Considered neither as fish nor meat, snails has always been seen as the ideal food to be consumed during Lent. But beyond that, there are quite a lot more reasons to eat snails. High in protein and other essential nutrients, Escargots as they are called in European cuisine, are a delicacy and an integral part of their cooking.
Not surprising though, considering that these garden animals have a way of tantalizing the taste buds especially when well spiced. With all the slime slathered over and around them, snails might be quite a disgusting sight but these unique nutritious animals are fast becoming a superfood in many parts of Europe and around the world.
 Snails

Nigerians are not left out too in the clamour for this savoury food as peppered snails are now a common sight (as small chops) in parties and special treats on menus of notable restaurants. Tedious but a worthy venture, that’s how I consider the cooking process for this unusual animal. Let’s see how beneficial snails are:
As a great source of selenium (an immune boosting nutrient), your immune system benefits greatly from your consumption of snails. Lectin is another valuable nutrient present in snails. Lectin possesses anti-cancer properties and helps in boosting your immune system while also fighting against cancerous cells.
Very low in calories and carbs but loaded with protein, snails are an encouraging source of animal protein for weight watchers. A 100g serving of snails have by far more magnesium than same serving of beef, chicken, pork or fish. Iron, calcium, potassium, phosphorus and copper are some more essential nutrients snails have to offer.
Besides carrying Vitamins A, E and K, snails are exceptionally rich in B12 vitamin, a much required nutrient in the production of red blood cells and for keeping your nervous system healthy. Some portions of hearty Omega 3 fats are also found in snails.
Yukky secretions but extremely rich in collagen, elastin and allantonin; the skin’s most beneficial components. This makes them effective in the treatment of skin disorders, wounds and even broken bones. It doesn’t end there; snail slime is used as a topical anaesthetic as they contain copper peptide, a substance highly effective for healing of burns, reducing pains and minimizing scars. Oligosaccharides, an active serum that works as a hydrator for the skin is also contained in snail slime. Little wonder it’s been used on the skin as cream since the days of Hippocrates. Using cream on the skin makes it glow naturally, while also protecting skin cells from damage.
Surely you’ll agree with me now that snails are deserving to grace your plates not only occasionally but frequently. However, wild snails are prone to carry meningitis-causing parasites and should be well cooked before eating. To purge them of parasites, European chefs would put them on a 3-day only water fast before feeding them with flour and water for an additional week before cooking.

Known to the Ibos as ofe nsala, and to the Efiks as afia efere, white soup is a very tasty Nigerian soup that’s common in many homes. I remember my first taste of white soup way back during my Youth Corper days. We were contemplating what delicacy to make for the food competition to be held during the bonfire night. As my fellow Platoon members clamoured for ofe nsala, I wondered to myself what kind of soup it was.
On making enquiries, I was told it’s regarded as White soup because of the absence of palm oil. The soup looked more like pepper soup to me, but for the addition of cocoyam as a thickener. Nonetheless, this flavourful soup was obviously loved by the Judges; it did win us the competition!
Years later, a wonderful friend and colleague treated me to a sumptuous meal of white soup and pounded yam. Cooked with soft-fry chicken, Aidan fruits/Uyayak (the Efik way) and thickened with yam, I knew I was totally hooked just after the first bite. And then recently, an Ibo sister of mine came visiting and as a way of saying “thank you”, made me a pot of ofe nsala.
If you ask me, either as ofe nsala or afia efere, white soup certainly keeps me licking my fingers and wanting more each time I taste it. I eventually got to make it myself and trust me; it has since become a favourite in my home. 
White Soup Preparation

Here’s my version:
Ingredients:

Meat (Beef or Goat meat)
1 Fresh Catfish
Ponmo
Smoked/ dried fish
3 Slices of yam (cooked and mashed into fine paste)
A handful of Uziza leaves (I often replace this with scent leaves)
1 Tbsp locust beans
1 Tbsp Ground Crayfish
8-10 pieces of fresh scotch bonnet (qty can be reduced as required)
1 Tbsp Peppersoup spice
Onions
Salt and seasoning cubes to taste

Directions:
Season and cook meat till tender.
While the meat cooks, pulse fresh pepper and onions in a blender then set aside. ***I love my pepper not entirely smooth in my soup so I prefer to grate or pulse.
Add the washed catfish, grated pepper, crayfish, iru and pepper soup spice into the pot of boiling meat. Stir well (you might not be able to combine thoroughly again after this initial stirring so as not to break the fish) and leave to cook for about 20 minutes.
Check for salt, and add in the yam paste bit by bit. When you have it all in the pot, cover the pot firmly then lift it by both side handles and shake gently.  At this point, you may want to add a little more water so that the soup doesn’t get too thick as it thickens with the yam. Now add your leaves (uziza or scent leaves).  Leave to boil on medium heat till yam is well blended and cooked.
Enjoy!

