Carrots are in season. Here are 10 ways we’re eating and drinking them them: 1. Eat raw – washed, peeled, washed again and chomped on. Want some dipping sauces? Combine plain/ natural yogurt with curry powder and cilantro leaves, to taste 2. Grate and add to sandwich fillings, salads – cooked and raw, stir fries, rice...
I’m trying to eat more than carrot cake, delicious as my version of it is – adapted from food52 and topped with the same lemony cream cheese frosting as goes on my red velvet cake. The last time I made some Carrot cake, on Boxing Day. If you didn’t know the origins of Boxing day...
This exhibition was everything I love about food. The sculptor and curator describe it as ‘Sculpture meets food meets travel meets history’. As you well know, I’m fascinated by the history and culture behind Jollof Rice. Its origins, the translations, the fascination we have with it and of course the ‘wars‘ it has begun :). So...
Last season (December 2014 – April 2015), I ‘discovered’ other aspects and characteristics of Agbalumo that hitherto were unknown. I’m glad it’s back because I have a few more recipes to try with our African Star Apple. My intention is to make some specialty Agbalumo treats for sale, especially the drinks and chutney. In the...
Agbalumo is back my friends. Just this morning, my son woke up and declared it foggy on the horizon and true to his word with ashy ankles, harmattan is here. The day stayed grey, chiffon veils in the distance, clouding ever so delicately my view. Except when I came across the Agbalumo, it wasn’t far...
Because Nigerians are obsessed with meat, in very specific fashion. Because small chunks of meat, except in designer stew with Ofada rice or in ‘Tseke Chinese – Banga soup with an assortment of meat – are not acceptable. Even to a hungry man. Woman. Who has little choice. Or should I say who should have...
Sometimes, greatness is thrust into your laps. Sometimes it is. Sometimes, some kind soul – @temisol in this case makes a suggestion, sets you on a course of deliciousness that leaves you breathless. The suggestion of adding pumpkin puree to your mix, the fact that it lends sweet and smooth and a touch of peculiar…that,...
Every time he came for more Dodo – fried plantains, which was more than once…three times I think even, the son said ‘Can I have some sage, please?’ The Sage is one herb I have only ever paired with turkey and with brown butter pasta. I love the way it crisps up in fat and yet retains its...
Growing up, I had a cousin, J who would always toast bits of dried crayfish and dry pepper. He would add this to palm oil and serve it over boiled yam and plantain. I think about him and the sauce a lot. And then lately, I’ve been thinking about making a vinaigrette of it. ...