If you think you love puff puff or even donuts, get ready for a huge upgrade with these tasty and addictive pumpkin drop donuts /puff puffs!
If you are an OG Yummy Medley follower, you will remember that once upon a time I made a classic Nigerian puff puff. It is a staple on my house, and I make it almost every other week especially for my sisters because they love it and because of how easy it is to make. I recently made a huge batch of pumpkin puree (I will share with you how I make that soon) because of the seasonal baking that I love to do with pumpkins so I decided to try adding pumpkins to my puff puff and… It was a huge hit! If you think you love puff puff or even donuts/doughnuts, get ready for a huge upgrade with these pumpkin drop donuts/puff puffs.
Nigerian beans porridge is the definition of complete comfort and can be paired with garri (cassava flakes), bread or ogi (fermented, corn starch porridge)
For the longest time, I thought of comfort food as familiar and mostly unhealthy food that makes us feel good. I have recently adjusted my idea of what comfort food should be… you just need to feel good eating it. Whether you get comfort from the cold bland crunch of an iceberg lettuce salad, or the juicy and greasy bite of a perfectly deep fried chicken, comfort food can be anything for anyone. For me this Nigerian beans porridge is the definition of complete comfort, especially on a cold fall evening.
Using almonds and hazelnuts, I made a nutella inspired raw vegan chocolate nut milk that far exceeded my expectations and was quite a hit with everyone!
I confess, I am a food snob. This may not be a new confession, I think I may have owned up to this once before but I am once again openly confessing my little secret. Not only am I a food snob, I have also successfully turned the permanent members of my house, aka my husband and sisters to food snubs as well. One of the things my husband and I tend to turn our noses up to is store bought nut milks. Ever since I discovered that I can make my own nut milk that tastes ten times better than anything bought in the store, I have not bought any boxed or bottled nut milk products sold in grocery stores. I decided to push my snobbery a little further and attempt a nutella inspired vegan chocolate nut milk drink since once I realized how good homemade almond milk tasted, I figured a chocolate nut milk would taste even better. Let me tell you the story of how this raw vegan chocolate nut milk recipe was born.
This delicious vegan lemon poppy seed loaf cake with homemade lemon glaze was so good, all my friends were unable to tell them apart from usual lemon cakes.
One of the biggest achievements of vegan week in the yummy medley kitchen was learning how to cook a variety of veggies deliciously, but honestly, one of our biggest recipe hits, was this vegan lemon poppy seed loaf cake. I have always loved loaf cakes, but it has been quite the chore to replicate them without eggs in general since I do not eat eggs. Well, this time around, my recipe worked and produced this delicious vegan lemon poppy seed loaf which were so good they were quite the hit with many of my friends who were unable to tell them apart from usual lemon cakes.
This fresh tropical green smoothie happens to be my favorite, and can be enjoyed with a sprinkle of lime for some tart healthy smoothie goodness!
Some of my summer mornings begin with healthy green smoothies. This fresh tropical Island green smoothie happens to be my favorite, and every now and then I enjoy a big tall mug for breakfast.
Akara is a tasty fried black eyed pea fritter that can be served by itself, a side of pap, with cold soaked garri, custard, porridge oats or in a burger.
The other day I shared my recipe for Moi moi, and if you recall, I said that Moi moi was one of my favorites, but that I had other dishes that were also on my favorite list. Akara is another favorite of mine and is quite easy to make. Nigerian Akara is similar to Moi moi, but unlike Moi moi that is steamed, Akara are fried black eyed pea fritters. The texture and taste of Akara and Moi moi are worlds apart, but they use very similar ingredients.
For this dish I fused hibiscus tea (zobo) with coconut, strawberries and blueberries to create these fantastic Mixed Berry & Hibiscus Coconut Milk Popsicles.
For the fourth of July, my family and I are going to be heading to one of our friend’s places for an all-day celebration and there will be lots of food. Anyone who knows Africans know that whenever we get together with lots of food, you will always have lots of variety. I decided that instead of bringing something typical like rice or some type of spicy meat dish, I wanted to bring something theme appropriate to fourth of July, celebrating the beloved red white and blue by fusing Zobo (aka hibiscus tea or Sorrel) with coconut milk, strawberries and blueberries to create these fantastic, vegan, mixed berry and hibiscus coconut milk popsicles (try saying that 5 times fast).
This pineapple ginger juice is a deliciously sweet, fresh, juice, and is packed with a major boost of nutrients that will rival any multivitamin supplement.
Hello my people. It was 80 degrees Fahrenheit (about 26 degrees Celsius) the other day, and my local farmer’s market just re-opened for the new season; all the signs of the seasons changing, and summer approaching. I am not quick to take of my jacket however. I still need protection from the cold spring early mornings and nights. Sometimes, it doesn’t even feel warm the whole day. So while I sometimes force the weather to agree with my feelings by wearing my summer dresses, I have found that I still need internal protection from the ever changing weather. My protection of choice is this immune boosting elevated pineapple ginger juice.
This recipe shows how to Make Nigerian Buns without dairy or eggs, and with a touch of spice, they’re fluffier, taste so much better and are hard to resist!
A while back, I shared my puff puff recipe and while I raved about my love for those drop donuts, I have a new fried love: Nigerian buns. It might be because there is no wait time for the mixture to rise, or that I prefer the texture in general, but I currently prefer Nigerian buns over puff puff any day. Now, this love is kind of complicated because I generally do not like the way buns is prepared sometimes. I like the simple and easy version of buns, no milk, no eggs. Eggs change the texture of buns to one I find undesirable, and milk gives it an odd flavor that I personally do not prefer. This recipe shows how to make Nigerian buns without dairy, eggs or any fuss and yet still get that fluffy texture and great taste!
These rustic, yummy, cashew candy bars inspired by Ghanaian Nkatie cakes are quite simple to make with only three ingredients yet turn out even better!
Cashews are my husbands’ favorite nut. For someone who is not a picky eater, he has been pretty consistent on his feelings about Nkatie cake (which translates to peanut cake); he prefers them with cashews, and could care less about the original peanut version. So this recipe is especially dedicated to him. The original Nkatie cakes originating from Ghana are made with peanuts, but I substituted peanuts with cashews (because of you know who), in this recipe and came up with these cashew crunch candy bars. They turn out even better than the original in my opinion, so I guess he is onto something here.