Tuesday, 25 July 2017

AYA TIGERNUTS | Interview

If you've never heard of tigernut milk, then you are probably not alone. But now is the time to get clued up.

When I first discovered Aya TigerNuts, it was difficult for me to contain my enthusiasm, for here was an exciting new brand offering a plant-based milk alternative to the citizens of Nigeria. I interviewed Damilola, the inspiring entrepreneur who is set to make tigernut milk a household staple across Nigeria and beyond.

Tell us a little bit about yourself: 

My name is Damilola Jimoh-Adewale, also known as the Tigernut Chic. I am an aspiring female agri-business entrepreneur who has ventured into processing locally grown agricultural products (the first being Tigernuts) to provide proudly Nigerian, healthy and delicious food and drink options to counter non-natural alternatives. 

I love reading, travelling, relaxing and listening to music and podcasts.

How and why did you decide to launch Aya TigerNuts? 

Growing up, I discovered I was lactose intolerant with its attendant effect on my skin/metabolism. In seeking out non-dairy choices, I came across tigernuts. This discovery led to the creation of tigernut milk which is liked by most, and has inspired the business. 

The process was really organic. The first thing I did was to do research tigernuts - what I could make with it and where I could source it. Then I came up with a great and God-inspired recipe for the milk and gave samples out to friends and family members. They loved it and began to tell their friends and colleagues about it and that’s how we started and grew our customer base.

Now we are working on building a solid brand known for high quality, delicious and healthy tigernut products.

































For those who don't know, can you tell us what tigernut is? 

Contrary to the name tigernuts, they are actually not nuts but tubers, grown mostly in the North-Western region of Nigeria. Tigernuts are a traditional food in Nigeria that can be consumed in various forms. They can be eaten raw as a healthy snack or made into an all-natural, delicious, milky beverage known as 'Kunnu Aya' (Tigernut Milk), which serves as a healthy beverage or as a lactose-free alternative to dairy milk.

Nutritional benefits include:

1. Tigernuts are a highly nutritious plant food that contain a large number of antioxidants.

2. They have a high amount of soluble glucose and oleic acid, which helps lower bad cholesterol and prevent heart attacks. They are also an excellent source of starch, healthy fats, sugars and protein.

3. Tigernuts are rich in Vitamins B1, E, C and minerals such as phosphorous, potassium, magnesium, calcium and iron (as much as red meat), which are all essential for bone growth, tissue repair, muscles, body growth and general well-being.

4. They have a high content of dietary fibre and insoluble fibre which helps control blood sugar levels, thus preventing diabetes. They contain enzymes that aid digestion such as catalase, lipase and amylase, and are often recommended to those who suffer from constipation, indigestion, flatulence, diarrhoea and those who are watching their weight, as they keep you feeling fuller for longer, resulting in lower calorie intake.

Describe the process of making tigernut milk?

1. The tigeruts are washed properly and then soaked in water for about 8 hours.

2. After soaking, you wash again to make sure it is clean and then it is blended with a grinder or a really sturdy blender.

3. While blending, you can sweeten with dates or leave as is.

4. After blending, sieve with a cheese cloth or very fine colander (sieve).

5. Cool immediately. It can last in a very cold fridge for 2 - 3 days (because of the short shelf-life) and in the freezer for up to 2 weeks. 

Flavours: Chocolate, Strawberry, Original, Vanilla
What products do you currently have in your range? 

TigerNut Milk in various flavours (Original, Ginger, Vanilla, Chocolate, and Strawberry).

TigerNut Flour and very soon a snack made from tigernuts.

6. What has been the general response from the Nigerian public? Do you envision more Nigerians switching to tigernut milk as an alternative to regular milk?

The response has been great! People really love the product, however most people consume it as a beverage and not necessarily as a dairy-free milk alternative. Although, we do have some customers that consume it for that benefit. 

What does the future look like for Aya TigerNuts? Any plans for expansion?

Yes, we definitely have more plans for expansion! We plan to release more products and very soon open up a milk bar where delicious tigernut-inspired treats will be served.

Where can customers find your products? 

We are stocked at Green Grill House located at Wole Ariyo, off Admiralty Way, Lekki Phase 1, Lagos. 

Potential customers can call/text 07063043339 to place an order, or send a direct message to @ayatigernuts on instagram.



Connect with Damilola and follow DeNovo Organics online

Twitter: @ayatigernuts
Instagram: @ayatigernuts
Facebook: Aya TigerNuts

Thursday, 6 July 2017

RECIPES FOR A SUCCESSFUL VEGAN BBQ

It's summer. You're vegan. You want in on the BBQ action. Because veganism isn't about deprivation. And it's certainly not joyless. I agree.

I attended my first all-vegan barbecue last weekend, hosted by Paul of DunguBook (check him out on YouTube - he's the go-to for vegan bodybuilding), and I wasn't disappointed. The theme of the BBQ was 'Health is Wealth', and it certainly lived up to that in terms of the food on offer. Forget frozen veggie sausages and soy burgers, everything was made fresh and packed with flavour. We had marinated pulled jackfruit burgers, vegetable skewers, mac 'n' "cheese", banana cake, fruit juices. That, along with great vibes and feel-good music made for an all-round successful barbecue. The sort you'd be proud to take your omni family and friends to.

Once you're done watching this little video I put together from Paul's BBQ, be sure to check out the recipe suggestions below to inspire your next barbecue. Click the links for the full recipes.



