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Nigerian Recipes



Meat – according to your budget or if you prefer Chicken or Turkey

1 cup of shelled Egusi seeds

1 medium sized dry fish.

1 medium sized smoked fish (catfish or any suitable variety)

1 medium sized stockfish

1 large onion

6 Red Peppers (chili) – blended.

3 Large red pepper – blended

1 cup of Crayfish – blended

2 soup spoonful of Goya brand olive oil.

2 Maggi


1 bunch of Ugu

Bitterleaf (washed and bitterness completely squeezed out).


All kitchen disinfection, cleansing and preparation of ingredients before cooking is duly observed. Roast Egusi seeds on a tray in an oven for about 20 mins (this helps to reduce the oily effect) and allow to cool and blend with the Rhodo, tatashe and a little bit of onion.

Heat the olive oil in a clean pot and add a cube of magi and a pinch of salt, stir to mix up and add the blended pepper mixture. Fry for a while and set aside.

In another clean pot put the washed meat, stock fish, magi and salt and a little bit of the onion, boil until meat is a little tender.

Heat up the fried pepper again, add Egusi and continue frying for about 3 mins to mix and blend.

Add the cleaned smoked fish and crayfish and cook for about 3 mins, then add the meat stock and stir thoroughly to blend (some people would remove the meat from the meat stock and add it to the soup when it is almost ready but I prefer to cook everything together so I cook only for a few mins or when a little tender and use the meat and stock during the rest of my preparation together). Add the washed bitterleaf and cook for a few mins.

Add the shredded ugu leaves and simmer for about 1 min and remove from heat. Can be served with low calorie tuber dish like amala and pounded yam.

Nigerian tuber food dishes are made by boiling the tuber food variety – Yam, Cassava, Cocoyam, Plantain or rice in water for a specific period of time and then pounding in a wooden mortar and pounded with a wooden pestle. Let me show you how to make this tuber dishes of ours that stand out everywhere. It can be eaten with a variety of soups and stews.

Now let’s make our tuber dish to go with the soup, I will prepare each listed above because they are easy and fast to prepare.




Cassava flour (sold as garri in the market)


Depending on how many people you are making the dish for, pour a measure of water that should be enough for the number of people ( you have to be sure or if not when making the Eba don’t use up all the water if you feel its too much) into a kettle and heat up to boiling point.

Take a large bowl or container that can take the quantity of Eba you are making and pour in the measured water into the bowl.

Sprinkle the cassava flour gently into the bowl until the mixture before you is thick, take a spatula or a large wooden spoon (if you don’t have a spatula) and turn the mixture until well blended and fluffy, (you would have to turn it a number of times to get the right consistency) and “Voila” the dish is ready to go with the Egusi soup.




Cassava mixture (sold in the market as akpu) normally white and wet




Fill a sauce pan with water midway and heat to boiling point

Pour the cassava mixture into the mortar and mix with water until a smooth paste is formed; break up into miniature ball using the hands to form the balls.

Drop each ball gently into the boiling water and cook for 5 mins.

Remove each ball gently from the pot into the mortar and pound using the pestle until a thick paste forms, mold into balls again and bring the pot to boil again.

Drop each ball gently into the boiling water and cook for 5 mins.

Remove from the pot and set pot aside, pound again until you get a thick paste that looks well cooked and it’s ready for eating.


Fill a sauce pan with water and add the cassava mixture into it until you get a smooth paste, make sure that you are not using a lot of water instead start with a little at a time till you get the smooth paste.

Heat the mixture over medium heat and continue stirring periodically as the mixture thickens.

It would take a while about 25 – 30 mins for the mixture to become thoroughly cooked and throughout this period, you have to keep stirring or the mixture forms thick curds that are unpleasant and makes the final food unpalatable. You may have to bring down the pot at this stage and hold it firmly between the soles of your feet for a firm grip and stir vigorously or you may solicit the help of another to hold the pot while you stir.

The mixture will become very thick and hard as you continue stirring keep on stirring until a thick lump of consistent and thick mass is before you, then its ready.

You can find the already prepared ones in the market available for instant eating but personally, if I don’t know the seller and can’t vouch for the overall hygiene in the course of the preparation then I don’t buy. This is because most of those being sold in the market have an unpleasant smell and taste and you might be repelled but if you can manage it then its OK but then some of the are also very good and clean and moreover, it saves you a lot of time.



