World Breastfeeding Awareness Week: Advice from Staffers Who Have Been There

Though it seems like it should be the most natural thing in the world, nursing a baby can feel like anything but. These days, when something as benign as feeding your infant is so fraught (politicized, even), it’s reassuring to hear a few wise words from women who have been there, lived that.

In honor of World Breastfeeding Awareness Week and National Breastfeeding Month, we present the good, the bad and the in-between about what it’s really like to sustain a tiny human with your own two boobs. Eight Bare Necessities staffers looked back—some many years, some to this morning—to bring you their best, most honest breastfeeding real talk. File all this knowledge under “things nobody ever tells you….”

Heather and Emma

Heather, premium brands buyer and mom of Vivian, 4, and Emma, 5 months
How long did you nurse?  Four months. I would have continued if working from home was possible. Now I’m just nursing before and after work.

How did you make the decision? It’s ingrained that breast is best, so there were no other options. The minute the lactation nurse walks through the door, you’re made to feel guilty if you even want to consider formula.

What’s it like? I pumped and nursed with my first, to no set schedule, and weaned after 2.5 months. This time, I pumped mainly and nursed occasionally. I hated pumping—it’s tedious—but it’s satisfying knowing exactly how much milk your child is getting. It was tough to plan anything because life revolved around that pump. I was doing power pumps every other day the first month, which takes an hour; on top of that, I was eating and drinking lactation foods all day long.

What did nursing do to you physically and emotionally? I would get this terrible feeling of being frightened at night; a wave of anxiety would rush through me. At first I thought, I’m just hearing noises; don’t be a scaredy-cat. But it happened every night and into the morning until I pumped. One night I Googled anxiety for the first few minutes of pumping. Can you believe it’s an actual condition called Dysphoric Milk Ejection Reflex? It’s a glitch in the mechanism that allows milk to flow that can cause negative emotions at letdown. I wish people talked about this because I felt so alone explaining it. I also have to mention the loss of breast tissue after breastfeeding. I went from a G-cup to an E. They turn into pancakes.

Any memorable stories? The priest came while my cousin was visiting me in the hospital. There I was in a nightgown, pumping and receiving communion.

What was your nursing bra must-have? The Freya Pure Nursing T-Shirt Bra. I love that it’s a spacer bra, so it’s soft but still gives a great shape. I’ve been wearing it almost every day, and no one has noticed.

line

Caitlin and Raegan

Caitlin, merchandise planner and mom of Raegan, 6 months
How long do you expect to nurse? I’m hoping until she’s one. She was exclusively breastfed until we recently introduced solids. Wouldn’t it be nice never to buy formula?

How did you make the decision? I went in with no expectations. I had heard it all, wonderful experiences to horror stories. Leading up to her birth I said, “We’re going to try. If it works, it works.”

What was the perception of breastfeeding at the time? Everyone had their own opinions and experiences: the lactation consultants, pediatricians, OBs, nurses. Those passionate experts were, at times, in conflict. I tried to take it all in, but it can drive you crazy. Ultimately, you have to go with your gut and do whatever’s best for you and baby—and what you decide works best today can change tomorrow. Let yourself be open and understanding, even with yourself. There’s no rulebook.

What has it been like? A struggle in the beginning, but we got over the hump. No one ever warned me of how excruciating milk coming in would be! Heads up, mamas, that is zero fun but, like everything else, this too shall pass.

Any memorable stories? I once pumped in a popular New York restaurant where there’s a single bathroom and no outlet! The manual pump took forever. When I finally emerged, there was a massive line outside the door. I’m pretty sure the next person to go in held their nose in case.

What’s your best advice? Don’t hesitate to use the lactation consultants. I couldn’t have done it without them. If they leave your room, don’t suffer in silence; call them back! A few days after we got home, I returned to the hospital for more lessons. They’re there to help.

What is your nursing bra must-have? At first, I lived in Cake Lingerie nursing tanks. When I started leaving the house again, I graduated to a real bra. I still love the Panache Eleanor. It’s a spacer so it’s light and perfect for summer. I like that it fits me great before and after feeding.

line

Tracy and Dylan

Tracy, assistant buyer and mom of Amanda, 22, Brian, 19 and Dylan, 16
How long did you nurse? All three for a year each. Right around that first birthday, they seemed ready to be done.

