Sunday, 30 September 2012

Ayobami Ayolola Wins MTN Project Fame 2012

Ayobami Ayolola has emerged the 5th winner of MTN project fame West Africa talent show 2012.
The first runner us position went to Mervellous, second runner up to Adetoun and Third runner up Ella.
Congratulations to Ayo, a new star is born...Watch out 

Saturday, 22 September 2012

Playing with recipes (Bruschetta)

Opened my fridge and saw the left over from the bread i made the week before, was so busy through out the week that i totally forgot about this delicious bread i baked, i didn't want to throw it away kept staring at it and thinking what a waste! Then came the bread's recipe that the bread was perfect for, it is usually a starter, so they say...but i ate it as a meal because after i finished with it,i had no space for any other food again. It is super fast and unbelievably easy with the use of not too many ingredients awesome Bruschetta would be ready for you to eat and i bet you would start making it almost everyday if not

  • Bread/ Baguette cut diagonally
  • tomatoes diced
  • onions diced
  • Italian seasoning
  • salt
  • pepper
  • garlic
  • Parmesan cheese 
  • olive oil
  • butter


1. Mix the tomatoes, onions, Italian seasoning, garlic, salt, pepper, Permasan cheese and olive oil in a bowl. Cover and keep in the fridge to chill.
2. Melt butter in a pan. Don't allow to get burnt. Brown both sides of the bread and set aside.
3. Bring out the mixture from the fridge. Put generously on top of the bread and pour little olive oil on top.
4. Line it in an oven rack and put in the oven. Bake on 180c for about 20minutes. 
5. Take out and stuff yourself.

Delicioussssssssssss Bruschetta

Thursday, 20 September 2012

Playing with recipes (Spaghetti Bolognese)

This is one of my favorite Italian meals, i make it a lot and always modify it every time, trying out new ingredients if it will come out better or not and when i tried out this, it tasted really delicioussssssss. This is something you can make in large quantity and throw in the fridge with spaghetti, it would taste better every time you warm it up because the spaghetti would have sucked all the juice from the sauce and if you don't have spaghetti left to add, just put the remaining sauce in the freezer and it would make a fast meal for you and your family anytime.

  • minced meat
  • plum canned Italian tomatoes
  • tomatoes paste
  • tomatoes diced
  • onions diced
  • mushroom (optional)
  • honey
  • paprika
  • salt
  • pepper
  • Italian spices (basil, rosemary, parsley, thyme, oregano)
  • garlic
  • Worcestershire sauce
  • olive oil
  • beef stock
  • butter
  • green pepper
  • Parmesan cheese


1. Heat a pan and pour in olive oil and a tablespoon of butter. Stir in the onions and garlic and stir for few minutes and add the minced meat. Keep stirring until it turns browned.
2. Stir in the all the vegetables, carrots, green pepper, mushroom and diced tomatoes. Stir for like 3 minutes.
3. Pour in the beef stock, plum canned Italian tomatoes, tomatoes puree. Add 1tbs honey, 1tbs paprika, salt, pepper, 1Tbs Worcestershire sauce. Taste and adjust seasoning.
4. let simmer for about 30 minutes and it is ready to serve on a hot waiting spaghetti.
5. Boil your paster till its a la dent. Strain the water. Heat up some butter in the pot and pour in the pasta, stir for about 2 minutes and serve. Grate a generous quantity of Parmesan cheese on it.

Spaghetti Bolognese

Served with grated Parmesan cheese

Tuesday, 18 September 2012

Playing with recipes (Dal Makhani)

We would be trying out one of Indian's greatest recipes. The first day i tried it in an Indian restaurant i remember saying this tasted like rice and did i know that it is rice and beans because it is prepared with Black Lentil (tiny small beans) and Kidney beans which makes the dish highly rich in protein so it is good for your body and highly nutritious although the cream and butter adds so much calories but you can control the amount you can put or you may decide to spoil yourself it is a meal you will make everyday anyway...hehehe

  • urad daal (black lentils)
  • red kidney beans (rajma)
  • tomatoes blended
  • tomatoes puree
  • cream
  • butter
  • cumin seeds
  • fenugreek seeds
  • salt
  • chili pepper
  • green chili chopped
  • corriander powder
  • dhania powder
  • turmeric powder
  • grama masala powder
  • onions chopped
  • ginger
  • garlic
  • corriande leave to garnish


1. Soak the Urad daal and Kidney beans over night. Change the water before going off to bed.
2. I heard it cooks faster if you have a pressure cooker but i didnt have so cooked with a normal pot took a long time but not compared to if i hadnt soaked it for a long time. Cook the dals with a lot of water, make sure it doesn't burn, add salt, ginger, garlic and 1 chopped green chili. Cook until really soft and overcooked.
3. When it is very soft drain out the water and set aside. Mash the dals with a potato masher and set aside.
4. Heat butter in a pan even better if you have ghee. Add cumin and fenugreek seeds and when it crackel, add the onions, ginger and garlic. Stir until the onion is soft and golden.
5. Add the blended tomatoes, tomatoes puree, chili pepper, turmeric powder, dhania powder, salt and coriander powder, stir for about 3 minutes and then pour in the water from the dal if you didn't have any water from it just add ordinary water.
6. Pour in the dal, add grama masala. Adjust taste.
7. To finish. Add butter, the quantity depends on how big you can go. Add cream. Stir for 5 minutes and its ready to be enjoyed. It can be served with Indian bread Naan or with rice.

