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


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 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.

Coming Soon

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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.


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


Baking 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.

Coming Soon

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.