The Yoruba Palette: Exploring Umami and MSG

I have never really found any composed dish of food outstanding.  I normally think it’s good,  okay or bad. For it to be good it just has to be executed well. I always found it interesting how people begin to engage in deep philosophical arguments about flavor, mouth feel, harmony and balance after eating a […]

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Agbalumo Ripeness Criteria

Now that the season of Agbalumo is over, I felt it was time to share my findings before moving on to this seasons produce. Of all the struggles I have had with Agbalumo, identifying ripe fruits has been the hardest. Thinking back I have bought around 500 in the last 3 months for various experiments and each […]

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Making Egusi from scratch

In this post I will detail the steps I took to make Egusi from scratch for 3 types of melons: Bàrà, Ìtoo and Tagíri. For people who are familiar with Egusi, the main type used is the Bàrà variety of melon. In Yoruba (south west Nigeria) cuisine the peeled melon seed is coarsely ground and put […]

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