Have you ever tasted something so rich and tasty that it arouse your taste buds? That’s the power of umami—the elusive “fifth taste” that brings a burst of deliciousness to every dish. And now, with the launched Flourish Mushroom Umami Seasoning Mix, you can take your meals to a whole new level of flavor and nutrition. Whether you’re stirring it into soups, sprinkling it over roasted veggies, or using it as a secret ingredient in your favorite jollof rice recipe, this seasoning is your passport to culinary brilliance. The Many Benefits of Mushrooms Mushrooms are more than just flavor-packed wonders, they’re a nutritional powerhouse. Here’s why: Rich in Nutrients: Mushrooms are a great source of vitamins like D and B,...
The sun is setting, casting a golden glow over your backyard as laughter fills the air. You’re holding a glass in your hand, filled with a red cocktail garnished with a slice of orange and a sprig of mint. As you take a sip, a burst of sweetness with hints of spice washes over your palate. What’s in the glass, you ask? It’s a Zobo Cocktail—a refreshing, African twist on classic cocktails. This National Cocktail Day, Flourish Spices and African Food invites you to shake up something extraordinary with zobo (hibiscus). Whether you’re a seasoned mixologist or just someone who loves a good drink, there’s no better time to add this magical ingredient to your cocktail repertoire. The Story of...
If happiness had a flavor, it would probably taste like strawberries. Sweet, juicy, and bursting with goodness, strawberries are more than just a delicious fruit—they’re a symbol of love, warmth, and the simple joys of life. And guess what? February 27th is National Strawberry Day! A Strawberry Surprise Last year, my niece, Tolu, visited from boarding school. She had one request: "Aunty, can we make something fun and yummy?" I opened the fridge, and there they were—a fresh batch of bright red strawberries waiting to be turned into something magical. Tolu’s eyes lit up as we brainstormed ideas. "Strawberry milkshake?" she suggested. "Strawberry pancakes?" I countered. "Ooooh, strawberry-infused zobo?" That was it! We blended fresh strawberries with hibiscus petals, added a...
I still remember the way my mother’s kitchen smelled on Sunday afternoons. The rich aroma of locust beans mingling with black pepper, the warmth of dry fish powder, and the flavor of uziza seeds filled the air. It was the kind of scent that made your stomach grumble before you even saw the pot on the fire. Growing up, native soups were more than just meals—they were a celebration. A gathering of family, culture, and tradition, all simmering together in one bubbling pot. And the real magic? It wasn’t just in the fresh vegetables or the tender pieces of meat; it was in the blend of spices. My mother always said, “The right spices make the difference between an ordinary...
I still remember the first time I had a seafood dish that tasted so nice. It was in my grandmother’s kitchen, where the air was thick with the aroma of simmering broth. She had this way of blending spices and seafood so well that every bite felt like a warm hug. She never measured ingredients—just a pinch of this, a handful of that. But what made her dishes unforgettable was the rich, deep flavor of seafood. The crayfish, stockfish, and prawns worked magic in her pot, releasing a savory depth that no artificial seasoning could ever match. Years later, I found myself trying to recreate her recipes. But life got busy, and I didn’t always have time to source and...
