These days I’m all about going to food events. I find them to be an integral part of the whole “foodie” experience.
You get a chance to explore what’s buzzing on the food scene, be in awe of cool new techniques, meet the chefs whose brainchild is your new favorite restaurant, and most importantly, you get to eat copious amounts of Grade A quality food (depending on the event, of course). In other words, be prepared to see a lot more of these posts from me.
The very first time I tried croquettes was many moons ago during a Spanish study abroad program back in my college days.
Gloria, my “Señora” at the time (a name we gave to our homestay mothers), was the most adorable little Spanish lady who would serve up the most delightful little meals. I credit her for introducing me to the appetizing world of Spanish cuisine.
Of all the street foods you’ll find in Nigeria, roasted corn is definitely one of my favorites.
Charred over a blazing hot fire, each kernel reaches just the right ratio of, let’s say, “al dente,” on the outside while retaining its juicy center. And let’s not leave out the smoky flavor that enwraps the entire experience, setting this version of corn on the cob apart from its alternatives.
If you didn’t know, Smorgasburg is one of the hottest food markets in Brooklyn. Hosting over 100 vendors every weekend in April through November, this mini food mecca is open free to the public from 11am-6pm at East River State Park on Saturdays and Pier 5 on Sundays.
At the open-air market you’ll encounter the brilliance that is a ramen burger or a pancake burrito and the yumminess of perfectly seasoned Jamaican jerk chicken or chicken gizzard skewers.
“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.).
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!