27 April 2012



Rice and avocado goes very well together. Its one of those combos I really enjoy. I’ve not seen anybody that doesn't love avocado really. This recipe is quite simply and has to be consumed the same day otherwise the avocado changes colour. Here we go!


Avocado –  back peeled, cored and cut into cubes
1 cup of long grain rice
Carrots – cut into cubes
1 Onion
2 cubes of knorr
sunflower/veg oil


In a medium pot, pour in water, about half the pot. Bring to boiling. Add the rice, add salt and cook the rice until done and make sure there is enough water, just like when one cooks spaghetti. The reason for this is so the rice comes out not sticking together.

Transfer the rice to a sieve and drain the water. Transfer the rice again quickly into the same pot, add a tbsp. of curry, I cube of knorr and a tbsp of sunflower oil. Turn and put on the gas, turn it down to the lowest and allow simmering for 3 mins, so the ingredients go in. After 3 mins, transfer back to the sieve; spread them so it cools faster and avoid sticking together.

In a wok/pot, add 1 tbsp. of sunflower oil, add the prawns. Sprinkle salt and add the remaining knorr cube. Fry for 1 min., then add the carrot and peas. Fry for another minute.

Add the cooked rice in batches, and stir-fry for about 5 minutes or until the rice is really hot. Taste for salt, and then add the avocado. Stir and serve hot!

***Note: Because avocado changes colour when it stays for a long time, please try and consume this food the same day.***

19 April 2012



Goat meat/cow meat/cow leg/ Chicken (a little bit of every)
Trips (towel or sharki)
Ede (cocoyam)
Bitter leaves
Red oil
Knorr cubes
Onion (sliced)


Add the cow leg and stockfish in a pressure pot, season with 2 cubes of knorr seasoning and cook for 15 minutes. Once done, take off the bones  and set aside.

In a medium pot, add the trips, season with 2 knorr cubes, teaspoon of salt, then add onions and sufficient amount of water, a little above the meat level. 

Cook for 25mins, then add the other meats add 2 cubes of knorr again, turn the meats and allow cooking for about 15mins .  

Add the cooked cow leg and stockfish. Wash the dry fish and set aside.

While the meats are cooking, boil the Ede (cocoyam) until done (use a knife to check or press with your fingers). 

Sieve and rinse with cold water. Peel off the skin and blend in the blender – add water while blending, this makes it easier or if you are using food processor, no need to add water.

Pour in the blended cocoyam into the meat pot and turn. Wash crayfish and pepper and blend but add water while blending – this helps take out all the remaining cocoyam. Please don’t put to much water, so that the soup doesn’t come out watery.

Add dry fish, then add a little bit of red oil like a cup  but this depends on the quantity of the soup;  turn  and taste.

If you are not satisfied with the taste, please add a little  knorr seasoning cube as need be. 

Cover and allow boiling for about 5 to 10 minutes checking the soup every two minutes.

Once the cocoyam has completely dissolved, add the Bitterleaves. Do not cover the pot at this point and turn down the gas to its lowest.

** Please remember, don’t put too much water, so it stays thick **. 
Allow cooking until ingredients are mixed together and the soup is thick enough.

Please do not cook for too long, manage the cooking very well, once the soup is thick enough for your liking and meat is well done – then the soup is ready.

14 April 2012



Growing up, akara was one of those breakfasts that we looked forward to eating on Saturday mornings. My father loves this so much, in fact he was the reason we ate akara. My husband on the other hand, does not joke with akara too. Each time I prepare moi-moi, he will always say, “leave some for akara”. So I decided to incorporate akara in our meal roster.

This recipe is quite easy but for those of us living here, might be a bit difficult. Here we go!


1 onion
1 pepper
Frying oil for deep-frying
1 cup of Nigerian brown beans or black-eyed beans


Soak the beans in warm water for about 5-10 minutes. Drain, the briskly rub the beans between the palms of your hands to remove the skins.

Return the beans into a bowl, top up with cold water, so the skin floats to the surface. Discard the skins. Repeat this process until all the skins are cleared.

Soak the beans in a boiled water and leave for 6 – 8 hours or overnight.

Place the beans in a blender or food processor with ½ onions, add very little water about 3 tablespoons. Process to make a thick paste. Pour the mixture in a bowl and whisk for few minutes.

Cut the pepper and remaining onions, add into the mixture, add salt to taste or a cube of knorr. Whisk for a few minutes.

Heat the oil in a large frying pan or wok, spoon mixture and fry for about 4 minutes or until golden brown, Drain on kitchen paper and the serve.


10 April 2012



I love preparing very colorful dishes and vegetables do the tricks. Not only are they healthy, but also makes the dish very attractive and tasty as well.

