Cake Salted with Ham, Tomato and Bell Pepper


– 200 g flour
– 1/2 teaspoon baking powder
– 1 yoghurt
– 50 ml of olive oil
– 1 green pepper
– 1 small tomato
– 4 eggs
– 2 slices of cooked ham
– 30 g of tomato concentrate (one large soup spoon)
– a dozen basil leaves
– a pinch of herbs from Provence
– 50 g of Parmesan cheese
– salt and pepper


Preheat the oven to 180 ° C (th 6).

Finely chop the green pepper. Trim each strap in two or three. Heat a non-stick frying pan with a little water and sear the peppers.

Leave to cook for 5 to 6 minutes then cut off the heat and let cool.

Meanwhile, cut the diced ham and the tomato into thin slices.

Beat the eggs in an omelette. Add the yoghurt, mix and gradually incorporate the mixed flour into the yeast.

Homogenize the whole with the whisk and then pour the olive oil into a net.

Add tomato paste, salt, pepper and chopped basil. Stir in diced ham, pepper and grated Parmesan cheese and spread with a spatula.

Pour the mixture into a cake pan lined with parchment paper. Add on top the slices of tomato and sprinkle with herbs of Provence.

Bake and cook for about 45 minutes, checking the cooking with a wooden spade: it must come out dry.

Leave 30 min in the oven off. Then unmold on a baking tray.

Serve warm or cold, sliced.

Mutton Pepper Roast Recipe


  • Mutton – 250g (cut into medium pieces)
  • Onion – 1
  • Capsicum – ½ of a Capsicum
  • Ginger garlic paste – ½ tsp
  • Kashmiri/Mild chilli powder – ½  tsp
  • Garam masala – ½  tsp
  • Soya Sauce – 1 tsp
  • Oil
  • Salt

To Marinate

  • Turmeric powder – ¼  tsp
  • Coriander powder – 2 tsp
  • Pepper powder – 1 ½  tsp (freshly grounded)
  • Ginger garlic paste – 1 tsp
  • Salt

(Note: Vary the amount of pepper as per your spice level)

Method: (With Step-by-step pics)

Wash and clean mutton and cut it to small pieces

Add all ingredients to marinate and mix well. Pressure cook it till mutton is cooked.(I usually go for 3-4 whistles)

Heat oil in a pan and add sliced onion.

Once onion becomes soft add thinly sliced capsicum and sauté until its cooked well

Add ginger garlic paste and all spice powders and sauté for a min or two

Add cooked mutton (all contents of cooker), soya sauce and salt and mix well.

Slowly stock starts to dry up.

Cook in medium flame by stirring in between till mutton is dry and becomes brown in color. Add 1 tsp of oil on top and switch off stove. Serve hot!!!!


Eggplant-Pepper Tomato Sauce Recipe

For the Eggplant



  • 1 pound eggplant (about 1 medium eggplant)
  • Kosher salt
  • 2 medium red, yellow, or orange bell peppers
  • 1 medium yellow onion
  • 4 medium garlic cloves
  • 8 tablespoons olive oil
  • Freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes, drained
  • 2 cups low-sodium vegetable broth or water
  • 2 tablespoons coarsely chopped fresh oregano leaves
  • 1/3 cup coarsely chopped fresh basil leaves
  • 1/4 cup coarsely chopped fresh Italian parsley leaves


1. Trim and cut the eggplant into medium dice; place in a colander in the sink. Generously salt the eggplant and toss to coat. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and let drain for 20 minutes.

2. Meanwhile, cut the remaining vegetables: Core and seed the bell peppers, then cut them into medium dice. Place in a large bowl. Cut the onion into medium dice and add it to the bowl. Finely chop the garlic cloves and add them to the bowl. Set the bowl aside.

3. When the eggplant is ready, lightly blot it with paper towels to remove any excess moisture. Heat 6 tablespoons of the olive oil in a large straight-sided skillet or frying pan over medium heat until shimmering. Add the eggplant in an even layer and let it sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking, stirring occasionally, until the eggplant begins to brown, about 8 minutes more. Remove the eggplant to a medium bowl and set aside.

4. Add the remaining 2 tablespoons of olive oil to the pan and heat until shimmering. Add the reserved bell peppers, onion, and garlic and season generously with salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes.

