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4 Delicacies you should try before the lock-down is over

The present lock-down period seems the best time to try your hands on some easy healthy recipes at home that are nutritious. Even health experts approve of these home-made foods.

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1. Gizdodo

Gizdodo is the combination of plantains and Gizzards  (chicken Gizzards) and Plantains mixed in Pepper Sauce. This recipe is great for mid-week or weekend dinner because it’s so straightforward and of course tasty.


  • 1 Pound Gizzards
  • 2 Plantains Ripe
  • 4 Tomatoes Any Ripe and juicy Tomato will work
  • Vegetable Oil Enough for frying
  • Chicken stock
  • 1 Teaspoon Curry Powder Divided in two
  • 1 Tsp Thyme Divided in two
  • Water For boiling the Gizzards
  • 2 Seasoning Cubes
  • Salt to Taste
  • Green Bell Pepper, Yellow Bell Pepper and Orange bell peppers Diced
  • 1 Habanero pepper Minced
  • 1 Large Onion (Diced) Divided in two


  • Wash and clean the Gizzards thoroughly
  • Place the Gizzards inside the cooking Pot add the diced onions,1 seasoning cube Curry powder, Thyme, and Salt to taste. Add water to the same level as the Gizzards and cook for about 40 minutes or until tender.
  • Preheat some cooking Oil and fry the Gizzards till brown. Remove from Oil and set aside.
  • Peel and cut the Plantain into ‘cube-like’ pieces, sprinkle with a pinch of salt and fry till golden brown.
  • Put about 4 Tablespoons of cooking Oil into a Pan, add and stir-fry the Onions for about 2 minutes.  Add the diced Tomatoes and Minced Habanero pepper.  Fry for 3 to 5 minutes or anywhere in between. 
  • If too thick add a bit of chicken stock or water to loosen it up if necessary. Add 1 Seasoning Cube, curry powder, Thyme, and Salt to taste. 
  • Finally, add the Gizzards, the Fried Plantains, and the diced bell peppers. Stir together thoroughly, leave to simmer for 3 to 5 minutes and you are done.
  • Serve and enjoy ”as is” or serve as a side to Rice, Couscous, Spaghetti or any other meal of your choice.

2. Ewa agoyin & bread

Not only is ewa agoyin and agege bread a very delicious meal, it also induces a desire for a sweet nap afterwards.


  1. 2 and half cup flour
  2. 1 tbs suger
  3. 1 tsp salt
  4. 1 and half tsp yeast
  5. Half cup worm milk
  6. Half cup worm water
  7. 2 tbs vegetable oil
  8. Butter
  9. For agoyin beans and stew
  10. Beans Cameroon pepper dry
  11. Shombo dry
  12. Cray fish
  13. cubes Seasoning
  14. Palm oil
  15. Salt
  16. Onions


How to cook the mashed beans:

  • Place a pot on medium heat, add rinsed beans, enough water to cook and add half of one chopped onions, and bring to boil until tender.This might take a while, but quicker if you have a pressure cooking pot. Add water in between to avoid the beans drying out/ burning. Beans have to be really tender so as to be able to mash properly. Once beans are tender, mash till almost smooth. Add salt to beans to taste

Whilst you are waiting on the beans to cook, start frying the agoyin sauce. Making the sauce requires a lot of patience and I mean a lot of it and be ready to use lot of palm oil.

  • tip: I recommend you bleach a large amount of oil and set aside before cooking. Add to the stew as required once you feel the need for it.

How to cook ewa aganyin

  • The sauce tends to soak up the palm oil so it is advisable you cook on low heat.
  • Blend soaked chilli flakes, water and 3 onions till puree
  • Place a pan on medium-high heat, add palm oil and bleach. add the remaining chopped onions and continue frying till onion is brown but not burnt. (Keep your kitchen well ventilated during this process)
  • Add blended pepper and cook on a low heat, once pepper mixture start changing colour from bright red to brownish, add salt and seasoning to taste.
  • Don’t worry if it seems the sauce is soaking up the oil, add more palm oil if needed but not water.


  • Both agoyin sauce and beans can be cooked simultaneously if you have more than one cooking burner and if not, just cook them separately.
  • Keep your kitchen well ventilated when bleaching palm oil
  • Please be careful when pouring the pepper into the palm oil to avoid splatter

3. Edikang Ikong

This Calabar staple arguably tops the list of soups. The freshness of the veggies and robustness of the protein along with the bold flavors of this soup makes it everything it is.


  • 1kg Pumpkin leaves
  • 500g Water leaves (Talinum Triangulare)
  • 600g Beef, Kanda, shaki and Dry fish
  • Pepper, Salt and ground crayfish: to taste
  • 200ml Palm oil
  • 1 cup Periwinkle
  • 2 medium onions
  • 2-3 stock cubes

Alternative vegetables for those who cannot buy water leaves and pumpkin leaves:

Use the following to replace the classic Nigerian vegetables for this soup:

  • 1kg normal frozen spinach
  • 200g ground frozen spinach
  • 250g lamb’s lettuce (canonigos in Spanish)

Before you cook the Edikaikong Soup

  1. Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
  2. Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the stock cubes with as little quantity of water as possible.


  1. When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as the liquid in the Edikang Ikong soup. You should try as much as possible to make it the only liquid in the soup.
  2. Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.
  3. Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.
  4. Thats it!

4. Ofada rice

Ofada rice is a popular Nigerian rice variety. It is also called Unpolished rice as it is rice in it’s natural state and without genetic modification. It is very healthy and much more healthier than white rice and is identified as Brown rice.



2 cups ofada rice
4 cups water
1 tsp. Salt
1 tsp. vegetable oil


1/4 cup palm oil
1 tbsp. Iru (Locust Beans)
1 kg assorted meat (Shaki, Kpomo, Liver) – already cooked
600 g cooked chicken
1 cup chicken broth

1 tsp. salt
1 seasoning cube
1 tbsp. crayfish
1 medium onion
Green tomatoes
Green bell pepper
Green habanero Pepper



  1. Heat up water in a pot until it boils.
  2. Rinse rice thoroughly with cold running water and add to pot of boiling water. Add salt and oil.
  3. Cook for 35 minutes or until it’s ready.


  1. Blend green tomatoes, peppers and onion. Place in a pot and boil for 15 minutes
  2. Heat up a pot and add palm oil. Allow to bleach for 10 minutes – This means leaving it to heat up and smoke till it is almost similar to vegetable oil. After 10 minutes allow to cool a bit.
  3. Add chopped onion, saute, then add the boiled tomato/pepper mixture.
  4. Add salt, iru (locust beans), assorted meat and crayfish. Cover and allow to cook till oil floats to the top.
  5. Add chicken stock, taste and add seasoning cube if necessary. Now you may add the cooked chicken.
  6. Allow the ingredients to cook for 5 more minutes and simmer.

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Samuel future is a content writer with an English and literature background. Spurred by the desire to inspire young professionals, He started an online community where he shares relevant information aimed at building, empowering, inspiring, supporting and promoting employees to thrive in their careers.

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