Ramadan Mubarak! These masa sliders are perfect for Iftar or Suhoor and don’t require much to deliver punch. Essentially, we have masa, various meats, a variety of vegetables and a whole condiment spread. Here are some ideas for twists and turns: Masa Make regular masa. You can add freshly grated coconut to the batter for […]
Ramadan Kareem to my Muslim friends. I’d like to share some ideas for Iftar and Suhoor – I hope they provide some inspiration this Ramadan. Your guide to eating during Ramadan Foods to break your fast Iftar Suhoor and more Desserts Sweeteners & Drinks Enjoy xxx
Eid Mubarak, with my first-ever Crepe cake, perfect for crowd-feasting. Talk about resounding successes. Twenty (20) (in my case imperfect but delicious) layers of crepes with alternate layers of rich chocolate mousse and a salted caramel one, finished with a semi-sweet ganache and crushed candied pecans. What a mouthful. A delicious mouthful. Also known as […]
Here, fresh dates edify the palate in a chicken stew. Thankfully. So one evening, I was making a stew in my best cast iron pot from South Africa – my Bush Baby. As I often do, I looked through the fridge to see what could go in, in a kitchen-sink kind of way…and saw the […]
My first taste of fresh dates left the taste of disappointment heavy on my tongue, my lips. It was the first time I’d tried them. Seen them close-up, so when I saw them on an enamel tray in Lagos traffic, I ‘dived’ for a bag. At N200. These fresh dates were yellow with light brown freckles, […]
Groundnuts, Peanuts: an ingredient common to many cuisines, South of the Sahara. Boiled. Baked in clean white beach sand known in many parts of Nigeria as ‘sharp sand’. Ground into snack and cakes, from kulikuli to dankwa. And cooked in a soup or sauce. My first memories of Groundnut stew are accompanied by cold weather and the kindness of a […]
Because we need every take on Masa we can get, find, uncover. And because this time with the addition of Dambu, made from Kilishi to the batter. And because my mother’s an English teacher, I’m confident I shouldn’t start my sentences with because but then, I’m my own person some of the time so there… Take some coconut […]
Part of my fascination with food is the connectedness – the discovery of similar techniques, ingredients, recipes, processes across vastly different cultures and cuisines. Like how poffertjes pans are like Masa ones but with smaller divots. Like how South Indian Appam batter is the same as that for masa, just with coconut milk. And so […]
Here are five delicious dips from Arabic/ Levant Cuisine 1. Hummus The standard bearer, and vanilla essence of Arabian dips. It is made from boiled chickpeas, pureed and flavoured with tahini- sesame seed paste, olive oil, lemon juice. Variations range from chunky to smooth, made with freshly boiled or tinned chickpeas, served simply or elaborately with olive oil and […]
