Pineapple and Coconut Cake Recipe


1 small can of pineapple
200 g flour
150 g butter,
3 eggs,
150 g of sugar
50 g grated coconut
10 g of vanilla sugar,
8 g of baking powder


1. Cut the pineapple slices into small cubes. Reserve the juice.
2. In a bowl, combine eggs, sugar and vanilla sugar well. Add flour, yeast, coconut and pineapple. Add melted butter and mix well.
3. Place the dough in a buttered and floured terrine. Bake in a preheated oven at 180 ° C for 40 minutes.
4. As soon as the cake is cooked, pour the pineapple juice. Let cool.

Plantain and Chicken with Coconut Milk and Curry


  • 2 chicken cutlets
  • 200 g banana plantain (about 1 banana)
  • 10 cl of coconut milk (here from our partner AYAM)
  • 1/2 tablespoon Madras curry
  • Some coriander leaves
  • Salt pepper


1 In a large saucepan (bouquet of water broth).

2 Cut both edges of the banana and shear the skin along the entire length. When the water sludge, salt, place the banana with the skin and cook it for about ten minutes.

3 To check the cooking, prick the tip of a knife, after it is up to you to play for cooking.

4 In a frying pan, heat a little coconut oil. Sauté the chicken cutlets about ten minutes and then remove them from the heat.

5 For the coconut milk in the frying pan, add the curry, salt and pepper and let me on a low heat for a few minutes. Meanwhile, remove the banana, remove the skin and cut into slices


Coconut Lime Chicken Fillets with Fried Rice


Chicken steak
700-800g chicken maryland fillet, skin on
1 tsp chicken powder
1/2 tsp ginger powder
4 tsp Thai premium anchovy/fish sauce
3 kaffir lime leaves, chopped into small strips
2 tsp fresh squeezed lime/lemon juice
5 tbsp fine desiccated coconut
Extra light olive cooking oil spray
3 cup cooked long-grain rice
2 eggs, beaten lightly
1 tsp chicken powder
1/2 tsp sea salt
1/2 cup iceberg lettuce strips
2 tbsp coconut/vegetable oil

To serve
Thai sweet chilli sauce (optional)
Fresh basil leaves (optional)
Cooked Asian greens (optional)


Marinate chicken fillets thoroughly on each side with chicken powder, ginger powder, anchovy/fish sauce, chopped
lime leaves, squeezed lime juice and desiccated coconut.
Cover and refrigerate for 2 hours.
Preheat oven to 180 ℃ (fan-forced).
Spray some cooking oil evenly on a frypan over medium-high heat.
Pan fry each side of the marinated fillets for 3 minutes, with skin side facing down first.
Transfer to a roasting tray, with skin side facing up and bake in oven for 10-15 minutes depending on the thickness of
the fillets, but don’t overcook.
Meanwhile, heat coconut/vegetable oil on a frypan over medium-high heat, pour into cooked rice.
Add chicken powder, sea salt. Stir fry until the rice does not stick together, just a few minutes.
Then add beaten eggs, stir fry quickly to ensure every rice grain is coated in egg mixture.
Add chopped lettuce and give a final quick stir.
The roasted chicken should be ready.
Slice the roasted fillets, divide and arrange fried rice and sliced fillets on serving plates.
Garnish with some fresh basil leaves.
Best serve with some cooked Asian greens and a small plate of sweet chilli sauce on side .

Lamb skewers with coconut

For the Lamb skewers :

Lamb skewers


– 600g of lamb shoulder
– 2 tablespoons chopped parsley
– 3 tablespoons coconut
– 1 tablespoon of tomato concentrate
– 1 teaspoon of cumin
– 1 tablespoon of lime juice
– 1 sprig of fresh mint
– Salt pepper


– Boning the lamb shoulder, cut into small pieces and put them in a food processor with the parsley and the mint and mix the whole.
– Put the mixture of meat, coconut, tomato paste, lemon juice, salt, pepper and cumin in a terrine, mix well by hand until a homogeneous paste is obtained.
– Make balls with this mixture and put 3 balls on each skewer by pressing well so that the meat sticks to it.
– Grill the skewers gently for 3 minutes on each side, turning them occasionally during cooking.
– Serve immediately.


