Top 20 Nigerian Foods That Will Blow Your Taste Buds

Homestead Life Updates

First, I’ll talk about all the stuff I planted in the garden this week. Two days in a row, four hours each day, sunburned arms and hands and I got about half of my spring garden in the ground. I planted lots of cabbage. Some red, some green and four kinds of Chinese cabbage. What else? Collards, Swiss chard, escarole, mustard greens and kale. And let’s not forget those peas. Lots of green shelling peas and also some snow peas.

Next week it will be strawberries and onions and I think that will finish off the spring planting. Summer planting of beans, tomatoes, eggplant, carrots, and celery will begin in May.

Oh, I almost forgot, I planted Red Norland and Yukon Gold potatoes.

Lots of visitors are coming to the farm this coming week. Some family and some that found us on the internet. They are interested in the Normande breed of cows and will be taking a look at what we have to get a better idea of what to expect.

Speaking of cows, it looks like we won’t have our first calf for another couple of weeks. We will definitely making changes to the breeding schedule for next year. We should be making cheese by now.

The creamery updates are really exciting. Scott dry stacked a whole bunch of blocks a few days ago. It was so amazing to walk around inside the space he created. While only four blocks high, they clearly defined the utility room and parlor. As usual he is out there right now working on those walls. This morning while we were out with the cows going through the morning routine, I could see the definition of about a quarter of the window in the utility room wall. I don’t know how high that is and there is a long way to go, but it is still so exciting.

Another thing that is exciting is cooking good tasting food for our families. I thought today I would talk about how we humans determine our preferences.


To Eat Or Not To Eat

In a 2011 study published in Beneficial Microbes, researchers attempted to look at whether probiotic supplements were better when swallowed on an empty stomach or with a meal.

The researchers found that probiotic bacteria had the highest rates of survival when taken within 30 minutes before or simultaneously with a meal or drink that contained some fat.

Basically, the food provides a buffer for the bacteria, ensuring that it passes safely through your stomach.

Does Mberry work with alcohol?

Culinary enthusiasts have long marveled at the power of miracle berries—a fruit that alters the flavor of sour and bitter foods—but little is known of its effect on alcohol.

What do you eat with miracle berries?

These miracle berries are incidentally not a drug at all but are rather perfectly legal fruits that leave a flavor-distorting effect behind on our taste buds.

Disappointing Foods

  • Blue cheese.
  • Olives.
  • Regular dill pickles.
  • Carrots.
  • Kimchi.
  • Grapes.
  • Ginger.
  • Dark chocolate.

Best Foods for Gut Health: 11 Foods to Consider Eating Often

Besides fermented foods, what exactly should you be eating for better gut health? What are the best foods for gut health?

Some of the best options for good-for-your-gut foods include these 11 all-star edibles:

Flavor of food

Why do you like or dislike a particular food. Most likely you will say the flavor, or the way the food tastes. Appearance may provide the first impression of a food, but flavor provides a lasting impression.

More so than sight, we are very familiar with the taste of food. But what are we tasting and how are we tasting? For that we use our mouth and nose.

Flavor is the blend of taste, aroma, and feeling factor sensations. These three sensations occur when food stimulates receptors in our mouth and nose. Let’s go back to the chemicals. It is because of the chemical nature of food that the senses are considered chemical sensors. Although together they constitute flavor, each sense system is distinctly different in that each one is stimulated by different chemicals and detected by different receptors. That all sounds complex and it is, but the perception of the sensations happens at once. While the food is enjoyed, the appearance, texture, and temperature are evaluated.

The three components of flavor are perceived by three separate sensory systems. Each system functions independently and each continues to function even when one or more of the other systems no longer work well or at all. For example, persons who have lost their sense of smell can still perceive the taste and feeling factors of foods.

The term taste is often used interchangeably with flavor, but taste refers specifically to only one component of flavor – the perception of dissolved substances by the taste buds.

Basic tastes

There are four basic tastes: sweet, sour, salty, and bitter. Sugars are the most well-known stimuli that produce sweetness, but certain other chemicals do as well. For example, artificial sweeteners, like saccharin and aspartame, taste sweet although they are not sugars. The sweet taste of shrimp and other seafood is from a naturally occurring amino acid called glycine. Acids in foods, such as citric acid in lemons and acetic acid in vinegar, produce a sour taste. Salt, such as sodium chloride or table salt, produces a salty taste. A variety of other chemicals, including caffeine, quinine, and many poisonous substances, create the taste of bitter.

