Do you sometimes wonder what magic it is that bartenders perform in conjuring those delicious drinks? Well, there’s no magic to it. Cocktails are simply amazing and to rustle up a glass, you sure don’t need a master’s degree.
In need of a refreshing cocktail for a relaxing me time? Or a crowd-pleasing drink to enjoy with friends? Here’s something quick and easy – White Russian!
White Russian

White Russian is an all-time star treat perfect for any occasion or season. This is a variation of the original Black Russian with an addition of cream, hence the name White Russian. Not that it originated from Russian as named, but this tasty pleasure got its name primarily because it’s a vodka based drink.
A favourite vodka drink dating from as far back as the mid-1900s, the White Russian has made its place in history among vodka lovers and ladies especially because of its irresistible look and creamy taste. A sip of this drink and you’re sure to crave for more.
Let’s mix!
Ingredients:
•    10ml vodka
•    10ml coffee liquor
•    20ml cream (low fat milk can be substituted for cream if considering a healthier option)
•    Ice cubes
Direction:
Fill a short-ball glass (old fashioned glass cup) on the rocks. Pour the measure of vodka into the glass, add in the coffee liquor and combine well. Top off with the cream. To get the layered effect, simply pour the milk into the glass over the back of a spoon gently.
***Hint:
Don’t have coffee liquor? Make some!
•    2 Tbsps Sugar (white or brown)
•    1 cup water
•    1 Tbsp instant coffee
•    1 Tbsp Vanilla extract
•    1/4 cup rum
Bring sugar, coffee and water to boil in a pot. Leave to cool for about 30mins then stir in your vanilla extract and rum. Voila! You’ve got yourself some good coffee liquor. Easy, right?
Store in a bottle and leave in a cool dark place for at least 2-3 weeks before use. The longer it stays, the better and stronger it tastes, although it can be utilised earlier!

I love cocktails, and I’m sure you do too!
Combining drinks can be so much fun, and I love mixing things up to suit my cravings to the delight of my guests of course. I’ll be sharing one of my favourite go-to cocktail recipes today. It’s another healthy, flavourful and indeed sweet traditional Caribbean cocktail – Planter’s Punch!
Planter’s Punch

The Caribbeans sure have a thing with punches and exotic drinks. Said to have originated from Jamaica and called Jamaican Rum Punch in earlier times, this cocktail (Planter’s Punch) has several variations to it. However, the catch to an authentic Planter’s Punch is the addition of rum, bitters and fruit juices. Do you know that this drink is an official IBA (International Bartenders Association) cocktail? Cool, right?
Ingredients:

15cl Dark rum
20cl Fresh Orange juice
20cl Fresh Pineapple juice
3 Tbsp Fresh lemon juice
4 Tbsp Grenadine
4 dashes Angostura bitters
Pineapple/orange slices, umbrella and cherry (optional for garnish)
Ice cubes

Servings: 4
Directions:
Pour all ingredients (except the Angostura bitters) into a shaker filled with ice and shake vigorously to combine well. Pour ice into four tall, large glasses and fill with the cocktail mix. Now top up each glass with a dash of Angostura bitters. Garnish with a slice of pineapple (alternatively use orange), cocktail umbrella and cherry. Serve.
Teetotalling? Not to worry, only ditch the rum and you’ve got yourself a non-alcoholic version of Planter’s Punch.
***If having a large number of guests, just increase the measures.
 

When thinking of a Naija cuisine, the first thing that comes to mind is soup. The reason? Soups are the essential feature of most Nigerian meals.
From the North to the South, to the East and West; across the diverse ethnic regions of Nigeria, there are a thousand and one kinds of soup. And interestingly, each soup is named after the main ingredient used in cooking it.
Miyan Kuka

Miyan Kuka is one of such soups. Traditional to Northern Nigeria, this soup is made from ground baobab (kuka) leaves. Native to the African continent, India and Australia, Baobab trees are extremely versatile and healthful. Often referred to as a tree of life, their nutrient-dense fruits and leaves are considered superfoods. Why? Just one fruit contains six times as much vitamin C in oranges, a double quantity of calcium in milk, and loads of Vitamins A, B, D & E, iron, magnesium, phosphorous, and antioxidants.
Baobab health benefits are massive. Immunity boost, elimination of free radicals to reduce cancer risks and cardiovascular diseases, liver detoxification, anti-inflammation, pain-relief amongst many others is benefits of eating this superfood. The roots and barks are also not left out as they are an integral part of traditional medicine amongst the natives. And the seeds? Brimming with antioxidant vitamins and Omega 3, 6 & 9 essential fatty acids, oil extract from Baobab seeds are used as a soothing, rejuvenating skin care serum and moisturiser.
The leaves of baobab are enjoyed commonly as vegetables. Dried and ground into fine green powder, they are used in making the soup Miyan kuka also known as “luru”, a relish enjoyed mainly in the North. Though often misjudged and shunned by those who don’t know it due to its greenish colour, Miyan kuka is flavorful. The soup is best enjoyed cooked with dried catfish and should be lump-free.
Let’s make some.
Ingredients:

