All posts filed under: Recipes

Quinoa Jollof for The Guardian

Nutty & sumptuous, this recipe using wonderful quinoa instead of rice as commonly used in Jollof Rice is a true delight. This is one of my absolute favourites, eaten as a salad with mixed leaves, with a roast or as a vegetable stuffing. A great substitute is couscous or fonio, but couscous is much lighter and absorbs liquids in a different way. Whatever you can do or eat with rice, you certainly can with quinoa. You just might prefer it! This recipe was first published in the Guardian in Nigeria, and then shared on the BBC – Cook on the Books show after which Essence Magazine featured it. This recipe is a sort of it-girl! If I say so myself. Try it now! Haha Jollof Quinoa Cooking time: 20 – 30 minutes Serves 4 Ingredients 180g/1 cup raw quinoa 1 tbsp sunflower oil 1 small onion chopped 2 garlic cloves, crushed 1 tsp dried thyme 5cm / 1 thumb size ginger, grated 1 tsp chilli powder 1 tsp paprika 1 tbsp curry powder ¼ tsp …

Chocolate Cupcakes with Spiced Orange Glaze

Christmas is a time for reflection, peace, joy, family and chocolate. What other time of the year do we have the excuse to celebrate every day?  From advent, up until Christmas, and even after boxing day, there is still the new year to look forward to. This celebration comes with a lot of cooking responsibility for some, but while lots of eating require lots of cooking, this is the perfect opportunity to cook or bake together.  This spiced orange glaze is a lovely addition to a sumptuos chocolate cake. The sweetness of the cake and the citrus flavours are perfectly balanced creating a rich burst of flavours. Although I guaranteed, it will be a crowd pleaser, I cannot guarantee, it will last, so make lots and lots.  What are you eating, now and for the holidays? Preparation time: 5 – 10 minutes Cooking time: 20 minutes Makes 20 cupcakes or two 20cm cakes  Ingredients 300g plain flour 200g caster sugar 100g dark brown sugar  100g cocoa powder 2tsp baking powder 3 tbsp. cinnamon 2tsp bicarbonate …

Lerato’s recipe for sharing this Festive Season — Features — The Guardian

Some have food but cannot eat Some can eat but have no food We have food and we can eat Glory be to thee oh Lord Amen! I remember this poem from my childhood. We were taught it by nuns in Nursery and recited it every day before school lunch. This was quite a strong reminder that we were blessed to have food to eat, a solemn poem to teach us children of how blessed we are, and never to take the simplest things for granted. To this day, I recite this song and hope to do the same with my own children. The excitement of Christmas sometimes turns some of into excessive shoppers, eaters and drinkers, but why is this the case? Christmas is, after all, a celebration of the birth of Christ, during which Mary and Joseph certainly did not throw champagne breakfasts and marvellous feasts with jollof rice and salmon to celebrate the occasion. It is right for us to celebrate this joyous feast with family and friends, but remember, “some can …

Plantain pies, Grains of paradise & Christmas 

Food is as much for nourishment as it is for pleasure. I must have written this line in several other food memoirs, but it truly is the key to a lot of my happiness.When I am feeling down there are several foods that really warm me up; a range of simple yet decadent and wholesome, or even fast foods can make a substantial difference in my mood, making me feel happy and whole again. You must have your own favourites that make you feel happy and whole. Think about that feeling of warmth and happiness from a mouthful of lovely  pie with flaky pastry falling all over. In my case, my childhood weekend breakfast is one I keep going back to. It was a typical English fry up, with sausages, bacon, baked beans with a selection of toast and the addition of fied plantain or boiled yam and corned beef sauce. This is the quintessential Nigerians-British breakfast and I ate all of it with lots of ketchup on the side. Now I seem to combine all my memories of happiness in the most interesting dishes, like my plantain pie …

Lerato’s Green Fried Rice as seen in The Guardian.

On this day, 1st October 1960, Nigeria gained her independence from the British Colonial masters. It is a day of great celebration of things past and more to come in the future. Nigerians fly the green-white-green flag with pride and the same goes for our food. The land is green; rich in culture, people and resources. We have a lot to be thankful for. We love our food, especially our Jollof Rice. But since Jollof rice – the well known tomato based one pot rice dish has been awarded it’s special day of recognition, what better day for me to share my recipe for Green fried rice. Yes! Its green, and its good.  I have always been bemused by people’s obsession with rice, especially with Nigerians and white rice. Some people cannot go a day without eating rice. I believe it is the single biggest culprit for the pot bellies on Nigerian men. This is not to say that there is no rice in my kitchen cupboard; the food lover that I am, my cupboards …