The trick to being a good hostess is knowing when to buy and when to make, or bake.
I love hosting parties…a great excuse to feast and try out newish recipes.
I must admit though that good a hostess as I am, I’m far from glam. Sigh. I’m not likely to walk down any stairs looking like Marilyn. That would be Monroe, darling…complete with dress, kitten heels and nary a drop of sweat.
Saying that, I am not bad at putting a meal together for most people. Except you’re Eghosa Imasuen and you’re looking for pounded yam at my table. Story for the gods.
On the day of the feast, often buffet-style, I like to concentrate on the main course. I usually have the starters and desserts sorted. Lately, I’ve begun serving plantain chips and my amazing scent leaf dip.
All the effort it takes is making the dip – ahead of time, and buying packs of the finest plantain chips I can find. In this case, ‘Red Oaks’
On the day, all I have to do is open up packs – I like to get a few varieties- plain ripe, plain unripe, pepper-spiced. I set them in bowls – not-matching bowls have their charm.
I spoon the dips into tiny bowls as well and off people go.
One taste and you’re in heaven. Virtue my friends isn’t in the self-prep and sweating. It’s in knowing what, when, how and why.
As you can see, its all that and a bag of chips.
And you know what? Stir in some yogurt, and you have a variation on the dip…and an excellent salad dressing.
Or put in in your mix for devilled eggs.