With two Michelin stars, Ikoyi is a London restaurant known for building its menu on the flavors of sub-Saharan West Africa. Home chefs will more often than not lack the tools or resources to replicate many dishes at home, but the author took care to show how the flavors that he prizes can be used and adapted. Toss the peppers, onions, ginger, garlic, and chiles lightly in the remaining grapeseed oil and place in an even layer on the hot grill. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.

In the essay on the plantain dish, I talk about Ridley Scott’s Alien, Mark Rothko, and how colors influence my sense of flavor and intensity. The moment Jeremy stepped through the door of noma, you could see he had a ferocious appetite for knowledge. He encourages the reader/home cook to learn and adapt the beautiful dishes from the restaurant’s tasting menu - to take components and be inspired.Allow them to smoke and burn, but make sure they don’t overcook on the inside, and turn them to ensure they are all evenly blistered.

Run by childhood-friend duo Iré Hassan-Odukale and chef Jeremy Chan, the innovative culinary mind behind the unique tasting menu, its menu is inspired by the spices of Sub-Saharan West Africa and produce from local farms and artisan producers. Insert the nozzle of the smoker under the lid, smoke the rice, and leave to infuse for 1 minute before serving.Divide the rice between two sharing bowls and glaze with the custard so it evenly coats the top layer of rice.

If you grow up in a Chinese family, you’re exposed to so many amazing flavors and types of ingredients: jellyfish, chicken feet, dumplings, noodles, all kinds of ingredients and ways of eating that you just don’t get with a Western upbringing. Against each of the Phaidon-published tome's 40 or so recipes are mini essays that range from 300 to over 1,000 words. The book includes narratives throughout illustrating Ikoyi’s inspiration and inception, as influenced by Chan’s experiences living, cooking, and traveling in Hong Kong, Canada, Sub-Saharan Africa, and Europe. Loosen each tray of rice with some filtered water if necessary, then steam in the oven for 20 minutes. There’s very artistic photography, but the recipes aren’t that clear and are presented in a way that’s almost useless to a reader other than being some kind of aesthetic or poetic inspiration around cookery.Add them to the pot with the reduced tomatoes, along with all the spices and the crayfish powder, Tabasco, tamari, fish sauce, Worcestershire sauce, black garlic, sugar, and smoked salt. Ikoyi, named as one of the World’s 50 Best Restaurants in 2022, is one of the most original, flavor-driven restaurants of its time. He insisted we stick with jollof, espousing the open-minded belief that there was no one true authority on the dish. There, he designed not only the Korean-inspired menu but also everything from the ceramics and cutlery to the uniforms and music.

This coupled with Ikoyi’s focus on often obscure spices means that most will have their work cut out obtaining the ingredients necessary to replicate his recipes. If the pan is silent, or has been sitting just 30 seconds too long, I know the grains will have an oily, bland consistency and will require re-cooking.Pour the resulting custard into a wide pan and cook gently, whisking and scraping the edges with a spatula until the mixture coats the back of a spoon. There are very few people I admire more than Jeremy Chan, not only as one of the world's best chefs but as a person.