Just because. Because we all have that one friend who makes us be, become more than we feel capable. The one who encourages, who pushes us forward in spite of our own reluctance. The one who is always and forever there. This is for IJ, who forced me to learn to make layer cakes and ice cream cakes. And who has/had Texas on her list for many reasons. Gosh, IJ, I wish I could move mountains for you. This is remembering that birthday. And your cake filled with strawberry sauce and chocolate mousse. Two layers of deliciousness in vanilla and chocolate....
Remembering Philly & Rita’s Italian Ice
Notes: From a Proud Mama. I grew up writing compositions on every topic under the sun – no thanks to an English teacher of a mother. It is therefore of little surprise that I write now, and that I – like my mother before me- encourage my children to write, even when they are weighed down by reluctance. I promised all three of them that if they wrote pieces, I would guest post, so here – the first of a few I hope on Italian ice, which we tried many moons ago in Philly. This was written by J, my now 12-year old...
Food Photo Love: Carob Pods
Carob – Locust beans, Ceratonia siliqua, used in many forms, as replacement for cocoa powder and as a gelling agent. Not to be confused with the African locust bean, Parkia biglobosa (Iru, Une, Dawadawa) – different plants altogether. I spotted the thick pods in the spice souk in Dubai…in December and marvelled at the almost crystalline core. I love the way that came through, in spite of the ‘dark’ setting – both the colour of the carob pod but also because it was taken at night. I find that texture is the thing I long to capture most in my photos and shine....
On Finding Wisdom: 10 Lessons from @Food52 Recipes
Food52.com has changed my life – for the better. I’ve learnt so much…here are a few nuggets of wisdom gleaned – lots of repetition perhaps but consider it reinforcement… Here are 10 recipes which have given me courage and hope. 1. Chocolate-Dump-It-All-Cake Lesson: Nothing is impossible. This cake has awesome converting abilities. Proclaimed chocolate cake haters have caved in, begged, pleaded for me to make this over and over and over again. This is my go to, a simple recipe that shows nothing is impossible. Bake it, put your own spin on it and watch it captivate mouths and bellies. Recipe...
Sunday Lunch: Okwuru Ugba (Ugba-Okro Soup)
I first read about Okwuru Ugba – a soup of okro and ugba in a newspaper – The Sun, to be specific. The story went off on so many tangents, I quietly noted the name of the soup (which wasn’t consistent – sometimes Okwuru Ugba, other times Ukwuru Ugba), gently folded it and left. So rather than lunch the lawyer true to the ancient law took me to a late evening restaurant. I can report the experience was pure magic. The lady of the house served us oil bean cum okro soup or okwuru ugba, as connoisseurs call it. It was the...
Green-White-Green Recipes for Irish St-Patrick’s Day and Nigerian Independence Day (In October :)
Here are a few green-white-green recipes to set you on your merry October 1st menu way. Enjoy. Starters Deep Fried Green beans Scent Leaf Dip Ube’camole Scent leaf Blinis with fish Salads & Sides Sauteed Greens Grilled corn scent leaf coconut cream Garden Egg Salad and more Farofa Main Scent Leaf curry Pounded Yam and Okro Kuka Dumplings in Pepper soup Scent leaf pepper soup Seafood Okro Drinks Mint tea Scent leaf Mojito Cucumber mixers and more [wpurp-searchable-recipe]Green-White-Green Recipes for Your October 1st Menu – – – [/wpurp-searchable-recipe]
On Turning 55 & 55 Things To Celebrate About Nigerian Cuisine
In honour of our 55th year as an independent nation (for all intents and purposes) on the first of October, here are 55 things you should know about Nigerian cuisine, 55 things I’m celebrating. What is it like? How to describe it? An interesting melange that’s vibrant and flavourful with rich stews, sauces, fresh fruits and vegetables Often mistaken for being ‘pepper hot’ when ‘spicy’ is right, because our food has more dimensions than one ‘pepper’ note The essentials are often fresh – tomatoes, onions, chilies, greens A variety of intriguing herbs and spices make for a rich pantry and flavourful food It is twinned...
Part 1: Cleaning & Caring for Wood
I treasure my chopping boards, especially my Aga Concept ones – yes, I’m playing favourites here. A key thing to remember is how to care for them – from cleaning to storing, so yes, here is Part 1 of a 2-Part series. Here’s my regimen: Daily/ each time I use: I wash my boards with soapy water after each use but ever so often, a good clean is essential. Monthly: I clean with salt & cut citrus (limes, lemon) and rub down with oil (Part 2) All you need – cut lemons, limes ( I use left-overs...
Smoky Prawn Jollof
Because….EVERYDAY is Jollof Rice Day. Super established. This was an attempt – a great one too, I might add – at approximating the beauty of seafood flavours in our beloved J Rice. While I deliberated, lobsters and crabs came up briefly but then, I did not want to make a seafood paella and so I remained with my prawns. As I’ve shared before, deriving seafood essence is easily done by way of prawn heads. Don’t ever throw them away. Here’s how you make this great Make prawn stock Sautee the heads with salt and other seasoning, then blitz with water. Strain...