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Basil Mackerel Fish Sauce

Basil Mackerel Fish Sauce

I’ll be sharing with you my recipe for one of my favorite sauces ever. I love sauces, especially ones that can be had with almost anything. This sauce is just that. Apart from being versatile, this sauce is highly flavorful and we have the Basil 

Crispy Fried Chicken and Gravy Like KFC

Crispy Fried Chicken and Gravy Like KFC

This recipe is one that makes me so nostalgic, I have so many memories from when I was in London and I would eat KFC Chicken all the time. I don’t know what triggered those memories in me recently, but I’m glad that happened because 

Nigerian Party Jollof Rice (The Perfect Jollof Rice)

Nigerian Party Jollof Rice (The Perfect Jollof Rice)

Hello Lovelies,

This Nigerian Jollof Rice Recipe is the perfect guide to making the most delicious Nigerian Jollof Rice every time. It has the most authentic flavors plus the aroma and taste are just divine. Everyone makes their Jollof Rice differently, but this is how i make mine using Sella Basmati Rice and it comes out perfect every time.

Jollof Rice is definitely a Nigerian staple, nothing says Nigerian like a good pot of Jollof. It is one of the most popular Nigerian dishes that has managed to go viral year after year because every one wants to try it and know what the hype is about, quite frankly, it deserves all the hype in the world.

This Jollof Rice recipe doesn’t require anything out of the ordinary, just the regular, traditional Jollof rice ingredients, however, it does require a lot of patience. Perfection takes time, so allow the process to take it course. This is how i make my jollof rice and it comes out perfect every time. This recipe is the definition of full proof.

This recipe is perfect timing as the weekend is approaching, Sallah too, you can make a big batch if you’re hosting or just for a nice family dinner, serve with some grilled chicken, turkey or fish with a little coleslaw or plantain on the side, I’m sure your family or guest will be grateful.

This recipe has the authentic Jollof flavor, you can add some liquid smoke if you want some more firewood taste in yours. It also requires a LOT of patience, if you don’t have the time, please don’t start this Jollof journey, if not you will end up rushing the process and not get the perfect jollof flavor and texture. I like to grate some Nutmeg in my Jollof for some added flavor.
Do try this out and let me know how it works out for you. Have a great holiday ahead.

INGREDIENTS
Pepper Mix
6 Large Paprika Peppers (Tatase)
4 Small Tomatoes
4 Small Habanero or Scotch Bonnet
1 Large Onion

3 1/2 Cup Golden Sella Basmati Rice
1/2 Cup Oil
1 1/2 Cup Meat Stock
1 Med Onion (Chopped)
1 Clove Garlic
2 Bay Leaves
1 Tsp Curry Powder
1/2 Tsp Dried Thyme
2 Stock Cubes (optional, depends of salt in Meat Stock)
1 Tsp Nutmeg (freshly grated)

DIRECTIONS

  1. First you want to blend you the tomatoes, paprika pepper, scotch bonnet and onions till smooth.
    Tip: Make sure you use more Paprika pepper than tomatoes for a more rich flavor and color.
  2. For the sella basmati rice, i soak the rice in boiling water for 10 minutes, then sieve out the water. If you are using regular rice, you can parboil your rice at this point.
  3. In a pot, pour in some oil, when oil is hot, add in some chopped onion then add in minced garlic (Optional), then allow to fry for a minute, till onions is a bit soft.
  4. Add in tomato puree and allow it to cook down until it loses its acidity for about 10 minutes, then add in bay leaves, thyme and curry to allow it cook from start.
  5. Add in pepper mix and allow to cook down with the tomato puree, cover and make sure to keep an eye on it and to stir at intervals to avoid burning and so it cooks down properly. This process took about 20 minutes to reduce properly.
  6. Add in stock cubes and other seasoning, stir it in to allow it cook from scratch with the base.
  7. Add in washed rice to the tomato base (i like to fry my rice). After adding the rice, stir in the sauce until properly combined, for about a minute.
  8. Add in meat stock, then add enough water to cook water rice you are using, cover and let it cook. Don’t put too much water in as jollof rice requires a lot more steam than water to cook, if not you may end up with soggy rice.
  9. After about 10 minutes, check on the rice and stir it,it will still be a bit wet at this point, if its semi- soft, make sure not to add more water, cover with a foil, turn your heat to the lowest and allow the steam to cook the rice till its done. At this point, i add in my freshly sliced tomato and onion garnish and then grate in some nutmeg for added flavor, stir it in, before covering with foil paper, but you can skip this if you’re not a fan.
  10. Serve with some plantain and your favorite protein and enjoy!

