03/06/2026
Lately I’ve been experimenting with indigenous African ingredients in new ways, and one that continues to fascinate me is Grains of Selim. I recently roasted the pods and infused them into two oils: one pure Grains of Selim oil and another blended with roasted sesame oil for a deeper, nuttier base.
Roasting unlocks a warm, smoky aroma with hints of pepper, clove, and eucalyptus, flavors that carry beautifully into oil. These infusions are just the beginning.
With Nomad's Table I’ll be using these oils to:
• finish grilled meats and fish
• add depth to stews and sauces
• brush over roasted vegetables
• create bold marinades and spice-forward dressings
This is about exploring the richness of indigenous African food traditions, experimenting with them respectfully, and finding new ways to bring those flavors to the table.
This is one of many small steps in the journey of Nomad’s Table my little space of rebellion where I push boundaries and remain curious.