Get ready to enjoy a sweet start to your day with this easy, yummy French toast recipe. Nothing beats the satisfaction of a delicious filling breakfast (especially) on a busy morning. Well, with some warm French toast, you’re sure covered!
Interestingly, there are quite some variations to French toast. What began as a way of making stale bread edible centuries ago in Europe has today evolved into a universally enjoyed cuisine with many variants. Old bread referred to as “Pain perdu” or “Lost bread” back in the 15th Century was soaked in a mixture of egg and milk before pan frying. Rather than throw the bread away, this was one nice way to make it appetisingly consumable.
French Toast Recipe

That was the original French toast. Today, the possibilities with this dish are endless; it can be eaten with just about anything. I bring you one of the several interesting variations – Strawberry stuffed French toast.
Stuffing can be done with fruits like banana, avocado, apple, peach or/and any berry of choice. Looking for a healthier punch? Try veggies like lettuce, cabbage and tomatoes. Need some protein? Throw in some strips of bacon or sausages. Toppings? You choose!
Preferably, don’t use already sliced bread for your French toast. It comes out best if you cut thick slices from a loaf of bread that’s several days old. Fresh loaf will either get crushed or fall apart while slicing but a degree of staleness will make the slices hold up better for easy dipping into the egg-milk mixture. A pinch of cinnamon and some dash of vanilla extract bring a distinct richness of flavour to French toast anytime, any day; be sure to add some. Let’s see what more you’ll need.
Ingredients:

Six thick slices Bread (Whole Wheat or White)
Two large Eggs
Six fresh strawberries, thinly sliced and mashed
3 Tablespoons Three Crowns Milk Powder
2 Slices low fat cheese (optional for spread)
½ Teaspoon Cinnamon
1 Teaspoon Vanilla Extract
2 Tablespoons Maple Syrup (optional for topping)
1-2 Tablespoons Butter (for frying)

 
Directions
When slicing your bread, ensure to keep the slices at least 1½ inches thick. Each slice of bread is then sliced halfway in the centre to create a pocket for the fillings. Next, mash the cheese and spread onto bread. Fill up with mashed strawberry slices and set aside.
Dissolve milk in a cup of water and whisk together with well-beaten eggs, cinnamon, and vanilla. Pour mixture into a shallow container where you can easily dip in your bread slices.
Dip bread in egg mixture; allow soaking before bringing out. Shake off any excess.
In a skillet, melt butter over medium heat. Place slices in skillet and fry until golden brown. Flip to cook the other side. Remove from skillet into the plate. Spread some syrup on them and serve warm.
 
 
 

Cauliflower – the vegetable of the moment. Isn’t that what this awesome cruciferous veggie is called? I honestly can’t agree more!
I’ve heard quite some people complain about the taste of this super veg. To me, it tastes more or less like cabbage (a co-member of the cruciferous family).  Fair enough I guess, considering its numerous nutritional values and health benefits. However, quite pleasurable is the fact that cauliflower can take on several flavors based on what you’re cooking it with. This gives that touch of flexibility; making it anything but boring.
Considered one of the healthiest foods in the world, Cauliflowers are impressively loaded with phytochemicals, minerals, vitamins and several other basic nutrients. Benefits to be enjoyed by making cauliflower a part of your food regimen includes: elimination of likely cancer stem cells in your body, healthy brain, improved memory, inflammation control, healthy digestive system, detoxification, strong bones, reduced risk of hypertension and of course, an overall immunity boost.
Fritters out of Cauliflower
Usually used as a substitute for rice and potatoes in low-carb diets, cauliflower is a known salad ingredient. But beyond these uses, this super white vegetable can be used as well in other various forms of cooking – roasting, grilling or stir-frying. Interestingly, it can also stand in for meat or chicken in some dishes! More? It can be turned into flour for baking. Check out a sumptuous cauliflower pizza recipe here.
Today, we’ll be making fritters out of cauliflower. A very on point dinner this is; quick and healthy too!  

 
Here we go!
You’ll need

medium head cauliflower, broken into small florets
3 eggs
½ Tsp of Garlic Powder
½ Tbsp Onion Powder
½  Tsp of Ground Black Pepper
4 Tablespoons flour
Salt to taste
Healthy cooking oil for deep-frying

Directions:
Place cauliflower florets in a pot and steam for about 5minutes with a cup of water on low heat. Preferably to preserve nutrients, steam florets in a microwave.
Drain and place florets in a large bowl. Mash well with a fork, and then stir in beaten eggs, spices, salt, and flour. Combine thoroughly and form patties.  
Over medium high heat, pour some oil into skillet/frying pan. Fry patties on both sides till brown. Serve warm with tomato sauce.
 
