Monday, 18 May 2015

Cool Down With A Refreshing Watermelon Spritzer

If you are one of those people that thinks all the talk about global warming is a load of bollocks....and you live in Lagos, Nigeria at the moment...then I have no words for you. LOL
It is blazing hot. Scorching hot. Its so hot that air conditioners are struggling to churn out cold air. Its muggy. Most people are uncomfortable. Its supposed to be rainy season now but I can count on one hand how many times it has rained this year.
Drinking - make that guzzling liters of water and other cold beverages is imperative to keep hydrated and stay in relatively good spirits - I blame a lot of snappish behavior on the heat. (:-))
I say make the drinking fun too. This watermelon spritzer is cool. Its refreshing. It has fruit. It is easy to put together. It gives a buzz. What's not to like?

To make a pitcher spritzer that will serve 2 or 1.... you will need:
  • 2 cups of white wine
  • 75cl of soda water/sparkling water
  • 1/2 cup grenadine
  • 2 cups diced deseeded watermelon

  • In a pitcher/jug with a lid, add all the ingredients and stir to combine.
  • Refrigerate till ready to serve
  • Pour into serving glasses and enjoy......

This spritzer will make the guys and dolls happy. Make this in the morning so you can have a chilled glass of this at the end of the day.


Saturday, 9 May 2015


I will be one of the chefs with episodes on the new EbonyLifeTv series Chefrican that starts airing on May 10th on channel 165 on DSTV. 

Please watch and send me emails with questions or comments.


Thursday, 7 May 2015

Messy Eats: Fragrant Prawns

A lot of us were told growing up not to play with our food. That was all well and good when trying to teach manners, however I know now, in my culinary journey that some of the best food experiences involve playing with one's food - using hands to eat.

Communal meals in the Middle East and a lot of Africa involve huge trays with different items of food and plates or bowls for individuals with hands used to scoop food from the trays to your mouth. There are rules of etiquette that guide this process. This practice is seen in India as well. Even in the West, messy burgers and fries require fingers to get the job done. Closer to home, popular Nigerian meals of soup and a starch (swallow) are best eaten with hands.

I wanted a full on messy but delicious food experience that involved hands and sauce and would be fun as well. I thought of crawfish in the US cooked in spicy seasoning and served on long tables with diners wearing bibs to protect their clothing from stray juices and people taking the shells off these little critters and some sucking the heads (the best part) with looks of rapture on their faces.

Inspiration came.

This dish is so easy to put together but is really finger licking good. Literally. You can have it on its own. Or with rice or potatoes or soft bread to mop up all the sauce. Regardless of what you choose to have as a side to accompany this dish, have spare plates for the shells and lots of paper napkins to clean up afterwards.

You will need:
  • 1kg plump shell on prawns
  • 1 can coconut milk
  • 1 small red onion - cut into chunks
  • 6 cloves of garlic - peeled and cut into half
  • 1 small piece of ginger - cut into 2
  • 4 green chilies - cut into half
  • 2 large lemongrass stalks - bruised or cut into half
  • Choice of fresh herbs - one or a mix of thyme, African Basil (scent leaf), curry leaves, basil
  • Salt to taste
  • In a large sauce pan, add all the ingredients except the prawns and bring to a gentle boil stirring constantly.
  • Taste and add salt to taste
  • Add the prawns and stir to make sure the prawns are all coated with the sauce
  • Turn the heat to low and cover pan
  • Cook for 10 minutes and stir prawns and sauce
  • Serve in individual bowls