Roasted chicken with sharon and kiwi salsa — delectable dish of chicken with a collection of tiny bits of refreshing fruits, flavored with fragrant basil, parsley and mixed herbs; tell me what’s not in this meal to love? I have made several homemade salsas in the past, but I can tell that pairing it with chicken is a perfect combination.

Honestly, this is the time to try something a little more light but yet fulfilling. 

Of course this dish is super-duper spot on and so captivating. Mixing the chicken with the seasoning wasn’t a difficult task at all, although chopping up all the fruits by hand took a little bit of time, but I wasn’t in a hurry though so the final outcome was definitely worth it. The chicken recipe combines a tasteful of so juicy maggi seasoning that is absolutely perfect with the sharon and kiwi salsa.

Just perfect for the season!
I found this recipe very easy and interesting to engage in and all I know is that the dish came out pretty well and quite tasty. For the salsa dressing I just made up a mixture of lime juice, mixed herbs and salt to taste along with some chopped basil and parsley, and then drizzled few drops of olive oil to hold it all together a lot more better.

You can never go wrong with these ingredients; just go for it and find out how delicious it will turn out to be. Roasting the chicken wasn’t any difficult task at all. Kudos to the additional cooking bag provided by Maggi, which I added all the chicken into before popping into the oven.

It is always advisable to place the sealed cooking bag at the bottom of the oven because it usually expands while cooking. Just get the oven ready for this meal with some styles and I bet you’ll ever love this distinctive dish.

Making homemade kiwi salsa was fun and the outcome was flavoursome and tasty and this dish will have me continue doing it over and over again because I can never get enough of it.

It couldn’t be any easier, simpler, tastier or healthier! Just go for it……..

It is just super simple and can’t be any simpler than this! Make that apple, kiwi and plum yogurt within 5 mins for a quick breakfast, lunch or dinner dessert. Yes, you can do it because it can’t be any easier than this……

Honestly, within 5 minutes, you can make quite a few glasses of tasty fruit yogurt by layering your favorite fresh fruits over natural bio yogurt. And more interestingly, the yogurt is low-fat, so you need not worry about adding extra calories. Although the yogurt is sugar-free, the sweetness of the fruits is a perfect blend for the yogurt that you need not worry about additional sugar, which otherwise is additional calories…. You get what I mean?

Getting this ready only involves washing and cutting your chosen fruits into tiny bits, then layering the fruits in-between the yogurt in a glass for a creamy, tasty and refreshing dessert. Once you’ve gat the fruits all cut up, then the dessert is as good as ready! Top it with some sliced kiwi and fresh basil leaves for distinctive flavor and taste; quite a refreshing pleasure you can’t afford to miss. 

This apple and plum yogurt is just a healthy hearty dessert you can’t afford to miss and just easy and cheap to come-by. I don’t know about you, but I believe that a fruit yogurt is also a special way of enjoying some fresh fruits….. This recipe is so fantastic because you can tweak it the way you like,,, you can use whichever type of fruit you so desire and the outcome is always a winner!

I bet you will give me some tip-off for this…{Winks, Winks,, Winks,,,}

Yes, you can choose to use blueberries, pineapple, pawpaw, raspberries, strawberries, grapes, mangoes or any fruit of choice but just make sure that the chosen fruits are ripe and sweet enough to complement the yogurt taste. Yogurt is known for its popularity; be it plain, mixed, sour, sweetened or fruity ones.

Yogurts are also very healthy and helps the bowel for easy digestion of food. Make it a part of your regular dessert either for either breakfast, lunch or dinner. 

I love eating pistachio and I know you too do! Yes I do, because it is distinctively tasty and delicious!!! But the questions are; why do we actually eat this tasteful nut and of what value is it to our health?  What happens when people try eating pistachios regularly? The fact still remains that oftentimes, we tend to eat certain food without considering the impact those food contents have on our health. This shouldn’t be the case, because it is highly imperative that we take our time and know exactly what we consume, why we consume them and how to consume them. So if that’s the case, then this article is for you as it gives some detailed reasons why you should include pistachios in your diet. In case this is your first time of hearing the word pistachio, apparently you might want to know what this nut is all about, its origin and its nutritive compositions.

Firstly, pistachio belongs to the same family of cashew, in fact the nut has a sort of similar physical appearance with that of a cashew nut. It was originally from Asia and the Middle East before spreading to other parts of the world including the United States and the Mediterranean. Honestly, pistachios are among the most tasty, delicious and healthy nuts all over the world. The fruit is a creamy hard drupe that comprises of an elongated edible seed, which can be roasted and consumed as snacks or used for cooking assorted dishes. The interesting thing about this nut is that it has no side effects, so it can only do you good to increase your intake of pistachios.

The pistachios plants are dioecious in nature with unisexual and apetalous flowers. The seeds flesh are characteristically light greenish in colour while the seeds have a light mauve colour. However, the flesh changes from light green to light yellowish-reddish colour on ripening. Although pistachios are notable for their high constituents of vital minerals and nutrients, they however contain urushiol, which is an irritant that causes allergic reactions. SO if you are allergic to nuts, please do stay away from this nut.

Pistachios are highly nutritive and are an excellent source of vital nutrients and minerals such as Pantothenic acid, Iron, protein, Magnesium, vitamin B2, Potassium, Zinc, carbohydrates, fiber, Niacin, Calcium, Phosphorus, Thiamine, Manganese, Folate (B9), vitamin E, vitamin B1, vitamin C, unsaturated fat, lutein zeaxanthin, riboflavin and trace metals,

HEALTH BENEFITS OF PISTACHIOS
Pistachio are an excellent source of nutrients, minerals, phyto-chemicals such as polyphenolic antioxidant compounds, vitamin E and carotenes etc, which help to get rid of toxic free-radicals from our body,thereby protecting our body from infections and diseases. Some of the health benefits of pistachios include but not limited to;

1. Diabetes Control
A study by Sari et al. in 2010, proposed that consuming high amount of pistachios helps to maintain a balanced blood glucose level. To a larger extent, pistachio helps a lot in controlling diabetes. The presence of antioxidants in pistachio help to minimise the process of glycation, which is caused by improper bonding of proteins with sugar thereby rendering them worthless. Therefore reducing the process of glycation helps a lot in controlling diabetes. Also a diet of at least two ounces of pistachios per day helps to reduce insulin and fasting glucose levels that are linked with diabetes.
2. Iron Absorption
Pistachio has a high copper content that ensures a higher absorption of iron into our body system from food sources. This helps to protect the body against red cells or haemoglobin deficiency known as anemia.
3. Heart Health
The presence of l-arginine in pistachios, helps to make the arteries linings more flexible thus making it difficult for blood to clot and cause heart attack. Researchers confirm that regular consumption of pistachios helps to reduce the cholesterol level. The individuals who participated in this study were made to eat a low-calorie diet in the form of pistachios for four weeks. The outcome was that those individuals that consumed more of pistachios had their cholesterol level lowered unlike those that choose other low-calorie food constituents.  So eating pistachios quite regularly helps to lower bad LDL cholesterol as well as increase good HDL cholesterol levels in the blood. Pistachios also contain vitamin E, which reduces the ability of the arteries to clog with plaque. All these attributes go a long way in minimising the risk of cardiovascular attack in human being, hence pistachio ought to be a must eat for everyone for a healthy-working heart.
4. Skin Care
Pistachios are rich in vitamin E, which is a powerful antioxidant helpful for eradicating harmful free oxygen radicals as well as maintaining healthy mucosa and glowing skin. Pistachios contain emollient properties, which help to maintain a healthy skin as well as protect the skin from dryness.
5. Erectile Dysfunction
Erectile dysfunction is a medical condition that is also known as impotence, which is weakness or inability of man to have or sustain an erection. This health condition can be quite disturbing and challenging however, a research carried out by Aldemir et al. in 2011, showed that pistachio greatly influences sexual vitality in men. Moreover, a similar study by Schor in 2012, proved that regular consumption of pistachios helps a lot in improving and maintaining healthy erectile function. The study recorded that the participants for the study showed a tremendous improvement in their erectile functioning within several weeks of consuming pistachios during the experiment. Pistachios are known for their high constituent of aphrodisiac properties, which help to boost sexual health in men.
6. Culinary Purposes
Due to its pleasant flavour, pistachio is used by different countries for assorted cuisines. Pistachios can be roasted and eaten as snacks, used for cooking food, used for baking cakes and pastries. The pistachios oil is also graded as one of the most healthiest cooking oils in the world.
7. Weight Management
Based on the weight loss program organised by Li et al. in 2010, they proposed that eating pistachios regularly significantly sheds excess weight from the body as well as helps to maintain a healthy body weight. In that case, snacking on nuts such as pistachios helps a lot in controlling our body’s weight due to its high fiber content that makes them more filling, thereby helping us to eat lower portion of food in a day. Nonetheless, since pistachios contain unsaturated fat, it is advisable to only consume a reasonable quantity in a day.
8. Medicinal Purposes
Pistachios oil are processed and used in pharmaceutical companies for manufacturing medicines, for producing oil used for traditional medicine, massage therapy and aromatherapy.
9. Digestion
The presence of dietary fiber in pistachio makes it very helpful for easy digestion of food.
10. Anti-carcinogenic Properties
Researchers confirmed that pistachios contain antioxidants that help to counteract the effects of a carcinogen thus inhibiting the development of cancer. Antioxidants also help to neutralize the free radicals present in the body after cellular metabolism.
DISCLAIMER
This post is for enlightenment purposes only and should not be used as a replacement for professional diagnostic and treatments. Remember to always consult your health care provider before making any health-related decisions or for counselling, guidance and treatment about a specific medical condition.

