Every time there’s a holiday like Saint Patrick’s day, Mardi gras or a national Independence celebration, I am inspired to make a meal to commemorate the occasion. I am neither Irish nor French but that hasn’t stopped me from making such meals as I did in my “Full Steam Ahead” post.

October 1 is Nigeria’s Independence Day and the opportunity presented itself for another fun food lab activity.

I made Dafaduka, a Nigerian Rice dish, which was well received at my son’s school on their Independence/national day party. This one pot wonder is no fuss but packs maximum flavour.

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Recipe for Dafaduka

4 tbs Palm oil
4 cups of Rice
1 tinned plum tomatoes or 5 fresh tomatoes – chopped
1 tbs Cameroun peppers (dry)
2 Scotch bonnet peppers
1 medium Dry fish
1 onion
1 tbs dry ginger (fresh gingermaybe used if available)
1 Dawada (dry locust bean patty)
Chicken stock or water
Salt to taste

Method

Wash rice thoroughly, drain and put in a pot. Chop tomatoes, scotch bonnet peppers and onions.

Add oil, chopped ingredients and dry spices to the pot except the salt and dry fish. Break up fish and steep in hot water for about 10 minutes. Drain, then carefully take out all visible bones and set aside. Add stock or water (quantity of liquid will depend on the type if rice.

I used jasmine rice which cooks quickly. Add some salt and taste for salt at the end of cooking. Put the pot on and bring to a boil the reduce to simmer until rice is tender.

Add boned dry fish half way through cooking. Serve accompanied by dodo or simply enjoy on its own.

There you have it, a veritable Nigerian dish and a throw back to my childhood.

I saw an interesting recipe for Marsala chicken that I knew I had to try and the end result at the dinner table was happy smiles all around 🙂

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Marsala Chicken Recipe

Ingredients
4 chicken breasts, boneless & skinless,
1/2 cup flour,
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 clove of garlic (chopped)
2 tsps dry chili flakes (optional)
1 cup Marsala wine

Method
Pound chicken breasts between sheets of plastic wrap until about 1/4″ thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms, garlic and chili to the skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms.

Add Marsala wine around chicken pieces. Cover and simmer for about 15 minutes. Transfer to serving plate.

Serve with side of your choice, I chose boiled potatoes, grilled aubergines and blanched mange touts.

Please note, I could not find Marsala wine so used a combination of a dry white wine and white grape juice. You could also use Madeira wine if you find it.

All in all it was an enjoyable holiday.

On to the next conquest!

It has been a few good months since my ast post. My absence was not intentional at all; I have been on a quite a journey. On this journey, I have been through so many changes that food, cooking and matters about fashion etc were not in my top priorities.
I have taken a few wobbly steps towards re-establishing my presence in the kitchen and I am definitely more interested in fashion and trends than I was a few months ago. In fact, last month I was a guest blogger on blackhairinformation.com and was actually paid for my writing! A very exciting development I assure you. These are the links to the articles I wrote (be sure to check them out):
Styling Relaxed Hair for the Holiday Season
A Cheat’s Guide to Maximising Relaxed Hair
Styling and Caring for Relaxed Hair
The Process of Relaxing your Hair
The Quest for Long Relaxed Hair
This is one of my attempts at cooking recently. It is so weird how I felt unsure about measurements and flavours after having not cooked for a long time but it all came back to me slowly.

Spaghetti and Meat Balls


On one occasion during my cooking hiatus, we had a guest over for lunch, so I resorted to ordering food in.Thankfully our guest enjoyed the meal. 🙂

Shredded Beef in Black Pepper Sauce and Mushrooms


A very dear friend and ardent supporter of my blog made some sushi. I was so proud of her that I promised to showcase it on my next post.

Kiki’s Homemade Sushi


There you have it! I haven’t abandoned food and fashion fusion and there will definitely be more posts from me as we head into the ver so exciting holiday season. To all my friends and family in the United States; Happy Thanks Giving!