Rice with Fish Fillet Recipe

For the Rice : 



– 200g of Long Grain rice
– 3 fish fillets
– 1 tablespoon soy sauce
– 1/2 tablespoon of sweet pepper
– 1/4 teaspoon curry
– Oil for frying
– Salt, pepper, ginger, hot pepper

The sauce
– 200ml of crème fraîche
– 200ml of milk
– 100g of canned mushroom
– 1 tablespoon flour
– 1 tablespoon of oil
– Salt pepper


– Bring a large volume of water to a boil, add a sachet of rice and a pinch of salt, cover and cook for 10 minutes on low heat.
– Place all the spices in a plate, add the soy sauce, mix well, coat the fish fillets with this mixture and marinate for 20 minutes.
– Heat the oil in a frying pan and add the fish fillets, cook over medium heat for 3 minutes on each side until tender, drain on paper towel.
– Put the oil in a frying pan, brown the mushrooms in pieces, add the milk, the cream, sprinkle the flour, stirring vigorously with a wooden cook, salt and pepper to cook on low heat until the  » Thickening of the sauce.
– Serve the rice in a dish with fish fillet and top with sauce.

Source: www.femmezoom.com

Mixing it up (apple pancakes with cinnamon butter)

For the Mixing it up (apple pancakes with cinnamon butter)

apple pancakes


Cinnamon butter
½ cup (1 stick) unsalted butter, room temperature
½ cup powdered sugar
1 teaspoon ground cinnamon
½ teaspoon grated orange peel

2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored

1 2/3 cups all purpose flour
2 tablespoons (packed) golden brown sugar
2½ teaspoons baking powder
½ teaspoon salt
¾ cup whole milk
2 large eggs
½ cup (1 stick) unsalted butter, melted, divided

For cinnamon butter:
Using electric mixer, beat all ingredients in small bowl until blended.

For pancakes:
Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.


Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.

Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.

Source: www.crumblycookie.net

Abacha African Salad Recipe (Abacha ncha with Ugba)

• 2 cups Palm oil
• 1 Seasoning cube
• 1 teaspoon ground Ehu seeds (Calabash Nutmeg)
• 2 Dry Pepper, ground
• 1 tsp. Ogiri
• 1 tbsp. potash « Akaun »(powdered)
• 1 large sized Pomo / Kanda (cow hide)
• 4 Handfuls Abacha
• 1 wrap/cup Ugba (Ukpaka)
• 4 tbsp. Crayfish « ground » – Optional
To garnish 
• Dry fish, Fried fish, or Pomo(As desired)
• 1 large Red Onion
• 4 Garden eggs
• 3 Utazi leaves (Gongronema latifolium)
Step 1: Dissolve the potash in a small bowl of luke warm water. Stir well and set this aside.
Step 2: Place the dry Abacha in a medium sized bowl. Pour boiled water over the abacha in the bowl. Leave to soak in a bowl of water for about 20 mins. This helps soften as well as increase it’s size. Once it’s soft enough, leave to drain in a sieve
Step 3: For this, i’d be using kanda also known as pomo. If you buy from the local market, you need to clean it properly. To clean, get an iron sponge and scrub the inner part thoroughly With a sharp knife, scrape the outer part also then rinse. Cut it up into smaller pieces then place in a pot of water. Add salt to taste then leave to boil for about 10 mins. Drain off the water then set aside.
Step 4: Rinse the Ugba, Wash and chop the utazi leaves, Wash the garden eggs and chop if you like, Slice the onion rings.
Time to make the Abacha
Step 5: In a pot, pour in the palm oil. Add the potash mixture with a sieve making sure you don’t pour in the residue along with it. Stir consistently till the palmoil and potash mixture turns into a yellow paste
Step 6: Add the salt to taste, crushed seasoning, Ogiri paste, ugba (ukpaka), dry pepper,pomo, Crayfish,ground ehu , then stir very well till the mixture is well incorporated.
Step 7: Finally, gently add the drained abacha into the mixture and mix thoroughly till it’s well incorporated. At this point, the Abacha is ready to be garnished and served BUT………….
If you like your abacha warm as some people do, you can heat it up a little on a burner.
Step 8: Garnish with the sliced Utazi (Its quite bitter so i’d advice you use sparingly), Garden egg, Onion rings and Fish
Serve with a Cup of palm-wine for that breath taking feel 😉

