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BN Cuisine with Dooney’s Kitchen: Kilishi-Suya Meaty Deluxe-Styled Pizza

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Will it be unpatriotic of me to start with the sentence I find Italians totally fascinating? Honestly, I really do. My cousin Adun calls them White Nigerians and I laughingly agree. With keen observation, you can’t help but find some semblance to us, some sort of kindred spirits connection.

Making a Nigerian styled Pizza – The inspiration behind this experiment came from ‘Puff Puff’. Italians have their own version called Zeppole. I remember sitting outside a small family run ristorante a few steps from Piazza Navona and the waiter passed by with this plate of what looked like puff puff. I squealed in delight (yes, i love food like that) quickly asking him what that was.

Despite finishing off a generous portion of the utmost delicious Lasagne, I asked for Zeppole. The plate arrived with this puff puff that was doused with cinnamon and icing sugar. It was good.

With my humorous opinion of a similarity between Italians and Nigerians, I decided to explore a fusion of food and cultures by creating a Nigerian styled Pizza. I mean, everything on a Pizza, has a possible Nigerian substitute. Funny how no one has thought of doing so before.

I have seen a couple of pizza recipes written by Nigerians and it is just a replica of a Western Pizza, nothing indigenously Nigerian. In the spirit of experimenting, I decided to give this a go.

What You Need
Pizza Dough
1kg of ’00’ grade plain flour
a pinch of salt
650ml warm water
2 sachets of dried fast action yeast
1 tablespoon of sugar
4 tablespoons of Olive oil

Ata din din – fried red stew will serve as Pizza Sauce
4 large tomatoes
1 small onion
1 small stump of Ginger
2 pieces of Scotch bonnet pepper
1 Tatashe – red bell pepper
Sunflower oil – use your choice of vegetable oil
For herbs I used Efinrin – scent leaves (substitute with basil)
1 teaspoon of curry powder
1 teaspoon of dried thyme
2 Knorr chicken cubes
Salt

Nigerian Toppings
Kilishi
Goat Meat – cooked
Beef – cooked
Pomo (cow skin) – cooked
Cow Leg – cooked
1 tablespoon Suya spice
1/2 Red onion
Dried chilli flakes – substitute with dry pepper
Wara – local Nigerian cheese (substitute with Indian Paneer/lumpy cottage cheese)
1 piece Ata rodo – scotch bonnet/habanero pepper
2 pieces of Green Shombo – green chilli
Uziza (hot leaf) – another herby addition

A taste of Italy
Mozzarella – what is a pizza without at least one Italian ingredient?

How To
You start with the dough first as it will need 45 minutes – 1 hour to rise. ’00’ grade flour is the best for making pastry or pasta. Alternative terms are type 00, Tipo 00 or Pastry flour.

Sieve the flour into a big bowl and add a pinch of salt.

In a cup, mix in 650mls of warm water, the yeast, sugar and olive oil.

Leave for 10 minutes to allow the yeast to activate, which will cause the solution to turn frothy. It MUST be frothy, if not, this means the yeast is not active. Wait a few more minutes, if nothing changes, I’m afraid you have to dump the mixture and make a fresh batch. Ensure that the water is warm. Not hot (will kill the yeast), not cold (it won’t activate the yeast), but warm.

Make a well in the flour, add in the frothy yeast mixture and combine with your hands. This is a very sticky dough to start with. Don’t panic. Rinse off your hands, cover the bowl with a moist tea cloth/napkin and leave in a warm place e.g kitchen cupboard to allow the dough to rise for 45 minutes to 1 hour. I found 1 hour to be the better option.

It should look like this after an hour.


While the dough is rising, make the ‘Ata din din’. This is the stew commonly served in Nigerian homes.
Blend all the fresh ingredients, and boil down till it reduces to half its volume

Heat up a little olive oil in a pan, add the pepper to the pan plus all the seasonings listed above. Fry the pepper until the oil takes on an orange colour. Fry the stew till it becomes thick.

Add beef stock or water to dilute it, to take on the consistency of a sauce. Remember, if it’s too watery, it will soak into the dough. If it’s too thick,  it will burn when the pizza bakes. Once it has diluted, add chopped ‘Efinrin’. This will give the sauce an amazing scent. Remember to taste for salt and seasoning cubes. I only had dried efinrin, so I soaked it in hot water, blended it and added to the sauce.

