This Saturday, 19th December 2015 my first ever photo exhibition opens at Freedom Park, Lagos. I am beyond excited. This collection are my notes of a city that I’ve began to call home. These postcards…are my memories, my hopes, my inspiration for living la vida Lagos. Please come. See catalogue x
Cookies of The World by Food52: #26 Nigerian Coconut Cookie Crisps
Last week, I received this email and my eyes were awash. ‘My friend forwarded your recipe/blog on the coconut cookies. First of all, I remember those! Second, Peugeot 504 – I hadn’t thought of that car in forever and I remember getting squished in the back seat as well! Third, my dad worked for the State Department and we were in Lagos during the Biafran War. I was in fourth and fifth grade and that was a long time ago and I have no idea what years those were! But I just wanted to thank you for the memories – the squishing,...
Twenty (20) Things to Know & Make With Agbalumo
Last season (December 2014 – April 2015), I ‘discovered’ other aspects and characteristics of Agbalumo that hitherto were unknown. I’m glad it’s back because I have a few more recipes to try with our African Star Apple. My intention is to make some specialty Agbalumo treats for sale, especially the drinks and chutney. In the meantime, here’s a look back: Anatomy 1. Its Anatomy and perhaps why it is called African Star Apple 2. How to process it 3. Flavour pairings 4. Interesting things Preserved 5. Dried Agbalumo 6. Agbalumo leather Drink recipes 7. Agbalumo infusions 8. Agbalumo wine coolers 9. Agbalu’lade (like lemonade but with Agbalumo)...
Last of The Preserved: Agbalumo Ice cream
I’m rushing to finish up the last of the Agbalumo, stashed in my deep freezer. I want to make a salted caramel Agbalumo ice cream. I imagine it would be perfect. I get home from work, puree thawed Agbalumo flesh (1 1/2 cups) with water (1 cup) and white granulated sugar (1 cup) till smooth then I whip some cream (2 cups), add the agbalumo puree and vanilla extract (2 teaspoons) and fold in till the mixture is well combined. I taste. Its sweet. Sweet enough that it probably doesn’t need any salted caramel. I pour it all into a freezer-safe bowl, press clingfilm...
First Sighting: Agbalumo, In Season
Agbalumo is back my friends. Just this morning, my son woke up and declared it foggy on the horizon and true to his word with ashy ankles, harmattan is here. The day stayed grey, chiffon veils in the distance, clouding ever so delicately my view. Except when I came across the Agbalumo, it wasn’t far in the distance but on the ground, in a basket at my feet. It was on the roadside where I’d gone in search of Tangelos, worried at how scarce they’re becoming. I couldn’t believe my eyes. I wasn’t expecting them for a few more weeks,...
Friday Cocktails – Tangelo Mimosa
When life gives you Tangelos and Champagne, make mimosas. I’d never had a mimosa before I made this version. I’ve heard about that them as perfectly paired with Brunch but I’d never ever tried them. I always thought they were similar to Buck’s Fizz and they are, save for the fact that the proportions of citrus juice to Champers/ Sparkling wine vary. For mimosas, its half and half while for The Fizz, its twice as much champers to Orange Juice. Because I like sweet, I stirred some sugar into my Tangelo juice and then topped up with Champagne. For a...
Kitchen Butterfly for Hire – The Tradversary Dinner
I hosted a dinner last Sunday – a ‘catered’ event. Though it was at mine, the guests weren’t :). The ‘hosts’ – the gorgeous Kingsley and Osemhen of Eureka Naija wanted to celebrate their 1st year’s ‘Trad-versary’. {See some photos of the gorgeous Traditional wedding} We agreed on a 3-course menu including drinks, which was slightly adapted to add the ‘Chicken course‘ :). My children did an amazing job laying the table…#soproud #proudmama #proudmum and any other hashtags you can think of. Before dinner proper began, guests enjoyed devilled eggs and pita crisps with scent leaf dip and drinks. Drinks Tangelo Mimosas Zobo & Zobo –...
Chicken Course,….Because Nigeria
Because Nigerians are obsessed with meat, in very specific fashion. Because small chunks of meat, except in designer stew with Ofada rice or in ‘Tseke Chinese – Banga soup with an assortment of meat – are not acceptable. Even to a hungry man. Woman. Who has little choice. Or should I say who should have little choice but apparently…doesn’t. Nigerians don’t understand curry sauces with small chunks of meat. Look, I’m Nigerian and I’ve grown up mostly Nigerian – I know. I remember once, a decade ago when I’d just finished cooking a nice soup – Egusi where I cut...
Pumpkin Jollof Rice
Sometimes, greatness is thrust into your laps. Sometimes it is. Sometimes, some kind soul – @temisol in this case makes a suggestion, sets you on a course of deliciousness that leaves you breathless. The suggestion of adding pumpkin puree to your mix, the fact that it lends sweet and smooth and a touch of peculiar…that, my friends is greatness. I’ve made this twice. Take 1 was with Egyptian rice which is somewhat short-grained with bite. I oven-baked it and everyone loved it. I thought it was nice and couldn’t wait for Take 2. Take 1 was the reason I decided to...