This dish is a delightful combination of pan-fried marinated salmon with juicy prawn, tomatoes, broccoli and rice.


½ lemon
Spring onions 

½ Red onions
½ white onions 
Garlic granules
Black peppercorns
2 teaspoon of olive oil
4 pieces of salmon fillets
I teaspoon of Knorr aromat
1 tablespoon Curry powder
1 tablespoon of sunflower oil/veg oil
1½ cups of long grain rice
2 knorr cubes



Lay the salmon fillets on a tray, sprinkle salt on them. Pat the salmons with your fingers. Then sprinkle the knorr aromat all over the fish, pat them in as well. Sprinkle the peppercorns and finally squeeze and sprinkle the lemon on them. Transfer the salmons onto a bowl and cover with cling film, put into the fridge and allow marinating for 4 – 5hrs.

In a medium pot, pour in about 1700ml of water and bring to boiling. Wash the rice with warm water and add into the boiling water. Add a cube of knorr and pinch of salt; allow boiling till the rice is done. Drain the water and run cold water on it, so the heat doesn’t cook it any further. Set aside

Please remember to turn the rice at some point so it cooks properly and water must be above the rice level, just like when one boils spaghetti.

Trim the broccolis. Core the tomatoes and cut into chunks. Slice the spring onions and onions. Set aside.

In a frying pan, put in the prawns, add pinch of salt. Cook for about 1 mins. Take out the prawn and pour the water from the prawns into a small soup plate. Turn on the oven to 150 degrees.

Heat up the pan, pour in 1 tsp. olive oil, and allow heating for few seconds. Add the onions, stir-fry for some seconds. Then add the prawns, add ½ knorr cube and fry for about a minute.

Add the tomatoes and spring, fry for 3 minutes. Turn of the gaslight and then add the broccoli. Put into the oven and allow cooking for 5 minutes.

In a wok, pour in the sunflower oil, allow for some seconds to heat up. Add the onions, ½ knorr cube and then the rice and curry.  Fry for about 3 – 4 minutes until the curry mixes well. Taste and add pinch of salt if not satisfied.

Add the vegetables onto the rice, 2 tablespoons of the water from the prawns. Cover with the lid and allow cooking on a medium gas heat for 2-3 minutes.

For salmon

In a grill pan, add 1 tsp. of olive oil. Allow heating, the fry the salmons for 2 mins each bottom/top and 1 minute each on the sides. Serve with the rice.

6 April 2012




Olive oil
Pinch of salt
Onions - cubed
Spring onions - sliced
Tomatoes – cored and cube
1 medium sized pepper - sliced
3 eggs + 1 Knorr cube – well beaten 
Crisp young lettuce – lightly chopped


In a frying pan, add 1/3 of tablespoon of olive oil, allow heating for some seconds. Pour in the beaten eggs; add onions and pepper, spreading them proportionally on the egg. Reduce the gas heat to medium, so the egg cooks slowly.

Once the egg starts to take shape, lay the tomatoes, spring onions and young cabbage leaves on one side of the egg and use the other side to cover it up, so that the ingredients remain inside.


Now flip it over and press the omelet with the spatula, so the heat goes inside enabling it cook properly. It doesn't have to be perfect or pretty.

The whole process takes about 8 – 10 minutes max.

This omelet is a healthy option for those of us that love eating eggs.

Try it and give a feedback.


Stay Blessed!

3 April 2012



Chicken tastes better when marinated overnight. Sometimes I roast them without marinating overnight, all I do is just let it sit in the fridge for couple of hours.
Here is how I do it!


Fresh thyme
Black peppercorns
2 medium onions
Sea salt/table salt
Knorr Aromat/all purpose seasoning
Olive oil
Garlic granules


Using a fork, poke the chicken skin. Put a tablespoon of knorr aromat, 2 tablespoons garlic granules and olive oil into a small bowl. Using your fingers, mix together and rub on the skin. Sprinkle salt and lemon. Cover with a cling film, put in the fridge for 2 hours or more.

Preheat ovenAfter 2 hours, sprinkle the black peppercorns on the chicken, put the thyme and drizzle olive oil on the chicken. Cut the onions into wedges and put by the side of the chicken. Half the lemon, sprinkle about a tablespoon on the chicken and put by the side of the chicken.

Put the chicken into the oven and turn down the heat to 200 degrees/gas 6 and roast for 1hr30mins. After 40 minutes bring out the chicken and use foil to cover the breast {this helps keep the breast moist and not dry up}.

Always drizzle olive oil on the chicken when it’s drying up. When cooked, transfer the chicken to a board and allow cooling.

Serve and enjoy!

The stock from the chicken could be used for gravy.

Garlic granules - Lidl
Knorr aromat - African shop