Friday, 4 March 2016

LARGEST B2B FOOD EXHIBITION & CONFERENCE IN WEST AFRICA

Posted by brenda njemanze

food nigeria
Press Release:
16 February 2016


Food Nigeria in line with Nigerian growing food market

Essential platform for international and regional food and beverage companies to network and establish business ties in Nigeria this May

Lagos, Nigeria: Food Nigeria, organised by Informa Life Sciences Exhibitions will kick off 18 -20 May 2016 in Lagos, Nigeria at the Eko Convention Centre. The event will provide a platform for international and regional food and beverage companies to network and cultivate business ties in Africa’s largest economy, Nigeria. Informa Life Sciences successfully runs seven events in Nigeria alone addressing the Nigerian economy’s requirements.

The exhibition will host more than 150 international companies across 2,500 sqm of exhibition space. The companies will represent more than 20 country pavilions welcoming an expected 6000 attendees. The event is supported by the Association of Food Vendors in Nigeria (AFVN), the National Agency for Food and Drug (NAFDAG), and NASON.

TG Expo, organiser of the Turkish pavilion says, “As a national agency we are delighted to bring numerous companies to the Turkish pavilion at Food Nigeria. We see a great interest from Turkish companies keen to launch their products and well known Turkish delights to the growing Nigerian market. Therefore investing in a Turkish country pavilion is the best way to enhance the synergy between exhibitors from our country and professional visitors from the African food industry.”

Food Nigeria is a business-to-business platform promoting supply chain partnership along with imports and exports. It will incorporate attendees from Nigeria and Western Africa.

Attendees will benefit from meeting industry leaders from regional and international organisations, showcasing an extensive range of the latest products and services,” says Jamie Hill, Director, Informa Life Sciences Group, Africa.

McKinsey Global Institute reported in July 2015, Nigeria’s consumption could rise to $1.4trn a year by 2030, at an average annual increase of 8%. This rise in consumption will likely be driven by higher income levels, significantly expanding the middle-income bracket. This increased affluence is expected to result in 7.1% annual growth in sales of food and non-food consumer goods.[1]

“It is important to recognise the opportunities currently present in the Nigerian market. By organising Food Nigeria, we aim to provide an opportunity to support the growing market and host international, and regional food brands to build business ties. Markets in Nigeria are becoming more defined and transforming from informal to formal, developing modern facilities, and providing a diversified purchasing experience in a growing economy,” highlighted Mr Hill.

The event will host a number of free-of-charge conferences that will address the market’s challenges, opportunities and solutions. 
For stand inquiry, please visit http://www.food-nigeria.com

-Ends-
About Informa Life Sciences Exhibitions:
www.informalifesciences.com

About Food Nigeria
www.food-nigeria.com

Food Nigeria Social Media
Facebook: www.facebook.com/foodnigeriaexpo
Twitter: @foodngexpo #foodngexpo

For media enquiries:

Weaam El Ataya
PR & Social Media Executive
Informa Life Sciences Exhibitions
T: +971 4 408 2813
weaam.elataya@informa.com

[1] http://www.oxfordbusinessgroup.com/news/nigeria%E2%80%99s-retail-sector-set-ring-sales

Thursday, 11 February 2016

A VALENTINE DAY BRUNCH SPECIAL

Posted by brenda njemanze

IMG_20160211_095023
What are your plans this Sunday: It's 14th FEB & its VALENTINE;

My Beloved CHEF NYLAH present you


A VALENTINE DAY BRUNCH SPECIAL
THEME: LOVE AT FIRST BITE


CALL 08171221221 or 07015311779 to book a Table for YOU & YOUR LOVE ONES.


HAPPY VALENTINE TO YOU
IN ADVANCE


#Grubsmagazine #ICOOKUEAT

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR WEBSITE: www.grubsmagazine.com

Wednesday, 27 January 2016

KILISHI PANCAKE RECIPE

Posted by brenda njemanze

PhotoGrid_1453834414842
Kilishi Pancakes with Custard

This recipe was inspired by having a big bag of kilishi in my fridge and not knowing what to do with;

One of my colleague have been asking for pancakes and I decided to treat her to a nice #relaxaftereatingbrunch 


INGREDIENTS:

1 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 cup milk
2 large egg
shredded Kilishi
1/3 teaspoon vegetable oil per pan


Related image

PREPARATION:
1. In a small bowl whisk together milk, egg, sugar and salt.
2. Add flour to your pre barter and fold in; mix properly to get a perfect consistency no lumps please.

PhotoGrid_1453878716980

3. Add in shredded Kilishi and mix well, then set aside.
4. Heat up frying pan then reduce heat to the lowest when you are about to start.
5. Grease pan with oil, add 1 cooking spoon of barter at a time and flip over.

PhotoGrid_1453878762919

Enjoy your Kilishi Pancakes with either Oat aka Porridge or Custard or maybe a cup of Tea.

#Grubsmagazine #ICOOKUEAT

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR WEBSITE: www.grubsmagazine.com

Thursday, 31 December 2015

OKRA SOUP UNDER BUDGET

Posted by brenda njemanze

Okra
Okra Soup is one of Nigeria interesting, quick and easy soup to prepare and of course very affordable.

With Less than ₦1000 ($5) you can prepare a pot of Okra Soup which will serve 3 or even 4 people.

