How to Make Whipped Shea Butter at Home | Natural Skin & Hair Moisturiser

There’s something deeply satisfying about creating your own skincare from simple, natural ingredients. No preservatives, no harsh chemicals, just wholesome goodness that your skin and hair will love. This whipped shea butter recipe is one of my all-time favourites. It’s soft, creamy, and feels like pure luxury, yet it takes little time to make.

If you’ve been struggling with dry skin, eczema, acne scars, stretch marks, or even frizzy hair, this might be the gentle remedy you’ve been looking for.

Whipped shea butter is exactly what it sounds like: raw shea butter that’s been softened and whipped with oils until it’s fluffy, airy, and silky smooth. The result is a light, buttery cream that melts into your skin and locks in moisture for hours.

Traditional shea butter can be thick and hard to spread, but when whipped, it transforms into a cloud-like texture that’s both luxurious and easy to apply.

Shea butter is a powerhouse ingredient that’s been used in West Africa for centuries. It’s naturally rich in vitamins A, E, and F, and offers incredible benefits for both skin and hair:

- Moisturises deeply and restores elasticity.
- Soothes eczema and irritation thanks to its anti-inflammatory properties.
- Fades scars and stretch marks with regular use.
- Protects against dryness during cold months.
- Boosts collagen production for smoother, younger-looking skin.

- Conditions hair, reducing breakage and frizz.

Because it’s 100% natural, it’s also safe for pregnancy. It's a great option for preventing or treating stretch marks.

How to Use Whipped Shea Butter

- For the skin: Massage into damp skin after a shower or bath to lock in moisture. Works beautifully on elbows, knees, feet, and hands.

- For the face: A tiny dab goes a long way, especially if you have dry or sensitive skin.

- For the hair: Melt a small amount between your palms and apply to dry ends or use as a deep-conditioning sealant for curls and coils.

Ingredients:

- 500g raw, unrefined shea butter

- 80g coconut oil 

- 200ml extra virgin olive oil 

- 1–2 tbsp almond extract (alcohol-free) – or a few drops of any skin-safe essential oil of your choice

Method:

1. Melt the shea butter and coconut oil over a double boiler until liquid. Keep the heat low to preserve their nutrients. Turn off the heat once melted.

2. Pour in the olive oil and stir gently until everything is smooth and combined.

3. Add the almond extract and stir.

4. Cover with cling film and freeze for about an hour, until the edges start to harden but the centre remains soft.

5. Whip with an electric hand mixer or stand mixer for 10–15 minutes. After 10 minutes, you’ll get a light, fluffy texture. Keep going for a thicker, creamier butter (my personal preference).

6. Scoop into clean glass jars and store in a cool place.

This whipped shea butter is pure, nourishing, and endlessly versatile. It’s helped me care for my skin through dry winters and humid summers alike — and it’s become a staple in my self-care routine.

If you try this recipe, I’d love to hear how it works for you!

And if you enjoy simple, natural recipes like this one, make sure to subscribe to my YouTube channel. 

Plantain Crackers with Paprika & Chilli | Easy Plantain Flour Recipe

These oil-free plantain crackers are made using five simple ingredients and worth a try if you love experimental recipes. These aren't your average store-bought crackers. Made with plantain flour, they're naturally vegan, gluten-free, grain-free, and nut-free. Plus, there's absolutely no oil needed, which means they're lighter and won't leave you feeling greasy afterward. The best part? They pack a serious flavour punch with scotch bonnet chillies and smoked paprika. 

They're crunchy and perfect for dunking into your favourite dips. Whether you're team guacamole, hummus or salsa, these crackers will elevate your snacking game. 

Plantain Flour: if you've never worked with it before, you're in for a treat. Plantain flour is made from green plantains that have been dried and ground into a fine powder. Nutritionally speaking, plantain flour is impressive. It's packed with resistant starch, which acts as a prebiotic and feeds the good bacteria in your gut. You'll also get a healthy dose of potassium (great for heart health), vitamin C for immune support, and vitamin A for eye health. Unlike wheat flour, plantain flour is naturally gluten-free and has a lower glycemic index, making it a fantastic option for those managing blood sugar levels. The flavour is mild and slightly sweet, which makes it incredibly versatile. In these crackers, it provides the perfect neutral base that lets our spices really shine. 

