Okwu-oji is a spiced peanut paste served with garden eggs. One day at work, one colleague, P brings a rather large tub of Okwu-oji for another colleague, O. O is sure he’ll never see the bottom of the tub and so was glad to gift me some (that huge tub emptied out sooner than we...
In season. I love fruits and vegetables in season. I’ve been enjoying a lot of them – passion fruit and mulberries and last week, fresh Turmeric. Interesting, I always thought strawberries were my favourite berry. Alas people, the Mulberry has overtaken every single one of them. The tangelos are slowly disappearing, or is that just me? I’ve...
In honour of our 55th year as an independent nation (for all intents and purposes) on the first of October, here are 55 things you should know about Nigerian cuisine, 55 things I’m celebrating. What is it like? How to describe it? An interesting melange that’s vibrant and flavourful with rich stews, sauces, fresh fruits and vegetables...
If you want a nice side for dinner or alternatives to ‘starches’ and carbs, medleys are an excellent option. They can be steamed, sauteed or baked. To be honest, you can’t really go wrong – all it requires is knowing which combos you like/ work well and going for it. I prefer baked/ sauteed medleys...
I discovered #foodgradients on instagram last year and I fell in love. What a delightful excuse to play with food without really messing about with flavours and textures. Seattle-based food photographer Brittany Wright, 23, runs one of the most appetizing accounts on Instagram (@wrightkitchen), arranging foods by color for gorgeous gradient photos. Here, she shares...
Garri, good for more than drinking and making into ‘Eba’. Garri, excellent for crusting and crumbing. And for toasting too. If you go to any self-respecting churrasco house with the stars and stripes of Brasilia, expect to be served farofa. Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is a Portuguese and Spanish term referring to beef or grilled meat more...
My intention wasn’t to go shopping for Nigerian/ African food in Manhattan. I stopped at Kalustyan’s because it is one of my favourite places ever in New York. It reminds me of Ozan, the Turkish Shop in The Hague – every square inch is maximised with lots of flavour and options and opportunities to learn. I...
A follow-on to Good Friday recipes. First Fish, now sides and salads. To get started, read The Art of The Savoury Salad for ideas and recipes. Here’s the collection: Sauteed Greens Green/ Amaranth leaves are sauteed with smoky fish and vegetables to give a tasty result. Use spinach, kale or other greens for a similar result Recipe...
Looking for ideas to celebrate Good Friday and Nigeria moving into a new phase of life? I’ve got you covered with an array of Fish recipes, from starters to entrees and a few sides to boot. From my award-winning Suya Swordfish recipe to a Catfish Ginger Curry, you’ll have enough ideas to whip up a...