All posts filed under: From my Travels…

Suya Popcorn Chicken

Published by

What to do with suya spice? That was the question. After all the sweat and grind trying to find the ingredients, I wasn’t really feeling a ‘suya kebab’, as I decided to call them. I’m also trying to stave off red meat. Except lamb, she says in her head. Clearly still a big struggle for me. So I hunted around the internet and found this fun recipe by Ajoke - Suya Popcorn Chicken. I have adapted Ajoke’s recipe a bit to bring out more of the crispy light texture we love from popcorn chicken. As I’ve mentioned in a previous post, the key to crispy chicken pieces, is not flour, or even the batter, its cornstarch. A little goes a long way (for more on the science of good fried chicken see here). So let me waste no more time, ladies and gentleman I present to you: Suya Popcorn Chicken!

Nigeria’s Secret: Suya Spice

Published by

I didn’t appreciate the nostalgic memories the ingredients which make up Suya Spice conjured up for Nigerian’s living in diaspora, that is until this weekend at the door step of my home. Suya (sooya) is West Africa’s shish kebab with a dry rub of nuts and spices. It is believed that Suya originated with the Hausa people (located in Northern Nigeria), nevertheless it’s popularity has spread and is now a visible part of Nigeria’s large towns and cities thanks to the many street vendors who work the grills till way into the night. Suya is usually made with lean cuts of beef, however now that the spice has come into its own, it has been used to liven up roast potatoes and marinade chicken or fish for example. So let’s breakdown some of the unique ingredients: Kuli Kuli (peanut stick) The peanut flavour of Suya comes in the form of a fried ground peanut paste known popularly as ‘Kuli Kuli’ (see picture). When crushed, the kuli kuli or peanut sticks turns into a smooth powder or peanut flour. In essence, kuli kuli is a peanut powder obtained through the …

Ethiopian Lentil Stew (Misir Wot)

Published by

If you can’t stand the heat, then you better stay out the Ethiopian Kitchen! It’s not that Ethiopian food doesn’t have a range of mild flavoured dishes, they do, but pepper is so essential to the cuisine that to avoid it is to essentially ban yourself from the whole experience! Ethiopian Cuisine: I haven’t tasted anything so lip-smackingly delicious in a good long time! I’m gonna be stuck on this for a while! Ok admittedly the last time I tasted authentic Ethiopian cuisine was about a year ago where I just happened to walk by a small take away 5 minutes walk down Kingsland High Street in Dalston, London. They offer a selection of stews or ‘wots’ with a combination or rice or the infamous Injera bread, all for just £4!! Many Ethiopian’s are Orthodox Christians who traditionally eat vegan on Wednesdays and Fridays, as well as other special days,  hence why there is such a wide selection of vegan/vegetarian Ethiopian dishes. This recipe is adapted from the more classic Misir Wot, which literally means ‘lentil stew’; I have added …

Berbere Spice: a blend of Ethiopia

Published by

Berbere, which means “hot” in Amharic, is an Ethiopian spice blend very common to Ethiopian cooking. Most of the heat comes from the fiery long red finger of dried chillies buried under heaps of other amazing spices. Berbere is treated very much like an ‘all purpose’ seasoning, so it can be added to stews, vegetables, meat, fish and probably even rice as well. As I carried out my research to find the most authentic blend, I soon realised, whichever combination I found, it would pretty much empty out my whole kitchen cupboard! I think I turned over every jar, bottle and cup that had spices in them. It actually felt good to use them again, some like fenugreek had barely been touched; and I was getting tired of the same old 1-2-3 combinations I’ve been falling back on for yonks (haven’t used that word in ages?!). Doesn’t it look amazing! And it tastes absolutely delicious! You’ve basically cut your seasoning time down to less than a minute! Ok let’s take a closer look: Salt Cinnamon Cloves Cardamom Smoked Paprika Coriander …

