Enjoy the Samantha’s experience

With gratitude in my heart and a big smile. It’s such a delight when clients and foodies express their appreciation for new menu additions and are curious to try what we offer especially when they get the opportunity to see us photographing our new additions.

It’s magical!

Menu

Tartiflette Pizza, Bacon Wrapped potatoes, Seafood rice, Fritto Misto, Cream of Chicken soup, Lamb, Avocado and bacon baguette (The Trio), Roast chicken and potato burger

Drinks: Sam’s Passion, Raspberry & Mint Squash

Taste of Africa

A sunny Saturday afternoon spent experiencing, tasting and talking about the vast array of food from Africa and just how similar our food is around the world.

The menu featured chapati/flatbread,ndole, Tanzanian seafood curry, jollof rice, rice and beans, vegetarian/vegan curry, red pepper stew semolina, kelewele bitter leaf soup, boiled plantains and moyo sauce with grilled and fried fish. Washed down with a refreshing Lemongrass cooler, Zobo or Zobolo and strawberry iced tea.

Where: BBQ Bistro, Accra

Caramel chocolatey latte

December 1st, my born day and a day spent performing, dancing live on stage with a host of talented artists and chefs at a brilliant event hosted by Food bay tv.

Post event and birthday celebration, I indulged in one of my favourite treats, bread and butter pudding, ice cream and let’s not forget a nice dollop of ice cream.

See more action here and follow my treats @dumebiagbakoba #CoffeeFoodMusic

Rise

Our greatest glory is not in never falling, but in rising every time we fall.

Confucius

Some of the most successful entrepreneurs can attest to this. If we never fall, or go through tough times, we won’t be have the opportunity to learn from those tough times and rise. We all fall at some point in our lives and as challenging as it may be, it passes. The victory is always in rising.

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Breakfast – the most exciting meal of the day

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I love a great breakfast. Even though I think chefs have a difficult relationship with it. I like breakfast to be functional on weekdays and more grand at weekends. Bowl of cereal, fruit salad, hot chocolate on the go (I never skimp on the cream). That gets me going even though sometimes breakfast is more an 11am affair.

 

#Worlddiabetesdayng Poached croaker fish with a tomato & caper base

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Poaching fish is a very simple technique to ensure a full flavoured and wholesome fish.

For the fish
1 medium sized croaker, cleaned and gutted, cut into pieces
Fish stock or bouillon cube
1, bay leaf
1 clove of garlic, minced
Teaspoon, dried thyme
Slice of lemon
Black peppercorns

For the tomato caper base
1 clove of garlic, minced
2 fresh tomatoes
1 small purple onion,  diced
1 tablespoon of capers
Pinch of paprika
Salt to taste

Method

In a pan,  combine the ingredients and bring to a boil. Reduce the heat so the water is just simmering. Add the fish and poach until it is cooked through, about 6 – 8 minutes.

When cooked,  transfer to a plate. Brown the skin of the fish lightly in a hot pan with a little olive oil.

For the tomato and caper base,  in a hot pan on medium heat, cook the minced garlic for less than a minute. Add the tomatoes and onions, soften slightly but not over cook. Now add the capers and paprika. Salt to taste.

Serve with steamed sweet potatoes and enjoy.

 

 

 

1 Night in with Afrolems

Last month, Atim of Afrolems joined me in the kitchen for the ‘1 Night in’ series at Due by Chef Dish. This time, not only did we talk about food but we got to cook one of Atim’s favourite and go to recipes Poulet Director General.

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The making of Poulet DG Screen Shot 2016-11-08 at 20.57.37.png

Follow @theviewlifestyle. Next up, 1 Night in with Alex of XO Bakery.

Oat apple crumble

20160602_180850Oat apple crumble is my all time go to comfort dessert. It ticks all the right boxes; warm, sweet and tangy.

For this recipe, I use 200g green apples,  a little zest of a yellow lemon with about a teaspoon of its juice and 50g sugar to soften and caramelise the apples ever so lightly.

The crumble is the best part of this dessert and making it is even more heavenly.

Combine 100g flour,  50g rolled oats, 100g butter and 50g brown sugar.

In a bowl, bring all the ingredients together and rub with your fingers to create a crumbly texture. Pour the caramelised apples into a baking dish, now put the crumble on top and bake for 10 minutes.

Your favourite brands at the Chef Dish food festival

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It was a hot Sunday afternoon; we had just left the church. Surprisingly, the weeklong almost-daily rain and the dreaded Lagos traffic decided to take a break. So it was a really short ride and in less than an hour I was at the great outdoors for the Chef Dish Food Fest. When you love food as much as I do, you do not let an opportunity like this pass you by. My face lit up thinking about my favorite food vendors I would get to meet again. Additionally, the thought of trying out new dishes would surely bring a smile to the face of any adventurer. I set out a bit early and ended up getting there before the event started. It did not bother me, as I had the chance to watch vendors set up. If you were stuck at home once again, here is what you missed.

Source: The Village Pot

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Read more here

What’s next for the Chef Dish Food Festival?

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If you missed the Chef Dish food festival, do recap with us on instagram @chefdishfoodfest.

The fun and the eating sure isn’t over, the burger contest is still on. Think you got a cool name, share it with us and you and 5 friends could win a burger feast courtesy of Chef Dish at one of our restaurants.

More exciting news we simply can’t keep quiet about. Chef Dish Food festival is back for 3 days of festive fun. The dates are December 22nd to 24th at the same space but we will be mixing things up a little this time.

If you are interested do register here. Registration closes December 5th.

