My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
A home full of guests was how we planned this holiday – friends from Houston would pot sunshine and Texas steaks, stuffing them in bulging blue Samsonite cases, while friends from Nigeria would come armed with Kilishi (Nigerian beef jerky) and peppered plantain chips; we, in the Netherlands would provide the snow, sleighs and bells.
It wasn’t that long ago that I discovered that the spice, Paprika, especially the Spanish sort had various blends – from dulce (sweet and mild) to agridulce (bittersweet and medium hot) to picante (hot), depending on the type of peppers used (round or long), whether the seeds are removed, and how they are processed. And […]
I am smitten. With David Chang and his recipes, from pig to pork to bacon and dashi; ramen, crack pie, miso butter and pork fat.
‘Children of Nowadays’, as we Nigerians would say, exasperated or marveling at some stroke of childhood genius…or not. Sometimes, hand on large African hips, an adult finger would point back at child… inquiring and seeking confirmation.
Welcome to my winter wonderland. After two years, my brolly wants to become a parachute, lured by the attraction of stormy weather, when autumn’s golden leaves slowly dance, passing the baton on to pretty bare branches and gusts of snow.
Hi. My name is Ozoz. I’m a Nigerian food explorer who’s on a quest – to find and share the sweet, sweet nectar that’s food
