Chapman

In 2010 while i was job hunting, i took a short cocktail course and the first thing i learnt to make was Chapman.

I started my business Fontaine De Vie as a virgin cocktail business till it evolved to a healthy beverage option company.

Chapman is arguably indigenous to naija. At the time an internet search for “Chapman” would on lead you to names of individuals. Meanwhile it was so popular as a Cocktail at Nigerian parties.

First time i had Chapman was in 1993 or 94, at the restaurant of D’Rovans hotel. Chapman started out as a hotel and bar fixture then made it’s way to the party scenes.

In fact the Coca-Cola bottling co., sampled a variant of Fanta in the 90’s, they called it “Fanta Chapman”. It was my favourite next to “Fanta Ginger Ale”.

Chapman has a signature Sunset Orange colour which comes from mixing Fanta with Grenaldine. It’s Sweet, slighty tangy with a very subtle undernote of bitter. Best served with ice.

Recipe

Serves 5

1 Fanta/Mirinda (50cl)

1 Sprite/7up (35cl)

1 Schwepps/Teem or Limca (35cl)

80ml of Tasty Time Blackcurrant (or any blackcurrant cordial drink)

100ml of red Grenadine syrup

5ml of Angostura Bitters

* 20ml Campari (if you want to make it alcoholic, skip the angostura)

5 slices of a medium sized Lemon A couple of slices of Cucumber for garnish

Procedure

Mix all drinks in a tall glass pitcher adding the angostura bitters last, add 3 slices of lemon, 3 slice of cucumber and allow the flavours to infuse for at least 30mins.

Serve with ice.

Chapman bottled on a client’s request. See the Lemon and Cucumber infusing in there.

Mango Liqueur

A simple homemade alcoholic recipe for Mango lovers


Recipe

Ingredients

  • 3 medium sized Mangoes
  • 750ml Dry Gin or Vodka

Procedure

  • Wash and clean your mangoes.
  • Chop it up into sizes that fit into a bottle.

I usually chop with skins for more flavour.

  • Use a clean sterile glass bottle.
  • Put the chopped mangoes in the bottle and pour your Gin or vodka into the bottle. Shake and cover.
  • Store the bottle in dark place for not less than 3 days to let the mango infuse. I usually let my fruit liqueur sit for 2weeks at least, for intensity of flavour.

  • Shake the bottle up regularly when it’s being stored

Serve with ice! Enjoy

Nkwobi

Nkwobi is a happy hour meal.

Busy as Lagos is, it has an interesting night life. After the stress of the hustle and bustle of the day, people seem to find a way to unwind after. Hence you’d find a lot of out door cool/happy hour spots and night bars scattered across the metropolis of Lagos. The city is a sort of melting pot for people of different ethnicities and culture across Nigeria, thus you’d find the influence of different cultures in the cuisine.
Popular amongst them is Isi Ewu, Nkwobi, Point and Kill Pepper, Asun, Suya which feature prominently on the menus of most outdoor (indoor too) night bars and cool spots.

There seems to be a sort of marriage with alcohol and spicy food, which might be responsible for there popularity. Personally I’ve found spicy food to be my alcohol antidote, once i start to feel light headed i hit it with something extra spicy.

Recipe

Ingredients

• Cow foot (cut into sizeable pieces, I used 12)

• 50 grams Stock Fish

• 20cl (200ml) Palm Oil or Palm nut Cream.

• *1 tablespoon powdered edible potash (Akanwu/Kaun/Keun) – you won’t need this if you are using palm nut cream-

•1 teaspoon ground Ehu seeds (Calabash Nutmeg)

• 2 tablespoons ground crayfish

• Yellow Scotch Bonnet / Habanero peppers (to your taste)

• 1 medium onion

• 2 big stock cubes

• Salt (to taste)

• Ugba

To garnish

• 1 medium onion

• 10 Utazi leaves

Procedure

– Wash and season your cow foot along with stock fish, and cook.

– Add the bouillon cubes (crushed) and the chunks of onion.

– Add a small quantity of water and start cooking at medium heat till well cooked. Add just enough water to prevent burning as you cook. There should not be any stock (water) in the pot when the meat is done. If the meat is tough, I’d recommend you cook with a pressure pot or just cook for longer. I prefer to use a pressure cooker to cook the cow foot as it can be tough.

– While the meat is cooking, pour the palm oil or crean into a clean dry pot.

* If you are using palm nut cream, skip the next 3 steps.

– Mix Potash with some water to dissolve and seive. Pour in the potash mixture (sieved) into the oil.

– Stir with a wooden spatula as you pour the potash. You’ll notice the palm oil begin to curdle and turn yellow.

– Keep stiring till all the oil has turned yellow.

– If you are using Palm nut cream ensure there is no water contained in the cream. To achieve this you can either use the canned ones or, after extracting your cream from the palm nuts, set it aside for the cream to collect at the top or put in the fridge for at least 30 minutes for the cream to set.

– Heat up the cream for about 5 minutes and proceed to the next step.

– Add the ground crayfish, pepper and ehu seeds. Stir very well till they are all incorporated.

– Add the well done meat and Ugba to the palm oil paste and stir very well with the wooden spatula.

– Leave it on heat till the Soup is piping hot, stirring all the time to make sure it does not burn.

– To prepare the garnish, cut the onions into rings and cut the utazi into long thin slices.

I served it traditional style in a wooden mortar
Add the thin slices of utazi and onion rings on top for the full effects.

Normally Nkwobi is served alone accompanied with alcohol or soft drinks but for some reason I also enjoy pairing it with white rice.

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