OGI / AKAMU / PAP

As a Yoruba girl, I call it ogi. The igbos call it akamu. Some call it pap. It goes great with akara, moin moin, fried plantain, or even puff puff. If you're not familiar with it, then the best way to describe it is as a custard/porridge made using the raw, fermented starch from ground white or yellow maize. The maize is soaked for a few days, ground to a paste and sieved to remove husks. The (raw) ogi is then left to ferment for a few more days, giving it a distinct sour taste.                                                                                                                                                         These days, you can buy raw solid ogi in batches, making it easier to have your glossy, custard-like meal in a matter of minutes. All you have to do is add hot boiling water.                                                                                                                                                                                                                                   If you're a fan of ogi, I'd love to know what you like to eat with it. Let me know in the comments below!

Ingredients

- 1 cup raw solid ogi

- 1/2 cup cold water

- 4-6 cups boiling water

- brown sugar to taste

Grab a large mixing bowl and start by dissolving the raw ogi with the cold water to form a smooth paste.

Add the hot water a little at the time, stirring the ogi simultaneously. The mixture should start to thicken and it's up to you to decide how thick you would like it. Once you've got the consistency you want, stop adding water.

[Another technique is to combine all the ingredients in a saucepan, stirring continuously on a low heat until the mixture thickens.]

Serve hot with a light sprinkling of sugar. Alternatively, you can sweeten it with dates/any other natural sweetener of your choice.

FOOD, FESTIVALS, FUN

Get your calendars out! There are a few cool festivals coming up in the next couple of months, some I will be attending, some that you might be able to attend. Check them out:

1. Pantiles Food Festival

When: 20th and 21st September 2014
Where: Tunbridge Wells, Kent
More info: Pantiles Food Festival
I will be selling on both days, 10am - 5pm, in the Lower Walk area. Vegan cakes, bakes, treats...come say hello if you can!

2. London Veg Fest

When: 27th and 28th September 2014
Where: Olympia West, London
More info: London Veg Fest
I will be attending the Saturday event, most likely strolling about and sampling everything on sight :)

3. Lagos Veg Fest

When: 10-12 October 2014
Where: Freedom Park, Lagos Island
More info: Lagos Veg Fest
If all goes to plan, I will be doing an online broadcast on Saturday afternoon. I will give a short talk, perhaps followed by some Q & A. If you're in Lagos, you have no excuse not to go ;)

EXTRA SPICY WATERMELON SALAD (OIL-FREE)

Watermelon never tasted so good with this sweet and explosive salad recipe.

In response to one of my Facebook posts, Natural Nigerian mentioned that she likes to add watermelon to her salads. I got inspired, happened to have some watermelon at home, and decided to knock this beauty together. I love how my brain immediately goes to unexpected food combinations. Watermelon...scotch bonnet pepper...

The next time you crack open a giant watermelon, remember this recipe and give it a shot. You won't regret it.

Ingredients

(serves 2 or one very hungry individual)

- 1/4 watermelon (chopped)

- crispy lettuce (shredded)

- 1/2 apple (chopped)

- 1/4 cucumber (chopped)

- 1 tomato (chopped)

- 1-2 stalks spring onion (finely chopped)

- almonds/peanuts (optional)

- juice of 1 lemon

- fresh ginger

- 1/4 scotch bonnet pepper

- cayenne pepper

- ground black pepper

- pinch of salt

To make the dressing, grind the ginger and scotch bonnet pepper in a pestle and mortar. Add the juice of one lemon and allow to infuse.

Throw/arrange the rest of the salad ingredients in a large bowl. Spoon/drizzle the dressing over it, making sure to avoid adding large clumps of the ground ginger and scotch bonnet (unless you're extremely fearless with your hot food!)

Sprinkle on some cayenne pepper, black pepper and a pinch of salt.

YAM BURGERS

So I've given you the recipes for the home-made ketchup and bread rolls. All that's left is to share the actual veggie burger recipe that pulls the whole thing together. 

I wanted something a little different from the brown bean burgers I made over a year ago in my very first blog post (!) and if I had to compare the two, I think this yam burger wins hands down. I particularly like the way it crisps up on the outside and holds its shape perfectly. There's nothing worse than a veggie burger that falls apart on you, turning the process of eating into an embarrassing struggle and unintentional workout, not to mention the gloopy mess it creates. Anyway. I hope you give this recipe a try and that you enjoy it as much as I did. I won't always have the time or energy to make my own ketchup and bread rolls from scratch, but the actual burger is so easy and straightforward that it just might become a staple.

(If the plating looks rushed, it's because I was in a hurry to eat the thing... Aside from a burger that falls apart on you, nothing's more annoying than a cold burger.)

Ingredients

(makes about 6)

- 2 cups cooked yam (chopped into small pieces)

- 1 cup toasted breadcrumbs

- 1/2 red bell pepper (finely chopped)

- 1 large carrot (grated)

- 1 tsp dried thyme

- Spices (cayenne pepper/garlic powder/Cajun spice...)

- Salt and pepper (to taste)

- Sunflower oil

Throw the cooked yam, breadcrumbs, red pepper and spices into a food processor and blend until you have a soft dough consistency. Scoop out the mixture into a bowl and mix in the grated carrots and seasoning. 

With lightly floured hands, shape the mixture into 6 burger patties.