Sun dried Tomato Feta Parcels

Published by

I could sit and munch on these little parcels all day. In fact when I go out to a Turkish Restaurant in London, I almost always order the feta cheese parcels from the menu. Their ingredients vary only slightly between restaurants with some preferring to keep it simple: frying the filo pastry filled parcels to a crispy golden hue before serving hot. Last night I had some filed with a blend of parsley and feta cheese. They’re perfectly fine filled with the cheese alone, I love the creamy warm texture of the salty cheese. I think I might try adding some mint the next time make them. But you can experiment with all kinds of combinations here: spinach with pine nuts, mixed herbs and garlic or as pictured here sun dried tomatoes, herbs and capers. I think if I made this recipe again, I would tone down the tomato/ caper paste as it competes too much with the saltiness of the cheese and capers. But if you like strong flavours then this might be the combination for …

Jollof Cous Cous w/ Honey Glazed Baked Chicken

Published by

  Giant Couscous is the big brother of regular Couscous. Just like my older brothers (I have two) it’s bolder in shape and size and can take the heat (giant couscous is normally toasted in an open flame oven, which allows it to keep its shape). This also makes it pretty stubborn…we’re talking about my brother’s here, but for the couscous it’s good that it remains al dente in texture after cooking. These pearl-like grains are a great alternative to regular couscous, or pasta, or in this case rice as jollof rice is a main stable in many Nigerian and Ghanaian dishes. I absolutely love jollof. I used to live with a Nigerian lady for 2 years and she cooked this practically every week with so much ease. I love the peppery perfumed smell and the shocking yellow/red colour of the rice created by a combination of peppers and tomatoes. The chicken was an easy accompaniment to this dish, once the chicken is in the oven the cous cous takes about 8-10 minutes to prepare once you’ve created the tomato stew. The longer …

XinXim (de Galinha)

Published by

Brazil is infamous for three things: Football, Carnival and Cuisine. I forgave them for their disappointing yet memorable defeat at the World Cup when I discovered their champion dish whilst dining in Las Iguanas during the football season. Apparently one of Pele’s favourite dishes, Xinxim is a chicken stew which captures all that Brazil represents: a blend of Portuguese, African and native Latin American Indian flavours. The marinated pieces of chicken are quickly browned and then cooked in this marvellously delicious thick rich sauce which is a combination of nuts and one key ingredient: Palm Oil. Palm ‘fruit’ oil (as opposed to palm kernel which does not carry the same health benefits) is now sold in most supermarkets, and is commonly used in West African recipes from what I have tasted. I was surprised to find its distinguishing rusty red colour and mild fruity taste makes it healthier than olive, avocado or even coconut oil. Its colour is attributed to its high carotene content, the same antioxidant that gives tomatoes and carrots their rich red and orange colour. Palm oil is very high in vitamin E also. My version of …

Puerto Rican Pineapple ‘Rum’ Cake

Published by

  This sweet and sticky dessert had me licking my fingers long after I’d finished eating it (a disturbing image I know). This is a dense, warm and crunchy cake (from the added pecan nuts) to share on a plate of vanilla ice cream or warm creamy custard. The creation of the ‘Rum’ syrup was a very think on your feet moment today; although I don’t drink, I really wanted to make this cake with the sweet sticky albeit rum glaze. I have eaten a few pineapple cakes in my time but they were either very dry or looked way too dated with the huge pineapple rings and ‘red eye’ of the cherry staring up at me.  No, it’s time pineapple cake had some refresher training. The ingredient combination for the ‘Rum Syrup’ work very well together, you get the warmth from the ginger and the spice from the cloves, the closest you may get to the real thing, if you want to substitute it that is. Lifting off the cake tin is the most exciting part of the whole …

