Two-tone tales

I was going to write about how my glasses broke over the weekend (currently wearing my medically prescribed sunglasses and have to burn more battery by having the laptop at the brightest screen level) and weave it in with procrastination and fate and just being in the moment and getting things done but it was too hot that night (generator has closed for the day) or something and late. How are you coping with extreme weather wherever you are? The weather is quite nice this evening. It should rain already!

You might have seen the swiss roll inspired two- tone eba on my social media by now, this post is not a tutorial sadly, as I was trying out these ‘designs’ or ‘presentation’ for the first time.

It’s pretty to look at, who has time to start folding eba, it will get cold <— that isn’t me speaking.

So, I was inspired by desserts, a swiss roll and candy cane. I have a sweet tooth which makes me more inclined towards desserts, loooooove them.

Pending when I might upload a tutorial video, these links may guide you Swiss Roll Eba (just skip to the folding part, we are not baking cake, also, the frost will serve as the second color) and Candy cane Eba.

I even used a fancy filter ūüėČ

I always love to think of and execute creative and new ways of expression and the presentation of Nigerian and African food. This is one of them. Using normal plain garri and yellow garri served with efo riro.

Enjoy the rest of your week.

Love,

Haneefah.

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Tomato ūüćÖ Face Mask

Salam (Peace)!

Recently, I have been undergoing some facial (whole body) treatment, paying more attention to the health of my skin and body, even though that is stress on its own. Hopefully I’ll get used to it. I was just going to eat well and hope for the best, apparently, sometimes you have to do more. Or just pray, I bet you can pray for good skin and it will happen.

The dermatologist took a look at my face and talked about how I had combination skin, some sun burns here and there, some little bumps (these happens Due to hormones but I was unlucky to visit her then) and black and white heads that I couldn’t even see.

She’s a dermatologist, so she knows best.

After getting my underwhelming facial treatment, I was expecting magic, my face felt slightly smoother but I think that is just after scrubbing dead skins away, it still “looked” the same. Maybe consistent facial treatments and peace of mind will make a difference. And money.

She gave me some tips (which I will stretch for content, you think I’ll spill everything today?) that I’ve been using to go through the motions. And products which we will talk about some other day.

Once in a week, she advised I used a tomato face mask. I used to use lemon, but she said that is bad or too harsh for “darker” skins. Must be our sun that causes burns with lemon’s “bleaching” action.

Crush the tomato (fresh tomatoes), I used two small ones, and apply to your face. Let dry, leave for about 10-15 minutes and wash off with tepid water.

It is that simple. Slightly messy, you might want to do this in a bathroom.

I’ve always believed in using natural products for beauty, there isn’t much harm that can come from them compared to synthetic things that may mutate on you.

Tomato helps reduce irritation, reduces UV sun damage due to the anti oxidants its packing.

I used mortar and pestle of Aga concept, gifted to me by Maggi a while back.

That’s my face, with the “bloody” tomato mask applied, I placed the skins of the tomato as a “mask” too, not just the juice, we never know where the blessings of the tomato is.

Do you have any peculiar beauty routine you’d like to share? Please use the comment section below, I’d like to hear your struggles. And if it is something you enjoy, I’m happy for you.

Love,

Haneefah. xx

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Rainbow Stacked Pancake

I hope you are all having a colourful week so far?!

If you’re not, then you can add cheeriness to your table, plate, mouth with this colourful¬†fruits platter going on here. There are different ways of incorporating colours to dishes with colour, such as this perfect breakfast example.

If you have a stomach like mine, Then I recommend the consumption of this edifice by one VERY hungry person or just two normal hungry people because this is a long pancake stack.

I have fruits layered in between pancakes with cream cheese filling.

You need (all colour of rainbow fruits that you can eat with pancakes), I used Strawberries, an orange, banana, it’s yellow, go with it, green apples and blueberries.

Creem cheese was beat together with granulated sugar, I think you can use powdered sugar if you want as well. Put in whipped heavy cream for extra fluffiness and you’re good to go!

