Makinde Ifeoluwa is not your regular chef, she is conscious of delivery, not only for satisfying hunger but also maintaining one’s health status. As a microbiologist and chef, she believes in eating healthy, not just filling the stomach. She can be followed on social media @iphairs_cuisine on Instagram for recipe discussions and a healthier eating lifestyle.
Please tell us a bit about yourself
My name is Makinde Ifeoluwa. I’m a native of Ibadan in Oyo State. I studied Microbiology at Obafemi Awolowo University. I have had passion for cooking since I was a child. I love being the reason behind the smile that lights up people’s faces when they taste a great meal.
What’s your company up to?
We currently run food delivery and private chef services in Benue State.
What is distinct about Iphairs Cuisine?
I work on both delivering African and continental dishes in the best way. I love African cuisine and I am broadening my knowledge here. Continental dishes are awesome as well, since it gives me opportunities to put in some kitchen experiments. These experiments also go on the path of preparing suitable dishes beneficial to people’s health. My brand Iphair’s Cuisine is different because it takes into consideration the health of the client. While we serve delicious meals, we keep in mind also that our dishes are also healthy.
How do you deal with your clients?
The major challenge has been achieving satisfaction with every client. Client preferences always differ but being able to effectively attend to these preferences keeps them loyal to you. I see Iphair’s Cuisine becoming a world class brand that offers essentially healthy and tasty meals.
What recipe do you have for us?
Irish potato porridge.
Ifeoluwa’s recipe: Irish potato porridge
Instead of having fries, why not try this tweak to enjoy your favorite Irish potatoes? The burst of colors of the dish enough to excite your taste buds.
Red bell pepper
Beef (or any other meat of choice)
Season the meat using salt, seasoning cubes, curry, thyme, ginger, garlic and onions and then boil. Dice the boiled meat and cow skin, also set the stock aside. Wash, peel and chop the potatoes into medium chunks. Add the potatoes into a pot of clean water (the water level should be slightly above the potatoes). Add some salt to taste and bring to boil over medium heat for about 15 minutes. Dice the vegetables (onions, green pepper, carrot) and blend the red bell pepper and tomato into a paste (toss in,a few cloves of garlic and ginger for flavor). Heat the vegetable oil and add onions. Fry the onions until golden brown before adding the blended pepper.
Fry until the oil rises to the surface. Remember to keep stirring it to prevent burning.
Add the meat and it’s stock to the peppersauce and allow to simmer for about 5 minutes (please taste the sauce at this point and make necessary adjustments) . Pour the tomato mixture into the potatoes and stir to mix the ingredients thoroughly. Cover and allow to cook until the water begins to thicken.Add diced vegetables(onions, carrot, green pepper) for garnishing andsteam slowly over low heat for 5 minutes. Our potato porridge is served.