Bulgur Wheat Pilaf

Published by

  I’ve been trying to incorporate different grains into my diet given the bad press white rice has been getting of late for having no real nutritional content. Out of all the grains that I’ve tried, this is the one that has stuck: Bulgur Wheat has bundles more nutritional value than white rice, which virtually has no fibre in it. It also takes half the cooking time to prepare. I can’t tell you how many times I have walked away from a pot of rice and come back to a bowl of porridge or where the grains are jellied together so much, I would have to either scoop or slice may way through it. Bulgur wheat however, does not need as much TLC, it can be left to stand alone in a bowl of hot water and unlike rice I find works well hot or cold (e.g Tabbouleh). Living in North London, just off the infamous Green Lanes, your eyes will catch Bulgur Wheat Pilaf flashing you a smile practically out of every Turkish Restaurant window, of which there are plenty. …

Mint Infused Baba Ganoush

Published by

When I stumble upon tasty food like this, I often wonder who came up with this recipe? Who decided that burning a whole ripe plump Aubergine over a naked flame until it resembles a deflated balloon, would make a gorgeously smooth creamy dip? Or was it discovered by accident as I like to think most popular dishes are; it gives a recipe instant legendary status when a trail of unlikely events are attached to its discovery. I’m not satisfied with the vague tale that Royalty had something to do with its invention, especially as the same dish is enjoyed in a variety of ways from Lebanon to Bangladesh, nevertheless it certainly has high status in my regard. One of the translations for Baba Ganoush is “pampered or spoiled father“, well I definitely felt like somebody’s favourite after eating this with some roasted sweet potatoes and chicken kebabs I’d made. The process of roasting the Aubergine is just fun to do: the smell the sweet skin burning brings back memories of roasting potatoes on Bonfires in November; watching the wafer thin ash pieces float into the midnight sky. You know the …

Guyanese: Pepperpot

Published by

If there was ever a dish which made me immensely proud of my Guyanese heritage, it would be this one. Pepperpot, the National dish of Guyana. Simply the bitter-sweetest, warmest, stickiest pot of stew you will ever taste. It has a taste like none other, and its all down to one main ingredient: Cassareep. Cassareep was not as accessible in the 80’s when I was growing up as it is now; and even here, only certain West Indian shops sell it. I don’t know where we found the thick black molasses mixture when I was a child, but it was cherished like liquid black gold in our home: It would sit at the back of the cupboard, in a used Pepsi Bottle silently, waiting for the 25 December. I recall it being sealed with masking tape around its mouth and neck, as if smuggled out of the country, put on a boat destined for the Motherland…only to sit at the back of someone’s cupboard for 11 1/2 months of the year. “Cass-a-reep” I was told by my mother …

West African Peanut Stew

Published by

  Thick, thin or soupy. Depending on where you are, peanut stews can be found across the whole of West Africa. This is one dish I really wanted to get right, it had to be as authentic as I could possibly get it without having to grind the peanuts to make butter myself. This dish is usually made with chicken, but as someone who is attempting but failing badly to wean off meat, I thought I would try and make this with vegetables. The question was, which vegetables to use and to combine. My choice was based on several factors: texture, colour, and combination. As I would be missing meat, I had to make up for that with giving the stew something to chew on. No one likes over-cooked discoloured vegetables, well I don’t and so I needed vegetables that could hold their form, or at least help thicken the stew. I decided against courgettes for that very reason: they tend to get very watery when cooked and lose both colour and texture. Aubergines on …

Gluten Free: Pumpkin Falafels

Published by

For this recipe I used the Kabocha Squash for its sweet nutty flavour. I have always found falafel a little dry and so I thought the addition of squash to the recipe would give it a smoother texture. The last night I truly enjoyed a hot falafel wrap was during one of my trips around New York last year with a friend. I don’t normally eat from street vendors, but this one was surrounded by massive signs which read: “As recommended in the New York Times” as well as having an extended queue of customers, I took a risk. They were really nice and what I liked was the unexpected crunch of the coriander seeds. This falafel can be baked or fried, I chose to fry them slightly in shallow oil just to release some of the flavours from the spices and give it that crunchy texture. And then I finished baking them in the oven. Enjoy them with a nice fresh salad or in a wrap with your favourite dressing.  

