Popular content creator (combined 1 million followers) Remi Idowu aka @FoodByRemi debuted her cookbook Sugar & Spice (Ebury, £26.00) in July this year.
Remi is a self-taught chef with West African influence, baker, entrepreneur at 19, and a first-generation immigrant. Her West African heritage, experience growing up, and love for baking sweet treats, has come together to fill Sugar & Spice with delectable recipes, both savoury and sweet.
What sort of food was served in your family while you were growing up?
Hearty Nigerian and Ghanaian food stews, jollof rice, plantain, and meat pies. I wouldn’t change it for the world it’s the definition of comfort for me.
How did you learn to cook?
A mix of trial and error and having a sweet tooth. I used to watch my mum and sister in the kitchen and see how they did things so efficiently. But also I LOVED watching food network channel and learning how to make brownies or cupcakes. When I got older, I started reading recipe blogs and experimenting with flavours I grew up with then blending them with things I loved.
What do you find attractive about Nigerian and Ghanaian cooking?
The boldness. There’s no tiptoeing around flavour everything’s layered, spicy, aromatic, and rich. Both cuisines have such a history and you can taste it. I also love how accessible it is, you don’t need a lot to make something.
What are the main ingredients and what would make acceptable substitutes?
For West African cooking, I think scotch bonnets, tomatoes, onions, stock cubes, palm oil. If you can’t find scotch bonnets, habaneros will do (though the flavour isn’t quite the same). Palm oil can be replaced with a neutral oil and smoked paprika for a hint of that deep flavour.
Is Instagram the best place to look for recipes?
It’s a great place to find inspiration! I love giving it a good scroll when I need a refresh however I personally prefer a proper recipe blog where things are tested and explained. Instagram is great for visuals, but I love learning the detail on what makes something great.
What would you suggest as a quick evening meal for the family?
I love a spicy Sausage Pasta and as it gets colder I love caramelising some leeks with it. It’s made in less than 30 mins which is perfect.
What’s your favourite one-person pudding?
A brownie pie! Gooey chocolate goodness.
What is a good recipe to use up leftovers?
Fried rice!!! The answer to nearly everything. Day-old rice, a handful of veg, an egg or two, and whatever protein you’ve got lying around. There’s a kimchi fried rice I have in Sugar & Spice which is a kicker
How did you choose what to include in your book Sugar & Spice?
It’s a mix of nostalgia, experiments that just worked and desserts I want to make and eat. I wanted it to feel like sitting at my kitchen table: familiar, comforting, and a bit playful. Every recipe has a memory behind it – from my sister’s pies to my Earl Grey obsession.
Do you enjoy teaching other people to cook?
Absolutely. There’s something so satisfying about watching someone go from “I can’t bake” to proudly pulling a cake out of the oven. I think cooking and baking should feel accessible and a bit fun, not a test. If I can help someone see that, I’ve done my job.
Spicy Burnt Sausage Pasta
Who has never burnt a sausage? Not me. This dish was created on a lazy Sunday afternoon when I wanted some creamy, carby goodness but had burnt my sausages. I carried on and realised the burnt sausage tasted even better. This is a large single-serve portion because sometimes you just need a bowl of pasta for yourself.
Serves 1
Ingredients
- 75g of your favourite pasta (I recommend rigatoni or paccheri, but I won’t judge you for using penne)
- 1 tsp vegetable/sunflower oil
- 3 Cumberland sausages, skins removed
- 1 tsp fennel seeds
- 2 tsp chilli flakes
- 50ml double cream
- 1 tsp fresh parsley
- 50g Parmesan, grated, plus extra to serve
- Salt
Method
- Start by cooking the pasta in a saucepan of salted boiling water according to the package instructions until al dente.
- Meanwhile, heat your oil in a large skillet or frying pan over medium heat. When hot, add the sausage meat and sear for 3–5 minutes, without breaking down the sausages or moving them about, until nicely browned, then break apart the meat with a spoon and cook until cooked through.
- Stir in the fennel seeds and chilli flakes and cook until fragrant, then reduce the heat to low and pour in the cream.
- Drain the pasta, reserving a ladle’s worth of the pasta water, then add the pasta and pasta water to the sausage mixture and toss well, making sure the pasta is evenly coated. Sprinkle over the parsley and Parmesan and toss once more.
- Serve immediately with more Parmesan and enjoy!
See also: Classic Greek Moussaka Recipe
