Because mango puree, yogurt and granola make an awesome trio. I experimented in two ways: Take one – I layered the elements starting with the mango puree, then unsweetened yogurt and topped with the granola Take two – I stirred the yogurt into the mango puree and topped with granola Preferred? Take one. Because it...
Garri, good for more than drinking and making into ‘Eba’. Garri, excellent for crusting and crumbing. And for toasting too. If you go to any self-respecting churrasco house with the stars and stripes of Brasilia, expect to be served farofa. Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is a Portuguese and Spanish term referring to beef or grilled meat more...
Celebrating Nigerian Cuisine…because it’s worth it. I often plan my posts – what I’m going to write about and how and when. This was unplanned. A spontaneous outburst and celebration. Yesterday, I sat in my kitchen, eating baked plantains stuffed with cheese and drinking Zobo, while mangoes were close by and I was awed, floored. ...
I love chia seeds in bakes and in the famed chia seed pudding. Chia seed pudding plays on the unique gelling quality of the seeds when soaked in liquid – they form a thick, tapioca-like mix that makes a paplike nutty pudding. This combination works a treat – mango puree with a delightful homemade coconut...
The best way? Depends. On what? How ripe the mango is. Unripe and just-ripe mangoes are easy to strip of the skin with a vegetable peeler. This minimises the amount of flesh/ pulp discarded with green skin. Ripe ones are a whole other story. They give when you peel. I find some varieties yield to the...
This is something you want, need, must have in your freezer this season when mangoes are on every street corner and fruit stand. Mango puree for the win, because this is quick and easy and can be used in a myriad of ways – drinks, desserts, sauces and on and on. And all in 4...
It’s three weeks into the start of corn season, at least in the south/west of Nigeria. Corn stands are popping up all around, decorated with the brown hard shells and white flesh of coconut. I see Asala, African Black walnut too, hawked on red-rimmed enamel trays but still no Ube, purple butter pear. Last year I explored...
It’s the season again people, the season of and for Mangoes. The History of Mangoes The mango has been the most popular tropical fruit since 2000 BC or earlier. Of the genus Mangifera and flowering plant family, Anacardiaceae this flesh stone fruit is native to the Indian subcontinent from where it spread round the world. There are over 400 varieties of...
This simple sauté of diced, just-ripe pawpaw and the scent leaf chili sauce is a match made in my pan. The sweet flavours of pawpaw are drawn out with the herby, edgy heat on this sauce. Did I mention it only took minutes to make? Essentially, find your pawpaw. Wash it. Peel it. Slice it....