No products in the cart.
05
Jun
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
06
May
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 yoghurt.
05
May
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
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
09
Apr
I believe strongly now as I get older and also as I am on a transformation and wellness journey that healthy is the new sexy.
And in these times of uncertainty with the pandemic looming. My eating has gone a bit haywire so to get back on track I will be cooking live in Instagram.
So if you follow me and get a notification that I am live please join in and let's spread positivity and creativity.
INGREDIENTS
1 large head cauliflower, cut into bite-size florets
3 tablespoons extra-virgin olive oil or vegetable oil
Sea salt & black pepper to your liking
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
¼ teaspoon mixed spice
Garnish with finely chopped fresh parsley, chives and/or green onions
Method
Start by roasting the cauliflower
Roasting cauliflower develops more flavour and earthiness. Bake for 15 minutes.
Sauté onions in a pan until tender, add garlic and vegetable broth. Then, add your roasted cauliflower and simmer the mixture on the stove for about 20 minutes to incorporate the flavours. Add the remaining ingredients excluding the butter.
Now transfer the cauliflower broth to a blender and add butter. Butter is what makes the soup luxurious and creamier.
Blend to your liking and if you want a bit more creaminess drizzle in cream and garnish.
I enjoyed mine with homemade garlic toasts.
It was absolutely delicious and comforting
I spent a weekend with my aunty and I remember seeing Catfish for the first time.
Petrifying!
There were 5 in a wide bucket, kept overnight. Little did we know that these slimey fish would be playing hide and seek the following morning.
No fish?
Well luckily we found all in different places around the house.
Humour aside, here's the recipe for Catfish the Nigerian way.
Method
Begin with a well cleaned fish
Make a spicy marinade to keep fish in:
Minced garlic
Minced ginger
Garlic salt (Yes I do love garlic)
Habanero peppers (Go as crazy as you'd like)
Crushed red chilli flakes
Apple cider vinegar
Lemon juice, 1 would do
Black pepper
Salt
A cup of water
Score fish and cover for half an hour to allow the fish marinate.
Can't wait any longer?
Pop on a hot grill, I used a charcoal grill which gives a smokey taste. This will also work in a wood fired oven or in a grill pan with the addition of liquid smoke.
Grill for 15 - 20 minutes or until fully cooked. I used a smaller fish so this timing was just right.
Roast some semi ripe plantains till crusted on the outside and soft on the inside.
Serve with any sauce you like. I opted for a drizzle chilli oil for an extra kick.
0
Shopping Cart
Close