Kezia Eniang

Food & Lifestyle Blog

Homemade Suya (Yaji) Spice Burger with fries

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Slow cooked oxtails with rice & peas & sweet plantains | Caribbean Delight

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Bacardi Rum Cake

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Fried Beef Jollof Rice

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Chocolate Moment’s with Cadbury’s | Celebrating the launch of the new Dairy Milk 30% Less Sugar chocolate.

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Sweet fried plantains.

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Tomato Chicken Stew with rice and sweet plantains | Lagos Diaries

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Making the most out of summer | BBQ season

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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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Healthy Lunch: Grilled beef served with Brown rice

By on January 31, 2014

I love rice and If I can incorporate it into my diet at any chance I get I will. I’m all about eating whatever I like but I do try and eat healthy time to time. There are so many healthy delicious recipes to encourage fun healthy eating. So today for late lunch/Dinner I made Grilled beef with asparagus, Green beans, tomatoes and brown Rice. I even made a tomato sauce to add to the rice. I hope you like this recipe its very simple and delicious enjoy!

– Beef
– Brown Rice
– Asparagus
– Green Beans
– Tomatoes
– Salt/Pepper
– Lime
– Mixed Herbs
– Maggie Cube (Optional)
– In a bowl add your beef, (Washed) sprinkle salt, pepper and mixed herbs. mix together and set aside for 30 mins or overnight for better flavouring.
– Wash the rice and boil for 10-15 minutes.
– In a griddle pan add your beef ( you can steam/boil your beef lightly beforehand to cook the inside. Add your beef and fry for a few minutes sprinkle a bit of lime then remove and set aside.
– Once thats done grab a hand full of asparagus and green beans and grill lightly for a few minutes sprinkle some salt and pepper for extra flavouring.
– Add your beef slice your tomatoes on top and cook for extra 5 minutes. Once its done add with your cooked rice into a bowl and servee!!
*Tomatoe sauce: Blend 3 fresh tomatoes, Onion Red and Green bell peppers,Garlic & scotch bonnet for spice . Add to a heated pan followed by teaspoon of tomatoe puree,some salt, black pepper or some (Maggie cube or all purpose seasoning) and cook for 10-15 minutes.  Once its done serve with rice!

Enjoy!! Xx

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Beef Dishes

Peri Roast

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This past sunday I had a few friends staying over for the weekend so I made us some of Peri Roast Chicken with sweet potatoes and Mixed veg and Gravy. It came out much better than I expected, as It was my first time making roast on my own haha!  Below is the recipe hope u like it! X


– Whole Chicken
– Sweet Potatoes x4
– Red Onions x2
– Garlic x2
– Mixed Vegetables
– Peri Salt
– Black Pepper
– Lemon
– Thyme
– Rosemary
Wash the Chicken with lemon and water then pat dry. Chop onions in half and peel garlic for the stuffing.Once the stuffing has been added, Mix oil, Teaspoon of honey with Thyme Rosemary and Oregano together and rub onto chicken skin. Sprinkle Some Peri Salt and Black pepper then add to pan.

To get the skin crisp in a hot oiled pan add your chicken and fry the skin breifly. Set to one side and grap your potatoes, wash and slice thinly/quarterly how ever you like it, sprinkle salt, black pepper and add mixed veg into baking tray then add your chicken from the pan on top.

This is how it should look. Pop into oven at 200 degrees for 45-60 minutes. Once this time is up turn the oven off and leave to sit in the oven for 20 minutes then cook for another 45 minutes until it’s crispy and well cooked.

Once its done remove from oven leave to cool for 15mins then serve! Enjoy!
*PS i was way to hungry that I forgot to take a picture of how it looked on a plate LOL but you probs get the idea haha!  Xx

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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

– 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
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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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
Milk (Almond, Soya or Hazelnut) I like Hazelnut the best 😉
Whipped Cream
Cocoa Powder
Tea bag x1
Honey/Brown sugar
– 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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Last Nights Dinner: Jollof Rice with Chicken and salad

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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)
 Rice x 2 cups
Chicken stock 1/2 litre (500ml)
Bay leaves
Vegetable Oil

-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.


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.
Vegetable Oil ( or Olive Oil)
Prawns (Cooked and Peeled)
Basimati Rice
Curry Paste 2 Tbsp
Water 250ml (Half a cup)
Spring Onions (or Onions)
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
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.
– 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.
Enjoyyy!!  Kezia Xx

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