A taste of Love
This project is a little journey through my hobby, a blend of food and history. I will be sharing dishes i love, with a glimpses into their origins, how they've changed over time, and what they mean to me.
So whether you're here for the food, the history, or just a bit of both — welcome to A Taste of Love.
Cooking is more than just food for me, it's a journey through time, culture, and connection. I've always been fascinated by the stories behind the meals I love. Join me as I explore the history and traditions that shaped these dishes.
Jollof rice is a popular dish in West Africa, originating from Senegal. It’s made with long-grain rice, tomatoes, chilis, onions, and spices, sometimes with meat or vegetables. The dish dates back to the Jolof Empire, where it was known as thieboudienne, a mix of rice, fish, and vegetables. The modern version of Jollof rice, incorporating ingredients like tomatoes and peppers, likely began in the 19th century.
Àbùlà is a soup from the Yoruba people of Yorubaland, often enjoyed with amala or other swallow foods. The dish, whose name means "a mixture of soups," typically combines gbegiri (bean soup), ewedu (draw vegetable soup), and ọbẹ̀ ata (stew). It is considered a delicacy due to the time and effort required to prepare it and is especially popular among the Yoruba people of Ọ̀yọ́ and Ogbómòṣọ́.
Noodles are long strips made from dough, popular in both Chinese and Italian cuisines. The oldest written record of noodles dates back to China’s Han dynasty (around 25–220 CE), and in 2005, archaeologists discovered a 4,000-year-old bowl of noodles, possibly made from millet. However, the authenticity of this discovery is debated. While China has a rich noodle history, pasta likely originated in the Mediterranean.
Ewa Agoyin originated from the Agoyin people of Togo and was introduced to the streets of Lagos, Nigeria, where it became a beloved street food. This dish consists of tender beans, mashed to perfection, and served with a spicy Ewa Agoyin stew. The stew is made from dried tatashe, chili pepper, and plenty of onions. It's a popular and easy-to-make meal, especially in Lagos.