Vegetable Beef Stew

Hello Kfam, As requested by you on my instagram page, here is the recipe for Vegetable Beef Stew. This recipe like all my recipes is easy to make, with easy to find ingredients, fuss free, healthy and delicious. So here we go guys, let’s cook:

Vegetable Beef stew


750g Beef 

1 red pepper (diced)

1 yellow pepper (diced)

1 green bell pepper (diced)

3 medium Carrot (sliced)

1 Brown Onion (diced)

2 Cloves Garlic (chopped)

1 Scotch bonnet (chopped)

1-2 teaspoon K’s Cuisine Cameroon pepper

1 tablespoon K’s Cuisine Multipurpose Seasoning

1 teaspoon thyme

3 Maggi Cubes (stock cubes)

Few leaves fresh Coriander or 1 teaspoon ground Coriander


1 Cooking Spoon Sunflower Oil

2-3 cups Beef Stock or Cooking Wine

2 tablespoon Cornflour

Cabbage and any other vegetables of choice (Optional)



1) Cut the beef into small cubed bite size pieces. Rinse, drain and season with 2 stock Cubes, salt, Multipurpose Seasoning, thyme, garlic and ginger.  Leave in the fridge to Marinate for atleast 30 minutes

You can do this in a bowl, ziplock bag or freezer bag. Make sure the beef is well seasoned

Beef stew

2) While leaving the beef to marinate, prepare the peppers, Onion, Carrots and other vegetables ready

Vegetable Beef stew

3) Add Sunflower Oil in a pan, add the beef and brown the sides. This takes about 3-4minutes

Beef Stew

4) Add in onion, garlic, scotch bonnet, cameroon pepper, half of the diced peppers, Carrot.

The other half will be added towards the end for some crunch. If you don’t like crunchy, add all in at this stage

Vegetable Beef stew

5) Add the beef broth or Wine. Cover and leave to cook on low heat for 15 – 20minutes

I used beef broth on this occassion

Vegetable Beef sauce

6) Add in the other half of the peppers, coriander, taste for seasoning and adjust accordingly and leave to cook for another 5 minutes.

Bewf stew

7) Mix Cornflour with water,  add the mixture into the stew to thicken and get creamy, healthy delicious vegetable beef stew.

Beef Stew

8) Take off heat and enjoy with rice, pasta, yam, plantain, on it’s own or with any meal of choice

Bon appetit

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See you in next post x

“Be a Pineapple: Stand tall, wear a crown and be sweet on the inside”

Carribean Curry Chicken

Hello Kfam, how are you all doing? As promised on my Instagram page here is the recipe for Carribean Curry Chicken. Carribean Curries are my favourite type of Curry not only because of the simplicity in cooking but also the amazing flavour and spices. Like you get the most with the littlest. You can pair this curry with rice, rice and peas, plantain, potatoes, etc. It’s Versatile and just amazing. Let’s Cook guys:



4 tablespoons Carribean curry powder

750g Chicken (Breast, thigh, drumstick or any part as desired)

1 Onion

1 Scotch bonnet (chopped)

1 tablespoon Thyme

1 stock Cube

1 teaspoon K’s Cuisine Cameroon  pepper

1 teaspoon K’s Cuisine Multipurpose Seasoning


2 cloves Garlic (Chopped)

1 Peeled Potatoes (cut)

Carrot (cut)-  (Optional)

1 Cooking spoon Vegetable or Sunflower Oil

*I  normally just use any brand of Carribean Curry powder but there is this brand I got and I am so loving it so thought to share it with you. Find the picture below.



1) Wash the Chicken and season with 2 tablespoon Curry powder, scotch bonnet, spring onions, garlic, stock cube, thyme, multipurpose seasoning, salt Cameroon pepper. Cover with cling film and leave in the fridge for 2-6 hours or over nite.

Curry Chicken

2) In a pot, heat oil on medium heat then add in the remaining 2 tablespoons of Carribean curry powder. Stir the curry powder in oil until it starts to change colour (about a minute or two)

Be Careful not to burn the curry.

Carribean Curry Chicken

4) Add in the marinated Chicken and brown the sides. Be careful not to burn the chicken

Carribean curry Chicken

5) Add 2 cups of water, stir and cover the pot with lid. Leave to cook on low heat for 30 minutes. If Chicken not tender after this time, add some more water, adjust the seasoning and leave to cook for more time.