Beef roll ups with ugu filling

• 5 thin sliced beef
• 1 tbsp. chili powder
• 1 tbsp. garlic powder
• 2 tbsp. vegetable oil
• Salt to taste
The filling:::
• A handful ugu leaves
• 1 medium sized yellow pepper
• 1 medium sized red pepper
• 1/2 small red onion
• Salt to taste
Other things you’d need
• A string or toothpicks


Step 1: Place the beef slices on a chopping board. To know how i sliced the beef, i used a sharp knife to cut off thick rectangle slices. In a bowl, mix the chili powder, garlic powder, vegetable oil and salt to taste together. Brush this over the top of the beef slices and leave the beef to sit while you prepare the filling.
Step 2: To prepare the filling, chop the ugu leaves, yellow pepper, red pepper and small red onion.
Step 3: Place an empty pan on the burner, add the vegetable oil and heat it up for 30 seconds. Add the onion, yellow and red pepper and stir fry for 1 minute. Add the chopped vegetable, salt to taste and stir fry for 1 minute. Turn off the burner and leave to cool.
Step 4: On the center of each flattened beef, divide the vegetable stir-fry between the 5 beef slices. Once done, roll up each beef and secure with a string or toothpicks so the content doesn’t fall off.
Step 5: Spread the rest of the spice mixture over the beef roll ups and place them on a grilling rack. Leave to cook in the grill for about 5-10 minutes on all sides.
Step 6: Once done, remove from the heat and leave to cool for sometime before removing the strings.
Step 7: Slice them up with a sharp knife and serve!

How to prepare Capsicum tomato sauce with meatballs

• 25 Already prepared Meatballs 
• ¼ Large red onion
• 4 plum tomatoes
•3 red scotched bonnets(diced)
• 3 Cooking Spoons Beef stock
• 1 Stock cube
• 1 cooking spoon Vegetable oil
• Salt to taste
1. Slice the Capsicums and set aside
2. Lightly blend the plum tomatoes and onion; pour into a medium sized frying pan
3. Add the diced scotch bonnet pepper and cook for about 10 mins till the liquid dries up leaving only the tomato puree
4. Pour in the vegetable oil and fry for about 5 mins
5. Add the Beef stock and leave to simmer for 10mins
6. Add the sliced capsicums and meat balls; leave for another 5mins
7. Serve as a form of garnish

Spicy Chicken with Zesty Rice Salad


For the Spicy Chicken

1 pound Chicken Breast, sliced

2 tablespoons Olive Oil

2 tablespoons Lemon Juice

2 teaspoons Balsamic Vinegar

1 tablespoon Paprika

½ teaspoon Ground Cumin

Salt, to taste

1 Red Chilli, finely chopped

2 Garlic Cloves, peeled and finely chopped

For the Zesty Rice Salad

Few handfuls Boiled Rice, cold

½ bag Baby Spinach Leaves, sliced

3 Carrots, peeled and grated

1 bunch Spring Onions, finely chopped

Handful Fresh Coriander, finely chopped

Few Cherry Tomatoes, halved

½ Cucumber, cubed

2 Red Chillies, finely sliced

Salt and Black Pepper, to taste

2 tablespoons Cider Vinegar

4 tablespoons Olive Oil

4 teaspoons Honey

Zest of 4 Limes

Juice of 2 Limes


For the Spicy Chicken, place the chicken and all the marinade ingredients into a large bowl, and leave in the fridge for as long as you have.

For the salad, put the cold rice, spinach, carrots, spring onions, fresh coriander, cucumber and cherry tomatoes into a large bowl and mix well.

