Every time he came for more Dodo – fried plantains, which was more than once…three times I think even, the son said ‘Can I have some sage, please?’ The Sage is one herb I have only ever paired with turkey and with brown butter pasta. I love the way it crisps up in fat and yet retains its earthy flavour and scent. I had a lot of fresh sage with which I made some salt… and an oil, which I totally forgot about. The combination of plantain and herbs is very interesting. The sweet of ripe plantains works well with spices – everything...
From The Groundnut Cookbook: Puna Yam Cake
It’s the season of old yam, yam that’s sweeter, less watery, more tasty than new yam. It’s the season of celebration, of fond remembrance, of Thanksgiving. It is the season of rebirth, of hope, of possibility and this, right here – this cake is everything and more. It comes from the stunning The Groundnut cookbook, a gorgeous cookbook by 3 gentlemen of African Heritage – Duval Timothy, Folayemi Brown and Jacob Fodio Todd. I mean talk about creativity at its peak – a sweet cake for dessert made of grated yams and without any flour. And more on this cookbook soon. My cake...
What We Had For Our Nigerian-American Thanksgiving
Last night was lit. This morning, my eyes are somehow but I’m thankful I have a lot to be thankful for. For family and friends, for health, for God, for my children, for food. I had a few friends round last night – damn, so much love and laughter. Sooooooooooo much. The menu was pretty much as advertised. A few things added, some forgotten, others removed… Starter Fresh Turmeric Coconut Scent leaf soup with prawns Plantain flatbreads Palm oil vinaigrette Main Pumpkin Jollof Rice Dodo with sage & yaji Smoked Turkey wings with...
Palm Oil Vinaigrette
Growing up, I had a cousin, J who would always toast bits of dried crayfish and dry pepper. He would add this to palm oil and serve it over boiled yam and plantain. I think about him and the sauce a lot. And then lately, I’ve been thinking about making a vinaigrette of it. With cane vinegar. And that I’ve done. In it, we have all the elements I remember so well – the smoky pungent crayfish, the kick of dried hot chilies and surprisingly? Bitter from the scent leaves. I was shocked that instead of the herby, citrusy...
Food Gradients: Green, Orange, Red Hot Chilies
Yep, I love food gradients. With chilies too. In addition to the burst of colour from looking at a mix of chilies, I like the variation in flavours too. Chilies are edible across the spectrum of ‘ripeness’. What happens is the flavours vary – from green and fresh to red and rounded; slightly bitter to sweet. I loved arranging them, and looking at the peculiar shapes of each one. Pointed bases and ribbed sides. Anyways, here are a few photos I love of my gradients. I overdosed! What do you think about food gradients? What fruits would you love to play with? [wpurp-searchable-recipe]Food Gradients:...
Homemade Mulberry – Almond Gin
As simple as stewing fresh mulberries with almond brittle, sugar, Cointreau and gin. I liked Sarah Raven’s suggestions about adding almonds to the gin. putting in a bottle… and topping with Gin The colour comes through immediately that pleases me much. Right now, it’s setting in a cook dark place to ‘chill’ and infuse. I wonder if it’ll be ready for Thursday…[wpurp-searchable-recipe]Homemade Mulberry – Almond Gin – – – [/wpurp-searchable-recipe]
Pumpkin Maple Ginger Sauce & Le Menu for Thanksgiving
Updated, excitedly… I can’t decide if to make plantain rolls or plantain flat breads. I think I might go with Turmeric & Plantain rolls. Or flatbreads. Urghhh, so confused 🙂 The pumpkin sauce for the Jollof and for the ‘sauce’/ gravy is ready. I’ve cooked down some pumpkin puree with grated ginger, green chilies, garlic, turmeric and salt. Then I’ve thinned – once the flavours melded – with chicken stock. Finally, I made a puree and that’s now set aside. Ready for Thursday. Thanksgiving Day. Tonight? I shall make some Zobo and the zobo pepper sauce shall begin. I’m very excited about making a...
Kitchen Hacks: Pumpkin Tangelo Ice cream
This amazing ice cream combines pumpkin puree with store-bought vanilla ice cream to create a gorgeous, easy to make and serve beauty for Thanksgiving. And beats making a custard base and churning ice cream and blah di blah di blah Here’s how. You’ll need 1 cup Pumpkin puree Juice (about 1 cup ) and some zest (2 teaspoons) of 3 tangelos 1/3 cup light brown sugar Spices – I used cinnamon and cardamom 1 – 2 litres good quality vanilla ice cream Step 1 – Prepare your pumpkin puree base I used homemade roasted pumpkin. Because tangelos are in season,...
Nigerian Law on Copyright Infringement
This week, I’ve dealt with a number of infringements on my copyright. I have observed a number of things, some surprising: People do speak up when they see an infringement There is unrealistic justification of the ‘theft’/ misuse’ of content by some (surprise, surprise) Copyright infringement is perpetuated by many people I’ve decided to delve into what Nigerian law says. First up, Intellectual property is governed by The Copyright Act, Chapter 68, Laws of the Federation of Nigeria, 1990. This Act has been amended by: 1. Copyright (Amendment) Decree No 98 of 1992 2. Copyright (Amendment) Decree No 42 of 1999 It is in place to...