Every bite of a hot cross bun is more than just warm bread and sweet raisins. It’s a story baked into dough, a symbol of tradition, and a reminder of how food connects us across generations and cultures. The History Behind Hot Cross Buns Hot cross buns go back hundreds of years. Originating in England, these sweet, spiced buns marked with a cross were first baked to honor Good Friday in the Christian calendar. The cross represented the crucifixion, while the spices symbolized the spices used to embalm Jesus. In the 16th century, Queen Elizabeth I even tried to ban them — except on Good Friday, Christmas, and for burials because they were considered too “special” for ordinary days. But the...
It’s Saturday morning. You're feeling inspired, flipping through your recipe book with one hand and sipping zobo with the other. You’ve decided to make that legendary native rice — the one your cousin still talks about from the last family hangout. You reach for your spice stash, grab that pack of curry… and then pause. Something smells off. You sniff again. It’s dull, lifeless — nothing like the bold, fragrant aroma you remember. Spoiler alert: your spices have expired or lost their magic. And the culprit? Improper storage. Spices Have Feelings Too Okay, maybe not feelings… but they’re definitely sensitive. Heat, moisture, light, and air are the enemies of fresh, flavorful spices. Expose your spices to them, and you’ll go...
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...
Growing up in Nigeria, the flavors and foods of West Africa were an integral part of Ola Elkanah's life. However, when she first moved to Salem, she found it nearly impossible to access the ingredients she needed to cook authentic African meals.Things like palm oil, fufu flour and other staples were largely absent from grocery stores in the area. Any time Ola wanted to make classics from her childhood like jollof rice or egusi soup, she would need to make a trek down to Portland to hunt for what she needed.It was out of frustration with these long food finds that Ola had the idea to start sourcing African ingredients herself. In 2010, she launched Flourish Spices with the goal...
Egusi soup, a staple in Nigerian cuisine, is a rich and tasty dish that's as satisfying as it is delicious. But let's face it, cooking egusi can be a bit tricky, especially for those new to the kitchen. That's why we've put together a collection of hacks to help you master this delicacy. The Secret to Smooth Egusi One of the biggest challenges in making egusi soup is achieving a smooth consistency without lumps. The secret lies in the preparation. Before adding the ground egusi to your pot, roast it lightly until it becomes fragrant. This step helps to break down the oil in the egusi, ensuring a smoother texture. Balance is Key Egusi soup is a combination of flavors....
