Abefe's Kitchen

Ingredients 2 tbsp chopped fresh mint 1 tsp finely chopped fresh rosemary 3 garlic cloves 2 tbsp olive oil 4 lean lamb chops or cutlets 1 aubergine, sliced 4 courgettes, sliced 2 red peppers, cut into large chunks 2 yellow peppers, cut into large chunks 85g/3oz feta cheese, crumbled 250g/9oz cherry tomatoes Cooking Instructions -  Preheat your oven to 180C - With a blender, blend together the ginger, rosemary and garlic, mix with one tbsp of olive oil. Coat lamb chops with the mixture  - Place the carrot, potatoes on a parchment/foil paper. Cover with some olive oil and arrange the lamb chops over. Put into the oven to bake for 25 minutes. - Take out tray from oven and add the cherry tomatoes, broccolis and cauliflowers. Place back in the oven to bake for another 10 minutes, until the lamb chops are thoroughly cooked.

Ingredients 2pcs Indomie noodles 2 chicken sausages, cut into about 1 inch 20g cooked turkey, chopped 1 scotch-bonnet pepper; chopped 1 medium onion; chopped - Green, yellow, red bell peppers, steamed. Learn how to steam from this recipe  Potatoe Pizza Recipe 1 cooking spoon, vegetable oil Preparation  Boil some water in a kettle and  pour it in a bowl. Then take the noodles out of the pack and put into the bowl of hot water. Cover with the lid of a pot or a foil or cling film...leave for about 7-10 minutes to steam.  On the other hand, heat up oil in a pan on medium heat, while you drain water off the noodles. Add all the veggies and sausages and fry for 3-5 mins, then immediately add the noodles.  Stir continuously under low heat. Leave to simmer for 2 minutes and your noodles is ready to be served.

Ingredients 4 cups of rice, rinsed Plum tomatoes, 400g or 6 fresh tomatoes Tomato puree, 100g 5 scotch-bonnet peppers 3 red bell peppers, de-seeded 2 medium red onions, chopped 2 cooking spoon vegetable oil 1 tsp thyme 2 bay leaves 2 tsps curry 4 Knorr cubes Salt, to taste Cooking Instructions Add the peppers, tomatoes and onions in a blender, blend smoothly. Heat a pot on medium heat. Add the 4tsp of oil to it and leave to heat. When the oil becomes hot such that an onion thrown into it will turn slightly brown, pour the puree in, add the curry, thyme and bay leaves, let it fry until oil becomes red. Then, pour the blended mix into it stirring evenly. Add the knorr cubes and salt, then stir. Leave to cook for about 10 minutes on medium heat, afterwards add 4 cups of water to it. Cover and leave to boil. When the mix starts to boil, add the rinsed rice (rice that has been washed to remove starchy content) and cover the pot. Let it cook for 30 – 40

Ingredients Parboiled White Rice, 3½ Cups Chicken or Meat Stock or Turkey Stock, 2 Cups Liver, 200g (Cow/Pig/Lamb/Chicken) Shrimps, beef diced, sausages (optional) 2 tbsp curry powder 3 Knorr Cubes 1 full cooking spoon vegetable oil 3 medium carrots, diced 2 Green bell peppers, diced 1 cup Green peas Spring onions, chopped 1 bulb red onions, chopped Salt to taste   Cooking Instructions Bring the diced carrots, green peas, bell peppers and onions together. Set aside. Wash the liver with water and dice. Put the diced liver in a pot to steam for 10 minutes and set aside. Put the chicken stock in a pot under medium heat. Add the parboiled rice to it. Then, add some boiling water, curry powder, knorr cubes and salt to taste. Cover the pot to cook and leave till there is no more water left in the mix. Heat the vegetable oil in a deep pan or pot (depending on the size of the rice), add all the veggies and stir fry for a minute. Then add the liver (you may

Ingredients 1 large cabbage  1 kg carrots 8 tbsps of salad cream 7 tbsps of mayonnaise ½ tsp sugar A pinch of salt Preparing the Salad ·           Finely chop the cabbage into very thin pieces.  ·           Wash, scrape the skin off the carrot and grate into tiny pieces ·           Arrange the veggies on a tray, row by row in a sequence. ·           Then, mix the mayo, salad cream sugar and salt in a bowl. ·           Pour the cream onto the tray of the vegetables and cover with a cling film. ·           Place in the fridge. Serve when chill. Enjoy.

