Showing 1–12 of 175 results

  • 1/2 SEA FOOD PLATTER

    The ultimate summertime favourite. Buy the freshest seafood you can for this simple platter with t dipping options of choice.

    Ingredients

    • 2 cooked lobsters, halved lengthways
    • 2kg cooked prawns
    • 500g smoked salmon slices
    • Crushed ice, to serve
    • Lime wedges, to serve

    Instructions

    1. To make the seafood sauce, combine the mayonnaise, tomato sauce, lemon juice, Worcestershire sauce and paprika in a small bowl. Cover with plastic wrap and place in the fridge to chill.
    2. To make the avocado & lime dressing, toast cumin in a saucepan over low heat for 1 min or until aromatic. Process in a food processor with avocado, garlic, lime juice and olive oil until smooth. Season to taste with salt and pepper.
    3. To make capsicum salsa, preheat a grill on medium. Cook the capsicum, skin-side up for 5 mins or until skin chars and blisters. Transfer to a bowl. Cover with plastic wrap. Set aside for 5 mins. Peel skin and finely chop capsicum. Add tomato, capers, vinegar and oil.
    4. Place lobsters, prawns and smoked salmon on a platter of ice. Serve with the seafood sauce, the avocado & lime dressing, the roasted capsicum & caper salsa, and the lime wedges
    KSh3,500.00 Add to cart

  • 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

  • Afang Soup

    Afang soup; a delight to behold and to eat. It is a special delicacy of the Efik and ibibio tribes of Nigeria. Some parts of Cameroon bordering that part of Nigeria also enjoy this delicacy.

    Serve with

    Pounded Yam

    Plantain fufu

    Eba

     

    Ingredients:

    1-2 pounds of meat tripe, cowskin, meat

    1/2 medium onion chopped

    2 maggie cubes or 2 tablespoons bouillon

    1/2 pound smoked fish

    1/2 cup crayfish

    1-2 cups of red oil

    5 cups okazi leaves

    6 cups fresh waterleaves I used spinach

    salt and pepper to taste

    KSh2,000.00 Add to cart

  • AMALA

    KSh200.00 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

  • Baked Shrimp Salmon

    Great one-pan baked salmon recipe with shrimp and asparagus. Healthy baked salmon fillets with shrimp and asparagus in juices of lemon and butter.

    Ingredients :

    • 2 lbs fresh salmon fillets
    • 1 lb large shrimp, uncooked
    • 3 Tbsp oil (olive or canola)
    • 1/2 lb asparagus
    • 1 large lemon, sliced
    • 1 stick unsalted butter, sliced
    KSh4,000.00 Add to cart

  • BANANA SPLIT

    Nothing beats a banana split when it comes to making ice cream sundaes! This childhood favorite is also loved by many adults and for good reason; traditionally you get three types of ice cream, a banana, maraschino cherries and three different types of topping garnished with nuts!

    Ingredients

    • 1 banana
    • 1 scoop chocolate ice cream
    • 1 scoop vanilla ice cream
    • 1 scoop strawberry ice cream
    • 2 tablespoons strawberry syrup or compote
    • 2 tablespoons chocolate syrup
    • 2 tablespoons crushed sweetened pineapple
    • whipping cream
    • maraschino cherries
    • chopped roasted peanuts or walnuts

    Instructions

    • Peel then slice a banana in half lengthwise. You don’t want to do this too far ahead of time or they will brown.
    • Place one piece of the banana on each side of the banana boat dish.
    • Place a scoop of vanilla, chocolate and then strawberry ice cream between the banana pieces as shown. Alternatively, you can place the ice cream right on top of the banana slices, the choice is up to you.
    • Place the crushed pineapple on top of the vanilla ice cream.
    • Place the strawberry syrup or strawberry compote on top of the strawberry ice cream.
    • Place chocolate syrup on top of the chocolate ice cream.
    • Top each ice cream scoop with whipped cream.
    • Place three maraschino cherries on top, one in each whipped cream pile.
    • Sprinkle with peanuts or walnuts.
    • Serve.
    KSh800.00 Add to cart

  • Banga Soup

    Banga or ofe akwu is a flavorful Nigerian soup made with palm fruit, beef or dried fish, vegetables, and seasonings such as salt and chili pepper. The soup is traditionally paired with various starch, eba  fufu dishes.
     Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria.
    ingredients :

    1 kg palm fruits or 800g tinned Palm Fruit Concentrate

    Beef

    Dry fish

    Vegetable: scent leave for Ofe Akwu or dried and crushed bitter leaves for Delta-style Banga Soup

    2 medium onions

    2 Tbsp ground crayfish

    Salt and chilli pepper, to taste

    Ogiri Okpei (Iru) (seasoning mix)

    1 – 2 big stock cubes

    KSh6,000.00 Add to cart

  • Banga Soup (Half Portion)

    Banga or ofe akwu is a flavorful Nigerian soup made with palm fruit, beef or dried fish, vegetables, and seasonings such as salt and chili pepper. The soup is traditionally paired with various starch, eba  fufu dishes.
     Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria.
    ingredients :

    1 kg palm fruits or 800g tinned Palm Fruit Concentrate

    Beef

    Dry fish

    Vegetable: scent leave for Ofe Akwu or dried and crushed bitter leaves for Delta-style Banga Soup

    2 medium onions

    2 Tbsp ground crayfish

    Salt and chilli pepper, to taste

    Ogiri Okpei (Iru) (seasoning mix)

    1 – 2 big stock cubes

    KSh3,000.00 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

  • Beans and Dodo

    Quite simply one of the most popular food pairing/combo in the entire Nigerian cuisine pantry. Beans and plantain offer a really nutritionally balanced and great tasting dish.

    I love the simplicity and frugality of this combo and whether you like your beans all well mashed up, cooked plain with added pepper sauce or stewed in a thin sauce, it always catches my attention.

    Ingredients

    1 derica of beans
    Grated pepper (#50)
    Salt
    Onion(as much as possible)
    Palm oil
    1 tsp sugar(optional)
    Peeled ripe plantain
    Vegetable oil for frying
    KSh2,500.00 Add to cart