Month: January 2019

I could describe Enyinna Nwigwe as a luxurious slice of chocolate cake, but it would be an understatement. I could describe him as a delicious bowl of seafood okra but the beauty that is Enyinna pass Okra. Enyinna’s face in Nollywood is nothing new, He has acted in different Nollywood movies, but I only noticed him in the movie “The wedding party” where he played Nonso Onwuka the brother to Dozie Onwuka played by Banky W.

Enyinna the beautiful is also an avid foodie, one who isn’t ashamed to cook or ask for seafood okra :p And as he also cooks, he surely deserves some accolades.

see wetin fine boy cook. gotten from Eyinna’s Instagram’s stories

I remember looking through his pictures on Instagram and being swooned, of course it ended with me making a comment and him asking for a bowl of seafood okra. Enyinna, you see, I gat you bro!

  I refer to Enyinna as the only Nigerian, Igbotic cow boy.

Apart from his acting skills, Enyinna has a very clean dress sense. The dude can wear anything and look like a million bucks. His baby face, his acting skills and his overall personality sets him apart from most male actors.

see person pikin as he fine

On a serious note, I was mostly swooned by Enyinnas’ love for food/cooking and I instantly knew I had to do an interview with him. Not only is he a pleasant person, but he’s also the real deal. I was curious to learn about him and I’m sure most of us wonder how he lives his daily life.

Please read our interview below:

Nlc: You’re an actor and a foodie. Where are you from in Nigeria?

Enyinna: “I am from Imo state, Nigeria.”

Nlc: How do you balance your real life and being a popular actor?

Enyinna: “I simply live, don’t have a particular approach to it.”

Nlc: You’re an obvious foodie. I see on your stories the food you cook and photograph. What’s your favorite food and how often do you get to cook/eat it?.

Enyinna: “I really can’t say there’s a ‘favorite’ but I love local Nigerian delicacies, jollof rice, Nigerian soups etc, and they are my favorites to make too.”

Nlc: What was the first movie you starred in?

Enyinna: “Wheel Of Change”

Nlc: How do you impact the community around you with your work as an actor?

Eyinna: “I believe my job as an actor enables me wear different hats, putting human faces to situations we face daily in the society, delving into socially sensitive conversations that would otherwise end up as basic conversations through story telling, pushing cultural & global conversations, going past boundaries & telling the African story our own way,setting new narratives, shifting and shaping perceptions.”

Nlc: How did you find out your passion was acting?

Enyinna: “It was purely serendipitous. Went on to hone my craft along the way.”

Nlc: As an actor and a foodie, where do you see yourself in the future? Will you act and cook?

Enyinna: “Currently working on reining it all in, you’ll get to hear soon!”

Nlc: What is your favorite thing to do or eat on a movie set?

Enyinna: “Rice is always SAFE option.”

Nlc: Please share with us one thing we don’t know about you.

Enyinna: “I can be EXTRA perceptive.”

Nlc: What advice will you give to me and others who are pursuing their passion; mine being food?

Enyinna; “One life to live, live it all up & ON YOUR OWN TERMS. “Success happens at the speed of your passion”

Now ladies and gentlemen are you looking for the light at the end of the tunnel?  Enyinna is at that light Just follow the ladder

Eight ingredients, plus pantry staples. That’s all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you’ve got a feast for family or friends.

Twice-baked potatoes are already a favorite party appetizer, but topping them with steak takes them to the next level. This version gets a Tex-Mex twist by adding pico de gallo (fresh Mexican salsa), shredded cheese and chives. It’s hearty enough to make a meal out of by having a couple potatoes with a simple salad on the side.

The potatoes are easy to prepare, but do take a bit of time to bake, during which you can take care of other things. If you’re having a party, you can even do most of the cooking and assembly ahead of time, then finish warming the potatoes in the oven just before your guests arrive. The simple steak topping takes just a few minutes to cook and adds a substantial final flourish. Heap it abundantly on top of the potatoes.

With this meaty topping and rich filling, the potatoes seemed like they could stand up to a moderately big red, so I tried two: a Spanish Garnacha and a Chilean Carmenère.

The Garnacha had flavors of sweet, smoked cherries and vanilla, along with a pleasant acidity that helped balance out the food. However, the fruit had a confectionery note that wasn’t ideal with this dish.

The Carmenère offered deeper black cherry, plum, pepper and herbal notes. The weightier of the two wines, it had more prominent tannins. Initially, I thought this might be a problem, but the tannins grew increasingly plush as the wine got air. Smoky notes in the wine matched the light char on the steak, while its herbal character worked well with the pico de gallo and, in particular, any bites containing guacamole. Over the course of the meal, the Carmenère emerged as the clear favorite.

Tex-Mex Steak-Stuffed Twice-Baked Potatoes

Pair with a moderately tannic red such as De Martino Carmenère Maipo Valley Legado Reserva 2016 (87 points, $20) from Chile.

Prep time: 10 minutes
Cooking time: 90 minutes
Total time: 1 hour, 40 minutes
Food Costs: $18

• 4 medium russet potatoes, thoroughly washed
• Cooking oil (such as canola or olive oil)
• Salt
• Pepper
• 1 tablespoon butter
• 1/2 cup shredded cheese (cheddar, Monterey Jack or a Mexican blend), plus more for serving
• 1/3 cup sour cream, plus more for serving
• 3/4 cup pico de gallo, divided, plus more for serving
• 1 pound steak strips (such as sirloin or round), cut into small chunks
• 2 garlic cloves, minced
• 1 tablespoon chives, finely chopped, for garnish
• Guacamole, for serving (optional)

1. Preheat oven to 400 F. Rub the potatoes with a little cooking oil and sprinkle with salt, then set on a baking pan or baking dish. Place them in the oven and cook for 1 hour, or until the potatoes are completely cooked through and a knife inserted into the middle encounters no resistance. Remove them from the oven.

2 . Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out about 2/3 to 3/4 of the insides of each potato into a bowl, making sure to leave enough of the potato intact on the bottom so that it is able to hold its form. Line up the potato shells on a baking sheet and set aside. Reduce the oven temperature to 350 F.

4. Add the tablespoon of butter, salt and pepper to the bowl of potato flesh and mash up well. Once it has cooled down a bit, mix in the shredded cheese, sour cream and 1/4 cup of the pico de gallo and combine well. Season with additional salt and pepper as needed. Evenly distribute the mixture back into the potato shells. Place them back in the oven and continue cooking for another 15 to 20 minutes or until the potatoes are completely warmed through.

5. While the potatoes are in the oven, heat a small amount of oil in a sauté pan on medium-high. Add the steak cubes to the pan and cook until lightly browned, about 2 to 3 minutes. Add the minced garlic and 1/2 cup of the pico de gallo to the pan, stir to combine and cook for another minute. Remove the pan from the heat.

6. Once the potatoes are warmed through, arrange them on a platter. Top each with some of the steak mixture and garnish with the chives and additional shredded cheese. Serve with extra pico de gallo, sour cream and guacamole, if desired, on the side. Makes 4 lunch-sized servings or 8 appetizer portions.