How to Make Lime Marmalade

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Because all attempts to find ready-made jars of said marmalade, in Port Harcourt failed.

And even though you should never begin a sentence with ‘because’, especially as the daughter of an English teacher, I have.

How to make Lime Marmalade

Because this Lime marmalade had to happen, as the middle man for a very delicious recipe that will be….soon. But, that would be jumping the gun. After the success of extracting juice from 20 limes of varying sizes, this is the next feature in the lime adventure.

‘Food lovers can bewilder other people. ‘You seem very jolly. Where are you off to?’ asks my friend Eleanor on a cold Friday evening. ‘A marmalade class!’ I say with barely suppressed glee. She rolls her eyes’; Diana Henry in the Telegraph, online

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Technique: How to Juice a Lime

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To juice a lime…with ease, you’ll need the greenest, smoothest-skinned, most fragrant limes. Ever. Well…..even yellowing, gnarled limes would work.

Moving on. You’ll need a sharp knife and thus your wits about you. And a beautiful handheld citrus press, or you could be here all night.

Don’t forget you’ll need a cup too, a receptacle to catch the juice. For isn’t that the very point of this tutorial? The juice.

Which once done is set aside for a lime marmalade and a recipe that will follow.

How to juice a lime

But first, how to juice a lime. Read more…

Mango Salsa: A Quick & Easy Recipe Guide

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Salsa, of a rhythmic Latin American dance. And of a sauce. A condiment with names, types, characters varied.

From Roja, of red to verde, of green.

With sweetcorn, onions, carrots, pineapples and mangoes – each starring as the main ingredient. Even with citrus too.

Mango Salsa

This salsa I present to you is of mangoes.

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#Video: How to Cut a Mango

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I didn’t grow up cutting up mangoes into pretty chunks for food.
I didn’t worry about how to get my chunks all lined up in a row.
I didn’t find my days and night taken with thoughts of salsas and salads
Limed-fruit and whatnots.
It wasn’t till adulthood beckoned…
That I learnt how to cut a mango.
 
So, I hope you find this video useful….
 

How to cut a mango on Vimeo.

Dessert in Nigeria: Mangoes & Lime with Cardamom Yogurt

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As much as I love lemons, they have nothing on limes. Even Meyers. I’m sorry. So sorry.

Nigerian dessert: Mango and Lime Dessert

Limes transport me to a place. Sharp. Vibrant. Fragrant. All at once. Yes, harsh but with the feeling and willingness to be tempered.

I think one of the most sacred combinations of fruit and citrus lies in Mangoes and lime. Zest. Juice. Et al.

‘Fresh lime squeezed on ripe mango is one of the worlds greatest food pairings. They’re both pugnacious flavours, although lime’s slightly harsh, medicinal qualities are offset by the floral notes it shares with mango’; The Flavour Thesaurus, Niki Segnit

And as it is still mango season, and we’re discovering new ways to enjoy it….this recipe is the happy medium for breakfast. And dessert. And in-betweens.

Its simply diced mangoes, tossed in lemon zest and juice, served with spiced natural yogurt. Read more…

Quick & Easy: Lime-Pickled Onions

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It’s the transformation that gets me. The beautiful change of colour in the purple onions to almost magenta.

Groundnut Chop toppings

A table full of toppings

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 the colour and creates this vibrant pickle in a matter of minutes

We know the effect of citric acid on fruit and vegetables – think of how acidulated water slows down browning in bananas and artichokes and most other fruits. It maintains and sets the colour and brightens it.

Great in salads – both fresh and cooked, On wraps, as a garnish, as a condiment/side. As…….

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Chicken & Avocado Tortilla wrap with pickled onions

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Nigerian Fruits In Season: Herby Mango Salad

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I never think of mangoes and think sweet recipes or bakes. Rarely do I even think of cooking with them. My bad, perhaps. It’s that the few times I’ve tried to….have been ‘just-there’ experiences. No earth-shattering moments, nothing.

Mangoes, the fruit of a tropical evergreen tree, generally taste sweet and have fruity, creamy and floral flavours, often with a hint of resin; The Flavour Thesaurus by Niki Segnit.

My thoughts always hover around eating them out-of-hand, or having them savoury. Making a salad, some herbed Asian-influenced salad that brings herbs and chilies into the mix.

This salad is one of the better, if not best things I’ve concocted with mangoes, not to mention simple. Take fresh, sliced mangoes, toss them in a green, herbed paste that is sweet, spicy and sour, salty and herby to boot. Live happily ever after.

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Food52 Review: Kitchen Butterfly’s Mango Slaw was simply delicious! The yin and yang of the sweet mango and mint, paired with the spicy green chili and garlic, ‘popped’ in your mouth with every bite. This slaw is great on its own or served alongside grilled meats and fish. 

This green paste is the mother of all green pastes, the recipe bequeathed to me by my late friend, Renu.

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Take Two: Catfish Ginger Curry from Songhai Farms

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I post this, long overdue……from Sunderland, in the northeast of England where I’m putting my feet up, enjoying single-digit temperatures and reveling in the stunning views of the North sea.

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Nigerian recipe with Catfish

Ginger Catfish Curry, with White Rice and Cilantro

To say I brought back evidence of my trip to Songhai Farms would be right. Evidence in photos, and in food.

I brought back a few bottles of fruit juice, some fish  - both Tilapia and Catfish and some fresh sweetcorn.

On the farm, there is a huge pond with thousands of fish. And a wonderful viewing hut with holes in the floorboards through which you can feed the fish and watch them jump. Read more…

Nigerian Dessert: Kunnu Aya Pudding with Strawberries & Sesame Crunch

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This post began life as: Kunnu Panna cotta with Guava Jam and Sesame Crunch, before I gave up the gelatine/setting agent in the Panna Cotta and before an epic fail with my guava jam caused its transformation to what it is now – Kunnu Aya Pudding with Strawberries & Sesame Crunch.

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Guavas are some of the most difficult things to eat. Ever.

Mangoes can be funny too, leaving threads between your whites or ivories. But they can be handled with grace, and floss and toothpicks.

Back to Guavas.

And as I was saying, definitely no smooth sailing. Every bite, especially if you’re close to the core might bring you teeth to teeth with small, hard seeds that aren’t easily crunched. Or cracked. So I swallow them. Read more…

Saturday Waka: Songhai Farms, Rivers State

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This is how to see anew
Find friends from out of town. And out of country
Take a ‘road trip’ with them
See their eyes widen at the beauty in your country
Their country
Their adopted homeland
Hear them ooh and aah about the gorgeous blue pattern on her dress
The neckline. The sleeves. The length of her dress. Just perfect
 
Then study yourself…..
Eyes open? Yes
But not seeing
Ears open? Yes
Barely hearing
Watch yourself rouse your heart
To match the admiration in theirs
Stir up gratitude in your soul
Love your country anew

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*Waka – to walk, to journey, to travel (Nigerian Pidgin English)

On Saturday, my friend Zina and I visited a farm I’d long wanted to go to. My friend, Sola had brought me some juice from Songhai farms months ago and thus was I desperate.

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