My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
And juiced wins hands down. I’m still here, Take 3 of 3 of the trial and error. Though my last experience with juicing sugarcane presented mixed results, I went ahead and tried again. I did two things differently. First – when the cloud of juice of sugarcane in my glass had settled, froth and flotsam […]
Once you have your peeled & prepped soursop, you can make a quick ‘cream’. All that’s required? Blitzing in the blender or food processor to ‘unify’ the texture. I tend to blend with a bit of water but any liquid would do. I store the blended mixture and use it in a wealth of ways […]
Annona muricata, also known as Soursop. Apparently, it is in the same genus as the chirimoya and the same family as the pawpaw. Growing up, this was one of my older sister’s favourite fruits. I’d watch her eat it and suck creamy pulp from black seeds. Occassionally, I would tuck in and enjoy but it was […]
Made with Agbalumo leather and pancake mix. There’s no doubt about whether or not the orange-plum coloured fruit is Agbalumo. You taste it, its very essence and you see it. I tore off bits of Agbalumo leather. In it went into some pancake mix, along with the fine zest of an orange. This got spooned […]
I’d never made fruit leather before. Never really thought about it till Chi of Oya Come Chop suggested making some leather when I made some Agbalumo Puree. And then flicking through Traditional Foods, I happened upon a recipe for Fruit leathers. Joy untold. Fruit leathers are homemade fruit rolls. They are a tasty chewy, dried fruit […]
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
