My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
I love to repurpose things in the kitchen – whether its turning zobo flowers into sauce after making an infusion or making a crumble with leftover tigernut chaff from making kunnu aya, the milk. It works. Rather beautifully too. Here’s what you have to do. Take your favourite crumble recipe and switch it up a bit […]
This cheesecake combines zobo jelly with lime cream and crushed ginger cookies. It is a rendition of a blackberry and lime cheesecake I made a few years ago which had me smitten. One thing I’ve learnt in the process of making jellies and things with gelatin is the importance of testing. A great lesson taught […]
I’ve been exploring making jellies with Nigerian fruits, flowers and nuts. My first attempt – a tiger nut pudding was beautiful, if soft set. It triggered a desire to make a panna cotta of tiger nuts, helped along by gelatine. Then came the agbalumo jelly which while great had a funny texture thanks to agar-agar. […]
Desserts & Presentation – two ways in which we should progress Nigerian cuisine :). This week, I will focus on Nigerian desserts. And yes, I dare say we have a class of them, if budding. Truth is, dessert for a long time was fruit salad (with milk), ice cream and cake. Enter The New Nigerian […]
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 […]
Posset, Panna Cotta, Verrine, Kunnu Aya Pudding, Fruit Salad, and on and on and on. If you have a sweet tooth and desire quick and light desserts during Ramadan, here are a few ideas. They all involve some milk/ cream, fruit and citrus. Orange Panna Cotta Citrus, cream, heaven. And yes, with directions for using […]
Layers. Last of the season’s mangoes. Fruit. Cream. Whipped gently with sugar. Meringues. Fruit puree. Lime. Done. Got that?
Flavour prints and profiles and stamps. Ice Cream for breakfast. Anyone? I have no issues exploring them over and over and over again. Each new canvas throws up nuances, subtle differences till we ‘appropriate’ all the deliciousness. This is the case with myself, mangoes and passion fruit. My daughter had been bugging me to make […]
Because mango puree, yogurt and granola make an awesome trio. I experimented in two ways: Take one – I layered the elements starting with the mango puree, then unsweetened yogurt and topped with the granola Take two – I stirred the yogurt into the mango puree and topped with granola Preferred? Take one. Because it […]
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
