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Jamaican Oxtail Stew

Jamaican Oxtail Stew

Hello Everyone! I do not think it is possible for a person  to have a favorite food with the amount of deliciousness in the world but this dish is really cutting it very close to the top of my very list. Oh My God! where […]

Creole Sauce served on Grilled Basa Fillet

Creole Sauce served on Grilled Basa Fillet

Hello Everyone!

Creole sauce is a tomato sauce or gravy made with cooking vegetables in oil and chicken stock. This sauce is a Caribbean delight, and it is also enjoyed very well in the southern part of America. Creole sauce is great for topping meats mostly seafood, for some reason it pairs really well with fish. I usually have a little sauce in the fridge just in case I need to top up a dish a notch😏😉; sauce can last up to a week when tightly stored in a refrigerator. I served my sauce with grilled Basa fillet and quinoa. Let’s just say it was a lovely dinner, yum yum yum😋 very tasty, savory, properly seasoned and delicious (I just had to say it, my favorite word 😀). This is a recipe you want to try and it is achieved under an hour.

Now let’s get to it.

Enjoy!

Creole Sauce served on Grilled Basa Fillet

August 25, 2017
: 3
: 15 min
: 45 min
: 1 hr
: Easy

By:

Ingredients
  • 3 Basa Fillet Fish
  • 4-5 diced Celery Stalks
  • 1 big diced Green Pepper
  • 1 large diced Yellow Onion
  • 1 and ½ tbsp of tomato paste
  • 1 Cup of diced tomatoes
  • 4 Scallions (sliced)
  • 2 Cloves of Garlic (minced)
  • 2 Scotch Bonnet (remove seeds to reduce heat)
  • 1 tbsp of Butter
  • 2 Bay Leaves
  • 3-4 Sprigs of Thyme leaves
  • 1 tsp Black pepper
  • ½ tsp of White Pepper
  • 2 Cups of Chicken Stock
  • 2 tbsp of chopped Parsley
  • Worchestire sauce
  • Lemon slices for garnish
  • Salt
  • 2 tbsp of Olive oil
Directions
  • Step 1 Heat oil in sauce/saute pan on medium heat. When hot add onion, celery and green pepper and cook until soft, this should take about 5-8 minutes.
  • Step 2 Add all ingredients except butter and parsley leaves. Bring to a boil and reduce heat to medium low and gently simmer until sauce thickens, this should take about 20- 25 minutes. Stir occasionally to prevent it sticking to the pot.
  • Step 3 Remove bay leaves and thyme stems and discard. Taste for seasoning and adjust if needed with salt. Remove from heat, add your parsley and butter, stir until butter completely melts. Save in a sealed container, sauce can keep up to a week in the refrigerator.
  • Step 4 To prepare fish fillet, season fish on both sides with salt and pepper. Grill fish in oven on 370 degree F for 15-20 minutes or until fish flakes easily when tested with a fork. You can also pan fry your fish on both sides for 3-4 minutes each on both sides.
  • Step 5 Serve sauce on fish fillet, top with lemon slices and pair with rice, quinoa, potatoes etc.
  • Step 6 Your food is ready!!

Moi Moi (Bean Cake)

Moi Moi (Bean Cake)

Hello Everyone! This is another one of those recipes I have been meaning to blog about and to be frank I have been lazy getting to it 😀 Moi Moi is a Nigerian delight made from blended beans as the base and steamed in a […]

Garlic Chicken & Mushroom Quinoa

Garlic Chicken & Mushroom Quinoa

Hello Everyone! We all have that week were we can’t seem to catch a break, we are so busy that thinking of lunch for work does not even come close; and you end up spending half of your budget for the week on getting fast […]

Catfish Stew (Tomato Sauce)

Catfish Stew (Tomato Sauce)

Hello Everyone!