Curried Coconut Chicken

Curried Coconut Chicken

Curried Coconut Chicken



Season chicken pieces with salt and pepper.

Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and

cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10

minutes, or until chicken is no longer pink in center and juices run clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring

occasionally, approximately 30 to 40 minutes.



Kootu Curry – Sadya Special /Roasted Coconut with Mixed Vegetables & Chickpeas

For the Kootu Curry : 

Kootu Curry

Ingredients :

  • Tender Ashgourd /Winter melon /Elavan /Kumbalanga : 1 cub (diced) or Pumpkin /Mathan : 1 cup (diced) (I have used pumpkin)
  • Chena/Yam 1 cup (diced)
  • Raw Plantain : 1/2 cup (diced) (you can add variety of vegetables according to your choice like carrot, potato)
  • Black Chickpeas /Kadala : 1/2 cup
  • Turmeric powder : 3/4 tsp
  • Red chilly powder : 1 1/2 to 2 tsp
  • Sharkara/Jaggery : 3 tbsp
  • Salt to taste

For Grinding

  • Grated coconut : 3/4 cup
  • Cumin seeds : 1tsp
For Seasoning:
  • Grated coconut : 3/4 cup
  • Mustard seeds : 1/2 tsp
  • Dry red chillies : 2 – 3
  • Curry leaves : 1 sprig
  • Cooking oil : 1tbsp ( For authentic taste use Coconut oil )

Method of Preparation :

1. Soak black chickpeas /kadala overnight and pressure cook adding enough water and salt for around 5 whistles.
2. Grind together grated coconut and cumin to a smooth paste with little water and keep it aside.
3. Cook the vegetables, raw banana, ashgourd and yam cubes along with 1 cup of water until they vegetables are almost cooked and 95 % of the water is evaporated.
4. Now add salt, turmeric powder, red chilly powder and jaggery. Mix well until the jaggery is dissolved.
5. Add the ground coconut mixture to the cooked vegetables and mix well.
6. Adjust the salt and cook for a few minutes or until the raw taste of coconut is gone.
7. Add the cooked chickpeas to the above mixture. Mix well and cook for couple of minutes. Remove from the fire and set it aside.
8. In small frying, pan add oil and splutter mustard seeds, dry red chillies, curry leaves and grated coconut and roast it until  golden brown color.
9. Add this over the kootucurry and mix well. Optional – sprinkle add 1 tsp of fresh coconut oil on the top and cover it and allow it to stand for 10-20 minutes before serving. (Note : This will help the dish to absorb the flavor of curry leaves and coconut oil.)
10. Serve with rice and Enjoy!


Chingri Narkel Fry (Prawn Coconut Fry – Bengali Style

For the Chingri Narkel Fry (Prawn Coconut Fry:

Chingri Narkel Fry (Prawn Coconut Fry


  • 250 gms. prawns
  • 2 tbsp. mustard oil
  • 1″ cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 2 dry red chilies
  • 2 bay leaves
  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
  • 2 onions, chopped
  • 2-3 cloves garlic, chopped
  • 1 tsp. ginger, finely chopped
  • 2 tbsp. raw mango, chopped
  • 2-3 green chilies, slit
  • 1 cup fresh grated coconut
  • 1 tbsp. panch phoron, dry roasted
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tsp. lime juice (opt)


  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. ginger-garlic paste
  • 1 tbsp. vinegar
  • 1/2 tsp. roasted cumin powder
  • 1 tbsp.mustard oil


Marinate the prawns with all the ingredients mentioned under marination for 15-20 minutes. Grind the coconut and the roasted panch phoron without any water. Keep aside.

