My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
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 […]
Last weekend, I had a puff-puff party. It was the best puff-puff party I’d ever had. Been to. The only one too :). Anchored by the fact that my puff-puff game had improved considerably in a week of making it three times, and a comment J, my daughter made about said fried dough, I gathered a veritable […]
When life gives you too much Kilishi; make Dambu. Kilishi is a sun-dried product of, by early Fulani, Hausa tribesmen, created as a means of preserving meat in the absence of refrigeration. All because once upon a day, I craved Dambu Nama but had only Kilishi. And my food processor. And my A game, obviously. […]
Garri, good for more than drinking and making into ‘Eba’. Garri, excellent for crusting and crumbing. And for toasting too. If you go to any self-respecting churrasco house with the stars and stripes of Brasilia, expect to be served farofa. Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is a Portuguese and Spanish term referring to beef or grilled meat more […]
This has to be one of my greatest discoveries of 2014 – that frying boiled yam, cut up in little chunks is an adventure in textures. A couple of months ago, my children wanted fried yam but what we had was boiled. So I lightly greased a pan, seasoned the yam and fried away. The results? Golden […]
I’m a yam fan – fried, pounded, roasted – all and every way. I’m a fan of waffles. Plain, with squash and pumpkin, many ways. And then…why not Yam waffles. 1. one/ a good way to use leftover boiled yam (another is in a hash…awesome) 2. an exploration
This is a simple salad with a bit of sweet and spice. Follow the ‘guidelines’ in ‘The Art of The Savoury Salad‘, I went about building.
Many years ago, I ‘met’ Dambu Nama and was fascinated. A cross between looking like steel wool shreds and candy floss, this ‘meat snack’ looked wispy but gained ground and flesh as you chewed. After wondering for ages, I learnt the mystery behind its texture. Typically, the meat is cooked in a mixture of spices […]
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
