nadia

Top British Africa writer Nadia Maddy author of The Palm Oil Stain. Nadia's website is Nadiamaddy.com

Contact Nadia at nadia@westafricacooks.com

By Nadia, 9 October, 2011

A couple of weeks ago in Belsize Park, I stumbled across the pepperandstew range outside Budgens. I was pleasantly surprised to find an African food product with none of the slap-dash labeling, awful contrasting colours and a grinning, fat 'mammy' type face staring back at me. This product brands itself in a style up there with Pataks, Uncle Ben and others. Finally I thought to myself, someone out there has taken the time to nurture and transform the way African food products are branded and produced.

By Nadia, 10 August, 2011

This is a topic of discussion for everyone except Nigerians. A discussion about the experience of sitting at a Nigerian dining table or visiting a Nigerian restaurant. I have discussed this issue with Jamaicans, the English, Asians, Maori's, Trinidadians, Gambians, South Africans, Dutch, Germans etc...etc...etc. I love Nigerian food and whatever people may say about 419..when it comes to the food. Nigerian food has attitude... serious attitude.

By Nadia, 5 August, 2011

One of the aims at West Africa Cooks is to combine food, fun and information to your day whatever the mood. We are lucky enough to have an established Caterer on board who agreed to be take time out of his busy schedule for an interview. Cyril Roy Macauley is a damn good Caterer with years of experience - I should know I have tried him and he does not fit the stereotype of 'late, slow and slapped up greasy ass food in your face with a sweaty smile'.

By Nadia, 6 July, 2011

Well, I do not intend to write about the laborious ways of cooking fufu or getting it right, we will leave that to one of the many West African Chefs that will grace our website in the next few months. I have never attempted to cook fufu but I have watched my mother get her back into it...and I did pass the water and the Guinness at the same time upon her request.

Fufu deserves a lot more than someone as lowly as me to write about. I wanted to give it the respect it deserved so I put some questions on Facebook and waited for the replies

By Nadia, 20 June, 2011

You wont believe it but at one point in my life I just stopped eating Jollof rice. I grew sick of it. Sick of eating it every time I attended a wedding, a christening, a 7 day and sick of eating it on Sunday or at Christmas, Boxing day, Easter, Easter Monday and the list goes on. As for the separate gravy that came with it...well, where do I start? I'm sorry but where do people get off with meat cubes and onions sitting at the bottom of the serving dish with oil floating around on top? It was like watching goldfish rise to the top of stagnant pond water when I put the spoon in to serve.

By Nadia, 14 June, 2011

Let's get one thing straight - when we think of our heritage, history, tribe or language and link it to our childhood, one of the first things that people talk about is food. Where did we smell this food? I guarantee you it was from the top or bottom of the stairs, at the front door or on the (skirt, trousers or wrapper) of the person that was cooking notably your mother or grandmother. Am I right? The smell that indicated lunch or dinner time, tearing you away from play, homework or tv.

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