Heat oil in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and panch phoron. Saute for a few seconds.

Add the onion, ginger, garlic and raw mango. Fry till light brown. Then add the marinated prawns and stir fry for 2-3 minutes on a medium flame till dry.

Add the ground coconut paste and green chilies. Check for seasoning. Saute for 2-3 minutes more.

When done, add coriander leaves and lime juice. Give it a stir and switch off the flame. Serve with plain steamed rice, jeera rice or chapattis.

Marinate the prawns with all the ingredients mentioned under
marination for 15-20 minutes.

Grind the coconut and the roasted panch phoron without any water.

Heat oil in a pan and temper with bay leaves, dry red chilies,
cinnamon, cardamoms, cloves and panch phoron. Saute for a few

Add the onion, ginger, garlic and raw mango. Fry till light brown.

Then add the marinated prawns and stir fry for 2-3 minutes on a
medium flame till dry.

Add the ground coconut paste and green chilies. Check for seasoning.
Saute for 2-3 minutes more.

When done, add coriander leaves and lime juice. Give it a stir and
switch off the flame. Serve with plain steamed rice, jeera rice or


Coconut Fried Rice Recipe

For the Coconut Fried Rice

Coconut Fried Rice


  •  500g long grain white Rice
  •  200ml Coconut Milk(click to see how to make coconut milk)
  •  1 handful Coconut flesh/meat(optional)(check below ingredients tip)
  •  300ml Chicken stock/broth Or Water(check below ingredients tip)
  •  100g cleaned Shrimps(fresh or frozen)(you can also use fried liver or beef)(optional)
  •  2 large Carrots
  •  1 handful/50g Green Peas or Runner Beans
  •  1 large Green bell pepper
  •  1 large Red bell pepper
  •  1 handful/ 50g Sweet corn(from the can)
  •  1 large Onion bulb
  •  2-3 tablespoonful Curry Powder
  •  1½  teaspoonful Garlic Powder
  •  ½ tablespoonful Black or white pepper (optional)
  •  ½ teaspoon ginger powder/ grated ginger (optional)
  •  1-2 Cooking spoonful Vegetable Oil/Coconut oil(see how to make coconut oil)
  •  2-3 stock cube/seasoning cube
  •  Salt (to taste)

– If you want a strong coconut flavor you can make use of coconut oil and also add some finely grated coconut(coconut shavings) during the stir-fry, but for a mild taste only coconut milk will be fine.

Cooking Directions
1a. The first step is to prepare the ingredients for the coconut fried rice.
If you don’t have chicken stock, See how we prepared it in Nigerian fried rice recipe.
You can also use plain water, but you’ll have to add extra seasoning to make the coconut fried rice as tasty as when stock is used.

1b.  Parboil the Rice using this method HERE; place in a sieve to drain out excess water.
Tip: Parboiling helps to reduce the starchy content of the rice which makes the grains to clump together when cooking, if you are  »anti-parboiling », no problem, but I strongly advice this when making coconut fried rice because the oil from the coconut milk tends to clump the rice and makes it sticky if you don’t work smart. But that’s just my opinion.

Now to prepare the Vegetables
1c. Wash all the vegetables. Peel the carrots & cut into small sizes.
Dice the onion, take out the seeds of the green and red bell peppers & cut into smaller sizes.
Remove sweet corn from can, rinse and strain.

1d. Place the carrots & green peas in boiling water for 3 minutes, strain out and place in a bowl of cold water, leave to cool in the water, then pour into a sieve and set aside.
Tip: this method is called blanching. It helps to par-boil the vegetables without cooking it through, thereby cutting down the stir-frying process. It also helps to preserve the vibrant color of the vegetables.
If you like crunchy carrots, you can skip this step.

2. Pour the chicken stock and coconut milk into a large pot and bring to a boil.
As the mixture starts to boil , add 1 seasoning cube(stock cube), 2 tablespoons curry powder, 1 teaspoon garlic powder, half of the diced onions and salt to taste. Mix well and add the parboiled rice. Leave to cook on medium heat.