Curry Chicken

8) When Chicken is tender and pulling off bone, add potatoes in to thicken. If using Carrots add in at this time




9) Simmer for 10 minutes and take off heat


Serve and Enjoy


So flavourful and delicious

Curry Chicken

That’s it for today. Don’t forget to leave feedback when you try the recipe. Your feedback and interaction is important.

Till my next post.



In order to succeed, we must first believe we can”

Chicken Suya Stir Fry

Hello fam, hope you all have been good?

First of all i would like to say a big thank you to all who have supported me by buying my spices. I appreciate it and i am happy and thankful for all the great feedbacks. Thank you guys.

Recently i have been cooking a lot of quick meals as i have so many things to do and so little time so i have been making quick, healthy meals that do not compromise on taste and flavour. One of these meal is Chicken Suya stir fry which i am sharing the recipe with you today.

Chicken suya stir fry is quick, healthy, delicious and yummy. I mean you can’t even go wrong with any food that involves suya right? This dish features two of my spices. If you dont have my spices yet, it’s not too late just go HERE and shop or email me at on how to get them. I ship to most countries.

So back to Chicken Suya stir fry, Let’s cook:


500g Chicken (cut into bite size)

3 tablespoon Sunflower oil

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

Cabbage (sliced)

K’s Cuisine Suya spice

K’s Cuisine Multipurpose seasoning

1 Brown Onion (Sliced)

1 clove Garlic (chopped)

2 Stock cubes



1) Season the Chicken with salt, 1 stock cube and K’s Cuisine Suya spice. Leave to marinade for 10- 60 minutes.


If prepared ahead leave for 2hours to marinate

2) In a wok, add 2 tablespoons of Sunflower oil,  add in the chicken. Stir around for 5-10 minutes till chicken is done


3) When chicken is cooked, add in onions and stir for 2 minutes before adding the peppers


chicken suya stir fry

4) Let this cook for 2 minutes then add in cabbage, K’s Cuisine Multipurpose Seasoning and 1 stock cube. Toss  and stir for 5 minutes.

chicken suya stir fry

7)Taste for seasoning and adjust accordingly. Stir for another 3 -5 minutes and take off heat

chicken suya stir fry

8) Chicken Suya stir fry is ready. Serve with rice, noodles, pasta, potatoes or any food of choice. You can eat on it’s own.

Chicken Suya stir fry


Chicken suya stir fry

It was so good. Taste absolutely yummy.

Suya stir fryThis recipe is quick, easy, healthy, cheap and yummy. Win win all round so get cooking people 🙂

” Try to be a rainbow in someone’s cloud “

Efo Stir Fry

Hello all,

How are you doing today? Anyone miss me? lol ..

Today’s recipe is what i call Efo stir fry. This is a combination of stir fry and Efo riro that is healthy, quick and delicious. You can have it with just about anything. I made this crunchy as i had it with Rice but if you want to accompany it with swallow let the peppers cook for a bit longer. It’s Simple and different from the norm and i’m sure you’ll love it as i did.So, let’s Cook

Vegetable stir fry


2 tablespoons Palm oil

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

1 Onion (chopped)

1 tablespoon locust beans (Iru)

K’s Cuisine Multipurpose Seasoning (Click here to buy)

1 Stock cube

Kale or Spinach

Prawns, fish, beef or chicken or all




1) Marinate the prawns and Fish in K’s Cuisine Multipurpose Seasoning.


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


3) In the emptied wok, add 3 tablespoon of Palmoil then add the chopped Onions .

efo stir fry

4) Sautee for a minute or two then add in the peppers, stock cube, locust beans (iru) and salt.


6) Toss around and stir for 5 minutes


7) Add in the prawns, stir and leave for a minute.


8) Add in the blanched Kale, leave to cook for a minute then take off heat.


That’s efo stir fry done.

efo riro stir fry

Enjoy with rice, bulghur, pasta, yam or any other dish. The possibilities of what you can eat with are endless

Vegetable stir fry

Bon appetit.

