Hibiscus & Pomegranate Chapman with Herby Tamarind Lamb with Baked Jollof
Happy Easter dearest one!
Happy Easter dear friends!
Hello Sunshine!
Thank you for your love and support. I am blessed to enjoy our incredible community. As we celebrate the resurrection, here’s wishing you a joyous Easter, blessed with great new beginnings with wonderful food to warm your heart.
Raising a toast to you with this refreshingly zingy glass of Hibiscus & Pomegranate Chapman. 🌺 Inspired by a Nigerian classic and with not one but two recipes in Africana cookbook, because I am extra like that!
(Photo by Tara Fisher for Africana)
This herby roast from the Christmas edition of Delicious Magazine is one I am keen to share as an excellent dish for spring. Try the Herby Tamarind Lamb with Baked Jollof 🌿
(Photo from Delicious Magazine)
Excerpt from Delicious Magazine
“This recipe is inspired by the original jollof, called benachin, which means ‘one pot’ in Wolof, a language from Senegal and The Gambia. It’s a dish that has travelled across West Africa and beyond. As well as the traditional elements of rice and vegetables in a rich tomato and pepper sauce, the lamb in my recipe comes with ‘rof’, a Senegalese green stuffing with added rosemary and tamarind. The incredible juices of the lamb flavour the jollof and vegetables. Be sure to enjoy the edges of smoky burnt rice, a delicacy in itself.”
Fix a jug of the hibiscus chapman as seen below with my sugar free and modern recipe alongside the classic of my childhood. Whatever you choose, it is sure to make a splash!
Hibiscus & Pomegranate Chapman
Chapman is a classic drink of my childhood. My friends and I always felt so grown up drinking these at Ikoyi Club, a country club in Lagos, where it famously originates. Technically a non-alcoholic punch with the distinct mix of flavoured soda, pomegranate-bursting grenadine and Angostura bitters, the original version is rumoured to have been a concoction created by a bartender at Ikoyi Club as a special request for his favourite customer who happened to be called Chapman. Although there are other contradictory tales of its origins, the legacy lives on and I am thrilled to share it with you. I have included two distinctive recipes, one with my own home-made fruit soda and hibiscus syrup mix, and a version closer to the classic, which uses sparkling juice and grenadine for its distinctive rouge tint. Cheers!