…whetting your taste bud one meal at a time

Have you tried tilapia pepper soup? If you have not, then you are missing out. Tilapia pepper soup is one meal you can never go wrong with. Tilapia pepper soup is an excellent way to add fish to your diet. It is very delicious and good for this winter period. You and I know that winter period is no joke, especially when there are snow showers.

For this recipe, I added some Tilapia fish and catfish head. Adding fish head to your pepper soup is very tasty but you will need to apply extra care when eating because of the excess bones. It is optional so you can as well do without it.

Note that you can enjoy tilapia pepper soup alone or with plain boiled rice, boiled yam or any staple of your choice.

I marinated the fish with some dried seasoning and allowed it for some time before cooking. But it is totally up to you, you don’t have to if you don’t want. Cooking tilapia fish is simple and quick. It takes about 20minutes and don’t forget to cook on low heat.

Continue reading and don’t forget that I will love to hear your thoughts/feedback.


• Tilapia (cleaned and sliced)

• 1 sachet of pepper soup spice

• 3 medium fresh pepper

• ½ tablespoon of ground Cameroon pepper

• ½ inch of okpeye

• ½ inch of ginger

• 2 cloves of garlic

• 1 medium onion (chopped)

• 2 stock cubes

• Salt (to taste)


❖ Peel and wash the ginger and garlic and add to the blender. Wash the fresh pepper and add as well. Add the okpeye and blend together.

❖ Wash the fish thoroughly and place in the pot.

❖ Season the Tilapia with salt, stock cubes, the chopped onions, the blended mixtures, add water to be on the same level with the fish and cook on a low heat for about 5minutes.

❖ Add the pepper soup spice and continuing cooking for 5-7minutes.

❖ Adjust the taste if necessary

❖ Now tilapia pepper soup its done.

Serve and Enjoy!!!



…whetting your taste bud one meal at a time

Banga stew is one of the Nigerian stew I grew up eating, popularly known as Ofe Akwu in the Eastern part of Nigeria. Banga stew is prepared with palm fruit extracts and made for plain white rice.  Some people especially people from the south-east part of Nigeria prepares what it’s called Banga soup which they use for swallow such as Eba, starch, pounded yam etc. The eastern part of Nigeria prepares Banga stew for rice not swallow. Banga stew is very tasty, perfectly nourishing and includes some natural ingredients. The natural ingredients take the taste to a whole new level.

Palm fruit cream is extracted from the fresh palm fruit. If you are using the fresh palm fruit, all you have to do is to cook the palm fruit soft, then use a mortar and pestle to pound and separate the nut from the flesh. The next step is to add water, wash and drain out the water (which is a mixture of oil and water).  The water drained out is called the palm fruit extract and its used for making the Banga Stew.

The good thing is that you can avoid going through the process of getting out the extract yourself. You can get the canned Palm fruit cream concentrate from the store. This works perfectly for individuals residing overseas because the fresh palm fruit is not available. If you are staying in any African country, you can always make it fresh if you so desire.

For this recipe, I used the canned palm fruit cream concentrate. If you are to use the fresh one just follow the process above. I always like my Banga stew very spicy so I added Cameroon pepper for more hotness. I also used chicken and I like grilling my chicken before finally adding it to my Banga stew, and the taste is absolutely elevating. Scent leaf is one of the major ingredients of Banga stew because of its unique aroma but note you can use any other leaves of your choice.


• 800gram of canned Palm Fruit Cream Concentrate

• Chicken

• Dried catfish

• Dried sliced scent leaves

• 1 large onions

• 3 tablespoons of ground crayfish

• 3 cloves of garlic

• 1 inch of ginger root

• 3 large fresh pepper

• Cameroon pepper (for more hotness)

• Salt (to taste)

• 2 stock cubes

• 1 ½ inches of okpeye


❖ Wash the chicken into the pot, chop the onions and add to the meat, add some salt and stock cube.

❖ Cook the chicken until its soft but not too soft

❖ Once it’s done, separate the meat from the stock. Turn on your oven on High heat, place the chicken on the oven rack and allow to grill until its golden brown.

❖ Debone the fish, wash properly and set aside.

❖ Soak the dried scent leaves in warm water, then set aside.

❖ Peel the ginger, garlic and add to the blender, add the fresh pepper and blend, then set aside.

