Senegalese coconut pudding commonly made with rice but sometimes millet
Read MoreA creamy, tangy beverage from the “Tree of Life”
Read MoreDon't let tiny carrots fool you! I forgot to thin mine this season, so they stayed small, but they were incredibly sweet and tender. Roasting them with brown butter, maple syrup, garlic, and red onion transforms a humble garden harvest into an elegant side dish.
Read MoreOne of my friends told me that magnolia flowers are edible so I HAD to figure out what to make with them. I made some magnolia sugar and this is how I decided to use it. This Magnolia Tea Cake is my floral twist on the classic Black American tea cake. Instead of rolled out tea cakes, this is a drop tea cake recipe.
Read MoreAnother recipe using the same magnolia & honey sugar…This Magnolia Sweet Sun Tea is my floral twist on a Southern summertime classic.
Read MoreY’all gon get this lavender by any means necessary! There’s sooo much of it in the garden this year.
Read MoreOne of my coworkers told me about this drink and another coworker from Peru was kind enough to share her recipe. This is a version of this delicious purple corn drink using her prep instructions.
Read MoreSomething to wash down our Diri Djon Djon…
Read MoreI challenge you to try frying the whole batch without eating any along the way! Ha!
Read MoreWho doesn’t love wings?!
Read MoreI’m so excited for y’all to try this one at brunch on Saturday! This floral syrup was made specially for the mimosa bar and it has deep lavender, a hint of vanilla-like sweetness, and that dreamy natural color from butterfly pea flowers! She pretty and she got flava!
Read MoreWas craving some Filipino food so I made adobo inspired by my friend’s mom’s recipe with some Taste Tutor twists!
Read MoreI was first introduced to this bread at Ms. Omayra’s farm in Soroa, Cuba. It was soooo delicious and she made it without any electricity so I tried to replicate it as best I could. This is my first attempt at figuring out the recipe and I did end up using some electricity. It’s a fire-roasted boniato bread wrapped in banana leaves with coconut, warm spices, and rum. Dense, moist, rich, and somewhere between banana bread and bread pudding if they had a baby…
Read MoreMy version of classic restaurant style Yellow rice…
Read MoreI’ve seen people making new recipes with soul food ingredients. Here’s my version of the fried rice I’ve been seeing using leftover soul food items.
Read MoreEverybody loves akara for breakfast!! Let’s make akara into waffles for a high fiber, high protein start to the day!
Read MoreLove a strong chai from infinity to infinity!
Read MoreWhat if you could make a Classic Nigerian style meat pies vegan and with traditional Nigerian flavor!
Read MoreWest African and Cuban ingredient fusion in a delectable dessert. I just wanted to use the goodies I ordered from Nigeria and brought back from my trip to Cuba all at once y’all!
Read MoreThis is my hyper fixation dish lately and I know I had it at one of my elder’s house when I was a child. I just can’t remember whose house it was. My aunt told me my maternal grandmother made it all the time but I never got to try hers. I either had it at one of my great aunt’s houses or my cousin’s grandmother’s house. So this recipe is a mash up of recipes to try and get at the taste and texture I remember in my head from childhood.
Read More