• Tim Robinson

Foody Friday – Hot and cold Sorbet.

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As inspired by our friends over at thosewinklers.wordpress.org we are starting a Foody Friday spot on our blog.   Ali will probably be the main contributor so look out for some treats  — Tim

Since moving to Nigeria I have developed a passion for trying to make foods that I have only ever previously bought pre-made.  Some of this has come from the difficulty of buying some food-types here and some from a desire to do something that is both enjoyable and productive.

In the pursuit of new taste sensations I have made various sorbets from fresh fruit.  An early attempt involved squeezing oranges and adding a bit of sugar and some (what I thought was) powdered ginger.  Now to explain this, I actually have to back up a bit . . .

When we moved into our first house in Jos we inherited cupboards full of food, including various herbs and spices that I did not recognise.  Among them was a unlabelled jam jar full of a powdered substance that looked like ginger, smelled like ginger and which, shockingly, I assumed was ginger!  Turns out it was ginger, but mixed with cayenne pepper (or at least the Nigerian equivalent) to be used in spicy, savory dishes.

So, in blissful ignorance, I merrily added a good dose of it to my orange sorbet mixture.  The next day I served up my creation, anticipating sighs of delight.  The first taste was fresh, a little tangy, then the tang built and developed until the heat in our mouths demanded to be cooled with another mouthful.  So it continued, each mouthful cooling the heat of the previous mouthful, only to build into an inferno of its own. It was a weird, and not altogether unpleasant, sensation.  We christened it “Hot and Cold Sorbet” and decided that we quite liked it, but I must admit that I have not made any more since!

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