REFERENCES

1. Aldemir, M., Okulu, E., Neşelioğlu, S., Erel, O. and Kayıgil, Ö. (2011), Pistachio Diet Improves Erectile Function Parameters and Serum Lipid Profiles in Patients with Erectile Dysfunction, International Journal of Impotence Research 23, pp. 32-38.

2. Emily, L. B., Terri, D. B. and Lester, A. W. (2009), Effect of Cultivar and Roasting Method on Composition of Roasted Soybeans, Journal of the Science of Food and Agriculture 89 (5), pp. 821-825.

3. Shakerardekani, A., Karim, R., Mohd G., H. and Chin, N. L. (2011), Effect of roasting conditions on hardness, moisture content andcolour of pistachio kernels, International Food Research Journal, pp.59-60.

4. Sari, I., Baltaci, Y., Bagci, C., et al. (2010), Effect of Pistachio Diet on Lipid Parameters, Endothelial Function, Inflammation and Oxidative Status: a prospective study. Nutrition, 26(4), pp. 399-403.

5. Schor, J. (2012), Pistachio Nuts and Erectile Dysfunction Snacking on pistachios improves erectile function and Cardiovascular Health Markers, Natural Medicine Journal, Vol. 4 Issue 2.

6. Seyed fathollah Amiri Aghdaie, (2009), Investigating Effective Factors on Iran’s Pistachio Exportation, International Journal of Marketing Studies, Vol. 1, No. 2, pp.35-36.

7. Wang, X., Li, Z., Liu, Y., Lv, X. and Yang W. (2012), Effects of Pistachios on Body Weight in Chinese Subjects with Metabolic Syndrome, Nutrition Journal, 11:20.

Palm kernel is among the tropical fruits that is attracting much attention both within and outside the African continent. Although it is a popular fruit especially in the African continent due to its cooking oil, yet many people pay less attention in understanding what this fruit is all about. Although most people pay minimal attention to palm kernel fruit, yet researchers reveal that this distinctive fruit and its products are of immense benefits to human race.

Having mentioned the above, let’s then gracefully ride through the journey of unraveling some hidden facts about this historical tree; just get your seat belt fastened!

Palm kernel is the edible seed of the oil palm tree and the fruit is commonly known for its usefulness in producing two types of oil; palm kernel oil from the kernels and palm oil  from the fleshy parts of the fruit. Palm kernel is originally from  Africa especially Nigeria, Guinea, Angola and the Gambia before spreading to other parts of the world such as Central America, Madagascar, Pacific Oceans, Sri Lanka, Malaysia, Indian Islands, Sumatra and the West Indies. Ideally a matured palm kernel tree grows up to 20 m tall and is usually single-stemmed.

The palm kernel tree is characterized by a stout trunk that grows up to 75 cm in diameter with an  external root system. Normally, the palm tree grows approximately 30-100 leaves or palm fronds, which are spirally arranged at the top of the tree. Their leaflets are arranged on either side of the stem, especially in pairs that are opposite to each other and the leaves tend to grow between 3-5 m long. The palm kernel flowers are usually densely clustered with small flowers that have three sepals and three petals.

Palm kernels (Elaeis guineensis)

A more healthier specie of palm kernel fruit is the Elaeis guineensis. Traditionalists believe that this specie is very sacred because of its tendency to cure certain diseases as well as neutralize poisons and charms. Moreover, researchers agree that it is capable of curing certain illnesses and its oil is highly medicinal.

Other palm kernel species that produce palm oil include Elaeis oleifera and Attalea maripa. 

The palm tree can reproduce for approximately 25-35 years and live up to 200 years. The fruits take approximately 5-6 months to mature from the onset of pollination to maturity.  A normal palm kernel produces approximately 30 leaves annually and each fruit comprises of a pericarp, which is an oily, fleshy outer layer of the fruit, with a single seed (palm kernel), which is also used for producing palm kernel oil. The tree undergoes pollination and afterwards the female inflorescences transform into big kernel bunches bearing approximately 150-500 fruits. A palm kernel tree can produce between 2 to 7 bunches of kernels in a year. Palm kernels are characteristically fibrous in texture, reddish in colour with oval shape and they grow up to 2-5 cm long and do grow in big bunches.  They are the primary source of palm oil and are rich in saturated vegetable fats.

Until 1934, Nigeria remained the world’s largest producer of palm kernel while in 2011, was recorded the third-largest producer in both large and small scale. The demand for palm oil is rapidly growing since the 1990s and it is currently among the world’s leading vegetable oils. The palm kernel has a thin epicarp with an oily and fleshy mesocarp and a thick endocarp, which contains an oily endosperm. The palm kernel bunches are usually harvested 3 to 4 years after cultivation. The bunches are usually harvested by cutting them off from the tree when the fruits are ripe.  After processing the oil, the pulp is produced into palm kernel cake, which is used as a high-protein feed for feeding chicken, sheep, cattle and for generating light as local lanterns.

PALM KERNEL OIL

Palm kernel nuts

Palm kernel oil is produced from the palm nuts and the oil is usually semi-solid at room temperature and more saturated than palm oil. Palm kernel oil is usually stable at high cooking temperatures and the oil can be preserved longer than other vegetable oils.

SOME BASIC FACTS ABOUT PALM OIL

1. Palm oil is produced from palm fruit, which is one of the fatty fruits in the world.

2. Approximately 50 percent of palm oil is saturated making it easier on arteries.

3. The reddish colour of palm oil suggests that it contains a reasonable quantity of carotenoids.

4. Palm oil is an excellent source of  oleic and palmitic acid and it is usually extracted from the fleshy mesocarp.

5. Studies reveal that it is the second most consumed vegetable oil in the whole world.

SOME BASIC FACTS ABOUT PALM KERNEL OIL

1. Palm kernel oil is normally extracted from the palm kernel seeds.

2. Palm kernel oil is an excellent source of lauric acid, oleic acid and myristic acid.

3. Palm kernel oil contains approximately 80% saturated fat, which makes it less easier on the arteries.

4. Palm kernel oil is a yellowish or dark-brown oil extracted from the kernel of palm nuts of palm tree (Elaeis guineensis).

