Steamed Meat

Salt or Seasoning Salt
Onions (1/2 a bulb)
* Curry
* Dried Pepper

1. Properly wash raw meat and cut into smaller pieces.
2. Place cut meat into a clean dry pot
3. Add sliced onions, maggi, salt to taste, 1/2 Tsp of thyme & curry, 1/2 Tsp of dried pepper (using pepper is optional but I like to add it because it spices things up)


4. Allow to cook for about 20-25 mins. Meat should be soft enough to easily chew and broth still in the pot. (Notice that no water was added. Meat/chicken produce their own water while cooking but if this feels odd to you, you can add very very little water.)


5. To be certain the meat is fully cooked, slice a piece and see that the inside isn’t red or looks raw. Always ensure you cook meat, chicken, fish fully to prevent transmission of any disease/sickness common to half cooked products.


Meat is ready to be used. The broth is always very tasty and used a lot to cook other things such as stews, soups and even jollof rice.


Gravy Sauce

Fresh tomatoes 3
Fresh round pepper 1-2
* Fajita Mix (this is basically already chopped onions, green and red bell pepper)
Chopped or powdered ginger and garlic

– Wash and dice round pepper and tomatoes

– Pour a little olive oil in a frying pan and heat using mid flame.


Olive oil on fire

– When oil is hot, place Fijita mix and stir fry till onions are pale looking

– Add chopped tomatoes, pepper, ginger & garlic. Stir fry for about 15-20 mins


– After thawing shrimps and blotting out excess water with paper towel, add to frying pan. Here I used already cleaned and deveined ready to cook shrimp from the grocery store.

– Add salt to taste, Maggi, 1/2 Tsp of curry and thyme. Stir fry till shrimps is well cooked.
– Gravy is ready!


Serve with rice (Plain, fried or jollof), fried plantains or baked potatoes 🙂

Serves: 2.

Fried Plantains

Fried plantains also know as dodo is the perfect go to meal or side for almost any dish. Eaten a lot in Nigeria and the rest of Africa, it is nutritious and tastes great by itself or seasoned.

Ripe Plantains
Cooking oil (Canola or Olive oil)
*Salt (optional)

1. Wash the plantains


2. Peel the back of the plantain & in a clean bowl or plate, slice the plantains diagonally. Add a little salt if desired. Be careful with the salt so plantains don’t end up salty. (It can be very discomforting )


3. In a clean dry frying pan, pour cooking oil in the pan and heat under medium heat. You don’t have to use too much. Actually, the less the better for healthy cooking. Just add enough to allow the whole length of the plantain sit comfortably in the oil

4. When oil is hot (not smoking hot) place plantain into oil and allow to fry till edges turn golden brown to light brown. (I like mine brown)

5. Repeat till all is fried. Place in paper towel to blot out any excess oil.

Plantain is ready to serve!
Serve with Rice / Beans / Stew / Fried Eggs / Pap / Custard / Acheke

Yam Porridge

• 1 Tuber of yam (mid size)                                          • 2 Onions
• 3-4 fresh tomatoes                                                   • 2 fresh pepper
• Salt                                                                           • Maggi, Curry, *Thyme(optional)
• *Smoked Tilapia Fish  or Fish fillets (optional)           • Blended Crayfish
• *Ginger & Garlic (Optional)                                        • Palm Oil
• Water


• Cut and peel yams: Place the yam tuber on a flat and comfortable surface. Using a sharp knife, cut the yam vertically across to form individual circles. Cut the yam about 2-3 inches thick and peel the back of the yam using the knife. Wash peeled yams and cut each individual circles into 4 pieces.

Yam in a market

Yam in a market (Photo credit: Wikipedia)

• Place yams into clean, dry pot & add water to the level of the yam. Allow to boil till the yam is semi hard.

• Add diced onions, blended tomatoes, 1 onion & pepper


Blended tomatoes, pepper and onions

• Stir and add fish fillets  or smoked tilapia fish, blended ginger, garlic, curry & thyme and stir

• Add salt and maggi to taste.
• Add blended crayfish & stir.
• Cook for 7mins
• Add 1 – 1.5 cooking spoons of palm oil

• Stir and cook till yam is soft. To have more porridge, mash some of the yam and stir.
• Yam porridge is ready

Fried Rice


  • Rice
  • 2 Red Bell Pepper
  • 2 Yellow Bell Pepper
  • 2 Green Pepper
  • Green Peas, Chopped Carrots, Sweet Corn (or a pack of frozen mixed veggies)
  • Spring Onions
  • Liver or Ground Beef
  • Vegetable Oil
  • Onions
  • Salt, Seasoning Salt, Dried Pepper, Maggi
  • Curry, Thyme


    • Wash the different bell peppers, remove the seeds and chop into nice bits.

Chopped green, red and yellow pepper

    • If using fresh veggies (spring onions inclusive), also chop them nicely.
    • At this point, you can begin cooking the rice. Remember to salt it 😉
    • Now, we cook the liver or ground beef. If using ground beef, season and stir fry in chopped onions until it turns brown and is fully cooked inside. If using liver, season and steam like regular beef.

Stir fried ground beef

  • Pour in the chopped bell peppers into the ground beef/liver and stir fry till it is half cooked. Then pour in the mixed veggies and cook till soft. (If using frozen mixed veggies, cook for about 7-10mins)
  • Add curry, thyme, dried pepper, maggi and cook for another 15mins on low heat. (Note: The curry gives the rice the golden-yellow color. So more of it = means more color)


  • In a clean wide bowl or pot, mix completely the cooked rice and cooked veggies in portions.
  • Fried Rice is ready to serve!

Serve with grilled chicken/fish, fried plantain & moi moi