Updated in August 2024 with additional links and photos —– Jollof rice: rice perfection that’s half way between the dryness of pilaf and the creaminess of risotto. ‘Traditionally’, Jollof rice is made with specific ingredients which define the perfect pot – from long-grain rice to scotch bonnet peppers and Maggi cubes for seasoning. I present – the Jollof essentials. Truth too is, essentials are no guarantee to success so one must understand a bit about the ‘perfect’ combinations.
Video: My TEDx Talk/ Journey By Plate
Three (3) months ago, I got a call from Donald, the organiser of TEDxPortHarcourt. He invited me to speak at the upcoming TEDx event. Halfway between moving away from Port Harcourt and calling Lagos home, I accepted. Terrified. Excited. Not even sure of how my ‘story’ would go with the ‘Where We Are’ theme, but it was definitely hard when I first contacted the movers in montreal to make the first step into moving away. But I wanted to do it and with the excellent support of the TEDx team, we did. There were a number of amazing talks –...
Part 2: #Jollofgate – In Defense Of Our Traditions
Now the dust has settled :), we can explore more about Jollof Rice – both a short history and the recent #Jollofgate incident. —–00000—– In the winter of 2010, I made wholewheat Argentine Empanadas. I served them with a fresh herb sauce, Chimichurri and got many pats on the back and one tap…one comment…from an Argentine no less which gave me an education. For life. It is fascinating to see how everything we feel about life is (reflected) on the plate. Take Jollof Rice for instance– its popularity is assured offline and online as these twitter hashtags suggest – #JollofGang , #JollofIsLife, #Jollofies, #Jollofnation,...
Part 1: A Short History of Jollof Rice
Jollof, definitions Noun. Verb. of a red, spiced rice dish loved in every city and town ‘South of the Sahara’ and along the coast of West Africa. Synonyms: Djolof, Benachim (Gambia); Thiéboudienne (Senegal) to cook in a red, tomato-based sauce: ‘Jollof beans’ – a one pot dish of beans cooked in a rich tomato sauce. West African-speak. denoting a state of enjoyment: ‘see her, she’s jollofing’ (she’s enjoying herself and I’m not!). Nigerian-speak. Synonyms: enjoyment, pleasure —–00000—–
Garden Egg Bake with Cheese & Sugo
And on and on and on – Part 2 of the Baked Garri-crusted Garden Eggs. It involves a bake. Ideally, I would have like this to feature the baked garden eggs, a spicy sauce and Wara, locally produced cheese. Well, though I didn’t meet the ultimate test in my head, the end result was pretty awesome. So, I couldn’t find Wara but the Mozzarella I used created a luscious dish. This is the Nigerian version of the Italian Eggplant Parmigiana (Eggplant Parmesan), using Nigerian Garden Eggs to create a three-component layered dish with Baked garden eggs, Sugo (tomato sauce) and...
Nigerian Small Chops: Baked Garri-crusted Garden Eggs
I am fascinated by how ideas come, how they’re created – so many elements, some seemingly random, yet they come together to test concepts, fuse thoughts and generally do something ‘new’. Like with garden eggs. I think I like the whole exploration, the journey, the process of building, of constructing, of putting together. I like that as much as I like seeing the end result. This creation of garri-crusted garden eggs began months ago. And quite by accident. For my own learning, I’m going to chart the course. Garri (also known as gari, garry, or tapioca) is a popular West...
Quick & Easy: Ideas for Breakfast/ Part 2
Fruit. Fruit. Fruit. In Part 1, I shared a few of my favourites which are largely carb-based. In Part 2, I share my fruit-heavy breakfasts which tend to be fruit bowls and smoothies.
Quick & Easy: Ideas for Breakfast/ Part 1
I don’t joke with my food – not breakfast, lunch or dinner. I have a fondness for breakfast for it sets me up for the rest of the day. Especially at the weekend when I can mess about and cook all sorts. Here are a few quick and easy recipes, for hectic week mornings and leisurely weekend feasts – quick, easy and delicious. In Part 1, I share a few of my favourites which are largely carb-based. In Part 2, I’ll share my fruit-heavy breakfasts. Stay tuned :). Tip: Add fruits and nuts, yogurt or other dairy for substance.
The Art of The Savoury Salad
I love salads. What a lame beginning. I’m unsure of myself here. Today. On my own blog. I can’t believe its been three months since I was here last. Sigh, life is happening even as we speak. And still, I love salads. And I’m here. Showing up on the page. Talking about the wonders of savoury salads. Of colours and textures, of layers and flavours. And green and root vegetables. I’m of the opinion that there is a general formula for salads and its always about balance – therein lies the art. About that combination of sweet and salty,...