21. #EggcellentFacts: Egg yolks are one of the richest sources of choline, a nutrient essential for brain function and development.

22. #FishyBusiness: The world's most expensive fish is the bluefin tuna, which can sell for up to $2,000 per pound.

23. #RiceRiceBaby: Rice is the staple food for over half the world's population, with Asia producing over 80% of the world's rice.

24. #MeatMe: The world's largest meat consumers are the Australians, with the average Australian eating over 200 pounds of meat per year.

25. #SweetPotatoSurprise: Sweet potatoes are one of the most nutritious foods on the planet, with a single medium-sized sweet potato providing over 100% of the daily recommended intake of vitamin A.

26. #GingerGuru: Ginger has been used for centuries in traditional medicine, with its active compound gingerol having anti-inflammatory and antioxidant properties.

27. #OnionOrigins: Onions are one of the oldest cultivated vegetables, with evidence of onion cultivation dating back to ancient Egypt.

28. #MilkMythBuster: Milk is not essential for human health, and many cultures around the world do not consume milk or dairy products.

29. #PecanPower: Pecans are one of the richest sources of antioxidants, with a single ounce of pecans providing over 7,000 units of antioxidant capacity.

30. #ChiliChamp: The world's hottest pepper is the Carolina Reaper, which has an average Scoville heat unit (SHU) rating of over 1.5 million.

#FoodFacts #Foodie #FoodLover #FoodHistory #FoodScience #Sustainability #FoodSecurity

11. #AvocadoHistory: Avocados have been cultivated for over 7,000 years, dating back to ancient Mesoamerica.

12. #CoffeeBeans: Coffee beans are not actually beans, but seeds from a fruit called the coffee cherry.

13. #PineapplePrickles: Pineapples are the only fruit that contains protein-digesting enzymes, which can break down protein and aid digestion.

14. #SpicyScience: The heat of chili peppers is measured in Scoville Heat Units (SHU), which range from 0 SHU for a sweet pepper to over 2 million SHU for the hottest peppers.

15. #TeaTrivia: Tea is the second most consumed beverage in the world, after water.

16. #MushroomMagic: Mushrooms have a unique relationship with trees, and can even help trees absorb nutrients from the soil.

17. #SushiStory: Sushi originated in ancient Japan as a way to preserve fish by fermenting it in rice.

18. #CocoaCraze: The world's largest chocolate consumer is the United States, with the average American eating over 12 pounds of chocolate per year.

19. #BreadWinner: Bread has been a staple food for thousands of years, with evidence of bread-making dating back to ancient Egypt.

20. #FoodForests: Agroforestry, the practice of growing crops and trees together, can increase crop yields while also promoting biodiversity and reducing deforestation.

#FoodFacts #Foodie #FoodLover #FoodHistory #FoodScience #Sustainability #FoodSecurity

Healthy Breakfast Plate with Eggs, Sautéed Veggies & Avocado Toast

Start your day with this nourishing breakfast! Packed with protein, healthy fats, and vibrant veggies, it’s a perfectly balanced meal to fuel your morning.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the Eggs:
2 large eggs
1 tsp olive oil
Salt & black pepper, to taste
For the Sautéed Veggies:
1 cup cherry tomatoes, halved
1 cup baby spinach
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tbsp olive oil
Salt & black pepper, to taste
For the Toast & Avocado:
2 slices whole-grain or sourdough bread, toasted
1 ripe avocado, sliced or halved
Pinch of chili flakes (optional)
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Prepare the Sautéed Veggies:

Heat 1 tbsp olive oil in a skillet over medium heat.

Add minced garlic and sauté for 1 minute until fragrant.

Add mushrooms and cook for 3-4 minutes until softened.

Add cherry tomatoes and spinach, season with salt and pepper, and cook for another 2-3 minutes until spinach is wilted and tomatoes are slightly blistered.
Cook the Eggs:

Heat 1 tsp olive oil in a non-stick skillet over medium heat. Crack the eggs into the pan and cook sunny-side up (or to your desired doneness). Sprinkle with salt and black pepper.
Assemble the Plate:

Arrange the sautéed veggies, cooked eggs, and toasted bread on a plate.

