I Hosted My 3rd Food-Tasting & It Rocked!

Hello there, So…. in April I hosted by third food-tasting event. Third food-tasting! I still cannot believe it. To be honest, it was more like a mini-food fair, but I will go with food-tasting for the sake of consistency. In case you are new to this blog or my foodie activities, let me give you a quick elevator pitch about what my food-tastings entail. My food-tastings, known as The Culinary Boutique by BBR, are a chance for me to host

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Sweet Fall-Off-the-Bone Lamb Shanks

Hello everyone! It has been quite too embarrassingly long. Apologies.¬† I decided to take some time off recipe-creating to focus on private catering and planing for my next bi-annual food fair. With that said, thank you for visiting my blog again and I do hope this new recipe will serve as a sacrifice for your forgiveness. Often times, Lamb shanks always look so intimidating to make. But, they really aren’t. With a perfect oven, the perfect time allotted to marinating,

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Easy Tarragon Flavored Stir Fry Indomie (Noodles)

Hello all, I accidentally picked up Tarragon leaves instead of Parsley one day and decided that I wouldn’t let it go to waste. The leaves are super fragrant and add instant flavor to meals. It has become a favorite! In Nigeria, the closest leaves to Tarragon (in terms of taste and smell) are called Atama leaves. They are usually used for Banga soup, but they serve as a great substitute. Ingredients 4 sprigs of fresh Tarragon leaves 2 packets of

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Minty, Smokey, Spicy Goat Meat

If you are looking for a twist in how you make goat meat? I got you! Try this easy-peezy recipe below . Ingredients: For the goat  2 lbs of goat meat 2 teaspoons of paprika 2 teaspoons of pepper flakes 2 teaspoons of knorr chicken boillon 1 diced onion (chunky pieces) For the marinade 2 cups of fresh mint leaves 1 cup of rice vinegar (any vinegar will work) 1/2 red pepper 1/2 green pepper 1/2 cup of green onions

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Sweet Potato Curry Pottage (Asaro)

This recipe is inspired by the regular Nigerian Yam Asaro! Ingredients 2 sliced large sweet potatoes (I always use the purple sweet potato because the texture is simply lovely but the orange one works too; make sure your slices are chunky, not thin) 1/2 sliced purple onion 3 tablespoons of olive oil 2 cups of coconut milk 2 tablespoons of ground garlic and ground ginger 4 diced tomatoes on the vine (they are very sweet!) Sliced green peppers and orange

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