5. Palm kernel oil is used in soap manufacturing industries, oil processing industries, food processing industries, cosmetics industries and pharmaceutical industries.

6. It can also serve as a lubricant for machineries.

7. It is a rich source of fat.

8. Palm kernel meal, which is produced during palm kernel oil extraction process is a protein feed used for feeding animals.

HEALTH BENEFITS OF PALM OIL

1. Palm oil contains antioxidants, phytosterols, flavonoids tocopherols, glycolipids, carotenes, beta-carotene, phenolic acids, tocotrienols and CoQ10, which are highly beneficial to human health.

2. Although palm oil contains fatty acid, it does not contribute to atherosclerosis or arterial thrombosis development.

3. Palm oil contains approximately 50% MCFA’s, which is the fat our body can easily burn for energy. This percentage is quite low comparable to other oil like coconut oil etc.

4. To a larger extent, researchers believe that palm oil is suitable for treating diseases such as blood clotting, vitamin A deficiency and cognitive impairment.

BENEFITS OF PALM KERNELS

1. Palm oil is used for culinary purposes.

2. Palm kernel undergoes the process of saponification to generate fatty acids and glycerin as a by-product.

3. Due to the presence of lauric and myristic fatty acids in palm kernel oil, it can thus be used for producing detergents, soaps and washing powders. Lauric acid helps soap to lather so easily.

4. Palm oil can be used as a  lubricant for machines and equipment.

CONS OF PALM KERNEL OIL

Palm kernel oil is a high source of lauric acid. Although it does not contain trans fatty acids or cholesterol, yet it has been shown to raise blood cholesterol levels.

DISCLAIMER
This post is for enlightenment purposes only and should not be used as a replacement for professional diagnostic and treatments. Remember to always consult your health care provider before making any health-related decisions or for counselling, guidance and treatment about a specific medical condition.

REFERENCES

1. Asuquo, J. E., Anusiem, A. C. I. and Etim, E. E. (2010), Extraction and characterization of Shea butter oil.World journal of Applied Science and Technology Vol. 2, No.2, pp.282-286.

2. Adzimah S. K. and Seckley E. 2009), Modification in the design of an already existing palm nut – fibre separator,  African Journal of Environmental Science and Technology Vol. 3(11), pp. 387-399.

3. Ogburubi, I. U., Ezem, R. E., Eluu, S., Oduma, S., Anosike, P. O., Asogu, G. O. and Okafor, M. C. (2009), Practical Manual in General Laboratory Technology, P. 40

4. Okoroigwe, E. C., Ofomata, A. C., Oparaku, N. F. and Unachukwu, G. O. (2013), Production and evaluation of activated carbon from palm kernel shells (PKS) for economic and environmental sustainability,  International  Journal of Physical Science, Vol. 8 No. 19, pp. 1036-1038.

5. Oriaku E. C., Agulanna, C. N., Edeh J. C., Nwannewuihe H.U, (2013), Determination Of Optimal Angle Of Projection And Separation Of Palm Nut Shell And Kernel Using A Designed Cracker/Separator Machine, International Journal of Scientific & Technology Research, Vol. 2, Issue 10,

6. Rezaee, M., Basri, M., Rahman, R. N. Z. R. A., Salleh, A. B., Chaibakhsh, N. and Karjiban R. A. (2014), Formulation development and optimization of palm kernel oil esters-based nanoemulsions containing sodium diclofenac, Int J Nanomedicine, 9: 539–543.

7. Thompson A. (2010), The World Bank’s Palm Oil Mistake, The New York Times.

I was planning on eating this breadfruit porridge with a nice bowl of the breadfruit liquid at least for a change and thanks goodness that it worked out.

My sweet mum taught me this recipe as a kid and my special thanks to her for putting me on this winning track!

Africana breadfruit porridge (ukwa) is among my mum’s favourite dishes although I tweaked the recipe a little bit by excluding bitter leaves and corn. 

The breadfruit porridge looks so colourful and delicious, but I knew it was missing out two important things; washed bitter leaves and sweetcorn! Although the original recipe calls for these important ingredients, but it is also interesting to know that you can tweak the recipe and cook it without those ingredients and the finished product will still come out perfectly well. However, in the absence of bitter leaves or scent leaves (nchuanwu), I used the basil leaves and the aroma and flavour from this leaves was just so heavenly.

A sprinkle of powdered potash into the africana breadfruit (ukwa), while cooking tenderised it so easily and quicker. It doesn’t get much faster than using a potash or a pressure cooker to get this mouth-watering dish ready. Eating this colourful and delicious combination of africana breadfruit with the flavors made me feel so good. This is a dish that I won’t forget to prepare over and over again and eating it with the whitish liquid decanted from the cooked ukwa is just a perfect combination.

Botanically known as Treculia africana or ukwa by the Igbo part of Nigeria, this dish is such that is packed with loads of natural flavour and aroma. You won’t believe that one can even prepare the dish with or without a pinch of salt exclusive of any other seasonings and it still comes out super delicious and tempting to eat.

So for this particular ukwa porridge, I used ehu seeds, ogili ugba, red oil, maggi, basil leaves, potash and dried fish and the outcome was a winner! It will also interest you to know that I scooped out part of the thickened breadfruit liquid referred to as “mmiri ukwa” before mixing together with the cooking ingredients. You can get all the cooking ingredients from any African shops close to you. So give it a try and I bet you will thank me specially for sharing this recipe with you.

Enjoy and feel free to leave your valuable comments in the comment box. Thanks!

I enjoy it when I prepare a meal that I know for sure will be delicious; and when I finally end up making it, it turns out superb with how good it is. This Turkish piyale pasta recipe is among my favourites and it is right on point. I pretty much love all pastas so when I decided to have pasta for lunch, I knew it was going to turn out well.

This time around instead of the regulars I usually have at hand, I decided to go for the Turkish ones. With several recipes to choose from, pasta meals are a brilliant and quick way to suppress hungry bellies, so if you are stuck to your old pasta recipe, it is time to try a new recipe today…..

Don’t just shy away from it! 

Honestly, it is usually good to try out other people’s recipes since we are now in a globalized world.

Believe me, it is sometimes better to just keep things really simple. Just briefly parboil the Turkish piyale pasta to get rid of the starchy water, then simmer the vegetables with your selected spices of choice for few minutes before adding the parboiled piyale pasta to cook properly together. Just as simple as that…….

Honestly, it can’t get any simpler than this and lunch is served!

Moreover, when I realized that I have loads of vegetables like Brussels sprouts, carrots, tomatoes in the fridge, I knew it immediately that they would pair perfectly with the pasta. And they did!

A packet of piyale pasta and a quick cook with nutritious vegetables and what do you get? A delicious pot of piyale pasta! There is nothing out of ordinary in this Turkish recipe, except for perhaps how yummilicious the final product is. Honestly, this recipe takes about 15 minutes to put together and I love it when my food takes me less time to prepare.

Parboiled pasta with all ingredients mixed together and cooked until done. Within just a few minutes, you have hot, delicious pasta, loaded with assorted vegetables and ready to be consumed. You just get to be sure you don’t overcook the piyale pasta, and since it requires a whole bag of pasta, you do not even have to measure them out. So enjoy!!!

I have loads of unused rolled oats and muesli sitting in my kitchen cupboard and yesterday had a greater part of me trying to decide what I should bake with those oats to have at reach for a quick grab and on-the-go dessert.

Inside-out apple crisp had been on my mind lately, so I thought it right to just go for it. Moreover, I’ve been eyeing some apple recipes for a while now, and have a pack of apples in the fridge, but I hadn’t got around to using them.

So when I thought of inside-out apple crisp, I gladly jumped at the option. There are several routes you can go about with apples and any of the recipes is usually spot on that you shouldn’t have any difficulty deciding which recipe to go for.

