Cravings tell on us.
They expose what our bodies long for, what our souls miss, and sometimes, what season we’re really in. I’ve learned to pay attention. My cravings show up like a diary entry I didn’t mean to write: a little soft, a little spicy, always revealing.
Here’s what I’ve been craving lately.
🌸 Lavender Tea
I’m a tea girl through and through. I collect fine teas the way some people collect perfume or records. Recently, I rediscovered a forgotten stash of loose lavender tea leaves in my cabinet. At first, I wondered why I bought pure lavender with nothing blended in. Then I steeped it.
And that lavender hit different.
It’s now the only tea I’ve been drinking for weeks. Sweetened with agave, it makes the kind of calming, lightly floral cup that feels like rest in a mug. As I’m writing this, I just finished a cup — and yes, I’m already expecting a fresh shipment of food-grade lavender to keep the magic going.
🧀 Charcuterie
I might be one of the only Africans who gets excited when they see a charcuterie board and genuinely considers a a full meal. I love seeing it on a menu, but these days, I prefer curating my own. The process of curating cheeses, cured meats, jams, fruits, nuts, and sweets is my version of self care.
I don’t need guests. I don’t need a wine night. I just need a craving and a cutting board.
🥒 Cucumber Salad
Clean, crunchy, and refreshing.
After that viral cucumber plus bagel seasoning combo made its rounds online, I couldn’t stop experimenting. Now I treat cucumbers like a blank canvas. Some days it’s red onions, olives, feta, capers, and avocado. Other days it’s cream cheese, smoked salmon, or roasted chicken. It always depends on the mood.
Endlessly remixable and always satisfying.
🍞 Bread and Butter
Simple. Addictive. Comfort food in its most humble, universal form.
I’ve had to wean myself off this one a bit (my body doesn’t need that much flour), but when I indulge? A freshly toasted slice and seasoned butter is the definition of edible peace. Lately, I’ve been into butter plates, shaving the butter into swirls, seasoning it with chili flakes or honey, and pairing it with a variety of bread like it’s an appetizer at a five-star restaurant. Because… why not? We’ve got restaurant at home.
🔥 Suya
My favorite suya still comes from Suya Master in the DMV, who I discovered in college, and a few select spots in Lagos. I’ve tried to recreate it at home — and I’m a great cook — but suya is an art. It’s the cut, the charcoal, the spice, and yes… the source.
The meat in Nigeria is guilt free and easy to indulge in due to the lack of chemicals and hormones. When I asked Suya Master for his meat supplier, he laughed. Wouldn’t share. I’ve been on a quest ever since. Last last, when the craving persist I sprinkle suya seasoning on what I can and keep it pushing.
Cravings are language. These days, mine are speaking in softness, spice, comfort, and memory. I’m learning to listen — not just with my mouth, but with my spirit.
→ What are you craving lately? Drop it in the comments or DM me — I might just write about it next.
