This sesame seed topped, golden rolls look rustic and are good for burgers, sandwiches or soups.



2 tablespoons yeast

1¼ cups lukewarm milk

1 teaspoon sugar

225g whole wheat flour

225g white flour

plus extra for dusting

1 teaspoon salt

¼ cup margarine

2 eggs (one for the dough the other for brushing the rolls)

Vegetable oil for greasing

Sesame seeds

  • Mix all the dry ingredients together then rub in the margarine till the mixture is like breadcrumbs.
  • Make a well and add the egg and milk, mix to get a soft dough. Knead on a floured surface (15 minutes) or using a mixer (6 minutes) until the dough is smooth and elastic. Place in an oiled bowl and cover with oiled cling film then leave to rise in a warm place for an hour or till doubled in bulk.
  • Knock back the dough and then knead for 10 minutes or using the mixer for 3 minutes. Divide the dough into eight pieces and mould into flattish rounds. Place on floured baking tray and leave to rise for 15 more minutes.
  • Preheat the oven. Brush the rolls with egg and then sprinkle with sesame seeds. Bake for 15 minutes at 180°C and then reduce to 160°C for the last 5 minutes.
  • Test for doneness is that it should be golden, firm and hollow when the bottom is tapped. Cool on wire racks.
  • Makes 8 rolls.

How to make Croissants


Croissant which is French for crescent also refers to a delightful flaky pastry. I was sent on a DIY project some days ago by a friend who wanted to know how to make ’em. I had seen it done from when I worked at Transcorp Hilton but had never made it myself hence the DIY. I must say I tried for a first timer. And so Hauwijan these mini Croissants are for you. Here goes:

You will need:

16 oz. flour

1 teaspoon salt

4 teaspoons dried yeast

12 fluid oz. milk

8 oz. unsalted butter

1 egg yolk

How it’s made:

Mix all the dry ingredients together then add the milk. Combine well and knead until smooth and elastic.

Place in a greased bowl, cover and leave to rise in a warm place until doubled in bulk or for an hour.

Roll into a long strip, dot with butter and fold into three like a letter. Turn so that an open edge is towards you. Pat and roll into another long strip. Fold into three again. Wrap with cling film or grease proof paper and chill well.

Roll out and fold again, wrap and chill well.

Remove and repeat the process a fourth time. This last time, roll the dough a little thinner but don’t fold.

Cut into triangles with a tiny slit on the short side. Brush the tips of each with egg yolk mixed with one teaspoon of water and roll from wide end to tip making sure the tip is under. Press to seal.

Curve to shape into crescents, place on well-buttered baking trays and leave to rise in a warm place until double in bulk.

Brush tops with egg yolk mixture. Bake in hot oven for about 20 minutes or until golden brown.  Serve hot.

Makes 26 crescents.




À la carte



Phew! I have been busy cooking and haven’t had time for my other love; writing. So I decided to kill two birds with a stone. While I was cooking for a friend to stock her fridge-freezer, I decided to also take pictures of her supplies and blog about it.

They were Groundnut soup; Coconut and chicken stew; Bean, corn and plantain casserole; Fruit salad; peppered chicken and croker and lastly Leek and marrow stir-fry.

Below are a quick rundown of the ingredients and method in case you would like to try them out for yourself.

Groundnut soup

  • Meat stock
  • Crayfish
  • Ground pepper
  • Salt
  • Stock cubes
  • Periwinkles
  • Kpomo chopped
  • Boiled meat
  • Boiled Stock fish (optional)
  • Palm oil
  • Water
  • Groundnut paste (use roasted groundnut)
  • Dry fish boned
  • Uzziza leaves shredded

Combine all ingredients in a pot except the last three and set to boil. When it starts boiling, briskly stir in the groundnut paste so that it doesn’t form lumps. Then add the dry fish and cook for ten minutes. Next add the shredded uzziza leaves, cook for two minutes and voila! Bon apetite!

Coconut and chicken stew:


  • Coconut oil
  • Tomato, tatashe, attaragu and onion puree
  • Chicken stock
  • Curry
  • Thyme
  • Salt
  • Stock cubes
  • Cooked chicken

Heat up the coconut oil a wee bit then toss in the puree and stir fry until well heated. Add the chicken stock, stir well, taste and season as appropriate. Lastly toss in the chicken and cook the stew for a further 5 minutes so that the flavors are well infused.

Bean, corn and plantain casserole:

  • Oloyin beans
  • Water
  • Boiled corn
  • Plantain slices
  • Palm oil
  • Crayfish
  • Ground Attaragu
  • Chopped onion
  • Ground Attaragu
  • Salt
  • Stock cubes

Parboil the beans, then rinse and cook in a pressure cooker for 15 minutes. When it’s ready, remove to another pot, add the other ingredients except the plantain and season to taste. Towards the end of cooking time, add the plantain and cook till its soft or the liquid just about dries up.

Peppered Chicken and Croker:

  • Attaragu
  • Tatashe
  • Knorr cubes
  • Vegetable oil
  • Fried chicken
  • Fried Croker
  • Chilli flakes (optional)

Grind the attaragu and tatashe in the ratio of 5:1. Put in a pot and boil till the water just dries up. Add just a little vegetable oil and Knorr cubes to taste. Then stir-fry for a minute or two because you don’t want it burnt (you want to preserve that fresh pepper flavor). Next you divide the peppered sauce in two and toss in the fish and chicken separately so that you don’t mix flavors. Toss them around till they are lightly covered with the peppered sauce. Turn off the heat and sprinkle over the Chili flakes for that fiery hot sensation the seeds instill in you just by looking.

Leek and marrow stir-fry:


  • Coconut oil
  • Leek
  • Marrow
  • Carrot
  • Green beans
  • Green pepper
  • Knorr cubes

Heat the coconut oil in a wok until real hot. Then add your vegetable all the while stirring in this order; leeks, carrot, marrow, green beans and green pepper. Make sure the veggies are not overcooked at all. Lastly season to taste.

Fruit salad:


  • Pineapple
  • Watermelon
  • Apple
  • Parsley

Peel, seed, core and chop the fruits. Then combine in alternating colorful layers and lastly spruce with a garnishing of chopped parsley.