From Ugep With Love: Yedamblongh or Okana w. Kola Nut
Have you ever eaten kola nut with a pepper sauce? No? Me neither…till now. And I have to thank Carol of Bread & Baskets for this introduction. A few weeks ago, I toasted some Nigerian calabash nutmeg, Ehuru and shared a photo on instagram. Wofai sent me a message saying that where she was from – Ugep […]
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Garri-crusted [Chicken] Scotch Eggs
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Deconstructed: Tigernut Crumble with Mango Cream & Candied Zobo Flowers
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Things to do with Garden Eggs
The long-promised round up of garden egg posts. Delayed by a serious bout of the ‘flu which kept me off work, off play and unable to present the compilation when I planned. I’m still a bit weak. Only a few more additions to the pickles, and chutneys and sauces. I ‘made’ a new chutney from […]
I haven’t had palm oil stew in such a long time – I think I forgot how easy it was to make – no stock required which reduces the cooking time by half. The meats used are often smoked or dried so that too contributes to the ease of prep. This is my dad’s ‘recipe’ […]
This post is prompted by me seeing green tatashe in the market and remember that they are the base for Ofada sauce. Quite simply, Ofada sauce is a green pepper stew base fried in epo gbigba, palm oil which has been bleached, and seasoned with iru. The common proteins associated with this are a variety […]
A big thank you to My Diasporan Kitchen, whose blog post was the perfect guide for this experiment. Here’s how to bleach palm oil: First, read the recipe on ‘how to’ very well. Though most Nigerians are conversant and confident with oil cooking, frying etc, it’s good to read the recipe, become familiar with the […]
Peppers are one of the most commonly preserved ingredients across Nigeria. Sun-dried, all sorts of peppers are available in super markets – whole, dried and also ground to what Nigerians call ‘dry pepper’. They go in spice blends, like yaji – a mix of defatted peanuts and spices, used in suya Here’s an attempt to […]
It is the season of rain, of corn and ube, of Ose Nsukka and green tatashe, of green rodo. It is the season of mud and wetness underfoot, of spicy broths and blankets, long naps on the couch, tall pots of tea, fiery stews chock full of salapore and yoyo – small, transparent fish; river […]
I’m a rainy day girl, anytime, any day, anywhere. Sometimes I think of rain – of the drizzly sort as light water from heaven, an excess of morning dew. This season has been one of new discoveries, albeit a few and I’m glad to share them with you, by the month. June Chio In June […]
It’s true. Forget everything you thought you knew! Oranges can be green, yellow, orange and shades in between. I raised three children on ‘orange’ oranges, dutifully bought from our local Albert Heijn in Wassenaar. They learnt to eat them quartered mostly and loved them. And then we moved to Nigeria, to green and almost sunshine […]
Do you remember these posts I wrote? Pepper Soup Spice Detective: Umilo/ Omilo But… and The Journey to Names and Provenance – Umilo & Gbafilo In both, I tried to find the botanical names for a specific peppersoup spice, umilo/ omilo. There were some conclusions but they were confusing. For instance, I found the supposed […]
The perfect Saturday morning breakfast – bread and akara, only switched up in a take on a popular Japanese dish. Shibuya Honey Toast It’s also known as Japanese Honey Toast or Brick Toast (or simply called Honey Toast or Hanitoo in Japanese); Source – JW Web Magazine If you know me, you might know that […]