To make the dressing, into a small bowl, add the red chillies, salt, black pepper, cider vinegar, olive oil, honey, lime zest and lime juice. Whisk well.

Pour the dressing over the salad, and mix well. Set aside.

To cook the chicken, take a large pan, and heat up.

Add the chicken along with all the marinade, and bring to the boil.

Simmer, cover and leave to cook for about 30 minutes or until the chicken is fully cooked.

Turn the heat up for a few minutes, and dry out all the excess liquid – the chicken is now ready!

Serve the Spicy Chicken on a bed of the Zesty Rice Salad, and enjoy!

Source: thismuslimgirlbakes.blogspot.sn

Hoisin Chicken Wraps with Sweetcorn + Cucumber Salsa

A Simple List of Ingredients:
For the Hoisin Chicken Wraps:

1. Boneless Chicken Breast Cubes
2. Ginger
3. Hoisin Garlic Sauce
4. Cornflour
5. Bicarbonate of Soda
6. Water
7. Salt and Pepper
8. Chilli Garlic Sauce
9. Vegetable Oil
10. Flour Tortillas

For the Sweetcorn + Cucumber Salsa:

1. Cucumber
2. Tomatoes
3. Jalapeno
4. Tinned Sweetcorn
5. Honey
6. Balsamic Vinegar
7. Toasted Sesame Oil
8. Salt and Pepper

For the Hoisin Dressing:

1. Hoisin Garlic Sauce
2. Honey
3. Soy Sauce
4. Balsamic Vinegar

Bismillah, let’s begin!
First job, marinade the chicken. Place 1 pound Boneless Chicken Breast, cubed into a bowl.
Finely dice up 2 teaspoons Ginger. If you want to use crushed ginger, you can. About 1/2 teaspoon would do the job.
Throw in the ginger.
Next, the hoisin garlic sauce. This is the one I used but you could use any you like.
Add 5 tablespoons Hoisin Sauce to the chicken.
Along with 1 teaspoon Cornflour.

And, 1/4 teaspoon Bicarbonate of Soda.
Add Salt, to taste.
Pour in 25ml (2 tablespoons) Water.
Finally, 3 tablespoons Chilli Garlic Sauce. This is completely optional but if you like things spicy, add it in.
Give everything a good stir.
Cover with foil and leave to marinade for about 30 minutes. Longer, if you want.
Whilst you make the cucumber sweetcorn salsa!
Take 1/2 Cucumber and slice it through the middle.
We are going to deseed the cucumber.
Take a spoon and scoop out the seeds.
Until you’re left with this.
Give the cukes a fine dice and throw them into a bowl.
Along with 2 Tomatoes, diced.
And, 1 Jalapeno, finely chopped. Take the seeds out if you don’t like the heat.
Next, sweetcorn! I used tinned because I love it and could literally eat it out of the can with a spoon for dinner. Yum.
Throw in 170 grams Tinned Sweetcorn, or to taste.
Now, in goes 2 teaspoons Balsamic Vinegar.
1/2 teaspoon Toasted Sesame Oil. Only this much because this stuff is very strong and can overpower in an instant.
And, a little natural sweetness from honey.
Add in 1/2 teaspoon Honey.
Season well with Salt and Pepper, to taste.

Give everything a good stir. Oooh, if you like fresh herbs, feel free to add some chopped fresh coriander too.
Just a thought.

Now, a quick soy hoisin dressing to drizzle over our chicken.

Take 2 tablespoons Hoisin Garlic Sauce.

Add 1/4 teaspoon Honey.

1 tablespoon Soy Sauce

And, 1 teaspoon Balsamic Vinegar.

Give it a quick stir and set aside.
By now, the chicken is ready.

Heat up a few tablespoons Vegetable Oil in a large frying pan.

Cook the chicken pieces in batches.