3 Tbsps Baobab leaf powder (Kuka)
Beef (assorted)
Dried Catfish (preferred quantity)
Onions
Fresh locust beans
1 Tbsp ground ginger
3 Scotch bonnets (atarugu/ata rodo)
2 Tbsps Crayfish
1 Cooking spoon palm oil
Salt and seasoning to taste

Method:
Thoroughly wash dried fish and leave to soak in hot water for some minutes. Debone and set aside.
Wash beef, season well and cook. While meat is cooking, blend pepper and dawadawa into a paste. When meat is soft, add a cup of water (quantity of water may vary with the volume of soup). Also add the pepper/iru paste, the ground ginger, crayfish, dried fish and palm oil.
Stir well and taste for salt (adjust with seasoning cubes if needed). Leave to boil some more then remove beef and fish into a bowl and set aside (a necessary procedure for the smooth blending of kuka into the broth).
Turn off the heat and gradually whisk in the kuka powder with a spoon. When you have your desired consistency, pour back the beef/fish into the pot, turn on the heat and cook for 3 minutes.
Your Miyan kuka is ready. Serve with any choice of swallow though best enjoyed with tuwo shinkafa.

Watermelons are everywhere. And they are amazingly nutritious too!
Consistently seen in almost every corner of the street being hawked by abokis and fruit vendors, there’s certainly more to watermelons than their availability and flavour. Ranking high on the list of the world’s healthiest foods, watermelon is a potent body-healing fruit. Its nutrient-dense quality makes it super healthy. Let’s take a quick glance at some of the numerous benefits of watermelon.
A juicy slice of watermelon gives you at least 20% of your daily intake of Vitamin C and almost 17% vitamin A. Loaded with Lycopene, carotenoid phytonutrients and antioxidant essential for cardiovascular health, bone health and prevention of certain cancers, watermelon is also widely known as a refreshing natural thirst-quencher. The high quality of Vitamin A packed in watermelon significantly makes it a star for radiant skin and hair growth as it encourages healthy growth of new collagen and elastin cells.
The presence of citrulline in watermelon has shown conclusively to reduce the accumulation of fat in the body. It’s also low in calories and is fat-free, making it a dynamic natural weight manager. That’s not all! The potassium content and amino-acid in this super-fruit makes it a potent sore muscle reliever and an excellent promoter of healthy nerves. Here’s an exciting one – citrulline in watermelon activates the production of arginine, a Viagra–like chemical compound in the body that boosts libido.
watermelon smoothie
There’s so much to benefit from watermelon, and I don’t hesitate in making smoothies out of it. On this note, here’s a juicy watermelon based smoothie recipe! Smoothies are incredibly refreshing. The sweetness of strawberries and the tartness make such great additions to balance off this watermelon smoothie.

Ingredients:

2 cups fresh watermelon, chopped
1 cup frozen strawberries
1 cup of plain low-fat yoghurt or almond milk
10ml Lime juice
1 Tbsp Chia seeds (optional)
Ice cubes

Directions:
Pour all the ingredients in a blender and puree till smooth. Remember, the liquid should always go in first as the base when making smoothies.
Pour into glasses and serve.
Why don’t you give this a go someday? It’ll sure make a reinvigorating nutritious breakfast or a perfect hydrating drink/snack on a hot day!
 

Expectant mums know certain foods should be avoided during pregnancy to protect the health of their unborn baby. The list of foods to avoid by      pregnant mums, however, has become so much and so controversial that it’s difficult to know which foods pose a health risk and which ones are safe for consumption.
Avoid These Foods