 
 

It seems I am gradually becoming a foodie these days as all I think of is cooking and eating, I wonder why. Whatever the reason; I’ve decided I won’t be going down this road alone, I am going to ‘infect’ as many people as I can with the food syndrome. So, I am here again with a snack most Nigerians love, and I have noticed a hit with the kids as well.
Buns are fried dough balls with a crunchy outer texture, and they are quite similar to the puff puff but differ in texture. Let’s fry some buns.

Ingredients
450g all-purpose flour
100g sugar
1tsp. salt
2tbsp. baking powder
3 eggs
100g butter
1 cup Water (warm)
2tbsp. powdered milk
Vegetable oil
tsp. – teaspoon, Tbsp. – tablespoon
Procedure

Mix your dry ingredients (minus the sugar and the milk) in a bowl
Whisk your eggs and mix with the butter
Make a well in the middle of your dry ingredients and pour the mixture (egg and butter) into it. Mix till it looks lumpy.
Dissolve the sugar and the milk in the cup of warm water making sure the sugar
Make a well in the center of your mixture and pour the liquid into it while mixing. Mix till you get a stretchy dough. Set your dough aside for a few minutes.
Heat oil in a frying pan
Scoop tablespoons of dough into the hot oil; reduce the heat and fry the buns till it turns golden brown
Transfer the fried buns to a paper towel to drain the excess oil. Leave to cool.

Your delicious buns are ready.
The only issue I seem to have with the buns is storage; is it possible to store until the next day?  If you have any idea or solution to this, please leave it in the comment section, thanks.

When it comes to getting a brighter and glowing skin, women can spend a lot to achieve this because they want to look young and beautiful.
There are many products marketed for the purpose of skin brightening and youthfulness, but the truth is if you spend all your savings on these, if you don’t eat the right foods, you will see little or no results.
These superfoods are foods that provide exceptional nutritional benefits. Though there is no scientific measure of what foods can carry the superfoods label, most proclaimed superfoods are pure, natural foods such as fruits, vegetables, legumes, fish and grains.
A healthy diet that includes a variety of extremely nutritious foods, may promote bright, healthy skin.

Foods for Glowing Skin
Blueberries
Berries are rich in antioxidants. They can help detoxify the body and protect skin from premature ageing.
Avocados
Full of Omega 9 fatty acids, which are part of the foundations of healthy skin, avocados encourage skin regeneration whilst reducing irritation and redness.
Eggs
Egg yolks, in particular, contain a high dose of vitamin A, which we need to balance our hormones and in turn can help clear hormonal skin irritations.
Water
If you’re not hydrated, your skin will show it immediately with a dull and tired looking complexion! Drink 1.5L a day to keep your skin glowing.
Cucumber
Cucumber is one of the most hydrating foods there is. It is packed full of water to help keep your skin hydrated and glowing throughout the day.
Cocoa
Cocoa, cacao, or dark chocolate brightens up your skin.
Cocoa helps improve arterial flow, which as a result makes your skin look much brighter and more radiant.
Cocoa’s antioxidant content is also so high, you can count this superfood as a natural weapon against wrinkles.
Oatmeal
Oatmeal is loaded anti-inflammatory properties and skin-softening properties that will help it look more youthful, clear, and overall more radiant.
Lemon Juice
Lemon juice is popular for its cleansing benefits. It helps flush out toxins from the body and clear your skin.
A warm water and a slice of lemon in the morning is the perfect way to hydrate and clear your skin.
Oily Fish
Oily fish, and salmon, in particular, contains Omega 3 which helps reduce inflammation in the body and calm skin irritations such as acne.
Chia Seeds
Chia seeds contain a high amount of Omega 6 which helps delay the skin’s ageing process and boost skin regeneration.
Coconut Oil
Coconut oil is made up of healthy saturated fats and proteins that will not only encourage skin regeneration but will help plump the skin resulting in a radiant looking complexion and a more even skin tone.
Mango
Packed full of beta-carotene, a powerful antioxidant, mango will reduce the rate of ageing and rejuvenate the skin. The Vitamin C will also encourage the production of collagen in the skin, helping to keep its elasticity.
Spinach
The king of the leafy green (after kale, of course!) is made up of a HUGE range of vitamins; in particular, folate, which aids DNA repair and can help reduce wrinkles.
All green leafy vegetables are amazing for improving skin tone so upping the volume of these in your diet will have a huge impact on your complexion.
Almonds
Nuts are full of good fats but almonds are particularly well-known for their wide array of health benefits, one of which is their high levels of Vitamin E which protects skin from cell damage and encourages regeneration.

