My first taste of fresh dates left the taste of disappointment heavy on my tongue, my lips. It was the first time I’d tried them. Seen them close-up, so when I saw them on an enamel tray in Lagos traffic, I ‘dived’ for a bag. At N200. These fresh dates were yellow with light brown freckles, and reminded me of skinny Ube. The first bite messed with my head – the astringency, the crunch, the freshness. The taste spoke of green guavas and unripe pears, as did the crunch but it left a slightly powdery feeling on my tongue. I tried...
Kuka Dumplings in Pepper Soup
Kuka, the green powder ground from dried baobab leaves reminds me of Japanese Matcha. Bright and earthy, it commonly features as an ingredient in Dan Wake where it is combined with bean flour and shaped into dumplings. Served with a pepper sauce, I can imagine the texture of chewy cut by the spice, so monotony never stands a chance. Originally from Niger, Dan Wake has now been adopted as a main staple across the northern part of Nigeria. This meal is rich in protein,vitamin c as well as other nutritional elements such as alpha and beta carotene, potassium, calcium, glutamic acid,...
New Utensils – Coconut Scraper
I am a collector of many things, chief amongst which are kitchen utensils. Since I discovered the Indians have something called a Coconut scraper, I’ve scoured every Indian store in Nigeria and even attempted to do same in Dubai, to no avail. Enter Kalustyan’s on my March trip to New York…and see what I procured for a mere $10. Yep, my very own Coconut scraper. This utensil is a rotary headed device for grating/ shredding the inner, white side of fresh coconuts. Perfect for sambals, and salad toppings. The head has 8 saw-toothed semi-circular blades, twinned actually in 4 almost cardinal pairs. ...
Part 2: Feasting on Nigerian Groundnut Chop
Three things – Rice, stew, toppings. Easy for even the most fearful of cooks to accomplish. One needs a wide dish ’cause this feeds a crowd. Could feed a crowd. Make enough rice. Make sure it’s steaming hot. Make a pot of Groundnut stew. Don’t fight with anyone, so keep it to yourself. Hide it if need be. While rice and stew are readying themselves, prep your toppings. Cut veg, dice veg, slice, chop, peel. Set up shop in small bowls and nice saucers. Bring out fancy spoons and platters. Then the journey begins. Spread the cooked rice out on...
In Season: Spiced Boiled Groundnuts
These don’t need no introduction or explanation. Take fresh groundnuts, in season – add sugar and spice (fresh ginger, cardamom, 5-spice) and boil away. I promise, you’ll want to bathe, sleep and wrap yourself in the fragrance of the liquid and the taste. We enjoyed this on a Saturday night, with tall glasses of Coca-cola and Shandy, sucking the liquid that filled the shells and basking in the delightful mouth warmth. A must-make this season. Have you tried any interesting recipes with fresh (raw/ green) groundnuts? Please share.
Tomatoes: What’s Not in Season
My advice on tomatoes may test ye, o virtuous cook for who fresh is best. Stay with me. Yes, it is the season of fresh corn and African butter pears, Ube; African walnuts, fresh dates, mosquitoes, sugar ants, guinea fowl eggs, yellow pepper and soursop. The season of rain storms and cottton wool clouds, of sunrise and sunsets, streaked with light. It is the season of many things, but tomatoes aren’t one of them. {Tomatoes by the basket load} Friends, family, strangers are screaming ‘Tomatoes are so expensive’. I agree – a handful costs double what it did a only a few short weeks ago. What...
Food Photo Love: Hot Coals
A lot of the beauty in photography is being able to translate the touch and feel, and sometimes taste from multi-dimensions to 2 or 3-D. This photo is one of my favourites ever. It features coals heating up on a stove-top burner, in preparation for ‘cold-smoking‘, a technique of infusing food with smoky flavours without sweating over a hot Barbie for hours. I keep a bag of lump charcoal for this and other purposes. Charcoal is a light, black residue, consisting of carbon and any remaining ash, obtained by removing water and other volatile constituents from animal and vegetation substances. Charcoal...
Sunday Lunch: Asala-Scent Leaf Soup
Yes, a soup made from the African walnut, known as Asala in Yoruba. Because the beautiful crunch and divine nuttiness must be experienced in one lifetime. The first time I used Asala in a recipe, it was a dip I made – a variation of my scent leaf one. It was beautiful. The characteristic bitterness one experiences after eating it and drinking water (back-to-back) disappears. Instead one is left with a creamy nuttiness that begs exploration. I remember Funke saying when I shared the post on Instagram, that her grandmother made and ‘Egusi-style‘ soup with it. That got me all...
Prawn Head Pepper Soup
There are many lessons a girl learns from her mother – how to use prawn heads is arguably one of the best of them. You might scoff and say ‘really’? And I might smile back gently and say ‘Yes, really’. See flavour is not to be underrated, and if like me, you’d rather derive yours naturally, this is one way. One way to distill the essence of the sea and put it in a dish. And you might learn a few things in the process. Like Don’t throw the heads of your shrimps or prawns away – ever Rinse the heads...