Showing 49–60 of 175 results

  • CHIPS MASALA

    These spicy masala fries are made from everyday pantry ingredients, are ready in less time than it takes to get takeout.  Addictively good, these masala chips are so easy to make at home.  

    Ingredients

    • 2 tablespoons vegetable oil
    • ¼ medium red onion, finely chopped
    • 1 medium tomato, diced
    • 1 serrano chile, seeded and finely chopped
    • 2 cloves garlic, minced
    • 1 ½ teaspoons garam masala
    • ¼ teaspoon turmeric
    • ½ teaspoon ground cumin
    • 1 teaspoon lemon juice
    • 2 tablespoons fresh cilantro, finely chopped
    • 1 lb french fries(455 g), cooked, hot
    • salt, to taste

    Preparation

      1. Heat the oil in a large pan over medium-high heat, then add the red onion and cook for 5 minutes, until browned.
      2. Add the tomato, serrano, and garlic. Stir well, cover, and cook for 5 minutes, until the tomatoes have softened.
      3. Add the garam masala, turmeric, and cumin. Stir, reduce the heat to medium, and cook for another 10 minutes, or until the sauce clings to the potatoes and they soften slightly.
      4. Stir in the lemon juice and cilantro, then add the fries and salt. Toss well to coat. Serve immediately.
    KSh500.00 Add to cart

  • CHOCOLATE BALLS

    These are very tasty choco balls and easy to make.

    Ingredients

    1. 2 cup coconut(grated)
    2. 1 cup white chocolate(grated)
    3. 1/4 cup Condensed milk(for binding)
    4.  Sugar
    5. 1/4 cup Dark chocolate (melted)

    Steps

    1. Take coconut in a bowl, add sugar & white chocolate.mix it well.

    2. Add condensed milk and bind it. Left for 5min.

    3. Make small balls from it.& then attach it with a stick.

    4. Now, melt dark chocolate.

    5. Dip your balls in melted dark chocolate. Sprinkle grated coconut on it.

    6. Freeze it for 4-5 hours.. chocolate balls are ready.

    KSh800.00 Add to cart

  • CLASSIC BEEF BURGER

    There’s nothing quite like a good, juicy burger. And, yes, it is possible to eat burgers and lose weight!

    Ingredients

    1 lb extra-lean ground beef (at least 90%)
    3 tbsp Black Pepper Marinade (see recipe below)
    1 tsp kosher salt
    4 gluten-free English muffins or burger buns, toasted
    1 beefsteak tomato, cut into 1⁄2-inch slices
    8 leaves Bibb lettuce
    2 tbsp ketchup
    2 tbsp Dijon mustard

    HOW TO MAKE IT

    1. In a large bowl, mix the ground beef, marinade, and salt and let sit for 10 minutes.
    2. While the beef is marinating, heat an outdoor grill or a grill pan over medium-high heat.
    3. Form the beef mixture into 4 patties and grill for 2 to 3 minutes on each side. The center should be pink and juicy.
    4. Spread each toasted burger bun top with 11⁄2 teaspoons ketchup and 11⁄2 teaspoons mustard. Place a burger on each toasted burger bun bottom and top with slices of red tomato, 2 lettuce leaves, and a burger top.

    KSh1,000.00 Add to cart

  • CLASSIC BEEF BURGER IN PEPPER SAUCE

    The Best Classic Burger Recipe – Perfectly seasoned juicy homemade hamburgers.  This easy recipe only needs a few ingredients.

    Ingredients

    • 1 1/2 pounds 80% lean 20% fat ground beef or ground chuck
    • 1 tablespoon Worcestershire sauce
    • 1 1/2 teaspoons seasoning salt
    • 1 teaspoon garlic powder
    • 1/2 teaspoon ground black pepper
    • Optional: 4 slices of cheese
    • 4 hamburger buns
    • Optional: hamburger toppings – lettuce tomato, onion, pickles, ketchup, mustard, mayo, etc.

