Summer Diary: Marrakesh

By on September 28, 2018

As I was going through my phone deleting & reorganising photos, I came across my Marrakesh photos and I was instantly reminded of the bittersweet feeling I had. As some of you know, if you’ve have watched my Marrakesh experience video I shared a few experiences during the first few days of our stay & although unfortunate & deeply disturbing at the time it didn’t stop us from making the most out of our stay taking photos along the way. I also realised that I hadn’t shared a blog post about the trip so here goes…

A few friends reached out shortly after the experience and asked for some tips and advice as they were planning on visiting and this is the notes I shared:

Relaxing poolside at our Riyad (Chayma) after the most relaxing Hammam session.

Visit the markets in the old town called Medina (just make sure you’re wearing appropriate clothing)  they also have a secret garden which is super pretty and ysl garden.

Do a Hammam at Les Bains de Marrakech Morocco (it’s amazing)  is really relaxing and good for a skin, although a little on the pricier side but if you want to treat yourself I’d certainly recommend. You can also do Hammam for as little as £2 in the old town.

If you can depending on your hotel you can book yourself into a day resort like move pick hotel or hotel Pullman palmeria resort.

Try to spend as much time in the new town as well and make sure you book activities beforehand like quad biking and atlas mountain (if you’d like to visit the waterfall).

Use taxis if you don’t have transport organised and negotiate price.

Places we ate:

Lunch – Terrace De Spices (old town) you can smoke really nice rooftop.

L’addresse really good lunch spot (and ice cream)

Cafe del la poste – sit outside if you can really beautiful and the food is good.

Cafe De La Poste gave me the post 1920’s vibe.

Dinner –


Restaurant Azar


Dar Moha – riad but so beautiful and romantic perfect for your dinner date (tables are by the pool).

A lot of the new town has the best and modern restaurants so try and got there for dinner most times.

Club – triple 55 club  they also have a shisha rooftop bar next door by the pool and it’s really pretty

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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  


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KenKey For Breakfast?

By on January 26, 2018

Yes indeed!

The night before, we bought the kenkey from a lady who my mum has been going to for years here in Lagos. She usually sells her kenkey at night on a small dimly lit stall surrounded by containers of the freshly made food. The making of kenkey involves fermentation, kneading and steaming which takes several hours so it’s usually sold later in the day. It’s served warm wrapped in nylon bag, fried fish and a brown pepper sauce, known as shito.

We ate the kenkey with freshly blended pepper (red sauce), 2 Scotch bonnets, 3 large tomatoes, 1/4 onion and 1/2 teaspoon salt, sprinkled with fresh slices of red onions. Fried fish, tinned sardines or mackerel fillets in sunflower oil is usually the protein for this dish, and sometimes cornbeef and boiled eggs.

Have you tried Kenkey before? xoxo

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By on January 24, 2018

Happy New Year my loves, I’ve been a little MIA on here and YouTube since Christmas. The festive season took it’s toll on me so I booked a ticket to Lagos to visit my family for a nice little break before I got stuck into work. I’m currently here sitting on the balcony with a cold glass of Nigerian Fanta in-hand typing away. It definitely feels good to be back, the energy is very much alive and I always feel a little revived and inspired whenever i’m here.

The plan is just to relax and spend time with the family and we’ve been doing just that with the occasional outings. My mum has been busy in the kitchen all day cooking breakfast, lunch and dinner and we feel utterly spoilt at her generous hospitality. For breakfast it’s usually fresh brewed tea or milo with sweet agege bread and butter. I don’t have much appetite in the mornings so I wait till midday to eat something savoury and spicy.

Yesterday we went to Hard Rock Cafe which has beautiful views of the ocean and a private beach which we took a stroll on. I feasted on Suya spiced burger (below), wings chips and sangria cocktails, it was heaven.


There are a few things I always make sure to enjoy when I’m in Nigeria. It’s currently agbalumo season so I have been eating it non-stop. The Nigerian cherry is the same size as a plum, orange colour with leathery skin speckled with grey & dark spots. When peeled (with your teeth) it unveils it’s sweet flesh and seeds buried underneath. Agbalumo is sweet with sometimes an unbelievable sour tinge the bites the back of your tongue. It’s the sweetness of the fruit I crave and the way the sour flavour of the meaty flesh tickles the back of my throat that makes me go back for more.

Since being here I’ve been able to write up a few posts and ideas for the blog and channel. I’m really looking forward to sharing some exciting delicious and healthy recipes with you in the following months. Is there anything you’d like to see? or any places in Lagos you’d like me to visit?

Let me know down below xoxo






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By on December 29, 2017

Now that the festive season is over we can now look to the New Year! Our Christmas this year was very simple. I cooked up a mini feast and made room on the dinner table for sweet sticky ribs, peppered oxtails, roast chicken and grilled lamb chops. The Jollof rice took centre stage in place of the Turkey (as it’s everyones favourite) and was served alongside sweet fried plantains and my special palm rice. The Vegetables were (I must say) a little on the simple side with grilled brussel sprouts and carrots.

If there’s anything I certainly want to learn in the New Year it’s to be more creative with vegetables and salads as it’s an area I don’t tend to focus on as much but would certainly love to.

That night we also tucked into a portion of left over Mac n Cheese from the day before which I find to be the perfect accompaniment with jollof rice.

Oxtail recipe:
– 1 onion
– 2 spring onions (scallions)
– Fresh thyme
– 1 scotch bonnet chilli, chopped
– 1 tablespoon freshly chopped ginger
– 2 cloves garlic, chopped
– 1 teaspoon River Dunn’s everyday seasoning
– 2 Knorr stock cubes (or Maggie cubes)
– Salt
– Black pepper
– 1 tablepoon brown sugar (Optional)

Table setting: Ribs, Jollof rice, Plantains, Palm rice, Roast Chicken & Potatoes, Lamb chops, Oxtails & Roasted Veg

Jollof recipe:
1 large onion
1 red bell pepper
2 cans of tin plum tomatoes
2 scotch bonnet chillies
2 Bay leaves
1 teaspoon curry powder
2 knorr stock cubes

Turkey recipe:
150g of butter
Black pepper
3 cloves grated garlic
1 teaspoon Thyme or mixed herbs
1/2 teaspoon cardamon

Ribs: ( I’ve learnt to keep the base of the ribs simple so it doesn’t over power the glaze).

Dry seasoning:
1/2 teaspoon Cayenne pepper
2 Knorr stock cubes (or 1 tsp of all purpose seasoning)
Black pepper
Freshly chopped garlic
1/2 onion chopped.

Ribs Glaze: Adjust seasoning to preference
4 tablespoons Tomato Ketchup
2 tablespoons white caster sugar or honey
100ml water
75ml Spiced Rum
Soy sauce


What did you have on Christmas? xoxox


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