MARKET LIST


Okra ..................... ₦200

Fresh Pepper .............. ₦50

Smoked Fish ............... ₦200

Kpomo/Kanda ............... ₦100

Pumpkin Leaf .............. ₦50

Palm Oil .................. ₦100

1derica of Garri .......... ₦100

Total ..................... ₦800
Lets Assume you have salt and Bullion Cube, Palm oil at home your budget keep reducing.

Even 
₦500 can give you a good pot of Okra Soup.

Who said we can't eat be broke and still enjoy a good meal?

#Grubsmagazine #ICOOKUEAT

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR WEBSITE: www.grubsmagazine.com

Wednesday, 30 December 2015

PRESERVING VEGETABLES: BLANCH AND SHOCK

Posted by brenda njemanze

IMG_9359
BLANCH AND SHOCK

The best way to preserve the color and the nutrients of vegetables is to boil them briefly in water (blanch), then cool them quickly with a dunk in an ice bath (shock). This technique also helps firm the flesh of a fruit while loosening the skin, which makes peeling (peaches or tomatoes, for example) easier. And it works for herbs, too.

Steps to Follow for Freezing Vegetables also try and avoid bruised, damaged, or overripe vegetables.

What you will need:
  • Large pot with boiling water
  • Large bowl with ice water or placed underneath running cold water
  • Towels to dry vegetables
  • zip lock freezer bags or other suitable freezer containers
Preparation:
As a general rule, use at least a gallon of water to each pound of vegetable, preheated to boiling point in a covered pot.

When you plunge your vegetables into the boiling water, start timing when the water returns to a boil.

Cool quickly to stop the cooking process.

Veggies that are not cooled quickly are over blanched and show a loss of color, taste, texture and nutrients.

Plunge your blanched vegetables immediately into cold water, ice water, or cold running water.

Towel dry and package at once in freezer bags or suitable containers.

Blanching Other Vegetable Time it takes

Artichokes
Select small artichokes or artichoke hearts. Cut off the top of the bud and trim the thorny end down to a cone. Wash and blanch for 8 minutes.

Asparagus
Wash, cut and blanch for 4 minutes.

Beans
Wash, snip ends, cut and blanch for 3 minutes.

Broccoli
Rinse, peel and trim. Blanch in boiling water for 2-4 minutes. (If there is a chance that the tiny green cabbage worm has invaded the buds, soak in cold salt water for 10 -15 minutes. Rinse well and pick over. Rinse, peel, trim and blanch.)

Brussels Sprouts
Pick only green buds. Rinse and trim, cutting off outer leaves. Blanch in boiling water for 4 minutes.

Cabbage
Trim off outer leaves. Shred for tight packing of cut into wedges. Blanch shredded cabbage for 1 1/2 minutes. Blanch wedges in boiling water for 3 minutes.

Carrots
Trim, wash, peel and blanch in boiling water for 2 – 3 minutes. (smaller pieces, 2 minutes; larger pieces, 3 minutes)

Cauliflower
Wash and break into florets. Peel and split stems. Blanch in boiling water for 3 minutes. (If there is a chance that the tiny green cabbage worm has invaded the buds, soak in cold salt water for 10 -15 minutes. Rinse well and pick over. Rinse, peel, trim and blanch.)

Corn

Pick ears as soon as they ripen. Natural sugars in corn turn to starch quickly after ripening, so good timing is critical. To blanch whole ears of corn, blanch 3 at a time in boiling water for 6 – 8 minutes. Cool and pack separately, or pack together enough for one meal. Ears can be wrapped in freezer paper, a double layer of aluminum foil, or in plastic freezer bags. If you are freezing cut corn, blanch with kernels on the cob first. Follow above blanching directions. Then cool and remove the kernels from the cob with a sharp knife or corn cutter.

Greens
Clean leaves and blanch in boiling water for 2 minutes. Cool and chop, if dersired, before freezing.

Leeks
Leeks do not need to be blanched. Just slice and freeze!

Okra
Wash and cut off stems. Blanch in boiling water for 2 – 3 minutes.

Onions
Onions do not need to be blanched. Just peel, slice and freeze!

Peas
For podded peas, pick when seeds become plump and pods are rounded. Shell but do not wash. Freeze the same day they are harvested, as sugar is rapidly lost at room temperature. Discard immature and tough peas. Sugar or snow peas can be harvested any time before the pods fill out. Blanch both types of peas in boiling water for 2 minutes.

Peppers
Peppers do not need to be blanched. Just clean, slice and freeze!

Tomatoes
Tomatoes do not need to be blanched. Freeze whole tomatoes on baking sheets and, when frozen, store them in plastic bags. The skins will peel off when they are defrosted!


Photo credit:http://www.shelands.com/

#Grubsmagazine #ICOOKUEAT

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR WEBSITE: www.grubsmagazine.com

Monday, 21 December 2015

THE BEST FESTIVE CAKE DESIGN

Posted by brenda njemanze

banner-2-revised
Are you a Cake Designer?
Do you know any Cake Designer?
Nigeria Info Partners with Grubs Magazine to bring you THE BEST FESTIVE CAKE DESIGN.

All you have to do is email us a picture of the best festive cake you’ve have ever designed and you stand a chance to win
  • Pasta Maker
  • Baking tools
  • And also join Zoe live on THE WOMAN SHOW on Nigeria Info.
  • And more surprises

Email your pictures to brenda@grubsmagazine.com

A panel of 5 will select best designs that will go live on the website where voting will start.