5. Add the browned eggplant, canned tomatoes, vegetable broth or water, and oregano and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly and the vegetables are very soft, about 30 minutes.

6. Stir in the basil and parsley. Taste and season with additional salt and pepper as needed.


Obe Ata Dindin (Buka Stew) : Nigerian Fried Pepper Stew

For the Pepper Stew

Pepper Stew


  • 10 whole tomatoes
  • 2 large red bell peppers/tatashe
  • 4 scotch bonnets/atarodo
  • 100ml Palm oil
  • 2 medium-sized onions
  • 1 teaspoon garlic powder or A garlic clove
  • 500grams of assorted meat(beef,shaki(tripe),ponmo)
  • 2 tablespoonful ground crayfish(optional)
  • 4 hard boiled eggs(optional)
  • Salt to taste
  • 1 stock cube or any seasoning of choice

Direction for cooking Buka Stew/ Obe ata dindin :

Before you start with the Obe ata stew:

Cook or boil the meat you would be using  and Set aside for later use

If you want to add eggs, then also boil them beforehand, peel of the shell and set aside.

Now to prepare this Buka stew

Add  the pepper, tomatoes and one onion in a blender and blend(you can also make use of canned stewed tomatoes if you don’t have fresh tomatoes)…make sure to add little water as you blend, but if you end up with a watery mixture, simply add it to a pot and boil to remove excess liquid.

Next, place  a pot on medium heat , pour in the Palm oil , heat it up until is very hot(but not smoking), then add the meat and fry until dry. Then take them out and set aside.

Now add an onion(shredded) into the hot oil, fry a bit and then add the blended tomato & pepper mix.  Cook until the mixture loses its sour taste, or until you begin to see the oil rise to the top.

Next , add the garlic powder, bouillon cubes (maggi /knorr cubes) , ground crayfish and salt to taste.You can also add more seasoning if you like to.   Mix thoroughly, cover and leave to cook for 2 minutes.

Add the fried meat, mix well, cover the pot, simmer for 5 minutes and put off the heat.

Add the boiled eggs and your Buka Stew/Obe Ata dindin is ready ..ENJOY.


How to prepare « Fante Kenkey », fried fish and hot pepper


  • Corn dough

  • Corn husks or dried plantain leaves

  • Salt to taste


  • Mix half of the corn dough with water

  • Boil corn dough until half way cooked.

  • Spread the dough a big clean saucepan and add the remaining raw corn dough using a wooden ladle.

  • Mix thoroughly and mould into desirable pieces.

  • Wrap the dough with the plantain leaves.

  • Place some plantain leaves at a bottom of a big saucepan and arrange the wrapped dough nicely.

  • Add enough water, cover and boil.

  • Serve kenkey with hot pepper, stew or soup.

Fish method


  • Red fish or tilapia

  • Fish seasoning

  • Salt

  • Cooking oil

  • Flour, optional

  1. Remove all tilapia scales, fins. Cut tilapia into desirable sizes and wash thorougly.

  2.  Season the tilapia with salt and fish seasoning to add flavour and leave for 3- 5 minutes.

  3. Coat fish with flour and fry in hot oil.

  4. When all sizes are cooked, transfer fish to colander to drain oil.


Nigerian Beef (Pepper) Stew


For the pepper mix:

  • 2 medium tomatoes (100 g), chopped
  • 1 small (75 g) tatase (red bell pepper), chopped
  • 2 – 3 (45 g) sombo (cayenne pepper), chopped
  • 1 red onion (120 g), chopped 50 g tomato paste 200 ml water

For the meat:

  • 600 g beef
  • 50 ml water
  • 20 g red onion, chopped
  • 1 tblsp Rajah Mild & Spicy Curry Powder
  • 1 tblsp Robertsons Thyme
  • 4 Knorr Beef Stock Cube (4 x 4 g)
  • 100 ml palm oil
  • ½ red onion (50 g), sliced


1. Prepare the pepper mix: In a blender, combine the pepper mix ingredients and blend until smooth.

2. Prepare the meat: In a pot, cook the beef with a small amount of water and add the red onion, curry powder, thyme and 2 stock cubes.

