#Nigerian Goat Meat Pepper Soup

[emberapatow]

Jemma and Ember try to recreate one of Jemma's favorite dishes and chat ft. @ijemmaokafor

Jemma:

-finding Ember in the kitchen, Jemma stops by- Hey hon, I’ve got that recipe if you wanna run through what we’ve got on hand for it.

Ember:

Yes, I would love to! Come on, by now I've memorized basically everything we've got in our storage, so it should be easy to figure out if it is possible.

Jemma:

Nice thing is, it’s pretty versatile. My gramma always made it with goat meat, but chicken works, too. Or just veggies, if that’s what’s on hand. The key is the peppers, so…what kinda do we have on hand?

Ember:

We don't have the biggest variety, but there are some choices. There are bell peppers, mostly red, but there are some green too. Jalapeno though they are not as hot as I'd prefer, but I think it's best for a lot of people. And black and white peppers for seasoning, mostly whole. Is it more of a sweet or savory soup?

Jemma:

-as Ember pointed out each type of pepper in the pantry, she collected them up- Well I think we can make do. Probably best we don't use scotch bonnets anyway...soup made in bulk like this, I don't think most folks can handle the real real spice. spotting bullion cubes, she grabs a couple It's a savory soup, mostly. The real authentic stuff uses these seed pods that are kinda like black peppercorns, but they have a fruitier kind of aroma. Doesn't quite make it sweet...ours will have to be savory.

Ember:

Yeah, they probably cannot handle the heat. At this point I know how to cook without heat intentionally, but when I started learning to cook, that was kind of a struggle, everything just turned out hot. -she nodded and started picking up spices and veggies for the base and placing them on the kitchen counter- Savory it is. I'm assuming onion, garlic, salt is needed? Wish we could do the authentic version, but but black peppercorns it is. You said your grandma used to make this, right?

Jemma:

Onions and salt yes, garlic...I don't know, keep it out just in case. I don't remember gramma using it, but we'll taste along the way and see if it helps since we're ad-libbing anyway. Her family was from Lagos, West Nigerians go heavy on the spice, and this was about as versatile as keeping a bottle of tabasco on the table. You can eat it by itself, add rice or yams. The trick is how you prep the peppers.

-remembering a last minute addition- NUTMEG. Do we have any nutmeg??

Ember:

-thinks for a moment- Hold on, there should be some... -reached at the back of one of the shelves and pulled out a smaller baggie, grinning at Jemma- HA, victory! Yes, we absolutely have nutmeg. Alright, which of the peppers are we using? Cause the prep on them heavily depend on it. Have you ever been to Lagos, by the way?

Jemma:

Twice! A cousin got married and they turned it into a big family reunion. And then I went again when I studied abroad. -considering the ingredients in front of her- Let's do the red peppers and the jalapeños. I know they're supposed to be roasted before they're stewed in the soup. And to save one pepper that gets sliced as a fresh garnish. But that's about the extent of what I know.

Ember:

You studied abroad? That sounds really cool. What kind of places have you seen during it? -nodded- That was my assumption. And then cook it up with stock from the bullion, the chicken - oh, we have chicken, we can use that, I forgot to say. Do you wanna help or do you just wanna watch? I'm good with either version, I like figuring things out. -she already put her hair up into a ponytail and started to work on the prep work-

Jemma:

I needed an international law credit and I'd always wanted to see more of my grandparents' home, so I signed up for a six-week trip across West Africa. Lagos was just one of the stops, but I got to see family while I was there. As for helping out...I can chop onions?

Ember:

I know I said this before, but that's really cool. Did you have a favorite spot, or something that was outstanding you've seen that stuck with you? -she got the onions with a knife for Jemma- There you go, can you do small dices? Just make sure not to cut the tip of your finger off. I saw that once, and it's not fun.

Jemma:

The whole city was pretty dazzling. There was a conservation center with this canopy walk though…wish I had pictures to share, that place was amazing. What about you? What’s the coolest place you’ve ever been?

Ember:

Makes you think about the old days, when they printed out all the photos a couple of decades ago, right? For me it was Mexico for sure. The only time I've been outside of the country, but I'll never forget it. My abuelita grew up near San Cristobal. Walking through the streets there just felt magical.

Jemma:

 I've never been to Mexico...but some of my favorite actors and directors were from there. I always figured it must be beautiful to inspire so much art. -she stays quiet for a moment, considering the woman before her, and just how enthusiastically she's thrown herself into this community- Y'know, forgive me if this is presumptive--working in the kitchens like you do is so crucial, and you're already totally pulling your weight. But is there anything else around town you might want to do? I'm always trying to keep an eye out for folks who have a kind of...community spirit about them? That makes it sound kinda corny, but do you know what I mean?

Ember:

That's... -chuckles- That's very kind of you, I was just trying to integrate. And feel like a human being again, if I'm being honest. But actually, now that you mentioned it, I did want to talk to you about something related to this. How much do you know about people having substance issues in Redwood?

Jemma:

I know there are a few who struggled with it in the before times. I’ve not seen it be an ongoing issue here, but we’ve got access to vices, and addiction’s a lifelong thing, so I could see it cropping up. Why, are you concerned about someone?

Ember:

-shook her head- No, I am not close enough with anyone to see it as something of a problem, I was just thinking-- do you think some sort of group meeting, something where people could talk about stuff like this, know there's some kind of support system there for them could be something this place could be interested in? I'm sure there are people from even before the outbreak with problems and then this environment makes people reach for these kinds of solutions easily

Jemma:

Kinda like an AA? Maybe not so much of the religious stuff -a lot of people's faith had been flipped upside down anyway- I think that could be good. We'll reserve the main room for it. Start with one get-together to gauge interest, then maybe schedule stuff from there?

Ember:

Yeah, see if people would be interested in it. -a pause- I know I'd be interested in it.

Jemma:

-she didn't want to pry right now, but the pause told her something important about her new friend- It's a really good idea. You tell me when you're ready to do it and we'll make it happen. I don't have any official experience with AA or NA, but I've helped folks in that world before, so I'd like to help where I can.

Ember:

I have no experience with any of it myself either. It all kind of happened right after the outbreak so I've never did anything like this before, but we can figure it out. And thank you, for your help with this, it means a lot.

[culturevixen]

Let me take you on a journey of rediscovering one of the most loved Nigerian dishes—Egusi Soup and Fufu! Picture this: you’re in your cosy London kitchen, cold outside, but the warmth of palm oil and spicy peppers is about to make your kitchen feel like Lagos/Abuja in the middle of summer.

Egusi Soup: A Bowl of Pure Nostalgia

I remember watching my aunties make this when I was little, but now it’s my turn to revive those flavors. Let’s start with Egusi Soup, the crown jewel of Nigerian cuisine!

What You’ll Need:

• 2 cups egusi (ground melon seeds) — this is where the magic happens.

• 500g of assorted meat (goat, beef, tripe)—you know it’s not a proper Nigerian meal without all the meat!

• 200g stockfish or dried fish (trust me, this adds that unforgettable flavor).

• Palm oil—a Nigerian kitchen must-have (or you can put olive oil ify you want to be healthier), about ½ cup.

• 1 onion, chopped—because onions make everything better.

• 3 Scotch bonnet peppers or more (if you can handle it)—for that fiery kick!

• 2 tablespoons crayfish (ground)—this is where we’re elevating the game.

• A bunch of ugwu (pumpkin leaves) or spinach—keeping it fresh and green!

• Salt, stock cubes, and locust beans (if you want to go all out traditional).

Let’s Cook:

1. The Meat Situation:

First, we have to get those meats tender. Season with salt, onions, and maybe a stock cube or two. Let it simmer until it’s nice and soft. Throw in your stockfish during the last few minutes. The smell? That’s the scent of home!

2. Fry That Egusi:

Heat up your palm oil, and as soon as it’s warm, add the chopped onions and let them get all soft and fragrant. Then in goes the ground egusi—fry that bad boy for 10 minutes while stirring. This part is essential! It’s what makes the soup rich and full of depth, kind of like our heritage.

3. Spice It Up:

Now add the blended peppers, crayfish, and locust beans. The aroma? It’s everything! Slowly pour in your meat stock while stirring like your life depends on it (seriously, no lumps!). Add the cooked meat, and let the soup come together for about 15 minutes.

4. Green and Gorgeous:

Time to add the ugwu or spinach! This is what gives the soup that beautiful splash of green. Let it cook for another 5 minutes. Taste, adjust your seasoning, and then let the soup simmer a little longer until it’s thick and luscious.

Fufu: The Soulmate

You can’t have Egusi without its perfect partner—Fufu. This is the part that always brings a smile because it’s the simplest yet most satisfying thing to make.

Here’s How You Do It:

1. Boil Water:

Pretty self-explanatory, right? You want it hot and ready.

2. Mix & Knead:

Slowly pour in your fufu flour while stirring like you’re in a dance-off with your pot. Keep stirring until the mixture comes together in a smooth dough. Knead it to perfection, no lumps allowed!

3. Shape It:

Roll it into little balls and there you go—pillowy goodness, ready to be dipped into your delicious Egusi soup.

The Grand Finale:

Now, sit down, tear off a piece of that fluffy fufu, dip it in your Egusi soup, and take a bite. The flavours hit you all at once—the rich, earthy taste of egusi, the spicy warmth of the peppers, and the tender meat… honestly, it’s like a hug from the motherland.

Each bite is a reminder of home, culture, and history. Rediscovering these dishes feels like reclaiming a part of myself, a connection to my roots that’s so beautifully intertwined with every flavour. So, whether you’re in Lagos/Abuja or London, this is a taste of Nigeria right on your plate! Enjoy, or as we say, “E ku orire!” (Well done!).

[skaddy111]

Experience the Rich Flavors of Ade's Catering

Welcome to Ade's Catering, where we bring the vibrant and diverse tastes of Nigerian and African cuisine to your table. As a premier provider of Nigerian takeaway, we offer a delightful array of traditional dishes that capture the essence of West African culinary traditions. Whether you’re looking for a convenient meal to enjoy at home or planning a special event, Ade's Catering is your go-to destination for authentic and delectable African fare. Our Nigerian restaurant and catering services are designed to deliver an unforgettable dining experience, filled with rich flavors and cultural authenticity.

Discover Our Nigerian Takeaway Services

At Ade's Catering, we understand that sometimes you crave the comforting and flavorful dishes of Nigerian cuisine without the hassle of dining out. That’s why our Nigerian takeaway service is tailored to provide you with the convenience of enjoying your favorite meals at home. From savory stews and spicy jollof rice to tender grilled meats and fresh salads, our takeaway menu features a wide variety of dishes that reflect the rich culinary heritage of Nigeria.

Our commitment to quality means that every takeaway order is prepared with the freshest ingredients and traditional cooking techniques. Whether you’re in the mood for a hearty bowl of egusi soup, a plate of spicy suya, or a refreshing serving of moi moi, you can count on Ade's Catering to deliver delicious and satisfying meals right to your door. Our takeaway service is designed to make it easy for you to enjoy the authentic flavors of Nigeria without compromising on quality or taste.

