On the menu at Samantha's Bistro are these beautiful Golden Bomboloni with vanilla or coffee icecream.
Do follow @SamanthasBistro on Instagram
18
Jun
18
Jun
18
Jun
05
Jun
05
Jun
05
Jun
05
Jun
Herby Suya Crusted chicken
Beautifully cooked and nicely crusted with Suya spices. Chicken was marinated overnight in Tiger Beer and cooked on high heat in a griddle pan. Finished with a creamy house syrup on top buttermilk waffles. View on IGTV
22
May
22
May
22
May
22
May
Slow-cooked Oxtail and Yam in palm oil
INGREDIENTS
1/2 medium tuber, white Yam
300g Oxtail meat
2 teaspoons, grated ginger
1 bay leaf
2 tbsp of Ground CrayFish
1/2 tsp Bouillon powder
1 Onion, chopped
3-4 Scotch Bonnet Pepper, yellow and green
Fresh green vegetables, Ugwu or spinach
1/3 cup of good quality Palm Oil
4-5 cups of water
Salt
Method
Peel, wash, and cut your yam into the desired size and set aside in a bowl.
Wash the oxtail and place in the pressure cooker with onions, garlic, ginger, salt, bay leaf and black pepper. Fill with water to about halfway.
Cook in the pressure cook till soft and tender. This should take about 2 hours. When cooked, set aside and keep the stock.
In another pot, boil the yam in oxtail stock with scotch bonnet peppers for 10 minutes.
Add crayfish, bouillon, palm oil and the oxtail. Cook for a further 7 - 10 minutes
When yam has cooked and reached the desired consistency, taste, and adjust seasoning if necessary.
19
May
19
May
19
May
19
May
Happy Tuesday
Wake up to freshly baked bread delivered from our hot oven to your door step.
Choose from Challah bread, dinner rolls, burger buns, cinnamon rolls, focaccia, banana bread, cheese rolls and lots more.
Vegan options available on request
Order by phone: 09090006842, 09081958527
15
May
15
May
15
May
15
May
Introducing Samantha’s Express at Samantha’s Bistro
It's all about the pivot and that's what we are doing at Samantha's.
Samantha's Express our pop up gourmet food and drink space combines our love for fresh bread from Brioche Bakery and food and drink products from our reliable source of restaurant suppliers.
This is our way of giving back and supporting the community to ensure small businesses and suppliers stay in business in these tough times.
Find out what's in stock by WhatsApp: 08186973369, 09081958531
12
May
12
May
12
May
12
May
GASTRO-WELLNESS TALK WITH DUMEBI AGBAKOBA
HELLO, TODAY WE HAD TWIST WITH AN ENTREPRENEUR CHEF, SHE GAVE US SOME TIPS ON WHAT TO DO AFTER CULINARY SCHOOL, ALSO A RECIPE AND A WAY TO HELP YOUR MINDSET. INSTAGRAM:@dumebiagbakoba AND HER WELLNESS PROGRAM: SAMANTHA BISTRO
06
May
06
May
06
May
06
May
Dumebi x Lost in Lagos
Sweet potato and aubergine coconut curry is a rich and comforting dish for all the family to enjoy.
If you are feeling adventurous, try this with Herby garlic homemade flatbread.
Ingredients
4 tbsp vegetable or coconut oil
1 large onion, diced
2 inches fresh root ginger, grated
2 garlic cloves, minced
1 large aubergine, cut into chunks
2 medium sweet potatoes, cut into cubes
1 tin coconut milk
200 ml vegetable stock or bouillon cubes
Handful coriander, mint and parsley, roughly chopped
Dollop, natural yoghurt (Optional)
INSTRUCTIONS
Peel the sweet potato and aubergine, cut into chunks. Set aside.
Heat the oil in a large pan over medium heat. Add the onion and cook for 10min until softened. Stir in ginger and garlic and cook for 1min.
Stir in the aubergine and sweet potatoes and fry for 5min. Add the coconut milk and stock simmer for 15min, stirring occasionally, until the vegetables are tender.
Stir in chopped herbs and chillies then check the seasoning. Cook till desired consistency.
Serve with boiled rice, garnished with extra herbs and a dollop of...
05
May
05
May
05
May
05
May
Naija Brunch Chef Dumebi’s way
A beautiful brunch spread inspired by Nigerian and Mexican cuisine featuring Yam pancakes, Yam waffles, Akara on a slice of bread with avocado slices, Chicken meatballs with Akara, Crayfish eggs, Sriracha Beans salsa, Yam Egg rolls, Yamarita bean rolls paired with pepper sauce and a creamy herb sauce.
Absolutely delish!
01
May
01
May
01
May
01
May
Interactive Cooking Experience
Cooking brings me so much joy and right now we need to share as much positivity.
Super excited about this, introducing our online interactive cooking experiences in the comfort of your home.
Off course the Samantha's way 💯
I think you will love it too
📍So here's how it works
📍Choose your recipes
📍Pre-measured ingredients are prepped for you
📍And delivered safely to your home
01
May
01
May
01
May
01
May
Brunch the Nigerian way
I love playing around with African food recipes and tweaking dishes to suit our clients at Samantha's.
In creating a Nigerian brunch menu, we get to celebrate our own cuisine but in a modern way infusing flavours of other cultures, ideas from African cuisine but still very much done in the Nigerian way.
28
Apr
28
Apr
28
Apr
28
Apr
Braised Duck in Chinese flavours
Asian style braised duck legs infused with Chinese flavours.
This was incredibly good
I remember how I felt making this dish and eating it too.
Asian flavours are deliciously exciting, the sensory experience it gives is almost indescribable.
Combining tangy with something sweet, spicy, salty, bitter and sour is the perfect symphony.
16
Apr
16
Apr
16
Apr
16
Apr
Let’s cook: Veggie loaded curry with homemade herby flatbread
Let’s cook, connect and share the gift of food with our families and friends.
I absolutely love cooking and how food brings people together.
I will be sharing all my favourite recipes from my restaurant, Samantha’s.
Quarantine cooking will take place online via Zoom
Join Zoom Meeting
https://us02web.zoom.us/j/89738541149?pwd=b1J0VkNlcllOdmdobnEyTkZzSWl4Zz09
We will be cooking
Veggie loaded curry with homemade herby flatbread
400ml can light coconut milk
3 tbsp curry paste
2 tsp vegetable bouillon powder
1 lemongrass stick
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger or grated
3 garlic cloves, sliced and minced
2 carrots, washed and peeled, cut into chunks
200g butternut squash cut into chunks
1 red bell pepper, deseeded and sliced
Mangetout, a handful
1 aubergine, halved and thickly sliced
15g coriander, chopped
Thai basil, a handful
1 lime, juiced, to taste
For the flatbread
300g plain flour, plus extra for dusting
7g fast-action dried yeast
1 tsp fine sea salt
1 tsp sugar
50ml soured cream or yoghurt
2 tbsp extra-virgin olive oil, plus extra for oiling and frying
150ml tepid water
For the herb...