How to make eba (a nigerian meal)

Humans are generally creative beings. One would wonder what the persons who thought of these weird food combinations were thinking.

Often, these food combinations may have been discovered by accident, from being broke, or just pure curiosity.

These are five weird food combinations you should try out.

1. Prawn crackers and ketchup

Whoever thought about this was actually on to something. It sounds weird, but trust me, you would get mighty foodgasms from the satisfying taste. We have French fries and ketchup, so prawn crackers and ketchup can be a thing.

2. Noodles and beans

It does bang. If the spaghetti and beans combination is gaining ground and gradually getting accepted, why can’t noodles? The seemingly related cousin to spaghetti works with beans too. You should try it. You may just be surprised at how good they work.

3. Rice/spaghetti and egusi

It is always these carbohydrate classes of food that encourage these collaborations. Haven’t you noticed? Spaghetti, rice, yam, bread. Ideally, Egusi soup goes better with any preferred swallow. Most times, the argument these hoodlums put forward is that since Eba and Egusi can go together, why can’t rice or spaghetti. Lies apart, it is lowkey tasty,

4. Bread and oats

Hear me out; there is a fantastic benefit to this combination. Oats contain a considerable amount of water and, as such, would quickly digest and leave you hungry hours later. Combining your oats with bread gives a more filling meal, bread in one hand, your spoonful of oats in the other.

5. Beans and eba

This combination is the weirdest one in the mix. It doesn’t make sense when you think about it, but surprisingly, it works. It slaps even harder when the eba is cold; no logical explanation, but it just does.

In the real sense, no food combination is weird. The fact that it is not widely accepted doesn’t mean it is bizarre. Be adventurous, try out these combinations, and who knows, one of these may just become your next favorite meal.

Oluwatumininu Dunmade is a witty writer who loves to engage her readers.

Pulse Contributors is an initiative to highlight diverse journalistic voices. Pulse Contributors do not represent the company Pulse and contribute on their own behalf.

Egusi soup is an exotic hearty food that will satisfy your taste buds. It is a staple in most West African home and it is an uncomplicated one pot meal that is often accompanied with swallows like Eba, Amala, Semovita, Pounded yam, Fufu, and the likes. Some hardcore like I am will even serve over Rice.

How to make eba (a nigerian meal)

Egusi soup recipe

I have made one Egusi recipe before and ever since I made that version of Egusi soup, I’ve gotten a lot of requests to make another version of the recipe. So that is why I made this easy version of the Egusi soup.

The first thing I like to do when making my Egusi soup is to blend the peppers. While blending the peppers try to use a little water as possible so that the blended pepper will not turn out too watery. Note that, if your blended pepper turns out too watery it will prolong the cooking time of the sauce.

How to make eba (a nigerian meal)

The next thing I do is to blend the Egusi seeds, Crayfish and Onions together. I also use a little bit of water for this because it’s important for the Egusi to have a thick consistency. This will allow the resulting Egusi soup to be curdled and not scattered.

How to make eba (a nigerian meal)

Also, I am not a fan of overheating palm oil. The term we usually refer to as ”bleaching” except in some recipes that the bleaching process cannot be avoided like the ayamase stew which is also known as the Ofada stew.

How to make eba (a nigerian meal)

I added locust bean to my recipe hence, I skipped the addition of seasoning cubes. However, if you don’t like locust bean or you don’t have it handy, the stock will be sufficient to enhance the taste or simply use the seasoning cubes to your taste.

I also like to divide my locust bean into two parts. I add the first half while frying the Onions so that the flavor of the bean can get released inside the Oil. This process takes about 3 minutes.

How to make eba (a nigerian meal)

Add the blended peppers and fry until it’s well cooked about 10 to 15 to 20 minutes, then add the Egusi melon. It is very important not to stir the Egusi at this point, give it time to curdle. Once it’s curdled about 15 to 20 minutes, stir it briefly then add some chicken or beef stock with the Meat or Fish of your choice and leave to cook again for another 15 minutes.

