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Dinner

Egusi soup
Native Jollof rice
Dinner

native jollof rice and peppered goat meat
Akara
Breakfast

akara
A close-up image of a pot filled with a rich, chunky minced meat sauce. The sauce is a deep red color with visible bits of minced meat, diced carrots, and a hint of green herbs for garnish. A wooden spoon is lifting a portion of the sauce, showing its thick, hearty texture. The pot has a black-and-white checkered pattern along its rim, giving a rustic feel to the presentation.
Dinner

Minced meat sauce
A beautifully baked golden-brown giant meat pie with “PIE” decoratively vented on the top crust. The pie is round with crimped edges and small fork holes across the surface, giving it a rustic look. It is displayed on white parchment paper, surrounded by scattered herbs and a silver pie server nearby.
Pies

meat pie

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How do you feel about Moi moi? Love or nolove? Ram How do you feel about Moi moi? Love or nolove? Ramekins are from @food52 Big Pot is by @staub https://kikifoodies.com/recipes/moi-moi/
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Egusi is the best Nigerian soup IMO #egusisoup Egusi is the best Nigerian soup IMO #egusisoup https://kikifoodies.com/recipes/egusi-soup/
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HAPPY HOLIDAYS EVERYONE 🫶🏾🫶🏾🫶🏾 I HAPPY HOLIDAYS EVERYONE 🫶🏾🫶🏾🫶🏾 Ingredients For the Chicken 3200g (3.2kg) whole chicken 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon crushed bouillon cube 1 tablespoon paprika 2 teaspoons salt Cooking oil ½ stick of butter, sliced 1 tablespoon of the spice mix For the Vegetables 2 russet potatoes 3 carrots 1 whole red onion 5 garlic cloves Sweet red and yellow bell peppers Fresh thyme sprigs Instructions Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. Pat the chicken dry with paper towels. Mix one tablespoon of the spice mix with the butter and set it aside. Drizzle the chicken with oil, sprinkle some spice mix over it, and massage it in thoroughly. Squeeze fresh lemon juice over the chicken. Cover and marinate overnight or longer for maximum flavor. Preheat the oven to 400°F (200°C). Prepare the vegetables by washing and cutting the potatoes and carrots into even-sized pieces. Peel and quarter the red onion. Peel the garlic cloves. In a large baking pan, arrange the vegetables. Drizzle them with oil, sprinkle with some spice mix, and toss to coat. Add fresh thyme sprigs for flavor. Place the butterflied chicken on top of the vegetables. Brush the chicken generously with the spiced butter you prepared earlier. Sprinkle the remaining spice mix evenly over the chicken. Bake in the preheated oven for 45-60 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) at the thickest part of the meat. Stir the vegetables halfway through cooking for even browning. Remove the chicken from the oven and let it rest for 10 minutes. Serve with the roasted vegetables and enjoy! #butterflychicken
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