Recent Recipes

Tunisian Brik

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Brik is a famous Tunisian pastry that many people the world over who have tried it just cant stop thinking about.  This North African Filo pastry is a classic in itself and is cheap and very fun to play with. But there is a small twist to this. You will have to work really quickly with it before the sheets of brik start to dry up.

So what is it that we need in order to prepare our brik?

Tunisian Brik

  • Two medium sized sweet potatoes
  • One and a half teaspoons coriander seeds
  • Two dried red chillies
  • Half a teaspoon ground cinnamon & a little extra
  • Some salt
  • Fresh ground black pepper
  • Two spring onions finely chopped
  • 1 large egg beaten
  • 150 grams Butter
  • Six Sheets of Filo Pastry
  • One red finely sliced onion
  • One bunch fresh sliced Watercress
  • One bunch of fresh mint leaves
  • A bunch of fresh flat leaf parsley
  • 4 Tablespoons of fat free natural yoghurt
  • Three lemons 2 cut in half and 1 juiced
  • Some extra virgin olive oil
  • One pinch ground cumin


Firstly preheat the oven to 200 degrees. Wash your sweet potatoes then bake them in their skins until cooked and soft. Allow them to cool down while leaving the oven still on, then peel your potatoes and mash them.

Smash up 1 teaspoon of your coriander seeds plus the chillies in a mortar with a pestle. Stir this with some cinnamon in to the mashed sweet potatoes and season them. Now fold the spring onions and your beaten egg into the mashed potato. 

Gently melt some butter in a frying pan. Mash up the remaining coriander seeds and brush a sheet of the filo pastry with some melted butter. Sprinkle it with a pinch of some ground cinnamon and a little bit of the ground coriander. Cover this with a second sheet then brush and sprinkle as previously done. Repeat this for the third sheet too. Now with a sharp knife, cut the stacked Filo pastry sheets into 15 centimetre squares.

You will have to work quickly so that the pastry doesn’t dry up and do the same with all the remaining filo sheets. At this point you should now have four squares of pastry sheets. Place a reasonable amount of the sweet potato mixture in the centre of each of the squares and spread a little. 

Now brush the edgesof each square with some water and fold them in half from corner to corner to make a triangle. Now place these on a tray with the rest of the melted butter and bake them in the oven until light brown. This should take you about ten minutes.

Now mix your red onions with some watercress parsley and mint. Mix the lemon juice with some yoghurt, a lug of olive oil and some cumin. Dress your salad with the yoghurt dressing then serve this with your hot tasty Filo Briks and the Lemon halves.

You now have your Delicious dish of Brik to Enjoy.

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How to Make biltong(South African)

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If you want to learn how to make biltong then you have definitely come to the right place. Making biltong the South African way can be extremely gratifying and not only will you win friends over especially the pub loving ones, but you will also save money from buying it in stores.

Making biltong the standard South African way requires a little bit of Know how but it is quite easier than most people realize.

How to make biltong
Ingredients you will need for Biltong

  • Meat 2 kilos or more( your choice of meat but I recommend beef)
  • 250 mls of Vinegar (for basting)
  • Half a cup ground coriander
  • 2 tablespoons ground black pepper
  • 2 tablespoons salt
  • 2 teaspoons of paprika
A few things to do before Preparing your biltong

When it comes to the meat you should chose according to your preference bearing in mind issues of fatty meats which are more likely to spoil during drying. Some people prefare game meat which is also good as most of this is less fatty.

How to make Your Biltong

  1. You will have to start by removing  the excess fat if any from your meat. This ensures a better drying process and a longer life of the final biltong product. You can still leave a little bit of fat for some extra flavor.   
    Biltong Meat
  2. Cut your meat into slices but not to thick as these will take longer to dry. Make them roughly 20 centimeters in length and 1 centimeter thick. Get rid of the sinews and gristle in the meat as these tend to become very tough to chew once dry.
    Biltong Basting
  3. Now make your basting by adding up all the ingredients in the list above in a wide flat dish or tray. One of the easiest ways to prepare your meat for drying is to season and baste simultaneously.
    Spices for biltong
  4. Add your seasoning spices and basting mix to the bottom of your tray and lay your meat flat in the dish. Add another layer of basting and spices on top of the meat. Some additional spices like peri peri and paprika can be added according to your taste. Now let the steak marinade in the fridge for two hours before you begin to dry it.
    Biltong making machine
The Drying stage

Biltong should be dried in an isolated dry space or a special chamber preferably a biltong maker which allows controlled heating and prevents visitation of unwanted guests like flies. Humidity is primarily the main cause of bad biltong so the right environment for drying is very important especially in colder environments
Tasty South African Biltong
Depending on the quantity of the meat plus method of drying that you use it can take you anywhere from 24 hours to ten days to finish the process. Some people like the biltong rock hard while others like it moist and these factors also determine how long to dry it for.
Once you get used to doing this you can then start trying out different meats basting and seasoning plus drying methods.

