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.
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.
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.
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.
The weather is finally warming up after a frigid winter. The cherry blossom festival in DC starts officially on March 27th this year, and the signs of spring with the blooming flowers are already evident all around me. This put me in the mood for a refreshing childhood favorite of mine, Hibiscus Iced Tea.
Plantain chips are one of my favorite snacks. I would choose sweet plantain chips over my favorite salt and vinegar potato chips any day, and if I am not too careful sometimes I can eat too much. For years now I tried to make plantain chips at home, just like my mom used to make them, but I was never successful until recently. Along the way, I picked up a few tips and tricks after my many failed attempts that are guaranteed to get crispy plantain chips every time. Trust me on this one, I’ve messed up enough times to know.
Cashews are my husbands’ favorite nut. For someone who is not a picky eater, he has been pretty consistent on his feelings about Nkatie cake (which translates to peanut cake); he prefers them with cashews, and could care less about the original peanut version. So this recipe is especially dedicated to him. The original Nkatie cakes originating from Ghana are made with peanuts, but I substituted peanuts with cashews (because of you know who), in this recipe and came up with these cashew candy bars. They turn out even better than the original in my opinion, so I guess he is on to something here.
Disclaimer: I might rant a little…#justsaying. Happy Valentines day for those who are celebrating it. For those who might be battling a force of nature around this time, your celebration of valentines day might be clouded by a guest the world has named PMS. So I am going to share with you the perfect medicine to get away with PMS like it doesn’t exist: Cream Chocolate Chip Rock Buns. “How do they work?” you may ask, well, stick around, and I’ll explain the logic to you.