3. Heat palm oil in a pan and fry the onion to flavor. Add the cooked meat and fry until golden brown.

4. Set meat aside and add the pepper mix and remaining stock cubes to the oil in the pan. Cook in the oil until dry.

5. When the pepper mix is ready, add the meat and cook for 2 minutes. 6. Serve with rice or fufu.


Egusi Pepper Soup Recipe – Seafood Version

• 800g Seafood (I used fresh/dried prawn, tilapia, mackerel (titus) & crab)
•1 medium sized dried/ smoked fish
• 1 medium sized onion
• 2 medium sized fresh red pepper (ata rodo)
• 2 tbsp. ground chili pepper
• 1 cup ground egusi (Melon Seeds)
•1 tbsp. Pepper soup seasoning (already mixed)
• (Simply make your own seasoning by blending together 3 Uda pods, 1 tsp. Uziza seeds , « 3 Ehuru/Ariwo/Iwo seeds » ( Check step 2 for procedure)
• A handful fresh scent leaves – chopped
• 3 tbsp. Ground crayfish
• 4 Seasoning cubes
• Salt to taste
Step 1: To prepare the pepper soup seasoning that is if you don’t have any available. I love using a combination of Uda Uwentia, Uziza seeds , « Ehuru/Ariwo/Iwo » to make mine. The ehuru gives it a very nice flavor and aroma so to prepare it, place it on an empty pan and roast till you begin to perceive the aroma. Remove from the pan and peel the outer shell covering and blend with the uziza seeds. Remove the seeds from the uda, pound the pod and crush – set aside.
The first step is to steam the fresh fish. Since i’d be using tilapia and mackerel which could easily scatter in the soup if left for a long period of time, the whole idea is to steam both a little for about 10 minutes in order to get a little stock liquid. Here’s what to do…
Step 2: Place the rinsed fish in a medium sized pot. Blend the onion with about a cup of water and add the blend into the fish pot with a little salt. Let it cook for about 10 minutes. Transfer the fish into a different bowl leaving the stock in the pot.
Step 3: To prepare the egusi, place the ground egusi in a bowl, add a little water and stir to mix – set this aside.
Step 4: Add the prawn, dried fish, crab, smoked/dried fish, crushed seasoning, ground chili pepper and leave to simmer for about 5 minutes then add about 4-5 cups of water into the pot.
Step 5: Add the pepper soup spice blend, ground crayfish, fresh pepper. Once it starts to boil, add the ground/blended egusi paste into the pot stir quickly so it doesn’t form lumps and cover. It’s going to thicken a little but it should have a runny consistency like Banga soup.
Step 6: Add the Scent leaf and leave to simmer for about 3 minutes. Turn off the burner and serve with your favorite « swallow »

Ukodo recipe (Urhobo yam & plantain pepper soup)

•3 medium sized plantain « Unripe »
•4 Large Slices yam
•1 kg Goat meat (with intestine & liver)
•2 cooking spoons Palm oil
•1 small bunch lemon grass/ scent leaves
•2 tbsp. crayfish/ dry prawns
•1 teaspoon dried pepper
•2 seeds « Iwo/Erhe (itshekiri) – Dry roast and set aside
•1 seed Gbafilo
•2 Uda Uwentia “Negro pepper” (Simply Uda or Enge) – Remove the seeds & discard
•1 tsp. Ataiko
•1 tbsp Irugege
•2 Seasoning cubes
•1/2 teaspoon Native salt
Step 1: Wash the goat meat thoroughly, place in a pot and sprinkle a tsp. of salt and cook for about 15 minutes on low heat. Set aside to later use.
Step 2: Peel the yam and cut into two halves then immerse in a bowl of water and rinse. Peel and cut the plantain into three pieces then – set aside.
Step 3: Place all the local spices (Iwo/Erhe (itshekiri), Gbafilo, Ataiko, Irugege) in the dry part of the blender and grind for a few minutes.
Step 4: Add some water to the pot containing goat meat. Place on the burner and allow to boil for about 5 minutes. Add 1-2 tbsp. of the ground spices, uda, crayfish, pepper and crushed seasoning. Stir and taste the soup. Leave to cook further till you start to perceive the aroma
Step 5: Add plantain and yam. Add the lemon grass bunch then reduce the heat and allow the ukodo to cook for about 15 minutes. Discard the lemon grass bunch after this.
Step 6: Transfer the Yam and plantain into a dish, then pour the liquid into another plate. Pour red palm oil into a small clay bowl and serve. The palm oil can also be mixed with the ukodo liquid and used to eat the yam and plantain or the yam/plantain could be dipped in the oil and eaten while the ukodo liquid is sipped like pepper soup.

