Our Food
The Jolloff Bites experience
Our Food
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At Jolloff Bites we are aiming to provide you with the freshest ingredients from local sources. Here is a selection of products and produce we use in our food |
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Okra
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0kra (Hibiscus esculentus) is also called "gumbo" in the United States, although the latter term is more often applied to soups or other dishes which contain okra. Both of these names are of African origin. "Gumbo" is believed to be a corruption of a Portuguese word, quingombo, of the word quillobo, native name for the plant in the Congo and Angola area of Africa. Okra is also known as 'Ladies fingers' here in the UK. |
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Peppers
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Chili peppers vary. The hottest are the very small chilies and the larger the milder. Mature chili are not always red. the seeds are the hottest part of the chili. What makes them "hot" is capsaicin concentrated in the seeds and the inside membranes. In preparing chili paste, milder dried whole chili is sometimes called for in recipes. All immature peppers are green, but some mature green chili peppers never get red. If left on the plant they will turn yellow or red. Hot chili peppers dried and powdered produce cayenne. Milder red peppers are ground to produce paprika. Chillies are high in vitamin C (about twice that of citrus fruits), dried chillies are very high in vitamin A, and red chillies are a great source of b-carotene. Chillies have antibacterial qualities, and contain bioflavinoids, anti-oxidants most common in apple juice. Most of us who enjoy hot food know how 'uplifted' we feel afterwards. |
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Plantain
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Plantains, "potatoes of the air" or "cooking bananas" are the fruit of the Musa Paradisiaca, a type of banana plant. Plantains are more starchy than sweet and must be cooked before being eaten. They are a staple crop in much of Africathe Caribbean and South America, and are served boiled, steamed, baked, or fried. Plantains grilled over a charcoal fire are popular street food in many African cities. |
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Yam
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Yams (Dioscorea batatas, and other species of Dioscorea) are common throughout the world's tropical areas. The yams most commonly cultivated in Africa may have come from Asia in the first century AD. Yams are a staple food throughout much of Africa, but are particularly important in Western Africa, where they are used to make Fufu and other Fufu-like staples. They are also eaten cooked;- boiled, roasted or fried, like their european equivalent - potatoes. |
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