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Whether you’re a fan of fluffy slices or crispy crusts, bread is a staple that rises to the occasion at every meal. Let’s break bread with Nigeria’s most beloved bread types, according to those who knead it the most. We asked around and this is what Nigerians think of the most popular bread types, from mid to upper crust.
Raisin bread
Raisin bread is rich and filling, but not everyone likes the too-sweet raisins.
Wheat bread
Source: 31 Daily
Whole wheat bread might be a healthier alternative due to its higher fibre content, but let’s all just admit we find it less palatable compared to the sweeter and softer white bread.
Brioche bread
Is it bread or is it a pastry? Buttery and sweet, this one gives luxury or special-occasion bread because it simply always costs more — or maybe it just looks like it does? Either way, Nibbles Bread is about to introduce its version, and we guarantee it’ll be easy on the pocket.
Tea buns
Tea buns are enjoyed as a treat, especially with tea or coffee, but like brioche, they tend to be considered more of a snack than a staple.
Sliced bread
It’s convenient, good for sandwiches and widely available. But beyond being the perfect plain base for peanut butter and anything else you might like, it’s simply not that tasty on its own like the bread types above it.
Sardine bread
Great for when you want something savoury without having to spend on a spread or filling after buying your bread. The only reason why it’s not top of the list is because if it’s not fresh, it’s nasty.
Coconut bread
Source: Amy’s Delicious Mess
It’s like biting into a sweet, nutty hug from the one Grandma who always brings you Gurundi and Shuku Shuku when she visits. Whether you enjoy this soft, moist bread plain or slathered in your favourite spread, it’s always a win. Throw in the health benefits of the coconut’s fibre and healthy fats, and what’s not to love? The only downside is how scarce it is.
White loaf
Source: Conde Nast Traveler
Are you really surprised this is at the top of the ranking? Soft, fluffy and sweet, this is the go-to that defines what a “bread” should be. The OG, Agege bread, is low-yeast, and all other types and brands model themselves after it. But Nibbles family loaf is fluffy and sweet with a good price and longevity.
Nicknamed the “bread of life”, Nibbles is one of the best bread brands in Nigeria today. People, especially those who like their bread fluffy, love it for its quality and variety of options. Today, it has family loaves and tea buns, with many new variants on the way. Available on a quick stop at any Kilimanjaro restaurant or any store or supermarket nationwide.
In this interview with Mariam “Mory Coco” Bakre, the popular creative and influencer, she explores her passion for cooking and her best recipes, detailing the best methods that guarantee great results. She also touches on her role as a Knorr Eativist and how that influences her dietary decisions. Join us as we peek into her mind as a Knorr Eativist.
Can you share a creative and healthy recipe that your family loves, and how did you come up with it?
Mory Coco: I wouldn’t call it a sweet treat, but I definitely love a good bowl of spicy tomato-based spaghetti! This dish was born from my desire to find a satisfying and healthy way to indulge my cravings. It hits all the right notes—fresh tomatoes cooked into a rich sauce with just the right amount of heat and perfectly cooked spaghetti, waiting to be topped with my favourite mix of veggies—bell peppers, carrots, and sometimes even spinach adds essential nutrients and a satisfying crunch. This meal is a perfect example of how healthy eating doesn’t have to be bland!
Can you share a creative and healthy recipe your family loves?
Mory Coco: A staple in our household is turkey pepper soup with boiled plantains. It’s incredibly easy to make, undeniably healthy, and bursting with flavour that everyone enjoys. You begin by sautéing aromatic ingredients like garlic, onion, and ginger. Chopped turkey is added and allowed to release its natural juices, further deepening the flavor profile. Next, add fresh habanero peppers and herbs and spices like rosemary and thyme. Add enough water to create a satisfying broth, followed by pepper soup spice mix, a Knorr seasoning cube, and a sprinkle of salt for balance. It’s ready to be enjoyed after simmering until the turkey reaches your desired tenderness! Then serve with a side of boiled plantains.
