Tuesday, 24 July 2012


You a meat lover? Have you ever stolen meat out of the pot? Do you ever cook and find out that your meat is long gone before the food is? If you've answered "yes" to any one of these questions and you have a functional oven then this recipe is for you.

Smoked Sausages
500grm Minced Meat
500grm Minced Lamb
Cooked Diced Beef
Salt and pepper
2 Tablespoons Worcestershire Sauce
Sliced Mushrooms
Chopped parsley, onion and spring onions
Olive Oil
1/2 teaspoon of Cinnamon
250grm Shaved Mozarella Cheese
Chopped Mixed Vegetables
10 Medium sized potatoes (peeled and boiled)
1 Tablespoon Flour
1 Cup Red Wine
1 Cup Milk
1/2 Knob Butter

Fry up your sausages with 1 tablespoon of olive oil. Chop it up and set aside.

Mix all of your meats together and season with garlic, cinnamon, salt and pepper. Brown in a pan with a little oil, add Worcestershire Sauce and towards the end of the browning process (approximately 10 minutes depending on the quantity of meat you choose to use), add chopped parsley, chopped onions and spring onions.

Make sure your meat cooks dry and that you don't have too much oil, we don't want a pie with a soggy bottom.

Turn on oven to pre-heat.

Transfer meat into a baking tray.

Cover with remaining parsley and spring onions, mushrooms and cheese.

Add a little more seasoning so you don't have any bland bits. Cover up with a layer of veggies.

Now for those who don't know how to mash potatoes, its really very easy. After your potatoes have cooked soft, leave some of the water it cooked in in the pot, add milk, butter and garlic (optional) and go at it with a potato masher while its still in the pot till you have a smooth fluffy consistency.

Blanket everything with a layer of mashed potatoes. Sprinkle a little salt and cracked black pepper over the top and pop it into the over for 25 - 30 minutes to cook.

Bring out your pie and place on a counter to rest for at least 10 minutes.

While pie is resting we'll work on our quick mushroom and onion sauce to serve it with.

Add a teaspoon of olive oil into same pan that was used for the meat (thou shalt not lose any flavour) and another teaspoon of butter. Add chopped onions and mushrooms and cook until softened.

Add flour and stir properly. As it begins to come together, add the wine and turn down the heat and allow to simmer for about 5 minutes till it has reduced to about half or a third of the initial volume.

Laddle generously over Shepherds Pie and enjoy!

Friday, 20 July 2012


My love for grilled fish started when i lived in Port Harcourt, anybody who lives in or has visited Port Harcourt knows about the very famous Bolle & Fish. For now i don't own a charcoal grill but a good oven grilled one works too.

3 Tatashe or Red bell peppers
1 Medium sized onion
Fresh Garlic and Ginger
Salt and Pepper
Bay Leaves
1/2 Cup of Palm oil 
3 Small New Potatoes
Lemon slices

Scale fish and clean out the gut, rinse properly.

Make slits on the fish down to the bone on both sides. Set fish aside in fridge to chill out.

Blend tatashe with garlic, onions and ginger together with very little water. Pour into a bowl and add palm oil, bay leaves, salt and pepper to make a sauce. The palm oil give it amazing flavour, copied this from the roadside bolle and fish women. ;)

Peel potatoes, rise and parboil for 15 minutes. If you pop the potatoes in raw it wont be all the way cook through, trust me, i botched it the 1st time.

Spread out a sheet of aluminium foil place fish on it and smother it with the sauce, filling the slits and fish cavity to season it all through. Stuff potatoes into the cavity of the fish.

Wrap up the fish completely in the foil to make a neat package, place it on an oven tray and place into a pre-heated oven. Grill for 45 minutes.

Unwrap the package, baste with any residual sauce and pop back into the oven, with the top of the foil wrap open for another 10 to 15 minutes to put a nice crisp on the fish.

Plate and serve with lemon slices, and potato chips, roast plantain or yam.

Enjoy a healthy guilt free meal.

Food, glorious food!


Thursday, 19 July 2012


A light fancy dinner recipe you'll absolutely love featuring some of my favorite things; bread, chicken and a delicious sauce. It can serve as an appetizer if the portions are reduced or an entree.

Boneless chicken breast
1 Baguette
2 Tomatoes
1/2 Onion chopped
Sliced cucumber
White wine
200ml Double Cream
Fresh thyme and parsley
Garlic sauce
Chicken seasoning
100grms Butter
Salt and pepper
2 Tablespoons honey

Grilled Chicken
Marinade chicken with salt pepper, seasoning and garlic and pop in the fridge for 45 minutes.

Tear up fresh thyme and  some of the parsley and stuff it under the skin of the chicken.

Mix honey with left over marinade and baste the skin of the chicken with it. Pop in the oven and grill for 45 minutes.

Take skin off the chicken and pop chicken back in the oven for 5 minutes. Bring it out and allow to rest on the counter for at least 10 minutes before slicing up.

Garlic Bread
While your chicken is resting, chop up remaining parsley. Mix half of the softened butter with garlic sauce and add chopped parsley. Slice up the baguette and smother both sides with butter/garlic/parsley mix and pop into the oven for 3 minutes, turn over and allow for another 3 minutes. 

