You’ll never hear the last of it – how taken I was, still am with East Africa. All of it. At least all the parts I’ve visited – Zanzibar, Dar es Salaam and Nairobi. Where I had some of the most amazing drinks in my life Freshly juiced passion fruit, Zanzibar Like freshly juiced passion fruit. […]
Month: October 2016
Resources for the New, Growing & Confident Cook
A collection of links to help because ‘No better cook did dreaming alone make :)’ Thank me later Becoming a good cook is a cross between the creative and practical, with health & safety as the overarching theme. I’ve found a few resources which you might find useful: Culinary Arts Basics Everything you need to know, […]
Nigerian ‘Concept’ Dish: Beans & Garri ‘Truffles’
The Concept The concept here is of ‘truffles’. Like Chocolate truffles but not… A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder or chopped toasted nuts (typically hazelnuts,almonds or coconut), usually in a spherical, conical, or curved shape. Their name derives from their traditional […]
Breakfast, Lunch, Dinner or Dessert: Grilled French Toast with Fruit & Cream
I have a love hate relationship with French Toast – it allows itself get so easily sidetracked, so ‘meh’ and so often that it takes a twist to get me hankering after it. And I’m not the only one. In Epicurious’s ‘Cook Like a Diner‘ series, David Tamarkin writes ‘The French Toast Notebooks’ and his […]
Peanutty Red Amaranth
I love red amaranth, even though it has shown me ‘pepper’. Last December, I had a peanutty red amaranth side dish on my Big 60 menu. BIG 60 is an annual ‘pop up’ culture and lifestyle installation which is organized and installed by A Whitespace Creative Agency BIG 60 is an annual ‘pop up’ culture and […]
Avocado-Suya Burger
All weekend, I’ve been thinking about this burger. Inspired by vegan burgers on @3.Bunnies Instagram’s account, I made a #NewNigerianKitchen, #Whole30 compliant version. You hass to try one of our Teriyaki Avocado Burgers ??? We took a small break away from social media to enjoy somebunny’s(Christina’s) birthday ?? Sometimes it’s nice to fall off grid […]
Groundnut-Dry Fish Pepper soup
Okwu-oji is a spiced peanut paste served with garden eggs. One day at work, one colleague, P brings a rather large tub of Okwu-oji for another colleague, O. O is sure he’ll never see the bottom of the tub and so was glad to gift me some (that huge tub emptied out sooner than we […]
Nigerian ‘Concept’ Dish: ‘Plantain’ & Groundnuts
The Concept This concept is as much about visual as it is about taste. In this dish I wanted to highlight: how street food – plantain (bole) & groundnuts can be translated to fine dining how to bring balance to a dish through food pairings how textures and flavours can be repeated in a dish in […]
Failure & Success – Goat Confit to Dambun Akuya
Because sometimes, in spite of your best intentions, things will fail spectacularly. All that’s important then is what you learn and what you decide to do with it. The idea for a goat confit came after a discussion with a friend, B. I don’t remember the exacts but I know I was at a store […]