You can easily remove the cream cheese filling if you want a healthier version, for the fitfams. It will also blend right in for a rainbow breakfast themed party, you know, for those who like rainbows and mornings.

Can’t wait to try rainbow vegetables next, it just really occurred to me right now, I doubt there will be stacking involved. I mean, what can I stack? Eggs?!

Enjoy the rest of your week!

Love,

Haneefah.

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Nu Year Nu Me

Nu, from Nutella, get it? Considering I always pronounce it nuh-tella. Since, I’m in this blog post as a nutella. And the first art work of 2017. I didn’t even do a mistake of writing 2016 and erasing it to 7.

Hiiiiiiiii.

Self Portraiture with Nutella

First post of this year! I do not normally really ‘celebrate’ new year because I don’t like labelling 2017 as a year of something something, I want my whole life that I have to live well to be of something something. I am eternally grateful for each and everyday, Al hamdulilah.

A lot of things happened in 2016 that I didn’t plan for! Hijarbie and then my food art that started gaining more attention. According to this instagram best 9 photos, it pretty much summed up the year and the brands I worked with including, Nestle (maggi), Dominos and Cold Stone (and discovered the toppings I will forever order), my Guardian Life cover, whoop! and The Ogbono art work that won me the Rele and Samsung art competition. It was pretty eventful and at some point, If you noticed, I went on a break. I cannot come and die.

Looking forward to this year and what it has in store and most importantly, the love and mercy of Allah. Honestly, I was forced to just start posting content again due to this announcement I have to make, *drum roll****

I’m giving a TED Talk!¬†In sha Allah.

If you have an idea of what you’d like me to add to this talk, let me know while offer lasts. I’m pretty excited about it and hope Beyonce can use me in her music video, that is not even weird at all.

That’s pretty much it.

See you soon!

Love,

Haneefah.

 

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Eid Ram 3 Ways

Hiiiiiiiiiiiiiiiiii.

I think I still have residual energy. There’s some sort of adrenaline that ‘working’ women of all the cooking and cleaning of Eid day have. I hope you are enjoying your holidays properly. I’m sure the person reading this got at least an Eid Mubarak greeting yesterday, so amma skip that.

This is a quick post about all the other things you can do with Ram meat (allow me) with that doesn’t only involved cooking and frying and then step it down with garri, which is what I am doing now. It has become some sort of after-eid lunch tradition. I hope no one is constipated. I learnt the hard way not to over eat, getting a hang of that these past few years. The temptation is really great to be honest, I sometimes used to get sick after all the stuffing.

Al hamdulilah.

So, enough of the rambling, I will just jump right into the post! I love simplifying recipes and all of the recipes are very simple to cook and prepare, you can style it up anyhow you want and have fun while at it.

BEEF-DODO.

It is kind of coined from Gizdodo, that dish that is made with gizzard and fried plantain. Substitute the gizzard for beef and you have the cousin, beef-dodo, or ram-dodo, whichever one your heart sing towards.

You’ll need:

  • Beef
  • Just ripe plantain (no soft ones please)
  • Onion
  • Scotch bonnets/ chilli peppers
  • Green pepper
  • Tomato (optional because i rarely use it, can be used to tone down the hotness of the meal)
  • Maggi
  • Garlic
  • Ginger
  • Salt to taste
  • vegetable¬†oil (for frying).

First, Fry your plantain to make almighty dodo, you can even grill (if you are a health junkie, sorry, lol, eid and the day after is cheat day).

Also, Cook your beef to taste, season with the garlic, ginger, maggi, salt and onions. After it is cooked, strain the beef and fry that one too! Lightly tho, it shouldn’t fry all through, just to make it a little crispy on the outside.

While all that is preparing themselves, you should have blended the scotch bonnets and onions (because you’re a magician and have super powers while cooking). Pour it on the fire, not directly! In a pot, put it on to cook, that should reduce some moisture, then take it off fire.