Now to the toppings.
To prep the ‘Kilishi’, I simply shredded it into bite sized chunks and soaked in 1/4 cup of hot water for hours to soften. It is advisable to do this step hours before you start as Kilishi is very hard like beef jerky and needs a long time to soften.

It will go from this…

to this…

Chop the boiled meats, pomo and cowleg into cubes, lay on a baking tray sprinkle over suya spice, chopped red onion, dried chilli flakes (or dry pepper) and a little olive oil.


Alternatively you can fry the meats, but grilling is the healthier option.

Cheese – a very important ingredient in pizza. Of course, we have a local Nigerian cheese called ‘Wara’. It is commonly sold in Kwara State, some parts of Oyo state and in the North. After hundreds of hours of research, I made Wara from scratch. This is proper Wara. If I tell you how I made it, I may just have to kill you. Cottage cheese or Indian Paneer are good substitutes. For Bella Naijarians who live in Nigeria, and can’t source Wara easily, you can buy cheese at many local supermarkets. You can also make homemade cheese close to Wara in taste and texture.

I have a quick and simple recipe with instructions on the blog. All you need is milk and vinegar/orange juice (no, this is not what I used to make Wara. Still not telling.

Pizza without an Italian ingredient at least will be sacrilege against the Italian Culinary gods. Huge culinary sin and I don’t want to offend the Italians. No siree. Besides, Wara doesn’t melt in the stretchy manner common with Mozzarella. Mozzarella tastes a little like Wara anyway so it was a good combination. You need to add grated Mozzarella, therefore place in the freezer to solidify just before you start on your dough, making it easy to grate.

Now back to the dough. Sprinkle flour over the work surface, and with your floured hands take the dough out of the bowl, and mould into a ball. Knead for a couple of minutes with your hands, sprinkling more flour when the dough starts to stick to your hands or the work surface.

Knead until the dough feels very soft and elastic. You can feel all Italian chef with your self my lifting the dough with your clenched fists, making circular motions with your hands and stretching the dough between both hands making a bigger circle with each rotation. I had so much fun doing this, too bad I don’t have a video to show for it.Tear off a decent sized chunk and flatten it out. Then lay it across a pizza pan. I improvised and used the cover of my biggest pot.

Keep the rest in the freezer. It can last for weeks, simply let it defrost and roll out another batch of pizza dough. Easy peasy.

Using a spoon, spread the fried ata din din all over the dough leaving the edges out

Add the toppings, starting from grated Mozzarella then lay over the kilishi, sprinkle over the grilled assorted meats interspersed with big crumbles of Wara.

Finish off by adding chopped ata rodo, green shombo and chopped Uziza leaves. For extra seasoning, I sprinkled over a teaspoon of Suya spice.

See the representation of the Italian flag (red, white and green) and the Nigerian flag in the toppings?

Bake in a hot oven for 15 minutes. Don’t leave it in for too long, otherwise the kilishi will turn hard and chewy, whilst the uziza leaves will dry out to much and crisp up.

Here is my result.
People, this was really really good. Prior to Sunday evening, if you had asked me where I had eaten my best Pizza, without hesitating, I would have said a family run Pizzeria in Sirmione (a small town along Lake Garda), made by a 60 year old Italian grandmother. Scratch that, this is THE BEST Pizza that I have ever eaten.

It was spicy, tasted familiar, smelled familiar. The ata din din, the meats, chopped peppers, the cheese, efinrin, the suya spice and the uziza leaves came together beautifully. Absolutely gorgeous. Slice after slice, I wanted more, doing a very poor impression of Azonto and Skelewu in the process.

Celebrating my successful kitchen experiment, I sat back and finished off a sizeable chunk with a chilled glass of my special Zobo drink. My Sunday ended on a very good high.


When you take a side of Kilishi, a chilled glass of Zobo + pizza slices, you get a platter of food that will make most any customer happy (Nigerian or not). For adults, you can pair this Pizza with a Zobotini (zobo martini – oh yeah, I made that too), Zobo Margarita or a Zobo Sangria.
I put this question to you Bella Naijarians. Would you be happy to pay for this in a restaurant? If so, what should be the price tag? I accept Naira, Pounds, Dollars, any currency.

