Dinner | Lunch

Sweet fried plantains.

By on October 19, 2019

Who doesn’t love plantains? I find it can be enjoyed any way and can go with almost any savoury dish.

During a recent trip to the market I set my eyes on a well placed stall with an array of plantains bundled in sets of 4 varying from green to bright yellow ones speckled with black & brown dots. I picked up a set of the yellow ripe ones to make with the stew and rice I planned on having later that evening. I learnt the secret to making sweet plantains is selecting the riper ones. The browner and more speckled it is the more promising it will be and of course the softer it should be at the touch. 
I made this over the weekend, the first time in a while. 

Peeling the skin off, I scraped the first layer of the plantain with a knife. The texture feels slightly rough at the touch and scraping it off reveals a much softer layer which becomes sticky at the touch. I slice diagonally on a chopping board. Sometimes with the plantains in my hand, a way my mother usually does it after many years of practice. 

I place the sliced plantains in a bowl and sprinkle with salt and sugar. Sugar being the secret Ingriedient to amplifying the sweetness and lending a crispy yet caremalised outer layer.


  • 3 ripe plantains 
  • 1 cup vegetable oil 
  • ¼ teaspoon salt (large pinch)
  • ½ teaspoon sugar 

I think it’s best to use a non-stick pan or a skillet.

Heat the oil on medium heat, the oil must be hot before adding the plantain. To test for this, drop in a slice of plantain & once it starts to crackle add the remaining.
It’s always a good idea to cook in batches, and again I found over-crowding the pan with plantain (which I am often very guilty of) makes it hard for them to cook evenly.
Cook them on both sides for about 3 minutes until they are golden brown and transfer to a dish, I find using a kitchen towel is great for soaking up excess oil.
Once all the batches are cooked leave to cool before serving. It’s often tempting as I have a habit of picking at them because they taste so good.

Served it with Rice & Chicken Stew.

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Dinner | Lunch

One-Pan Baked Chicken & Potatoes.

By on September 25, 2018

This recipe is for the days when I wish to spend no longer than an hour in the kitchen . I’m sure you have those days too, particularly when the plan is to lounge around in your PJs all day in front of the TV, submerge yourself in a good book (as I have of lately) or simply want to savour every hour of your Sunday before as Monday begins.

One Pan Baked Chicken!

I cheated slightly with this recipe by using these oven ready roast potato wedges. However, you may make yours from scratch 😉 

what you’ll need:

  1. A fairly decent sized baking dish, don’t be like me and use a small/medium pan. The bigger the better to give the meat and potatoes enough room to crisp. 
  2. Chicken legs, 6 pieces
  3. Pack of oven ready potato wedges, like this
  4. Seasoning:
  • 2 maggie seasoning cubes
  • salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 chopped chilli
  • 1 chopped spring onion
  • 2 spring onions
  • 4 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • Dried Herbs (either thyme or rosemary)  
  • 1 lemon

Wash your chicken in lemon water (1 lemon), pat dry and place in baking dish. Season with all the ingredients listed above. mix well then the oven ready potatoes. You may roast this separately if you wish, just follow packet instuctions. 

Place the chicken and potatoes in a preheated overn for 35-40 minutes. Turn chicken halfway through cooking. 

Once cooked served with roasted veggies of your choice.

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Dinner | Lunch | Rice

Quick & Easy Dinner | Smokey Honey & Garlic Chicken with Tilda Peri Peri Rice | ad

By on June 4, 2018

For me, the best meals are those that require little effort but still provide optimum flavour. My smokey honey & garlic baked chicken thighs served alongside Tilda’s new Peri Peri rice is the perfect combination and ideal for a fuss free lunch or dinner.

The honey and garlic marinade is remixed with a bit of smokiness and heat to compliment Tilda’s Peri Peri rice. The new limited edition rice, now available in most supermarkets until autumn, is one of my favourites. Not only does it taste good it also requires little time to prep with just 2 minutes in the microwave or stir fried for 3-4 minutes.

For this recipe I made little changes to the rice and kept chicken marinade simple (see below).

6 Chicken thighs (skin on)

Dry Rub Seasoning:

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon White pepper

½ teaspoon chilli flakes

1 teaspoon onion powder

1 teaspoon smoked Paprikapaprika

1 x bouillon chicken cube

1 x tablespoon honey

1 lemon

Extra virgin olive oil


Pre-heat your oven to  190 C / Gas 5.

Wash the chicken in lemon water (use half a lemon for this) rinse and pat dry. Make small incisions in the chicken by piercing lightly with a knife. Mix all the dry seasoning in a bowl and season both sides of the chicken.

Drizzle olive oil over the seasoned chicken, for optimum flavour leave to marinate overnight or for up to 2 hours (can be done night before and left to marinate in the fridge until ready to cook, no more than 48 hours).

Heat some oil in a pan, I also like to add a teaspoon of clarified butter which is perfect for giving the chicken skin a golden colour and crispier skin.

Fry the chicken on both sides 3-4 minutes on each side then transfer the pan to the oven or place chicken in baking tray.