Note. It shouldn't be too watery, it should have a thick creamy consistency.

Dal Makhani

Monday, 17 September 2012

Playing with recipes (Chinese Fried Rice with Shredded Beef)

I felt like trying out something new with rice and Chinese came to mind. Found a couple of recipes and wanted my meat in the rice instead of making a separate sauce to eat the rice and this is what i came up with, it tasted so good that no grain of rice was spared, the pot was empty after the

  • rice cooked (add a little butter to the water and salt)
  • shredded beef
  • soy sauce
  • carrots shredded
  • 4 eggs
  • green onion chopped
  • onion chopped
  • sesame oil
  • vegetable oil
  • salt
  • pepper
  • oyster sauce
  • cornflour
  • garlic
  • sugar
  • hoisin sauce 
  • sweet chili sauce


1. Combine 2 eggs, salt, soy sauce, oil and cornflour. Marinade the shredded beef with the mixture and let sit for at least 30mins.
2. Heat 2Tbs of sesame and vegetable oil in a large pan/wok. Add the beef strips one by one to the pan, make sure they don't stick together. Let sit for like 5 mins before you give it a stir. Cook until brown and crispy, remove from heat and set aside.
3. In a small bowl mix the remaining 2 eggs, few drops of soy sauce and sesame oil. Set aside.
4. In a different pan/wok heat 2Tbs of oil. When hot pour in the eggs, and keep stirring , cook both sides don't allow it to get burnt. Remove from heat and chop into small pieces. Set aside
5. Heat oil in a clean pan and fry the onion until it has a nice brown color not burnt. Take out of heat and set aside.
6. Put back the pan/wok you used to stir-fry the shredded beef with same oil that was used for it on heat. Add the garlic, carrots and cooked onions (If you have peas you can add at this point too, didn't have any at home).
7. Pour in your cooked rice. Add the green onions. Stir-fry for about 3mins.
8. Add 1Tbs of hoisin sauce, 1Tbs of oyster sauce, 1Tbs of soy sauce, 1tbs of sugar and pepper. Add the chopped eggs and shredded beef and stir for about 4mins. Taste and adjust seasoning.
9. And it is ready to be served, munch away with sweet chili sauce.

Chinese Fried Rice and Shredded Beef.

Sunday, 16 September 2012

Playing with recipes (Creamy Virgin Pina Colada)

I remember very well the first day i sipped Virgin Pina Colada, i couldn't stop until there was nothing left in the glass to I made sure any of my friends that followed me to that particular bar had a taste of it and everyone of them loved it like me. There is just something about it that keeps your lips glued to the straw until your glass is empty before you even think of processing what it taste of your glass is empty.
This particular recipe is for virgins like me...wink. But if you aren't a virgin like me all you need to do is add Bacardi or rum to the recipe and then it would be Pina Colada. It is so easy to make and you don't need a lot to make it.

  • Ice cubes
  • pineapple juice
  • coconut milk
  • cream
  • brown sugar
  • Pineapple slice, wedge to garnish (optional)


1. Pour everything in a blender, Ice cubes, pineapple juice, coconut milk, brown sugar and cream.
2. Blend until smooth.
3. Pour in a glass and use a straw to drag till your glass is empty.

Virgin Pina Colada 

Saturday, 15 September 2012

Playing with recipes (Homemade Bread)

I never realized how easy it was to make bread at home, always thought it was a waste of time when i can just get an already baked one across the road but i have been so wrong! its super easy to make your bread at home plus you can put whatever you feel like in it and you know what goes in and not the once you buy from the road that you have absolutely no idea what has been put in it.  well actually not when you are really hungry though...hehehe...It is perfect for an easy morning breakfast, for you to play around, make your bread and enjoy it with butter, coffee or tea and also brag about you making your own

  • 3-4 cups flour
  • 2 tbs yeast 
  • 1 tbs salt
  • 2 cups warm water
  • 2 Tbsp soft butter 
  • 2 eggs
  • 2 Tbsp oil
  • 3 Tbsp honey or 3tbs sugar
  • 1 cup milk


1. Combine warm water, yeast, oil, milk, butter and honey in a large bowl. let sit for 5 minutes then add the salt and egg. Stir all together.
2. Add the flour one cup at a time, stirring together after each cup. When it starts getting really sticking and forming dough. 
3. Move dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth and elastic to touch. 
4. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise and double in size, draft-free place for 1 hour.
5. Turn dough out onto lightly floured board and knead for 5 minutes. Divide dough into 2 equal parts. Shape each dough half into a loaf. You can put one of the dough in the fridge and bake another day. Place the loaf in greased pan also dust flour on the pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
6. Preheat oven to 180c. Put water in an oven proof dish or even in a pot and put under the bread to make it moist and crisp. Break the second egg and brush on top of the bread.
7. Bake bread at 180c  for 40 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on rack.
Homemade Bread fresh out from the oven

In the oven

Add butter and munch away

Friday, 14 September 2012

Playing with recipes (Creamy Mashed Potatoes and Shredded Beef)

Who doesn't love mashed potatoes....We are going to be making a creamy yummy mashed potatoes with shredded beef sauce. This you would love and if you have kids, they would want more and more.