The Egusi should be cooked at this point but if you feel there is a need to cook a little longer, just add some more stock or water and cook for few more minutes.

Note: I usually leave my Egusi to cook for at least 40 minutes, longer cooking time is okay but not lesser.

My Evening Meal Many Years After Graduation – Food – Nairaland

3 years after graduation, I still can’t afford good meal. See me sipping Garri with salt because nothing else to eat.

It is well with me and all those going through tough times in the country.

What are you taking this night? Let’s see.

122 Likes 6 Shares

85 Likes 6 Shares

They call this platform nairaland. Let’s wait and see if naira will land in your direction.

Nairalanders, help a brother in need.

Rightmindset:
3 years after graduation, I still can’t afford good meal. See me sipping Garri with salt because nothing else to eat.

It is well with me and all those going through tough times in the country.

What are you taking this night? Let’s see.

Start shadowing a Welder or Electrician and Learn the Job or go into Animal Husbandry

Ogun kill Nigeria

16 Likes 3 Shares

Na big men dey drink Garri.

EFCC should be tracking you by now

compare what u listed here with what u saw on pic.. aproko

Wetin you call me
Aproko.
You be Mfed

ekpe, you gerrit!

Garri, salt and pepper??

I like your style sha, e go turn to eba and soup when e enter your belle

Rightmindset:
3 years after graduation, I still can’t afford good meal. See me sipping Garri with salt because nothing else to eat.

It is well with me and all those going through tough times in the country.

What are you taking this night? Let’s see.

Rightmindset:
3 years after graduation, I still can’t afford good meal. See me sipping Garri with salt because nothing else to eat.

It is well with me and all those going through tough times in the country.

What are you taking this night? Let’s see.

It’s everywhere bro no be only you.
You still see garri and salt sef.

Naija taya me seriously. You must go to school and grad before you become something in life, 5yrs after graduating without job you must learn a skill or trade to survive they say. After learning the skill or trade and no capital to kick start it what happens then

Fufu (or foofoo or foufou) is possibly one the most famous west African ”swallow” foods. It is a filling side dish – starchy, smooth, dense, and stretchy that is much beloved because it is delicious, simple, satisfying, and easy to prepare.

How to make eba (a nigerian meal)

FUFU RECIPE – (FOOFOO)

Fufu is easy to make, yet so delicious. It is not eaten alone, and it is served with a form of rich and flavorful soup or stew such as egusi soup, okra soup, ewedu soup (Jute leaves), or light soup.

It is the perfect accompaniment to soups/stews and proteins because it is easy to swallow and doesn’t require chewing, so it is a food that all ages can enjoy together.

WHAT EXACTLY IS FUFU?

Foofoo is made from cassava, which is also known as yuca. It is a starchy root vegetable, similar to sweet potatoes, russet potatoes, and yams. It can be fried, baked, and prepared just like potatoes; however, it becomes very smooth, doughy, and elastic when made into fufu.

Though traditionally made from cassava, fufu’s definition has expanded over the years to include a variety of swallow foods, such as eba, green plantains, amala, cocoyam, corn, pounded yam, semolina, and much more.

How to make eba (a nigerian meal)

HOW TO MAKE FUFU – RECIPE INSTRUCTIONS

  • Peel the skin of the cassava with a potato peeler or a knife.
  • Cut the peeled tuber into small cubes that can easily be processed in a blender.
  • Blend till a nice and smooth batter is formed.
  • Transfer it to a pot and stir vigorously until the fufu is thick and smooth, like a semi-solid paste.

…So what next?

Once the foofoo is ready, shape it into small balls, and wrap the balls individually in plastic wraps. This allows the fufu to retain its moisture and prevent it from forming a crust.