Tip: The liquid should be at almost the same level as the rice, so that it dries up completely when the rice is done.
If you don’t have stock, double the seasoning you’ll be using and use water and coconut milk

3. When the rice is starts to bubble, place the cleaned shrimps on top of the rice and leave to cook until the rice is done.
Mix well, open the pot and leave the rice to cool a bit.

4. Now heat up the oil; add the diced carrots, sweet corn, peas, red&green bell pepper, coconut shavings and diced liver/meat(if using); then add the white/black pepper, ginger, and the remaining garlic, curry &seasoning cube to taste, stir fry for 1 min and transfer all the veggies into a bowl.

Coconut fried rice CANNOT be classified as fried rice if it is not stir-fried, so we will be doing that in small batches as we do with all our fried rice recipes.

5. Divide the stir-fried vegetables into equal portions depending on how much your frying pan/wok/skillet can take.
Place a portion of the stir-fried vegetables into the pan; add a portion of the cooked coconut rice and gently stir-fry for about 2 to 3 minutes to get enough heat into the rice.
Repeat this process for the remaining rice and vegetable mix.

And now you have a delicious, rich and tasty Coconut fried rice. You can serve accompanied with Crispy Chicken, Salad,moi- moi  or fried plantains. ENJOY!



Coconut pakora Recipe

For the Coconut pakora

Coconut pakora


  • Coconut – 1 piece (grated)
  • Rice flour – ½ cup
  • Salt – to taste
  • Sugar – ½ tsp
  • Green chilli paste – 1 tbsp
  • Oil – for frying


Mix grated coconut, rice flour, salt, sugar, green chilli paste in a bowl. Take 1 tbsp of the coconut mixture & press by palms & keep aside. Like this give all the mixture pakora shape.

Heat oil in a wok. Deep fry the pakoras till golden brown. Take out from the oil and serve coconut pakora with steamed rice.


How to Cook Nigerian Coconut Rice (coconut jollof rice)

For coconut jollof rice

jollof rice

Ingredients for Nigerian Coconut Rice:

  •  500g Parboiled Rice (Here’s how to Parboil Rice)
  • 150ml Tomato Stew
  • 100ml Coconut Milk(Here’s how to make extract coconut milk from whole coconut)
  • 100 ml Chicken/ Beef stock or plain water
  • 1 medium sized Onion bulb
  • Ground Crayfish(optional)
  • 2 Stock cubes/stock powder/ Seasoning  of choice
  • Pepper (to taste)
  • Salt (to taste)

Preparations Before cooking the Nigerian Coconut Rice:

A. If you don’t have the canned coconut milk, here’s an easy method on How to Extract Coconut Milk from whole coconut.
Coconut oil can also be used in the absence of coconut milk.

B. Cook  the chicken/beef, grill/fry and set aside;reserve the stock(liquid from cooking the meat)

C. If you don’t have tomato stew, Prepare it by following the directions on this link on How to cook Tomato stew.

D. Now wash and Parboil the white rice and leave to drain in a colander /sieve.Here’s how to Parboil Rice for Nigerian Rice Recipes.

E. Grind the crayfish(if using) and set aside

Now to Cook the Coconut Rice

1. In a large pot, pour in the tomato stew, meat stock and the extracted coconut milk. Leave to boil for 5 minutes.

2. Pour the parboiled rice into the pot, add the chopped onions, ground crayfish, stock cubes, pepper and salt to taste. Make sure that the liquid in the pot is at the same level as the rice in the pot, if not, add some more to top it up.

3. Now cover and leave the rice to cook on medium heat until the liquid in the pot is dried up.
  Tip: High heat will make the rice burn before it is cooked, while low heat will make the rice soggy and will also burn at the bottom.