 
When it comes to pregnancy, certain foods should most definitely be avoided. Foods that are too high in mercury or Vitamin A can pose a health risk to your baby, as can foods that are known to cause foodborne illness such as Listeriosis and Salmonella poisoning.
If you’re worried about what to avoid as an expectant mum, talk to your doctor to find out exactly what foods you can or cannot eat.
In the meantime, you should avoid eating the following foods which have been proven to be the most dangerous when it comes to pregnancy.
Eggs:
Raw eggs may be tainted with salmonella, a bacterium that can cause fever, vomiting, and diarrhea, so avoid any restaurant-made Caesar salad dressing, homemade eggnog, raw cookie dough, and soft scrambled or sunny-side up eggs — any dish in which the eggs (both yolk and white) are not cooked completely.
Unpasteurized Juice:
Avoid juice (like cider) sold at farm stands; it may not have undergone pasteurization, a processing method that kills bacteria and toxins. Though the majority of milk and juices sold in stores today are pasteurized, there are still some brands on shelves that aren’t, so read labels. They are unsafe due to possible contaminants that can harm the fetus
Caffeinated Coffee/Tea/Pop:

The amount of caffeine a pregnant woman can safely consume has been widely debated. Many doctors recommend that pregnant women consume no more than 200 milligrams of caffeine per day. On average, an 8-ounce cup of coffee contains approximately 95 milligrams of caffeine. If you’re unsure how much caffeine is safe, you should avoid it altogether until you talk to your doctor because caffeine can affect the heart rate of your fetus.
Liver and most liver products:
These foods contain dangerously high amounts of Vitamin A. Too much Vitamin A, especially during the first few months of pregnancy, has been linked to birth defects in babies. Monitor your intake of Vitamin A (ask your doctor how much of this vitamin is safe) and avoid high-dose multi-vitamin supplements, fish liver oil supplements and any other supplement that contains Vitamin A.
Unpasteurized milk:
Stay away from raw milk (also known as unpasteurized milk), including sheep’s milk or goat’s milk (that includes goat cheese as well). Unpasteurized milk, along with uncooked and unwashed food, is a vehicle for pathogens to enter the body and make you extremely sick. Raw milk has a high risk of being contaminated with Listeria, a dangerous infection that can lead to miscarriage, severe illness and even stillbirth.
 

A very busy weekday? Need something speedy and easy to rustle up in less than half an hour for the night? I sure feel you. Some days can get so loaded that putting dinner together could be an obvious dilemma. Like always, I’ve got your back – here’s something delightful for you!
Plantain Porridge is quite a famous Nigerian cuisine, an incredible delicacy that’s enjoyed by many. Today’s quick dinner recipe is almost similar but with a twist – rather than use green leafy vegetables, I’m using assorted veggies. So I’m calling it Plantain Veggie Pottage.
When considering quick fixes, what comes most handy are those things in your freezer/pantry. My daughter’s inseparable bond with plantains makes them a regular grocery at home. Veggies, on the other hand, are readily available and versatile. That’s why I love to always have them around in the fridge. For me, they’re that extra touch to quick fixes; that extra something that takes a meal from bland to wholesomely appetising.
Unripe plantains are considered most nutritious and primarily used for porridges. However, ripe or unripe, any can be utilised for this recipe.
 Plantain Veggie Pottage Recipe

Ingredients:

4 Fingers Plantain
1 medium sized onion, chopped
3 diced Carrots
2 fresh Green peppers, sliced
1 cup Cabbage, sliced
1 Tbsps. Tomato Puree
1 Tbsps. Ground chilli pepper
Chicken/Beef Stock (if available)
2 Tbsps. any choice of healthy cooking oil
Seasoning Cubes
Salt to taste

Directions:
Wash and peel the plantain. Cut into desired sizes.
If using chicken stock, pour the desired quantity into the pot on medium heat. Alternatively, you could pour a cup or two of water into the pot.
Place sliced plantain and a pinch of salt into the pot and bring to boil for 5 minutes. While the plantain cooks, chop veggies and set aside.
Add chilli pepper, onions, tomato puree, oil and seasoning into the pot of plantains. Stir and taste for salt. When plantains are almost tender, add in the chopped veggies (now is the best time to toss in some of that animal protein you’ve got stored away in the freezer. Boiled, fried or grilled, add them in). Stir thoroughly to combine and leave to simmer on low heat for about 3minutes.
You just got yourself a yummy pot of plantain veggie pottage! Total cooking time? Approximately 15minutes and your dinner is ready to be served.

Ever pleasing, mouth-watering, never disappointing kilishi; always on point! As much as I try to keep my consumption of beef to the barest minimum, I never seem to get enough of kilishi. Made by sun drying freshly cut well seasoned thin sheets of meat, this yummy jerky delight is a real blessing from the North.
To me, kilishi is not just a snack but a very versatile condiment. I add it to almost any meal that comes to mind – salad, noodles, porridge, sauces – you name it; flavourful kilishi complements them nicely. Not forgetting the refreshing goodness eating kilishi with correct ijebu garri and cold water brings – hmm, nothing beats that satisfaction on a hot sunny afternoon.
Make Your Own Kilishi
Have we some kilishi lovers in the house? I bet we do! Let’s make us some homemade version of this jerked meat.

