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 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.
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.
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.
mswanawana wrote on Instagram:
‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’
Zip. Zing. Zest.
Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt.
Pushed and prodded by Miss Wana Wana on Instagram, I decided to share my favourite ways to make them bed and mouth fellow.
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.
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.
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.
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.
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.
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.
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.
This salsa I present to you is of mangoes.