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.



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