EATING OUT #3 - HAAGEN-DAZS

There are a few things to do if you find yourself in an ice-cream shop with a group of others.

One is to sit in the corner with your arms folded.

The other is to order a sorbet and join in the fun! Sorbet is basically a frozen dessert alternative to ice-cream. It's made with sweetened water flavoured with fruit (juice or purée).

You'll want to avoid the chocolate sorbet as it contains egg-whites.

Otherwise, there's mango, raspberry, lemon, peach, strawberry...

Haagen-Dazs has over 650 shops in 54 countries across the world so, for the folks in Nigeria, it probably won't be long before it makes its way over there. If you really can't wait, then I have a great sorbet recipe coming up soon.

CURRIED RED LENTIL SOUP

This soup turned out to be surprisingly light and refreshing. The fact that I skipped out on adding any oil probably helped. I've been making a conscious effort to reduce the amount of oil I use in my cooking recently, but I've found it to be surprisingly difficult. I could be halfway through making a dish and this inexplicable (almost irrational) urge to add an unnecessary drop or two of oil suddenly emerges. 

Now, I'm not totally anti-oil or anything - a little goes a long way in binding flavours together and giving dishes that extra 'je ne sais quoi', but sometimes you just feel like pulling back a little, you know? And I happen to feel that way this week. Except, there's a bit of a disconnect somewhere. The act of adding oil to nearly everything is somehow so engrained that I find myself reaching for it before my brain even has time to process what I'm about to do. 

Oil is pretty central to Nigerian cuisine. If we're not deep-frying our snacks (puff puff, chin-chin, plantain chips...need I go on?), we're giving our stews and soups a glazed sheen with the stuff. This always makes for incredibly yummy food, but it's probably not something you want to have every day if you're trying to develop a healthy lifestyle. With that in mind, don't be too surprised if I stray into alternative, oil-free cooking methods in future recipes. 

Thankfully, lentils are extremely flavourful and the spices I used provide an additional lift. This is great for lunch or dinner and will leave you feeling full without the added calories.

Ingredients

(serves 4)

- 2 cups red lentils

- 4 cups water or vegetable stock

- 1 grated carrot (optional)

- 1 clove crushed garlic

- 2 tbsp curry powder

- 1 tsp mixed herbs

- Freshly squeezed lemon juice

- Salt and pepper to taste

Place all the ingredients in a large saucepan and simmer for 20-25 minutes (until the lentils are soft). I didn't use the grated carrot this time but it occurred to me afterwards that it would work great in this dish, not to mention giving it an extra nutrition boost. If you have other vegetables at home, feel free to add them too.

Serve hot or warm with a slice or two of wholegrain/seeded bread.

SLOW-COOKED SPICY PASTA WITH CABBAGE AND CHICKPEAS

I don't mind the fact that whole wheat pasta takes longer to cook than regular white pasta. What it usually means is that I can make one-pot meals such as this one, leaving it to simmer and do its own thing while I get on with something else for a while. Perfect for days when I get back from work and I'm not immediately hungry but know I'll want something good later on.

Ingredients

(serves 2)

- 2 cups water

- 1 cup whole wheat pasta

- 3 cups fresh cabbage (roughly chopped)

- 1/2 cup cooked chickpeas

- 1 tomato (roughly chopped)

- 1 carrot (diced)

- 1/4 cup chopped celery 

- I vegetabe stock cube

- 1-2 tsp chilli powder

- 1 tsp dried thyme

- 1 tbsp organic palm oil

- Salt to taste

Chuck all the ingredients into a cooking pot. Turn the heat alllll the way down. Go chill out or something and leave it to cook for about 40-45 mins (maybe check it half way through to make sure things are still going swimmingly and the water hasn't dried out).

Not surprisingly, the pasta and veg soak up all the heady spices, the chickpeas thicken the sauce slightly and you're left with a glistening, warming plate of pasta.

MANGO & CHOCOLATE MARBLE CAKE

Cooking is like my other great love: writing. You conceive of this vague idea and you let the characters reveal themselves to you over time; you trace out the possible narrative in daydreaming sessions throughout your day; you stew over the conflicts and resolutions of your killer plot; you adhere to the distinguished literary tradition that came before you, all the while trying to carve out your own path with innovation and originality. Replace all the literary jargon with some cooking terms and you get the picture...

All this to say that I baked a mango and chocolate marble cake today - the marriage of two headstrong ingredients that had no real business being together and would never have found bliss had my imagination not brought them into the same cake tin. 

The bitter-sweet ending to this tale is that the cake is pure goodness. Two of my favourite ingredients kicking it, loving life, but trying to escape my antagonistic appetite.

