Being part of the African Diaspora, my cooking is a kaleidoscope of different flavours, cuisines and cultures. From my Yoruba parents to my English grandmother and Bajan step-grandfather... the different cultures and people in my life root my food. I was born and raised in South London so that brings another accent to the plate. I was exposed to Caribbean food at any early age so it forms a strong part of my culinary identity...It's so wonderful to bring together all the richness of so many cultures out in the food I make!

I have been a doctor for 8 years and although I am proud of what I have accomplished I always hoped to find time to explore my passion for cooking. From a young age I have always loved cooking and tried to create dishes that weren’t necessarily cooked at home, always adding my own little twist.

After much deliberation, this year I took the plunge and took a career break from my doctor training in London to pursue my passion for food. Im so excited about this new journey I've started and so happy to share it with you all.

Being a doctor, I recognise that all the vitamins and nutrients we need for better health and wellbeing lie in our food.

Food can heal us so its important to eat balanced meals.

JUST WHAT THE DOCTOR ORDERED.

Sweet Potato Pottage

Here is my sweet potato pottage recipe. usually use my senses when cooking so if you feel you need a little extra or a little less of anything then go for it.

Ingredients
4 large Sweet Potato (large) – peeled and chopped in to 3cm cubes
4 400g tins of Butter Beans (Can used dried too and prepare in normal way).
Coconut Oil Sunflower oil
2 400g tins of plum tomatoes
2 Red Bell Peppers
2 Pointed Peppers
1 Scotch Bonnet (deseeded- reduce to 0.5 if require less spice)
6 cloves of Garlic
140g Tomato Puree
2 medium to large Onion2 Vegetable stock Cubes of your choice (or 500mls of homemade vegetable stock)
100g Ginger
1 tbsp. Ground Pimento
1 tbsp. White pepper
1 tbsp. Red Palm oil
1 tbsp. Hot Madras Curry powder Fresh
Thyme (leaves only- 1 tbsp.)
Sea Salt to Taste Blender

Substitute: Other bean or other protein source of choice

Also adding ground crayfish ( if not veggie-vegan) gives a great phenomenal taste.

Blend the following into a sauce (2 tins of plum tomatoes, with 2 red peppers, 2 pointed red peppers, 1 onion and 1 deseeded scotch bonnet, 100g ginger and 6 cloves of garlic)

Place 3 tbsp. of sunflower oil in a pot and add 2 tbsp of palm oil on medium heat. Once palm oil is soft add a tbsp. of each (ground pimento, curry powder, fresh thyme leaves, white pepper) and crumble/ melt in 2 vegetable stock cubes. Allow to fry for a minute or 2. Be careful not to burn.

Add the blended sauce to the pot and let cook for 15 minutes. Stir occasionally to avoid burning

While the sauce is frying. Finely dice the remaining onion and fry in 100 mls sunflower oil, add the 140g of tomato puree to this oil and allow to fry for 8 minutes.

Add the fried puree to the sauce and also add in 2 tbsp. of coconut oil. I Cook for a further 15mins

Add chopped sweet potato and add 500mls of water. If using freshly made vegetable stock then add in now instead of water. Add salt to taste

Bring to boil and then cook until potatoe is soft, about 15 to 20 mins

Once potatoe is soft, use a fork to gently mash half of the potato. If you like it mushy they you can mash it all but I like mine partly mushy.

Now add Butter beans, and switch off the cooker.

Let the beans simmer in the residual heat for a few more minutes then serve.

(n.b.) You can also add some fresh vegetables leaves of choice (eg. Spinach) at the end

JUST WHAT THE DOCTOR ORDERED

#LOLABCOOKS AT ERITH LIGHTHOUSE

21ST SEPTEMBER 2017

After a phenomenal event last month Lola is invited again to throw down her amazing dishes at The Erith Lighthouse.

Be prepared for an extra culinary experience with the backdrop of bangin’ tunes.

SOLD OUT