Kezia Eniang

Food & Lifestyle Blog

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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Lunch

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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Lunch

HAPPY NEW YEAR FROM LAGOS

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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Lunch

WHAT WE HAD FOR CHRISTMAS

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
Salt

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)
Salt
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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Lunch

CHRISTMAS WITH FRIENDS | MY FIRST CHRISTMAS DINNER

By on December 26, 2017

MERRY CHRISTMAS ALL! 

I’m typing this with my feet up having spent half of the day in the kitchen and the other stuffing my face uncontrollably. I’m content knowing that there is food for the next two days and therefore can fully reside to doing nothing and focus instead on sharing want I’ve learnt from the past week from hosting my first dinner party to surviving Christmas day. I’d say this year was perhaps one of the most relaxing Christmas’s despite not being with the whole fam. The day was spent lounging around, face-timing my parents, cooking, eating, debating and playing board games with my siblings.

I recently hosted my very first Christmas dinner with my BFF’s! It was a night of good food and lot’s of laughs, with bubbly flowing, Michael Buble playing in the background and lot’s of chatter. As i’ve always wanted to host a dinner and it being Christmas I thought it would be the perfect reason to do so.

How did I do it?

Planning…

Firstly the theme, which was white and gold. I used Pintrest and Instagram for Christmas inspiration ideas.

The Menu – Traditional roast with a West African twist. So that was suya spiced turkey  with roast potatoes, jollof rice, Mac n Cheese and fried sweet plantains.

All Christmas table items were from H&M Home (a must visit if you haven’t).

H&M White TableCloth
GOLD CANDLE HOLDERS
GOLD RIM GLASSES
TEA TOWELS
GOLD CUTLERY SET

Setting the table before my friends arrive xoxo

I had so much fun planning and putting this together and look forward to more dinner parties. In my next post I’ll be sharing what I made for our Christmas Meal.

xoxo

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Dinner

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

Mash:

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.

xoxo

 

 

 

 

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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

Salt

Black pepper

Fish:

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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