Taste buds are located primarily on the tongue, but there are others scattered about throughout the mouth. These clusters of taste cells have receptors for the basic tastes – sweet, sour, salty, and bitter. Taste chemicals in the food – the acids, sweetness, salts, and bitter components – alter the chemistry of taste cells. That triggers a signal that travels through nerve fibers to the brain, where the information is processed. Yum yum.

Saliva plays an important role in taste perception. Saliva, which is composed mostly of water, transports the taste chemicals to the taste cells on the taste buds. Without saliva, we would not be able to experience the basic taste.

Aroma, the sense of smell

The perception of aroma—smell—is much more complex than the perception of the basic tastes and is not as well understood. We can identify four basic tastes, but we can sense many hundreds, even thousands, of distinct aromas.

Each aroma is highly complex. For example, there more than 800 separate chemicals that make up the aroma of fresh coffee. Exactly how do we smell? Evaporation. The chemicals in food evaporate and they bombard the aroma receptors, called olfactory cells, at the top of the nasal cavity. Smells are perceived as they evaporate to the nose or up the back of the throat as food is chewed and swallowed. From there, nerve fibers transport signals from the olfactory cells to the brain, where the information is processed. Aroma is often thought of as the most important component of flavor. Without aroma, it would be difficult to distinguish between certain foods. You are left with sight, taste and texture to determine the identity of the food.

Aroma is a large component of flavor. You’ve probably experienced your nasal passages blocked from a cold. It would not be uncommon for you to say that you can’t taste anything. In fact, you can perceive the basic tastes but you cannot smell. So you are only getting part of the sensory experience. Here’s another interesting factoid. The part of the brain in which information about aroma is received and processed is wired to the part of the brain responsible for memories and emotions. Not surprisingly, aromas often trigger memories or strong emotions. Hence, today we have aromatherapy as a treatment for various physical and emotional ailments.

Now that you know many more details about the amount of creativity you are putting into your cooking and how you might look at it differently, let’s get to today’s recipe.

Beauty advice

Try New Cooking Methods

Few people truly enjoy plainly steamed or boiled veggies with little or no seasoning. Many vegetables often turn mushy and bland prepared this way. Long cooking methods, (especially boiling) can leach important vitamins too. Fortunately, there are different cooking techniques that can help you discover more vegetable recipes you like.

  • Air Frying: One method that has grown in popularity is using an air fryer to get the delicious, crunchy taste of fried food without the extra fat and calories.
  • Grilling: Grilling veggies with a pinch of salt and pepper and olive oil is simple and delicious. You can also grill veggies and then toss in a vinaigrette dressing or top them with chopped herbs.
  • Oven Roasted: Cooking vegetables with a drizzle of olive oil in a 400 degree F oven brings a sweeter flavor to vegetables. The addition of oil can help you to absorb fat-soluble vitamins.
  • Sautéed: Cooking vegetables in butter or oil on the stovetop is a popular way to prepare them. Like roasting, the additional fat improves the absorption of fat-soluble vitamins in the vegetables. To keep the fat and calorie count down, use a small amount of oil and add vegetable broth or chicken stock as the vegetables cook to keep them from getting too browned or sticking to the pan. While you can sauté almost any vegetable, it works best for leafy greens such as kale, mustard greens, or spinach.
  • Blanched: This method involves briefly putting vegetables in boiling water followed by an ice bath. This is a great way to brighten vegetables and can be used for crudite with a delicious dip like guacamole or yogurt dip.

14. A citrus juice squeezer so you can get fresh juice from lemons, limes, and even oranges to enhance your meals, and even your cocktails!

Amazon This useful gadget is dishwasher-safe for easy cleaning. Promising review: “Love this gadget and I use it often. Squeezes juice effortlessly. Super easy clean-up, and sturdy. Fresh juice tastes way better than bottled.” —Jenny K Get it from Amazon for $14.99+ (available in seven colors).

8. 3D printed food

Source: Chloe Rutzerveld
Source: Chloe Rutzerveld

Imagine, you’re sitting with a couple of friends in the living room. Everyone had a glass of wine or two, and the chatter is getting louder with every minute.

Suddenly, you’re friends spoiled son yells from the other room:  “Mom, I’m hungry, can you PRINT me a sandwich? I’m in the middle of a game!”

While this seems like a bad sci-fi comedy, there are 3D printers that can print food, and yes, you can have one in your own home.


In 2014, food designer Chloé Rutzerveld developed a concept for “healthy and sustainable” 3D-printed snacks that sprout plants and mushrooms for flavour. (33)

The project was called “Edible Growth”, and it demonstrated how technology can be used to enhance natural growth.