Efo stir fryTill my next post



“You are stronger than you know, braver than you believe, and smarter than you think you are”

Nigerian Chicken Stew

Hello Kfam,

Hope you are all having a good week. Today’s recipe is for chicken stew. I smiled to myself writing this post because I remember this should have made it to the blog ages ago. If you have been following the blog from the start you will remember the time my dearest daughter 1 Zahrah spoilt my Sd card and I lost many unpublished food pictures. Chicken stew pictures were among the pictures lost. I have only now recently taken the step by step pictures again so it’s a good time to publish. So fam, let’s do this:

Chicken stew


Chicken parts

2 400g plum tomatoes

6 Bell peppers

1 Onion (to be blended with peppers)

4-6 Scotch bonnet

1 Onion (chopped)

Stock Cubes

Curry powder



Vegetable or Sunflower oil


1) Put the Chicken in a pot and season with curry, thyme, stock cubes and salt. Add water and leave to boil.IMG_40762) Boil Chicken till tender.

IMG_40813) Put the chicken in a tray and put in the oven to grill. Alternatively you can fry the Chicken.


4) Cut and spread the peppers in a tray and put in the oven to roast.

IMG_40845) Now add the plum tomatoes and roasted peppers in a blender and blend till smooth.

Don’t add water to blend. Just use the plum as base. See how thick and rich the pepper is.

IMG_40956) Heat Vegetable oil in a pot, add the chopped onions and fry for 2 minutes then add the pepper, stock cubes and salt.

IMG_40977) Leave the stew to cook for about 30 minutes then add the grilled chicken

IMG_41048) Let fry for 5-10 minutes or till oil floats to the top and that’s chicken stew done.

Chicken stew

Enjoy with rice, yam, bread, plantain, swallow or any food of choice

Chicken stew

Bon appetit.

chicken stew


Roasting the peppers reduce the frying time and no need to boil the peppers after blending.

Roasting the peppers adds more flavour to the stew.

Use broiler or Pluvera chicken over other types. They give intense flavour and taste. I love me hard chicken so might be biased.

Grilling the chicken is healthier than frying

Decant Oil from the stew after frying if you’d like to reduce oil content.

That’s it for today. Don’t forget to feedback when you try the recipe. Also follow me on Instagram HERE.

See you in my next post.



“I can’t change the direction of the wind, but I can adjust my sails to always reach my destination”- Jimmy Dean

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


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


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


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


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


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


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.


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

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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 Let’s Cook

Curry goat

Preparation time:

Cooking time:

Total time:


5 tablespoons Dunn’s river Carribean curry powder

Goat meat with bone (Cut in cubes)


Scotch bonnet

1 table spoon Thyme

1 teaspoon black pepper


2 cloves Garlic

1 Peeled Potatoes

1 Cooking spoon Vegetable or Sunflower Oil


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.


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


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.


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


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.


9) Simmer for 10 minutes and take off heat


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

Curry goat


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



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 Let’s get cooking:


Preparation time: 4 minutes

Cooking time: 8 minutes

Total time: 12 minutes


K’s Cuisine Suya spice


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



1) Marinate the prawns in suya spice.


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


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


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


6) Toss around and stir for 5 minutes


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


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 🙂


Don’t forget to feedback on the recipe. You know i love reading from you 🙂  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


Fish Sauce

Fish Sauce is versatile and popular in most Nigerian homes. It is commonly eaten with Yam, Agege bread, pasta and so on. Most commonly used Fish for this sauce is mackerel but you can use sardines and other types of fish. It is cooked similarly to Corned beef sauce and I dare say it’s sister to corned beef sauce.Younger sister perhaps? lol..

One of my memories of this sauce is having it with yam and my mum used to put on beans all in a bid to get me to eat beans. I would eat up the sauce on the beans, she would add  more sauce and on the cycle goes till I had atleast eaten half of the beans. I’m sure back then she never thought that a day would come when I willingly cook and eat beans. God bless my mum and all great mums out there.

Here is my simple recipe for cooking fish sauce. Let’s get cooking:




3 scotch bonnet

1 bell pepper

400g plum tomatoes

1 brown onion

2 cooking spoons sunflower oil

2 maggi cubes

1kg Mackerel fish



1) Cut the Fish and clean.

2) Put the fish in a pot add stock cube and some water and leave to boil

3) Debone and Mash the fish then set aside


4) Blend the scotch bonnets, bell pepper, tomatoes and onion.

