The pumpkin sauce for the Jollof and for the ‘sauce’/ gravy is ready.
I’ve cooked down some pumpkin puree with grated ginger, green chilies, garlic, turmeric and salt.
Plantain (flat) breads
Palm oil vinagrette
Scent leaf soup with coconut & chickpeas, served with Plantain flat bread
Pumpkin Jollof Rice
Dodo with sage & yaji
with pumpkin and toasted almonds, with peanuts
Apple – cucumber Salad (undecided)
Yam & Almond Cake with Pumpkin-Tangelo Ice cream
Tangelo-almond cake with Tangelo gelato