So-to-say, I finally settled for the muesli, oats and apple crisp and I can gladly say that it wasn’t a wrong decision for me at all. They came out from the oven looking so juicy, hearty and flavourful and were packed with assorted awesome things you can envisage any mix-crisps will contain.

I’m super excited that I went with this recipe at the end because it sure came out as a winner. The rolled oats, butter, maple syrup, honey, cinnamon, sugar, nutmeg and muesli all combined together to form a delicious filling for the apples.

The maple syrup, honey and brown sugar for sweetness, cinnamon and nutmeg for flavor and butter for softening and binding together of all the ingredients.

What a brilliant combination to go for…….. Absolutely amazing!!!

Anxious to hear what the outcome was? Well this heavenly combination really baked up so juicy and soft just exactly the way I envisaged it to turn out.

So cosy and fulfilling for a perfect dessert anytime, any day!

The secret for a quickie breakfast-grab is to bake these up in large quantity so you can easily heat them up for a busy week-day breakfasts.

The inside-out apple crisp usually comes out from the oven with the outer parts caramelised and the inner part stuffed and packed with hearty grains, which make a perfect pair. Interestingly, the ingredients used for this recipe is such that you easily get from the supermarket or your local shop. So why not use this opportunity to treat yourself with some deliciously baked apple crisps for your delight.

Feel free to submit your own version of the inside-out apple crisp here.

Ooo–kkkk–aa-yy,,,Ooo–kkk—aaa—yyyy dear friends!
Its time to bake some pizzas. This recipe goes out well to everyone who likes pizza, to both the guys and the ladies who enjoy eating pizzas!!!

Yes, indeed I love pizza! I have no doubts you too!!!

Pizza is super delicious and you can count on me eating pizza quite often… However, I try to cut down on the quantity I eat cos I don’t want to add extra pounds {Winks}

I can’t remember eating a pizza I didn’t enjoy. So, just a delectable post today, It’s pizza cake!

I’ve said it before, but let me say it again that I love pizza and I love making homemade pizzas. This is probably cos it gives me the privilege to use all sorts of flavours and toppings that one may not be able to buy at the local pizza shop or supermarket. Honestly, my most favourite ways of topping pizzas is with assorted fresh vegetables and cheese.

For this recipe…..this delectable veggie-friendly, cheese and corn beef filled pizza cake that’s readily available within 30 minutes or so, Oh gracious! But honestly, I can’t imagine of a more unique way of making pizza than this pizza cake that took quite a straight forward method.
This particular pizza cake contains corn beef, grated cheese, red and green bell peppers, onions, green olives, mushroom, fresh tomatoes, olive oil and tomato sauce.
But come to think of it, if you think that these ingredients ain’t complete enough for a perfect pizza, then think again. Adding them all into the pizza, deposits all their natural flavor and sweetness for a tasteful and tantalizing pizza.

I used plain flour for the pizza dough and then I divided the dough into three pieces before rolling each of them out. Meanwhile, let me remind you that I used the olive oil to lubricate the baking tin so the pizza won’t get stuck on the pan after baking.
Afterward, I placed the first rolled-out dough into a baking tin, then topped it with tomato sauce, followed by corn beef, the vegetables and the cheese. I repeated the same process for each of the doughs, until I had successfully added the entire doughs and layered the necessary ingredients. I love to add enough cheese in my pizzas, so you see why I mentioned earlier that I prefer making my own pizzas so that I can tweak around with the ingredients and add what I really want to add.

And I can assure you that this works perfectly well for me. Oh Thanks Be It That I Made It!
Colourfully and gracefully layered for a tempting and captivating look.
This pizza cake is really the best way to eat both cake and pizza all in one-go in my own opinion.

It came out from the oven looking so colourful and delicious and it gave a QUICK CALL TO ACTION to everyone around in the house, which is “grab your fork, knife and plate”…….Pizza cake is ready!

If you think I am exaggerating too much over this pizza cake, then apologies but I can’t help it cos it sure, is a winner recipe for me. Yes It is a perfect snacks to scare hunger very very far away. Head over to your kitchen and prepare for yourself a delicious pizza cake.

Newbouldia laevis is a tropical plant belonging to the family of Bignoniaceae. It is among the most useful plants in Africa and grows up to 10 m height with a cauliflorous habit. It is an ever greenish plant with a height of approximately 7–8 m high in the west Africa and up to 20 m in Nigeria. The plant has a characteristics shiny dark green leaves with large purple flowers. Different African countries have different names for Newbouldia laevis e.g Togo call it lifui, Ghana call it sesemasa, Hausa call it Aduruku, Igbo call it ogilisi or ògírìsì, Senegal call it gimgid, The Gambia call it kallihi, Yoruba call it Akoko, Guinea call it canhom, Urhobo call it Ogiriki, Sierra Leone call it Sherbro, Mali call it kinkin, Edo state call it íkhímì, Tiv call it Kontor, while the Ibibio call it itömö.

Newbouldia laevis is usually grown as an ornamental tree and planted by cuttings. It is a very popular plant in the African continent and is highly valuable due to its numerous immense benefits to human race. Some part of Nigeria commonly regard this tree as the tree of fertility or the tree of life. The wood is pale brown, durable, evenly textured and hard and it tends to remain alive for a long time even after cutting it. This makes it viable for usage as posts, woodworks, yam stakes, house posts, firewood and bridges. Newbouldia laevis has different symbols and meanings to different countries for example; Some villages in Ivory Coast and Gabon plant the tree near the tombs to act as a protective talisman. The Ibibio and Efik people of Nigeria regard the tree as a symbol of their deities thus they tend to place it in sacred places. The Igbo part of Nigeria regard the Newbouldia laevis (ogilisi) tree as a sacred tree thus they usually plant it in front of a chief’s house.

BENEFITS OF NEWBOULDIA LAEVIS
1. Uterine Stimulant
Newbouldia laevis is categorized as an oxytocics which explains why it is effective for inducing labor. Moreover, the research by Bafor and Sanni in 2009 shows that the aqueous and ethanol extracts of Newbouldia laevis can stimulate the uterine contraction of non-pregnant rats. This suggests why some traditionalists in the African countries use this leaf to initiate labor, facilitate birth or to protect the young embryo. Newbouldia laevis can also be used to remove the placenta after delivery. Ghanaians believe that when pregnant women take Newbouldia laevis stem, leaves and bark cooked in palm-oil soup will help to ease delivery and promote rich milk supply after delivery.

2. Treatment for Arthritis & Rheumatism
Newbouldia laevis bark and leaves can be used for treating arthritis and rheumatism. It acts as a painkiller.

3. Laxative
Newbouldia laevis can serve as a laxative.

4. Gastrointestinal Treatment
Newbouldia laevis can be used for treating patients suffering from diarrhea and dysentery.

5. Anti-bactericidal Properties
Phytochemical screening of the stem bark by Akerele et al. in 2011 revealed the presence of flavonoids, tannins, saponins and alkaloid. The study revealed that the stem bark of Newbouldia laevis has antibacterial activities.

6. Oedema
Newbouldia laevis bark and roots can be used for treating swellings, and oedema arising through dietary deficiency.

7. Anticancerous
Newbouldia laevis contains anti-cancerous properties hence it can be used for treating tumors and cancers.

8. Eye Treatment
The leaf extract can be used for both eye and ear treatments.

9. Antidote
Newbouldia laevis serves as an antidote for treating venomous stings and bites.

10. Cooking Purposes
Newbouldia laevis can be used as firewood for culinary purposes.

11. Epilepsy Treatment
Some traditionalist use the bark, root and leaves of Newbouldia laevis for treating patients suffering from epilepsy, paralysis, convulsions and spasm. The leaves and bark can be prepared as a decoction for treating children suffering from epilepsy and convulsions especially in Ivory Coast and Nigeria.