CATFISH!! Ahh my favorite kind of fish ❤ This stew is definitely one of my favorite meals to prepare. I enjoy this with white Basmati or Jasmine rice on a nice Sunday morning. If you are Nigerian, you know rice is a must on Sundays and it is not every time you eat fried rice or Jollof, sometimes switch it up and have rice and stew.  For the non- Nigerians, this is a tomato based stew prepared the Nigerian way with catfish. It is light because it is not heavily seasoned as the other kinds of stew (chicken, turkey, beef etc) . This stew is prepared without curry, thyme or nutmeg, and this is what I love about this besides the fish😀 It is simple, light and just simply deeeelicious. You do not have to be African or Nigerian to try this recipe, be bold and increase your food palate.   

Now let’s get to it.

Enjoy!

Catfish Stew (Tomato Sauce)

August 25, 2017
: 4
: 30 min
: 1 hr
: 1 hr 30 min
: Medium

By:

Ingredients
  • 2 Catfish (cleaned and cut into 3 pieces per fish)
  • 1 Can of Whole Tomatoes
  • 4 Red Bell Peppers/ Red Sheppard Pepper
  • 1 Large Red Onion
  • 2-3 Garlic Cloves
  • 3-4 Scotch Bonnet Pepper ( 2 for less heat)
  • ½ cup of Vegetable oil/ Palm oil
  • 3- 4 Seasoning Cubes
  • Salt
Directions
  • Step 1 To clean catfish, place in a bowl and wash with cold water twice. Add boiled hot water and add to catfish and salt. Allow to sit for about 3-5 minutes, this will remove the slimy skin from the fish. Rinse again with cold water and set aside.
  • Step 2 Place catfish in a pot, add 2 cups of water, finely diced onion, salt and 1 seasoning cube. Cover and allow to steam on medium low heat for 6-10 minutes. Catfish is very delicate, do not overcook because it will also cook in the sauce. Remove fish from stock and reserve stock for stew. Add salt according to preference.
  • Step 3 To make stew, blend into a puree all ingredients except vegetable oil, seasoning cubes and salt. Blend half of the onion and chop the other half and set aside. Place in a pot and cook until all the liquid evaporates. Set pepper mixture aside.
  • Step 4 In a saucepan, add cooking oil on medium heat, add chopped onion when hot and saute until soft. Add your pepper mixture and saute for 10-15 minutes or until your oil starts separating from the pepper mixture. Stir occasionally so it does not stick to the bottom of the pot.
  • Step 5 Add your fish stock, 2 seasoning cubes and salt. Stir, cover and cook for 8-10 minutes. Adjust seasoning with salt or seasoning cubes before adding your fish. Reduce heat to medium low, gently add fish to the stew, cover and let simmer for 5-8 minutes. At this point do not stir with your spoon because catfish gets very soft and it can break easily. Hold your pot with both handles and shake, tilt from side to side, this is the safest way to stir the sauce without breaking (my mum taught me this 😀). Uncover pot and allow to simmer for an additional 3-5 minutes. Now everyone knows that Nigerian stew is ready when the oil settles on the top.Turn off heat and allow to cool before serving.
  • Step 6 Your stew is ready!! Stew is mostly enjoyed with rice but you can serve with any carb of your choice.

Crepes topped with Jelly Beans infused Blueberry Compote

Crepes topped with Jelly Beans infused Blueberry Compote

Hello Everyone! I will not describe myself as a sweet tooth but when I have my unusual sweet cravings there are certain kinds of foods I like to enjoy. I loveee crepes and I enjoy them for breakfast and more frequently for dessert (when I […]

Dirty Rice

Dirty Rice

Hello Everyone!