As a Knorr Eativist, what’s your favourite healthy ingredient swap in traditional recipes to make it fun and enticing?
Mory Coco: As a Knorr Eativist, I’m passionate about finding healthy swaps that don’t compromise taste! There’s a terrible misconception that healthy meals can’t taste good, and that’s definitely not true. For instance, when making jollof rice, I ditch the regular vegetable oil and swap it for olive oil. I sometimes go even further by using herb-infused olive oil with notes of rosemary, thyme, garlic, and chillies. This simple switch adds complexity and a delightful nutritional boost, making every bite delicious and good for you! It’s a perfect example of how small changes can impact healthy and flavorful cooking.
When Flavour sang, “Better food, na money kill am,” he knew what he was doing, and I’m sure he didn’t mean the song only in the confines of man and woman but on actual Foood! How do I know this? My father decided to bring us home again for another holiday, and being the adventurous person that I am, especially with food, I just knew that spending my Easter holiday in Nigeria couldn’t be spent indoors again, and I’m glad I made that decision. Now that I’m back in the US, I can look back and say this was the best decision I made, although it could have been better because of the unnecessary shege I experienced before finally discovering a dining reservation app ‘Reisty’ which could have been totally avoided.
Of course, as the Explorer that I am, I explored Lagos alone at first which I immediately regretted. For a home buddy, you would almost think you are self-sufficient, too much consumption of lifestyle Instagram content made me feel like one of those creators, and so I took my phone stand, airpods and decided to venture into Lagos, totally forgetting how Lagosians took advantage of IJGBs (I just got back from the diaspora, usually for the holidays) and generally people who are new in places and embarked on a Lagos adventure.
As if being mugged wasn’t enough, my meals didn’t taste like they looked. Great ambiance but terrible food! But if you know me by now, I don’t give up; visions of bustling markets, vibrant nightlife, and delicious food danced in my head. The best meal I had will only get 4/10 in my books. But the resilient person in me doesn’t give up, so, we movee.
I went on Google and did a bunch of searches on the best restaurants in Lagos and the best reservation apps similar to opentable in Lagos (Opentable is a reservation application I use to book tables in the US) to ensure I had more than enough options. Of course, I saw a couple but something about Reisty lulled me in. I’ve always been a sucker for good-looking stuff and Reisty stood out for me. Installing the app was a breeze, I set up an account and my Reisty login was simple. Guess who saw a whole 2000 naira in their wallet? Meee! Thumbs up to Reisty for whoever came up with that genius idea.
Perusing the restaurants was something I enjoyed doing because each restaurant profile had all the answers I needed, from menus to clear photos of the restaurant to the location and even genuine reviews from people who had visited the restaurant. The creativity of the Reisty app is one I love to experience over and over again. Lagosians, you really don’t know what this online dining reservation app has done for you until you try it.
I tried the first restaurant with about 50% enthusiasm, because once bitten twice shy, and I’ll give them 100/100. The first restaurant I decided to try out wasMantra Lagos. I have heard a lot about this restaurant especially since I had a hidden interest in Indian culture and it looked like the perfect spot. It was so good, the ambiance, the food, and just everything was top-notch!
By the second restaurant, my excitement level had risen to 70% because I didn’t want to serve myself breakfast before the real breakfast. The expectation was surpassed, and now, I have 100% confidence in any restaurant on the Reisty app.
One thing I particularly love about Reisty is, it has no bad restaurants. Reisty had the right restaurants with great ambiance and even more fantastic food. Because of the shege I had seen, my first intention was to drag Reisty and the restaurants they had on blogs for their inconsistency, but I couldn’t because of the excellence at which everything went. The seamless location of restaurants made identifying restaurants, viewing menus, booking seats, and ordering food a breeze.
Restaurants are segmented based on categories, making it easy to explore restaurants that suited my vibes, from rooftops to restaurants with ocean views to Indian and many other categories
The foodie in me has been upgraded because this adventure was top-notch. At this point, Reisty needs to employ me as their US-Nigerian ambassador because all my friends and family have downloaded the app.