Salmon Pepper Parcels + Chermoula Paste

A Simple List of Ingredients:

1. Garlic
2. Ginger
3. Jalapeno Chilli
4. Lemon
5. Salt and Pepper
6. Saffron Strands
7. Balsamic Vinegar
8. Paprika
9. Extra-Virgin Olive Oil
10. Ground Cumin
11. Ground Coriander
12. Smoked Paprika
13. Fresh Coriander

14. Salmon Fillets
15. Olive Oil
16. Water
17. Cherry Tomatoes
18. Bell Peppers
19. Onions
20. Vegetable Stock Cube

Bismillah, let’s begin!
First, make the chermoula paste.
6 Garlic Cloves
1 Jalapeno Chilli
2 inches Ginger
Peel the garlic and ginger.
Give them a rough chop and place into a bowl or if you are making this in a food processor, pop them into that.
Next, for a little spice.
Take 1 tablespoon Paprika.
And, add it to the bowl.
Followed by 1 teaspoon Smoked Paprika.
Sprinkle that on in there too.
Next, my mother’s favourite – ground cumin!
Add in 1 tablespoon Ground Cumin.
Next, measure out 1 tablespoon Ground Coriander.
And, sprinkle that in too.
Followed by a pinch of Saffron Strands.
Next, a few liquids and seasoning.
Measure out 2 tablespoons Balsamic Vinegar.
And, pour it in.
Followed by extra-virgin olive oil.
Pour in 3 tablespoons Extra-Virgin Olive Oil.
Now, time for a little citrus in the form of a lemon.
Take 1 Lemon.
And, squeeze in the juice. I only ended up using 3/4 of it because it was quite big.
That’s it for the supporting cast.
It’s time for the star of this show – fresh coriander. Grab 1 large bunch Fresh Coriander.
Try and get the freshest bunch you can – stalks and all. Yes, Mother. You were right. The flavour is in the stalks after all.
Give the coriander a rough chop and a rinse.
If you’re making this in a food processor, give everything a blend. Otherwise, stir it up.
Add in the fresh coriander.
Grab your hand blender (or food processor) and get blitzing!
Blend until you have a smooth paste.
Finally, season with Salt and Pepper, to taste.
Stir it up and the chermoula paste is ready! This recipe makes more than is needed for the salmon and can be stored in the fridge for up to 4 days – use in chicken, fish and veggie dishes.
Now, onto the salmon pepper parcels. First, pre-heat the oven to 200C or 180C or Gas Mark 6.
This is the amount I used.
Gather together your ingredients and let’s do this!
Take 540 grams packet Salmon Fillets – for me, this was 5 large fillets.
Which I ended up slicing in half because I felt they were too big.
Season both sides with Salt and Pepper, to taste.
Take your chermoula paste.
And, spread liberally onto one side of each fillet. Set aside whilst you work on the veggies.
Take 2 Bell Peppers. Any colour will do but I prefer the red and orange to the green
Slice up the peppers.
Then, get yourself 2 small Onions.
Then, give them a peel and thinly slice too.
To cook, grab a frying pan and place over a medium heat.
Drizzle in 1 teaspoon Olive Oil.
And, let it heat up.
Throw in those beautiful peppers.
And, onions!
Give them a stir and then fry for 4 minutes until softened.
I usually cover them for this – I find it helps speed up the softening process (perfect for weeknights).
Once softened …
… take 100ml Water and a Vegetable Stock Cube.
Pour in the water.
And, crumble in the stock cube.
Mix and then on a medium heat, let the water evaporate and disappear.
Then, take 200 grams Cherry Tomatoes.
Slice each one in half.
Throw in the cherry toms.
Turn the heat down for 5 minutes and let the tomatoes break down slightly.
Again, a lid comes in handy here.
While the tomatoes soften, take a small handful of Fresh Coriander.
And, a Lemon.
Zest the lemon and roughly chop the coriander.
After 5 minutes …
.. add the fresh coriander and ..
.. the lemon zest.
Give it a quick stir.
And, take it off the heat.
So, now you have your chermoula covered salmon and your vibrant, colourful veggie mixture.
To assemble the parcels, take a piece of foil.
Place on a piece of salmon.
Top it with a slice of Lemon.
Spoon some of the pepper mixture around the salmon.
Wrap the parcel up so that there are no gaps. Resist the urge for ribbons and bows.
Make the rest of the parcels and place onto a baking tray.
Bake for 12-15 minutes until the salmon is cooked. This is when it flakes easily with a fork.
And, now a quick side dish. One of my favourites, in fact. I took already boiled or steamed veggies.
Popped them into a pan with any oil (vegetable / olive / coconut / butter) and let them get really brown and crispy.
The secret is not to touch them. Leave them on a medium to low heat for 5 minutes and then flip and see how crispy they are. If they could go for longer, leave them. Otherwise, turn and brown the second side.
To finish, season really well with salt and pepper.
Once the salmon is cooked, place the parcel straight onto a plate along with the veggies.