Follow us on Instagram and twitter for more updates.

@grubsmagazine

@zoechinaka


Entry closes on the 28 December 2015

Voting starts 29 December 2015

Winner will be announced on the 4th of January 2016

For more info visit www.grubsmagazine.com

Note: Please share your image alone and only your image if found out you will be disqualified.

#Grubsmagazine #bestcakedesign

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR WEBSITE: www.grubsmagazine.com

Thursday, 17 December 2015

GRUBS BAKED HATCHED POTATOES (HEALTHY MEAL)

Posted by brenda njemanze

1450211501805


Prep Time: 45 mins
Serving for: 2


Ingredient:

7 medium size Irish Potatoes
2 medium size fresh tomatoes
2 medium size fresh pepper
1 tsp Mustard Oil
1 medium size red onion
A little salt
1 bouillon cube
2 chicken frankfurters

Preparation:

1. Remove potato peel and cut into big cubes, wash and drain then set aside.
2. Add all diced ingredients including diced frankfurters and mustard oil, Sprinkle a little salt and bouillon cube
4. Stare/mix properly.
5. Heat oven to 290degree.
6. Place foil on your baking pan and pour in the potato.
7. Bake for 30mins and set aside ready to serve.
1450211661358


#Grubsmagazine #ICOOKUEAT

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR WEBSITE: www.grubsmagazine.com

Wednesday, 9 December 2015

AUNTIE GIGI'S: HO!HO!HO! SANTA'S COMING TO TOWN

Posted by brenda njemanze


image

Have you told anyone yet? SANTA'S COMING TO TOWN and he is dropping off all the gifts, sweets and goodies @auntiegigi's!!!

Bring your newborns, infants, toddlers, kids (0-10 years) nieces, nephews, cousins and neighbours for an amazing Saturday Xmas party and festive treats in Santa's cabin. Lots of exciting activities -festive face painting, edible treat hunts, Kodak moments with Father Christmas and of course free gifts for every child!!!
Call 08055050555 to let Santa know you are coming.
Venue: Auntie Gigi's, 46 Ademola Adetokunbo Crescent, Beside H-Medix Pharmacy, Wuse 2
Santa's token: just N2,500


DONT MISS OUT. IT'S A CHRISTMAS PARTY EVERYONE IN YOUR FAMILY WILL SURELY ENJOY!!! PLEASE REBROADCAST

IMG-20151020-WA0002
Lagos Uncorked Food and Drink Festival

20th December 2015 at 2, Olawale Daodu off Kingsway road, Ikoyi. Lagos

For exhibition and sponsorship details email us on yetty@samanthalifestye.com
IMG-20151127-WA0006

Wednesday, 25 November 2015

YAY “SUNDAY BRUNCH WITH NYLAH'S” IS BACK

Posted by brenda njemanze

nu Brunch at Nylah (2)
Want to have a taste of best quality brunch meals? Don’t bother browsing the internet looking for which restaurant offers this.

Quickly RSVP today and show up as part of our guest at Nylah’s for our “Brunch with Nylah” and have your senses awakened with our rich and healthy blend of delicious brunch menu options.

MENU FOR BRUNCH – N3, 500 per person

Banana Cream Pie Pancakes (Topped with marshmallow frosting)
Red velvet Pancakes (Topped with cream cheese frosting)
Belgian waffles
Chicken and waffles (Crispy dried fried chicken, served on a bed of warm buttermilk waffles, drizzled with syrup)
Orange and cinnamon French toast (Warm flavors of orange and cinnamon infused and baked with your toast)
Hash browns (Served with your choice of eggs, sausage and bacon)
Steak and Eggs with Fries
Fruit parfait (Seasonal fruits, vanilla yoghurt and granola)
SIDES (Any Two options)

Sausages
Eggs- How do you like them?
Bacon
Baked Beans

DRINKS – N500
Lemonade
Coconut Mojito
White Gummy Bear
Shirley temple / Dirty Shirley
Sea Breeze
Smoothie Bar – Strawberry, Apple, Pineapple, Watermelon, Sour sop, Pear
Water

heart 2 feed
OTRES RESTAURANT write to invite you to participate in this years December Hearts “2” Feed food drive. The Hearts “2” Feed project was established as the company’s way to give back to the community through what it knows best which is food.

Every month food packs are made for 100 or more people and are given to children or adults in rural communities. In 2015 alone the company has given over 1000 meals to different people in various communities.

Our final project for the year will hold in Ajegunle on the 26th of December 2015, where over 6,000 children and adults are expected to attend. The company in association with the Pink Pearl Foundation and Oaken Events Limited has carried out a similar project in 2012 at Ajegunle where 6,000 children where present, this figure excludes the adults who attended. We thought it best to bring other organizations in the food and beverage industry together to create one big food drive as we celebrate Christmas and the Holidays. We are excited about this years project, as it is a good way to show the community how much we care and also bring smiles to the faces of those who least expect it. Our request: We ask that you offer a lending hand in anyway you can by providing food of any amount. We would be more than happy if you are also physically present but if not your donation of food from your field would go a long way in catering for the community. Benefit of partnership: A. Your company’s logo will be very well branded in any publicity material that will be used to promote the event. B. Being a part of a team gradually building a strong foundation towards ending the dilemma of hunger across the Nation. This project is a first of its kind in the Nation, and we are hoping to make it an annual project that can grow beyond just giving food during Christmas but actually tackling a major problem we have today which is HUNGER. We are very honored that you have shown interest and we look forward to a feedback and working with you very soon. More details about the event will be shared upon your response to this invitation. Kind Regards Orode Ryan-Okpu Otres Global Ventures (An Exclusive Brands Africa Company).