12. Antibactericidal
Newbouldia laevis is antibactericidal in nature thus it can be used as an antibiotic

13. Ornamental and Decoration
Some people cultivate the Newbouldia laevis (ogilisi) plants as an ornamental and decorative plant. It can serve as territory landmarks, fence-posts, hedges, poles, sticks in farming.

14. Dysmenorrhoea Treatment
Newbouldia laevis can be prepared as an infusion or decoction for treating dysmenorrhoea and uterine colic.

15. Constipation Treatment
The bark of Newbouldia laevis tree can be used for treating stomachic, piles and constipation.

16. Analgesic Properties
Newbouldia laevis contains analgesic properties thus when the dried bark is ground together with Piper guineense fruits and palm salt (K2CO3), can be used for treating headache, sinusitis and migraine. The bark can also be boiled and patted on the head with soft cloth for treating headache.

17. Chest Pain
The bark can be decocted with chilis for treating chest-pain.

18. Toothache Treatment
The Newbouldia laevis extracts can be gargled for treating toothache.

19. Antimalarial
Newbouldia laevis can be used for treating patients suffering malaria.

20. Cough Syrup
The Newbouldia laevis bark can be boiled in palm-wine or water and used for treating cough.

21. Veterinary Medicine
The Newbouldia laevis bark, roots and leaves can be used together to feed horses to improve their appetite.

22. Dermatological Properties
The Newbouldia laevis stem and bark can be used for treating skin infections due to its anti-fungal properties.

23. Heartburn Treatment
Newbouldia laevis leaf-ash when mixed with salt can be taken as a remedy for heartburn.

DISCLAIMER
This post is for enlightenment purposes only and should not be used as a replacement for professional diagnostic and treatments. Remember to always consult your health care provider before making any health-related decisions or for counselling, guidance and treatment about a specific medical condition.

REFERENCES

Akerele, J. O., Ayinde, B. A., and Ngiagah, J. (2011), Phytochemical and Antibacterial Evaluations of the Stem Bark of Newbouldia laevis against Isolates from Infected Wounds and Eyes, Tropical Journal of Pharmaceutical Research April 10 (2): 211-217.

Bafor, E. and Sanni, U. (2009), Uterine contractile effects of the aqueous and ethanol leaf extracts of Newbouldia Laevis (Bignoniaceae) in vitro, Indian Journal of Pharm Sci. 71(2), 124–126.

Burkill, H.M. (1985), Newbouldia laevis Seem, family Bignoniaceae, The useful plants of west tropical Africa, Vol 1.

Egba, S. I., Sunday, G. I. and Anaduaka, E. G. (2014), The effect of oral administration of aqueous extract of
Newbouldia laevis leaves on fertility hormones of male albino rats, Journal of Pharmacy and Biological Sciences, Volume 9, Issue 3, pp. 61-62.

The Moringa tree is regarded as one of the world’s most vital trees as almost every part of the tree can be used either for medicinal or culinary purposes. Moringa is a flowering plant that belongs to the family of Moringaceae. It is originally from Africa and Asia and the name is gotten from the term  murungai or muringa.  Moringa is known to contain at least 13 different species that ranges in size from small herbs to giant trees. The most popular specie is Moringa oleifera, which is originally from the foothills of the Himalayas in India before spreading to other parts of African countries. Also another popular African specie is Moringa stenopetala. Ethanobotanical studies reveal that the moringa roots are bitter in nature and are highly beneficial to human race.

Moringa Leaves

It is also known as the drumstick tree, moonga, horseradish tree, mlonge, benzolive tree, kelor, marango, mulangay, ben oil tree or sajna. Moringa is highly medicinal and nutritional thus several studies have been carried out supporting its nutritional and medicinal properties. The Philippines regards the moringa tree as a mother’s best companion due to its ability to boost lactating mother’s milk production.

Most part of the moringa tree is edible for both human beings and farm animals. The leaves are an excellent source of β -carotene, amino acids, vitamin C, carotenoids, protein, vitamin B, minerals, vitamin A, phenolics, calcium and potassium. Different parts of the moringa tree such as the bark,  leaves, flowers, roots, seed, pods and fruits can be used for medicinal and culinary purposes. The moringa plant is highly valued for its leaves, barks, stems, fruits and high-protein seeds.

Moringa contains antihypertensive, diuretic, anti-tumor, antispasmodic, antipyretic, antidiabetic, anti-ulcer, emmenagogue, antioxidant, anti-inflammatory, anti-epileptic, hepatoprotective, antifungal, carminative, antibacterial and cholesterol lowering properties thus the reasons why the plant is highly sought after.

BENEFITS OF MORINGA
1. Cardiovascular Disease Treatment
Moringa contains a huge level of diuretic, lipid and blood pressure lowering properties that make the plant very useful for treating cardiovascular diseases. Almost every parts of the moringa plant such as the seeds, roots, bark, flowers, pods, gum and leaves can be used for treating cardiovascular diseases.

2. Antipyretic Properties
The moringa seeds  are antipyretic in nature thus can be used for treating patients suffering from such ailments.

3. Culinary Purposes
The moringa seeds can be pressed into oil known as ben oil, eaten fresh as peas or roasted.

4. Water Coagulant
Dry moringa seeds can be crushed and pressed into cakes that contain polypeptides. These polypeptides can be used as natural coagulants for water treatment.

5. Animal Grazing
The tropical and subtropical part of world usually use moringa as forage for livestocks. Moreover, feeding cattles with high-protein moringa leaves helps to increase their weight gain and milk production.

6. Water Purification
The moringa seeds contain oil, which is high in oleic acid thus can be used for purifying water by settling out sediments and destroying unwanted organisms. Also most rural villagers in Sudan use the crude seeds extract for treating Nile water instead of alum due to their belief that alum is capable of causing Alzheimer’s and gastrointestinal diseases. The Moringa seeds can also serve as antiseptic for treating drinking water.

7. Erosion Control
Some parts of the world cultivate the moringa tree for reducing soil erosion and controlling windbreak.

8. Malnutrition Eradication
Moringa trees can be used to control malnutrition, especially nursing animals and infants.

9. Cough Treatment
Moringa leaves and barks can be infused and used for treating cough and cold.

10. Epilepsy Treatment
Moringa extracts can be used for treating patients suffering from epilepsy.

11. Wounds Treatment
Moringa is anti-bactericidal in nature thus can be used for treating infections and wounds.

12. Biodiesel
Moringa can be used as an oil-seed feed-stock for bio-diesel. Advantageously, the bio-fuel produced from moringa does  not have any direct competition with food, as it produces both food and bio-fuel feed-stock (seeds) independently. Moreover, its bio-diesel has improved oxidative stability than bio-diesel made from most other feed-stocks.

13. Diuretic Properties
The leaves, roots, flowers, seeds and gum of the moringa tree have been shown to contain diuretic properties, which are capable of reducing blood pressure in human beings.

14. Cholesterol Level Control
Moringa leaves extracts can be used for reducing blood cholesterol in human being and this is as a result of the presence of bioactive phytoconstituent such as sitosterol.

15. Antispasmodic Properties
Researchers reveal that the roots of moringa oleifera trees possess antispasmodic properties. This is a result of the presence of 4-[ α-[L-rhamnosyloxy] benzyl]-o-methyl thiocarbamate [trans], and the process of calcium channel blockade. Its antispasmodic ability makes the moringa bark effective for treating diarrhea.

16. Thyroid Hormone Regulation
The aqueous leaf extracts of moringa leaves possess antioxidant effect, thus can be used for regulating the thyroid hormone.

17. Nutritional Value
From time immemorial, moringa trees have been used to fight infants and nursing mothers malnutrition in the tropical and subtropical regions.