Let people unwrap their own parcel. The salmon will be beautiful and full of flavour. And, underneath it will be the most perfect sauce – ready to be mopped up with all those potatoes.
Pin on Pinterest
This recipe has become a real favourite in our house and any leftover salmon is perfect in fishcakes the next day.


How to prepare grilled catfish, chips, pepper sauce and salad


  • Whole Catfish

  • Multipurpose Seasoning

  • Suya Spice

  • Vegetable oil

  • Stock cube

  • Salt

  • Moin Moin leaves


  • Catfish:

1)Clean and gut the Catfish. Leave to drain then make punctures in the fish (or slash) with knife.

2) Line oven dish or tray with moin moin leaves and arrange the fish on it. Season Fish generously with K’s Cuisine Multipurpose Seasoning. Cover with leaves or foil and leave in the fridge to Marinate for 60 minutes.

3) Bring Fish out of the fridge , sprinkle with K’s Cuisine Suya spice and Sunflower Oil.

4) Grill in the oven at 150C for 60 minutes or till done.
Step 5 is Optional

5) Bring Fish out, top with Hot Pepper Sauce. Return back in the oven uncovered and grill for another 5 minutes. Bring out and top with more hot sauce. (Source: KsCuisinespices)


How to prepare riped fried plantain and hot pepper sauce


  1. Ripe plantain

  2. Vegetable oil

  3. Onions

  4. Scotch bonnet/habanero

  5. Medium bell pepper

  6. Spices

  7. Olive oil

  8. Garlic

  9. Salt to taste


Peel ripe plantain and cut into desired sizes

Add water to plantain and sprinkle salt.

Heat a pan with vegetable and add plantain.

Deep fry till golden brown, 5-7 minutes;

Transfer fried plantains to paper towel to drain excess oil.

Use asanka to grind scotch bonnet, onions, bell pepper, garlic.

Heat oil in a wok over medium heat.

Add grated onions and saute for 3 minutes.

Add all grinded vegetables, stirring occasionally for 3 – 5 minutes.

Add spices and salt to taste.

Simmer to 2 – 5 minutes.


Mashed Potato Cakes with Pepper Garlic Sauce

Potato Cakes:

1 large potato

Seasoning cube

An egg

A handful of Chopped spring Onions

1 handful of Chopped Carrots

8 tablespoons of flour


 For the pepper sauce :

3 scotch bonnet peppers (ata rodo)

3 Cloves garlic

1 tablespoon vegetable oil

Seasoning cube

Potato Cakes:

Boil the potato and mash in a large bowl.

In a separate bowl, whisk the egg and add the seasoning cube.

Pour the egg mix into the bowl with the mashed potato and add the chopped carrot and spring onions.

Add the flour and mix till everything is properly incorporated. In a pan with a little oil, scoop the potato mix and shallow fry till brown on both sides.

Pepper Garlic Sauce:

Blend the pepper and garlic.
In a pan with heated oil, fry the blended pepper garlic mix and season with the seasoning cube and serve with the potato cakes.