  • potatoes peeled and cut into small pieces
  • shredded beef
  • butter  
  • cream 
  • onions, chopped
  • garlic clove, minced
  • parsley, chopped finely
  • salt 
  • black pepper
  • nutmeg
  • red bell pepper cut into long strips
  • yellow bell pepper cut into thin long strips
  • green pepper cut into thin long strips
  • carrot cut into thin long strips
  • cornstarch
  • hoisin sauce
  • soy sauce
  • chicken or beef stock/broth
  • ginger
  • vegetable oil
  • sesame oil
  • cumin powder
  • cayenne pepper
  • sweet & sour stir-fry sauce
1. Heat up a pan, add the vegetable and sesame oil. Add onion and garlic, stir for a few minutes and add the beef. Stir fry for about 5-7mins.
2. Add the green, red and yellow pepper.
3. Combine the chicken or beef stock/broth, hoisin sauce, soy sauce, ginger and cornstarch. Stir in cumin powder, cayenne pepper and sweet & sour stir-fry sauce.
4. Bring to a boil and simmer for 4-5 minutes, or until sauce thickens.
5. Boil your potatoes. When it is cooked drain out water.
6. Mash with potato masher. Grate the nutmeg on it and add black pepper, parsley, butter and cream. Mash until smooth. 
7. Serve your mashed potatoes and enjoy with your shredded beef sauce. 

Mashed Potatoes and Shredded Beef Sauce.

Thursday, 13 September 2012

Playing with recipes (Creamy Spaghetti in Tomato Sauce)

Yesterday we talked about Creamy Spaghetti, what we would be learning how to make today is almost the same as that of yesterday but the chicken is done differently and we would also make a tomato sauce. Hence the name creamy spaghetti in tomato sauce. All these would give it a totally different taste from that of yesterday. This meal is really delicious, please try and make it and you would confirm what i have just said.

  •  chicken breast
  •  spaghetti/pasta, cooked and drained
  •  onion, finely chopped
  •  olive oil
  •  garlic, finely minced
  •  chicken stock
  •  chopped fresh parsley
  •  cream
  •  Parmesan cheese grated
  •  tomato paste
  •  tomato chopped
  •  salt
  •  pepper
  •  flour
  •  milk
  •  butter
  •  Worcestershire sauce
  •  carrots
  •  green pepper
  •  onion powder
  •  cornflour


1.Cut the chicken in long thin strips. In a bowl mix Worcestershire sauce, salt, pepper, onion powder, oil and flour. Add the chicken and mix well.
2. Heat up oil and butter in a pan. Stir in the chicken and saute until browned. Add about a cup of chicken stock. Keep stirring until it is almost dry, turn off the heat and set aside.
3. In a pan, large enough to hold your pasta/spaghetti. Melt butter and oil. Saute onion and garlic until soft.
4. Add the remaining chicken stock, basil, parsley, tomato paste, diced tomato, can plum tomatoes, carrot, salt and pepper. Add cream and Parmesan cheese.  
5. Mix cornflour with enough milk to make a thick paste. Pour it into the sauce and mix well until the sauce thickens, if it is too thick add a little milk.
6. Let it sit on the heat for about 6 more minutes.
7. Pour in the strained spaghetti or pasta, stir and it is ready to be served with grated Parmesan cheese on top.

Buon Appetito!!!

Spaghetti in Chicken Tomato Sauce

Always remember to add the cheese to give it that unique taste

Wednesday, 12 September 2012

Playing with recipes (Creamy Chicken Spaghetti)

Pasta is one of the fastest meals to prepare when you return home tired and just want to prepare something less stressful, delicious and fast. There are over a thousand ways to make them differently so you don't get bored of eating same, guess it is the same for every
This may not be one of the fastest meals though, its usually fast when you have a sauce ready to microwave and just need to boil the pasta but i guarantee you that you would enjoy this meal and make it again and again with different variations.
We are going to make a very creamy and yummy chicken pasta with chicken breast.

