My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
Dear Lord, Thank you for 2014 – the year in which I survived more than accomplished. No need for long stories. Thank you Lord for 2015. I wish you all the very best for the new year ahead, Love & Peace, Ozoz[wpurp-searchable-recipe]Happy New Year, 2015 – – – [/wpurp-searchable-recipe]
The best thing for me about a holiday, any holiday is the drinking of leisurely cups of tea. And for me, quite frankly, the tea culture in the Middle East, Gulf states and North Africa is unrivaled. Except by the Chinese perhaps but this isn’t a discourse on who does it better – this is […]
It took me a while to learn the difference between cook and chef. A cook does wonders in the kitchen, without formal training of techniques and cuisines. A chef does wonders in the kitchen, with formal training of techniques and cuisines. I never really wanted to be a chef, not till a couple of years […]
So yes, I was brave enough to try camel milk gelato. In Dubai. The first camels I saw in Dubai were on the beach, backs covered in 2, 3 blankets, led by a ‘shepherd’ who was riding one and pulling the other. Strange, I thought – camels for horses on Dubai’s beaches. But of course it […]
We took an abra on a warm morning across the Dubai creek, from Bur Dubai to Deira with my friend, Lara of A Life on a Plate. We met up with Sally of My Custard Pie later and enjoyed a nice enough lunch on the Creek. An abra (Arabic: عبرة abra) is a traditional boat […]
This has to be one of my greatest discoveries of 2014 – that frying boiled yam, cut up in little chunks is an adventure in textures. A couple of months ago, my children wanted fried yam but what we had was boiled. So I lightly greased a pan, seasoned the yam and fried away. The results? Golden […]
I’m a yam fan – fried, pounded, roasted – all and every way. I’m a fan of waffles. Plain, with squash and pumpkin, many ways. And then…why not Yam waffles. 1. one/ a good way to use leftover boiled yam (another is in a hash…awesome) 2. an exploration
This is a simple salad with a bit of sweet and spice. Follow the ‘guidelines’ in ‘The Art of The Savoury Salad‘, I went about building.
Many years ago, I ‘met’ Dambu Nama and was fascinated. A cross between looking like steel wool shreds and candy floss, this ‘meat snack’ looked wispy but gained ground and flesh as you chewed. After wondering for ages, I learnt the mystery behind its texture. Typically, the meat is cooked in a mixture of spices […]
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
