Showing 49–60 of 68 results

  • PEPPER SNAIL

    The spicy, chewy goodness of peppered snail consists of boiled snails sautéed in onions, peppers and spice. This spicy Nigerian snail dish is quite easy to prepare and is a guilty pleasure of a lot of Nigerian homes

     

    Main Ingredients

    • 2 lbs (about 0.907 kg) Shelled jumbo snails – Jumbo snails or apples snails found in the frozen isle of local Asian markets are great alternatives to the African giant snail. Though smaller, they will provide a close substitute to the original experience.
    • 2 large Onions
    • 2 Scotch bonnet peppers (you may use less depending on your spice tolerance)
    • 1 Small bell pepper
    • 3 Limes (may substitute with 2 lemons)
    • 2 tablespoons of Shrimp powder
    • 1 teaspoon of Seafood bouillon powder
    • 1 Bay leaf
    • A quarter cup of Oil
    KSh4,000.00 Add to cart

  • PEPPERED CATFISH

    Ingredients

    1. Catfish
    2. Onion
    3. Pepper/chilly
    4. Seasoning
    5. Salt
    6. Oil

    Steps

    1. Wash your fish with salt and hot water marinate it wit salt and seasoning and fry

    2. In your pan add in your oil when hot add your sliced onion after some minute add ur pepper/chilly add your seasoning and salt and stir allow for some time add your already fried fish and stir allow for some minute to cook and serve hot

    KSh2,500.00 Add to cart

  • PEPPERED GIZZARD

    Nigerian Peppered Gizzards is the “Nigerian-style stewed gizzards”. It is popularly known as a ” small chop ” (finger food) and served as an appetizer at parties and other festive events. Making the Peppered Gizzards Add the stock cube, the thyme and big chunks of onions into the gizzards. If you marinated them, just add the onions.

    Ingredients:

    1. {Take 2 kg of gizzard.
    2. {Make ready 15 of pepper.
    3. {Take 2 of bulb onions.
    4. {Get 2 cups of veg oil.
    5. {Take to taste of salt.
    6. {Take 3 of knorr cube.
    KSh1,000.00 Add to cart

  • PILAU

    Ingredients

    • 2 cups Basmati rice
    • 1/2 kg Beef bone-in
    • 3 Onions
    • 4 Tomatoes Grated
    • 5 Garlic cloves
    • 1 Ginger butt Grated
    • 3 tbsp Pilau masala
    • 1 tbsp Salt
    • 5 Potatoes Diced in half
    • 1 cup of Water Will not be provided with the meal kit
    • 1/2 cup Vegetable oil
    • 1 roll Foil Will not be provided with the meal kit

    Steps

    • Boil your beef for 15 minutes under medium heat.
    • In your cooking pot under medium heat add 3 tablespoons of cooking oil and after a minute add your onions. Fry your onions till they caramelize/dark brown.
    • Add your grated garlic and ginger and fry for 1 minute. Add your pre-boiled beef and cook till they brown.
    • Add your masala spice and salt followed by your potatoes and cook for 3 minutes. Add 4 cups of water.
    • Add your grated tomatoes and 1 tbsp of salt. Cook for 1 minute.
    • After 2 minutes add your rice and stir well. Tightly seal your pot with foil to avoid air from escaping. Cook under medium heat for 10 minutes.
    • After 10 minutes check on your food progress. Under low heat leave to cook for 8 min then serve.
    KSh500.00 Add to cart

  • PLAINTAINS

    Fried ripe plantains have a crispy, caramelized texture and irresistibly sweet taste. It’s a ubiquitous Caribbean dish that is served with almost every meal, and it’s enjoyed in other parts of the world as well. This is a quick and easy recipe that is sure to bring the taste of the Caribbean into your home.

    Ingredients

    • 2 ripe plantains
    • 2 to 3 tablespoons oil, canola or vegetable oil, for frying
    • Sea salt, optional

    Steps

    • Gather the ingredients.
    • Peel plantains by cutting off both ends, and cutting a slit down the side of each plantain.
    • Remove the plantain peel by peeling it side to side rather than lengthwise. It will come off in sections. You may need to use the knife at the edge of each section to help loosen it from the flesh.
    • Cut the peeled plantains into 1/4-inch-thick slices. Diagonally is preferred because it provides a larger surface for caramelization; it can be cut straight across into rounds.

    • Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan, and place it on medium heat.

    • When the oil begins to shimmer, but not smoke, add plantains (work in batches). Fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.

    • Remove plantains from the pan and drain on paper towels.
    KSh400.00 Add to cart

  • PORK (DRY FRY,CHOMA) 1/2 KG

    KSh800.00 Add to cart

  • POTATO WEDGES

    These ultra crispy baked potato wedges are coated in seasonings and cooked in the oven to golden brown perfection. These baked fries are the perfect side dish for almost any meal, they’re just as flavorful as the deep fried variety but with way less calories!

