My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
Yes, we’re on take 3 of lemon curd. Take 1 was making it in a bain marie, standing up and whisking endlessly till the curd formed Take 2 was Engeline’s lesson – put all the ingredients together and whisk slowly. Take 3? The ‘reverse creaming’ method is what I like to call it from Fine […]
For me, the best lemon puree starts with the best lemons – and I defer to organic, unwaxed lemons. I’ll share some steps to take if you have lemons that are waxed, not organic – don’t worry. One of my biggest approaches to food is exploring how much of the whole ingredient I can use […]
‘Tis the season for rhubarb. And bread dough still, right? And you know that strawberry and rhubarb are a thing, no? It’s also the season of galettes and tarts, pies and cobblers. Crisps, pandowdies, crumbles and every combination of fruit and crust – top, bottom, crumbled, cut, laid down in rounds. I remember a friend […]
A simple recipe using roasted rhubarb which intensifies the flavour and keeps the colour – everyone’s happy! Get the roasted rhubarb recipe here For the jam: Put the roasted rhubarb and 3 tablespoons of juice into a small pan with the rest of the sugar and the grated ginger. Let cook for about 10 minutes […]
An update to a 10-year old post – still valid, I hope you enjoy it too:) The prospect of S’mores fired her up intensely. From deep in her belly, she longed to stoke a fire, so its rising flames and crackling sounds could warm her and melt her ‘mallows till they softened and oozed their […]
Or how to keep rhubarb in the pink of health 🙂 To roast the rhubarb, wash each piece then top and tail. Cut into 1/2 – 1 inch pieces. Toss chunks with sugar, some freshly grated ginger and place on an oven tray. Roast at 200 deg C for 12 – 15 minutes till your […]
Glazes bring amazing shine to bakes, from breads to fruit and bakes. While apricot jam glaze is very popular other jams and jellies work. I like to use ginger when I want a hint of spice. For berries, I use redcurrant jelly but there is a world of options. A ginger jam glaze is one […]
I know, I’m here telling you about this sauce that rocks my world, and at the same time I’m asking, telling ‘Don’t judge me’. Don’t judge me by the chilies I eat, or the spices I like, don’t judge me. Don’t judge me, don’t judge my food, don’t judge my heritage. We like what we […]
Yes. Pepper fruit cured. I knew I wanted to use it for the way I thought the spicy seeds would cut the chewy fish and add aroma. My desire would be to cure white, local fish but this is a good place to begin. And I’m glad to say it worked. Take some processed pepper […]
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
