Sometimes a delicious dish is not because of the recipe or the love we poured into it alone..it is in the creativity of the cook..your patience while cooking, the pause in letting flavor develop, resisting the urge to mix or turn when your instinct clearly knows it is not yet time to mix.
You could have a great recipe and your food can be lacking, either with the wrong use of spice for seasoning or not calm enough to build the flavor.
This recipe right here, disappears in a blink 😆 🤣, it’s so yummy 😋 and not just because of the honey that makes it sweet.. It’s in the subtle spice, caramelized edges, and goes and s bit of all the flavors..
Iroyin o to amojuba..na when you make your own, you go get the gist wella.
Ingredients
2 big carrots ( make more please, this will not be enough)
1 tbsp of oil
¼ tsp of cumin
2 tbsp honey / brown sugar
Mediuk heat and time… ( yours could require 1 tbsp of water thou, depending on how thick your cuts are for the carrot 🥕
As always PLEASE SHARE a photo with me / TAG ME in your RECREATED VERSION OF THE RECIPE when you make yours.
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Imagine the caramel sweet glazy flavor of this carrot. Hi, welcome to the spice series and today we’re talking about cumin. Cumin is that you only need a bit otherwise it overpowers everything. So cut your carrots in bit. Add some oil in a pan. A bit of cumin because you don’t want it to power it. And add some honey. Yes. Or you use brown sugar. First 2 minutes you’re not stirring this carrot at all. No, don’t stir it so that you can have that caramel color on it. You can serve this as a side to any dish to elevate the flavor or just eat alone. ceed in as
Dining and Cooking