Another question to you guys. If you had to design your own Nigerian styled pizza, what toppings would you use? I am already thinking ahead, making a fishy deluxe 9ja style pizza. My toppings would be stock fish, smoked fish, red prawns and ground crayfish. As these ingredients go beautifully with palm oil, I would use my famous Buka Stew recipe for the sauce.

I am very interested in hearing what you guys can come up with. Let us throw it down to the Pizza places in Nigeria. We deserve better than what they currently serve. There are tons of local ingredients to get inspired by. Until then, in my best Italian accent – Passa un buon fine settimana. (Hope you have a good weekend).
P.S – to save on space, after quite a long post, I have added extra hints and tips on the blog. Especially for doubting thomases who may not believe this tastes as good as it looks, I have all the answers there to prove it. Arrivedecci (goodbye).

Don’t forget I am now bringing The Dooney’s Kitchen Experience right into the comfort of your own kitchen, via a never been done revolutionary service called an e-Cooking Class i.e. an Online Real-Time Video Cooking Class. From start to finish of any dish of your choice, I will be virtually in your kitchen, guiding you through the steps, as if I was cooking the dish myself. A fun and personal experience that goes way beyond reading a recipe. Or you can sign up for a physical hands-on cooking class. If you no longer want to just salivate over my food, I now offer a meal drop off and pick up service, including the service of a Private Chef for intimate dinners and small gatherings. Keep in touch!

_________________________________________________________________________________
Dunni Obata is an IT Project Manager by day and a cook the rest of the time. She loves entertainment and one of her bad habits is feeding people. When she’s not cooking, she’s watching the Food Network. Dunni is very passionate about Nigerian food and believes it has a lot to offer globally. Visit her blog – www.dooneyskitchen.com

I'm an IT Project Manager by day and a cook the rest of the time. I love entertaining, and one of my bad habits is feeding people, so guests beware. When I'm not cooking, I'm watching Food Network, American TV series and National Geographic in that order. When I want peace and quiet, I curl up on the sofa and read a good book I'm very passionate about Nigerian food. I believe our food has a lot to offer globally, and with the right exposure, it can stand proud alongside food from other cultures. I'm hoping to get us all fired up and talking about Nigerian cooking irrespective of whatever part of the world you live in. Welcome to Dooney's Kitchen

89 Comments

  1. adetola adeyinka

    October 25, 2013 at 2:16 pm

    Now my mouth is watering. You are very innovative. Well done Dooney. You make us want to enter the kitchen and cook!

    1
    • Dunni Obata

      October 25, 2013 at 8:00 pm

      Tola, if I can call you Tola. That is my idea. The more people I can get cooking, the better for all of us. Cooking can be such fun.

      1
  2. Msbyao

    October 25, 2013 at 2:20 pm

    i have read this piece 5 times already trying to get the recipe and the whole method am suring going over to my sister’s house to make this. *i dont have an oven oo. thank God today is friday!

    1
    • Dunni Obata

      October 25, 2013 at 7:57 pm

      Please do make this, I am very interested in how yours turns out. if you have any problems mid way jsut drop a comment on my blog and I will answer you immediately. Thanks

      1
  3. Diseye

    October 25, 2013 at 2:27 pm

    They say the best form of flattery is imitation. Nigerians can copy sha. Didn’t I see pizza on one food blog that was on a lot of ppl’s bbm dp yesterday? This one is nice but me I prefer the one on bexcoox.blogspot.com or is it bexcoox.com cos it’s simplier but this one has the Nigerian touch which is equally cool.

    1
    • Shorthairdontcare

      October 25, 2013 at 2:37 pm

      As in, I was about to say the same thing.

