Thursday, 29 October 2015

Bitter leave soup

Bitter leaves (chopped and washed)
Cocoyam (ede)
Mixed Meat and its stock
Palm oil (you only need a little)
Smoke catfish 
Periwinkle (optional)
Dried fish
Dried blended pepper 

Step 1. cut, wash the bitter leaves and cook for few minutes.. this helps to extract the bitterness from the leaves.. making it easier to give a final wash.

Step 2. Wash the cocoyam, peel, wash and boil without salt.. (Tip. always wash your root vegetables before peeling and after peeling)

Step 3. Add pepper to the boiling meat and it stock

Step 4. Add in the stock fish

Step 5. add in the smoked cat fish

Step 6. Add in oil and cocoyam

Step 7. the crayfish

Step 8. Ogiri... stir to dissolve (or you can dissolve in warm water before adding it to the soup)

Step 9. Add in the periwinkles

Step 10.. finally the washed bitterleaves

Continue to stir, if too thick add in some to loosen up.

The kids called out for pounded yam, as soon as the soup was ready....

Green tomatoes stew (green tomatoes sauce)

I went shopping at my local whole food market, to my amusement  I spotted some green tomatoes.. quickly a thought came to mind "green tomatoes stew!!!, quickly I got that feeling of a kid in the candy store. Packed hand full of the tomatoes, humming on my way home filled with excitement. 

When preparing this stew, I recommend you stick to this recipe and quantity of ingredient; because the tomatoes are quite tangy and the bell peppers are quite sweet, so its important you strike a balance, also adding thyme and curry  helps.

This stew taste as good as our everyday red stew, only the colour makes a different.


2 Green tomatoes
4 Scotch bonnet or more if required
4 Bell peppers
1 Onion
Stock cubes (chicken stock preferable)
1 tsp curry powder
1 tsp dried thyme
Vegetable oil

Step 1. wash, chop and blend the vegetables till very smooth

Step 2. Pour the blended vegetables into a pot and allow to simmer.. till almost past

Step 3. Add in the vegetable oil

Step 4. Add in the curry powder

Step 5. Add in the thyme

Step 6. The stock, taste and allow to simmer for few minutes and its ready...

I and my family enjoyed ours with some steamed rice.... the taste was out of this word.. #yum

Saturday, 10 October 2015

Walkers potatoes style crisps (potatoes crisps jollof flavour)


Oil to fry 

Jollof base sauce 

Stock cubes 
Red bell peppers 
Scotch bonnet (chilli pepper)
Tomatoes purée 
Curry powder 
Veg oil 

Step 1. Peel and shred the potatoes in to thin pieces.. Next wash, blend and steam the jollof base sauce, add in the oil to fry, thyme, curry powder and stock cubes. (Once the potatoes go into the sauce, I suggest you taste the seasoning again)

Step 2. Soak the potatoes in the jollof base sauce.. Leave for up to 2hours 

Step 3. (Fried version).. You can deep fry in a deep fryer or in a frying pan, your choice. Because they cut thinly, they will crisps up quite quickly so be very vigilant. Once fried, place them on kitchen towel to remove excess fat... 

***For the (oven baked version).. Line the baking tray with greaseproof paper, place the chips one at time spreading extra sauce on them.. Then bake till crispy on gas mark 5.  

All ready .. Serve with any cold drink of your choice.. 

Fried potatoes crisps jollof flavour

Baked potatoes crisp jollof flavour