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

Pancakes are easy to make and great for a weekend breakfast. I always rest the batter for 15 minutes before cooking the pancakes, this assists with marrying the ingredients by allowing the sugar to dissolve and the rest of the ingredients to be fully integrated into the mixture. Instead of greasing the pan, I prefer to stir in a spoon of very soft butter into the mixture. Please use a non stick pan for this recipe. These pancakes are not too sweet, you can add additional sugar for extra sweetness.
These freeze well, set aside for about 15 min to defrost and warm in a dry pan just before serving.

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 love salads, they are one of the most versatile dishes available. This salad is refreshing and easy to make. When making salads, please only use fresh ingredients to get the best results.

By Nkem

Mala mohodu or Tripe is the stomach of the cow or sheep and is an acquired taste, so you either love it or hate it. I am a fan of tripe, especially over the winter months. Cleaning tripe is a daunting and time consuming task. I normally clean the trip, then leave it to soak in vinegar and lemon water for an hour, to disinfect it. I prefer tripe that is in its natural state and not bleached, however the same recipe would also apply to bleached tripe. Tripe has a high water content and shrinks by about 60% once it has been boiled. It freezes well, so one can divide into portions and freeze. The mash adds creaminess to the dish.

By Nkem

This is a succulent and tasty piece of meat cooked over a barbeque fire great for lunch or dinner. It is boneless and easy to slice. Leftovers can be served the following day in a club sandwich with mayo, pickles, carrots, cheese, tomatoes etc!

By Nkem