into a salad, it can also be added into our Nigerian soups like okra and efo riro (see sample here) or made into prawn soup with other condiments like sweet corn or mushrooms. Whatever you decide to make with prawns, you are sure of a really tasty hearty meal.

A big bowl of garnished basmati rice could never taste better than it does when served with this sauce, the creamy richness of the sauce just makes it right for an amazing family dinner. Follow my recipe below and let me show you how to make this.

Let’s cook!

Ingredients
1) Prawns 1kg
2) Mixed bell peppers (red, yellow, green) 250g
3) Scotch bonnet peppers 3g
4) Onions 1 medium sized bulb
5) Garlic 6 cloves
6) Ginger 2g
7) Corn flour 2 table spoons
8) Olive oil 20mls
9) Seasoning 8g
10) Salt 1g


Directions
1) Prepare the ingredients by first washing them thoroughly, then peel the prawns and de-vein.

2) Chop the mixed bell peppers, scotch bonnets and onions

3) Now blend the peeled ginger and garlic with water to make a running paste. This increases the quantity of the sauce

4) In a clean pan, add in the olive oil and allow it heat up for about 1 minute, quickly add in the onions and allow this to sauté for one minute then pour in the ginger and garlic paste and stir, while this heats up for about two minutes








5) Now add in all the chopped peppers and prawns at the same time, I do not like overcooking bell peppers or prawns, so just give this another 3 minutes while you keep turning the prawns on all sides so it cooks through

6) Add in the seasoning and salt

 7) Now make a running corn flour paste with two table spoons of corn flour 


cooks tip: just enough corn flour to thicken the sauce, you do not want it overly thick, just about 2 tablespoons will do

8)Add this into the pan and stir. Lower the heat and allow the sauce to simmer for another two minutes, so that all of the spices are well incorporated and your delicious prawn sauce is ready!


Serve hot with a bowl of garnished white rice or pasta. Have you made a pasta dish lately? How did it taste? Comment below, I will like to know

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Beetroot seems to be topmost in my condiment list these days, especially since I discovered its amazing nutritional contents, I have been looking for ways to incorporate it into my meals ever since. So taking centre stage today is my beetroot salad that I made using feta cheese and chicken as accompanying condiments, both gives this salad a perfect juxtaposition of sweet and salty

This beet salad is creamy, tasty and very easy to make, it is also a very healthy option for people who are looking to loose a bit of weight. Beetroot is very delicious when eaten raw, even though it is typically cooked in most recipes, I feel its nutritional contents and its amazing colour is best retained when used raw, it has a sweet yet earthy taste, a bit like sweet potatoes and it adds an amazing crunch to this salad. I just love the taste of it!

I made a beetroot juice on the blog recently which I sweetened with pineapples, you can click this link to get that recipe, I also outlined some amazing benefits of consuming beetroot in that post. The juice is another great way to incorporate beets into your family’s menu, you really need to try it out.

Let’s cook!

Ingredients
1) 2 beetroot
2) Lettuce 100g
3) Roasted chicken 100g
4) Feta cheese 100g
5) 1 medium sized onion
6) Cherry tomatoes 20g
7) Olives 10g




Directions
1) Prepare the ingredients by washing thoroughly and chopping as required

2) Season the chicken with ginger and garlic paste, olive oil, seasoning and salt, roast in the oven until cooked through, shred this into bits with hands

Cooks tip: I used chicken breast for this salad because it is far fleshier than other chicken parts

3) In a clean salad bowl, add all of the ingredients and serve with any salad dressing of your choice and your beet salad is ready!


Have you ever tried beetroot before? Please comment below I will like to hear

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The summer holiday was quite a long one and even though my kids attended summer coaching for a bit, they were home full time Thursday through Sunday. I had been promising to make them pizza for a while and since my sisters kids were around for the holidays as well, it seemed like the perfect time to make one

This recipe is a hearty meaty delight that is bound to keep your family happy, my kids could not wait for the pizza to come out the oven because they added the toppings on the pizza, they were all so excited and stayed glued to the oven door watching the whole cooking process.

The secret to this delicious meaty pizza is my rich tomato sauce which is the base for whatever topping goes on afterwards, this sauce can also serve as a pasta sauce, it is really delicious. I have the recipe here, you can try it out too.

