Simple Delicacies

It’s the simple things in life…… Yep and in this case its not that different. The weekend is already around the corner. And of course we’ve got brunch on our minds. The idea here is to replace the usual carb culprints – Pancakes for example with fruits. It was pretty easy to make. Begin by […]

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Good Ol Pap!

Pap Looking Fly!! I present PAP to you. Common in many african countries. Grew up eating this in my grandma’s village for breakfast. I made this with fermented corn. Can be sweetened. Can also be made from millet. Also known as #ogi #mieliepap. Can we share a secret with you?! Well, we used a shortcut. No we […]

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Join us For a Lagos Styled Brunch Here in Chicago!

This is a 3 course meal inspired by the most populous city in Africa, Lagos. Lagos has such a diverse array of flavors. The cuisine incorporates such a wide array of spices, meats and vegetables. This Lagos-themed brunch aims to introduce you to the unique culture through utterly delicious food, drink and music. We hope […]

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Ras el Hanout

from Classic Vegetarian Cooking From the Middle East and North Africa by Habeeb Salloum Ras el Hanout means “top of the shop.” For North African souks, or spice merchants, it is a point of honor to have the most sought after version of this blend. Ingredients: 1 tablespoon ground cumin1 tablespoon ground ginger1/2 teaspoon turmeric1/2 teaspoon ground cinnamon1 tablespoon black […]

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Harissa

adapted from The North African Kitchen by Fiona Dunlop The word for the fiery Tunesian chili paste harissa is derived from the Arabic verb harasa, “to pound.” Ingredients: 1 tablespoon coriander seeds 1 tablespoon caraway seeds 2 teaspoons cumin seeds 9 oz. fresh red chilis, roughly chopped cloves from 1 head of garlic, peeled and roughly chopped 1 tablespoon dried […]

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Falafel

These chickpea fritters are traditionally deep fried. For a lighter, more delicate version, pan fry in almond oil. The word falafel comes from the Arabic falāfil, the plural of filfil which means “pepper,” from the Sanskrit word pippalī, or “long pepper.” Ingredients: 2 cups dried chickpeas, soaked in water overnight1 teaspoon baking powder1 small onion, coarsely chopped 6 garlic cloves1 tablespoon […]

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Tabouli

adapted from The New Moosewood Cookbook by Mollie Katzen The name for this bulgur wheat and parsley salad, tabouli, translates as “little seasoning,” and is derived from the Arabic word tabil. Ingredients: 1 cup bulgur wheat1 1/2 cups boiling water1 teaspoon salt1/2 teaspoon pepperjuice of 1 lemon1/4 cup olive oil4 cloves garlic, minced4 scallions, chopped1 cup chopped parsley, packed1/4 […]

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How to create fried yam

 These cubes of yummy soft filled deliciousness are pretty easy to make. I feel I should make a quick side note: these are not sweet potatoes these are actually tubers of yam. All you need to do is peel-wash-cut-fry and voila its ready to eat. Tuber of yam     cut yam into smaller pieces […]

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How to make Homemade Soy Milk

Most times when i make soy milk, i make it traditionally in my kitchen from scratch. Luckily for me, the soya bean seed is always readily available whenever i need it. It’s mostly used as a beverage which can be sweetened and served hot as tea for breakfast or cold. Please take note that soya […]

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How to make springroll and samosa pastry wrappers

Springroll wrap is a pastry used in making the popular springroll snack which is quite popular during parties, ceremonies,birthdays, meetings e.t.c. Contrary to stories you might have heard about making springroll pastry wraps, the pastry is one of the easiest to make. One of the biggest misconceptions about this is it cannot be prepared at home or it’s […]

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