Iddy Akanni, a Nigerian-Canadian wife, mother, and passionate food enthusiast. Food Sturvs is more than just a blog—it’s a vibrant community where Iddy tells her recipe stories.
Edikang Ikong is a hearty vegetable soup made with a combination of pumpkin leaves (ugwu) and malabar spinach (water leaf) cooked in a pepper mix with proteins, dried cod, cow skin cuts, and dried shrimp.
French style mashed potatoes is the bougie, buttery and absolutely delicious version of regular mashed potatoes. The potatoes are cooked in seasoned milk, strained and then mashed with heavy cream and butter.
Pretzel Buns are a delight no matter the time of day. They are dinner buns laced with the signature taste and flavour traditional pretzels are known for.
If you are a Chinese take-out lover like me, then the sweet and savoury Mongolian beef sauce is no stranger to you. It is made using tender beef strips cooked in a delicious garlicky sauce.
There are many methods of making the Nigerian pepper soup, however, amongst the many I have tried, this recipe takes the crown. It can be taken as an appetizer, a comfort meal or even a natural remedy to the flu.
"Sadza" is a Zimbabwean thick porridge made out of fine cornmeal famously called mealie meal. Sadza is the Zimbabwean name for Ugali in Tanzania. Serve this with your favourite stew, soup or sauce.
Nigerian Egusi soup is a savoury soup made with ground melon seeds, meats and blended peppers, all fried in palm oil. It is garnished with vegetables and eaten with swallows like the famous fufu.