Publishers of Nigeria’s first food & beverages magazine

Grubs is Nigeria’s first of its kind food magazine positioned as a nutritional and culinary manual, for discerning Nigerians, who love the exciting art of cookery, as well as the ‘wining & dining’ lifestyle.

Grubs Magazine is Nigeria's first and finest kitchen affairs magazine dedicated to getting you cooking tips, ideas, news, gists & hacks.

Our quest is to promote the lifestyle of ‘well-feeding’ among Nigerians by sourcing, documenting and sharing of essential nutritional and culinary information (by means of written, digital, and experiential media) that enable mind and body wellness for all members of the family.

To become for Nigeria, the undisputed authority for first class information that enable a wealthier nation sustained by healthier families made up of stronger, smarter and happier people living well by feeding well.

Choose Recipe

Porridge Yam


Serving: 4

1/2 tuber yam (medium)
1 cup shredded smoked chicken
1/2 cup dry oporo
2 knorr cube
1 tbsp crayfish grounded
8 habanero pepper
1 onion
2 cksp palm oil
2 cups diced scent leaf

Prep Time: <7mins

  • Peel yam, cube it, wash and set aside.

  • Wash and shred Pepper roughly and set aside.

  • Wash oporo and soak then set aside


Cooking Time: 23 mins

  • Heats up yam allow its cook, once it’s almost soft, add smoked chicken, oporo, pepper, onion, salt, knorr then allow it cook for another 5 minutes

  • Add palm oil, cover pot and allow it cook on low heat for about 4 minutes

  • Add scent leaf, stir and turn off heat and serve


aka Beans & Corn

Serving: 5

2 cups brown beans
1 ½ cup cooked fresh corn
¼ cup dry prawn (oporo)
A hand full crayfish
1 whole fresh titus fish
4 fresh pepper
1 big onions
Salt to taste
1 ½ cksp Palm oil
3 knorr cube

Prep Time: <5mins

  • Wash and parboil beans inside a pressure pot for about 35minutes and once its tender remove from heat and set aside

  • Wash crayfish and dry prawn then set aside

  • Wash fresh fish and cut into desired shape and set aside

  • Wash onions and pepper, diced and set aside


Cooking Time: 30 mins

  • Heat up a pot; add Palm oil into your pot, once the its hot add your diced onions and stir

  • Add fresh fish and stir make sure not to break it fish while stiring after about 5 to 7 minutes, add salt, knorr cube, fresh pepper, oporo and cray fish and stir

  • Allow it cook for another 5 minutes then pour in your beans; stir and mix everything together

  • Finally add the cooked corn and stir and reduce heat; allow it to simmer for another 4 to 5 minutes; turn off heat and serve


Serving: 4

2 cups ugba
1 tsp potashed powder
1 cksp palm oil
2 tbsp Habanero pepper
1 bulb onion
1/2 cup crayfish
1 cup kpomo
utazi leaf
to taste salt
2 knorr cube

Prep Time: 10mins

  • Blend Pepper

  • Dice Onion

  • Slice Utazi leaf

  • Dice kpomo


Cooking Time: 15 mins

  • Pour potash in a small bowl and add water soak in a medium pot

  • Pour in Palm oil and stir in potash water and stir to get a yellow consistency sauce once it's thick and yellow.

  • Add salt, knorr cube, crayfish, pepper and onion and stir.

  • Add ugba, kpomo, taste to confirm consistency then add the utazi leaf mix in together and serve

Half Ripe

Plantain Porridge

Serving: 4

3 big half ripe plantain finger
1 cksp palm oil
1 Titus smoked fish
2 knorr cube
1 cup oporo (dry prawn)
1/2 bunch scent leaf
5 fresh habanero pepper
to taste Salt
1 onions
2 tbsp blended crayfish

Prep Time: 10mins

  • Peel plantain and cut in cubes,

  • wash pepper and onion then dice,

  • clean smoked fish,

  • wash scent leaf and slice,

  • wash oporo (dry Prawn)


Cooking Time: 30 mins

  • Place cubed plantain into a medium pot and pour in water same level into the pot and allow it cook for about 10mins by then the plantain is cooked and the water is almost drying up.

