So I made a yummy bagel sandwich this morning, and it turned out so well I just had to share. I know, I know.
Tripe again. But hopefully the fact that I seem to always have tripe in my fridge these days will tell you something…(and this is obvs directed at all the tripe haters out there. Obvs.).
So I made a yummy bagel sandwich this morning, and it turned out so well I just had to share. I know, I know.
Tripe again. But hopefully the fact that I seem to always have tripe in my fridge these days will tell you something…(and this is obvs directed at all the tripe haters out there. Obvs.).
“Excited” does not begin to describe my emotional state when I caught wind of this news the other day.
New York’s inaugural African Restaurant Week kicks off this Sunday, so if you’re interested in learning more about the diverse dishes that originate from the around continent, or if you’ve just been craving some home cooked African meals, this is the place to be! Celebrate African food and support NYC’s participating chefs this week by stopping by these tasty NYCARW2013 events, October 13-20.
So I made a yummy bagel sandwich this morning, and it turned out so well I just had to share. I know, I know.
Tripe again. But hopefully the fact that I seem to always have tripe in my fridge these days will tell you something…(and this is obvs directed at all the tripe haters out there. Obvs.).
Pawpaw, a.k.a. papaya, is a fruit commonly eaten in tropical climates – like Nigeria. Though I was never a huge fan growing up – especially when there was always a ripe pineapple or mango nearby – every time I see one, I’m brought back to being a kid and playing under the hot Nigerian sun.
Now seeing as today marks the first official day of fall (and I was recently gifted a giant papaya that I’m yet to use), I’ve decided to relive the warmer days by playing around with pawpaw, but in a way that makes the transition into this cooler season a tad bit smoother.
When it comes to sugary concoctions, it really doesn’t get more Nigerian than Chapman. A blend of Fanta, Sprite, Angostura aromatic bitters and juice, Chapman is a staple drink in restaurants across the country.
To switch up this Nigerian classic, I’ve made it into a smoothie by blending it with fruit of my choice – strawberries and blueberries – and ice. The result was a fruitier and less sweet version of the original, which, at my “old” age, is much appreciated. Try it out!
So I made a yummy bagel sandwich this morning, and it turned out so well I just had to share. I know, I know.
Tripe again. But hopefully the fact that I seem to always have tripe in my fridge these days will tell you something…(and this is obvs directed at all the tripe haters out there. Obvs.).