Scrolling through my SD card I stumbled upon this photo. I had it taken months ago in the hope of sharing this very easy and healthy breakfast recipe with you. Don’t know why I never got to it. So here we are!
My current situation places me in a predicament where I helplessly crave ‘oyinbo’ food but cannot get-up-and-cook however early in the day or late at night it is, as is my usual tradition. I recently stumbled on an old photo I had of when I made crepes and my stomach began rumbling with excitement. So in my good nature 😉 thought to share. Continue reading
I am in love. The question should be ‘with what?’ rather than ‘ with whom?’.
On one of my shopping expeditions, I found some sales items I was excited to try out and trust your girl I quickly purchased these items. Among the stash was the star staple for today’s meal. *Drum roll*, Couscous!! Ever since my first attempt it has been a Geemayree – Couscous love affair.
Couscous is a traditional Maghrebian dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya. The couscous that is sold in most Western supermarkets has been pre-steamed and dried, making life easier for people like me who will otherwise never have had the opportunity to try this dish.
I am a pasta girl! I can eat pasta all the days of my life and not get tired! Ok. That was exaggerated…lol. Sha, one of my favourite go-to meal is pasta and sauce. I happened upon this recipe one fateful evening when I returned from work and was really famished and unfortunately I was short of grand ideas for dinner plus I was really hungry hence needed something really fast. For this awesome wonder you will need:
Some time ago a friend sent a picture with a lone word ‘Fernweh’ and its meaning. The word has stuck ever since because it kinda describes me every other day.
‘Fernweh’ is a German word which can replaced with the English word ‘Wanderlust’; a strong desire for or impulse to wander or travel and explore the world.
I think the reason I love preparing dishes from all over the world is because although I love travelling, sometimes I can’t afford to for one reason or the other. So I say, ‘Why not let my taste buds travel in my stead’?
Today we will be trying a little bit of French cooking. Coq au Vin is a classic recipe cooked all over France although with some variations in different regions. The recipe I used was originally gotten from foodnetwork.com however because of the Nigerian factor (or should I say the Benin factor)* I had to tweak it.
5 medium Carrots
1 Egg plant (this can be left out if you choose)
1 green/red bell Pepper
1 medium Onions
Half clove of Garlic
2 baby Leeks
Cherry Tomatoes (Whole)
½ teaspoon Parsley
½ teaspoon Oregano
½ teaspoon Majoram
1 teaspoon freshly ground black pepper
2 tables spoon Olive oil
Salt to taste
My time in the UK as a postgraduate student at the University of Birmingham gave me the opportunity to experience food from different parts of the globe. One awesome goodness I was introduced to was Peri Peri Chicken a delicacy served by Nandos. Recently I began to crave this delicious eat and immediately did my research on how to prepare it Nando-style. Got my ingredients together however could not find a few and and such had to improvise. Well, I will not say the outcome was exactly like that of Nandos but it was sooo nice that I had to repeat the process again just to share. So here’s the recipe of Peri Peri Chicken with ingredients readily available in Nigeria.