Lunch

Bacardi Rum Cake

By on January 29, 2020

When I was approached to collaborate with Bacardi on this project during the festive period, I was elated! I’m a huge fan of the brand & of-course their rum and even though Christmas is well and truly over – January too, I have solid plans on making this Bacardi rum cake again!

What’s to love about the Bacardi Rum cake?

It’s has the perfect balance of sweetness with hints of vanilla & the [8 Year Old] Bacardi Reserva Ocho rum that thankfully doesn’t overpower the cake.

It’s moist thanks to the sweet rum syrup is drizzled ever so delicately over the cake a few minutes after it’s been out of the oven. It soaks right in not only amplifying the taste but also the texture.

Watch my recipe video on my IGTV here:

https://www.instagram.com/tv/B6bfaFXnlbQ/?utm_source=ig_web_button_share_sheet

Recipe for the cake:

225g unsalted Butter, Softened
225g muscovado Sugar
4 medium eggs
225g self-raising flour
2 tsp baking powder
1 tsp vanilla bean paste
pinch of fine sea salt
50ml whole milk
30ml BACARDI Reserva Ocho Rum

Rum Syrup (for drizzling over the rum cake :))

100g demerara sugar
50ml water
100ml BACARDI Reserva Ocho Rum
Juice and zest of 1 lime

Icing/Decoration:

200g icing sugar
20ml lime juice
10ml boiling water
1 medium pineapple (alternatively I used a pack of dehydrated pineapple slices which can be bought from the supermarket).

Extra butter for the tin
1 x 22cm non-stick bundt tin

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Lunch

Fried Beef Jollof Rice

By on November 19, 2019

Being both Nigerian & Ghanaian I can never say which Jollof rice is better ( as I don’t want trouble! Lol) but honestly, I believe each of them have their own strengths and whenever I make Jollof I usually draw inspo from both sides. What I would say is that this particular jollof recipe is inspired by the ones I ate when I was in Nigeria. As you may or may not know, Jollof rice is a one-pot dish and is simply rice cooked in a delicious aromatic tomato stew! It’s eaten in almost every part of West Africa from Senegal, Ghana, Nigeria, Benin, Togo and Sierra Leone (the list goes on) and traditionally it’s cooked in a cast iron pot over an open flame of coals and firewood. This method imparts a unique yet, delicious smoky flavour & I tried recreating my own at home which I will be sharing with you! Hopefully you find this useful X

Beef Jollof served with an extra side of BBQ suya ribs

Utensils:

  • Stainless steel pot
  • Stock pot
  • Chopping board
  • Blender / food processor 
  • Knife
  • Tin opener 
  • Cling film or foil 
  • Wooden cooking spoon

Fried Beef:

750g diced beef

1 Maggi cube

1 scotch bonnet, deseeded & chopped 

¼ teaspoon salt

¼ teaspoon white pepper

¼ teaspoon nutmeg (optional)

1 small onion, shopped 

1 cup of water (to steam) 

2 cups of oil (to fry)

2 tablespoons unsalted butter 

Jollof:

3 cups of long grain rice 

2 cans plum peeled tomatoes 

2 mediun onions, sliced

2 tablespoons del Rica tomato onion & tomato pureé (normal tomato puree should do).

1 tablespoon garlic & ginger paste (alternatively 2 garlic cloves)

500ml beef stock 

50g butter

Oil 

Spices:

2 bay leaves

1 teaspoon curry powder

½ teaspoon thyme 

½ teaspoon sugar (for tomatoe sauce)

¼ teaspoon white pepper 

Salt 

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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.

Ingredients:

  • 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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Lunch

Tomato Chicken Stew with rice and sweet plantains | Lagos Diaries

By on September 8, 2019

If there is one thing I could eat over and over again it’ll be rice and stew with sweet fried plantains. It’s a Nigerian dish, well flavoured often spicy tomato sauce cooked with either chicken, assorted meat or fish.

For this recipe I used chicken legs. Traditionally we use a hen (which is a lot leaner and tougher) than a rooster. It lends a unique flavour but I find this kind to be more accessible hence why I’ve used it for this recipe.