Right, put about 2/3 tbsp pf vegetable oil in a frying pan, add the pepper (and tomato, if you sing that way) mixture let to fry for about 10 seconds, pour in the dodo (fried plantain) and the cooked beef. Add maggi to taste. Stir it all together.

Just before you take it off the fire, cut in tiny pieces of green and red pepper to garnish.

BEEF AND POTATO SKEWERS

This one is so easy, you can do it while sleeping. Okay, maybe I’m stretching it.

You’ll need:

  • Beef
  • Blended pepper, tomato, onions.
  • Sweet (green, red, yellow) peppers.
  • Onions
  • Irish Potato
  • Vegetable oil

Get you some wooden skewers, soak it in water for a very long time (so that it won’t turn to ash by the time you’re popping it in an oven or on a grill.

Cook and fry beef in pepper/tomato sauce and seasonings. Or use bbq sauce if you like, go crazy. Per boil the potatoes, arrange the rest of the pepper and potatoes on the skewers. Add oil while grilling. You could sprinkle garlic salt over all of them because, tasty blessings.

Enjoy!

BEEF ORANGE STIRFRY

I wanted to use pineapple to be honest, but orange was available, I used it and it was amazing! I’ve loved the surprising incorporation of dried fruits into savoury meals. You could try it, amazing!

 

You’ll need:

  • Beef (Yes, its ram meat extravaganza) (Boiled)
  • Onions
  • Sweet (green, red, yellow) peppers
  • Orange, peeled, separated and cut in half
  • String beans
  • Carrots (sliced thinly)
  • Ginger
  • Garlic
  • Maggi
  • Vegetable oil

The most amazing thing about stirfrys is that, you can basically¬†make¬†stirfry¬†them anyhow, and they’d still come out nice.

So, in the spirit of just going with the flow,

Put in 2-3 tbsp of vegetable oil in a frying pan, pour in the rest of the ingredients (diced), meat and veggies first, spices after, except the oranges, they come in last, because they are fruit and should be treated like egg specially.

Stir and stir and stir till they all cook properly. Add little water when its drying out. After its cooked, put in the orange slices in half and just turn over once.

Serve with pasta or rice (or eat it straight away, I can’t tell you what to do, you’re your own boss).

I hope you enjoyed reading this! Let me know if you would love to try it out or you have made similar dishes!

Enjoy the rest of your week,

Love,

Haneefah

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World Jollof Day

Hi Guys!

This is kind of like a two blog posts in one, you’ll see why soon enough.

So, by now, you’d have seen this tweet

With already 200k impressions, It was a trending topic in Nigeria on twitter.

*inserts children cheers*

I decided to bless blogosphere with the images as well and talk about it in more details as well.

World Jollof Day was celebrated by Maggi on the 21st of August, although some people argue the WJD is on the 22nd. Who cares, we are celebrating a national monument, regardless.

So, these images were created to mark the day and was also on exhibition at A White Space, Lagos, along with other images of Jollof. It was a collaboration between Maggi and Kitchen Butterfly that I was happy to partake in.

https://www.instagram.com/p/BJbDs8FATzO/?taken-by=muslimahanie

The Jollof Rice were created, not only to celebrate the day itself, but some Nigerian¬†factors as well. I created Jollof Rice ‘in’ National Theatre, Lagos,¬†it is a national monument and I think I’ve been there once before but won’t remember details. Bringing these two Nigerian ‘monuments’ together inspired the art work behind it.

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Creating this map of the world, I had just one Caption in mind, “Jollof for World Peace”. Apt one, don’t you think? Putting that flowery scotch bonnet where Nigeria is, was to give preference to the kind of Jollof I would want, Nigerian Jollof. I’m kidding. Haha. You know how we Nigerians are always beefing Ghana Jollof for bants. The Jollof rice is predominant in West Africa and it is prepared differently but with the same underlying and unifying recipe, in terms of outlook. During the WJD, the history was discussed and it was nice to know some fun facts about our most popular dish.

