I’m a huge fan of textures in food – cow leg and it’s combination of crunch, jellied and meaty; snails and their rubbery crunch; tripe and its chewy, rubbery sensations – all thrill me when done right. This Snail dodo is heaven on a plate – peppered snails, chopped and combined in a saute with...
I always wanted to learn how to make Pilau and last August, while I was in Arusha-Tanzania, I took a class and learnt to make it. To begin with: Heat up some oil in a pan with sliced onions. Cook, stirring often till the onions turn golden. Add garlic towards the end otherwise it’ll burn....
Kilishi – Nigerian beef Jerky has been on my mind for the last few weeks. I’ve been reading a bit about the Afro-Brazilian culinary connections and came across Arroz de hauca, Hausa rice which is white rice cooked till soft and served with beef jerky and a few other sides, served to the gods and important...
Sunday’s recipe, early….so you can shop all you like and prep for Sunday. I love the texture of Nigerian snails – the crunch and the krum krum and because I’d done the Snail Jollof version, it was easy to come up with this switch. Essentially, I took some cooked snails And chopped them into bits...
If you’re anything like me, you’ve been dreaming about the weekend since Wednesday – how long you’ll lay in bed on Saturday morning (lies and deceit for after rising before dawn on the five days before, your body knows who is king, and just in case you still don’t get it baby, that heavy thing upon...
Eaten on a Tuesday and Wednesday. And repeated again today, on a Sunday. And also a short discourse on how ideas are formed – one of the most intriguing things ever. How are synaptic connections made that generate so much possibility? I was on my way home a few days ago when I drove past...