Microwave Mug Moin Moin

Hello K fam and Cands, how are you all doing? Today i am giving you a recipe with super quick cooking time. It’s microwave mug moin moin! Oh yes we changing the moin moin game.

It’s no doubt moin moin takes time from start to finish. From peeling beans, to blending, mixing, wrapping in leaves and then the cooking time! It is a labour of love no doubtūüėĀ. Years ago i gave you the super fast method of peeling beans with blender (HERE) and today i’m giving you a super fast method of cooking moin moin. Let’s Cook:

microwave mug moin moin

INGREDIENTS

Moin Moin batter (check HERE)

Vegetables

Boiled Eggs (sliced)

Mackerel (boiled and deboned)

DIRECTIONS

1) Get all ingredients ready. To peel beans for moin moin batter using blender click HERE, For recipe for moin moin batter click HERE.

So, u have the batter mixed and ready

IMG_20662) Pour batter into mugs

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3) Add eggs, mackerel and vegetables

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You can also use any microwave safe bowl. Like below i used plastic containers but then they will be called microwave moin moinūüėā

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4) Cover moin moin filled mug with a microwave safe lid, put in the microwave and initially cook on defrost setting using weight defrost at 20g for 3-4 minutes then switch to microwave setting for another 2 minutes. It takes about 5 minutes in total but depending on microwave model and size of mug cooking timer may slightly vary.

microwave cooked moin moin

5) Microwave moin moin is ready.

microwave moin moin

Just take a look at that…Cooked in out, moist and fluffy! I used a big mug so one mug was enough for one person

IMG_2140 I did some by steaming on stove top. I kid you not we had finished dinner and it must have started digesting before the stove top one was done!

mug moin moin

That’s it from me today.¬†Don’t forget to tag me in your pictures when you try the recipe. Also please repost and share on Facebook, ¬†instagram and other social media pages.

Love,

K

Suya Noodles Stir Fry

Hello and happy new year!

Few days ago on January 4th 2016 K’s Cuisine celebrated 2 years. A big thank you for all the congratulatory messages on my instagram and facebook page. Like i wrote in the post you all are the success story and i appreciate the likes, feedbacks, comments, reposts, shares, prayers and promotions. Thank you.

First recipe this year is Suya noodles stir fry.This recipe is quick, simple and as with all my developed recipe,  practical!

Let’s cook guys

Suya noodles stir fry

Preparation time: 4 minutes ( when suya already made)

Cooking time: 6 minutes

Total time: 10 minutes

INGREDIENTS

Beef cut (For suya)

K’s Cuisine Suya Spice (For suya)

1 Red Bell pepper ( cut)

1 Green bell pepper (cut)

1 medium Orange coloured pepper (

1 Onion (Sliced)

1 big Carrot (diced)

Vegetables

2 packs Noodles- I used indomie

2 tablespoons sunflower oil

Soy sauce

1 stock cube

DIRECTIONS

1) Get all ingredients ready. Suya was made using the K’s Cuisine Suya spice. You can purchase that HERE and for¬†homemade suya recipe click¬†HERE. When you have suya ready proceed to step 2 below

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2) In a pan or wok, add 2 tablespoons sunflower oil and add the sliced onions. stir for a minute

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2) Add the cut red, green and orange peppers, vegetables and toss around for 2 minutes

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3) Add coriander, stock cube, and then suya.

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4) On a seperate burner put water in a pot add noodles and leave to boil for 2 minutes.

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5) Drain the water, add the seasoning and a teaspoon of oil to prevent the noodles from sticking together

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6) Now pour the noodles in the stir fry. Stir fry for a minute or two and take off heat.

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7) Suya noodles stir fry is best served warm.

noodles stir fry

You can be sure of nutrients with the vegetables and protein from suya. You can use this recipe for chicken suya noodle stir fry, you can also Substitute noodles with rice or pasta.

Suya noodles stir fry

It’s quick, it’s delicious, it’s nutritious. It’s a winner! Bon appetit.

suya noodles stir fry

Don’t forget to feedback when you’ve tried the recipe. Also please use the share buttons below to share on facebook and other social networks.

Happy new year Once again. May this be our best year yet.