      1
    • Dunni Obata

      October 26, 2013 at 10:25 am

      Thank you @Shorthairdont care, nice display name by the way. No one will kill our vibe by His Grace. Er, if I may be so bold, you can cheat a little for one day and try it out. Picking my legs and running away. Lol. Hopefully one day, this will be served up in a restaurant. Thank you for the support

      1
    • Dunni Obata

      October 25, 2013 at 7:54 pm

      I am actually going to take you up on that statement because I want you to tell me who I copied. This was 100% my work and I don’t take kindly to your accusation. Pizza is very common on food blogs as it is a popular meal. Unless the owner of the food blog is using the first ever pizza recipe that was created, no one can lay any claim to Pizza. This Pizza however I can lay claim to as it was my recipe and cannot be found anywhere else. If you are so sure I copied someone please send an email of the picture that you saw to [email protected]. Thank you.

      1
    • Fig leaf

      October 25, 2013 at 8:59 pm

      Dunni, you should have totally ignored the ludicrous comment. Absolute narrow minded philosophy, insinuating you “copied” Pizza. Especially when your first sentence paid homage to the actual originators.
      Jeez people can like to stir up unnecessary rubbish!

      1
    • j

      October 25, 2013 at 10:52 pm

      Lool, this comment made me even go to the blog…how are those pizzas similar ?? emm, i hope pizzas is correct English… singing ****pls dont kill my vibe…
      BTW when i come out of dieting am so making dis, and yes i ll pay for this happily… the usually pizza price + vat…. very creative…kudos

      1
    • Dunni Obata

      October 26, 2013 at 10:23 am

      Thank you @Fig Leaf. I felt I had to respond. Accusations no matter how ridiculous need to be dealt with. In fact, especially when it is ludicrous. Thank you for the support. I appreciate it.

      1
    • Dunni Obata

      October 26, 2013 at 10:27 am

      Mistake alert: This comment was meant for @J. No one will kill our vibe by His Grace. Er, if I may be so bold, you can cheat a little for one day and try it out. Picking my legs and running away. Lol. Hopefully one day, this will be served up in a restaurant. Thank you for the support

      1
  4. slice

    October 25, 2013 at 2:30 pm

    God bless your hustle

    1
    • Dunni Obata

      October 25, 2013 at 8:00 pm

      Amen and you too. Thanks Slice

      1
  5. darasimi

    October 25, 2013 at 2:40 pm

    this is too good. I am sure waiting for the e-cooking
    class. 1st student here.lol Team BN thanks for this.

    1
    • Dunni Obata

      October 25, 2013 at 7:59 pm

      NO problem darasimi. The classes are already available. Simply send an email to [email protected]. Thanks

      1
  6. I Rock

    October 25, 2013 at 2:47 pm

    I’ve heard so much about kilishi but I’ve never seen it. Thanks Dunni for the picture…so basically, it’s Nigeria’s version of beef jerky. I will try it next time am in Nigeria cause I looooove suya and I have a feeling I will enjoy kilishi too. Keep up the good work Dunni.

    1
    • meme

      October 25, 2013 at 5:13 pm

      yea killishi taste soooo goood. but don’t eat too much of
      it all at once because your anus may feel peppery when you want to
      go to the white house lol

      1
    • I Rock

      October 25, 2013 at 5:48 pm

      Looool…thanks for the fyi.

      1
    • Dunni Obata

      October 25, 2013 at 7:59 pm

      Lol. Thank you for the clarification

      1
    • Dunni Obata

      October 25, 2013 at 7:58 pm

      You are welcome. I hope you will get to taste kilishi one day. it would be an experience you will never forget

      1
  7. Bimpe

    October 25, 2013 at 2:48 pm

    Some people can be silly sha. What is there to copy about Pizza. Pizza recipes are as old as the word itself. I hope you know that articles posted on bella naija have been submitted days sometimes weeks before hand. It is okay to advertise your food blog or your friends food blog but dont bring down someone else’s work in the process. There’s no food blog like Dooney’s Kitchen. None at all. If you cant appreciate, don’t hate. Do your own let us see. Kilishi pizza. Very creative as always Dunni. I am a huge fan

    1
    • Diseye

      October 25, 2013 at 3:17 pm

      How did anyone bring anybody down? I’m simply saying I saw it somewhere. I also said I liked the African theme of Dunni’s pizza. I don’t know Dunni or the. Owner of the other blog so how can I be biased? Anyone can inspire anyone.

