ABOUT US

KoboKitchen About Us Page

Good Food Does Not Need a Heavy Pocket.

Meet the Cook Behind KoboKitchen

Hi, I am Badmus Dayo, a self-taught Nigerian cook and budget meal specialist with over five years of hands-on experience creating affordable Nigerian recipes. I am not a formally trained chef with a certificate hanging on my wall. I am someone who learned to cook out of pure necessity and turned that survival skill into something I genuinely love.

KoboKitchen is my personal recipe journal, now shared publicly to help fellow Nigerians eat well without breaking the bank. Every recipe you find here has been tested in my own kitchen, adjusted multiple times, and documented only after I perfected it.

My Story: From Student Survival to Kitchen Confidence

My journey with food did not start in a fancy restaurant or culinary school. It started in a small room during my student days at Kwara State Polytechnic between 2018 and 2021. Like many Nigerian students, I had to figure out how to eat proper meals on a strict monthly allowance that barely covered transportation, let alone three square meals a day.

I remember the first time I tried to make Jollof Rice on a kerosene stove with a pot that was too small. The rice burned at the bottom, and I had to scrape off the top layer to salvage something edible. That experience taught me my first real kitchen lesson: cooking is not about having the best equipment. It is about understanding heat, timing, and patience.

Growing up, I spent hours watching my mother cook in our family kitchen in Ilorin. She never measured anything. A pinch of salt here, a handful of crayfish there, and somehow every pot of Egusi Soup came out perfect. I did not appreciate those moments until I found myself alone in a hostel trying to recreate her recipes with ingredients I could afford.

I started experimenting. I learned that you could stretch a small tin of tomato paste across two meals if you balanced it with enough onions and peppers. I discovered that stockfish head, which most people ignored at the market, gave soups a depth of flavour that expensive cuts could not match. I figured out how to make Moi Moi in recycled cans because I could not afford the fancy steel bowls.

What started as survival became genuine passion. After graduation, I kept cooking, kept experimenting, and kept refining my methods. By 2024, I had over 45 original recipes and cooking guides documented, each one tested at least three times before I considered it ready to share.

Why I Named It KoboKitchen

The name KoboKitchen comes from a simple truth that every Nigerian understands. "Kobo" represents the smallest unit of our currency, a reminder that good food does not require deep pockets. It only requires knowledge, creativity, and the willingness to learn.

I chose this name because I wanted the blog to reflect what I actually do: cook delicious Nigerian meals on the tightest budgets possible. This is not a space for recipes that assume you have unlimited funds or access to imported ingredients. This is a space for real people cooking real food in real Nigerian kitchens.

Since launching KoboKitchen, I have helped thousands of Nigerians, from university students in Lagos hostels to young families in Abuja apartments, cook better meals without financial stress.

What You Will Find on This Blog

Instead of generic recipes copied from other websites, I share the exact methods I use to manage my own kitchen. Every post includes:

Authentic Nigerian Recipes From Lagos style Jollof Rice to Ilorin Tuwo Shinkafa, I focus on traditional Nigerian dishes prepared the way our mothers and grandmothers made them. I do not simplify recipes to the point where they lose their identity. If a dish requires palm oil, I use palm oil. If it needs locust beans, I include locust beans. Authenticity matters.

Budget Breakdown for Every Recipe I include estimated costs for each recipe based on current market prices in Nigeria. When onions cost ₦800 per basket in Bodija Market, I adjust my calculations. When tomatoes are expensive during rainy season, I show you alternatives.

Smart Ingredient Substitutions Not everyone can find fresh uziza leaves or afford ponmo every week. I teach you how to substitute expensive ingredients without losing the core flavour of your dish. These are techniques I developed from years of cooking on a student budget.

Step by Step Cooking Guides I write for beginners. Every recipe includes clear instructions, estimated cooking times, and tips for avoiding common mistakes. If I burned my rice the first time I made it, I will tell you exactly how to avoid that same mistake.

Meal Planning for Students and Families Whether you are cooking for one person in a self-contained apartment or feeding a family of six, I provide practical guides for stretching your food budget across the week.

My Cooking Philosophy

I believe that Nigerian food is complete nutrition. Our traditional dishes, when prepared properly, provide everything the body needs. Amala with Ewedu and Gbegiri gives you carbohydrates, protein, and vegetables in one meal. Beans and Plantain offers fibre and energy. Pepper Soup with Catfish delivers protein and warming spices that support digestion.

I also believe that cooking should not be stressful. Too many people avoid the kitchen because they think cooking is complicated or time consuming. My goal is to show you that a pot of delicious Egusi Soup can be ready in 40 minutes if you understand the process. A plate of perfectly spiced Suya can be made at home without a charcoal grill.

Finally, I believe in honesty about what works and what does not. If a recipe failed in my kitchen, I will tell you. If an ingredient is not worth the price, I will say so. This blog exists to help you cook better, not to sell you fantasies.

My Kitchen Setup

I cook in a modest kitchen in Nigeria with equipment that most people already own:

• A standard two-burner gas cooker
• Three pots of different sizes
• One cast iron frying pan
• A wooden spatula and a metal ladle
• A blender for grinding peppers and tomatoes
• Basic bowls, plates, and storage containers

I do not use expensive appliances or imported cookware. If I recommend a tool or ingredient, it is something you can find in any Nigerian market or local store.

Connect with Chef Dayo

I love hearing from readers. Whether you tried a recipe and want to share how it turned out, or you have questions about substitutions and techniques, I am always happy to help.

Reach me through:

• Instagram: @KoboKitchen
• Twitter/X: @KoboKitchen
• Facebook: KoboKitchen Nigeria
• Email: kobokitchen7@gmail.com

If you try any recipe from this blog, tag me on social media. Seeing your plates makes all the work worthwhile.

About Chef Dayo: 

Detail	Information
Experience	5+ years of active cooking and recipe development
Specialty	Budget-friendly Nigerian meals under ₦2,000
Location	Nigeria
Focus Areas	Traditional Nigerian cuisine, student meals, family cooking

A Final Word

KoboKitchen exists because I believe every Nigerian deserves to eat well regardless of their financial situation. Good food is not a luxury reserved for those with heavy pockets. It is a skill anyone can learn.

If you are a student trying to survive on a small allowance, this blog is for you. If you are a young professional learning to cook for the first time, this blog is for you. If you are a parent trying to feed your family without overspending, this blog is for you.

Welcome to KoboKitchen. Let us cook something delicious.