Cook until golden brown and cooked through. This won’t take long at all especially if the cubes are small.
If you want a crispy crust like mine, do not overcrowd the pan.

Heat up 4 Flour Tortillas and get ready to wrap!

You can make these however you like but here’s how I did mine. Onto a warm tortilla, I placed a few pieces of chicken.

Spooned over a little salsa.

Drizzled over a little dressing.
And, tightly wrapped the whole thing up. Guys, I have absolutely no technique when wrapping up wraps. It’s just a case of trying to keep everything in.
I do find though that homemade tortillas are way stronger, if that makes sense, than shop ones.
Anyway, after that ramble, it’s time to slice.

Can I just say that I was so shocked by how well these cut? Usually when I’m taking photos, things decide to collapse.

But alhamdulillah for the times when they don’t. And, even when they do, it doesn’t really matter because everything is still delicious!

Full Written Recipe:
Hoisin Chicken Wraps with Sweetcorn + Cucumber Salsa.

Prep Time: About 30 minutes with marinating time.
Cook Time: About 20 minutes.
Serves: Makes about 4 wraps.

For the Hoisin Chicken
1 pound Boneless Chicken Breast, cut into cubes
2 teaspoons Ginger, finely diced
5 tablespoons Hoisin Garlic Sauce
1 teaspoon Cornflour
¼ teaspoon Bicarbonate of Soda
Salt, to taste
25ml (2 tablespoons) Water
3 tablespoons Chilli Garlic Sauce, or to taste
Few tablespoons Vegetable Oil

For the Sweetcorn + Cucumber Salsa
½ Cucumber, deseeded and finely diced
2 Tomatoes, finely diced
1 Jalapeno, finely chopped
170 grams Tinned Sweetcorn
2 teaspoons Balsamic Vinegar
½ teaspoon Toasted Sesame Oil
½ teaspoon Honey
Salt and Pepper, to taste

For the Hoisin Dressing
2 tablespoons Hoisin Garlic Sauce
¼ teaspoon Honey
1 tablespoon Soy Sauce
1 teaspoon Balsamic Vinegar

To Assemble
4 Flour Tortillas, warm


For the hoisin chicken, place the chicken, ginger, hoisin garlic sauce, cornflour, bicarbonate of soda, salt, water and chilli garlic into a mixing bowl. Mix well and leave to marinade for at least 30 minutes.

To cook, heat up the vegetable oil in a frying pan. Fry the chicken in batches, in a single layer, until golden and cooked through.

For the salsa, stir all the ingredients together.

For the dipping sauce, stir all the ingredients together.

To assemble the wraps, fill warm tortillas with the chicken and salsa. Pour over a little dipping sauce and wrap up. Enjoy!

{Adapted from The Dumpling Sisters}

This Time One Year Ago:

Chocolate Chip Cookies 2 – filled with two types of brown sugar and plenty of chocolate chunks!

This Time Two Years Ago:

Pin on Pinterest
Chicken Kathi Rolls – buttery parathas filled with chaat masala chicken and a zingy green chutney.

Keep me in your duas, please, and enjoy your hoisin chicken wraps,

Source: thismuslimgirlbakes.blogspot.sn

Chicken Shashlik with Gravy

A Simple List of Ingredients:

1. Chilli Sauce
2. Mustard Paste
3. Worcestershire Sauce
4. Soy Sauce
5. Tomato Ketchup
6. Boneless Chicken Pieces
7. Salt
8. Crushed Red Chilli
9. Crushed Garlic
10. Red Bell Pepper
11. Red Onion
12. Tomatoes
13. Vegetable Oil
14. Tomato Puree
15. Boiled Rice
Pin on Pinterest

Bismillah, let’s begin!

First to make the actual Shashlik: place 1 pound boneless chicken pieces, cut into large pieces.


Add 1 teaspoon salt.

Add 1 teaspoon crushed red chilli.

Add 1 teaspoon crushed garlic.


1 teaspoon mustard paste 

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon chilli sauce

3 tablespoon tomato ketchup

Add them all to the chicken.

