Club Naija - modern Nigerian food

Club Naija - modern Nigerian food Modern Nigerian food | supper clubs | events and catering

•A B U L A•Four components. All pretty good, but 💯 when they’re eaten together. Abula is a combination of gbegiri (bean ...
26/08/2020

•A B U L A•
Four components. All pretty good, but 💯 when they’re eaten together. Abula is a combination of gbegiri (bean stew), ewedu (jute leaf soup), buka stew (palm oil pepper stew) and amala (yam swallow). I’ve wanted to try this for ages, but I’m not a fan of abula so always put it to one side. But then I had an idea!
I’ve been reading a lot about healthy alternatives to traditional swallows, made with vegetables like carrots, cabbage and aubergine. So when I spotted a pack of beetroot in the back of the fridge my mind was set. So say hi to my beetroot “amala”! The sweetness from the beetroot was really refreshing, it had the perfect starchy texture and it really made this dish a winner for me. That and the shaki (tripe) which I’ve been craving!
If colour and flavour are what you’re looking for, this is the one for you. How pretty is she?!

•B R E A K F A S T•Fried yam, plantain, scrambled eggs, ata dindin pepper sauce 🤤
23/08/2020

•B R E A K F A S T•
Fried yam, plantain, scrambled eggs, ata dindin pepper sauce 🤤

• E B A & O K R O•✨Simplicity itself✨
17/08/2020

• E B A & O K R O•
✨Simplicity itself✨

•J O L L O F P A S T A•The idea of jollof pasta has always amused me no end ... because just why? But, listen, I had pa...
10/08/2020

•J O L L O F P A S T A•
The idea of jollof pasta has always amused me no end ... because just why? But, listen, I had pasta, I had stew, I had no desire to cook anything complex. And, look, it was delicious because how in the hell could it not be? Sautéed with some lovely toms from the garden and enjoyed in this dappled summer sun it was just *chef’s kiss*

• F R E J O N V2•You’ve seen this before, a combo of kidney beans and coconut cooked until fall-apart soft and blended....
07/08/2020

• F R E J O N V2•
You’ve seen this before, a combo of kidney beans and coconut cooked until fall-apart soft and blended. It’s usually a soup served with fish stew, but to me it works perfectly as a dip.
I’ve nodded to the fish stew with the topping of olive oil-rich fried stew, and finished it traditionally with the crunch of garri (dried, fermented cassava, or ‘farofa’ in Portuguese).
Paired withy agege flatbreads and served cold, this is a sunny summery dish perfect for this sunny summery day! Swipe a tear of the bread through the frejon, making sure you catch a bit of each ingredient, and you’ll forget hummus exists! It is just as simple to make but has such deep flavour. liked it, so I bet you would, too!

•D O R O W A T•Big up to Ethiopia for one of my favourite cuisines 🙌🏾 It really confused people who’ve known me my whol...
04/08/2020

•D O R O W A T•
Big up to Ethiopia for one of my favourite cuisines 🙌🏾 It really confused people who’ve known me my whole life when they were served Ethiopian food at a Nigerian girl’s wedding 🤣
Doro wat is a chicken stew made with a base of onions, onions and more onions cooked into a thick, dark gravy spiced with cardamom, ginger and berbere (a blend of chilli, coriander, nigella, fenugreek and more).
The final stir through of spiced clarified butter (kibbeh) gives it a velvety depth that’s the perfect foil for the simplicity of the boiled eggs simmered within it. (It also means that when you’re cooking for your vegetarian spouse you don’t miss the chicken in your chicken stew all *that* much...🤷🏾‍♀️) It’s lush!

•T H E H A R V E S T•🥰
02/08/2020

•T H E H A R V E S T•
🥰

• L E W I S H A M L E D G E R•Happy Friday, folks! I’m so glad to finally have got my hands on the latest issue of ! It...
31/07/2020

• L E W I S H A M L E D G E R•
Happy Friday, folks! I’m so glad to finally have got my hands on the latest issue of ! It’s a bloody lovely start to the weekend to read the wonderful piece that wrote about me 🥰
Helen interviewed me just before lockdown and just before Club Naija was due to expand into new venues across more of London. Obviously the rona got in the way of all that fun stuff, but I’m so glad the piece got to run. I’m still waiting to feel sure that we can get started up again, but if you’re keen to get on the bandwagon, let me know via the link in bio on my website and if there’s enough interest, then I’ll definitely get on it!

• C O C O N U T & M I L O T A R T•I’m craving dessert! I whipped this up out of some leftover coconut candies (shuk s...
30/07/2020

• C O C O N U T & M I L O T A R T•
I’m craving dessert! I whipped this up out of some leftover coconut candies (shuk shuk) I made. I pressed the candied coconut into a tart tin then made a velvety chocolate custard from Milo that set perfectly.
For those who don’t know, Milo is an instant chocolate drink that Nigerians are mad for. We used to get it in stock-esque little cubes and I used to sneak them all the time. Sod making the drink - I would just eat them like sweets, crunching on the sugary blocks like a mouse.
Now that I’m an adult and I’ve got a tin of it in my cupboard, I can still happily munch on a spoonful of the stuff. But for others might enjoy it in the form of this tart more. Topped with mixed sesame seeds for a crispy, savoury bite.

• N A I J A S H A K S H U K A •This is what it looks like when you can’t decide what you want to eat so just throw ever...
28/07/2020

• N A I J A S H A K S H U K A •

This is what it looks like when you can’t decide what you want to eat so just throw everything together! I used pepper stew mixed with leftover basmati rice as the base for a shakshuka (with three eggs cos I’m greedy 🐓) and simmered it until the base was thick and rich and the eggs perfectly gooey. I then topped it with wilted spinach, dill, dried mint, crispy onions and some teeny tiny tomatoes from the garden.
It was a spur-of-the-moment cupboard concoction, but by god was this delicious. The spice of the stew with the freshness of the herbs was just beautiful and nothing tastes sweeter than tomatoes you’ve grown yourself! This one might well be a keeper.

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