Tag Archives: food

10May/20
Abraham Adeyemi

South London Native, Abraham Adeyemi, Wins Best Narrative Short at Tribeca 2020

‘No More Wings does an absolutely wonderful job of taking a scenario that is extremely grounded and using the form to imbue it with an elevated sense of emotion and spirituality.’ – Barry Jenkins (Oscar-winning filmmaker)

Award-winning filmmaker, Abraham Adeyemi, adds another award for his short film “No More Wings.” The South London native won the award for Best Narrative at the 2020 Tribeca Film Festival. “No More Wings” is a short film about two friends at their favorite chicken restaurant who catch up on old times. The film is an exploration of their friendship, the difference in their life choices, and what the future may hold for each. What the audience discovers by the end of the film is shocking and in some cases relatable. Taji Mag was able to catch up with this promising filmmaker to discuss his prize-winning film. 

Dapper Dr. Feel (DDF): What inspired you to make this project? 

Abraham Adeyemi (AA): I grew up in South London and I was thinking about two of my friends from the area, I just thought to myself what would the experience be like if we met up today? The film was the opportunity to explore a place I call home and to see how people can have the same upbringing but turn out differently.

Abraham Adeyemi was mentored by Oscar-winning Sam Mendes and he shadowed him during the production of 1917.

DDF: The cut scenes to flashbacks were dope, is that meant to be reflective of how most people are when catching up with an old friend? 

AA: That was something I had on my mind. Everything in the moment, including their facial expression, explains what the moment means to them. There is definitely history happening within it. I definitely aim to get a sense of reminiscing. 

 DDF: How does it feel to be the only narrative short from the UK? 

AA:  I thought that it was crazy! Tribeca was the very first film festival we submitted the film to, we missed the deadline for the Sundance and some other film festivals. Just to know we got in blew me away. One day, I so happen to look through the catalog and thought to myself, “Wait a minute, there are no other Brit films. It’s funny because in advance I had been in contact with the British Film institution, they are responsible for being in contact with creatives going to the film festival. It was from there I discovered, “Oh my God, I am the only one on the list [from the UK]”. It really hit home how big an achievement it was to be at Tribeca. 

DDF: I loved how relatable this film is. Many Black people all over the world can relate. What has the response been to the film from people outside of the UK? 

AA: Besides Tribeca, not too many people from outside the UK have seen the film. I can only think of two who are Black who have seen the film. My friend and filmmaker Dream Hampton, who attended the Soho House premiere of the film in London in October, and Barry Jenkins, who was on the Soho House Script Judging panel, both at script stage and finished film.

Jury Comments: “It checked every box in terms of authenticity and heart and it was funny!” “It’s such an elegant piece of filmmaking.” 

DDF: How did you react to your win for Best Narrative Short”? 

AA: I never thought this would happen in my wildest dreams. In fact, I quite deliberately made sure I didn’t think about it. Quite a few of my friends had asked me “What do you get if you win? What happens if you win?” and things like that but I’m quite competitive. So I knew it was for the best too – rather than think about “if” I would win, to focus on just being grateful for the incredible achievement that was simply getting selected for Tribeca. It was, of course, the hope and ambition, I always strive for the top, but I was still very much shocked to have won, especially being my debut. In fact, I still am.

DDF: How did you celebrate your win? 

AA: Well, I found out a few days before it went public so I was sworn to secrecy. So on the day, I found out, I actually just celebrated alone in my room. Like, full-on, celebrated. Loud music, popped a bottle of prosecco… And then – just before it got announced to the world – I set up a surprise zoom call with a group of my closest friends with an elusive message “Zoom in an hour. Don’t ask questions. you won’t want to miss this. Bring a drink.” I don’t know who I thought I was… But it worked! It was really important to me that those people didn’t find out through social media. They’ve been massively important in my journey and I wanted to be able to enjoy this moment with them, before the chaos that would ensue once the world knew I had won. It has been non-stop calls, emails, and zoom meetings! I couldn’t be happier.

DDF: Given the film takes place in a restaurant, what are a few food spots a tourist should hit up in London? 

AA:  I would definitely recommend Morley’s because the chicken is good and it’s where I shot my film. It’s a well-know chicken spot like KFC. I would also recommend the Chicken Shop, the chicken is good but they have the best apple pie. I could go there to grab only an apple pie and go about my day.  The last restaurant I’d recommend would be Chuku’s, a Nigerian Tapas Restaurant (the first of its kind in the world!) where the sibling-duo that own it have their own original take on a number of familiar Nigerian dishes. I might be a little biased – because it’s owned by my friends – but I’ve been going since they started out with pop-ups and it’s been amazing to see them finally open their first permanent site earlier this year. Also, objectively, prior to COVID-19 enforcing a temporary close, every single night their reservations were fully booked! So they must be doing something right.”

Amid this COVID pandemic, Abraham Adeyemi is busy working on commissioned tv projects and an upcoming feature film project. Can he reach Barry Jenkins’s status? We’ll just have to keep a lookout for this award-winning creative. Keep up with him on Instagram at @abeislegend.

