Abefe's Kitchen

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 dri...

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 ...

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)   C...

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...