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
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
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
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
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
Ledombolo translates into steamed dumpling and is popular in most Southern African homes. Ledombolo can be eaten on its own or served as part of a main meal. I prefer mine piping hot with butter or with a stew or soup. There are several ways of steaming ledombolo – the best way for me, is by steaming in a dish rather than a plastic bag. If you are used to outdoor cooking, then steam it in a pot on an open fire to give it that smoky smell and taste.
By
Nkem
This our family favourite, easy to make and the kids love it! Rolling sushi can be tricky for beginners and I find this much easier. It is important that the rice has completely cooled before layering this recipe.
By
Nkem
Gizzards are a versatile and a popular dish across Africa. They can be prepared as a snack, light meal or part of a main dish. The gizzards can be substituted for pan friend liver.
By
Nkem
Tinned Pilchards in tomato sauce are a common dish in most South African households. Pilchards be adapted to make numerous dishes, by far this is my family favourite. Add a small chilli to add a kick to the dish.
By
Nkem
Gizzards also known as giblets are one of my favourite dishes, they are tasty, packed with flavour and versatile. The pasta in this recipe can be substituted with rice or sweet potato.
By
Nkem
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