July 24, 2010

Yam Porridge (ASARO)

  1. yam 1/2 medium size tuber ( pelled, washed and cubed)
  2. palm oil (3Tbs)
  3. 4 sprigs spring onion (chopped)
  4. 1 Tsp sugar
  5. Maggi (2cubes)
  6. 1tsp salt
  7. dried fish (washed)
  8. blended crayfish
  9. Dried pepper (1tspn)
  • Add yam to a pot, pour in enough water to cover the yam.
  • Add salt and sugar. cook on medium heat for 15-20min
  • Add dried pepper, break yam down with a spoon 
  • Add dried fish, blended crayfish and maggi. simmer for 5 mins
  • Reduce heat to Min,  add in the palm oil and green onions. simmer for another 5 mins


Yoruba Style Okra soup.
Plain cooked okra  + fried stew. Yummmmmm!!

July 18, 2010

Rotini with Halibut

Simple Rotini tossed with pasta sauce + pan seared salt n pepper seasoned halibut.

July 14, 2010

Creamed Fettucini

  • Fettuccini pasta
  • Choice of vegetable
  • Shrimps
  • Sea salt
  • Black pepper
  • 1Tsp butter
  • 1tsp flour
  • 1 cup milk
  1. In salted boiling water, cook pasta until aldente: set aside
  2. Steam your vegetable: set aside
  3. Season the shrimps with some salt and black pepper. pan sear, about 2mins on each side: set aside
  4. In a pan, melt the butter. add the flour to the melted butter, pour the milk in while whisking contentiously
  5. Add the cooked pasta, and vegetables. season with sea salt and black pepper. cover and simmer for 4-5mins
  6. Serve and top with the cooked shrimps.

Penne with Salmon

1 Cup Penne pasta 
1/2 medium size Red onions (julienne)
1 sprig of basil finely chopped
Cooked salmon (or canned tuna)
2 medium size tomatoes (seeds removed) diced
Garlic (finely chopped)
Salt, black pepper
Olive oil

  1. Boil pasta until aldente
  2. Add oil to a hot pan, add choped garlic and onion. toss
  3. Cook for 3 mins then add diced tomatoes
  4. Add some  salt and pepper
  5. Add fish
  6. Add pasta
  7. Toss and taste for seasoning
  8. cover & simmer for 8mins
  9. finish with the chopped Bail

Pulled Turkey with Chilli

July 13, 2010

Cat Fish Pepper Soup

1 whole Cat Fish (cut and clean)
2 Tbspn Pepper soup Mix ( makes life easier, ingredient below if you will like to make your own)
1 Tspn oil of choice
1 cube Maggi
Salt (to taste)
Stock or water (1cup)
Utazi or bitter leaf (a pinch)


Summer Ice

Mango puree
Ice Tea
Spring of Mint

1/4 cup mango puree (goes in the cup first)
1 cup iced tea
A sprig of mint leaf
Ice (optional)


July 8, 2010

vegetable Omelette

  • Whisk together eggs, water, salt and pepper.
  • Pour mixture into a lightly buttered, oiled or sprayed  skillet heated over medium-high temperature.
  • Pour in egg mixture. The mixture should set at the edges almost immediately. With a spatula, gently push cooked portions toward the centre. Tilt and rotate the skillet to allow the uncooked egg to flow into the empty spaces.
  • When egg is almost set on the surface but still looks moist, cover one half of the omelette with filling.
  • Slip spatula under the unfilled side, fold the omelette in half and slide it onto a plate.

Tomato Pasta soup

My New Love; SOUP. simple tomato Pasta soup with shrimps. < 250 calories and yummy!!


1 tspn lemon
2 spoons butter
vegetable pasta (a hand full)
1 large tomato, small onion
seasoning (salt, black pepper, paprika, cumin, maggi)

  • season shrimp with lemon, some salt and black pepper, set aside
  • parboil pasta till it's aldente: about 15mins
  • In a pan, add one spoon butter. add shrimps and cook on each side for 2mins. remove shrimp
  • add left over butter, dice & add tomato / onion.
  • add pasta and water.  season. simmer on low heat for 6mins.