I have been waiting to write about this recipe for a while now and I have found the perfect time. If you love chicken gizzards, here is a lovely recipe you can achieve. I loveee me some chicken gizzards especially when it is fried and cooked in hot tomato stew/sauce, in gizdodo (West African side dish: gizzards and plantain cooked in tomato stew),  or in coconut rice😋; ohhh the manys ways I enjoy chicken gizzards. Dirty rice has become another way I will be enjoying my chicken gizzards. Dirty Rice is a local dish enjoyed in the southern part of the United States. It is basically seasoned meat mixed in cooked long grain rice. Chicken Gizzard, Ground Beef and Liver are usually used to achieve this dish. In this recipe, I will be using Chicken Gizzards and Liver. I know some of you are a bit concerned about liver, trust me it is really delicious when properly seasoned. However if you are still uncomfortable, you can always swap liver for ground beef.  Dirty Rice can be served a side or can be enjoyed as a main dish as well. You will need some time and concentration to achieve this dish as it is very complex but it is definitely time well spent. Very tasty, delicious and with every spoon, little pieces of meat is involved 😃. I paired it with a side of Coleslaw, and My Oh My My My My! (in my Johnny Gill voice) it was party in my mouth😍. Give this a try just once, it is one of those recipes that it is either a hit or miss (you hate it or love it). Be adventurous and try something new today 🙂 I will love to hear your feedback.

Now let’s get to it.

Enjoy!

Dirty Rice

August 24, 2017
: 5
: 20 min
: 2 hr
: 2 hr 20 min
: Medium

By:

Ingredients
  • 2 lbs of Chicken Gizzards
  • 1 lb of Chicken Liver
  • 1 large Onion
  • 3-4 stalks of Scallion
  • 1 Green Bell Pepper
  • 2-3 stalks of Celery
  • 4 Cups of Long grain Rice
  • ¼ Onion Powder
  • ¼ Garlic powder
  • ¼ Dried Thyme
  • ¼ Dried Oregano
  • ¼ Rubbed Sage
  • ½ Paprika
  • ¼ Cayenne Pepper
  • ½ Chili Pepper( for some heat/ optional)
  • A pinch of Cumin
  • ¼ Ground Black Pepper
  • 1 ½ Salt
  • Unsalted Butter
Directions
  • Step 1 Cook on medium heat your Gizzards and Liver separately with just water, salt and pepper until very soft, this should take at least an hour. If you have a crock pot, cook gizzards only for 4 hours. Sieve Gizzards and set gizzard stock aside. (Add salt according to preference)
  • Step 2 Add gizzards into food processor and blend finely to achieve the texture of ground beef. Repeat process for the liver as well.If you do not have a blender, you can chopped your meats very finely.
  • Step 3 Cook rice until soft and set aside. Please do not cook rice soggy and mushy. In a small bowl, mix together 1 ½ salt, black pepper, cumin, sage, oregano, thyme, paprika, cayenne pepper, onion powder, garlic powder combine properly and set aside.
  • Step 4 Cut all vegetables and split in half.
  • Step 5 Set saucepan on medium heat and add 4 tbsp of unsalted butter and heat butter until it melts. Now add the first half of your yellow onion, green bell pepper and scallions (white parts only). Stir ingredients together and saute for 10-11 minutes or until vegetables turns to a light brown color.
  • Step 6 Add your ground meat and stir all ingredients together. Now add the other half of your yellow onion, bell pepper, celery and scallions (green parts)
  • Step 7 saute for 1-2 minutes. Now add 1 tsp of salt and 1 and ½ tbsp of your mixed seasoning, stir all ingredients together and saute for 10- 11 minutes.
  • Step 8 At this point you should have a toasted light brown meat mixture. Now add ½ cup of your gizzard stock and 2-3 tbsp of melted unsalted butter. You can substitute for chicken stock if you are not comfortable with gizzard stock. Saute for 5-8 minutes until all liquids have dried up. Now add another 1 and ½ tbsp of mixed seasoning, stir ingredients together and saute for another 3-4 minutes. Taste for seasoning and adjust if needed.
  • Step 9 Add rice and properly mix together to make sure all parts of the rice is coated with meat. Taste for seasoning and adjust if needed. Stir on heat for another 2-3 minutes and then turn off your heat. Allow rice to seat in pot covered for 20-25 minutes before serving, this will allow all seasoning to be soaked properly into the rice for maximum satisfaction.
  • Step 10 Your Dirty Rice is Ready!!

Ginger Berry Tea

Ginger Berry Tea

Hello Everyone! Summer is a great time to relax in the sun and enjoy sweet mouthwatering treats. My ginger berry tea is just one of the many ways I cool off on a hot sunny day. If you are in Canada, you understand how hot […]