And the weather down your end? Well, we had a bit of snow here last night and a journey of thirty minutes became an hour and a half, but we are all in one piece still.
I decided to revisit the K Spice restaurant post because I realised that most of the items were described in a Nigerian dialect probably unfamiliar to some. The idea is for all and sundry to be able to 'enjoy' these meals with us so I will try to explain the names of the food items we had.
1. Puff puff : simply fried dough with a bit of yeast to help it rise. Puff_Puff is nice when eaten hot, just like doughnuts but without the jam etc.
2. Nkwobi: this is 'cow foot' cooked tender and mixed with aromatic spices, palm oil & pepper ♨. Yes, spicy Hot! https://youtu.be/D60yhEoiZTY
3. Isi Ewu: literally translates as 'the head of a goat' and that's what it is, all spiced up as Nkwobi. It is a celebrated delicacy in Nigeria, definitely very tasty. If you are brave enough, get some friends and go try this dish. Mentally challenging for the 'faint hearted' and very spicy.
Check out this link but be warned, what you see may upset you https://youtu.be/r3abgyFRcAQ. Still want to try it?
4. Suya : this is meat which has been sliced thinly and covered in a specialised spice mix whose prominent components are cloves, dried pepper and peanut cake. (If you have allergic reactions to peanuts you can do without the peanut cake.) It is then roasted or baked till cooked with an extra smattering of the spice mix for 'effects' afterwards.😁
5. Yam porridge and plantain: no lingo there, just yam cooked soft enough to begin to crumble, in water with ground crayfish, palm oil, pepper etc. This can be cooked to taste when done at home and plantain was simply peeled, sliced and fried. Follow link for a recipe for yam-porridge.
6. Afang soup: it is so called because of local name for the leaves used to cook the soup. It involves a lot of the vegetable also known as 'Okazi' and it can be found in Peckham, Deptford, Woolwich high streets or any reputable African grocer's shop.
7. Ayamase served with rice: another very very ♨♨ hot and spicy sauce made largely with green bell and scotch bonnet peppers, crayfish, fried in bleached palm oil. For some the 'heat' is the lure, some may say it could send a cold packing.
See how it's done here.
As with everything in life, moderation is the key to enjoying these foods. A treat now and then isn't bad. Just don't make excessive spice and palm oil a habit or else adjust how you prepare it at home if you can do so.
Then again, you could take your mates down to K Spice for a 'spice challenge'; ask them to make it as hot as possible... ....(disclaimer comes in here 😅) or just go in and find what all the rave is about.
Fally Jay for The Food Hut.
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