Immerse Yourself in Our African Restaurant Experience

For those who prefer to savor their meals in a warm and inviting atmosphere, Ade's Catering also operates as a vibrant African restaurant. Our restaurant offers a welcoming environment where guests can enjoy a true taste of Africa. From the moment you step through our doors, you’ll be greeted with the enticing aromas and colorful presentation of our dishes.

Our menu features a diverse selection of African favorites, each prepared with care and attention to detail. We take pride in offering a range of traditional dishes that highlight the rich and varied flavors of the continent. Whether you’re a fan of Nigerian cuisine or interested in exploring other African culinary traditions, our restaurant is the perfect place to experience the depth and diversity of African food. Enjoy a meal with friends and family, celebrate special occasions, or simply indulge in a delicious dining experience that transports you to the heart of Africa.

Authentic Nigerian Restaurant Offerings

As a leading Nigerian restaurant, Ade's Catering is dedicated to providing an authentic taste of Nigeria’s rich culinary heritage. Our menu is crafted to showcase the most beloved and traditional dishes that are central to Nigerian cuisine. Each dish is prepared using time-honored recipes and techniques, ensuring that every bite delivers the true essence of Nigerian cooking.

Our offerings include popular dishes such as jollof rice, a flavorful and aromatic rice dish cooked with tomatoes, onions, and a blend of spices; pounded yam and egusi soup, a comforting and hearty combination of yam and melon seed soup; and spicy goat meat pepper soup, a zesty and warming dish perfect for any occasion. Whether you’re enjoying a casual meal or celebrating a special event, our Nigerian restaurant provides an exceptional dining experience with a menu that caters to all tastes and preferences.

The Ade’s Catering Experience

At Ade's Catering, we believe that dining is more than just about food; it’s about creating memorable experiences. Our commitment to exceptional service is at the heart of everything we do. From our friendly staff to our attentive service, we strive to ensure that every visit to our Nigerian restaurant or takeaway order exceeds your expectations.

Our team is dedicated to making your dining experience enjoyable and satisfying. Whether you’re dining in or ordering takeaway, we take pride in delivering high-quality food that reflects our passion for Nigerian and African cuisine. We understand the importance of hospitality and are committed to providing a warm and welcoming environment for all our guests.

Catering Services for Your Special Events

In addition to our restaurant and takeaway services, Ade's Catering offers comprehensive catering solutions for special events and gatherings. Whether you’re hosting a wedding, corporate function, birthday party, or any other celebration, our catering services are designed to provide an exceptional culinary experience for you and your guests.

Our catering menu features a wide range of Nigerian and African dishes, carefully prepared and presented to make your event memorable. From elegant platters of grilled meats and savory stews to vibrant salads and delectable desserts, we offer a diverse selection of options to suit any occasion. Our team works closely with you to customize the menu according to your preferences and ensure that your event is a success.

A Commitment to Quality and Authenticity

At Ade's Catering, quality and authenticity are our top priorities. We source the finest ingredients and adhere to traditional cooking methods to ensure that every dish we serve is a true representation of Nigerian and African cuisine. Our chefs bring years of experience and expertise to the kitchen, crafting dishes that are both flavorful and authentic.

We take pride in our commitment to excellence and are dedicated to providing our customers with a dining experience that reflects the rich culinary traditions of Africa. Whether you’re enjoying a meal at our African restaurant or ordering from our Nigerian takeaway service, you can be confident that you’re receiving food that is prepared with care and passion

Visit Us or Order Today

If you’re ready to experience the best of Nigerian and African cuisine, Ade's Catering is here to serve you. Whether you’re looking for a delicious Nigerian takeaway, a memorable meal at our African restaurant, or top-notch catering for your special events, we are committed to delivering exceptional food and service. Contact us today to place your order, make a reservation, or discuss your catering needs. We look forward to bringing the rich flavors of Nigeria and Africa to you!

In Summary

At Ade's Catering, we are passionate about providing outstanding Nigerian and African cuisine. From our convenient Nigerian takeaway service and welcoming African restaurant to our authentic Nigerian restaurant offerings and comprehensive catering solutions, we are dedicated to delivering a dining experience that celebrates the rich culinary traditions of Africa. With a focus on quality, authenticity, and exceptional service, Ade's Catering is your destination for delicious and memorable meals. Reach out to us today and discover the taste of Africa right at your table.

[mabinsjollofbowls]

Order your Jollof & Fufu Bowls – Mabin’s Jollof Bowls

Mabins Jollof Bowls known for its jollf and fufu bowls in Jacksonville, FL. These are West-African cuisine cooked wit love at Mabin’s Kitchen. Mabin’s Jollof Bowls are authentic West African cuisine created by 4 time award winning chef Carol Khanu. Based in Maryland by way of Sierra Leon Carol has expanded her brand with establishments in DC, Atlanta, Orlando, Houston & Jacksonville. Mabin’s bowls include chicken or fish Okra stew, Egusi soups and meat pies.

Find below our jollof and fufu bowls:

Mabin’s Jollof Bowls

🇸🇳 Senegal ese Jollof 🇸🇳

The inventors of jollof, also known as Thieboudienne translates as “rice and fish” in Wolof language. Also known as the national dish of Senegal. Broken jasmine rice is cooked in a rich tomato broth flavored with fish, vegetables, and dried fish, giving it a rich umami taste. It is served with the rice spread at the bottom, topped with fish, lamb chops, and an assortment of chunky vegetables like yuca, carrots, okra, sweet bell peppers, cabbage, and squash cooked in the jollof sauce which is later used to cook the rice as well. Enjoy this authentic and traditional dish inspired by the cook gurus in Senegal. Our head chef enjoyed a visit to Senegal where she learned this amazing Senegalese style of cooking Senegal Jollof. Thank you Senegal for Inventing Jollof.

🇸🇱 Sierra Leone Jollof 🇸🇱

Sierra Leone Jollof is one of our chef’s favorite and highly recommended for its extraordinary burst of flavors and vibrant colors. The rice is cooked with long-grain jasmine rice, tomatoes, onions, all organic spices, and vegetables. Paired with a variety of meats like turkey, beef, fish, and chicken, and chucks of russet potato stew with a side of plantains. Enjoy the best Jollof in the world!

🇳🇬 Nigerian Jollof Rice 🇳🇬

4x award winning parboiled jollof rice with your choice of protein. Our Nigerian style jollof is a four time award winning recipe prepared with parboiled rice, cooked into a spicy flavored vegetable stock sauce. Simmered with our in-house spicy roasted tomato, onions and sweet bell peppers base jollof sauce. Seasoned with fresh and dry Mabins herbs and African spices. Enjoy the smoky, aromatic, and well seasoned jollof rice in the most authentic style of cooking Nigerian Jollof rice.

🇬🇭 Ghana Jollof 🇬🇭

4 x Awarding winning jollof recipe cooked with organic fresh ginger, peppers & garlic herbs. Traditional Ghana Jollof.

🇨🇲 Cameroon Jollof 🇨🇲

4 x award winning jollof parboiled rice. Chunks of steak, green beans & carrots.

Our Cameroonian style jollof is cooked with parboiled rice in a tomato based sauce with fresh herbs, chunks of beef, green beans and carrots. It is seasoned with our fresh Mabins herbs and African spices blend. This recipe is an authentic form of how Cameroonians cook their jollof rice in Cameroon, west Africa.

🇱🇷 Liberian Jollof 🇱🇷

4x award winning jollof rice cooked in a spicy flavorful red tomato sauce turkey sausage, mixed vegetables & shrimp.

Mabin’s Fufu Bowls

Vegan Egusi & Fufu

Vegan Egusi soup cooked in a flavorful ground melon seed stew with eggplant, mushrooms, housemade tomato sauce & peppers with Fufu.

Meat Soup & Fufu

Meat Soup served with Fufu

Meat Okra Stew & Fufu

Okra is chopped and blended into our spicy, delicious vegetable sauce, palm oil, crayfish, and Mabins african spices. A variety of meats such as chicken, beef, turkey, and is added into the okra sauce and simmered to perfection! Enjoy with Rice or Fufu!

Egusi & Fufu (with meat)

Egusi soup features a variety of meats, smoked poultry, goat, cow skin & sea food cooked in a flavorful ground melon seed stew. With Fufu.

CAROL KHANU – About the Owner

She is a 4-time award winning chef and owner of Mabin’s Kitchen from Maryland. Carol’s passion for cooking has been burning since the age of 9. Following a landslide taste test for the best jollof 3 years straight & the only consecutive winner, Carol decided to visit & study the best jollof recipes from around west Africa to develop first-hand skills & knowledge on how to cook each country’s jollof style perfectly. She was mentored by a great influential woman in her life who happened to be Nigerian.

You can also order these items from our Doordash, grubhub and Ubers Eats.

[blessinglicious]

Taste of Nigeria: Savor Authentic Naija Food in Toronto

When it comes to Naija food in Toronto, Blessinglicious is the go-to destination for foodies across the city. Our online restaurant offers a wide variety of Nigerian street-style dishes, from plantain fufu to goat meat pepper soup. Each dish is carefully crafted and features a unique blend of spices and flavors. Click here to place your order!

[kerrycookbook]

Story

In Nigeria, it has been raining since March. Pepper soup is good for this weather! It is best taken hot as a side soup, and it gives the desired sensation.

Goat meat pepper soup has a very fantastic and delicious flavor profile and it is very easy to prepare.

Among Nigerians, it is a popular soup that is prepared for special occasions and ceremonies.

Ingredients

3 kg (15 cuts) of goat meat with roasted skin

25 grams of scotch bonnet peppers or red habanero

1 tablespoon of Negro pepper powder

3 tablespoons of alligator pepper powder

1 tablespoon of crushed toasted seeds of African calabash nutmegs

3 tablespoons of ground Nigerian smoke-dried crayfish powder

2 tablespoons of ginger powder

20 grams of fresh African basil leaves (Ocimum gratissimum)

4 stock tablets or 40 grams neutral seasoning powder

3 teaspoons red cayenne pepper

2 teaspoons of Cubeb pepper powder

120 grams of diced garlic cloves

120 grams of diced onion bulb

100 ml of vegetable oil

2.5 - 3 liters of water, and salt to taste

Method

Goat meat with roasted skin is thoroughly rinsed in warm water, and removed from water. Seasoning powder or stock tablets are crumbled and added to the strained meat.

Wet-milled fresh scotch bonnet peppers or red habanero, chopped garlic and onion, and allspice and pepper powder are added and thoroughly rubbed into the meat.

Salt is added to taste. The seasoned meat pieces are allowed to stay for 30 minutes, after which vegetable oil and water are added, and allowed to cook at 100 degrees Centigrade for 45 minutes.

Whole African basil leaves are added to the soup for garnishing and subtle flavor impartation, and allowed to simmer for just 3 minutes to ensure the green colour retained..

[bumblebeeappletree]

Happy New Year Foodies. I hope this year brings you all the blessings you've desired. Enjoy this Ogbono Soup recipe video tutorial as one of the blessings😁 because I'm definitely sure it is a recipe you'd love to learn to make, especially if you are Nigerian.