White Wine Sauce
Add the remaining butter to a pan and add the onions and allow to soften. Turn down the heat and add white wine. allow to reduce for another 5 minutes.

Serve on a bed of vegetables and pour cream over sliced chicken



Friday, 13 July 2012


Hi, my name is Nneka and im a breadaholic! 

Even when i have no vodka, you can bet i'll have bread of some sort in my fridge. My waistline can testify!

This was another one of those hungry days, me rummaging through the fridge and throwing things together to put something deserving on a plate after a long day at work.

French bread
Chicken Fillet
1/2 an Onion
1 Tomato
1 Teaspoon Mustard and 1 Teaspoon Mayonnaise (mixed)
2 Cheddar Cheese slices
Salt and cracked black pepper
Chicken Seasoning
Pinch of garlic powder
2 Tablespoons Olive Oil

Season chicken with salt, pepper, garlic and chicken seasoning and pop into the fridge for 30 minutes. If your chicken fillet is thick you might wanna hit it a couple of times with a meat tenderizer before seasoning.


Add oil to pan and heat up and fry chicken on both sides for 3 minutes. Take out chicken, slice up and set aside. 

Into the same pan add chopped onions and mushrooms. No need to season further, it will pick up the left over seasoning and flavour from your chicken.

Slice your bread and spread mayo/mustard mix on both sides and start layering.

First goes the chicken, then the sauteed onions and mushrooms. Next comes the cheese then some sliced self deceit tomatoes (i'd have added some lettuce but couldn't find any in my fridge rummage so please by all means make it "a little more healthy" and add some to yours. 

Put the lid on it and much away.

Nom nom nom...

Bread, glorious bread.


Considering how much i like fish, it's a wonder i don't eat it more often, it has fallen into the category of those foods i eat when i have a particular craving. I craved, i cooked and it hit the spot!

1 Large Tilapia (scaled, gutted and cut into pieces)
Vegetable oil
5 Medium Sized Tomatoes
5 Red bell peppers or tatashe
1 Onion
1 Teaspoon Fish seasoning
2 Cups fish stock
Curry and thyme
Bay leaves
2 Tablespoons tomato puree
Garlic and ginger
Salt and pepper
2 Seasoning cubes
Scent leaf

Marinade fish with garlic, ginger, pepper, fish seasoning, salt and pepper and pop in the fridge for 1 hour.

While your fish chills out, blend onions with bell peppers, a little more garlic and ginger, tomatoes. Pour into a dry pot and allow to cook until all the water has boiled away, this will shorten your cooking time and get rid of that raw tomato tangy taste faster. Set aside.

Some shops sell packed stock (fish, chicken, beef) but if you can't find any to buy just make yours. It will cost you the head of your fish though, for you fish head lovers. If you can't get fish bones/fins to buy (from larger fish, yes you can ask for it in bigger shops that have a large range of seafood), cut the head, tail and fins off your fish, toss into a pot and add water to just about cover it. Season, add carrots, onions and celery and allow to boil for 20 minutes. Take out the chunks and strain out the broth and voila!

Heat up some oil and carefully place fish into pan/pot. Don't overcrowd the pan or you'll beak the fish up trying to turn it and the fish won;t get enough oil and start to soften instead of crisp up. Allow it to fry for about 4 - 5 minutes before you try to turn it or you will break up the fish.

When the fish is cooked take it out of the oil and set aside.

Take out excess oil until you have just about a laddle full, add boiled tomato mix and tomato puree and allow to fry for about 10 minutes. Taste for seasoning and add salt and pepper as desired. Bay leaves need to be added towards the beginning of the cooking process for the flavour to permeate your stew.

Add fish stock and allow to cook for another 10 - 15 mins or until your stew is a thick as desired, if its too thick, add more stock or water.

Cut up your scent leaf for an extra spicy flavour, stir properly then re-introduce your fish.

Cook for another 5 minutes and take off the heat.

 Serve up and enjoy!


Sunday, 1 July 2012


No long story here, this is pure joy on a plate!

2 cups of Flour
1 Teaspoon Baking soda
4 Very ripe Bananas
1/2 Teaspoon Cinnamon powder
150grms White Chocolate
A Handful of Almonds
1/2 Cup Butter (melted)
3/4 Cup Brown Sugar
2 Eggs (beaten)

Toast your almonds for about 3 minutes in a dry pan over the stove to release the nutty flavour.

Pre-heat oven.

Put almonds in the dry mill part of your blender and blend it roughly so you still have chewable bits. Mash your bananas with a potato masher and break up your chocolate into bits.

In a bowl mix your butter and brown sugar in a bowl then add eggs.

In another bowl sift flour, baking powder and cinnamon.

Combine banana, chocolate and almonds into butter, egg and sugar mix then gradually fold in flour mix until its all properly combined. Pour into lightly greased 9" x 5" baking pan.

Bake for 60 - 65 minutes. Check by inserting a skewer into the middle, if it comes out clean, your bread is ready, if not allow it to bake for another 5 - 10 minutes.

Be careful not to keep opening the oven or opening it too soon cos the rush of cold air into the oven will make your bread collapse then you'll have a dense bread.

Allow it to cool for 10 minutes before gently turning it out onto a cake rack or plate.

Serve with a scoop of vanilla ice cream and a dusting of cinnamon.

Tuck in and enjoy!