Guyana: Paratha Roti

Published by

Oil-roti, buss-up-shot, Dhal puri. Some of the names I have grown to associate with the iconic national dish of both Guyana and Trinidad. From the Street Vendor in San Fernando to the Blue Hut on Mount Irvine Beach in Tobago, Roti is enjoyed by everyone, everywhere. The hardest task I have found however was not in the consuming, but finding someone who could do it well (or as well as my Mother…as we would all say). And I’m sad to report that those places and people are very few and hard to find. Many make the mistake of preparing Roti much like chapatti or some other flat bread, which is fine to those who don’t know any better, but to those who can sniff a good Roti from a far off it won’t be enjoyed as well. The key to making a good Guyanese Paratha Roti is letting the dough rest adequately between each stage. The ratio of baking powder to flour is equally important. It’s also important that you use the right utensils. A Tawah (flat …

Trini Sunday: Chicken Pelau Rice

Published by

Sunday morning I would wake up to sounds and smells. First it would be the sound of my mum singing in the kitchen and then the smell of fried bakes roasting to eat with the Buljol she had just prepared. Dad could be heard like a giant stirring around in the living room in his dressing gown and slippers, thumbing through his precious vinyl collection: “Which would it be today: Mighty Sparrow or Mahalia Jackson?” His thoughts would soon be interrupted by the crescendo of pots and pans crashing to the kitchen floor: I would picture Mum in my mind’s eye as I lay on my warm bed: bending down low and reaching far back to grab her precious pot which was usually stacked very badly (by one of us) behind or on top of smaller weaker pots, hence the clash of metal befallen on our sleeping ears. Then I would wait for her to cry out my name to come fix the problem (“Raaaaaaa-neeeee…”) Traditions are so important, they help solidify memories and reaffirm identities. The …

Sushi & Tofu

Published by

You might find it hard to believe, but I am not someone who is very adventurous when it comes to trying new foods: I like to stick to what I know. I’ve come a bit further down the line then where I was a few years a go. I never thought the day would come when I would actually enjoy snacking on cold rice which is essentially what I summed up sushi to be. I was first introduced to sushi whilst at university about 12 years ago. My housemate’s girlfriend at the time is Japanese and she would often prepare sushi at the weekend with him. She must have cornered me or something because I went from going in the kitchen to wash dishes to clapping down a ‘scrambled egg mayo’ sushi she had made. I wouldn’t say it was like fireworks in my mouth (sorry it does get better believe me), but my interest was peaked. The second occasion was probably another 10 years after that, this time it was salmon. But again the …

Chinese Pot Stickers

Published by

Ah! The day I discovered pot stickers: I was introduced to these fancy dumplings by a close Malaysian friend of mine who also shares my fascination with food from around the world. She told me about a restaurant off Liverpool Street in London called Ping Pong who apparently churned out these steamed parcels all day and night. It happened to be Chinese New Year 2013 celebrations that weekend, so when we discovered that Ping Pong were also throwing together ‘Dumpling Classes’ to celebrate the year of the Snake, we signed up straight away. In the end we didn’t end up going…pretty much how most of my adventures with my friend ended up, but I did manage to persuade another friend of mine to try the restaurant out. Setting: Ping Pong Restaurant; In the midst of our discourse about the failing economy, social injustice and men our intense conversation was interrupted by these delicate yet crispy parcels correctly entitled Gyoza’s. Here begginneth my relationship with the Pot Sticker.

Pistachio Baklava

Published by

I live in a culturally rich part of London where the streets are essentially a tapestry of Turkish and Greek restaurants and bakeries. The Baklava’s are usually quite deliberately perched in long trays and pans in these shop windows, which also happen to be located behind a bus stop of some kind, leaving me drooling…for the 29 bus. Most of us are familiar with this very sweet delicacy, and only the brave or those with dentures can manage more than one maybe two squares. There is no healthy alternative to this, you can’t skip or substitute any ingredients it is what it is: yummy! Now off for my 5k run.