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INGREDIENTS

1 cup ground ogbono

3/4 cup hot palm oil

Cooked Goat Meat

Cooked Beef

Cooked Shaki (Tripe)

Cooked Kpomo (Cow Skin)

5 red scotch bonnet peppers

5 yellow scotch bonnet peppers

1 large onion bulb

3 garlic cloves

1 cup shredded stock fish

1 cup shredded dry fish

Opeyi (optional)

2 crayfish seasoning cubes

1 table spoon ground crayfish

7 cups beef stock or water

1/2 table spoon ground pepper

1 1/2 cups chopped okra

1 cup chopped pumpkin leaves

1/2 cup shredded uziza leaves

Salt to taste

#ZeeliciousFoods #Zeelicious #Food #OgbonoSoup #Ogbono #Nigerian

[angelsaxis]

Any of y'all got cultural dishes that feature "unconventional" animal parts (liver, tripe, etc) I wanna hear about it! I'm Nigerian and we have pepper soup, which is more of a goat organ meat soup although the muscle itself is also used. So I've made it with liver, regular meat, tripe, and lung and it's sooo good. Very spicy and a little bitter. Tripe is also regularly featured in Nigerian soups.

[angstiism]

It's the 14th, hush up. :) shhhh

Osakwe moved with ease around the table, placing down utensil and flute glasses onto the table top of pinks and reds. A center piece of a rose formed heart, it laid perfectly between them with the third seat filled with a dark brown bear, with black shiny eyes and a matte sewn nose. The stomach, muzzle and paw pads were a matching pink, with Cairo’s and his own Initials on the left foot in white thread.

Seats were dusted off and candles were lit around them in the kitchen. Osakwe was proud of his set up! His Dad’s gave him permission to use the house, thus they were out for the night on a two day date for the valentines holiday. He got a text earlier that afternoon that they’ve set up a hotel suite and already on the town for shopping and hanging out together. He loved it himself, happy they could be so free now he was an adult for them to no longer watch over like a hawk. Though they were bummed they couldn’t see Cairo again in person just yet.

Osakwe looked over everything again, dimming the lights in the kitchen and moving to the living room to re-fluff pillows on the sofa and blankets on the seats to floor. Table covered in chocolates, soft drinks, water and valentine themed snacks from the local mart. He didn’t have the amount of money Cairo had, or had access too if he wished to take it. Not that it mattered, but Osakwe was determined to shower his new boyfriend in his dedication and love to this relationship too!

Thus, with a wide grin, he rushed upstairs, stripping on his way to the bathroom to hop inside and make sure he was set for the evening! A pre-ordered Uber for Cairo to be driven over in, notified him of the Tiger’s arrival and with a quick pat down to dry and fingers through his curls to give them that usual bounce from being wetted down. He got dressed. A smart look of a white blouse and black slacks. He debated with a tie and ended up with a black tie too! Sleeves were rolled up, folded neatly at his elbows and he tucked his shirt in. Turning left and right in his mirror to nod. Yep! Soft cologne on and another ruffle of his hair with towel to rid of any stray drops. The last thing was his earrings that hung one the right but were studded on the left. He liked the look to be honest, might call it a kpop thing he’s adopted too. Snort.

Ah, oven alarm below had him bouncing in socks to head downstairs and slip on black slippers. No need for fancy boots indoors! To then finish prepping the plates. Bowls were filled with pepper soup, equal goat meat inside each bowl, than covered in the spiced soup with yam chunks. A side dish of dodo - basically deep fried plantain slices that were delicious with pepper soup because of the contrast in flavours! Fries chicken thighs on the bone, on plates with a heart scoop of jollof rice. And Osakwe couldn’t help the side dish of pounded yam… Traditional Nigerian dishes he was taught in a school project, that’s stuck with him through life - after all, it was the first time his nationality was given a thriving reminder.

Setting the table up with each item, he made sure to place a bucket of iced wine and water besides the table, to finally nod his head. Nailed it and just in time! The door rang, and heck, if he didn’t run over, with hands patting down his hair, hands on tea towel that was thrown into the coat cupboard and his lips pulled into the biggest of smiles. Damn, his heart was going crazy, but it was meant too.

Door was reached, and pulled open to greet Cairo with his smile and the heavenly smell of dinner wafting from the kitchen. “Hey, Caicai. Happy Valentines.” Though his heart and mind were racing, his words, fell like they were meant to be whispered to ones ear… He couldn’t help how much in love he was in front of the other now. “Come on in. Hope your hungry.” Form stepped back and door was closed, before he offered to take the others coat and lean up to peck the others cheek, then lips, lips again and again to pull himself back with a breathless giggle. “Come on, I’m going to spoil you all evening… okay?”

[balkanfoodking92]

Tripe is eaten in many parts of the world.Tripe soup is made in many varieties in the Eastern European cuisine. Tripe dishes include:

Andouille — French poached, boiled and smoked cold tripe sausage

Andouillette — French grilling sausage including beef tripe and pork

Babat — Indonesian spicy beef tripe dish, could be fried with spices or served as soup as soto babat (tripe soto)

Bak kut teh — A Chinese herbal soup popularly served in Malaysia and Singapore with pork tripe, meat and ribs.

Bao du — Chinese quick-boiled beef or lamb tripe

Breakfast sausages — Most commercially produced sausages in the United Statescontain pork and beef tripe as filler

Bumbar — A Bosnian dish where the tripe is stuffed with other beef parts

Butifarra/Botifarra — Colombian or Catalansausage

Caldume — a Sicilian stew or soup

Callos — Spanish tripe dish cooked with chickpea, chorizo and paprika

Cau-cau — Peruvian stew of cow tripe, potatoes, mint, and other spices and vegetables

Chakna — Indian spicy stew of goat tripe and other animal parts

Ciorbă de burtă — Romanian special soup with cream and garlic

Cow foot soup — Belize — Seasoned, tenderly cook cow tripe and foot, aromatic and ground vegetables with macaroni in a rich glutinous soup.

Dobrada — Portuguese tripe dish usually made with white butterbeans, carrots and chouriço served with white rice.

Dršťkovka (dršťková polévka) — Czechgoulash-like tripe soup

Fasulia bil karsha — Libyan kidney bean soup with tripe

Fried Tripe Sandwich – Popular in St. Louis, Missouri, USA

Držková — Slovak tripe soup (držková polievka)

Dulot or dulet — Eritrean and Ethiopian tripe and entrail stir-fry, containing finely chopped tripe, liver and ground beef, lamb or goat fried in clarified and spiced butter, with garlic, parsley and berbere

Ebyenda or byenda — word for tripe in some Bantu languages of Uganda, tripe may be stewed, but is especially popular when cooked with matooke as a breakfast dish

Fileki or špek-fileki — Croatian tripe soup

Flaczki or flaki — Polish soup, with marjoram

Fuqi feipian or 夫妻肺片— spicy and "numbing" (麻) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe and sometimes tongue

Gopchang jeongol - a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth

Goto - Filipino gruel with tripe.

Guatitas — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador



Gulai babat, tripe prepared in a type of curry

Gulai babat — Indonesian Minang tripe curry

Guru — Zimbabwean name for tripe, normally eaten as relish with sadza

Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.

İşkembe çorbası — Turkish tripe soup with garlic, lemon, and spices

Kare-kare — Filipino oxtail-peanut stew which may include tripe

Kersha (Arabic Egyptian: كرشة ) — Egyptiantripe stew with Chickpea and tomato sauce.

"Kirxa" - In Malta this is popular traditional dish stewed in curry.

Khash — In Armenia, this popular winter soup is made of boiled beef tendon and honeycomb tripe, and served with garlic and lavash bread.

Kista — Assyrian cooked traditionally in a stew and stuffed with soft rice, part of a major dish known as pacha in Assyrian.

Laray — Curried tripe dish popular in Afghanistan and in the northern region of Pakistan. Eaten with naan/roti.

Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce

Mala Mogodu — South African cuisine — popular tripe dish, often eaten at dinner time as a stew with hot pap

Matumbo — Kenyan cuisine — tripe dish, often eaten as a stew with various accompaniments

Mutura Kenyan cuisine-tripe sausage, stuffed with blood, organ and other meat, roasted

Menudo — Mexican tripe and hominy stew

Mondongo — Latin American and Caribbeantripe, vegetable, and herb soup

Motsu — Japanese tripe served either simmered or in nabemono, such as Motsunabe

Mumbar beef or sheep tripe stuffed with rice, typical dish in Adana in southern Turkey

Niubie (Chinese: 牛瘪) A kind of Chinese huoguo, popular in the Qiandongnanprefecture of Guizhou province in southwest China and traditionally eaten by the Dong and Miao peoples, the dish includes the stomach and small intestine of cattle. Bile from the gall bladder and the half-digested contents of the stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, which is called yangbie (Chinese: 羊瘪).

Pacal — Hungarian spicy meal made of tripe, similar to pörkölt

Pacha — Iraqi and Assyrian cuisine, tripe and intestines stuffed with garlic rice and meat

Packet and Tripe— Irish meal which is when tripe is boiled in water, then strained off and then simmered in a pot with milk, onions, salt and pepper. Served hot with cottage bread/ Bread rolls. Popular in Co.Limerick

Pancitas — Mexican stew similar to menudo, but made with sheep stomach

Pancita — Peruvian spicy barbecue fried food made with beef tripe marinated with peppers and other ingredients

Papaitan — Filipino goat or beef tripe and offal soup flavored with bile



Patsás

Patsás (Greek: πατσάς) — Greek, tripe stew seasoned with red wine vinegar and garlic (skordostoubi) or thickened with avgolemono, widely believed to be a hangover remedy

Philadelphia Pepper Pot soup — American(Pennsylvania) tripe soup with peppercorns

Phở — Vietnamese noodle soup with many regional variations, some of which include tripe

Pickled tripe — pickled white honeycomb tripe once common in the Northeastern United States

Pieds paquets, Provençal dish, consists of stuffed sheep's offal and sheep's feet stewed together

Potted meat

Ṣakí or shaki — word for tripe in the Yorubalanguage of Nigeria, ṣakí is often included in various stews, along with other meat.

Sapu mhichā — leaf tripe bag stuffed with bone marrow and boiled and fried, from Kathmandu, Nepal

Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine



Sekba, pig offal in soy sauce stew

Sekba — a Chinese Indonesian pork offalsincluding tripes stewed in mild soy sauce-based soup.

Serobe — a Botswana delicacy, mixed with intestines and in some occasions with beef meat

Shkembe (shkembe chorba) (Шкембе чорба / Чкембе чорба in Bulgarian) — a kind of tripe soup, prepared in Iran, Bulgaria, Romania, North Macedonia, Bosnia and Herzegovina, Serbia and Turkey, schkæm is the Persian word for stomach, sirabi is the Iranian version of shkembe

Skembici — Serbia, one of the oldest known dishes since 13th century, tripe in vegetable stew with herbs, served with boiled potato



Soto babat, spicy tripe soup

Soto babat — Indonesian spicy tripe soup

Tablier de sapeur, a speciality of Lyon

Tkalia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous

Tripice- Croatia, stew made with Tripe, boiled with potato and bacon added for flavour.