 

Fish Peppersoup

Hello everyone, how are you doing?

So it’s getting colder in the UK and some other parts of the world and as I have not put up a recipe for fish peppersoup, this is the right time to do so as fish peppersoup is one soup that soothes cold, flu and most winter ailment.

Fish pepper soup is a light soup that is spicy and delicious which is usually served at Nigerian restaurants and bars .

Fish peppersoup is traditionally cooked with catfish and also reffered to as point and kill peppersoup but you can use other types of fresh fish.¬†I have used catfish for this recipe. Let’s cook:

Fish peppersoup

Preparation time: 30 minutes

Cooking time: 20 minutes

Total time: 50 minutes

INGREDIENTS

Fresh fish (I used catfish here)

2 tablespoon pepper soup spice

1 tablespoon cayenne pepper

1 yellow scotch bonnet

1 red scotch bonnet

Scent leaves or Basil

2 stock cubes

1 tablespoon grounded crayfish

Salt

DIRECTIONS

1) Wash the fish and cut if you prefer

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I cut up some and left one whole

2) Season with stock cubes, pepper soup spice and salt. Leave to marinate for 30 minutes

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3) Add about a litre of water then add in cayenne pepper and leave to cook for 15 minutes

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4) Add in scent leaves or Basil and grounded crayfish

catfish peppersoup

5) Then the chopped scotch bonnet and yellow pepper. Leave to cook for another 5 minutes

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Catfish pepper soup is ready

Catfish peppersoup

Enjoy

Fish peppersoup

Don’t forget to leave a feedback as I love reading from you, also share this on facebook and twitter using the share buttons below

pepper soup

Stay blessed x

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious”- Ruth Reichl

 

 

Igbagba Ofofo (Okro Peppersoup)

Urhobo wadoo!

I had to hail¬† because this¬†yummy¬†¬†okro pepper soup recipe¬†is from Urhobo people¬†of Nigeria. Let’s give it to them some badass delicacies came¬†from that place. Igba ofofo is one of them. Delicious, simple, spicy¬†and healthy.

This soup is basically combination of pepper soup and okro and it makes no use of Oil.¬†It is flavourful and spicy. You can eat¬†igbagba ofofo¬†on it’s own or with any swallow but it’s traditionally eat with starch and ripe plantain (Eguoo) or Plantain and yellow garri (Eguoo eba). Below is how I cook¬†Okro pepper soup.¬†Cook with me guys:

Okro peppersoup

Preparation time: 10 minutes

Cooking time: 20 minutes

INGREDIENTS

25 pieces Okra (ladyfingers)

1 tablespoon Pepper soup spice

2 Stock cubes

Assorted meat (shaki, ponmo,  beef, etc)

Smoked fish

Smoked Prawn

Fresh Prawn

Fresh fish (Optional)

Stock fish (Panla)

Ugu leaves

1 tablespoon Cayenne Pepper

1 scotch bonnet (rodo) (chopped)

Scent leaves or Basil (Efirin)

Salt

DIRECTION

1) Wash the Okro and grate or blend into small cubes.
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I personally blend Okro. I wash, cut each into 2 or 3 and blend in the blender . Then hancut a small portion for aesthetic purpose.IMG_3977 After blending.. IMG_3996 2) Boil the beef , when soft add in the boiled assorted meat, smoked fish, stock fish and smoked fish. Cover and leave to cook for 5 minutes for the flavours to combine.

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Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water as this can result in watery okro peppersoup.

3) Add the pepper soup spice

okro peppersoup

4) Followed by the Cayenne pepper and grounded crayfish and leave to cook for 5 minutes.
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5) Add the grated or blended okro
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6) Followed immediately by Ugu and scent leaves
IMG_0416 Do not cover pot after okro has been introduced into the pot

7) Stir, taste for salt and seasoning, adjust accordingly, add the chopped scotch bonnet and simmer for 3 minutes.

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Don’t overcook if you want okro green and resilient. The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat.

okro peppersoup

10) That’s Igbagba ofofo (Okro peppersoup) ready.