Scotch Bonnet Chilli Flakes:  help to bring the heat, but don't worry you're in complete control of the spice level. Scotch bonnets are known for their fruity flavour alongside their serious kick. From a health perspective, chilli peppers are nutritional powerhouses. They contain capsaicin, the compound responsible for their heat, which has been shown to boost metabolism, reduce inflammation, and may even help with pain relief. Chilli peppers are also rich in vitamin C, often containing more than citrus fruits. If scotch bonnet sounds too intense for your taste buds, feel free to substitute with red pepper flakes or cayenne pepper. 

Smoked Paprika: brings a beautiful smoky depth to these crackers. It's important to use a good quality smoked paprika, which adds that wonderful barbecue-like flavour that makes these crackers extra delicious. Paprika is loaded with antioxidants, particularly beta-carotene and vitamin E, which help protect your cells from damage. The smokiness comes from the peppers being dried over wood fires, creating that distinctive flavour that pairs beautifully with the mild sweetness of plantain flour. 

Ingredients:
1 cup + 3 tbsp plantain flour 
1/2 tsp chilli flakes 
1 tsp smoked paprika 
Pinch of salt (optional) 
1 and 1/2 cups warm water

Method:

1. Add the flour to a large bowl, along with the chilli flakes, paprika and salt. 

2. Add the warm water and mix well until everything is well combined and there are no lumps. You should have a crepe-like batter that coats the back of a spoon.

3. Pour the mixture onto a large baking tray lined with a silicone mat and spread it out with a spatula.

4. Bake in a preheated oven at 200C for 10 minutes. Take out of the oven and leave to cool for a few minutes. Once cool enough to handle, gently peel off the mat and use a knife to cut it into squares. 

5. Place the squares back on the mat and bake for another 30 minutes until firm and crunchy. Leave to cool completely before serving.

While these crackers are delicious on their own, they really shine when paired with creamy dips. The spicy, crunchy texture contrasts beautifully with smooth guacamole or hummus. They also hold up well to chunky salsas without getting soggy.

3-Ingredient Seed Crackers (Omega-3-Rich + Gluten-Free)

If you're looking for a simple, wholesome snack that's rich in plant-based omega-3s, these seed crackers are about to become a staple in your kitchen. They’re made with just three ingredients, packed with nutrients, and satisfyingly crispy - perfect for mindful snacking or pairing with your favourite dip.

As someone who's been vegan for over a decade, I’m always conscious of getting essential nutrients through food, and omega-3 fatty acids are one of them. Since I don’t eat fish, I rely on flaxseeds, chia seeds, and hemp seeds to provide me with ALA, the plant-based form of omega-3.

These crackers are a celebration of those three seeds. They're super easy to make, customisable, and store well - ideal for batch prepping.

Ingredients

(Makes one tray of crackers)

- 1 cup total of ground flaxseeds, chia seeds, and hemp seeds (I used this blend)

- 1/4 cup whole chia seeds 

- 1/4 cup shelled hemp seeds (adds texture and crunch)

- 3/4 cup water

Optional add-ins for extra flavour:

- Pinch of sea salt or garlic powder

- Dried herbs (e.g. thyme, rosemary)

- Smoked paprika or cumin

- Nutritional yeast for a cheesy flavour

- Sesame, pumpkin or sunflower seeds for added texture

Method

1. Combine the ground flax, hemp, and chia seeds in a mixing bowl. Add the whole chia and shelled hemp seeds.

2. Pour in 3/4 cup of water and mix thoroughly. Let the mixture sit for 10–15 minutes so the chia and flax can absorb the liquid and form a gel-like consistency.

3. Scoop the mixture onto a piece of baking paper. Place another piece on top and use a rolling pin to flatten it out thinly and evenly.

4. Peel off the top paper and use a knife or pizza cutter to cut your desired cracker shapes—squares, rectangles, triangles, you name it.

5. Carefully transfer the cut shapes onto a lined baking tray and bake at 200°C for 30 minutes, flipping halfway through.

6. Let them cool on a rack for maximum crispiness.

Why These Seeds?

