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: Knorr Pasta Sides Cheddar Broccoli

Knorr-Pasta-Sides-Cheddar-Broccoli-Packet

This is a Sponsored post written by me on behalf of Giant Eagle. All opinions are 100% mine. Summary of this post: WOW!!! When I got offered a chance to write about Knorr Pasta Sides Cheddar Broccoli, I was excited because I absolutely love trying new things and telling you about them - yes, of course, food included - and while I was not expecting it to be bad, I did not expect it to be this good either. If you're wondering why the portion looks small, it's because I was begging Igwe to 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

Attention Nigeria! Here’s How To Get Your Belly Full Without Moving A Muscle

Hello Food

I don’t know about you, but around Christmas I am definitely not up for cookery. Knowing that the time when we will all have to go to the kitchen to cook an enormous meal for everyone is coming, I just want to be lazy and get the strength to get to hit built up. My little secret is pretty simple in the end: I order food online via Hellofood.com.ng. Have you ever tried it? If not you should. It is as simple as it gets. All you have to do is log in, enter your city and area and there are Continue Reading

How To Eat Meat At A Nigerian Event … And Still Look Cute

The little meat that couldn't :(

If you find out how, please let me know. I don't know if men have this problem, too, but for women - me especially - eating meat and looking cute at the same time [at a Nigerian event] is next to impossible. The cause: The meat is too hard Who's fault: The caterer(s) Solution: Softer meat, please! When you go to an American event, the menu has well done, soft food. The meats - chicken, lamb, beef, turkey - and fish are always easy to cut through with a fork and knife and also 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

Electrolux: The Best Thing To Happen Since Ice Makers

Kelly Ripa's Seasonal Artisanal Cocktails: Strawberry Basil Margarita

My first knowledge of Electrolux was on their television ad with Kelly Ripa, and I just thought, wow, that fridge is so cool. Now, here I am writing about it. Amazing. The fridge has a drawer that literally has the perfect temperature for everything you might need it for. For example, do you know the perfect temperature for wine? Me neither. But that's okay because the Electrolux fridge knows. All you have to do is put the wine in the perfect temp drawer in the fridge and push the wine button. Continue Reading