    Instructions

    • Preheat the grill to 375 degrees F (medium-high).
    • In a large bowl, add the beef. Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper. Use your hands to mix the ingredients until they are just combined.
    • Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inches thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers.
    • Place the burgers on the grill. Cook 4-5 minutes on the first side. Flip the burgers over and cook an additional 4-5 minutes, until the burgers have reached the desired doneness.*
    • If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt.
    • Serve the burgers on hamburger buns with optional hamburger toppings.
    KSh1,000.00 Add to cart

  • CLUB SANDWICH

    A classic Club Sandwich recipe with turkey, ham and bacon piled high, along with cheddar cheese, lettuce and tomato, in between fresh slices of toasted bread spread with homemade mayo.

    I’m sure we’ve all heard of a Club Sandwich, and if you haven’t – it’s a must try! This double decker sandwich is super easy to make, piled high with fresh ingredients, layered between 3 slices of toasted bread.

    Ingredients

    • Bread – Use your preference of bread! Just make sure it’s toasted.
    • Mayo – You can use my recipe for homemade mayonnaise or use your favourite!
    • Meat – I used cooked bacon, deli turkey and ham slices!
    • Tomato – Fresh tomatoes, sliced.
    • Cheese – I used cheddar cheese, substitute for any cheese of your preference.
    • Lettuce – I like using butter lettuce but iceberg or romaine works great too.
    KSh1,000.00 Add to cart

  • Coconut Rice

    What you see is a plate of simple coconut rice, super delicious. The only difference between the usual jollof rice and this is the use of coconut milk; it changes the taste, aroma and impairs the color slightly.

    1 Big Coconut.
    3 cups of rice
    Fresh ground tomatoes (500ml)
    2 Tablespoons (tomato paste) (tin tomato)
    Chicken (2KG)
    1 cup of sliced onions
    3 seasoning cubes
    Half teaspoon of chicken spice
    Vegetable oil half cup (150ml)
    Teaspoon ground ginger.
    Half teaspoon of ground garlic

    Salt and pepper to taste

     

    KSh1,500.00 Add to cart

  • COW HEAD SAUCE

    Ingredients

    1. head Cow
    2. Spices
    3. Maggi
    4. Pinch salt
    5. Pepper nd onions
    6. Oil

    Steps

    1. Washe ur cow head very well with hot water

    2. Put in a pot nd cook in high speed

    3. Allow it to cook as u check it nd turn severally

    4. Wen u discover its cooked den add ur spices,maggi,salt,onion,pepper nd oil (little)den stir it nd close

    5. After some few minutes check it nd remove from fire nd serve 😋

    KSh1,000.00 Add to cart

  • COW LEG

    Ingredients

     3 serving
    1. Cow leg (1kg)
    2. 5 pieces Fresh pepper
    3. Salt
    4. Handfu leaves Scent
    5. 2 teaspoon Peppersoup spice
    6. 3 Maggi seasoning
    7. 1 teaspoon cameroun pepper
    8. 1 onion

    Steps

    1. Cut the meat,wash and boil for 30minutes with salt,onion and maggi cubes.

    2. Add a 2 cups of water and continue boiling when is boiling very well,sprinkle in the peppersoup spice,maggi seasoning,camerooun pepper and salt.

    3. Fresh pepper and after 10minutes slice in the scent leaves.

    KSh1,000.00 Add to cart

  • COW TAILSAUCE

    Ingredients

    • 1 tablespoon piper guineense (uziza), ground
    • 5 pieces african nutmeg (ehuru), ground
    • red and yellow peppers, to taste, blended
    • 1 kilo cowtail meat
    • 2 soy seasoning cubes
    • salt, to taste
    • 1 tablespoon negro pepper (uda seed), ground
    • 1 tablespoon black pepper, ground
    • 10 leaves basil leaves (scent leaves), sliced

    Instructions

    1. First, prepare the spices. Crack the shells off the African nutmeg (ehuru), then roast the nuts over a flame before grinding it into a fine powder. Grind the uziza and uda seeds into a fine powder. Blend the red pepper and yellow scent peppers.
    2. Wash the chopped cowtail thoroughly. Season with salt and soy seasoning cubes (I use Knorr brand). Cook until it’s tender. (You can use a pressure cooker to cook it faster if you have one.)
    3. When the meat is tender, add the blended peppers. Add the ground spices and 3 cups of water. Allow the mixture to boil for about 5 minutes.
    4. Throw in the sliced basil and stir. Taste for salt. Allow to boil for 2 more minutes, then turn off the heat.

