Archive for January, 2011

A taste of Africa? Who’s the latest artisan Producer to join FoodAdo.com?

Thursday, January 27th, 2011

We’d like to extend a huge welcome to the lovely Jennifer Okpapi and her Akhaya Cookery School – London’s first (and only?) cookery school dedicated to bringing the flavours of Africa to the UK.

 

Jennifer and her Team!

Jennifer’s passion for food developed during her childhood while growing up in a multicultural part of London, where she was exposed to foods from across the world and was always fascinated by food and cookery. According to Jennifer “bringing ingredients together to create something beautiful and delicious that can be enjoyed always bring me joy” and so in 2009 Jennifer’s passion took shape in setting up the Akhaya Cookery School.

Jennifer realised there was nowhere for people to actually learn to cook African food

Noticing a growing number of restaurants specialising in regions across Africa, Jennifer realised there was nowhere for people to actually learn to cook African food, and so Jennifer decided to focus her cookery school business on African food, highlighting their amazingly delicious and diverse flavours, while bringing African food to the mainstream.

Jennifer creates great tasting food by using the highest quality ingredients and believes “using great ingredients is part of the fun of cooking and the easiest way to ensure great results.”As well as running a cookery school, Jennifer has developed her own unique range of hand made spice blends, with many organic and fairtrade ingredients, and this is where Akhaya Cookery School and FoodAdo have come together.

When Jennifer contacted us about opening a shop n FoodAdo we asked her to send us some samples so we could try them out ourselves and put them to the “FoodAdo Taste Test”.

We LOVE the tasting part of our work here, and Akhaya Spice Blends were no different.

Jollof Rice is a very popular dish in most of West Africa, especially Nigeria and Ghana. Based on rice, tomatoes and usually meat or fish, this dish is rumoured to be the origin of Cajun jambalaya and originates from the Wolof people of Senegal and Gambia. The hand-made Jollof Spice blend is a delicious combination of tomatoes, garlic, onions and spices, expertly blended in just the right quantities to add depth of flavour and make a delicious Jollof Rice dish.

Created out of Jennifer’s love for suya (a West African style grilled meat), the Suya Spice Blend is a tasty combination of roasted peanuts, spices and chillies makes for an excellent dry rub for red meat. We made a seasoning paste with a little olive oil and Suya Spice Blend and coated some tuna steaks, leaving them overnight to marinade before throwing them under a very hot grill for just a few minutes on either side. The result? Sheer taste sensation!!!! The Suya Spice Blend has become a bit of a favourite of mine (and helped me impress my girlfriend with a really tasty and super easy home cooked “dinner in”) – perfect for these tough times!

Jennifer has managed to put her personal stamp on traditional recipes and to make them even more tasty, and is rightly very proud of her products and thinks they are absolutely delicious. We’d have to agree with that!

Happy eating!

Paul @FoodAdo

FoodAdo supports UK artisan producers by creating a marketplace where producers can sell direct to hungry UK foodies. If you like FoodAdo, you can register or follow us on Facebook and Twitter!

 


Feeling chilly? Warm up with this smooth winter Hot Chocolate recipe with a delicious African kick from Jennifer at Akhaya Cookery School

Thursday, January 13th, 2011

Jennifer at Ahkaya Cookery School - Buy Artisan Foods on FoodAdo - Official OutletPerfect for these colder nights, as winter takes hold, this Hot Chocolate is smooth and full of delicious flavours, with a little African kick to heat you up!  Jennifer from Akhaya Cookery School has given us her unique African twist on Cocoa & Chilli Hot Chocolate….

Ingredients: (Serves two chilly people)

50g Fairtrade Ghanaian chocolate (approximately 70% cocoa)
1 litre whole milk
¼ teaspoon Akhaya Scotch Bonnet chilli flakes
1 tablespoon light muscovado sugar
½ vanilla pod
½ cinnamon stick

Method

1.Split vanilla pod and scrape out seeds by running a knife along the inside of the pod. Leave aside.
2.Add milk to pan with sugar. Place on a medium heat for 2 – 3mins.
3.Break chocolate into pieces and add to milk along with vanilla and cinnamon. Stir continuously. Reduce to a low heat.
4.Once chocolate has melted, add chilli flakes and stir.
5.Leave hot chocolate to stand for 2minutes to infuse, then strain and serve!

Jennifer’s “Chef Secrets”…

For extra loveliness, finish with some whipped cream and a grating of nutmeg.
Soya, almond or oat milk are great replacements for vegans or those that are lactose-intolerant.

Enjoy – and keep warm!!

Paul @FoodAdo

 

FoodAdo supports UK artisan producers by creating a marketplace where producers can sell direct to hungry UK foodies.  If you like FoodAdo, you can register or follow us on Facebook and Twitter!

 


Akhaya’s Cocoa & Chilli Hot Chocolate

Perfect for these colder nights, as winter takes hold, this Hot Chocolate is smooth and full of delicious flavours, with a little African kick to heat you up!

(Serves two chilly people)

Ingredients:

50g Fairtrade Ghanaian chocolate (approximately 70% cocoa)

1 litre whole milk

¼ teaspoon Akhaya Scotch Bonnet chilli flakes

1 tablespoon light muscovado sugar

½ vanilla pod

½ cinnamon stick

 

 

Method

 

  1. Split vanilla pod and scrape out seeds by running a knife along the inside of the pod. Leave aside.

 

  1. Add milk to pan with sugar. Place on a medium heat for 2 – 3mins.

 

  1. Break chocolate into pieces and add to milk along with vanilla and cinnamon. Stir continuously. Reduce to a low heat.

 

  1. Once chocolate has melted, add chilli flakes and stir.

 

  1. Leave hot chocolate to stand for 2minutes to infuse, then strain and serve!

 

 

 

Chefs’ Secrets…

 

  • For extra loveliness, finish with some whipped cream and a grating of nutmeg

  • Soya, almond or oat milk are great replacements for vegans or those that are lactose-intolerant