Growing up, I had a cousin, J who would always toast bits of dried crayfish and dry pepper. He would add this to palm oil and serve it over boiled yam and plantain. I think about him and the sauce a lot. And then lately, I’ve been thinking about making a vinaigrette of it. With cane vinegar. And that I’ve done. In it, we have all the elements I remember so well – the smoky pungent crayfish, the kick of dried hot chilies and surprisingly? Bitter from the scent leaves. I was shocked that instead of the herby, citrusy...
Food Gradients: Green, Orange, Red Hot Chilies
Yep, I love food gradients. With chilies too. In addition to the burst of colour from looking at a mix of chilies, I like the variation in flavours too. Chilies are edible across the spectrum of ‘ripeness’. What happens is the flavours vary – from green and fresh to red and rounded; slightly bitter to sweet. I loved arranging them, and looking at the peculiar shapes of each one. Pointed bases and ribbed sides. Anyways, here are a few photos I love of my gradients. I overdosed! What do you think about food gradients? What fruits would you love to play with? [wpurp-searchable-recipe]Food Gradients:...
Homemade Mulberry – Almond Gin
As simple as stewing fresh mulberries with almond brittle, sugar, Cointreau and gin. I liked Sarah Raven’s suggestions about adding almonds to the gin. putting in a bottle… and topping with Gin The colour comes through immediately that pleases me much. Right now, it’s setting in a cook dark place to ‘chill’ and infuse. I wonder if it’ll be ready for Thursday…[wpurp-searchable-recipe]Homemade Mulberry – Almond Gin – – – [/wpurp-searchable-recipe]
Pumpkin Maple Ginger Sauce & Le Menu for Thanksgiving
Updated, excitedly… I can’t decide if to make plantain rolls or plantain flat breads. I think I might go with Turmeric & Plantain rolls. Or flatbreads. Urghhh, so confused 🙂 The pumpkin sauce for the Jollof and for the ‘sauce’/ gravy is ready. I’ve cooked down some pumpkin puree with grated ginger, green chilies, garlic, turmeric and salt. Then I’ve thinned – once the flavours melded – with chicken stock. Finally, I made a puree and that’s now set aside. Ready for Thursday. Thanksgiving Day. Tonight? I shall make some Zobo and the zobo pepper sauce shall begin. I’m very excited about making a...
Kitchen Hacks: Pumpkin Tangelo Ice cream
This amazing ice cream combines pumpkin puree with store-bought vanilla ice cream to create a gorgeous, easy to make and serve beauty for Thanksgiving. And beats making a custard base and churning ice cream and blah di blah di blah Here’s how. You’ll need 1 cup Pumpkin puree Juice (about 1 cup ) and some zest (2 teaspoons) of 3 tangelos 1/3 cup light brown sugar Spices – I used cinnamon and cardamom 1 – 2 litres good quality vanilla ice cream Step 1 – Prepare your pumpkin puree base I used homemade roasted pumpkin. Because tangelos are in season,...
Nigerian Law on Copyright Infringement
This week, I’ve dealt with a number of infringements on my copyright. I have observed a number of things, some surprising: People do speak up when they see an infringement There is unrealistic justification of the ‘theft’/ misuse’ of content by some (surprise, surprise) Copyright infringement is perpetuated by many people I’ve decided to delve into what Nigerian law says. First up, Intellectual property is governed by The Copyright Act, Chapter 68, Laws of the Federation of Nigeria, 1990. This Act has been amended by: 1. Copyright (Amendment) Decree No 98 of 1992 2. Copyright (Amendment) Decree No 42 of 1999 It is in place to...
Sage Salt & Oil for My Nigerian-American Thanksgiving
I’m preparing for Thanksgiving. For smoky Jollof rice sweetened with the golden warmth of autumn Thanking God for warm weather and the sun like a flaming ball in the sky Thankful for the russet and red and golden leaves that fall, that die, that birth the cold and clean that must follow. I’m preparing for Thanksgiving. I’m making flavoured salts, of sage – fried to a crisp then crumbled into sea and kosher salt Ready to coat plantains diced, with the herby green and with peanutty yaji – complex, spicy. I’m preparing for Thanksgiving. Making sage oil with the stalks from fried sage. For...
Golden Turmeric Milk
A few mornings ago, I made some delicious golden turmeric milk. Thank you @afolakea. Turmeric has so many glowing nutritional qualities – from being an awesome antioxidant to boosting immune health and on and on and on. I believe. I heated milk with cloves, green cardamom, grated fresh turmeric, fresh ginger, brown sugar and almonds. My fingers got coloured golden, stained by the orange flesh of fresh Turmeric. In Yoruba, Turmeric is called Ata ile pupa – ‘Red pepper’ though this is technically yellow/ orange, no? I heated up the mix on low heat, simmered till the scents wafted up and...
Grown in Nigeria – Passion Fruit
I. Love. Passion fruit. The fact that we’re growing it in Nigeria. And the fact that I could make food gradients out of them :). They come from Jos, via a company called Veg Express. They deliver to some major cities – Lagos is one of them. At under a N1000 a kilo, it beats every deal I’ve every gotten on them here. We love’em at home. For drinks, in desserts, yum yum yum Ripening cues Skin colour This is one way of telling. The unripe ones tend to be green. As they ripen, they yellow… …or in some cases turn purple...