  • Add salt, knorr, crayfish, onion, pepper and oporo then stir everything together before adding palm oil.

  • Stir and allow it simmer on low heat for about 3minutes then add smoked fish stir gently so you don’t mash it up.

  • After 2minutes add scent leaf, turn off the heat and stir then Serve


Serving: 6
Prep Time: 20mins
Cooking Time: 50mins (with the assumption that you are preparing both dish at the same time)

3 & 1/2 cups ofada rice
7 large red bell peppers (tatashe)
10 fresh green peppers (atarodo)
15 tiny piece beef
10 tiny piece shaki (offal)
10 tiny piece roundabout (offal)
10 tiny piece kpomo (cow skin)
2 large onion bulb
4 tablespoons crayfish (blended)
3 seasoning cubes
4 tablespoons locust beans (iru)
1 cup shredded dry fish
1 cup palm oil
Salt to taste
Boiled Eggs (optional)

Prep Time: 20mins

  • Wash beef, shaki, roundabout and kpomo thoroughly (remember to cut them into tiny pieces).

  • Blend Atarodo Pepper and onions separately for steaming of beef

  • Dice remaining 1/2 onions

  • Wash the red bell peppers and fresh peppers, ridding them of the seeds, (leave the seeds if you want the stew very peppery. place in a blender or food processor with 1 onion and blitz on medium heat for 20 seconds or until a very rough consistency is formed.


Cooking Time: 50 mins (with the assumption that you are preparing both dish at the same time)

Ofada Stew

  • Place everything in a small pot except kpomo, season with half of the onion, 2 seasoning cubes, a tablespoon of fresh red (atarodo) pepper blended and salt to taste.

  • Stir thoroughly to combine remember no water and leave to cook on medium heat until very tender/soft halfway into cooking the beef add kpomo.

  • Pour palm oil into a pot and set on low heat. Leave to bleach for about 8mins set aside to cool off.

  • Add remaining diced onions into hot oil. Sauté till caramelized, this should take at most 40seconds;

  • Stir occasionally; afterwards, add locust beans (iru) fry with the onions till the oil starts to bubble; then stir in your already cooked beef without the meat stock and fry everything together for about 3 to 5 minutesAdd blended peppers, stir thoroughly to combine.

  • Leave to fry for about 5 to 7 minutes, staring occasionally.

  • Add blended crayfish, remaining seasoning cubes and salt to taste. Leave to cook for 5-7mins and turn off heat afterwards. In between the 5 to 7mins add the already peeled boiled egg and allow it cook together with your ofada stew.

Ofada Rice

  • Heat up water in a medium pot.

  • Wash rice thoroughly or until water runs clear.Add rice to boiling water and leave to cook for about 10mins on medium heat. Do not cover your pot at this time.

  • After per-boiling, wash rice again thoroughly.

  • Add not too much water to a pot and bring to a boil.

  • Add washed rice and leave to cook till tender

  • When rice is properly cooked, serve with ofada stew.

Plantain Waffles

Serving: 5

1 overripe plantain
1 cup flour
1/2 cup milk
1 tbsp sugar
Pinch salt
1 egg
1 cksp for frying or cooking spray

Prep Time: <5mins

  • Sieve flour and set aside

  • Break eggs, whisk and set aside


Cooking Time: 10 mins

  • Wash plantain, remove skill and chop into chunks and set aside

  • Pour chopped plantain in a blender and blend for about 2 minutes

  • Add flour, milk, sugar, salt and egg blend everything together to form a barter remove and pour in a bowl

  • Heat up waffle maker and spray cooking spray and pour in a cooking spoon of barter and cover till the cook through

  • Do same till you complete the process with the remaining barter; then serve with eggs and baked bean

  • Please note you can use same barter to make pancakes as well if you don’t have a waffle maker.

