It’s agbalumo season people! Have you ever seen an agbalumo tree? Well, yes, I have! Thanks to my friend Tomi who showed me one in Lagos, Nigeria :). What does it look like? Well it towered above two floors, several tens of feet tall. Tree trunks twisted and mangled, leaves lush and green, like those of a mango tree. At the top, there were clusters of bright orange fruit – which hands could not reach. Fear would not allow me look for stick, for in some parts of Nigeria, it is forbidden to pluck the fruit from the Agbalumo tree...
2017: Happy New Year
Dear Family & Friends, I’d like to wish you the very best of 2017. Thank you for making 2016 the awesome year it was. I can’t even begin to list all the amazingness that was, the things I learnt and how much I look forward to the year ahead. I have a few goals this year Grow my relationship with God more Learn how to make a consomme Make more desserts – parfaits, nougats, caramels and the like Explore the world of leafy greens Wear more dresses Finish writing my book Be happy and intentional Exercise. Take the stairs. Walk...
Merry Christmas
From me & mine to you & yours. I hope you have an amazing, safe, joyous season. God bless you all.
New Nigerian Christmas Drinks: Three (3) Perfect Ones
I like to have lots of drinks at home over the holidays – easy to make, easy to make ahead and refreshing. This holiday, I have 3 drink ideas for you: #1: Iced [Rooibos] Tea Make ahead tips: Brew tea a day or two before. Make it slightly stronger than you would normally do – you’ll serve it on ice. Sweeten to taste, a bit more than normal as you’ll serve it on ice. Prepare your ice – freeze it, buy it, get it Have your garnishes in the fridge ready to cut when you want to serve – cucumber, citrus, etc...
New Nigerian Christmas Chicken #3: Suya-spiced Roast Chicken
This is the easiest and one of the tastiest roast chickens, ever. No need to brine, simply rub the chicken with suya spice – inside and out and a bit of salt, place in your oven on the highest – my oven goes up to 260 deg C, cook for 1 hour plus and voila…done. I mean look at this fine specimen of a bird! You’ll need a 2 – 3kg bird Suya spice Salt Citrus juice – tangelos are a good choice, especially as they’re in season Set your oven to the highest and place a rack in the centre....
New Nigerian Christmas Chicken #2: Suya-Herb-Honey Chicken Skewers
Chicken skewers are quick, easy and you can prep all the elements a few hours before. Make ahead tips If using wooden skewers, soak them in water at least an hour before you skewer the ingredients – just so the skewers don’t burn. Prep your ingredients – note that food shrinks to varying degrees, your chicken will be about 2/3rds of its normal size, your vegetables too so try and gauge what you’d like the final outcome to be once cooked and adjust the prep sizes accordingly. I like to skewer my ingredients on in a pattern, starting and ending with...
New Nigerian Christmas Chicken #1: Stuffed Chicken Legs & Breasts
Chicken is essential to the Nigerian Christmas lunch or dinner. This year, venture further than your fried or grilled chicken with these ideas – three of them: Stuffed chicken is my personal favourite. I have two options for you with chicken legs and breasts. The chicken legs are off the chain! Oh, my word. This will become my go to. Whole, roast chicken. So easy to cook – season with a dry rub and roast on the highest your oven will go to for xxx, depending on the size of the bird Chicken skewers. Perfect and colourful, easy to make...
New Nigerian Christmas Jollof #3: Seafood Jollof
Inspired by Spanish Paella – also a red rice dish seasoned with saffron. After seeing all the ways in which Jollof and Paella ‘resemble’ themselves. Rice, sauce, bottom pot, much in common! Jollof Paella Ingredients 3 tablespoons olive oil 150g (about 12 – 14 ) shelled, uncooked king prawns, heads reserved 1 large red onion, diced 3 cloves of garlic, sliced thinly Saffron threads, about 6 – 8 1 cup tomato stew 1 tablespoon tomato puree 1.5 cups paella rice (or flat, short grained rice); raw, washed 3 – 4 tablespoons of frozen peas, green beans or anything else you’d like Salt and...
New Nigerian Christmas Jollof #2: Spaghetti Jollof
And I use spaghetti here to cover/ describe the family of pasta strands – linguine, spaghettini and the others. Forgive me. I’ve had many hits, only a few misses and I can say it makes a great alternative to rice. Tip: use gluten-free or wholemeal pasta if you like. I love the way the sauce coats the strands of spaghetti or linguine which I’m partial to. I like the body, the heft it gives – well matched against the spiced sauce. For best results, cook your pasta for 3 – 5 minutes to soften, drain and then add to sauce-stock mixture once...