Tuber of yam




Take the tuber of yam and cut up into small pieces, so that it would soften on time.

Cook until soft and remove from heat.

Gently one by one remove from the pot and put into the mortar with the exception of the head of the yam because it would form irritating balls in the smooth overall dough to be produced.

Pound gently and as if forms the dough or a lumpy mass that thickens as you continue to pound maintaining consistency, add a little hot water to form even dough after a while when you observe that the lump is thick and hard and we want the dish to be – smooth and consistent. Once the lump is soften and less thick, it’s ready for serving/eating.







Pour water into a pot and place over heat and sift Semolina/Semovita to remove coarse particles.

Allow to boil and gently pour in the Semolina/Semovita into the pot using a small cup and at the same time turn the mixture as it thickens until no more Semolina/Semovita is left over low heat.

Continue stirring until the mixture to become thoroughly cooked and throughout this period, you have to keep stirring or the mixture forms thick curds that are unpleasant and makes the final food unpalatable. You may have to bring down the pot at this stage and hold it firmly between the soles of your feet for a firm grip and stir vigorously or you may solicit the help of another to hold the pot while you stir.

The mixture will become very thick and hard as you continue stirring keep on stirring until a thick lump of consistent and thick mass is before you, then its ready.

I will stop here from now until we see again. I hope you learned something today from my.

New Orleans Recipe – Red Beans and Rice

My paternal grandmother Mata used to make Red Beans and Rice at least once a week. I would always go to her house for lunch because they were always ready to eat early. My grandmother believed in getting her beans on the stove early and in a couple of hours they are ready to eat. Now my grandmother always used pickled pork. Pickled pork is always available in New Orleans but sometimes you can’t find it outside of the state. If you have trouble finding pickled pork then you will have to substitute with something like Ham or Ham Hocks.

Salt pork is not the same as pickled pork. Some people put smoked sausage in their beans also. My grandmother wouldn’t be caught dead with anything but pickled pork in her red beans, but you will have to do what you have to do to substitute. The beans will still taste good. Also, you notice she used Crisco lard which is also probably not available every where. I guess you would substitute a tablespoon of vegetable oil but my grandmother just turned over in her grave and I felt her slap me on the back of my head.

Anyway, get you a good heavy pot and she always used Magnalite pots. Also her 2 fingers of water is about 2 cups of water to 1 cup of rice. Cooking red beans is like boiling water and just add the ingredients. One last thing that my grandmother used to do is to wash the beans in running water and let them soak in the pot for at least 30 minutes before adding ingredients putting them on the stove. You don’t need to add salt until after especially if you use pickle pork.

Bon Apetit’


1 lb. red beans

1 Tbsp. Crisco lard

2 slices pickled pork

7 or 8 toes garlic

1 large onion

Black pepper

2 c. rice

Cook red beans until tender, then add 1 tablespoon Crisco. Scald pickled pork to get some of the salt off, then add pork to beans. Chop onions and garlic and add to beans. Add pepper to taste. Will not need salt because of pickled pork. Serve over rice. To cook rice, cover with water two fingers over rice and set to boil. When water is out of rice, turn fire low and let steam with the pot covered.

Nadru Monje – Fritters of Lotus Stem In Kashmiri Style

Muskaan Shah, my best friend and sister, invited me to her place to help her mother in cooking. Why? Her brother Masroor Bhaiji was arriving from Srinagar with his family. She wanted me to meet them and interact with his family. I was busy in the kitchen, standing next to Mummyji (Muskaan’s mother) and completing various jobs like chopping vegetable for salads, grinding various spices, cleaning coriander leaves, etc.

At 4 o’clock sharp, the bell rang and I could see small kids running from the front door to the bed room and were excited to meet Muskaan. She introduced me to the entire family. After sometime, she called me again and handed over a bag. She said that the contents of the bag were called NADRU MONJE – her favourite snack. It was prepared by her sister-in-law. I started munching them and instantly mesmerised by the taste of it. They were the long strips and very crispy by texture.

Next moment I asked them to give me the recipe. She asked me to enjoy the dish and forget about the recipe. However, as the years passed by, I learnt the recipe. There are three different versions of the recipe. I would be sharing all three of them in this article.

