Happy World Jollof Rice Day 2020
Happy world jollof rice day! I have a love hate relationship because it took me about 11 years to make my jollof rice come out properly. Check out the audio version if you do not want to read the story.
Category: Explorations
Some times I explore concepts through theory and then ground them in reality
Bread in Nigeria – Where did it come from? – Part 1
As someone who loves baking, bread is extremely important. Without wheat, my whole career as a pastry chef would be impossible. If you look into Nigerian cuisine, you will struggle to find traditional recipes in the South West of Nigeria that contain wheat. As a Nigerian, the most common things that come to mind are […]
Yeasted Pasta – Wrong But Good For Inflammation
A while ago, I made a post called Bread Yeasts – Sourdough Starter & Wheat Sensitivity.Through it, I found that fermented wheat does not cause my joints to become inflamed the way non-fermented what does. I LOVE pasta but as expected it does a number on my body for days after I eat it. I […]
Bread Yeasts – Sourdough Starter & Wheat Sensitivity
Ever since I started my bread exploration, the concept of live yeast has always fascinated me. In some way an amorphous blob of bacterial yeast makes bread rise. For a while I fought the idea of making true sourdough starter. My fear was that the starter would be too weak and I would end up […]
Food Consciousness – Should we eat things just because we can?
Eat all the junk food you want as long as you cook it yourself – Michael Pollan The quote above is #39 of Michal Pollan’s food rules. Now that I have new information, I would want to modify it. Instead I would say eat all the food you want as long as you make it […]
Agege Bread – Trip to Ayokunu Bread Factory
Agege bread is a kind of bread found in Lagos, Nigeria. If you ask a local for “bread” this is the kind of bread that you will get. For any other kind of bread you would need to specify that you want “sliced bread” or a particular brand before its given to you. It is named […]
Nigerian Food Processing
Recently I have been fascinated by the Lagos food scene for many reasons. It is an eclectic stew of conflicting flavors that have somehow been forced together and now seem harmonious. In an effort to bring the eating out culture into the modern age, there have been more international restaurant chains springing up in the city. […]
Versatility of Space (Kitchen Butterfly’s Table)
For a long time I have been interested in the versatility of space. As each day passes, sometimes it hard to fathom the fact that the space you are in right now has been occupied by numerous people before you and will be occupied after you. Recently, I have been interested in the dining room table. […]
Playing with Cocktails
As far as alchohol goes, I do not drink much because I hate the taste of most drinks. I think beer is bubbly and bitter, straight spirits tastes like hot acid and wine all just tastes the same for the most part. For that reason I am naturally drawn to cocktails and ciders. The thing is […]
Lagos Street Food
Now that I have had some time and I am thinking of my next step, I have been thinking again about Nigerian food. Each time I go back to Nigeria, I see things in a new way and I am curious how things will be now after Alinea. The other day the chef was frying unripe […]