  •  chicken breast
  •  spaghetti/pasta, cooked and drained
  •  onion, finely chopped
  •  garlic, finely minced
  •  chicken broth 
  •  parsley finely chopped
  •  basil finely chopped
  •  cream
  •  fresh shredded Parmesan cheese 
  •  salt
  •  pepper
  •  milk
  •  butter 
  •  carrots
  •  green pepper
  •  yellow ball pepper
  •  red ball pepper 
  •  cornflour
  •  mushroom chopper (optional)


1. Melt butter in a sauce pan large enough to hold your spaghetti/pasta. Saute onion and garlic until soft.
2. Stir in the chicken and saute until cooked.
3. Add the mushroom, carrots, green, yellow and red pepper. Add salt and pepper.
4. Pour in the chicken stock. basil and parsley and salt. 
5. Add cream. Mix cornflour with enough milk to make a thick paste. Pour mixture into the sauce and mix well until the sauce thickens, if it is too thick add a little milk.
6. Add the grated Parmesan cheese. Taste and adjust seasoning.
7. When cooked stir in the parsley and basil.  
8. Let it sit on the heat for about 6 more minutes.
9. Pour in the spaghetti or pasta, stir and it is ready to be served with grated Parmesan cheese on top.
Buon Appetito!!!

Creamy Yummy Chicken Spaghetti

Never forget to grate Parmesan cheese on it

Tuesday, 11 September 2012

Playing with recipes (Chicken Tikka Masala)

Let go back to Indian and make more of their delicious recipes. We would be looking at Chicken Tikka Masala, its basically chicken marinated in yogurt and spices and then served in a tomato cream sauce. This dish is so delicious that the Indians and even the British call it their national dish...while some claim it is the most popular Indian dish in the world others say it is the British national dish...who truly owns Chicken Tikka Masala?...don't ask me because the argument is still on and has been on for ages. Why don't we make it and find out why its so special.

  •  chicken
  •  yogurt 
  •  finely chopped fresh coriander leaves
  •  ginger paste
  •  garlic paste
  •  garam masala
  •  lime/ lemon juice
  •  onions finely chopped
  •  cardamom
  •  tomatoes chopped 
  •  brown sugar
  •  cream
  •  almonds or cashew 
  •  cumin seeds
  •  cumin powder
  •  ground cinnamon
  •  green cardamon
  •  black cardamon
  •  bay leaves
  •  turmeric powder
  •  cloves
  •  vegetable oil
  • Salt to taste
  • 4 long skewers
  • paprika
  • green pepper
  • fenugreek seed
  • chili powder
  • cinnamon stick
  • tomato paste

1. First thing to do is make a marinade for the Chicken. In a large bowl, combine yogurt, cumin powder, cinnamon powder, turmeric powder, chili pepper, ginger, half of a lime/lemon juice, oil and salt. Stir in chicken, cover, and refrigerate for 1 hour. Take a little of the marinade and keep aside.
2. Bring out your chicken and thread onto the skewers (i didn't have skewers, used broom to improvise).
3. Carefully dice in a cube form the remaining fresh tomatoes (remove the plums), green pepper and onion (take your time and separate the scales) Rub the remaining marinade on them and put on top of the chicken 10 minutes before it is ready.
4. Preheat your oven or grill to 200c. Place the skewers on the grill racks or use a foll wrapped oiled oven proof tray if you are roasting in the oven. Keep turning and brushing with remaining marinade until chicken is browned on all sides and tender. This is called Chicken Tikka and you can eat that alone add lime or just eat with bread. 
5. Lets make the Masala. Pour your fresh tomatoes (reserve 3 to dice) and almond or cashew whichever you are using, in a blender and grind until smooth.
6. Heat up butter or oil in a deep pan. Add cumin seeds, green cardamon, black cardamon, bay leaves, cloves, cinnamon stick and onion, cook slowly until soft. Add ginger, garlic, cumin powder, tumeric powder, chili powder, coriander powder, paprika and salt.  Add a little water so they don't get burnt because that would make it taste bitter.
7. Add your blended tomatoes and almonds/cashews, tomatoes puree, brown sugar and little water.
8. Add the grilled/roasted Chicken TIkkas and stir. Add fenugreek seeds by using your palm to crush them as you add them on.
9. Finish your masala gravy by adding cream, grama masala powder, coriander leave and the remaining half of the lime/lemon juice. Cook for 10 more minutes and it is ready to be served on Basmati rice or Naan bread.

Chicken Tikka Masala  with Basmati Rice

Chicken Tikka Masala

The chicken in my broom

Sunday, 9 September 2012

Playing with recipes (Chin Chin)

Chin Chin is a really nice crunchy Nigerian snack, that you should always have at home, so you can grab a handful whenever you feel like chewing something, to entertain guess while you prepare something else and you can store in an airtight container for weeks plus its extremely easy to make and you don't need a lot of ingredients.

  • flour
  • sugar
  • eggs
  • grated nutmeg
  • margarine
  • pinch of salt
  • oil for deep frying
  • milk


1. Mix the flour, margarine, salt and nutmeg together. Mix well until it has a sandy texture and no lumps.
2. Mix the milk and sugar together (if you are using powdered milk,dissolve in warm water and add the sugar). Break the eggs and add to the liquid mixture and whisk well.
3. Add the liquid mixture to the flour mixture and mix by hand till a smooth dough is achieved. Add more flour until it is not sticky anymore and smooth.
4. Place the dough on a flat surface or on a large chopping board and start kneading gently with a dough roller.
5. When the dough is flat, cut into desired sizes. Transfer the cut dough into a bowl and sprinkle flour on it.
6. Put a deep frying pan on high heat(you can use a pot if you don't have a deep frying pan) and a generous amount of clean vegetable oil. Add some of the dough and fry, dont overcrowd the pan. Continuously stir the chin chin till you get a golden brown color. Remove and put in a shifter, when it has cooled down, store in an airtight container.