Tripes à la mode de Caen — in Normandy, this is a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood of "La tripière d'or"[9] that organises a competition every year to elect the world's best tripes à la mode de Caen maker.

Tripe and beans — in Jamaica, this is a thick, spicy stew made with tripe and broad beans.

Tripe and drisheen — in��Cork, Ireland

Tripe and onions — in Northern England

Tripes in Nigerian tomato sauce- tripe are cooked till tender and finished in spicy tomato sauce[10]

Tripe taco — Mexican sheep or calf tripe dish with tortillas

Tripoux — Occitan sheep tripe dish traditional in Rouergue

Trippa di Moncalieri — in Moncalieri city/Piedmont/Italy (tripe sausage, that could be served in thin slices with few drops of olive oil, minced parsley, garlic and a pinch of black pepper, or used mainly for.

[i-am-iya]

Ain’t nothing like Nigerian goat pepper soup! It’s one of my favorite Nigerian dishes...Well Nigerian pepper soap with oxtails is my favorite but goat is the next best thing...I made this with the sacrificial goats we gave to Ifa and Oshun.

If you gonna eat meat...the best way to eat it is fresh and blessed.

My recipe posted below...I don’t really measure my ingredients so follow the measurements more or less based on your taste...

Nigerian Goat Pepper Soup

Ingredients

Half a cup of vegetable oil

2-3 tablespoons of Pepper Soup spice

1 tablespoon of crayfish powder/fish powder

1/2 cup of chopped fresh basil

One medium sized onion chopped (minced)

2-3 hot peppers with seeds removed

1 hot pepper with seeds

1 large sweet green bell pepper

2 teaspoons of black pepper

2-4 chicken bouillon cubes

1-2 lbs of cut goat meat with or without skin or oxtails.

Making pepper sauce

Place washed peppers (hot peppers, sweet peppers) and 1/2 onion in a blender

Blend the peppers and onion

together until a paste. Put aside

Making Pepper Soup

In a deep pot, pour oil in on medium

heat. When hot, add the pepper sauce. Turn heat in high and fry in oil for like 7 minutes. Then add remaining minced onions and fry until caramelized.

Then add your meat. Turn heat down to medium. Stir and cover in pot for about 10 minutes.

Afterwards add 4 cups of water, pepper soup spice, black pepper, fish powder and bouillon cubes.

Cover pot and let boil for about 1 hour or more until meat gets tender.

Add chopped basil or Uziza or both last.

Serve with rice or eat alone.

[mytrendyplace]

Top of the morning luv bugs! I’m supporting another small business. If you love Nigerian food you MUST check out Queen Helen Sule’s food. Talk about DELICIOUS!!! Sautéed spinach infused vegetables n shrimps n goat meat Pepper Soup on boiled plantains .... make your order today. (832) 858-7492. https://www.instagram.com/p/B6Nqq5CAvaQ/?igshid=ihc7vfbieph7

[nigerianfoodies-blog]

List Of Common Nigerian Foods and Soups

Common Nigerian Foods and Soups Nigerian foods are delicious and enjoyable. It is much better when you get to know the ingredients required and preparation method; actually it is rear for a young girl to lack cooking skills in a Nigerian home and if you’ll like to have a happy home, seeking for more ideas to improve in your cooking will be the right choice. I will give you the list of common Nigerian foods and soups, but you have to keep checking for updates on this site for their ingredients and methods of preparation. Now let’s get started….

Nigerian Soups Nigerian Soups are very delicious and essential for healthy living. They can be served with eba (garri), amala, agidi, semo, tuwo shinkafa, pounded yam or fufu. Edikang Ikong soup The Nigerian Edikang Ikong soup or simply Vegetable soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Prepared with a generous quantity of pumpkin leaves and water leaves, this Nigerian soup recipe is nourishing in every sense of the word.

This soup is popular because it could be made in more than five different ways and can also be refrigerated for a very long time (even though I recommend two weeks at most for most Nigerian soups).

Okra soupOgbono soupThe Nigerian Pepper soup is a popular Nigerian soup recipe. It is such a versatile recipe as it can be prepared with different types of meat and fish. Thus there is the Chicken Pepper Soup, the Catfish Pepper Soup (popularly known as Point & Kill), the Goat Meat Pepper Soup, the Cow Foot Pepper Soup and the Assorted Beef Pepper Soup.

Ewedu soup is also a popular Nigerian soup common to all tribes; this is usually made with melon seeds to cook ordinarily or combine with leaves like ugu or bitter leaves depending on choice.

see ingredients and preparation Afang soup  Efo riro This is a stew used to serving and preparing the Nigerian Jollof Rice recipes: Jollof Rice, Coconut Rice, Rice & Beans, etc. This tomato stew also forms the base for the Nigerian Beef & Chicken Stew.

  Nigerian Foods Fried rice Fried rice is one of the most widely eaten Nigerian foods; it is accepted by almost every Nigerian both at home and in Diaspora.

Moi moi Moi Moi (also Moin Moin) is a great dish accessory in Nigeria. It is commonly seen accompanying Jollof Rice, Fried Rice, Fried Plantain, Custard, Akamu (Pap, Ogi) etc. It can even be eaten alone as a snack with a soft drink to wash it down.

Jollof rice This is the most popular Nigerian rice recipe. This is why you will always see it in parties.

Ewa Agoyi simply means plain boiled beans eaten with pepper sauce. It is a very delicious delicacy common among Yoruba. The delicious spaghetti/macaroni dish is a very popular Nigerian cuisine eaten in every part of the country.

see ingredients and preparation To make Akara, you need to first of all remove the beans coat. You should remove the coat from the beans just before you make the Akara. This means that you can’t use coatless beans that have been stored in the fridge or freezer to make Akara.

Yam porridgeFufu is eaten with the various Nigerian soup recipes. Fufu is derived by mashing starchy foods or mixing the processed starchy foods in hot water. Fufu is a generic name for food you swallow during the eating process. Fufu recipes are generally tastless on their own so they rely on the richness of the soups to make the meal delicious.

  It is traditionally prepared by the Hausa people of northern Cameroon, Nigeria, Niger, and some parts of Sudan (where it is called agashe). Suya is generally made with skewered beef, ram, or chicken. Innards such as kidney, liver and tripe are also used.

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[lisacongo2-blog]

Special Sauce: Osayi Endolyn on Nigerian Food, Writing, and Identity

[Photograph: Andrew Thomas Lee. Egusi photograph: Shutterstock]

On this week's episode of Special Sauce, Ed speaks to Osayi Endolyn, a Florida-based food writer whose work regularly appears in major food publications across the country, and whose column in Gravy, the journal published by the Southern Foodways Alliance, earned a James Beard Award in 2018.

Ed and Endolyn's conversation starts off exactly where most Special Sauce conversations start off, namely with Endolyn talking about her family and the food they used to eat when she was growing up. But Ed wasn't prepared for just how fascinating Endolyn's family history is. For example, her grandmother, Ruth Harris Rushen, was something of a trailblazer, as she was the first woman and first African-American to sit on California's parole board.

Endolyn's family table had a mix of what she calls "California working mom cuisine"—tofu and noodles, roasted chicken and vegetables—and Nigerian dishes prepared by her father, who immigrated to the United States in his early 20s. Endolyn describes her father as somewhat mercurial, but a talented cook. "The food was glorious," she says. "Dinner was sometimes fraught and tense, but the food was really good." The quality of the food was somewhat surprising, particularly since her father, like many immigrants, had to figure out by himself how to prepare the familiar foods from home. And, of course, her father's cooking left its mark on her. "So," Endolyn says, "I think a lot about migration now and what people bring with them and what they leave behind."

Endolyn's current focus on the intersection of food and identity is something of a happy accident. She was living in Atlanta and looking into the roots of Southern cuisine, and saw parallels between food in the South and the food her father would make at home. The realization seemed to expose how writing about food could be about so much more than writing about what's on a plate. "Food can actually be this lens from which we can explore so many different things," Endolyn says. "Why certainly it can be something that I can use to talk about my experiences as a child of an immigrant, or as the descendant of someone who was in the Great Migration, or as a descendant of enslaved people or all of these other historic and personal experiences."

To hear more from Endolyn, tune into this both this week's and next week's episode. We guarantee it'll be well worth your time.

Special Sauce is available on iTunes, Google Play Music, Soundcloud, Player FM, and Stitcher. You can also find the archive of all our episodes here on Serious Eats and on this RSS feed.

Want to chat with me and our unbelievably talented recipe developers? We're accepting questions for Special Sauce call-in episodes now. Do you have a recurring argument with your spouse over the best way to maintain a cast iron skillet? Have you been working on your mac and cheese recipe for the past five years, but can't quite get it right? Does your brother-in-law make the worst lasagna, and you want to figure out how to give him tips? We want to get to know you and solve all your food-related problems. Send us the whole story at [email protected].

Ed Levine: Welcome to Special Sauce, Serious Eats' podcast about food and life. Every week on Special Sauce, we talk to some of the leading lights of American culture, food folks and nonfood folks alike.

Osayi Endolyn: You know, I was living in Atlanta. I was thinking a lot about the roots of southern cuisine in ways that had never been talked about in my family. And I was like, well geez, like this seems like a lot of the same ingredients or cooking practices that I saw my dad do, or that I remember some of these flavors. And so in an effort to do that, I was thinking about West African chefs, and could I find Nigerian food in Atlanta? And so that essay kind of explored that.

EL: This week, sitting across the table from me in CDM studios is none other than the brilliant young writer, Osayi Endolyn. Her writing about food and identity in Southern Foodways Quarterly "Gravy" has earned her the James Beard Journalism Award. You'll find her work north and south from the Wall Street Journal to the Washington Post and the Atlanta Magazine. And most important to my heart, is her contribution to an anthology entitled You and I Eat The Same, on the countless ways food and cooking connect us to one another. That's where she wrote an important, evocative, and should I say fattening piece on fried chicken? Welcome, Osayi to Special Sauce. We feel privileged to have gotten you here on one of your infrequent trips to the Big Apple.

OE: Oh, I am so happy to be here.

EL: It was such a pleasure to read everything I could before seeing you, 'cause .. wow man, you just keep going to write your ass off. So good. So good for you to be here.

OE: Well, I'm going to download this when it airs and like just keep that on a loop somewhere when I'm feeling all the pangs of a first draft. Thank you so much.

EL: Sure. So since you write so frequently about food and identity, our usual first riff on Special Sauce is particularly pertinent. And that riff is, "Tell us about life at the Endolyn family table."

OE: Well, gosh, growing up ... so I was born and raised in California. And I spent some time in the Bay and then appeared in the Central Valley, and then the rest of my childhood was in the Inland Empire. And I went to college in Los Angeles.

EL: I love the Inland Empire. I noticed that, like what area is the Inland Empire? Is that like Sacramento ...?

OE: I don't know Sacramento that well as an adult. I would say maybe ... you're going to have all of your various ethnic groups without all the like glitz and shine of Los Angeles, to a certain degree. So that's where you've got like, Riverside, Moreno Valley.