Okro peppersoup

Enjoy with pounded yam (recipe HERE) , Eba, Amala (recipe HERE), Semo or any other solid. Like I mentioned earlier it’s traditionally eaten with Eguoo or Egoo Eba.

igbagba ofofo

Bon appetit

Don’t forget to like my facebook page at www.facebook.com/kscuisine. Also I love reading from you so please leave feedback.

“One cannot think well, love well, sleep well, if one has not dined well” -Virginia woolf

Nigerian Salad

Nigerian salad is like no other salad. Like seriously why have potato salad or vegetable salad or one of the salad when you can have them all in one? lol..my Nigerian people don’t do things halfway for real.

I have often wondered how we arrived at our Nigerian salad. Ok I have a theory and here it goes…Mama¬†Biola¬†made salad for her party,¬†mama Sola¬†was at the party and ate the salad, Few months later Mama¬†Sola had her own party and decided¬†her salad must be better than Mama Biola’s own¬†so she added more ingredients to hers, Mama Tinuke was at Mama Biola’s party and when it was¬†turn for her own party she decided to add more ingredients to the salad¬†than what she had at Mama Biola and so goes the trend till all the ‘add ‘ables’ have been added. Makes a nice story doesn’t it? hehehee.

Enough of my silly theory let’s make some Nigerian salad.¬† For this salad I have made use of a spiraliser which was recently sent to me to review. I will post the product review as a separate post. I used the spiraliser for the carrots, cucumber, onions and potatoes

INGREDIENTS

1 Cucumber

1 small Cabbage

6 Carrot

1 bunch Lettuce

1 Onion

1 can Sweetcorn

Boiled eggs (Sliced)

Pasta (Boiled)

Potatoes (Spiralised and boiled)

Salad tomatoes

150g Corned beef

Baked beans (Optional)

Salad Cream

DIRECTIONS

1) Wash all the vegetables, Spiralise, cube or cut as suitable.

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2) I spiralised the carrots, cucumber, onions and potatoes.

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3) In a clean salad bowl, start layering the vegetables. I started with cabbage, lettuce and onions.

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4) Then Carrot..

Spiralised salad

5) Followed by cucumber, potatoes and sweetcorn

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6) Lastly i add eggs and corned beef and salad tomatoes. If you are using baked beans also add at this stage.

Salad

7) Cover with clingfilm and leave in the fridge to chill

Nigerian salad

8) When ready to eat, take from a side, add salad cream and enjoy

The whole point of layering is so when you take from the side you get all the ingredients in a portion

Nigerian salad

Nigerian salad is not complete without salad cream and not just any salad cream, it’s the Heinz brand!

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Enjoy

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Below is Nigerian salad served with jollof rice, fried  beef and fish. Yummy!

Nigerian saladDon’t forget to leave a feedback. Also follow me on my social media pages, Facebook HERE, Instagram HERE and twitter HERE.

 

Assorted fish and beef sauce

Yesterday I made one of my go to sauce for when I want a different taste to the regular stew. I¬†was not so busy at the time¬†I was cooking it so I decided to¬†capture the process for the blog. This sauce is my go to for when I want something quick, delicious and fuss free. I wasn’t sure what to call it ..simple sauce? assorted sauce? pepper sauce? I have for now decided to call it assorted fish and beef sauce because it makes use of atleast 3 types of fish. If you have a better name for it please let me know but for now, let’s Cook:

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

INGREDIENTS

400g tin chopped tomatoes or 4 fresh tomatoes

2 scotch bonnet (rodo)

3 large onions

1 large bell pepper

2 stock cubes

Few pieces smoked, grilled or fried mackerel or any fish of choice

1 dried  smoked catfish

Stock fish

Fried meat

Fried assorted meat (Optional)

2 cooking spoons vegetable or sunflower oil

DIRECTIONS

1) Chop the onions, bell pepper, scotch bonnet and tomatoes.

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2) In a pan, heat the vegetable oil, add sliced onions and fry for 2 minutes.

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3) Add the chopped tomatoes, bell pepper , scotch bonnet, stock cubes and salt.

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4) Add stock fish, followed by the smoked catfish, mackerel, fried beef and leave sauce to fry for 10 minutes.

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You can either shred the smoked fish or leave in whole. Also for this sauce you can add shrimps , turkey or whatever you have in the freezer. However the dried fish and grilled fish gives the vava voom to this sauce.