Coming Soon

Cinnamon Roll

Serving: 10

2 3/4 cup flour
3 tbs sugar
1/2 tsp salt
2 1/4 tsp yeast
1/2 cup water
1/4 cup milk
2 tbs butter or blueband
1 egg
Cinnamon filling
2 tbs cinnamon
1/4 cup sugar
1/4 cup soft butter
Caramel Sauce Glaze
1/4 butter
2 tbsp sugar
1 tsp vanilla
1/4 cup milk

Prep Time: <5mins

  • Sieve Flour and set aside

  • Break eggs and whisk then set aside


Baking Time: 30 mins

  • To make the dough mix flour, sugar, yeast, milk, water, salt, eggs and butter together; use your hand to work the dough till it’s no longer sticky to surface of your bowl or hands about 10 to 15mins.

  • Cover and allow it proof and double in size in a warm area about 10-20 mins

  • In another bowl add filling ingredients mix cinnamon, butter and sugar together and use a spoon to mix it together till everything is incorporated together then set aside

  • Once dough is double punch down and roll it out with your rolling pin, apply the cinnamon paste to all corners of the dough, then cut into strips and roll up into rolls

  • Allow it rest for about 10 to 15mins let it double in size and bake to a golden brown.

  • To make the caramel homemade sauce, mix butter, vanilla, sugar and milk together in a small pot and heat it up stir continuously till you get the paste turn off heat and set aside,

  • Pour the caramel sauce over the warm rolls and serve

Ginger Caramel Cake

Serving: 5

¾ cup sugar
½ tsp salt
½ cup butter
5cm piece ginger, peeled
1 ½ flour
1 egg
¼ cup milk

Prep Time: <15mins

  • Sieve flour and set aside

  • Peel ginger, grate it and set aside

  • Break egg in a bowl whisk and set aside

  • Grease pan

  • Preheat oven 220degrees


Baking Time: 25 mins

  • Place half of the sugar in a medium frypan with 1 tablespoon of water and place over a medium heat. Cook until the sugar melts and turns amber in color, then remove from heat and stir in ¼ cup water.

  • Place the hot caramel into a small bowl then add butter and stir until melted and fully combined.

  • Finely add grated ginger into the bowl of caramel butter mixture and stir to combine.

  • Make a well in the centre of the flour, add egg, milk, remaining sugar and caramel butter mixture and use a wooden spoon to mix well until smooth.

  • Divide the cake mixture between the greased ramekins. Place the tray of ramekins into the oven and bake until a skewer comes out clean when inserted, about 20-25 minutes.

  • Remove from the oven and set aside

Red Velvet

Cup Cake

Serving: 12

2 cups plain flour
250 g baking butter
1 cup sugar
3 large eggs,
2 tbsp liquid red food coloring
1 tbsp cocoa powder
1 tsp vanilla extract
pinch salt
1 cup buttermilk
1/2 tsp. white vinegar
1/2 tsp. baking soda

Prep Time: 20 mins

  • Sieve Flour

  • Preheat oven to 350 degrees.

  • Spray with cooking spray or grease with butter and then line in the cupcake liner into the cupcake pan


Baking Time: 30 mins

  • In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes.

  • Add the eggs, one at a time, beating well after each addition.In a small bowl, whisk the food coloring, cocoa powder and vanilla extract together; add to the butter/sugar mixture and mix well.

  • Add the salt into the buttermilk.

  • Add to the batter in three batches, alternating with the flour, in another small bowl, stir together the vinegar and baking soda; add to the batter and mix well.

  • Fill cupcake line with 3tbsp batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean.

  • Do not over bake. Repeat with remaining cupcakes.

Thai Chicken and

Vegetable Spicy Stir Fry

Serving: 5

1/2kg chicken breast
3 fresh pepper 1cup cashew nuts
2 green capsicums (bell Pepper)
2 red capsicums (bell Pepper)
2 yellow capsicum (bell Pepper)
Small bunch Spring onions
1 cup Baby corn
1 large onions
1 bulb garlic as needed
Sesame oil
1/2 a bunch broccoli

Prep Time: <5mins

  • Cut chicken breast in stripe

  • Chop fresh pepper and set aside

  • Julienne bell pepper and set aside

  • Wash and dice spring onions, onions, onions and set aside

  • Wash and dice garlic and ginger and set aside

  • Cut broccoli in big chunk and set aside


Cooking Time: 30 mins

  • In a pan Add Sesame oil garlic, ginger and onions. And cook for about 2 to 3 minutes.