Kind Regards
Orode Ryan-Okpu
Otres Global Ventures
(An Exclusive Brands Africa Company)

Wednesday, 30 September 2015

How Coca Cola affects your body in 60 minutes

Posted by brenda njemanze

I just saw this post which I would like to share with you.


We all know Coca Cola is laden with sugar and that, at a push,you could use it to clean your toilet. But it's a bit of a mystery as to what it does to your body.

This is exactly what a refreshing can of Coke does to your system within the first hour of drinking it. And it's not pretty.
coca-cola



First 10 minutes

10 teaspoons of sugar hit your system. (100% of your recommended daily intake.) You don't immediately vomit from the overwhelming sweetness because phosphoric acid cuts the flavour, allowing you to keep it down.

20 minutes in

Your blood sugar spikes, causing an insulin burst. Your liver responds to this by turning any sugar it can get its hands on into fat. (There’s plenty of that at this particular moment)

40 minutes in

Caffeine absorption is complete. Your pupils dilate, your blood pressure rises, as a response your livers dumps more sugar into your bloodstream. The adenosine receptors in your brain are now blocked preventing drowsiness.

45 minutes in

Your body ups your dopamine production stimulating the pleasure centres of your brain. This is physically the same way heroin works, by the way.

60 minutes in

The phosphoric acid binds calcium, magnesium and zinc in your lower intestine, providing a further boost in metabolism. This is compounded by high doses of sugar and artificial sweeteners also increasing the urinary excretion of calcium.

After 60 minutes

The caffeine’s diuretic properties come into play. (It makes you have to pee.) It is now assured that you’ll evacuate the bonded calcium, magnesium and zinc that was headed to your bones as well as sodium, electrolyte and water.

As the rave inside of you dies down you’ll start to have a sugar crash. You may become irritable and/or sluggish. You’ve also now, literally,


As the rave inside of you dies down you’ll start to have a sugar crash. You may become irritable and/or sluggish. You’ve also now, literally, pissed away all the water that was in the Coke. But not before infusing it with valuable nutrients your body could have used for things like having the ability to hydrate your system or build strong bones and teeth.
 coca-cola

Credit: http://www.huffingtonpost.co.uk/



Tuesday, 8 September 2015

PRODUCT REVIEW: ONION & VEGETABLE CHOPPER (YES OR NO?)

Posted by brenda njemanze



I purchased this lovely looking kitchen utensil from www.dealdey.com called Onion and Vegetable Chopper and as the name implied its suppose to do the work very effective right?

4 reasons why I purchased it:

1. Portability

2. Affordable

3. Can chop onions, garlic and also chop vegetables which makes the work stress free

4. And its not a bad item to add to your kitchen utensil gadget.

I finally decided to use it over the weekend. First I tried using it to chop onions which turned into a muscle task I sent the onions straight to the chopping board; Since it could not handle onions then pepper and tomatoes will be a waste of time so I didn't bother trying; but I really wanted to know what this gadget could do for my kitchen.

I still have garlic and ginger to chop and the image on the pack showed exactly how this gadget can chop garlic into tiny bit which seems lovely. Low and behold, Onion and Vegetable Chopper could not do the work it was paid to do and I started screaming scam in my head. I sent my ginger and garlic straight to the chopping board, washed this fancy piece of gadget and I sent it to the shelve which will be there for decoration till further notice.

I love kitchen duty but having attractive, portable, usable gadget for my kitchen is an added advantage to my kitchen but don't scam me.


My verdict for this ONION & VEGETABLE CHOPPER is a big NO

Monday, 31 August 2015

AUNTIE GIGI'S SUMMER BAKE N FUN CAMP

Posted by brenda njemanze

IMG-20150823-WA020
AUNTIE GIGI'S SUMMER edition of BAKE N FUN 2015 Series was really a special day;
Kids from 4-7 prepared Glazed Donuts and the Older kids from age 8 - 13 prepared pizza using different toppings of their choice ranging from pepperoni, chicken, green bell pepper, sausages, mushroom, onions, pineapple and off course cheese.
Exciting day for the Kids as they went from the kitchen to the play ground; where they had varieties of board games to choose from; (scrabble, word puzzle and monopoly) to Grass bowling, they moved the activity to sac hop race and then back to word spell quiz and they finally ended the day with "so you think you can dance" my favourite.
Oh! Yes Your Kids, Nephews and Nieces did miss a whole lot.
There is only one place in Abuja you can find this type of Fun; why not visit Auntie Gigi's @ 46 Ademola Adetokunbo Crescent, Wuse 2, Abuja or call us on 07033179029/ 08178168722 to request for the menu and place your order.
Watch out for Auntie Gigi's Lagos Coming your way soon.
More Picture...... visit http://www.grubsmagazine.com/auntie-gigis-summer-bake-n-fun-camp/ 


Tuesday, 18 August 2015

BAKE N FUN WITH AUNTIE GIGI'S

Posted by brenda njemanze

summer camp
AUNTIE GIGI'S brings you another SUMMER edition of BAKE N FUN.

