Lamb Curry

Quick Lamb Curry…..

Cooking curry could be very traditional to some people and they rather not cook till they have peculiar ingredients like Turmeric available....but there are easier ways to get the perfect result without going so traditional.

With few lamb chops, meat stork and Curry powder, you can have the best curry ever made in 15 minutes.
Simply boil the lamb in spices such as thyme, stork cubes and salt. Add very little water to the meat so it can boil in its own moisture.

When the meat becomes tender, Grate a bulb of onions, grate one clove of garlic, grate some ginger into it, add 3 table spoons of oil and let it boil for 2 minutes.

On the other hand, pour like 3- 4 table spoons of curry in a bowl, add some tomato puree into it and mix into a paste with little water. Then turn this into the boiling meat stork, add so more water and let it boil till the oil begins to separate from the curry. Add you seasoning and stir till its ready.

Serve with Savory rice and chips if you so desire..

Yours Truly....OFooDi

Gosh!!! its been a while, mixing a career and business is not an easy task, it takes Grace. Been writing articles but not had the time to upload them....well yayyyy the time is now lol. On that note I would be sharing recipes as usual, thoughts and experiences of the food world.

Today's article is an unusual one....."The Routine fever"....

Rice–Pasta-Chicken-Chips, Rice-Pasta-Chicken-Chips ‘AND’ Rice-Pasta-Chicken-Chips.…it might not be this bad for you but trust me you can find yourself eating the same thing over and over again.

                                                             Scenario One:
You have a full English breakfast all through Monday to Friday and then continue the following week.
                                                             Scenario Two:
Probably you have to sleep early to get up really early for work or you have loads of activities lined up and the only fast food in your fridge is Bread….you then eat Bread,all through 4 weeks for breakfast.

                                                             Scenario Three:
The only thing nice your canteen at work sells is Chicken and chips with no half portions but only LARGE portions then you have this all through four weeks with a fizzy drink. Then for dinner just ram some more bread in your mouth!!!!.
..........................With all the different types of food in the world you have to be kidding me!!.

First things First, You need to create time for yourself. If you are single, you are able to cook faster the many varieties you desire, you have a lot of time. You are spending less, and you are cooking just a portion so don’t be lazy. If you cant cook cos' your career is really demanding, buy variety or employ a cook and if you have a family, think like you are cooking for an audience you want to impress and let the creativity in you explode.

Don’t be carried away with the hustle and bustle of work, internet, activities and all and not have time to walk to the nearest store and give yourself a feast….

There are options that can spice your taste buds, from prawns to crabs, fish, muscles, periwinkles, snail, lobsters, lamb shoulders, chicken thighs, drum sticks, Chicken feet,etc..all these would give an idea of a proper meal to cook

At least twice in 5 days break the routine of eating the same thing over and over again……….
Yours truly,

Oliver's Lunch.....

I wanted a different meal for lunch as i was bored with them rice, pasta,chips chicken burgers and them lot.....then i remembered seeing some Oyinbo's lunch the other day while waiting to use the microwave.. it was filled with diced chunky beef, chunky potatoes, gravy and onions...i remember not liking my lunch any more..i had  to speak to him....

The conversation.........
Me:     Hi.....that looks really nice
Him:    Thank you, my girlfriend made it last night, its just beef stew, potatoes and vegetables..
Me:     Uhmmm that sounds yummy
Him:    Yea it is......
Me :    Nodding and smiling
Him:    so what do you have there....
Me:     #confused do you mean?
Him:    What do you have in your own food pack?
Me:    Oh mine....ehn some white rice( as a nija girl).....
Him:   WHITE Rice!!!
Me:    Yea boiled rice
Him:   Oh you mean boiled rice.?
Me :  Yea with some sauce and Chicken....
Him:  That sounds really great.....
Me:   Indeed.....#laughing inside and feeling sorry for my lunch....

Not that i didnt like my lunch...but it was obvious i liked his lunch more......ofoodi for you!lol.

So i decided to make a replica of what i saw and came up with this. Though i am missing parsnips, baby onions and carrots.

it took me about 20mins to make,

 I simply boiled beef till al dente  in water, added thyme, curry, white pepper,stork cube and salt.  
Added diced potatoes, (6 to 5 potatoes would do for 300g of steak/beef.)
Then cut medium sized onions into 4 (dont chop it) and added to the boiling beef and potatoes
Added 3 table spoon of blended pepper. Added chopped garlic and chopped ginger.
Then added a tiny drop of oil and allowed to boil till potatoes got soft and gravy thickened.

To eat along side this i boiled a few baby corns in water added salt and a teaspoon of margarine

I would leave you to make your own serving suggestions.......xxxxxxxxxxxxxxxxxxx

Flavoured oil.....Ddddelicious!!

