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.
This is a story about a man called J that taught me how to make a particular kind of salsa.
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 […]
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 […]
I am insanely curious by nature and this also extends to street food. I am the person in a group that will try the weird thing nobody else will. About a year ago, I went to Oniru market with a friend and as expected I had to dive in and get one of each thing […]
The first time I had a real pretzel was in Berlin and it was the first time I saw real snow. I had heard about cold weather but on this day I could feeling it digging into my skin as I desperately looked for warmth. While I was in college, I joined the debate team […]
Cake is something that is hard to hate. I think that is because it can be modified to fit almost any taste. It can be dense or spongy, soft or hard, moist or dry, and the list goes on. None of these forms of cake are better than the other. It all comes down to […]
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 […]
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 […]
Eating to feel emotion is like filling a bucket with a hole it. A few minutes ago I was telling a friend that they to eat less and generally change their relationship with food for health reasons. As I were doing it, I realized that I was saying everything I tell myself. Why do I not put […]