Finally, add 1 tablespoon vegetable oil, and stir to combine. Now, as with any marinade, the longer it’s left, the better, but you could cook it straight away.

Heat a drizzle of vegetable oil in a large pan.

Add 1 teaspoon crushed garlic.

Fry for 1 minute.
Then, add the marinaded chicken.

Fry on high until browned all over.

Add a splash of water, and cover on low until the chicken is fully cooked – about 15 minutes.

Once cooked, place onto a plate.

Do not waste the remaining sauce in the pan – we will use it later!

To make the gravy, in the same pan, heat a little vegetable oil.

Add 1 teaspoon crushed garlic.

Fry for 1 minute.

Add 1 pound boneless chicken pieces, cut into tiny pieces.


2 tablespoons tomato ketchup

2 tablespoons tomato puree

1 tablespoons chilli sauce

1 tablespoons soy sauce

½ teaspoon mustard

1 tablespoons Worcestershire sauce

Add them all to the pan.

Stir to combine.

Slice 1 red bell pepper into small pieces.

Add to the pan.

Bring to the boil, and then simmer for about 10 minutes or until the chicken is cooked through. Add a splash of water if it gets too dry.

Next, take a peeled and sliced red onion.

And, chop and take the seeds out of a tomato.

Take skewers and put on the cooked chicken pieces from earlier, alternating with the tomato and red onion slices.

Heat a grill pan, and place the skewers on.

While the chicken is grilling, brush on some of the leftover sauce from earlier.

Like this!

At this point, the chicken gravy is done! I did add some water and also I added in the leftover red onion and tomato pieces – never waste anything!

Grill the skewers for about 5-7 minutes on high, and then put onto a plate.

To serve, place some boiled white rice onto a plate.

Add some chicken gravy.
And, top with the chicken shashlik skewers, and enjoy!

Source: thismuslimgirlbakes.blogspot.sn


A Simple List of Ingredients:

1. Lamb Steaks
2. Onions
3. Jalapeno Peppers
4. Salt
5. Red Chilli Powder
6. Tex-Mex Seasoning
7. Fresh Parsley
8. Sunflower Oil

Bismillah, let’s begin!

This recipe was made for two people so I used two pieces of steak. If you are making it for more, use more. Cook the steaks in a frying pan using a little sunflower oil. Turn them over every two minutes until they are cooked through.
Then remove them from the pan and allow to rest for a few minutes.
Take a large onion and a large jalapeno pepper.
Slice the onion and pepper into rings.
Heat a little sunflower oil in a frying pan and add the onion and pepper. Use the same pan that you cooked the steak in. This will keep all the flavour in the dish.
On a high heat, saute the onion and pepper until they start to caramalize and become golden brown.
Slice the steak into strips.
Add the steak slices to the pan and stir to combine.
Add salt to taste.
Add as much red chilli powder as you can handle. I put in 2 teaspoons.
Add a few teaspoons of Tex Mex seasoning.
Stir all of the spices and fry for about 5-7 minutes until sizzling. Remember your steak is already cooked so we are just cooking the spices here.

How to prepare spiced chicken with rice & crisp red onions


  • Boneless skinless chicken breasts

  • Vegetable oil

  • Curry powder

  • Red onion, thinly sliced

  • Rice

  • Cinnamon stick

  • Pinch saffron

  • Raisins

  • Frozen pea

  • Chopped mint and coriander

  • Low-fat natural yogurt


  1. Heat oven to 190C/fan 170C/gas 5.

  2. Brush the chicken with 1 tsp oil, then sprinkle with curry powder.

  3. Toss the onion in the remaining oil. Put the chicken and onions in one layer in a roasting tin.

  4. Bake for 25 minutes until the meat is cooked and the onions are crisp, stirring the onions halfway through the cooking time.

  5. Rinse the rice, then put in a pan with the cinnamon, saffron, salt to taste and 300ml water. Bring to the boil, stir once, add the raisins, cover.