Chin Chin

This should last me for some weeks

Saturday, 8 September 2012

Playing with recipes (Crispy Baked Potatoes)

Potatoes can be made in over a million ways, so there is always something new to play with when it comes to potatoes.
We would be making crispy baked potatoes. This would be a great hit when you prepare it.

  • potatoes, peeled & halved
  • olive oil
  • butter, melted
  • salt 
  • pepper
  • grated nut meg
  • ginger
  • rosemary

1. Place potatoes in a large saucepan of salted cold water. Bring to the boil over high heat. Boil for 10 minutes then drain. 
2. Drain potatoes well. Return to saucepan over low heat until any remaining water evaporates. Shake saucepan vigorously to rough up surface of potatoes.    
3. Pre-heat oven to 350F (180C). Brush your baking trays with a little olive oil. Mix together the butter, salt, pepper, ginger, rosemary and remaining olive oil in a small bowl.
4. Use a fork to scrape the curved side of the potato lengthways. Place potatoes in a single layer, flat side down, on the baking trays.
5. Brush potatoes with butter/oil mixture. Bake in oven for 50 minutes or until golden brown.
Serve with steak. Crunch away my friends...

Crispy baked potatoes

Served with T-bone Steak and Mushroom sauce

Friday, 7 September 2012

Playing with recipes (Ogbono Soup)

Gives me so much fun to talk about my best soup, i can live with eating just Ogbono soup and fufu or amala all my seriously that is how much i love it, its the only soup you can catch me cooking and finish it no matter how much i prepared in less than 4 days. Due to popular demand and people asking for a local Nigerian dish, we would learn how to make this great soup my own way. I have heard someone say if you want to know if a girl is truly from Edo State, ask her to cook Ogbono and if she doesn't do it well chances are, that she wouldn't do anything well in the kitchen...not sure how true that is though but this is sure one of, if not the most common and favorite delicacy of people from that region.
There are a lot of ways to prepare this wonderful draw soup as many call it, some people like adding vegetables in theirs like pumpkin leaves (ugwu), bitterleaf, mint leave (efinrin) or oziza leave while others like it bare without any vegetables, some even add Egusi to it. You can fry your palm oil and then melt the Ogbono before adding water or your meat stock, if you dont like frying you can melt the Ogbono in the boiling meat stock with the palm oil in it and you can add okra to make it draw/slime more. Whichever way you choose to make it, it always turns out excellent.

  • beef or assorted meat (shaki, abordi, roundabout e.t.c) (various parts of a cow)
  • chicken/turkey
  • stock fish (socked inside hot water with salt)
  • ogbono (grounded with crayfish and pepper)
  • palm oil
  • smoked fish (clean well and remove bones)
  • pumpkin leave (ugwu) (chopped)
  • crayfish (ground)
  • pepper and salt - To taste
  • onion
  • maggi or knorr cubes
  • kpomo (cleaned and cut into cubed)
  • perewinkle (without shells, leave in warm water and salt)
  • prawns (cleaned)
  • okro
  • ginger and garlic

1.Wash all your meats thoroughly. Put in a pot large enough to hold the soup, add all your ingredients onion, pepper, salt, ginger, garlic and your cubes to taste. Boil the meat according to thickness, assorted meats especially shaki takes long to cook, so it should go in first then stir in your beef when its almost cooked, stir in the chicken and the turkey should be last. Add you stock fish that must have been soft by now, the kpomo, perewinkle and crayfish.
2. Pour in palm oil like 10 minutes after you add the chicken and tie the Ogbono in a tight proofs nylon and put unto of the boiling meat. Add the smoked fish. Cover your pot.
3. When the meat is perfectly cooked to your taste and the palm oil has boiled enough cut open the Ogbono nylon (trash it) and stir Ogbono until it has completely absorbed the meat stock, it would start to draw and bring out bubbles. Add the prawns. Keep stirring and add water if it becomes too thick.
4. Stir in the okro and mix well. Stir in the vegetable like 1 minute before you turn off the heat.
5. your soup is ready to be served with any of the following: Fufu, Eba, Pounded yam, Amala, Semovita/Semolina, or Wheat.  

Method 2

1. Do same as step 1 in the first method.
2. Put a small pan on fire and melt the palm oil (do not burn the oil or you would end up with black soup), when its hot you may add onions if you want it is optional (some people have an idea it makes the ogbono not to draw or dissolve properly, i do not agree with that but if it is your first time, you may leave the onions out).
3. Stir in the Ogbono. Turn off the heat. Keep stirring until smooth with no lumps.
4. Add it to the meat stock and keep stirring until it has finally dissolved and add water if it is too thick until it has gotten to the consistency you like.
5. Add the vegetables when you are ready to take it off and it is ready to be served.