DISCLAIMER
This post is for enlightenment purposes only and should not be used as a replacement for professional diagnostic and treatments. Remember to always consult your health care provider before making any health-related decisions or for counselling, guidance and treatment about a specific medical condition.

REFERENCES
1. Devendra B.N., Srinivas N., Prasad V.S.S.L., Talluri and Swarna P. L. (2011), Antimicrobial Activity of Moringa Oleifera Lam, Leaf Extract, Against Selected Bacterial and Fungal Strains, International Journal of Pharma and Bio Sciences, vol 2/ issue 3. pp. 14.
2. Fahey J. W., (2005), Moringa oleifera: A Review of the Medical Evidence for Its Nutritional, Therapeutic, and Prophylactic Properties. Part 1.
3. P Sudhir Kumar, Debasis Mishra, Goutam Ghosh, Chandra S. Panda (2010), Medicinal Uses and Pharmacological Properties of Moringa Oleifera, International Journal of Phytomedicine,  Vol 2, No 3. pp. 210-213.
4. Suhartini S., Hidayat N. and Rosaliana E. (2012), Influence of powdered Moringa oleifera seeds and natural filter media on the characteristics of tapioca starch wastewater, International Journal Of Recycling of Organic Waste in Agriculture, 2:12.
5. Ajilore, B.S., Atere, T.G., Oluogun, W.A. and Aderemi, V.A (2012), Protective Effects of Moringa oleifera Lam. on Cadmium-induced Liver and Kidney Damage in Male Wistar Rats,  International Journal of Phytotherapy Research, vol. 2, Issue 3, pp.42-45
6. Inchulkar S. R., Ravishankar B., Pillai C.R.S. and Sharma J.M., Anthelmintic Activity of Moringa oleifera(lamk.), International Journal of Phytotherapy Research, pp.21-22.

Sometimes, it can be tough for me to select side dishes. I usually don’t have issues with the main meals as that is the easiest part but coming up with the side dishes……mmmmmmmmm

Let me just pause it for now but no doubts that making the right choice of side dishes is always so satisfying, comforting and inspiring to compliment a main meal.

That’s why sometimes I end up with no side dishes; on some other times, it could be fruits or even salad. Whichever one is just brilliant for me and you can bet me on any of them.

So right now, I’m kind of having some sweet moments with green olives. This morning while I was just considering what to compliment my lunch with, I came across some green olives with seeds in my fridge and there and then I decided to give this recipe a go. 

This is the easiest recipe you can think of because all you need to do is to slightly heat up the olive oil, stir in all the ingredients, then followed by the green olives. Just as simple as that!

The list of ingredients that accompanied the olives were just a perfect match and they drew out all the natural aroma and taste hidden in the olives…. Don’t just get me wrong but this is true. I can bet you too will applaud my statement once you just try it out on your own.

Honestly, it was a perfect decision because I actually had all the complimenting ingredients which is just fantastic! Spicy green olives may be far away from something new but tweaking the recipe and coming up with your own method and choice of ingredients is just the tip of the iceberg and just super amazing. Honestly, this spicy green olives were absolutely fabulous, delicious and flavourful.

Although some recipes, requires marinating the olives for 3-4 days but guys, that is just way too far for a quickie side dish… Whichever one is still okay depending on your patience threshold. For me, my own patience threshold was so low this afternoon so I had to follow the quickest recipe and believe you me, the spicy green olives came out very tantalising and delicious. You can bet me on this!

Unfortunately I can’t pass on the olives to you right now to taste for yourself {Winks, Winks,, Winks} but I believe you too can give yourself some special treats by preparing for yourself, some delicious spicy green olives.

There are no doubts that it will interest you to know more about a particular plant, which almost every parts of it including the stem, bark and leaves can be used for both medicinal and culinary purposes. The fact is, that there are several plants in existence whose medicinal, nutritional and economic values have not yet been completely unraveled and are thus less exploited for human use. But emphatically, having a good knowledge of such plants and herbs around us is not only essential for maintaining a friendly atmosphere but as well for maintaining a healthy body. One of such vital plants is Lophira lanceolata, which is also known as  ironwood. It is important to know why this plant is very important to human race, what this plant is, what it does, how it should be used and for what reasons.

Basically, this plant  belongs to  the  Ohanacea family and it is originally from  Africa.  Lophira lanceolata is the most common species especially in the dry Savannah areas while Lophira procera is more common in the forest zone of West Africa. Different African countries have different names for the Lophira lanceolata plant such as; Igbo people call it okopia, the Yorubas call it ikponhon,  Hausa call it namijin   kadanya. Lophira lanceolata is also known as beung (false shea), or meni oil tree. Within the African continent, the Lophira lanceolata plant is mostly found in places such as Nigeria, Cote de-Voire, Sudan, Uganda and Benin. Lophira lanceolata can grow up  to  5 to 12 meters tall  or up  to the size  of  a  big  tree with short  branches. The  stem  bark  of  the  Lophira lanceolata plant is  rough in appearance, broken  into  thin corky  patches and gray in colour.  The  leaves  are rounded  at  the top and elongated in nature. The stem  bark  extract  of  the  Lophira lanceolata plant  has  been shown to contain flavonoid, tannins, resin, saponin and alkaloids. Lophira lanceolata usually starts developing its fruits between February and April. So let’s now see some of the benefits of this powerful plant;

BENEFITS OF LOPHIRA LANCEOLATA

1. Dermatological Treatment
Lophira lanceolata seeds can be pressed into oil, which can be used as hair lotion and for eradicating head lice. Moreover, the oil can be applied on the skin to prevent dryness.

2. Treatment for Fatigue
The Lophira Lanceolata sap can be used for treating individuals suffering from tiredness.

3. Anti-viral Properties
Research by Ewolan in 1994, shows that the stem-bark extracts of Lophira Lanceolata (Ochnaceae) contains anti-viral properties. The study also identified anti-tumor agents to be present in the plant.

4. Wounds Treatment
The roots can be decocted and used for washing and treating chronic wounds.

5. Consumption Purposes
Although the Lophira lanceolata seeds are bitter, yet are eaten by some villagers in the African countries. This is because it is believed that the seeds are an excellent source of vitamins and nutrients. Consuming the seeds especially in poor rural settings is believed to be helpful in ensuring that the right amount of nutrient and energy are assimilated by children suffering from malnutrition. The oil of Lophira lanceolata can also be used by some rural villagers in West African countries for cooking food.

6. Antibacterial Properties
The bark of Lophira Lanceolata contains several active compounds such as flavonoids, which possess antibacterial properties.

7. Chewing Sticks
The immature stems and roots of Lophira lanceolata can serve as chewing sticks.

8. Toothache Treatment
The Lophira Lanceolata oil can be used for treating toothache. Also the bark can be infused and used as a mouthwash for treating toothache.

9. Menstrual Pain Relief
The roots can be decocted and the aqueous solution taken by women to relieve menstrual pain during monthly period.

10. Malaria Treatment
The leaves can be boiled and used for treating malaria.

11. Constipation Treatment
The roots can be blended and combined with flour for treating constipation.

12. Pulmonary Disease Treatment
The trunk and root bark of the Lophira Lanceolata tree can be used for treating pulmonary diseases.

13. Gastrointestinal Treatment
Root bark of the Lophira Lanceolata plant can be used for treating gastrointestinal problems. The leaves can be decocted and used for treating intestinal pain, diarrhea and dysentery.

14. Cosmetological Benefit
Lophira lanceolata oil can be used for manufacturing cosmetics  such as  shampoos, soap etc.

15. Fever Treatment
The leaves can  be infused and used for treating fever and respiratory tract infections.

16. Headache Treatment
The leaves can be decocted and used for treating headache.

17. Rheumatism Treatment
The leaves can be boiled and used for bathing by patients suffering from rheumatism.

18. Nutritional
Lophira lanceolata (Ochanaceae) is an excellent source of phenols, flavonoids, glycoside, anthraquinones, tannin, steroid, carbohydrate and  saponin.

