when I got marrried my husband wondered why I don't cook meals like cornmeal( egbo),yam fritters (ojojo), mellon.and.beans pudding(Alapa), beans soup (Gbegiri) and all the other local yoruba foods.

I can't really blame myself because I was brought up with eating majorly the likes of rice, beans ,yam ,akara,moinmoin , eba and amala.

I had no choice I had to up my.culinary skills in all the.aforementioned local delicacies that my husband loves to eat.

Thanks to my mum in love who sent me the cornmeal peeled and and ready to cook,I can't imagine the.stress I would have gone through getting the cornmeal.

How l wished I had met Asada abiola badru, the surest plug for everything local delicacies, ranging from stoneless Ofada rice to tuwo flour and white cornmeal.

Hear what she has to say��������

Tuwo is mostly eaten by Yoruba and Hausa tribe respectively. Tuwo goes down well with gbegiri and ewedu soup (abula)���

Ofada rice is locally produced in Nigeria, it is unpolished rice and has less calories.

White cornmeal (egbo) is usually enjoyed with beans and fried sauce (ata dindin) that went to Harvard university ���

Why not give it a trial and stop eating boring meals .

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