Since announcing the Formula Botanica Skincare class in Nigeria, I have received several mails about the training in March and I would like to take a minute to do a post about it, that way most people can get their answers right off the blog. (more…)
Make It Yourself
As you probably know, I make my own hair and skin products and have done so for years. Quite a number of people have asked me to teach them how to do so and I have never been able to do so. Why? Because I always want things done just so – to the strictest standards. (more…)
One of our indigenous Nigerian products that seems to be getting a lot of face time is the humble black soap. Actually, this is something that is used in many many African countries although the recipes differ from country to country and even state to state within a country. I can tell you that the Igbo black soap is nothing like the Yoruba one. There is a distinct difference between the two from the feel to the smell. All the same, African Black Soap has several similarities. (more…)
My friend asked me to make her a pomade recently (I make products on demand for friend and family – when I have time). She wanted something that would help the hair on her temple grow. Something that would stimulate growth.
While I have never been of the school of thought that products are the no. 1 solution to hair growth, there are some ingredients that do help to stimulate hair growth and I made sure to include some.
More pictures and recipe below. (more…)
If you love a quick and easy DIY, this post is for you.
This takes all of 10minutes to make (including wash up time) so it requires very little planning on your part.
All the ingredients are easy to get and you can pretty much substitute if you don’t have a particular ingredient that I have mentioned. As an example, my acid was Lime juice. You can substitute with either Apple Cider Vinegar or Lemon Juice.
The Essential Oil used was Rosemary Essential Oil but you can use any you wish to use. I used Rosemary Essential Oil because it is THE hair essential oil. It is anti-viral, anti-fungal, antiseptic, anti-microbial and much more. It is used in treating dandruff and soothing an itchy scalp. Rosemary Essential Oil also increasing circulation which helps hair grow.
If you are hypertensive or pregnant, please use another essential oil like Peppermint or Lavender.
It is really that easy to make your own Hair Mayonnaise. Recipe is below. (more…)
I love salads of all kinds. I can eat veggies in pretty much any permutation.
- Cabbage + Tomatoes + Cucumber
- Carrots + Green Pepper + Cucumber + Tomatoes
- Lettuce + Carrots + Cabbage + Green Pepper + Tomatoes
- Carrots + Spinach + Avocado + Tomatoes
…you get the general idea.
I usually throw in some grilled chicken or some boiled eggs to make it a whole meal. Sometimes, I toss in some fruit like apples and eat it like that, sans dressing.
The one thing that wrecks a salad and transports it from a healthy meal to a non-healthy one is the salad dressing that is used.
Today, I am sharing an absolute favorite salad dressing. One that I have made over and over again.
- Anchovies 1 Tin
- Juice of two ripe limes
- Honey To Taste
- Whole grain Mustard Seeds Teaspoon
You can substitute the limes with half a lemon if you prefer. I like limes because they are cheap and cheerful.
Open the can. That’s the hard work done and now it gets really easy, lol. Break up the anchovies to smaller pieces. The fish comes with some oil and we use that as well. Combine with the lime juice and mustard seeds. Add some honey to taste. Voila it is ready! Drizzle over your salad.
I like this particular dressing because it balances the sweet, sour and salty. At the last minute, I added some black pepper. There are no hard and fast rules. Just anything that floats your boat.
Let me know if you like it!
For more inspiration on healthy salad dressings, here’s a handy picture:
I get several questions and emails about which oils are more moisturizing than the others. The simple answer is that no oil is more moisturizing than the other. Reason being that Oils and Butters do not contain any moisture.
When you think of moisture, think about water. Moisture hydrates. Oils do not contain any moisture so they do not hydrate your skin or hair in anyway. In fact, Oils & Butters are described as being Anhydrous (lacking water).
What oils and butters do well is to trap moisture in your hair or skin depending on where you use it. The thing is, the moisture needs to be there in the first place. That it is why it is always advised that you apply your Butter/Oil straight away a shower when your body is still dewy. You hair should also be sealed with Oil/Butter right after it has been washed or spritzed with a water based liquid.
In the context above, we can begin to discuss which oil/butter will keep that moisture in longer than the other.
That is a post for another day!
* Shea Butter is sold in Ahia Natural Nigerian and can be delivered all over Nigeria. N1500 for 500g
My daughter has developed a liking for peanut butter. Since I am not big on buying things from the supermarket when I can make it myself……I made it myself. If you would like to know the other reason why I hesitate to pull things off the shelf and into my shopping trolley, read all the way to the end.
