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21/08/2021

Tamarind

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21/08/2021

Soumbala/ Iru/ dawadawa/ netetou/ ogiri/fermented locust beans*

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21/08/2021

Red Rooibos

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13/08/2021

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13/08/2021

creamy cumin chicken linguine. Easy to whip up, super tasty each time, and guaranteed to be your next addiction!

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13/08/2021

Chicken biryani

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11/08/2021

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11/08/2021

Suya spiced salmon, oven broiled plantains , kale/red cabbage salad. Simple meals with lots of flavor

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11/08/2021

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11/08/2021

Butternut Soup – What is your favourite comfort food to make on rainy days? Mine has to be soups! It has been raining for the past two days and we have been enjoying a big pot of this butternut squash soup. This right here is the best damn soup ever! Super easy to make and it tastes delicious. If you are interested the recipe is below. Let me know what your favourite rainy day food is.
❤ …………………. » INGREDIENTS «
1 medium sized squash
2 sticks of celery
1 onion
1 tablespoon of minced garlic
1 tablespoon of grated ginger
1/2 can of coconut milk
4 tablespoon of oil
1 vegetable cube
1 teaspoon turmeric
1 teaspoon Mitmita (Cayenne)
1 teaspoon coriander
1 teaspoon cumin
Salt & pepper to taste » DIRECTIONS «
1. Heat the oil in a medium sized put and to that add the cumin and coriander seeds. Infuse the oil for about two minutes.
2. Add the onion and cook for two minutes then the celery and cook for another two minutes. Follow with the garlic and ginger and cook for another 2 minutes.
3. Add the turmeric and cook for 3 minutes add a splash of water when necessary to prevent burning.
4. Finally add the diced squash. First cook for 5 minutes without adding water with the lid on. Then add vegetable broth or veggie cube & water, salt &pepper and bring to a boil.
5. Lower the heat and simmer until the squash is fork tender. Then add the coconut milk and turn heat off.
6. Using a stick blender or a normal blender, blend until smooth.
7. Serve the soup in a bowl with some bread on the side. On top sprinkle toasted sunflower seeds & coriander leaves. ………………….

11/08/2021

・・・
Selam! Hope you all had a good start to the week. Today I am sharing a recipe for one of my fav stews. It is my take on a traditional squash stew, locally known as Duba Wot. It is 100% plant-based and we seriously can’t get enough. I have written down the recipe below. I hope you enjoy it!

Xx
Helen⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients
1 cup diced onion
2 tablespoon of salt
1/4 cup of vegetable oil
3 tablespoon of olive oil
2 tablespoons of garlic & ginger paste
1 tablespoon of tomato paste
3 tablespoon of Berbere
Fresh rosemary & thyme
1 cup diced cherry/plum tomatoes
1 medium sized squash diced
1 - 2 cups of water
Optional : Ethiopian Spice blends such as Nech Kimmem, Tikur Kimmem, Abish, Mekelesha and Korerima
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Directions
Season the diced squash with salt, pepper& olive oil and roast for 20 mins in a 180C pre-heated oven.

To a medium sized pot add diced onions, salt & oil and cook until onions are browned. Then add the garlic & ginger paste, followed by the tomato paste and cook for 5 mins. Add the Berbere and cook for 15 mins stirring frequently. Add a splash of water to prevent sticking and allow the flavour to develop.
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Add the optional spices if you have them. Also add the fresh thyme & rosemary leaves, the diced tomatoes, and cook for an additional 10 mins.

Add the roasted squash to the pot, toss gently until all the pieces are covered in the sauce. Lower the heat, cook the squash 5 - 10 mins without adding any water. This will allow the flavours to pe*****te and flavour the squash. Be sure to stir frequently and gently to avoid burning.

Serve with injera or any other flat bread or grain of your choice. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

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11/08/2021

Crawfish funfact

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11/08/2021

Coconut milk funfact

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11/08/2021

Jack fruit

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05/08/2021

British Nigerian blogger ------------------------

05/08/2021

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05/08/2021

Spicy Tiger Prawns With Coriander & Lemon Grass served with home made coriander & fennel seed flat bread🍲

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05/08/2021

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05/08/2021

Waakye

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05/08/2021

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05/08/2021

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05/08/2021

What Jollof rice taught me about food culture and food history

- food culture is a product of interaction: we see this a lot now with “fusion” but fusion has been happening from time immemorial. People’s include what has been used in other regions and add their own twist to it, it develops and they make it their own. Take the tomato for example, although originating from the Americas, it has become an essential across the world, even in Jollof Rice but the use of it has differed across the food cultures that adopted it. People can see this and say that oh then you can’t make an argument on food appropriation as food is being taken from one place to another. Let me make this clear, even though ingredients might be adopted, the resulting foods are unique to a culture and have been created based on that culture’s understanding of food

- history is always written through the gaze of a white man. I started researching jollof history last month. The uphil battle for me was finding resource on jollof history or west African food itself. All the papers I saw were written by white men RECOUNTING stories told by white men based on what white men saw. These have been the gatekeepers for history. Especially as history in many west African cultures have even passed down orally, there are barely written account by Africans that are readily accessible. Plus West Africa is passed down orally, either through fables, stories or proverbs and might not directly mention every piece of history a person might be interested in. I am excited to see how many people are really challenging this narrative as we move forward

I will be sharing the details I identified about how jollof is made across west Africa later. If you are in the yellow plantain tier of patreon, you should have access to this post and infographic today :)

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30/07/2021

Taste Afriq magazine issue 2 is live now Meet some amazing chefs! Learn about their styles, careers and motivations.

Features:

This issue also features more recipes that are sure to keep you and your guests well-nourished this summer from tropical flavours of passion fruit and mango to the mild umami notes of peanuts!

Available via link in our bio

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30/07/2021

link in our bio

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29/07/2021

Jollof Rice // Fried Rice // Herbed Rice… I’m Having A Ricey Evening.
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29/07/2021

Cocoyam

Cocoyam is a tropical vegetable. It's more nutritious than other root crops such as cassava and yam. It has higher protein, vitamin/minerals content.

This crop was first introduced to West Africa as far back as the 16th/17th century. Travelled via the infamous middle passage to Africa.

The leaves can also be cooked as plasas. If you want to know more about Sierra Leonean plasas check previous post.

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29/07/2021

• N A I J A S H A K S H U K A •

This is what it looks like when you can’t decide what you want to eat so just throw everything together! I used pepper stew mixed with leftover basmati rice as the base for a shakshuka (with three eggs cos I’m greedy 🐓) and simmered it until the base was thick and rich and the eggs perfectly gooey. I then topped it with wilted spinach, dill, dried mint, crispy onions and some teeny tiny tomatoes from the garden.

It was a spur-of-the-moment cupboard concoction, but by god was this delicious. The spice of the stew with the freshness of the herbs was just beautiful and nothing tastes sweeter than tomatoes you’ve grown yourself! This one might well be a keeper.
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29/07/2021

Broccoli funfact

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29/07/2021

Apple funfact

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29/07/2021

Raspberry funfact

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26/07/2021

Sweet like nectar

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26/07/2021

Water funfact

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26/07/2021

Fun fact chocolate _______________

23/07/2021

Mushy Palm oil Beans.
Made with smoked Mackerel.

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23/07/2021

Goat meat Ogbono soup Ponmo, Stock and Dried Fish...served with Fufu.

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23/07/2021

The Cocoa Story of Ghana starts with Tetteh Quarshie in the 1876 from his travels to E.Guinea.
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Years later, Ghana is still recognized as one of the worlds leading growers and exporters of Cocoa.

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