Always Running Short at Events? Or Giving Out Too Much?

If you’ve ever guessed how many wraps of swallow you’ll get from 1kg of flour, overspent on chicken, undercooked rice, or had to explain to a bride why the moimoi wasn’t enough — this guide is for you.

In the food business, guesswork costs you customers, profits, and peace of mind. This guide shows you how to portion with precision so you cook the right amount every time.

What You’ll Learn

• Know exactly how much rice, meat, swallow, or fish to cook for any number of people

• Plan confidently for events, takeaways, or bulk catering

• Understand how many wraps, scoops, or pieces each kilogram of ingredient gives you

• Train staff to portion consistently — even in your absence

• Set better pricing because you know your true yield

• Save money and reduce food waste

Why This Matters

In Nigeria, a “Derica” in Lagos is not the same as a “mudu” in Abuja.
This lack of standard measurement leads to:

• Waste

• Customer complaints

• Lost profits

This guide brings structure and clarity to the chaos of portioning.

What Makes This Guide Different

• Built from real-life Nigerian food business experience

• Tested in classrooms and masterclasses

• Lessons learned from real mistakes (so you don’t repeat them)

• Practical, everyday kitchen realities — not foreign systems that don’t apply here

👉 With this guide, you’ll cook with confidence, plan with precision, and run your food business with less stress and more profit.