To be very honest, whoever created the Reisty app had me in mind because my Lagos adventure went from potentially stressful to absolutely fantastic. I also got a free 2k in my Reisty wallet, so it was a win-win for me. I explored hidden corners of the city, experienced authentic Lagos culture, and, most importantly, had a blast doing it.
To my fellow IJGBs, listen up! If you’re planning a Lagos adventure, just download the Reisty app from your app store, or playstore. You’ll definitely thank me later. Lagosians, I would also advice that you don’t sleep on this because it takes your outside game from zero to 100. Take this from a US resident.
The inflation is inflationing, but that shouldn’t keep you from sending something valuable to your Muslim friends this Ramadan. Start with a Ramadan fruit basket to show you’re all about their well-being without breaking the bank.
Watermelon
Photo source: Nairaland
Watermelons are 90% liquid and a great choice for anyone who’s been dehydrated for hours. A small to medium-sized watermelon should set you back about ₦3000 – 3500. Watermelon slices sell for ₦150 – 200.
Pineapples
Photo source: Next Cash and Carry
If your Muslim friend or relative has a sweet tooth, you can replace the watermelon with a pineapple. A small to medium-sized one costs about ₦1200 – 2500. Pineapples contain vitamins A and C, and are great options for rehydrating a fasting Muslim.
Apples
Photo source: BO Farms
Apples have great water content and are rich in vitamins A and C, which help reduce skin issues. A medium-sized apple costs about ₦200 – 250, which means a dozen will cost no more than ₦3000.
Oranges
Photo source: KitchenButterfly
Oranges are rich in vitamin C and water, and are probably the cheapest option on this list. A dozen medium-sized oranges cost between ₦1000 – 1500. Go for the vibrant yellow, slightly heavy ones if you want them juicy.
Grapefruit
Photo source: Mile12Market
Grapefruit isn’t as sweet as an orange, but it’s another vitamin C-rich fruit with high water content. A dozen in your fruit basket should cost about ₦1500 – 3000.
Plums
Photo source: Fairway Market
If your friends and relatives find apples boring, add some plums in that fruit basket. They’re rich in water content and are good for bone health. A medium-sized plum sells for as high as ₦300 – 500. You can do half a dozen for your fruit basket.
Mango
Mangoes contain vitamins A, C and E, which are all effective in hydration. A dozen should cost about ₦1000 – 1500.
On Monday, February 5, 2024, Chishuru, a UK-based restaurant founded by Nigerian chef, Adejoke Bakare, was one of 18 restaurants awarded with a Michelin Star. This makes her the first black female Michelin-starred chef in the UK, and second in the world.
Michelin Stars are given by a collective of inspectors employed by the Michelin guide, who visit different restaurants in about 40 countries, as anonymous customers.
Photo source: Instagram/@chishuru
A brief history of Chef Bakare and Chishuru
Chef Bakare’s interest in the culinary world dates back to her years in Kaduna, where she grew up with a Yoruba mother and an Igbo father. As a child, she enjoyed watching her maternal grandmother cook, so she never considered cooking for her siblings as a chore. Her love for cooking continued even as a student of biological science at the university in Kaduna. “My culinary experience up to that point was running a fish and chips cart while I was studying,” Bakare revealed in a Guardian UK interview.
She eventually moved to the United Kingdom in the 1990s and worked in the care and property management industries before friends encouraged her to start a supper club in 2017. Fast forward to 2019, she participated in a Brixton Village competition that rewarded the winner with an opportunity to operate a three-month pop-up restaurant.
“When I won, it was almost like a sign to go, “OK, you can now do those things that you want to do. There is an avenue for me to get on doing food more professionally.”
In September 2020, months after the triumphant win, Chishuru was born as a pop-up serving contemporary West African dishes. The restaurant’s West African cuisine quickly gained popularity among the Brits, especially customers who grew up in West Africa and were familiar with the region’s culinary offerings, earning her a feature on Great British Chefs in 2023 and a recognition in the top 100 restaurants in the UK at the National Restaurant Awards.
