Wednesday, 29 April 2015

Curried Lamb - Jamaican Style

Curried Lamb – Jamaican Style

I am a big fan of food from the Caribbean. I love how close the flavor profiles from that region are to those from Western Africa. It makes perfect sense considering a lot of the slaves that ended up working the sugar fields of the Caribbean came from this part of the world. Scotch bonnet peppers (ata rodo), rice and peas (we use black eyed beans), thyme, plantains… These are ingredients that are staples in our cooking.

No Caribbean menu in any restaurant in the world that offers such fare is complete without a curried goat dish. This dish can be served with any number of side dishes but the star is undoubtedly the goat meat. Juicy and succulent pieces of goat meat seasoned to perfection in a rich broth perfect for rice or even flat breads such as rotis and chapatis.

After a trip to my butcher, I could not resist buying some fresh lamb that I knew would be perfect to make Curried lamb – the same principle as curried goat, just using a different meat.

You will need:

  • I kg lamb meat - cut in to cubes – bone in pieces work well.
  • 2 tablespoons curry powder
  • 3 diced onions
  • 3 spring onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 scotch bonnet peppers
  • 1 tablespoon fresh grated ginger
  • 8 cloves of minced garlic
  • 3 sprigs of fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon butter
  • 1/2 cup ketchup
  • 2 diced carrots
  • 2 diced bell peppers


  • Combine the curry powder, onions, scallion, salt, pepper, chillies, ginger, thyme and half a cup of water in a blender. Add more water if necessary
  • Rub the mixture in to the meat and let marinade in the fridge overnight
  • In a saucepan, add the meat and butter to a frying pan and brown gently. Add the carrots, peppers and marinade and add enough water to cover the meat.
  • Bring to a boil, then let simmer until the meat is tender. Add the ketchup and simmer for the last 15 minutes. Serve with rice and beans and fried plantain.


Tuesday, 28 April 2015

From Uzo's Food Labs - #Gardentotable

I cannot begin to explain how busy we are on this end. Its a good thing however, the blog has obviously not been updated in a bit - one of the reasons is we are working on getting up and running which means migrating all the content on this blog to the new site as well as adding all the other sections to the new site.
One project that has taken off in ways I did not quite expect - the garden and produce has gone into over drive mode and we now offer straight from the ground harvests for sale. The demand for the organic produce and people using the hashtag #gardentotable on social media has been overwhelming. This means we are expanding the garden so we can offer tasting bags for pickup once a week. Here are a few of the orders we filled in the last few weeks. 

I was also very privileged to sit on a panel with some amazing women talking #redefiningfinance on April 26th. It was a wonderful experience and I dare say life changing for some women based on the feedback we received.

For more information on the garden and produce and if you just ant to say hey or ask me any questions, send an email to


Tuesday, 21 April 2015

See you on Sunday....

I haven't talked much about my life pre blogging and Cupcake Couture Lagos and Uzo's Food Labs.

I have a law degree an MBA, an advanced diploma in management for international hospitality and tourism. I worked in corporate America and corporate Nigeria in branding & strategy, management consulting and investment banking before I made the huge leap into being a foodpreneur.

This Sunday, I will be on a panel with other talented woman 'Redefining Finance'...

Its free to attend and its going to be full of learning points...


Saturday, 4 April 2015

Overnight Oats - My Life Saver

I have a huge problem with eating breakfast. I am usually nauseous in the mornings  - and considering I suffered no morning sickness when I was pregnant, the nausea is annoying. I get by with drinking sips of water or sips of cold green tea till I have my first meal of the day at about 1pm. I know all too well how important breakfast is but added to the fact that I cannot stand hot food....
Enter this solution - overnight oats. Every night, I pour some oatmeal, granola or muesli into a glass jar. I add milk - even though I am not lactose intolerant, I really like flavored soy milk, almond milk et al.  Cover the jar and leave in the fridge overnight. The next morning, I add fruit or nuts - in the jar pictured, I added mango chunks and toasted coconut flakes and voila. Breakfast is ready. Cold, healthy and ready. Plus I get to take the jar with me and have breakfast on the go....The variations are endless and you can add pretty much anything you like including yogurt, honey....
Breakfast is indeed the most important meal of the day and I admit that I can tell the difference in my productivity and energy levels through out the day since I started including this in my diet.

Wednesday, 1 April 2015

Early April - Garden Update

I am a little worried now that this new hobby of mine has become an obsession. However, this is one obsession that I figure will not hurt anyone - I mean there is virtually no space left in my house - but hey - who needs space.
It's exciting times in my garden with harvests and flowers and all things sprouting. At this point, the only cause for concern is my green zucchini pot. There are 2 plants in the pot producing lots of leaves and no flowers at all anymore. I am watching closely but just to be on the safe side, I have replanted directly in the ground and hope for better luck.
On to the updates:

Cylindra Beet ready to come out of the ground

These bean pods will be golden yellow when ready for harvest

Not really a fan of peas but I will be forced to make interesting things for the family as  these plants produce like mad

Swiss chard. I have been harvesting the outer leaves and adding to smoothies

Jalapeno pepper a few days away from harvest

Right on time and ready for harvest. My butter crunch lettuce is all done now so its good to have more lettuce ready

Okra pods. I have harvested quite a few pods so far

Giant spinach. This plant is spreading so much. I probably should have done research before planting

Sugar baby watermelon. So exciting. This variety of watermelon does not get as large as regular varieties ad even though it spreads, it has not been as scary as I thought

Early morning harvest: Butter crunch lettuce leaves, cylindra beet and forage premier kale

The okra plant produces this beautiful hibiscus looking flower which falls off to reveal an okra pod

Cucumber plant beginning to flower - all male flowers usually come through first - anxiously waiting the female flowers

Happy Gardening!!!