Don’t be deceived by the food porn you see in my regular KB posts: that’s not how I regularly serve my ‘food for eat’. Call me what you like (food pimp even) but I love everything about food – the components, the assembly and the presentation. I enjoy experimenting with colour palettes and taste palates, textures and light. I love to highlight the net skins of cantaloupes and the bum cheeks of peaches, almost as much as I enjoy sushi and (cooking with) wine. I love highlighting the beauty of a dish but that’s not always real – the pretty food you see on this blog represents a tiny portion of my food reality – please don’t take it as the entire gospel.  Many a time, I bite into a juicy peach and barely have time to notice the soft downy skin, or the patches of colour. Sometimes I ignore the pleasure of eye candy and focus on the ‘taste’, enjoying the combination of flavour makers that results in a gorgeous plate.

One thing I’ve always wondered about Nigerian food is ‘Does it sit pretty’? My memories of food at home don’t involve elaborate/delicately styled food. Yes, plates are garnished – slices of tomatoes, onions and parsley greenery are common, as are molds of rice and sauce nested in bowls.

It continues ….read more on Steamed Plantain Pudding, Nigerian style»