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For the Chilli Garlic Oil

125 ml (½ cup) Olive Oil

1 tablespoon Dried Red Chilli Flakes

5 Garlic Cloves, peeled and smashed

For the Chicken Marinated in Chilli Garlic Oil

560 grams (1 pound 3 ounces) Chicken Breast, cut into strips

3 tablespoons Cooled Chilli Garlic Oil (or to taste)

1 Lemon, sliced into thin rounds

1 teaspoon Salt (or to taste)

¼ teaspoon Black Pepper

Handful Fresh Coriander, chopped

For the Chickpea Greek Salad

½ Cucumber, diced

15 Cherry Tomatoes, halved

4 tablespoons Pitted Green Olives

6 Basil Leaves, chopped

Few tablespoons Feta, crumbled

¼ Red Onion, peeled and thinly sliced

1 tin (400 grams) Chickpeas, drained

2 tablespoons White Wine Vinegar

2 tablespoons Extra-Virgin Olive Oil

Plenty of Salt and Pepper

Juice of ½ Lemon

For the Minty Greek Yoghurt

200ml Greek Yoghurt

Handful Fresh Mint Leaves

Salt and Pepper, to taste



To make the Chilli Garlic Oil:

Place the olive oil, chilli flakes and garlic into a deep saucepan. Bring to a low boil and cook for 3-4 minutes until the garlic is fragrant and lightly brown.

Set aside and let it cool completely. This will keep in the fridge, covered tightly, for a few days.

To make the Chicken Marinated in Chilli Garlic Oil:

Place the chicken strips in a bowl. Add the chilli garlic oil, lemon slices, salt, pepper and fresh coriander. Give everything a good stir. Leave to marinade for a few hours or ideally, overnight in fridge.

30 minutes before you want to cook, take the chicken out of the fridge and let it come to room temperature.

To cook, take a large frying pan. Place over a medium heat and when the pan is hot, add all the chicken along with the marinade. Let it bubble and fry for a minute or two.

Then, turn the heat right down and cover with a lid. Let it cook for about 15 minutes or until the chicken is fully cooked.

Then, uncover and dry out the excess liquid over a high heat, stir-frying as you do this. Keep it as saucy or as dry as you want.

To make the Chickpea Greek Salad:

Place all the ingredients into a large bowl and mix well.

To make the Minty Greek Yoghurt:

Blend 4 tablespoons of the Greek yoghurt with the fresh mint until smooth. Then, stir in the remaining yoghurt, salt and pepper.



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Basic Ghanaian Gravy






  1. Heat oil in frying pan and saute onions until soft, but not brown.
  2. Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
  3. Fry for 30 minutes until tomatoes are soft and deep red in color.

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Domada (Gambian Peanut Stew)




Prep time

Cook time
Total time
The national dish of Gambia. A thick, saucy stew served over rice.
: The Daring Gourmet,
Cuisine: African
Serves: 4


  • 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
  • 1 large onion, diced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 Roma tomatoes, diced
  • ½ can (3 oz) tomato paste
  • ¾ cup natural, unsweetened peanut butter
  • 4 Maggi or Knorr tomato bouillon cubes
  • 3 cups water
  • Scotch bonnet chilies, diced, according to heat preference
  • 4 cups pumpkin or sweet potato, diced
  • Salt and pepper to taste


  1. Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
  2. Serve hot with rice. This stew tastes even better the next day.
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How to cook Nigerian Jollof Rice




·         Red Pepper (Tatase)
·         Onions
·         Plum Tomato
·         Fresh Tomatoes
·         Scotch Bonnet (Rodo)
·         Knorr Cubes
·         Tomato Puree
·         Bay Leaves
·         Jollof Rice Seasoning
·         Knorr Aromat Seasoning
·         Vegetable Oil
·         Salt
·         All Purpose Seasoning
·         Mixed Herbs
·         Easy Cook Long Grain Rice
Cooking Instructions:
·         Heat the Vegetable oil in a pot for 5-6 minutes, you need this piping hot.
·         Blend the plum tomatoes, onion, scotch bonnet, red pepper together and add it to the piping hot vegetable oil.
·         Season the mixture in the pot with Knorr cubes, Jollof rice seasoning, all purpose seasoning, mixed herbs, Aromat seasoning and salt, then stir in.
·         Leave to fry for 15 minutes.
·         After 15 minutes, add the washed rice, then the tomato puree and mix together.
·         Add the bay leaves for aroma; this gives the meal a unique taste too.
·         Add a small quantity of water, you don’t need a lot as the rice needs to steam cook.
·         Leave to steam cook on low-medium heat for 20-30 minutes.
·         Add fresh tomatoes and onions to garnish and leave to cook for another 5 minutes. Great job!

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