  6. Gently cook for 10-12 minutes until the rice is tender, adding the peas halfway through. Spoon the rice onto two plates, top with the chicken and scatter over the onions.

  7. Stir the herbs into the yogurt and season, if you like, before serving on the side.

  8. Source:  pulse.com.gh

How to prepare harissa meatballs with black eyed beans


  1. Minced beef

  2. Harissa paste or dry Harissa spice

  3. Pomegranate seeds

  4. Tandoori spice mix2 chopped

  5. Green chillies

  6. Thyme (remove from stalk and only use the leaves)

  7. Red onion

  8. Chopped coriander

  9. Parsley

  10. Minced garlic1 duck egg (optional)

  11. Egg

  12. Salt

  13. Ground black pepper

  14. Black eyed beans

  15. Cumin

  16. Coconut oil

  17. Ripened juice tomato

  18. Virgin oil

  19. Cucumber

  20. Pepper

  21. Sumac


  1. In a bowl add the minced meat, pomegranate seeds, tandoori spice, Harissa spice, diced onions, chillies, minced garlic, coriander and parsley.

  2. Add egg and using your fingers mix everything together till it’s well combined and all the herbs and spices are evenly distributed.

  3. Roll the mix into a big ball. Using a table spoon (to help create an even sized meat balls), scoop a mixture and roll in between your palm to create medium sized balls.

  4. Let the meat balls rest for at least 20 minutes to allow the flavours to permeate and also bring it to room temperature.

  5. In a pre heated oven grill of gas mark 200*c, place the meat balls in the middle of your oven grill and cook for 7 minutes. Leave the meat to rest for 5 minutes.

  6. Remove the meat balls to a separate bowl and don’t discard the meat juices. We will be using the juices later.

  7. Place a saucepan on a medium heat with the coconut oil. Once the oil is medium hot add the diced onion and cook for about a minute. Add the chillies and fry for a further minute. Add the cumin and cook for 30 sec.

  8. Add the beans and it’s juices to the sauce and cook for 5 minutes. Turn the heat off and pour the mixture into the meat juices.

  9. Mix the beans and juices together.

  10. For the Raw Sumac salsa combine all the ingredients apart from the sumac in a bowl. Mix well and sprinkle the sumac on top and serve.

  11. Mix together the beans, Sumac salsa and  meatballs. Serve with your favourite white or red. Best still freshly brewed Palm Wine.

Source: pulse.com.gh

Baked Pears With Walnuts and Honey


  • 2 large ripe pears
  • 1/4 tsp ground cinnamon
  • 2 tsp honey
  • 1/4 cup crushed walnuts
  • (optional) yogurt or frozen yogurt


  1. Preheat the oven to 350°F.
  2. Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright).
  3. Using a measuring spoon or melon baller, scoop out the seeds.
  4. Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one.
  5. Bake in the oven 30 minutes. Remove, let cool and enjoy!


Yield: 4 servings, Serving Size: 1/2 pear

  • Amount Per Serving:
  • Smart Points: 2
  • Points +: 3
  • Calories: 110.5
  • Total Fat: 5g
  • Saturated Fat: g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 17g
  • Fiber: 3g
  • Sugar: 12g
  • Protein: 1.5g

Source: www.skinnytaste.com

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.

Source: chelseashealthykitchen.com

Breakfast for dinner goes green with spring veggie frittata

Time: 30 minutes; Yield: 4 large servings or 6 small servings

Special equipment: 10-inch, non-stick skillet that can go under broiler

1 plum or Roma tomato

2 tablespoons butter

1 cup leeks, white and light green parts only, cut into thin slices

2 ½ cups asparagus, cleaned and cut into 1-inch pieces

8 large eggs

1 cup grated gruyere cheese, divided into ¾ cup and ¼ cup

¼ cup (plus 1 tablespoon for garnish) chopped, fresh Italian parsley

1 teaspoon ground nutmeg

¼ cup Parmesan cheese

salt and pepper


Preheat broiler to 500 degrees.

