I was walking down the grains aisle and I spotted something very familiar. I stopped to check it out and lo and behold it was guinea corn but the Indian variety, of course. It is redder and much smaller than the variety I am used to. We use the milled millet in so many ways and forms… Continue Reading
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I went to the Filipino Souk here in Doha and I got myself a large goat leg. I asked them to cut it into small pieces as I don’t have a deep freezer to keep it in. I wish I had a roasting spit in my back garden, sigh! Well I have got a smoking unit… Continue Reading
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Nigerian stew saving dinner since forever! I make sure there is a bowl of stew in the fridge for the days that I don’t have the energy to throw down the usual Sasa’s Kitchen experience. Stew with rice and dodo or with some okra and poundo/eba, and dinner is saved. There is a recipe for… Continue Reading
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Yes I am obsessed with perfecting this recipe! Plantain and Yam Stuffed Balls Ingredients: 1 large very ripe plantain, mashed 1 cup breadcrumbs 2 tbs yam, grated 2 tsp chili flakes 1 knorr cube, crushed 1 tsp thyme 4 quail eggs, boiled 4 tbs minced meat, spiced to your desire 8 tsp mozzarella cheese, grated… Continue Reading
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There is a place in Victora Island called L’Afric where I used to go just to have okra soup. There was something they added that I couldn’t place my finger on that made it taste so rich and delicious. When I was pregnant with Za, I ate so much of it that it is no… Continue Reading
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“I made Isi Ewu with chicken gizzard” I shrieked excitedly to my friends. My friend, Morin calmly pointed out that there was no way I could have done that since isi ewu literally translates to “goat head” in the Ibo language (a tribe in Nigeria). Ok ok, I got that part wrong but damn I am so proud… Continue Reading
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When I posted my last tripe recipe on Instagram, one of my best friends thought it was calamari. That made me laugh for a second then I thought, why not? So I decided to cook my tripe the way I cook squid. I believe this could be served in a restaurant as a posh starter. What… Continue Reading
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Mangoes are in season at the moment, well I think so. I see them everywhere I go and on my Instagram timeline, I knew that it was just a matter of time before I used it as a main ingredient in one of my dishes. My husband really loves mangoes. I always make him a smoothie but… Continue Reading
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Ingredients: 1 ½ cups of coarsely chopped or grated yam 1 cup of finely chopped or grated yam 2 tsp of black sesame seeds ½ tsp of basil ½ tsp of crushed pepper corns 1 tsp of chilli flakes 1 egg white 1 tbs vegetable oil salt to taste oil for deep frying Method: For the coarsely… Continue Reading
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There is a new section in my local grocer where the stock only offal. For some people this may be so disgusting to look at but for me, it’s exciting. I stand there and hinting about all the things I could make with kidneys, hearts, liver… you get the gist. I selected buffalo tripe (shaki) as… Continue Reading
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