      1
    • Bimpe

      October 25, 2013 at 6:01 pm

      You simply saw it somewhere. You saw this Pizza somewhere indeed. As for @Hiss no relationship to Dunni. Wish I was. I won’t dignify your trash comment with an answer. Obviously beef is worrying you. People learn to uplift other people’s work.

      1
    • Dunni Obata

      October 25, 2013 at 8:02 pm

      If you may be so kind, please read your sentence again “They say the best form of flattery is imitation. Nigerians can copy sha. Didn’t I see pizza on one food blog that was on a lot of ppl’s bbm dp yesterday? This one is nice but me I prefer the one on bexcoox.blogspot.com” and tell me how that is not bringing anybody down.

      1
    • Hisss

      October 25, 2013 at 5:30 pm

      Thank you, thank you. Dunni’s family member. Anyone can say
      whatever they want. Just as u have come to drop your own
      trash!

      1
    • Dunni Obata

      October 25, 2013 at 7:56 pm

      I was not going to dignify your comment with a response but I feel I have to point out that anyone cannot say whatever they want especially when it gets to blatantly accusing someone of imitating another person’s work on a very public forum like Bella Naija who have set the standard for Nigerian online publications and ensure that all their contributors present work that is their own and authentic.

      1
    • Dunni Obata

      October 25, 2013 at 7:48 pm

      Bimpe, thank you for the support. I am very grateful. Those who can, can and those who can’t always find something to complain about

      1
    • prisca

      October 26, 2013 at 10:47 am

      I love dis ur concept. Is vy inspiring

      1
  8. Nneks

    October 25, 2013 at 2:50 pm

    Really skilled….wonder why you aint fat from all this cooking…love your work …

    1
    • Dunni Obata

      October 25, 2013 at 7:54 pm

      I thank my genes everyday for my metabolism. Without it, I probably would have stopped cooking. Lol

      1
  9. Mz Socially Awkward...

    October 25, 2013 at 3:03 pm

    Dammit, I need to order Kilishi from the next person
    arriving from Abuja … This is very inspired, I wonder if any
    restaurants in Naija have a similar dish on their menu? I’m not a
    big eater of bread so if I was making a Nigerian-style pizza, I
    would thin the base all the way down (to the texture of pita bread,
    maybe), cut some well stewed/seasoned shaki and gizzard into
    strips/cubes, fry up my fresh ingredients like you did and stick
    with the mozarella only (I have no idea what Wara is). I like the
    touch of scent leaf you suggested, would use that as well. I would,
    however, not waste my very precious kilishi 🙂

    1
    • Bleed Blue

      October 25, 2013 at 3:23 pm

      Oh my dearest, you don’t know Wara? My grandmother made me an addict in the days of my youth. It’s a local version of cheese, in fact it’s simply called cheese sef, not a “local version”. And when eaten fresh, it’s just so weirdly amazing. When next you’re in Lagos, please fish it out if you can.

      Some people choose to fry theirs. Hmmm…for me it’s like how our Scottish peeps here can deep fry their Mars bars (till today I trip for whoever invented that kind recipe).

      Anyway, there’s my Wara hyping all done. LOVE. IT! 🙂
      And Dunni, I love your take on pizza too!

      1
    • Dunni Obata

      October 25, 2013 at 7:46 pm

      My mum used to fry it too. Thanks for the Ode to wara, it really deserves to be hyped. One day I will package it for sale in shops. Such gorgeous food should not be so difficult to find

      1
    • Guys Perspective

      October 25, 2013 at 3:32 pm

      Wara ( Some people call it soft cheese/tofu), the fulanis make it using freshly squeezed cow milk and a certain tree leaf “bomubomu” . They boil the milk in salted cold water. Once hot, and boiling, they take off the heat, strain off curds and discard the water.

      1
    • Dunni Obata

      October 25, 2013 at 7:44 pm

      You gave away my secret. Hehehe. There is a recipe to it though, temperature levels and all. Let me shut up now.

    • Non professional opinion

      October 25, 2013 at 3:40 pm

      “Not a big eater of bread”. How is this even possible. My thighs are made of bread and a crusty baguette swiftly halted my feeble attempt at paleo.

    • Dunni Obata

      October 25, 2013 at 7:44 pm

      My fellow bread lover. I can survive on bread alone. I actually baked part of the pizza dough by itself just so I could munch on freshly baked dough. I will learn how to make bread one day and my case will be hopeless.