Bring your kids, niece and nephew's for this special day as they learn how to
  • Glazed doughnut
  • Prepare Macaroni & Cheese
  • Bake Cookies and other exciting meals
Registration is now open for the one-day summer bake n fun series!

It is going to be a lot of fun this year and we are going to be learning how to bake some cool stuff. #limitedspaces #specialdiscountformorethan1child #funpacked #kidsteens #4years+ #juniorchefs

To book a spot call 07033179029/ 08178168722

Venue: 46 Ademola Adetokunbo Crescent, Wuse 2, Abuja

Friday, 14 August 2015

JOIN OUR TEAM OF CREATIVE WRITERS

Posted by brenda njemanze

magzter online
Grubs Magazine is now part of the world largest and fastest growing, multi-platform global digital newsstand and we have just launch our first edition on www.magzter.com as one of their publishers.

As Nigerian first foodie magazine we are looking for foodies, food enthusiast, bakers, chef anyone who would like to feature their work in our magazine to join our team of creative writers.

Please send us an email with a sample of what you want to feature on our platform to info@grubsmagazine.com.

For more information contact us on brenda@grubsmagazine.com

Thursday, 16 July 2015

BENEFIT OF DRINKING WATER

Posted by brenda njemanze

Benefit of water
Water
Benefit of drinking water: as the single most important nutrient for our bodies. It is involved in every function of our bodies. You can live 2 months without food but the average adult can last no more than 5 days without water. Many people never drink water some don’t like the taste of water. I can remember not enjoying drinking water from the tap while I was in United Kingdom and it has this strong/heavy taste that makes me feel like throwing up. This experience pushed me into drinking apple juice which became my perfect partner. Had to start buying bottle water when I realize I was urinating apple juice water became my companion and that has been so till date. If you don’t drink water you are apparently in a mildly dehydrated state with various irritating symptoms which you would never realize.

You don’t have to wait until you are thirsty nor until you have dry mouth to drink water that’s dehydrating yourself. Some of us like to drink water during meal my research informed me that it is not good; drinking too much water during meal washes out the hydrochloric acid, digestive juices and enzymes in our stomach and intestines which in turns delay digestions. Also fluids and iced drinks in particular, quench the digestive process similarly to pouring water on a fire (guilty as charge I love me my cold water immediately after meal). It is advisable to drink room temperature water if you really want to drink water in between meal, squeezing in a slice of lemon or lime into it can help as well.
HOW MUCH WATER SHOULD I DRINK?

My research said take your weight in pounds and divide it by 2. The result is how many ounces of water you should drink daily. i.e. 180kg / 2 =
CLIMATE ISSUE

In this part of our world where our climate is hot and dry we need more water. We tend to lose about a pint of water a day through perspiration, exhalation even through urination and stooling we lose 2 pints a day. 2 pints = 1 quart which means our bodies lose about 1 ½ to 2 quarts a day and it does add to the excessive sweating that most of us experience due to weather.

BEST TIMES TO DRINK WATER
Start with 8 to 16 ounces half an hour before breakfast
A couple of hours after breakfast drink another 8 to 16 ounces of water.
Then 30 mins before your evening meal drink your next glass.
Finally 2 hours after dinner, have another 8 ounces and another before bed time unless you have hiatal hernia, an enlarged prostate or frequent urination during the night in those cases do not drink anything else after dinner.
Whichever meal is your largest meal of the day try drinking 16 to 24 ounces 30 mins before that meal as it would help you manage how much you would eat.



Wednesday, 27 May 2015

CHOCOLAT ROYAL: ARE NOT THE ONLY ONES FEEDING YOU POISON

Posted by brenda njemanze

chocolat royal poison us
Been reading through different articles by bloggers and some newspapers on this Chocolat Royal shutting down debacle and I have so much unanswered questions running through my head.

Question 1: Chocolat Royal staff past and present didn't they notice these expired product?

2. Do these staff get to eat what they sell?

3. Owners and Family members will surely like to patronize their franchise; so what do they get to order when they come around or do they just sit around and watch their customers die slowly?

4. What role did custom officials play when they notice that these goods that are being imported into the country are expired or about to expired; how come these goods were cleared?

5. How come NAFDAC got a wind of this information over a year ago and never took action up until now?

6. Who blew the whistle on Chocolat Royal?

The funny side of these story is that only the Elite, celebrities, expatriates and wannabes frequent Chocolat Royal; holding business meeting, birthday parties, dates and the heart breaking side of it is their "Paint and Bake" advert for kids and my 7th question is what have they been feeding these kids all this years?

Chocolat Royal is truly where people come to pay high price for poison.

Chocolat Royal happens to be the scape goat at the moment; let's talk about other restaurants and eateries and what are the regulatory bodies doing to ensure that the environment are hygiene enough and the product they use to cook are not expired product?

I won't be surprise if people start blowing whistle on some of these restaurant.
Now let's talk about the importers in Balogun market what are they selling to us. A reliable source even mentioned that most imported can food had already expired and all they had to do was to change the date on the can and some of us don't get to check expiration date on what we purchase.

Nigeria have become the dumping ground for expired product because we have greedy people who only think about the now and not the later.

We stay in our glass houses to criticise the buka woman or the aboki selling food on the street calling them dirty while you seat back at your favorite restaurant eating the same food poison.

How often do you imagine what goes on in the kitchen of that favorite restaurant of yours? Oh! Ye OCD's

But Chocolat Royal Croissant and Ice cream sorry Poiscream make sense!!!