Nadru Monje In Rice Flour

Ingredients Required

  • Lotus Stems-1 kg
  • Rice flour-3 cups
  • Kashmiri Red Chilli Powder-2 tablespoons
  • Asafoetida-1/2 tablespoon
  • Salt-1 tablespoon
  • Oil-1 kg
  • Water-1 cup

Steps For Preparation

  • Clean and wash the lotus stems properly under the running water.
  • Scrap the outer covering of the lotus stems.
  • Cut the long strips lengthwise from lotus stems
  • Place them in an utensil filled with water.
  • Take another utensil.
  • Add rice flour into it.
  • Add kashmiri red chilli powder into the rice flour.
  • Add salt into it.
  • Add asafoetida into it.
  • Mix them well with fingers.
  • Add water into the flour.
  • Blend all of them together in a smooth batter.
  • Take the precaution for not adding more water to the batter. The batter should be of thick consistency.
  • Take a large wok and place it on the gas stove.
  • Add oil into it and turn on the gas stove.
  • Remove the lotus stem strips from water.
  • Remove the excess water from the lotus stems
  • Add them to the batter.
  • Dip the strips properly into the batter.
  • Check if the oil has reached to its maximum temperature.
  • Place each dipped strip of lotus stem into oil.
  • Turn them to the other side once it is fried well.
  • Keep tossing the strips continuously in order to avoid them from charring in the oil.
  • Once the strips are well fried in the oil, remove them and place them on a tissue paper. This helps in the removal of the excess oil present in the fritters.
  • Serve them immediately with mint chutney or tomato sauce.

This is genuine and authentic recipe of nadru monje. I was surprised to know that this dish is prepared in a lavish manner and distributed to all the devotees and tourists visiting Hazrat Bal Mosque in Srinagar, Kashmir. Later on, I came to know that Sufi saints favoured the snack in the valley. Even now the snack is in great demand at this place. It is one of the starters in the Islamic Kashmiri Cuisine. The above mentioned recipe is relished by all kashmiri individuals.

The Nadru Monje In Gram Flour

Ingredients Required

  • Lotus Stems-1 kg
  • Gram Flour-3 cups
  • Kashmiri Red Chilli Powder-1 tablespoon
  • Salt-1 tablespoon
  • Water-1 cup
  • Turmeric Powder-1 tablespoon
  • Oil-1 kg
  • Cumin Seeds-1 tablespoon

Steps For Preparation

  • Clean the lotus stems under the running water.
  • Cut them legthwise and get the strips from the lotus stem.
  • Place them in an utensil filled with water.
  • Take an utensil and add gram flour, salt, kashmiri red chilli powder, turmeric powder and cumin seeds.
  • Add sufficient water in order to make the smooth batter.
  • Remove the excess water from lotus stems and add them to the batter.
  • Take a wok and add oil into it.
  • Place it on a gas stove.
  • Once the oil has reached to its maximum temperature, place the strips of lotus stems into it.
  • Fry them well in oil.
  • Remove them from oil and place them on a tissue paper.
  • Serve them with tomato sauce.

Yet there are others who would like to add one or two eggs in the rice flour to prepare the fritters. This gives an entirely different taste to the fritters. No matter what version one would like to adopt for its preparation, the snack is ready to be enjoyed by one and all in the family.

I like the first version of this snack. I came to know that the snack helps for individuals suffering from low blood pressure. It helps in the removal of the mood swings. It is best for the person in depression. I simply like the snack and prepare it whenever I desire for it and share it with all my folks back at home.

My 3 Favourite Recipes From Kenya

With 52 tribes in Kenya, extending from the coast to the Rift Valley lakes to the central highlands to the northern desert, the cuisines found in this country are many and varied. There is also a strong Indian influence as the spice traders started coming to Africa centuries ago and have remained to trade in various other goods since. Here I present three dishes commonly found around Nairobi. Two – the matoke and mukimo – are traditional Kikuyu dishes from the central highlands, and the chapatti is from the coast.


Ingredients (makes 15-20 chapattis):

½ litre cold water

1 kg flour





Mix water with flour, add a handful of salt, a bit of sugar and a bit of oil (the oil makes the chapatti turn golden when it cooks). Divide the mixture into balls the size of a child’s fist. Roll out each ball to a flat circle about the size of a dinner plate. Fry on a very hot, oiled chapatti pan (flat fry pan) for about 2 minutes on each side or until golden brown.



Plantains (these are green bananas that are starchy and not sweet)


Cooking oil








Peel the plantains and potatoes and soak for about half an hour. Meanwhile fry onions, tomatoes, parsley, capsicum and salt. Add potatoes and plantains to the fried tomato mix. Cover with water and add salt to taste (the salt also helps soften the plantains quickly). Stew over medium heat until the plantains and potatoes are cooked through.

