These are undoubtedly exciting times for exploring coffee shops.
Lately, I’ve been enthralled with the surge of quaint neighbourhood cafés around the city.
I’ve talked about Le Marché St. George before, one of the best little cafés and my favourite weekend-morning haunt.
It’s a little farther away from me, so I don’t get to go by often.
Once, we forwent our morning walk along the Seawall and walked all the way to Marché St. George for breakfast instead – it took us about an hour and the half!
I love the rustic charm here; and that’s it’s tucked away in a quiet, warm and cosy neighbourhood.
The food here is good too, there’s excellent coffee, to go with delicious breakfast and lunch options made with locally sourced ingredients.
This is another one of those uncommon ‘salads’.
A sweet corn and toasted coconut salad forged from childhood food memories.
Roasted corn on the cob is sold on street corners all over Ghana, and I suspect in other parts of West Africa too.
It’s a delicious street-food snack, it’s cheap, portable and satisfying; everyone loves it and it tides you over until you can get to real food.
The corn is roasted over open fire and dipped in salted water when done, and often times eaten with a piece of coconut.
It turns out my penchant for putting corn and coconut together goes way back…
I’m crazy about blood oranges right now, absolutely in love with them!
I started preparing for their arrival by collecting recipes weeks before they appeared at my local grocery store.
I believe nature truly gives us citrus in winter to help colour and brighten our long dark days, and vibrant blood oranges are our greatest reward.
While they’re in season, I grab a couple every time I’m at the store; I can’t get enough of their deeply red tones, robust flavour and fragrance. There’s just something dramatic and special about them…
I’ve eaten a lot of blood oranges this year!
I snack on them, juice them, cook with them and throw them in salads; a few weeks ago, I put a few splashes into a vinaigrette for this this cauliflower and chickpea salad.
With its relatively short season, I’ve been trying to find more recipes that showcase their beauty and bounty, so on weekends, I bake and cook with them when I’m not busy doing other things… because I want to eat all the blood oranges I can before its season is over!
One day I want to write a romance novel titled Love and Blood Oranges, about a girl who lives on a citrus orchard in a lush valley by a river.
She smells like sunshine and Valencia oranges in the summer. And in the winter during the season of blood oranges she smells like a mix of vanilla and blood oranges from making marmalades all day.
On the olive farm next door, lives the boy who has loved our heroine all his life. He loves her blood orange marmalade, it’s crimson hued and tastes like honeysuckle and lemons. He loves her red stained lips from the oranges, but mostly he just loves her… secretly.
It looks like lately I can’t seem decide if the recipe I’m sharing should be called one thing or another.
I hesitated calling this chopped herbs and lentil salad a ‘salad’. I felt it lacked the (non-herb) leafy green component that most standard salads have. This however, is a tasty amalgamation of chopped herbs, lentils and vinaigrette – so I guess that does make it a salad.
It’s very simply assembled, and highly adaptable, I’ve thrown in roasted asparagus in some instances, and I reckon you could use some other type of beans.
For convenience, the lentils can be cooked in advance and stored in the fridge for use when needed. Also, try substituting other greens like watercress and spinach for the herbs. It’s a forgiving salad; chard is a good one to use during the colder months