The perfect Saturday morning breakfast – bread and akara, only switched up in a take on a popular Japanese dish. Shibuya Honey Toast It’s also known as Japanese Honey Toast or Brick Toast (or simply called Honey Toast or Hanitoo in Japanese); Source – JW Web Magazine If you know me, you might know that...
The Concept This concept is about my love for Brazil and the beautiful combination of palm oil and coconut milk which at first glance sounds weird but then, when cooked is so delightful in a moqueca. Moqueca (IPA: [moˈkɛkɐ] or IPA: [muˈkɛkɐ] depending on the dialect, also spelled muqueca) is a Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander. It is slowly cooked in a terra...
The Concept This concept is about sushi, Japanese rice rolls. Years ago, I attended a sushi workshop in the Netherlands and fell in love with the perfect bites of rice wrapped in seaweed sheets. Here, I’ve combined ‘traditional’, palm-oil based flavours using gorgeous dry fish skin instead of the nori sheets, smoky rice and fresh...
The Concept This concept is all about reinventing peppersoup – taking it from warm and comforting to refined and clean. It’s about combining the popular sides of yam in this spicy broth with flaked fish and using the skin of the dried fish as a vehicle for flavour and texture in a cannelloni. How to make...
The Concept The concept here is of ‘truffles’. Like Chocolate truffles but not… A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder or chopped toasted nuts (typically hazelnuts,almonds or coconut), usually in a spherical, conical, or curved shape. Their name derives from their traditional...
The Concept This concept is as much about visual as it is about taste. In this dish I wanted to highlight: how street food – plantain (bole) & groundnuts can be translated to fine dining how to bring balance to a dish through food pairings how textures and flavours can be repeated in a dish in...
The Concept I said my next concept dish would be plantains, so here we are. When I was growing up, we ate beans on Wednesday and Fridays, afternoons only. We ate beans with fish – fresh, fried, smoked…mostly fried. Dodo, fried yam and garri were accompaniments sometimes. Though I loved the beans my mum cooked,...