Add avocado slices or serve a halved avocado alongside. Sprinkle avocado with a pinch of chili flakes for extra flavor, if desired.
Serve and Enjoy:

Garnish with fresh herbs like parsley or cilantro for a vibrant touch, and enjoy this wholesome breakfast!
𝐏𝐫𝐞𝐩 𝐓𝐢𝐦𝐞: 10 minutes
𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐓𝐢𝐦𝐞: 10 minutes
𝐓𝐨𝐭𝐚𝐥 𝐓𝐢𝐦𝐞: 20 minutes
𝐒𝐞𝐫𝐯𝐢𝐧𝐠𝐬: 2
𝐊𝐜𝐚𝐥: ~350 per serving

You don't need to cook always, but just know how to cook in case of incacity.

On Sunday morning I came out to buy detergent for my cleaning when this guy called me. I know him from the neighboring estate maka arugoro m his landlord oru before ( I have worked for their landlord before).

I asked him wetin carry him come our estate this morning and he replied FOOD. That he is looking for where to buy food.

I took him to nke one woman na-ere nri na our estate but unfortunately the woman no open.

So I started giving him suggestions of what to eat: "why not buy bread na mineral or buns; or better still buy noodles"

And he told me that wetin dey hungry him na real food and not junks.

Thinking na the guy man ji ego, I told him to check Chili's fast food or Mr Biggs, that I'm sure they will open, mana He said he will look for where to buy okpa because na those fancy restaurants na-ere nri costly.

So I left him to continue his quest and went inside.

Now, I don't know if he knows how to cook but was too lazy to cook or he doesn't know how to cook at all....but what I want to say to everybody, especially those men that believes that cooking bu a woman thing is that COOKING IS A SKILL EVERYBODY NEEDS.

When our elder sister gave birth, I was the first person to cook and bring food to the hospital maka the hospital di closer to me than Mama Ogoo. She just told me the soup to make and I delivered.

In fact, I started Omugwo before Mama Ogoo....but na she dey later give Omugwo things and not me. And she didn't thought it wise to share some with me. That woman ji style di selfish but onwero.

Let's continue.....

So, when I was in the world, as in, when I was still doing 'bring down the camera and I wish you are here with me' with my ex, anytime she will be visiting, I usually prepare for her coming like the way John the Baptist prepared for the coming of Jesus; I dey cook and make fruit zobo. A different kind of romance.

Ngwa, ka anyi wepugodi romance aside....I have never been and will never be in that guy's shoe. Imagine going from estate to estate in search of food, adi m handicap?

Well, e no concern me shaa. I finished cleaning that day, brought out Ogbono soup and did small portion control of garri.

Yours Faithfully,
Ben-Smile

Just concocted some Chili Garlic Sauce, and it's a fiery flavor bomb! 🌶

Check out the first Comnt for the full recipe Ingredients:
250 grams Chili (Siling Labuyo)
150 grams Garlic (3 large heads)
3 cups cooking oil
2 tablespoons sugar
1 tablespoon salt
2 tablespoons vinegar
1 teaspoon ground black pepper
1 tablespoon oyster sauce (optional)
Directions:
Begin by washing the chilies, then removing the stalks. Place the chilies in a blender along with the garlic and cooking oil.
Pulse the ingredients in the blender until they are finely chopped, taking care not to over-blend. The mixture should resemble tiny bits rather than a smooth paste.
Transfer the blended mixture to a large pan and cook over low to medium heat. Stir continuously for approximately 20 to 25 minutes until the chili undergoes a noticeable color change.
Once the chili is cooked, add sugar, salt, black pepper, and oyster sauce (if using). Stir the mixture until all ingredients are well incorporated.
Pour in the vinegar but refrain from stirring for the first 3 minutes. This helps to eliminate the “raw taste” of the vinegar.
After 3 minutes, stir the mixture and continue cooking for an additional 20 minutes until the flavors meld together beautifully.
Once the sauce is cooked to perfection, remove it from the heat and allow it to cool completely. Transfer the chili garlic sauce into a clean, dry jar with a secure lid.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 120 kcal per tablespoon | Servings: Makes about 2 cups

There are several homemade insecticides that you can make with natural ingredients to protect your plants from pests without resorting to chemicals. Here are some easy and effective recipes:

1. Garlic insecticide
Garlic is a natural insect repellent and has antibacterial and antifungal properties.

Recipe: Crush 3 cloves of garlic and mix them with 1 liter of water. Let the mixture sit for a few hours or overnight. Then, strain it and add 1 teaspoon of neutral soap to increase effectiveness. Spray the mixture on affected plants, especially on the underside of leaves where pests usually hide.
2. Potassium soap (or castile soap) insecticide
Potassium soap or castile soap is a safe and gentle way to eliminate insects such as aphids, mealybugs and mites.