IMG_1497

I’ve wanted to try portraits in all the mediums I use and I mostly start with a woman’s, I don’t know, maybe because I am one. “Jollof is bae” and it resonates with all kinds of Nigerians. How many food items can you pinpoint in the art work?

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I have done Nigerian food typography here, and although the Jollof rice featured, but it was in a ‘party mix’. Making this typography is just to spell it out, and there is an appeal to seeing materials in their medium of typography to me, I think typography is what I’ll do for a very long time. They are just awesome.

jollof rice typography

The Jollof art has been featured so far on CNN Africa,

So, that part where I said this post was two in one?

Here is a recap of my weekend! Courtesy Maggi, You’ll get all the details in the video below.

Enjoy the rest of your week,

Love, 

Haneefah.

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My Maggi Experience

Hi ya!

I hope you are all doing well? I wish you a fabulous week ahead, hopefully, no Monday Blues. Ha ha. I have a tale for you that might take a while, Lol.

So, over the weekend, Maggi Nigeria started celebrating their 50th anniversary and I was one of the recipients of the amazing gift boxes they were giving away to influencers across Nigeria.

Here are the items in my box, including the amazing mortar and pestle combo from The Aga Concept, it tied with the coconut oil as the most favourite items I loved in it. The items are so versatile as I’d use it for cooking, art and body care, I already used it in the first two.

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And they left the sweetest message in my gift box ūüėÄ

Haneefah Adam,

Art, fashion, life – you blaze! Thank you for the warm innovation you infuse into everything you touch. The world is a more colourful place with you in it. As we celebrate 50 years, join us in our journey of creating good food moments.

Love, MAGGI.

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The first thing I did with my ingredients was to create food art, because the Quinoa in my gift box was so pretty and it had a lot of potential!

So, here are Quinoa love birds nesting or chilling on Cilantro branch with vegetable and mint love bubbles.

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I made a Quinoa and vegetable dish with a side of coleslaw (with no dressing), personal preference.

I cooked the Quinoa according to package instructions. Made stir fry¬†vegetables and added Maggi Mix’py in ginger and garlic. Mixed it all together to create the dish.

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And a tall glass of Iced green tea with mint and ginger!

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I had a lot of fun exploring my gift box and I’m not quite done with it.

To celebrate their 50th birthday, I also created a series of food art images with them which you can view here, with some of my older works as well!

Have a wonderful evening/day!

Love,

Haneefah. 

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Nigerian Food Typography

Hello everyone!

I made these Nigerian food typography, as we have a huge range of delicious looking food and I always think of ways to make it more visually appealing, I hope you like it.

I am only going to be posting these three ‘meals’ originally, and update them as I put them up on my twitter, instagram¬†and Facebook¬†accounts. I don’t want to post them at once on social media so as to give them all space to breathe, this post is to put them all in one place once I finish uploading all the typography I made. All 9 of them. I may still make more, we never know.

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It is mandatory to have this fabulous combo at any owanbe (party) in Nigeria, If you don’t, I don’t know what you are attending to be honest.

Served at parties, It is a combination of Jollof Rice and Fried Rice on the same plate usually served with fried peppered chicken or deep fried beef or fish for the fit fam people. Dodo (fried plantain) for extra awesomeness as well. And any drink of your choice.

You’re welcome.

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Šļłb√† is a¬†Nigerian¬†staple¬†food¬†eaten in West¬†African¬†subregion and beyond. It is made from cassava (manioc) flour, commonly known as gar. Served with Efo riro which is this tasty and glorious nigerian soup with all kinds of meat in it, That is ponmo rolling and just being super chilled.

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Suya, suya, suya. Where do I begin? The other ultimate street food. The king of all hotness, I really like hot food, I’m afraid my tongue is probably dead from all the hot spice overload. No, offence kilishi and asun. Suya is made from flat beef skewers marinated in yaji spice (which gives suya its unique taste) and grilled in open fire to be eaten with any vegetable (onions, cabbages, cucumber, tomato) of your choice.

