Ella Ifunanya

Ella Ifunanya food and lifestyle creator 🥰
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We were supposed to go fry the garri today but mum instruct us not to. In her words ; Leaving the cassava mash for tw...
13/08/2026

We were supposed to go fry the garri today but mum instruct us not to.
In her words ; Leaving the cassava mash for two days before frying allows it to ferment properly, which improves the quality of the garri. During fermentation, excess water drains out, the cassava develops a better flavor, and the garri becomes more suitable for both drinking and making swallow.
If the cassava is fried after only one day, the garri may still be good, but it might not have developed the taste and texture that many people prefer. An extra day of fermentation often gives the garri a richer flavor, helps it swell better when soaked in water, and makes it smoother when prepared as eba.
This is why many experienced garri processors recommend allowing the cassava to ferment for about two days before frying. The additional time helps the cassava mature naturally, resulting in garri that is more enjoyable whether it is being soaked for drinking or used as a swallow

Today, we took our processed cassava to a different garri processing factory from the one we usually use, and I must sa...
12/08/2026

Today, we took our processed cassava to a different garri processing factory from the one we usually use, and I must say, the experience was impressive from start to finish.

The moment we arrived, one thing stood out immediately — the level of organization and the quality of the equipment. This processing center is equipped with several modern machines and engines, creating an environment that reflects professionalism and efficiency.

Our cassava was ground into a smooth mash, and although it only went through a single grinding process, the result was exceptional. The machine did such a thorough job that the texture was exactly what we wanted. You can always tell when quality equipment is being used, and this was one of those moments.

After the grinding stage, we were informed to return the following day for the next phase of production — frying the garri. The journey continues, and we're excited to see the final result.

One thing that caught our attention was the processing fee. We expected to pay ₦3,000 for the grinding, but the operators insisted on ₦4,000. At first, it seemed higher than expected, but after seeing the quality of service, the cleanliness of the environment, and the excellent performance of the machinery, I honestly had no regrets.

I believe good service deserves appreciation. Sometimes, paying a little extra for quality, cleanliness, and efficiency is far better than paying less and ending up dissatisfied.

This bowl of freshly ground cassava represents more than a stage in garri production—it represents hard work, learning new processes, and discovering places that value quality.

Tomorrow, we move to the frying stage. Stay with us as we continue the journey from cassava to garri!

11/08/2026

Today was a rewarding day on the farm as we harvested a large quantity of fresh cassava, filling two full bags with the fruits of our hard work. Harvest season always reminds us that every harvest begins with dedication, patience, and consistent effort in the field.

After gathering the cassava, the next stage of the work began. The cassava was carefully peeled and prepared for processing. Working together as a team made the task much smoother and more enjoyable. We organized ourselves into groups, sharing responsibilities and supporting one another throughout the process.

The cassava was thoroughly washed and cleaned, with everyone contributing their part. Teamwork not only made the workload lighter but also helped us complete the task more efficiently. It was a productive day filled with cooperation, hard work, and the satisfaction that comes from seeing a successful harvest come to life.

10/08/2026

We would be going to the farm tomorrow,
I pray it doesn't rain 🙏

10/08/2026

Afang Soup Recipe 🍲 😋 ; Calabar Style
Calabash Stew — rich, hearty and prepared with a touch of Calabar-style cooking. 🍲✨

This delicious pot was prepared using the same step-by-step method I use when making Afang soup — building the flavours gradually, allowing the proteins and other ingredients to come together beautifully before finishing with the star ingredient.

The result? A deeply flavoured, satisfying pot of goodness that is packed with that unmistakable traditional taste. 😋

Sometimes, it’s not just about the ingredients; it’s the method, patience and love that go into the pot. ❤️🍲

Most of the foods you might like to include in this week's meal plan 😋 Which one are you preparing first 🤔 👀 They'r...
09/08/2026

Most of the foods you might like to include in this week's meal plan 😋
Which one are you preparing first 🤔 👀
They're all healthy meals 😋

Happy Sunday beautiful creatures ❤ 🥰 we Nigerians are blessed with nature but most times we tend to neglect it, leavin...
09/08/2026

Happy Sunday beautiful creatures ❤ 🥰
we Nigerians are blessed with nature but most times we tend to neglect it, leaving others to enjoy them.
please if you can eat enough Ogiri igbo, local spices ( including Okpei) for your good health/ living.
Most people buying from us are from outside the country, then you should ask yourself what do they see in it.
No one chase what isn't beneficial, so ask yourself this questions;
Am I eating originally Ogiri igbo?
Am I enjoying local spices?
Am I eating healthy? 🤔
All of them has what it does to ones system, that unconsciously you might not know.
Let me stop here, but I will educate us more on my next production video.

08/08/2026

Unere Ojii (Short Plantain ) Recipe 😋
A taste of our traditional heritage 😋
Unere Ojii is a traditional meal with a special place in our local cuisine.
This is a meal traditionally enjoyed by many, especially nursing mothers and the elderly, people who wants to control there sugar level and by people who appreciate simple, traditional foods as part of a balanced diet.
Unere Ojii reminds us of the wisdom in our local cuisine — a meal made with simple, familiar ingredients, yet full of flavour and nourishment. ❤️
For this pot, I prepared it with dried fish, crayfish, palm oil, pepper, seasoning, salt, Ogiri Igbo, Utazi leaves and scent leaves. And the beautiful thing is that it doesn’t take long to cook.

Sometimes, our traditional foods may look simple, but behind them are generations of knowledge, culture and memories. This is one of those meals that takes you right back home. 🌿❤️

07/08/2026

Special traditional meal eaten by special people 😋
it is especially enjoyed by nursing mothers, elderly people, and those who are mindful of their sugar intake. It is a simple, nourishing meal that can be enjoyed as part of a balanced diet.

For generations, it has been valued for its simplicity and the comfort it brings, making it a favourite in many households.

Sometimes, the simplest traditional foods are the ones we never forget. ❤️

Growing up, I heard so many fascinating stories about Ukwa (African breadfruit). 🌳One of the most common was about the u...
06/08/2026

Growing up, I heard so many fascinating stories about Ukwa (African breadfruit). 🌳

One of the most common was about the ukwa tree itself. It's known to grow very tall, and because of that, people traditionally didn't climb it to harvest the fruits. Instead, they waited for the ripe fruits to fall naturally from the tree.

In some villages, there was a belief that whoever spotted the fallen fruit first became its rightful owner. In other communities, however, the fallen ukwa still belonged to the owner of the tree, so no one could simply pick it up and take it home. These traditions made ukwa even more special.

Then came the cooking. Everyone knew ukwa took a long time to cook, requiring plenty of patience. Because of its rarity, the effort involved in preparing it, and the value attached to it, many people also regarded it as a meal for the wealthy.

Whether you grew up believing these stories or not, one thing is certain—ukwa remains one of Nigeria's most treasured traditional delicacies, and every spoonful is worth the wait. 🤎🍽️

Have you heard any interesting stories about ukwa where you're from? I'd love to read them in the comments.

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