One way to enjoy fruits and veg in season – carrots, agbalumo, oranges – is to explore a variety of uses – fresh, cooked, preserved. I especially like pickles – they add bright flavour to dishes – a bit sour, tart, sharp even, not to mention the burst of colour. Pickling isn’t an oft-used preservation...
There are many reasons I love technology and social media – hashtags are one of them. Hashtags are the strongest indication that we are similar in all the ways we are different. A few months ago, I hashtagged a photo on instagram, #starapple and then I clicked on it and discovered a whole world out...
I love and use ginger in a variety of ways. Fresh I always have fresh ginger at home. It is perfect for both sweet and savoury preparations. For sweet, I’ve explored a number of recipes – Confit, Jam, Candy. For savoury, all you need is a bit grated in stirfries and sauces, some pounded whole...
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...
In this recipe, the spongy character of garden eggs is extolled. Its interesting that garden eggs take very well to pickling. The vinegar and spices add another dimension to a fruit that makes it suitable for a myriad of things – eating on its own, layered in a sandwich or chopped up into a salad....