Photo taken by Kenzie Greene Photography and Design

Plantains wrapped in Smoked Bacon

Plantains are the banana’s favourite sibling.  Actually, scrap that.  They are the banana’s mother, and a mother that rocks!!!! Unlike the banana, plantains HAVE to be cooked before eaten (please don’t try to eat them raw) because of its high starch content but like a banana, you peel them before cooking them. You can get […]

Read More…

Crispy Okra and Scotch Bonnet Houmous

I love a good snack, and it made sense to come up with a recipe using one of my favourite vegetables, teamed with a spicy dip since you can never go wrong with houmous (the latter being a new and improved recipe that featured in one of my first posts on the blog!).

Read More…

Oxtail and Cassava Croquettes with Mama Saga’s Gravy

In Salone (krio for Sierra Leone) and Liberia, when you refer to gravy, you are referring to a sweet, slightly smoky, slowly cooked stew of onions and tomatoes. It doesn’t sound like much but the amount of love that goes into making a stew is the same amount that goes into making a gravy for […]

Read More…

Paprika and Chilli Spiced Nuts

My trip to Liberia feels so long ago but it’s only over a month since I have been back. In that time, I have slowly been wading my way through the hoard of ingredients I bought back with me, as well as some dried goods such as pap (breakfast porridge made of  country rice) and […]

Read More…

Jacato Babaganoush

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.

Read More…