Quick & Easy: Ideas for Breakfast/ Part 2

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Fruit. Fruit. Fruit.

In Part 1, I shared a few of my favourites which are largely carb-based.

In Part 2, I share my fruit-heavy breakfasts which tend to be fruit bowls and smoothies.

I had this fruitbowl and then I went to sleep - a combination of full and tired from the walk.  Fruit - guava - mangoes, going fast out of season - passionfruit - bananas - red, seedless grapes  Yogurt  Heaven  I especially love the combination of passion

Fruit: guava, mangoes, passionfruit, bananas, red, seedless grapes and Yogurt

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Quick & Easy: Ideas for Breakfast/ Part 1

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I don’t joke with my food  – not breakfast, lunch or dinner. I have a fondness for breakfast for it sets me up for the rest of the day. Especially at the weekend when I can mess about and cook all sorts.

Here are a few quick and easy recipes, for hectic week mornings and leisurely weekend feasts – quick, easy and delicious.

In Part 1, I share a few of my favourites which are largely carb-based. In Part 2, I’ll share my fruit-heavy breakfasts. Stay tuned :).

Tip: Add fruits and nuts, yogurt or other dairy for substance.

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Pancakes with sugar, cream and a strawberry salad

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The Art of The Savoury Salad

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I love salads.

What a lame beginning.

I’m unsure of myself here. Today. On my own blog. I can’t believe its been three months since I was here last.

Sigh, life is happening even as we speak. And still, I love salads. And I’m here. Showing up on the page.

Talking about the wonders of savoury salads. Of colours and textures, of layers and flavours. And green and root vegetables.

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Plantain Salad Imoyo: Boiled plantains, bell peppers, chilies, smoked chicken, herbs

I’m of the opinion that there is a general formula for salads and its always about balance – therein lies the art. About that combination of sweet and salty, spice and crunch. And heft sometimes, lightness – others. Of herbiness. And of a combination of a few of these.

I like how salads run the gamut – from  making me feel as though rivers run through my centre, to being comfort food.

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Lime Fever: 30 Things to do with Limes

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mswanawana wrote on Instagram:

‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’

Limes.

Zip. Zing. Zest.

Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt.

Nigerian dessert: Mango and Lime Dessert

Pushed and prodded by Miss Wana Wana on Instagram, I decided to share my favourite ways to make them bed and mouth fellow.

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Jollof Beans

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I love stewed beans.

Or Jollof beans as we would call it in Nigeria.

Beans cooked in a tomato sauce. Except my sauce is more onions and peppers than tomatoes. But it still ends up with the Jollof ‘hue’, a cross between deep orange and red.

Jollof. 

Today, I share my beloved recipe for ‘stewed’ beans: Brown beans pre-cooked, then finished in an oniony sauce, reddened with palm oil.

This bean dish can be cooked with white or brown beans. I prefer brown beans especially a variety known by the Yorubas as ‘Oloyin’, meaning honey. Of sweetness.

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Frejon: Of Nigerian And Brazilian History

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Connectedness. The thing that fascinates me the most in life. If I had to narrow down the things I find fascinating. This would be one of them.

Connectedness – of people, places and things. Brazil. Nigeria. Connected. By slavery and freedom.

Frejon Recipe

Frejon, with Garri Ijebu & Flaked Croaker in a pepper sauce

In culture and cuisine. Like Carnivals. Connected, with thick tropical rainforests and love for football. Connected in cuisine. Some of which I’ve explored before, from Bean Fritters to Plantain salads.

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‘Nigerian’ Bread Pudding with Pawpaw Custard

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This was the point of the lime marmalade…but it was TOO bitter. Even to feature, not less star in the dish. Thankfully, I had some great, store-bought orange marmalade which took its rightful place at the table.

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This is another recipe from Zina. This time though, she cooked. Baked it. For us. Read more…

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.