Ajuangs Kitchen

The original idea for this cake was to fuse the white forest cake and the passion cake and make a passion forest cake. I'd planned to make a sponge cake and a passion fruit syrup and put them together to make a 'passion forrest' cake. But the ingredients for the passion fruit cake were so interesting I could not resist just to see how the final cake would taste like. I used whipped cream dressing as opposed to the cream cheese dressing which is ideal for this type of cake.  The cake tasted authentically passion fruity, the lemon and sour cream idea i think was the trick.
I still intend to try the 'passion forest' with the sponge cake, passion fruit syrup and cream cheese dressing. This recipe however is really good if you want a fully passion fruit cake, especially if you retain the dressing recommended in the recipe.

Jollof is the West African version of pilau, I've seen this dish made with both beef and chicken influence. The first thing step was to blend together chicken stock, onions, tomatoes, garlic, tomato paste, paprika, chili pepper, garlic powder, ginger powder, salt and coconut powder.
In a pan place oil and rice and stir for about two minutes, add the paste and keep stirring, add the left over chicken stock and bring the rice to a boil. Overall you should use one cup of rice per two cups of chicken stock. Reduce to very low heat and let the rice cook slowly. Because of the thickness of the stew you want to monitor the rice because it tends to stick to the bottom.
You want to make enough for left overs because it tastes even better the next day.

The chicken curry recipe followed was from allrecipe. Given that it was the first time I was making the dish I used the recipe almost as is. I didn't use the bay leaf because I couldn't find any but I'm assuming it would have blended really well with the lemon. The most surprising thing about this recipe for me was the mixture of spices that I never would have thought to put together. On the one hand you have the cinnamon and sugar which is a recipe for something sweet, then you have your lemon and yogurt. The combination is however genius especially when paired with the naan.
The naan recipe of course is Aarti Party's from Food Networks recipe which i choose solely because she is Indian, I mean  who better to learn from than a native. I simplified the recipe a little, I omitted the fennel seeds and kalonj(nigella seeds) (which according to wiki is the same thing) because of access, but I'm informed that the spice is huge with the Ethiopian and Somali community and is commonly crushed into an oil where two drops can cure the flue overnight (I am yet to prove that theory). You could try a shop that carries Ethiopian or Somali spices for a more authentic feel. I prepared my dough in the morning and made the bread after work, gave it the whole day to rise. Once the dough is risen, the next step is a lot like preparing chapati, simpler actually.