Today wasn’t just World Chefs Day, it was the start of a new chapter!
Officially inducted into @capanigeria 🎉
Surrounded by chefs, creatives, and visionaries shaping the future of food in Nigeria.
It was also a great time to see my colleagues and friends.
Came home full not just from food, but from knowledge, laughter, and inspiration.
Special thanks to @chef_amakaa such an amazing person. ❤️🎉
Made dinner and got a free podcast episode out of it. 🤣🤣.
#baobuns #bao
Ingredients
250 g (2 cups) all-purpose flour (plus extra for dusting)
2 tbsp sugar
1 tsp instant yeast
½ tsp baking powder
½ tsp salt
120 ml (½ cup) warm milk (or water)
1 tbsp vegetable oil (plus extra for brushing)
Abeg o, this is not Master chef 🤣, they said the way to a man’s heart is through his stomach. So I came correct with nutty honey-sticky wings and rice.
Balanced diet, balanced love life 😌😌.
#food #nuttyglazedchicken
Some of the homemade meals I’ve been enjoying lately
Interesting thing is… most of these are my first time trying them.
And no, I’m not stingy 😂! if you’re hosting a private party or chill hangout, @chef_inem has you covered. AfForDable + tasty = win.
Which one is calling your name? 🥹
#explore #food #privatechef #FoodPlug
CARROT & SWEET POTATO PUREE For babies 3-8 month
*Ingredients*
🍒1 medium sweet potato
🍒1 medium carrot
🍒¼ cup Greek yogurt
🍒⅛ cup clean water
*Methods*
1. Wash and peel the carrot and sweet potato
2. Cut into small cubes
3. Place in a pot, add enough water to cover
4. Cook until very soft (about 15min)
5. Drain and transfer into a blender
6. Add Greek yogurt and water, then blend to smooth and soft.
Don’t make boring meals when you’ve got me.
Potato Pavé
Ingredients:
4 large Yukon Gold or Irish potatoes
4 tablespoons oil
2 garlic cloves, grated
1 teaspoon finely chopped fresh rosemary (or thyme)
½ teaspoon salt
Black pepper to taste
Neutral oil (for frying)
Parchment paper (for lining)
Method:
Start by peeling all your potatoes. Then using a mandolin, slice them into very thin rounds—around 1.5 to 2mm thick. Set them aside in a bowl of cold water if you’re prepping ahead, but dry them well before use.
In a separate bowl, melt your butter, then add the grated garlic, rosemary, salt, and a touch of black pepper. Mix everything together until you have a fragrant butter mixture that smells like it belongs in a fine dining kitchen.
Toss the potato slices in the butter mixture, making sure each slice is lightly coated but not drowning. You want flavour, not sogginess.
Now line a small baking dish or ramekin with parchment paper bottom and sides. Brush some extra butter on the parchment to prevent sticking. Begin layering the potato slices in the dish, overlapping them neatly like fish scales. After every 3 or 4 layers, brush a little more butter mixture on top, then continue layering until you’ve used all your potatoes.
Press the top down gently with your fingers or the back of a spoon, then cover with foil. Place something heavy on top (like another ramekin or baking dish) to compress the layers, and bake in a preheated oven at 180°C (350°F) for 40 minutes or until a knife slides through easily.
Once it’s baked, allow it to cool slightly, then refrigerate it for at least 2 hours—or overnight—until it’s firm and set.
When you’re ready to serve, lift it out of the ramekin and cut it into neat cubes or rounds. Heat a little neutral oil in a pan and sear each piece on both sides until golden and crispy.
#potato #potatopave #chef #ribs
