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.
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!As much as I love lemons, they have nothing on limes. Even Meyers. I’m sorry. So sorry.
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…
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!It’s the transformation that gets me. The beautiful change of colour in the purple onions to almost magenta.
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…….
Chicken & Avocado Tortilla wrap with pickled onions
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!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.
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.
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!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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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…
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!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.
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…
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!—–00000—–
*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.
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!She was beautiful. Silver-haired, petite and with the finest English accent to boot.
We sat next to each other on two silver benches, side by side, watching other beautiful people and the world inside the George bush airport, Houston go by. Read more…
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!Note this post is full of photos…of me! Total overload but….hey, that’s the result of a recent photo shoot!
For a while now I’ve been ‘stuck’.
In the past. In my head.
Looking up to God……..Yes I am.
In the past. Read more…
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!