How did you make the decision? I assumed I would use formula because that’s how my mom fed me. Breastfeeding wasn’t in fashion then, but when I gave birth, there was a movement to encourage it. The nurse asked if I wanted to try, and I said, “I guess so.” I thought I’d nurse for a few days. Before I knew it, it’d been a year. Other than deciding to become a mom, it was the best decision I ever made. My motivation was to provide nutrients and immunity. Little did I know it would also simplify life. How convenient to never wash bottles, prep formula or carry food—I was the food.

What was the perception of breastfeeding at the time? It was seeing a resurgence. Some friends didn’t understand why I was such a proponent, but it can be hard to comprehend something until you experience it. You can’t just convince someone to nurse: The mother has to want to, and the baby has to be able to. It doesn’t always work out, and that’s fine.

What was it like? It was like having a superpower: When the kids were cranky or sick, I could console them. I believe it had lasting positive effects on our relationships. Yes, there were times I struggled. I experienced painful mastitis, and it meant I was restricted—if my friends were going out, my response had to be, “Sorry, I have to be here to feed the baby.” Truth is, even though it may not always have felt like it then, the time flies, and I never took those moments for granted.

What did nursing do to you physically and emotionally? Nursing has positive effects on moms, too. I was more well endowed than ever. It helped my body return to its pre-pregnancy shape more quickly. The sensation of a letdown, when your baby is ready to feed, is indescribably powerful. Like feeling your baby kick during pregnancy, your milk coming in is like magic. It’s a miracle that your body can produce the food that your baby needs to survive—a literal lifeline.

Any memorable stories? Friends and family joke that certain topics are taboo around me. Breastfeeding used to be one of them. That changed quickly! I nursed walking through Disney World. I nursed in the middle of Yankee Stadium. If my babies were hungry, I fed them. No one ever had a negative word to say about it.

Where did you get support? The What to Expect series was my bible. If the baby woke up in the night, my husband would always go get him or her. By the time I had my third, my older kids would help. They loved it because they knew it meant we would get to sit and read. My mom was a huge proponent of my decision. My sister cheered me on and, having seen how great it was for me, went on to nurse my nephews.

What’s your best advice? 1) Stick with it, even if it’s tough in the beginning. It gets better, I promise. 2) Trust your gut. If your baby is hungry, don’t worry if you just fed her. Your body will tell you when it’s time, not the clock. 3) Enjoy the process. Savor each moment of snuggle time.

What was your nursing bra must-have? Even—and maybe especially—nursing moms deserve to feel sexy. I love the Le Mystère Sexy Mama Nursing Bra. It doesn’t look or feel like a typical nursing bra. Thankfully, they’ve come a long way!

line

Amber and Houston

Amber, controller and mom of Houston, 2
How long did you nurse? Houston went 11 months. Then we started cow’s milk, and he was weaned at 14 months.

How did you make the decision? I knew before giving birth I wanted to try. My mom did it for the first year with her three children while working full-time and having to use a manual pump—still amazed by that—so I knew it was doable.

What was it like? The bond I felt with my son was the biggest pro. They were definitely some of the most content moments I’ve had with him. I didn’t expect to miss nursing as much as I did when it was over. The biggest con was that it could be isolating. I felt comfortable nursing in front of certain people, but pumping was something I never did around anyone and, as a full-time working mom, I had no choice. I would often end up pumping in my car in the parking lot.

What did nursing do to you physically and emotionally? The pounds came off quick. After a year, I was 10 pounds lighter than before I got pregnant. Your boobs aren’t the same, though! Emotionally, it helped keep my hormones in check. It could be that taking those pauses throughout the day was better for my emotional state then I realized at the time.

What was your nursing bra must-have? A lacy nursing bra can make you feel more confident, and a nursing tank is perfect for around the house.

line

Jessica, photo retoucher and mom of Liam, 4
How long did you nurse? About a month, plus I pumped enough for another month. I stopped due to the pain. Nobody tells you it really hurts for some people. I also didn’t produce a lot of milk, despite trying everything to make it come in more.

