'As a born and bred South Londoner, I describe my food as a combination of my West African heritage and influences gained from the community I grew up around.'
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.
Photography by Annie Poe and Sophie Davidson
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.
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)
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 the Erith Lighthouse
Totally Thames Festival Riverside Dinner
Thursday 24th August
#lolabcooks @ THE PRINCE OF PECKHAM
Tuesday 5th September
POP-UP TAKE AWAY AT THE FEATURE KITCHEN
I HAD THE PLEASURE OF BEING THE HEAD CHEF AT THE FEATURE KITCHEN, AN INNOVATIVE POP UP TAKE AWAY SERVICE IN LEWES.
If your in the area I highly recommend you check out the menu and order!
#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.
CHECK OUT THE FULL REVIEW ARTICLE AT:
'We were fortunate to have a meal from you last weekend and it was the best meal I have ever eaten'
'The side dish of ribs made us wish we'd ordered more!'
'The callaloo soup was particularly good, layers of flavour in it and the rice too was a treat'
'Lola's food was amazing. The mutton was tender, the ribs were incredibly fresh, maybe the only meat I have ever described as 'fresh' in this way; they felt light and actually like they might be doing some good for my body. Her mac and cheese was spiked with scotch bonnet peppers and warmed the back of your throat, the slaw added a bit of crunch (and maybe even some sass) to the meal'
Women Cook For Me Newsletter
'FOOD was very delicious, especially the mutton stew and ribs.'
'NICE SORREL DRINK'
'I recently invited Omolola to cook - an African & Caribbean menu - over three weekends in May. It went down incredibly with all the customers (150ish people), and I can certify myself that it was fantastic!! She is great to work with and a huge talent in the kitchen.'
The Feature Kitchen
FOOD IS MEDICINE
Contains high levels of potassium- an important component of cell and body fluids that helps control heart rate and blood pressure, countering adverse effects of sodium.
Rich in vitamin-C: helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
Contains vitamin A: a powerful antioxidant, vitamin-A plays a vital role in the visual cycle, maintaining healthy mucosa, and enhancing skin complexion.
Rich sources of B-complex vitamins, particularly high in vitamin-B6 (pyridoxine). Pyridoxine is an important B-complex vitamin that has a beneficial role in the treatment of neuritis, anaemia, and to decrease homocysteine levels in the body.
Great protein source
Rich in iron
Lots of Antioxidants
Fibre to aid Digestion
Boosts up your immune system
Repair and prevent DNA damage.