To cook minji (peas), maharagwe (beans, usually red kidney) and njahi (black beans) follow a similar recipe. Boil the peas or beans for several hours until soft. Fry up the tomato mix described above, add potatoes and water. Finally add the peas or beans and mix together over low heat.



Beans (red kidney beans usually)

Maize kernels





Boil beans and maize (generally equal amounts of beans and maize) until soft, this usually takes a couple of hours. In another pot, cook onions, tomatoes and potatoes until soft. Then add the beans and maize. Now you have githeri another popular Kikuyu dish (my favourite!). However, to get to mukimo, cook the stew for another 30 minutes before mashing it all together. The maize is tough to mash so don’t worry about the kernels staying whole. The beans and potatoes will mash easily though.

Some versions of mukimo do not use beans; instead use a leafy green vegetable such as kale or spinach which mashes with the potato to make the mukimo green.

The quantities depend on your taste and how many you are cooking for. Generally for mukimo you want equal quantities of beans, maize and potatoes with the onion and tomato simply adding some taste. For matoke the plantains should be more than the potatoes, about a 2:3 ratio. Again the tomato fry mix is simply to add taste so you don’t need too much. For the chapattis the flour should be twice the amount of water with sugar and salt to taste.

I would love to hear about your experiences with Kenyan food – whether you have cooked it yourself or been cooked for. Please leave your comments below.

Making A Mexican Food Recipe With Sausage

Pork is one type of meat that is often used in Mexican cooking and especially to make a variety of delicious sausages. Spicier than the Spanish versions, Mexican sausages are used in recipes for creating appetizers, breakfast dishes, soups, stews, and tacos. Experiment with the type and amount of seasonings and spices used when you make your own version of Mexican sausage depending on the dish you are cooking.


Chorizo is a Mexican style of hot, crumbly sausage often served with scrambled eggs tucked inside of flour tortillas and eaten for a filling breakfast. Chorizo includes spicy flavors such as chili powder, coriander, cumin, garlic, and Mexican oregano. Sometimes chorizo is even spiked with a few shots of tequila for an extra, hot flavor.

Chorizo Verde

Rather popular in Toluca, chorizo verde is made with a mixture of fresh herbs and seasonings along with plenty of green chili peppers. The chilies give the sausage its green color hence the name verde.


Longaniza is a long, thin type of sausage similar in flavor to chorizo. The recipe for making longaniza varies in some regions of Mexico as different spices may be used. For example, in the Yucatan area, the sausage is always made with achiote before smoking.


Moronga, or blood sausage, is considered to be a delicacy to some south of the border and is made from fresh pig’s blood. Some of the herbs and spices used for making moronga include cilantro, garlic, mint, onions, and chili peppers. Moronga is often served with chili verde or other sauces and eaten in tacos.


Salchichon is native to Spain and this cured sausage resembles hard salami. Salchichon is served in a variety of ways including wrapped in bacon inside of a hot dog bun, along with cheese, or as an appetizer.

Mexican Sausage (Chorizo) Recipe

What You Need

  • 6 ounces guajillos chilies
  • 2/3 cup vinegar
  • 5 garlic cloves, peeled
  • 2 pounds ground pork
  • 2 teaspoons dried oregano
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground allspice

How to Make It

Clean the chilies, remove the seeds and stems then cut in half lengthwise. Place the chilies in a small bowl, cover with hot water and let sit for 30 minutes.

Discard the water and put the chilies in a blender or food processor with the vinegar and the peeled garlic cloves and then puree until smooth.

In a large mixing bowl, add the ground pork, oregano, paprika, salt, black and red peppers, coriander, cumin, and allspice and mix well together. Add the pureed chili mixture to the pork and mix well.

Shape the pork into patties and fry in a skillet or frying pan for about 10 to 12 minutes until they are no longer pink inside.

Serve your chorizo for breakfast with your favorite type of eggs.

Serves 4 to 6 depending on the size of the patties.

Khatti Meethi (Sour and Sweet) Pani Puri

A different name in a different place; call it golgappa, puchka or pani puri but this dish remains a favourite street food in India.