There is nothing difficult about making peanut butter. My people (Igbo Kwenu!) have been making a peppery version for years as an accompaniment to garden eggs. Off course they started out using their grinding stones to do this. I left out all the grunt work and simply pressed a button on my blender and Voila!, creamy, smooth peanut butter.
I used only one ingredient and that was - peanut, more popularly known as groundnut around these parts. My groundnut is salted and of the dark, well roasted variety which I much prefer for its full bodied flavor. The type that is lightly roasted and looks a lot lighter, has a different flavor. Whichever one you want your groundnut butter to taste like is the one you should use.
The tools I used were: My Vitamix with a tamper to press the groundnut down. A spoon for transferring the peanut butter into a container and a glass jar for storage. Very easy.
Place your groundnut ONLY in your blender and blend. I used the tamper in the Vitamix to press the groundnut down onto the blade. You will need to do this as well as the groundnut gets ‘stuck” and will be unable to move without your help.
Please click here to (more…)
Warning, this is not at all a healthy dish! Just a much loved one which should be eaten sparingly.
I grew up hating beans in all its variations – akara, moin moin, porridge, rice and beans – name it, I hated it. That is, until I one day tasted Ewa Goyin. I felt like I had finally met my beans love. I proceeded to polish off the entire plate of beans and have not looked back since.
My only misgiving about Ewa Goyin is the fact that it is so reliant on Palm Oil. When you buy it from a Buka (the equivalent of street food), expect to have a lot of oil swimming at the bottom of your bowl unless you give strict instructions otherwise.
After years of relying on others to cook it for me (all of the recipes I was given in the past did not work), a Togolese lady showed me how to make this. It is so easy, it is unbelievable. The best thing about this recipe is that it is really basic. You can decide to alter it by adding other things on – Fish, shrimps, iru (locustbeans) e.t.c, depending on what sort of taste you are going for. An advantage to making your own is that you can somewhat control the amount of Palm Oil that goes into the dish.
Another best thing about this sauce is that you don’t need a fridge to preserve it. It can be left on the kitchen counter and used up over a month or so.
To summarize, you will need the following ingredients:
1 cup pepper seeds
1 cup Palm Oil
1 red Onion
Salt to taste.
- Pour hot water over pepper seeds and leave overnight. Cover this as soon as you pour the hot water as the entire area will soon be pervaded with the sharp smell of peppers.
- Now, blend pepper (water and all) with an onion.
- Heat Palm Oil. Add mixture and fry until you get to the consistency (pictured below). At this point most of the water has evaporated. Add Salt to taste. Voila! Done!!
A few weeks ago, I went visiting relatives. We were offered a meal which we accepted and I proceeded to eat what I considered really tasty stew with some rice. It wasn’t until after I had finished eating that I was told that there was no oil used in the making of the stew. That was literally the point at which I looked down at my plate and realized that there was absolutely no oil at the bottom of the plate.
I was shocked!! Gobsmacked!!! My mother had always spoken about making oil free stew and I didn’t jump on the bandwagon as I thought that it would be totally tasteless. Good thing no-one told me that was what I was having until I had cleaned my plate…
Being that I am always thinking of ways of eating and living healthier, I decided to replicate the stew on my own when I got home. I did this and posted the picture below on the Natural Nigerian facebook page a few days ago. I am retaining the original caption as on facebook.
It garnered some attention and drew for calls of a recipe which was provided by someone I know has been cooking this stew for years. For those who want to try it out, here is the recipe as she put it up:
Just like you make your normal Nigerian stew but no oil (oh well probably very little from the meat) but no frying involved, so will only make important points
1) Boil your meat with spices as you usually do.
2) Cook your tomato blend till almost all the water has dried.
3) Leave the pot of boiled meat to cool then drain the fat / oil that comes to the surface
4) Pour your boiled meat with the stock into the reduced tomato blend add your spices as you do (if the meat stock is not much then add little water to the mix)
Cook at low heat and stir at short intervals. Taste the mix to make sure that the raw tomato taste is gone. Cooking ends when you are satisfied with the taste and happy with the stew’s consistency.
*Some prefer not to use the stock from the boiled the meat – they replace this with just plain water.
Thank you Chinelo!
Someone mentioned that the stew didn’t look pretty (or perhaps it was my brown rice). You will get used to the look and the taste and when you do, it will do wonders for your health.
I took to this new recipe pretty quickly – I added about 10% of the normal quantity of oil I would usually use and will gradually transition to 0%. You may wish to start at 50% less oil and then transition downwards with time.
[I bought the brown rice from Sherese Ijewere of Carib Health]. Tomatoes for the stew came from my local market ;).