Photo source: Instagram/@chishuru
By 2023, Chishuru had outgrown Brixton Village, prompting a move to Fitzrovia, London.
“With a mixture of great relief and excitement we can finally announce that reservations are now OPEN for our restaurant in Fitzrovia!” read a post shared on the restaurant’s official Instagram page in August 2023.
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A Michelin-starred restaurant
Photo source: Instagram/@chishuru
On Monday, February 6, news broke that Chishuru achieved the Michelin milestone, less than six months after setting up a permanent place in Fitzrovia in September 2023.
“Until this morning I was just focused on enjoying the accolade itself, which I’m hugely honoured by. But seeing reactions on social media today, I’m starting to feel a weight of responsibility on my shoulders too. It’s lovely,” she said in an interview.
Nigerians have also taken to social media to celebrate chef Adejoke Bakare for the inspiring and record-breaking feat.
What does Chishuru serve?
Chef Adejoke Bakare told the Guardian that Chishuru’s menu is not restricted to Nigeria food.
“You can’t describe our food as “Nigerian” though, because there’s no one food tradition… much of the culinary history predates the lines on a map. My parents are Yoruba and Igbo, and I grew up in Hausa territory, so my food is informed by all three of those culinary styles.”
The restaurant offers a set menu only, priced at £75pp for dinner and £35pp for lunch. Chishuru’s lunch menu features fermented crispy rice cake with smoky, meaty mushrooms, creamy and light corn cake with fragrant coconut, date and tamarind sauce and grilled breadfruit. For dinner, the restaurant serves moi-moi (bean cake, bone marrow, omelette, red pepper, scallop roe), peppersoup (seasonal shellfish, radish, apple), asun (roasted cull goat belly, glaze, pepper relish) and imoyo (Newlyn cod fillet, fermented tomato sauce, Scotch bonnet, okra).
Food inflation has shown Nigerians hot shege over the past few months. So, if you plan to visit a restaurant on February 14 with the LOYL, you might want to reconsider that choice. Imagine coughing out ₦87k on one meal, God, abeg.
You’ll spend a lot less if you enter the kitchen, and we know just the right meals to cook.
Red pancakes
Ditch the natural brownish pancake colour for something that speaks to the theme of the day. Exactly, colour RED. If red cake is a thing, who says you cannot serve red pancakes on Valentine’s Day? Find a simple recipe here.
Akara
Most Nigerians would rather buy from the roadside than make this meal in their house because making it is mad stressful. So when you take the trouble upon yourself and serve the LOYL that plate of hot akara, they’ll only think, “You went through all that stress for me?” Find a simple recipe here.
Pounded yam and egusi
Emphasis on “pounded” because no Nigerian meal screams “Labour of love” louder than pounded yam. Think about it, you’ll have to slice the yam, cook it and then pound it afterwards. You also have to make egusi because regular soup can’t work for this special day. Listen, there’s no way they’ll doubt your true love for them after this meal. Find a simple recipe here.
Homemade pizza
Another meal Nigerians love but hardly ever make themselves. So, when you take up the challenge and serve them flaming hot pizza from your own oven, they’ll know you rate them AF. We suggest you start practicing ahead with this straightforward recipe.
Where are our Zikoko Ships now?
Find out how three of our Ships are doing five years later:
Spoiler alert: it’s lovey-dovey
Jollof spaghetti
Pasta is a main character in every Nigerian love story, and restaurants know this. That’s why it’s always on the menu, and ridiculously priced too. So, enter the kitchen and cook the wickedest jollof pasta ever. Remember, we’re sticking to the red theme of the day, so avoid anything creamy, please. Find a simple recipe here.
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Small chops
This one will show them you understand that variety is the spice of a happy relationship. A basket of puff-puff, spring rolls, samosa, gizzard and mosa all home-cooked by you? They will know you have no intention of boring them to death in the relationship. Find a recipe here.
