The GbaramatuVoice was established in 2015 as a monthly tabloid published by the Gbaramatu Publishing Company Limited. It hit the newsstand first on August 2015. The newspaper’s sole objective is to bring to public glare what the management saw at the cradle of its formation as information gap and asymmetrical reportage of the activities and people of the Niger Delta.
Here’s a recipe for preparing Kekefiyai, an Ijaw delicacy: Ingredients: ●4 fingers of unripe plantain●2 tablespoons of blended crayfish●1 medium-sized onion, diced●4 medium-sized fresh peppers, blended or diced●1 big dry fish●2 Knorr cubes●A handful of scent leaves●Half cup of palm oil●Half cup of periwinkle (optional)●Salt to taste Cooking Instructions: Your Kekefiyai is now ready to
Prepare your taste buds for an unforgettable journey into the heart of Ijaw cuisine at the upcoming Cultural Fiesta Food Fair on Tuesday, January 30, at Ishaka Hotel Open Field, Along Refinery Road, Effurun, Delta State. Here’s a sneak peek into the tantalizing delights awaiting you: A pottage of chopped unripe plantain with fish, seafood,
How to prepare Onunu meal from the Ijaws of Rivers state Onunu is a traditional delicacy from the Kalabari Ijaws of Rivers state usually served with a sauce. It is yam pounded with boiled plantains and then finished off with Palm oil and fresh pepper if you wish to add it. Onunu is served with