Ingredients 3 cans of Plum Tomatoes or 1kg of tomatoes. 100 gram tomato puree 3 medium sized onions 1 - 2 red bell peppers 4 scotch bonnet peppers 500 grams, Mixed/Assorted meat/Chicken  Vegetable Oil 2 Knorr/Bouillon cubes Curry, Thyme and Salt Cooking Instructions Blend the peppers, tomatoes and the onions together using a blender. On the other hand, empty the contents of the tomato puree into a plate and mix with warm water until slightly thick. Then, wash the meat/assorted meat and put it in a pot of water (quantity enough to cook the meat). If cooking chicken, cook separately. Add knorr cube, curry, thyme and salt to taste. Cover and cook until tender.  After the meat must have been well cooked, you may either fry it or put it in the oven at 170̊C for about 30-40 minutes, depending on how fast your oven. Set the meat stock aside. Add the blended tomato mixture into a pot on medium heat. Leave to boil until the mix becomes thick with the water dried up. He

Ingredients Tilapia Fish, 500g Lemon, halved 1 Large Onion bulb 1 tbsp Pepper soup spice Chilli pepper to taste or mashed scotch-bonnet peppers 2 bouillon cubes (Knorr) Basil/Scent leaves, 150g Cooking Instructions Wash and chop the onions into tiny pieces. Cut your fish into thick reasonable slices, wash removing all the blood stains. Then, soak into water containing 1tbsp salt and the halved lemon and stir (the amount of salt to be put in the soup will be less). Drain after 20 minutes. Place the fish in a pot of water, add the knorr cubes and leave to boil         Once it starts boiling, add the pepper soup spice, the blended onions, mashed peppers and/or scent leaves and leave to boil. Add some salt to taste and leave to cook for another 5 minutes ·         Your pepper soup is ready to be served. Serve with white rice, boiled yam or potatoes

Ingredients 1 kg Spinach/Kale; washed and chopped 150 gram meat (Beef, Cow tripe (shaki), Cow leg, Chopped Ponmo (cow skin) 150 gram fish (Iced Mackerel Fish, Stock Fish, Dry Fish) 1 tablespoon of ground Crayfish 2 Fresh Tomatoes or 1 can of Plum Tomatoes 2 onions; medium 3 Scotch Bonnets Peppers or 2 Cameroun Peppers 1 teaspoon locust beans (Iru) 1 full cooking spoon Palm oil 2 Knorr cubes/Bouillon cubes Salt, to taste   Cooking Instructions Drain the washed vegetables in a sieve and set aside. Then, blend the tomatoes, onions and peppers. Wash the fish and remove the bones from the dry fish. Wash the meat, put in a pot and season with onions, one knorr cube and add salt to taste (you may add garlic if you want). Preferably, cook the cow tripe first before the rest of the meat as it is a little tough than the rest. Boil until fully cooked. Add the palm oil to a pot and heat up till it becomes clear and starts to smoke. Then add the blended pepper and cook

I ngredients Olive oil Lemon juice Spices – garlic powder, chilli powder, thyme, curry, paprika, parsley, bouillon cubes, salt Chicken thighs Potatoes, Irish and Sweet Leeks or Onion, round/thinly sliced   Cooking Instructions Preheat the oven to 215 degrees C. Line the baking pan with foil or parchment paper. Add the olive oil, lemon juice, spices and combine. Add your chicken thighs, potatoes, and leeks to a bowl. Pour the spice mix over, add salt to taste, and carefully flip to combine. Use your hands to ensure the thighs and potatoes are all coated with mixture. Turn the mix into the baking pan Put an aluminium foil over the pan and bake for 40 minutes. Uncover, flip the potatoes over and spread some juice from the pan over the chicken and potatoes. Leave to bake for another 25 minutes, until chicken and potatoes are well cooked. Leave to cool for 5 minutes, then serve.