19. Fertility Enhancer
Lophira lanceolata is used by herbalists for tackling fertility issues in both men and women. The bark  extract  is  so  popular especially in the northern part of Nigeria due to its acclaimed sexual  enhancement  abilities as supported by Etuk et al. (2009).

20. Other Benefits
The tree can serve as firewoods, for constructing bridges, for manufacturing mortars and for producing household wood-related equipment.

DISCLAIMER
This post is for enlightenment purposes only and should not be used as a replacement for professional diagnostic and treatments. Remember to always consult your health care provider before making any health-related decisions or for counselling, guidance and treatment about a specific medical condition.

REFERENCES

1. Ali S. A., Abdulraheem R. O., Abdulkareem S. S., Alemika E. T. and Ilyas M. (2011), Structure Determination of Betulinic Acid from the leaves of Lophira lanceolata Van Tiegh, Ex Keay (Ochnaceae), Journal of Applied Pharmaceutical Science 01 (08), p.244.

2. Audu S. A., Mohammed I., Kaita H. A. (2007), Phytochemical screening of the leaves of Lophira lanceolata (Ochanaceae), Life Science Journal, Vol 4, No 4, pp. 75,79.

3. Etuk E. U. and A. A. Muhammad (2009), Fertility enhancing effects of aqueous stem bark extract of Lophira lanceolata in male Spargue dawley rats,International Journal of Plant Physiology and Biochemistry Vol. 1(1) pp. 001-002.

4. Ewola A. (1994), Lanceolins and B:Nitrile Glycoside Esters From Lophira Lanceolata, Journal of Natural Products, vol. 57, no.7. p.971.

5. Igboeli N., Onyeto, C. A., Okorie, A. N., Mbaoji F. N., Nwabunike I. A. and Alagboso D. I. (2015), Antidiarrheal activity of methanol leaf extract of Lophira Lanceolata Tiegh (Ochnaeceae), Merit Research Journal of Environmental Science and Toxicology, vol. 3(4), p.61.

6. Lohlum S. A., Maikidi G. H. and Solomon M. (2010), Proximate Composition, Amino Acid Profile and Phytochemical Screeing of Lophira Lanceolata Seeds, African Journal of Food Agriculture Nutrition and Development, vol. 10, no. 1.

7. Nonviho G., Paris C., Muniglia L., Sessou P, Agbangnan D.C.P., Brosse N. and Sohounhloué (2014),Chemical characterization of Lophira lanceolata and Carapa procera seed Oils: Analysis of Fatty Acids, Sterols, Tocopherols and Tocotrienols, Research Journal of Chemical Sciences, Vol. 4(9).

8. Onyeto C. A., Akah P. A., Nworu C. S., Okoye T. C., Okorie N. A., Mbaoji F. N., Nwabunike I. A., Okumah N., Okpara O. (2014), Anti-plasmodial and antioxidant activities of methanol extract of the fresh leaf of Lophira lanceolata (Ochnaceae). Afr J Biotech; 13(16), p. 1731.

Hi friends,

Where do I just start from? Well, let me start by asking if you’ve ever eaten any tasteless meal?

Yes I’ve had some unlucky occasions when I ate some tasteless meals and I have no doubts you too must have experienced such. Food tastelessness can be as a result of using the wrong ingredients or possibly using the right ingredients but with the wrong cooking methods. Whichever one still leads to food tastelessness but this post will focus on a particular local spice that can help to boost your food aroma especially local soups.

Although some contemporary seasonings and spices do exist such as stock cubes etc, yet we oftentimes especially when cooking some local delicacies would love to draw out all the natural tastes and aroma attached to such food. This can only be successful by using the right local seasonings and spices. There are loads of local seasonings out there and each country has their preferences. I will try to cover as many local spices and seasonings as possible on this blog, hopefully very soon but this particular post will focus on a local Igbo seasoning known as ogiri okpei.

You might have known about this seasoning, used it and still using it or, mmmmmm…. this might be your first time ever hearing about this local spice. If you belong to the category that knows and uses this spice, continue enjoying the great aroma and flavor from this special spice but bear it in mind that this post will also benefit you as you will get to learn more about what this spice is all about and how to make it on your own. However, if you are a first timer, then fasten your seat belt as I ride you through the nooks and crannies of this delectable spice “ogiri okpei”.

Ogiri okpei is a food flavoring produced from fermented oil seeds such as egusi seeds, Prosopis africana (Mesquite seeds), castor oil seeds, fluted pumpkin seeds and sesame seeds. It has a very strong aromatic smell that sets the whole house on a high pitch once the ogiri okpei jumps into the soup pot. Ogiri okpei originated from West Africa, precisely Igbo part of Nigeria and it is characteristically dark-brown in appearance. Different parts of Nigeria have different names for ogiri okpei; for example, the Yorubas call it Iru while the Hausas call it Dawadawa.

Ogiri okpei has remained the pride of culinary purposes from time immemorial and it is interesting to mention that this spice had and continues to play a major role in serving as a nutritive protein substitute (being produced from leguminous seeds) as well as serving as an aromatic flavouring for dishes especially soups. This soup is almost unavoidable in several local dishes such as ofe nsala (white soup), melon (egusi) soup, ogbono soup, ofe akwu stew, yam porridge etc.

Although this spice is usually applied in very little quantity, yet its smell is unavoidably noticeable. Apart from ogiri okpei’s distinctive taste and aroma, this spice is believed to be highly nutritive and beneficial to health.

Economically, this local spice is marketed both in Nigeria and beyond but the spices are easily obtainable from any African shops in the Western world.

Nutritionally, past studies reveal that fermented vegetable proteins are potential protein supplements as the f-Lipase activities usually becomes very strong and on the rise during the period of fermentation. Ogiri okpei fits the bill in this scenario because it is produced from leguminous seeds that are highly proteinous and healthy.

How To Make Ogiri Okpei
1. The seeds of choice are first sorted, washed and cleaned thoroughly in clean water. Remember that you can use either egusi seeds, fluted pumpkin, Prosopis africana (Mesquite seeds), castor oil seeds or sesame seeds.

2. Cook the seeds until they get softened so that the seeds coverings can easily peel off for easy removal. Afterwards wash the cotyledons and pour in a sieve to drain excess water.

3. Then add the cotyledons into a canister or vessel then cover with local leaves like plantain leaves etc and allow to stay for at least 4 days to undergo fermentation.

4. It is optional to place the vessel under sunlight during the process of fermentation so as to hasten up the fermentation process.

5. Once the fermentation process is complete, ground the fermented seeds into a smooth thick paste, then mold into small balls and allow to dry under the sun.

6. Once the ogiri okpei is sun-dried, it is then ready for usage.

Remember that spicing up your meals especially soups with the ogiri okpei local spice will not only add flavour to your meals but will also make your meals to taste super aromatic, flavourful, tempting and salivating to eat. If you have access to the local seeds, then go ahead and follow the simple steps outlined above and make for yourself some aromatic spices at a very low cost.

Feel free to share your own method of preparing ogiri okpei here.