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How to Make Bobotie

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Bobotie is a traditional South African dish that is taken with yellow rice and can be traced to the eastern influence on South African culture. Especially from the malay society. Bobotie is not very hard to prepare and now I will give you the whole process of its preparation for your enjoyment.

How to make Bobotie
Ingredients For Bobotie

  • Minced Lamb (1 KG)

  • Milk 125Mls

  • One thick slice white bread with the crust removed and soaked in milk

  • 2 onions roughly chopped plus salt and butter

  • Curry powder 1 tablespoon

  • One piece of Chilli finely chopped( optional that’s if you like your food extra hot)

  • Half a cup of vinegar

  • Lemon juic 1 tablespoon

  • Brown sugar 1 teaspoon

  • One tablespoon Chutney

  • 8 to 10 almonds crushed(optional)

  • 2 tablespoons korma paste

  • 3 Eggs

  • One clove of Garlic finely chopped and crushed.

  • Six Bay leaves

  • One Orange sliced in Wheels

  • One lemon Sliced in wheels

  • Vegetable oil for cooking

How To cook The Bobotie

  1. Heat some oil in a pan and add in the minced lamb to brown it and break larger lumps with a spoon. Add in the chopped garlic,onions, curry powder and some korma paste and cook on medium heat for at least 3 minutes.
  2. Add in the grated carrot, chutney and vinegar plus the raisins. Add in a little bit of water and let it simmer for 8 to 10 minutes until the raisins swell up and the carrot is soft. Add in some salt and black pepper to season.
  3. Now pour 125 mls of milk over your bread until it is saturated and mix the remaining milk & eggs together till well combined.
  4. Now mash the soggy bread into your minced lamb until it is no longer visible. Now add the mince mixture into an oven proof pyrex dish spreading evenly with a spoon. Pour the egg custard over your mince and put a bay leaf in the middle.
  5. Bake your mixture at 160 degrees celius for 25 to 30 minutes until your egg custard has settled.

Serve well with some plain green salad, chopped tomato & onion sprinkled with some vinegar. With your yellow rice by the side believe me you will love this dish.

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How to Make Akara(Acaraje)

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Akara also known as Acaraje is a Nigerian breakfast recipe that is made from beans. It is also known as bean balls, bean cakes or bean fritters.

For you to make some nice Akara you will need to firstly remove all of the beans coat. You have to remove the coats from all the beans just before you cook the Akara. You can not use coatless Beans that have been in the freezer or fridge to make your Akara as the Akara will just spatter everywhere it the oil.

How To Make Akara (Acaraje)
Akara Ingredients

You will need five ingredients for your Akara.

  • One cup Beans(brown beans or black eyed beans)

  • Two Habanero chilli peppers 
  • One Onion (medium)

  • Some salt to taste

  • Cooking oil preferably vegetable oil for frying

There are also some tools that you will need like,

  • A blender

  • Pestle and mortar

What to do before frying Akara

  1. You will have to remove the beans coats and do not let the beans come into contact with salt as it is believed that salt destroys the leavening property of the beans. This is really what will prevent the spattering of the beans when frying them.
  2. After this you should soak your beans in some water for 2 hours to make them soft enough for the blender. If you have a heavy duty grinder that you can use then it will not be necessary to soak the beans for these extended periods of time.
  3. Now cut your onions and pepper into desirable sizes.

