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

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

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