Heat a little sunflower oil in a frying pan and fry the burgers on medium heat for about 6-8 minutes, turning over to brown on both sides. The aim is to allow the burgers to heat up all the way through.

Serve in a burger bun with a slice of fresh tomato, crispy lettuce, fried onions and ketchup. Enjoy!

BREAD ROLLS

These turn out perfect every time and is a great way to get your whole house smelling like a bakery! I used these for my yam burgers and the texture was perfect. It held together well and was easy to cut through.

Give it a try and let me know what you think!

Ingredients

(makes 6-8)

- 1/2 cup warm water

- 1 tbsp dry active yeast

- 1 tbsp sugar

- 1 cup plain flour

- 2 cups wholegrain flour

- 1/2 cup coconut milk

- 1 tsp salt

- melted vegan margarine or coconut oil (to glaze)

- sesame seeds (optional)

Dissolve the yeast and sugar in the warm water and leave to sit for about five minutes. 

In a large mixing bowl, add the plain flour, wholegrain flour, dissolved yeast mixture, coconut milk and salt. 

Knead for 10-15 mins on a floured surface until you have a smooth dough. 

Place in a bowl, cover and leave to rise for 1 hour.

Divide the dough into 6-8 buns and arrange on a baking sheet. Cover and leave to rise for a further 40 mins.

Brush with some melted vegan margarine or coconut oil (sprinkle some sesame seeds on top, if you want) and bake in a pre-heated oven, gas mark 6, for 15-20 mins until golden brown on top.

HOMEMADE KETCHUP

My quick and easy version is super tasty and will go perfectly with your veggie burgers and chips. Also great as a dip for crisps and crudités. I used this sauce with the yam burgers I made yesterday and it complemented it perfectly! 

Ingredients

(makes 2 cups)

- 4 large tomatoes

- 1 red bell pepper

- 1/4 cup water

- 6 tbsp rice wine vinegar / apple cider vinegar

- 2 tsp brown sugar

- 1 tsp garlic powder

- 1 tbsp ground black pepper

- pinch of salt

- 1 tbsp corn flour

Blend the tomatoes, bell pepper and water until smooth. Pour into a saucepan and bring to the boil. Add the vinegar, sugar, garlic powder, salt and pepper. Boil for about 5 minutes on high heat then turn the heat down completely and allow to simmer uncovered for 15-20 minutes. 

Dissolve the cornflour in a little hot water. Add to the sauce and stir well. Bring to the boil again, stirring continuously until the sauce starts to thicken.

Allow to cool before serving. 

Store in a glass jar to maintain the freshness. Keep refrigerated and use within a week.

SIMPLE SALAD

The salads seem to have it these days. Here's another fresh, easy recipe. There are days when I crave simplicity in my food and this is just one example of what I'm likely to put together.

This was originally posted on my instagram page (www.instagram.com/vegannigerian) and got sufficient attention for me to turn it into a post. Feel free to add as much or as little of each ingredient as you want. I used one tomato and about a 1/4 cucumber for this particular dish. The more greens you can pack in, the better. Vegetables (especially green leafy vegetables) are generally very low in calories, so you don't need to be afraid of eating them to your heart's content. More mouthfuls... Each one packed with decent vitamins and minerals... Win. 

Ingredients

- shredded lettuce

- tomatoes (thinly sliced)

- cucumber (thinly sliced)

- whole almonds

- juice of 2 lemons

- dried mixed herbs

- cayenne pepper

- sea salt 

- capers (optional)

Place/arrange the salad ingredients in a large bowl.

To make the dressing, whisk the lemon juice, cayenne pepper and mixed herbs together in a small bowl. Pour over the salad. Sprinkle on a pinch of sea salt for extra taste, and a few capers (optional). 

It tastes even better when you leave it to rest for a couple of minutes before serving.

BEST VEGAN SALAD...

...I've made so far.

Perhaps it's the variety.

Or the lemon-scented dressing.

Or the inclusion of plantain.

Whatever it is, this salad hits all the right spots. It's crunchy, slightly tart, sweet, savoury, and incredibly filling.

I've peeled the carrots with my good ol' julienne peeler (remember this recipe?). You can get yours here too (in the 'kitchen' section).

Ingredients

(serves 1-2)

- 1 plantain

- 1/2 head of iceberg lettuce (thinly shredded)

- 1 large carrot (julienned/cut into strips)

- 1/4 small red onion (finely chopped)

- 1/4 cup chopped pineapple

- raisins/sultanas

- 1 tbsp chopped nuts

- fresh strawberries (optional)

For the dressing:

- 1 tsp dried thyme

- juice of half a lemon

- 1 tsp maggi seasoning

- 1 tsp olive oil

Toss all the salad ingredients in a large bowl.

To make the dressing, combine the lemon juice, maggi seasoning, olive oil and dried thyme in a small bowl and whisk with a fork. Pour over the salad and mix well.

Peel and slice the plantain diagonally. You have two options on how to cook the plantain. For a leaner dish, grill the slices, turning them over to brown on both sides. Alternatively, you can make traditional fried plantain by frying the slices in a little sunflower oil, turning over to brown both sides. Remember to drain the excess oil on some kitchen paper.

Serve the salad with the plantain. Enjoy a filling, wholesome lunch or dinner.