Showing the anesthetically pleasing side of my food presentations 😂
Most times, I take over 10–15 pictures whenever I shoot, and sometimes only one or two actually make it to the gallery. Eventually, food is art before anything else a craft that tells a story.
Before every shoot, I already picture the concept I’m trying to achieve, even down to the music and mood. Lately, life has been busy, so I just randomly snap food whenever I can, but one thing for sure… my eyes always feed first 😭
So no matter how simple the meal is, I’ll always try to keep my plate organized
Life lately has been so busy that I haven’t had enough time to create the kind of food content I truly enjoy regardless of how big or small the audience is.
I genuinely just love creating recipes, spending time in the kitchen, and sharing food moments. Lately, I’ve had so much on my plate, building different things and taking everything one step at a time. But one thing is certain: my love for cooking hasn’t changed .
Still a regular kitchen girl always.
Pictures from my gallery.
Homemade Chicken Sausage
There’s a different kind of satisfaction that comes with knowing exactly what goes into your food and how safe and healthy it is. Making your own sausage at home gives you full control over the ingredients, flavor, and quality.
Ingredients:
* Chicken breast
* Curry
* Thyme
* Fennel
* Smoked paprika powder
* Black pepper
* Oregano
* Garlic powder
* Salt
* Baking powder
* Eggs
Procedure:
Add the chicken breast and all the spices into a food processor, then blend until well combined and smooth.
Transfer the mixture into a bowl, add the eggs and baking powder, then mix thoroughly by hand until everything is evenly incorporated.
Using a sausage mold or a clean biodegradable food-safe wrap, shape and wrap the sausage mixture. Steam on low heat for about 30 minutes.
Your homemade chicken sausage is ready to be stored, cooked further, and enjoyed in different meals.
Cook with me - Egusi soup one of the best and most versatile Nigeria soup
Ingredients:
Palm oil
Onion
Pepper mix
Smoked catfish and stockfish
Smoked assorted beef
Egusi (melon)
Lettuce and blanched butter leaf
No extra salt added because the proteins already carried enough flavor.
How I made it:
• Heated up some palm oil and sautéed chopped onions
• Added the blended pepper mix and allowed it cook properly
• Added the meats and fish, then let everything simmer together
• Gently scooped in the egusi with a little water and allowed it cook on low heat
• Stirred everything together to combine perfectly
• Finished with fresh veggies for that rich, comforting texture
Soft swallow beside this? Immediate happiness
The boring introvert girl is outside trying different spots in Lagos .
I’m not here to review food , just to eat, explore, and try something different.
A new series where I explore restaurants across Lagos sometimes with a friend, sometimes with a random follower.
It’s all about stepping outside the kitchen and experiencing food from a different angle.
Stay tuned.
