Gluten free

The Nigerian Chapman Cocktail Revised, Fresher And Better

The Nigerian Chapman Cocktail Revised, Fresher And Better

This Nigerian Chapman cocktail is the revised version of the common drink you can find only in Nigerian restaurants. The refreshing drink is usually made as a punch with a base of orange and lemon sodas. Alongside, grenadine syrup and a touch of Angostura bitters poured over a mix of sliced fruits, cucumber and ice. Unlike the popular Hibiscus beverage (zobo), the Nigerian Chapman is not a popular go-to beverage for gatherings or potlucks. Likewise, it is a great accompaniment to popular Nigerian dishes like Jollof. Although, it is delicious and a favourite to many Nigerians, it is unclear why this beverage still lurks in the dark. Tools you will need to make the chapman cocktail: cocktail shaker. a shot glass or Measuring Jigger. Serving glass. pestle or a cocktail muddler. I’m proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022. This Virtual Potluck explores Black food through the lens of Afrofuturism. Our collaboration of recipes explores the intersection of the Black diaspora via culture, future, geopolitics, imagination, liberation, culture, and technology. Cook and share the inspiring recipes by checking out the list of participants below. Follow each participant and continue the discussion with us on social media using the hashtag #BHMVP2022! In the spirit of Afrofuturism, I have decided to put a spin on this refreshing drink. Hence, I’m taking a simple punch full of sugary sodas and revising it into an elegant cocktail. My Nigerian Chapman cocktail focuses on freshness. Using the juice of oranges and lime with a base of mashed cucumbers. Thus, replicating the day-old taste of cucumbers pickling in a punch. Similarly, the original Chapman is typically best enjoyed after chilling overnight in the refrigerator. I retained the core refreshing taste from the cucumbers and fizzling effect with the use of soda water. Therefore the only difference is that it’s fresher, with an addition of dry gin that turns it up a notch. Black History Month Potluck Participants List: Warm Brewed Zobo Drink by Dash of Jazz. Sorrel Martini Popsicles by Dish It With Tisha. Fish Patties with Pontchartrain Sauce by Dude That Cookz. Stuffed Shrimp & Grit Collard Green Rolls by Fior. Spicy Berbere Lentil Chili by Flights and Foods. Sankofa Bowl w/ Suya Duck Breast by Food Fidelity. Brown Stew Pineapple Chicken with Roasted Groundnuts by Geo’s Table. Champurrado Custard by Global Kitchen Travels. Caribbean Fish and Chips with Tamarind Sauce by Heal Me Delicious. Curry crab stuffed dumplings by Home Made Zagat. Twinkl has included this recipe among their top picks for 9 Fun Meal Ideas for the Whole Family.

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Oven grilled peri-peri turkey drumsticks

Oven grilled peri-peri turkey drumsticks – South African/Portuguese style

My first introduction to Peri-Peri was when I moved to London in my teens. My mates took me to the infamous Nandos restaurant during our lunch break. It was the first commercial where I tasted anything close to my Nigerian palate. I had roasted corn, thick fried potatoes, green peas, fried rice and of course the spicy peri-peri chicken. I was pleased and soon enough Nandos became a go-to option for hanging with friends as it is with most young Londoners. Peri-peri is a sauce that is usually used in cooking grilled/roasted chicken, hence the popularity of peri-peri chicken. However, similar to the Nigerian suya spice mix, Peri-peri is a versatile sauce. I opted for these oven-grilled peri-peri turkey drumsticks for a more festive flare. Other options could be peri-peri ham, grilled fish and so on. So what is the origin of Peri-Peri: It is unclear where Peri-Peri originates from. There are several claims but these three countries are the common denominator: South Africa, Mozambique, and Portugal. There are talks that the name peri-peri (also known as Piri-Piri) originates from a mix of Portuguese and Swahili, which translates to pepper-pepper. The peri-peri sauce is a result of cross-cultural influences. So what goes into making the Perinase: “Perinase” is my chosen name for the peri-peri sauce. Which simply means peri-peri marinade. The base of the sauce is peppers. Specifically two peppers. One regular sweet red bell pepper. The other is the African bird’s eye chilli pepper. The chilli itself was a local ingredient in some South African and West African countries in pre-colonial times. The debate is who decided that this spicy chilli mixed with some garlic and herbs would result in something delicious. There are so many variations of the peri-peri recipe today. There are choices between lemon or lime, basil or parsley. Either way, this sauce cannot easily go wrong and it shows in this peri-peri turkey drumstick. If you like this recipe for peri-peri turkey and want to learn more about foods from the African diaspora, you might also like Extra nutty Cocadas – An introduction to Panamanian cuisine.

