Updated, excitedly… I can’t decide if to make plantain rolls or plantain flat breads. I think I might go with Turmeric & Plantain rolls. Or flatbreads. Urghhh, so confused 🙂 The pumpkin sauce for the Jollof and for the ‘sauce’/ gravy is ready. I’ve cooked down some pumpkin puree with grated ginger, green chilies, garlic,...
I. Love. Passion fruit. The fact that we’re growing it in Nigeria. And the fact that I could make food gradients out of them :). They come from Jos, via a company called Veg Express. They deliver to some major cities – Lagos is one of them. At under a N1000 a kilo, it beats every deal...
In season. I love fruits and vegetables in season. I’ve been enjoying a lot of them – passion fruit and mulberries and last week, fresh Turmeric. Interesting, I always thought strawberries were my favourite berry. Alas people, the Mulberry has overtaken every single one of them. The tangelos are slowly disappearing, or is that just me? I’ve...
I’ve always loved Thanksgiving – the purpose, the feast, the celebration. Many gathered around tables, scattered around states and cities, homes, safe places, corners. Thanksgiving came to us by way of my children going to the American school in The Netherlands. Since then, we’ve celebrated it. This year, I’d like to serve up a Nigerian-inspired Thanksgiving menu....
Making Dambu has been on my list of things to learn for ages. This weekend past, my Hausa teacher – yes, Hausa teacher (I’m learning to speak Hausa because I think it is delightful. It sounds incredibly beautiful – soft and melodic) taught me. In Hausa, Dambu literally translated is ‘mixture’. And this, is a mixture...
Because Tangelos are in season. And because I had some sea salt, had run out of my jar of preserved Meyer lemons and had time on my hands. I’ll let you know how it all tastes in a few weeks but I can guess the flavours would be bright and sunny. I bet. [wpurp-searchable-recipe]Preserved Tangelo,...
I’ve always loved tangelos, bigger and juicier than regular tangerines, we would ‘import’ them to Warri and Port Harcourt whenever family came from Lagos and Ore in the west of the country. I always thought they were a cross between oranges and tangerines, I didn’t know till a few weeks ago that they are actually...
Because Yaji is bae. And is delicious on almost every single thing – even white chocolate. Which is chocolate (argue in your back garden)! I’ve wanted to make cauliflower steaks since I came across the stunning recipe on Food52. And I did. And made it tres Nigerian with the addition of suya spice – yaji....
I first read about Okwuru Ugba – a soup of okro and ugba in a newspaper – The Sun, to be specific. The story went off on so many tangents, I quietly noted the name of the soup (which wasn’t consistent – sometimes Okwuru Ugba, other times Ukwuru Ugba), gently folded it and left. So rather than...