..Or how the star apple and it’s monikers got their names, from star apple to milky breasts to ‘vagina’ fruit … Star Apple For the pattern you see when you cut a cross section through the fruit, due to the arrangement of the seeds which cluster into a five point star. One of the most...
The idea that we are as much the same as we are different is what slays me about food, what binds my heart to the cause of eating, feasting, of discovery. That though we are set apart by seas and oceans, by mountains and plains, valleys, plateaus, essentially we are the same – we eat the same...
Dubai. Still in my head. The spice souks…oh, what joy to see beauty, colour and fragrance packed in bags and beautifully displayed in aisles and on stall shelves. Here is a photo ‘summary’ of the delights. Flowers – a variety Dried flowers, often used in tea are very common in the spice souks. The bright,...
It never ceases to amaze me the clear arguments for and against any particular issue. This weekend past, I decided I wanted to make Bitters because I had a lot of Agbalumo skins which would have gone to waste. Because a few friends who were with me at the time suggested it – yep, I...
It is also called Agar It is an extract from seaweed, specifically Red Sea algae Thus it is VEGAN It comes in powder, flakes, bar – each with different guidelines for usage It needs heat to dissolve properly / it needs to be dissolved in liquid and then brought to the boil It can be...
There are many things which make me happy. There are quite a few that drive me mad. Not being able to name a fruit or vegetable? One of them. Like Monkey Cola, and now, this citrus that looks a bit like a lemon and tastes a bit like lime. One Sunday, we braved traffic and...
This exhibition was everything I love about food. The sculptor and curator describe it as ‘Sculpture meets food meets travel meets history’. As you well know, I’m fascinated by the history and culture behind Jollof Rice. Its origins, the translations, the fascination we have with it and of course the ‘wars‘ it has begun :). So...
Yep, I love food gradients. With chilies too. In addition to the burst of colour from looking at a mix of chilies, I like the variation in flavours too. Chilies are edible across the spectrum of ‘ripeness’. What happens is the flavours vary – from green and fresh to red and rounded; slightly bitter to sweet....
1. Adam Noah Levine. First man that ever liveth. Sigh. Deliciousness. 2. Hamburgers 3. Cheesecake 4. Texas Coming to America, my story 5. Southern Fried Chicken. Chicken & Waffles. Waffles and errthang 6. S’Mores S’More Semifreddo, courtsey of Sarah Shatz, food52 7. Floats Root beer and more 8. Ribs Oh lawd. Crying in juicy, smoky,...