May 11
I have long been drawn to the exotic flavour and aroma of cardamom and other Indian spices. It was in our tiny remote village in northern Nigeria that we were first introduced to Indian cuisine, which at that time was not yet familiar to Vancouverites. I was invited into the kitchen of teaching colleagues, Indian expats, where they taught me over a wood stove how to cook curries and chapatis, and the accompanying mango pickles and raita. Read more
Here is a recipe that I found at edible Portland this spring. I love the strawberry rhubarb combination (it says “Spring” to me) and the addition of cardamom enhances both fruits. It makes a small quantity, and after giving one jar away, we were almost finished the last one this morning when I remembered that I wanted to share this recipe, with a few of my own adjustments. Read more
I can’t remember a time when food was not an important part of my day. From an early age, I observed and participated in the kitchens of my mother and two grandmothers. Read More...
Nourishing Vancouver 