All made by my own fair hands.
I came up with this dish for Cham Cham Supper Club as an alternative for those non – pork lovers not in favour of breaded trotters served with Mama Saga’s Gravy – oh how they missed out on a treat!!!! Though those guests were still lucky enough to sample Mama’s Gravy as I served it […]
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Baking okra changes the slimy consistency that most people hate (but I love) so I am hoping this recipe will convert a few people and have them chowing down on this gorgeous vegetable.
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Yesssss, spring is here!! Have you not noticed?? It’s all us Brits seem to be talking about, as well as barbecues and longer brighter day in the park guzzling wine and beer! It’s exciting – no rain and all sunshine (ahem sporadic spells of sunshine and still some rain), and no work….oh, we still have […]
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I know you are already wondering what jacato is, right? Well it is part of the aubergine family but much smaller. Some of you may know it as the African eggplant or garden egg.
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Returning home after a very long week working in Kuwait, I woke up last Saturday to very little in my fridge. It was definitely a fridge forage morning as I saw the rain pouring down outside! Not gonna lie, sometimes a fridge forage doesn’t turn out too pretty or taste of much, but will suffice […]
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This is one of many dishes I have been working on and created for my supper club, Cham Cham. I spent last weekend doing a load of recipe development with my family attending as the official Nim’s Din. Tasting Committee, of course. And boy were my family spoilt for choice!! I made yam and […]
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I thought it was about time I began to share some of the dishes from my Sierra Leonean and Liberian Supper Club, Cham Cham, that takes place once a month with a different menu each time. First up is Mama Saga’s Pepper Soup!! Each West African country, even family, has their own take on this […]
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Here’s a dish to splurge out on this payday weekend – garlic, lime and basil pan fried tiger prawns and monkfish! I created this dish for a 65th birthday lunch I catered for last month.
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I made this soup about a year ago during a little fridge forage. It was, again, a period of time where I had gone into overkill mode and become obsessed with roasting the same vegetable each week, just as I had done with beetroot last summer.
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