    Serving Suggestions

    You can pair pepper soup with . . .

    • cooked white rice to make it a full meal.
    • beer or any drink of your choice.
    • freshly baked soft bread.
    • corn starch.
    KSh1,000.00 Add to cart

  • DEEP FRIED CRUMMED FILLET OF FISH

    Here’s a great way to enjoy fresh fish this summer. The crispy panko crumbs will be a favorite with kids of all ages. It’s deliciously creamy and the flavors are perfect with fish – enjoy!

    Ingredients

    • 500g fish fillets, such as snapper, gurnard, or tarakihi
    • ¼ cup flour
    • salt and pepper
    • 1 egg
    • 1 ½ cup breadcrumbs
    • 3 Tbsp oil

    Steps

    1. Wash and pat the fish fillets dry with paper towels. Place the flour onto a plate and season with salt and pepper. Break the egg into a shallow bowl and whisk with 1 tablespoon water. Place the panko crumbs onto another plate.
    2. Coat one fillet in seasoned flour, then dip in the beaten egg. Finally, coat the fish in the panko crumbs and place on a clean plate. Repeat with remaining fillets. Refrigerate for 10 to 15 minutes before cooking.
    3. Heat the oil in a frying pan over medium heat. Place the fish in the pan and cook for 5 to 7 minutes, or until the breadcrumbs are golden and the fish is just cooked through. Drain on paper towels.
    4. Serve while hot
    KSh2,500.00 Add to cart

  • DEEP FRIED HALF CHICKEN

    Ready for some seriously spicy fried chicken? Hot sauce in the buttermilk marinade and cayenne in the breading means you’re headed toward seriously spicy bliss

    Ingredients

    • For the chicken:
    • 2 cups buttermilk
    • 1/2 cup hot sauce
    • 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon cayenne pepper
    • 1 teaspoon garlic powder
    • 3 1/2 pounds bone-in, skin-on chicken parts
    • For the batter:
    • 2 cups all-purpose flour
    • 1 tablespoon ground black pepper
    • 1 tablespoon cayenne pepper
    • 2 teaspoons kosher salt
    • 1 teaspoon garlic powder
    • For frying:
    • Canola, vegetable, or peanut oil

    Method

    • Marinate chicken in buttermilk mixture:
    • Mix the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely.
    • Marinate at least 8 hours and up to 24 in the refrigerator.

    • Remove the chicken from the refrigerator. In a large paper or plastic (sturdy) bag, mix flour with black pepper, cayenne, salt, and garlic powder.

      A couple pieces at a time, add the chicken to the seasoned flour and shake until thoroughly coated. Shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.

    • Meanwhile, heat 1/2 inch of oil in a large, heavy-bottomed skillet on medium heat (cast iron, stainless steel, or anodized aluminum—something that can take the heat). Heat until a pinch of flour gently sizzles when dropped in the hot oil (but not so hot that the pan is smoking), about 325°F.

    • Fry the chicken:

      Working in batches, add the chicken pieces to the hot oil in the pan and fry until golden brown all over, about 8 to 10 minutes per side, flipping the chicken as needed with tongs.

    KSh2,500.00 Add to cart

  • DRIED FISH PEPPER

    Ingredients

     3 serving
    1. 3 big dry fush
    2. Salt
    3. 3 teaspoon black cameroun pepper
    4. leaves Uziza
    5. 2 sachets Peppersoup spice
    6. 1 Onion
    7. 2 cubes Stock
    8. 1 teaspoon crayfish

    Steps

    1. De bone the dry fish,wash with warm water and salt.

    2. Cook with half cup of water.add onion,salt and stock cube and cook for 5minutes.

    3. Add more water to cover the fish.after 3minutes add peppersoup spice,crayfish(grinded)salt to taste,stock cubes and uziza seeds (grinded)

    4. Wash and slice the uziza leaf and pour in after 5minutes.

    5. Stir and cook for 2minutes the peppersoup is ready.

    KSh1,500.00 Add to cart