Thank you! One year anniversary + Photoshoot pics

Hello good people! I hope that this post finds you just fine despite the chilly weather we have been experiencing lately .

Before I get into anything I just want to thank you…yea YOU so so much for reading my posts! The fact that you always come back keeps me going especially when those blue days hit.

That being said, I would like to officially welcome you to my 2nd year of blogging; meaning yes, the blog turned one this month and even though I didn’t get to celebrate it in a big way I am truly grateful for all the support that has come from family, friends and all of ya’ll :). I truly hope that the journey thus far has been helpful in some sort of way.

Now that that’s out there we can get on with the show yes?

I decided to step out of the norm today since it’s a celebratory type of a post anyway and share some photos that were taken by Kegan who’s a great photographer. The model is my beautiful cousin Mondy and the make-up was done by me.

With a bit of pinspiration – haha! and some personal touches here’s what we got.

New post will be up soon!

Thank you so much for reading and don’t forget to subscribe!

Cassava four ways

You know when your folks come from upcountry with all these natural goodies fresh out the ground and you are wondering what to do with the overflow of fresh produce? Yea hopefully this post will help.

Here are four ways you could nom on your cassava.

But first! peel, clean,boil and drain the water…the basic stuff.

1. Plain and simple

This is you just taking the boiled cassava and downing it with a hot cup of tea..yes I love tea haha- or with whatever you’d prefer. It also goes really well with stews, panfried meat etc.

2. Fried cassava

What I used: Lemon juice, salt and ground cayenne pepper

This one’s simple and the great part is if you love coastal street food as much as I do then you can get to have it at home anytime.

Fry your boiled cassava for 4 mins…just until it starts to get that crispy coating.

Drain the excess oil and split open using a fork. Sprinkle some salt, fresh lemon juice and dried chilli.

  

  

3. Spiced cassava

What I used: 460g boiled cassava, Medium size onion (I used two different types but you can use whichever you’d like), Salt and pepper to taste, coconut oil and turmeric.

Cut up the cassava into smaller bite size portions.

chop up the onion and place them in a sufuria or a pan together with the coconut oil.

  

Once the onions have just turned translucent add some turmeric and black pepper (add to your liking) I put about 1/2 tsp of salt and 1/4 of black pepper.

put in the cassava… and mix everything together.

after about 2 mins over medium heat it’s ready to serve

4. Cassava in coconut cream

What I used: Coconut powder ( 2 pckts but you can use 11/2 if you prefer) and  warm water to make the cocnut cream.

The prodedure for this method is the same as the 3rd method above so you’ll need an onion as well as salt to taste. You can leave out the turmeric and black pepper out so that you get that authentic flavour. So after the onions have turned translucent you just add the cassava into the sufuria and combine it with the onions then add the coconut cream and stir. Allow it to cook for about 5 mins over medium heat then taste for salt. It’s ready to serve.

I just used the cassava from the previous method to make this one.

Making the coconut cream:

  

  

One word – Yum!

If you know other ways of cooking cassava feel free to share.

Thanks for reading!