Recently, a friend was telling me how back in his school days in University of Nigeria, Nsukka (decades ago) he and his roomies would substitute groundnut for egusi in their soup. It was quite intriguing to hear a guy passionately share his cooking experience. Before then, I have heard people mention groundnut soup but combining groundnuts, tomatoes and leaves were considered (by me) as being quite absurd. Thus, I have never given a try out a thought.
However, after hearing it from my friend, I finally cooked it. Trust me; it sure made sense! The taste was everything I have been told and more – an incredible combination of savoury and sweet; very pleasant indeed and highly nutritious too. Served with fufu in Ghana and over rice as a national dish in Gambia, groundnut soup/stew is, of course, not native to only Southern and Northern Nigeria. Known also as peanut soup, it is quite popular in Taiwan (East Asia) and as a traditional Thanksgiving meal in Virgina (Unites States).
Though usually cooked plain or with pureed carrots in those parts of the world, the addition of leafy greens (ugwu, scent leaf, spinach or bitter leaf) and several other condiments – trust Naija with traditional spices – boosts this soup’s nutritional punch and makes it a lot tastier. You really should try this delish if you are yet to.
Groundnut Soup Recipe

Ingredients:

2 cups roasted groundnut (dry milled into paste)
Any meat of choice (assorted/goat/beef/chicken)
handful any leafy green of choice (chopped and washed)
medium red onion (chopped)
6-10 Scotch bonnet (ata rodo)
fresh tomatoes
shrimps (dry or fresh)
Dry smoked fish (optional)
Stockfish
2 Tbs ground crayfish
1 Cooking spoon Palm oil
Stock water
Seasoning cubes
Salt to taste 

 
Preparation:
Season meat appropriately and bring to boil till well cooked. When almost soft, wash stockfish and shrimp add to the pot of boiling meat. Alternatively, stockfish can be soaked in hot water and salt, but that might take longer to soften.
While meat is cooking, blend tomatoes, onions and pepper. Set aside.
Scoop cooked meat out of the pot into a bowl, reduce heat to medium and pour in blended pepper and ground crayfish. Leave to boil for about 10 minutes then add the groundnut paste. Ensure to stir well so as to dissolve and eliminate likely lumps. You may need to add some water then leave to cook for 10 -12 minutes. Stir at intervals, taste for salt and adjust accordingly.
As the groundnut mix cooks, a thin film of oil may show on the surface. At this point, pour back your meat, stock fish, smoked fish and shrimps. Add palm oil, cook for another 5 minutes. Then finally add green vegetables and leave to simmer for just about 3 minutes.
Serve hot with any choice of swallow or rice.

You definitely can’t miss it with cinnamon when it comes to bread or dough!
It’s all about astonishing cinnamon today. Love to know some of the cinnamon’s health benefits? You can take a quick look here (Values and Benefits of Cinnamon) before going into this yummy breakfast recipe.
There’re a thousand and one ways to include cinnamon in your regular diet – as a spice in your recipes, as essential ingredients in your homemade drink recipes. Also, as tea (with honey and warm water), as a condiment in your snacks, and as a topping on your frozen treats – ice cream, yoghurt, etc.
Christmas is just around the corner; trust me, today’s recipe is the classy breakfast perfect for a Christmas morning. This recipe is a healthier version; it’s yummy and is certain to leave a delightful taste in the mouth all day long.

I regard it healthier because sugar is substituted with honey and banana is used as filling alongside the cinnamon to give an added juicy feel…simply gooey!
Let’s bake…
For the dough you’ll need:

2 ½ Cups plain flour
1 ½ Tsp Baking powder
1 cup low-fat/skimmed milk
1 Large Egg
¼ Tsp salt
1 Tbsp Honey
½ Tsp Vanilla
3 Tbsps Butter

Filling:

medium-sized banana (ripe), mashed
3 Tbsps Butter
3 Tsp Cinnamon
½ Cup Raisins (optional)

 
Directions:
Preheat oven to 180ºC (350ºF).
In a bowl, mix up flour and butter, and then add all other ingredients for the dough. Combine thoroughly for smooth dough then place on a flat, smooth surface. Generously sprinkle the surface with flour to avoid sticking and roll out dough into a long rectangle using a rolling pin.
In another bowl, combine mashed banana and butter into a paste.  Spread mixture over rolled out the dough. If using raisins, sprinkle over as well before sprinkling with cinnamon. Roll up dough into your desired cinnamon roll shape and cut.  The dough should give at least eight standard rolls.
Grease cake tins and place cut out rolls (alternatively, a flat baking tray can be used). Place into oven and bake for about 15-20 minutes. Check that top of rolls is firm to touch but not burnt. Serve as breakfast with coffee, tea or warm milk.
Want to give the kids something extra? Coat with some glaze as an added treat. For your glaze, simply combine sugar, some drops of vanilla and milk in a small bowl and stir until very smooth. Drizzle glaze on warm rolls and serve!
 
