Showing 169–175 of 175 results

  • VEGETABLE SOUP

    Vegetable soup is paired with any of the swallows in Nigeria and served as either lunch or dinner.

    I love this soup for many reasons:

    For starters, it is made with vegetables, and those are synonymous with health.

    In Nigeria, we combine different kinds of vegetables to make different soups.
    Okra soup, Afang soup and even edikaikong are different combinations of different veggies.

    Veggies are good for the heart and body cells.

     

    Ingredients

    Big bowl Waterleaves
    Big bowl ugu leaves (fluted pumpkin)
    Roasted mackerel
    1KG or 35 Ounce of Goat meat
    1 cup crayfish
    6 scotch bonnet peppers
    400ml Palm oil
    2 seasoning cubes
    Salt to taste
    2 tablespoons Ground Ofor

    KSh2,000.00 Add to cart

  • WHITE RICE AND STEW

    There was no experience more exciting in my childhood than the sweet aroma of a freshly prepared pot of tomato stew and its perfect compliment, the infamous boiled white rice. These simple blessings made all the difference as a kid.

    KSh1,500.00 Add to cart

  • WHITE SOUP (Ofe Nsala)

    Ingredients

    1. Cow Shaki
    2. Kpomo
    3. Cow Liver
    4. Cow heart
    5. Yam as thickener
    6. Stockfish
    7. Dried fish
    8. Crayfish
    9. Onion
    10. Salt
    11. Yellow pepper
    12. Seasoning cube (Maggi naija pot)
    13. Uziza seed
    14. leaf Uziza
    15. Utazi

    Steps

    1. Wash the Shaki, liver, kpomo, heart, stockfish and dried fish thoroughly

    2. In a pot, put the Yam, Shaki, liver, kpomo,and cow heart. Season with little onion, salt, seasoning cube, uziza seed, yellow pepper. Allow to cook for a while before adding your crayfish, stockfish and Dried fish and allow to cook for 10 to 20 minutes depending on how strong the Shaki is

    3. Bring out all the Yam and pound if they’ve not really melted and add it back to the soup

    4. Add your utazi and uziza and whoop your white soup is ready

    5. Serve with Eba, fufu, semo or wheat

    KSh2,000.00 Add to cart

  • WHOLE SPACH COCK DEEP FRIED

    Spatchcocking is not only a hilarious word to say aloud, it also produces a perfectly cooked chicken every time.

    Ingredients

    •  1 whole chicken (3–4 pounds)
    • 1 tablespoon sherry or white wine (optional)
    • 1 tablespoon olive oil
    • Dry rub:
    • 1 tablespoon paprika
    • 1 teaspoon black pepper
    • 1 teaspoon salt
    • 1 teaspoon cayenne pepper
    • 1 teaspoon thyme
    • 1 teaspoon oregano
    • 1/2 teaspoon ancho chili powder

    INSTRUCTIONS

    1. Get the chicken out of the fridge and let it sit out on the counter to get the chill off while you get some things ready.
    2. Line a baking sheet with foil if you like. You can skip this step, too. Lay a rack in the pan and set the contraption aside. The rack holds the chicken off the pan so that air can circulate under it as it cooks.
    3. Combine the dry rub ingredients together in a small dish. You will only need half the mixture for this recipe so you can set aside half now to avoid contamination. Or you could just halve the recipe, to begin with, but it’s lovely on seafood too, so you might as well make the extra.
    4. Set your oven to 400º F.
    5. Place the chicken breast-side down on a cutting board. Use heavy-duty kitchen scissors to cut out the backbone by cutting down from neck to tail along each side. Remove and discard or save for homemade chicken stock.
    6. Open the bird up like a book. Use a sharp paring knife to cut down the center of the bird, just deep enough to incise the cartilage covering the breastbone.
    7. Press down on the chicken now to flatten it completely. You might hear a little “pop” – that is the wishbone.
    8. Pour the sherry all over the inside of the bird and sprinkle about 2 teaspoons of the spice mix over.
    9. Flip the bird and brush the skin with olive oil then sprinkle another 2 teaspoons or so of the spices over the skin.
    10. Lift the chicken onto the baking sheet/rack combo.
    11. Bake for 45-50 minutes or until the breast meat measures 150ºF and the thigh reaches 170ºF.
    12. Let rest 10 minutes before carving into quarters.
    KSh1,800.00 Add to cart

  • YAM & BEANS PORRIDGE

    Beans Porridge is a delicacy in Nigeria, it is one of those Nigerian foods that are loved by every Nigerian.

    Ingredients

     

    5 cups of beans
    1 cup of Sliced onions
    4 ripe plantains
    2-3 stock cubes
    200ml of palm oil
    500ml Ground red tomatoes
    Fluted pumpkin (optional)
    Ground Red Pepper to taste
    Salt to taste

    KSh2,000.00 Add to cart

  • YAM & VEGETABLE PORRIDGE

    A one-pot yam dish which is typically eaten in Cameroon and Nigeria. So easy to make!

    Ingredients
    • 1 tuber yam
    • 3 tomatoes
    • 1 medium-sized onion
    • 1 pound (about half kg) dried/smoked fish
    • half cup crayfish
    • half-one cup palm oil
    • 2 cubes maggi seasoning
    • half teaspoon salt
    • 1 habanero or chili (hot pepper) – optional
    • 1 handful spinach or other green leafy vegetable (bitterleaf/kale)
    KSh2,000.00 Add to cart

  • Yamarita

    Yamarita is just easy and delicious.

    Ingredients

    3 slices yam
    2 cups flour
    4 eggs
    1 onion diced
    2 fresh pepper diced
    1 green bell pepper diced
    1 tin peak milk
    Dash dry herbs
    1 stock cube
    Veg oil for frying
    1 garlic diced
    to taste Salt
    KSh1,500.00 Add to cart