Cooking the Akara

  1. Grind your beans in the blender making sure that you add in as little water as possible. The water should be enough so that the blades of your blender can move. When using heavy duty grinders for the Akara, some people do not even add in water. The less water added into the beans during grinding, the more the bean batter will stay together when frying which reduces spattering. At the grinding stage don’t add any other ingredients into the beans. It is known that if ingredients are added in too early this reduces the ability of the beans particles to stick together.
  2. Now put some cooking oil on your stove to heat up. The vegetable oil should at least be 3 inches deep.
  3. Put some of your grounded beans into the mortar. This quantity should be one that you can fry in one go.
  4.  Now Stir your beans in some puree with your pestle in continuous circular motion. You will need to apply some pressure so that the beans particles can energizein the puree.
  5. The stirring technique makes sure that gas in the beans is released which acts like a leavening agent for the beans particlesmaking them to rise and stick together. This is just like yeastmaking the dough rise in the making of puff puff.Keep on stirring until the grounded beans appear whiter and you can see its peculiar aroma. 
  6. Now add in some water until you get some consistency.
  7. Now check to make sure your oil is hot enough. It should be just hot enough to sizzle and not too hot because if it gets too hot the Akara will spatter everywhere as soon as the batter hits the oil.
  8. Once the oil is hot and ready add in the pepper and onions to the beans pureein your mortar and stir.
  9. Put in some salt to taste then stir again. The salt should be added in just before scooping the beans mixture into your oil. If the salt stays in your mixture for longer periods of time it destroys the leavening property in the beans. This leavening property is what makes the Akara to float in the oil and prevents spattering during frying.
  10. Now to fry your Akara scoop  the beans mixture with a table spoon and pour it into the oil.
  11. Fry it till the underside is brown then flip it to fry the top side.
  12. When the Akara is brown all over remove it and place it in a sieve lined with paper towels.

You can serve akara with ogi.Akamu/Custard, Agidi or even bread. The best is oven fresh bread like the Agege bread.

It may seem like rocket science making Akara for the first time but with practice you will get better.

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How To Make Jollof Rice

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Jollof rice  which is also known as party jollof rice is a Nigerian dish which is very popular in Nigeria. The dish is a very big party favourite with a lot of people just like Nigerian fried rice. This is a meal that is highly recommended for those of you who have not yet tasted any Nigerian dish.

This dish is very easy to make and as long as you follow the instructions listed on this page you are guaranteed never to go wrong.

I have to say that this could turn out to be very challenging to newbies but no stress because on this page yo will find all the tips and tricks you need to make the best Jollof Rice. I hope you find the article useful so here goes.

Jollof Rice
Ingredients For Nigerian Jollof Rice

  • 2 cups of precooked rice (preferably long grain rice)

  • 5 tablespoons of tomato paste (extremely important)

  • 4 big ripe Tomatoes

  • 1 Red Bell Pepper (AKA TATASHE)

  • 2 scotch bonnet Pepper / Atarodo

  • 100 mls of vegetable oil

  • 600mls chicken stock or meat

  • 1 small sliced onion

  • 1 Tablespoon ground crayfish (optional)

  • Half a teaspoon each of curry and thyme

  • 2 bay leaves small (optional)

  • 1 teaspoon of salt to taste

  • 1 cube stock

  • Enough water just as needed

Cooking Instructions for Jollof Rice

(Before you start cooking the Jollof Rice)

Precook the rice and leave it aside.

Precooking the rice helps to induce the cooking process which gets rid of excess starch on the rice which make the rice clump together.

how to make jollof rice
Cook and then fry / grill your meat (turkey/chicken/beef) and put aside the stock or broth.

Now comes the part where we cook the jollof rice.

Firstly prepare a small sauce or stew.
This is done by blending the peppers and the fresh tomatoes together, then drain and dry out excess liquid by boiling the pot for a few minutes. But if you already have the tomatoe stew you can skip this process.

Now place a pot on the stove and add some oil plus chopped onions then fry a bit and add the pepper and blended tomatoes mix. Fry for at least 10 minutes then add in the tomatoe puree.
Cook this mixture until you see that the tomatoe loses its sour taste and the oil beginsto rise to the top.

soup for jollof rice
TIP: Using the concentrated tomato puree is important if you want that deep reddish color and the taste of the party jollof rice.
At this point take out about quarter of the stew and put it aside for use later.
Add the chicken stock or meat into the pot and leave it to boil on high heat for 5 to 10 minutes. Then add in the curry thyme stock cubes and salt  to taste. You can also add any other seasoning of your choice and boil for atleast 5 minutes.

nigerian jollof rice
TIP: This is a very important step in cooking Jollof rice. If the stock is not hot enough before you add in the precooked rice, the rice will soak in the cold water, will become saggy and get burnt before its done.Now that would be frustrating.

