Tag Archives: food blog

Reasons You Should Quit Road Side Snack Consumption

I am not a lover of the regular and common road side Nigeria snacks but sometimes when I’m badly hungry and know a trusted source that bakes snacks, I drop by to bye some.

I usually get disgusted at the sight of some road side snack, I mean foods like fried yams, fried Akara, roasted plantain, puff puffs, fried fish, roasted and boiled corns, and other snacks that are usually sold along the streets and at various bus stops. Perhaps its the way and manner they display it in open air, free for dust and fly to peach on.

I remember once upon a time I was on my way back home after running an errand, with the scorching sun and bad traffic experience that left me very hungry. I stopped to buy roasted plantain aka ‘Boli’. And after just 1-2 days, I fell ill.  Fast forward to after I got married, a friend to the house spoke of a peppered kpomo he usually enjoys eating. Guess where  he bought it from? A so called ”Mama put” he managed to convince hubby to have a taste while they where busy watching Football match. To cut long story short, that night, hubby had diarrhoea.

Of course there are many out there who would share similar sentiment with me.  On the contrary, these snacks which are technically called “ready to eat foods” have actually become part of the regular diets of many particularly the rural and local dwellers and it doesn’t pose any threat to their health.

But the truth to the matter is that such food pose a risk to our health. These roadside food outlets are making many consumers especially children and women vulnerable to fatal diseases such as cholera, typhoid and gastroenteritis. The utensils and containers used in making these road sides ready to make snacks are usually not very clean. All these unhygienic handling deter me from enjoying  them.

Well, if you must consume these snacks, chose to buy from sellers you can trust as regards how they handle the issue of hygiene in their production or cooking process.

Question: Is Incompatible Drinking A Major Factor In Future Marriage/ Relationship?


You love alcohol, and you’ve been used to having a drinking mate. Now, assume you meet someone that fits your dream of a lifetime partner and soulmate, possesses every quality you want except one which is ” she doesn’t drink alcohol”. Bear in mind that you love him/her so much but as same time love your alcohol, what would you do? Would you still go ahead to propose? Would you still think you have found your soul mate?

Bear in mind that an incompatible drinking marriage could pose several problems in the future. like creating a wide intimacy gap between you and your spouse or causing constant argument and many more.

So my question still stands, do you Think you have found a soul mate and would you go ahead with the proposal?

Please share your view.

How To Make Ekpang Nkukwo (Cocoyam Porridge)

 Cococyam porridge popular known as Ekpang nkukwo, is a native Efik meal and apparently is also native to Cameroonians.


Made from grated cocoyam and water yam (optional), the dish is spiced up with so many other ingredients and the nutritional contents cannot be rivalled. The meal, however, is not an everyday meal. It is so special and it is reserved for majorly special occasions.

Usually wrapped in vegetables which are so rich in vitamins, there certainly cannot be Ekpang without periwinkles. Of course, periwinkles are low in fat and calories but contain protein, omega-3 fatty acid and water.


Water Yam or cocoyam

Vegetable (cocoyam leaves optional or Ugwu preferable)

11/2 cups of periwinkles with their shell

Dry fish

1 cup of crayfish

1 cup of tiger shrimps

4 cubes of maggi

1.5 tablespoons of dry pepper

½ teaspoon Crushed dry bitter leaves

1 tablespoon blended crayfish

4 cups of water

3 cooking spoons of palm oil.

Pre- preparation

Wash and cook the beef and dry fish with the seasoning till done.

Peel, wash and grate the cocoyam and water yam  and mix them together.

Rub a generous amount of red palm oil on the insides of the pot you will use to cook the Ekpang.

Wash thoroughly, the ugwu or cocoyam leaves

Blend the pepper and crayfish

Wash the shelled periwinkles with warm water and salt


Line your pot with periwinkles and season with a teaspoon of salt, pepper and 2 cubes of Maggi cube.

Boil 1.5 cups of water

Scoop some cocoyam onto your leaves and wrap them till the edges of the cocoyam are sticking out on both ends of the leaves.


Once this is done, put the pot of the cocoyam on low heat and let it heat up for about 10 minutes.

Season with 1 table spoon of salt, 1 table spoon of dry red chilli peppers, 2 cubes of maggi, a pinch of crushed dry bitter leaves and a tablespoon of blended crayfish.

 Add dry fish, shrimp, and dry crayfish but don’t stir in.

Pour in the hot water slowly around the edges and still leave on low heat for 5 more minutes.

Increase the temperature to medium heat and pour in 2 cups of water as your pottage cooks. Cook for 20 minutes on medium heat with a covered pot.

Add more water as need be until the cocoyam at the ends of the leaves start to harden.

Stir your pottage gently at this point and reduce to low heat for cook for 5 more minutes.

Pour in 2 cooking spoons of palm oil, stir in and leave to simmer on low heat for 5 minutes and food is served.

Serve with chilled water or fresh juice