Recipe: Mix 1 tablespoon of liquid castile soap (or potassium soap) with 1 liter of water. Spray the mixture on the affected plants, making sure to cover the leaves, stems and roots if possible. The soap dissolves the membranes of the insects and eliminates them without harming the plants.
3. Chili and pepper insecticide
The combination of chili and pepper is an excellent insect repellent.

Recipe: Mix 1 tablespoon of chili powder or red pepper with 1 liter of hot water. Let it rest for a few hours and strain it. Add 1 teaspoon of neutral soap so that it adheres better to the plants. Spray the mixture on the plants, especially where pests are found. The spiciness irritates insects and scares them away.
4. Neem Oil Insecticide
Neem oil is a natural insecticide that fights a wide variety of pests and also has fungicidal properties.

Recipe: Mix 2 teaspoons of neem oil with 1 liter of water and 1 teaspoon of neutral soap. Spray it on the affected plants, covering all the leaves well, including the underside. This insecticide is effective against mites, aphids, whiteflies, mealybugs and more.
5. Alcohol insecticide (isopropyl alcohol)
Isopropyl alcohol is very effective at eliminating pests such as scale insects and mites

Fresh Avocado & Egg Salad Bowl
A nutritious, colorful bowl that’s light, satisfying, and perfect for a quick meal.
Ingredients:
3 hard-boiled eggs, sliced
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup red onion, diced
2 cups fresh spinach or mixed greens
1/4 teaspoon paprika or chili powder (for garnish)
2 tablespoons olive oil
Juice of 1/2 lemon
Salt and black pepper, to taste
Instructions:
Prepare the Ingredients:
Hard-boil the eggs, peel, and slice them into rounds.
Dice the avocado and sprinkle with a little lemon juice to prevent browning.
Slice the cucumber, halve the cherry tomatoes, and dice the red onion.
Assemble the Salad:
Place a base of spinach or mixed greens in a large bowl.
Arrange the hard-boiled eggs, avocado, cucumber, tomatoes, and red onion on top.
Dress the Salad:
Drizzle the olive oil and freshly squeezed lemon juice over the salad.
Season with salt and black pepper to taste.
Garnish and Serve:
Sprinkle paprika or chili powder over the eggs for added flavor and color.
Serve immediately for a fresh, vibrant meal.
Serving Suggestion:
Enjoy as is for a light lunch or add grilled chicken, chickpeas, or quinoa for extra protein.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Superfood Spotlight: Transform Your Health Bite by Bite!

Did you know that some foods are packed with more nutrients than others? These superfoods aren’t just trendy—they’re tiny powerhouses for your body! Let’s uncover how to boost your health with simple, delicious recipes.

Recipe 1: Berry Bliss Superfood Smoothie
Ingredients:

1 cup mixed berries (blueberries, strawberries, raspberries)
1/2 banana
1 cup unsweetened almond milk
1 tbsp chia seeds
1 tsp honey (optional)
Instructions:

Add all ingredients to a blender.
Blend until smooth.
Pour into a glass, sprinkle some extra chia seeds on top, and enjoy!
Why it’s healthy:
Berries are rich in antioxidants, chia seeds are packed with omega-3s, and almond milk is a great dairy-free option for calcium.

Recipe 2: Avocado Toast with a Twist
Ingredients:

1 slice whole-grain bread
1/2 avocado (mashed)
1 boiled egg (sliced)
1 tsp flaxseeds
A pinch of chili flakes and sea salt
Instructions:

Toast the bread.
Spread mashed avocado on the toast.
Top with boiled egg slices, flaxseeds, chili flakes, and a sprinkle of sea salt.
Why it’s healthy:
Avocados are loaded with heart-healthy fats, eggs provide protein, and flaxseeds add fiber and omega-3s.