Tuck into your mouth a crispy puri stuffed with boiled chickpeas or sprouted moong and dunked into the tasty water of pani puri and a burst of flavours unfurl to tingle your taste buds. From tangy to sweet and spicy to sour, a combine of all flavours possible is what makes this heavenly dish an irresistible snack.

Different cultures and cities have their own styles of serving this dish. Some have fillings made of boiled chickpeas while some serve boiled potatoes in it and others have their own combinations of the flavoured water. Here is a recipe of sprouted moong as a filling which is a delicious yet healthy option.

Pani puri recipe:


Around 50 puris (crisp, puffed puris are used for pani puri)

100 gms steamed moong sprouts (whole green gram)- for the filling

For the sweet water:

½ cup tamarind (discard the seeds, if any) – soaked in some water overnight

About 5-6 dates – soaked in some water overnight

½ cup grated or crumbled jaggery (soaked in some water till it melts)

½ tsp red chili powder

½ tsp. sugar

For the spicy water:

¾ tbsp ready-made pani puri masala powder (e.g. Everest)- It is easily available in stores

1 tsp. roasted cumin- powdered

Salt to taste

Some ice cubes (optional)


Grind together with a little water:

1 cup finely chopped coriander

1 ½ cups finely chopped mint leaves

1 green chili

¼ inch piece of fresh ginger (peel it and chop it roughly)

If you want you can add some rock salt, black salt, chaat masala, amchur powder etc. for extra flavouring.


For the sweet water:

Boil the dates in a cooker till tender. discard the pits and grind the dates (adding little water if required).

Boil the tamarind in a cooker. Grind it and strain it to get the pulp.

Mix the tamarind pulp, the jaggery water and the date’s paste. Add the sugar and the red chilli powder and stir to combine. Check seasoning and add salt if required.

For the spicy water:

Add a glassful of water to the coriander-mint paste and stir to mix. Pass this through a mesh (at least twice) to get more or less clear, flavoured water. Add the cumin powder and the ready-made pani puri masala powder to it. Stir to combine and check seasoning. Add salt as per taste. Add water depending on the consistency you require.

Add the ice cubes to both the panis or chill the pani in the refrigerator for a few hours.

You can even combine both the flavoured waters to get one, sweet and spicy water only.

Relish this by cracking open the puri from the top with the back of a spoon. Add some moong in the gap of one puri at a time. Stir the spicy water and dip each puri first into the sweet water and then into the spicy water, filling the puris upto the brim. It will give you a delicious taste of sweet, spicy, tangy and sour flavours in your mouth at the same time.

If you prefer only sweet water then fill the puris with sweet water only and if you like spicy flavour, fill the puris only in the spicy water.

Dipping the puris in flavoured water is the traditional way of enjoying pani puri. But if you do not prefer to do so, simply pour the flavoured waters of your choice into the cracked puris with the help of a spoon.

Is a Vegan Diet Better For Your Hair and Skin?

The question whether a vegan diet is better for a person's hair and skin depends a lot on if a balanced vegan diet is followed, in addition to the level of toxins that are in the body. It also depends on what type of vegan a person is and what vegan foods are ateen. At first, the skin will look much worse as the body begins to detoxify itself due to the amount of toxins in the body. The hair will become overly oily or too dry, depending on the diet and the level of toxins. When meat or dairy products are consumed, it takes anywhere from one hour to a full day to process, it would be like placing a hamburger or glass of milk out in the hot summer sun all day and then eating it.

A healthy diet improves the appearance of skin and shiny healthy hair, but genetics and stress are important factors. Vegan people have not noticed a big difference in their skin and hair within 30 days by simply changing their diet and making different food choices. Dairy products have a lot of toxins in them, so vegans would switch from dairy milk to soy milk and from regular cheese to vegan cheese. Another change for vegans is moving from a low fat vegan diet to a higher fat vegan diet, due to necessary hormone processes kept under control – meat and dairy products contain high levels of hormones in them. Colorful fruits and vegetables, nuts, seeds and avocados are higher in fat content and add softness and color to the skin and natural looking hair, as compared to dry colorless skin and hair from low fat vegan diets.

Dermatological studies have shown that diabetes and acne are connected. Hormones in the pregnant cow's dairy milk over stimulates the human oil producing glands. Cows are milked when they are pregnant, in addition to being milked while she is pregnant with her second calf – and the first calf possibly still suckling. Seeing as vegan diets eliminate all dairy products, it stands to reason the hormones affecting human skin and oily hair would be less in vegans. Foods like milk, butter, cheese, ice cream, cream, pizza, cheeseburgers and lasagna are adding extra hormones into the human body and converting to DHT. This increases cellular activity that creates acne, hair problems and skin issues.

