Let me tell you a quick story. A few months ago, I visited an old friend. We were laughing, catching up, and doing what Nigerians do best—eating. She served me a plate of steaming jollof rice (my weakness), fried chicken, and a colorful side of coleslaw. It was delicious, no lie. But halfway through, I noticed something strange. My tongue felt funny. My stomach started to rumble. And by the next day, I was sipping herbal tea, swearing off “outside food” forever.Turns out, the flavor-packed seasoning she used was a cocktail of unpronounceables—chemical-laced, sodium-heavy, fake spice imposters. Here’s the hard truth: some of the foods we’re eating, even the ones we love, are slowly doing damage. What’s Hiding in Your...
At Flourish Spices and African Food, we love food. We love cooking it, eating it, seasoning it, and of course…talking about it. But did you know some of your favorite dishes come with stories so funny, you’ll never see them the same way again? Let’s dig into some weird and laugh-out-loud facts about the foods we all know and love. Plus a few ways to spice them up, Flourish-style. 1. Potatoes Were Once Feared (Yes, Feared) Back in 16th-century Europe, people thought potatoes were evil. Some believed they caused diseases, others thought they were food for witches. Imagine turning your nose up at fried yam or crispy potato porridge today because someone claimed it was “unholy.” 2. Chicken Was Once So...
June 17th is more than just another day on the calendar—it’s National Strudel Day! And if you’ve ever bitten into a flaky, golden crust filled with warm apples, spiced meats, or creamy cheese, you already know that strudel is a slice of comfort wrapped in delicious layers. Whether you’re a lifelong fan or totally new to this European classic, today is the perfect excuse to celebrate one of the most satisfying pastries the world has ever known. What Is Strudel, Anyway? The word strudel comes from the German word for “whirlpool,” which is fitting since the classic strudel looks like a roll of dough swirling around its flavorful filling. Although strudel is most closely associated with Austrian and German cuisines,...
It all started one sunny Saturday afternoon at Auntie Bisi’s kitchen. She was hosting a mini get-together, and as usual, the star of the table was a steaming pot of jollof rice. The aroma wafted through the house like a warm embrace. But as she scooped a spoonful into my plate, Eunice blurted out, “Auntie, did you use the Flourish Jollof Mix or just the Seasoning?” She chuckled and said, “Ah, my dear… people confuse the two all the time.” And that’s how this post was born because trust us, you don’t want to mix them up if you're serious about nailing your jollof game. So, What’s the Difference? Let’s break it down like a party jam at a Nigerian...
You’ve just finished making a big pot of stew, and your kitchen smells amazing. You call the kids, maybe even the neighbors, and you’re feeling like the kitchen queen (or king) of the day. But then… that first spoonful hits differently.Too tangy. Almost sour. Not what you were going for. All that fresh tomato, all that palm oil, all that meat—was it all a waste? Relax. We've been there. Many of us grew up watching our aunties and moms turn tangy disasters into finger-licking masterpieces. Let’s talk about how to do just that without losing the soul of your dish. So, Why Does Food Taste Tangy? In African cooking, especially Nigerian dishes—the tangy taste usually comes from acidic ingredients like...
