Monday, 28 September 2015



Yup that’s quite the declaration in the tile isn’t it. Lol. I have been making this fried rice for years and so far it has never gone wrong. I hope you love this recipe as much as I do and it becomes your go to fried rice recipe. Its super simple to make; the ‘hardest’ part of this recipe is dicing up the vegetables.

I recently got back from Nigerian and I had such an amazing time. I’m still adjusting from holiday mode and dreading my next working day L. Why cant I just win the lottery already so that work can be a thing of the past? Ah well while I keep dreaming lets get back to this fried rice. I was never really a fan of fried rice growing up because i never liked all the vegetables in it. The times I did eat it I painstakingly picked out everything that was not rice in that plate before settling down to eat.

As I got older I decided to make fried rice myself because this way I could put only the stuff I liked in it. I asked my mum for a recipe and it was  all going well until she said ‘you have to constantly monitor the rice because you add the water in small increments making sure to add a little more water each time the water is about to dry up to stop it burning’. Sorry mummy but I was not about to start stand guard over a pot of rice, forget that.

Tuesday, 1 September 2015


I am not a fan of garden eggs and no I have lost my mind posting a recipe for stuff I don’t like. Before you close your browser page and write me off completely let me assure you that I adore this sauce and you will too even if you hate garden eggs. The first time I tried this sauce I could not believe this deliciousness was made from garden eggs.

When I was younger I used to pretend to like garden eggs because all my older cousins that ate it used to make it look so yummy. I would take bit and wash it down quickly with water then rub the seeds on my mouth so that it looked like I was eating it lol! I think about it now and just shake my head. Why was I punishing myself and forcing myself to eat something so bitter?

 Eventually I realised it was not worth it and I stopped pretending; it is just too bitter; but believe me, something magical happens to garden eggs when you make it into a pepper sauce. Honestly I don’t know what it is but it just transforms from this bitter fruit into something oh so spectacular. My favourite way to eat garden egg sauce is with yam but it’s delicious with potatoes, cocoyam and bread and a whole host of other things.

Tuesday, 18 August 2015


Anyone who knows me knows that I absolutely looove Vodka; Its definitely my booze of choice. One of my favourite vodka brands is Ciroc (others are Russian Standard and Ketel one) and I absolutely adore the coconut, pineapple and peach flavours; I love them all but these three in particular are amazing; sooooo good! Today’s recipe uses a whole cup (250ml) of the pineapple flavour; yup one whole cup.  I like my cocktails really strong but don’t be scared you can always reduce the amount of vodka in it if you don’t like your drinks yummy strong. 

I recommend putting half a cup of vodka and then tasting it as you blend it and adjust it to your personal taste it. I almost don't want to call this a recipe because it’s so easy. Really the hardest thing you will do here is make the coconut syrup and that's pretty easy! The recipe for this coconut syrup is taken from the The Food Charlatan. I adore her blog and regularly spend hours just drooling over the recipes there. 

Her recipe calls for corn syrup but corn syrup isn’t readily where I live so I substituted with sugar syrup. All you do is add 1 tbsp of sugar and half a tbsp of water and heat in the microwave for 10 – 30 second increments till the sugar is completely melted; took about 50 seconds in my microwave.

Saturday, 1 August 2015


Helllllllllloooooooooooooooo, anybody there?? I know its been a while since I blogged but I have had so much going on since the last time I blogged. I’ve moved house twice, gotten married and changed jobs amongst other things. Anyway I’m back with this delicious recipe that I hope will make up for my absence.

I’ve always liked experimenting with food, mixing cuisines and trying new takes on food. As anyone who experiments with food knows some are great, other not so much. One day I will take pictures of kitchen fails and post them up here; some of them are really bad. Sometimes I feel so sorry for hubby cause he has to think of creative ways to tell me that the result of my last 2 hours in the kitchen are a fail!

Anyway back to this recipe; I've always liked dumplings but I had never tried to make it before because I was too lazy to do all the chopping involved. A few weeks ago however Afrolems posted a picture of dodo gizzard dumplings and I thought that was pretty cool which got me thinking about other potential dumplings.

Tuesday, 25 March 2014


Ok guys here it is, my final instalment in the plantain series. I know this one took a while to come but believe me it is so worth the wait. When I started the recipe testing to use plantain in new ways this was the one I was most excited about.

I was super nervous throughout the process because I wasn’t sure if they were going to taste like I had imagined they would but as I took the first bite they were even better than I could have imagined. I am so in love with this recipe, it has definitely become one of my favourites.

These are real muffins, not those little muffins that are basically glorified cupcakes, these are big with a nice high dome and packed full of flavour. Now don’t get me wrong I love cupcakes too but its a bit disappointing when you are expecting a muffin and you get a small dainty cupcake, there is a time and a place for small and dainty and that time isn’t when I want a muffin.

This batter comes together so quickly and you don’t even need a mixer; one thing that i definitely recommend is resting the batter overnight. I have done this with all my muffins since I read about it in a cookbook (Bouchon bakery by Thomas Keller if you are interested) and I promise you it is completely worth it. Resting the batter gives the flour time to hydrate, thicken and build some gluten which gives structure and helps result in a tender, moist muffin when  baked.................................. in English that means rest your batter  J.

Monday, 10 March 2014


Hey guys, I’m back to continue my plantain series. I have been having so much fun experimenting with plantain. I should have probably posted this recipe last week so that you guys could have made them for shrove Tuesday or pancake Tuesday  but I’m not that organised of a blogger yet, but on the plus side pancakes can be enjoyed anytime so I’m sure you will forgive me.

As much as I love pancakes, sometimes I’m just not in the mood to  stand next to the hob frying a whole bunch of batter so when I saw these mini pancake muffins from bakerella I practically sprinted to get out my mini muffin tin.

I stirred some ripe mashed plantain into the pancake batter to make these super cute mini plantain pancake muffins. These are so delicious and a cinch to make and can easily be scaled up or down.

Sunday, 2 March 2014


Yes you read the title right, plantain in a mash.............................................

Plantain is something that I eat fairly often and just like most Nigerians I eat it in the same ways - dodo, boiled plantain or abatakoko. I am always looking for new ways to use ingredients and food items that I grew up eating and plantain has been on my tackle list for a while now.

My next three posts (this one included) will have plantain as the main ingredient but used in new and delicious ways; I'm pretty excited about this so lets kick things off.

This mash is delicious! seriously it really is, I'm not gonna lie I had my doubts but I am so happy that I decided to make it because not only is it scrummy it's super healthy and makes a great alternative to mashed potatoes.

Not convinced to make it yet? Did you know that plantain is a super food and that half a cup of cooked plantain contains about 3g of resistant starch that boosts metabolism and burns fat (source: