World Jollof Rice Day

I never thought I would write on Jollof rice mainly because I believed I was jinxed. The first time I stumbled upon jollof rice was around 2010. Before then I do not really have any memory of seeing or eating rice at all. I have 2 main rice memories that stick out and the first one […]

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Sugar Cane – Rum Attempt 1

I do not have good memories of sugar cane. The first time I tried it as a kid and for some reason I threw up minutes after eating it and I have been turned off since then. Last year I was having a conversation with Ozoz around the time I wanted to play around with cocktails and she […]

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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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Discovering Ingredients: Beans

Recently I have been obsessed with beans. Not so much because I like them personally but because of its versatility. I have always seen beans but I was never tripped by them till the last time I went to the market. I wonder how each one tastes and what qualities they give. Can they all […]

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Discovering Ingredients: Grains and Nuts

At the market last week I was fascinated by everything I saw. It was like seeing usual things for the first time again. Across from the eléwéọmọ (traditional Yoruba medicine) stall, there was a stall that had peanuts and grains. As I am now into bread making, it was interesting to see wheat in its […]

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