Okwu-oji is a spiced peanut paste served with garden eggs. One day at work, one colleague, P brings a rather large tub of Okwu-oji for another colleague, O. O is sure he’ll never see the bottom of the tub and so was glad to gift me some (that huge tub emptied out sooner than we...
Three things – Rice, stew, toppings. Easy for even the most fearful of cooks to accomplish. One needs a wide dish ’cause this feeds a crowd. Could feed a crowd. Make enough rice. Make sure it’s steaming hot. Make a pot of Groundnut stew. Don’t fight with anyone, so keep it to yourself. Hide it...
These don’t need no introduction or explanation. Take fresh groundnuts, in season – add sugar and spice (fresh ginger, cardamom, 5-spice) and boil away. I promise, you’ll want to bathe, sleep and wrap yourself in the fragrance of the liquid and the taste. We enjoyed this on a Saturday night, with tall glasses of Coca-cola...
Making toppings for desserts like brittles and pralines are relatively easy. They involve nuts and caramel. But easy doesn’t mean you should hurry through the process which might lead to ‘caring less’, it means a few steps with utmost care to accomplish great results. Brittle is a type of confection consisting of flat broken pieces...
This recipe takes me back to where it all began – Nigeria. Where garden eggs are eaten as a snack, with a spicy peanut butter dip. In this recipe, the garden egg is sliced and garnished with grilled spring onions and red chilies, for colour. It is sprinkled with a dry peanut ‘crunch’ and drizzled...
The past may hold treasures, still remembered but the future is bound in hope, in belief and in the knowledge that with life, all things are possible. Did you know our pyramids? The Nigerian pyramids? Where you even aware that once upon a time we had them? My daughter said ‘Mama, is that a postcard from...
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...
The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for (Pork) Satay from the book: 1000 Recipes by Martha Day. We, cooks had the options of doing what we wanted as long as we marinated the chosen meat or veg!!! Can you believe it is already...
Cupboard love – you have to have it. Those days when nothing will do but something simple. Guaranteed, full-proof. We all have some of those – the sandwich that quenches all hunger, the drinks that cool all thirsts and the chicken….. that satisfies the desire for creamy, succulent, fragrant and all with something straight from...