❖ Blend or pound the okpeye, then set aside.

❖ At this time, place the chicken stock in a sizable pot, add the blended mixtures, add the washed fish and place on the stove to cook for at least 3minutes or till the fish is soft.

❖ Open the canned palm cream and add to the pot. Stir and add water because the cream comes thick, cover and cook for until the oil separates from the water (i.e. the oil will come on top of the Banga stew). Add more water to get the consistency required.

❖ Add the grilled Chicken, crayfish, and the Cameroon pepper for extra flavor, then allow it to boil.

❖ Now wash and add the scent leaves. Adjust the taste and allow to boil gently for 2minutes.

❖ It’s done and ready to be served.

❖ Serve with white rice or brown rice.



…whetting your taste bud one meal at a time

Pineapple fried rice just like Nigerian fried rice is spicy and colorful. It is Thai inspired and easy to make, also the pineapple adds some flavor to it. There are so many ways to prepare pineapple fried rice but this recipe here is simple and quick. You can make a twist by adding or removing any of the ingredients you want.

For this recipe, I used grilled chicken gizzard but it can also go for vegans by taking out the meat. Anyone can eat pineapple fried rice, all you need to do is to make it suit your preferences. It’s healthy and nourishing, and it’s perfect for this holiday season.

You can use leftover cooked white rice or you can boil the rice same day and spread it out in a plate to cool off, place in the refrigerator while you prep other ingredients. Either way, it won’t clump together. Use the almost ripe pineapple if you can and add some fresh tomatoes to give it a nice color.

Prepare pineapple fried rice for you and your loved ones on the new year day and don’t forget to share with me how yours turned out.


• 2 tablespoons coconut oil

• 2 cups of basmati rice

• 1 cup chopped fresh pineapple

• 2 large fresh tomatoes, seeded and chopped

• 1 ½ cups chopped green pepper

• 2 cloves garlic, chopped

• ½ inch of ginger root, chopped

• 1 tablespoon of curry powder

• Sea salt (to taste)

• 2 habanero peppers, chopped

• 1 large onions, chopped

• Grilled chicken gizzard

• 2 stock cubes

• Seasoning powder


❖ Wash and Cook the rice, spread in a flat plate and place in the fridge to cool off.

❖ Chop or scatter the grilled chicken gizzard and set aside.

❖ Once the rice is completely cool, start cooking.

❖ Heat a non-stick frying pan over medium-high heat. Once the pan is hot, add the coconut oil, then add the scattered chicken gizzard to sauté for few minutes. Bring out in a plate and set aside.

❖ Then add the rice to the pan and separate it all through. Then go in with the onions and mix together. Add the curry powder, the chopped garlic, and ginger, then mix together.

❖ Now add the habanero pepper, the stock cubes, salt and seasoning powder. Ensure that the rice is properly mixed up.

❖ Add the chopped green beans, the scattered grilled chicken gizzard, and pineapple and mix together.

❖ Don’t cook it any longer than required, all you need is for the pineapple to start darkening a little on the outside.

❖ Now add the chopped fresh tomatoes, mix together and turn off the heat.

❖ It’s done, serve and enjoy!!! You can serve with some fried plantains.


…whetting your taste bud one meal at a time


Coconut rice is one of my favorite ways to prepare my rice. It’s a yummy lunch idea made with coconut milk and you can get coconut milk from any grocery store. If you desire to use whole fresh coconut, note that you can chop and blend to get the milk out of it. All you need to do is to place it on a sieve to strain out the milk.

Coconut milk gives your rice a twist and new taste. It’s healthy and nourishing. This is one of the recipes you should try out this holiday season. You can serve it with any meat of your choice. You can also enjoy it with fried plantains, salad, or moi-moi.

Author: Dailyfresheat

Prep time: 10minutes

Cook time: 40minutes

Total time: 50minutes


• 2 cups rice

• 14 ounces of coconut milk

• 2 medium fresh tomatoes

• 1 large habanero pepper

• 1 green bell pepper

• 1 medium onion

• 2 teaspoons of coconut oil

• Himalayan salt (to taste)

• 2 bay leaves

• 1 tsp of thyme

• 2 stock cubes

• 2 teaspoons of crayfish

• 1.5 cup of water


❖ Chop/dice the tomatoes, the habanero pepper, the onions, the green bell pepper and set aside. Bring other ingredients out so that you can reach them easily once you start cooking.

