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About 9jafoodie

Nigeria born, African food blogger with relentless love for African cuisines. The ultimate dream is to make African food as modern mainstream as possible, while maintaining the traditional originality that make it so diverse
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Ogbono / Ogbonon/ African wild Mango Soup

Ogbono refers to the seed of the African wild mango.(known amongst the Yoruba’s as ORO), although the mango with  which the seed comes is edible, they are usually harvested only for their nuts, [...]

Gbegiri Soup and Tuwo Shinkafa Recipe

Gbegiri Soup Recipe (Bean Stew) Ingredients: 2 cups of white beans (washed and peeled) 2 teaspoon of dried chillies 1/2 medium onion 100g of dried smoked fish (shredded) 2 tablespoon palm-oil 2 Knorr [...]

Pepper Mixture for Nigerian Stew (Ata)

Ingredients 4 red bell peppers (tatashe) * 2 scotch Bonnet pepper ( ata rodo) 6 large tomatoes 1 medium size onion * Remove the seeds from the peppers if you prefer to* Direction [...]

How to Peel beans for AKARA Or Moin Moin

Here are two options for peeling beans used in traditional recipes like moimoi, gbegiri and akara. Traditional beans peeling is done by hand or with a mortal.  I will be showing both machine [...]

Eja Dudu

Eja DUDU Eja dudu; Open fire dried catfish.             Eja is the Yoruba word for Fish while dudu is the yoruba word for Black. Translated literally, eja dudu means Black fish, this is [...]