How did you make the decision? I knew the nutrients in breastmilk were key to helping baby develop immunity. I initially looked forward to it, thinking I wanted to give him that opportunity. The benefits for us both seemed like a no-brainer. After my son was born, I got conflicting advice from different lactation nurses and groups. Don’t pump right away; pump as much as you can; eat this; don’t eat that. Despite trying to follow all the advice, I wasn’t producing enough. My son was always hungry and crying no matter what I did. He was also tongue-tied. I had no clue what that was and didn’t find out until later. I ended up using formula, and we were both much happier.

What was it like? It was painful, and I felt horrible that I wasn’t able to produce enough milk.

What’s your best advice? Don’t beat yourself up if you can’t do it. It’s a personal choice, and feeding formula is totally fine. If you can nurse without issues, more power to you, but don’t let anyone put you down for choosing not to breastfeed. It was amazing to me how much unsolicited advice I got from strangers telling me how to raise my child. Ignore it.

What was your nursing bra must-have? I preferred a bra like the Bravado Designs Body Silk Wire-Free Nursing Bra. It was comfortable to sleep in and no fuss to deal with.

line

Justina and Madeleine

Justina, product merchandising coordinator and mom of Matthew, 6, and Madeleine, 3
How long did you nurse? Three months with my son, two months with my daughter.

How did you make the decision? You read up on all this stuff during your pregnancy, and phrases like “liquid gold” stick in your mind. It’s imparted into you to want to breastfeed and provide this little person with the most your body has to offer…for at least as long as you can bear it.

What was the perception of breastfeeding at the time? “Breast is best!” Apparently, it’s every maternity wing slogan.

What was it like? I was elated every time. With my son, it was about those moments he would never remember and I would never forget. With my daughter, it was more difficult. There were latch issues from day one, which I resolved by offering both breast and formula. I pumped more—exhausting! I thought I’d breastfeed for a year, but it wasn’t in me to juggle it with going back to work. That was the saddest part, the end of an era. I’m getting emotional just thinking about it!

What did nursing do to you physically and emotionally? I felt insanely empowered. In a way, I fell in love with my body for the first time. I admired it. This body went on a journey that will forever leave me feeling stronger than I ever felt in my youth. I sustained life. That’s a sobering thought!

Any memorable stories? Matthew started crying one night. When I turned the bottle upside-down to feed him, instead of taking the cap off, I unscrewed the whole top. Needless to say, there more screaming after that. Poor baby was gasping for breath as I soaked him in an entire bottle of milk.

What’s your best advice? Read up on it a little but really, rely on instinct. You’ll know what to do. And get some great pajamas because you’re about to be living in them!

What was your nursing bra must-have? Hands down the Anita Stretch Microfiber Nursing Bra! I know many women want wire-free foam, but I disagree. With a bra that fits properly—meaning the correct size no matter how ludicrous you think it may be—you’ll never feel the underwire. Too much foam makes nursing uncomfortable for you and the baby. Ultra-thin microfiber tucks away nicely, never disrupting your flow or baby’s meal. How would you like all that stuff leaning against your face while you’re eating?!

line

Brandi, amBRAssador and mom of Elizabeth, 12, and Rebecca, 8
How long did you nurse? My first daughter only nursed for about a month. My younger daughter nursed for a year.

What was it like? My first didn’t take to nursing at all. I was devastated. She ended up formula-fed, which worked out just as well. Anyone could give her a bottle and, when she was old enough, she could hold it by herself. My younger was exclusively breastfed. The only downside was that she refused to take a bottle, so I was the only person who could feed her.

What did nursing do to you physically and emotionally? My breasts are definitely more shallow. It forced me to watch what I ate; certain foods might make her fussy. I dropped the weight a lot faster. Emotionally, I loved that time. Every feeding was a one-on-one experience that couldn’t be rushed. As amazing as it was, nursing was exhausting. I felt like she was always hungry and I was feeding her constantly.

Any memorable stories? A lot of nursing rooms are adjacent to restrooms. At one mall, the nursing area shared a wall with those jet-propelled hand dryers. Every time someone would dry their hands, my daughter would startle and stop eating! It was funny at first but got old fast.

