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

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

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

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

Sweet potatoes are easy to prepare and substantial. They come in all shapes and sizes and are full of fibre. I prefer not to add sugar as they are naturally sweet. Like potatoes, they are quite versatile.

By Nkem

Meatball soup: My family loves this dish, although time consuming, the final product has rewarding results! It is filling, nutritious and delicious. I usually make a big pot and freeze. For variation, add fresh chilli and coriander.

By Nkem

My friend Lynn inspired me to develop this recipe. I enjoy curry, but it has to be a GREAT curry, there is nothing worse that eating a curry that does not have soul! This curry recipe has done the rounds with friends, neighbours and family and has their stamp of approval. I prefer to use the leg of lamb, however you can use lamb stew. Please use vegetable oil rather than olive or coconut oil. If you decide to serve boneless, please cook the curry with the bones and throw them out before serving. It can be served with basmati rice, roti or add more potatoes and serve with a salad.

By Nkem

I enjoy a good quality thick-cut ribeye steak cooked over hot coals until medium done. Rib-eye is a beef cut which comes from the rib section, it is a succulent and tender cut. The cooking rules for this cut are high heat for a short period of time, cooking it beyond medium will result in a tough and chewy piece of meat.

By Nkem