EL: Got it.

OE: I went to high school, San Bernardino. I don't know if Pomona quite counts, but going out toward like Claremont.

EL: Yeah, yeah. Pomona counts. Like San Gabriel Valley? Like the other side of the mountains?

OE: That's on the other side.

EL: Got It.

OE: So we're going a little further east and it's an area where I think a lot of people don't realize California has places like that.

EL: Yeah, for sure because everyone goes to Los Angeles and San Francisco, maybe Santa Barbara or Santa Cruz.

OE: And then when they go to those places, they go to the ones that become those destination spots on all the movies and shows and things like that. So for the early part of my childhood, I would say what I remember most is, my mom's cooking was, I would call it like maybe California working mom cuisine. Where you know, you've got- sometimes you had like noodles and tofu, sometimes you had roast chicken and roasted vegetables. Sometimes it was just, one pot spaghetti with the sauce from the jar, a lot of frozen veggies with the medley. I always remembered like the lima beans—

EL: The medley. I just love the medley. The idea of the vegetable medley is something we don't talk enough about on Special Sauce.

OE: Yeah. I mean, I don't miss it. We had really balanced meals. There wasn't—I totally appreciate that picky eaters is a thing and that it's hard for a lot of parents, but in my household that just wasn't—It just never came up. It wasn't an option.

EL: Got it.

OE: So we just ate everything. My father cooked sometimes and when he cooked, he made Nigerian dishes. He was from Benin city. And so there were a lot of dishes that I don't really have names for now, but they were essentially stews or depending on your household, you might call them curries. Right? But you had your base, you had a meat, it sat for a while and he would serve it with eba, steamed yams that have been kind of been pounded. So kind of like pounded yam, but it's a little darker variety. Rice a lot. Sometimes we had boiled plantain. I preferred the sweet plantain fried rather than like the less ripe of plantain that was kind of more like almost—and sometimes he would roast it. And then I remember a lot of social events that were hosted by either my father or people that he knew in kind of a very close knit Nigerian community, both in the Bay Area and in Clovis where we were living, which is next to Fresno.

OE: So if you're familiar with Cal State Fresno. And so, those events would have dishes that he never made, that had a lot of preparation to them, like moin moin. Which is, like black eyed peas grinded down and kind of mashed in with peppers and onions. They are steamed sometimes in foil or banana leaves. When you take it out, it kind of looks like a little mold. So I kind of call it like a Nigerian Tamale. Sometimes you have like hard boiled egg pieces in there, meat chunks in there. I remember egusi soup, which is a favorite of mine and you'll see that on a lot of menus of African restaurants that might be labeled as such. And that's a stew that I think you'd find in other cultures along the same regional area as well, but it's bitter melon seed and you've got like crayfish in the base and usually had like stewed chicken or goat in there too. We'd have akara, which is also made out of shelled black eyed peas, seasoned with maybe some onion, salt, and pepper and fried. So it essentially, it looks like a, like a hush puppy or a fritter. And so I really loved all that food. And when my parents divorced, when I was a teenager, we moved further south to Moreno Valley, so from Clovis to Moreno Valley. My grandmother was across the street. That was delightful, because for so much of my childhood she was always like returning home or we were always like leaving her and all of a sudden now she was like right there. So we would have a lot of Sunday dinners at her place and, she'd bake your typical baked fish and, sometimes she'd make, maybe like a roast and some kind of cornbread dressing.

EL: And this was your mother's mother?

OE: My mother's mother. Yeah. Yeah.

EL: And she was from the south?

OE: Yeah. So her name was Ruth Rushen and—Ruth Harris Rushen. And she was born and raised in Laurel, Mississippi. Her father was a Methodist preacher and her mother basically took care of—I Think there were five of them. They had a small farm and some animals. And she went onto college, Clark College at the time in Atlanta. And then worked for a little while in DC. And she was at the Labor Department kind of right after the war, and learned on her first day... She was sitting next to a young white woman and she was so excited. This is the first day on the job and she's asks what job the woman has and whatever the woman tells her. My grandmother realizes in that moment that when they came to her school to give like the aptitude test and the interviews, the job this woman had wasn't even something she had to, eligible to apply for. And so that kind of begins to like set her in the sense of like being in a small town in Laurel kind of insulated. She didn't really have a lot of day to day experiences with Jim Crow and racism. Of course, looking at from a more-

EL: Ten thousand feet.

OE: Yeah. From like the forest view, you could see the divisions, but in her life experience as a child, she didn't necessarily have that othering feeling. And that became very present for her in DC. Shopping for hats and people wouldn't wait on her and things like that. So she's been only a couple of years in DC before she decided to move to Los Angeles. I think she already had a cousin that was out there and that's how it went. You know, right? You heard somebody else had kind of made their way. So you went. And she worked in the Methodist Church as a receptionist for a little while. She had a brief period cleaning homes. She had this great anecdote of being asked to look at the- Please address the dust pearls underneath the bed. And she was like, "I don't know- you're gonna have to tell me what do you mean by that?" Cause she had never heard that phrasing before. It wasn't long before she got a referral to a job in social work. And it was from there that she really kind of found her vibe. And she went from social work to a probation. She was appointed first woman, I think and definitely first African American to sit on California's parole board. And then she went on to serve as the Director of Corrections under Jerry Brown's first turnout.

EL: You really got to write a book about that.

OE: Yeah.

EL: Can we just stop the whole thing? And we're just gonna spend the rest of the time talking about your grandmother.

OE: Well, so she didn't cook a lot for my mom and my aunt 'cause she was up and down from LA, where my aunt and mother were born to Sacramento and all that. They had an extended family ... they had a relative who came up with, they call her Amy. And that's spelled actually Auntie, but they pronounce it Amy. And I think she was, I always get this wrong, she was on my maternal grandfather's side. So she did a lot of the house kind of care for them. But so when I was a teenager living across the street from her, that kind of like day to day cooking, dining opportunities, we could go over and hang out with her.

EL: You come from a remarkable family of women-

OE: I do.

EL: Between your mom and your grandmother ... I can't imagine all the things ... like when she got that job for the government that there were too many other African American women that had similar positions.

OE: No. And she was, I think, very early on got a reputation for being really fair, but being really straightforward. Later in her career, she was getting a lot of awards and I was younger, and I just remember people always kind of saying, "Oh, you know, that Rushen. She's-" We'd always has some like kind of shaking their head. Like, "She checked me that one time, but it was important that she did that."

EL: She was a bad ass before women were called bad ass.

OE: Yeah. I actually found, on Google Books- and gosh, I hope maybe one day I can get like a digitized version. But Ebony had done a profile of her. Ebony Magazine.

EL: Wow.

OE: Maybe this was like 1980 or '81, something like that. And it was this full spread, and they had photographs of her. I think there were a couple of her walking the yard, maybe it like one of the state prisons- it might've been San Quentin. Those guys had a lot of respect for her because she listened. And she was interested in corrections, not necessarily as a place solely to punish, but as a place to really give people resources because they're going to reenter the vast majority of people. It's an idea we still haven't quite caught onto yet.

EL: Yeah.

OE: But, I remember this quote that I'm going to have to paraphrase, but you know, she was basically like, "You know, if you're lookin' for the pushers, that's fine. But if you want to stop, you know, drugs being sold, you really have to go to Beverly Hills where the people are buying most of the things that are being-" So, I thought that was really ... I mean it doesn't sound revolutionary, but to kind of call that out-

EL: Yeah, back then.

OE: To say that back then-

EL: Yeah, that's amazing.

OE: ... speaks volumes.

EL: You mentioned your dad did a bunch of the cooking before your folks divorced. And you wrote this extraordinarily powerful and honest piece about your dad and going to his funeral in Nigeria. Tell us about his relationship to cooking and how it affected you. And I was just so struck by when you said he didn't want anyone in the kitchen ... and was obviously afraid of relationships.

OE: Yeah. I mean, my dad had- so his name was Lucky Ehigiator. And people are always like, "No, what was his real name?" I was like, no, his first name was Lucky. And, he had this really like, magnanimous personality. I mean, he was just, big smile, like very handsome. He walked in the room, you would know he was there. Just amazing laugh. But he had this really awful temper, and I don't know where that all came from. I know that growing up his grandfather was very hard on him. He, like a lot of kids do in his home country, he went off to boarding school very early. He was a youngster during the civil war, the Biafran war in Nigeria. And that wasn't stuff that he talked about very much, but there was always this underlying tension, you know? But the food was great. The food was, was glorious. Dinner was sometimes fraught and tense, but the food was really good. And when he cooked ... I mean I don't remember him ever cooking what we might consider your typical kind of west coast, California fare. So like stuff that you would find like Marie Calendars or the Sizzler or things like that. That wasn't stuff that he was turning out.

EL: Right. Yeah he was cooking Nigerian food like you described.

OE: Yeah, right. I hear from some folks that he immigrated to San Diego, barely out of his teens. He attended UC San Diego. That's where my parents met. And I hear that a lot of those guys have to kind of figure out how to cook when they come because it's not necessarily something they were tasked with doing always. And so that's kind of like grappling the recipe. So, I think a lot about migration now and what people bring with them and what they leave behind. And how tough it must be to try to recreate something that, felt maybe so inherent to your day to day, and now you're just barely able to source the ingredients. And maybe you don't even know what they're called in this other language. I mean English is a native language for many people in Nigeria, including my father. But it's still, I think, challenging. So, I didn't get to like really observe him cook or sort of sit off to the side and chat with him. We were always kind of- and this might have to do with just being a kid and anytime you're around it's like, "Get out of the way. Your underfoot." But I enjoyed the food, the flavors. I wasn't always interested in some of the ... I guess what you'd say is that sometimes I think my dad really did not understand how it was he would happen to be raising American kids. Right?

EL: Right.

OE: Like, just the things that would come out of our mouths. It would just- he would sometimes find them so disrespectful, maybe unknowingly. Or even just customs that he was used to, like not eating food with your left hands. That is- you know, your left hand isn't not considered- And this is true in a lot of African countries, a lot of the Middle East too. You eat with your right hand.

EL: Wow, I didn't know that.

OE: Yeah. The left hand is kind of perceived culturally that that's where you do business. It's not what you bring to the table. Especially in- we think about a lot of communal dining, these customs are important. And stuff like that, he would get really turned around by. That just didn't make sense to me.

EL: Sure.

OE: And then- he was my only brother at the time, we have a younger brother. But it was hard to balance and kind of work out as a kid.

EL: It sounds like also he didn't equate food to love. I once had the late, great Nora Ephron on our radio show and I asked her what food meant to her and she laughed and she said, "You mean besides love and family?" But it sounds like for your dad it was ... it might have been some of that, but it must have been other things too.

OE: You know, when I would sometimes express to him that I felt like- I was an affectionate kid and my mom was very affectionate with us. She told us she loved us, and there was always this sense of we knew where we stood. With my father being such a unpredictable figure ... he'd lash out and next thing you know, you'd be getting whipped about something that you didn't even know what you did wrong. It was hard to not always have the other side of it from him. And so, he felt like, "Hey, you have a bed to sleep in. You have this nice house at the end of a cul-de-sac. You go to a good school, and you've got clothes that fit. What's your problem?"

