All posts filed under: Recipes

Lerato’s recipe for sharing this Festive Season — Features — The Guardian

Some have food but cannot eat Some can eat but have no food We have food and we can eat Glory be to thee oh Lord Amen! I remember this poem from my childhood. We were taught it by nuns in Nursery and recited it every day before school lunch. This was quite a strong reminder that we were blessed to have food to eat, a solemn poem to teach us children of how blessed we are, and never to take the simplest things for granted. To this day, I recite this song and hope to do the same with my own children. The excitement of Christmas sometimes turns some of into excessive shoppers, eaters and drinkers, but why is this the case? Christmas is, after all, a celebration of the birth of Christ, during which Mary and Joseph certainly did not throw champagne breakfasts and marvellous feasts with jollof rice and salmon to celebrate the occasion. It is right for us to celebrate this joyous feast with family and friends, but remember, “some can …

Plantain pies, Grains of paradise & Christmas 

Food is as much for nourishment as it is for pleasure. I must have written this line in several other food memoirs, but it truly is the key to a lot of my happiness.When I am feeling down there are several foods that really warm me up; a range of simple yet decadent and wholesome, or even fast foods can make a substantial difference in my mood, making me feel happy and whole again. You must have your own favourites that make you feel happy and whole. Think about that feeling of warmth and happiness from a mouthful of lovely  pie with flaky pastry falling all over. In my case, my childhood weekend breakfast is one I keep going back to. It was a typical English fry up, with sausages, bacon, baked beans with a selection of toast and the addition of fied plantain or boiled yam and corned beef sauce. This is the quintessential Nigerians-British breakfast and I ate all of it with lots of ketchup on the side. Now I seem to combine all my memories of happiness in the most interesting dishes, like my plantain pie …

Lerato’s Green Fried Rice as seen in The Guardian.

On this day, 1st October 1960, Nigeria gained her independence from the British Colonial masters. It is a day of great celebration of things past and more to come in the future. Nigerians fly the green-white-green flag with pride and the same goes for our food. The land is green; rich in culture, people and resources. We have a lot to be thankful for. We love our food, especially our Jollof Rice. But since Jollof rice – the well known tomato based one pot rice dish has been awarded it’s special day of recognition, what better day for me to share my recipe for Green fried rice. Yes! Its green, and its good.  I have always been bemused by people’s obsession with rice, especially with Nigerians and white rice. Some people cannot go a day without eating rice. I believe it is the single biggest culprit for the pot bellies on Nigerian men. This is not to say that there is no rice in my kitchen cupboard; the food lover that I am, my cupboards …

Stuffed Pepper Jollof Rice for The Guardian

Ahead of the worldwide celebration of jollof rice on the 22nd September 2016 as World Jollof Rice Day, I wrote this recipe which defies the West African jollof-mob rules of this dish; “nothing but the traditional contents of jollof must be added to…jollof!”  But jollof rice is originally from the Wolof people of Senegal and Gambia who cook this as a heady fishy dish called Thieboudienne (che-bou-gen) As with a lot of foods of the world it travelled and was adapted in various regions. Even Ghanaian and Nigerian jollof is quite different.  If you will like to break some rules while celebrating the basic foundation of it, then give this a go! Start with a rich tomato base, lots of aromatics and add whatever else you please. Stuffed Pepper Jollof Rice SERVES 6 – 8 | COOKING TIME: 50 – 60 minutes INGREDIENTS 400g easy cook basmati rice For the jollof sauce 3 tbs vegetable oil 2 large onions 4 cloves of garlic, chopped 5cm / thumb size ginger, peeled & grated 2 x 400g can of chopped …

Sexy Chicken Stew for The Guardian

I remember cooking this as a result of lazy days as a student in London. I would want a great supper but couldn’t handle spending hours in the kitchen. So I would cook chicken with a jar of easy garlic and chillies, lots of onions and chopped tomatoes.  It soon became my go-to dish to take to dinners at friends’s houses. It is modest but rather indulgent and it just hits the spot everytime.  This is quite the recipe for non-cooks and pro cooks alike. Big flavours are at play here, and as always in my cooking, you can absolutely make it my own.  This recipe was published in my column in the Guardian Newspaper and it is online here. Happy eating!  x