Here’s why flax, chia, and hemp seeds are nutritional powerhouses, especially for anyone on a plant-based diet:

Flaxseeds

One of the richest plant sources of ALA omega-3s

High in soluble and insoluble fibre

Supports heart and digestive health

Chia Seeds

Contain 5g of fibre per tablespoon

High in protein, calcium, and antioxidants

Naturally gelatinous when soaked, helping bind the crackers

Hemp Seeds

Offer a balanced ratio of omega-3 to omega-6

Contain complete protein (all 9 essential amino acids)

Rich in magnesium, zinc, and iron

Storage

Once your crackers have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh and crispy for up to 2 weeks—perfect for make-ahead snacks or lunchbox fillers.

Serving Ideas

These crackers are incredibly versatile:

Pair with hummus, guacamole, or cashew cheese

Serve with soups or salads for a crunchy topping

Enjoy with a cup of tea as a light afternoon snack

This recipe is as simple as it gets, but it packs a nutritional punch. It’s a wonderful way to include more omega-3s, fibre, and protein into your day—without the need for supplements or processed snacks.

If you try this recipe, let me know in the comments or tag me on social media @VeganNigerian. I love seeing your creations! 

Jollof Quinoa Recipe

If you're looking for a healthy, flavourful alternative to jollof rice, you're going to love this jollof quinoa. It’s light, packed with plant-based protein, and just as satisfying as the classic West African dish it draws inspiration from.

Whether you’re trying to cut back on white rice, avoid added oil, or just switch things up with new grains, this recipe is a fantastic addition to your weekly meal rotation. Plus, it’s toddler-friendly and meal-prep approved - what’s not to love?

Why Quinoa?

Let’s start with a quick word about quinoa (pronounced keen-wah).

Quinoa is technically a seed, though it behaves like a grain when cooked. It’s naturally gluten-free, contains a good dose of fibre, and is one of the few plant foods that’s a complete protein - meaning it provides all nine essential amino acids your body needs. For plant-based eaters, that’s a big win.

It’s also high in iron, magnesium, and antioxidants, making it a nutritional powerhouse.

Ingredients

(Serves 4-6)

1 red onion, thinly sliced

¼ cup water (or 1-2 tbsp of oil, if you prefer sautéing)

1 tbsp dried mixed herbs (or thyme)

1 tbsp curry powder (mild or hot, your choice)

2½ cups pepper mix (a blend of red bell peppers, tomatoes, onions & chilli)

1⅔ cups quinoa (about 300g), rinsed and drained

Salt or vegetable bouillon, to taste

A quick note on the pepper mix:

I use this pepper base in a lot of my recipes - it’s incredibly versatile. I usually make a big batch and keep it in the fridge for quick meals throughout the week. If you’d like to see exactly how I make mine, check out my video on Healthy Nigerian Stew.

Method

1. In a large pan, sauté your sliced onions in ¼ cup of water over medium heat. This oil-free method works perfectly if you’re reducing your oil intake. Otherwise, use a tablespoon or two of olive oil for a richer taste. Cook until the onions are soft and fragrant.

2. Stir in the dried herbs and curry powder. Let the spices toast gently for a few seconds to release their aroma.

3. Pour in your pepper blend, mix well, and cover. Let it cook on high heat for about 2 minutes to deepen the flavour.

4. Add the rinsed and drained quinoa, along with a cup of water. Give everything a good stir, then season with salt or your preferred bouillon/spice mix.

5. Cover the pan, reduce the heat to the lowest setting, and allow to cook for 25–30 minutes, or until most of the liquid has been absorbed. Avoid stirring too often. 

6. Once it’s done, fluff the quinoa with a fork and give it a final mix. That’s it—your jollof quinoa is ready.

Serving Suggestions

You can enjoy this on its own, but here are a few ways to take it up a notch:

- With fried or baked plantain 🍌

- Alongside a crunchy salad (try cabbage, cucumber, and avocado with a tangy dressing)

- With roasted vegetables mixed in for added texture and colour

- Topped with tofu, tempeh, or beans for even more protein

It also makes a great packed lunch and keeps well in the fridge for 3-4 days.