HOW TO EAT FOUFOU

Pinch off a little bit of the foufou and mold it into a small oval ball with your palms. Make a small indentation in the fufu and use this indentation to scoop up some of the soup or stew, then swallow. Yes, I said swallow – no chewing! The ”chewing instinct” might set in, but with practice, the art of swallowing fufu can be mastered!

Washing of hands before eating any swallow food is like a rite. As long as the hand-washing ritual is observed, then cutlery is not needed.

Traditionally, Nigerians eat only with their right hand, so if you have been invited to the home of a Nigerian friend or are eating at a traditional Nigerian restaurant, please remember to eat only with your right hand, even if you are personally left-handed.

How to make eba (a nigerian meal)

WHAT EXACTLY ARE “SWALLOW FOODS”

Swallow foods are pliable yet firm doughy meals, similar to America’s mashed potatoes but with more texture. Nigerian examples include pounded yam, eba, amala, starch, fufu, and many more. The pliable texture makes it easy to eat with your hand (right hand only, please) and to swallow without chewing.

To eat fufu, cut out a morsel from the meal, then form an indentation on it with the thumb and scoop some stew or soup over it and swallow!

HOW TO SERVE FOUFOU

Fufu is usually served in relatively small balls and wrapped in plastic wraps to retain its moisture. It is often paired with various delicious soups and stews like Egusi, Ogbono, Vegetable, peanut soup, and Okro soup, with each person having their preference.

FUFU WITH PLANTAINS? Do you have to add plantains?

The simple answer is no. The fufu will also turn out nice if it is made without plantains. but this is the way I love to eat fufu. For this recipe, I used a mixture of cassava and plantains. The plantains help cut down the stretchiness of the fufu and add a hint of plantain flavor. You can make this recipe just with cassava, too – same ingredients, same instructions, just leave out the plantains.

WHY DOES FUFU SMELL?

Foofoo will only have a deep fermented smell if the cassava is left to ferment before making it into fufu. If otherwise, you will experience a very mild smell like mashed potatoes without the butter :).

CAN FUFU BE REHEATED?

Yes, fufu can be reheated in a microwave. Simply unwrap any leftover balls and put them in a microwave-safe bowl. Just as you would with rice, add a splash of water, then microwave till heated through—about 5 minutes. Use a wooden stirrer to stir until it becomes nice and smooth.

IS FUFU HEALTHY?

Foufou provides a significant amount of carbs, some fats, and a bit of protein. It also provides fiber, vitamins, and minerals like:

  • Choline: Nerve and brain function
  • Potassium: Heart, kidney, and muscle function
  • Beta carotene: Anti oxidant

WHAT DOES FUFU TASTE LIKE?

It’s hard to describe but it has a very mild taste. I will say it’s a cross between potatoes and sweet potatoes.

LET’S TALK ABOUT FERMENTED FUFU

I’m not a fan of fermented fufu, but some people love it. It’s just one additional step, but you’ll have to start preparing it a few days in advance. Before you make the fufu, simply soak the peeled and diced cassava in water for three to five days. That’s it! Every other step remains the same. It will have a stronger smell than its usual mild starchy aroma, though, because of the fermentation.

Note that fufu hardens up as it cools down, so it’s advisable to cook it on the softer side especially if you are not eating it immediately.

Gari (garri)is a fine to coarse granular flour of varying texture made from cassava roots. Cassava is cleaned after harvesting, grated, water and starch squeezed out of it, left to ferment and then fried either in palm oil or without palm oil and serves as a major staple food in West Africa. It is also called garri or gali in some parts of sub-Saharan Africa .

How to make eba (a nigerian meal)

Gari is food to close to 200 million persons in West Africa. It is a coarsely processed meal from cassava tubers. It feels like grain when you toch it. It is however grain-free and nut-free.

Gari is usually cheaper than the other dumplings(swallows, fufu) and the easiest to make, hence, it is popular in large households. Garri and boiling water are the only ingredients for eba; a side dish served with different vegetable stews and sauces from the region.