The upside to making pizza at home is that, you can totally make it your own, in terms of adding any toppings that will delight your family, so feel free to use whatever toppings your family love and watch them gobble it all up. My kids wanted practically everything on this pizza, I ended up making two different pizzas but I kept the toppings as minimal as I could.

Let’s cook!

Ingredients for pizza crust

1) Flour 5 cups

2) Yeast 1 table spoon

3) Baking soda 1 table spoon

4) Pinch of salt

5) 2 table spoons olive oil


Toppings
1) Mozzarella cheese

2) Tomato sauce

3) Mixed bell peppers (green, red and yellow)

4) Onions

5) Beef

6) Chicken franks

Directions
1) Add all the pizza crust ingredients into a bowl and add about two cups of warm water, add this in bits while you kneed until you form a soft yet stretchy dough

2) Roll into a ball, set this into a clean bowl and cover with a cling film, set this aside and allow it to rise and double in size for about 25 minutes.








3) While the dough is rising, season and stir fry your beef until tender and tasty, once this is done

4) Take the pizza dough and cut into 2 or 3 portions, depending on the size of pizza you want to make, spread flour on a flat surface or in the pan you intend to use, roll out the dough, making sure to shape it well

Cooks tip: I made two 14 inch pizzas from this dough
5) Now spread the tomato sauce on first, and the start adding all of the toppings you want before finishing off with the grated mozzarella cheese








6) Pop in a preheated oven at gas mark 220 for 20 minutes and your pizza is ready. I like to use the lower oven burner for 15 minutes and the upper burner for 5 minutes so that the pizza is cooked through.


What special treat did you give your children this summer holidays? I would love to hear!

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On the spotlight today, is my delicious beetroot juice that I made with the addition of pineapples and ginger. I cannot even begin to explain how amazing this juice is, I mean, the velvety red from the beets just makes you want to reach for it. And the taste, oh my! Is something else altogether. You have the earthy beet flavour, the sweetness from the pineapples and the spicy kick from the ginger, all coming together as one in this amazing combo! You really need to try it at home!

Beetroot, also known as beets, are part of the chenopodiaceae family of plants such as spinach, goose foot and saltbush, which are characterised by simple alternating leaves with small dry fruits. There are about three types of beetroot; golden beets, white beets and the red ones. Beetroot can be eaten raw on its own, it adds an amazing crunch to salads, and it can also be used for smoothies and juices too, like I have done today.

Aside its amazing colour and taste, consuming beetroot comes with a lot of amazing health benefits due to its very nutritious content, it contains carbohydrates, protein, calcium, iron, Vitamins A, B6 and C, small amounts of manganese, folate, thiamine, riboflavin, choline, zinc and so much more. All of these vitamins and minerals combined, helps in the treatment of kidney disorders, piles, anaemia, indigestion, constipation, cancer and heart diseases. It also helps fight dandruff, increases blood circulation and helps with skin care.

I am a big fan of freshly squeezed juices and I try new recipes at least once a week, mixing different fruits and vegetables to get my family interested in trying out fresh juices. I believe I have done a pretty good job at that, the priceless smile on my daughter’s face says it all!

Let’s make juice!

Ingredients
1) 2 large beets

2) 1Whole pineapple

3) 10g ginger







Directions
1) Prepare all the ingredients by peeling and cutting them all into sizes that will fit in a blender

2) Blend the pineapples in badges with at least one cup of clean water, seize the juice into a clean bowl and set aside








Cooks tip: you need very ripe pineapples to sweeten this juice because beetroot has an earthy flavour that might put your kids off, make sure you pick good ones

3) Next blend the beets and the chopped ginger together, add two more cups of water, sieve into the same bowl with the pineapple juice

4) Pop in the fridge until chilled and serve!


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On the menu today is my delicious catfish pepper soup with unripe plantain. I mean, the weather in Nigeria right now will not permit me to think of anything other than spicy recipes, and rather than eat just pepper soup, I thought to add a staple to make the meal a balanced one. thereby, keeping my family warm with the spicy broth as well as satiated with the addition of the unripe plantain.

