Butter Me Up And Call Me A Biscuit

Sweet-Corn-On-The-Cob-With-LAND-O-LAKES-Butter

When I was in Nigeria, there were only two ways I knew how to eat corn: roasted (called grilled in America) or boiled. With boiled corn, the only ingredient I knew to put on it was salt (while cooking). And it tasted good, honestly. But one day in America, I ordered some food at a restaurant, and I was asked what side I wanted it to come with. Corn on a cob was one of the options, so I ordered it. When the corn came with butter and black pepper on it, I was not too happy. But then, I tasted it, Continue Reading

Ladies, Do You Actually Like Cooking?

My cozy kitchen

I can confidently say that I have a love-hate relationship with cooking. I cannot say that I dislike it, but I don't quite like it either. Basically, I enjoy experimenting and trying new recipes, and I have never eaten any food that I like better than the one I cooked myself, but there are just days months that I don't feel like cooking. I have shown you pictures of some of the foods I have cooked through my iCook series, and I enjoyed cooking every one of those meals. The only thing that has Continue Reading

iCook: Fried Stew + White Rice With Johnsonville Andouille Sausages

All chopped up and cooking

I cooked! You know I love making up new foods. Well this time, in honor of Mardi Gras (which is coming up!), I went for regular Nigerian fried stew with fully cooked Andouille Sausage from Johnsonville, which is one of their Split Rope Sausage flavors. This sausage, from Johnsonville, is unlike most other sausage in its category.To start,  it's fully cooked and packs great flavor but unlike most other fully cooked sausage, Johnsonville uses absolutely no fillers which is how their sausages get Continue Reading

iCook: Fried Stew + White Rice With Johnsonville Andouille Sausages

Eat

I cooked! You know I love making up new foods. Well this time, in honor of Mardi Gras (which is coming up!), I went for regular Nigerian fried stew with fully cooked Andouille Sausage from Johnsonville, which is one of their Split Rope Sausage flavors. This sausage, from Johnsonville, is unlike most other sausage in its category.To start,  it's fully cooked and packs great flavor but unlike most other fully cooked sausage, Johnsonville uses absolutely no fillers which is how their sausages get Continue Reading

iCook: Yams + Egg Stew

This version seems to show it better. Culled from my Instagram

There I was minding my own business when Funmie walked into my house with a tuber of yam. Then this happened. It had been so long since I last ate yams, and considering how much I actually love yams, I don't know why I never bothered to get some. Anyway, yam and egg stew will always be welcome in my home. When following my recipe, please keep in mind that the amount of ingredients I'm writing down isn't always accurate, as I don't measure when I cook [most times]. I just go by sight and Continue Reading

iCook: Meatless Efo & White Rice

Efo and rice, ready to eat

It's been a minute since I last did an iCook post. Today, I'll be telling you about my meatless efo. This is my first time cooking meatless efo, and I don't think it was a big deal really, but why did I make it meatless? Because (1) I was curious about what it'll taste like, (2) I didn't know if I had goat meat or not, and I was not willing to dig through the freezer, and (3) I didn't feel like going to the African Store to get some. So that's it. I do these posts more for show-and-tell than Continue Reading

iCook: Oatmeal Raisin Cookies

Time to eat. Yum. Yum. Yum.

Yesterday, my mind wandered off to cookies. Specifically, snicker doodles from The Great Cookie. Those cookies are ah-may-zeen. So as I drove home, my mind was made up to go get some snicker doodle cookies, but only for $2 because I knew I would eat everything, no matter how much I bought. But then, I thought of oatmeal cookies. And I remembered that I was just studying the recipe for oatmeal raisin cookies. Plus, I already had most of the Continue Reading

Igwe & I Are Having Twins

Proof of my future twins

Multiple twins. At the same time. Y'll know how much I want twins, right? I have mentioned it over (2010) and over (2012) and over (2012) and over (2009) and over (2008) that I want a set of confusingly identical twin boys. And I am currently working towards it - whatever that might mean. The other day, I was making some moi moi, and as usual, I boiled some eggs which I was going to cut in half and put a half into each moi moi bag. When I cut the first egg and saw that it was carrying Continue Reading

iCook: Garlic Lime Chicken Fajita

Garlic lime chicken fajita ... all done, ready to be served

Garlic lime chicken fajita ... all done, ready to be served  I love fajitas, and since I already know how to make regular beef and/or chicken fajitas, I thought it'd be nice to try this new recipe. It's very easy to make, and it doesn't take long at all. You should try it. Ingredients: 1.  About 1 1/2 pounds of boneless chicken breasts (I used tenderloins which I cut into little pieces). 2.  1 medium red bell pepper (I used two: red and yellow). 3.  1 medium onion, Continue Reading

iCook: Tila The Tilapia

Raw-Tila

This is the story of Tila the Tilapia. Before he and I met, he was just another tilapia sitting on the frozen seafood section of Shoppers, but after I met him, I bought him, took him home, and kept him frozen in the deep freezer until the day I decided to cook him. Continue Reading