Community Stories
Hear What Others Are Saying About Their African Culinary Journey In Ireland
Adapting to Dublin’s Markets
When I first moved to Dublin from Lagos, I was overwhelmed by the absence of familiar ingredients. I remember my first attempt at making jollof rice here; it just didn’t taste the same. Determined to bring the flavors of home to my new kitchen, I began exploring local markets and ethnic stores. I discovered substitutes for traditional ingredients, like using bell peppers and tomatoes from local farms to replicate the taste of Nigerian peppers. I even started growing some herbs on my balcony. My journey is a testament to creativity and resilience in preserving my culinary heritage in a new land.
Nigerian Cuisine with an Irish Twist
As a software engineer from Abuja, I found myself missing the rich stews and soups of home after moving to Galway. I couldn’t find yam, and I felt lost without it. Instead of giving up, I started experimenting with local Irish produce. I substituted potatoes for yams in my porridge and even incorporated Irish kale into my efo riro. It’s not exactly the same, but it’s close enough to bring back memories. My innovative approach has not only helped me cope but also introduced my Irish friends to the delicious fusion of Nigerian and Irish flavors.Guess what now? I finally found a shop where i could get Yam. Location: African Prideways
Finding Familiarity in Cork
Moving to Cork from Abuja was a significant change, and adjusting to the new food landscape was challenging. I couldn’t find some of my staple ingredients like egusi and crayfish. To cope, I joined a local community group where other Nigerians shared their tips and tricks. I learned to source some ingredients online and found local alternatives for others. For instance, I started using ground almonds as a substitute for egusi seeds. This experience not only helped me recreate my favorite dishes but also brought me closer to my community in Cork.
Embracing New Flavors in Limerick
When I moved to Limerick for my studies, the first thing I missed was the rich, spicy flavors of Nigerian cuisine. I quickly realized that some ingredients like scotch bonnets and Nigerian spices were hard to come by. To adapt, I began experimenting with local Irish ingredients, blending them with the spices I brought from home. I created dishes that combined the best of both worlds, like a spicy Irish stew with Nigerian seasoning. This fusion cooking not only satisfied my cravings but also delighted my new friends, who were eager to try something new.
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