This is one of the few times I make Jollof rice without first cooking the rice. The first thing I do is call my mother who instructs me accordingly. Rice. Banga cream and no spices. If at all, a mere pinch. I begin by washing the rice in water till clear. In a large pot, combine your Banga cream with an equal amount of water then bring to boil. Season with salt, pepper, dried crayfish and lemongrass if you like. After a few minutes, add your chicken, beef, meat to the pot. I like mine to cook together, as though...
August 22nd – In Preparation for World Jollof Rice Day
Here’s everything you need to get ready for World Jollof Rice Day – lessons on history, culture, controversies, essentials and more. Mark the date – August 22nd, use the #WorldJollofRiceDay. To begin, I recommend you listen to WizKid’s Ojuelegba. Just because it is my current favourite song and because…yeah, I say so. [soundcloud url=”https://api.soundcloud.com/tracks/168209671″ params=”auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true” width=”100%” height=”450″ iframe=”true” /] And then, if you are really interested in becoming an authority on Jollof, complete the following entry-level courses: Jollof History 101 Cultural Significance of Jollof #Jollofgate: The greatest food’gate controversy Not quite controversial – The best Ghanian Jollof The Bare Essentials Around The...
Nigeria Corn Pancakes with Ube
This is what you make when you have left over corn mix from making Sapala – you shallow-fry small pancakes because you’re too lazy to deep-fry. It is better for your health so you proceed. You serve it with steamed ube filled with Chili Beer sauce. Yes, I made boats of the ube by splitting them in half, perfecting them for stuffing. The key here is not to overcook them which is why I prefer steaming to boiling in water so you reduce the chances of overcooking them till the skins split. So yes, that demands vigilance as they cook or steam in...
Sapala, Fresh Corn Moinmoin
Save the silk Stock the cobs Blanch the leaves Eat the corn {What to do with the whole corn} Because corn is in season. And because I tried it last year and told myself I would make it again. Similar to the Mexican tamale…Except tamales are made with masa – corn meal that’s treated with lime and turned into meal or paste while this is made with fresh corn. In Yoruba, it is known as Sapala and in Igbo, Ikpakpala. The first time I made it, I added lots of curry leaves which gave it a distinct clove flavour. It was overpowering if tasty with...
How to Wrap Food in Corn Husks
In 5 easy steps. You’ll need whole husks to hold the mixture/ and strips to secure both ends of your parcel. I’ve used them here for a steamed corn pudding…but…you can make tamales, and anything else your heart desires. Step 1 – Lay down a husk or two (if they are thin) Step 2 – Put a tablespoon or two of mixture in Step 3 – Pull one side in and the other over it, overlapping Step 4 – Secure both ends with the strips of husk Step 5 – Place in steamer or pot to cook
How to Use & Preserve Corn Husks
Because when nature gives you a vessel, you use it. Corn husks are a great way to serve and wrap food. In Mexico, they are commonly dried and then rehydrated to wrap tamales – steamed pudding of corn and other ingredients. I like to use them in a variety of ways – there’s fresh and there’s dried. Here’s how In all cases, discard the husks on the outside that have borne the bruises of travel and markets, hard floors and what ever else. Then wash well. If you have more husks than you need and want to save them for the...
Friday Cocktails with Sugarcane-Cucumber-Vodka
The wheelbarrows are back, pushed by young men and full of short purple stems of Saccharum officinarum. I’m buying. I’m halving the trauma of peeling sugar cane by having them skinned and cut into segments on the streets. The Mallam uses transparent cellophane bags as gloves – his aim is to touch no part of the cane with bare hands. Right-handed, he slips one on to his left hand and gloved, holds the cane steady while he wields a sharp knife, peeling with his right. With down strokes, he peels the lower half of the 3, 4-segment stem, about forty centimetres long....
Video: My Favourite Aga Concept Omorogun & Tricky Corners
I have OCD. Without shame. Some things irk me, like unmixed chunks of flour in dough mixes. Sometimes, it is my fault – the wrong bowl, wrong spoon, wrong time. In spite of these, when the stars align, I’m in heaven. Some of my favourite things are square quart storage/ mixing bowls. They remind me of American chefs, like David Chang who store their fine creations in them. Pretty but sometimes, when I mix up flour and attempt to use my dough whisk, I get stuck. I end up with chunks and powder in the curved corners because the whisk can’t...
The Whole Corn: Husk, Kernel, Cob & Silk
I’m a fan of ‘whole food’ cooking – putting every part to good use. Enter, food52 and their ‘How to use a whole ear of corn‘ post. Here it goes: The Husks Nature has a way of creating its own vessels and corn husks, like banana leaves make great ‘containers’. I’ve ladled Ube’camole into fresh and steamed husks, and I’ve done what the Mexicans do for tamales with dried-then-dehydrated husks but with fresh ones, as wrappers for a version of MoinMoin. What you should know: Wash your cobs well Remove and discard the tough, outer husks which might be bruised and stained. Rinse, then snip...