As a snack or lighter meal, stir gari into cold water or milk with or without sugar or salt . And a handful of nuts or smoked fish and you have a refreshing snack on a hot sunny day. If you are starting out eating gari try it this way and add whatever nuts, fruits or fish you fancy.

In Ghana,  Foto Gari  and  yoo ke garri  are popular ways of eating gari. Yoo ke garri is gari with beans. Foto gari is made by making a stew and pouring moistened gari into it. Garri is also a soup thickener.

How To Make Garri?

Gari is made from cassava, the tubers are harvested, peeled and the white pulp is grated in a garri grinding machine. Before the advent of machines, the cassava is hand grated.

The grated produce is then put into a jute sack and the sack tied. Traditionally, this is left to ferment for three to seven days depending on the type of garri been made. This step is very important, as the fermentation process helps to reduce and detoxify the high cyanide content of cassava.

How to make eba (a nigerian meal)

While still inside the sack, sacks are stacked up on each other, and a wooden board placed below and above the sacks. The wooden boards are tied together with the sacks full of the grated cassava in between. Tension is created by tightening the rope and thus allowing water to run out of the grated cassava being processed.

Usually, by day three, the grated cassava would have lost quite some water and become reasonably dried.

This step is also been by-passed with the use of machines that compress and squeeze water out of the grated cassava.

The water running out is very rich in starch. Collected into a bowl and let to sediment, pure raw starch is obtained.

This fermented, and dried grated cassava is now sieved to remove large particles and fibres and the smaller grain-like bits are collected for further processing. This is now fried in a dry large pot. All you do here is put a thick big pot on fire, let the pot get dried, then put in some of the grated cassava and stir it until it becomes crisp. It gives off a pleasant cooked aroma. You must stir this continuously to avoid it getting burnt. The finished cooked or baked product is what is called garri.

What Are The Different Types Of Garri

There are different types of gari, depending on how it is processed, its grain size and the region of Africa it is produced.

The Standards Organization of Nigeria  classifies gari into:

  • Extra Fine Grain Gari – where more than 80% of the grain passes through a sieve of less than 350-micrometre aperture
  • Fine Grain Gari – More than 80 % of the grains pass through a sieve of less than 1000 micrometre aperture
  • Coarse Grain gari – Not less than 80% of grains passes through a sieve of 1400 micrometre, or less than 20 % of weight passes through a sieve of 1000 micrometre Extra Coarse Grain Gari – Not less than 20 % of grain is retained on a sieve of 1400 micrometre aperture.

You can choose any of the above texture sizes to meet the specific need you want your garri. Generally, for making eba, the fine grain or coarse grain gari are usually okay, and the extra coarse grain garri for soaking.

Garri can also be classified based on fermentation length (days and extent) or whether palm oil is added to make it yellow or not. Such classifications include:

  • Red Gari  is the type of gari commonly found in the Mid-Western part of Nigeria. It is also called Delta garri. It is made exactly the way described above, but for the addition of palm oil after grating the cassava and the gari is allowed to ferment for two to three days also. Adding palm oil to the gari further helps to reduce the cyanide content and gives it a unique flavour.
  • White Gari   Same as Delta gari, left to ferment for two to three days as well, with no palm oil added during processing.
  • Ijebu Gari  is made same way too but allowed to ferment for up to seven days. No palm oil added but fried to a crisper texture. It characteristically has a very sharp sour taste and less starchy. Many people from the Western part of Nigeria love this and find it great for “soaking”(soaked in water or milk like a cereal)
  • Ghana Gari , as the name implies, is garri made in Ghana. Again the process is the same. The harvested and peeled cassava is soaked in water first. This step is skipped when making gari in Nigeria as above. After grating the peeled and soaked cassava is then sun-dried, before frying it in a pot to cook it crisp. Ghana gari thus comes out quite starchy, very crispy, and lasts very long in storage. No palm oil is added. It is great in making eba. 