Red Velvet cake
What’s more perfect than treating your boo to a dessert that comes in the colour of the day? Just make sure you do all the baking yourself. That’s the only way they’ll know you went through it just to tease their tastebuds. If you don’t know how to bake, practise with this recipe today.
On Sunday, January 24, 2024, Commissioner for Environment and Water Resources in Lagos, Tokunbo Wahab, announced on X that plastics and styrofoam packs have become a menace in the city.
“Following the menace which single-use plastics, especially non-biodegradable Styrofoam are causing on the environment, the Lagos State government through the Ministry of Environment and Water Resources is hereby announcing a ban on the usage and distribution of Styrofoam and other single-use plastics in the State with immediate effect.”
Following the ban, some food retail companies have made swift adjustments to their takeout orders. Food Concept Plc. — Chicken Republic, Pie Express and The Chopbox — in a statement encouraged customers to visit their outlets with their own reusable takeaway containers.
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A Case for green leaf packaging
Leaves are an age-long alternative for packaging food, but most restaurants restrict leaf packaging to local recipes such as ofada rice and moi-moi, when there’s nothing stopping them from extending it to other meals on the menu.
Why are they better than plastics?
Leaves degrade quickly after use
They are organic, so they contain no artificial chemicals that can pollute the environment
Leaves are raw materials that do not need production processes that pollute the environment, unlike synthetic packaging
Also, the leaf packaging options for food service providers are endless. We checked and found seven.
Moi-moi leaves
Originally used to serve the eponymous meal, moi-moi AKA bean pudding, it’s since been embraced as a packaging option for meals like ofada rice, fufu and pounded yam.
Banana leaves
They’re large and flexible. Besides wrapping and packaging food, they can also be used to serve food on the go. No need for plates.
Plantain leaves
Similar to banana leaves, plantain leaves are surprisingly smaller and often rounder. However, they offer the same use.
Coco yam leaves
Another broad-sized leaf that’ll make a good option for both packaging and serving meals. They’re already commonly used to wrap swallows like fufu and pounded yam, so why not creamy pasta or jollof?
Teak leaves
They’re from the iconic African teak tree AKA Iroko. They come in rounded shapes that make them a great option for food packaging.
Cabbage leaves
Forget that it’s one of the key salad ingredients, cabbage leaves offer some use for food packaging. The leaves have a flexible texture that makes folding and wrapping easy.
Lettuce leaves
As Nigerians, cabbage and lettuce are pretty much one and the same. If we can use cabbage leaves to pack our food, we can use lettuce. It’s that simple.
As a kid, soy sauce was one of those condiments in my mother’s kitchen that I didn’t quite understand. I don’t think she understood it either. It was just there on the rack, collecting dust and grease. On days when I tried to test my culinary skills, I’d get lucky with curry and thyme, but never with soy sauce. It was too salty, and once, the dark brown colour left my fried egg a complete mess. Like my mum, I abandoned it on the rack, hardly using it even when a recipe called for it.
Nine years later, I crossed paths with soy sauce again while I was at the NYSC orientation camp in Iyana Ipaja. Camp food was unpleasant, and it was hard to tell which Mami Market vendors had the best offering. But one name kept coming up from my roommates: Korede Spaghetti. Everyone swore by how tasty it was until I made a trip to Mami Market to find out for myself.
I’d make about 15 trips to Korede’s stall throughout my stay in camp. There was something different about his stir-fried spaghetti and jollof. The colour was a dark brownish red that leaned towards waakye but just wasn’t as dark. It wasn’t until my final week in camp that I discovered one of his not-so-secret ingredients.
That day, I’d gotten to his stall a little too early and was lucky to watch him season the pasta. As someone who enjoyed cooking, I paid attention to everything that went into his wok, as I had plans to recreate the recipe once I got out of camp. Right there, I watched him pull out a bottle of soy sauce — the same one we’d abandoned in my mother’s kitchen — and sprinkle a generous drizzle on the pasta. I watched the pasta go from bright red to the dark brownish red that had been a mystery all the while.
