Zahmilah Shrimp Kebab

Hello guys, So I was going to post this last night but i had a party I attended and didn’t leave there until midnight! I had fun at the party so all good. Before I get carried away with other stuff I just said I must post this recipe first .

This recipe makes use of the Zahmilah sauce which you can find recipe for in the Zahmilah ebook (HERE) but if you don’t have the Zahmilah sauce and you just want shrimp kebab you can use K’s Cuisine Multipurpose Seasoning or any other seasoning but taste will be different from using Zahmilah sauce. Here we go:



250g Shrimp

2 tablespoon Zahmilah Sauce


Sunflower Oil


1) Season the shrimps with Zahmilah Sauce, Stock cube and Salt.


2) Thread on Skewers and leave in the fridge to Marinate

Shrimp kebab

3) Grill in the Oven or Fry

I fried this time as I wanted it to be done quick


4) Serve and enjoy

Zahmilah Shrimp

I served with plantain, chips, Hake fish and Peppersauce. It was just so good.

Zahmilah shrimp

Don’t forget to leave feedback and comments. I love reading from you

Zahmilah shrimp

Till my next post, stay blessed.



“Be Somebody nobody thought you could be”

The Zahmilah

Hello K’s Cuisine family, hope you are all doing great.

Months ago I announced on my Instagram and facebook page about a sauce from K’s Cuisine coming to your kitchen soon. The time has now come!

I had initially thought of bottling and selling the sauce but after careful consideration I decided to give you K’s Cuisine families the sauce recipe for a token so that you can make yours in the comfort of your kitchen as much as you want and as many times as you want. For a small charge, you have a keeper recipe for a lifetime. Not a very smart business idea on my part because I could make so much more money bottling the sauce but it’s not just about money. I would love this sauce to be accessible to as many people as possible all over the world and the best way to make that happen is to give you the recipe. So guys let’s do this!



So what is Zahmilah sauce?

Zahmilah sauce named after my two daughters Zahrah and Kamilah is specifically formulated as marinade for grills, as dip and sauce. It is delicious, awesome and just superb. This sauce is easy to make and specifically formulated for grills but can be used for a whole lot more than that. You can use to fry eggs, marinate potatoes, yam, plantain before frying or grilling, add to stew base and a whole lot more.

I will be sharing many recipes you can make with this sauce on my blog and social media pages. If you are not already following me on Instagram and facebook please do so as not to miss any recipe and updates. Instagram handles are @kscuisine and @kscuisinespices.


This is the first of K’s Cuisine Ebook and I am very excited for the many others to follow (free and premium). I will appreciate your support so please guys do purchase and download this recipe and start experiencing magic in your cooking.

To purchase and download please click

To purchase from Nigeria, send email enquiry to

Looking forward to your continued support. Come through 🙂



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 “

Chicken Suya

Hello all, Today’s recipe is for Chicken Suya.

I made some last week and took pictures for the blog but before i could upload the recipe, i made another batch of chicken suya just days ago. I am liking the new pictures better than the previous ones so i am using those for this post😀



Chicken parts (I used drumstick)

K’s Cuisine suya spice

Vegetable Oil



1) Put Chicken parts in a bowl


2) Add vegetable Oil, suya spice and salt.

chicken suya

3) Mix well and cover with cling film. Leave in the fridge to marinate for 1 hour.


4) Arrange chicken in a baking tray or dish, cover with foil and grill in oven for 40 minutes



5) Remove the foil cover, brush chicken with a bit of oil and more suya spice. Leave uncovered and grill till done. That’s Chicken suya done.


Enjoy Chicken suya served with onions, tomatoes and spinach


Bon appetit.

To Buy K’s Cuisine Suya Spice and other K’s Cuisine products please click HERE. Thanks for the support.

Till my next post,



If you believe in yourself and have dedication and pride – and never quit, you’ll be a winner. The price of victory is high but so are the rewards”

Asun (spicy smoked goat meat)

Hello Kfam,

Today’s recipe is for Asun. Asun is very spicy smoked goat meat. It is traditionally prepared over open fire (grill) then sautéed in hot pepper and spices. This delicacy can be served as appetiser, main meal or snack.