This dish is indeed one to cosy up to, The fresh and fragrant aromatic spices and the fact that it is cooked slowly on low heat intensifies the flavors of this dish, making it just right for the weather. I am a seafood fan and i have been feeling feverish as of late, so having a bowl of this warm spicy broth along with the fish and plantains, makes it a wonderfully restorative dish for me this rainy season.

This delicious dish is perfect for a family’s supper and it is incredibly easy to make, I will in fact call it a one pot wonder, there's not much fuss to it at all

Lets cook!

Ingredients
1) Fresh catfish 1kg

2) Unripe plantains about 500g

3) Blended crayfish 20g

4) Blended dried chillies (as desired)

5) Fresh scotch bonnets 5g ( I add this fresh at the end)

6) Pepper soup spices (I usually make mine)

7) 3 sprigs lemon grass

8) Seasoning 8g

9) Salt 2g

10) Ginger and garlic 6g

11) Small onion bulb

12) Scent leaf to garnish

Directions
1) Wash the catfish and set into a large bowl, pour hot boiling water over the fish and leave this in for 3 minutes, pour the hot water out, you will find the slimy protective coating washing off, rinse with cold water and set aside

2) Blend all the aromatic spices together in a dry miller and set aside

3) Also blend the ginger and garlic with the onions and set aside too

4) In clean pot, add in 3 cups of water or enough water to cook your fish, add in the unripe plantains, the blended spices, crayfish, dried chilies, lemon grass, ginger and garlic paste, seasoning and salt. Allow this to simmer for 6 minutes or until the plantains are tender


Cooks tip: this is the reason why I call it a one pot wonder, all of the ingredients goes into one pot almost at once, leaving no room for dirty pots and pans lying around and the best part, the dish always comes out delicious!

5) Now add in the fish head into the pot, fish head takes longer to cook, as compared to the other more tender parts of catfish. Give this 5 minutes to simmer slowly on low heat before adding in the rest of the fish parts. Give another 5 minutes and your delicious one pot wonder is ready!


To be honest with you, I can’t think of a better way for you to enjoy this chilly Saturday evening than cosying up with a bowl of this amazing broth with your family.

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On the spotlight today is a delicious mango specie called Peter. A large; succulent, fibrous mango with a rich and creamy taste that feels just right to the palates.

I was in Abuja recently for work and while I was there, I had the opportunity to constantly make use of this mango for varieties of smoothies and I must confess that I have in fact fallen in love with Peter! This undoubtedly, is the most luscious mango I have ever tasted; it is fleshy, juicy, and sweet and it gives smoothies a rich and creamy thickness that makes them really enjoyable. No matter the fruit combinations you have in your smoothie, Peter will always stand out, either by hijacking the colour of the smoothie or increasing the overall thickness and taste.

Mangoes ( Mangifera Indica) Also known as ‘the king of fruits ’are tropical stone fruits (drupes) which belong to the same Anacardiaceae family as cashews, olives, dates and pistachios. Mangoes are the most widely consumed fruits in the world and they are native to southern Asia, specifically in Bangladesh, India and Pakistan where they were cultivated in varieties before they were then brought into Africa in the 16th century by Portuguese merchants. It is believed that half of the world’s mangoes are cultivated in these regions. That’s a lot of mangoes if you ask me! This must be the reason why mango is the national fruit of India, Pakistan and the Philippines.

I am very sure everyone enjoys the various species of mangoes prevalent in Nigeria, without understanding the health benefits attached to them. Aside the delicious and succulent taste of mangoes, they are also packed with a lot of important vitamins and minerals that are sure to improve your overall health!

Nutritional Benefits Of Eating Mangoes
Mangoes are laden with such amazing benefits. According to organicfacts.net, mangoes are rich in fibre, vitamin A, vitamin B6, vitamin C and rich in potassium, magnesium, copper, beta-carotene, iron, riboflavin, niacin, folate and a host of many other vitamins and minerals which helps fight a host of health related diseases.

1) Aids digestion: Mangoes are an excellent source of dietary fibre making them a go to source for preventing constipation, excess acidity and promoting a healthy excretory system. the bioactive ingredients in mangoes also helps in improving appetite, this should be good news to those recovering from ailments!

