I’m rushing to finish up the last of the Agbalumo, stashed in my deep freezer. I want to make a salted caramel Agbalumo ice cream. I imagine it would be perfect. I get home from work, puree thawed Agbalumo flesh (1 1/2 cups) with water (1 cup) and white granulated sugar (1 cup) till smooth then I whip some cream (2 cups), add the agbalumo puree and vanilla extract (2 teaspoons) and fold in till the mixture is well combined. I taste. Its sweet. Sweet enough that it probably doesn’t need any salted caramel. I pour it all into a freezer-safe bowl, press clingfilm...
First Sighting: Agbalumo, In Season
Agbalumo is back my friends. Just this morning, my son woke up and declared it foggy on the horizon and true to his word with ashy ankles, harmattan is here. The day stayed grey, chiffon veils in the distance, clouding ever so delicately my view. Except when I came across the Agbalumo, it wasn’t far in the distance but on the ground, in a basket at my feet. It was on the roadside where I’d gone in search of Tangelos, worried at how scarce they’re becoming. I couldn’t believe my eyes. I wasn’t expecting them for a few more weeks,...
Friday Cocktails – Tangelo Mimosa
When life gives you Tangelos and Champagne, make mimosas. I’d never had a mimosa before I made this version. I’ve heard about that them as perfectly paired with Brunch but I’d never ever tried them. I always thought they were similar to Buck’s Fizz and they are, save for the fact that the proportions of citrus juice to Champers/ Sparkling wine vary. For mimosas, its half and half while for The Fizz, its twice as much champers to Orange Juice. Because I like sweet, I stirred some sugar into my Tangelo juice and then topped up with Champagne. For a...
Kitchen Butterfly for Hire – The Tradversary Dinner
I hosted a dinner last Sunday – a ‘catered’ event. Though it was at mine, the guests weren’t :). The ‘hosts’ – the gorgeous Kingsley and Osemhen of Eureka Naija wanted to celebrate their 1st year’s ‘Trad-versary’. {See some photos of the gorgeous Traditional wedding} We agreed on a 3-course menu including drinks, which was slightly adapted to add the ‘Chicken course‘ :). My children did an amazing job laying the table…#soproud #proudmama #proudmum and any other hashtags you can think of. Before dinner proper began, guests enjoyed devilled eggs and pita crisps with scent leaf dip and drinks. Drinks Tangelo Mimosas Zobo & Zobo –...
Chicken Course,….Because Nigeria
Because Nigerians are obsessed with meat, in very specific fashion. Because small chunks of meat, except in designer stew with Ofada rice or in ‘Tseke Chinese – Banga soup with an assortment of meat – are not acceptable. Even to a hungry man. Woman. Who has little choice. Or should I say who should have little choice but apparently…doesn’t. Nigerians don’t understand curry sauces with small chunks of meat. Look, I’m Nigerian and I’ve grown up mostly Nigerian – I know. I remember once, a decade ago when I’d just finished cooking a nice soup – Egusi where I cut...
Pumpkin Jollof Rice
Sometimes, greatness is thrust into your laps. Sometimes it is. Sometimes, some kind soul – @temisol in this case makes a suggestion, sets you on a course of deliciousness that leaves you breathless. The suggestion of adding pumpkin puree to your mix, the fact that it lends sweet and smooth and a touch of peculiar…that, my friends is greatness. I’ve made this twice. Take 1 was with Egyptian rice which is somewhat short-grained with bite. I oven-baked it and everyone loved it. I thought it was nice and couldn’t wait for Take 2. Take 1 was the reason I decided to...
Fried Plantains (Dodo) with Sage & Yaji
Every time he came for more Dodo – fried plantains, which was more than once…three times I think even, the son said ‘Can I have some sage, please?’ The Sage is one herb I have only ever paired with turkey and with brown butter pasta. I love the way it crisps up in fat and yet retains its earthy flavour and scent. I had a lot of fresh sage with which I made some salt… and an oil, which I totally forgot about. The combination of plantain and herbs is very interesting. The sweet of ripe plantains works well with spices – everything...
From The Groundnut Cookbook: Puna Yam Cake
It’s the season of old yam, yam that’s sweeter, less watery, more tasty than new yam. It’s the season of celebration, of fond remembrance, of Thanksgiving. It is the season of rebirth, of hope, of possibility and this, right here – this cake is everything and more. It comes from the stunning The Groundnut cookbook, a gorgeous cookbook by 3 gentlemen of African Heritage – Duval Timothy, Folayemi Brown and Jacob Fodio Todd. I mean talk about creativity at its peak – a sweet cake for dessert made of grated yams and without any flour. And more on this cookbook soon. My cake...
What We Had For Our Nigerian-American Thanksgiving
Last night was lit. This morning, my eyes are somehow but I’m thankful I have a lot to be thankful for. For family and friends, for health, for God, for my children, for food. I had a few friends round last night – damn, so much love and laughter. Sooooooooooo much. The menu was pretty much as advertised. A few things added, some forgotten, others removed… Starter Fresh Turmeric Coconut Scent leaf soup with prawns Plantain flatbreads Palm oil vinaigrette Main Pumpkin Jollof Rice Dodo with sage & yaji Smoked Turkey wings with...