Ogbono Soup

Ogbono and Fufu

Thursday, 6 September 2012

Playing with recipes (Vegetable Couscous and Honey Glazed Chicken Wings)

Before you say anything i am not a couscous fan like most of you, i think i have had it once in my life and i said i would never touch it again because it was so tasteless and i couldn't find any reason to touch it again, whenever i hear people talk about it i ask myself why anyone would eat that not until my partner asked for it and i refused talking about it but as time went on i decided to give it a try one more time before i write it off finally from my list of foods.
Went to the supermarket with my friend and saw it and grumblingly picked it up from the shelf and she asked what it was and i said something you wouldn't want to eat and she said that must be why i have never heard of
Here i am now sharing my couscous recipe because i mixed together probably 7 different recipes to arrive at my excellent, delicious, yummy, flavorful, colorful, and best couscous i have seen and eaten, plus i got double thumbs up for this meal...wink.

  • couscous   
  • honey 
  • lemon zest
  • chicken wings
  • olive oil
  • butter 
  • lime juice
  • oyster sauce 
  • sesame oil
  • soy sauce
  • curry powder
  • mushrooms (chopped) 
  • tomatoes (chopped)
  • green pepper (chopped) 
  • carrot (chopped)
  • paprika 
  • cumin powder 
  • ground coriander
  • onion  (chopped)
  • yellow bell pepper (chopped) 
  • basil, dill and parsley leaves (chopped) 
  • black pepper
  • chicken stock
  • ginger and garlic paste
  • rosemary
  • salt
  • red bell pepper (chopped)

1. Prepare the wings by cutting to 3 portions at the joint (drummette, mid joint and end tip). Boil your chicken season to your taste, add a bit of honey while boiling it. when it is ready take out of the pot and set aside.
2. Turn on your oven to 170c. Make a marinade for the chicken, mix together in a bowl honey, oyster sauce, soy sauce, ginger and garlic, onion powder, sesame oil, half lime juice,  little salt, little sugar and cayenne pepper.
3. Place chicken in an oven proof pan with foil-lined tray beneath. Bake, uncovered for 15 minutes, turn over every 5 minutes. basting with remaining marinade and turning the sides.
4. Pour the amount of couscous you want in a bowl, pour in about olive oil, lemon zest, the juice from the remaining half lime, add your basil, parsley, dill and a very little salt because the chicken stock already have salt. Use a fork to fluff the couscous until it is properly mixed, it will look sandy. Set aside.
5. Put a pan large enough to hold all your vegetables. Melt butter on it. Stir in the onion, ginger, garlic, cumin powder, paprika, ground coriander, rosemary and mushroom and sauté for about 2 minutes then add the tomatoes, green pepper, yellow ball pepper, red bell pepper and carrots.Taste and adjust spices if need be, pepper and salt to taste.
6. Share the vegetable sauce into two parts, pour half into the dry couscous and fluff with a fork again. The remaining half put back on fire and add a cup of chicken stock and stir for a minute. Set aside.
7. Bring the remaining chicken stock to a boil. Stir in the dry couscous and shake the pot for a minute. Turn off the heat and cover the pot tightly for about 5 minutes.
8. Open it and make sure the couscous have absorbed all the liquid. Use a fork to fluff it and make sure it is not forming any balls, actually the olive oil we added to the dry couscous earlier will prevent it from sticking together.
9. Your couscous is ready to be served with your remaining vegetables and your chicken. Enjoy

I noticed from the numerous researched i carried out that you can actually almost put in whatever you like, you can always personalize the dish, whatever you have in the house or any vegetables you like can serve. So feel free to experiment, just make sure it taste good and eatable at the end of the
The chicken can be  marinaded and baked directly without boiling it first it would take about 45 minutes on low heat to cook and remember to turn the sides and pour more marinade.

Vegetable Couscous and Honey Glazed Chicken Wings

Enjoy and i bet you would change your mind like me and make it a regular...

LSPD (Lloyds' Securities: Private Detectives)