Where did you get support? Unfortunately, I didn’t have a ton of people to turn to for advice. I had to figure a lot out for myself. Talk to family or friends who have breastfed. If you don’t have any, ask your hospital if they know of any breastfeeding groups. Online support groups are good, but find one with a moderator. Tired, hormonal moms can be a bit snippy.

What was your nursing bra must-have? I wish I had known about Bare Necessities! I was in a very ill-fitting nursing bra from a well-known maternity store. It was awful, and I would only wear it if I had to leave the house. I think the most versatile bras have many hook-and-eye closures. Cake Lingerie offers six columns! These should fit snugly on the middle set of hooks early in pregnancy. As your ribcage expands, you’ll be able to let that bra out; as everything moves back into place after the baby is born, you’ll be able to tighten the band again for proper support.

line

Brooke and Eva

Brooke, editor and mom of Eva, 5 
How long did you nurse? We made it 11 months, when she dropped me like a bad habit. My goal was a year, so I call that a win.

How did you make the decision? I wanted to make a go of breastfeeding, but if it didn’t work out, I wasn’t going to beat myself up over it. (At least, that’s what I told myself.) Luckily, she took to it right away, which is still not to say it was easy. We tried every hold and latch and probably invented a few.

What was the perception of breastfeeding at the time? Eva was born in the organic, Earth Mama era. When my supply dipped around seven months, we started supplementing with formula—that’s what I was raised on, and I arguably turned out okay, so I felt pretty good about the combo. My friend Virginia Sole-Smith is writing a book called The Eating Instinct on this topic, and the philosophy she subscribes to is this: “Fed is best.”

What was it like? Hardest, best thing I’ve done. Nursing was a full-time job in addition to my actual full-time job, and it’s all on you. It felt nonstop, like I was always running a marathon. I was ravenously hungry and thirsty. She was literally draining the energy out of me! At a few months old, she started sleeping through the night but I was still up because my confused, engorged boobs were on fire. I just sat in the bathroom and cried. I had a love-hate relationship with the pump, I had plugged ducts, I bled. Despite how this all sounds, I enjoyed it. We were good at it, it was beautiful, it was a wonder my 30Cs could sustain her. But it was definitely a factor in my being one-and-done. I can’t imagine doing that for another year, and I also couldn’t imagine doing anything differently.

What did it do to you physically and emotionally? My boobs never looked bigger or better. At the end, though, they were smaller and softer. It was all-consuming: Was I doing it right? Was she getting enough? How could I produce more? The last thing I needed to be doing in my precious little free time was baking lactation cookies and trying to source Mother’s Milk Tea, but that’s what I did. It made me ruthlessly goal-oriented.

Any memorable stories? I’ve pumped in the passenger seat of a car driving slowly through Times Square. When weaning, I stuffed cabbage leaves in my bra to soothe the soreness. (It’s a thing.) Warm, wilting cabbage is rarely a good look. Or scent.

Where did you get support? Google at 4 AM, mostly. Skip the childbirth class; take a lactation class!

What was your nursing bra must-have? With so many size fluctuations, the last thing I wanted to deal with was figuring out bra size—this was before I knew the amBRAssadors could do it for me! So stretchy size smalls, like the Bravado Designs Ballet Wire-Free Nursing Bra, did the trick.

The post World Breastfeeding Awareness Week: Advice from Staffers Who Have Been There appeared first on Bare it All.

The Nigerian Salad


If there is one food I revere, it is the Nigerian salad. It is one dish that can serve as a full meal or a side dish. It can also be made in a whole lot of  different ways with different types of vegetables. For more than a year, I have been aiming to making this salad, but the opportunity never came until we went to Massachusetts this past summer and I had to make it per request for a Summer birth day party. Even at that, I almost did not share this recipe. I didn’t think the picture was pretty enough, but listen, it’s the recipe that counts ?

Making “the Nigerian salad” takes patience. Making any type of good salad/food takes patience. Once thing that grinds my gears is eating chunks of vegetables in the name of eating a salad. In fact it turns me off. You don’t have to serve your guests or yourself, chunks of vegetables which look as big as yam or cassava tubers all with the aim of trying to eat a salad.

