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© Copyright 2018 Grubs Magazine
OUR MISSION
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.
OUR VISION
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.
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
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
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)
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.
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.
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.
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
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
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.
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
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
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.