Bean loaf



  • 1 ½ cups Black eyed beans washed and skinned.
  • 1 very small onion.
  • 4 big tatashe (red bell pepper) seeded.
  • 4 attaragu (Scotch bonnet peppers).
  • 1 tablespoon ground crayfish.
  • 1 cup meat stock.
  • ½ cup vegetable oil.
  • Knorr cubes and salt (as needed).
  • Water (as needed) just enough to give the consistency of smoothie.
  • 4 eggs, boiled and shelled.


  • Combine the beans, onion, tatashe and attaragu in the blender. Blend with very little water until very smooth.
  • Add the remaining ingredients and mix properly.
  • Pour the mixture into a rectangular loaf tin and place the eggs in a straight line as seen in the picture.
  • Put the tin in a pot, and add a little water at the base for steaming. Ensure that the water level is maintained through-out steaming.
  • Cover the pot and steam for 1 hour or until a knife inserted in the center comes out clean.
  • When it’s ready leave to rest in the tin for 5 minutes then turn out unto a plate. If it does not come out easily, use a knife to loosen the edges and then turn out.
  • Leave the loaf to cool a bit and then turn the loaf back right side up.
  • Slice the loaf into thick slices and then you will see the beautiful egg rings in the middle.
  • Image

    Eggs arranged in the mixture.

  • Bean loaf steaming in pot

    Bean loaf steaming in pot


  • Bean loaf ready in the pot

    Bean loaf ready in the pot


  • Bean loaf all sliced and ready to eat.

    Bean loaf all sliced and ready to eat.







  • 1 small tuber of yam, boiled and mashed.
  • 400g of beef seasoned, boiled in a little water and pounded (seasoning: fresh ginger, grated garlic, salt, turmeric, thyme and adobo seasoning).
  • Stew made from 6 tatashe (red bell peppers), 4 attaragu (Scotch bonnet peppers), vegetable oil and meat stock.
  • 1 medium onion finely chopped.
  • 1 medium green pepper finely chopped.
  • 4 egg whites
  • Brown bread crumbs.
  • Vegetable oil for deep frying.


  • Combine the yam, meat, stew and chopped vegetables. Mix with well washed hands.
  • Mold into small balls.
  • So as not to get things messy, dip the balls 5 at a time into the egg white and then roll in bread crumbs only after you have dipped all 5 in egg.
  • Do this to all the balls and then fry in hot oil till crisp and golden brown.
  • Serve hot.

Makes about 60 balls.







Spaghetti Carbonara


Spaghetti Carbonara


  • 500g beef (the meat should be seasoned with royco®, garlic, black pepper and salt and then boiled).
  • 4 tablespoons vegetable oil.
  • 1 large onion chopped.
  • 2 cups button mushrooms cut into quarters.
  • 2 cups of white wine.
  • Seasoning (black pepper, salt, royco®, grated garlic).
  • 2 cups heavy cream.
  • 6 tablespoons grated parmesan cheese and extra for garnishing.
  • I packet of spaghetti boiled and drained.
  • 4 egg yolks well beaten.
  • Parsley, chopped.


  • Slice the beef across the grain to get medium-sized slices.
  • Heat the oil in a pot.
  • Fry the onions until translucent.
  • Add the mushrooms and fry for a minute.
  • Add the meat and wine then taste and season as needed. Cover pot and leave wine to reduce a little.
  • Stir in the cream and reduce to simmering.
  • Add the cheese and stir until dissolved.
  • Add the pasta, stir well and cover to get hot.
  • Stir in the egg yolks properly, turn off the heat, cover the pot and let the remaining heat cook it.
  • Serve with chopped parsley and powdered parmesan cheese sprinkled over it.
  • Serves 6.

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