Fonio is a drought resistant, gluten-free, nutritious (cystine and methionine loaded) ancient super grain mostly grown in the Western Sahel region of Africa, and this Acha pudding or fonio pudding recipe uses it in a delicious breakfast porridge which will absolutely blow your expectations of oatmeal away!
Happy New Year! I took a brief break for the holidays but I am back!!! With the new year, I like a lot of people have quite a few new action plans. One of the plans I have for the year is to celebrate African food even more here on Yummy Medley, and to challenge you guys to break your diet norms and explore the world of African and Afro-Tropical food. In keeping with my new year resolve, I will be sharing with you the merits of one of Sub-Saharan Africa’s treasures, Fonio. Fonio is a drought resistant grain mostly grown in the Western Sahel region of Africa, and this recipe uses it in a porridge consumed in diverse variations, and is referred to as Acha pudding or fonio pudding in Nigeria.
If you think you love puff puff or even donuts, get ready for a huge upgrade with these tasty and addictive pumpkin puff puff/drop donuts !
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 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 puff puff (also known as pumpkin drop donuts).
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.
Nigerian Akara (Accara/Acaraje) are tasty fried black eyed pea fritters/bean fritters that can be served alone or with a side of of starch (like pap, garri, custard or porridge) with a kaani dip 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 (also known as Accara or Acaraje) is another favorite of mine and is quite easy to make. Nigerian Akara is one of the most common breakfast staples in Nigerian homes and a very popular street snack as well. You will commonly find this black eyed pea/bean fritters delicacy sold by street sellers on its own or as part of what is locally called “Akara burger”, where a local bread favorite called “agege bread” (so called due to its popularity in the streets of Agege Lagos, Nigeria) is stuffed with several pieces of akara resulting in an amazing snack somewhat similar to a falafel burger (but much better in my obviously biased opinion!). In this Nigerian Akara recipe, I show how to easily make the fluffiest, most delicious black eyed pea fritters (or bean fritters to my fellow Nigerians who also make them with brown or honey beans) and use them in my own elevated akara burger recipe.
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!