EL: Wow.

OE: Right? You know?

EL: Sure.

OE: I mean that is where I think- I mean a lot of people were kind of raised that way. I think he was certainly raised that way.

EL: Yeah.

OE: But sometimes I think he would vacillate because he can be very tender but ... I don't know if sometimes he felt like that was allowing too much leniency-

EL: Yeah. Somehow he was-

OE: Spare the Rod-

EL: Yeah.

OE: Sort of thing.

EL: That's weird. You also wrote a beautiful piece about your mom in the Washington Post. Which actually I want to show my wife because you talk about, that you have to sort of reluctantly conclude that you're like her, and that she's like you and that she gets you. You know? And that you did it with using food as the metaphor was really beautiful.

OE: Thank you so much.

EL: Connecting food to love and family ... you do it in a way that reflects the complexities contained in the relationships between food and love and family. So talk a little bit about that relationship because it's- I think it's closely tied to a lot of your writing, which is about food and identity. But you know, you got to throw love and culture in there too.

OE: Yeah. That piece was a little hard for me to get started, but once I did, it kind of came like A to Z pretty quickly. And it was really nice working with Joe Yonan, the editor of the food section with the Washington Post's cause-

EL: I know Joe. He's a good man.

OE: He is a good man. And I turned it in and he was like, "Okay. Well that's a wrap." I was like, "Wait, you don't have like ... comments? You don't want to revise something?" And so I haven't actually read it again cause I'm afraid I'm going to find something that I wish I had changed. Sometimes, and I think a lot of kids who emerged from households that experience divorce in some way, sometimes the parent who's always there sometimes gets a bad rap because they have to withstand all of it. And there's not really the same tag team.

EL: They have a hard time reconciling the good cop, bad cop thing.

OE: Yeah. Yeah. And so, my mom had a lot of help with my mom's side of the family, but for sure coming into my teens, it's just a difficult time, right? I'm trying to figure out who I am and she's trying to figure out, "Who the hell is that?" And through my college years, I actually- I went to high school in Moreno Valley. I went to college at UCLA. Now it's probably about an hour and a half, but at the time you could get door to door, at least the way I drove, 60 minutes.

EL: Right.

OE: But I didn't visit home that often.

EL: 'Cause you wanted to separate.

OE: Yeah. I had always been- I was one of these teenagers that had always been complimented for being mature.

EL: Right.

OE: Which is kind of a dangerous thing, because when you do act age appropriately, people think you're regressing. Which is kind of really hard.

EL: Right. Right. Right. And also the mature thing implies respectful and you don't want as a teenager to be identified as someone too respectful.

OE: Yeah. And being mature in the sense of like being polite isn't necessarily the same as like having financial maturity or an emotional maturity in some areas. So, there was just, I think a lot of ... there was friction. I think that a lot of it was normal, but it made our differences stand out to me.

EL: Yeah.

OE: If you hear my mom speak, you can tell I'm my mother's child. From nine years old, if I answered the phone, back when everyone had landlines. If I said, "Hello." People would start talking to me like I was Angela. And so, I'd have to say- because I have the same diction as her-

EL: My wife has that with her late mother, too.

OE: Yeah.

EL: She had it. It was like, they both had these two octave, "Hello's." And they were indistinguishable. Hello.

OE: And the more that I ... sort of charted off this ... kind of adult life or myself, the more I realized I was doing things that reminded me of my mom. From the way I organize paperwork, how I handled like household chores, the way I conducted myself sometimes professionally, even like the way I would get if I was upset in some situations. Where my mom can get like- she gets upset, she can get very quiet and very pronounced in her words are very annunciated. I tend to do that. So it's kind of weird to kind of see this coming back around. And I looked in the mirror one day and I was like, "Wow." I have this prominent forehead and this facial structure and my face has changed- Like the shape of my face had kind of changed a lot as I've aged. And I look more like my mom now and then maybe I did ten, fifteen years ago.

OE: That's a bell ringer, because I think it starts to, like you said, signify other areas in our lives where we overlap. And I've always been proud of my mother. I've always loved her fiercely, but I've always- I've also sometimes felt like, "We're very different." But sort of accepting that similarity, was kind of cool. I think it was refreshing for her, too.

EL: Yeah.

OE: She was like, "Well, finally. It only took 30 some odd years." Yeah.

EL: And was she a good cook or just a productive cook?

OE: She was a good cook. I always remember enjoying her food, but I just remember ... time was a challenge. My mom always worked. She was a journalist in the early part of her career. She actually was pregnant with my brother when she was at Stanford getting her master's in journalism. She was a reporter. And then she-

EL: It's too bad you come from such a lively family here. I mean, what's goin' on here, man? Oh yeah, and my brother became president. You know? It's like, "What's up with this?"

OE: You never know.

OE: Yeah. So she moved into like media affairs, public affairs and things like that. But, that work schedule, that intensity of- So she leaned on me a lot when I was a little older. Which at times was challenging for me. But-

EL: To get food on the table?

OE: To help out.

EL: Yeah.

OE: It wasn't anything crazy that she was asking like, "Hey, start the oven at this temperature and do these three things and I'll be home."

EL: Right, it wasn't reduce the sauce by-

OE: So I remember sometimes wanting to do two things on the weekends, like make cakes and things like that. And those were always like the one box. You know, add an egg, add a little oil kind of things. Sometimes pancakes on the weekends, that kind of thing. I think as her schedule started to open up as we became a little bit more self sufficient ... there were three of us, she could start to be kind of more exploratory and reflective in her cooking and not so what's like, "Okay, I got to get these three food groups on the table."

EL: Yeah. Yeah. You are often, as I've said, describe to someone who writes about food and an identity. How did you come to that topic? How did you arrive at like, "Wow, that's the area of the food culture that I want to explore." Was it by accident? Were you inspired by something you read of someone else's?

OE: Some that first started when one of my good friends, Evan Ma was editing Atlanta Magazine. We were both mentees of Bill Addison, who had left that position to go onto Eater.

EL: That's right. And now is onto the LA Times. I Love Bill Addison.

OE: I do too.

EL: He and I have talked for hours about Aretha Franklin besides.

OE: Oh my gosh. I'm sure that was delightful conversation, and I hope he busted out into song from time to time. But, I had pitched him like three or four story ideas, and Evan came back and said, "Want you to do this one." And one of those pieces was kind of exploring Nigerian food in the Atlanta area. Which by that time, I had started- When my parents divorced, there wasn't a continuation, the Nigerian cooking in my house. I think mostly just out of a lack of skill.

EL: Right.

OE: And then, in the IE, the Inland Empire, there wasn't places that I knew about, at least, that we're cooking-

EL: Nigerian food.

OE: Or even though what you might consider just West African dishes for a long time. And that's changed a lot now. I think that that's on the forefront of the next American cuisine.

EL: Yeah.

OE: But at the time, those were very home based experiences.

EL: Yeah.

OE: And so I was living in Atlanta, and I was thinking a lot about the roots of southern cuisine in ways that had never been talked about or really referenced in my family. And I was like, "Well, geez, this seems like a lot of the same ingredients or cooking practices that I saw my dad do, or that I remember, some of these flavors." And so in an effort to do that, I was thinking about West Africans, chefs. And could I find Nigerian food in Atlanta? And so that essay kind of explored that. And I was surprised that Evan had gone for it because I remember suggesting things that were a little bit more on trend and kind of like, "Eh, this little personal story over here."

EL: Right.

OE: "You don't want that." And that ended up being something that caught the attention of the Southern Foodways Alliance. And then from there, I wrote for them, and then I came on as an editor and started writing a column for Gravy.

EL: We should say it's Southern Foodways Alliance Quarterly.

OE: Right.

EL: And that's where I presume you got to know my friend John T. Edge.

OE: You know, we met in Atlanta around 2014, 2013 I think. But yeah, working on- So just to clarify it is Gravy. That's the name of the publication, but sometimes they have to say Gravy, print versus Gravy, podcast.

EL: Got it. Yeah. Right.

OE: Between that essay for Atlanta Magazine, and started the work I was doing at Gravy. I realized like, "Okay, I'm not a restaurant critic. I'm not someone who's necessarily going to be traveling around like collecting top 10 lists and things like that." These were things that I was thinking about more and more. And I think also on the media side, there's- the last ten, fifteen years, it's been a huge growth of personal essays and interest in those narratives. So I think it was a lot of things converging. But for me, in terms of the food component, I felt like if food can actually be this lens from which we can explore so many different things. Why certainly it can be something that I can use to talk about my experiences as a child of an immigrant, or as the descendant of someone who was in the great migration, or as a descendant of enslaved people or all of these other- these historic and personal experiences.

EL: That's the great thing about food and why I have stayed writing and producing stuff in the food culture, because the food culture enables you to touch every other discipline in every other aspect of life.

OE: And I didn't really know that coming into it. I mean, I started really like my first professional clip I think in food was another clip for Atlanta Magazine. I was an intern in graduate school at Atlanta Mag and I had heard this oral history that they wanted to do on brewing company, Sweetwater. They didn't have someone to do it. The person who they thought it was going to be able to do it wasn't available. And I heard this in an editorial meeting and-

EL: And you raised your hand.

OE: I did not raise my hand, but I cornered the editor, Steve Fantasy at the time, after the meeting and then told him, "Hey, I've been following craft beer culture. I've had a few clips in a smaller run monthly." And he said, "Well, let me see your clips and we can talk about it." And he assigned it to me, and he paid me. And supposedly I'm the only intern to ever earn a feature assignment at Atlanta Mag.

EL: And then you became a food writer.

OE: And then I became a food writer. But that was like, "Okay, this is an area-" I mean, I'd been writing profiles, and I'd been doing a lot of essays and some art coverage and things like that.

EL: Wow. So you're kind of the accidental food writer, but I now after having read so many pieces of yours, it is like you're one of those voices that from the first sentence like, "Oh, that's an Osayi piece." And that's the best thing you could say as a writer. You know, I started as a music writer and I had all these music critic idols and I could write exactly like Robert Christgau or any of these seminal rock critics, but they didn't sound like me. And then when I started writing about food, everyone said, "Oh, it's kind of like listening to you talk." You sort of found a back roads way to that.

OE: Somehow. I mean- Thank you so much. My Mom taught me the practice of reading out loud. What you write. I stuttered actually for a while as a kid, and between kind of practicing reading out loud to- She would help me do that to sort of hear how fast I was. It was because I was reading quickly that I would try to stumble over these words super fast and she'd say, "You have to slow down. You have to say slower than you hear it or see it in your mind." Between that and I think just the act of revising ... if I get stuck or if I'm trying to figure out where I need to go, the best way for me to get there is to read it out loud. Even if I'm just sort of murmuring the words.

EL: I do the same thing.

OE: Yeah.

EL: So I'm afraid we have to leave it here for this episode of Special Sauce, but we will continue this conversation for the next episode because we haven't talked about fried chicken and what you wrote about it in You and I Eat the Same and the book you're working on. And oh yeah, what you're going to write for us at Serious Eats. So thank you, Osayi Endolyn for this episode.