Is Gari A Healthy Food?

Gari is rich in starch, has very high fibre content. Contains protein and some essential vitamins. The high fibre content makes it very filling, and also makes this good in preventing or at least reduces the likelihood of constipation and bowel diseases.

Is Garri Harmful?

Gari is made from cassava. And cassava contains cyanide. For cassava to be safe for humans, cassava should be cooked, never eaten raw. The body can tolerate small amounts of cyanide. However, large doses can affect the heart, respiratory and central nervous systems. The processing of gari involves grating, fermentation and frying. Well-processed(cooked) gari is safe when eaten in moderate quantities.

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How to make eba (a nigerian meal)

Known for its delectable moorish flavours, rich textures and surprisingly healthy fruit and vegetable bases, West African food is being increasingly appreciated by visitors to the region and beyond. From Cape Verde to Cameroon, and all of West Africa in between, here are some of the tastiest dishes you must try.

Egusisoup from Nigeria

Made from melon seeds rich in fat and protein that have been dried and ground up, this soup or stew typically contains leafy vegetables, meat or fish. Popular among the Ibo people of Nigeria, variations of this rich stew can be found all over West Africa. In Nigeria, it’s usually eaten with pounded yam.

How to make eba (a nigerian meal)

Thieboudienne from Senegal

This traditional dish is made from rice, fish and tomato sauce and is flavoured with spiced onions, carrots, cabbage, cassava and peanut oil. Interestingly, a dish from the American deep south called Savannah red rice is very similar – many believe it was taken to the new world from here and adapted by the Creole people.

How to make eba (a nigerian meal)

Moin Moinfrom Nigeria

Moin Moin is a steamed bean pudding made from black-eyed peas, onions and a combination of freshly ground peppers. It is a fairly versatile dish and some add smoked fish, corned beef or boiled eggs to add to the flavour. It can be eaten alone, with bread or with rice.

How to make eba (a nigerian meal)

Waakye from Ghana

The breakfast of champions, waakye is a supremely popular morning meal in Ghana but can be eaten throughout the day. Filling and flavourful, it combines beans, rice, moist gari (ground cassava), stew and spaghetti (the only non-Ghanaian part of the dish). It is usually served with a choice of protein, so you can choose from fish, meat or boiled eggs. Kelewele (spiced plantain) and a vegetable salad are other extras that take Waakye to a whole new level.

How to make eba (a nigerian meal)

Cachupa from Cape Verde

This famous dish from the volcanic archipelago is a stew of slow cooked corn, cassava, sweet potato, fish or meat. It is commonly referred to as the country’s national dish and nine out of the ten inhabited islands have their own version of the cachupa.

How to make eba (a nigerian meal)

Ndole from Cameroon

Ndole is an aromatic, flavourful dish made of bitter leaves (cooked several times to make them lose their bitterness), stewed nuts, crushed spices and fish or beef. It is usually eaten with plantains, rice or potatoes.

How to make eba (a nigerian meal)

Yassa from Senegal

This spicy, delicious dish has a base of onions, garlic, peppers and cabbage that is topped with typically chicken marinated with lemon and onions. A Senegalese staple, it is one of the most popular food items in West Africa.

How to make eba (a nigerian meal)

Kedjenou from the Ivory Coast

This popular Ivorian dish consists of a spicy stew that is slow-cooked in a terracotta pot over fire or coals. Usually made with guinea fowl or chicken, it adapts well to many variations. Although it is traditionally served with attieke (flaked cassava), most other starches go well with it, too.

How to make eba (a nigerian meal)

Superkanja from Gambia

This is a Gambian okra stew that packs a nutritional and flavourful punch with its combination of leafy greens, such as spinach, collards, okra and sweet potato leaves. Combined with onions, chilli peppers and fish or meat, variations of this dish are found all over West Africa, such as the Ghanaian kontomire.

