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Sharing our inspiration, the best eats around town from our editors and readers We are always on the look out for upcoming creatives.

le. It is an insider's guide into the world of fashion, culture and music; SIDE VIEW Magazine is a trusted, one-stop source for inspiration and recognition of the most creative people, brands and designers. It offers much more than an expression of culture but also serves as a unique opportunity for brand involvement and the advertisement of products and services. READERSHIP
Side View readers are enlightened individuals endowed with a heightened sense of taste and passion for all artistic endeavours. They are trendy intellectuals enamoured with fashion, whose cares and interests are endless. At Side View, we seek to entertain and encourage each generation to be inspired and foster a love for culture, fashion and photography. Therefore our readers are comprised of all sections of society from the quirky to the classy, the discerning youth to the upwardly mobile and everywhere in between. If you are talented and you just produced an amazing editorial. Please send a request and high resolution images to [email protected]

Operating as usual

19/10/2020

Green peas, sweet corn and liver fried rice from

C'est magnifique !

#cnnfood

19/10/2020

What a beauty from

Buffalo chick’n sandwiches
Cook book

18/10/2020

The perfect accompaniment with crusty baguette 🥖 or flatbread from Extra Creamy Classic Hummus

by

😍 What would you love to have with this bowl of hummus?
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Ingredients
2 cans of organic chickpeas (drain one can and reserve water from the second can)
1 cup good quality tahini
Juice from one large lemon
Some Chickpea brine (aquafaba) from the can (use half first, then add more if you want creamier consistency)
3-4 cloves of garlic
1-2 tsp salt
1 tsp pepper
Blend everything in the high speed blender until smooth and creamy. Plate the hummus in a shallow bowl, decorate with chopped purple onions, roasted chickpeas, cherry tomatoes, parsley, lemon wedges, and crushed red pepper. Enjoy with warm pita bread.
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13/10/2020

Greek style grilled chicken salad from is definitely on our lunch menu today

01/06/2020

♥️It's a brilliant new month⁣, the half way mark.♥️
⁣
📍What intentions are you setting?⁣
⁣
We've set ours and it features all things Potato or Potahto 🤔⁣
⁣

30/05/2020

from .ng Porridge Trio.....yam, sweet potatoes & ripe plantains!⁣
If you try it, you just might like it 😉 ⁣
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29/05/2020

Happy délicieux Friday from ⁣⁣
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🥘-Buttered garlic rice paired with guinea fowl light soup⁣⁣
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The ultimate West African comfort food ⁣
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#lagosfoodie #229

28/05/2020

Beet salad 🤩🤩🤩⁣
from ⁣
2 beets⁣
1 Red onion, cut in half and thinly sliced⁣
2 celery sliced⁣
1 tbsp Olive oil⁣
1 tbsp Red wine vinegar⁣
1 tsp Salt⁣
1/4 cup Fresh dill⁣
🥰🥰🥰⁣
⁣
In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. ⁣
⁣
Remove from pot and allow to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.⁣
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In a bowl combine the onion, dill, celery, beet, oil, vinegar and salt. Stir well ⁣
Enjoy!
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15/05/2020

What's for breakfast you ask? ⁣
Well here it is from ⁣
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Potato vegetable - AgwuoAgwuo⁣
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A beautiful vegan dish made with left over vegetables. ⁣
⁣
Adding yam or potatoes are a good substitute to recreate this dish⁣
⁣
@ London, United Kingdom

07/05/2020

African food on fleeeek⁣
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Dish: Bitter leaf Egusi soup and Akpu roll graduated with first class from ⁣
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Reposted from ⁣
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02/05/2020

Breakfast the SisiYemmie way 💛⁣
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Dish: ⁣
⁣
Where are all the Dodo & Egg lovers?⁣
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01/05/2020

🌟Happy Friday and welcome to the month of May ⁣🌟⁣
⁣⁣

♥️Our issue will be featuring delicious and modern African recipes from ⁣⁣
⁣⁣
⁣
♥️African Food is so rich, vibrant and comforting. And many chefs, content creators, food bloggers and recipe developers are now are putting Modern twists on dishes borrowing influences from other cultures and even giving vegan alternatives.⁣⁣
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📍It's African food redefined, celebrated but off course there are some that are best kept in it's traditional form.⁣
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♥️Welcome to all our new followers and do enjoy our month dedicated to celebrating African food in all its glory⁣⁣
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30/04/2020

The Yassa Fricassée ⁣
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🍴A tangy love affair between two already incredibly comforting dishes. What you get is an explosion of flavours masked in between layers of a rich deep and earthy sauce⁣ with mushrooms, dijon and a little spice.
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29/04/2020

Great way to use up seafood a beautiful and versatile sauce that I enjoyed with Herby sautéed potatoes ⁣
⁣
Thanks ♥️🍴⁣
⁣
Reposted from ⁣
Recipe in the link in bio! (via ) ⁣
⁣

28/04/2020

With ❤️ from Our second recipe for valentine’s weekend with is Crispy Ofada Rice Balls, Groundnut Stew with Roasted chicken.
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This heritage rice is often a blend from the South-Western region of Nigeria. It is unpolished and akin to brown rice, retaining the bran or outer layer.
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Typically eaten with a spicy stew made with either red or green peppers, pungent locust beans from the seeds of carob tree and dried shrimp, I have used the cooked rice and plantain flour to create crispy balls perfect for dipping.
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See the link in my bio to try this fibre rich rice with my recipe for groundnut stew or with your favourite stews and sauces. Don’t forget to share your delicious creations. ♥️
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24/04/2020

