My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
I love to repurpose things in the kitchen – whether its turning zobo flowers into sauce after making an infusion or making a crumble with leftover tigernut chaff from making kunnu aya, the milk. It works. Rather beautifully too. Here’s what you have to do. Take your favourite crumble recipe and switch it up a bit […]
This is my second take on an agbalumo carrot cake. Because of the zobo pineapple upside down cake, this came to mind. I used macerated agbalumo – flesh tossed in sugar and left to sit overnight till the sugar has drawn out a lot of the liquid and somewhat ‘dehydrated’ the fruit. I loved the […]
Desserts & Presentation – two ways in which we should progress Nigerian cuisine :). This week, I will focus on Nigerian desserts. And yes, I dare say we have a class of them, if budding. Truth is, dessert for a long time was fruit salad (with milk), ice cream and cake. Enter The New Nigerian […]
This recipe was inspired by @recipetins’s Baked Spinach & Ricotta Rotolo. That morning, I saw it on Instagram on my way to work – I couldn’t stop thinking, dreaming, wishing. As soon as I got home that Friday night, I brought out my pack of Cannelloni and some Sugo which I almost always have in the […]
Fresh Cashews, pitanga cherries, mulberries, carrots, agbalumo, mangoes…these are a few things in seasons Cashews/ Cashew Apple Woo hoo, sooooooooooo happy to get my hands on some. Which I plan to juice, bake and do a host of other things. We shall see. Mulberries At least in the North of Nigeria, they’re in season. I […]
Did you know that Chicle, the milky juice or latex found in Agbalumo and other relatives was for a long time, the foundation of all chewing gums? Chewing gum Yes, if you are able to get past the bitterness, chewing the latex-rich skin and sap will yield great delights. So yes, chicle and things cf. Chiclets. Pectin […]
This is the season for many things with carrots. Why not start with a quick and easy saute? Sautéed carrots and butternut squash with fresh thyme and tangelo juice. All it needs is 5, 6 medium-sized carrots washed, peeled then rinsed. Cut into cylinders. I call them cylinders because I’m not sure what else to call […]
If you ever want to know what’s in season in Nigeria, look at the streets. You’ll see the colours set before you of all that’s fresh and gorgeous and right now, it’s a really long list: Tiger nuts This are my fruits/ nuts/ tubers of the season – I can see manyyyyyy explorations already, from drinks to […]
Carrots are in season. Here are 10 ways we’re eating and drinking them them: 1. Eat raw – washed, peeled, washed again and chomped on. Want some dipping sauces? Combine plain/ natural yogurt with curry powder and cilantro leaves, to taste 2. Grate and add to sandwich fillings, salads – cooked and raw, stir fries, rice […]
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