Growing up Nigerian and helping my mom with kitchen chores, she taught us how to cut our vegetables for salad either into tiny and long strips or into very small pieces. The work involved seems a bit tiring, but I tell you, the yumminess at the end is totally worth it. We made salad every holiday and I was never fond of salad duty. I liked meat duty; plenty of meat tasting for me.

The Nigerian salad is a staple; just like rice in Nigerian parties and most Nigerian homes. And to enjoy it’s health benefits, please do not drench it in salad dressing or Mayonnaise. Some people bath their salad in Heinz salad dressing. Well, delicious as it may seem, it defeats the purpose of your fit fam; if that’s your reason for making your bowl of salad. If not, carry go, drench away….kuku pour the salad dressing join body.

The Nigerian salad is like an Ankara fabric that can be sewn into different styles which can be easily over done; like some people with their bogus haute couture ? The same way the Nigerian salad can be made in different ways but become too much. Some people like to add corned beef or baked beans to their bowl. I’m not a fan of baked beans in my salad and I can do the occasional boiled potatoes or pasta. But for today’s recipe, I’ll be sharing a very easy version that I have come to like. This version to me is just clean and easy to make in a jiffy. With the Nigerian salad, less is more. No need to bother with any cans, cooking anything, draining anything or peeling anything.

85D079AC-BC94-484C-BC56-47E372FCD024

4.0 from 1 reviews
The Nigerian Salad
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Nigerian
Serves: 20
Ingredients
  • 1 small to medium sized cabbage(cut into very small pieces)
  • 2 medium sized cucumbers (wash and dice into small cubes)
  • 1 head curly leaf lettuce (wash and cut into small pieces….use half)
  • 2 tomatoes(remove seeds and dice into small cubes)
  • carrots (wash and cut into small pieces)
  • corn (whole kernel corn. About 2-3 corn on the cob or 1 medium sized can. If using the can, rinse the kernels and drain before using. You may use boiled or roasted corn on the cob. Simply shave the corn from the cob using a knife)
  • Green beans (rinse the beans, cut off the ends and cut into small pieces like the video attached to the post)
  • White vinegar 1-1½ tsp(optional)
  • 6-8 boiled eggs (make yours prettier than mine)
Instructions
  1. Wash the ingredients with water, prepare then add a little white vinegar(1 to 1½ tsps should be enough to distribute amongst the ingredients. Just sprinkle and shake each ingredient and layer up in a bowl. Enjoy with mayonnaise or Heinz salad dressing for full effect. You could use any salad dressing you prefer.

 

 

Drunken Suya Wings.


The Summer of 2018 can be said to be the Summer of our lives. I ate so much food and gained 10lbs; even my many trips to the beach couldn’t help my weight gain. And of all the foods we ate, my brother’s Suya wings were my favorite.

There is something that brings Nigerians together when you serve spicy meat and beer. There is Nkwobi and beer, Isi Ewu and beer, peppered meat and beer and the ultimate street snack, Suya and beer. And for this recipe, I literally combined both; hence the name “Drunken Suya wings.”

I love chicken wings and slightly sweet beers, so this was ultimately it for me this summer.

It’s the perfect appetizer and the perfect finger food for any kind of party.

My brother grilled some at a cook out and all were gone at the drop of a hat.

Knowing that Suya is inauthentic without being served in the signature news papers, these chicken wings can also be served news paper style; but to stay healthy, a bowl or parchment paper would do the same magic.

If you’re like me and you love to entertain and cook for your guests, this recipe is very easy to follow and by the end of your evening, you would have super satisfied guests and your chicken wings would be the talk of the whole continent….forget the town ?

One thing you must know before making this suya chicken, is to always use a sweet or almost sweet tasting beer. Attempting to use the likes of Guinness may cause your chicken to be slightly bitter to taste. So the milder/sweeter the beer, the better luck you have at making a batch of finger licking chicken. One with flavors etched in your memory; you’ll never forget how good it tastes in a hurry.