    • Dunni Obata

      October 25, 2013 at 7:42 pm

      Oh Mz S.A, I am already picturing us making our very own 9ja pizza in your kitchen. Aberdeen is far sha. I love your idea of using shaki and gizzards. I am also thinking of peppered snails but mehn snail is an expensive commodity just like Kilishi is. It would be better served in my Afang Soup. hehehe

  10. Liz

    October 25, 2013 at 3:19 pm

    Hmm!!! work for me when the kids are back home, it will be nice trying it out with them available. God bless dunni.

    • Dunni Obata

      October 25, 2013 at 7:47 pm

      Wonderful idea. Making Pizza with kids would be so fun. Rolling out the dough with them and et them put whatever toppings they like. I hope you and your kids have a nice time making it

  11. Royalty

    October 25, 2013 at 3:41 pm

    Pepper will finish somebody biko! ah ah! osuu di too much!

    • Dunni Obata

      October 25, 2013 at 7:48 pm

      You can tone down the quantity of pepper that you use. I eat lots of pepper

  12. Concerned_Boyfriend

    October 25, 2013 at 3:48 pm

    That was quite ingenious!..lol

    • Dunni Obata

      October 25, 2013 at 7:47 pm

      Thank you Concerned_Boyfriend. Your display name is quite ingenious I must say

  13. Bex

    October 25, 2013 at 3:55 pm

    Looks tasty. Love how you added a lot of spices
    bexcoox.blogspot.com

    • Dunni Obata

      October 25, 2013 at 7:40 pm

      Thank you Bex and well done with your blog

  14. oversabi

    October 25, 2013 at 4:02 pm

    Dooney, this is an exquisite recipe. Your patience for this cannot but be praised.
    @Diseye, that was one heck of a nasty comment to drop. Your sense of competition is totally wack and so uncouth. I have learnt plenty from Dooney’s blog and I can tell anytime that she inspired my for thirst for trying out new dishes. Next time you are about to say something nasty about another’s effort, pls do your research and compare correctly. Cheers babes

    • Dunni Obata

      October 25, 2013 at 7:39 pm

      Thank you very much, honestly I appreciate the support

  15. koks

    October 25, 2013 at 4:32 pm

    Lovely recipe and nice twist to pizza. Just don’t over indulge or your waist line will remind you in a bad way 🙂

    • Dunni Obata

      October 25, 2013 at 7:39 pm

      Thank you Koks. Tell me about that waistline. I really try not to indulge, but this one was so good, I unashamedly eat almost half by myself.

  16. kehnie

    October 25, 2013 at 5:02 pm

    Oladunni, you are simply the best.

    • Dunni Obata

      October 25, 2013 at 7:38 pm

      Thank you Kehnie, much appreciated

  17. TA

    October 25, 2013 at 5:12 pm

    Ah! @ Dunni,pls can you sign me up as a volunteer taster?
    Am available anyday,anytime to help you with the ‘eat up’,see its
    not healthy to eat all these stuff by yaself,ya heard? =D

    • TA

      October 25, 2013 at 5:18 pm

      Now am hopelessly in love with you! Girl!!! You spoke in a
      reverential tone about me precious Zobo, Zobo Sangria,Zobo
      Margarita??! Ah,am in love 🙂 Please pass me my zobo et tequila on
      d rocks,shaken but not stirred!

    • Dunni Obata

      October 25, 2013 at 7:37 pm

      Hehehehehhe. Zobo deserves it. I like how you think. On Zobo et tequila on the rocks coming right up

    • Dunni Obata

      October 25, 2013 at 7:38 pm

      Volunteer tasters are always welcome. I know it is not good to eat all these by myself but I have my metabolism to thank otherwise I should be fat by now.

  18. DocDeola

    October 25, 2013 at 5:43 pm

    Dunni, the patient genius, once again, very clever, clever
    lady! Ha see you tomorrow….hehehe

    • Dunni Obata

      October 25, 2013 at 7:36 pm

      hehehehe. Thanks. Chin chin is going down tomorrow

  19. Anita....

    October 25, 2013 at 5:51 pm

    Dunni is in love with ata din din oo!….pops up quite a lot in most of her recipes.In other news: Domino’s take note….