Ingredients:

1 kg of fresh lean beef, thinly sliced
2 Tbsp ground Ginger
Cloves (6 whole or ½ Tsp ground)
1 Tbsp ground black pepper
Fresh garlic cloves (alternate with ground garlic)
1 Tbsp Onion Powder
½ Tsp Ground African nutmeg (optional)
1 Tbsp Ground Red Pepper (Paprika)
1 Tbsp Ground Chilli pepper
1 Tbsp Suya Spices
1 Tbsp Groundnut powder
2 Seasoning cubes/ ½ Tsp powder
A pinch of salt

 
Directions:
Remove any likely fat from beef cuts and wash thoroughly. Line them in pre-heated oven and grill at 200 – 220°C for about 15-20 minutes. Ensure to flip each side of the cuts intermittently for proper drying.
While the beef grills, mix up all other ingredients in a bowl. Using a mortar or blender, grind all the fresh spices together first then combine thoroughly with the dry ones.
Carefully marinate beef slices by dipping them into the bowl of spices. Leave to soak for about 30 minutes before returning to the grilling rack/tray. Spread them out properly and grill once more in the oven but for just about 15 minutes this time.
By now, your home made kilishi is ready to be devoured. Serve and enjoy!

Hello, let’s talk some spice!
Hot peppers are a great way of making plain meals alive and flavorful. Do you know that adding spices to meals adds a healthy punch to it? Studies have shown that people who eat pepper have a reduced risk of experiencing several blood clotting diseases. Capsaicin, the main component in chilli peppers (cayenne, habenero, tabasco, jalapenos, paprika etc) has shown to possess anti-inflammatory properties that significantly reduces pain (analgesic effects) while also working remarkably against rheumatoid arthritis.
Chilli peppers (dried or fresh) are loaded with vitamins A and C, thus are great immune boosters and effective in fighting colds. Spicy foods are an excellent remedy for relieving sinus congestion; clearing nasal passage to promote easy breathing. While eating spicy food sometimes, you may break out in a sweat. Why? Capsaicin boosts your metabolism by stimulating your body temperature and increasing your heart rate. Thus aiding weight-loss greatly.
Other benefits of eating spicy (fiery) meals include:

Reduced risk of tumor growth and cancerous cells due to the huge amount of antioxidants in capsaicin.
Reduced chances of diabetes.
Improved blood circulation.
Reduced risk of heart attacks.
Strengthened walls of blood vessels and heart muscles thus lowering blood pressure
Increased production of pleasure/happy hormones endorphin and serotonin to combat stress/depression.

Although spicy/peppery foods are beneficial to health, it’s however advised not to abuse its use. Deliberately eat spicy foods at least twice every week, your body will thank you for it! I love cooking with habanero peppers, but I consciously don’t over-indulge in it for fear of bowel irritation (diarrhea). I guess this is same for most people (especially non-yorubas).
Just like the Caribbeans, I love seafood and I love it spicy! Here’s something I enjoy making – savory shrimps in hot spicy and sweet sauce, with a nice tint of lime juice! This tasty recipe can be eaten with almost anything that comes (rice, noodles, pasta, and yam) or even as a dipping sauce for bread.

Ingredients:

1kg large peeled deveined shrimps
3 fresh tomatoes, pureed (can be substituted with 1 Tbsp Tomato paste)
6 habanero (ata rodo), blended
1 Tbsp chilli powder
2 Tbsps Ketchup
1 Tbsp Honey
1 Tbsp Cajun spice
1/2 cup Chicken stock
½ Tsp Garlic powder
2 Tbsps chilli sauce
2 Tbsps Cooking oil
1 Onion, finely diced
3 Garlic cloves, minced
1 Tbsp Lemon/lime juice

 
Instructions:
Mix shrimp, Cajun spice and garlic powder together in a bowl. Heat pan on medium heat, add a spoon of oil and stir fry seasoned shrimps for about 2minutes. Remove from pan and set aside.
In the same pan add the remaining oil then toss in the minced garlic and onions. Fry until transparent. Add all other ingredients except honey, ketchup and lemon. Bring to boil, stir well and then add ketchup and honey. Pour shrimps back and leave to simmer for 2 minutes.
Serve hot.

