Tapioca pearls is derived from the starch of tubers of cassava. In Lagos , Nigeria, you’d usually find them in sold in very dried dehydrated clusters. It’s usually an off white colour.
It consists of almost pure carbs and contains very little proteins, fibre or nutrients.
Tapioca is gluten free.
When it is cooked it becomes translucent gelatinous. It makes for a great breakfast meal.
Recently I learnt that Tapioca is a staple for people of the Brazilian quarters of Lagos (Read about the origins of Lagos here), the indigenous people. While preparing for the Wake keep of a dear friend’s mum, she mentioned that since her mum was from Lagos and Lagos Island to be precise, her funeral rites wouldn’t be complete without serving Tapioca to guests at some point. So they made coolers of Tapioca and guests lined up to get some at the Wake Service.
Recipe(Serves 3 or 4)
1 full cup of dried tapioca
1 small coconut (You can use 2 or 3 tbsp dessicated coconut and 1/2 cup canned coconut milk instead)
Sugar (or Honey, Date syrup , sweetener )
Rinse and soak Tapioca in 5parts water to 2 part tapioca overnight. You’ll be surprised at how much it would soak up all the water and double.
The next day strain your tapioca being careful not to get the sands in it too.
Break the coconut and for added coconut flavour save the water.
Grate the coconut with the large holes in your grater.
Divide into 2 parts. Extract the milk from one part using some warm water and sieve.
Put the extracted milk in a pot and warm on medium heat.
Add the other half of the grated coconut, add sugar and bring almost to boil, then add tapioca.
Keep stirring till it thickens like ogi or custard, you’ll notice, the tapioca become more translucent.
Then turn off the heat,
You can top it with evaportaed milk or coconut milk or cream, and serve with whatever you like e.g Akara, Pound Cake, fruits or serve as a parfait.
The perfect way to soothe my cravings for juice . I’m currently doing the LCHF diet aka Keto, and I had a serious craving for a sweet drink this afternoon. As fruit juices are not Keto Compliant I had to think up another fix.
See I’m on a one month challenge to lose the extra 7kg I gained recently. This is the heaviest I’ve been sans pregnancy. This my sweet tooth won’t let me be great, sweets and decadent stuff are my achilles heel. Now my sister’s wedding is coming up in a few weeks and I must look smoking hot and fit into the dress I’m going to wear. No sweet tooth can stop me.
• A bunch of fresh Lemon grass Leaves or stalks.
• A few slices of lemon (optional )
• Any natural sweetener of your choice. E.g. Stevie, Honey, Date Syrup etc. (No sugar, nothing that contains aspartame.)
• Ice Cubes
– Wash the Lemon grass to get rid of sand.
– In a pot or kettle, add enough water to cover the lemon grass and boil.
– Let it cook till it boils. Turn off the heat and add the slices of Lemon.
– Leave it to cool, strain and add your sweetener
– Serve with Ice Cubes or Refrigerate before you serve.
*You can store the rest in an airtight bottle for up to 1 week in a fridge.
Nothing major, just another way a mango junkie is expressing her love for mango
• Condensed milk
• *Coconut milk
• Mango Juice/Smoothie
• Heavy Whipping Cream
• Lemon juice
• Vanilla extract
Spoon them into cup in this order
Condensed milk and Coconut milk mix
Mango Juice / Smoothie
Whipping Cream topped with a wild berry!
Add a dash of lemon or some *rum to the heavy cream while whipping. Add some vanilla extract. Let it rest in a fridge for about 30 minutes be putting on the mango.
Leave in the freezer for 30 mins – 1 hr to set. That’s all, simple dessert
Since I made Almond Milk for the first time, I fell in love with it and I’ve made it several more times. In compliance with my diet routines I have had it more frequently in the last few days.
If you are on a diet, here are some of the dietary benefits of Almond Milk
Almond milk is a beneficial addition to a diet geared toward weight loss or weight management. Almond milk is also high in fiber.
A glass of almond milk contains nearly one gram of fiber per 8oz. serving, and fiber is important for healthy digestion.
