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Sometimes, we get so caught up in what’s next that we forget to look back and appreciate how far we’ve come.If young Lin...
26/08/2026

Sometimes, we get so caught up in what’s next that we forget to look back and appreciate how far we’ve come.

If young Linda could see where we are today, I think she would be incredibly proud of what we’ve built, the lessons we’ve learned, the rooms we’ve entered, and most importantly, the journey it took to get here.

So, take a moment. Pause the hustle. Look back.

Celebrate the small wins. Be grateful for the doors that opened, the ones that didn’t, and every version of yourself that kept going anyway.

There is still so much to build, but don’t let the pursuit of “next” rob you of the joy of “look how far.”

Keep the vision. Keep the faith. Keep the hustle alive. 🖤

And every now and then, turn around and say, “Wow… we really did that.”

Grateful Heart Always

20/08/2026

Traditionally, when we think of Ofada rice, our minds go straight to Ayamase. And honestly? A match made in heaven. 🤌🏾

But hear me out…

Have you tried Ofada rice cake?

Crispy on the outside, soft and beautifully nutty inside, paired with a silky ube sauce and a little hot chili for that kick. 🌶️

Same Ofada. A completely different conversation.

This is what I love about Nigerian ingredients — there’s always another way to tell the story.

Would you try this? 👀

11/08/2026

The highlight of my Namibia trip? This market. 🇳🇦

Because what’s a trip without visiting the local market?

First — the grill.
The knife skills? Top notch! 😂🔥

The meat is grilled completely plain, then served with a spice mix that immediately reminded me of yaji.… but definitely not the same.

Then I found brown Bambara. 👀

Fresh from the ground, it’s boiled and eaten almost exactly like gurjiya in Northern Nigeria.

Same plant.
Same method.
Different place.

One Africa.

Then there was zobo — but with a twist.

The green leaves are cooked as a vegetable and eaten with millet porridge.

Talk about total utilisation.

And then Goruba, or Ondunga in Oshiwambo, which I learned is also connected to the making of Ombike — the traditional Owambo spirit.

Food. Drink. Craft. Culture.

All in one market.

And the hard inner seeds? Vegetable ivory, carved by local artisans into jewellery, buttons and little curios.

Honestly, this is why I love African markets.

You go looking for food…

and leave with a whole history lesson.

Oshetu, you were definitely a highlight. ❤️🇳🇦

Some dishes arrive with a fully formed story.This one? Absolutely not. 😂The ingredients did all the talking. They were b...
25/07/2026

Some dishes arrive with a fully formed story.

This one? Absolutely not. 😂

The ingredients did all the talking. They were basically yelling, “Pick me! Pick me!” and who am I to argue?

So here we are:
Fried awara.
Steamed alẹ́fọ́.
A whisper of ehuru.

Delicate. Light. A little unexpected.

Sometimes I cook with intention. Sometimes I cook because curiosity wins.

Today… it’s the second one. 😌

Just because I can.

Tiger’s Kiss.A dessert that plays with contrast; bright, silky, crisp and delicate.Passion fruit sabayon layered with vi...
20/07/2026

Tiger’s Kiss.

A dessert that plays with contrast; bright, silky, crisp and delicate.

Passion fruit sabayon layered with vibrant roselle syrup, finished with delicate meringue knots, freeze-dried strawberries and fresh pea shoots. Every element is there to balance sweetness, acidity and texture in a single bite.

Dessert by Chef Jerry | Premium Catering Services
Creative direction & styling by yours truly.

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