Cococnut Rice

Funke Koleosho's Coconut Rice

Today's recipe post is based on another way Nigerians love to eat cooking it with some coconut milk. Its really quite straightforward. I remember watching in one of the popular Nollywood movies, in which a lady wanted to create a good impression on her in-laws but had very little food stuff in her pantry. She had a backyard full of coconut trees and she thought she might serve that but she was told that the in-laws do not eat coconuts because it makes them cough. Then she said, if they don't love coconut, they would love coconut rice.....

Food Ideas - Velvet Tamarind Recipes

Funke Koleosho's Food Ideas - Velvet Tamarind Recipes

Discover some exciting tastes and flavours. Check out all of my Velvet Tamarind (Awin. Icheku) Recipes here

Food Ideas - Velvet Tamarind Recipes

Velvet Tamarind (Awin) Tea Cakes

Funke Koleosho's Velvet Tamarind (Awin) Tea Cakes

If you are not familiar with Velvet Tamarind, then check out my previous post on this exciting, exotic fruit here. You will find everything (almost) that you need to know about this fruit including its nutritional data... Black Velvet Tamarind !

Velvet tamarind (awin or icheku as its called in local some Nigerian dialects) is such a special fruit. Most other fruits come with a lot of juice in them but the velvet tamarind comes as a powdery and dry pulp encased in a velvet like shell, hence its name... velvet tamarind. Its taste I can only describe as sweet, sour and fragrant.

Creamy Coconut Yam Mash

Funke Koleosho's Creamy Coconut Yam Mash

My recipe today is an adaptation of the very popular Nigerian Yam dish called Asaro or Ebe in the Yoruba language. Asaro is basically made of yam, a combination of peppers tomatoes and onions and a generous helping of red palm oil. The dish created is best described as a pottage due to its dense and thick consistency.

Sometime ago, I had a chat with a friend of mine who caters for events, especially inter racial weddings. Her clients are typically western or westernised so she has done a lot in the area of modernising Nigerian cuisine to suit the western palette without loosing the Nigerian food identity.

Spicy Steamed (White & Red) Cabbage

Funke Koleosho's Spicy Steam (White & Red) Cabbage

I am not a vegetarian but sometimes I just tire of eating meat or fish and crave something with just vegetables that still tastes like a normal meal to me....normal being something spicy served with my beloved spicy red pepper sauce, or what Nigerians generally call stew. (Get a recipe for making Nigerian Stew here)

I am so used to eating full flavoured, excitingly spicy, tasting meaty or fishy soups and stews, my taste buds sort of crave it now and again.

Food Ideas - Rice Recipes

Funke Koleosho's Food Blog - Rice Recipes

Check out all of my Rice Recipes here...

My Best Ever (Nigerian Style) Fried Rice

Funke Koleosho's Nigerian Style Fried Rice

My daughter loves fried rice...the Nigerian style one that is. She will choose fried rice over Jollof rice any day. So I tend to cook this dish quite often just for her sake. Over the years I have perfected my recipe for making fried rice and I believe this recipe has a sensational explosion of tastes and flavours, not to talk of the depths and textures contributed by the individual ingredients...!

Jollof Rice - Simplified

Funke Koleosho's Jollof Rice

I last posted a recipe on Jollof rice about two years ago and ever since, its been one of the most searched most popular posts on my blog! (Check out post here).

Jollof rice is popular and its popularity is forever growing. Jamie Oliver even has his own albeit controversial version of the traditional west African dish. (Read about Jollofgate here).

As you may expect, there are different variation of the dish and I usually am up for twists and turns added to the dish provided these would not take away from its true identity, the way West Africans eat and enjoy the dish...! (Read a little about the origin of Jollof Rice here)

Ugwu (Pumpkin Leaves) Scrambled Eggs

Funke Koleosho's Ugwu Scrambled Eggs

Still on the use of pumpkin leaves in non traditional soup recipes.

After successfully making Ugwu and Yam Omelette, I also tried making some scrambled eggs with some added shredded pumpkin leaves. It too, turned out quite nice. I could barely taste the ugwu leaves in the eggs, but it was savoury and delicious and I had a general sense of eating healthy...!

Ugwu (Pumpkin Leaves) & Yam Omelette

Funke Koleosho's Ugwu & Yam Omelette

Every corner I turn in the open markets of Lagos, I find abundant bunches of freshly picked Ugwu; pumpkin leaves. This is such a contrast to what we get in the UK where you only get fresh ones just once a week!

Everyone seems to be eating them and rightly so. This vegetable is so rich in minerals and vitamins its really a "sin" not to eat them. And if you already eat them, you should be eating them at least 5 times a week...! Yes they are that good for you. Today's post is about sharing ideas on how to eat Ugwu other than in your soup.