This seafood boil contains fresh prawns, corn on the cob, beef and sausages, boiled in a juicy, tasty, spicy broth. Perfect for get togethers, picnics, an everyday, everytime, easy cook meal for any occasion!  Keywords: seafood boil, prawn boil, corn on the cob Prep Time: 8 - 10 minutes  Cook Time: 15 - 20 minutes Total: 25 - 30 minutes Ingredients   2 lemons, 1 halved, 6 quartered  2 tbsps fish seasoning (containing celery salt, red and black pepper, ginger, paprika, dry mustard, all-purpose seasoning, cayenne and nutmeg) 2 cloves garlic smashed  1 medium onion, peeled, cut in small pieces  8 ears corn on the cob 250g smoked/precooked sausages, cut into small pieces 100g precooked, lightly seasoned beef 550g prawns, cleaned, head and shells on/off (tails stay on) -  How to clean shrimps/prawns instruction 3 tbsps butter, melted  2 tbsps ground parsley or freshly chopped extra chilli powder (for spicy palates)   Cooking Instructions   1.      Fill a large pot

Learn how to prepare spicy peppered ribs/chicken easily with this recipe where the ribs/chicken is cooked first, then grilled and coated in a fried pepper sauce. Ingredients Lamb/Sheep ribs/any beef of choice Chicken Onions Bell Peppers Salt Bouillon cubes (Maggi or Knorr) Curry Thyme Paprika Garlic powder All purpose seasoning Suya Pepper (optional) Vegetable/Olive oil

Ingredients 250g p lain flour, sifted  6 Medium Free-Range Eggs 200g g ranulated gugar  250g b utter  1½ tsp baking powder 1½ tsp vanilla extract 150g rainbow cake sprinkles Preparation 1.  Start off by creaming the butter and sugar. Using a mixer, mix the soft butter (i.e. the butter is not to be refrigerated) and sugar till the mixture is completely soft/smooth i.e. the sugar is very much incorporated in the butter, such that you can hardly feel the grains of sugar. Another sign of course is that the colour becomes sort of creamy. This step takes 30-45 minutes. 2. Turn on the oven to 150̊ C and leave to heat while you whisk all the eggs together till it’s completely smooth. 3. Add the whisked egg to the creamed butter and sugar and mix again using a mixer till it is soft. 4. Add the vanilla extract to the mix (you may use other flavours)  5. Add baking powder to the sifted flour mix in bits to the ingredients above till it is completely incorporated and smooth. 6. Next,  line  the cu

Ingredients 3 cups Plain Flour Softened Butter 200g 1tsp baking powder 1 tsp Vanilla Chocolate chips 115g Caster Sugar 170g Preparing the Cookie ·           In a large bowl, mix the butter, sugar and vanilla with a wooden spoon. Sift the flour and add with the baking powder to the mix. Then add the chocolate chips ·           Heat the oven to 170̊ C. ·           Sprinkle flour on a neat surface. Roll the dough half an inch thick on the surface. Cut the cookie into shapes using cookie cutters. ·           Place the cut cookie onto cookie sheets and put in the oven to bake for about 15-20 minutes.  Bring cookie sheet out of oven and leave to cool for few minutes.

Ingredients 500g icing sugar 250g softened, unsalted butter 1-2 tbsps of milk (evaporated, skimmed or semi-skimmed) 1/2 tsp or a drop of vanilla extract Instructions  1. Using a mixer, beat 500g icing sugar and 250g butter together, until thoroughly combined. 2. Add the vanilla extract and any coloring of choice and mix. If the mix is not spreadable, add  1- 2 tbsps of milk to loosen. Beat again until smooth.  Happy Piping xoxo

Ingredients: Corn on the Cob Salt Butter Black Pepper Coconut Cooking Instructions: 1. Place a pot of water to boil on medium-low heat. Add in some salt. 2. Then, add in the corn and cook for 6 minutes.  3. Drain water out of the corn and transfer to a plate. 4. Can be paired with some pieces of coconut as in the picture OR drizzle some melted butter on the corn and follow up with some black pepper.