Her goal was to inspire scientists, technologists and chefs to look beyond fancy shped pasta and cookies… and explore new ways of creating healthy food.

The printer could be used to shorten the food production chain drastically

Back then, she assumed it’s going to take at least 8-10 years until this technology becomes mainstream.

In 2016. FoodInk opened a pop-up restaurant that serves 3D printed food. They are describing their concept as “fine dining hacked”, and it is just that. (34)

Everything except the people is 3D printed, and it looks incredible!

Now, you might be thinking, this is a high-end restaurant, this is only something for the upper class.

But, that’s not entirely true. Every year, the technology is becoming cheaper and cheaper.

Already now, companies such as byFlow offer affordable 3D printers for food for domestic use.

The ever decreasing prices and availability of 3D printing technology will create room for incredible innovations.

What about sustainability?

Although it’s not so expensive to buy your own 3D printer for food, this technology is still not as popular as a microwave, and perhaps it never will be.

But the potential of this technology is incredible.

Using 3D printing technology for food production can reduce food miles,  agricultural land use, food waste and labor. (33)

From 3D printer to mouth - eliminating food miles
From 3D printer to mouth – eliminating food miles – Source: Chloe Rutzerveld

Is 3D printed food healthy?

Diet is a complex subject, and this question isn’t easy to answer. It all comes down to what your ingredients are, how the food is prepared and how much you eat of it.

The cool part about 3D printed food is the fact that you can use a HUGE range of ingredients. Creativity is the only limitation. Meaning, it can be very healthy if we use nutritious ingredients.

When describing her project the above mentioned food designerwrote the following about her project:

“The consumer becomes the farmer and harvests the product before consumption. Absolute freshness without additives. The consumer will be more involved in the growth process of the food and becomes more aware of food production and consumption.”

There is really nothing fresher than this!

To conclude:

3D printing still hasn’t reached its full potential and we will be witnessing this technologies applications unfold, including the food industry.

Bigger, better, healthier and tastier

GMOs can help us develop foods with higher levels of nutrients that taste better and can help in fighting malnutrition. Fruits with more antioxidants that will help our bodies fight disease and plants that are resistant to climate change. (17)(16)

Our only limit of implication is our own creativity.

More sustainable than current agriculture?

GMOs can help us develop plants that are resistant to pests, plants that need less fertilizing meaning less soil contamination, and plants that can turn more carbon dioxide into oxygen helping to reverse climate change. (16)

It’s time to democratize GM.

Of course, like anything else, GMOs can be used for good or evil.

We need to study, control and understand GMOs, and that understanding starts by us.

“Much of the criticism of this technology is actually criticism of modern agriculture and the business practice of the huge corporations that control our food supply.  This criticism is not only valid it’s also important we need to change agriculture to a more sustainable model.

GMOs as a technology is actually an ALLY and not an enemy in that fight helping to save and protect nature and minimize our impact on the environment.” – Kurtzgesagt- In a nutshell


CRISPR is a revolutionary method of gene editing. With the rise of CRISPR, gene editing costs shrank for 99%. Enabling literally everyone with basic lab equipment to edit genes. (19)

In short, using CRISPR is like driving on the highway. With a simple alteration of the DNA, we can create desired results that would take hundreds or even thousands of years of selective breeding.

Now, isn’t that amazing?

Let’s wrap up

With the rise of CRISPR, science fiction has become reality. Farmers don’t have to rely on huge corporations and their patents. Nowadays, gene editing is accessible to everyone, it’s simple and incredibly precise. It’s a true food REVOLUTION that is changing the food we eat, forever.

Hide Them

If you still can't tolerate the taste of vegetables, try hiding them in some of your favorite foods. For example, chop steamed broccoli into small pieces and add to a low-fat turkey meatloaf. The blended seasonings in the loaf will cover up the taste of the broccoli, and you'll get one or two servings' worth of vegetables in a lean and hearty meal.

Another growing trend is making pizza crust out of cauliflower, which many people find still tastes great even if it's not close to the real thing.

Top your pizza with your favorite sauce, cheese, and meat, and you’ll forget you’re also eating vegetables.

You can also add vegetables to your favorite sweet smoothie recipe without them affecting the flavor. For example, when carrots are added to a strawberry or raspberry smoothie, they add sweetness and color.

Lastly, soups are a great way to incorporate more vegetables into your diet. Many creamy soup recipes include vegetables like cauliflower to add texture and complement old favorites like potatoes. Before you know it, you’ll find yourself craving vegetables with one of your newfound techniques.

It's Easy to Make a Healthy Soup at Home


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