Kezia Eniang

Food & Lifestyle Blog

Seriously good curry goat…

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Indulge in this utterly Chocolatey Pancake…

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Chilled Sunday Cooking | Seafood Pasta

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Absolut Juice Sprtiz coctails #SummerInABottle

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Summer Diary: Marrakesh

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One-Pan Baked Chicken & Potatoes.

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Summer Photo Diary: Magnum Pleasure Store

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Soups/Stews

Chicken Stew with Rice and Salad

By on January 2, 2014
Hope you guys had a lovely Christmas & New Years! This will be my first post of the year and one of many to come :). This dish is one I absolutely love,

it’s simply chicken in tomato sauce served with rice and salad. It’s eaten at home a lot and something I always enjoy, hope you guys like it. Enjoy X

Ingredients:
– Chicken Pieces x 5
–  Tin of Plum Tomato
– Rice
– Onions
– Tomato Paste
– Garlic
– Ginger
– Curry Powder
– Scotch Bonnet x 2
– Maggi Cube x 3/ Salt
Method: 
Chicken: Wash the chicken pieces in lemon water or vinegar good alternative is salt water. I do this just to get rid of the fat and to make sure my chicken is squeaky clean! haha!
– Once the chicken is washed sprinkle one cube of maggie or teaspoon of salt, then some mixed herbs, 2 cloves of
chopped garlic and about half a teaspoon of ginger. Rub seasoning into chicken then add the chicken into a pot, cover and leave to cook, you can add quarter cup of water to steam the chicken whilst it’s cooking. leave to cook for 30 mins.
Tomato sauce: 
Add the tomatoes into the blender/food processor, your scotch bonnets, red bell peppers (chopped) and blend for 40 seconds.
Add the chopped onions, 1 teaspoon of all purpose seasoning, Tomato paste to a heated pot of oil. Add a tablespoon of curry powder mix then leave to simmer for 3-4 minutes. Once this is done add your blended tomato mix and leave to cook on medium heat 30-35 mins.
Rice: Wash Rice x3 and add to pan leave to cook for 10-15 minutes 🙂
Once chicken is cooked,  add it to the tomato sauce mix together and leave to simmer for another 15 minutes. Once the time is up for this and the rice add to a plate and serve with salad.

Kezia X


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Drinks

Cocoa Mint Tea: My perfect winter drink

By on December 19, 2013
I came about this recipe a few weeks ago, when I was trying to decide between a cup of tea and a cup of Hot cocoa. After deliberating for a while I just thought.. why not mix the two?. LOL and to my surprise it turned out great and I have been drinking it ever since. I enjoy mixing flavours and like trying new things so over the weeks I’ve tried to develop this recipe to be enjoyed by everyone. But seriously who would have thought hot chocolate and tea together lol!  I’ve added a few extra ingredients to this for the best flavours to leave you feeling warm/fuzzy and wanting more;). This will be perfect for those winter days/nights and of course christmassss. Hopefully you guy’s like it Enjoyy xx
 Ingriedients
Milk (Almond, Soya or Hazelnut) I like Hazelnut the best 😉
Whipped Cream
Cocoa Powder
Tea bag x1
Honey/Brown sugar
Cinnamon
Nutmeg.
Mint.
Method:
– Boil some water in a kettle.
– In a mug add 1 tea bag (Tetley Or PG tips)
– Once the water has boiled pour it in to your mug (just like you’re making normal tea). This time only pour about a quarter of water into the mug. Leave to brew for about 30-40 seconds and then remove the teabag.
Grab another jug and add about 3-4 fresh mint leaves the more the mintier 😉 pour about 3 quarters of extra warm Milk, (Almond or Hazelnut milk great for this) over the mint leaves and leave to brew for about a minute or 2. Remove the leaves once it’s brewed  (you can leave it in if you like) and pour the warm milk into the tea and mix well. Grab your Cocoa powder and add about 1 1/2  to 2 teaspoons to the mixture and mix well.
– You will need about  a pinch of nutmeg and  about 2 pinches of cinnamon, followed by 2 teaspoons of honey or sugarl. You can add extra milk if you want it milkier. Mix well and add your whipped cream on top sprinkle some cinnamon  and enjoyy!! x

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Rice

Last Nights Dinner: Jollof Rice with Chicken and salad

By on
Anyone who knows me knows how much I love Jollof rice. It’s something I grew up eating and It’s one of the first things I learnt how to cook. It’s like a staple meal/recipe in every west African household, and since its Christmas soon, we’ll deffo be serving this (Mummy’s Version) alongside turkey, potatoes, and all the other good stuff. Jollof is simply rice cooked in a rich tomato sauce, served with chicken plantain or salad. There are a few variations to how it’s cooked depending on the rice or extra ingredients used. But all in all it’s great and tasty recipe that you must try if you haven’t.