Recipe 3: Quinoa Kale Power Bowl
Ingredients:

1 cup cooked quinoa
1 cup kale (chopped)
1/2 cup cherry tomatoes (halved)
1/4 cup crumbled feta cheese
1 tbsp olive oil
1 tbsp lemon juice
A pinch of salt and pepper
Instructions:

In a large bowl, combine cooked quinoa, kale, and cherry tomatoes.
Drizzle with olive oil and lemon juice.
Top with crumbled feta, season with salt and pepper, and toss gently.
Why it’s healthy:
Quinoa is a protein-packed grain, kale is a superfood full of vitamins, and olive oil adds healthy fats

Bang Bang Shrimp

A go-to appetizer for many, bang bang shrimp is irresistibly delicious. The pairing of crunchy shrimp and the signature creamy, spicy-sweet sauce is a combo made in appetizer heaven. No matter how many times we make it—as a snack, party appetizer, or weeknight dinner—it never gets old. Read on for all our tips and tricks to make your shrimp the best they can be:

Can I use regular bread crumbs instead of panko?
If the bread crumbs are homemade, then absolutely! Nothing beats fresh bread crumbs in our book. If we're talking store-bought, stick to panko. Normal bread crumbs are too fine and don't crisp up nearly as nicely as panko, so if you can, skip the stuff in the blue canister.

What kind of shrimp should I buy?
While the size of the shrimp is totally up to you, we'd recommend getting peeled and deveined shrimp to cut down on prep time. If you can get the tails removed too, that's great! If not, you can simply cut them or lightly pull them off.

Substitutions.
Not a mayo fan? If you'd like, you can substitute Greek yogurt for the mayo. Want to kick up the heat? Up the sriracha, or switch it out for one of your favorite hot sauces, like Cholula, Crystal, or Tapatio.

Serving ideas.
To make this into more of a filling meal, serve alongside steamed rice, pan-fried noodles, or our best-ever fried rice. If you’re serving this as an appetizer, pair with other fan-favorite apps like air fryer egg rolls, Kung Pao Brussels sprouts, or homemade crab rangoon.

Ingredients
For Shrimp
2 c. panko bread crumbs
2 Tbsp. extra-virgin olive oil
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
2 large eggs
1 c. all-purpose flour
1 lb. raw shrimp, peeled and deveined
Freshly chopped cilantro, for garnish
For Bang Bang Sauce
4 Tbsp. mayonnaise
4 Tbsp. sweet chili sauce
2 Tbsp. sriracha
Juice of 2 limes
2 tsp. honey
Kosher salt

Directions
Step 1
Preheat oven to 400° and line a large baking sheet with parchment paper. In a shallow bowl, stir together bread crumbs, oil, and garlic powder and season with salt and pepper. In another shallow bowl, whisk eggs. Put flour in a third bowl. Using tongs, dip shrimp first in flour, then egg, then panko mixture, and transfer to prepared baking sheet. Continue until all shrimp are coated.
Step 2
Bake until shrimp are crispy and golden, 13 to 15 minutes.
Make Bang Bang Sauce
Step 1
In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey and season with salt.
Step 2
Drizzle Bang Bang Sauce over shrimp and garnish with cilantro before serving.

Kangkung (Water spinach) Hotplate

Ingredients:
1 bunch of fresh kangkung(water spinach)
100g thinly sliced beef
10 peeled shrimp, leave the tails on
10 boiled quail eggs (I didn't use them)
3 pieces of fish meatballs, cut into pieces

Sauce ingredients:
3 cloves chopped garlic
2 cm. gingerbread
1 red chili, sliced diagonally
1/2 onion sliced
2 tbsp soy sauce
2 tbsp sweet soy sauce
1 tbsp oyster sauce
Sugar, salt, pepper
cornstarch

How to :
1. Saute the garlic and chili until fragrant, add the onion, saute briefly then add the meat and meatballs, cook until the color changes.
2. Add the spices, stir well. Pour in the water. Thicken with cornstarch solution. Add the shrimp. Cook until the shrimp are cooked. Check the taste again.
3. Heat a hotplate on the stove. Once hot, remove the plate. Place the kangkung on the hotplate. Drizzle with the sauce.
4. Serve.