I enjoy chicken wings, they are packed with flavour and have an equal ratio of skin to meat. For this recipe, I stretched out the wings by cutting into the joints, making it easier to coat and fry. This recipe is adaptable, add more chilli powder, herbs etc. This is great as a snack or main meal served with fried rice, salad or potato wedges. If you prefer, you can snip and discard the wing tips. This recipe can be used for other chicken parts, fry thick parts such as thighs longer.

By Nkem

Thepe is one of my favourite wild greens. This is a labour of love dish and it takes a while to gather enough leaves to make a meal. There is no need to slice the thepe as it is quite soft and shrinks considerably, about 65%. Best served with pap.

By Nkem

I love scones, they must be fluffy, have height, not too sweet and made with butter. Scones are a quick bake and this is one of those family recipes, passed down by grandmothers, aunts, from generation to generation. The best technique to making the perfect scones is not to be too heavy handed with the dough, unlike biscuit dough, scone dough must be handled gently. These are great plain, with butter, jam, cheese and cream with a cup of tea. You can choose to make them large, medium or small in size, they freeze well.

By Nkem

Egusi, is a West African dish, creamy and delicious. It is made with egusi seeds and a variety of meats and fish. I cannot get enough of it and have it on a weekly basis! I normally serve it with eba. Grind the egusi seeds and the dry crayfish at the market, it will make the preparations easier.

By Nkem

Beetroot/beets, are a great source of iron and a regular feature in our homes. Beets are relatively easy to grow and are worth giving a shot in the vegetable garden. They are versatile, served hot or cold. Red beetroot stains hands, dishcloths, clothes, chopping boards etc., so handle with care. Beetroot goes well with fresh ricotta cheese, which is crumbly and creamy. I prefer to use smaller beets as they tend to be sweeter than the larger ones. This salad is served as an accompaniment to a meal.

By Nkem

Homemade popcorn is fresh, delicious and simple to make. I have it on a regular basis, seasoned with salt. Friends of ours enjoy it sprinkled with sugar and some retailers sell seasoning made specially for popcorn, which my kids prefer. Popcorn seeds are normally sold in the legume section of the store and a 500g packet goes a long way! The trick is to know how much heat to apply, too little heat will brown the seeds, but wont pop them and if the heat is too high, then the popcorn will burn as fast as it pops. I use vegetable oil and it is best to season after all the popping action – allowing each person to season their own. Please ensure that the pot/pan is covered, otherwise the popcorn will be all over the place.

By Nkem

I enjoy a curried lentil pie, but I felt like something different, so developed this recipe. Lentils are a great source of protein and this pie can be served as a light or main meal for lunch or supper! It is great for vegans, vegetarians and meat eaters. My family including the kids enjoyed it, served with a garden salad. For this recipe, I used store bought pastry.

By Nkem

Pepper soup is a traditional West African soup that is made with a mixture of spices unique to each tribe/region/individuals. It has a watery consistency and it is called pepper soup because it is spicy. For this recipe I have added yam which acts as a thickening agent and makes the soup a substantial meal rather than an appetiser. I normally ask the market women to mix the spices for me and grind. Beef can be substituted for goat meat or mutton.

By Nkem

Rice is versatile and a great addition to a meal. Our household normally has rice at dinnertime and this recipe is one of my favourite rice dishes. It is important to understand the quality and type of rice you are preparing, how sushi rice is prepared is different to basmati rice. For this recipe, I used basmati rice, which is a delicate rice that breaks easily if overcooked. You can use different types of vegetables such as green beans, peas, if using mushrooms, then use a higher heat temperature to dry them out, otherwise the rice will be soggy.

By Nkem

Flatties/spatchcocked chicken is a full chicken that has been split in half and flattened. Not only does this allow the chicken to cook faster, but also evenly, whilst maintaining its moisture. Flattening the chicken might seem like a daunting task to someone has never done it before, however if you have a good pair of kitchen scissors and a brick, then the process is quite easy. It is important to marinate the chicken overnight, this allows the seasoning to really soak in.
I cook this over the barbeque or braai to add a smoky flavour. Whilst the chicken is cooking, rinse and cover sweet potatoes with foil and place directly over the coals, they will be ready by the time the chicken is cooked. It is very important to use tongs to turn the bird, please do not stab or poke with a fork, as the meat will dry out.

By Nkem

Meatball pastries are my version of a sausage roll. These are bite sized and the kids love them, you can make them smaller or bigger based on preference. One can play around with the filling by adding vegetables such as peas, mushrooms etc. Mixing beef and pork mince is quite common in cooking, this is because beef mince is dry and the introduction of pork adds moisture and balances the flavours. I normally use store bought pastry. These are best served warm or at room temperature with a coleslaw or a green salad.

By Nkem

Ox tongue is also known as beef tongue. I usually buy in bulk and slow cook outdoors, giving it a smoky, rustic taste. Tongue is quite fatty. This cut of meat is great value for money and quite versatile. It freezes well. Cook the tongue according to size, a small tongue will take about 2hours and a large one 3hours.

By Nkem