Hey, welcome to another Sample Sunday. Today, we’re going to visit my book To Live Again.
I loved writing Itohan & Osaro’s story. To read more about the book click here. Now though, we’re going to visit a scene from a typical Sunday morning from a still bitter Itohan.
Sunday morning, Itohan used her spatula as a microphone as she danced around her kitchen to “I Wish” by Waje. It was one of those days where she woke up feeling like the songstress who wished she didn’t possess a heart. She wasn’t keen on it being filled with stone as the singer suggested. But if it meant she could forget the pain and despair that accompanied it being misused, she was all for it. In her tank top and sweat pants, she rocked her body to the beat and scooped a mid-sized portion of the bean paste mixture. She tucked a strand of her hair back underneath her silk scarf then put the scoop into the hot peanut oil in the frying pan. She moved back to avoid the splatter.
I’m going to pause here and tell you that akara and custard was my all time favorite breakfast growing up. Here’s the recipe I got from 9jafoodie. Please go and check her out for all things Nigerian cuisine.
1 cup peeled beans
1 raw hot pepper (Ata rodo) – chopped
Salt – to taste
1/2 teaspoon baking soda (optional. This helps to make the exterior crunchy)
1/2 of a medium onion – chopped
oil for frying
Combine the beans with 1/4 cup water in a blender.
Puree the mixture to a smooth paste
Pour the pureed beans into a bowl. Mix for 5 minutes with a whisk or mixer. This is to incorporate air into the batter.
Set a deep pan on medium heat, add in some oil. Heat until oil
Add in the salt, baking soda, chopped pepper and onions. Stir
Scoop 1/2 cooking spoon of batter into oil. You do not want to spread out the batter in the oil, you want to pour batter directly on itself (the way you would pour water into a narrow bottle).
Fry on each side until golden brown .
Lift the akara balls out with a slotted spoon and drain on kitchen paper towels.
Repeat the process until everything is fried
If you try out this recipe, let me know…Now let’s get back to our sample….
Itohan fried up the remaining akara as the water for the custard came to a boil. Lifting the lever to the electric kettle, she poured and stirred, watching the white powder turn into the yellow pudding she loved. Her thoughts turned to Mr. Ikimi. The person she met at the beach and the person who was in her classroom, as well as the one who used his eyes to stomp her into the ground in the restaurant were all different people.
Men were trouble. She had that inscribed in her left brain. Now her right brain was taking over and she saw herself struggling to hold on to the mantra. Her heart quickened in fear as she was coming to the realization that her new student’s uncle was about to mess up the system she had going.
“Jehovah abeg, please, I still haven’t heard that my ex’s life has been destroyed. If he could buy his father a car, he’s doing well. Since I’m still waiting on my payback, please keep this man from me…abeg,” she murmured.
To Live Again is available on Amazon. Free on KU if you have a subscription. Get to find out more about this couple and the scars Itohan refused to leave behind.
Vegas Nights released two days ago and it has two raving reviews already. I’m so excited.
Today I’m sharing a recipe from on of the Tunisian meals Darius and Safiya shared...Ojja. It’s basically eggs poached in a deliciously spicy tomato sauce mixed with spicy lamb sausage and local spices
But first, let’s set the scene…
Darius turned and was stunned at the sight before him. Her hair was in a messy bun on her head, her face was bare, and she had onthe shirt he discarded on the couch last evening. The shirt stopped halfway down her thighs, displaying her toned legs. He’d never seen anything sexier.
“You do know that coming in here like that will have you hemmed up against the wall.”
“I’d like to think you can show restraint and at least feed me first.” She winked.
Darius smirked. “Be careful, beautiful. Here, sit. I made you breakfast.”
Note: If you do not have the harissa or the time to make it before making this dish, you will want to add a little caraway and coriander spice as well as black pepper. About a half tsp of each. These ingredients are in the harissa so no need to add separately if you are able to use the harissa.
Cover the bottom of a frying pan or saute pan with oil.
Add garlic and onions and saute until fragrant and starting to soften.
Add green onions, tomatoes, chilli peppers, parsley, salt, harissa, dried chillies, and paprika and continue to saute on medium heat until softened.
Add half a cup of water and mix well. At this point the mixture should be a little thick but still a bit liquidy.
Crack your eggs on top of the mixture, far enough apart that they don’t touch each other. Season each egg with salt and black pepper. Cover and let cook until whites are set and the yolk is slightly runny (or to desired doneness) and remove from heat.
Leave plain or top with some tuna or sardines. Garnish with parsley, green onions, and a small drizzle of olive oil.