Egusi Pepper Soup


  • Ingredients
  • 1 cup of chopped beef
  • 1/2 cup of chopped Shaki (tripe)
  • 1 small piece of dried fish
  • 3 tablespoons of Ground Egusi
  • 1 tablespoon of pepper soup spices (Uda, Ehuru, Uyayak, Uziza seeds)
  • 1 tablespoon of dry pepper
  • 2 scotch bonnet peppers
  • Seasoning cubes
  • 1/4 cup of crayfish pieces
  • 1 teaspoon of crayfish powder


  1. Boil your beef and shaki with your dry pepper and seasoning cubes
  2. Add your pepper-soup spices and cook till meats are soft.
  3. Add your chopped scotch bonnet peppers, crayfish powder, crayfish pieces and the dry fish.
  4. Mix the egusi with water till it forms a paste and slowly stir into the pot of meats. Make sure to continually stir as you add in so it doesn’t become lumpy.
  5. Check for seasoning, add more water if needed as the soup should be semi-runny.
  6. Serve with any swallow of your choice.


Catfish Pepper Soup

What you need

1 Medium sized catfish

1/2 a Teaspoon of garlic

1 Bulb of onion

2 Large scotch bonnet peppers

2 Cubes of knorr/maggi

1 Teaspoon of powdered ginger

1/2 Teaspoon of thyme

1 Cup of broccoli

1 Cup of carrots

3-4 Cups of water

1 Pinch of salt – to taste


  • Clean fish, cut into 4-6 portions and place in a bowl
  • Slice onions, peppers, broccoli, carrots and place in a bowl
  • In a medium sized pot, pour in 3-4 cups of water and bring to a boil on high heat
  • Add in sliced onions, peppers, carrots, thyme, garlic, ginger and knorr. Boil for 4 mins on med-high heat
  • Gently place catfish into the pot and add in salt. Cover and boil on medium heat for 12 mins
  • Add in broccoli. Cover pot and boil for 4 mins on low heat

Let simmer and serve when ready.

This pepper soup can be served alone or with boiled plantain or boiled yam.


Summer Pepper Shakshuka


Summer Pepper Shakshuka with Baked Eggs & Za'atar-Spiced Pitas ingredients
  • 2 Farm Eggs
  • 2 Pocketless Pitas
  • 2 Red Bell Peppers
  • 2 Sweet Peppers
  • 1 Beefsteak Tomato
  • 1 Red Onion
  • ½ Pound Fingerling Potatoes
  • 1 Large Bunch Parsley
  • 2 Tablespoons Tomato Paste
  • ½ Cup Crumbled Feta Cheese
  • 1 Tablespoon Shakshuka Spice Blend (Za’atar, Crushed Aleppo Pepper, Ground Sumac, Dried Thyme & Garlic Powder)


Prepare the ingredients:

1Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut each pita into small triangles. Cut out and discard the stems, ribs and seeds of the bell peppers; large dice. Cut out and discard the stems of the sweet peppers; remove and discard the seeds. Thinly slice the sweet peppers into rings. Core and large dice the tomato. Peel and small dice the onion. Cut the potatoes into ¼-inch-thick rounds. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves.

Cook the potatoes:

2Cook the potatoes:

In a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and tender. Transfer to a bowl. Wipe out the pan.

Start the sauce:

3Start the sauce:

In the pan used to cook the potatoes, heat 2 teaspoons of olive oil on medium-high until hot. Add the bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the tomato paste and ¾ of the spice blend; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the tomato paste is dark red and the spices are fragrant.

Finish the sauce:

4Finish the sauce:

Add the tomato, sweet peppers, cooked potatoes, 2/3 of the parsley and 1¼ cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and saucy. Season with salt and pepper to taste. (If your pan is not oven-safe, transfer the finished sauce to a baking dish.)

Toast the pitas:

5Toast the pitas:

While the sauce cooks, place the pitas on a sheet pan. Drizzle with olive oil and season with salt, pepper and the remaining spice blend; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 5 to 7 minutes, or until lightly browned and fragrant. Remove from the oven and transfer to a serving dish, leaving the oven on.

