Nicz Kitchen

26/05/2026

Ever heard of Corn Mosa? If Puff Puff had a quieter cousin at the family gathering, this might be it. Yoruba-style Corn Mosa sits in the same fried-goodness family, but doesn’t always get the spotlight. Probably because it’s not something that lend itself readily to being made at home.

Corn Mosa starts its journey with corn (not sweetcorn). The corn kernels are soaked, ground into a paste, left to ferment for the deep flavour, then fried until beautifully golden on the outside and soft inside.

Some people enjoy it just as it is. Some roll it in sugar for a sweeter twist. And then there are the adventurous souls... like our Katie who dips hers into golden syrup or honey.

No judgement here… (ok I judge her a bit) but I need answers: savoury, sugar, or Team Katie?

22/05/2026

In honour of my soon-ish birthday, let me show you my proudest creation this year; Hibiscus (zobo) ice cream. As a Nigerian, for the longest time, I thought of zobo as just a drink but a few years ago, I tried it as a base for non-alcoholic sangria and it really worked! Then two years ago, I tried it for mulled ‘wine’ and I guess you can say I’ve just been quietly thinking of it as a flavour.

I however didn’t want to disgrace my Nigerian lineage so I tested water by asking what people thought of it in an ice cream. Someone said look do it but if you disgrace us, I don’t know you 😁😅 A very Nigerian response but I love and appreciate their honesty. I think we can all agree I have definitely not disgraced my Nigerian (Ibadan) lineage.

So here it is on a bed of buttery Apple galette that I also made. Since I did so well with this, I have been given certain parameters to try sourdough puff puff. I’ve been too busy with other things to get into that but watch this space! Happy Sunny Fri-yay (especially to UK people - we’ve been through it lately 🤣) ❤️❤️❤️

17/05/2026

POV: You went to a pottery painting activity with zero artistic ability and maximum confidence 🎨😭 Apparently they said paint it three times… and apparently I said “once should build character.” Now may e a good time for that memory aid I asked you guys for recently!

Anyway, the point was spending time with my friend and not auditioning for Artist of the Year, so I’d call it a success. Bonus points because I ended the day with gorgeous Lebanese food. You should try Kouba. Gorgeous food and amazing hospitality.

Await the grand reveal of what my none-artistic jug whenever I pick it up 😅

We went to .uk in Prestwich, Manchester. Ladies were really nice and helpful. Love the choice of items to paint and they have beautiful inspos. Sadly, I was too artistically challenged to carry out any but it was a lot of fun, which was the point. They had slushies, blue one too!

09/05/2026

I don’t just cook… I bake too 😌🧁
Here are a few shots from the archives before I remembered groceries cost money and butter prices started fighting back 😭🍰🍪 Happy Saturday 💙

07/05/2026

Asaro is what happens when yam decides it doesn’t want to be humble anymore. The Nigerian yam porridge that looked at plain mashed potatoes and said ‘hold my palm oil.’ Cooked low and slow with peppers, onions and tomatoes.

This bowl of plant-based sunshine is what comfort food has been trying to be this whole time. No meat, no dairy, no problem, Mother Nature and Nigerian grandmas both approve. One spoonful and you’re basically an honorary Nigerian. You’re welcome. 🇳🇬🌱😁

06/05/2026

POV: you decide to “get into gardening” and suddenly you’re building 5 raised beds like you’re opening a small-scale farm. 🌱

4 beds arrived immediately. The 5th one from Temu has apparently been travelling here by horse and carriage for the last 6 weeks.

My back hurts, my bank account is confused, and at this point I have no idea why I started this project… but I’m too deep in now and my mama didn’t raise a quitter 😭

Still, excited for the new hobby. I just wish I’d picked one that *didn’t* cost money, you know…unlike literally all my other hobbies.

23/04/2026

🍉🍋 Blink-and-you’ll-miss-it Summer Sorbet ☀️🇬🇧
Because when the sun does show up in the UK… we fully commit 😌🍧

Ingredients:
• 280g mixed melon*
• 225ml lemon juice
• 80g allulose
• 35g Truvia
• 150ml water*

Method:
1. Mash your melon (or chop it small if you’re feeling fancy).
2. In a pan, mix 75ml lemon juice with water, allulose, and Truvia.
3. Heat gently for 2–4 mins until everything dissolves—no gritty bits allowed. Let it cool (perfect time to chase the sun around the house).
4. Pour the syrup, remaining lemon juice, and melon into your ice cream maker.
5. Churn on sorbet mode or leave it mixing for 30–45 mins, depending on how impatient you are.
Serve immediately while the sun is still out ☀️ or freeze for later (aka when it inevitably clouds over again).
Guten Appetit!
Notes:
• Started with 370g melon but lost some juice while mashing
• You can swap the water for the fruit juice if you want max flavour

01/01/2026

09/11/2025

Salt beef sandwich

01/10/2025

Air fried Mackerel and spinach.