Maybe I can sue them; hmmm story for the gods in Olamide's voice.

My cousin sued Aunty Ajobi aka Drumstick in Abuja for food poison over a year ago they are still dragging the matter in court. Maybe when someone wins a case like this in court cwith compensation cheque and the news goes viral these restaurants and eatery will seat up.

A maybe answer to my number 5 question would be that the NAFDAC Official who got hold of the information then decided to have a private meeting with the owners and they concealed the information and now that NAFDAC Official has either retired or has been transfered to another unit or the new CHANGE in government got to him and the case file decided to appear.

With everything have heard so far I don't think I can trust any imported product especially can foods; the trend goes from importer importing expiry products or about to expire product and custom clears the products and the importer remove the original expiry date changing it to a new date and they supply to supermarket/retailers and we the consumers come in and buy them.

Hmmm this one don pass naija get thick skin matter oh!

Fact:

Nothing you eat in Nigeria that is imported is safe and we wonder why the sudden increase in cancer, kidney and liver diseases are common.

This is not a case of Poverty or survival; everyone wants to stay alive so if the awareness is there, they would avoid these poison.

We do urge NAFDAC to look into not just Chocolat Royal but other restaurants, eateries, supermarket, importers in balogun market and cold rooms.

They need to help us stay healthy by clearing these toxics out of our country and custom should pay more attention to what they clear into the country and we need to find a way to stay healthy until NAFDAC and other Regulatory bodies can control it. And food blogger should lend their voice #saynotofoodpoison.

For more detailed insight on the shutting down of Chocolat Royal pls visit city reporters

Below is a screen shot of my conversation with @tundeleye on twitter this morning; if you visit his timeline you would read what others have to say about the shutting down.

chocolat royal poison

Good Heal Nigeria
#saynotofoodpoison

N/B: I don't mind NAFDAC mystery shopper as my job description.

Tuesday, 10 March 2015

TASTE OF SUMMER WITH NYLAH'S

Posted by brenda njemanze
Monday, 9 February 2015

100 NOODLES RECIPE WINNING DISH BY @mzhawty

Posted by brenda njemanze



INGREDIENTS

Noodles
Diced Carrot
Red Kidney Beans already cooked and set aside
Green Bell pepper
Diced Sausage
Diced Onions
Diced Atarodo
Shrimps
Vegetable Oil
Noodles Spice

PREPARATION


1. Heat up water, add 1 of the noodles spice bring to boil before adding noodles and cook for 2 min
2. Drain it and set aside,
3.Heat up pot add vegetable oil for a 1 minutes
4. Saute shrimps, sausages and onions together before adding carrots, atarodo and kidney beans, stir continuously then add the remaining noodles spice and bell pepper
5. Add noodle and stir till noodles mix properly with the sauce.
6. Serve with fried plantain by the side


#shareyournoodlesrecipe #100NoodlesRecipe #Grubsmagazine

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR BLOG: www.grubsmagazine.com

I CALL IT STIR FRY NOODLES WITH FRIED CHICKEN BY @KUBBYLUXXERY



I love my noodle been busy with a lot of things.

INGREDIENTS:
Chicken
Shrimps
Baby Carrot

Broccoli
Yellow, Red and Green bell pepper
Sweet corn
Mushroom
Peas

PREPARATION:
1. Wash and Cut (Julienne) your ingredient into small sizes and and fry with little spice to make it sweet and give it nice aroma set aside.
2. Fry the chicken and set aside.
3. Put little water in a pot to boil depending on the amount of noodles you want to prepare, when the water starts boiling put your noodles in.
4. Add a little drop of oil, add the season.
5. I like my noodles been dry without no water in it; when its almost soft, add in fried ingredients and stir properly.
6. Wait for about 20 seconds, veggies have to be crunchy and not soft.
7. Serve with fried chicken.

PS: My noodles get ready within 2mins aside the cutting of the ingredients.

#shareyournoodlesrecipe #100NoodlesRecipe #Grubsmagazine

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR WEBSITE: www.grubsmagazine.com

MIX VEG NOODLES BY @chinenye070

Posted by brenda njemanze


INGREDIENTS

Diced Onoin,
Diced Carrot,
Diced Green beans,
Diced fresh tomatoes,
Diced Fresh Pepper
Fried beef and
Boiled eggs.
Noodles spice

PREPARATION

1. Place a pot of water on fire, bring to boil and add noodles to the boiling water.

2. Allow to soften a bit.

3. Add diced onion and tomatoes.

4. Allow to cook for another 2 minutes then add carrot and green beans

5. Add noodles spice and fresh pepper.

6. Stir to mix properly then serve with boiled eggs and your fried beef by the side.


#shareyournoodlesrecipe #100NoodlesRecipe #Grubsmagazine

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR BLOG: www.grubsmagazine.com

FUNMIS SPECIAL NOODLES

Posted by brenda njemanze


INGREDIENTS:
Noodles
Veg Oil
Diced Carrot
Diced Cabbage
Diced Cucumber
Diced Tomatoes
Diced Fresh Pepper
Diced Onions
Noodles Spice

PREPARATION:

1. Heat up water and add 1/2tsp of your healthy oil 
2. Add your noodles and cook for 2 min 
3. Drain it and set aside,
4. Before now your vegetables would have been readily diced.
5. Place non stick pot on your burner again add 2tsp of your healthy oil for a 1 minutes
6. Add your onions,vegetables and spice stir for a while say 2 min you don't need it done but crunchy, 7. Add noodle and stir for 90seconds and your Funmis special noodle is ready. 
I love to dress it with either diced boiled egg or fried scrambled eggs.