Asun is prepared with goat meat with skin on but for those of us who live abroad and do not get goat with skin on you can also use the one without. Also the meat can be grilled in oven in the absence of open fire. Follow my recipe to making flavor packed asun. Let’s cook:



1kg Goat meat

3 scotch bonnet (red, green and yellow)

1 Onion

2 stock cubes



1) Wash the goat meat and put in a pot. Season with 1 stock cube  and salt and boil


K’s Cuisine tip: Do not add water to boil the goat meat. Boil on very low heat so the water that comes from the meat doesn’t dry up too quick.

2) When the goat meat is cooked soft increase the heat and let the stock dry up with the meat


Tip: This ensures all flavour from the goat meat is retained.

3) When the water dries up you should get a bit of fat from the goat meat settle in the pot. Keep this aside.


4) Cut the goat meat in bite size, pour in oven tray and grill in the oven.


5) Rough blend the peppers and onion. You can use food processor for this.


You can use just red scotch bonnet. I prefer the 3 for colours and flavor 

6) In a wok, add the oil from the goat meat then add the rough blended peppers. Pour in the grilled goat meat and sautéed for a minute or two.



7) Taste for seasoning and adjust accordingly.


That’s Asun ready


Serve and enjoy


This can be eaten as starter or main meal


Bon appetit


Don’t forget to leave feedback when you have tried the recipe.

spicy goat meat

See you on my next post,



“Live your beliefs and you can turn the world around”

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? 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


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


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


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


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


4) Then Carrot..

Spiralised salad

5) Followed by cucumber, potatoes and sweetcorn


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


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!




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 Meat Pepper Soup

Pepper Soup is legendary no jokes. This soup right there gives joy. Pepper soup is made up of stuff Yoruba people call ‘onishe meje muri kan’ 😂 meaning Seven ailment, One cure. Pepper soup is regarded as badass like that! If you have flu, pepper soup is the go to, malaria? Pepper soup…eermm it might not cure malaria but then the hotness and spiciness of this soup will stimulate tastebuds. Let’s just say pepper soup is bae

Pepper Soup is spicy and hot broth and it’s made from stock and spices. It is commonly served in parties, restaurants and bars as appetiser but can be eaten as a meal. There are different types of pepper soup named by what is used in making. For example if using fish, it is called fish pepper soup, if chicken chicken pepper soup and if using assorted meat, it is then called assorted meat pepper soup. Find below my take on assorted meat peppersoup. Let’s cook:

Assorted meat peppersoup

Preparation time: 15 minutes

Cooking time: 75 minutes

Total time: 90 minutes



Shaki (Tripe), Cowleg, Kidney, any other offal of choice

1 tablespoon Cameroon pepper

2 tablespoon Cayenne Pepper

3 Stock Cubes

2 tablespoon Peppersoup spice

2 litres Water

Scent or Basil leaves

1 tablespoon Crayfish


1) Boil the offals and cut into bite size

Assorted meat

As a rule I always boil offals seperately from beef

2) Add the beef or goat meat in a pot, add chopped onion, stock cubes and salt and leave to boil.


3) When goat meat is tender, sieve the stock into a pot


4) Add the chopped assorted meat into the stock

Assorted Meat

5) Add cayenne pepper,


5) Add Cameroon pepper and pepper soup spice .


6) Add water, cover the pot and leave to boil for 20 minutes


7) Add some scent or basil leaves, the crayfish and leave to boil for another 10 minutes. Serve hot and enjoy.


Pepper soup

Bon appetit



Don’t forget to follow @kscuisine on instagram for food pictures and more



Anytime my mum is coming over to the UK and ask what we her kids want her to bring along, my younger brother’s request has never changed in over 12years. It has always been and it is still suya! Honestly who doesn’t like suya? Suya is legend and oh let me use that slang Suya is ‘bae’

Traditionally prepared by Hausas reffered to as mai suya (suya man) and if you are to mention one Nigerian food that is eaten all across Nigeria, look no further it’s suya! It’s flavourful and delights the tastebud. Pair suya with bread and chilled bottle of coke and experience a new high sigh.