Bake the shakshuka & serve your dish:

6Bake the shakshuka & serve your dish:

Using a spoon, create 2 wells in the finished sauce. Crack an egg into each well; season with salt and pepper. Sprinkle the cheese over the sauce and eggs. Bake 6 to 8 minutes, or until the egg whites are set. Remove from the oven and let cool for 2 minutes. Garnish the baked shakshuka with the remaining parsley. Serve with the toasted pitas on the side. Enjoy!


Piri-Piri (Shrimp in red pepper sauce)

  • 2 pounds shrimp, peeled and deveined
  • 1/2 cup Molho de Piri-Piri
  • 6 cloves garlic, minced

Arroz de Coco e Papaia (Rice with coconut and papaya)
(from Celtnet) 

  • 1 cup rice
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 cups coconut milk
  • 1/4 cup water
  • 1 papaya, peeled, de-seeded, and finely diced

Salada limão (Lemon salad)
(from Celtnet

  • 1/4 cup lemon juice
  • 4 tsp olive oil
  • 1/2 tsp salt
  • 2 fennel bulbs
  • 2 ounces finely grated parmesan cheese


60ml lemon juice 4 tsp olive oil 1/2 tsp salt 2 fennel bulbs 50g grated parmesan cheese

60ml lemon juice 4 tsp olive oil 1/2 tsp salt 2 fennel bulbs 50g grated parmesan cheese

60ml lemon juice 4 tsp olive oil 1/2 tsp salt 2 fennel bulbs 50g grated parmesan cheese

60ml lemon juice 4 tsp olive oil 1/2 tsp salt 2 fennel bulbs 50g grated parmesan cheese

Let’s start with the shrimp, since that has to marinade at least 30 minutes (mine was marinading for a couple of hours).

You are, of course, wondering how to make « Molho de Piri-Piri, » which is the key ingredient in Camarões Piri-Piri. Here’s the recipe:

  1. Go to
  2. Search for « peri-peri » (an alternate spelling of the same thing)
  3. Click « Add to Cart »
  4. Check out

Is the a cop out? Not really. Well, kind of. Piri-piri is the Portuguese spelling for the African bird’s eye chili pepper, which is native to Southern Africa. Now you can, with some effort, get piri-piri seeds and grow them here in the US, but I thought my chances of doing that in less than a week weren’t very good, so that’s not a route I chose. You can also buy pickled piri-piri peppers, but I thought that would change the flavor too much. A third alternative is to substitute habanero peppers, but that didn’t seem particularly authentic either. So I chose to buy the ready-made sauce in the hope that it would provide for a finished product that was a little closer to what they might eat in Angola. Of course, I was disappointed to find that the peri-peri sauce sent to me by is actually bottled in Georgia, but I guess you can’t have it all.


Assorted Pepper Sauce


  • 1 Whole Chicken
  • 1 Seasoning Cube
  • 1/4 tsp Curry Spice
  • 1 medium sized Onion bulb, grated
  • 4 Chili Pepper, blended
  • 1/4 tsp Dried Thyme
  • 2 Cloves of Garlic, grated
  • 1 tbsp of Fresh Ginger, grated
  • 1 tsp Salt
  • 1/4 cup Vegetable Oil


  • 6 large sized Tomatoes, sliced
  • 1 medium sized Green Pepper
  • 1/2 small sized Yellow Pepper, chopped
  • 1/2 small sized Paprika, chopped
  • 1 medium sized Onion bulb, sliced
  • 2 Chilli Peppers, diced
  • 1/2 tsp Curry Powder
  • 1/4 tsp Dried Thyme
  • 1 Seasoning cube
  • Salt to Taste
  • 1/4 cup Vegetable Oil


  • Mix all the ingredients in a small bowl
  • Rub the mixture around and inside the chicken
  • Cover round with a cling film
  • Put in the refrigerator for about 2hours
  • Place a foil in an oven tray and grease it with vegetable oil
  • Put the marinated Chicken into an oven tray and into the oven or grill with the temperature between 180C to 230C (medium, Gas Mark 6)
  • Grill for about 2hour 30mins


  • Put the vegetable oil in a pot and on heat
  • Pour in the onions, tomatoes, yellow pepper, paprika,chilli pepper and spices
  • Stir for 5minutes, add the green pepper to the sauce
  • Stir for another 2minutes
  • Add the seasoning cube and salt to taste
  • Serve with Fried Chips