2) Cures Anemia: Mangoes are rich in iron, their intake helps cures anemia as it increases the red blood cells in the body. They are very good for pregnant women too due to the fact their iron intake is very important during this period, Aside taking supplements, they would find it enjoyable to eat more mangoes. I ate a lot of mangoes when I was pregnant with my daughter

3) Helps keep blood pressure under control : The rich vitamin content in mangoes makes them excellent remedies for high blood pressure also the presence of vitamin E in mangoes helps boost your sex life, making them natural aphrodisiacs

4) Cancer prevention: According to organicfacts.net, Mangoes contain a high amount of dietary fibre called pectin which helps lower cholesterol in the body as well as aids the prevention of prostate cancer

5) Promotes brain health: Mangoes are packed with a high amount of Vitamin B6, which aids the improvement of brain functions. As explained in organicfacts.net, the presence of Glutamine acid also improves concentration and memory

6) Boosts overall Immunity: Mangoes are really an amazing fruit to add to your diet as they contain a great amount of beta carotene that helps enhance the immune system against health related diseases. Also with the presence of Vitamins A and C, which aids the production of collagen in the body, mangoes are the go to source for keeping a youthful glow to your skin.

There are various ways to incorporate mangoes into your family’s diet, they can be cut into chunks and eaten fresh, blended into a smoothie, either alone or with other fruits and vegetables, mangoes can be made into a fruit salad, jam or even the ever popular Indian mango chutney.

 Whichever way you choose to serve your family mangoes, they will always be delicious! Mangoes are after all called the king of fruits for a reason, as long as you serve them without flies, you are good to go!



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Wake up! Rise and shine to my delicious chia pudding recipe, a simple yet amazing breakfast that keeps you full for a long time. I like to see chia seeds, same with most breakfast cereals as a blank slate where I can draw upon as I please, by this, I mean chia seeds are very versatile, I can add in fruits and nuts, spices or any other ingredients that I love, to make it really enjoyable for me.

At first sight, chia seeds have semblance with West African acha seeds (Fonio or digitaria exilis), I actually have an acha pudding recipe as well. However chia seeds (Salvia hispanica) are bigger in size and totally different. Chia is a specie of the mint family lamiaceae that is native to southern Mexico and Guatemala. Chia means´ strength´ in the Mayan language and it is believed that ancient Aztecs and Mayans used this superfood as a source of energy during games or battle.

Chia seeds have a neutral taste and it is very easy to make, this amazing super food can be made into a pudding like I did today; by soaking overnight in water or milk, letting the seeds absorb the liquid to form a gel. it can also be blended into a smoothie with fruits, added to breads, blended and used to thicken sauces or made into energy bars. Just about 100g can feed a family of 4 for breakfast, as it doubles in size when left to gel or soak. Whichever way you decide to have your chia seeds, you need to understand the health benefits associated with it. It is believed to contain more fibre than oats, more calcium than milk, more protein than eggs, more omega 3 fatty acids than salmon! What’s not to love?




Nutritional benefits of Chia seeds
1) The nutritional benefits of chia seeds cannot be overemphasized, as explained in Draxe.com, Chia contains high fibre properties which is a natural blood sugar enhancer, thus aiding the body to balance insulin levels naturally. Goodbye diabetes! The fibre in chia seeds also helps people feel full quickly, as chia tends to increase in quantity even after it has been eaten. This fibre also promotes easy bowel movements making it easy to empty the bowels

2) Chia seeds is loaded with a lot of natural antioxidants that helps prevent aging.

3) Due to the presence of Omega 3 acids, chia seeds regulates cholesterol, lower blood pressure and fights against inflammation, which is a dangerous condition that puts a strain on blood vessels. this means it is a perfect superfood for heart related diseases.

4) Taking chia seeds gives us stronger bones and dental health due to the high amount of calcium it contains, as explained further by Draxe,com, chia also contains Boron which is another important nutrient for bone health, boron helps absorb calcium, manganese and phosphorus, which are all contained in chia seeds for healthy bone growth.

5) It helps boost your energy and metabolism and also helps build muscle. This was the main reason the Aztecs and Mayans consumed chia seeds, it enhances energy thus making you strong and alert for your daily activities.

6) Chia seeds also contains a high amount of proteins, which is good news, if you are trying to lose a bit of weight



These and many more nutritional benefits that I cannot totally outline here right now, are enough reasons to get chia seeds today!