17Dec/16
Jollof Rice

The Joys of Jollof

The Joys of Jollof

Jollof Rice

If you’re planning for the holidays and you’ve never tasted Jollof rice, stop everything. Taji mag is giving you another great reason to love the continent. Africa is full of culture, beauty, knowledge, and history. Some of the best food also comes from the motherland. Although a number of West African nations argue about who created it, we can all agree on one thing for sure: it is delicious! If you like Jambalaya, you’ll enjoy Jollof (Jambalaya is actually a derivative of Jollof that came to fruition when Africans were taken from their homeland as a result of the transAtlantic slave trade). All Jollof rice around the world is not the same, but it all started in Africa because our motherland is the  genesis of everything beautiful.

You can spice it up with a bit with more cayenne. Furthermore, as much as I personally like adding chicken or shrimp, you can make it vegan by omitting the chicken bullion and butter (substitute with olive oil or vegan butter). It can compliment a protein as a side dish or be the main course. Another thing to note is that everyone does it their own way. Consequently, Jollof rice is simple and flavorful because of that diversity. So, here is a version I’ve made below with my great grandmother’s instructions, because Taji is different:

Total Time: I say about an hour, depending on how slow yuh chop
Prep: Like 10 min
Cook: 45 minutes (more or less)

Ingredients
1 pound parboiled rice (no other kind, either)
2 maybe 3 large tomatoes, chopped fine
3 tablespoons tomato paste
1 onion, sliced
3 maybe 4 cloves of garlic
4 teaspoons olive oil
3 large red bell peppers, seeded and sliced
1 bunch fresh thyme, leaves picked
1 teaspoon white pepper
8 chicken bouillon cubes
1 inch piece ginger, peeled and grated
1 tablespoon smoked paprika

Directions
1. Blend together yuh garlic, tomatoes, onions, and red pepper til it gets real smooth.

2. Put in your fresh thyme and white pepper.

3. Add the oil up in there, then put it to the side

4. Fill up yuh pot with 4 cops of water (preferably alkaline, but sick water is fine too I guess)

5. Wash yuh rice in hot (not boiling) water til it come out clear. Drain it real good.

6. Pour alla yuh rice into the hot water with that blended mix you set to the side earlier, stir it with a wooden spoon (any other type of spoon and yuh not doing it right, maybe yuh don’t want real jollof afterall)

7. Put the stove on like a nice heat (not all the way up high, just medium or so) and cook it like for…I say about 45 minutes or so. A good while so the flavors with amalgamate the right way. Keep your eye on it while it cooks and stir every 15 minutes.

8. Eat yuh soup

07Jun/16
Chef Delliz Hazell

Chef Delliz Hazell is Proving Vegan Cuisine is Easy & Appetizing!

Chef Delliz HazellA career in food came naturally to Chef Delliz Hazell…

As a child she spent a lot of time between the family owned bakery and their orchard compound which housed an inn. Many weekends were spent at seaside and the farmers markets with her grandmother, culling through fresh produce and picking through the daily catch brought in by local fisherman. Unbeknownst to her, these experiences would be the impetus for her love of local, farm-to-table and seasonal cuisine.

During her high school years, Hazell began to formally develop her culinary skills by joining her High school Culinary club. There she excelled, joining C-CAP program and participating in culinary competitions in and around New York City. In college, while working on her Hospitality & Culinary degree, Hazell immersed herself in food, culture and community outreach. Her love for local  farm-to-table continued. She helped launch and presided over the cooks in the market club, working with the NYC green market doing live cooking demonstrations for the community using farm fresh produce. Eventually she combined her love of outreach and food by spearheading an alliance with the club and a local shelter to cater events for mothers in need.

She joined, and still volunteers with, Spoons Across America on the dinner party project working with Chef Fili and the Gracie mansion culinary team to educate inner-city kids about the joys of cooking fresh as well as dinner party planning. She’s also worked with the A.I.W.F’s Days of taste as a visiting classroom chef. In addition, Hazell has participated in the IHMRS competition at Jacob Javits and received awards from the Societé Culinaiere de Philantripique and a scholarship award for community outreach from Debragga Spitler.

Upon Graduation Chef Hazell spent a few years in Atlanta, Georgia and started a small baking company that specialized in custom cakes. Upon receiving a few job offers in New York, she decided to move back home and began working in the corporate food sector. Although she gained a lot of experience, Chef Hazell decided to ultimately venture out on her own and become self-employed as a full-time private chef specializing in local farm-to table cuisine and cooking with the seasons.

Chef Hazell is a longtime member of the American Institute of Wine and Food (AIWF), as well as the American Culinary Federation (ACF) and the James Beard foundation. She still has a heart for outreach and continues to volunteer her time and skills to both adults and kids alike, at schools, clinics, community centers, or anywhere she is needed. Most of Hazell’s clients are based in NYC and the Hamptons.

Chef Delliz HazellMost recently, Chef Delliz Hazell has partnered with Taji Mag to highlight the fine art yet ease of vegan cooking. It is popular, especially in America, to cook with meat and dairy, but this recent migration to healthier eating has created a demand for vegan cuisine. Most people who are transitioning have the most trouble because they are unfamiliar with how easy and fun vegan cuisine can be.

For Vol 7 of Taji Mag Chef Hazell created a quick vegan “spaghetti and meatballs” that is also free of gluten and soy. For the ingredients and recipe, grab your copy of Vol 7 and flip to page 19! For more on Chef Delliz Hazell and more fresh food tips, visit her website at www.dellizhazell.com and follow her on IG @chefdellizhazell!