If someone back home told you to get Ude Aki and you are standing in an American store, here is what to ask for. Ude aki in English is palm kernel oil. Ude aki in Igbo means palm kernel oil, word for word. In stores you will usually see it sold as black palm kernel
Ude Aki in English: Names, Uses and How It Is Made Read More »
Search for batana oil long enough and you will see a second product: African batana oil. Sometimes it is sold as black batana oil, West African batana oil or raw African batana oil. So is there an African batana oil? Here is the plain answer. The short answer Batana oil comes from one palm. African
African Batana Oil: What It Is and What It Is Really Called Read More »
Six ways bitter kola powder is used in Nigerian cooking, how much to start with, and a fifteen minute broth to find out what it tastes like in a real pot.
Bitter Kola Uses: How to Cook With Bitter Kola Powder Read More »
Bitter kola is the seed of Garcinia kola, from West Africa. What it is, what it tastes like, why it is not the same as kola nut, and how Nigerian kitchens use it.
What Is Bitter Kola? The Nigerian Nut, Explained Read More »
Warm it in your palms first. That one step is the difference. How black palm kernel oil is used in Nigeria on hair, scalp, skin and beard, step by step.
How to Use Black Palm Kernel Oil on Hair, Scalp and Skin Read More »
Batana oil is Honduran and made from the fruit. Black palm kernel oil is West African and made from the kernel. What actually separates them, and how each is used.
Batana Oil vs Palm Kernel Oil: What Is the Difference? Read More »
Nigerian pepper soup is a thin, hot, aromatic broth with nothing thickening it. No flour, no egusi, no palm oil. The body comes from the stock and the character comes from the spice blend and the scotch bonnet. It is eaten year round, and it is what people ask for when they are cold or
Nigerian Pepper Soup Recipe: Goat, Catfish or Chicken Read More »
This jollof rice recipe is the Nigerian one: long grain rice cooked in a blended tomato and pepper base until the grains take the colour and the flavour of the sauce all the way through. Done properly you should not need to add anything to the plate. Serves 6. About 1 hour. More background: jollof
Jollof Rice Recipe: How to Make Nigerian Jollof Rice Read More »
This suya recipe gets you close to what the mai suya sells off the grill at night: thin beef, heavily coated in a peanut and spice rub, cooked hard and fast over coals and finished with more of the same dry spice while it is still hot. Serves 4. About 20 minutes cooking, plus marinating.
Suya Recipe: How to Make Nigerian Beef Suya at Home Read More »
This egusi soup recipe makes the version most Nigerian homes actually cook: ground melon seeds fried in palm oil until they set into soft lumps, then loosened with stock and finished with greens. It is rich, it is filling, and it is the soup people mean when they say they miss home food. Serves 4
Egusi Soup Recipe: How to Make Nigerian Egusi Soup Read More »
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