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Peanut Eggplant Soup

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One of my earliest memories of egg plant was when I visited my aunt in Ilorin, Kwara state, Nigeria. She simmered them on the stove and served them with yams.  Its an incredible taste that makes you crave for more. Some people enjoy it with peanuts or by itself.

I found some at the World market in Cincinnati, Ohio  and was thrilled to make them. I opted to try a combination of peanut and eggplant in a soup. It was amazing! You can serve it with rice, fufu, yams, or potatoes.

Eggplant peanut soup with basmati rice


2 cups Peanuts (unsalted)

2 cups of eggplant

1 tbsp bouillon

1 tbsp fresh ginger

2 to 3 cups of blended tomatoes, onions, ginger, and peppers

1 cup of oil

1/2 cup onions

1 tsp cayenne pepper

1 tsp salt

Smoked turkey, or any meat of choice.


Wash and Boil your eggplant until soft.
Blend the eggplant or mush with a wooden spoon
Blend peanuts with 1 cup of water
Blend your tomatoes and red bell peppers, onions, ginger

In a pot, heat up oil, then add onions.
Add your blended tomatoes, onions, and peppers
Add some salt, bouillon, and cayenne pepper.
Add your choice of meat
Let it simmer
Add your eggplant mix, then the peanut blend.
I added peanut butter for enhanced flavor.
Stir and leave for 10 to 15 minutes until it’s well done.
Serve with basmati rice and vegetables.


One of the highlights of being a mom who loves to cook, is the ability to whip up new recipes or find old time favorites to try. After a long uneventful  day, my boys and I decided to make something out of the pint of blueberries sitting in the refrigerator. We tried our hands on this amazing recipe and we loved every bite. The boys finished it all of course. This is definitely a great dessert to try, it’s not too sweet and it’s just right. It’s simple enough for beginners to whip up. We had it with vanilla icecream but you can simply eat with a cup coffee. Life’s Good!

Blueberry Buckle
1 stick butter
1 1/4 cups of sugar
1 egg
2 1/3 cups self rising flour or (2 1/3 flour mixed with 2 tsp baking powder, and 1/2 salt stirred well)
1/2 cup milk
2 cups blueberries
1/2 tsp cinnamon

Cream half the stick of butter with 3/4 cup sugar. Beat in the egg. Add 2 cups of self rising flour or flour mix then add 1/2 milk.
Fold in washed blueberries. Pour batter into a greased 9×9 inch pan. Sprinkle the top with crumb topping made with fork or hand blending the remaining 4 tbsp of butter, 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp cinnamon. Bake for 35 minutes. You will see how the top buckles and understand its name.
The top would be crunchy and the inside very moist and slightly fluffy.
Enjoy with a cup of coffee or with vanilla icecream.

Bon appetit


This easy kofta pita sandwich is robust and full of Greek flavors. I used Grass fed flavor-packed ground lamb on top of Greek pita with Vivys Baobab sauce, fresh veggies, and a little poppy seed dressing. This is a quick meal for days you want to impress without the stress. This is what you need:

1 lb ground lamb or beef

1 egg
2 tbsp plain coconut flour
2 garlic cloves, minced
1 tsp salt
2 tsp turmeric
2 tsp ground cumin
1 tsp red pepper flakes, or more
1 tsp paprika

Greek pita or flatbread
Add your Greens ( I used spinach, baby kale)
Fresh Cilantro as needed
3 Sliced tomatoes
1 English cucumber, sliced into rounds
1 onion, sliced as preferred
1 tsp red pepper flakes or more

Preheat the oven to 425 degrees F.
In a large mixing bowl, combine the lamb, egg, coconut flour, and garlic with the salt and other spices. Kneed together and form the lamb mix into small balls. Place at least 1 inch apart in a baking pan.
Bake in the oven for 20-25 minutes or until brown and well cooked.
Prepare the Greek pita bread, add your vegetables layer by layer, Baobab sauce or hummus, and the rest of the fixings. Add your kofta lamb balls 3 to 4 balls works great and then sprinkle more paprika or pepper.
Finish off with more hummus or Baobab sauce.