How to make eba (a nigerian meal)

Eddoe soup from Liberia

Eddoe is a tropical root vegetable similar to yams or sweet potato. This fragrant and hearty soup is simmered with delicate seasonings and a meat or fish of choice.

How to make eba (a nigerian meal)

Efo riro from Nigeria

Efo riro is a rich Yoruba dish prepared with vegetables, fish, beans and palm oil along with leafy greens. All these ingredients make for a very hearty soup.

How to make eba (a nigerian meal)

Jollof rice from the West African region

For the sake of smooth-sailing diplomatic relations, jollof rice is ascribed to the whole region although fierce wars (of words, thankfully!) have broken out to determine which nation makes the best version of this spicy tomato rice dish. It is evidently one of the most popular West African dishes and each country has its own version. Furthermore, jollof rice have also garnered international interest with chefs, such as Jamie Oliver, controversially including it in their cookbooks.

How to make eba (a nigerian meal)

Ogbono soup from Nigeria

The ogbono is an edible mango-like fruit that bears the fat- and protein-rich nuts used to make this soup. This fruit acts as a thickener and is combined with water, palm oil, chilli peppers and leafy vegetables such as bitter leaf. A wide variety of meats, including chicken, crayfish, shrimp, beef or even goat, can be added. It’s usually eaten with fufu, pounded yam or rice; if okra is added, the soup gets a somewhat slimy texture.

How to make eba (a nigerian meal)

Nkatenkwen from Ghana

This hearty and satisfying Ghanaian stew combines the richness of peanuts or groundnuts with palm oil, tomatoes, mixed chillies, onions, garlic, and meat or fish. It is traditionally eaten with fufu but it can also be eaten by itself or with rice.

•Nigerians speak on creating alternative diets due to rising cost of food

How to make eba (a nigerian meal)

FUNMILAYO AREMU and ADEOLA OTEMADE report that amidst rising costs of food items across
the country, Nigerians have been devising different coping strategies at home in order
to eat decent meals just to survive the harsh situation.

Amidst the rising prices of foodstuffs and growing poverty, many Nigerians have started devising other methods and becoming creative in their diets to get the best out of the meagre foodstuffs they can afford. For instance, while the popular Yoruba yam flour meal (amala) and Semovita have become quite expensive, many Nigerians have discovered creative means to fill their stomachs with cheaper alternatives.

Speaking with Sunday Tribune, Adenike Muhammed, said she has devised alternatives to some of the food she serves in her house because of exorbitant prices of foodstuffs.

“After I realised that yam flour (elubo) is expensive for me, I devised a means of buying cassava flour (lafun) and mixing it with ground maize, which gives me semovita and is also a great replacement for amala.

“In order to survive, I have reduced the way I eat; I still eat rice, but not as much as I used to. I have completely stopped eating beans, as well as noodles because I simply cannot afford it; it is too expensive. I have switched to eating potatoes because it is cheap and easier to cook,” she said.

For Oluyemi Otemade, a retired civil servant, what she did was to cut down her food demands. For instance, she disclosed that she has partially removed beans from her diet because at N1,500 per bowl, she can no longer afford it. According to her, she no longer buys in bowl, she now buys about five cups and cook with rice.

“I had to remove beans from my food timetable because a kongo of beans was N1,500. I refilled my gas cylinder of 12kg at N8,000; pepper is expensive; palm oil is expensive. A kongo of rice is N1,000 [depends of brand]. A tin of milk is now N270; one cannot even afford to take tea again. I had to cut my expenses according to my income,” Otemade narrated.

For Wunmi Akinbulijo, she used to live a life of luxury, eating whatever she desired. But now, she has switched to a low budget lifestyle.

“Everything is just hard,” she stated. “I used to eat expensive soups, but now I take okro soup [ilaalasepo]. It is within my capability. I hardly stock my fridge with drinks like before. I eat more stale stew, as I buy pepper in bulk because it is cheaper, then I blend, cook some and store the rest in the fridge. The same thing with meat.”