One very important secret of good cooking is the type of oil being used.
The oil gives it aroma, taste, colour and juice.
To get quality perfection use oil flavoured with aromatic food stuff such as Chillies, garlic, herbs and onions. This makes the food richer and cooking less time consuming and from the very beginning, gives a savoury taste and luscious look to your cooking.

For a dish of vermicelli noodles to serve a portion of one, simply boil noodles till its al dente, then set aside. To bring out its greatness, pour a tablespoon of garlic olive oil in a separate wok, chop ginger into the frying oil, add some prawns, diced beef, mushrooms and chopped peppers. Add your seasoning (Salt,stork cubes, curry,thyme etc.) let it fry for like 5minutes,dress with rocket leaves or spinach, add noodles and stir fry till you can't take the aroma any more and start to eat.....uhmmmmm deeeliiiiciousssss!!

Flavoured oil is ideal for any pasta dish, roast potatoes, roast meat or fish and is highly recommened for grilling........


Spring Greens

Spring green is a versatile young cabbage plant and a nutritional vegetable you can always add to your salad. It can also be added to your soup or stir fry dishes towards the end.
To get the best out of it, you need to precook in as little water as possible or steam to retain it's richness, colour, natural taste and enjoy its bursting goodness.

Spring greens can be used to garnish dishes and it goes very well with any pork and apple dish of your choice.

It can be slightly grilled and eaten with grilled fish and salad, with a squeeze of lemon or lime on top of the fish. You can have it with your cheese also, preferably goat cheese.

For an exciting breakfast result, add precooked spring green in slightly fried onions and potatoes, add a pinch of salt and eat with bread and can do without the butter if you wish.

             For lunch eat with boiled noodles, or macaroni and any type of meat you desire .

Carrots and
For dinner eat with salad...

Healthy stuff guys...enjoy!!!

An alternative to spring greens is lettuce or cabbage. Follow same process for any type of dish and you get the same result.


Plantain Balls (Confectionery 1)

The correct "lems"(food)  you can have between meals can also be a variety, instead of the regular hot pudding, yoghurt, biscuits and fruits. Plantain ball is another luscious dessert breakthrough easy to prepare and ready to keep your mind yummy.

For a serving of 6:
  • 5 over ripe plantains
  • Grated peppers ( 2 chillies and 1 bell pepper)
  • 1 small cup of flour.
  • A quarter of vegetable oil
  • A pinch of salt

  • Mash plantain in a bowl, add grated peppers, add flour gradually and mix thoroughly with your hands or with a wooden spoon.
  • On the other hand, preheat vegetable oil in a large pan for about 5 mins.
  • Roll plantain paste in small balls using your hand
  • Then drop in hot frying oil and let it cook till it's golden brown.

and this is what you get.
You can serve along side fried fish, freshly chopped peppers/onions and a chilled drink.


Flu-licious delica-cies

An extreme change of weather, like limited sunshine, constant rain and wind, can make you feel under the weather particularly if you are not prepared. The next thing you are battling with is a flu with symptoms of blocked nose, runny nose, sore throat, body pain, headache and loss of appetite combined. Not a pleasant experience as most times you are stuck in bed, taking pills with a cloudy head and a sluggish mood.


The good news is, there are other ways to feel better and the most highly recommended way is Food.
The best meal for a wet and pooly season is a Spicy hot pepper soup, with either fish, beef or chicken. Add onions, garlic and ginger to make it more medicinal, add scented leaves like EFIRIN and thyme to give it an exotic taste and a mouth watering aroma.

Here is a menu for other meals you can eat:
  •  A boiled egg sandwich
  • Spicy yam porridge with boiled egg, 
  • Spicy beans pudding with garri (cassava drink), 
  • Porridge oats with lemon or lime
  • Stir fry spinach in chilli sauce (Efo riro) with stodge
  • Boiled white rice with palm oil stew
  • Boiled plantain with palm oil dip
  • A jacket potato with beans 
  • A spicy steak and onion pie with  gravy.  

The variety could go on and on.
 Here's the trick, any food deliciously sloppy, spicy, pasty, soupy, marshy and sippy will do just fine.
Taking vitamin c at least 3times daily is highly recommended. Hot beverages are no exception.
 Eat a lot of  fruit like banana, water melon and oranges as this helps build your immunity against cold influenza and the likes. Besides, you are also meeting the daily requirements of your vitamins and minerals.
Take a lot of water, stay away from dust and that should do. Nourish yourself and feel revived and revitalised.With Good food there is always a smiley face......

Does a pepper soup dish have to be spicy because it's called "pepper soup"? Your thoughts please:)

Mr Fish!