 Ingredients: Serving 4 (including left overs;)..)
 4 medium sized tomatoes or 1 can of Plum peeled tomatoes x1
Red Bell Pepper x1
 Scotch Bonnet (pepper) x2
Thyme 1 teaspoon
All purpose seasoning x 1 Tablespoon
Tomato Paste x 1 Tablespoon
 Onion x Chopped 1
Curry Powder 1 Tsp (River Dunn’s…literally the best)
 Salt
 Rice x 2 cups
Chicken stock 1/2 litre (500ml)
Bay leaves
Vegetable Oil
Rice.

 
-Grab your Tomatoes Tinned or fresh, scotch bonnets and add to your blender/food processor then blend  for about 40-60 seconds and set aside.
-In a Heated pot with the oil, add your chopped onions, garlic and ginger and saute lightly.
– Add your curry powder followed by tomato paste, leave to cook for 2 minutes on medium to low heat (We don’t want it to burn lol).
– Once the 2 minutes is up, grab your blended tomatoes and pour into the pan over the onions and leave to cook for 20-minutes.
– Grab another bowl or pan and add the rice and wash it thoroughly till the water runs clear then set aside.
-Once the 20 minutes is up add the rice followed by the chicken stock to the tomato stew. Cover with a foil to further steam the rice and occasionally drop in some hot water from the kettle until it’s cooked through for 20-25 minutes.
*Tip: Avoid stirring the rice if you do so, use a fork to avoid mushing it.
*Quicker method is to Par Boil the rice for 10 minutes on medium heat then add to tomato stew.
Chicken

 

Grab your chicken pieces and in a bowl wash them in salted water. You can use vinegar or fresh lemons ( I tend to use lemon) because it peels of the fat in no time and leaves the chicken squeaky clean.
Add your seasoning: for this recepie I used: 2 cloves of garlic (minced), Tsp of ginger, 1/2 lemon, Honey and salt, with black pepper and dried afican pepper,  x2 Maggie bouillon cubes and a sprinkle of thyme. Marinade (Ideally it’s good to leave over night in the fridge) So if you plan on cooking it the next day do it before hand to the flavours can get in. Once its marinated slip  it onto a baking tray drizzle it with a bit of oil & pop in the oven for 30-35 minutes. To check if the chicken is done pierce with a knife if the juices run clear it’s done, if it’s red, keeping cooking.
Once it’s all done Grab a plate add your salad, rice and chicken then servee!
Enjoyy xx

