(You can find the video for this recipe here.) If you love Nigerian asaro, but you’re trying to eat lighter or switch things up, this sweet potato pottage is such a good option. It’s comforting, filling, and still fits beautifully into a calorie-deficit lifestyle. I made this pottage exactly like regular asaro, but I swapped…
What I eat in a day – Nigerian Edition If you’ve ever wondered what realistic, delicious, and non-restrictive eating looks like on a 1500-calorie day, this post is for you! I love food, I hate starving myself, and I’m a big believer that healthy eating should still feel satisfying. Here’s exactly what I ate today: 5 meals, no deprivation, and…
Efo Meal Prep: A Flavorful Nigerian Classic, Packed for Your Week! If you love Nigerian food but still want your meals to fit into your weekly calorie goals, this Efo Meal Prep will make you so happy. Think of it as the meal-prep version of my classic Efo Riro, but simplified and made even more…
🥢 What Is Panla? Panla, also known as stockfish or smoked whiting, is one of those Nigerian ingredients that instantly takes you back home. The smoky aroma, the chewy-yet-tender texture, that deep salty-umami punch… it’s nostalgia on a plate. But if you’re outside Nigeria, finding authentic panla can feel like searching for gold 😅. So,…
You’ve heard that oat swallow is healthy, right? But here’s the thing: some people eat it like it’s their last supper 😅.If you’re on a weight-loss journey, portion control is your best friend. Let me show you how I made a 150-calorie oat swallow that left me stuffed and happy! I used just 50 g…
Adalu, a traditional Nigerian bean and corn pottage, is one of those comforting dishes that brings back memories of home. Growing up, it was usually made with local corn and plenty of palm oil, but I’ve given mine a fitfam twist by reducing the oil. I also substituted the Nigerian-style corn for frozen sweet corn,…
If you grew up in Nigeria, chances are you’ve had a love-hate relationship with unripe plantains. For me, it was definitely hate at first. As a child, unripe plantain pottage tasted like “trials and tribulations.” It felt bland, heavy, and honestly not worth my time. That all changed during my NYSC years in Bayelsa. One day, my…