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 postūüėÄ

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INGREDIENTS

Chicken parts (I used drumstick)

K’s Cuisine suya spice

Vegetable Oil

Salt

DIRECTIONS

1) Put Chicken parts in a bowl

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2) Add vegetable Oil, suya spice and salt.

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

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

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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.

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Enjoy Chicken suya served with onions, tomatoes and spinach

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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,

Love,

K

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 saut√©ed 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:

Asun

INGREDIENTS

1kg Goat meat

3 scotch bonnet (red, green and yellow)

1 Onion

2 stock cubes

Salt

DIRECTIONS

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

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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

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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.

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

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

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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.

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7) Taste for seasoning and adjust accordingly.

Asun

That’s Asun ready

Asun

Serve and enjoy

Asun

This can be eaten as starter or main meal

asun

Bon appetit

Asun

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

spicy goat meat

See you on my next post,

Love,

K

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

Suya Plantain Chips

Plantain chips or crisps are made from unripe or ripe plantains. It is good as appetiser, can be eaten on it’s own or with a dip. It’s also quick and easy to make so why not spice up plantain chips and make suya plantain chips? Find below my recipe for suya plantain chips:

Preparation time: 5 minute

Cook time: 10 minutes

Total time: 15 minutes

INGREDIENTS

2 Unripe green plantain

Sunflower or Vegetable oil for frying

1/4 teaspoon Salt (optional)

1/2 teaspoon Suya spice

DIRECTIONS

1) Peel the plantain and slice. You can use a food processor for this or cut by hand.

I used a spialiser just because it was the fastest I could get to in my kitchen

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Plantain Chips

2) Add the suya spice and salt to the sliced plantain and mix together

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3) In a pan, heat some vegetable or sunflower oil

4) Add the plantain and fry till yellow

Plantain chips

5) Leave to cool and it’s ready to eat. To preserve store in airtight container. Enjoy.

plantain crisps

Don’t forget to leave a feedback when you’ve tried the recipe. Also Like my facebook page HERE.

Till my next post, stay cool ūüôā

 

How to Colour Fondant

Last month a good friend of mine asked me to bake a cake for her son’s birthday. Her son happened to be a birthday mate of mine and even though¬†my days and nights have been so busy I accepted to. It was mickey mouse themed cake which made use of coloured fondants.¬†Particularly two of those coloured fondants are cakers nightmare..lol. I remember chatting with my friend Margaret who also bake cakes and she goes “colouring red and black fondant is a nightmare. I never get it right and I resulted to buying”. She is not the only one who thinks this. If i have to count number of times I¬†hear people ask for help on red and black fondant colouring….

I am making a cake post because I remember promising you fans that I will also put cake tutorials here once in a while. I especially remember promising one of you Chiagozie Salam . I do always fulfil my promise so even with how busy I have been and still am I will find time to put up more posts on cake making.

Ready coloured fondants are more expensive than white and they come in limited colours so even if you normally just buy, this post will come in handy. Let’s Colour

INGREDIENTS

White fondant

Gel Colouring- (I used sugarflair brand. Wilton is also good)

Never use liquid colouring for fondant. Gel or Paste colouring is go to for fondant

DIRECTIONS

1) Place your fondant on a clean dry work top

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2) Using a toothpick, apply colouring on fondant

 

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3) Start kneading in the colour. Now you have a pinkish colour but what we are trying to achieve is deep red. Here is the trick, depending on the shade of red you want to achieve add a bit of black or brown colour to the fondant and knead

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Knead till colour incorporated. Now you have a deep red colour.

Tip: Colour deepens when you leave it to set. So best to colour days ahead before use.

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This is the fondant used on the mickey mouse cake two days after it was coloured. See how deeper the shade?

mickey mouse cake

So¬†ladies and gentlemen that’s¬†how to colour fondant red.