Pepper sauce

There you have it. Delicious, simple sauce which can be served with rice, boiled potatoes, yam, bread, etc. I served it with rice below.

Sauce

It’s super tasty even in its simplicity and thus has been my go to quick sauce for many years.

assorted fish sauce

Don’t forget to leave a comment on what you think about this recipe. Also Like my facebook page here www.facebook.com/kscuisine.

For all your catering needs, cooking classes and home food orders, message me at info@kscuisine.com.

Have a good weekend x

 

 

Curry Goat

Hello K’s Cuisine Cands, It’s been a minute here. How are you all doing?¬†Like i wrote in my last post that i was going to post more recipes on what i did with the ingredients from the hamper from Grace foods UK,¬†so here’s another recipe and it’s Carribean Curry goat.

Carribean curry goat is delicious and flavorful and what more? It’s made with goat meat. To me, any recipe that includes goat meat is a winner..lol. Let’s Cook

Curry goat

Preparation time:

Cooking time:

Total time:

INGREDIENTS

5 tablespoons Dunn’s river Carribean curry powder

Goat meat with bone (Cut in cubes)

Onions

Scotch bonnet

1 table spoon Thyme

1 teaspoon black pepper

Salt

2 cloves Garlic

1 Peeled Potatoes

1 Cooking spoon Vegetable or Sunflower Oil

DIRECTIONS

1) Wash the goat meat and season with a tablespoon of curry powder, scotch bonnet, spring onions, garlic, pepper. Cover with cling film and leave in the fridge for 2-6 hours.

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2) Remove the seasoning from the goat meat and set aside

3) In a pot, heat oil on medium heat then add in the remaining 4 tablespoons of curry powder. Stir the curry powder in oil until it starts to change colour

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Be Careful not to burn the curry.

4) Add in the marinated goat meat and stir for two minutes. Be careful not to burn the goat meat.

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5) Add 3 cups of water, stir and cover the pot with lid.

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6) Leave to cook on low heat for 90 minutes. If meat not tender after this time, add some more water, the seasoning removed from meat earlier and leave to cook for more time.

8) When meat is tender and pulling off bone, adjust seasoning and add potatoes in to thicken.

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9) Simmer for 10 minutes and take off heat

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Curry Goat is all ready. Enjoy with Rice and Peas.

Curry goat

Enjoy.

Curry goat

Don’t forget to follow me on instagram @kscuisine¬†. Also don’t forget to leave feedback when you have tried the recipe.

“If you tell the truth, you don’t have to remember anything”- Mark Twain

 

 

Okro

Going through my drafts today I saw this post which has been lying there since last year. There are many others lying there forgotten but I will see they are published soon.

This recipe is plain okro.¬† Unlike Ila asepo (HERE) or Otong Soup (HERE), steamed okro is served with stew¬† to enjoy with swallow. It’s popular among Yorubas. It’s quick and simple to cook. Here is my¬†simple steps to cooking okro. Let’s go:

amala , okro and stew Preparation time: 5 minutes

Cooking time: 2 minutes

Total time: 7 minutes

INGREDIENTS

Okro (ladyfingers)

Locust beans (Iru)

Salt

Stock cube

Beef stock (Optional)

 

DIRECTIONS

1) Wash Okro and grate, blend or chop IMG_3977 IMG_3996 2) Pour Okro into a clean pot IMG_0822 3) Add stock cube, locust beans, salt, beef stock  and stir IMG_0827 4) Put on heat and leave to cook for two minutes.

Tip: Okro continues cooking in retained heat after taking off cooker so be careful it doesn’t stay on heat for too long. IMG_0837 5) That’s slimy, green okro done. Serve with stew and swallow of choice Okro IMG_0847 I served with amala and beef stew belowamala , okro and stew Enjoy. amala , okro and stew ” You never know how strong you are until being strong is the only choice you have”- Bob marley

Adalu (Beans and Corn Pottage)

If you’ve been following my blog you’ll know beans is not exactly one of my favourite food. Infact, growing up¬†I totally hated beans like I gisted in my beans pottage recipe HERE. Now I do eat beans every now and then but my dearest daughters do everything to resist this food.¬†Anytime it’s beans for lunch or dinner they start by protesting ‘mum I don’t like beans’, ‘I don’t want to eat beans’, then they squeeze their faces and eventually because they know mum aint gonna have none of it, they¬†eat amidst protest 80 percent of what is meant to be side to the beans (garri, bread, pap or anything else)¬†and 20 percent of the beans but I’m still thankful because I have hope that eventually like me they will get to a stage where they willingly eat beans. Karma unh? lol.