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Ewa Agoyin is a south-west Nigerian delicacy made with cooked ‘honey’ beans (ewa oloyin) and fried tomato and hot pepper sauce.

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Asaro is yam pottage. It can be eaten with dodo (fried plantain).

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Puff-Puff is a nigerian street food. A proud member of the small chops family. It’s basically flour-based, deep fried spongy delicious snack, soft on the inside, crispy on the outside.

*I would keep updating more typography, that is why I haven’t signed out yet*

Check my other uploaded art work page here and you could check out my instagram page here too.

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Simple Pan Fried Chicken: Mivina Review

Salam (Peace)!

Let’s kick start normal blogging with the simple quick recipe with simple ingredients, shall we? I was sent Mivina seasoning to try out and because it had ‘chicken seasoning’ written on it, I decided to use it on chicken first. Although, I’ve used it on something other than chicken since then, with efo riro (nigerian vegetable soup) and in making stock it was great on all the dishes and had a rich flavour. It’s consistency is not like pure powder, it has some pieces of dried herbs and spices in it as well. It has a really sharp flavour, so one small (10g) satchet may be substituted for 2 stock cubes, in my opinion.

You can use it in this recipe like I did making a quick pan-fried chicken with vegetables.

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You’ll need

  • Chicken Breasts
  • String beans
  • Green, Red and Yellow peppers
  • Onions
  • Ground (hot) pepper (I told you it was easy)
  • Olive oil
  • Mavin seasoning
  • Salt to taste

You can quickly watch the procedure in the instagram video below;

https://instagram.com/p/BHnDFncA5Un/

All you need to do is marinate the chicken breast in the spices and dried pepper for a few hours. Make sure it is a very flat piece of chicken, you could pound it if you want, for easy absorption of all the flavours.

Heat a frying pan and put in the marinated chicken breast, fry on both sides till it’s cooked.

Stir fry the remaining vegetables, add salt, black pepper and seasoning to taste.

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Really easy, I tell you. You can get more information on where to get Mivina on their Instagram page (@mivinang )

Have a good evening (or whatever time you are reading this).

Love,

Haneefah.

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Milli Crepe Cake

Salam everyone!

It’s been an eventful previous week for me, I had to spend a whole day filming a documentary and interview with Reuters about hijarbie. And spent the next two days resting because it was really hard for me.

This week, after yesterday’s holiday, I’m back to the regular grind! Preparing for my trip to Turkey for Istanbul Modest Fashion Week and putting finishing touches on Hanie Collection that is going on sale soon. Also, to kickstart this week, I’m posting a birthday cake I made for my sister, Hameedah, in March.

The oven was faulty then, and instead of buying her a cake, I told her we can make a milli crepe cake for her, which turned out to be something else and me secretly wishing I had just gotten that super normal sharable-to-everyone cake.

The crepes weren’t even the problem, it was the frosting I was to use for the cake. I recommend you fast so as not to be tempted to keep consuming the crepes as they are cooking, It is like dodo. Instead of the frosting to come out looking stiff to support the crepes, it was very liquid-y and let’s just call it cream cheese syrup or sauce now.

I love the Ombre effect and had to use it in the cake to add some color and interesting look to it. Hopefully, I would try this again!

I used icing sugar, cream cheese and unwhipped cream (although I later got around to getting them whipped in the future with ijabe) to make the frosting. Wrong method, wrong consistency, wrong frosting. I would try the frosting again later. It looks like this

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If you ‘get’ it, it makes for a pretty unique cake that is delicious. Crepes and frosting is NOT a bad idea. I think my sister likes it or she hid her disappointment well, next time, we would just buy a cake. Even though I am the only one who gets a bought cake in the family, I bake for everyone else.

It can’t hold till the next day unless it is frozen, but where is the fun in that?

See you soon,

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Love, 

Haneefah.

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