VIDEO - BBC 'FOCUS ON AFRICA'

For those who missed it, here's the vid of my stint on BBC's 'Focus on Africa'. It was an amazing experience! Felt a little awestruck for the most part, especially considering how much I love the programme.

I can't thank Peter (the sports presenter) enough for stumbling across this blog in the first place, and also the rest of the presenters and producers on the show who were all so accommodating. 

A massive shout-out to my family and friends who are the most supportive and excitable bunch of people around ;)

Recognise any of the food on the table? :) 

GOODBYE ANONYMITY?

So, someone might be appearing on BBC World's 'Focus on Africa' tomorrow (Friday @ 17.30 GMT).
Could be anyone really.
Said person will be talking about this blog and other vegan-related things, so you'll probably want to check it out. (Eeeep!)
Thanks guys :)

CURRY AND THYME POPCORN

Curry and thyme. Two classic ingredients in Nigerian cooking - especially where jollof rice is concerned. I've simply used your regular store-bought dried thyme and powdered curry (the 'Lion' brand, which most Nigerians will be familiar with) to spice up one of my favourite go-to snacks. 

Making popcorn from scratch is not always a walk in the park. The first few times I tried it, I ended up with burnt bits and miserable looking kernels that seemed reluctant to pop. I've since discovered a few handy techniques for making the perfect batch every time.

Ingredients

- 1/4 cup popcorn kernels

- 3-4 tbsp sunflower oil

- 1 tsp curry powder

- 1 tsp dried thyme

- Salt to taste

Place a saucepan over a low heat and add the oil, thyme and curry. 

Before the oil starts to heat up, add the popcorn kernels. Place the saucepan lid on top, slightly ajar to allow some steam to escape, but not so much that the popped kernels can jump out of the pan. 

You'll need to hang around and keep an eye on things. As soon as the corn starts to pop, lift the saucepan off the heat slightly and give it a little shake to prevent any from burning or sticking to the bottom. Do this at intervals until the popping stops completely.

Serve with a little sea salt sprinkled over the top. Yum!

CHOCOLATE + PEANUT MUFFINS

My idea of quality late-night TV is watching one cooking show after another. Sad but true. Over the summer, I couldn't get enough of 'Cupcake Wars' on the Food Network. Some of the flavour combinations were craazzyy - they even put some of mine to shame. Who would ever think to add black pepper to a sweet cupcake? Or better (or worse) still, spinach and olive oil? Why? 

And yet and yet and yet, there was always that other 'crazy cook' side of me that nodded along and swore to give some of the recipes a try at some point. Just giving you a heads up.

These choc and peanut muffins are not so crazy.  In fact, they are arguably a big improvement on the chocolate cupcakes I made back in February (when I was still trying to find my feet with vegan baking). I dreamt these up when trying to figure out how to use up a bag of peanuts I'd tossed to the back of the cupboard. The addition of crushed peanuts certainly gives an extra depth of flavour and texture. I think you'll also agree that these look slightly more attractive.

Ingredients

- 2 cups self-raising flour

- 1/4 cup crushed peanuts

- 1/4 cup cocoa powder

- 1 cup organic cane sugar

- 1 cup almond milk

- 1/4 cup coconut oil

- 1 tbsp vinegar

- 1 tsp vanilla extract 

Place the flour, cocoa powder and sugar in a large mixing bowl.

Place the crushed peanuts, almond milk, vanilla essence and coconut oil in a blender and whiz for a minute or two until the ingredients are well combined (this goes a long way in ensuring a more even texture).

Mix the dry and wet ingredients together. Be careful not to over mix the cake batter.  

Divide the mixture into individual muffin cases.

Bake in a pre-heated oven, gas mark 5, for 20-25 minutes until well risen and cooked all the way through (you can check by using a small toothpick. If it comes out clean, then you're good to go).

Leave to cool on a wire rack and dust with some extra cocoa powder and any other arty garnishes you feel like using.