Tilapia Pepper Soup


  • 1 whole Tilapia (gutted, cleaned and cut)
  • 1 table spoon pepper soup spice
  • 3 cups water
  • 1 teaspoon chilli powder
  • 1 teaspoon bitter leaf
  • 1 tablespoon scent leaf
  • 2 cups cubed fresh yams or plantains
  • 2 tablespoons freshly chopped onions
  • 2 cube maggi
  • Salt to taste



  • Season the Tilapia with some salt and one of the maggi cubes, add about 3 table spoons of water. simmer on low heat until the fish is thoroughly cooked (About 15 minutes). Set aside to cool
  • Bring the 3 cups of water to a boil, add in all the left over ingredients. reduce the heat to medium and simmer the mixture until the yam is cooked (20-25mins)
  • Taste and adjust the water/yam mix for seasoning. Add in the cooked fish. Simmer for another 5 mins.

Enjoy peppersoup as lunch or supper


 Did You Know: Your pepper soup will have a bitter taste if you use too much of the peppersoup spice blend. To rectify this simply add more water to the broth.


Goat Meat Pepper Soup


  • 3 teaspoons Pepper soup spice mix
  • 2 teaspoons dry blended hot chilli
  • Goat meat ( 10 small pieces)(cleaned)
  • 3 cubes Maggi
  • salt to taste
  • small onion, small ginger and garlic (peeled, not cut)


  1. Set a medium size pot on medium heat, add in the washed goat,1 cup water, 2 cubes maggi, some salt, onion, ginger and garlic. change the heat to below medium, cover the pot and leave the meat to cook for 1 hour 30 minutes (or until very tender). Remove the ginger and garlic pieces.
  2. Add another 4 cups water to the pre-cooked meat, add in the pepper soup spice, chilli powder, left over maggi cube. combine. taste and adjust for salt. cover and simmer for another 25-30mins.

Your soup is ready to serve.
To make your own pepper soup mix you will need equal portions of : allspice seed, anise pepper, anise seeds, cloves, coriander seeds, cumin seeds, dried ginger, fennel seeds, tamarind pulp and ground pepper. (blend)

This post is dedicated to Honeydame. Thanks for the recipe request!


Catfish Pepper Soup.


I whole Catfish gutted, slime on skin cleaned with one lime/ lemon and washed

3 tbsp of ground pepper soup mix consisting seeds of
Ariwo or Calabash Nutmeg , 1 cluster uda uwentia/negro pepper, alligator pepper/ata’re, ehuru seeds, 3 tbsp ground pepper or chilli flakes , 2 tbsp dry scent leaves/wild basil ( I add my own blend of freshly ground black pepper and cloves) it’s the magic, really.

1 Habanero or scotch bonnet pepper finely chopped (wear gloves if you are not accustomed to the oils in this pepper before chopping, please)

4 garlic cloves finely diced

1 tsp Pure sesame oil

2 tsp Ginger paste

1 tbsp Ground crayfish

1 tsp locust beans

2 chopped spring onions to garnish

Seafood : baby octopus, squids, whelks (optional)

1 white onion finely chopped

3 sprigs of coriander

About 10 cups of water.

1 tbsp Salt



1.) Wash, gut and clean the fish and seafood with lemon, takes off the slime and the fishy smell reduces and salt then set aside.


2.) In a deep stockpot, I used a 25cm one, pour the water, add the blend, ginger paste, sesame oil, locust beans, ground crayfish, chopped onion, garlic and scent leaves and bring to boil. Carefully place the fish in the broth cover and simmer for about 10mins.


3.) Add the seafood and cook for only 5mins more, add coriander and some of the spring onions. Save the rest for garnish. Ajikespecial’s Catfish Pepper Soup is ready.

Note and Variation: I know this dish is not for everyone and I can feel people cringing from here. I have a solution. To get rid of the bone and what may appear like the ugly stuff to you just fillet the catfish like so:


I turned the leftover to a comforting and rustic Potatoes and Catfish Bubble and Squeak😀 (Not that I mashed the potatoes)


Ingredients for this recipe can be purchased in most Nigerian and supermarkets stores abroad.

I hope you find the dish delicious, intriguing and full of lovely textures as I did.