Let’s make pudding!

Ingredients

1) Chia seeds 40g

2) 2 cups coconut milk

3) Honey to sweeten (As desired)

4) Toppings (I used raspberries and pecans)





Directions
1) Pour in the coconut milk into the chia seeds,

2) Allow to stand in the fridge and soak overnight until tender and forms a gel like coating around the seeds, making them look like the jelly-like glycoprotein on frogs’ eggs. Isn’t this amazing?









3) What you will find the next morning is more than double the amount of chia you soaked. Add in more milk if necessary and mix well to remove all the clumps

4) Add in any spices like cinnamon or ginger, I totally left spices out, that will be a recipe for another day, but I sweetened with honey and I topped with pecans and raspberries for more texture!

5) And the chia pudding is ready for consumption!

Cookstip: remember, chia seeds has the tendency to soak up moisture 10 times its quantity, it doubles in size really quickly, this means that little quantity of chia can serve a large family. If you find you need more milk, please add more.


If you are an early riser who has to wake up really early to get to work, no more excuses for skipping breakfast, try chia seeds today for you and your family, just soak over night in the fridge and by morning, a delicious pudding! no cooking required.

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It rained heavily today so I thought to make this yam pepper soup (Ukodo) for my family for supper. As you already know, when it rains during the day, the chills only sets in at night and when this happens, there’s nothing as amazing as a warm bowl of yam pepper soup to escort you on your journey to dream land.

This yam pepper soup recipe originally was my mother’s, she would make this mostly after the Christmas celebrations where there was bound to be goat meat left over from the festive cooking. With the typical erratic power supply, you can trust that there would never be electricity to preserve the meat for too long. As a result, you can be sure that the weeks succeeding Christmas would be laced with recipes from these left over meats and I must tell you they were always delicious. I need quickly say here that I never ascribed this yam pepper soup to any culture, I just saw it as a meal my mother made after Christmas week which I longed for. I however, discovered that this dish is a south-south delicacy.

Ukodo as it is called by the Urhobos, is a traditional breakfast or mid-day pepper soup dish served at weddings, naming ceremonies or on New year’s day and it is made essentially with goat meat, yams, plantains, lemon grass and a blend of pepper soup spices which gives this dish its amazingly rich and fragrant soup. The Urhobos usually serve this porridge dish to their guests with palm oil and this is done in case you felt like dipping the yam into the oil for another refreshing taste. I think this dish is fit for kings because, it is really delicious!

I urge you my dears to try this recipe for your family today, you don’t have to wait for any ceremony to make something nice for your family; After all, they are all kings and queens in themselves. Try and go minimal with the dried chilies, so as to make this dish friendly for the kids and I am very sure you will put a smile on everyone’s face. Did I say anything about the aroma of this dish? Oh my! It is something else altogether.

Let’s cook!

Ingredients
1) Goat meat 1kg ( you can add offal’s as well)
2) Small size yam
3) Small bunch lemon grass
4) Scent leaves ( I used this at the end for garnishing)
5) 20g ground crayfish
6) Ground dried chillies (Use as desired)
7) Pepper soup spice mix ( Ehru seeds, gbafilo, umilo, uheri pod) 30g
8) Seasoning 10g
9) Salt 2g ( traditionally the Urhobos use native salt Ughweri)

Directions
1) Prepare the ingredients

2) In a clean pot, Add in the well washed goat meat, water, seasoning, pepper soup spice mix, lemon grass, dried chilies, crayfish and salt. Allow this to simmer for 30 minutes or until the meat is partly cooked








Cooks tip: I had to buy the whole lemon grass plant from a horticulturist so I could have it for keeps, I know I will have many more uses for this fragrant grass. I really like the aroma it adds to this dish.

3) Once the meat is tender, take out the lemon grass, and add in more water, about 2 cups

4) Add in the yams, and cook until soft, if you like it thick, allow it to simmer for longer until it begins to thicken, if not, it should be ready at this point. Just check for seasoning and salt and adjust accordingly and your delicious yam and goat meat pepper soup is ready


A proper Urhobo woman will serve you this amazing dish with palm oil, but for me, I am stopping right here. Enjoy!

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