Showing 25–36 of 175 results

  • BOILED YAM AND EGG SAUCE

    Egg sauce recipe is a dish cook with tomato, egg, pepper, onion, vegetable oil, and seasoning cube. It’s typically one of Nigerian staple food that is perfect for breakfast, lunch or dinner.

    Nigerian egg sauce is normally served with boiled plantain, fried plantain and egg sauce, fried yam egg recipe, egg and bread; it can also be served with spaghetti, as well as fried potato egg sauce.

    Basically, there are different types of egg sauce recipes such as the regular

    • Tomato and egg recipe
    • Egg sauce with vegetable fluted pumpkin leave (Ugu)
    • Corn beef egg stew
    • Egg sauce with carrot and green peas.

    Ingredients

    1/2 Tuber Yam
    7 eggs
    3 fresh tomatoes diced
    4 fresh pepper diced
    1 onions diced
    1 cksp veg oil
    to taste salt
    1 maggi cube
    1 green bell pepper diced
    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

  • BOLOGNESE (MINCED MEAT)

    This fast-track recipe for Quick & Easy Spaghetti Bolognese makes a meat sauce that’s bursting with Italian flavor and cooks in just 30 minutes

    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion finely chopped
    • 1 pound ground beef
    • 1 tablespoon dried oregano
    • 28 ounces crushed tomatoes
    • 3 cloves garlic chopped
    • 2 tablespoons tomato paste
    • 1 good-sized handful of fresh parsley chopped
    • Salt and pepper to taste
    • ½ pound spaghetti

    Instructions

    • Grated Pecorino Romano or Parmesan cheese for serving
    • Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.
    • Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the oregano and tomato paste and mix with the meat.
    • Add the tomatoes, parsley, and bring to a boil. Season with salt and pepper. Reduce the heat to low, and cook for at least 15 minutes (you can cook longer for a deeper flavor).
    • In the meantime, cook the spaghetti according to the package instructions. Drain and serve topped with the sauce and cheese (if using).

    KSh1,500.00 Add to cart

  • Bouillabaisse

    This classic Marseilles seafood stew recipe uses a variety of fish and shellfish, including crab, squid, mussels, and lobster. It is a true seafood lover’s delight and while it’s labor-intensive, it’s worth the trouble. The seafood bones, heads, and shells make the rich bouillon base of the chunky soup. You will need a large stockpot for this recipe.

    Ingredients

    • 2 pounds rockfish (filleted, cut into large chunks, bones reserved)
    • 1 pound John Dory (filleted, cut into large chunks, bones reserved)
    • 2 pounds rouget (or red snapper, cut into large chunks, filleted, bones reserved)
    • 1 pound striped bass (filleted, cut into large chunks, bones reserved)
    • 2 pounds grouper (filleted, cut into large chunks, bones reserved)
    • 6 blue crabs (broken into small pieces)
    • 2 lobsters (1 1/2 pounds; head separated and crushed)
    • 6 tablespoons olive oil
    • 1/2 medium onion (diced)
    • 2 celery stalks (diced)
    • 1 carrot (diced)
    • 1/2 fennel bulb (diced)
    • 5 garlic cloves
    • 2 large tomatoes (diced)
    • 1 tablespoon tomato paste
    • 3 tablespoons pastis (licorice-flavored French liqueur)
    • 1 cup white wine
    • 12 black peppercorns
    • 1 red chili pepper (dried)
    • 1 bay leaf
    • 2 sprigs thyme
    • 1 pinch saffron
    • 5 parsley stems
    • Salt to taste
    • Black pepper to taste
    • 16 small squid
    • 1 cup mussels
    • 12 to 16 baby red potatoes (steamed)
    • 1 toasted baguette
    KSh3,500.00 Add to cart

  • CABONARA

    This easy Pasta Carbonaracomes together in about 30 minutes and is the perfect weeknight dinner! Packed with crispy bacon and mixed with the creamiest carbonara sauce, this recipe is a total knockout.

    Ingredients

    • Bacon
    • Water
    • Garlic
    • Spaghetti or linguine
    • Grated Parmesan
    • Eggs
    • Salt and pepper
    • Fresh parsley

    How to Make Pasta Carbonara

      • Add bacon and water to a skillet and bring to a simmer.
      • Continue simmering until water is evaporated, then continue to cook the bacon until crispy.
      • Remove bacon from the pan and reserve the drippings.
      • Saute garlic in that same skillet until golden brown, then add to a bowl with 1 tablespoon bacon fat, eggs, egg yolk, Parmesan, and pepper. Mix well.
      • Meanwhile, cook the spaghetti or linguine pasta until al dente. Once cooked, drain pasta and reserve 1 cup of the cooking water.
      • Slowly pour the hot cooking water into the egg mixture. Then pour over the hot pasta and toss to coat. Add crumbled bacon.
      • Let pasta rest for a few minutes, tossing frequently until the carbonara sauce thickens. Serve immediately with a sprinkle of fresh parsley.
    KSh1,800.00 Add to cart

  • CAKE OF THE DAY

    Chocolate sponge with hot chocolate sauce

    Make this comforting storecupboard sponge for an easy chocolate dessert for the whole family.

