Wednesday, February 8th, 2012
The Afro News, 15th March 2011 (Press the picture to view in full size)
Daily Mirror- We love telly magazine, 28th June 2011 (Press the picture to view in full size)
The 5 Come Dine with Me Gang!!
Webarticle from Foodepedia, 1st March 2011 (Press the picture to read full article)
Web article- Africa News, 17th February 2011 (Press the picture to read full article)
7th December 2010
Campaign for the Alzheimer’s Research Trust. : Modelling for the Alzheimer’s Trust. It was a campaign aimed at showing that with alzheimer one can lead a normal life in certain circumstances., London, UK
16th October 2009
Media Trust Production – Charity organisation : Filming for low key home safety shoot on Friday 16th Oct. Media Trust which is a charitable organisation that makes films for local authorities, charities and community based groups. I played a 60+ year old pensioner who was robbed in her home., London, UK
May 2011 – Dartford Living Magazine
A review of my book in the local Dartford and District magazine, together with one of the original recipes from the book. Why yam goulash? Because in fusion, you use lots of influences, so here African cubed yam is cooked in Hungarian paprika, hence calling it “yam goulash”.
Nina Gaskell and her book on pg 12 .. take a look xx – July 2011 Issue
02/07/2011 06:42 PM
AFRICAN FOOD has never taken off in Britain. Let’s face it, it’s too hot and too ‘foreign’ for an English palate. Compared to food from Nigeria, for example, the popular dishes from India and China that Brits love, have virtually no taste at all. And unlike the chilli stew of Lagos and Badagari, yer average Caribbean jerk and ackee and saltfish don’t even burn your tongue!
I should add that the suspicion that Nigerian cuisine includes the parts of an animal (the gizzards and intestines) that civilised people don’t eat, doesn’t help to engender a fondness for it.
Now, though, one enterprising chef has broken down the fear of African cooking that so many of you who hail form the tropics live in fear of. ‘African Fusion’ cooking is the brainchild of Nina Gaskell. It anglicizes some of my favourite Nigerian dishes and turns them into something an afro-saxon like myself can get our teeth into. Like the African Shepherd’s Pie which uses black eyed beans in place of mincemeat and replaces the grilled mash into sweet potato. I can’t wait to taste her Plantain Goulash.
Her book ‘African Fusion’ is the perfect ‘starter’ for anyone who wants to try cooking from the motherland but was too afraid to do it. And not a gizzard in sight!
Get the book on Amazon or directly from her: email@example.com
F0llow this link to read more about the article in “The Voice” Magazine: http://www.voice-online.co.uk/blog/how-nyam-african-without-being-scared