For that  moment you just wana grab a quick lunch, nothing so elaborate yet enticing enough to start a refreshing weekend, satisfying, yummy and aromatic with a savoury  taste, just think "fish and chips".  Rather than grabbing it from a fast food joint which is no doubt faster, you can make it. To make it look as good as the one you eat out? then you need a batter. Washing the fish and frying it alone wont give you that desired fast food result.

Cod fish

The most popular kind of fish used is a cod or haddock. You can also use some kinds of fish except for freshwater fishes like Catfish, Salmon, Trout etc. The regular Titus, Shawa and kote which is common to Africans from the western region can also be used.

                                     Quick preparation steps

  • 4 x 175g of fish ( defrost fish, wash  thoroughly, cut the head off then cut fish open vertically from the top, remove bones, wash till clean and leave aside)
  • Flour 225g for dough and 150g for coating the fish or dusting
  • A pinch of salt, 3/4 table spoon of  chilli, 2 tablespoon of vinegar, 1 table spoon of food colouring (optional), 1 teaspoon of baking powder
  •  1 seasoning cube e.g knor or maggi, 1 teaspoon of parsley leaves or thyme, chopped garlic, chopped onions, chopped ginger, 
  • 1/2 a litre of Soda water or sparkling water, 
  • 2  litre of oil.

Procedure: How to make the Batter.

  • Pour flour in a large bowl 
  • Add vinegar
  • Add  food colouring (the food colouring is to give it that perfect deep golden yellow colour),
  • Add baking powder, 
  • Add chilli, salt, garlic, ginger, parsley or thyme, onions, seasoning cube 
  • Add enough soda or sparkling water to mix the dough. Pour water gradually and mix till it becomes creamy, not pasty, not watery.....but creamy!. 
  •  The best way to get an effective creamy dough is to mix using a hand blender, whisk, hand mixer (like the ones used for cakes), or a wooden spoon. Which ever utensil you use mix thoroughly.

Heat oil on 190degrees for 5 minutes in a large frying pan. Make sure the oil is enough for the fish to swim in it.

  • Deep fish in flour till its fully coated. 
  • Holding by the tail, deep fish in  creamy batter till it becomes fully coated.
  • Gradually deep into the frying oil still holding by the tail.
  • As you gradually put the fish in frying oil, the fish would absorb the oil and as it rises to the tail, drop in  the oil. ( that way the oil would not wash away the batter from the fish).

  • Leave fish to fry till its golden brown..then its ready!
The best kind of Chips?...home made chips! Whether chunky or slim Chips?..... it taste perfect. Wedges?this could do sometimes.

To get to that height of total satisfaction, eat accompanied with thats a yummy yummy relief!

              Do have a wonderful Easter break.

Happy moments!!!

Cake! a baked dessert that can be created in all kinds of shapes, with all kinds of flavour and for every occasion. There's no memorable ceremony that goes by without a cake. Valentine's, christenings, weddings, birthdays, parties, whatever gathering a cake seems to be a ritual that must be present. Thinking of the flavour and the aroma of the baked flour, butter and  sugar makes your tummy rumble. The brown colour of it's finesse, the fluffiness of it's inside and how fast it melts in the mouth allows you savour every single moment passing. The tingling sound from the oven and the welcoming steam as its being drawn just makes your eyes pop in excitement, It's the only embracing snack that attaches emotion to itself.
Cakes are simply wonderful, they mostly show up in happy times and get imagined in a merry heart and sometimes a good remedy for heart break, after chocolate though lol, however a cake could determine your mood.
My fav one is the carrot cake, it's natural essence (carrot) and savoury taste in cakes is simply sensational and absolutely healthy and that does it for me. Here is a quick recipe.

252g Butter, 252g Plain Self Raising Flour,364g Sugar, 1 Fresh Orange, 4 Eggs, 448g Carrots (Grated), 140g Flaked Almonds (optional), 15mls Vanilla Essence (2 teaspoons), 1 teaspoon of mixed spice (Nutmeg) and a Pinch of Salt.

In a mixing bowl, mix together the butter and sugar until white and fluffy
Add the eggs and mix carefully, add the flour gradually and mix, add the spice, add the grated carrot, add the zest & juice of the orange, add the flaked almonds and mix. Ensure you mix well and then pour and spread evenly into your baking pan.

Preheat Oven for about 10mins, bake at 150degrees Centigrade for approximately 55 minutes  and leave to cool for approximately 1 hour before topping.

For the topping,
Pour 90mls of orange juice into a saucepan over hot heat, add 84g of butter, 168g of sugar, stir together till the sugar dissolves. Take pan off the heat, add 504g of icing sugar and stir carefully.
pour mixture in to a mixing bowl and mix till the icing becomes thicker as it cools.
Spread evenly over the cooled carrot cake and get ready to serve.



