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.
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…
A while back, I shared my puff puff recipe and while I raved about my love for those drop donuts, I have a new fried love: Nigerian buns. It might be because there is no wait time for the mixture to rise, or that I prefer the texture in general, but I prefer Nigerian buns over puff puff any day. Now, this love is kind of complicated because I generally do not like the way buns is prepared sometimes. I like the simple and easy version of buns, no milk, no eggs. Eggs change the texture of buns to one I find undesirable, and milk gives it an odd flavor that I personally do not prefer.
I am so excited, I can barely type. One of my big inspirations in the kitchen for a few years now has been Steve Owens from Steve’s Kitchen. I even shared on of his recipes here a while back. I found him after I had looked all over for clotted cream to go with my scones and could not find any. I bumped into his recipe for clotted cream after I thought of making it myself, and ever since then I’ve been glued to his channel. He has always been a big inspiration to me, and I remember being so excited when he replied a comment of mine on one of his YouTube videos. My point is, I consider myself an OG Steve Owens fan. So the excitement that hit me when he decided to cook one of my African recipes was as you could imagine, overflowing. If you don’t know Steve’s Kitchen,you need to come out from the rock you’ve been hiding under and go subscribe to his YouTube channel, trust me his channel is on point, not just because of his bright chef’s jackets, or even his fun personality, but also because of his recipes. So here is Steve, cooking my Cameroonian Fish rolls.
He and his wife have been living the dream and are currently traveling the world… talk about goals!
Sombi (Senegalese coconut rice pudding), is my favorite type of rice pudding. It is traditionally served warm, however in the warmer months it can also be served cold. Let me tell you why I serve it cold sometimes and how to make it.
When I had fish rolls as a kid they sucked! My mom never made fish rolls, and the ones that I bought from street vendors and fancy restaurants sucked! Then I grew up and made friends from Cameroon that made awesome fish rolls; nothing like what I had as a kid. A perfect combination of a crisp and light crust with a savory fish filling. Let me tell you the story of how I shifted from hating fish rolls and share the recipe that made me fall in love with them.
Keema Chapatis are kind of amazing. There is really little to say about it. What’s so amazing about this amazing stuffed flat bread?… Let me tell you.