Cut the tomato into ¼-inch slices and set on a paper towel to drain for a bit.

Melt the butter over medium heat in 10-inch skillet (non-stick and broiler-proof). Add leeks and cook for 4 minutes, stirring to prevent burning.

Add asparagus, season lightly with salt and pepper, and cook about 6 minutes or until tender.

While asparagus cooks, whisk eggs in a medium bowl. Fold in ¾ cup gruyere cheese, ¼ cup chopped Italian parsley, nutmeg and, if desired, a pinch more black pepper.

Add the egg mixture to the skillet and gently fold into vegetables to combine. Cook until almost set, about 5-7 minutes. It should be set on the bottom and almost set on the top.

Sprinkle on remaining ¼ cup gruyere cheese, top with tomato slices and sprinkle Parmesan cheese on top of that.

Broil until frittata is golden brown and puffed and eggs are set, about 4 minutes.

Sprinkle with 1 tablespoon chopped Italian parsley, cut into wedges and serve.

Source: www.ocregister.com

Raw Brussels Sprouts Salad with Blood Orange Dressing

1 pound Brussels sprouts

1 bunch dinosaur kale

1/2 cup raw pecans (or substitute with your favorite raw nuts)

2 avocados, sliced into chunks

2 blood oranges, peeled and sliced (I did mine in supremes but any ordinary way is fine)


Blood Orange Dressing

1 shallot, fine dice

1 blood orange

1 large lemon or 2 Meyer lemons

1/3 cup olive oil

1 teaspoon salt

Pinch of red pepper flakes


Clean the Brussels sprouts and trim off the ends of the stems. Next, peel off the outer leaves until you get to the lighter leaves in the middle. (The dark outer ones are your base for the salad; reserve the inner ones for a different use.) I’ll be honest, this process takes awhile—but think of all the calories you’re burning! And you can do this step in advance.

Remove the ribs from the kale (the stem in the center) and then wash and chop in 1-2 inch squares. If you can get your hands on a whole stalk of Brussels sprouts, you can use the big leaves from the stalk rather than the kale—delicious!


To Make the Dressing

In a small bowl, add the chopped shallots and squeeze in the citrus (orange and lemon). Slowly whisk in the olive oil and add salt and red pepper flakes.


To Assemble the Salad

Mix your greens in a big bowl. Then ladle in a few spoonfuls of dressing to coat. Let sit for at least ten minutes to let the flavors soak in, then add more dressing and season as desired. When you’re ready to serve, sprinkle the avocado, oranges and nuts on top. When I made it for company, I sliced the avocados to make it look pretty, but I think it would be tastier to chunk up the avocados and toss them in with the dressing to get the creaminess in every bite.

Source: eat-drink-garden.com

Honey Garlic Oxtail Bites with Plantain

Ingredients (Serves 2 people)

8 Pieces of Oxtail

1 medium bulb of Onion

3 cloves of Garlic

2 Scotch bonnet peppers

1/4 teaspoon of grated ginger

1 seasoning cube

a pinch of salt

2 tablespoons of Honey

1 tablespoon of butter

1 teaspoon of vegetable oil

1/4 of a whole plantain (cubed and fried)

A handful of pepper and green vegetable to garnish


Wash and season oxtail with onion, pepper, ginger, seasoning cube and salt and bring to boil till oxtail is very soft.

In a pan, heat up your butter and vegetable oil, stir fry your garlic on medium heat.

Toss in oxtail and stir fry for about a minute.

Add honey and stir fry till oxtails are coated and caramelized. Add the left over stock and allow to simmer till mixture is thick.

Serve with the already fried plantain, pepper and green vegetable.