This jollof quinoa is one of those dishes that proves healthy eating doesn’t have to be bland or complicated. It captures the familiar warmth and spice of traditional jollof rice, but gives you the added nutritional benefits of quinoa.

Whether you’re new to plant-based eating or just looking to diversify your grains, I hope you give this one a try. And if you do, I’d love to hear how it turned out—drop a comment below or tag me on Instagram @vegannigerian! 

Meghan Markle's Honey Lemon Cake from 'With Love, Meghan' | Vegan Version | Dairy-Free + Egg-Free

After trying a couple of recipes from With Love, Meghan - one-pot spaghetti and focaccia - I was excited to try one more: her Honey Lemon Layer Cake with Raspberries from episode 1.

The recipe looked simple yet elegant, with bright citrus flavours and a soft, fluffy sponge. But as a vegan, I needed to modify it to make it completely plant-based while still keeping the flavours and textures as close to the original as possible. The result? A deliciously moist, lemony cake with a luscious buttercream and tangy raspberry filling—all without eggs or dairy!

1. Finding a Vegan Honey Alternative

Since honey isn’t considered vegan (as it comes from bees), I used a vegan honey substitute instead. I found Sweet Freedom's Vegan Honee, and it worked beautifully in this recipe. It’s made from apple and carob fruit extracts, with a similar floral sweetness to real honey as I remember it. Other alternatives you could use include: agave nectar, maple syrup or date syrup.

2. Replacing the Eggs

Eggs help bind and add moisture to cakes, so I swapped them for vegan yoghurt. This keeps the sponge soft and tender, preventing it from becoming dry or crumbly. If you don’t have yoghurt, you could also use: unsweetened applesauce or flaxseed egg (1 tbsp ground flax + 3 tbsp water per egg).

Ingredients

For the Sponge:

• 3 cups self-raising flour (or all-purpose flour + 1 tbsp baking powder)
• 1 tsp salt
• 1.5 cups sugar
• 1.5 cups plant-based milk (I used soya milk)
• 3/4 cup olive oil
• 2 tbsp vegan yoghurt
• Zest of 2 lemons
• 3 tbsp vegan honey (or alternative sweetener)

For the Lemon Honey Syrup:

• 1/2 cup vegan honey
• 1/4 cup lemon juice
• 1/4 cup water
• Zest of 1 lemon

For the Buttercream:

• 3 cups vegan butter
• 5 cups powdered sugar (575g)
• Pinch of salt

For Decoration:

• Raspberry conserve/preserves
• Fresh raspberries
• Fresh basil leaves

Method

1. Bake the Cakes

a) Preheat the oven to 175°C and prepare three 20cm cake tinss with parchment paper.
b) In a large mixing bowl, add the flour, sugar, salt, and baking powder (if using all-purpose flour).
c) In another bowl, whisk together the plant milk, olive oil, lemon zest, and vegan yoghurt.
d) Pour the wet ingredients into the dry, then add the vegan honey. Mix gently until just combined—don’t overmix. 
e) Divide the batter evenly among the prepared cake tins.
f) Bake for 20-25 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
g) Let the cakes cool completely on a wire rack before assembling.

2. Make the Lemon Honey Syrup

a) In a small saucepan, bring the vegan honey, lemon juice, water, and lemon zest to a simmer.
b) Remove from heat and let it cool completely.
c) Brush each cake layer evenly with the syrup before assembling.

3. Prepare the Buttercream

a) In a stand mixer or using a hand blender, whip the vegan butter until light and fluffy.
b) Gradually add powdered sugar and continue mixing.
c) Add a pinch of salt to balance the sweetness.

4. Assemble the Cake

a) Brush each cake layer with the lemon honey syrup.
b) Place the first cake layer onto a serving plate/stand.
c) Transfer the buttercream into a piping bag, cutting a small hole at the tip. Do the same with the raspberry preserves.
d) Pipe a spiral of buttercream inside, leaving space in between.
e) Fill the gaps with a spiral of raspberry preserves, covering the top of the cake layer.
f) Repeat this process for the second cake layer.
g) Stack the third and final cake layer on top.
h) Cover the entire cake with buttercream, smoothing it out with an offset spatula.
i) Decorate with fresh raspberries and basil leaves.

