Showing 1–12 of 68 results

  • Abacha (African Salad)

    African salad (Abacha) is a delicious west African food that is native to the ndi Igbo (people of Igbo).

    Abacha – as the Igbos love to call it –  is one of the most popular food in the eastern Nigeria, it serves best as kola to visitors.

    As a matter of fact, there are villages in the eastern part of Nigeria that only offer ugba or abacha to visitors and even visitors have come to love and desire the delicious delicacy.

    Ingredients :

     

    6 to 8 cups of Abacha (African Salad) {image above}
    Ehu 3 seeds (optional)
    1 to 2 cups Of Ugba (Ukpaka)
    half cup of crayfish
    1 to 2 cubes of maggi or knorr
    100ml of palm oil
    Edible powdered potash(1 teaspoon)
    salt and pepper to taste.
    3 to 5 garden eggs (optional)
    Utazi leaves (optional)
    Garden egg leaves (optional) (imagee below.)
    Meat/dry fish or stock fish.(optional)

    I told you that most Nigerian foods are served with either fish or meat. Even the African Salad (Abacha) is also served with either fish, meat or even stock fish (okporoko).

     

    KSh3,500.00 Add to cart

  • ASSORTED PEPPER

    KSh1,000.00 Add to cart

  • BAKED BEANS AND TOASTBREAD AND SAUSAGE

    For the days you don’t have the strength to stand in the kitchen for long..

     

    Ingredients

     1 serving
    1. Bread(2 slices)
    2. Sausage(1)
    3. Eggs (2)
    4. Butter
    5. Baked beans
    6. Vegetable oil, salt

    Steps

    1. In a clean frying pan add a little quantity of Vegetable oil

    2. Break and beat eggs and fry

    3. Fry sausage

    4. Serve with a cup of coffee or juice

    KSh1,000.00 Add to cart

  • BARBECUE TILAPIABARBECUE

    Ingredients

    1. Scotch bonnet
    2. Fresh tomatoes
    3. Onion
    4. Fresh Ginger & garlic
    5. Maggi&Salt
    6. Curry&Thyme
    7. Veg oil

    Steps

    1. Blend the 1st four list of ingredients together and set aside.

    2. Rinse the fish & using a spoon, scrape the scales off the body.

    3. Make 3-4 slashes on each sides of the fish.

    4. Make a slit along the belly of the fish stopping at the gills.

    5. Scoop out the innards of the fish and rinse properly then set aside.

    6. Heat up a minimum quantity of veg.oil then pour in the blended ingredients.

    7. Add in your seasoning and saute on medium heat for some minutes, your marinade is ready!

    8. Preheat the oven.
      *Wear a plastic glove(preferably) and gently rub the marine all over the fish, ensure to also get it into the fish and on the slashes.

    9. Place in the oven and allow to grill on the first side and then turn over to the second.

    10. Baste/brush with marinade in between the grilling process.

    11. Serve with coleslaw and leftover marinade sauce.

    KSh2,000.00 Add to cart

  • BEEF (DRY FRY,WET FRY OR STEW) PORTION 1 KG

    INGREDIENTS

    1 kg beef cut into bite-sized cubes
    2 tablespoons of crushed garlic
    1 teaspoon crushed ginger
    3 large onions sliced
    30ml vegetable oil
    1 bunch of coriander, chopped
    2-3 green chillies, chopped
    salt and pepper to taste

    KSh1,200.00 Add to cart

  • BEEF (DRY FRY,WET FRY OR STEW) PORTION 1/2 KG

    INGREDIENTS

    1 kg beef cut into bite-sized cubes
    2 tablespoons of crushed garlic
    1 teaspoon crushed ginger
    3 large onions sliced
    30ml vegetable oil
    1 bunch of coriander, chopped
    2-3 green chillies, chopped
    salt and pepper to taste

    KSh600.00 Add to cart

  • BIG SHRIMPS

    Ingredients

    • 1 tablespoon olive oil
    • 1 pound large shrimp peeled and deveined
    • 1 teaspoon minced garlic
    • 1/4-1/2 teaspoon red pepper flakes depends on your heat preference
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice
    • 2 tablespoons parsley or cilantro chopped
    • salt and pepper to taste
    KSh2,000.00 Add to cart

  • BIRTHDAY CAKE (1KG)

    KSh6,000.00 Add to cart

  • BOILED PLANTAIN EGG SAUCE

    Heavy breaskfast

    Ingredients

     1 serving
    1. 2 eggs
    2. 3 plantain
    3. Salt
    4. 2 Fresh pepper
    5. 5 big Fresh tomatoes
    6. 1 onion
    7. 2 cooking spoon Vegetable oil

    Steps

    1. Cut the plantain and boil addvsalt,boil for 12minutes and drain the water.

    2. Break the egg in a bowl and beat till is foamy.add salt.

    3. Slice the fresh pepper,fresh tomatoes and onion.heat the vegetable up in a frying pan and pour in the onion.

    4. Fry for 20seconds,pour in the fresh tomatoes and fresh pepper fry for 5minutes add salt.stir very well.

    5. Pour in the whisked egg and fry for 2minutes then stir and bring down from the heat.

    KSh1,000.00 Add to cart

  • BOILED YUM AND VEGETABLE

    Egg sauce is a versatile dish, which can be prepared in a variety of ways. Adding freshly chopped fluted pumpkin leaves or spinach is one of the various ways to enjoy this sauce. The vegetables add a tasty twist to the egg sauce, while also nourishing your body with a ton of  nutrients.

    Ingredients
    • 3 Scotch Bonnet peppers or a hot pepper of your choice
    • 1½ cups chopped red onions
    • 1 pound tomatoes finely chopped
    • 350 g about ¾ pound fluted pumpkin leaves (ugwu), or spinach
    • ½ cup vegetable oil
    • Salt to taste
    • 1 seasoning/stock cube crushed
    • 1 teaspoon curry powder
    • ½ teaspoon fresh thyme
    • 2 eggs room temperature
    KSh1,000.00 Add to cart

  • Boli (Roasted Plantain) & Grilled Fish

    If you have a sweet tooth, you definitely want to go for the roasted ripe plantain.

    Ingredients for Roasted Plantain and Pepper Sauce

    Ripe / Unripe Plantain: as much as you can eat!

    Fish: preferably Mackerel

    Palm Oil

    Onions

    Habanero Pepper or any fresh chilli pepper

    Salt (to taste)

    KSh2,000.00 Add to cart

  • CARROT SOUP

    INGREDIENTS

    • 2 tablespoons extra-virgin olive oil
    • 1 large onion (about 3/4 pound), cut into medium dice
    • 1/2 teaspoon salt
    • 2 pounds carrots, peeled and cut into 1/2–inch rounds
    • 5 cups stock
    • 1/4 cup rolled oats
    • Lemon juice, to taste
    • Ginger juice, to taste
    • Ground cumin, to taste

    DIRECTIONS

    1. In a medium pot, heat oil over medium heat. Add onions and salt. Sweat until onions are softened (about 5 to 8 minutes). Stir often to prevent browning.
    2. Add the carrots, cover pot, and cook over low heat for 5 to 6 minutes. Stir to prevent browning.
    3. Add stock and oats to pot. Raise the heat and bring to a boil. Reduce heat to low, and simmer 25 minutes, covered, until carrots are very tender.
    4. Blend the soup in a blender or food processor until creamy. Add additional stock to desired consistency.
    5. Add lemon and ginger juices, and cumin to taste. Adjust seasoning as necessary.
    KSh500.00 Add to cart