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.
Last week, an innocent gesture to explore bread ended up with a search to understand Yoruba cooking words. That then ignited a further curiosity that was my focus of this week. I was trained in traditional French cooking techniques and as such some things are just expected at all times. I assume that most kitchens […]
Akara is one of those foods that I never really liked as a child. Now thinking back on it, I think that is because I never had it fresh straight out of the fryer. Now that I have been paying more attention to food, I thought I would try my hand at making akara again after […]
This method includes peeling the skin of the fruit and removing the flesh. This method however works best if your agbalumo is properly ripe. I have found that the under ripe fruits do not peel well as the skin adheres too strongly to the fruit flesh. The advantage of this method is the flesh and […]
This method includes cutting the fruit and scooping the flesh out. This method is useful if you have a large amount of Agbalumo to separate as it works for all levels of ripeness. The only drawback is that the flesh does not come out of the fruit intact. Here are the steps with pictures. Wash […]
Since I have started the cooking as a profession, I have not actually defined what I do, and now I feel it is time. My natural habitat has come to be kitchen. I say that because no matter where I go to, I generally know what I am doing in the kitchen. It is the only place I […]