Wednesday, 31 July 2013
Monday, 22 July 2013
Wednesday, 17 July 2013
I managed to freeze these for lunch this week, usually heating one up and serving with a fresh salad. If you do choose to freeze them, make sure you wrap each one individually (in cling film / foil etc) to stop them from sticking together.
Before I shoot off, here's a cool post from 'This Afropolitan Life'. She discusses whether Africans are natural vegans. Check it out!
- 1.5 cups wholegrain flour
- 1/4 cup water
- 4 tbsp olive oil
- 4 large tomatoes (chopped)
- 1 tbsp ketchup
- 1-2 tsp chilli powder
- chopped vegetables of your choice
- 4 tbsp nutritional yeast (optional)
To make the base, mix the flour, a pinch of salt, 2 tablespoons of oil and a bit of water in a large bowl to form a firm dough. Add a bit more flour if you find that the dough is too sticky. Likewise, add a bit of water if the dough is too dry.
Divide the dough into 6-8 equal parts and roll each piece on a lightly floured surface to form your mini pizza bases.
Put it all together. Place your pizza bases on a lined baking sheet, spread the sauce over the top and sprinkle on your chopped vegetables (and optional nutritional yeast).
Serve it up with a fresh green salad!
Saturday, 13 July 2013
Monday, 8 July 2013
This is one of the quintessential Nigerian snacks/meals/drinks (yes, all in one). I never went through the boarding school experience in Nigeria but apparently, having a stash of garri was essential to surviving those long weeks away from home. As a day student, that didn't stop me from overloading on soaked garri after school.
Grab yourself a large cup or cereal bowl. Fill it about 1/3 way up with garri. Add ice cold water (the colder the better). Add some sugar (to taste). Throw in a handful of roasted groundnut.
Thank me later...
Saturday, 6 July 2013
Take out the pineapple flesh and cut into chunks. Retain any natural juices in a cup and set aside.
Add the pineapple, chopped tomatoes, peppers and onions to a frying pan and sauté for five minutes, stirring constantly. Add the pineapple juice and stock cube, reduce the heat and simmer for a further five minutes.
Finally, add the groundnut and garnish with some freshly chopped herbs. I used basil here to give it an extra kick.
Friday, 5 July 2013
Unfortunately, some restaurants tend to make salads an afterthought of oversized leaves spotted with limp, watery extras.
It's always a nice surprise when you find a restaurant keen to put in some effort and my general tip would be: don't be afraid to talk it out with your waiter/waitress. Ask for extra stuff to bulk out the meal (like beans) and see where it gets you.
This is the last salad I had when I ate out - the best and tastiest I've come across so far. The fruit salad wasn't too bad either:
Monday, 1 July 2013
Make drinking water that bit more interesting with this refreshing drink idea.
- Cold water
- Watermelon (cut into 10-15 cubes)
- 1 large grapefruit
- Fresh herbs (mint, basil, parsely etc)
Freeze the watermelon to form "watermelon ice cubes".
Fill a jug 3/4 of the way up with cold water.
Peel the grapefruit in ribbons.
Add the grapefruit peel, freshly squeezed grapefruit juice, frozen watermelon cubes and fresh herbs to the water.
Mix and drink!