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Zesty Watermelon Granita in a glass cup

Easy Refreshing Watermelon Granita made with 3 ingredients

This Watermelon Granita is the perfect cold refreshment for the summer. Granita is the next best thing to a gelato or ice cream. Although similar to a sorbet and a slushy their textures are different. Sorbet is softer and smoother and can be scooped like gelato/ice cream. A granita is crunchy with bits just like shaved ice. Hence the name granita, which sounds like ‘granite’, granite which is coarse and grainy just like a granita. Granita originates in the south of Italy, in the region of Sicily. These shave-like ice crystals are served all year round but are most popular in the summer. As the granita is a perfect icy refreshment for hot weather, especially in July and August. One of my favourites for the summer months is a zesty watermelon granita. On the itinerary of most travellers to the region of Sicily is to try the granita. Delicious when served with a freshly baked soft brioche or on its own. One of the most popular Italian franchises that serve delicious granita is GROM. They offer a variety of gelato and granita flavours. What makes a granita? Granita is typically made with water, flavourings, and colouring. However, when I make a granita, I like to use the actual fruit instead of artificial flavours. In addition, using the fruit itself gives a natural colour. Some of my favourite fruits to use are blueberries, watermelon and oranges. Sometimes a layer of all three or a mixture of two. I had a large piece of leftover watermelon. Hence why I opted to make this zesty watermelon granita. Watermelons are very refreshing, sweet, colourful and perfect for the summertime. Only three ingredients were used in making this zesty watermelon granita. It could easily be two ingredients (fruit and sugar)depending on the blender/food processor’s power. Watermelon – Any fruit of your choice will work also. You can start with this zesty watermelon granita recipe. Then experiment with other fruits. Sugar – The addition of sugar in a granita is important because it aids the crystallization effect. If you take out the sugar you will most likely end up with a sorbet or a slushy. Orange – The natural sweetness of the watermelon with the addition of sugar can be a little much. I choose to add both the orange juice and zest to add a little zestiness. This creates a richer dual-toned flavour. The liquid also aids in blending the frozen fruit into a smoother paste. Another zesty recipe you might be interested in is: Orange Upside-Down Cake with Italian Apéritif and another cold choice of beverages you might like are Dalgona Coffee Whipped 3 Ways

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Nigerian Peanut (Groundnut) Based Beef Suya Skewers

Suya plays a huge part in the Nigerian food culture. Suya joints – a street kiosk where an array of deliciously grilled suya meats are cooked and sold over a handmade firewood barbeque. From states to cities, local areas and villages, every area have a local favourite suya joint. The spot night-party goers get their munchies from because the beef suya is a perfect accompaniment to a happy hour. Where young ones ignite their coming of age love stories or where old lovers grab a quick bite before a night out. Where parents grab the only savoury treat that will rin down cheers from their kids. Basically, suya is a popular street food that plays many roles, from nightlife buzz, love stories and family dinner tables. Suya is also served at grand ceremonial events. Such as traditional wedding parties or grand birthday celebrations. so what exactly is suya? The word “suya” refers to both the spice mix and the meat it’s been grilled with, i.e beef suya. The Suya spice mix is a peanut-based spice mix that incorporates a combination of traditional Nigerian spices with some very simply spices we all know of. The suya spice mix can also be referred to as “yaji”. You can find details of the suya spice mix with the traditional recipe by clicking here. However, in this beef suya skewer recipe, I created a spice mix that emulates the flavour and aroma of the traditional mix. I meticulously choose spices that are easily accessible worldwide and when combined create the same suya taste. For the Suya spice mix: Roasted peanuts garlic powder ginger powder chilli powder black pepper salt Freshly grated nutmeg Beef suya and the origin of Suya When you say you want to get suya in Nigeria, it is automatically assumed that you want some grilled beef suya. That is beef that has been grilled and seasoned with the suya spice mix. Beef is the original meat used in making suya. The origin of suya comes from the northern region of Nigeria, where cows are mostly reared. The northerners are known for their herdsmanship and even when cows are reared in other parts of the country, northern herdsmen do so because they have mastered the craft. However, there are so many versions of suya these days. From beef suya, chicken suya, pork suya, suya seafood mix, suya tilapia, etc. You can also the suya spice mix being used on other dishes. Such as on salads, baked potatoes or grilled plantains, etc. In addition, beef suya makes a great accompaniment to smoky party style jollof rice. On beef suya, jerky and kebabs The world has heard of kebabs, beef jerky and jerk spice mix. Suya is the Nigerian treat that has always had its own table. The world’s table just needs to know what it’s missing out on. All these styles of cooking meat and unique spice blends are a huge part of the African culture at large. Kebabs are a part of the food culture in east African countries. Beef jerky is renowned in South Africa and they also have a different type of beef jerky called the “Biltong” which I’ve heard is more delicious. Jerk spice mixes are popular in the Caribbean, whose culture is founded upon several African cultures. Suya however similar it seems to kebabs and jerky, has its distinct flavour that is unmatched.

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