Coconut and its water, the liquid sloshing around its belly. If you ever buy a coconut and hear no water when you shake, put it down my friend, that mother is no good. I remember when I was young and I wanted to get the water out of the brown, mature coconut. I would find...
I love making (more than drinking) liqueurs 🙂 for the tons of flavour they bring to cocktails – sweet cocktails for a sweet tooth. Since I first made vanilla extract, the idea of going further, not only with seeds has taken root. There are a few principles to this: Read before you make – the internet is full of knowledge. If...
I discovered #foodgradients on instagram last year and I fell in love. What a delightful excuse to play with food without really messing about with flavours and textures. Seattle-based food photographer Brittany Wright, 23, runs one of the most appetizing accounts on Instagram (@wrightkitchen), arranging foods by color for gorgeous gradient photos. Here, she shares...
In which I use groundnuts and peanuts interchangeably. Because I can. Anyways, Bake plantains with cheese? Hard to imagine? Well, I can tell you that this was one of the most delightful things I’ve had in a bit and a half. See when it comes to Latin Americans and plantains, I have to give them...
I love the taste and flavours of this sauce, perfect for dunking southern fried chicken tenders in. That’s what we did the first time I made it. Chunky vegetables go into a sauce that’s rich with mangoes. Secret sauce? Angostura Bitters. Perfect for Chapman, soup and pie. [wpurp-searchable-recipe]Caribbean Mango Sauce – – – [/wpurp-searchable-recipe]
Periwinkle. Of a colour, flower, herb and mollusk. Blue of the sea, these are. And a pain to clean if you don’t know what and how. I often wonder if the colour is blue because it is copper-rich, like some species of crabs but…I dunno. They sport a rubbery flat disc of a tongue that...
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. ...