Drunken Suya Wings.
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3lbs chicken wings
  • 1 Beer (Heineken)
  • 1-1½ cup water
  • 3 tbsps Yaji/suya pepper
  • 1tsp pepper flakes
  • 1tsp dry grounded pepper
  • 1tsp black pepper
  • 1tsp white pepper
  • ½ inch ginger root(optional)
  • Salt
  • One medium onion
  • 2 crushed garlic cloves
  • Bouillon as needed
  • Oil 1 tbsp
Instructions
  1. Wash chicken, pat dry and season with salt, bouillon(if using), dry pepper, black pepper, white pepper, garlic, ginger root, oil and onion. Let marinate for 12-24hours.
  2. After 12 hours, pour chicken in a pot, add water and beer and cook until soft; then drain.
  3. Pour the dry yaji and pepper flakes over the chicken, shake to distribute. Let it rest while you fire up and pre heat your grill or oven to 350 or 375 degrees. brush with a little oil and grill until crispy on the outside. Enjoy with Nigerian salad or a side of beer.

 

 

Freshness From Coast To Coast: Urban Plates Expands From California To Washington, D.C. Area

Freshness From Coast To Coast: Urban Plates Expands From California To Washington, D.C. Area

San Diego-based Restaurant Brand Taps D.C. for First East Coast Locations

 

TYSONS, Va. – July 16, 2018 – Urban Plates – the fine fast-casual restaurant concept that combines a passion for serving sustainably sourced, made-from scratch meals with the variety and vibrancy of a food marketplace – announces the much-anticipated expansion to the East Coast, opening their first ever D.C. location on Monday, July 16, at Tysons Galleria (2001 International Dr., McLean, Va.).

With an emphasis on high quality food at affordable prices, Urban Plates empowers guests to make equally wholesome and delicious food choices. Urban Plates carefully prepares 100% of menu items on-premise daily, thoughtfully sourcing every ingredient, including fresh local produce, grass-fed beef, free-range chicken and sustainably sourced seafood. UP Tysons Galleria will add a couple east coast twists to the brand’s seasonal inspired menu, including Roasted Old Bay Potatoes and fresh Harissa Corn on the Cob.

“In a market brimming with cultural and economic advancement, it only makes sense the food community has evolved alongside it, cultivating the opportunity for our brand to expand here,” said Urban Plates VP of Operations – East Coast, Gil Fornaris. “We’re excited to bring our ‘Culinary Theater’ to the region to forge one-on-one connections with our guests and neighbors, while showcasing each chef’s skill of creating not only a nourishing meal, but a memorable experience.”

Urban Plates’ vibrant, line-style layout presents engaging chefs at each station serving complete plates, hand-tossed salads, hand-carved sandwiches, hot and cold sides, composed bowls, and decadent desserts. Beverages include seasonal natural juice Replenishers, Kombucha on tap, regional craft beers and upon opening there will be an array of California wines. Once established in the location, Urban Plates will serve Appalachian wines, continuing in their dedication to ensuring each location is influenced by the environment around it.

Every Urban Plates location features warm, elevated, rustic indoor-outdoor dining spaces with comfortable seating and communal tables for couples, families and groups. Featuring, spacious dining areas embellished with vine-covered walls, Urban Plates crafts their locations to reflect the local communities from which their food is sourced. Take-out ordering and catering are available online and by phone, with local delivery via DoorDash and Uber Eats.

Menu prices start at: $9.95 for a Plated Meal with two sides and grilled rustic bread; $9.95 for Hand-Tossed Salads, $8.95 for Chef-Crafted Sandwiches; and $9.95 for Slow-Cooked Braise Bowls. Kids’ Meals start at $7.50.

The Tysons Galleria hours of operation are: Sunday-Thursday 11 a.m. – 9:30 p.m. and Friday-Saturday 11 a.m. – 10 p.m.

With each new restaurant opening, Urban Plates strives to support local communities through charitable contributions. UP Tysons Galleria has partnered with local non-profit Horton’s Kids and will provide 100% of donations collected during pre-opening events.

For additional information on Urban Plates, please visit www.urbanplates.com.

The post Freshness From Coast To Coast: Urban Plates Expands From California To Washington, D.C. Area appeared first on Urban Plates.