Source: www.afrolems.com

How to prepare Couscous with grilled shrimps


  • 1/4 cup olive oil

  • 1/2 teaspoon dried tarragon

  • 1 clove garlic, halved

  • 2 pounds large shrimp, shelled

  • 2 cups canned low-sodium chicken broth or homemade stock

  • 1 teaspoon salt

  • 1 1/3 cups couscous

  • 2 scallions including green tops, chopped

  • 2 tablespoons lemon juice

  • 1/2 pound tomatoes, diced

  • 1/2 teaspoon fresh-ground black pepper

  • Lemon wedges, for serving


  1. Light the grill. In a small saucepan, combine the oil, tarragon, and garlic. Cook over moderately low heat until the garlic just starts to brown, about 3 minutes.

  2. Remove from the heat, let the oil cool slightly, and then discard the garlic. Thread the shrimp onto metal or wooden skewers and brush with 1 1/2 tablespoons of the tarragon oil.

  3. In a medium saucepan, bring the broth to a boil with 3/4 teaspoon of the salt. Stir in the couscous. Cover, remove from the heat, and let sit for 5 minutes.

  4. In a large glass or stainless-steel bowl, toss the couscous with scallions, lemon juice, tomatoes, and the remaining tarragon oil, 1/4 teaspoon salt, and the pepper.

  5. Meanwhile, grill the shrimp, turning once, until just done, about 5 minutes.

  6. Serve the shrimp skewers on top of the couscous salad.

Source: african-recipes.com

How to prepare jollof rice with guacamole and roasted Chicken


  • 5 garlic cloves, crushed

  • 1.8kg whole chicken

  • 1 lime, halved

  • 1/4 cup (60ml) white wine vinegar

  • 1/4 cup (60ml) extra virgin olive oil

  • 2 tablespoons smoked paprika (pimenton)

  • 1 1/2 tablespoons ground cumin

  • 1/2 teaspoon dried oregano

  • 100ml white wine

  • 2 avocados

  • Juice of 2 limes

  • 1 long red chilli, seeds removed, chopped

  • 1/2 small red onion, thinly sliced

  • 2 tablespoons extra virgin olive oil

  • 1/4 cup coriander leaves, finely chopped


  • Mix the garlic with 1 teaspoon sea salt flakes and set aside.

  • Rub the chicken all over with the cut-side of the lime, then place the lime halves in the cavity. Carefully run your hand under the skin of the chicken breast, being careful not the tear the skin, then rub the garlic salt onto the chicken breast under the skin. Tie the chicken legs together with kitchen string.

  • Place the vinegar, oil, paprika, cumin, oregano and 2 tablespoons wine in a large bowl and whisk to combine. Add the chicken to the bowl and turn to coat well in the marinade. Cover and allow chicken to marinate in the fridge for at least 4 hours or overnight.

  • Preheat the oven to 200°C.

  • Place the chicken in a roasting pan and pour over the marinade. Season and drizzle with remaining 1/4 cup (60ml) white wine. Roast for 15 minutes, then reduce oven to 170°C and roast, basting with the pan juices every 15 minutes, for a further 1 hour or until cooked through – the juices will run clear when the thigh is pierced with a skewer. Rest, loosely covered with foil, for 15 minutes.

  • Meanwhile, for the guacamole, place all the ingredients in a bowl, season, then roughly mash with a fork.

  • Carve the roast chicken and serve with warm tortillas and guacamole.

Source: pulse.com.gh

How to prepare Ghanaian stew with offal


Assorted beef parts

Fresh tomatoes

Scotch bonnets



Garlic cloves

Vegetable oil


Meat seasoning


Wash all vegetables

Wash meat thoroughly and season with blended garlic, onions and cloves.

Add salt and meat seasoning. Allow to marinade for 30 minutes and cook under medium heat.

Heat oil and sauté onions for 3- 5 minutes. Blend scotch bonnet, tomatoes and add to onion.

After 5-7 minutes add spices and cook until oil floats on top.

Add steamed meat and simmer for 10 minutes.

Serve with boiled rice, yam or banku.

Source: pulse.com.gh

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.

Source: www.afrolems.com