#shareyournoodlesrecipe #100NoodlesRecipe #Grubsmagazine

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR BLOG: www.grubsmagazine.com

BUSY NOODLES BY @DERONKEH

Posted by brenda njemanze



INGREDIENT :
Noodles
Diced Fresh tomatoes

Diced Green bell pepper
Diced Carrots
Diced Onion(bulb or spring) 
Diced Fresh red pepper
Shrimps
Diced Hot dog
Diced Gizzard
Vegetable oil
Seasonings ( optional) you can use the added seasoning or your choice of seasoning.

PREPARATION:
1. Boil 2cups of water, add the noodles. 
2. Allow to boil for 3minutes. 
3. Remove and drain the water, pour in cold water and wash off the starch.
4. Put a little vegetable oil in d pot and stir in the fresh ingredients, add Seasonings and fry.
5. Add the boiled Gizzard,shrimps  and the noodles with a 3/4cup of water. 
6. Cover and allow to cook for a few minutes.

7. Turn off heat and serve. 
PS: You can garnish with boiled, fried chicken or grilled fish. 

#shareyournoodlesrecipe #100NoodlesRecipe #Grubsmagazine

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR WEBSITE: www.grubsmagazine.com

Tuesday, 13 January 2015

A Beginners Guide to Breakfast – Cooking class

Posted by brenda njemanze


Nylah’s catering cooking class.

A beginners guide to breakfast

Menu- pancakes, biscuits, muffins, omelette, sausages, juices and sides.

Date- Jan 24th 2015
Time- 10am prompt

Price N10,000.00

Venue- 10b Olaniji Street, Julie Estate off Oje Imiavan off Kudirat Abiola Way Oregun, Lagos.
Bookings

For Reservation and more info call- 08171221221 or email- faith.okoduwa@nylahscatering.com


LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR WEBSITE: www.grubsmagazine.com

Monday, 12 January 2015

15 BEST DEAL KITCHEN APPLIANCES ON JUMIA.COM

Posted by brenda njemanze

I love shopping online especially basic kitchen appliances and I love to look out for new products and appliance that can make kitchen duty super easy and at a good rate.

Visit our website www.grubsmagazine.com for this week 15 Best Deal Kitchen 
Appliance on Jumia.com.


And yes we have 500 Naira shopping voucher 
discount Code for you on Our Banner.

Have a Lovely Week.

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR WEBSITE: www.grubsmagazine.com

Saturday, 3 January 2015

GRUBS XMAS MENU

Posted by brenda njemanze

Happy New Year to YOU!!!
Straight from #GrubsKitchen

I did promise to share my own Grubs Xmas Menu.

25th of December was dad's birthday and was also a sad day for me and kitchen wasn't my favorite place;though I still manage to prepare jollof rice for the family. 
On the 29th evening I marinated my Teriyaki Chicken overnight in a bowl sealed with cling film and the paste smells soo good.

I finally did my cooking spree on the 30th of December, before then I spent good 4 hours in Otto market; perfect and cheapest place to buy your smoke fish, soup ingredients and many more and then    almost 2 hours at ijora market; perfect and cheapest place to buy your frozen chicken, fish and co.

I also branch at kara market for my fresh beef,tomatoes, pepper and onion; if your negotiating skills are on point you will get a super deal off these items.

With a big pot of foundation I made, editan soup, oha soup (ofe oha), bitter leaf soup(ofe onugbu) and banga soup. 
I still manage to bring out small banga stock for my ofe akwu which I intend to prepare much later.

While I was dis-congesting the kitchen and lunch was being served, I decided to put my marinated chicken in the oven, I just couldn't waste the paste that I decided to put some fish and beef into it and marinate them for a little while before putting everything into the oven. 

I started preparing for dinner and dinner was suppose to be sweetcorn rice jollof with teriyaki chicken

Did I mention I baked Peanut Butter Fruit Cake and Orange zest Fruit cake that same night. I would share my fruit cake recipe later on. 
It was a fun cooking day and Knackered day as well.


We are looking forward serving you with delicious and nice recipes, healthy eating, tips and many more. 
Our Slogan this year is #OBEYYOURHUNGER

LIKE OUR PAGE ON FACEBOOK: https://www.facebook.com/GrubsMagazine
FOLLOW US ON TWITTER: @obendo @grubsmagazine
ON INSTAGRAM: @grubsmagazine
FOLLOW US ON G+ google.com/+brendanjemanze
VISIT OUR WEBSITE: www.grubsmagazine.com

Wednesday, 24 December 2014

GRUBS XMAS MENU: TERIYAKI CHICKEN

Posted by brenda njemanze


INGREDIENTS:
Chicken thighs
Soy sauce
Garlic, mince
Granulated sugar
Fresh ginger, grated
Salt
Fresh pepper, blended
Onions, blended
Bouillon cube

PREPARATION:

1. Rince chicken and allow to dry.

2. In a mixing bowl, combine sugar, soy sauce, ginger, garlic, pepper, onions, bouillon cube, salt. Mix well and pour mixture over chicken.

