Yes, Scent leaf to the rescue. Rustle up a quick chili sauce with kitchen staples. I love discovering chili and herb sauces and this Ecuadorian sauce, Aji Criollo is no exception. Serve with plantain chips, pies, rice, basically every and anything. Thank me later. Enjoy.[wpurp-searchable-recipe]Scent Leaf Chili Sauce – – – [/wpurp-searchable-recipe]
This would be Nigerian pesto if there ever was such a thing. Take scent leaves and coconut and aromatics, season and combine with crushed, toasted egusi seeds. Have it with abacha. Think of that as the pasta of our nation :). Add some fish. And you’re good to go. I’ve been thinking of ingredients which could...
Today, I have three stories & recipes to share on and with Agbalumo – Success, A’yt with cake and outright ‘Fail’. Here’s to good things second 😉 This was a hit. Hit. Big hit. I wondered if you could go savoury with Agbalumo. A lot of the experimentation I’ve done has been geared towards sweet. This...
Fermented foods have been part of global cuisines for many centuries when people fermented seeds and nuts by lacto-fermentation where lactic acid- a natural preservative worked to limit the effects of putrefying bacteria. Fermentation — an ancient technique that’s making a comeback — is a process that preserves food and infuses some edibles with gut-friendly...
It’s the transformation that gets me. The beautiful change of colour in the purple onions to almost magenta. It’s the acid in the fresh limes that result in this. That creates this thing of beauty. The bite of the onion is tempered, and the texture is slightly softened. The acid in the lime juice sets...
Failure doesn’t faze me. Its nothing new. Jams that won’t set are ….mere vestiges of the past. I forge on….determined. This Zobo Jelly is an example in point. I went back to the drawing board and ended up with something that was and is worthy of any table.
This recipe makes the bitterness of garden eggs shine through. The green garden eggs are more bitter than their white counterparts. Either way, the sugar and spice work extremely well to create a balanced ‘condiment’ that tastes Africa, smells Indian, and eats well. In the manner of Thakkali Chutney. Weeks ago, my friend Deepa of...
I know a place inspired by a library book my 5-year old brought home: I know a place by Karen Ackerman I know a place where vanilla and cloves meet And embrace with warm, heady scents Where citrus and nuts mingle in a pungent dance Where ginger and cardamom, black pepper and coriander come alive...
This post is dedicated to my friend Renu, who passed away in February 2011. She taught me how to make the most delicious coriander chutney two years ago and my life has never been the same.