This cake turned out beautifully soft, citrusy, and just the right amount of sweet. The raspberry preserves add a fruity tartness that balances the richness of the buttercream, and the lemon honey syrup gives it that extra depth of flavour.

If you’re looking for a show-stopping vegan cake, this is definitely one to try. It’s perfect for special occasions, afternoon tea, or just because you feel like baking something delicious.

Bambara Groundnut Tofu | Soy-Free Tofu Using Okpa Flour

After my egusi tofu experiment, which didn’t quite work as a tofu substitute, I decided to try again—this time with Bambara groundnuts. And I’m happy to say, this one was a success.

If you’re looking for a soy-free tofu alternative that actually holds its shape, has a good texture, and works well in cooking, Bambara groundnut tofu might be the answer. It turned out firm, slightly springy, and had a delicate nutty flavour that complemented savoury seasonings beautifully. But before we get into the process, let’s talk about what Bambara groundnut is and how it’s traditionally used.

What is Bambara Groundnut?

Bambara groundnut (Vigna subterranea) is a highly nutritious legume native to Africa. It’s sometimes called jugo beans and is grown mainly in West and Central Africa. The seeds look like small, round beans and come in different colours, from beige to dark brown.

Nutritionally, Bambara groundnut is a powerhouse, containing:

• High-quality plant-based protein
• Complex carbohydrates, making it great for slow-release energy
• Fibre, which supports digestion
• Essential minerals like iron, magnesium, and potassium

It’s often milled into flour and used in various traditional Nigerian dishes, with the most popular being okpa.

Okpa: A Traditional Eastern Nigerian Delicacy

If you’re from Enugu State or its surrounding areas, you probably already know about okpa. It’s a steamed pudding made from Bambara groundnut flour, mixed with palm oil, salt, and sometimes pepper and seasoning, then wrapped in banana leaves or foil or plastic bags and steamed until firm.

Okpa has a smooth, dense texture with a rich, slightly nutty taste. It’s often eaten for breakfast, served with tea or a cold drink. Given its ability to firm up when cooked, I was curious to see if Bambara groundnut flour could be used to make tofu.

How I Made Bambara Groundnut Tofu

Ingredients:

- 50g Bambara groundnut flour
- 3.5 litres water
- 1 tbsp food-grade gypsum (calcium sulphate), dissolved in 1/2 cup water

Method:

1. I started by mixing the Bambara groundnut flour with water, stirring until smooth. This mixture was then brought to a gentle boil, stirring constantly to prevent lumps.

2. Once the mixture started bubbling, I removed it from the heat and added the gypsum solution, stirring briefly before covering the pot. I left it to sit undisturbed for 15 minutes to allow the curds to form. The curds were quite small, so I wasn’t sure how well it would press, but I carried on with the process.

3. I lined my tofu press with a large muslin cloth, carefully scooped the curds inside (including some of the water because of how small the curds were), wrapped it up, covered it, and placed it in the fridge. Over the next two days, I occasionally took it out to drain excess water.

4. After two days, I unwrapped the tofu, and to my surprise, it was firm, held its shape well, and had a slightly springy texture—just like traditional soy tofu. It wasn’t crumbly or chalky like the egusi attempt. Instead, it had a smooth, delicate nutty flavour that worked well in savoury dishes.

Cooking with Bambara Groundnut Tofu

I decided to test it in the oven, cutting it into cubes and coating it with a mix of olive oil and all purpose seasoning. It baked beautifully, taking on the seasoning well while keeping its shape.

This tofu could work in stir-fries, grilled dishes, or even crumbled into stews for extra protein. It’s an excellent option for anyone looking for a soy-free, high-protein alternative that behaves like regular tofu.

Bambara groundnut tofu is a great plant-based protein option, especially for those avoiding soy. Unlike my egusi tofu attempt, which was too crumbly and pasty, this one had a proper tofu-like texture. It might not be an exact replica of soy tofu, but it’s firm, springy, and adaptable to different dishes.

If you’re looking for a new soy-free tofu alternative, give this a go. You might just discover your new favourite plant-based protein.

Would you try Bambara groundnut tofu? Let me know how you’d use it in your cooking!