My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
Because who doesn’t love the fragrance of summer and the crisp of fall on a sunny spring day. Think of this as apple pie meets lemon tart meets sweet pizza. Do you feel the vibe already? Bread dough in the fridge is one constant of many during this quarantine and we fashion it into everything […]
There’s something about baking bread that I didn’t find therapeutic for the longest time, not until I discovered the Jim Lahey method and The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François. Discovering those two resources opened up a portal of opportunity, took the fear out of baking and made […]
#PandemicPantry: A pantry set up to provide health, nutrition, sustenance during a situation/ period with constraints on movement for extended periods. I would never have imagined writing this, living through this, living in a time when the whole, entire world is gripped by the Coronavirus/ COVID-19. I’ve always wanted to write about the Nigerian pantry […]
I haven’t had palm oil stew in such a long time – I think I forgot how easy it was to make – no stock required which reduces the cooking time by half. The meats used are often smoked or dried so that too contributes to the ease of prep. This is my dad’s ‘recipe’ […]
This post is prompted by me seeing green tatashe in the market and remembering that they are the base for Green ofada sauce. Quite simply, Green Ofada sauce is a green pepper stew base fried in epo gbigba, palm oil which has been bleached. Red Ofada sauce is made with a red pepper stew base, […]
A big thank you to My Diasporan Kitchen, whose blog post was the perfect guide for this experiment. Here’s how to bleach palm oil: First, read the recipe on ‘how to’ very well. Though most Nigerians are conversant and confident with oil cooking, frying etc, it’s good to read the recipe, become familiar with the […]
Peppers are one of the most commonly preserved ingredients across Nigeria. Sun-dried, all sorts of peppers are available in super markets – whole, dried and also ground to what Nigerians call ‘dry pepper’. They go in spice blends, like yaji – a mix of defatted peanuts and spices, used in suya Here’s an attempt to […]
It is the season of rain, of corn and ube, of Ose Nsukka and green tatashe, of green rodo. It is the season of mud and wetness underfoot, of spicy broths and blankets, long naps on the couch, tall pots of tea, fiery stews chock full of salapore and yoyo – small, transparent fish; river […]
I’m a rainy day girl, anytime, any day, anywhere. Sometimes I think of rain – of the drizzly sort as light water from heaven, an excess of morning dew. This season has been one of new discoveries, albeit a few and I’m glad to share them with you, by the month. June Chio In June […]
Hi. My name is Ozoz. I’m a Nigerian food explorer who’s on a quest – to find and share the sweet, sweet nectar that’s food
