Oven Barbequed Chicken

Today’s recipe is a simple, quick one. So basic I wasn’t going to bother but then I thought ‘every little helps’ ( in Tesco’s voice).

It’s oven baked barbeque chicken. For the times when you simply can’t do outdoor barbeque and the many times the weather just won’t permit sigh here is a way of still having a nice barbeque chicken. So here we go:

Preparation time: 1 hour 

Cooking time: 45 minutes


Chicken parts

1 cup barbeque sauce (I used reggae reggae barbeque sauce)

1/2 teaspoon black pepper

1/2 teaspoon grounded cayenne pepper

1 bouillon cube (Maggi) or 1 teaspoon liquid maggi

1/2 teaspoon dried thyme

1 tablespoonsunflower or vegetable oil



1) Combine all the ingredients (except chicken) together .


2) Line a baking tray with foil and arrange cleaned chicken parts on it.


3) Brush chicken all over with the sauce, making sure all parts are covered. (Don’t use up all the sauce)


4) Cover with foil and put  in the fridge for 1 hour to marinate (you can marinate for up to 12hours)


5) Preheat oven to 180 degrees centigrade and bring out the marinated chicken from the fridge.

6) Bake chicken in pre heated oven for 25 minutes, after which you bring out and coat with more of the sauce.


7) Put chicken back in the oven uncovered and allow to bake for another 15-20 minutes or till done

8) That’s moist and juicy barbeque chicken done. I served with fried rice (recipe HERE) on this occasion.


I recently introduced quote of the day in my blog posts, today’s quote is one from a wise, great woman Maya Angelou who died today. Rest in peace Maya.

Quote of the day :

“You may shoot me with your words, you may cut me with your eyes, you may kill me with your hatefulness, But still, like air, I’ll rise”- Maya Angelou

Maya Angelou said it all people. We will always rise above haters and they in turn die slowly from how deeply bitterness and hate eats them up.

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Kelewele is a Ghanaian snack or side dish made with ripe plantains and seasoned with spices. This dish is quite easy to make. It is like friend plantain but trust me the flavour of the spices set this dish apart from plain fried plantain. My friend and neighbour is Ghanaian and she’s been giving me tips on Ghanaian dishes so i’l be throwing down Ghanaian dishes in my kitchen and bringing to yours😊. If you try this recipe you probably won’t go back to plain fried plantain.

Follow this four easy steps to make spicy and flavourful Kelewele.

INGREDIENTS (2-3 servings)

2 ripe plantains

1 teaspoon ground dry pepper

1 teaspoon ground or grated ginger

1/2 teaspoon nutmeg (optional)

1/2 teaspoon salt

Vegetable or sunflower oil for frying


1) Cut the plantain into bite size chunky cubes.


2) Mix the salt, ginger, nutmeg and pepper together and marinate the plantain in this mixture.


3) Deep fry in hot oil until golden brown.


4) Put on paper towel to drain oil. Serve warm.


It can be eaten as snack on it’s own or with groundnut. It can also serve as side dish to beans, rice, etc. Enjoy!


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Akara – Bean cake

Akara is also known as bean cake, bean balls and acaraje (Portuguese) . This is a common breakfast in most Nigerian homes. I remember back in Nigeria the different types of akara sold. The ones fried with vegetable oil, the ones of Palmoil and also a special one called akara kengbe’ fried with Palmoil. Akara goes with almost everything. You can eat with bread, yam, pap, custard, etc..It can also serve as snack or even a light dinner. It is rich in protein.

INGREDIENTS (4 servings)

1 (400g) tin of Brown beans or white black eyed beans

2 scotch bonnet/ habanero

1 Bell pepper

1 Brown or red onion

Vegetable, sunflower or palmoil for frying

1 Maggi cube



*Peel the beans. The easiest way of doing this is by using blender. click HERE to know how to peel beans using blender.

*Blend the peeled beans with the scotch bonnet, bell pepper and onion. It’s important you do not add too much water to blend as what you want is a thick paste for the akara so blend with as little water as possible.

*Pour the blended beans in a bowl, add the maggi cube and salt to taste and mix thoroughly.


If you like the inside of your akara fluffy, then use a mixer and whip for 10minutes. I personally don’t bother with this process as I like my akara just fine how it comes out without the mixing.

*Pour the vegetable,sunflower or palmoil in a frying pan and put on the cooker. You need it deep fried so make sure you have enough oil in the frying pan.

When the oil is heated start scooping in the bean paste. For this i usually use a small cooking spoon which is just slightly bigger than a tablespoon.

To know if your oil is heated enough drop a tiny bit of the paste in the oil. If it floats to the top then the oil is ready .

*It’s important not to scoop too many in the oil at a go because doing that will drop the temperature of the oil.

When a side is done, flip to the other side.

Fry both sides till it’s brown and when done remove from oil and put on a paper towel to get rid of excess oil.

Serve with pap (ogi) or custard. It can also be eaten with bread. On this occasion I had mine with pap😉 .




Bon appetit😊


Tostones is a Latin American side dish made with green unripe plantains. It is also known as Patacones. I prefer calling it tostones though😀. If you’re a lover of plantain, you’ll surely like this snack. Follow below my 5 easy steps to make tostones.

INGREDIENTS (2 servings)

2 Unripe plantains

Vegetable or Sunflower oil for frying


1) Cut the plantains into chunky bits



2) Fry both sides in the vegetable oil for about a minute till it’s golden brown.


3) Remove plantains from the oil and place on kitchen towel to remove excess oil.


4) Pound each plantain cut flat with a meat mallet or a flat heavy object.

5) Refry the plantains, remove from oil and place on paper towel to remove excess oil.

Sprinkle with salt and serve.


Best served as snack or side dish.


Gizzdodo is simply combination of dodo and gizzard in sauce. This can be served as side dish to mains such as jollof rice, fried rice and other dishes or eaten as a meal. Find below my recipe for Gizdodo:


Preparation time: 10 minutes

Cooking time: 60 minutes

Total time: 70 minutes


2 ripe plantains

400g of chicken or turkey gizzard

1 scotch bonnet/habanero (rodo)

1 bell pepper (tatashe) or red pepper

1 big ripe fresh tomato

1 brown or red onion

2 cooking spoon of vegetable or sunflower oil

Maggi cube (or stock cube of your choice)

Curry powder

Dried thyme


1) Wash gizzard, put in a pot and add chopped onion, maggi cube, 1 teaspoon of curry powder and 1/2 teaspoon of dried thyme, add a little water and leave on low heat to boil.

2) When the gizzard is cooked, cut in cubes and set aside.

3) Dice the plantains into cubes (about the size you have diced your gizzard) , deep fry and set it aside.

Diced plantain
Diced plantain

4) Fry the gizzard (you can use the same oil used in frying the plantain).

5) Blend the scotch bonnet, bell pepper, tomato and the remaining half of the onion.


6) Heat 2-3 cooking spoons of vegetable or sunflower oil and add the blended pepper, 1 maggi cube, 1 teaspoon of curry powder, 1/2 teaspoon of dried thyme, chicken stock and leave to fry.


7) When this is well fried, add the fried gizzard ,stir in the stew and leave for one mimute before adding the fried plantain.

8) Stir the plantain and gizzard in the stew and leave for another one minute before taking it off heat.


9) See the gizzard and dodo in the juicy richness of the stew? Yes your gizdodo is all done. Easy peasy. Isn’t it?


Bon appetite😊


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