Growing up in Port-Harcourt, I remember having an abundance of bananas and fresh roasted groundnuts during "summer break". I guess it took growing up for me to realise that "summer break" was really rainy season for me in tropical Rivers State!
Fast forward a couple years (OK, I've literally just lied... forward more years than you might guess!)
Creating a menu based on our seasons & fresh produce, with the occasional nod to International palette nostalgia.
We bring you: The Banana, Peanut Butter & Salted Caramel Cupcake. Moist cake similar to banana bread and made with fresh mashed bananas, and hints of sweet cinnamon and nutmeg. We fill it with a house recipe for peanut butter, made with roasted peanuts, honey and sea salt - nothing else. Frost with that HC Salted Caramel buttercream that we all love. And then to finish it off, we drizzle with melted chocolate, top with fresh roasted peanuts and sprinkle with peanut praline dust (essentially, peanut praline that we pulverise to a fine dust consistency).
Voila - An ode to my early years & Nzimiro.
I hope you enjoy it as much as my family and I have.