Hibiscus: Discover Fresh Flavours from West Africa with the Observer Rising Star of Food 2017
‘I’m genuinely inspired.’ – Yotam Ottolenghi‘For all its richness and mindboggling variety, African food has yet to cross over in the UK. With her freewheeling, boldly flavourful take on Nigerian cuisine, Lopè Ariyo could be the person to make it happen.’ – ObserverLopè Ariyo is the rising star of African cooking and Hibiscus, her first book, is packed with delicious dishes. An energetic and supremely talented cook, Lopè creates fresh, fuss-free meals that are full of flavour. With chapters including Fruits, Vegetables & Tubers; Grains & Pulses; Meat & Poultry and Baking & Desserts, there’s something for every occasion and for everyone.Nigerian-inspired flavours and cooking methods can transform everyday dishes into something spectacular. Whether it’s experimenting with new ingredients (Hibiscus Chicken), reimagining old favourites (Grapefruit and Guava Cheesecake; Baked Kuli Kuli Cod with Cayenne Yam Chips; Lagos Mess), exploring different techniques (Cheat’s Ogi, Chin Chin) or finding alternatives to everyday staples (Plantain Mash with Ginger, Corn and Okra Gravy; Nigerian Roast Veg), Lopè will help you discover all that modern Nigerian food has to offer.
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First published by HarperCollinsPublishers 2017
FIRST EDITION
© Lopè Ariyo 2017
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Source ISBN 9780008225384
Ebook Edition © June 2017 ISBN 9780008225391
Version 2017-05-11
For my mother,
the woman who gave me the tools, space and encouragement to dream and create (even if you didn’t initially agree with the food I conjured up)
CONTENTS
FROZEN WATERMELON AND CUCUMBER SALAD
HASSELBACK PLANTAINS WITH MUSHROOM STEAK
PLANTAIN MASH WITH GINGER CORN AND OKRA GRAVY
AMALA CRACKERS WITH ONIONS GALORE
SWEET POTATO MEDLEY WITH A TARRAGON DRESSING
UNCLE YOMI’S BAKED EGGS WITH YAM
PLANTAIN, BEAN AND AVOCADO RICE SALAD
BELL PEPPERS STUFFED WITH CARROT RICE FUFU
ONION MILLET WITH ROASTED GARRI TOMATOES
BAKED AYAMASE TILAPIA ROLL UPS
SEARED SCALLOPS IN GRAPEFRUIT SAUCE
PEANUT AND GARRI CALAMARI RINGS
TUNA SKEWERS WITH OVEN-BAKED PLANTAIN WEDGES
BAKED KULI KULI COD WITH CAYENNE YAM CHIPS
LEMON AND THYME SEA BASS WITH GARDEN EGG CROQUETTES
PALM OIL HALIBUT BAKED IN UMA LEAVES
MUM’S GRILLED CHICKEN DRUMSTICKS
ROAST GRAPEFRUIT AND TURMERIC CHICKEN
PINEAPPLE AND HIBISCUS STUFFED PORK LOIN
MORINGA AND BEEF STEW WITH BEAN DUMPLINGS
My experiences from childhood, school and university have shaped the way I cook and my food has become an expression of who I am. Born and raised in London, I have very early memories of taking trips to Brixton or Croydon market with my mother, Debbie, on Saturdays. We would always visit the vegetable stalls first, followed by the meat and fish stalls where I would do my best to hold my breath for as long as I could. The market was always so congested that I stayed glued to my mother for fear that I would get lost. When we got back home, I would help out in the kitchen as she prepared something like tomato stew or okra soup. I can vividly recall my mother blending and frying the tomatoes, finely chopping the okra and pounding ground rice in hot water with a wooden spoon. The splashes of tomato juice would trickle down the tiles as the stew boiled aggressively, the stove would sizzle as some of the okra soup escaped the pot and, to the delight of my nose, the smell of caramelized chicken crept slowly from the oven. Her approach to cooking has always been to create dishes that are quick and easy. This weekend ritual provided my first experiences of Nigerian cooking.