Guess you may be wondering what security organization am i talking about Its the name of the new 60 paged action packed, monthly cartoon magazine...i can imagine the expression on your face right now, well yes it is a new cartoon magazine that would soon hit the shelves of your vendor stands, book shops and malls. It promises to be very engaging, educative and entertaining with segments that would excite you.
Sampson Afolabi-Johnson is the Editor in Chief of LSPD, he is presently working at Mnet, Tinsel (oh yes, he directs one of the best, if not the best TV program on air) as their 1st Assistant Director.
This is the description and breakdown of LSPD:
L.S.P.D (Lloyds’ Securities: Private Detectives), a private security organization broken into two arms –
Lloyds’ Securities: Guards/Escorts and Lloyds’ Securities: Private Detectives. They are authorized by the constitution to do the followings:
1. To investigate and operate within any jurisdiction in the country.
2. To make arrests, turn the culprit over to the police with proofs of detailed investigation. They need no arrest warrants.
3. To carry firearms and to defend themselves – at any consequence.
The organization employs over 2,000 highly professional and disciplined staff members. A Victoria Island based 7 storey 5-star edifice, tastefully designed and furnished with every turn of the eye telling you its Lloyds' Security.
A world-class structured organization with over 30 official cars, 12 police-bikes, 6 staff-commuting coaster buses to pick up staffs from designated spots around Lagos to the office and a helicopter that sits on the penthouse.
Guess you are thinking what am thinking! its going to be so exciting and crazy, i cant wait to grab one in my hands dont know about you...hehehe.
Now this is another good news for anyone that is an excellent writer, LSPD is looking for Columnists that would write on various topics ranging from relationships, motivation talks, entertainment and what have if you think you are up to the task contact the editor in chief via facebook ASAP.
Visit and like the page and also get first hand information on whats brewing...

Sampson Afolabi-Johnson the Editor in Chief

Tuesday, 4 September 2012

Playing with recipes (Crispy Fried Chicken)

Chicken is fun to eat if it is done the right way and cooked well, i don't like dry and boring chicken at all, love them to be crispy, succulent and fluffy. Found this recipe while searching for more ways to make my chicken or turkey yummy and crispy, i have modified and modified until i arrived at what i felt was better than Kfc, oh! you don't believe me...hehehe...if you doubt me just please try it out

  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk 
  • ½ cup water
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • oil for frying
  • 1 dash ground black pepper
  • 1 dash garlic powder
  • 1 egg
  • 1 tablespoon onion powder
  • 1 onion
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • 2 maggi cubes 
  • 1 teaspoon pepper


1. Boil your chicken with the onion, ginger, garlic, maggi cubes, pepper and salt. (this step is optional, you can fry the chicken without cooking it first but i prefer to cook mine because i feel it makes the chicken more tasty)
2. Beat the egg in medium bowl then milk and water slowly and beat until the mixture is smooth. In the second bowl, combine the dry ingredients, flour, baking powder, paprika, cayenne pepper, black pepper, garlic powder, onion powder and salt together (adjusting seasonings to your taste preferences).
3. Dip each chicken piece in the egg and milk mixture then completely coat with the dry mixture. Repeat this step. Coating the chicken twice makes it extra crispy like Kentucky Fried Chicken. (true)
4. Set each chicken piece on a plate after coating. When all pieces are coated,it is ready for frying.
5.  Heat oil in a deep fryer or in a deep pan. The oil should be just enough to cover the chicken entirely.
6. Deep fry until golden brown. Take out and put on a paper towels. Chicken is ready after five minutes.

 This recipe can be used for any part of chicken, wings, tights even with turkey and fish. I wish i can describe how delicious this chicken was, regretted not making more that day. Enjoy and you would open ur own KFC at home.

African Film Development Foundation Project (AFDFP)

Hello guys, today i would like to talk about something that affects me directly because it is about the industry where i earn a living from and i support any movement that is forged to make it move higher, gives us the opportunity to get funds to be able to shoot world standard movies, educates and showcases African culture to a larger audience.
Mykel Parish Ajaere DGN, is the President of this wonderful foundation, he and the other members of this group have been working relentlessly to take this foundation to the next level and are presently in Cameroon, where  a scriptwriting workshop/seminar is taking place,  the next one will hold in Monrovia,Liberia on the 25th of September 2012, and the theme would be - Culture and Creativity- Harnessing Talents, Capital and Enterprise for African Film Practice and Industry.
The African Film Development Foundation Project was established in May 2012 in response to the need to promote ventures by Africans in the Film Industry; and support stakeholders and organizations that make the films.
The motivation was spawned by the lack of accessible funding and resource structure that should help the African filmmaker realize true African stories from Africa's perspective. It will be a convergence of education, skills and arenas to expose the talented, budding and seasoned Africans in the business of film.
The Film Development Foundation Project will also enable a global collection and exhibition of African films in all genres at events and special seasons to create dynamism for African film business by engaging various and diverse audiences throughout and beyond Africa.

The Mission of this organization includes  
  • The development and upgrades skills in the art, craft, technology and theatrical experience of African contemporary and historical film experience back-dropped on the continent's creative and cultural heritage. 
  • Organizing seminar/workshop expositions on the study of relevant African historical elements, aesthetics and practices of film making and distribution throughout the listed regions; and elsewhere. 
  • Promoting the exhibition of African films and objects for education and research to enrich and benefit the continent's film industry by aiding and/or endorsing the preservation of its films by supporting public screenings.
  • Ensuring cultural diversity in the programming of the above events and activities in consultation with major distribution networks.
Several stakeholders from Ten African countries (Nigeria, Ghana, Cameroun, Sierra Leon, Liberia, South Africa, Namibia, Morocco, Kenya, Zambia ,The Gambia and Ethiopia) have already signed onto The African Film Consortium and still counting.
Let us all support and encourage this new movement for its success is our success.