OE: Thank you.

EL: And thank you for agreeing to stick around and we'll see you next time, Serious Eaters.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/2019/03/special-sauce-osayi-endolyn-1-1.html

[lastbaff]

Foodstuff Prices in Nigeria Today 2019

According to the world poverty index, worldpoverty.io, Nigeria tops the rest of the world as the country with the highest number of poor people living in it, followed by India who used to top the list. Furthermore, the statistics shows that every day, more people fall into poverty in Nigeria while more people come out of poverty on a daily basis in India. One of the criteria for calculating this is the availability of Food and other basic living needs. Food, in general, has been seen as a basic need but in Nigeria, it looks more like a luxury. Prices of foodstuffs in Nigeria increases often without reduction and control due to inflation. Nigeria has more than 23 million people living in poverty despite the abundance of fertile soil, human resources and great climate. And the number is increasing daily. Feeding in Nigeria is not easy; the National Bureau of Statistics stated that an average Nigerian leaves below a dollar per day. This can be seen from the salary structure of the federal and state government where the minimum wage is 30,000 Naira per month. The figure is miserable after subtracting basic expenses such as feeding and transport to work. The remainder can barely be used for something tangible. As you read on, you'll see the prices of foodstuffs and some of the reasons for the rise and fall in prices.   Price of (General) Foodstuff in Nigeria The fact that prices of some foodstuffs increase across the country doesn’t mean some don’t come down. The most consumed food in Nigeria, rice, had a crash in recent months. The price of a bag of rice saw a decrease from ₦19,000 to ₦17,500 in some parts of Lagos. Some sellers claim that Nigerian locally grown rice has penetrated into the market and resulted in a rise in competition. This, however, reduced the price of imported rice in the market. This sort of change has also been witnessed in garri. Generally, the crash in the price of garri was reduced by over 50 percent during late 2018. This could be as a result of the season, which is a major factor that determines prices of agricultural produce in Nigeria Unfortunately, there was a rise in price on some common foodstuffs like egusi seed and ogbono. For egusi, the price fluctuates regularly as the bulk of it consumed in the country is imported. The price is affected by the continuous rise and fall of the Naira-Dollar exchange rates. Similarly, the price has of ogbono has been fluctuating for a while. Find below the list of some general foodstuff in Nigeria and their prices. 50kg of Rice (A Bag of Rice): ₦17,500-₦23,000 25kg of Rice: ₦7000-₦8500 5kg of Rice: ₦2500-₦3000 5kg of Rice: ₦1200-₦1600 50Kg Oloyin Beans: ₦30,000 –₦39,000 25Kg Oloyin Beans: ₦15,000 – ₦19,000 50Kg Olotun Beans: ₦29,000 – ₦36,000 25Kg Olotun Beans: ₦14,000 – ₦17,500 Butter Beans: ₦33,000 25KG Butter Beans: ₦16,500 50Kg White Beans: ₦32,000 Brown Beans (50kg): N32,000 Tomato (1kg): ₦200-₦500 Sweet Potato (1kg): ₦3000-₦800 Onion (1kg): ₦250-₦500 Lettuce (1 head): ₦200-₦400 Yam (A tuber of yam): ₦700-₦1000 Bag of Ijebu Garri (80kg): ₦10,500 Bag of White Garri (50kg) ₦6,500 – ₦7,500 Bag of Yellow Garri (50kg) ₦6,500 – ₦7,500 Sweet Potato (Big Basket): ₦500 – ₦650 Sweet Potato (Small Basket): ₦300 – ₦400 Melon Seed (Egusi): ₦200- ₦250 Ogbono Seed: ₦200- ₦300 Okro: ₦50-₦1000 Coco Yam: ₦300- ₦1000 Groundnut (Fresh 1 Bag): ₦5,000- ₦6,000 Groundnut (Fried 1 Bottle): ₦500- ₦600 Spaghetti: ₦200- ₦300 (All Brands) 1 Carton of Indomie Chicken ( 40pcs): ₦1,900 - ₦2,100 1 Carton of Indomie Onion (40pcs): ₦2,100 – ₦2,200 1 Carton of IndomieSuperpack (40ps):: ₦3,300- N3,400 1 Carton of Indomie Hungry Man (24ps)- ₦4,300- ₦4,500 1 Carton of IndomieBelleful (16ps)- ₦4,300- ₦4,500 1 Carton of Chiki Noodles (40pcs) – ₦3,000- ₦3,200 1 Carton of Golden Penny Noodles (40ps): ₦2,200 Pasta (Macaroni): ₦200-₦250 Starch: Tied in Nylons according to Quantity required Golden Penny Semovita: ₦400- ₦3,500 (Depending on the Size) Honeywell Semolina: ₦350- ₦4,000 (Depending on the Size) Golden Penny Semolina: ₦350- ₦4,500 (Depending on the Size) Honeywell Semolina: ₦400- ₦5,000 (Depending on the Size) Poundo Yam: ₦500- ₦5,000 Yam Flour: ₦300 Upwards (According to Required Quantity) Plantain Flour: ₦300 Upwards (According to Quantity Required) Flour: ₦300- ₦3,500 Palm Oil (5 ltrs): ₦2,200- ₦2,500 Palm Oil (20 ltrs): ₦8,800- ₦9,000 Palm Oil (30 ltrs): ₦12,800- ₦13,000 Vegetable Oil Local (5 ltrs): ₦2,300- ₦2,500 Vegetable Oil (20 ltrs): ₦9,000- ₦9,500 Vegetable Oil (30 ltrs): ₦13,500 –₦14,000 Kings Vegetable Oil (5 ltrs): ₦2,900- ₦3,000 Wesson Vegetable Oil (5 ltrs): ₦4,500 – ₦4,700 Mamador Vegetable Oil (3.8 ltrs): – ₦3,000 – ₦3,200 Power Vegetable Oil (3 ltrs): ₦2,400- ₦2,600 A bag of Yellow Maize: ₦16,000- ₦18,000 A Bag of White Maize: ₦15,500-₦18,000. Cassava Flour: ₦1,500 Upwards (According to Quantity Required) Canned Fish (Sardines & Titus Brands): ₦400   Related Current Price of Bag of Rice in Nigeria Basmati Rice Price in Nigeria 2019 Current Price of Palm Oil in Nigeria Today Current Price of Bag of Beans in Nigeria Current Prices of Coconut Oil in Nigeria Price of Bag of Maize in Nigeria   Price of Spices in Nigeria There are several spices found in the African kitchen to make sweet delicacies. Without these spices, any food made will be tasteless. This is to say that the work of spices aside nutritional value is also to add taste to food. Here, I've compiled a price list of some popular spices needed to cook a basic Nigerian dish. Maggi (Sachet): ₦500-₦550 Knorr (Sachet): ₦500-₦550 Grinned Pepper: ₦300- ₦1000 Black Pepper: ₦300- ₦400 Chili Pepper: ₦100- ₦1000 (Depending on Quantity Needed) Thyme: ₦120- ₦200 Curry: ₦120- ₦200 Powder Ginger: ₦80- ₦120 Powder Garlic: ₦50- ₦100 Potash (Akanwu): ₦20-₦50 Locust Beans (Dawa-Dawa): ₦100- ₦1000 (Depending on Quantity Needed) Annapurna Salt: ₦50-₦100 Mr. Chef Salt: ₦50- ₦100 Dangote Salt: ₦70- ₦150 Nutmeg: ₦20- ₦100 Some of these spices are of high nutritional values. For instance, the black pepper has been proven to enhance weight loss, ease digestion, prevent cancer, and battle cold and cough. The popular curry leaf has also been proven to help reduce blood cholesterol level and lower blood sugar level.   Prices of Perishables & Vegetables in Nigeria Fresh Tomatoes: ₦100 Upwards (According to Quantity Needed) Cabbage: ₦100 Onion: ₦50 Upwards (According to Quantity Needed) Carrots: ₦50 Upwards (According to Quantity Needed) Green Peas: ₦100 Spring Onion: ₦200 Sweet Potato: ₦200- ₦400 Irish Potato: ₦200- ₦500 French Peas: ₦50 Fresh Pepper: ₦100 Upwards (According to Quantity Needed) Water Leaf: ₦50- ₦100 Pumpkin leaf (Ugwu): ₦50- ₦100 Bitter Leaf: ₦20- ₦100 Spinach (Green): ₦100- ₦300 Curry Leaf: ₦50 - ₦100 Scent Leaf (Eferin): ₦50- ₦100 Pepper Soup Spices (Powder): ₦200- ₦500   Fish and Meat Prices in Nigeria Beef is the major meat consumed in Nigeria. It has been stated that Nigeria alone consumes over 80,000 cows. Other meats available on the market include goat meat, ram meat, and others. On the other hand, white meats such as turkey and chicken are also heavily consumed. Nigerian delicacies are so unique that some foods need a special kind of meat to make them. Egusi, for example, is mostly cooked using beef or goat meat with lots of fish. While sauce like rice stew is mainly cooked with chicken or turkey. Whatever your choice of food is, there's always the right meat or fish to spice things up. Stockfish: ₦120- ₦500 Tilapia: ₦600- ₦1500 Catfish: ₦1000- ₦3000 (Depending on the Size) Croaker: ₦1000- ₦3,000 Titus: ₦500 Beef: ₦300 Upwards (According to Quantity Needed) Goat Meat: ₦500 Upwards (According to Quantity Needed) Kpomo (Cow Skin): ₦500 Upwards (According to Quantity Needed) Assorted (Intestine, Liver, Kidney, Stomach skin): ₦500 Upwards (According to Quantity Needed) Chicken (1Kg): ₦1,200 Chicken (0.5Kg): ₦600 Turkey (1Kg): ₦1400 Turkey (0.5kg): ₦650 Gizzard: ₦300- ₦1000 Cray Fish: ₦50- ₦1000 Prawn: ₦50- ₦500 Ram Meat: ₦500- ₦5,000 Snail: ₦500-₦800   Related Cost of Bag of Flour in Nigeria Price of Agricultural Commodities in Nigeria Current Prices of Commodities in Nigeria Infertility Treatment in Nigeria Current Price of Bag of Salt in Nigeria Current Price of Soybeans Per Ton in Nigeria Price of Cow in Nigeria   Price of Beverages, Dairy & Drinks in Nigeria The prices of beverages in Nigeria is quite fixed across any part of the country. Beverages are now so expensive as its sometimes a thing for the rich. Although, the companies have tried their possible best to make sachet sizes of their products to enable the common man to afford it. The sachets averagely go from ₦50 to ₦100 across all manufacturers. The ones you see below are the bigger sizes. I also added dairy products and drinks, especially popular ones. There is a huge competition in the soft drink industry where all of them have laced their price tag at the same level. So far, Coca-cola coke has the highest market share; following on the list is Pepsi which has been a competitor for decades. Whatever your budget for soft drinks and dairy products, you'll surely find your range. 400g Powdered Tin Peak Milk: ₦1,150- ₦1,300 900g Powdered Tin Peak Milk: N1,850-₦2,200 500g Refill Powdered Peak Milk: ₦950- ₦1,200 380g Refill Powdered Three Crowns Milk: ₦800- ₦1,000 400g Powdered Tin Loya Milk: ₦800 – ₦1,000 400g Refill Powdered Loya Milk: ₦750- ₦900 500g Refill Milk Coast: ₦700 – ₦800 500g Powdered Tin Dano Milk: ₦900 – ₦1,000 900g Powdered Dano Milk: ₦1,650- ₦1,700 500g Refill Powdered Dano Milk: ₦800 – ₦1,000 500g Tin Milo: ₦1,000- ₦1,200 900g Tin Milo: ₦1,900 – ₦2,000 500g Cocoa Beverages Milo Refill 500g – N950 – N1, 000 500g Refill Bournvita: ₦850 – ₦950 500g Plastic Bournvita: ₦950 – ₦1,000 900g Plastic Bournvita: ₦1,600-₦1,800 500g Refill Ovaltine: ₦850- ₦950 500g Plastic Ovaltine: ₦900- ₦1000 Coffee Nescafe Gold Blend: ₦1,600 – ₦1,800 50g Coffee Nescafe Classic: ₦550 – ₦600 Dangote Sugar (50kg) – N17,000- N17, 300 Sugar St. Louis Sugar (Cube 500g) – N350- N400 Sugar Golden Penny Sugar (cube) 500g – N300- N400 1 Bottled water: ₦50 1 Carton of Bottled Water: ₦700 Coca Cola (Plastic Coke): ₦1700- ₦1800 Coca Cola (Fanta): ₦1100 -₦1300 Bigi Apple: ₦900- ₦1100 Bigi (Cola): ₦900- ₦1100 Bigi Tropical: ₦900-₦1100 Pepsi: ₦900- ₦1100 5-Alive Juice; ₦500 Chi-Vita Juice: ₦350- ₦500 Hollandia Yoghurt: ₦400- ₦500 Caprisone: ₦100 Bobo: ₦100 Viju Milk: ₦150- ₦250 Soya Milk: ₦150- ₦300 Mayonnaise: ₦150- ₦500 Butter:: ₦70- ₦500 Bread: ₦80- ₦200 Sliced Bread: ₦250- ₦500 Egg (1 Crate): ₦750- ₦900 Pap: ₦50- ₦200 Custard: ₦200- ₦1500   Price of Fruits in Nigeria Fruits are an essential part of a healthy lifestyle. Most times, people do not pay close attention to fruits. An average poor person in Nigeria thinks investing money on fruit to eat is a waste. Fruits have continually proven to the world how powerful they can be. They are abundantly rich in several types of vitamins that can combat sicknesses and diseases. Furthermore, some fruits are used as foodstuffs to prepare some African dishes. For example, garden eggs can be used to make garden egg sauce, cucumber is also added as a spice in fish barbecue, pineapples are used to make home-made juice, plantain can be consumed either by boiling or frying. Plantain is also used to prepare plantain portage and snacks like plantain chips. Here's a price list of predominant fruits available in Nigeria. Coconut: ₦100-300 Pineapple: ₦100-₦300 Cucumber: ₦50- ₦100 Banana: ₦200-₦500 Paw-Paw: ₦150- ₦300 Plantain: ₦300- ₦500 Lemon: ₦50- ₦200 Lime: ₦50- ₦100 African Pear: ₦100- ₦400 Avocado: ₦50- ₦150 Apples (1kg): ₦1,000-₦1,200 Cherry (Agbalumo): ₦50- ₦100 Mango: ₦50- ₦100 Guava: ₦50- ₦150 Cashew: ₦100- ₦400 Soursop: ₦400 Tamarind: ₦500 Tangerine: ₦100 Grapefruits: ₦100 Garden Egg: ₦50- ₦200 Local Strawberry: ₦500 Rose or water Apples: ₦500-₦700 Tropical pepper: ₦50-₦100 Wall-nut: ₦100-₦200 Banana (1kg): ₦400-₦600 Orange (1kg): ₦200-₦700 The prices of foodstuffs have witnessed a continuous rise and fall in the country. This is often attributed to seasons of crops, importation cost as a result of Naira-Dollar rates, lack of power supply, bad road network making logistics more difficult and lack of government policies to control prices. It is advised to have prior knowledge of foodstuff prices before going to the market so that you don't buy an item at an outrageous price. It is normal for market traders to hype prices and it's left for the customer to use his/her bargaining ability to buy this stuff. This should be your price guide; remember, as stated above, that prices fluctuate.   Related Current Price of Bag of Rice in Nigeria Basmati Rice Price in Nigeria 2019 Current Price of Palm Oil in Nigeria Today Current Price of Bag of Beans in Nigeria Current Prices of Coconut Oil in Nigeria Price of Bag of Maize in Nigeria   Factors Affecting the Price of Foodstuff in Nigeria Today The prices of foodstuffs in Nigeria are in a constant upward leap due to some factors. Manufacturers of some of the packaged food blame the inflation on power supply expenses since many of them generate their own electricity. For the distributors, they blame it on the manufacturers whom they buy from and the cost of transporting the good to their warehouses. The prices of foodstuffs differ according to the market, supermarket, store, and area you live in. Some markets are closer to the source of the foodstuffs while some are farther. It is often believed that foodstuffs like rice, garri, beans, onions, tomato, and pepper are very cheap in the northern part of the county while foodstuffs like plantain and banana are cheaper in southern states like Edo and Ondo. So, the prices are likely to change according to the place you live in. City factors also affect the prices of foodstuffs. It is evident that places like Lagos and Port Harcourt have a very high standard of living in the country. This is so because of the mentality of the sellers who believe big cities like Lagos and Port Harcourt have working class people who make money. Many consumers blame the inflation on the government, who are not taking the hike in prices into considerations by not implementing strict laws to regulate pricing within the country. Consequently, all these have led to the low purchasing power of the citizens. And as a matter of fact, led to poverty in the land.   Where to Buy Foodstuff in Nigeria Foodstuffs in Nigeria can be purchased from the market. This is recommended — especially if you plan to buy it in bulk — as buying it in your locality (street) may be more expensive than the main markets. You can also place orders for certain foodstuffs online from sellers on e-commerce stores like Konga and Jumia.   Compare Foodstuff Prices Foodstuff Prices in Nigeria Today (Complete List) Current Price of Bag of Rice in Nigeria Basmati Rice Price in Nigeria 2019 Current Price of Palm Oil in Nigeria Today Current Price of Bag of Beans in Nigeria Current Prices of Coconut Oil in Nigeria Price of Bag of Maize in Nigeria Cost of Bag of Flour in Nigeria Price of Agricultural Commodities in Nigeria Current Prices of Commodities in Nigeria Current Price of Bag of Salt in Nigeria Current Price of Soybeans Per Ton in Nigeria Price of Cow in Nigeria Read the full article

