Some people have asked me for my jollof rice recipe; to those I say, “hold please”. I, just like most other west Africans love jollof rice, but sometimes, I want a quick and easy jollof flavor that does not require me making jollof rice. In came my jollof couscous that takes only 20 minutes to prepare. I then became low-key addicted to quick and easy jollof recipes. I have also always loved pasta, so the no-brainer next step was to make a jollof spaghetti. My goal in making this recipe was to make sure it tasted like jollof, not spaghetti and sauce, and if I have to say so myself: I nailed it.
I am a coastal girl. I grew up close to fisherman’s markets, and they always had their fresh catch for sale everyday. While there was no lack of customers looking to buy the fresh seafood on offer, there were usually leftovers from the day’s catch. Typically, leftover seafood is smoked and dried to prolong its shelf life, and is later sold to use in local stews and soups. Sometimes however, fishermen just ate the leftover catch of the day, especially if there was an abundance of smoked or dried seafood. This fisherman’s fried rice recipe is a rendition of one of the delicious meals that could be made with the daily leftover catch.
Hello my people. It was 80 degrees Fahrenheit (about 26 degrees Celsius) the other day, and my local farmer’s market just re-opened for the new season; all the signs of the seasons changing, and summer approaching. I am not quick to take of my jacket however. I still need protection from the cold spring early mornings and nights. Sometimes, it doesn’t even feel warm the whole day. So while I sometimes force the weather to agree with my feelings by wearing my summer dresses, I have found that I still need internal protection from the ever changing weather. My protection of choice is this immune boosting elevated pineapple juice.
It is almost Mother’s day! I would like to say this cake is to celebrate all the moms for being “super woman” and I would also like to say this cake is dedicated to all the moms in my life; but no, this cake is dedicated to all the “not yet moms” of this world; not yet moms like me. So since I am dedicating this cake to myself essentially, I made my favorite combination: a deliciously moist and mouth watering coconut caramel cake.
Nothing quite compares to the taste of fresh coconut milk homemade from scratch, whether you are drinking it or using it in a recipe. I know making coconut milk from scratch (and when I say from scratch I mean from actual coconuts, not from dried coconuts flakes) seems like a daunting task, but the truth is, it is quite easy and only take a few more minutes than opening a can of coconut milk. You only need a few tools and mature brown coconuts and you are set!
Hello my people! Mother’s day here in the U.S. is fast approaching, and for mother’s day brunch, I wanted to make something easy, delicious and something that reminded me of home. Typical brunch food seemed rather boring to me, so I pulled out my “small chops” hand book. There is a lot of Indian and Middle eastern influence in Africa, and in East Africa, these Sambusas are the African sisters of Samosas. They are essentially the same thing, but in a lot of east African countries, meat is added to the filling. I have had Sambusas/Samosas with potatoes and meat, with rice and meat , and like in this case, with peas and meat.
I am trying not to start my recipe posts with the usual “I love…”, so here goes my attempt. Once upon a time, I was introduced to a Senegalese restaurant in downtown Baltimore by one of my dear Cameroonian friends. This trip created a soft spot in my food heart (aka my belly) for Senegalese cuisine. As a Nigerian myself, I thought that nothing could rival Nigerian food in this spot, but after I tasted the National dish of Senegal, Thieboudienne, there was a mini war for my food heart. Thieboudienne is a mouth watering rice and fish dish that is like nothing I had before.
I struggled for a little while coming up with the title of this recipe. As some of you may know, this picture looks like your typical egusi soup, but it is not. I, like many people I know live in “abroad”, which means I don’t always have easy access to African ingredients. Luckily for me, I do have an African store close by, so I don’t always struggle to find my home ingredients. Truth be told, African stores don’t come close to providing as much variety as is found back home, but… it meets the needs here just fine. One day however, I was out of Egusi…
The first time I saw Thiakry (pronounced cha-kry) at a Senegalese restaurant, I won’t lie, I kind of gave it a side eye. It looked like a boring porridge that was another version of tapioca, and I was guessed that I would not like it… was I extra wrong. My friend who grew up eating Senegalese food was there with me, and ignored my skepticism and ordered the Thiakry anyway. Thank God for food envy, my longathroat led me to try her Thiakry, and I was sold since then.
Like I said in my previous post, I really enjoy Moroccan food. I just had to supplement this carrot cake recipe with something from one of my sentimental favorites. So, short story, one of my favorite shows to watch is Andrew Zimmern’s Bizzare Foods, and my favorite episode was when he visited Morocco. Ever since the day I saw that episode, I always wanted to visit Morocco. I have not gotten the chance to yet, but I have certainly started to explore the beautiful culture and food already. My husband had a private floor of a Moroccan beautifully decorated restaurant set up to propose to me… so when I say that I love Moroccan food, it is quite sentimental to me.