Soft herbs with wide leaves like scent leaves, basil, mint make great chiffonade. Chiffonade, French for ‘made of rags’ is an easy technique with beautiful results, like in the scent leaf bits which garnished my Tuwon Shinkafa in pepper soup. Here’s how to chiffonade soft herbs Wash leaves. Arrange in a pile. Roll length ways into a...
A good sandwich is a gift from God. Period. I like how a simple combination can be transformed with the addition of one ingredient which elevates it to ‘awesome’ heights. Sometimes, that’s a few leaves of basil strewn over cheese or chicken. At other times, it’s the hot, green tabasco sauce stirred into creamy, salted...
I know Agbalumo will be out of season soon…and so I’m extracting it’s essence in a variety of ways to enjoy long after. Though Preservation isn’t a common practice in Nigeria, I think it should be for various reasons. For one, we need to test the boundaries of our fruits and vegetables and one way...
Sure you could use pawpaw skin or pineapple juice to tenderise your humble chicken breast but if you aren’t looking for a flavour bias, this method will help. And it’s easy peasy too. The principle is to ‘denature’ the proteins – in the normally tough, dry chicken breast or other body parts of Le chicken....
Here are a few tips for making and storing homemade hamburger patties. Get the finest minced meat you can find. Decide on the flavours you want to bring to the plate – in this case, suya… Making Hamburger Patties I love it when I think up a recipe and don’t have to wait for ever...
Staples. Perfect for Saturday mornings. So perfect the children can make their own. All it requires is pancake mix and a touch of creativity. It works on the principle of cooking sequence developing contrast and creating the smiley. What do I mean? Each part you cook before adding more batter defines that element. You begin with...
Once you have your peeled & prepped soursop, you can make a quick ‘cream’. All that’s required? Blitzing in the blender or food processor to ‘unify’ the texture. I tend to blend with a bit of water but any liquid would do. I store the blended mixture and use it in a wealth of ways...
Annona muricata, also known as Soursop. Apparently, it is in the same genus as the chirimoya and the same family as the pawpaw. Growing up, this was one of my older sister’s favourite fruits. I’d watch her eat it and suck creamy pulp from black seeds. Occassionally, I would tuck in and enjoy but it was...
The trick to being a good hostess is knowing when to buy and when to make, or bake. I love hosting parties…a great excuse to feast and try out newish recipes. I must admit though that good a hostess as I am, I’m far from glam. Sigh. I’m not likely to walk down any stairs looking...