Your Definitive Guide to All Things Food – Mapping the intersections between Nigerian Cuisine and Foods of the World
So, a follow up to Bitters & Life, I’ve put my Agbalumo skins to what I hope will be good news – bitters, similar to Angostura and Orijin. A combination of Agbalumo skins because plenty… Rum, because…no vodka at home; Spice, because ‘je ne sais quoi’; Some citrus; And time. In a few hours, the colour […]
Yep, I think I have a vegan winner with this one. Yep. This jelly is made with sweetened Agbalumo juice and set at room temperature in no time. I couldn’t find gelatine sheets in Lagos – and no, I did not look in every single shop. So agar agar it was. Anyhoo, the texture takes […]
Last season (December 2014 – April 2015), I ‘discovered’ other aspects and characteristics of Agbalumo that hitherto were unknown. I’m glad its back because I have a few more recipes to try with our African Star Apple, My intention is to make some specialty Agbalumo treats for sale, especially the drinks and chutney. In the meantime, here’s […]
I’m rushing to finish up the last of the Agbalumo, stashed in my deep freezer. I want to make a salted caramel Agbalumo ice cream. I imagine it would be perfect. I get home from work, puree thawed Agbalumo flesh (1 1/2 cups) with water (1 cup) and white granulated sugar (1 cup) till smooth then I […]
I miss my friend, Ramon. Much. We talked first sighting and last sighting, of fruits and vegetables. Agbalumo is back my friends. Just this morning, my son woke up and declared it foggy on the horizon and true to his word with ashy ankles, harmattan is here. The day stayed grey, chiffon veils in the […]
You can do a number of things with both the skin and the flesh, and seeds of the African Star Apple. At the start of my exploration, I didn’t realise how much of the flavour was in and could be extracted from the flesh. The notes below chart my progress with this fruit that can […]
Another look. Consider this the follow-up to The Anatomy of Agbalumo post. In the last few months, I’ve learnt more about agbalumo than I ever though, from its versatility as an ingredient to its nutritional qualities, its provenance across West Africa from Nigeria to Ghana, where it is known as Alasa, Alansa, Adisaa in Twi. The […]
If at first you don’t succeed, dust yourself off and try again. Whether that be in love or toffee. No, I don’t give up that easily. Where powdered milk and glucose wouldn’t do the trick to form a delightful Agbalumo toffee, cream, maple syrup and light corn syrup did. While I applaud my genius and […]
Yes, flavour pairings are a personal thing…what people like to eat together, but also what ingredients go with what.They are also based on scientific studies – flavour families with which we’re familiar, like floral of Zobo and Meyer lemons; citrus of oranges and limes and lemons; and on and on and on. The truth is certain […]
Hi. My name is Ozoz. I’m a Nigerian food explorer who’s on a quest – to find and share the sweet, sweet nectar that’s food