Dambu Nama

With over 400 spoken languages, Nigeria is a country filled with people from different walks of life. Currently, Nigeria is going through a lot; the whole country seems to be in total chaos.
In the northern region, there is the group known as Boko haram slaughtering the citizens of Nigeria with reckless abandon. But through it all, struggles in continuing to find unity.
In the north and as well as in other regions of Nigeria, there are recipes that seem to have been extinct, but these days I see them being resurrected and even made better by different bloggers and chefs.
I wish for a day when the Nigerian people will live in tranquility. A day when we would bond all regions through food.
Today we are visiting northern Nigeria through the dish known as Dambu Nama.
Dambu Nama is a fried and shredded meat made with suya seasonings predominantly known to be a staple amongst the Northerners of Nigeria. Even as a northern delicacy, the rest of Nigeria’s citizens enjoy making this street snack. Even through all chaos we celebrate the north and their contributions to the country’s food chain.
A lot of Nigeria’s raw food ingredients come from the north. They are known to contribute more than 60% of the countries food supply. They grow rice, beans, yam, tomatoes, peppers, onions and even supply most parts of the country with beef; through the rearing of cows. Even with the economic and domestic crisis, the north has continued to thrive. And just like Suya, Dambu nama is making waves in Nigerian kitchens; even in the disapora. Good things still come out of the north.

Although with no measurements in place for this recipe, eyeballing will make you a great plate.

5.0 from 1 reviews
Dambu Nama
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Beef(trim fat)
  • red bell peppers(sliced)
  • tomatoes(sliced)
  • onion
  • Suya Spice( a blend of uda, ehuru(calabash nut meg), garlic, ginger, bouillon, and peanuts)
  • bouillon(optional)
  • salt to taste
  • coconut or peanut oil
Instructions
  1. Season the meat with all the ingredients except the suya powder and oil. Cook the meat in it’s own juices until almost dry; then add some water, check for seasonings and cook it until soft and the water is dry. Shred by using a mortar and pestle, a fork or a food processor. Add some suya spice, some Cameroon or Chili pepper, ginger powder(as needed); then check for seasonings and add a little bouillon as needed.
  2. Add 1-2tsps of oil to a pan and fry the shredded meat. For a healthier option, you could use the oven at 350 degrees instead of frying the meat.
  3. Enjoy ?

Recipe inspired by Chef Lola

Besan Cheela or Chilla | Vegan Chickpea Flour Omelette

Besan cheela or chilla recipe, the Indian savoury ‘pancake’ also known as veg omelette, usually served in a bread roll and drizzled with chutneys, this delicious and healthy dish made of besan or gram flour flavoured with spices and topped with onion, coriander and tomato […]

Summer is back, and so are some of your favorites.

Summer is here and we’re ready to enjoy the long days and bountiful produce with the return of some favorite seasonal dishes and a couple new creations from our chefs.

Roasted Vegetable Farro Cold Side
This cold side is one of my favorite new additions to our seasonal menu items. Farro is an ancient wheat grain that has been eaten for thousands of years in many cultures. We commonly find it in Mediterranean, North African and Middle Eastern cuisines. This hearty whole grain is a great source of protein, fiber and iron, which makes it the perfect base for an array of sweet summer peppers, lightly roasted corn, fresh grape tomatoes, raw green onions and roasted red onions.

We cook the farro al dente so it has a perfect firm texture with just a little bite. The sweet peppers and melty roasted onions balance with the nuttiness of the farro, while the corn and grape tomatoes add a burst of freshness that is met with our bright chipotle lime vinaigrette. The chipotle adds just a hint of spice while the fresh lime juice makes all the flavors pop. I’ve enjoyed eating this side with our oven baked salmon, but it would make a great accompaniment to any of our proteins or even added to our Caesar salad!

Replenishers

Watermelon Pineapple Mint Basil


Our replenishers are the perfect way to refresh during the warm summer weather. Every year I anxiously await watermelon season and the return of our popular Watermelon Pineapple Mint Basil replenisher. We hand cut juicy watermelons and blend them with fresh mint, basil, pineapple, a splash of lime juice and a pinch of salt. The sweet watermelon is an excellent way to hydrate and is perfectly balanced by the light acidity of the pineapple and lime. The herbs add a beautiful aroma and freshness to this drink that have me addicted. This replenisher has the bonus of being loaded with antioxidants, lycopene, fiber, vitamin A and vitamin C! This has to be one of my all-time favorites, delicious and nutritious!