The next time I was at a supermarket, I picked two bottles of soy sauce off the rack, and from that moment on, there was no going back. But I wasn’t alone in my culinary discovery.
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A culinary fraud
On Monday, December 19, Nigerians came across a whistleblower’s tweet raising concerns over the many versions of Amoy, a Japanese brand that had gained dominance in the Nigerian soy sauce market. The X user shared pictures of the product with altered spellings from prominent supermarkets and department stores in Nigeria.
The tweet would serve as a wake-up call to Nigerians who dashed to their kitchens to check their condiment racks. Pictures of soy sauce bottles with AMQY, AMOY’c and AMOYI, soon flooded the internet, with only a few boasting of the original product.
Amid the bigger conversation of the health and safety hazards to buyers of fake food products, other questions loomed: Why are Nigerians invested in soy sauce? What do they cook with it?” I had to find out.
Taiye discovered soy sauce through Nigerian food bloggers on Instagram and YouTube who all seemingly had a craze for stir-fry and gravy recipes.
“Since the food bloggers swore by it, I knew I had to stock up. I love anything stir-fry, so I use it for my stir-fried rice, spaghetti and noodles. It also gives a flavour that’s common to Asian recipes. And since most stir-fry recipes have an Asian origin, it made sense to me to use an ingredient they use to make the meal as authentic to the recipe as possible.”
“I started a stir-fry pasta and jollof rice business four months after NYSC but noticed something was off about the colour of the food I sold. Mine came out like the regular jollof rice and pasta, and I didn’t like it. I checked the pages of food vendors in Lagos who sold the same meals, and noticed the distinct colour of their meals. In their tutorials, they claimed soy sauce was the secret behind the colour, but I wasn’t convinced. Later, I visited a caterer friend in Lagos and saw her using it to cook. I didn’t bother to ask questions, but I returned to Abeokuta with packs of dark soy sauce. I can’t remember if I even got the real deal or one of the counterfeits. But that hack changed the game for my business before I shut it down to relocate,” Damilola, a food vendor said.
One thing is clear, for most Nigerians, soy sauce is first considered for the aesthetics it brings to meals above everything else.
“I knew it as an ingredient for seasoning, but I just never knew how to use it. It’s salty and doesn’t give the savoury sweetness you’d get from seasoning cubes,” Kehinde, a soy-sauce consumer, shared. “One day, I was going through my WhatsApp status and one of my male friends who loved cooking shared a picture of this wicked-looking stir-fry rice. I’d made stir-fry in the past, but it never had the colour I saw in my friend’s photo. I stormed his DM with a simple comment: “How did you get it to look this way?” His response? Soy sauce. And that was how I returned to this ingredient I once disregarded.”
Fake or original, is soy sauce safe?
Some Nigerians, who aren’t fans of soy sauce have questions about the risk factors of a condiment that’s seemingly high in sodium.
Just one tablespoon provides 38% of the Recommended Daily Intake (RDI) of sodium. Moderation is key and it is advisable to not pair the sauce with processed food. In Nigeria, where soy sauce is mostly combined with processed chicken franks and sausages, the health concerns raised are valid.
Since I rediscovered soy sauce during NYSC in 2018, my relationship with the condiment has been at a safe arm’s length. I’ve always known there was something much too salty about that sauce. It only makes a grand appearance in my kitchen the few times I’m in the mood for stir-fry pasta or rice. And with the current conversation surrounding fake products everywhere, I’m caught in a web of confusion. Do I check that I have the correct brand of Amoy in my cabinet or postpone till my next stir-fry craving jumps out sometime in 2024?
It’s been a long AF week, but you finally made it to the club to unwind. When it’s time to dorime, the waiter shows up with a price list of alcoholic beverages. The prices choke, but you’re already here, so you proceed to spend an average civil servant’s monthly salary on one bottle of Azul. God, abeg.