Prep Time: 20 Minutes
Cook Time: 40 Minutes

Total Time: 1 Hour

Servings: 6-8 People

Grilled Tilapia Fish & Plantain (Perfect Oven Grilled Fish)

Grilled Tilapia Fish & Plantain (Perfect Oven Grilled Fish)

Hello Lovelies, Grilled Fish and Plantain is a big favorite among a lot of people simply because it’s light and can be a healthy meal. This recipe is an easy way to make your Grilled Fish and Plantain that is moist and packs a lot 

Beef Suya Alfredo (Creamy Pasta)

Beef Suya Alfredo (Creamy Pasta)

Hi Lovelies, Today’s recipe is one spontaneous dish that was a thought in the minute and that ended up turning out so great. You know that moment when you have two random ingredients in the house and you throw them together to see what happens 

Baked Salmon Sauce

Baked Salmon Sauce

On the menu today is Baked Salmon Sauce. I love this recipe so much because it is so quick and easy to make. Anyone that knows me knows how much i hate to spend too much time in the kitchen, I may love to cook a lot, but I don’t like spending all my time doing it. So I always come up with ways to spend less time or dishes that don’t take a lot of time and that is why I love this recipe.

Salmon is a family favorite, it literally is the most consumed type of Fish in my household, I make Salmon at least once or twice a week.
So I has gotten bored with the regular way I make Salmon, so I tried to switch it up and that was how this recipe came about. I wanted to make some Pasta for dinner, so I was looking for a perfect Sauce to pair the Pasta with and I also wanted to serve with Salmon and there and then, it hit me and my whole direction changed a bit. I cut up the Salmon into bite size pieces, baked them, made the sauce and then combined them and it was the BOMB!

I was so glad with how it turned out. I served the sauce with some Penne Pasta and my husband was so pleased, he loved it. So as the nice person i am, I have decide not to keep this to myself and my family and I’m sharing with you. It really is a must try. If you don’t like Salmon or you don’t have it at hand, use any fish you have or even chicken, but of course, the direction will have to change a bit, so just try and get some salmon, make this and feel the complete essence of this recipe. In my opinion, this sauce is one of the most perfect pairs for pasta.

Do try it out, you will absolutely love it.

TIPS

  • Make sure you cut salmon into pieces before cooking. When cooked, cutting into pieces can lead to the salmon breaking up.
  • Make sure to not overcook or undercook your salmon.
  • If you don’t know where to get salmon in Lagos, i get mine from Delis Delicatessen in Victoria Island.

INGREDIENTS

125g Salmon Fillet
1 Tsp Black Pepper
1 Stock Cube
1/2 Salt
1 Tbsp Mixed Herbs
1/4 Cup Oil

Tomato Mix
4 Large Tomatoes
2 Med Paprika Peppers
1 Med Onion
2 Cloves of Garlic

DIRECTIONS

  1. Roughly blend peppers for the sauce and set aside.
  2. Transfer tomato mix to a pan, on medium heat and allow to reduce till all the water in it diffuses, then set aside.
  3. While pepper reduces, pat dry the salmon to allow seasoning go in properly, then cut into bite size pieces.
  4. Transfer the pieces into a bowl then season with black pepper, salt and a little oil.
  5. Pre-heat oven to 200°C, line a baking tray with parchment paper or foil paper and then lay the salmon pieces in a single layer and bake for 10-15 minutes.
  6. In a pan, pour in some cooking oil, when hot, add in the cooked pepper mix, then allow to fry on medium heat, then add in stock cubes, salt and mixed herbs, stir and allow to fry for about 5-7 minutes.
  7. Add in baked salmon bites to the sauce, stir in carefully so the samon doesn’t break, Allow to infuse with the sauce for 2 minutes.
  8. Serve and enjoy with some Pasta or Spaghetti.

Prep Time: 5 Minutes
Cook Time: 15 Minutes

Total Time: 20 Minutes.

Servings: 3 portions

Egusi Soup with Uziza Leaf

Egusi Soup with Uziza Leaf

Egusi Soup is a rich Nigerian Soup that is quite popular and eaten widely by a number of non-Nigerians and rightly so. It’s made from ground melon seeds, cooked in a rich pepper mix and meat broth with a handful of leafy vegetables. Even though 

Peri Peri Chicken (Nandos Style)

Peri Peri Chicken (Nandos Style)

This recipe is one I’ve been daydreaming about making for a while now, but for some odd reason, I never got around to making it till now and I’m so glad I finally did this because it brings a lot of memories for me and 

How To Make Nigerian Beef Shawarma

How To Make Nigerian Beef Shawarma

Hi Lovelies,

On the menu today is this delicious Beef Sausage Shawarma . Shawarma is a popular Nigerian snack or meal, however, it was originated by the Lebanese , but it has become a staple among Nigerians and lots of businesses have been built from making Shawarma in Nigeria. It is one of the many treats we enjoy here. Its safe to say we owe the Lebanese for this masterpiece.