The word tikka in India simply means chunks or pieces. Chicken tikka is a classic speciality from the famous Indian cuisines and rustling it up is as easy as A, B, C. Similar to kebobs/kebabs, tikka are super-yummy, versatile, good to the eyes (colourful) and certainly, easy to make. All of these make them kid-friendly too!
Kiddies love finger foods, they love chicken and they love colours. Preparing meals similar to finger-foods in presentation makes it almost impossible to resist. Today’s recipe is focused on one more way to get your little one enjoying his/her meal with no fuss. It’s also a fantastic way to get them eating healthily too – the addition of fruits to these kabobs ensures that!
Marinated in yoghurt and spices, then grilled on skewers till brown, these chicken tikka are bursting with colours and flavours; so tender they’ll almost melt in the mouth.
Mothers, here’s one for your kid…Chicken Tikka and Pineapple Kebobs!
 Chicken Tikka and Pineapple Kabobs

Ingredients:

1 kg chicken (breast or thigh) skin removed and cut into chunks
1 cup fresh low-fat/unsweetened Yoghurt
1 Tbsps Ginger paste
2 Tbsps Garlic paste
3 – 4 Tbsps Garam Masala Spice mix (can be substituted with a blend of cumin, coriander and black pepper)
½ Tbsp Red chilli Powder (Paprika is milder so it’s best option when considering kids)
1 Tbsp Onion Powder
Fresh Pineapple slices, cut into chunks
2 Tbsp Lime/ lemon juice
2 Tbsp cooking oil/melted butter
Salt
Seasoning cubes
Wooden skewers

 
Method:
Combine lemon juice and a pinch of salt in a bowl and let stand for about 30 minutes.
In another bowl, mix yogurt, garlic, ginger, garam masala, seasoning cubes and chilli pepper. Blend thoroughly and then stir in the lemon and salt mix. Pour in chicken chunks and stir until chicken is well coated with the spicy yoghurt mixture. Refrigerate marinated chicken for at least 3 hours or preferably overnight.
Turn on barbecue grill or oven on medium-high heat (180-200C). Thread Chicken and pineapple chunks alternatively onto skewers. Brush with melted butter and place into oven. Turn intermittently and grill until cooked through.
Alternatively, grill chicken chunks first, then arrange onto skewers with fresh pineapples and serve. Chicken tikka can be served with rice, pasta or noodles. For variety, other fruits like apples, kiwis and cherries can be used.
Your kids will definitely love to have this tasty meal again and again!
***Recipe can be enjoyed by adults too.
 
 
 
 

I recently came across a very interesting meal. A true Spainish delight, that’s what Pan con Tomate is. Also known as Pa amb tomaquèt, this is a basic staple meal not only for the Catalans (where it originated from), but all over Spain. Talking of cuisines, the Spainards sure have a way with foods. Their unique cooking and food selection is an integral part of their rich history; visiting Spain and not indulging in their foods is almost a sin.
Today’s recipe is one of Spain’s finest. Very simple and common, this Spanish dish makes one quick tasty breakfast. A perfect healthy dish in its simplicity; that’s how i classify this tactfully combined meal of bread and tomato. All you need is bread, tomatoes, olive oil, a pinch of salt and sometimes, garlic (as preferred).
Bread may not rank high on the list of healthy food options; it however has its benefits. Containing fibre, several vitamins and nutrients but high in carbs, bread remains a good source of energy for your day. Thus, an ideal breakfast option (though to be eaten in moderation). Moreover, the addition of tomatoes, olive oil and garlic gives an undeniably healthy punch to this bread meal.
Catalan Tomato Bread

Ingredients:

1 loaf bread, cut into 3/4 inch slices
2 large garlic cloves (optional)
3 – 4 ripe Tomatoes
3 Tablespoons extra-virgin Olive oil

 
Preparation:
Slice the bread into 3/4 inch slices and toast or grill (2 minutes). While the bread is still warm, cut garlic into half and rub sparingly on bread slices.
Wash tomatoes thoroughly, pat dry with paper napkin and cut into half. Rub onto bread slices, drizzle each slice with olive oil, and lastly, sprinkle a pinch of salt on it.
Another variation is to grate tomato pulp into a bowl, add a bit if salt then mix together. After rubbing the garlic on each bread slice, spread your tomato and salt mix, then drizzle with oil.
To make this tasty meal more filling, top bread with some scrambled eggs and (or) sausage. Cheese is another yummy option for toppings.
That’s it, you just got yourself a yummy Spanish breakfast! Ensure to serve immediately so the bread doesn’t get too soaked up in the tomato juice if left to sit for too long.
Total Preparation time: 5-10 minutes
***The light sprinkling of salt over the tomato and olive oil is absolutely neccessary in blending the unique flavours of this delicious meal.
Real simple and quick, right?