I’ve always loved Thanksgiving – the purpose, the feast, the celebration. Many gathered around tables, scattered around states and cities, homes, safe places, corners. Thanksgiving came to us by way of my children going to the American school in The Netherlands. Since then, we’ve celebrated it. This year, I’d like to serve up a Nigerian-inspired Thanksgiving menu....
Because Yaji is bae. And is delicious on almost every single thing – even white chocolate. Which is chocolate (argue in your back garden)! I’ve wanted to make cauliflower steaks since I came across the stunning recipe on Food52. And I did. And made it tres Nigerian with the addition of suya spice – yaji....
When I first discovered Epapa – Monkey Kola/ Cola, I was intrigued by its crisp crunch – part water chestnut, part carrot and its vegetal flavour, a cross between fresh green peas and young carrots. And then one night, with a wealth of it, I decided to make a relish of it. I blitzed pieces of Epapa...
Because you can do more with Nigerian land snails than eat them and make Jollof. Because the peculiar chewy, crunchy texture lends itself to moreTo being sautéed in sweet butter and garlic and young scent leaves. Like strewn atop a bed of greens and herbs. Simple to assemble. And delicious. Think fresh and crunchy, chewy and...
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...
In which I use groundnuts and peanuts interchangeably. Because I can. Anyways, Bake plantains with cheese? Hard to imagine? Well, I can tell you that this was one of the most delightful things I’ve had in a bit and a half. See when it comes to Latin Americans and plantains, I have to give them...
Celebrating Nigerian Cuisine…because it’s worth it. I often plan my posts – what I’m going to write about and how and when. This was unplanned. A spontaneous outburst and celebration. Yesterday, I sat in my kitchen, eating baked plantains stuffed with cheese and drinking Zobo, while mangoes were close by and I was awed, floored. ...
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...
On an eternal quest for Nigerian desserts and a love for all things French, this was birthed. I have always wanted to bake with Agbalumo, and I’ve succeeded – I’ve made pancake puffs and leather, and now this. This isn’t the first Tarte Tatin, I’ve made – I’ve done a few with pears and ginger, both...