Right now Ram Stew is all that's on my mind⁣
⁣

Personal favourite is hot white rice, basmati preferably but I am falling in love with Abakaliki rice. Golden ripe plantain and a little salad on the side. Just perfect! ⁣
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#228 -

15/04/2020

Naija style with this Fried fish stew from

#228 #229 -

08/04/2020

📍Thieboudienne, Poulet DG Or Ndolé? ⁣
⁣
📍Got my eye on Poulet DG🍴⁣
from ⁣
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📷 ⁣
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#lagosfoodie #228 #234 #229 #233 ⁣

07/04/2020

Here's what I will be making today with an African twist.

Reposted from Slow Cooker Beef Stew. So tender, so flavorful and so comforting!
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05/04/2020

📍Wouldn't you love this Vegan Chipotle Nacho Cheese by !
Reposted from

📍VEGAN CHIPOTLE NACHO CHEESE
Make room for this in your Sunday night plans!

R E C I P E
Serves 4-6
INGREDIENTS
Vegan chipotle nacho cheese sauce:
2 cups Yukon gold potatoes, peeled and chopped
2 cup carrots, peeled and chopped
1 cup raw cashews (if you have a weak blender soak the cashews over night in water OR soak in hot water for 20 minutes)
1 cup unsweetened plain, unsweetened almond milk or water
4 tbsp nutritional yeast
1-2 chipotle peppers in adobo sauce from a can (sauce included)
1 tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder

Method:
1.Boil or steam the potatoes and carrots in a large pot for about 25 minutes or until soft.

2. Once the potatoes and carrots are tender and cooked place them in a blender as well as all the other ingredients and blend until smooth. Taste the sauce and adjust ingredients as needed. *I would start with one pepper and work your way up! *

3. Serve with baked potato fries, tortilla chips or veggies. I also topped off the nacho cheese with fresh cilantro, chili pepper flakes, a dollop of vegan sour cream (by & a dollop of guacamole!)

03/04/2020

Fridays are for comforting dishes like this creamy pantry coconut curry chickpea stew. ⁣
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📸 from ⁣
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02/04/2020

📍If there's anything to be made today, it's this ⁣
⁣
📍It won't let you down⁣
⁣
📸Beautifully pictured by ⁣
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@ Lagos, Nigeria

02/04/2020

📍If there's anything to be made today, it's this ⁣
⁣
📍It won't let you down⁣
⁣
📸Beautifully pictured by ⁣
⁣
⁣
⁣
⁣
@ Lagos, Nigeria

01/04/2020

It's a one for ⁣
⁣
Share your best picture of your favourite sauces using this tag ⁣
⁣
#lagosfoodie #228 #234 #229 #233

30/03/2020

Spicy Coconut Rice 😍 Reposted from

# 🇳🇬 #228 -

28/03/2020

Here's one of my favourite rice dishes by one of my favourite food bloggers.

27/03/2020

Make this one pan dish of Spanish rice with chicken and olives.

The rice gets its colour from saffron, sautéed with minced garlic and chopped onions. When this step is done, pour the rice out and then brown the chicken.

You will also need
Chicken stock
Chicken thighs
Salt
Olive oil
Minced garlic
Diced onions
Green olives

To prepare this
Chicken should be browned in a cast iron pan

Season chicken with black pepper and salt

Chicken goes in skin side down, 5 minutes in each side

Pour in chicken stock, and the remaining ingredients. If you don’t already have cooked rice then add in uncooked rice here.

Cook on low till rice is to your liking

Or if you prefer bake for 40 minutes at 150 degrees.

Finish with chopped parsley and a serving of caramelised onions

22/03/2020

Greek Lemon Rice pilaf 🍋 from is one of the best rice dishes I have eaten.

It packs some serious flavour. This should definitely brighten up your day 🌟

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SIDE VIEW Magazine furnishes its readers with an educated visual in the realms of fashion, travel, style & cuisine as well as covering significant social issues and encouraging entrepreneurship and the exchange of imaginative ideas. Side View is a Fashion and Lifestyle Magazine that is contemporary and cosmopolitan, edgy and elegant and clearly committed to providing clever content for our clientele. It is an insider's guide into the world of fashion, culture and music; SIDE VIEW Magazine is a trusted, one-stop source for inspiration and recognition of the most creative people, brands and designers. It offers much more than an expression of culture but also serves as a unique opportunity for brand involvement and the advertisement of products and services. READERSHIP Side View readers are enlightened individuals endowed with a heightened sense of taste and passion for all artistic endeavours. They are trendy intellectuals enamoured with fashion, whose cares and interests are endless. At Side View, we seek to entertain and encourage each generation to be inspired and foster a love for culture, fashion and photography. Therefore our readers are comprised of all sections of society from the quirky to the classy, the discerning youth to the upwardly mobile and everywhere in between. We are always on the look out for upcoming creatives. If you are talented and you just produced an amazing editorial. Please send a request and high resolution images to [email protected]

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