1 ripe plantain
1 pack Gizzard (about 2 cups)
2 Fresh tomatoes
large onion
1 large red pepper
2 knor cube
sait to taste
Curry powder

  • Dice  plantain into squares, add salt and fry 

  •   Boil gizzard with a cup water, a cube Knorr cube and some salt  on medium heat. (25mins)
  • Puree tomatoe and pepper
  • Dice and caramelize onion
  • Add purred mixture to onion, season with  knorr, thyme, curry and salt to taste
  • Cook on medium heat for 10mins
  • Add precooked gizzard and plantain
  • Simmer for 15mins

My take on pepper gizzard & plantain. Not a big fan of the dish but I thought I should share anyway

July 2, 2010

sOUTHERN Style Fried Chicken

  • 8 chicken pieces
  • 4 cups of flour
  • 2 tsp of pepper
  • 2 tsp of salt
  • 3 knorr cubes
  • 1 tablespoon of paprika (optional)
  • 1 tablespoon of garlic powder (or 4 fresh garlic cloves, puree)
  • 2 large eggs
  • 2 cups of milk
  • 1 large skillet (pot)
  • Vegetable oil
  • Oven tray/aluminum foil

  1. Combine 1 tsp salt, I Tsp black pepper, 2 knorr cubes and paprika. Rub into chicken clean chicken
  2. Cover in fridge and marinate overnight
  3. Pour oil into skillet and heat at medium.
  4. Prepare flour with left over spices, set aside
  5. Combine egg and milk.
  6. Remove each chicken piece and shake off excess water. Roll into egg and milk mixture and place into the flour. Repeat a batch at a time
  7. Place chicken in hot oil, fry on medium heat until golden brown (about 7 mins). Repeat until all the chicken is fried (do not crowed the pan)
  8. Set oven to 350 f
  9. Place fried chicken on an oven tray, cook for 25mins

Lemon and Herb Marinated Chicken

  • 8 chicken thighs
  • 1 cup chopped spring onion
  • 1 tsp dried thyme
  • 4 garlic cloves, crushed
  • Finger size ginger, crushed
  • 1 lemon
  • 2 spoons butter (melted)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Bullion cubes

  1. Put the chicken thighs, skin side down in a roasting pan. With a knife make a slit along each chicken
  2. Mix spring onion with a little salt and pepper, press into each slit
  3. Mix the thyme, garlic, bullion cube, salt, lemon juice and half part butter, spread over chicken
  4. Cover and set in fridge overnight
  5. Preheat oven to 375 F, add remaining butter (melted)
  6. Cover the roasting pan with foil and cook in oven for 1hr
  7. Remove foil paper, cook for another 7 mins

Jerk Chicken

  • 1 Tbl. ground allspice
  • 1 Tbl. ground thyme
  • 1 1/2 tsp. cayenne pepper
  • 1 1/2 tsp. ground black peppe
  • 3/4 tsp. ground nutmeg
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. minced ginger
  • 2 Tbls. fresh garlic (crushed)
  • 1 Tbls. brown sugar
  • 3/4 C. white vinegar
  • 1/2 C. lime juice
  • 8 chicken pieces
  • 4 spoons butter (melted)
  1. Combine all spice ingredients in a blender.
  2. Place chicken in a bowl and pour in spice blend. Refrigerate for at least 4 hours, but up to a day is preferable.
  3. Melt four spoons of butter in a skillet,
  4. On medium heat cook chicken, 15mins on each side. (until juice runs clear)

oven roasted Buttermilk Chicken

Buttermilk Chicken

    2 cups well-shaken buttermilk (or milk)
    4 large garlic cloves peeled and lightly crushed
    1 tablespoon salt
    2 teaspoons black pepper
    1/2 teaspoon pepper
    8 chicken pieces
    2 cups bread crumb (or corn flakes, crushed)
    2 bullion cubes
    2 tablespoons unsalted butter (1/2 stick), melted

  • Combine buttermilk, garlic, pepper and salt in a large bowl and stir until evenly combined.
  • Rinse chicken and pat dry transfer into a dish. Pour buttermilk mixture over chicken, cover, and refrigerate overnight.
  • Heat the oven to 400°F and arrange a rack in the middle. Place a metal cooling rack inside a baking sheet and set aside. (Or use a tray covered with foil)
  •  Place bread Crumbs in a shallow dish and season with salt and black pepper.
  •  Remove chicken from buttermilk mixture, letting excess drip of f, and place in bread Crumbs (or crushed corn flaked), turning to coat completely and pressing crumbs onto chicken.
  • Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.
  • Bake until golden and crispy, about 35 minutes

July 1, 2010

Chicken 4 ways

The project I had at hand this Wednesday was to make chicken four ways using basic spices. in the picture I have;
  • Southern Fried Chicken
  • Herb and Lemon Chicken
  • Jamaican style Jerk Chicken
  • Oven roasted butter milk Chicken
* Recipes coming soon!

Pasta and Fish

purple potato

My very interesting discovery of the week. Purple Sweet potato.