When you’ve just moved house, and you can’t locate the lid to your food processor yet need to process ‘solids’, I suggest you get out your blender.
Before you argue with me about the boundaries of what one could consider ‘just moved’ house, I’ll let you know we have different standards of measurement. ‘Just moved’ is when I’m settled. When there’s hardly any carpentry work to be done and as it is, I’m light years from that. No, don’t start another space measurement argument.
There’re blinds to put up, small shelves to hang, drawers and cupboards to fix, and yes…a certain lid to find.But pray tell me, would you that I waited till all was well ‘fore I began to create?
To chop up coconut for a stunning liqueur and salted coconut caramel milk, which did lead to some pain but still, the liqueur more than makes up for it.
To chop up snails, cooked just till hard and crunchy for smoky Jollof.
And recently, Kilishi, that sun-dried, flattened beef snack, like jerky but more spiced with yaji and the preserve of Northern Hausa and Fulani men, turned into Dambu nama. A shredded snack of beef. More on that.
How does this work?
The blender, commonly used for ‘wet’ blends also works well for ‘not dry’ solids.
Though the blades are shorter than the food processor, it still has the ‘power’ to chop, chop, chop.
Yes, the engine may not be as powerful as that of the food processor but still…when you do it in pulses, you end up in a similar position.
Dried ingredient goes into to blender.
You pulse…
Till you achieve the desired result.
And find the lid of your blender.[wpurp-searchable-recipe]Blender (cf. Food Processor) – – – [/wpurp-searchable-recipe]