Orange Turmeric Aloe Ginger

This summer we are debuting the Orange Turmeric Aloe Ginger replenisher. Our chefs were inspired by the exploding juice trend to create this energizing and healthy drink. We puree whole peeled oranges with pure aloe juice, raw ginger, turmeric and agave. The flavor is a beautiful mixture of slightly sweet orange with a bite of spice from the ginger and turmeric. The whole oranges make this drink unique by giving it a velvety body and maintaining the vitamin C, fiber and potassium. The aloe and ginger both aid with digestion and the turmeric has anti-inflammatory benefits making this a functional food, that goes beyond basic nutrition.


Roasted Corn and Poblano Soup

As a chef I love creating recipes that are specific to a season. It means that the ingredients are unique to that time of the year and ensure that the final product will be the best it can be. Corn and peppers are at the peak of freshness during the summer months and inspired me to craft this soup in our flagship location in Del Mar, California. It has become a guest favorite that we look forward to highlighting during the season. We start by husking fresh corn, roast it on high heat and then cut off the kernels. The cobs are kept to make a corn stock used as the base of the soup. We then sauté organic carrots, onions, celery and garlic until they are just beginning to tenderize. We add organic potatoes, the corn stock, roasted corn and herbs. We gently simmer everything together and then partially puree the soup to create a creamy thickness without the addition of dairy or gluten. We then stir in roasted poblano peppers, raw cilantro and fresh lime juice at the end. The sweet summer corn is balanced by the creamy potato and rich – mildly spicy poblano pepper. By adding the cilantro and lime juice at the end of the cooking process we preserve the brightness of both ingredients and give this soup a clean finish. We garnish the soup with chopped cilantro and a drizzle of lime sour cream. If you want to keep it vegan we will be happy to omit the sour cream garnish.

Mango Habanero BBQ Ribs

Our famous ribs are back for the summer with a luscious mango habanero bbq sauce and our grilled pineapple mango salsa! We marinate the no added hormone, and antibiotic and GMO free pork ribs in our thirteen-spice mix with sesame, garlic and ginger. We then slow cook the ribs overnight until they are almost falling off the bone and finish them on our grill. They get glazed with house made mango habanero bbq sauce that is made with tamari, lemongrass, Kaffir lime leaves, a hint of brown sugar and a splash of rice wine vinegar. The bbq sauce has a beautiful velvety texture that coats the juicy ribs perfectly and adds a nice lightly sweet, salty and spicy kick. Our grilled pineapple mango salsa cuts the richness of the ribs and pairs perfectly with the bbq sauce. This is truly an Urban Plates signature and great for your summer gatherings.


Strawberry Vanilla Layer Cake

Our pastry chef loves strawberry shortcake, probably because she grew up eating it every summer made with the strawberries from her grandfather’s garden. The Urban Plates strawberry vanilla cake was inspired by this childhood favorite and has become a favorite of many guests. Our cake is composed of four fluffy angel food cake layers filled with vanilla bean pastry cream, lightly sweetened whipped cream, house made strawberry jam and fresh sliced strawberries. We leave it unfrosted so you can see all the delicious layers and bright red strawberries. This cake is the perfect summer treat, not too sweet or rich. We offer our cakes by the slice and whole in case you feel like sharing!

I hope you are having a great start to summer and we look forward to sharing our new summer menu with you.

 

Cheers,

Chef Jen

The post Summer is back, and so are some of your favorites. appeared first on Urban Plates.

Sourdough Starter and Homemade Sourdough Bread

Just like any other Portuguese person, I absolutely love bread and especially stone baked with a dark almost burnt thick crust. For so many years I did not realize how privileged I was, having a wood-fired oven at home and being able to bake homemade bread […]

Tandoori Paneer Tikka at Home

The nice warm weather in the UK at the moment invites for a barbecue outside in the garden, but this paneer tikka recipe can also be made using a traditional oven if you don’t have a tandoori or a barbecue grill. Paneer tikka is usually […]