Hi hi! Happy start of the week to you. Sharp sharp let’s get straight into it, because there’s a lot going on in my kitchen right now and I want you to try some of it.
Breakfast: Fonio Pudding
I know, I know. Many of you have probably never heard of fonio, and honestly, that’s exactly why I’m leading with it this week. It’s an ancient West African grain, tiny, quick cooking, and when you turn it into a pudding, soft and slightly nutty and just the right kind of comforting, it genuinely rivals oatmeal. If you’ve never tried it, this is your sign. Here’s the recipe
What I’ve Been Gravitating Toward: Pepper Soup and Her Sisters
It’s been raining a lot lately, (it’s been flooding all over the world, the videos I’ve been seeing are wildddd) anyhoo, if you know me, you know exactly what rain does to my cravings. I’ve been all about pepper soup and its sisters this week, particularly afia efere, the beautiful, oil free white soup from Efik and Ibibio cuisine.
A few of you asked what actually goes into it, so here’s the honest ingredient list:
- Goat meat, chicken, or a mix of both, plus assorted meat if you like
- Smoked or dry fish
- Uyayak pod, the star seasoning that gives the soup its signature earthy flavor
- Calabash nutmeg (ehuru)
- Uda pods, roasted and ground
- A handful of uziza leaves
- Blended crayfish
- Dry pepper, to taste
- A small amount of pounded yam or yam chunks, for thickening
- Seasoning cubes and salt, to taste
No palm oil, no shortcuts on the spices, and it comes together faster than most people expect. The full recipe with the actual method is linked here. Something else I also prepped this week was catfish. I bought a bunch of fresh catfish, had them cleaned then portioned in my freezer for quick pepper soup . Never to be caught unawares. I kuku have scent leaf bush in my compound. Watch a video of an evening in my life making pepper soup lol
Dinner: Couscous Jollof and Beef Dodo
For dinner this week, you have to try this couscous jollof. Same beloved smoky jollof base, just swapped onto couscous instead of rice, and it works far better than it has any right to.
Alongside it, beef dodo, which I like to call the cousin of gizdodo. I’ll be honest, I’m not really a fan of gizzard, but that doesn’t mean the rest of us have to miss out on that sweet plantain and savory protein combination. Swap the gizzard for beef, and you get all the same magic without the chewing workout.
Speaking of gizzard though, quick amebo moment. I heard that in some Nigerian cultures, gizzard is actually reserved, traditionally set aside for the man of the house, the eldest man present, or an honored guest. Is that true where you’re from? Do you even like gizzard? Tell me in the comments, I’m genuinely curious.
One More Thing
Amebo aside, something I’ve been enjoying lately that has absolutely nothing to do with any of the above, scones. I don’t know what’s happened to me, but they have me in a chokehold right now. I’ll share the recipe soon, promise. For now, just know that’s where my head is at whenever nobody’s watching the kitchen and this is why operation lepa is not really going according to plan.
Wishing you a great start to the week, and for more meal ideas, I’m constantly updating things over here, whenever I’m not busy chasing the twin toddlers around the house. Lol.
With love and jollof,
Sisi
Ps. Every recipe featured in this week’s Food Timetable is available inside Nigerian Meal Plans.
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