    INGREDIENTS

    • 4 medium Russet potatoes scrubbed and cut into eighths
    • 1/4 cup olive oil
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
    • 1/3 cup finely grated parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • cooking spray

    INSTRUCTIONS

    • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
    • Place the olive oil, onion powder, garlic powder, smoked paprika, salt, pepper and parmesan cheese in a gallon sized resealable bag.
    • Place the potato wedges in the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.
    • Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.
    KSh300.00 Add to cart

  • POTATOES LYNONESS

    Lyonnaise Potatoes is the classic French side dish of potatoes and onions pan-fried until crispy and tender and tossed with fresh parsley.  It’s the perfect accompaniment for a special holiday dinner and easy enough to serve at a weekday meal too!

    Ingredients

    • 3 large baking potatoes, scrubbed clean and dried well
    • 2 medium onions, peeled and cut in half, then cut into ¼’ thick half slices
    • 4 tablespoons unsalted butter or your choice of fat (duck, bacon, etc)
    • salt & freshly ground black pepper, to taste
    • 1 tablespoon fresh flat-leafed parsley, chopped

    Instructions

    • Preheat oven to 400F/204C degrees. **Par-cook potatoes by piercing each one several times with a fork or knife tip and bake until tender, about 45 minutes. Allow potatoes to cool slightly.
    • Peel the potatoes, if desired, and cut in half lengthwise, then cut each half into ¼” slices. Set aside.
    • In a large skillet over medium-high heat, heat 2 tablespoons of butter/fat until melted. Add half of the potatoes and sauté until light brown, about 4 to 5 minutes. Add half of the onions and a little salt and pepper, then continue cooking until potatoes are golden brown and onions are just cooked for about 7 to 8 minutes. Remove from pan and set aside to keep warm. Repeat the process with the remaining potatoes and onions.
    • When all potatoes and onions are cooked, toss with the fresh chopped parsley and serve immediately.

     

    KSh500.00 Add to cart

  • POUSSIN CHIPS

    This is a spicy and extremely flavourful way of serving fries/chips. The sauce can be prepared in advance and frozen or refrigerated until needed.

     

    Ingredients

    • 1 kg potatoes, peeled and cut into strips/fries
    • 2 tbsp margarine
    • 3 tbsp oil
    • 1 tbsp fresh ginger paste
    • juice of 1 lemon
    • 1 tbsp paprika powder
    • pinch of tandoori masala
    • pinch of cumin powder (optional)
    • 1 tbsp red chili powder (reduce for milder results)
    • 1 tsp white pepper powder
    • 1 tsp salt
    • 1/2 tsp cinnamon powder
    • 1 tbsp white vinegar
    • oil for deep frying

    Instructions

    Fry the chips twice to get them extra crispy then drain on kitchen towels to blot out any excess oil.

    Heat the margarine with the oil in a wok or pan until hot. Add the ginger and cook until fragrant, then add the vinegar and salt, simmer for a minute then add the paprika, red chili powder, tandoori powder, cumin, pepper, and lemon juice. Remove from the heat and sprinkle the cinnamon powder. Stir together.

    Now add in the fries/chips and toss over low heat until they are fully coated. You can use as much or as little of the sauce as you like. Any leftover sauce keeps well in the fridge for up to a week.

    Enjoy!! :))

    KSh500.00 Add to cart

  • RICE CASSEROLE

    Ingredients
    • 3 chicken breasts, cut into cubes
    • 2 cups water
    • 2 cups instant white rice
    • 1 (10.75 ounce) can cream of chicken soup
    • 1 (10.75 ounce) can cream of celery soup
    KSh2,500.00 Add to cart

  • ROAST POTATOES

    Well hello, golden potatoes. You are exactly what I crave with dinner after a long day. More redeeming than French fries, yet just as nice

    Ingredients

    • 2 pounds Yukon gold potatoes and/or red potatoes, scrubbed clean
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon garlic powder
    • ¼ teaspoon fine salt
    • Optional: 1 tablespoon finely snipped rosemary.
    • Optional garnish: 2 teaspoons finely chopped fresh parsley
    • Freshly ground black pepper, to taste

    INSTRUCTIONS

      1. Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
      2. Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
      3. Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
      4. Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot). Serve promptly.
    KSh500.00 Add to cart

  • ROASTED PLAINTAINS

    Plantains hold immense potential for the time-strapped cook. They taste amazing and are very versatile. Most of us know that about potatoes which we mash, bake, fry, boil, saute, blend and grate all around the world into bogglingly delicious dishes.

    Ingredients

      • 2 large plantains
      • 1 tsp adobo seasoning
      • ½ tsp cayenne
      • ½ tsp paprika
      • 1 tsp garlic powder
      • 1 tbsp extra virgin olive oil
    • 2 tbsp cilantro (chopped, optional, for garnish)
    • Salt to taste

    Instructions

    • Place the plantain pieces in a baking dish, then add the remaining ingredients and toss them together.
    • Arrange the pieces on the baking sheet in a single layer
    • Bake 20 minutes in a 400-degree oven, flipping the pieces over halfway through the baking to get a nice, golden crunch on each side.
    • Garnish with fresh, chopped cilantro.
    • Enjoy!
    KSh500.00 Add to cart