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Lunch | Rice

Fusion Curry: Prawns in Chinese Curry Sauce Served with Basimati Rice

By on December 11, 2013
This delicious meal is one of the easiest things to make. It’s simply prawns with sweet peppers in Chinese style curry, served with Basimati rice. I drew inspiration from oriental & southern asian cuisine, mixing my west African flavours and techniques to make this delicious recipe. It is quick, easy and oh so tasty, taking just 20 minutes to make.
Ingredients:
Vegetable Oil ( or Olive Oil)
Prawns (Cooked and Peeled)
Basimati Rice
Curry Paste 2 Tbsp
Water 250ml (Half a cup)
Spring Onions (or Onions)
Coriander
All purpose Seasoning
Maggie Cube x1 (or salt)
Sweet Red, Green, & Yellow peppers.
Black Pepper
Optional Ingredients:
Fish Sauce
Light Soy Sauce
Shao Hsing Wine
Preparation
Rice: You’ll need about 2 cups of rice depending on how much you want.
– Pour into pot or bowl and run under the tap, washing x3 (I usually wash it until the water is clear, just to get rid of all the starch). To measure the water, all you need to do is just use the first line of your middle finger. Avoid adding to much water, you don’t want your rice soggy. Add salt (If you want) and cook for 10-15mins.  *This recipe is also great with jasmine rice.
Sauce:
– Chinese Curry paste (can be bought from you local supermarket). You need about 2-3 table spoons of this. I recommend you use a jog or bowl for this before adding to your pan. Pour about 3 quarters of water so just over half a cup of water and stir for a few seconds. (Don’t worry if it’s liquidy it’ll thicken over the fire) If it gets to thick just add more water or if it’s still to liquidy add a bit more paste.
– If you do not have curry paste curry powder is a good substitute just sprinkle over the prawns in the pan and add tomato puree and a teaspoon of palm oil. 
Chop your onions garlic and ginger (these 2 are optional) and add to the oil in the heated pan.
– Stir lightly adding your prawns, followed by a dash of the fish sauce and chinese rice wine (Optional)
– Sprinkle your all purpose seasoning and maggie if you don’t have these just use salt.
– Add your black pepper and if you ant it spicy like mine add 1 scotch bonnet or chilli pepper.
Mix together tossing occasionally (I used a wok) then pour your curry sauce into the pan and lightly mix adding your sweet peppers. Leave to simmer for another 5 minutes then serve with rice. By now the Rice should be done. You can sprinkle some fresh coriander and serve.
VxiUOj
Enjoyyy!!  Kezia Xx

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Lunch | Pasta

Spaghetti with mussels in white wine and garlic sauce.

By on November 27, 2013
I recently made this dish and thought to share the recipe with you. I haven’t made many seafood dishes in the past, but I knew I wanted to be more adventurous and try it out. It turned out really well. This is a great recipe for lunch or dinner time and great if you want something quick, easy and tasty.

Cooking time: 20 mins

To cook from Scratch You’ll need:
1 tbsp Olive Oil
2 Pounds of live mussels
1/2 Cup of white wine
2 Scallions, finely chopped
1 1/2 Garlic, finely chopped
1 Tsp Tomato puree
1/2 teaspoon of salt
Mixed Herb ( Parsley, Basil, Coriander)
3 Tbsp of butter.
Spaghetti
Quick tips:
–  Boil your Spaghetti in a pot and add a knob of butter or olive oil to stop from sticking together.
–  I learned: when it get’s to the Mussels make sure the mussels shells aren’t cracked or open as they are probably dead because they need to be alive before you cook.
– If you’re getting the already made pack from your local supermarket you wouldn’t need to do this. Just pour it into a pan and cook for 5-10 minutes adding your seasoning as you wish.
Dip the mussels into a bowl and rinse under water washing and removing any extra bits.
Preparation:
Heat oil in the pan, add butter followed by garlic, salt, pepper, puree and mixed herbs then cook for 5 minutes. Add mussels and  your 1/2 cup of white wine then stir. Cover and let it cook for the next 10 minutes until the mussels open. Add your boiled spaghetti and mix together, then sprinkle with parsley and serve.
Enjoy x

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Lunch

Vanilla and Cinnamon Pancakes

By on November 23, 2013
 For breakfast I decided to try some home made cinnamon and vanilla pancakes (because I always buy the ready made ones). I usually like my pancakes with nutella chocolate spread or what my friends seem to find a weird combo..  maple syrup & bacon!  Which I think is one of the tastiest combos you’ll ever try. With the sweetness of the pancakes and maple syrup mixed with the contrasting salty/crispy taste of the bacon. It’s just yum!
All you need is:
–  2 1/2 Cups of All purpose Flour/Plain/Self raising!
–  1 Tsp of Baking soda
– 2 Tsbp of Sugar
– 150 ml of Milk ( I used Soya)
– 1 Tsp of Vanilla Extract
– 1 egg
– 1 Tsp Cinnamon
– 1 Tsbp Oil
– Pinch of Salt
– Maple Syrup
– Bacon

Add the Flour in to a bowl followed by your baking powder, sugar and salt (basically all the dry ingredients first). You’ll then need to add the egg, followed by your vanilla extract and  cinnamon. Start to mix, then gradually pour the milk in and continue to beat for next 30 – 40 seconds.
Heat the pan with oil then add mixture bit by bit! I usually pour the mixture into a jug beforehand so I have control over the amount I can pour into the pan.  When it’s all done add your toppings and then serve.. I like mine served with a cup of green tea 😉
What are your favourite toppings?
Kezia Xx

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