Mango salad
This evening I felt inspired to make a second salad from the book Afro Vegan. Today I chose the Mango salad.
Easy to make, basically three stages – make the peanut topping, making the dressing, make the salad and combine.
The taste is out of this world – I could only really describe it has having a disco in my mouth. Sweet, citrusy, savoury, spice and heat of the chilli and then crunchiness of the peanuts. Really nice, and the colours where just so uplifting. Like the author of the recipe says, it really is ‘bright and fresh’. Given the state of the world these days, it’s a great culinary antidote…
Ignacio and I ate it with a Spanish omelette – so a combination of the European and the British-Nigerian very much like the modus operandi of our life together!
Tacos
Dinner this evening with my Ignacio. It was nice to have someone else cook for us this evening. On the menu for me today:
Horchata
Plantain taco
Fish taco
Frijoles crema
Very tasty and very filling. A real sense of gratitude that I can experience and enjoy this.
Cappuccino and carrot cake
Reminding myself that one does need to top up one’s soul from time to time.
I stopped at Soho Coffee Co to pass the hour before Ignacio finished work and met him for an early dinner.
I peacefully sipped my coffee (short cappuccino with coconut milk) and carrot cake. It’s such a privilege to be able to do this.
Fried rice
Charged with cooking lunch for my sister and her three young children, I decided on a fried rice recipe, pretty much created off the cuff.
Here is the recipe.
Fry up some chopped leeks, chopped yellow pepper and chopped courgette in coconut oil and sprinkled over some garlic salt.
Fry the mince meat with a little olive oil and seasoned with ground nutmeg, ground ginger, ground tumeric, smoked paprika, maggie liquid seasoning and table salt.
Boil some Basmati rice in vegetable stock, with diced carrots, peas and sweetcorn.
Scramble an egg in some melted sunflower spread.
Mix all together and serve straightaway
It went down very well – my niece and nephews are 5 and 3 years old and wolfed down their portions with no fuss at all.
Bunminola Bakes 