Ingredients Plain flour 500g Margarine 200g (Commonly Stork) or any butter 1 teaspoon baking powder About a cup of water One whisked egg Preparing the Dough: Add flour, 1 tsp of baking powder and a pinch of salt in a bowl. Mix well, then add the margarine and mix again till the mixture looks like bread crumbs. Then begin adding water little by little gently mixing the dough. Knead the dough well for about 10 minutes or more until your dough is smooth and elastic. Then let it rest for 7 minutes. Sprinkle floor on a baking surface or floured table and place the dough on it. Then, roll out the dough using a rolling pin, making sure that the dough is firm but neither too flat nor too thick (same consistency as in the picture above. Your dough is ready to be cut.

Ingredients 250g Okra Cray Fish, Iced Mackerel Fish, Stock Fish, Dry Fish Beef, Cow tripe (shaki), Cow leg, Chopped Ponmo (cow skin), cleaned Snails, Crab claws  – Not compulsory Salt and Knorr Cubes Scotch-Bonnet Pepper (Atarodo) Onions Vegetable (Spinach or Pumpkin (Ugwu) leaves) 3 Cooking Spoons of Fine Palm Oil Cooking Instructions ·           Grate the lady fingers using a grater to enable it to draw. As an alternative, you may chop the lady finger into tiny pieces or blend them using a blender and little water. ·           Blend the Crayfish and Pepper together ·           Next, you boil the stock fish for about 20-30 minutes and leave to soak in hot water for some time ·           Take the shaki (cow tripe) with the cowl leg and place in a pot of boiling water. Season it and boil it till it’s done ·          .           Wash any of the leaves of your choice and chop into tiny pieces ·           Add onions, Knorr cubes with the beef in a pot and cook for some time, then add the s

Ingredients for the Egusi Soup Goat Meat or Cow leg, Cow tripe, Beef or any other meat of your choice Dried fish (Eja Gbigbe), Crayfish 1 handful Locust beans (Iru); Optional 2 Medium Onions, Chopped 4 Scotch Bonnet Peppers or 2 Cameroun Peppers :p 1/2 Red Bell Pepper 2 Knorr cubes, or Maggi Cubes Salt 2½ cups of water Melon seed (Egusi), 2 cups 350g basil leaves 2 full cooking spoon palm oil Cooking Instructions: ·          Put the goat meat and rinsed dry fish to a pot and add an onion, 2 Knorr cubes and salt to taste. Add water and bring to a boil on high heat. Must not over-cook as goat meat has no shame (it easily gets tender). Leave to simmer. ·          In a blender, blend the scotch bonnet peppers, red bell pepper, onions and 150g of basil leaves, and then set aside in a small bowl. ·          Next, blend the dried crayfish, locust beans and melon seed in a clean blender until a thick powdery mix is formed. Place in a bowl and set aside. ·          If your choice of meat was co

Ingredients Butter Bacon lardons 2 garlic Cauliflower rice Paprika powder Salt Bouillon cubes Pepper Chicken broth (you can substitute for veg broth) Lime juice (1/4) Spinach 2/3 eggs Cooking Instructions: 1. Melt some BUTTER in a medium non-stick frying pan and fry off the BACON LARDONS for about 6 - 8 mins. 2. Add about 2 GARLIC cloves in and stir for about 30 seconds 3. Add the CAULIFLOWER RICE (I grated mine, but you can rough blend it) 4. Then add some PAPRIKA powder, SALT or BOUILLON cubes and some PEPPER; cook for 2 mins (or until tender) while stirring to prevent burning. 5. Add a little CHICKEN BROTH ( you can substitute for veg broth), squeeze in some LIME juice (1/4). Then, add the SPINACH, and keep stirring until wilted and until all of the water has cooked off. 6. Make a hole at the centre of the mix and crack in 2/3 EGGS; stir into the mix, until the egg is cooked. 7. Remove from hob. Taste and adjust seasoning, if needed.