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Ounjẹ: ‘This is New Africa’

Ounjẹ: A Gastronomical Foodie Experience

On Thursday September 14th 2017 Victor Okunowo invited me to attend a Private Menu Tasting in East London. The event was an opportunity for bloggers, influencers and food critics to sample some cuisine created by Victor in anticipation of his highly anticipated African SupperclubOunjẹ where participants will  have the opportunity to experience an Eight Course Menu boasting the flavours and cultures of distinct West African & Nigerian street cuisine.  At the private menu tasting event we had to taste the food that Chef Victor believes Nigerian cooking could be – but should be – stretching from the colours to flavours and delighting in meals from which infuse traditional Nigerian ingredients with modern gastronomical techniques. For example his use of Irú,  fermented locust beans, as a garnish base was ingenious, not to mention how he utilised suya spice to recreate a classic beef dish and the creative use of onion was an absolute delight.

Ounjẹ: ‘This is New Africa’

One of my absolute favourite dishes was the chicken breast made with negro pepper served with okra and corn, it was so succulent and spicy without being overpowering on the palate. I love chillis, to the detriment of my tastebuds but I realise that it not always necessary to use so much chilli that the flavours of the dish are overpowered, which is another thing that this experience reminded me. I loved the way in which akara, a nigerian bean cake was served, still full of the traditional essence with much less oil than its traditional form would take.

I absolutely adored the supermalt ice cream, as someone who is not a fan of desserts this was absolutely spot on. Sweet without being TOO sweet or too rich after 7 courses it would have been a shame if the dessert hadn’t complimented the experience and this dessert did. After 8 dishes for food one thing that occurred to me was that whilst I was full and satisfied, I did not feel heavy or stuffed and I think this boils down to the ingredients used and the techniques of cooking. By not using too much oil, salt and starchy bases (which Nigerian food is renowned for) this Ounjẹ experience will leave you feeling like you have had a true taste of Nigeria in a new and refreshing way.

Make sure you book your tickets to the October 8th event or add your name to the waiting list for the next event. It will be worth it. I promise.

Ounjẹ

Nutty Snacks with True North Snacks

I was recently send some True North nut snacks to taste and review. I like my snacks, whilst I’m working, whilst I’m watching a movie, when I’m reading, when I’m relaxing…anytime, any place, I enjoy my snacks. Nuts are much healthier alternative to crisps or chocolate, but obviously that depends on how they have been […]

A Festival Of Food For Caribbean Food Week

It is so great to celebrate Caribbean Food Week again this year after a great food week last year. This year’s bumper package from Grace Foods was filled to the brim with ingredients, spices, drinks and treats. There are so many options and Caribbean recipes available to try something new and I was so excited to get stuck in!  Caribbean Food Week takes place on August 21-28th 2017.

Here is a quick and easy recipe for oven baked jerk chicken thighs. Rub the Dunn’s River Jamaican Jerk seasoning into the chicken and marinate overnight or for at least 4 hours. Preheat oven to 180 degrees and pour a small amount of sunflower oil into suitable baking dish. Place the chicken pieces skin-side up into the baking dish and bake in the oven for 70-90 minutes depending on the size of the pieces Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes. I had these with spicy rice which was simply basmati rice with curry powder, chilli powder, all purpose seasoning, a touch of salt and mixed vegetables (one of those home recipes that you never actually write down but always tastes delicious).

Caribbean Food Week Jerk ChickenJerk Chicken and Rice

I had to include some Encona hot sauce which has always been my favourite hot sauce and I pride my self on knowing a thing or two about hot sauces!!! The entire meal was delicious and the ingredients used really were a festival of the taste buds.

Sweet Plantain Chips

I love plantain – fried, boiled, grilled you name it! Plantain chips are the absolute best healthy alternative to crisps and these Grace sweet plantain chips were lovely. Perfectly sweet and crispy, just what you want and need for a snack. Each pack contains 2 servings and surprisingly I managed to stretch them out to 3 servings! Grab a bag if you can and get into the spirit of Caribbean Food Week.

Here’s my Caribbean Breakfast which I loved – ackee and saltfish is so moreish! I love the creamy texture of ackee combined with the fish and other ingredients. It is very easy to make and recipe is literally on the tin of ackee!

I managed to make curried goat with the hot curry powder from the pack and when I say it was delicious you will just have to  take my word for it. There wasn’t even a grain of rice left on my plate. The seasoning combined with the meat was just so moreish. I used a recipe from a Levi Roots cookbook which you can also find online, served with plain rice and a boiled plantain (I told you I love plantain). This is the perfect party dish!

curried goat

These dishes would all make an ideal street party spread. Alas I didn’t get a chance to organise a group of friends together in time to make it happen but I hope you can still catch a Caribbean food party vibe with each of the recipes.

I received no payment for this review, all items were gifted.