..because it’s cocktail hour in Alice Springs, Australia. —–00000—– My first Mojito was drunk in a dimly lit room with walls I imagine red and a carpet thick. I think. To be honest, I have no idea what the colours were. I only imagine that being an Indian restaurant, thick with the scents of tempered spices...
And juiced wins hands down. I’m still here, Take 3 of 3 of the trial and error. Though my last experience with juicing sugarcane presented mixed results, I went ahead and tried again. I did two things differently. First – when the cloud of juice of sugarcane in my glass had settled, froth and flotsam...
Its Friday…and the weekend’s here after all. Raise your glass with a wine mixer :). Cheers. This started off so well. I took a bottle of Sauvignon Blanc off the rack. A fine bottle of Chilean wine. And I stuffed the seeds and skin of my dearest Agbalumo into the bottle. Miraculously, the cork slid right...
Genius, I thought as soon as my eyes fell upon the juicer. Still in its box after 6 months, the time was now. If you know me, you’ll know I’m crazy about sugarcane, even when it involves physical labour. So the idea of juicing it was sooooooooo welcome. Well, it took me a few minutes to get...
With the remains from the vinegar episode, I decided to make an ‘infusion’. This drink is a classic case of using up leftovers and doing something I’ve wanted to do for ages – make a drink of Agbalumo. The seeds and skin were tossed into pot. I tried to think of what spices would go well...
Northerners in Nigeria are famous for many things, culinary-wise: they are tray-bearers of dates, kolanuts and alligator pepper; suya merchants of everything from meat kebabs to jerky-style beef kilishi and pounded, shredded Dambu Nama as well as wonderful drink makers. Sometimes I wonder what the repertoire of Nigerian drinks would be like without our North....
Surely, any drink that has a double-barelled reference to men in one word is worth a closer look. Enter Chapman. def. Chapman – an archaic term for an itinerant peddler