April 28, 2011

ojojo ( Yam Fritters)

Authentic OJOJO is made with Water yam, but for this recipe,I used sweet potatoes and it's amazing (if I can say so myself. lol). You can eat Ojojo with pretty much anything you eat Akara with, it can also be enjoyed on it's own as a snack. Enjoy!

1 medium water yam tuber ( or 4 X-large size sweet potatoes)
1 medium size onion (chopped)
Handful Fresh cilantro, chopped (optional)
Salt and dried pepper to taste
1/2 cup flour
2 large eggs
oil for frying

Direction HERE

So You think you can Cook-Postponed

Hello lovelies,
I have gotten a couples of E-mails from some people who will like to enter for "So You Think You Can Cook" but will like to have the contest run in the summer instead. After much deliberation (not :)) I have agreed to extend the submittion time.
New Details; Send in  your recipes and pictures anytime over the next 5 weeks. The pictures will be posted in the 2nd week of June.
Good luck to everyone.
** Much gratitude to all those who messaged me and those who submitted recipes already #veryexcited and to the lovely judges (Naijalines, Lohi,HoneyDame) Thanks guys for volunteering***

April 24, 2011

Drinks (Happy Easter )

Eko Float

Lagos Ice

Strawberry summer
Happy Easter Everyone!! I hope you all have a great sunday. anyways, I decided to feature some non-Alcholic fun drinks in celebration of this beautiful day.

Eko Float: Cream soda with raspberry.
Mixology; Coat the rim of the glass with some honey, dip the rim in some sugar. pour some Cream soda into the glass, top with raspberry.

Lagos Ice: Mango puree, iced tea and mint
Mixology; Pour some mango puree into a glass, about 1/4 of the cup, pour in some iced tea to fill the glass, add in a sprig of fresh mint.

Strawberry summer; 1/2 cup frozen yogurt (any kind), 1/2 cup strawberry, 1/2 cup ice, 1/2 cup mango and 1/2 cup blueberries
Mixology; combine all the ingredients in a blender, puree.

April 20, 2011


This is a meal that is widely enjoyed all over Nigeria, the yorubas call it "Adalu" while the Ibos call it "Agua na Oka"

2 cups red or black eyed beans
3 cups karnel corn
1/2 medium size onion (chopped)
1/4 cup palm oil
1/4 cup blended crayfish (optional)
2 bullion cube (Knor or maggi)
1tsp salt
1tsp dried chili or cayenne pepper

Direction HERE

April 17, 2011

Scotch Egg

 This post is dedicated to Adiya and Omolade

3 hard-cooked eggs - chilled
1-cup breakfast sausage meat
1/4-cup flour
1 eggs, beaten
1/4-cup fine bread crumbs
Vegetable oil for frying

April 16, 2011

Meat Pie

This post is dedicated to Nike Royal , It is inspired by Ms Titi

The most import thing about meat pie for me is the filling, If you don't have ample time, you can buy already mixed pastry dough(puff pastry) from the store  
For the Dough
2 1/2 cups all-purpose flour
1/2 cup semolina flour (optional) *this makes the dough crumbly**
1 cup (2 sticks) unsalted butter at room temperature
3/4 teaspoon salt
1/2 cup warm water plus more as needed

For the Filling
2 cups lean ground beef
11/2 cups cooked potatoes
1 cup mixed vegetable or green pees
1tsp cumin
1/2 tsp curry
1/2 tsp freshly cracked black pepper
1/4 cup red onion (chopped)
1 Tspn canola oil
2 table spoons dried cranberry (optional)
1 bullion cube
salt to taste

*The process looks so long and cumbersome, I promise it will only take you like an hour**

April 15, 2011

Puff Puff

This is a recipe on how to make Nigerian Puff puff
This post is dedicated to Naijamum.
11/4(one + one fourth) cups flour
1 tsp quick rise yeast (This is the most important part, be sure to get the quick rise yeast)

1/2cup sugar (adjust down or up for preference)
1/2 tsp nutmeg
1 cup lukewarm water
oil for frying

Direction HERE

April 13, 2011

So You Think You Can Cook

Calling all the avid food lovers out there: Cook for a chance to win  one of; (1) $50 or One of  (2) $25 Visa gift cards.