4. The rice is properly done when it is tender and there is no more liquid in the pot.
Serve and enjoy.


Plantains in Coconut Milk Recipe

For the Plantains in Coconut Milk Recipe

 Coconut Milk


  • 3-4 plantains, sliced in rounds
  • ¼ teaspoon of salt 1 teaspoon of curry powder
  • ½ teaspoon of cinnamon
  • 1/8 teaspoon cloves
  • 1-2 cups of coconut milk


Combine all ingredients, except the coconut milk, in a heavy saucepan and stir.

Pour in 1 cup of coconut milk and simmer over low heat until the plantains absorbed the milk and are very tender.

It takes a while for them to get soft; give them about the same time you would need for cooking potatoes.

You can add more coconut milk if you desire.

Serve hot and try with fish or curries.


Frejon (Coconut Bean Dish)

Frejon (Coconut Bean Dish)



  • 2.5 cups of brown honey beans (ewa oloyin)
  • 1-2 cups coconut milk
  • 1/2 cup coconut water with pulp (optional)
  • 1-2 cups granulated white sugar
  • 1 Knorr cube

1. Pick beans if necessary to remove dirt, stones, weevils

2. Add beans to a pot; add enough water to cover beans completely *add no salt or onions*

3. Let boil continuously over medium heat for about 1-2 hours till soft and mushy; keep adding water as needed

3b. Keep boiling…

3c. and boiling…

4. Once beans is soft and mushy, strain extra liquid if any with a sieve, large bowl and a large spoon

4b. Stir beans around to strain extra liquid; use spoon to scrape underneath the sieve to rid it of extra liquid

5. Transfer the sieved beans to a bowl

6. Transfer sieved beans to blender

7. Add coconut milk to beans in blender

8. Add coconut water

9. Blend till smooth, add to dry pot over medium heat, let boil 5 minutes

10.  Add knorr cube, stir

11. Add sugar, stir.

12.  Let boil uncovered for 10-15 minutes over medium heat till it starts to thicken

13. Once it starts to thicken, stir constantly

14. After 5 more minutes, it should be cooked

15. Cover pot and let sit for 5-10 minutes before serving.

16. After alloted time, Frejon is all done!

Close Up

To make toasted garri:

Add garri to a dry pot over low heat

Stir garri till it toasts/darkens in color. Take off heat immediately



Brown Coconut Rice

How to make brown coconut rice

• Prep Time:
 15 minutes
• Cook Time: Less than 30 minutes
• Misc:           Serve hot
• Level:          Easy

• 2 cups brown rice (ofada/ abakiliki rice)
• 1 whole coconut
• 1 cup meat stock (either chicken stock, beef stock or turkey stock)
• 2 seasoning cubes
• 1 cup green peas
• 2 carrots
• 1 medium sized red onion
• ½ cup vegetable oil
• salt to taste
Step 1: Rinse the rice with clean water and place in a pot. Add just enough water to cover the rice in the pot and cook on medium heat for 10 mins till « al-dente »(cooked to be firm to the bite). This is done to remove excess starch in the rice to prevent it from sticking together. Transfer the rice into a separate bowl and run clean water through it. Set aside.
Step 2: Break the coconuts, remove the flesh and extract the milk as shown Here.
Step 3: Pour the milk extract into a pot, add the parboiled rice, meat stock, seasoning and salt to taste. Cover the pot and leave the rice to cook for about 15 minutes till the liquid in the pot dries up.
Step 4: While the rice cooks, Chop the onion, carrots and steam the green peas with a little salt. Pour the vegetable oil in a pan. Add the chopped vegetables and stir-fry for 2 minutes.
Step 5: By now the rice would have absorbed the coconut and stock liquid. Add the stir-fried vegetables into the coconut rice and mix. Leave to simmer for about 3 minutes more before turning off the burner.