But here’s where it gets weird. Before you even leave the club, you start to feel funny. Your head is spinning, you can’t breathe well, and it escalates to you throwing up everywhere. While this might sound like a premature hangover, you might actually be suffering from alcohol poisoning.
We asked alcohol connoisseur, Ayodele Dada, for tips to help alcohol lovers and nightlife entrepreneurs avoid the latter, and he had these to share.
Expensive doesn’t equal quality
A reduced price will raise immediate red flags and counterfeit alcohol sellers know this. Expect them to sell that fake bottle at the same price as the original. However, it’s important not to let your guard down. This should actually propel you to do a deep check, since you’re spending a fortune.
Look out for the seal/cork
Image: Vine Pair
If it’s broken, don’t drink it. If the cork pops off too easily and doesn’t snap when you twist to open it, it’s likely not the real deal.
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Pay attention to the branding
Just like Gucci becomes Bucci, Ferragamo becomes Ferragame or Adidas becomes Addadas in fashion, some fake bottles can be spotted by the name on them. Counterfeit alcohol dealers don’t care for brand-building, they want your money at the detriment of your health. So it’s important to check the carton, the bottle and the label closely. If it looks off in the slightest, it might be fake.
Take note of the stopper
Image: YouTube
If you’re keen on knowing on to spot fake alcohol, you should always pay attention to this. Most whisky and vodka bottles have stoppers to help you pour with caution. But if your drink stopper doesn’t work, then it’s fake. This isn’t even up for debate.
The dates are important too
People check expiry dates on drugs, snacks and more, but forget to do the same when it comes to alcohol. Always pay attention to manufacturing and expiry dates if you want to know how to spot fake alcohol. Some counterfeit vendors buy original bottles to repackage their fake alcohol. If the dates seem too far off, you most likely have a recycled bottle on your hands.
Ask for your drinks to be made in front of you
You shouldn’t be far away from the bartender when he’s mixing your cocktails or pouring your shots. Go an extra mile and politely ask to check their bottles for all of the items mentioned above. Chances are the club also missed these things during their quality control checks.
The difference is always in the taste
Alcohol lovers know how their favourite drinks taste because there’s a consistency that can’t be shaken off. Whisky has a unique taste that differs from brand to brand. Same as vodka, tequila and so on. If you catch a difference in the taste, no matter how minute, there’s a problem.
Prices are up, from rent to transportation to food. It’s time to look for ways to spend wisely, so you can stay afloat.
Let’s start with how to eat like you deserve to in this economy.
Live with your parents
Your parents might make you pay for your mental health, but there’ll always be rice at home, and you’ll eat more for less.
Work at a restaurant
Your place of work is where you get your daily bread. When you work at a restaurant, it’s extra true because you don’t have to wait for the end of the month for for that daily bread. You can get it straight from the oven every day.
Buy a box of Domino’s pizza
If you order a medium classic pizza from the Domino’s Pizza app or website, it comes to you at 50% off, which means it’s basically free.
Live near your rich best friend
If you don’t have a rich best friend then get one. You don’t even have to live on the same street, the same state is just fine. This way, anytime hunger is about to eat you up from within, you can beg them to come see you and buy food on their way, or you could put a spoon in your back pocket and enter a bus to their house.
Move in with your partner
If you move in with your significant other, you’ve automatically cut your spending in half.
Which means you should find love today.
Have no shame
It’s now survival of the fittest, so you need to throw the small shame you have in the gutters and prep your nose to smell out all types of delicacies. If your neighbour is cooking jollof rice, carry your plate and spoon over to their house and beg for a taste like your life depends on it because it does.
Become a food critic
We suggest you start by tasting and critiquing the food your friend who’s a chef makes. From there, you can tour restaurants. You’ll have to pay full price when you’re starting up, but if you believe in the dream — eating for free — before the end of the year, restaurants would start sending you free food or offering you meals “on the house” when you walk through their doors. This one is called long term planning.
