Food

One major upside of beginning my journey as a chef and food researcher at home (Nigeria) is the ingredients I can get my hands on easily.

This Zobo (hibiscus flower) infused pear was something I played around with.

Pair this with vanilla ice cream and a simple crumble.

An easy, fruity, sweet, crunchy and subtly spicy (the Zobo drink is made with spices) dessert is served.

Of course a solid critique of this would be that it’s literally just a pear and the job of a chef is to transform the ingredients.