REFERENCES
1. Achi, O. K. (2005), Traditional fermented protein condiments in Nigeria, African Journal of Biotechnology Vol. 4 (13), pp. 1612-1614.
2. Achi, O. K. (1999), Quality attributes of fermented yam flour supplemented with processed soy flour Plant Foods. Hum. Nutr. 54:151-158.
3. Akunne, C. E., Ewuim, S. C., Chukwunyere, L. C., Abajue, M. C. and Ononye, B. U. (2014), Efficacy of Ogiri Produced From Mesquite Seed as Bait in Trapping of Insects in a Fallow Plot in Awka, Anambra State, Nigeria, Animal Research International (2014) 11(2), pp. 1994-1995.
4. Odibo, F. J. C., Ezeaku, E. O. and Ogbo F. C. (2008), Biochemical changes during the fermentation of Prosopis africana seeds for ogiri-okpei production, Journal of Industrial Microbiology Biotechnology
5. Umeh, S. O., Ogueke C. and Nwagwu A., (2007), Comparative study of melon seeds (Citrulus vulgaris) fermented with mixed cultures and pure cultures of bacteria isolated from ogiri egwusi. Life sci J, 4: 62-65.
6. Umerie S. C. and Amaefule, D. O. Cassava Seeds as Alternative Oil Seed For the Preparation of a Local Food Seasoning, International Journal of Applied Sciences & Engineering, pp.69-70.
7. Umeh S. O. and Odibo F. J. C., (2013), Production of High Protein and Low Cyanide Wet Fufu Mash Using Starter cultures. International Journal of Applied Science Engineering, 1: 45-48.

Marshmallow cupcakes? Yes pals, I’m super excited!

Marshmallow cupcakes are so tempting and delicious that I can even pinch more than one at a time. Yes this is just guaranteed because I am a super fan of these little cupcakes. And apart from enjoying cupcakes, I do love decorating the tops with fanciful edible decors and these cupcakes had me decorating them with some fluffy marshmallows. 

Interestingly, these marshmallow cupcakes were so flavourfully delicious and the aroma made the entire house smelt so good. These marshmallow cupcakes are among the easiest cakes to make; not time-consuming, nothing too fanciful and the cakes still came out very colourful and delightful.

The cakes were very tasty, but what I enjoyed most of it all was the fluffy marshmallow toppings. These marshmallows was an unusual topping for me because I usually top my cakes with either icing sugar, cream, chocolate or chocolate chips. 

The cupcakes had to be topped with the fluffy marshmallows immediately the cakes were out of the oven so that both of them can pair properly before the cakes cool all the way down.

The only thing I might consider changing about this recipe is to coat the top with some frosting before popping the marshmallows over the frost. But this is totally a different recipe because in this case, you must allow the cakes to cool right down before topping with the frostings and then finally with some marshmallows.

Honestly, everyone in my house enjoyed these marshmallow cupcakes especially me, and they are all enthusiastic and looking forward to having more of these cakes in the house. Hopefully anytime soonish!

Don’t forget to follow the full recipe outlined below to prepare for yourself some delicious marshmallow cupcakes…

Here we are once again with tart, but this time around it’s ONION & SHALLOT TART! Ok dear, let’s hit the kitchen and bake some QUICKIE snacks for a QUICKIE breakfast or dessert.

This recipe perfectly fits the bill for anyone who enjoys having an on-the-go breakfast or dessert. Honestly, this onion & shallot tart is a special way to ensure a great appetite ahead of the day.

It is very easy to make and it only requires the use of simple ingredients anyone can easily have available in the kitchen.  Interestingly, this recipe basically requires no more than ten ingredients, but the ones you definitely need to pay close attention to are the shallots and onions because these are the key ingredients to make this snack what the title suggests it is.

Moreover, if I may say correctly, you probably might have all the other ingredients stand-by in your kitchen. As per the onions and shallots, any fresh, juicy shallots and onions would do – especially freshly purchased ones.

Small, tender onions and shallots are a perfect match you need for this recipe. Just tuck them in properly so that they sit closely with no gaps over the pastry.

Unlike some other tarts I have made in the past, this one does not have any other filling on the batter except the onions and shallots but it surely does not seem to matter since this is the recipe for this type of tart.

The secret to making a perfect onion & shallot tart is to caramelize the onions and shallots over medium heat before topping them over the pastry. There was plenty of aromatic flavor emanating from the onions and shallots but most importantly, the butter added softness to the tart.

This is a perfect tart you probably shouldn’t miss out on. So if you are searching for a simple tart recipe, then search no further; just head over to the kitchen and pick the recipe outlined below to prepare for yourself some delicious and aromatic tart. The recipe can’t be any simpler than the one shown below and I bet you can never go wrong with this.

I am so obsessed with noodles because they are amazingly delicious, versatile and incredibly easy-to-make.  Moreover, I am super excited to share this recipe with my pals, although this is not the first time I am sharing noodle recipes on this platform but this is sort of ordinary from the usual noodles I’ve been making.

Well, probably because I used some ingredients I’ve not bothered using in the past to prepare this dish. Although zucchini and carrot noodle is a versatile dish, yet I haven’t gotten around to preparing it.

But thank goodness that finally, I was able to this yummilicious dish although it came at a cost. However, I was fortunate enough to have some zucchinis relaxing in my kitchen.

Yep… I also realised that I had some carrots easing-off in my fridge, so I then thought it right to use these vegetables for an awesome combo—-

And there you go,,, A 15 minutes zucchini and carrot noodles!

Do you care to know the good things about this meal? If yes, then – It is simplistic, colourful, delicious, light, nutrient-packed (via the vegetables combo) and super-delicious.

Wow, which other way can I express the beauty of this meal? Probably you can help me build the list of the gooddies about zucchini and carrot noodles. These attributes were actually why I made this for yesterday’s lunch and within few minutes we had non left out.

My favourite way to eat zucchini and carrot noodles is by eating it with chopping sticks – Well, let me pretend to be a Chinese momentarily {Winks}.

Although I picked the noodles with fork the whole time I was shooting the photos till I finished and decided to behave more civilised and adhere to my table etiquettes.  But it wasn’t my fault cos I took a little bit longer than usual to photograph this dish…..

Well, I took my time to properly set-up the dish and the background appearances in order to capture the beauty of the noodles, which I think I executed to the best of my knowledge. But notwithstanding, I can’t complain for the prolonged photo session, after-all its my hobby! 

This delectable noodle dish is without doubts, a rich recipe for your delight!

Be sure to check out the recipe below and prepare some delicious noodles for yourself, family and friends.

I have high regards for fruit and vegetables as a meal. For me, this surely is a complete meal especially the fact that it makes up for the WHO much-advocated 5-A-DAY.

It is a well known fact that some people find it difficult spending time to eat assorted fruit and vegetables in a day, but right now they need not worry again. This is because this dessert is one of those exotic desserts that nourishes, refreshes and suites your body system like you’ve been born-a-new.

Interestingly, you only need very minimal active effort to get this dessert fixed! Super easy to make with easily available everyday ingredients.  The ingredients and flavour combination for this dessert is just super mind blowing and you can never go wrong with it.

Honestly, this seven-layer fruit & vegetables dip is a perfect combination made in heaven! Mmmmm …. Someone should just wake me up……

Yes Oooo, cos throwing 7 different ingredients on a piece of glass will definitely quench any cravings you’ve gat for the day.
The set-up includes plums, kiwi, sour cream, cream cheese and chive flavour crackers, tomatoes, carrots and chives… Wow, consuming all these items at same time is suitable enough to keep you bouncing for the rest of the day.

But if I may ask, can you really tell what is it about this combo of nutrients and flavours that captivates me?? Probably you can, but just a quick heads-up……I love the creamy, juicy and flavoursome mix oozing out from this dip and I bet you too can never go wrong with it.

If you are a first timer trying this refreshing combo, then I can place a bet that you will keep on booming in strong health, loads of energy and abundance of life! Oooo Yes! Buttttt, if you haven’t really given this combo a try, what then are you still waiting for? You’ve definitely gat to give it a try asap and I have no doubts that you will be super happy that you did so. So you’ve gotta try this seven-layer fruit & vegetables dip! Case Closed.

Don’t just get me wrong my dear, it will interest you to know that If you haven’t tried this seven-layer fruit & vegetables dip before, you are sure depriving yourself of the World Health Organisation’s daily recommendation of 5-A-DAY.

The sweet juiciness from the fruit and vegetables, the added flavour from some scoops of cream coupled with the tempting finishing touch – Is just seriously heavenly.
I gladly hope you will find time giving this recipe a go!