Hi, my name is couscous ^_^

Rice is one major food you find in almost every part of the world. It's used for traditional recipes, intercontinental cuisines and home made cooking. It's almost a daily meal for most people. It's preparation is easy. Simply clean rice, boil, add salt, leave to dry or sieve , c'est fini.


But i have come to realize that there are some rice grains with a mind of it's own....all those kind of rice wey bi say you have to begggg..for it to become soft. or the ones that decide to turn out as couscous after cooking, especially when you specialize them in jellof or fried!!! Not a nice experience and very worrying sometimes, particularly when you claim to cook the best rice in the world!

The best solution is to know your rice! and carefully find a suitable method to get the best out of it. The varieties of cultivated rice grain ranges from over 35,000 and is divided into two groups. The long grain and the Specialty  rice.

The long grain rice is categorized into;
1) The regular long grain white rice. (On cooking, the grains becomes separate and fluffy. It's also good for Chinese and Nigerian dishes.)
2) Easy cook long grain white rice. (There's less possibility to over cook this rice and its good for rice salads and fried rice)
3) Brown long grain rice. (Though takes a longer time to soften, if cooked well, the grains remain fluffy, Ofada rice falls into this category)

The Speciality rice has it's categories too;
1) The Aromatic rice. (The grains come with a fragrant taste and aroma. This is what most Africans call the perfume rice, it requires a low heat to cook and little water).
2) The Basmati rice. (Also known as "the prince of rice". Needs little water to cook and usually comes out great in Indian dishes).
3) The Jasmine rice. (The aroma is not as strong as the Basmati. On cooking, it as a slight soggy look . This is very good with Chinese and Japanese dishes).
4) The Japonica Rice.(This comes in different colours, red, brown and black.)

Whatever type of rice grain you cook, make sure you get the right measurement of water. This is quiet unreal to some because in most homes cooking  is done without any considerable measurement. Just like my Africa peeps, "you just need to use eye gauge the rice, and you go know the kian water wey go reach"
The best thing to do when you can't be bothered about measuring water or following the instructions on the packaging of your rice, is to add water little by little, till it becomes soft.

In the case of special dishes like jellof and fried rice, when it seems some part of the rice is getting soft and the other is as strong as rock, simply lower the heat, get a foil paper, spread a sheet over the rice and cover. Check from time to time to ensure it dosen't get too soft.
Another option is to use a pressure pot , like "KOKO IRIN" all those kind of pots made with iron. They help retain heat and maintain steam.
It's important to know  that sometimes cooking requires understanding your product and knowing the procedure that best work for you.
This way you can have the perfect rice and be the world's best rice guru!*winks


    What is your favorite rice dish?

The OFooDi

 Its been a while, glad to be back, been taking time out to bring the best to you.
In the spirit and season of love, OFooDi officially started its Catering and Events Management Services. It kicked off  with one of Birmingham's finest reunion parties at the Mail box Birmingham. It was good fun, lots to eat and the food was definitely quality, fresh from Ofoodi's candees kitchen.
Here's a sneak preview of what went down in Candee's Kitchen........

Some of the ingredients used

 Shopping was great fun and there were varieties to buy, especially at that rush hour, when you get to buy one and get one free, or buy 3 bowls for the price of one.. now that's Yummy shopping, money spent wisely and fresh quality food brewing.

You couldn't have imagined the amount of work needed to be done....but step by step, it went out of the way.....phew!!

 Chicken preparation...before and after frying..That's African hard chicken..the sweetest, a  crunchy feel to its bone, savoury juice and all its parts inclusive...My best part.. Chicken Yansh!!#covering face

The Meat ....lamb shoulder and assorted parts, with kidney, heart, liver , cow leg (bokoto) and stripes (shaki) 

Fried Plantain and Gizzard also known as GIZZZzzzzz Dodo.

Signature Jellof Rice...Candee's

C'est la verite.....Confirmed!

 Quality food at its best....OFooDi!

The signature fried rice...simply exquisite!!
It was an exciting experience and it expressed everything OFooDi stands for....Quality, Presentation, Freshness and Taste.

And the testimonies? the videos....

                                                   Tongue twisted  Mr

                                    and some more pictures to see what went down....*winks*

Feasting boyz no dey carry

                                                         Savoring the tasty meals...

                                                         and the munching continues


                                                                Yes boss

                                                             The end

Patronizing our service is one of the best things that can happen to your events, as issues such as budgeting, quality and quantity are put into consideration. Don't be left out, make your events one to be remembered, place your orders now for any kind of social and formal gathering and we promise the best experience, exceeding your expectations, the OfooDi way. Contact me via email at or follow me on twitter @candyfelz and like my facebook page OfooDi.

                 What part of chicken do you like best and why? (please give honest answers and opinions)