My initial plan was to not only put up pictures of food, but to write a recipe of making them as well. Now, the temptation is just to give you the pictures, and send the recipes later. Or how about I just tell you their names first, and we deal with the making them later?

From the top, clockwise, we have:

1. Fried fish, with cooked (salted) spinach and locust beans, and a morsel of amala. This kind of amala is made from yam powder.

2. Eko (the white solid paste) made from corn, ponmo (from cow skin), and some more cooked spinach.

3. Catfish in peppersoup.

4. Pounded yam in the making. (You peel the yam, cook it without salt, and pound it until fine and doughy, then eat with any soup or vegetable of choice.)

5. Suya. This is a typically Nigerian delicacy. It is cow meat roasted on an open fire with plenty spices, and eaten with cabbages, onions and some more spices.

6. White amala (made from cassava flour) in black-eyed peas soup (also called gbegiri), pepper sauce, and some beef.

7. No comments. This is an almost empty plate of fried rice and moinmoin. Moinmoin is made from blending black-eyed peas (we actually call it beans) together with pepper, and other spices, and cooking it with crayfish or shrimps until solid.

8. More suya. This one is cooked slightly differently from the one in #5. This is stacked on sticks and placed on the fire with the spices. In this picture are three different kinds: chicken, beef and chicken gizzards, all on sticks.

Alright, I’m done here. Ikhide Ikheloa, let me now formally invite you back to Nigeria. 🙂

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