My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
Dubai. Still in my head. The spice souks…oh, what joy to see beauty, colour and fragrance packed in bags and beautifully displayed in aisles and on stall shelves. Here is a photo ‘summary’ of the delights. Flowers – a variety Dried flowers, often used in tea are very common in the spice souks. The bright, […]
Lool, if you are tired of me and my Agbalumo experiments, imma have to ask you to step aside for a minute or two because there’s more. I’ve been wanting to make this posset since I first realised how acidic Agbalumo was. How it curdled milk. Yep, this has been in my plan for a year […]
Great shortbread, tart flavor from the dried agbalumo but not recognizable as Agbalumo. That is my review of the delicious cookies I made over the weekend. Using a quick and easy recipe from Jamie Oliver bar a few modifications – addition of water, use of dried Agbalumo, addition of cardamom and orange zest. I loved […]
So, a follow up to Bitters & Life, I’ve put my Agbalumo skins to what I hope will be good news – bitters, similar to Angostura and Orijin. A combination of Agbalumo skins because plenty… Rum, because…no vodka at home; Spice, because ‘je ne sais quoi’; Some citrus; And time. In a few hours, the colour […]
There’s little more I enjoy than talking about food. And being #52. Y’all know I loveeeeeeeeeeeeeee 52, like food52.com This Sunday past, I spoke with Andre Blaze Henshaw – the amazing MC from TEDxPortHarcourt. We talked about food, life, heart and more food in one of my favourite interviews. I find discussions soooooooooo useful in […]
It never ceases to amaze me the clear arguments for and against any particular issue. This weekend past, I decided I wanted to make Bitters because I had a lot of Agbalumo skins which would have gone to waste. Because a few friends who were with me at the time suggested it – yep, I […]
This is the season for many things with carrots. Why not start with a quick and easy saute? Sautéed carrots and butternut squash with fresh thyme and tangelo juice. All it needs is 5, 6 medium-sized carrots washed, peeled then rinsed. Cut into cylinders. I call them cylinders because I’m not sure what else to call […]
Because we eat with our eyes. Since I got my Samsung Note 5, I’ve been encouraged to draw my ideas. Thanks to Chef Fregz who showed me how. What the stylus and phone help with is visualizing the possibilities, on the go – you can erase, check, sketch, add notes and do much more. The […]
It all began when M, a friend and mixologist said he’d added some Zobo pepper sauce to his G & T. How the fresh, spice notes in the sauce worked really well with gin. It would never have occurred to me. I wouldn’t have thought of it like using ‘jams and marmalades‘ in drinks. Which […]
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