The night before I marinated the chicken drumsticks with salt and black pepper after discovering that the secret to a juicy and well flavoured chicken was in the process of brining but also seasoning your chicken with salt and few hours prior to cooking.

Why is this recipe different?

The method – we use plum peeled tomatoes either fresh or canned in tomato stew. As opposed to blending the tomatoes with pepper which is what we usually do I crush it roughly with a fork to give the stew a bit of texture.

I brown the chicken in butter as it adds a nice depth to the sauce.

Rather than sprinkle stock cubes directly onto chicken or in the stew I dissolved the cubes in starchy water from boiled yams I made earlier. Normal water will do for this however!

Ingriedients:

  • 8 chicken drumsticks
  • 2 onions
  • 2 cloves garlic
  • 1 can plum peeled tomatoes
  • 1 tablespoon tomato purée
  • 1 tablespoon butter (not margarine)500ml chicken stock / 2 stock cubes
  • 2 Bay leaves
  • Vegetable oil for frying

Seasoning

  • 1 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dry pepper (in place of scotch bonnet)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation makes cooking easier…

Start by prepping all the Ingriedients – peel and slice your onions, chop garlic & gather all the herbs and seasonings you need for this recipe. Pour can of plum peeled tomatoes in a bowl and crush with back of fork. A cooking pan / pot, chopping board and dish cloth (to wipe hands) will make things 10 x easier.

Season drumstick with all the dry ingredients – salt, black pepper, white pepper, paprika, chilli powder, coriander and 2 tablespoons of oil to seal the marinade. The onions, garlic, butter and bay leaves as stock cubes will be used later.

Heat oil and butter in pan, add bay leaves then chicken and brown on all sides. Then add sliced onions, garlic & tomato puree then continue to fry on medium to low heat. Once it’s cooked for 10 minutes pour in crushed tomatoes then stock. Cover and leave to simmer for 20 minutes.

Once it’s done serve with rice and sweet fried plantains! 😊

626 total views, 2 views today

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Lifestyle | Lunch

Making the most out of summer | BBQ season

By on July 2, 2019

This weekend, I hosted my second mini BBQ with friends to kick-start summer. I wore my favourite mustard playsuit from Primark and gave a hand at working the BBQ. On the menu was a selection of hotdogs, BBQ chicken, salad and party jollof rice. We kept it simple, played games & danced to our favourite afro-beats tunes.

For drinks I made my favourite sparkling non alcoholic cranberry punch:

Ingredients

250 ml ginger ale

750 ml cranberry juice (chilled)

Garnish: citrus or seasonal fruits

We all know it’s fun yet, tiresome whenever hosting a party and the aftermath is usually what we dread having to clean up and get things in order. One of the things that’s saved me time and stress cleaning up particularly, my BBQ grill (which I’ve been guilty of in the past of neglecting) is the fairy power spray.

It’s simple as spraying your grease stained grill with the fairy power spray & leave for 2-3 minutes – rinse or wipe clean. I also like using it to clean the oven which makes cleaning so much easier. So it’s worth looking into this BBQ season as it may save you a lot of time with the cleaning.

Find our more about the fairy power spray here

Do you love hosting BBQs? If so what’s your favourite thing about it? Let me know down below.

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Lunch

Seriously good curry goat…

By on November 12, 2018
Curry goat 

750g mutton ( I like mine with some bone on the meat)
250g baby potatoes
500g cherry tomatoes, crushed
2 cooking spoons of vegetable oil
2 shallots (or onions)
2 spring onions
2 chillies (or scotch bonnet pepper, depending on how hot you like it)
1 tablespoon tomatoes paste 
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2 of each – Red, green & yellow bell peppers
1 – 3 bay leaves



Ingredients 🙂

Spices:
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon all spice 
1/4 teaspoon thyme/herbs
1/4 teaspoon ground cardamon (2-3 cardamon pods)
2 star anise
2 jumbo stock (maggie) cubes
1 tablespoon honey or brown sugar
Salt

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