Unfortunately, the words natural and organic have become over-rated with today's products. Used as selling gimmicks, most natural and organic products are still using animal derived ingredients. Not all vegan products are vegan because of this. There are some vegan websites, like that will test any vegan products in question, promoting those that are 100% vegan. Vegan makeup companies keep the hair natural looking and the facial skin toxic-free, with products available at Jason Natural Cosmetics, Beauty Without Cruelty, Giovannie, Nature's Gate, Crystal, The Merry Hempsters, Home Health, Yves Rocher, and Kiss My Fact ( A less expensive company than others). Vegan hair products can be found at Giovannie, ABBA, or Jason. Vegan skin care products can be found at Jason. Each company has their own type of vegan products, crossing over with some. Just make sure it is vegan based to match the vegan diet for your hair and skin

How to Prepare Ekuru and Pap

Ekuru is a delicious dish made from beans which belongs to the legume family. Beans are either white or brown, but there are kidney types and colors found that are indigenous to the western countries like Europe and the United States of America. But in Africa, the white and the brown species are indigenous to us, with the brown being subdivided into the ordinary type and the sweet variety. They can be cooked whole or washed with the skin removed and blended at the local mill to prepare some tantalizing Nigerian dishes using simple recipes for fabulous results.

For this write up, the dish under discussion is Ekuru which can be prepared with either white beans or the brown variety. It involves washing the beans to remove the skin and blending at the local mill to produce a smooth consistent paste for preparing the dish which is easy and is as follows. Ingredients and measurements depends on the number of people that the dish is meant for, this dish is being prepared for four people, so when preparing for family or friends or whatever the occasion measure accordingly.


  • 3 cups of beans
  • Ground crayfish
  • Smoked fish or fresh fish according to individual taste or desire
  • Liver cooked and diced up
  • 3 medium sized tatashe or bell pepper
  • 4 rhodo or chili pepper
  • Tomatoes is optional as in some cases makes the dish pudgy
  • Aluminum foil or tin containers or moin-moin leaves which can be found locally sold in the market. It is the most preferable as it enhances the taste and aroma of the final product – the dish.
  • Maggi according to individual taste desires
  • Salt
  • Warm water
  • 1 Onion big size


  • First things first, soak the beans in water after removing stones and dirt for about 30min or overnight depending on how soon you want to make the dish, remove the skin which has now become soft and wash the beans clean.
  • Add the tatashe, onion, rhodo and tomatoes if applicable to the washed beans and blend at the local mill for a smooth consistent paste. The blender cannot produce this smooth and consistent paste which is crucial in its preparation.
  • Cook the fresh fish if using it or/and the liver, if you haven’t cooked and diced it yet.
  • Pour the blended paste into a clean bowl, add the remaining ingredients one after the other checking for a good taste to prevent over salting the dish. Once the palate feels the salt content is ok, then it’s cool.
  • Mix the mixture properly for an even constituency and scoop paste into the moin-moin leaves or the aluminum containers about two thirds full to allow for the paste rising during the cooking process and cover with the aluminum foil.
  • Cook until the dish is done about 45mins to an hour when the food is hardened and no longer semi liquid paste.
  • Remove from heat and serve with pap, custard or any other drink or semi liquid food desired.

Ekuru and moin-moin are similar and are prepared the same way same for a slight difference, which is that for Ekuru, there is no addition of oil whether vegetable oil or palm oil at all producing a white semi transparent semi solid dish which is equally tantalizing.


This is an accompaniment for the Ekuru and can be washed down with a chilled bottle of drink for lunch or a juice at dinner or just simply water.


  • Custard powder
  • Kettle
  • Water
  • Sugar or honey
  • Milk or cream


  • Mix some quantity or scoops of custard powder with water to get a slightly thick liquid adding sugar and milk immediately or later as you desire.
  • Boil water but do not allow to boil but remove from heat before boiling properly to pour into the custard paste to prevent formation of curds.
  • Stir until the mixture is even and consistent
  • Garnish with berries, apple, orange and other fruits or add vanilla for extra flavor.

The tantalizing aroma can be smelt from far away and when mixed with Ekuru is simply delicious and yummy. A must try for people looking for versatility and those who desire to try out foreign dishes