    • Dunni Obata

      October 25, 2013 at 7:36 pm

      Anita, ata din din and I have an ongoing love affair that will never end. Yes, Dominos should watch out. Thanks

  20. NAWA

    October 25, 2013 at 6:57 pm

    kilishi pizza!! yum!! wonderful day for me to start my diet, outchea salivating on my keyboard, let me go and cry somewhere

    • Dunni Obata

      October 25, 2013 at 7:35 pm

      Oh dear, sorry ehn. You know there’s a plus side to this. This pizza is quite spicy and spices help to speed up your metabolism. Especially peppers. Your body will burn this fast enough, then you can continue your diet afterwards. How about that?

  21. bubbles

    October 25, 2013 at 8:15 pm

    Very innovative Dunni! I really will want a slice 😉

    • Dunni Obata

      October 26, 2013 at 10:20 am

      Thanks. I wish I could give you a slice.

  22. CarliforniaBawlar

    October 25, 2013 at 10:42 pm

    I agree with all those peeps saying Dooney copied
    this…yes she copied it from me….I used to make Suya Burger all
    the time and now she come and change it to Kilishi Pizza!!
    hehehehe…Madam Dooney you think you’re slick uhn?! lol. Abeg
    jare, disregard the foolery of these suegbe na pakos, thats what
    you get when people get their information from dps on BBM. If na so
    them dey customize pizza, Papa Johns, Dominoes & Pizza Hut
    (not to mention the 1million other mom and pop pizza places around
    the world ) would have started World War Z (or is P now in this
    case)…lol. p.s. I’m a silent admirer of your work…it’s starting
    to get a little stalkerish sef :-D. lots of love&respect
    from an fellow foodie 🙂

    • CarliforniaBawlar

      October 25, 2013 at 10:44 pm

      For my suya burger recipe, visit the nearest agege bread
      seller and mesuya in your zones…..hmn hmn hmn….I’m getting so
      emotional right now!!

    • Dunni Obata

      October 25, 2013 at 11:32 pm

      You made me laugh so much, I choked on my Maltina now. LMAO. @suegbe na pako and World War P. Nice one. Thank you so much for the support. It means a lot. I am emotional with you about that suya and Agege bread o. Chai, good times. I always had it with cold coke. Good times. I found a recipe for Agege bread on the So You Think You Can Cook Facebook page. If you want to try your hands out at it, I can go hunt for the recipe and post it here. Thanks again.

  23. Leah

    October 25, 2013 at 10:49 pm

    Looks Yum Yum.

    • Dunni Obata

      October 26, 2013 at 10:20 am

      It is Yum. Thanks Leah

  24. beeess

    October 26, 2013 at 12:08 am

    Girl! No you didn’t!! MY GASH!! This chic didn’t just create kilishi pizza, OLUWA OHHH!!! Come and be a Creative Director in my life, Jesus! I’m actually amazed. Come you don marry? If not, Let us put you on the market sharply. God bless your hands mehn…

    • Dunni Obata

      October 26, 2013 at 10:28 am

      Lol. I thought it would be a good idea. Thank you for the appreciation and kind words. I never marry o. Which market will you be putting me on? Lol

  25. Mma

    October 26, 2013 at 12:22 am

    I looooooove!!! Such a tasty meaty orishirishi! #jst dat I really hv no idea about d ‘Ata din din” ! *sad face*

    • Dunni Obata

      October 26, 2013 at 10:30 am

      Hi Mma, thank you for the appreciation. Ata din din is the Yoruba word for the normal fried stew we eat at home. This time around, the blended pepper is fried really well till it is thick and spreadable without soaking into the pizza dough. ‘Ata’ is the Yoruba word for pepper and ‘din din’ means to fry. I hope that clarifies it. If you have any problems, please drop a comment on the blog and I will respond. Thanks again

  26. riri

    October 26, 2013 at 7:45 am

    I’m sOooo gonna try dis @ home. Minus the kilishi of
    course. Not a big fan of it after living 20yrs in the north. I
    prefer balangu suya, d ones d suya men grill without d sticks. I
    must say u r rili creative 2 think outside d box and come up with
    thi. But mehn, won’t kill myself tryna make wara. Will just buy
    regular cheese instead. I hv a qs tho: can I bake pizza in my oven
    without a pizza stone? And if yes, on what surface do I bake it?
    And girl, if any1 is trya knock down ur hustle, its cos they see
    smtn good. Don’t bother replying 2 their beef. Some ppl were born 2
    be negative critics. 2ndly, I’m tryna wrap my brain around boiling
    milk in cold water. Won’t d cold water eventually bcome hot? Will I
    wrap d wara in a nylon bag b4 boiling?