Some Golden Yellow Eko for Dessert...!?

Funke Koleosho's Golden Eko Dessert with sliced Water Apples

As a natural progression from Golden Morn Eko, I decided to create a little treat that can be served for dessert. I can hear many exclaim, Eko for dessert...!? but why not...

Custard has been successfully used to create a variety of dessert recipes, and since it too is made from corn/maize just like Eko, I figured that I can achieve a really good outcome.

Golden Morn Eko

Funke Koleosho's Golden Morn Eko

Still on my Golden Yellow Eko...(get recipe here).

Most breakfast meals are made from cereal grains and in particular maize/corn...Fact! I guess this is why the recipe in today's post works well. Preceding this post, I have shared my recipes on making Ogi and Eko from a paste made from fermented yellow maize. Traditionally, Ogi (akamu or koko) is eaten hot while the Eko (agidi) is a cooled down version of ogi and is eaten cold.

Golden (Yellow) Eko

Sequel to my post on Golden Yellow Ogi, I did not just stop there, I made an equally delightful looking Golden Yellow Eko aka Agidi. Has same taste and texture as its white counterpart. Check out my earlier post on Eko Tutu here.

It's really simple. Same method used to prepare regular Eko/Agidi is used to prepare this one too. The resultant dish, except this one has a brilliant golden yellow colour...!

Golden (Yellow) Ogi

Funke Koleosho's GoldOgi

I present to you GoldOgi... No, its not custard, and no colouring has been added. Its all natural ogi made from yellow maize!

Ogi is becoming one of my top choices when it comes to a breakfast meal. Combined with some good protein rich accompaniment such as moin moin, it can serve as a really easy to make and nutritionally balanced meal.

The Nigerian Fruit Bowl

The Nigerian Fruit Bowl

Fruits are nature's sweets...and they represent part of the human diet that provides vital micro nutrients required for the body to function efficiently. They come in all manner of exciting tastes, textures, flavours, shapes and sizes.  Its interesting to observe also how they vary from one continent, country to the next!

I love fruits and I aim to eat as many varieties as I can lay my hands on, as often as possible. I in fact seek out exotic ones, just so I can experience their tastes and textures and quite frankly admire the creator for His ingenuity and care for humans.

...Hello Beautiful Strangers...!

Hibiscus flower

Well! well!! well!!! It's been too long, so long. Let;s see, my last post was in February and we are here now..., April is running out!!!

I am so glad I can blog again.. after what has been a roller coaster ride for me in the past few weeks y'know, moving from here to there, family thingz, foodie thingz and such... It has been hectic but I am here now, and promise not to stay away this long again....

Food Ideas - Yam Recipes

Funke Koleosho's Yam Recipes

Check out all of my exotic yam recipes here...

Yam & Egg Bake

Funke Koleosho's Yam & Egg Bake

The recipe in today's post is inspired by a popular fast food chain in Nigeria...a menu item called Fiesta; made from eggs and potatoes. I love the fact that the dish can be served hot or cold, at breakfast, lunch or light dinner. It's excellent also for snacking. Its overall versatility is attractive for me and also, its a mixture of everything, carbs, protein, vegetables, essential fat... Its nutritionally complete...!

Many years ago I decided to experiment with the recipe, putting my spin on things. Then my Yam & Egg Bake recipe was born! It was a success and ever since, I have made the dish now and again especially when I am entertaining.

Yamarita - A Fun Yam Dish

Yamarita served with Nigerian bean hummus, avocado dip and ata dindin

Yams are like potatoes in Nigeria (and they are definitely not sweet potatoes as wrongly portrayed in some places.) They are a staple source of carbohydrates for Nigerians, nutritious and come in many varieties. Read more about yam in one of my previous posts here.

Yams can be cooked in a lot of different ways and as dictated by the variety, some cooking methods suit specific varieties than others. Name it, yams can be boiled, roasted, dip fried, baked, pounded, added to soups, etc.

Peppered Mixed Vegetables

Peppered Mixed Vegetables

I love my spices (chillies to be exact!) I do feel from time to time the need to add some to my food. Chillies are really versatile and may be added to virtually everything even chocolate...! The quantity added, of course, is the most crucial thing. Chillies are actually addictive...?! I would think. My recipe today is really simple and is a re-take on a previous one from last year.

Valentine's Love Bites II

Funke Koleosho's cucumber, spicy chicken & avocado "Love Bites"

This is a second recipe for  Valentine's day nibbles...serve with some chilled red wine and enjoy. Read my earlier post on Valentine's Love Bites 1 here.