Another Nigerian, Mrs Stella Awotunde said she has changed her diet from rice to something else. lamented on the incessant hike in food prices.

“How will I buy a kongo of rice for N1000 and it won’t last for more than two days when I used to buy it for about N300 or N350? I have switched to eating white beans, otherwise known as Sokoto. I have also switched from rice to unripe plantain, which I even discovered is more nutritious. I recently started eating pondo (pounded) potato because it is cheaper. I eat moreeba now than I used to,” she explained.

Ayodeji Alabi, a human resources manager, said he has been surviving by creating reasonable balance between his income and food needs. Speaking with Sunday Tribune, he admitted that situation in the country harsh. “It has not been easy to cope. It has just been by the grace of God that we are surviving this time. The quantity of groceries and foodstuffs you get for N5,000 before is almost N20,000 now. It’s that bad,” he lamented.

On how he has managed to cope, he explained that he has had to improvise on his food demand. According to him: “In a way, I have had to look for alternative to some items, replace some with those of lower quality in order to get the desired quantity at a relatively cheapercost to that of quality products. I just forgo some of them totally till, maybe, when there is excess funds for them. Since income has not increased, not even one bit, there would definitely have been a sort of balance if as the prices of food increase, the salary increases too.”

Speaking on the way forward, Alabi suggested that food sellers and suppliers should be honest and not hike their prices simply because the imported ones are expensive.

“Well, I believe the nation can actually do better. Citizens can do better because most of these foodstuffs are planted by indigenous farmers, even though we are aware of the fact that some are imported goods. But I believe the indigenous ones are supposed to be cheaper and much more affordable, which should help alleviate this hike in prices, but the reverse is the case. They either sell them at the same rate with the imported ones or even higher sometimes in order to make maximum profit which I term selfish,” he said.

Esther Adegbaju, a business woman, has stopped buying food items in bulk as she used to do because they have become quite unaffordable for her. Speaking to Sunday Tribune on how she has been coping with feeding her family in the face of costly food items she said: “I stopped buying yam flour and have since replaced it with red guinea corn and cassava flour. It gives me the same result as yam flour would give me.

“For my baby, I have stopped buying a baby formula; I now grind maize, crayfish, guinea corn, soya beans and dry fish together, to make a replacement. The end product is the same, in fact, I discovered that my replacement is even more nutritious than the formula. I also cook my beans very watery and use it to eat Eba; it is not the normal gbegiri, but I love it.

For Faith Oduola, a teacher, she has also stopped eating amala made with yam flour, replacing it with plantain flour. In her words, “Yam flour has become too expensive and I found out about this from my friend. So, what I do is, I buy unripe plantain, dry it and grind it to make plantain flour for amala. It is almost the same as using yam flour.

Adufe Tolami, a nurse, has also readjusted the content of her consumption in order to survive the trying time. I no longer buy melon (egusi), I use ground soya beans to replace it. I have also been eating soya bean cake (wara) instead of meat; it is equally nutritious. I also mix egg with pepper and seasoning, boil it in a moin-moin pan, cut and cook in my stew as meat, and it is very delicious.

Family and guest entertainment has also taken a new dimension. Since soft drinks and other beverages had become more expensive, Tomiwa Meroyi, an entrepreneur has also devised new strategies to entertain her guests, including her family in a cheaper yet interesting way.

According to her, “Ever since beverages and other carbonated drinks got expensive, I often make kunu, zobo and even soya milk to replace it. I found that it is actually safer,health-wise, than consuming carbonated drinks. So, as for Jollof rice and my stew, I use tomato paste and dry pepper, instead of using chili, bell pepper, the normal pepper and fresh tomatoes. Using ground pepper (atagungun) and tomato paste is less expensive and quite easy to make.