Make no mistake, the mai suyas do suya best. It’s not just about the spice mix. The cut of the beef, the temperature, technique and skill cannot be overated. As I live in diaspora where I can’t just go to a street junction to buy from mai suya, I make mine and below is how I go about it. Let’s go:
 Preparation time: 2 hours

Cooking time: 1 hour

Total time: 3 hours



Suya spice


Stock cubes

Sunflower or Vegetable oil


1) Soak the skewers in cold water for 4-6hours

2) Using a sharp knife, thinly cut the beef


3)Thread the beef on the Skewers


4) Using a brush, rub the meat with sunflower oil, salt and stock cubes mixture then cover beef in suya spice


5) Leave to marinate for 2 hours then grill for 40 minutes


Turn the beef to grill the other side. sprinkle some oil and let roast for another 10 minutes.

SuyaSuya is ready.  Sprinkle suya spice on it and serve with Onions and tomatoes. I just had to serve in newspaper to create memories..


I added green pepper to above picture to add colour.

SuyaBon appetit.


Don’t forget to follow me on instagram @kscuisine.



Hi food fam, It’s a quick recipe today. Yeah let’s do coleslaw 🙂

Coleslaw is a simple salad that comprises of finely shredded cabbage and carrot. It is commonly dressed with mayonnaise or salad cream and usually eaten as sides to Jollof rice, fried rice, and other rice dishes. Most times coleslaw is favoured to Nigerian salad because of the easy preparation over the latter. Find below how to make Coleslaw.

Preparation time: 10 minutres

Meal type: Sides, Appetisers




Mayonnaise or salad cream


1) Rinse the cabbage and using a knife, slice thinly on a chopping board.

You can use a grater but I personally find it easier and faster to use knife


2) Wash the carrots, use a potato peeler to scrape the skin off then shred with a grater.


Note below the side I use to grate


Here is what it looks like after grating


3) Mix the cabbage and grated carrot in a bowl


4) Add in mayonnaise or salad cream. Mix and you have coleslaw


5) Coleslaw is best served chilled. It is usually served in Nigeria as a side to accompany jollof rice, fried rice and other rice dishes.


It Can be eaten on it’s own as a meal or appetiser


You can add red cabbage to coleslaw for colour as in picture below


You can also add raisins or any crunchy vegetable as desired.

Bon appetit.

Follow me on instagram HERE for recipes and food pictures.

“Food is our common ground, a universal experience”- James Beard


Chicken Teriyaki

Hello people and happy Friday. Not sure what recipe to try this weekend? Here is a recipe for you to try and it’s Chicken Teriyaki.

I love me Teriyaki Chicken any day.  Chicken teriyaki is a Japanese recipe. It’s simple to make, has a shiny look and it’s flavourful. The sauce is easy to make and making yours saves you money than buying from the stores.

Here is how to make Teriyaki sauce (with my added Nigerian twist of grounded dry pepper) and also Chicken teriyaki. Will bring you other recipes for what to do with Teriyaki sauce but for now let’s do the sauce and chicken Teriyaki. So here we go:

Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes


1 cup soy sauce

1/2 cup cider vinegar

1 cup granulated sugar

1 teaspoon ground ginger

2 cloves Garlic

2 and half tablespoon cornflour

1 teaspoon ground pepper

1/4 teaspoon black pepper

10 pieces chicken parts



1) In a mixing bowl, add a tablespoon of water, cornflour, sugar and ginger.


2) Add soy sauce, garlic, ground pepper and black pepper into the mixture.


3) Add cider vinegar, give the mixture a good stir and transfer into a pot


4) Put the pot  on medium heat and stir mixture. The mixture starts to thicken.


5) After about 2-3 minutes you get a brown syrup like mixture and that is Teriyaki sauce ready.

Told you it’s easy making your own Teriyaki sauce.


6) Rinse chicken parts, pat dry with a clean cloth and place on a foil lined baking tray


7) Rub the chicken all over with the Teriyaki sauce (Don’t use all the sauce) and bake uncovered in preheated oven at 180 degrees centigrade for 25 minutes or till chicken is done.

Baste chicken with sauce every 10 minutes while in the oven


Teriyaki chicken is done. Moist, shiny and yummy.

Chicken teriyaki

Glossy and flavourful Chicken teriyaki.

teriyaki chicken

Serve with rice, noodles, Pasta or any food of your choice.

Bon appetit.

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“Part of the secret of success in life is to eat what you like and let the food fight it out inside”- Mark Twain