Bake for 35-40 minutes.

For the Tilda Peri Peri rice, simply microwave for two minutes or heat in a pan. As the rice is packed with different flavours from smoked paprika to garlic and peppers it requires little seasoning. Best served on a platter with a smokey sauce or relish alongside salad or coleslaw. Perfect for when friends come around or simple family dinner.

For more information on the new Tilda peri Peri Peri rice along with recipe inspiration visit www.tilda.com  


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Sunday Dinner | Slow Cooked Lamb

By on November 14, 2017

Slow cook Sunday dinners are my favourite as they offer comforting, delicious meals with time to do things in between (just worth keeping an eye out on the food).

My slow cooked Lamb (also my first time cooking with lamb shanks) is incredibly easy to make. The secret is  all down to prepping the ingredients beforehand along with keeping an eye out for time..

For this recipe…

I’ve changed up a few ingredients. Firstly, I’m using beer as opposed to wine, one I discovered from one of my favourite cookbook authors Nigel Slater. I find the beer incredibly refreshing, sweet with a slight bitter after taste but whilst experimenting, I discovered using cream or milk in the gravy helped to balance out the flavour. I’ve listed below the recipe for my slow cook lamb and Mash with potatoes or plantains along with my cooking notes.

Ingredients for the Lamb:

2 Lamb shanks (1 lamb shank per person depending on how many you are cooking for)

Olive Oil

4 sprigs of Thyme

2 sprigs of fresh Rosemary

1 teaspoon Salt

1 teaspoon black ground pepper

1 whole scotch bonnet chilli, remove seeds if you don’t want it spicy.

1 Onion, chopped

1/4 teaspoon, crushed pimento seeds or allspice.

2 cloves of Garlic, crushed to release juice, then roughly chopped

750ml beef or chicken stock

500ml Beer

1 and 1/2 tablespoons flour

1 tablespoon Mustard (optional)

1 tablespoon Honey

150ml single cream or alternatively milk

Mint leaves, to garnish


2 Ripe Plantains ( I work it out as 1 plantain per person)

1 tablespoon butter

150ml single cream, slightly warm you can so this in the microwave, (alternatively use milk)

Things to consider:

Wash and pat dry your lamb, create a few incisions to allow the marinade to seep through and flavour the inside of the meat. Mix your salt and black pepper together in a small bowl, I like doing this  and sprinkling all sides of the meat along with 1/4 teaspoon of allspice. Usually half a teaspoon of salt and pepper would work if you are seasoning in advance but because I didn’t marinate overnight or for a few hours I wanted to pack all the flavours in.

If you can, marinate the lamb overnight or for a few hours prior to cooking. Lamb or meat in general should be room temperature prior to cooking so remove from the fridge at least 30 mins before cooking. 

Total cooking time for this was 2 Hours and 30 minutes (cook for an extra hour if you like your meat very tender). I let the lamb cook in the beer and stock mixture for 1 Hour 30 minutes on medium to low heat. I then removed the lamb and drained the sauce through a sieve before putting both drained sauce along with a few additional ingredients like the mustard, honey, cream, flour & veg gravy granules (this is optional but taste before adding) some water then whisking well before adding the lamb back into the mixture to cook for a further 60 minutes (1 hour). Please make sure to keep an eye on it as this is where it can burn easily, best to cook on medium to low heat.

To make the mash potatoes or Plantain: Use 2 soft ripe plantains, you could even use 1 ripe plantain (yellow) and 1 (green) unripe plantain if you don’t want the mash too sweet.

Boil the plantain in salted water for 20-25 minutes until it very soft, best way to check if it’s cooked is to pierce the plantain with a fork or knife if it slides through very easily then its done, drain through a sieve or colander and leave to sit for a few minutes. Make sure the plantain is not wet as it’ll give you a wet watery mash and ensure it is cooked well so it’s not too clumpy when you’re making the mash.I find that green plantains will need to cook a little longer as they are slightly tough in texture as opposed to the soft and sweet plantains so you may want to consider this if you are cooking with one of each.

Once the plantains or potatoes are cooked, mash with a fork or potato masher. I like to melt the butter into the warm cream and the pour the mixture over the plantains or mash. I recommend adding the cream bit by bit until you get the desired consistency and try not to pour the cream and butter mixture in at once as it may be too watery or creamy for you.

For this recipe, I made two separate mash one potato and one with plantains but perhaps you can mix the two, I personally haven’t so that is something I may try next in the kitchen to see, if you do however, please do let me know.

Any questions please leave them down below.






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Beef Dishes | Dinner | Soups/Stews

Seafood Okra | Autumn comforts

By on November 1, 2017

Okra soup is something that’s grown on me tremendously over the years, as a child I used to protest against it and opt for something else. Now I find it intensely satisfying, providing comfort when I‘m in need. My latest version of Okra soup may be displeasing to some as it shares a different take on how traditional Nigerian Okra soup is made and whilst this may be true, I see nothing wrong with providing a different take on this using ingredients that are easily accessible. As mentioned in my video (please see video below) I have adapted it to how I cook and sometimes like to eat.

