I’m a yam fan – fried, pounded, roasted – all and every way. I’m a fan of waffles. Plain, with squash and pumpkin, many ways. And then…why not Yam waffles. 1. one/ a good way to use leftover boiled yam (another is in a hash…awesome) 2. an exploration
Dambun Kazaa & Plantain Salad
This is a simple salad with a bit of sweet and spice. Follow the ‘guidelines’ in ‘The Art of The Savoury Salad‘, I went about building.
Introduction: Dambun Kazaa
Many years ago, I ‘met’ Dambu Nama and was fascinated. A cross between looking like steel wool shreds and candy floss, this ‘meat snack’ looked wispy but gained ground and flesh as you chewed. After wondering for ages, I learnt the mystery behind its texture. Typically, the meat is cooked in a mixture of spices – onions, ginger, garlic, Maggi cubes (bouillion), sweet pepper, hot pepper and tatashe). It is then pounded till shredded and deep-fried. An additional step is drying – the aim being to reduce moisture content and lengthen preservation times.
Zobo & Gingerbeer Fruit Cake (Alcohol-Free)
I have my ‘voice of reason’, Maryam to thank for being the inspiration behind this fruit cake recipe, two ways – the first without alcohol and then, without alcohol and eggs. For a while, I’d been thinking about doing more with Zobo (Hibiscus drink), malt drinks and ginger beer so when I decided to make a fruit cake for Maryam who is Muslim and doesn’t take alcohol, I knew I’d found the perfect opportunity. I use a combination of drinks for Zobo for depth of flavour and ‘spice’ – both of which alcohol does.
Part 5: Oven-Baked Jollof Rice
Two years ago, I discovered Oven-baked Jollof rice. I’d made rice a few times in a clay pot in the oven but it never occured to me that Jollof could be made in the same way. It was at my sister-in-laws in Mount Vernon, New York where I saw her cook up the most amazing rice in the oven, with little effort. I dug about and it turns out that this is very much practice for Nigerians and Africans in diaspora – something about the ease maybe? I like this method for a few reasons: It frees up the stovetop – I...
Part 4: Around the World in Twelve (12) ‘Jollofs’
…or Twelve (12) Shades of Jollof Rice. Jollof rice in the simplest terms is a beacon for West African cuisine. Texturally, it’s half way between the separate, not mushy grains of a pilaf and the ‘sauced’ creaminess of a risotto. Here are twelve (12) takes from classic to not. 1. Classic: Nigeria & Along the coast of West Africa This recipe features par-boiled long-grain rice, cooked on the stove top – comfort food at its best and the standard for all Jollofs. 2. Party Rice: Nigeria Chock full of smoky flavours, commonly cooked over open fire. However, this can also be achieved on the...
Part 3: The Fundamentals of Jollof Rice
Updated in August 2024 with additional links and photos —– Jollof rice: rice perfection that’s half way between the dryness of pilaf and the creaminess of risotto. ‘Traditionally’, Jollof rice is made with specific ingredients which define the perfect pot – from long-grain rice to scotch bonnet peppers and Maggi cubes for seasoning. I present – the Jollof essentials. Truth too is, essentials are no guarantee to success so one must understand a bit about the ‘perfect’ combinations.
Video: My TEDx Talk/ Journey By Plate
Three (3) months ago, I got a call from Donald, the organiser of TEDxPortHarcourt. He invited me to speak at the upcoming TEDx event. Halfway between moving away from Port Harcourt and calling Lagos home, I accepted. Terrified. Excited. Not even sure of how my ‘story’ would go with the ‘Where We Are’ theme, but it was definitely hard when I first contacted the movers in montreal to make the first step into moving away. But I wanted to do it and with the excellent support of the TEDx team, we did. There were a number of amazing talks –...
Part 2: #Jollofgate – In Defense Of Our Traditions
Now the dust has settled :), we can explore more about Jollof Rice – both a short history and the recent #Jollofgate incident. —–00000—– In the winter of 2010, I made wholewheat Argentine Empanadas. I served them with a fresh herb sauce, Chimichurri and got many pats on the back and one tap…one comment…from an Argentine no less which gave me an education. For life. It is fascinating to see how everything we feel about life is (reflected) on the plate. Take Jollof Rice for instance– its popularity is assured offline and online as these twitter hashtags suggest – #JollofGang , #JollofIsLife, #Jollofies, #Jollofnation,...