#pristinecatering

MOST RECENT

A chilled glass of watermelon, cucumber, and orange thirst quencher plus some snacks to nibble on: vegetable spring rolls, puff puff, and charcoal grilled chicken wings. Perfect Father’s day treat 😊.

Food spread for an awesome client whose love for protein is incredible. In the pic is different kinds of beans (porridge and ewa agoyin with sauce), egg sauce, peppered catfish, fish rolls, peppered chicken, stewed liver & kidney, plantain mosa, jollof rice, fresh bread, etc.
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#pristinecatering #wonderful #client #thankyou #yourock #cookingupastorm #mypleasure #clientsatisfaction #buildingrelationships #mygoal #makinggoodfood #healthy #deliciousfood #myjoy #food #foodie #chef #newjersey #njfoodie #newyork #nyc

Rabbit video was too sentimental for some to handle, and I kept getting pleas to remove it. I obliged the requests...Now to something more conventional 😊, a popular Nigerian street food: boli (roasted plantain) with peanuts.

This is fresh beans on flatbread and young bees, a dish prepared by one of my favorite chefs @reneredzepinoma . Has anyone had bees before or any other insect? I’ve had edible winged termites in the past, those ones you put a bucket of water under light to get. In Ibo, they’re called “aku” and “esunsun” in Yoruba. I had an aunt who loved to fry them crisp for snacking. .
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#Repost from @reneredzepinoma - Fresh beans on flatbread and “young” bees.

Snail lovers, this one is for you: snail (escargot) and veggies fried rice! Scoop one spoon of rice, pic a snail to eat. A true snail lover’s delight.

Before getting to where I’m at now with Pristine Catering and Pristine pastry dough, I had considered different options like starting a restaurant that would eventually grow into a franchise, packaging ready to bake meat pies, etc. I thought about Golden Krust Caribbean bakery & grill, and how it would be good to have an African restaurant chain like that. I put those thoughts aside for maybe later. Two days ago, they resurfaced, and I decided to read more about Golden Krust. It didn’t take me too long to find out about the tragic end of the owner’s life. The news bothered me. He died December last year, but somehow I didn’t hear about it till now. I said in this Pristine business journey of mine, I will take it one step at a time, try my best and do whatever I can afford to do, and then always make time for God, family, loved ones, and myself. .
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#pristinecatering #deepreflexion #thisthingcalledlife #Jesustakethewheel

Food delivered to Pennsylvania for an event. I need to post the client feedback from this event 😆. She said soon as the aroma from the food started invading nostrils, all people wanted to do was to eat and eat some more! Her mom even reached out to me to say they don’t cook like this these days, especially for some of the very traditional Igbo delicacies I made (like ukwa -African breadfruit -, ugba, etc). She called it “old school” style of cooking. I smiled as I told her it’s my mom’s recipe handed down to her from my grandma now passed on to me 😊. .
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#pristinecatering #cookingtheoldfashionedway #likegrandma #madewithlove #homemade #madefromscratch #fresh #cleancooking #tantilizingtastebuds #creatingmemories #happyclients #safisfactionguaranteed

Very busy weekend for me. One of the things I did was to distribute Pristine pastry dough. One African restaurant owner flat out told me “I contract my meat pies out because I don’t have time to make it. It’s so much work.” I completely understand. I can’t even count the number of hours I’ve spent on my feet making meat pies, not to talk of the energy spent mixing and kneading dough, especially when dealing with large volume orders. One day I made so many meat pies, I could barely stand afterwards, and even had to start declining orders. I felt bad turning down orders, especially from people who had personally told friends about my meat pies. So I decided to pay someone to do the mixing and kneading for me. Even at that, it was hard keeping up. Then I capped my pie orders to no more than 2 dozen per order. Then came Pristine dough to the rescue 💃🏻🕺🏼(hallelujah!!!). Making pies couldn’t be any easier! I have been making meat pies non stop!

Breakfast spread, what combination will you eat first? oatmeal crepes, sourdough bread, scrambled free range eggs, organic chicken sausage, homemade apricot jam from a friend, chicken salad sandwich, seedless grapes, and watermelon 😊.

A smile, an act of kindness, an encouraging word, a greeting, a prayer, a helping hand, and wishing everyone well....You just never know who is on the edge. .
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National Suicide Prevention Lifeline:
1-800-273-8255 (talk)
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#pristinecatering #saynotosuicide #youareloved #youarebeautiful #youmatter #youarespecial #lifeisworthliving #everyonehasastory #lifeisajourney #somedaysarebetterthanothers #staystrong #allwillbewell

Throwback to earlier in the year when I travelled to California to cater at an event. As a bread lover, I looked for where I could get very nice bread, and I ended up at Boudin Bakery in San Francisco. They had sourdough bread in different shapes and sizes...Now I’m thinking of fun bread shapes to bake 😊.

The kind of breakfast that keeps you smiling through the day: sourdough bread from yesterday’s post with a simple homemade chicken salad (seasoned, cooked & mashed chicken breast, celery, and mayonnaise).

High hydration sourdough bread in progress. Sourdough starter passes float test —> starter + water + flour + salt mixed and left to bulk ferment & double in size —> then shaped and rested for second rise in proofing basket....to be refrigerated and baked afterwards.

Anyone care for some? Chicken wings off the grill 🔥. Grilling mode activated 😎.

Good things come in different shapes and sizes. Delicious breakfast cakes.

The soul of sourdough bread: an active sourdough starter that’s ripe for use. I know it’s ripe when it doubles in size and begins to fall under its own weight. To the left is my ofada rice starter that took 4 hours to double in size after feeding to activate. To the right is my AP flour starter that took about 5 hrs to double in size after feeding. I made starters from different kinds of flours, now I have so much I’m thinking of what to do with all of them 🤔. Dry, refrigerate or freeze?

So many ways to eat garden egg (eggplant). Can be eaten plain, or with “ose oji” (a Nigerian Peanut Butter paste made with roasted peanuts, African nutmeg, African black pepper, dry pepper, etc). Or sliced open with a sprinkling of black pepper and salt. Or roasted with a sprinkling of black pepper, salt, and some olive oil. What’s your favorite way to eat garden egg? 😊

Baked fish roll using Pristine pastry dough. Filling was made two ways: combo 1 (grilled mackerel + tilapia) & combo 2 (grilled mackerel + catfish). Which one will you choose? 😊

Savoring the taste of corn 🌽 serenaded with charcoal and fire 🔥

Greek yogurt bagels and homemade apricot jam. I went to distribute Pristine pastry dough samples to stores this week, and for one of my stops, I visited an executive chef at a Fortune 500 company. She was so sweet and gracious to me, and gave me a jar of apricot jam she makes herself from home grown apricots. She has been a chef for at least 40 years. Truly a blessing to connect with her. I told her I’ll make something special with the jam 😊.

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