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AvartsyCooking

Pingo one buck promo to call Nigeria

Category: Beans & Yam

Nigerian Rice & Beans

November 15, 2010 | 10 Comments

nigerian rice and beans

Nigerian Rice and Beans is a meal made primarily from parboiled long grain rice and beans. The beans used could be either black eyed peas or your typical Nigerian brown (or red) beans (this recipe calls for black eyed peas). … For directions & more, keep reading!

Adalu (Beans & Corn)

November 2, 2010 | 21 Comments

Adalu, beans and corn

Adalu is a Nigerian dish made primarily from brown beans and yellow corn, to which spices and seasonings are added. It’s not a very complicated dish to make and the end result is quite tasty. If you know how to … For directions & more, keep reading!

Asaro (Yam Porridge)

May 3, 2010 | 57 Comments

Asaro, also known as Ebe (pronounced eh-beh) is a Nigerian dish native to the Yorubas. I’m not exactly sure what region it originated from, but I do know it’s a traditional Yoruba dish. It is very similar to Ikokore, in the sense that its yam cooked in a mix of blended peppers. The only difference is that Ikokore uses water yam while Asaro uses regular yam.

It’s a one pot meal and doesn’t take too long to prepare. For directions & more, keep reading!

Moi Moi (Steamed Bean Pudding)

January 13, 2010 | 65 Comments

Moi-Moi (pronounced moy-moy) is yet another Nigerian dish that is typically made from beans, which is soaked, washed, blended with onions and peppers. The name has different variations from Moi Moi to Moyin-Moyin to Moin-Moin and they’re all pronounced the same way.

Traditionally, not only is it blended, it is also steamed in leaves akin to banana leaves. This is truly the best way to cook moi moi, but once you leave home, it’s usually harder to come by the leaves. I’ll try to search for the leaves (they’re called ‘Ewe’ in Yoruba) and do it the more traditional way so you can see why the leaves are better. Since it’s steamed, the moi moi molds to the shape of the folded leaf and lends some flavor to it, mmm, so beautiful to look at and eat! For directions & more, keep reading!

Ikokore (Water Yam Pottage)

July 20, 2009 | 9 Comments

Like the title says, Ikokore is a water yam dish, almost like a porridge. It’s origins are amongst the Ijebus of the Southwestern part of Nigeria. In Nigeria, water yam has its season when it’s usually more available and this is around September.

Here, water yam is also known as ‘Puerto Rico yam,’ and if you can’t find it in the African stores, head on over to the Asian or Hispanic stores. Water yam is of a gummy consistency; it draws, kinda like Okra. For directions & more, keep reading!

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