Hello, my name is Chef Eskor and I am Canadian by birth and Nigerian by Blood. My base for these vibrant succulent dishes is intercontinental cuisine and a little bit of culinary flare. The ever so juicy Chicken Fiesta served with an exotic fruit sauce has risen to be a crowd favorite. A blend of herbs, a handful of Nigerian spices, with an adage of assorted oils heightens the flavor profile of this poultry.
The sauce is a mixture of fruits that can be found at a local food store, pureed and mixed with cream to evenly distribute flavor throughout the palette. Heavily influenced by Italian cooking, it’s what one would describe as colorful. The fettuccini Cinnamon Basil Pasta extenuates in flavor as it is being eaten. Blanching and then blitzing the cinnamon basil, scallion, and coriander in a blender, I found what seemed to be love at first site. The colour was bright and alive. I proceeded to turn my confetti into a remixed creation of basil/cream fettuccini pasta, with a touch of salt, herbs and crack-black pepper.
Never having a dull moment in the kitchen!
Spring Rolls were my next adventure. I indulged and went all out wrapping this pastry dough to perfection; a variation of carrots, onions, bean sprouts and mushrooms fried to a golden crisp. The integrity of this Asian delicacy spoke for itself.
I often find the best way in the kitchen to create is by being vividly filled with passion and always having fun.
Tagged: afircan food, african food blog, african food canada, afrolems, asian inspired meals, basil pasta, chef eskor, chicken fiesta, chicken french bone, cinnamon basil pasta, fruit sauce, nigerian food blog, nigerian food canada, spring rolls