  • Add Chicken breast and cook until ready; in between add fresh pepper and stir.

  • Stir in soy sauce, knorr cube, salt, oregano and stir after about a minute

  • Add all the vegetables stir and allow it simmer on low heat for 3minutes

  • Turn off heat afterwards and serve.

  • Serve with rice or pasta or noodles

Sweet and Sour Chicken Sauce

Serving: 5

1/2kg chicken breast
5 tbsp Flour
4 tbsp Corn Flour
1 1/2 Tsp Baking Powder
1/2 Cup White Vinegar
2 Cups Canola Oil for frying of chicken + 3 Tbsp Canola oil for stir frying the vegetables
1tbsp sesame oil
1tsp soy sauce
2 each Red, Yellow, Green Bell Pepper
1 large Onions
1 knorr cube
Salt to taste
2tbsp pepper mix (fresh oregano + garlic + ginger blend)
2 Egg
1 Tbsp Corn Flour + 1/2 Cup Water
1/4 Cup Sugar
3 Tbsp Ketchup

Prep Time: <10mins

  • Cut chicken breast into large cubes, marinate with pepper mix, salt, knorr cube and oregano and place in the fridge till you are ready to cook

  • Mix flour, corn flour and baking powder together and set aside

  • Break eggs in a bowl, whisk and set aside

  • Dice bell pepper and onions in big chunks

  • Mix corn flour and water and set aside

  • Mix ketchup, vinegar and sugar and set aside


Cooking Time: 20 mins

  • To fry heat up frying pan and pour in oil once it hot; place marinate chicken inside the whisk egg and coat chicken inside the flour mix and fry in the hot oil till its golden brown, remove from heat and drain in a paper towel and set aside

  • Remove oil from frying pan and replace with a new oil to prepare your sauce and add sesame oil, once it’s hot, add onions and stir in pepper mix after 2 minutes, add soy sauce, knorr cube, oregano, salt and allow it simmer for 2 minutes

  • Add the bell pepper and wait for then pour in the ketchup mix and stir

  • After a minute, add the corn flour and water mix and stir

  • Finally add the fried chicken and mix everything together.

  • Lower heat and allow it simmer for 2 minutes, turn off heat and serve as your sauce


Curry Sauce

Serving: 6

1/2 kg chicken breasts
4 fresh habanero pepper blended
2-1/2 tsp curry powder
3 tbsp vegetable oil
1 medium onion
4 garlic cloves
1 tbsp fresh ginger
2 cups chicken stock (optional)
1 tbsp cornstarch
1 tin coconut milk
to taste salt
2 knorr cube

Prep Time: 20 mins

  • Wash Chicken and cut into strip

  • Blend habanero pepper

  • finely chopped your onion

  • wash and crush the garlic and ginger


Cooking Time: 30 mins

  • Sprinkle the chicken evenly with salt, little pepper and little curry powder. Heat half of the oil in a frying pan over high heat until just smoking.

  • Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes.

  • Transfer the partially cooked chicken to a clean bowl and set aside.

  • Add the remaining oil to the frying pan and set heat to medium.

  • Add the onions and cook, stirring occasionally, until softened, about 5 minutes.

  • Stir in the garlic, ginger and remaining curry powder and cook for about a minute more.

  • Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the frying pan along with the coconut milk, remaining pepper and knorr cube; you can add little salt if necessary.

  • Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

  • Add the partially cooked chicken to the frying pan, turn the heat down to low and simmer until the chicken is cooked through, a few minutes.

  • Turn off the heat. Serve with basmati rice.

Well-feeding for family “Well-being”

The single most important idea fundamental to the existence of Grubs magazine is the attainment of “Well-being” by Nigerians.