Six months ago, I moved cities. It was hard, hard to leave what I knew and loved and had become used to. Here is Part 1 of many…I wrote back in October. —–00000—– How do you pack up memories Happy and sad How do you box up thoughts Ferry them across tar and concrete ‘Cause...
I am crazy about fruit bowls. Everything about them. From colour to flavour. My go to is a 3-fruit combo of pineapple, apple and bananas. I top with pineapple just when I’m set to eat because pineapple makes the yogurt taste bitter if they mingle too long. I love a bit of creamy, a touch...
Snacks. For trail mix. Eating out of hand. Mixing in cookie dough. Or pie crust maybe? Bread even? I’ve always wanted to snack on Egusi seeds, as a lover of pumpkin seeds. Finally, I decided to try it and the end result is yum. Surprisingly. I think I had my mind on soup and creamy...
I imagined it would be nice. And it was. Is. And mostly from Agbalumo puree. Agbalumo puree cooked with egg yolks and butter to make a sweet, breakfast/ bread spread. It takes on the colour of caramel and the lushness of recipes with cooked egg yolks – rich and smooth on the tongue. So yes,...
I have a dream, that one day, Nigerian cuisine will be spoken about, for its richness and diversity. That one day, the world will know that there’s more to our food than ‘pepper’ and ‘swallow’. I intend to play a small role in making that happen, so help me Lord. For a while now, my...
Over the holidays, I got so many vinegars to add to my growing collection. I now have bottles of Mango, Lime, Palm, Cane Sugar, Champagne, Sherry and others…so much so I’m beginning to think of setting up a rack. The mango vinegar inspired me to try a version with Agbalumo. My thinking is that some...
Here’s what I baked for the Book & Bake Sale Banana bread Brownies, two ways – chocolate chip & white chocolate – pecan Chocolate chip cookies Glazed Lemon Cakes Chocolate cup cakes with 2 types of ganache (white chocolate mint and a regular milk chocolate) Rice Krispie treats Popcorn cake tray bake Chocolate cake crumble with...
Eat the rainbow, soft and sweet. And all it involves is a simple wash, cut, slice and dice. Sauteed peppers are amazing. Cooked low and slow, they transform into soft and juicy nuggets of flavour, simply cooked in olive oil and salt. After making this 3 times in one week, I know we’re hooked and it’ll become one...
The truth is when I happen upon a new ingredient, I like to explore as much as I can. So I’ve done the soup and the salad and this time, it’s the deep-fried chips. I figured that would work better than roasted but that’ll be explored as well. Here, I deep-fried the chips for a...