My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
A good sandwich is a gift from God. Period. I like how a simple combination can be transformed with the addition of one ingredient which elevates it to ‘awesome’ heights. Sometimes, that’s a few leaves of basil strewn over cheese or chicken. At other times, it’s the hot, green tabasco sauce stirred into creamy, salted […]
I love and use ginger in a variety of ways. Fresh I always have fresh ginger at home. It is perfect for both sweet and savoury preparations. For sweet, I’ve explored a number of recipes – Confit, Jam, Candy. For savoury, all you need is a bit grated in stirfries and sauces, some pounded whole […]
Because they aren’t quite matchsticks. If you’ve ever had and loved Potato matchsticks, this will be up your street. My original plan was to have this topping a beef suya salad with iru a few weeks ago. Courage failed me on adding iru to the salad but the yam was delicious. I started off with slices of […]
Itu Bridge. The famous Itu Bridge on the way to and from Calabar in the South of Nigeria and seafood – fresh, dried, bought, sold. Seafood of the south. Of Nigeria, where nsam, ngolo, crabs and ‘water snails’, crabs are everyday things. I’ve lived in Warri and Port-Harcourt where periwinkles stud everything from Egusi to […]
Yes, flavour pairings are a personal thing…what people like to eat together, but also what ingredients go with what. They are also based on scientific studies – flavour families with which we’re familiar, like floral of Zobo and Meyer lemons; citrus of oranges and limes and lemons; and on and on and on. The truth is […]
I had a good plan to pair this with a Guinness – Palm wine concoction but I spread shards of glass and malted black liquid on some cream tiles this evening instead. A bag delicately held, mindlessly dropped and dreams and thoughts are dashed. Oh well, one less thing to make 🙁 and on to […]
I know Agbalumo will be out of season soon…and so I’m extracting it’s essence in a variety of ways to enjoy long after. Though Preservation isn’t a common practice in Nigeria, I think it should be for various reasons. For one, we need to test the boundaries of our fruits and vegetables and one way […]
One. Its acidity. Someday, we might be able to find the best way to make more than scattered cheese curds with the flesh and its liquid. The experiment below involved Agbalumo flesh in a jar, filled with milk and left refrigerated for a couple of days. Two, the liquid extracted from macerating Agbalumo flesh in […]
My picky second daughter, R insists this should be the name, and so it is. Agbalu’lade. I had Agbalumo’ade pencilled but…*shrugs*. As this is her new favourite drink, I have no complaints. Believe me, this is like Lemonade but not exactly. If you macerate Agbalumo – add sugar and leave to stand for a few hours, you’ll […]
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