❖ Place a pot on the stove, add the coconut oil and the chopped onions and stir for some minutes.

❖ Add two bay leaves, the thyme, seasoning cube, salt, the chopped pepper and the chopped tomatoes and stir. Cover the pot and allow to simmer for 10minutes. You can add some ground pepper if you really want it spicy.

❖ Now add the coconut milk, the crayfish, and water. Stir, cover the pot and bring to a rolling boil.

❖ Wash the rice into the pot and adjust the taste if required.

❖ Seal and cover the pot with foil. Then cook for about 30minutes in a medium heat.

Then it’s ready to be served.



…whetting your taste bud, one meal at a time.

Puff-puff as it is popularly called in Nigeria traditional African snack, which goes with different names in other African countries.

Puff-puffs are made of dough containing flour and other ingredients, creating a round shape with it and deep frying in vegetable oil until its golden brown in color. Different people have different ingredients for their puff-puff, it can be taking with drinks such as wine, juice etc. and can also be served with a fruit sauce. Puff-puff is a pastry and can be served at home or at any occasion for lunch or as dessert.

Continue reading


…whetting your taste bud one meal at a time

Hey guys!!! It’s another memorable holiday and I am in at sharing with you most food you could make why spending your holiday with family. If you have not read my blog post on how to cook Breadfruit, please do so as you get a comprehensive information on breadfruit and you will also explore the previous recipe.

For this recipe, I will be showing a different way to make your healthy yummy breadfruit (ukwa). Trust me this is an awesome sauce. It is healthy, tasty and nourishing. I have never cooked my ukwa with carrots but I wanted something different and delicious. I also added fresh tomatoes and parsley leaves. Guys this is not just delicious, the look is yum and mouthwatering and you can’t wait to get it down your throat.

Ukwa (breadfruits) has tons of health benefits and you can head over to my previous recipe on how to prepare ukwa to get that whole information.

I will leave it here quick and simple. Cooking ukwa can really take much time especially if you are using dried ukwa. The good news is that you can always use pressure pot and get it done quicker. Now if you don’t have a pressure pot, ensure to soak the ukwa overnight before cooking. Also adding some edible potash can make it cook quicker.

I didn’t use edible starch or pressure pot, so I relaxed and took my time, besides I wasn’t in a hurry. While cooking on a high heat be ready to be checking it out consistently and topping up the water until its soft.

If you are in Nigeria or in Africa, you can get it on the open market. If you stay overseas, you can get it at any African stores or order online.


• 2 cups of African Breadfruit

• 3 teaspoons ground crayfish

• 2 stock cubes

• 2 teaspoons of palm oil

• Fresh parsley leaves

• 3 medium carrot

• 2 large fresh tomatoes

• Ginger powder

• 1 habanero pepper

• 2 dried chili peppers

• Salt (to taste)


❖ Wash the Ukwa carefully and watch out for stones and sands at the bottom, it will always settle down and place in a pot.

❖ Add enough water above the Ukwa and begin to cook.

❖ Wash and peel the carrots, then cut into tiny cubes

❖ Chop the habanero pepper, the fresh tomatoes, and the chili pepper and set aside.

❖ Chop the parsley, set aside.

❖ Don’t forget to check occasionally and add water when necessary.

❖ Once the Ukwa is tender, add water if necessary, add the chopped habanero pepper, the sliced tomatoes, the palm oil, stock cubes, a bit of ginger powder and salt. Cover to cook for about 5-7minutes.

❖ Add the crayfish, the chopped carrots, the chopped parsley leaves and stir. Also, add the chopped chili pepper to make it spicier.

Don’t let the water dry up completely, it will give it that yum look good when its cooled off and gets thick.

❖ Adjust the taste if required. Then turn off the heat.

❖ Then it’s ready to be served.





@foodace @cookingtips


…whetting your taste bud one meal at a time

Cranberry hot sauce will warm your mouth and it’s perfect for this winter. Trust me, homemade cranberry sauce is one the perfect sauce, spread, and topping. This is my first time of picking up cranberry from the store and considering what to do with it.

Continue reading

1 2 7
%d bloggers like this: