It took me a while to learn the difference between cook and chef. A cook does wonders in the kitchen, without formal training of techniques and cuisines. A chef does wonders in the kitchen, with formal training of techniques and cuisines. I never really wanted to be a chef, not till a couple of years ago anyways.
A Taste of Camel Milk Gelato in Dubai
So yes, I was brave enough to try camel milk gelato. In Dubai. The first camels I saw in Dubai were on the beach, backs covered in 2, 3 blankets, led by a ‘shepherd’ who was riding one and pulling the other. Strange, I thought – camels for horses on Dubai’s beaches. But of course it made sense – camels, desert, Dubai.
Spices & Abras Sailing on the Creeks of Dubai
We took an abra on a warm morning across the Dubai creek, from Bur Dubai to Deira with my friend, Lara of A Life on a Plate. We met up with Sally of My Custard Pie later and enjoyed a nice enough lunch on the Creek. An abra (Arabic: عبرة abra) is a traditional boat made of wood. Abras are used to ferry people across theDubai Creek in Dubai, United Arab Emirates. They travel between the water station at Shindagha/Al Ghubaiba on theBur Dubai side, and the water station at Al Sabkha on the Deira side. The abras depart every...
Yam & Dambun Kazaa Hash
This has to be one of my greatest discoveries of 2014 – that frying boiled yam, cut up in little chunks is an adventure in textures. A couple of months ago, my children wanted fried yam but what we had was boiled. So I lightly greased a pan, seasoned the yam and fried away. The results? Golden nuggets of goodness – crisp and crunchy on the outside and soft on the inside. I proceeded to make a hash which I repeat here…for your sake. Hash is a dish consisting of diced or chopped meat,potatoes, and spices that are mixed together and then...
Yam & Dambun Kazaa Waffles
I’m a yam fan – fried, pounded, roasted – all and every way. I’m a fan of waffles. Plain, with squash and pumpkin, many ways. And then…why not Yam waffles. 1. one/ a good way to use leftover boiled yam (another is in a hash…awesome) 2. an exploration
Dambun Kazaa & Plantain Salad
This is a simple salad with a bit of sweet and spice. Follow the ‘guidelines’ in ‘The Art of The Savoury Salad‘, I went about building.
Introduction: Dambun Kazaa
Many years ago, I ‘met’ Dambu Nama and was fascinated. A cross between looking like steel wool shreds and candy floss, this ‘meat snack’ looked wispy but gained ground and flesh as you chewed. After wondering for ages, I learnt the mystery behind its texture. Typically, the meat is cooked in a mixture of spices – onions, ginger, garlic, Maggi cubes (bouillion), sweet pepper, hot pepper and tatashe). It is then pounded till shredded and deep-fried. An additional step is drying – the aim being to reduce moisture content and lengthen preservation times.
Part 5: Oven-Baked Jollof Rice
Two years ago, I discovered Oven-baked Jollof rice. I’d made rice a few times in a clay pot in the oven but it never occured to me that Jollof could be made in the same way. It was at my sister-in-laws in Mount Vernon, New York where I saw her cook up the most amazing rice in the oven, with little effort. I dug about and it turns out that this is very much practice for Nigerians and Africans in diaspora – something about the ease maybe? I like this method for a few reasons: It frees up the stovetop – I...
Part 4: Around the World in Twelve (12) ‘Jollofs’
…or Twelve (12) Shades of Jollof Rice. Jollof rice in the simplest terms is a beacon for West African cuisine. Texturally, it’s half way between the separate, not mushy grains of a pilaf and the ‘sauced’ creaminess of a risotto. Here are twelve (12) takes from classic to not. 1. Classic: Nigeria & Along the coast of West Africa This recipe features par-boiled long-grain rice, cooked on the stove top – comfort food at its best and the standard for all Jollofs. 2. Party Rice: Nigeria Chock full of smoky flavours, commonly cooked over open fire. However, this can also be achieved on the...