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First-time visitors to Lagos should create a pilgrimage on the New Afrika Shrine, a monument on the city's best known musical ambassador: Afrobeat innovator, activist, along with all around legend Fela Kuti. In the 70s as well as 80s, Kuti taunted Nigeria's army authorities with his very popular music. Stung by a few sharp criticism, within 1977 the army basic sent 1,000 soldiers to raze Kuti's combination and self declared republic, which housed the family of his, recording studio, band members, and a nightclub. Throughout 2000, Kuta's boy, Femi, developed the New Afrika Shrine within the spirit of his father's initial foundation, not far from the existing premises in Ikeja. Today, it is a shrine to Kuti's daily life and also an open air club venue by way of a lively system of music, gatherings, and times that are good. Occur of the training, the snacks, the atmosphere, the beverages from local herbs - as well as really fat blunts.

As a born-and-bred Lagosian, I have consumed a great deal of grain in my time: it is the unofficial national dish of ours. Lately, inflation has routed the cost of grain skyrocketing, but this has not made a dent in need. We consume grain every morning, and also you need to also, in its numerous forms: yellow, basmati, ofada (grain contained terrain pepper stew) not to mention, the West African staple plus ancestor of jambalaya, jollof - grain spiked with tomato, spices, and also Scotch bonnet peppers. My go to area for jollof is Ghana High - an ordinary buka, or maybe hole-in-the-wall block food joint, close to the Ghana High Commission. Buy it with asun (diced goat meats experienced with hot peppers and onions) or maybe chicken wings.

Nigerian food isn't for the weak of heart, and belly. We like it spicy and hot, loaded with the herbs & spices which the country's tons of cultural groups have brought on the kitchen table. Read the testimonials about best restaurant on https://realestateko.com/best-restaurants-lagos/. A popular (and go to casual food) is pepper soup, a spicy broth produced with scented foliage of uziza, diced chunks of goat various meats or maybe chicken, or maybe an entire catfish. Try it anywhere; it is difficult to have wrong. For more spice rich fare, consider White House, Sabo (for their jollof) as well as Olaiya Canteen for amala - toes of ground cassava or maybe yam flour - as well as ewedu - soil vegetables. (At Olaiya, request soup for your amala; this's exactly where the heating will come from.) These places are no frills locations wherein you dine with natives, revealing food that is spicy in areas with poor ventilation. For an official atmosphere, try Yellow Chilli. or terra Kulture (Yellow Chilli's sea food okro soup may just change your life.)

Lagosians, and Nigerians generally speaking, are a religious lot. The nation has nearly identical amounts of Christians and muslims, the latter largely of numerous Protestant denominations. (Pentecostal megachurches are, very well, great right here - as well as guests are welcome!) In Lagos, you will encounter megaphones blaring salvation communications, evangelists urgently pressing flyers to the hands of yours and asking if you have been preserved, and also impromptu sermons at giving bus stops. This fervent din a short while ago inspired the Lagos declare authorities to pass a racket contamination law - which preachers, mosques, and churches duly ignore. (Don't look for accommodation near a home of worship.) Nigeria's greatest church by program is definitely the Redeemed Christian Church of God, a Pentecostal megachurch using a fittingly considerable complicated simply north of Lagos found Ogun status, in which adherents assemble within an included pavilion the dimensions of eighty seven football fields. Lately, the exodus of church participants making Lagos en masse to go to the church's particular Friday crusade (service) triggered a six hour traffic jam.

Probably the most reliable, fresh, and secure method to get around is actually by Uber or by taxi - though the latter are not affordable. Many guests get a pre arranged driver. Other choices are definitely the danfo: the ubiquitous black-and-yellow Volkswagen buses which cover almost the whole community. Usually, they hold 16 22 individuals - or perhaps no matter how lots of the driver would like to carry in. (If you are fortunate, there'll be hold soft cushions, but often they are simply timber foundations with exposed fingernails, and shredding your clothing is a genuine possibility.) There's in addition the area model of the tuk tuk, the keke marwa - the rickshaws called following Colonel Buba Marwa, a former status governor that launched them to Lagos highways. Though you must understand they're most likely the most reviled automobiles on Lagos highways. Other drivers hate them since they drive way too slowly and sometimes strike some other automobiles as they slip between vehicle traffic.