    Classic chocolate cupcakes

    Bake a gaggle of these indulgent cupcakes and you’ll make friends for life. Top with swirls of homemade chocolate buttercream.

    Ultimate chocolate fudge cake

    Enjoy a slice of heaven in under an hour! Our decadent chocolate cake is covered in silky smooth frosting and we teach you how to create dark chocolate curls for an artisan finish

    Vegan chocolate layer cake

    Looking for an easy chocolate cake that’s vegan? Decent espresso powder is the key to this luxurious vegan chocolate sponge, sandwiched together with indulgent (and butter-free) chocolate buttercream.

    KSh800.00 Add to cart

  • Calamari a la Plancha

    This Spanish-inspired calamari dish is deliciously spicy side, infused with the flavors of fresh garlic and parsley. Don’t be shy with the seasonings—this dish is meant to be bold!

    Ingredients

    • 1 pound cleaned fresh calamari, cut into 1- to 1 1/2-inch-thick rings and tentacles if included with the squid
    • Kosher salt
    • 1/4 cup olive oil
    • 1 1/2 tablespoons chopped garlic (3 to 5 cloves)
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1/8 teaspoon hot red pepper flakes
    • 1/4 cup extra-virgin olive oil
    • Sea salt, for garnish
    • 4 lemon wedges (for garnish)
    KSh4,500.00 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

  • CATFISH PEPPER SOUP

    ingredients

    Seafood
    • 1 Catfish, Fresh
    Produce
    • 1 Garlic
    • 1 Ginger
    • 1 Habanero pepper /hot pepper
    • 1 Mint leaves bay leaf, fresh
    • 1 Onion, large
    • 1 Tomato, fresh
    Canned goods
    • Baking & spices
      • 1 All purpose seasoning
      • 1 Nutmeg, seeds
      • 1 Salt
        2 Stock cubes
        Other
      • bouillon cubes Maggi or Knorr
    KSh2,000.00 Add to cart

  • CHAPATI

    INGREDIENTS

    • 3 cups of flour
    • 1 1/2 cups of warm water
    • 1 tsp of salt
    • 1 tsp of sugar
    • Extra vegetable oil for frying

    INSTRUCTIONS

    1. Add 3 cups of flour to a bowl.

    2. Add salt, sugar, 2 tbsp of oil, and 1 ½ cups of water in a separate jar/ bowl. Stir until the salt and sugar dissolve.

    3. Add the liquid mixture in step 2 in the flour bowl (step 1) and mix well.

    4. Keep kneading for 10 minutes and add flour if needed until the dough becomes non-sticky. Add 2-3 tbsp of oil and continue kneading until the oil mixes well and the dough is soft. Cover the dough and leave it for 40 minutes.

    5. After 40 minutes, divide the dough into 10 – 15 equal parts making ball-like shapes. Arrange them on a flat surface dusted with flour(Cover with a damp tablecloth to avoid drying).

    6. Dust flour in the flat place and take one of the balls and start rolling with a rolling pin to a circular shape, brush oil on top and roll it inwards to form a shape-like a rope, then create a coil-like shape and press the ball down with your palm to make it flat. Repeat this process to the rest of the remaining balls of dough.

    7. Next, start rolling each of the coil-like shape doughs with the rolling pin to form a circular shape again.

    8. In a hot pan, place the rolled-out circular chapati and fry each side with little oil until it’s golden brown on medium heat. Place your cooked chapati on a flat plate and cover with aluminum foil.

    9. Repeat this step to the rest of the coil-like dough.

    KSh100.00 Add to cart

  • CHEESE BURGER

    Without referencing any grievances about the state of ground beef, the key to a perfect cheeseburger comes straight from the butcher. Serve with homemade buns for the love of all things sacred. It would be a shame to serve something this beautiful on anything less.

    Ingredients

    • 2 pounds freshly ground chuck, (at least 80% lean, a.k.a. 80/20)
    • 1 tablespoon onion powder
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 12 slices deli-counter American cheese
    • 6 large burger buns, preferably homemade, toasted if desired

    Directions

      1. In a large bowl, mix ground beef, onion powder, salt, and pepper until just combined. Do not overmix, or your patties will be tough.
      2. Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers. Make these right before you grill them, so they stay at room temperature.
      3. Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.
      4. Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don’t flip it until it gets to this point. When burgers lift up easily, flip, add two slices of cheese to each, close the lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium-rare.
      5. Remove burgers with a sturdy metal spatula and transfer them to a plate. Allow to rest for several minutes, then transfer to buns.
      6. Garnish as desired and serve immediately
    KSh1,000.00 Add to cart