Next add in the rice & mix thouroughly. The Liquid should be at the same level as the rice inside the pot. Add in more water if the chicken stock or meat is not enough.
Cover the mixture and and cook it on low to medium heat.
If you put on high heat the rice will burn before it is cooked.
If you hve the bay leaves drop them in to the rice just before covering the pot.

jollof rice recipe
Now when the liquid is almost dried up add in the grounded crayfish and all that other remaining stew on to the top (do not touch the rice at this point) cover and simmer until the remaining liquid dries up then mix thouroughly and voila your savoury Nigerian Jollof Rice is ready.

preparation of jollof rice
Tip: If you want the party style Jollof rice that has that smoky flavor thaen go one step further and leave the rice to burn just a little bit at the bottom. If you are using firewood the better but if using a pot make sure it’s a non stick pot.

cooking jollof rice
Now serve and enjoy your jollof rice sith fried/grilled beef, chicken, fish, veggies and prawns or the usual chicken stew.
jollof rice and veggie prawns

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How To Make Egusi Soup

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Egusi soup is a Nigerian dish famous all over the country that is made mainly from Melon seeds and is consumed mainly in the southern part of the country where the yorubas and igbos are found.

The soup is also known as miyan Gushi in Hausa ofe Egusi and also obe Efo Elegusi. The soup is made distinctively with Melon seeds Meat and dried fish with vegetables sparingly.

How to make egusi soup
The Ingredients:

  • Egusi Seeds (Melon) 3 cup fulls or 600 grams

  • 2 cooking spoons of Red Palm oil

  • Beef, dry fish and fish stock

  • Some crayfish and shaki cow tripe

  • Salt and pepper to taste

  • Some vegetables. Either bitter leaf or pumpkin leaves

  • Some seasoning. Knorr or royco cubes (3)

  • Traditional seasoning. Okpei (optional)
What to do before cooking the Egusi soup.

  1. Firstly soak the dry fish for half an hour. If using  tough stockfish boil for twenty minutes then leave standing for an hour.
  2.    When the stockfish and the fish are soft enough debone them and break them into smaller chunks.
  3. When you are just about to cook grind your egusi (melon Seeds) with a dry mill or use a spice grinder like this one. Grind the pepper and crayfish separately and cover in a bowl. Wash your vegetables and cut into small pieces.
  4. Boil your stock fish, shaki and dry fish in a 1 litre pot of water with your three cubes of knorr until they are thouroughly done. When the shaki is done it will start curling on itself and that’s when you know its ready.
  5. Wash your beef for the soup then add it to the pot and cook while on medium heat until ready.         

Cooking Instructions

There are mainly two methods of preparing Egusi soup and they are called Egusi before oil and oil before Egusi.

Oil before Egusi 

  1. First put two spoons of oil in to a pot and heat. When the palm oil becomes clearer add in the grounded Egusi and fry it. This should be on low heat so that it doesn’t burn. Keep on frying until you see that the Egusi is getting dry. Do not let it stick to the bottom too much.
  2.  Now add the fish stock/shaki  a little at a time and stir the egusi. If the fish stock is exhausted and you still feel the soup is too thick add in more water. At this point you can add in the bitter leaf.
  3. Cover it and cook on medium heat for about thirty minutes. When the palm oil rises to the top of the mix separating from the egusi then it is done. At this point add the meat and shaki and peppers plus salt to taste. If you used pumpkin leaf which is softer instead of bitterleaf you can add it at this point.
  4. Cover the soup and let it boil for at least 15 minutes.

At this point the Egusi soup is ready and can be served with cassava fufu or pounded yam.

Egusi before oil

This is the method that I like using as it produces better and healthier Egusi soup because there is no frying.

  1. For this method when the meat ,shaki and fish are prepared take them out of the stock and put them in a different plate or pot.          
  2. Add on the grounded egusi to the stock then stir.
  3. Cover it and cook until the egusi hardens (cakes). Stir it and add a little more water and be careful not to let it burn.  
  4. Repeat the third step above while adding just a small amount of water slowly. After some twenty five minutes you will see that clear oil from the Egusi rises to the surface of the mixture. 
  5. Add in two spoons of the red palm oil plus bitterleaf if this is what you choose as vegitables . Add also the pepper plus salt to taste then cook for seven minutes.
  6.  Now you can put the fish and the meat in and if you are using pumpkin leaves or other soft greens add them in now and stir then leave to simmer for two minutes.
  7. Take the pot off the heat and let it cool abit before serving.
You can now have the soup with your choice of other foods like rice fufu or pounded yam. Enjoy

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