I’m a big advocate for making Shawarma at home because i had an experience that turned me into a homemade shawarma person and I need to share this experience with you.

There was this popular Shawarma Spot {Name Withheld}, I was so in love with their shawarma, especially their beef and sausage combo; I was OBSESSED with that thing, so much that I started eating it at least twice a week, sometimes everyday, depends on how my week goes, and this is no joke.

One fine Saturday evening, I was going on my usual shawarma ritual, I had called ahead to place my order, so I’ll just pick up and pay when I get there, this process usually takes about 2 minutes, but on getting there it wasn’t ready and they didn’t have parking space, so I had to park across the place and then crossed the road and still waited about 15- 20 minutes, I really don’t know why it took so long on that day, but I was over it. My shawarma was finally ready and I rushed to the car to massacre this thing I stressed and waited for.

I took the first bite and immediately felt something was off, but i thought it was all in my head. I should’ve stopped, but I continued eating, then when i was half way, i knew i wasn’t crazy and that something was wrong. I immediately stopped eating because i was already feeling nauseous. The inside were more soggy than usual, it was too oily and meat just tasted weird, i was so irritated, everything was a mess. After an hour, my stomach became unsettled and I had this constant urge to throw up. After that day I swore off Shawarma from any spot.

That experience almost made me stop eating Shawarma, I didn’t eat it for a while after that, until I had a serious craving for it and made it at home and I never looked back since. I’ve learnt to make my shawarma exactly how I like it. I enjoy putting it together in different ways depending on my mood. Sometimes, with chicken, with or without sausage, with veggies or without, with my desired sauces, the possibilities are just endless and I love it! We need to normalize this ”Homemade Shawarma” life, because you get the best custom Shawarma on a budget.

In this recipe, I used beef and I also used sausage. I used Minute Steak Beef, its a really flat meat piece that comes in a pack from Shoprite, but you can use minced meat or whatever regular beef you have, just cut them up really thinly or hit with a mallet or bottle before you use it, to tenderize it. However if its Chicken Shawarma you have a taste for, I have a recipe on here (search ‘Chicken Shawarma’) and on my Youtube channel, you can check that out and make some for yourself and the family.

You can basically customize you shawarma any how you want, but this recipe gives you all the you need to know about making your Shawarma at home. Do try it out and Enjoy!

INGREDIENTS
250g Beef
1 Med Green Pepper (Sliced)
1 Med Onion (Sliced)
2 Tbsp Oil
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp White Pepper
1 Tsp Curry Powder
1/2 Tsp Salt
1 Chicken Sausage

SHAWARMA SAUCE
2 Tbsp Ketchup
3 Tbsp Mayonnaise
1 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Tsp Black Pepper

DIRECTIONS

  1. Slice your beef in thin strips, to enable it cook evenly and to keep it soft. (you can slice beef across the grain to tenderize).
  2. Add all seasoning and oil into the beef then coat beef in the seasoning and allow to marinate for about 5 minutes.
  3. Put your frying pan on medium heat, when hot, add in the seasoned beef strips. Separate them in singles so they cook evenly. Keep stirring till all sides have fried and the beef is no longer pink. (do not over cook your beef)
  4. Take out beef from the frying pan, then add in green peppers and onions slices, then add in salt and black pepper, stir inn and allow to fry for about a minute or two, we don’t want want them to be too crunchy or too soft.
  5. When onions and pepper have cooked a bit, take them out and set aside. Then add sausage,also add in a little oil to help the sausage cook. Turn sausage on all side for 20-30 seconds to allow it properly cook.
  6. While onion, green peppers and sausage is cooling, in a bowl add in ketchup, mayonnaise,lemon juice, some black peppers and then mix together till its all even.
  7. Open up pita bread gently to create two layers from one piece. Then place the imperfect layer over the perfect one (make sure the inner part on both layers are facing up).
  8. Cover the base of the bread in the sauce, then add in your beef, pepper, onions and sausage, you can top it with some more sauce if you want. (Make sure your filling is not too much for the bread, so its easy to wrap.
  9. Lift both ends of the first layer bread and wrap them to cover the filling, move the first layer wrap that is now filled, towards to part of the second layer bread that is facing you, then wrap the second layer over the first wrap till the bread is completely wrapped around the first layer wrap , then tuck in the top ends and your shawarma is done.
  10. Serve with some chicken, fries or you favorite drink and Enjoy.

Prep Time: 15 Minutes
Cook Time: 15 Minutes

Total Time: 30 Minutes

Servings: 2 People

Ofada Sauce

Ofada Sauce

Today, I have for you the most delicious and rich Ofada Sauce that will create the ‘littest’ party in your mouth.lol. This sauce is not one I make very often, but when I do, I make sure it is full option. I was going through