Plain, original almond milk provides only 60 to 70 calories per cup, and it’s:
Low in protein, providing only 1 to 2 g per cup,
Low in fat 2.5 g
Has 0 g saturated fat
Only 8 g carbohydrates
(culled from thescienceofeating.com)
• Almonds (untoasted, unsalted)
• *Dates (or Honey)to sweeten (optional)
• Vanilla extract
– Soak dried unsalted Almonds for 8 – 12 hours or over night.
* If you are using dates, soak and pit the dates you need about 1/4 cup dates to 1 cup almond.
Rinse Almonds and blend. If you are using dates, blend with dates and water in a blender till smooth. Add vanilla extract.
Use a cheese cloth or muslin cloth to seive it and collect the milk in a clean bowl.
As a natural juice maker I pride myself in being able to rise up to the challenge of juicing any fruit or vegetable that comes my way.
My friends tease me and say, if you step into Labake’s “factory” you can be juiced (meet my alter ego). So when my friend Tolu Ifabiyi requested Agbalumo juice from me, I surprised myself by dodging the request. I don’t care much for agbalumo, I eat it, but I won’t go out of my way to and would most likely decline it if I’m offered.
Agbalumo by the way is called African Star Apple, I only wonder why we were told it is cherry when we were growing up.
A pleasant old woman who really wanted to sell her wares yesterday offered me a small basket for 100 naira in the fruit market yesterday, she was so sweet I couldn’t say no to her.
So i took on Tolu ‘ s challenge and made the Agbalumo Nectar and I was pleasantly surprised, however there is no way I would agree to do this commercially! What is NECTAR? Click the link for definition.
Pitted Dates (this replaces sugar, if you can’t find dates use honey)
Peel the back of the Agbalumo, separate the seeds from the flesh.
The covering on the Agbalumo seed is the really sweet part of agbalumo. In a food processor, add some water and pulse the seeds to remove the covering from them. Pour through a seive or wire mesh to strain the juice you collect from them. You can now discard the seeds.
In a blender, blend the flesh of the Agbalumo with the pitted dates and water.
Pour in a seive and strain.
Mix the juice you collected from the seeds with the juice you collected from the flesh and pour into a glass filled with ice.
Today was one of those mornings I wasn’t exactly sure what I was making for breakfast. I reluctantly dragged myself out of bed, faffed around the kitchen a little before I finally settled for waffles. Before making the waffle, I cored one pineapple and an apple and put them in the freezer to cool with some bananas. Then I spotted the mango juice I made the night before, that is when I came alive.
2 Cups Mango Juice
1 cup coconut milk
1/4 cup Low fat Yoghurt
6 small frozen bananas
*3 green Cardamom (optional)
1/ 4 cup Granola
Dried blue berries (as much as you like
1/8 cup crushed Unsalted Almonds
1 Apple (chopped)
4 slices of Pineapple (chopped)
In a blender on high speed, blend, mango juice, coconut milk, low fat yogurt, frozen bananas to creamy blend.
Mix almonds, granola, blue berries together in a separate bowl.
In a glass cup, assemble the ingredients, starting with the granola mix followed by Apple and Pineapple, next the Mango/Coconut blend. Repeat the process till you fill the cup.
I topped with whipping cream mousse and a glacé cherry.
I was gisting with my mum and she made a remark about Tigernuts’ starch content (one Tigernut is said to have 5 times more starch than a small potato). Then I wondered what would happen to that starch when boiled. So i opened a bottle of Tigernut Milk poured it in a pot on medium heat and kept stirring it and I was amazed to see it start to thicken and set. My mum finished the whole lot I made.
Learn how to make Tigernut Milk here .
1 Cup Tigernuts (local name Ofio or Aya, Aki awusa)
1/2 cups Dates (local Hausa name is Dabino)
1/4 of a small coconut
1 tsp of grated ginger.
Soak Tigernuts for 24 – 48 hrs , pit dates, chop coconut to small bits.
Blend all these together with ginger to a smooth paste, sieve with a muslin cloth, collect the milk in a pot and boil on medium heat till it thickens.
Serve with Akara, moinmoin or any of your favourite accompaniments to Ogi.