I enjoy avocados for their creaminess and delicious taste. This Avocado dressing salad is light, crisp and a fantastic accompaniment for fish, steak and chicken dishes. The dressing keeps well, refrigerated for up to four days in an air tight container. Avocados are delicate, bruise easily and should be handled with care. If you are not a fan of raw onion then replace with chives, radish or fennel.

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

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

Salads can be versatile and this salad is quite simple, using ugu leaf. Ugu is pumpkin leaf and is normally used in cooking vegetable soups in West Africa. This leaf is refreshing and known to have health benefits.

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

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

I enjoy pork chops, served with broccoli and sweet potatoes. It is a quick and effortless dish. The pork chops can be substituted for chicken breasts.

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

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