Afrofit African Virgin Coconut Oil – A Review

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Hello My Cakers Bakers and Beauties!

This is a long overdue review, I was given a jar of Afrofit virgin coconut oil to review a good while ago …but then life happened. I won’t go into all the reasons and excuses it has taken me so long to post my review but I did use the coconut oil when it was first given to me, in fact I finished the whole jar which is why I can give an honest and full review of the product now. Before I get into the review properly I owe Damola Ojo the general manager of Afrofit a huge apology.

Mr Ojo – I’m truly and sincerely sorry, for not posting my review sooner.

So as a natural hair/baking blogger I was already using coconut oil in the kitchen, bedroom and bathroom. I’ll try not to bore you by writing about all of the uses for coconut oil, but I will share a few of my favourite ways to use coconut oil at the end of my review.

If you are in the UK like me, one of the best reasons for you to buy Afrofit V.C.O is because it is sold and distributed by a Black owned U.K business, no crazy shipping prices or waiting time. Afrofit support local economy in West Africa by sourcing their coconut oil from small-scale farmers in Ghana who use traditional methods to process the coconut oil, they also pay the farmers a fair price for their hard work.

Afrofit V.C.O has a nice fresh coconutty scent and does not have the tendency to smell like baby sweat (shout out to Evelyn from the internets!) like some other brands do, the consistency is solid (because U.K is cold) but it melts upon contact with my hands. This coconut oil is not very grainy which can be annoying sometimes when I’m using it for my hair.

As well as applying the oil topically, I also use it for oil pulling (explanation below), I drop a tablespoon into my green smoothies for an energy and nutrient boost and of course I use it for cooking.

Afrofit V.C.O is a good alternative to butter in vegan cakes –  I don’t really use margarine unless it’s specially requested because margarine is a highly processed synthetic food and full of chemicals.

Afrofit V.C.O does taste of coconut but the flavour is not overpowering, for example in baked goods you can’t really discern a coconut flavour but if you use it to make scrambled eggs you can taste the coconut. It depends on what you are cooking with it or combining it with because shallow fried plantain or fish does not taste of coconut but I can taste it in a smoothie that does not have a strong tasting fruit/vegetable in it. I like the taste of coconut so for me I don’t mind that I can taste it sometimes, plus Afrofit coconut oil is the best tasting coconut oil i’ve ever used.

Obviously Afrofit V.C.O is suitable for vegans,vegetarians, people with a gluten intolerance and most people with treenut allergies because coconut is a fruit and even then the oil contains hardly any protein.

Lastly the Afrofit team are basically hotties, I’m not ashamed to admit that they are a bunch of beautiful black men with nice bodies, so ladies if you hear that Afrofit are going to be at an event near you, I highly suggest you book your ticket quickly!!! Not to leave the Afrofit ladies out of the mix because they are reppin fitness,faces and curves in the workout videos and in the promotional material.

As promised here a just a few of my favourite uses for Afrofit Virgin  coconut oil:

  • As a pre-poo (natural, transitioning or relaxed) to help with detangling and to help minimise hygral fatigue – hair damage resulting from the constant swelling and contracting of the hair during the uptake and loss of water. It’s important to do your pre-poo overnight if you can because although coconut oil is one of the very few oils that can penetrate into the hair strand it takes several hours for this happen.
  •  To remove make up.
  •  Added to shea butter to make a softer, multi purpose shea butter whip.
  • Oil pulling – you use the oil like mouthwash to help with oral health and hygiene.
  • Massage oil 😉
  • Used like body lotion on damp skin after a shower to lock in moisture and give my skin a sexy glow.
  • Mixed with demerara sugar for a lip/body scrub.

Afrofit do ship internationally so head over for their website to order and for more information.

Thanks for reading

Luv

Sian

x

Chocolate and Beetroot Cake – Recipe included!

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This cake is not one of those cakes where the beetroot is added just for fun, you can taste the beetroot in the cake however if you don’t like beetroot, I would still say to try the cake as it’s so moist and tasty and it does mainly taste like chocolate, I served some to my family and although they could tell it wasn’t only a chocolate cake, no one guessed the “secret ingredient  was beetroot.

Vegetables in cake is not a new thing (carrot cake anyone?)  and beetroot was the original colouring for red velvet cake, if you’ve ever roasted a fresh beetroot you will know how beautifully sweet and tender they become.

Although the original recipe  says to serve it dusted with icing sugar I decided to cover it in chocolate ganache. I  used 85% chocolate in the cake because I love the deeper rich flavour in cooking . I also discovered that I’d somehow not weighed my beetroot properly at the market and since I was only around 50g short, I chucked strawberries in as that is what I had on hand, I’m always breaking the food rules because I know that even if it turns out looking messed up and lopsided we will still eat it as we don’t waste food ’round here!

Serves 8

INGREDIENTS

  • 250g butter at room temperature
  • 325g dark muscovado sugar
  • 4 medium eggs beaten
  • 250g plain flour
  • 2 tsp baking powder
  • 2 heaped tbsp cocoa powder
  • 450g raw beetroot finely grated
  • 115g grated dark chocolate (70 per cent cocoa solids)
  • 1⁄2 tbsp vanilla essence

METHOD

  1. Preheat the oven to 180C/160C fan/350F/gas 4. Butter a 23cm deep-sided cake tin.
  2. In a bowl, mix together the softened butter and muscovado sugar until light and fluffy. Add the beaten eggs little by little, mixing well.
  3. Sift the flour, baking powder and cocoa powder into the cake batter and stir well. Add the grated beetroot to the cake mix together with the grated chocolate. Stir well to combine and add the vanilla essence.
  4. Transfer the mixture to the prepared cake tin and bake for 50-65 minutes, depending
    on your oven and the depth of the cake tin (the cake in the photograph took 1 hour).
    Check whether it is ready by carefully piercing the centre of the cake with a skewer. It should come out relatively clean. If you can still see pink batter on the skewer, it needs longer. Cover the top of the cake loosely with foil to prevent it from burning while the middle cooks.
  5. Allow to cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely. Serve dusted with icing sugar.

Recipe from: http://www.dailymail.co.uk/home/you/article-1033341/Beetroot-chocolate-cake.html#ixzz2SeDBOEuD

Please wear gloves when grating your beetroot!

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I really love using dark muscovado sugar especially in Chocolate desserts/cakes.

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Creamed the butter and sugar.

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Added beaten eggs little by little, don’t worry if it starts looking curdled it’ll be fine

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Sifted in my flour and cocoa,

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Grated my chocolate with my hot little hands, if you do this freeze or refrigerate your chocolate first!

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not enough beetroot, so strawberries are red chucked them in too!

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Once everything has been incorporated it looks like this… Hmm very appetising!

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I greased and floured my cake tin as I thought a cake this moist would need the extra “non stickiness.

Also the flour gives the cake something to cling onto as it rises.

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While the cake was in the oven I made my Chocolate Ganache

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Left it to cool and firm up at room temperature while the cake continued to bake…Image

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It rose perfectly with a slight crust and cracks, which are perfectly normal, you can  just see the strawberries peeking through!

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Once it had cooled enough I turned the cake out of the tin onto a cooling rack, it turned out perfectly.

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Once my ganache had cooled and firmed to the texture of chocolate spread I spread it on the cake using a large palette knife.

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I used the tip of the palette knife to create swirled patterns.

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It really was delicious,  if you’re a foodie like me give it a go.

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Luv Sian

xxx