Coconut jerk chicken curry recipe

• 1/2 cup Vegetable cooking oil
• 1 tbsp. Curry powder
• 1 tbsp. Jerk seasoning*** See below
• 2 Maggi cubes
• Salt to taste
• 1 red onion – roughly chopped
• 1 tbsp. garlic – Minced
• 1 tsp. ginger – Minced
• 2 cups button mushrooms
• 1/2 kilo chicken breast
• 2 tbsp. butter, Optional
• 1/2 cup coconut milk powder or 1 cup coconut milk
• 3 Red chilli pepper (Shombo)
• 2 Scotch bonnet pepper (ata rodo)
• 5 Green chili pepper
• 1 bunch Spring Onion
Step 1: Prepare and set your Chopped red onion, Minced garlic and ginger aside.
Step 2: Remove the skin from the chicken breast and chop into smaller bits Rinse the button mushrooms and slice into two, Dissolve the coconut milk powder in 1 cup of water or use 1 cup of fresh coconut milk extract (as shown here)
Step 3: Chop the Red chili pepper (Shombo), Scotch bonnet pepper (ata rodo), Green chili pepper and Spring Onion – Set this aside.
Step 4: Pour the cooking oil into an empty pot and heat it up for about 30 seconds. Add the Chopped red onion, minced garlic, ginger and stir fry for about 1 minute.
Step 5: Add the chopped chicken, curry powder, jerk seasoning, salt, maggi cubes (crushed) and stir fry for about 5 minutes till the chicken gives off its juice.
Step 6: At this point, add the sliced mushroom and chopped red pepper. Leave to cook for about 3 minutes. Pour in the coconut milk, stir and leave to cook on medium heat for about 10 minutes.
Step 7: Turn down the burner and add the chopped green vegetables. Leave for 2 minutes then turn off the burner. Turn off the burner then squeeze the lime over the curry. Serve with rice, spaghetti, potato or yam

** Make your own jerk seasoning:::

Combine onion powder, dried thyme, cinnamon powder, ground all spice, garlic powder, ground nutmeg, brown sugar, ground ginger spice, powdered chilli, cayenne pepper together in a bowl. Mix well to combine and transfer into an airtight jar. Now you can use this as a seasoning.

How to prepare coconut shrimps


  • 1 egg

  • 1/2 cup all-purpose flour

  • 2/3 cup beer

  • 1 1/2 teaspoons baking powder

  • 1/4 cup all-purpose flour

  • 2 cups flaked coconut

  • 24 shrimp

  • 3 cups oil for frying


  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

  2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper.

  3. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

  4. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.

  5. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.


Coconut rice and black beans with plantain

Serves 1

1/3 cup of dry brown rice
2/3 cup of water
1/2 tsp coconut butter
1/4 small yellow onion, diced
1/2 tsp cumin
3/4 cup canned black beans
Splash of water
1/2 plantain, sliced
1/4 cup of diced mango
2 tbsp diced red onion
1/4 cup halved cherry tomatoes
2 tbsp minced cilantro
1 tsp lime juice
1 tsp red wine vinegar
Avocado slices

Bring water to a boil then stir in brown rice, reduce heat to a simmer, and cover. Let cook for ~ 30 minutes or until water has all been absorbed. Then remove from heat and stir in coconut butter.

Saute diced onion in olive oil until onion is translucent. Then add black beans, cumin, and water. Let cook down over low heat.

Peel and slice a ripe (yellow/black) plantain. Fry in olive oil or coconut oil over medium heat. Flip slices when they are browned on one side.

Mango salsa
Combine mango, red onion, cherry tomatoes, cilantro, lime juice, and red wine vinegar.

Add the rice, beans, salsa, and plantain to a bowl and top with avocado slices before serving.


How to prepare ghanaian coconut jollof


Long grain rice

Fresh tomatoes


Cloves of garlic



Vegetable oil

Coconut milk


Green peas

Read more

How to store meat, poultry and fish in fridge and freezers in Ghana

How to prepare Ghanaian stew with offal

How to prepare Ghanaian shea butter Jollof

How to prepare kaakro and beans


Heat oil under medium temperature and add chopped onion and garlic, leave to simmer

Add blended pepper, fresh tomatoes and tomatoes puree. Stir and cover to cook.