    • Dunni Obata

      October 28, 2013 at 7:58 pm

      Hi riri, so sorry for the late response. Yes you can bake it without a pizza stone, just remember to bake it on a base that can withstand heat. I used the cover of a large pot (aluminium). I’m sorry, I don’t understand why you would want to boil milk in cold water. I you can get the wara sold in its original form, simply sprinkle it on the pizza along with the other toppings. I hope that answers your question. Thanks for the support. it is very much appreciated

  27. Aijay

    October 26, 2013 at 9:34 am

    You this girl be careful o. I am watching some kilos here.
    Thou shall not tempt.

    • Dunni Obata

      October 28, 2013 at 7:58 pm

      I am very sorry Aijay. it is worth cheating on your diet though. #runningaway. Lol

  28. Modella

    October 26, 2013 at 2:08 pm

    Salivating already,that why I hardly read about food

    • Dunni Obata

      October 28, 2013 at 7:59 pm

      Oh dear, sorry about that

  29. Nilla

    October 28, 2013 at 11:52 am

    To hell with my dieting oo! Am gonna try this! Thanks Dunny for this wonderful piece. going to your blog now. *singing* pizza! Pizza!Kilishi pizzaaaaaaa.

    • Dunni Obata

      October 28, 2013 at 7:59 pm

      Oh dear, sorry about that

    • Dunni Obata

      October 28, 2013 at 8:00 pm

      Thank you Nilla, I do hope you try it out. if you have any questions, please let me know

  30. Dunni Obata

    October 28, 2013 at 7:58 pm

    Oh dear. Sorry about that

  31. Grace

    October 29, 2013 at 2:10 am

    Hello nice food and well done. please what did you use in chopping the meat and vegetables. I need a mini chopper in my kitchen and am looking for the one that can chop things up the way you chopped up the beef and veggies.

    • Dunni Obata

      November 1, 2013 at 11:22 pm

      Hi Grace, sorry for the late response. I am very traditional with cooking utensils and that is mostly because I detest washing up. Anything I can chop with a knife I chop, otherwise i don’t care if the shape is not right or if it is not thin enough. A knife can do the job, I simply let it. You can get a mandolin though, i think that is how it is spelt. I heard it does way more chopping than a knife. I hope that helps

  32. adelegirl

    October 29, 2013 at 4:12 pm

    Dooney is a genius I tell you. I stalk all her recipes on her blog, FB page and on the So You Think You Can Cook FB group. Me, an avowed hater of cooking has turned into a domestic goddess whipping up exotic dishes at the drop of a hat and receiving all the praise from mr man who thinks I am such a great cook and should even go into the catering business! Hahaha! Big Big joke! If only he knew the secret. Lol! Sorry Dooney for taking all the glory from your recipes. I dare not tell him they are not my original recipes. Let’s just keep up the facade which has made my brideprice skyrocket. 🙂 This is another fab one Dooney. One day I shall summon the courage to do this but anything with flour and the oven naturally scares me- I no sabi at all.

    • Dunni Obata

      November 1, 2013 at 11:23 pm

      oh adelegirl, lovely to read your comment. Keep up the good kitchen work. Your secret is safe with me. I promise. Hehehehe. Flour and the oven are not my best buddies too but I am taking up courage and trying my hands on something new. I hope you pick up the courage to experiment too. Good luck and thanks for the compliment

  33. Chioma Enwereuzor

    August 14, 2014 at 10:04 am

    Don’t know how this is done pls. But when do you slice the pizza? Before or after baking?
    You also said you used the lid of your largest pot, did you grease the lid and did you use this same lid in your oven. Pls reply, tnx.

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