Adalu is simply beans and corn cooked together. You can use fresh cornn or sweetcorn. Here I have used sweetcorn. The process of cooking adalu is similar to my beans pottage recipe¬†HERE and I have even borrowed some pictures from there to use on here. It’s a straightforward recipe¬†so let’s go:

Adalu

Preparation time: 5 minutes

Cooking time: 55 minutes

Total time:1 hour

INGREDIENTS

Black eyed beans

Palm oil

Stock cubes

Salt

Corn

Pepper (fresh blended or ground dry pepper)

DIRECTIONS

1) Wash beans and cook in a pressure pot. If you don’t have pressure pot cook with a regular pot till beans soft.

IMG_78882) Pour palm oil in a pot and put on medium heat. Add chopped onions and stir for 1-2 minutes before pouring the blended pepper in the oil. Add bouillion (maggi cubes) and salt and let this fry for 3-5 minutes.

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3) Add the cooked beans into the pepper mixture and add a cup of water. Don’t make it too watery. If your cooked beans has high water content already you might not need to add water.¬†Cover the pot and let the beans cook with the pepper mixture ¬†for 5 minutes.

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5) Use cooking spoon to mash the beans then add the sweet corn.

I like beans melt in the mouth so I make sure beans is well cooked almost pureed before adding sweetcorn. If you don’t like it this way then adjust to your preference.

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6) Leave to cook for another 2-5 minutes and adalu is ready to eat.

Adalu

 

Enjoy on it’s own or with a side of dodo, garri or pap.

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Don’t forget to subscribe to the blog to receive¬†recipes in your email.

Adalu

Till my next post..

“My mother is pure radiance. She is the sun I can touch and kiss and hold without getting burnt”- Sanober Khan

 

Prawn Suya Stir Fry

Today’s recipe is a quick, easy recipe that is easy to prepare. It is cheap, healthy and above all yummy. It is¬†K’s Cuisine¬†Prawn suya stir fry! burst full of flavours and yummy goodness. This was dinner day ago.¬†I¬†wanted a super quick meal and decided on this. Let me warn you, the prawn suya is so good you might eat half before it goes in the stir fry..lol. Let’s get cooking:

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Preparation time: 4 minutes

Cooking time: 8 minutes

Total time: 12 minutes

INGREDIENTS

K’s Cuisine Suya spice

Prawns

3 tablespoons Vegetable oil

1 medium Red, green and yellow bell peppers (Sliced)

1 Red Onions (for colour) (sliced)

1 Brown Onion (Sliced)

2 cloves Garlic (chopped)

Carrot (diced)

Soy sauce

1 Stock cube

Salt

DIRECTIONS

1) Marinate the prawns in suya spice.

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If prepared ahead leave for 2hours to marinate

2) In a wok, add 2 tablespoons of vegetable oil, when heated add in the prawns. Stir around for 2-3 minutes then empty into a bowl

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3) In the emptied wok, add a tablespoon of vegetable oil then add the Onions and garlic.

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4) Sautee for a minute then add in the peppers, carrot, cabbage, stock cube and salt.

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6) Toss around and stir for 5 minutes

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7) Add in the prawns, stir , leave for a minute then take off heat

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8) Prawn suya stir fry is ready. Serve with rice, noodles, pasta, potatoes or any food of choice.

stirfry 2

 

Knowing well my love for rice you can bet i served it with fluffy white rice. This recipe is quick, easy, healthy, cheap and yummy. Win win all round so get cooking people ūüôā

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Don’t forget to feedback on the recipe. You know i love reading from you ūüôā ¬†Also follow me on Instagram HERE, Like my facebook page¬†HERE, BBM channel HERE and twitter HERE.

Bon appetite

stir fry 3

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” – Ruth Reichl