Ingredients

- 2 cups wholegrain flour

- 1 cup brown sugar

- 2 tsp baking powder

- 1 tsp ground ginger

- 1 cup almond milk

- 1/2 cup sunflower oil

- 3 tbsp cocoa powder

- 1/2 cup mango purée (cut a very ripe, medium-sized mango into small pieces and mash or blend to form a purée)

You'll need two mixing bowls for this recipe, but start off with one and put the other aside for now.

Combine all the dry ingredients in a large bowl (flour, sugar, baking powder, ground ginger). Add the almond milk, and sunflower oil to form a nice, thick cake batter. This is the base mixture.

Here's where the second bowl comes in. Pour about a third of the cake batter into the second bowl and put aside. In the first bowl, add the mango purée and mix well to combine.

In the second bowl, add the cocoa powder and mix well to combine.

Take a regular-sized cake tin and lightly grease it with some oil/vegan butter or line with grease-proof paper. Pour the mango batter in first. Then swirl the chocolate batter into it. Use your finger to create a pattern if you want, don't be afraid to get your hands a bit messy here.

   

Bake in a pre-heated oven for 35-40 minutes. Leave to cool on a wire rack.

Happy eating :)

GARRI COOKIES | Cassava Biscuits | Gluten-Free

Updated photograph: May 2020

This recipe has lingered in my mind for a long time now. Today was the day to finally transform the abstract image of a garri-based cookie into a concrete final product. In all honesty, it turned out a lot better than I thought it would. It's based loosely on the other popular way to eat garri in Nigeria (soaked in water with sugar and groundnut/peanuts) so bear that in mind before you go wondering why anyone would dream of using garri in a sweet instead of savoury recipe. Three reasons to try these out?

1) Crunchy on the outside, soft and chewy on the inside

2) Healthy but yummy

3) They're different and you've probably never tried a garri cookie before...live a little :)

Updated photo: May 2020

Ingredients

(makes 6)

- 1/2 cup garri

- 1/4 cup oats

- 2 tbsp brown sugar

- 1-2 tbsp dried raisins

- 1-2 tbsp chopped groundnut (peanuts)

- 1/2 cup hot almond milk

- 1 tbsp sunflower oil
- extra hot water

Combine all the dry ingredients and oil in a large mixing bowl. Add the almond milk slowly, mixing as you go along until you have a sticky dough. If the mixture seems too dry, go ahead and add a bit of extra hot water, one tablespoon at a time. 

Line a baking sheet with some grease-proof paper. Use a tablespoon to scoop a mound of cookie dough into your palm and carefully flatten/mould the dough into a round cookie shape. 

Bake in a pre-heated oven, 180 degrees Celsius, for 20 minutes until golden brown on one side, then flip the cookies over and bake for a further 10 minutes. Leave to cool and harden on a wire rack for 20-30 minutes after baking. Enjoy!

JOLLOF SURPRISE

This is what happens when you replace the usual red bell pepper with yellow and green pepper in a traditional jollof rice recipe (click here for my previous post). I also threw in a bunch of fresh parsley to jazz things up.

My latest discovery is brown basmati rice, which I used in this recipe - absolutely delicious stuff. You know you're doing something right in the kitchen when the fragrance starts to waft through the entire house. Rivals the euphoric feeling of freshly baked bread.

GROCERY HAUL #4 + BRIGHT FOOD

It's another week of colourful food with most of the usual stuff. I got some extra mangoes this time around because they were incredible the last time and I've been craving them ever since. I fancy creating some sort of mango dessert this week too..hmm. Also picked up a humongous tin of chickpeas on special offer, and some cauliflower for a change.

I didn't go to my usual fruit & veg place because I spent the whole day in town doing other non-food related things. Then, like some kind of special blessing, I saw this other store open as I made my way back home at 7pm. Literally two seconds away from my usual place (which was closed by then) and still brimming with all this inviting produce. The amazing guy at the store even gave me some free celery and parsley, because I'm just that loveable (OR..they had a bunch of stock left over that they needed to get rid of! OR..trying to bribe me so I can ditch the other place and come back to them! Whatever the reason, I was grateful. Nothing beats a bit of random kindness :) ).

Here are a few meals from the previous week. I like to cook enough to have some leftover for lunch the next day. It's a system that works for me and makes life as a vegan pretty darn easy. And I still can't get over how bright each plate of food looks. 

  

NIGERIAN SALAD DRESSING

Spice up any salad with this fiery, fruity salad dressing. An unapologetic taste explosion if I ever did see one... Now there's no excuse to avoid a giant plate of greens.

Ingredients

- Juice of 6 limes

- Juice of 1 large orange

- 2 tbsp grated ginger

- 1 garlic clove (finely chopped)

- 1/2 ripe mango (finely chopped)

- 1/4 scotch bonnet pepper (finely chopped)

- 1 tsp dried thyme

- 4 tbsp sunflower oil

- Pinch of salt