The turning point…

for me was a seafood okra I sampled at a small local kitchen 20 minutes from our home in Lagos. The Okra had little to zero ounce of palm oil, but the fragrant scent and taste of scotch bonnets along with the perfect balance of salt, ground crayfish and stock was unbelievably delicious, so much so I often found myself craving and fantasising about it. Sadly, no matter how many attempts I tried to recreate it at home I still haven’t quite reached there yet. However, I’ve developed something that I’m equally happy with and that is the recipe I’ll be sharing with you, please see below for ingredients.

Okra 1kg

1 litre fish stock

2 cups of Chopped Kale

2 Scotch bonnets chillies

Palm oil

1 onion, chopped

2 x Knorr stock cube

Bay leaf, (optional)

1 teaspoon freshly crushed Ginger (optional)

1 teaspoon crayfish

1 teaspoon smoked ground prawns


Black pepper


Red Seabream perfect for this as it’s meaty & can hold quite well.
Tiger prawns, quite expensive but are great. Alternatively use prawns or shrimps. My ideal pot of soup would include crabs and mussels but I wanted to start of small and whilst I build confidence in cooking with delicate Seafood items.

Important Prep and cooking notes

Chop the Okra into 1 cm chunks, I also like to use kale for this recipe as it provides great texture. Alternatively you can use spinach or pumpkin leaves. Roughly chop the kale too. If you want a more soupy consistency then blitz the okra in a food processor or blender prior to cooking.

Cooking the Fish: fish is very tender and cooks rather quickly, in the video I  cooked the prawns with the seabream but I would recommend cooking the prawns separately, for about 2-3 minutes both sides before adding to the soup. If you would like to cook the prawns with the fish like I did, then cook for no longer than 6 minutes. Grilling them can also provide great flavour but be careful not to overcook as it can provide a tough rubbery texture.

Recipe video:

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Dinner | Soups/Stews

Chicken & Yam Pepper Soup

By on June 12, 2017

No matter what obstacles I face or how down I feel, cooking always seems to get me through. For me it’s therapy, and I can just go along, take my mind of things for a bit and get on with it. I love that rhythm of stirring the pot, chopping the onions (even though they make me cry) watching the contents bubble over the fire. Sounds a bit dramatic, I know, but having been under a lot of stress lately this put me completely at ease.

I made this dish Sunday evening, having spent the day working and doing chores. The ingredients where the only ones available at the time as no weekly food shop was done and my dad loved it and couldn’t stop going back for more.It made me so happy as it’s something I didn’t fuss to much about but yet just went along with. This dish was improvised but it came out great and it’s so simple to make with little or no effort at all. This will also be the perfect remedy for when I’m feeling a little under the weather.


What you’ll need – Ingredients:

1/2 a tube of yam

3 skinless and boneless chicken breasts

2 cups of spinach

500ml chicken stock

250 ml water

2 small scotch bonnet chillies

1/2 red onion

2 tablespoons fishsauce (or 1 teaspoon cray fish powder)

White pepper

Black pepper


How to make:

Few things to do/consider:

  • Taste the soup as you go and adjust seasoning to preference.
  • Use scotch bonnets chillis sparingly as it can be very hot – recommend half of 1 small scotch bonnet, remove the seeds to reduce heat.


  1. Place the chicken breasts in a saucepan. Season with salt and black pepper and dash of lemon juice (optional).
  2. Fill the saucepan with cold water until it reaches 1 to 1 ½ inches above the chicken breasts.
  3. Bring the water to a boil, then cover the saucepan and reduce the heat to low. Lightly simmer until the chicken breasts are just cooked through for about 15-20 minutes. The timing will vary depending on the thickness of the chicken.
  4. Remove the chicken from the pot and let the it cool for a few minutes.
  5. Keep the water or stock used to cook the chicken as we’ll cook the yams in it.


  1. Cut the brown skin off and chop the yam into 2cm chunks. Bring the pot to a boil, using the same one used for the chicken and add the chopped yams. Cook for 15 minutes.
  2. Drain the yams through a colander (keep the water) and return yams to the saucepan.
  3. Shred the cooked chicken with a fork and knife and add to the cooked yams.
  4. Blend the onion and scotch bonnet chillies with 1/4 cup of water,  blend until smooth.
  5. Pour the pepper and onion mixture over the chicken and yam along with the 500ml chicken stock. (I used knorr stock paste dissolved in water).
  6. Then pour 150ml of water and fish sauce.
  7. Sprinkle black and white pepper and salt or extra seasoning, stir and cover, reduce heat to medium – low.
  8. Cook for a further 10 minutes.
  9. Lastly, chop fresh spinach and sprinkle over the soup when being served, this will enable the spinach to have a bit of crunch and stop it for wilting too soon.
  10. Serve 🙂

Yam Pepper Soup
Yam and Chicken Pepper Soup with Freshly Chopped Spinach


This recipe is super easy, and I’d like to think relatively healthy, or good enough to cure a cold! Anyway, I do hope you liked it and let me know your thoughts!


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