Dishes are all about balance, all about a ‘perfect’ combination and complementing of the elements – flavours, tastes, colours and aromas should work together in delivering a dish – that awakes every sense. Sometimes balance is in the seasoning, other times, it is in the cooking of it and sometimes it’s in the service of it....
Nigerian cuisine is aromatic and pungent, full of umami, smoky, spicy, bitter and sour flavours which produce complex tasting dishes. In many dishes, the depth of flavour is provided by smoked, fishy and fermented elements. In many ways, the predominant flavours in our dishes – umami, smoky, spicy – are different from those in other cuisines. To...
My mission in The New Nigerian Kitchen has many dimensions. It encompasses the totality, the entirety of Nigerian cuisine – from language to preservation of culinary history and heritage, and everything in between. We have to put words to our food, understand them for that’s one of the key ways we’ll be able to explain to others...
Yayyy to progress…. Oh my word, the journey, to catalogue, standardize, document Nigerian cuisine never stops! After four years of cataloguing what’s in season and when across Nigeria, I’ve finally put together the first version of the first ever seasonal produce calendar for Nigerian fruits and vegetables. This is one of the tenets of the...