This week, I tried taking my photography game up a notch by trying something other than food. It was exhilarating! It felt like I was on a high!! I got positive remarks from friends and strangers. I think I might diversify a bit?

Please give me your honest review. Picture⬇️

Show me some love on instagram: Instagram Post



Happy new year 😁!

After the 1001th time, I successfully made samosas 💃🏻. I love samosas and not being able to make the perfect wraps was heartbreaking, but I totally nailed it today. Yes! I nailed it! I’m trying to cut back on greasy food, but that is going to be a very difficult thing to do now that I’ve learnt how to make this delicious snack. I’ll be sharing my recipe soon as I practice a little bit more.


The best part of grocery shopping is shopping for vegetables and fruits, so many colours, different shapes and lovely patterns. Natural light is the absolute best for taking pictures. I went overboard with the blur right?

The benefits of vegetables are endless. Its rich nutrient value helps in boosting the immune system, fight infectious diseases, they are naturally low in fats and calories which helps in better weight control, they are sources of many important nutrients like potassium, vitamin A, vitamin C, folic acid, dietary fibre, etc.

Vegetables may reduce risk for stroke, cancer, heart diseases and type-2 diabetes.

Weather for the Soul

My favourite season of the year is here again, I don’t mind that I am having flu. Oh wait, maybe I do mind a little. The featured picture on this post was inspired by my friend (@Zahrauu_ on instagram).

So, I’m having catarrh and I decided to have a very hot cup of black tea (lipton) with a hot plate of my favourite Indian snack, Samosa and I’m curled up in my favourite blanket. If you know me, you know I’m absolutely in love with this blanket, maybe it’s because it’s my favourite color? I have had it for 12 good years. It’s been with me through my happy moments and through my sad moments (safe to say, Kabhi Khushi Kabhi Gham, right?)

How do you spend your lazy day ins during the cold season?

Cashew nuts

I’m going to start taking it.

Cooking Without Limits

GAB_9676_mix Cashew nuts

I found about cashew nuts a few years back. I like the taste and I love to use them in my sweets. They also have a lot of benefits. I am not an expert but is good to know.

They are full of anti-oxidants, minerals and vitamins. They belong to Brazil. They were brought to India in the 16th century.


  • They contain oleic acid which is very good for the heart
  • They are cholesterol free
  • They contain proanthocyanidis and high copper which help fight against cancerous cells
  • They contain magnesium and is good for your bones and blood pressure
  • They also contain selenium
  • They help your digestion
  • They are rich in Vitamins: riboflavin, thiamin, niacin, pantothenic acid
  • Help you sleep better
  • Helps your body to utilize iron properly and eliminate free radicals
  • They also protects us from macular degeneration

So, if you are not allergic or…

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Beans Soup (Nupe Style)

Growing up, this has been one of the signature soups at home. I always thought it was indigenous to only our tribe – Nupe, but going to boarding school showed me that even the Yorubas have this too in their culture. In our language, it is known as Eni Zowa, ‘eni’ means soup and ‘zowa’ means beans. While, in Yoruba, it is known as Gbegiri.

Different cultures have different methods of preparing it. This is how we prepare ours at home:


1/2 cup of beans

Red Oil



Grounded Crayfish

1/2 teaspoon of powdered potash (kanwa)

Blended pepper


Locust beans (daddawa, iru, dawadawa)

Dry fish (optional)


Pulse the beans in an electric blender; this makes it easier for the back of the beans to come off

Wash the beans until it is completely clean.

Put it in a pot, pour water to cover the beans, add potash (optional) and allow to boil for 45 minutes or more or until it is completely soft and mushy (add water if necessary)

Add chopped onions and locust beans, cook for a few minutes

Add the blended pepper, grounded crayfish, salt and maggi

Add the dry fish, if using (ensure it is cleaned and soaked in hot water before using)

Add the red oil and use a cooking broom to whisk the soup

Allow to boil on low heat for 5-7 minutes.

You can serve with beef/chicken/catfish stew and tuwon shinkafa or any swallow of your choice (we always use tuwon shinkafa and pepper-based catfish stew).