Contest details
  1. cook an original dish or your twist on a classic or your variation of a recipe on this blog
  2. Send in a picture with  detailed recipe to here
  3. Get as many people as you can (via blogger, facebook, twitter, Tumblr n your Blog) to come to missgastronomo and comment on your entry
  4. The top 3 dishes with the most comments will be selected
  5.  A panel of judges will then select a top winner  for the $50 price and the other 2 dishes will get $25 each
  6. All entries must be received by April 30th 2011, the contest will run from May 1st till 10th
  7. Email me here if you have any questions
Good Luck yall :)

 *Suggest a way to make M.A.C (Modern African Cuisine) better and win a surprise gift**
*PS: if you will like to be a judge, pls let me know #ExcitedMuch!**

April 9, 2011

Edikang Ikong

Edikang Ikong

**Edikang Ikong is reminiscent of the Yoruba style Efo Riro, Both calls for similar ingredients. the major difference is the use of Pumpkin leaves (Ikong Ubong) for this soup, whereas Efo riro  largely contains Tete, Shoko or yanrin for the most part. Also the steps to preparation are quiet different, there is  an absence of a pepper sauce base in Ediakng Ikong, which is critical for Efo Riro**
 Edikang Ikong ( This post is Dedicated to Naijalines! so I shall call this NaijalinesIkong. lol)

Beef ( 8 medium pieces cooked)
Ponmo (cow skin) ( 6 pieces cooked and cut)
Smoked fish ( 1 medium size) (Separated)
Stock Fish ( 1 cup cooked)
Dried prawns (1/2 cup)
Crayfish ( ground) 4 Tspns
Pumpkin leaves (substitute spinach) ( 2 bunches fresh or 2 packs frozen) *chopped and cleaned*
water leaves (substitute Water Cress ) (1 bunch) *chopped and cleaned*
Dry Pepper (1tspn)
Palm oil (1/4CUP)
Knor or maggi cubes ( 3 cubes)
salt to taste
Direction HERE

April 2, 2011

Otong Soup with Tuo Shincafa

Otong Soup

Tuo Shincafa
Otong soup with Tuo  shincafa(rice tuwo)

This is my marriage of the south and the north, a celebration of the cultural diversity of great Nigeria.

Otong soup
2 cups chopped ugu leaves (substitute spinach)
2 cups chopped okra
2 cubes maggi
¼ cup palm oil
¼ cup uziza leaves (optional)
dried blended crayfish (1/4 cup)
salt to taste
½ tspn dried chilli
Meat ( Ponmo, shaki, beef) (pre-cooked)
*in this recipe I used turkey + shrimp*

In a medium pot, add in 3 cups of water. Set the water on medium heat
In a mortal, pound half of the chopped okra (you can also use a blender)
Once the water starts to boil, add in the crayfish, maggi, pepper and salt. Simmer for 3 minutes
Add in the precooked meat
Add in the okra (pounded and chopped), stir.
Add in the ugu(spinach)  and the uziza
Simmer for 10mins.
Add in the palm oil, simmer for another 10 mins.

Tuo shincafa
1 cup dried rice
A pinch of salt
In a blender or dry mill, blend the rice until fine
Place a pot on low heat, add in 2 cups of water, add in the grounded rice.
Turn the rice consistently until it starts to thicken
Continue to turn the rice until it becomes solid
      Add In 3 Tspns water and the salt
      cover and Cook on low heat for 6mins
Stir one more time
      Serve with your choice of soup

*Tuwo Chincafa can also be made directly from cooking rice, the process takes about 50mins longer*

"I welcome your comments, expertise and variations "