You can blend peppers in a combination that suits you. What you need is about 600ml of blended pepper.

5) Pour sunflower oil in a pot and heat. When heated, add the blended pepper, maggi cubes and salt. Leave to cook for 10- 15 minutes.


6) Stir and add the fish


7) Stir in the stew and leave to cook for five minutes. Stir intermittently


8) Take off heat and fish Sauce is ready.


Enjoy with Agege bread, yam, pasta, beans and many more

Fish Sauce

Bon Appetit


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Coconut Jollof rice

Coconut jollof rice is cooked same way as Jollof rice but with addition of coconut milk.

I often wonder why coconut jollof rice? This is because jollof rice make use of different spices and peppers all which are strong enough and can easily overpower coconut flavour but then why not? coconut jollof rice has the advantage of making moist jollof rice (If you are the type that gets bored of the party jollof rice) and at worst you at least get a hint of coconut taste at the back of your throat with coconut jollof rice (if you are a fan of coconut).

Well, for my recipe what I have adapted for getting more of the coconut taste out of coconut jollof rice is by using desiccated coconut and also embracing the usual burning that comes with jollof rice. Most recipe calls for just coconut milk, my recipe calls for both coconut milk and desiccated coconut and believe me, addition of desiccated coconut makes a lot of difference in enhancing the coconut taste. So here is my coconut jollof rice recipe :

Preparation time: 10 minutes

Cooking time: 50 minutes

Total time: 1 hour


5 cups of rice

3 scotch bonnet/habanero (ata rodo)

2 bell peppers or sweet pointed pepper (tatashe)

400g tin plum tomatoes

1 brown onion

1 red onion

2 fresh tomatoes

40-50g tomato puree

1/2 cup of vegetable or sunflower oil

1 tablespoon butter

1 tablespoon Curry powder

1/2 tablespoon Dried thyme

1 teaspoon White pepper

2 tablespoons dessicated coconut

4 maggi cubes (or any stock cube of choice)

Chicken or beef stock


Coconut milk


1) Blend the scotch bonnet, bell pepper, plum tomatoes and red onion. This should give you a rich red colour

2) Boil the blended pepper to reduce the water content.

3) Slice the brown onion and the fresh tomatoes and set aside.

4) Wash the rice thoroughly and also set this aside. No need to parboil.


5) Heat the vegetable oil in a pot for few minutes and add the boiled blended peppers. Let this fry finely then add the stock cubes, curry powder, dried thyme, white pepper and butter. Also add half of the sliced brown onions, half of the sliced fresh tomatoes and the tomato purée.


Notice how I didn’t overload this recipe with spices? If you overload with spices it totally overpowers the coconut flavour.

7) After adding the tomato puree the mixture will change colour to a darker and richer colour and the sauce becomes thicker. Leave to fry for another 5minutes and then add the coconut milk.


Coconut milk is whitish and will slightly lighten the colour of the pepper.

Add chicken or beef stock and then the dessicated coconut


8) Add water and leave to boil. It is important you do not add too much water as doing this will make jollof rice soggy.

9) When this boils, add the already washed rice. The water level  should be a little bit above the rice. Cover with foil before covering with the pot lid and cooking on low heat.


The foil help locks in the steam and low heat ensures the rice doesn’t burn fast.

10) After about 15 minutes open the pot of rice. At this stage, the rice should be almost cooked and you will see some of the stew nicely settled on the rice. Use a spoon to turn this with the rice while taking care not to get to the very bottom of the pot with the spoon.

11) When you’ve done this, it’s now time to add the remaining sliced onions and tomatoes. If you’d prefer you can add sliced mixed peppers or vegetables at this stage.

Cover the pot and leave for another 5minutes.


12) Open the pot and turn the rice with spoon. The rice would have burnt  a little. That’s perfectly ok .

As it burns you’ll start getting that smell of coconut in the rice. So letting it burn is a good idea.


Set the pot down and leave the lid partially open to cool a bit. There you have it! Coconut jollof rice.


You can serve with sides such as plantain or salad. I served with Chicken teriyaki (recipe HERE) and coleslaw.


Coconut jollof rice, chicken teriyaki and coleslaw.

Coconut jollof rice

Bon appetit

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“Be who you are and say what you feel, because those who mind don’t matter, and those who matter don’t mind” – Bernard M Baruch