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XuhsWorld

https://www.xuhsworld.com/contact Welcome to XuhsWorld,

I'm Zuhra, a food and food photo junkie and graduate of the International Culinary Center, NY. Xuh

I'm very passionate about food and cooking. Here I post all things food and particularly dinners Im hosting. My Nigerian background meets classic french training, producing a unique style, I hope you will appreciate.

08/04/2025

Peanut or Groundnut Ice Cream, topped with a snack we call “Halaka Kobo” in Hausa language. Halaka meaning, to destroy, ruin or wreck and Kobo meaning Cents. It is so good that you’ll use up all your money.

07/04/2025

Dolma. Stuffed vegetables cooked in a sauce. I ate this in Kano, Nigeria as a child. I’d say this is a northern Nigerian dish. It maybe adopted but, it’s very NN regardless. I love the way Kano has always been a melting pot of many cuisines. I was exposed to many dishes just by being in or visiting Kano. When I think of Kano, I think of good food.

Dolman is so healthy, the sauce keeps the stuffed cabbage moist. I chose to use rice, turkey, and sweet potatoes. I had so many sweet potatoes I needed to use up. The good thing about this dishes is that you can use whatever you like as the filling. Many countries have a similar dish, and the cabbage can be switched up. Some use bell peppers, either way it’s delicious and very nutritious.

It’s also a popular dish in the Mediterranean, Middle East, and some Eastern European countries like Poland . Often made with grape leaves, zucchini or tomatoes.

04/04/2025

.dela ‘s first taste of Sinasir. Thank for this beautiful photo.

03/04/2025

Steak & Eggs 😋

02/04/2025

Mint lemonade. So refreshing

31/03/2025

Dambun Shinkafa.

This is a steamed broken rice, made with groundnuts, moringa leaves, oil, onions, and peppers. It’s a vegetarian dish, however if you’d like you can add your choice of protein. It’s very versatile, and easy to customize.

The leaves are so pretty, I picked them from the tree in my mama’s backyard.

28/03/2025

Hello, I’ve been away for far too long. So many things were happening that I really couldn’t participate in the culinary space like I wanted. I became consumed by the reality of what was going on in my life, so I focused more on sickle cell disease advocacy. Promoting awareness by sharing my story seemed more significant since it’s my life day in day out. It’s only normal for my focus to be on my health.

Besides that, there were also years of unaddressed issues that eventually caught up with me. I tried to rush my mind and body, to make the stuff go away. It seemed like the more I tried to rush things the longer it took for me to recover. During this time, I felt as though I’d lost my identity. That is a scary feeling, I’m still a work in progress. It feels good to be optimistic about cooking & sharing again. So here we go, let’s get this restarted.

So, here’s what I’ve been cooking lately. Sinasir, a fluffy rice pancake, homemade vanilla ice cream with pistachio and pumpkin baklava. Suya, skewered beef and awara baked tofu. This menu is all northern Nigerian or inspired by the influence of other cuisines that have inspired NN cuisine.

24/03/2025

Pumpkin

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