Taste for salt

Add curry, nutmeg and rosemary.

Add cups of rice to the stir continuously for 2 minutes, this prevents the rice from clumping.

Add water, coconut milk and  taste for salt again and cover to cook.

Simmer rice for 15 minutes, then add frozen peas. Cook for an additional 15 to 20 minutes or until all the water has absorbed


Coconut Curry Beef recipe


10 Medium pieces of Beef
1 cup of coconut milk
2 Tablespoons of Curry
1 bulb of onion
5 Scotch Bonnet peppers (Moderate for your spice level)
2.5 Tablespoons of salt
4 cubes of Maggi cube
2 tablespoons of cayenne pepper
1 teaspoon of thyme
A handful of cherry tomatoes
A handful of raisins
A handful of roasted peanuts


*Wash beef, season with 1 Tablespoon of salt, 1 tablespoon of cayenne pepper, ½ bulb of onion, 2 cubes of Maggi and 2 scotch bonnet peppers.

*Bring to boil till beef is soft. If there is any stock left, keep aside as this would be used in the sauce.

* Pour in the coconut milk into a pot add the salt, Maggi cube, cayenne pepper, onion slices, scotch bonnet peppers, curry and thyme and bring to boil over medium heat.

*Pour in the beef stock and let it simmer for 2-3 minutes.

*Pour in the beef in the sauce and add the cherry tomatoes, peanuts and raisins. Stir and allow the sauce to simmer for another 2 minutes.

Serve with white rice.


Coconut Cream Pasta


1 handful of Spaghetti

1/2 cup of Coconut cream

1.5 cups of Chopped Vegetables( carrots, green, red and yellow pepper, spring onions)

1 medium bulb of Onion

1 cup of chopped Chicken breast

1 scotch bonnet pepper

3 tablespoon melted butter

3 tablespoons of Vegetable oil

Seasoning cubes

1/2 teaspoon of ginger powder or grated ginger

3 cloves of garlic

1 tablespoon of all purpose flour

1/4 teaspoon of black pepper (optional)


Season your chicken breast with seasoning cubes and ginger.

Heat up 1.5 tablespoons of butter and 1 spoon of vegetable oil on medium heat and stir fry your chicken breast till brown. reduce the heat to the lowest so the chicken cooks for the next 10-15 minutes.

Boil your spaghetti with the 1 spoon of vegetable oil for 3-5 minutes till semi-soft and strain and rinse and set aside.

Heat up the rest of the butter and the vegetable oil, stir fry the garlic and onion for one minute. Add the chopped vegetables, pepper and the chicken and stir fry.

Season with seasoning cubes and black pepper and pour in the coconut cream.

Stir in the flour and finally the spaghetti till all the cream is absorbed. Leave to simmer for 1-2 minutes and serve hot.


Peach Carrot Coconut Vegan Pancake


1/2 cup of whole wheat flour

1 tablespoon of shredded coconut

1/4 cup of grated carrots

1 tablespoon of organic sugar

1 teaspoon of baking powder

1/2 cup of almond milk

3/4 tablespoon of non-dairy butter (vegan butter)

1/2 teaspoon of vanilla extract

1 tablespoon of maple syrup

1/4 cup of chopped peaches


In a medium bowl, pour in your flour, sugar, baking powder, shredded coconut and mix with a spatula.

Pour in your milk, vanilla extract, and butter and mix in. Try to beat the batter to incorporate some air for just one minute. Stir in the grated carrots and allow the mixture to rest.

Heat up your pan (preferably non-stick) and grease with a bit of non-dairy butter. Scoop a bit of the mix into the pan and allow to brown on one side. Carefully flip it over and use your frying spatula to flatten the mix so it can brown on the other side.

Serve with some shredded coconuts, carrots and maple syrup.