3. Cover and refrigerate over night or minimum of 3 hours to allow it marinate properly.

4. Pre heat oven to 350 degree f (175 degree c)

5. Bake chicken uncovered in the pre heated oven for 1 hour. Make sure it's cooked through before bringing it out of the oven.

6. Serve with sweet corn jollof rice.

I HAVE PREPARED SOME XMAS MENU RECIPE TO TRY OUT DURING THIS FESTIVE PERIOD AND I HOPE TO SHARE THE PHOTOS WITH YOU WHEN AM DONE AND IF YOU HAPPEN TO PREPARE ANY OF THEM DO NOT HESITATE TO SHARE YOUR PHOTOS WITH US.

MERRY CHRISTMAS




photo credit: www.babble.com

GRUBS XMAS MENU: TOMATOES CHICKEN

Posted by brenda njemanze


INGREDIENTS
Chicken thigh
Garlic cloves, minced
Fresh tomatoes, diced
Fresh chili pepper, diced
Salt
Bouillon cube
Ginger, minced
Olive or vegetable oil
Onions, diced


PREPARATION:
1. Heat vegetables oil in a skillet, saute onions, garlic, ginger, tomatoes and pepper
2. Add chicken, stir in bouillon cube and salt.
3. Allow to simmer until chicken is cooked through and the juices run clear. 30mins
4. Enjoy tomatoes chicken with mushroom rice


I HAVE PREPARED SOME XMAS MENU RECIPE TO TRY OUT DURING THIS FESTIVE PERIOD AND I HOPE TO SHARE THE PHOTOS WITH YOU WHEN AM DONE AND IF YOU HAPPEN TO PREPARE ANY OF THEM DO NOT HESITATE TO SHARE YOUR PHOTOS WITH US.

MERRY CHRISTMAS


photo credit: www.lifesambrosia.com

GRUBS XMAS MENU: MUSHROOM RICE

Posted by brenda njemanze


INGREDIENTS:
butter
Garlic, crushed
Spring onions, diced
Mushroom, coarsely chopped
Salt
Onions, diced
Uncooked rice


PREPARATION:

1. Per boil rice till half done, wash off starch and drain off water
2.Melt butter in a skillet over medium heat
3. Stir in onions, garlic and mushroom, sauteed for 4mins
4. add chicken stock or water allow to simmer for 2 mins
5. Stir in rice, season with salt and a little pepper if you wish, reduce heat cover and simmer for 15mins until rice absorbed all the moisture.
6. Serve with any sauce of your choice

N/B: For those who do not like mushroom you can substitute with kidney bean.

I HAVE PREPARED SOME XMAS MENU RECIPE TO TRY OUT DURING THIS FESTIVE PERIOD AND I HOPE TO SHARE THE PHOTOS WITH YOU WHEN AM DONE AND IF YOU HAPPEN TO PREPARE ANY OF THEM DO NOT HESITATE TO SHARE YOUR PHOTOS WITH US.

MERRY CHRISTMAS

GRUBS XMAS MENU: SWEETCORN RICE JOLLOF

Posted by brenda njemanze


INGREDIENTS:
Bacon, chopped
Green Bell pepper, chopped
Red bell pepper, chopped
Onions, chopped
Bouillon chicken cube
Can sweet corn
Uncooked Rice
Salt
Fresh pepper, diced
Fresh tomatoes, diced
Vegetable oil or butter
Fresh garlic, crushed

PREPARATION:
1. Per boil rice till tender, wash off starchy water and drain, set aside.
2. Cook bacon in a large skillet over a medium heat until grease begins to tender.
3. Stir in onions, garlic,tomatoes and pepper stir fry for 8 mins, reduce heat add other spice like the bouillon cube, salt to taste ( bacon already is salty so you have to be careful when adding salt).
4. Add sweet corn, green and red bell pepper to the mixture stir in your chicken stock if you have any or little water allow to cook for another 3 mins.
5. Stir in the half done rice, cover and reduce heat to low , simmer until the rice has absorbed all the moisture, about 15mins .
6. Food is ready

N/B: You can get fresh bacon from park and shop victoria island lagos.

I HAVE PREPARED SOME XMAS MENU RECIPE TO TRY OUT DURING THIS FESTIVE PERIOD AND I HOPE TO SHARE THEM WITH YOU WHEN AM DONE AND IF YOU HAPPEN TO PREPARE ANY OF THEM DO NOT HESITATE TO SHARE YOUR PHOTOS WITH US.

THANK YOU

Monday, 22 December 2014

100 NOODLES RECIPE WEEK ONE

Posted by brenda njemanze

100 NOODLES RECIPE WEEK ONE CONTESTANTS
We have us 10 lovely plates of ready to eat Noodles; for your favorite plate to win N10,000 worth jumia shopping voucher all you have to do is hit the LIKE button on your favorite plate of noodles on @grubsmagazine instagram page.
The winner for week one would be announced on Friday the 26th of December.
As we start up with week two contestants.
#100NoodlesRecipe #Grubsmagazine

#100NoodlesRecipe by @mzhawty

#100NoodlesRecipe by @truseol


#100NoodlesRecipe by @esteel_rowl

#100NoodlesRecipe by @funmifabiyi

#100NoodlesRecipe by @chinenye070

#100NoodlesRecipe by @khal_lessi

#100NoodlesRecipe by @kubby 

#100NoodlesRecipe by @mitzts

#100NoodlesRecipe by @ronkealadejana

#100NoodlesRecipe by @tochi_hokage