Just popped in to give a quick tip on how to make Oat Flour. I was recently told about this as a substitute for eating eba, iyan, amala etc. It’s much lighter than the aforementioned and a much healthier option … For directions & more, keep reading!
Category: Eba, Iyan, Amala
First off, I have to say that I normally don’t make vegetable stew and it’s not that I don’t like it, I just don’t make it that often. This would be my first time making it in a couple of years. Yeah, it’s that bad!
I do like it, it’s just that I guess I make Egusi stew more so, even then, the last time I made Egusi was the date posted on that recipe, so go figure. I have my greens in form of green smoothies. For directions & more, keep reading!
Ila-asepo or okra soup is the Yoruba way of cooking okra soup. I’m not quite sure what it means literally translated, but I know it’s grated/chopped okra cooked in beef stock. Another way of cooking okra is to cook it in some water and serve with fish soup, which is then eaten with a starchy mould of your choice.
This would be my second attempt at making this. The first attempt was tasty, but I blended the okra with I guess a bit too much water and it didn’t draw as much. This time, I grated/chopped fresh okra to avoid the prior mistake. For directions & more, keep reading!
Egusi is simply ground melon seeds. It’s an off-white color and is normally cooked in soup or stew. This is the one soup/stew dish that I make on a regular. There are other ways to cook this dish, but when I’m feeling lazy or pressed for time, I just do it all in one pot…some other time, I’ll revisit this and cook it a different way. For directions & more, keep reading!