Burgers


1) Akara Burgers - the akara itself takes some work to make but the results are worth it.

2) Brown Bean Burgers - throwback to my first ever recipe post. Still as goo four years on ;)

3) Yam Burgers - something for the more adventurous types.

Sides

1) Suya-spiced vegetable kebabs - throw these on the grill instead of the oven. Easy but so darn good!

2) Coconut and turmeric roast potatoes - parboil, season, wrap in foil and toss on the barbecue.

3) Okra and sweet potato salad - delicious twist on the regular potato salad.

4) Roasted carrot, fennel and mint salad - grill the carrots and fennel instead of oven-roasting.

5) Boli (grilled plantains) - what's a gathering without plantain?


Drinks

1) Lime and orange - cool, zesty, summer in a glass.

2) Ginger ale - impress with this homemade concoction.

3) Iced mint tea - it doesn't get more refreshing than this.

4) Watermelon and grapefruit infused water - the colours alone will brighten up the day.


Desserts


1) Chocolate and peanut muffins - win your crowd over with these delectable muffins. Leave the peanuts out if you're faced with nut allergies.


2) Maltina ice-cream - on a hot summer's day, this is gold.

3) Banana, raisin, almond and chocolate slices - a tasty tray-bake to please the masses.

Saturday, 24 June 2017

VEGAN IN COPENHAGEN [VIDEO]

I spent a few days in Copenhagen and had an incredible time, packing in a ton of fun, exploration, food, and even education (attended a start-up event at the Copenhagen School of Entrepreneurship). I got to hang out and discuss grand ideas with friend and fellow creator, Sofia of Vegan Watching and GUTXY. I left feeling inspired, recharged and ready to take on life. More so than usual, anyway :)

The video below captures a handful of moments from my trip, but more importantly provides some insight into some of the vegan options available around the city. I hope it whets your appetite, ignites your wanderlust, and encourages you to book the next flight out to Copenhagen. Happy watching!



Tuesday, 23 May 2017

GROUNDNUT (PEANUT) STEW | Healthy & Oil-Free



A quick search online will reveal that there are multiple interpretations of this African dish. From Nigeria to Mali to Ghana to Cameroon, everyone's got a version. This one's mine - a pretty stripped down, healthy but utterly delicious take on it. Touch of sweetness from the groundnut, heat from the scotch bonnet, all round creaminess of the stew...I could go on.

Why oil-free, you may ask? Because groundnut (aka peanuts) are already high in fat and contain their own natural oils. Adding oil seemed gratuitous to me (although the flavour of palm oil in this would probably be bomb, but still...hmm).

Couple of quick notes with this recipe: I haven't specified the type of mushrooms to use, but the meatier the better really. I happened to have some shiitake mushrooms at home and it worked great. Use whatever you can find. Also, the nuts are lightly roasted with some chilli, but feel free to use plain/lightly salted. Just make sure the flavours are balanced by tasting as you go along.

That's about it. Simple, quick, healthy and tasty - everything a meal should be. Eat it with fufu, rice, pounded yam, bread, or any other starchy food that exists in the world.

Ingredients
serves 4
- 1 cup lightly toasted groundnut (peanuts)
- 6 fresh tomatoes
- 1 red bell pepper
- 1 small red onion
- 1 scotch bonnet pepper
- water
- mushrooms
- 1 bunch fresh basil (roughly chopped)
- salt to taste
- 1 tbsp black peppercorns

Method

1. Blend the peanuts until you have a crumbly paste (sorta similar to crunchy peanut butter)

2. Blend the peppers, onion and tomatoes with a cup of water until smooth

3. Pour the pepper blend into a pot/saucepan and simmer uncovered for 10 minutes, medium-high heat

4. Stir in the groundnut paste. At this point, it will thicken rapidly. Add some water to loosen the stew and turn the heat down (medium-low)

5. Add the mushrooms

6. Season with salt and black peppercorns

7. Add the roughly chopped basil and simmer for another 2 minutes

Done!

Friday, 12 May 2017

AKARA BURGERS [VIDEO]

Or 'Akara Revisited' because I already have a post for this fabulous recipe. Here, I simply go into how I ended up turning akara into burgers and I share my latest YouTube video showing you exactly how to make this popular Nigerian snack/breakfast food.

A couple of weeks back, I hosted another Airbnb private dinner (find out more about that here) and featured akara in the second course of the menu. In my enthusiasm, I ended up making enough batter to feed an army. I'd always wanted to experiment using akara in a burger - a Nigerian take on a good ol' bean burger, if you will. And that's exactly what I did. Loaded some bread rolls with shallow-fired akara 'patties', leafy greens, tomatoes, sliced gherkins and the queen of burger sauces (in my opinion): ketchup. Simple but so darn tasty that I had to have it for dinner two nights in a row.





































If you fancy giving this a try, then check out my video below which offers a step-by-step guide on how to make akara (including a super useful hack for the difficult peeling part of the process). As always, let me know what you think by leaving a comment below or joining me on Instagram, Facebook or Twitter.



Wednesday, 19 April 2017

QUIZ: WHAT'S YOUR VEGAN IQ?

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Questions Approved By:



Registered Dietitian, Vegan and Endurance Athlete, Author
Matthew, MPH, RD, is interested in promoting good nutrition and physical activity informed by his life experiences as a vegan and endurance athlete. He has been a Registered Dietitian for over 12 years.

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