Enjoy the great outdoors again as we share our love of good food, drinks and entertainment from our local community of chefs, restaurants, mixologists and foodpreneurs.

Because Jollof rice is….

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What does Jollof rice mean to you?

A good plate of Jollof rice sends me down memory lane to the road trips through Benin with my family. We always had to stop for a plate of smoked Jollof rice with all the extras. Plantain off course.

For this recipe, I used Jamie Oliver’s version and tailored the recipe to suit my taste. My addition was a little paprika and cayenne pepper. Very little goes a long way.

Caramelised Banana in Peanut Custard Tart

IMG-20160808-WA0016For my take on an African inspired dessert, try this Peanut custard tart made using Uwa Earth peanut butter, a whole foods line out of Nigeria.

Using an organic or unrefined peanut butter, maintains the rich flavour of the peanuts and transforming this into a peanut custard is even more decadent.

It may seem time consuming to prepare,  but it’s well worth it in the end. It’s also an impressive dessert for summer entertaining too.

 

STEP ONE

Prepare the Tart Base

You’ll need: –

250g flour

125g butter

A pinch of salt

Ice cold water

  • Place flour and salt in bowl
  • Mix together sparingly aerating the flour in the process
  • Pinch butter into flour until you have coarse loose crumbs
  • Add some water to bind the dough together. Ensure the dough is not runny
  • Roll out the dough and cut out in a circle
  • Place in an oiled tart tin
  • To prevent dough from rising, place baking sheet on dough and pour pastry beans
  • Bake for 10mins at 180° until it turns golden brown

STEP TWO

Prepare Peanut Butter Custard

You’ll need: –

1tbsp Peanut butter 

4 Egg yolks

1/2 cup Caster Sugar

8oz milk

Honey

Condensed milk

  • Place peanut butter in a bowl
  • Whisk until it’s light, then add honey and condensed milk
  • Mix until you have a paste, then set aside
  • Place egg yolk in a bowl, pour in sugar, then whisk until it’s light and fluffy (or until the color changes to a lighter shade)
  • Pour milk in a pan and heat up to simmer
  • Pour in the egg yolk, mix and and stir until you have a paste. Do not boil
  • Stir in peanut butter mix and serve

FINAL STEP

You’ll need: –

Tart base

Peanut butter custard

Banana

Brown sugar

  • Pour 1tbsp of peanut butter custard in tart base and spread over the base
  • Slice banana and place over the custard
  • Sprinkle brown sugar over bananas
  • Using a blow torch, caramelise sugar on bananas then serve. In the absence of a blow torch, place in a hot oven to caramelise for a few minutes

Banana & Peanut Custard parfait

This layered dessert of peanut custard, a dollop of strawberry jam, banana slices is my take on a PB & J sandwich but a little more decadent. Add a scoop of ice cream which is optional but do try this because as the ice cream melts it lovingly combines all the flavours just a little more.

 

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What you need

Tart base (Shortcrust pastry)
Strawberry jam
Ice cream (optional)
Peanut custard
Banana

  • Toast tart base until it’s dry and crunchy
  • Break into tiny pieces and set aside.
  • Pour a spoonful of peanut custard at the base of your cup.
  • Add a layer (spoonful) of strawberry jam
  • Top it with crunchy tart pieces
  • Add a layer of banana slices.

Repeat the process (depending on the size of the cup)
And top with ice cream.

Serve chilled.

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Summer of cooking at Due

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Our summer of fun and creativity continues till August 31st 2016 with cookery classes for kids at Due by Chef Dish from 9am to 11am daily.
For kids who love creating and eating their own creations, we now organise cooking parties for kids aged 3 – 15.

Package Includes:

  • Cooking activities
  • Venue hire
  • A choice of what you can cook on the day
  • Party food and beverages

Cookery classes at Due by Chef Dish offers a cook & dine experience for foodies who want to try something new or simply to improve your culinary skills. Our hands-on, chef led classes range from 1 hour to 4 hour classes catering for kitchen novices to cooking enthusiasts.

Our themes include steak, burgers, pasta and street food influenced by Asian, Italian, French and British cuisine.

Burgers (1 hour)
Classic beef burger and spiced potato wedges
N5,000

Italian (2 hours)
Wild game ragu with pasta
Tiramisu Sundaes
N10,000

French (2 hours)
Braised chicken with mushrooms and onions
Spiced Pear tarte tatin
N12,000Classes run from 1st July to August 31st.  For more info, please email due@samanthalifestyle.com

Burger crush

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One of the best things about my job is creating new recipes and feeding my ever restless mind. It’s really one of those a-ha moments! This burger which has no name yet, focuses more on the beef and the tower of onion rings. Cooked to medium and simply seasoned with some good quality salt and black pepper.

A burger with no layers is a pretty boring burger.

 

 

April 8 is National Empanada Day — Foodimentary – National Food Holidays

Here are today’s five thing to know about Empanada: The Spanish word for bread is “pan”. “Empanar” is a verb form that means “to bread”. Emapanada is the past-participle, “breaded”. It’s basically a single-serving turnover. It can be filled with sweet foods like fruits, sugars, and syrups, or savory foods like meats, cheeses, and oils. […]

via April 8 is National Empanada Day — Foodimentary – National Food Holidays

Kali Burger at Samantha’s

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To make a great tasting burger or should I say great tasting food it’s about the attention put into the quality of ingredients. I don’t skimp on food. Even though running a food business/restaurant has high costs and low margins. It’s what makes customers come back. The attention paid to the food you are serving.

Live well, eat well and be happy!