President and Founder of the Foundation

 Efefiong Udo Akpan-Resource Person speaking at the workshop
Mohammed Akan. The Consulate General of Nigeria to Cameroon speaking at The African Film Consortium Seminar,Cameroon.

You can like their page on facebook 'The African Film Consortium' to constantly have updates of their latest happenings and events and also read more about them on

Monday, 3 September 2012

Playing with recipes (Cupcakes)

Last time we made Chocolate Ice Cream and it is only normal for cake to come next i guess... Cupcakes are very cute and yummy treat we all love to have every now and then, it is a perfect size to throw in your mouth, its super fast to prepare and doesn't stay long in the oven, so you can quickly make it when you have unexpected visitors, it is easy to use for experimenting various mixtures, you can even use your favorite fruits in it. If you love decoration you can play with colors for your frosting and other cake decorations, such as sprinkles, berries and nuts which are very common on cupcakes. I never have the patience to decorate, i just grab and dump in my mouth whenever it is ready but if you are patience enough, you can go ahead and make yours beautiful.

  • 2 cups all purpose flour
  • 2 cups sugar
  • 1/2 teaspoon baking powder
  • pinch of salt
  • half cup water
  • 3 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract/essence 
  • 125g Unsalted butter at room temperature
  • 2 teaspoon chocolate essence
  • 3 tablespoon unsweetened cocoa powder
  • 1 tablespoon vegetable oil
  • 2 tablespoon browning


1. Preheat oven to 350 degrees F (175 degrees C). Line 12-cup standard muffin tin with paper liners.
2. Sift together the flour, baking powder, cocoa and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla extract /essence, chocolate essence, browning and vegetable oil. Add the flour mixture alternately with the milk; beat well. 
4. Fill the muffin cups 3/4 full.
5. Put in the oven and bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. 

yummy fluffy chocolate cupcake

cupcakes in a muffin pan

You will notice that the middle once aren't dark that is because they are vanilla and not chocolate, the ingredients are basically the same except that in the vanilla you would add more vanilla extract or essence but no chocolate essence, cocoa powder and browning. You can use strawberry, banana, coconut, pineapple e.t.c, any flavor you stumble on at the cake store. Enjoy playing, making and eating cupcakes and let me know how it goes.

Saturday, 1 September 2012

Playing with recipes (Chocolate Ice Cream)

It is another weekend and time to stretch my legs and relax (i don't usually wait like you till weekends to do that though) Hehehe...Because it is weekend i feel like teaching you how to make something everyone always enjoy having even those that claim they are dieting... Ice Creammmmmmmmmmmm....Yes today i would be sharing with you how to make yummy creamy chocolate ice cream in the comfort of your home without an ice cream machine and you would need very few ingredients, this way you can make plenty and always have ice cream in your freezer and grab few scoops whenever u feel like.


  • 5 egg yolks (beaten)
  • 2oz (50g) caster sugar
  • 1 pint (500ml) full cream milk
  • 3 tablespoons cocoa powder
  • ½ pint (250ml) heavy/double cream
  • ½ cup of milk or dark chocolate (grated)
  • ½ cup of milk or dark chocolate (melted) 
  • a pinch of salt
  • vanilla extract 


1. Mix together the egg yolks and caster sugar in a bowl, stirring well, beat until smooth.
2. Pour the milk into a saucepan and heat gently on medium heat until hot. DO NOT BOIL.Then stir the hot milk into the egg and sugar mix. Mix well.
3. Melt your chocolate bar in a microwave or put it in a pan and put on top of a bigger pan with boiling water on heat and stir until it has melted or melt it inside your custard mixture.
4. Pour the mixture back into the saucepan and heat gently, stirring frequently. DO NOT BOIL. After several minutes it will start to thicken into custard. At this point remove the pan from the heat.
5. Add the cocoa powder using a sift and mix well ensuring any lumps of cocoa powder have dissolved. Add the vanilla, salt (a tiny pinch), and some of the grated chocolate. Leave the mixture to cool.
6. Transfer into a chilled bowl. For best results refrigerate the mixture for at least 2 to 3 hours.
7. Pour the double cream into a separate mixing bowl and whip until fluffy. Stir the whipped cream into the chilled custard mixture. Mix it very well and put it in the freezer.
8. After 30 minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk.  Really beat it up and break up any frozen sections. Return to freezer.
9. Continue to check the mixture every 30 minutes, stirring vigorously as it is freezing. And every time you stir keep adding the grated chocolate bar. Check periodically and continue stirring while it freezes until the ice cream is frozen to avoid it from crystallizing. Leave over night, i prefer doing it when am about to go to bed so that i don't itch to keep checking it, but i run to the freezer immediately i wake up. lol.
10. Your yummy creamy chocolate ice cream is ready to be enjoyed. i usually serve mine with waffles and banana, try out whatever you like with it, nuts and all, it is ice cream! everything goes i guess or maybe not everything on a second

Yummy Delicious Creamy Chocolate Ice Cream

Store in the freezer in a container with tight cover