 
 

Are you looking for some yummy milkshake recipes to please your child? Or does your child create a fuss while eating fruits? If your answer to these questions is yes, then you are on the right page!
Milkshakes are a must-have for kids- as they are wholesome and full of vital nutrients.
Kids love milkshakes. You will likely never see any kid refusing a glass of milkshake.
You can add different fruits to the milkshake to pamper your child’s taste buds in a healthy way

Milkshake Recipes For Your Child
Try these shakes and your child will keep asking for more.
Strawberry Banana Milk Shake
Pour water into a blender and add banana, sugar, and milk.
Blend it for a minute.
Add vanilla essence, ice-cream, and strawberries.
Blend for 1-2 minutes more. You can add fresh sliced bananas and strawberries to make it more stuffed with iron and other minerals.
Mango Milkshake
Prepare mango pulp.
Pour water into a blender and add mango pulp.
Add little sugar and milk and blend it for 1-2 minutes.
Add few ice cubes to the mixture. Mangoes are loaded with potassium, vitamins, and lots of fibre. Your child will love to have the marvellous mango milkshake and get all the nutrients.
Chocolate and Avocado Shake
Kids love chocolate, so your child will live this yummy milkshake.
Blend the milk, banana, avocado, cocoa powder, Nutella, honey, flax seeds and few ice cubes until it is smooth.
Always remember that you may have to blend your ingredients longer until the milkshake looks smooth and fine. You can blend less if you want fruit chunks to remain in the shake.
Add less milk too if you want thicker milkshakes. Focus on serving milkshakes loaded with fruits and veggies.

I discovered lately that the Hindi word for eggplants is ‘baingan’. You know what this means?  Baingan is supposedly a word of abuse; derogatory in nature and often used to express an ill-feeling or something without merit – can you beat that?
It’s quite disheartening to know that eggplants have for a long time been misunderstood as a no-good, non-nourishing food. Eggplants are brimming with awesome nutrients and health benefits, and are not just nourishing but also a dynamic super-food that should grace your table regularly. Read more on (The Nutrition and Health Benefits of Eggplants) here. However, to get the most of these benefits, do avoid deep frying them. It’s best to bake, cook, grill or stir-fry eggplants. Any of these helps to cultivate their nutrients as much as possible.
Eggplants are native to the Asian continent – especially India- but are fast becoming a part of many intercontinental cuisines the world over. They’re incredibly versatile and work well in everything from Italian to Asian recipes. And they sure make a tasty substitute for meat too!
Let’s make something mouth-watering.

You’ll need:

4 Eggplants, chopped
600g beef, trimmed and cut into pieces
8 Fresh Tomatoes
Five chilli peppers
Two garlic cloves, crushed
1 Tbs ground ginger
1 Tsp ground turmeric
1 Tsp ground cumin
5-6 Fresh Tomatoes, ripe and chopped
2 Spoons any heart friendly oil of choice

 
Directions:
Season diced meat (here’s when to add your turmeric) in a medium size pot and cook.
While the meat cooks, blend tomato and pepper into a paste then set aside.
Heat a half cooking spoon of the oil in a large saucepan over medium-high heat. Add half the chopped eggplant and sauté for just about 2 minutes or until lightly browned. Transfer to a plate. Repeat with the remaining eggplant.
Add the remaining oil to the pan on medium low heat. Add the onion into the pan and stir until translucent. Add the garlic, cumin, coriander and other spices. Cook for 1 minute or until aromatic.
Next, add the tomato-pepper paste and cook. Ensure to stir well so as to combine properly. Add the beef, diced tomato and some stock into the pan. Taste for salt, season and adjust accordingly with salt if necessary. Reduce heat to low. Cover and cook, occasionally stirring, for 25-30minutes. Add the sautéed eggplant into boiling stew, leave uncovered and cook for another 15 minutes.
Stir in the parsley leaves last and serve with rice. This flavoursome stew can also be enjoyed with mashed potatoes, couscous or pasta.
The flavours of this dish are simply superb – you should try it out!