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

1) Mozzarella cheese

2) Tomato sauce

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

4) Onions

5) Beef

6) Chicken franks

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!

Be inspired!


Follow us on Instagram, Facebook and twitter @mariellasmenu

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!

1) 2 large beets

2) 1Whole pineapple

3) 10g ginger

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!

Be inspired!


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!

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

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.

Be inspired!


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, 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, 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, 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!

Mariellasmenu is also on,, and googleplus. follow us everywhere

Be Inspired!


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, 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!


1) Chia seeds 40g

2) 2 cups coconut milk

3) Honey to sweeten (As desired)

4) Toppings (I used raspberries and pecans)

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.

Be Inspired!


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!

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)

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!

Be inspired!


Oha soup is on a menu today, a traditional soup that is indigenous to the Eastern part of Nigeria. With oha leaves, assorted meat and cocoa yam or achi as its main ingredients, this soup is known to be close to the heart of all easterners. it however, has become very popular and now relished by most Nigerian families.

Oha soup or ofe ora as it called in some regions, has similarities in its preparations with bitter leaf soup (Ofe Onugbu), the distinction lies in the use of the special oha leaves which has its distinctive taste that sets it apart from other vegetables. Oha is a seasonal vegetable, this is not very good news because, it means that, this delicious delicacy cannot be enjoyed all year round.

I ate this soup for the first time at my brother- in- laws place, I have spoken about him before on this blog, he is from the east and he performs wonders in the kitchen. He explained that, oha leaves are very tender and quite easy to shred and shredding the oha leaves with our hands as opposed to using a knife, prevents the leaves from turning black. I have never used a knife since then. If you decide to use a knife, please let me know how the color turns out but for now, let’s cook!

1) 1 bunch oha leaves
2) Oziza leaves a handful
3) Cocoyam 5medium size pieces
4) Palm oil 3 table spoons
5) Assorted meat(beef, shaki(tripe) pkomo )1kg
6) Stockfish 200g
7) Dry fish 200g
8) Blended dry chillies ( as desired)
9) Blended crayfish 100g
10) Ogiri (okpehe) 10g
11) Onions 1 medium sized bulb
12) Seasoning 8g
13) Salt 2g

1) Prepare all the ingredients by washing them thoroughly

2) Pick the Oha leaves and shred roughly into small pieces with your hands, set this aside

3) Peel and wash the cocoyam, parboil until tender and pound into a smooth paste, alternatively, you can leave to cool for a bit, pop into a blender with the addition on half a cup of water, blend until smooth and set aside

Cooks tip: you also have the option of using achi as a thickener, if you have no interest for the cocoyam.

4) In a clean pot, add in the meats, stock fish, sliced onions, all of the seasoning and salt, mix well and allow to simmer for 3 minutes or until the meats start releasing juices

5) Now add in 3 cups of water, stir well and allow to simmer for another 6 minutes or until the meats are tender enough for you

6) Once this is done, add in the dried fish

Cooks tip: I always add in my dried fish after tenderizing my meat, so that it does not scatter in the cooking process, I like to have nice bite size pieces of fish in my soup.

7) Add in the pepper and blended crayfish and ogiri(locust beans) at this point and cook for another 5 minutes

 8) Now add in the cocoyam paste that you prepared earlier, add this in one spoonful at a time so as to control the consistency, I prefer my oha not overly thick.

9) Now add in the palm oil, cover the pot and allow to simmer until the cocoyam paste has dissolved, you can add more water if the soup is too thick, just be sure to get your desired consistency.

10) Add in the oha and oziza leaves, cover the pot now and allow the soup to simmer for another 3 minutes and your delicious Oha soup is ready to be served with any swallow of your choice!

What’s your favourite Nigerian soup? Comment below and let us know. Mariellasmenu is on,, twitter and google plus. follow us everywhere!

Be Inspired!


So my kids are at home for the holidays! Halleluia no more school runs. However, I am now faced with the daunting task of keeping them preoccupied so they don’t turn my house upside down! (Joy of motherhood) so, I decided to engage them in the process of making chin-chin today. I am one who loves to control all that goes into my child’s mouth, I rarely buy snacks for my kids, I like instead, to make mine and pack them up in their lunch bags or place in air tight cookie jars so they can reach for some when they want

We made this chin-chin recipe together as a team today and even though the kitchen was messed up at the end, we had so much fun bonding, I found myself explaining every detail to the girls ( They asked all the questions in the world), at the end of the day, it was so worth it! they bragged to everyone that walked through our door, how they made the chin-chin themselves!

Chin-chin is one of Nigeria’s most popular snack, with flour, butter, sugar, eggs as its main ingredients while other ingredients and spices such as milk, nutmeg, cinnamon and food flavors can be added in to enhance its taste, this however is due to preference. All of these ingredients are mixed together to form the chin-chin dough, which is now cut into desired shapes and fried in hot oil. As simple as ABC.

My girls worked so hard on this recipe, especially in cracking the eggs, passing me ingredients and cutting, even though I gave them blunt table knives, they were more than happy to work with me.

Chin-chin time!

1) Flour 600g

2) Butter 250g

3) Granulated sugar 200g

4) 2 cups of powdered milk

5) 2 eggs

6) Nutmeg 20g

7) Vegetable oil for frying

1) Add the butter and sugar into a clean bowl and cream lightly as you would when making a cake, just enough to incorporate the butter and sugar, not too much

2) Now add the flour, powdered milk and nutmeg into the bowl, mix thoroughly with your clean hands until the flour looks like bread crumbs

3) Crack the eggs and whisk them in a bowl, set this aside

4) Now make a hole in the middle of the flour and pour in the whisked eggs, then work this mixture with your hands until all of the ingredients form a perfect dough'

Cooks tip: if you find the dough too hard, you can mix the powdered milk with a cup of water, before adding into the mixture, then, mix until the dough is soft yet stretchy. Set this aside

5) Flour a clean flat surface and cut a chunk of the dough, roll this out with a rolling pin and cut the flattened dough into any desired shape until all of the dough has been used up

6) Place your oil in a clean wok on the burner, allow to heat up properly

7) Fry the chin-chin in small batches making sure not to over crowd the pan, once it is beginning to brown, turn the chin-chin around to make sure all sides are well fried

8) Once it is golden brown, transfer from the oil onto paper towels to cool and to soak up excess oils and your chin-chin is ready to be munched! I serve my kids the chin-chin with warm bottles of cocoa powder flavored milk.Try this recipe now and tell me how it goes

 Be Inspired!