Wishing you love...!

Valentine's Love Bites I

Funke Koleosho's Spicy Chicken, Avocado & Tomato "Love Bites"

Actually, I celebrate love everyday, but February the 14th serves as the "cherry on the cake" for all that I celebrate about the one(s) I love...!

This year I WILL/MUST be wined and dined..... no cooking for me...! I would just be enjoying the day and focusing on love; reflecting on life and making new plans for the future....hhmmhhmm.

Green Rice...

Funke Koleosho's Green Rice

There is white rice, and brown rice, even black rice...Now I present Green Rice!

I love colours in my food...! I can't get enough of cooking and eating colourful food. There is actually a benefit to eating colourful foods, I mean naturally colourful foods, not foods with added artificial colouring.

Coloured food contain a lot of nutritional benefits especially minerals, vitamins and anti-ageing compounds. For me personally, the mere mention that an ingredient contains high levels of anti-oxidants is enough to make me hunt it down and cook it..... I want to delay this ageing process as long as practicable... (hehehe)

Agbalumo + Ice-Cream; Excitingly Delish...!

Funke Koleosho's Agbalumo + Ice-cream

Two of my previous posts on agbalumo, from last year, have consistently remained in the 10 most popular posts from January this year and I began to wonder.....hhhmmm agbalumo is in season...that's why...!

Agbalumo, udara, udala (also known as African Star Apple) is so much loved in Nigeria and the reason is simple. The taste of this really exotic tropical fruit has to be experienced than described. It's a combination of tartness, with an exciting sweetness. And then there is the firm, some what chewy texture of the fleshy dark red pulp of the inner parts of the fruit that makes the experience of eating this fruit linger on and on...

Plantain & Spinach Tower

Funke Koleosho's Plantain & Spinach Tower

It is well established on this blog that I truly love plantains. I am always very keen to match them with other ingredients to create both visual and taste delights. Its very easy to work with plantains in terms of prepping, shaping and cooking them. They taste good on their own without much need to season them.

My foodie passion lies not only in cooking exceptional dishes which taste really good and leave a lasting impression on whoever eats them, I am passionate even more so about the visual display of my dishes.

Making Fufu from Potatoes ("Pounded Potatoes")

Funke Koleosho's Potato Fufu 

Surely by now, you may know that the word fufu (or foofoo) refers to any West African side dish made from a carbohydrate rich vegetable, and served with a rich stew/soup made from a variety of leafy vegetables, meat and/or fish.

Fufu is traditionally made from a single or combination of root vegetables such as yam, plantain, cocoyam etc. Some fufu variants can also be made from milled cereal such as maize, millet or sorghum. Nowadays, fufu is also made from oats and wheat.

Mushrooms, Natural Meat Substitute

Funke Koleosho's Meat Substitute Mushroom Soup

I occasionally crave mushrooms, so I am starting off the year by sharing one of my very traditional mushroom recipes culled from my cooking mobile app Cook!Nigerian. I really do love mushrooms, and while some may find them a little unusual, they are a real delicacy especially in the Ondo, Ekiti regions of Nigeria.

Mushrooms (locally known as olubeje, osun or ogogo in Yoruba areas) are not that popular across localities in Nigeria but in those areas where they are eaten, they are a real delicacy and an excellent substitute for meat.

What Diet...?!

Funke Koleosho's Tenets to Eating Healthy

I know many people start the year off by making new year resolutions, 90% of which relates to food and diet. I often think that this is so cliché..and it fails every year. I personally no longer follow diets, because the truth is I love the way I look and feel about my health. Also because based on personal experience and experiences from others, I know diets do not work! What works is understanding what you eat and making a conscious decision to create a balanced lifestyle for you...!

Happy New 2015...

2015 Year of Sweet Treats...

Happy (belated) New Year to you all my wonderful readers. Welcome to Funke Koleosho's Food Blog (FKFB) 2015...

Yes, it is my very first post of the year....! No apologies though....because it seem it is in my nature to take my time catching up and gearing up.... after all the fun and enjoyment of the festivities of Christmas and New Year. I take a view that I do deserve a good rest after all the hard work of and a truly rewarding 2014.

Food Ideas - Zobo (Sorrel) Recipes

Funke Koleosho's Zobo Food/Recipe Ideas

In Nigeria, zobo (sorrel) petals are commonly used to make a tea/drink. The green variety is used to make a vegetable soup, known as obe ishapa by the Yorubas. But the other potential uses are largely overlooked and not explored at all....

I have been challenged, mainly by the huge nutritional benefits of this plant, to explore different ways of incorporating the use of the petals in my everyday food recipes...(check out the profile of Sorrel/Roselle plant here).