For black, Follow steps above with a black gel ¬†colour. K’s Cuisine black gel Colouring of Choice for fondant is Sugarflair Liquorice. Tested and trusted

Below is picture immediately after colouring.

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And when used on the Cake.

mickey mouse cake

Let me know what you think about my posts and recipes. Your feedback means a lot. Also don’t forget to follow me on instagram HERE where I share pictures, tutorials and personal stories.

” Cakes are special, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories”-¬† Buddy Valastro

Scotch Bonnet Cake

Hello Cands, It’s been a minute.¬†How have you all been? I’ve been good myself but¬†my laptop went burst on ¬†me plus I have been so busy in the last few weeks. Laptop is now up and running and¬†here I am now ūüôā

So, it was Carribean food week¬†¬†August 24th-31st and Grace foods UK sent me a hamper of goodies to create some recipes with. Grace foods UK are the UK’s largest supplier of Carribean foods and drinks.

I have created some recipes with the ingredients and one is Scotch bonnet cake. Yes you read that right. Scotch bonnet Cake! Bake with me:

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Preparation time: 25 minutes

Baking time: 20 minutes (Cupcakes)

Total time: 45 minutes

INGREDIENTS

250g butter

250g sugar

5 medium eggs

250g flour

1 whole scotch bonnet

3 tablespoon¬†¬†Dunn’s river¬†coconut milk

DIRECTIONS

1) Rinse the scotch bonnet, deseed and blend with coconut milk

2) In¬†a¬†bowl, add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.

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IMG_83533) Break the eggs into a bowl and beat lightly.

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4) Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.

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5) Pour in the coconut milk/scotch bonnet mixture

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6) Add flour to the mixture by folding it in with a big spoon. Do not over mix the batter. Add in 2 more tablespoons of coconut milk

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7) Grease a baking pan and layer with baking sheet and for cupcakes put cupcake cases in cupcake tin. Pour batter into lined baking pan and bake in pre heated oven for 30 minutes or till cake is done.

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K‘s Cuisine tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then leave to bake some more.

When the cake is done, take it out of the oven and let it cool for about 20 minutes.

IMG_8375 See how fluffy the cake is? The coconut milk did good.

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You can top with scotch bonnet fresh cream or buttercream like I did below (Recipe coming soon).

scotch bonnet cake

The cake was yummy, fluffy and so delicious. The scotch bonnet was a hit and I totally loved the taste. Watch out for more recipes I did with the ingredients

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You can check out carribeanfoodweek page on facebook at www.facebook.com/carribeanfoodweek or their twitter @Carribeanfoodwk.

Don’t forget to tag me on instagram @kscuisine and facebook when you try the recipe.

Till my next post, stay blessed

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

 

Club Sandwich

Club Sandwich also known as club house sandwich is as old as¬†¬†.It is popular¬†all over the world¬†and there are variations to making club sandwich. Club sandwich is quick to make, can be eaten on the go, as breakfast, quick lunch or whenever. I made some club sandwich yesterday and decided to put up a recipe so here’s how you can make one too. Let’s go..

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Preparation time : 5 minutes

INGREDIENTS

6 slices white bread

1 ripened tomatoes (Sliced)

Lettuce

Chicken Slices (Cooked)

Mayonnaise

Onions (Sliced)

Boiled Egg

Butter

DIRECTIONS

1) Toast the bread Slices. If you do not have a toaster, find below how to toast bread without a toaster.

Put frying pan on heat and place bread in the frying pan and leave to toast for a minute or two

Toast

Flip over and toast the other side

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2) After toasting the bread, Spread a slice of toast with butter and mayonnaise

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3) Put chicken slices on top

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4) Followed by lettuce

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and egg slices

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5) Spread mayonnaise on the second toast bread

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6) Layer with tomatoes and onions

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and then lettuce

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7) Place the 3rd toast bread on it

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8) Carefully lift and place on the first toast

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9) Hold in place with skewers

Club Sandwich

Using a sharp knife, cut in to 2 rectangles.

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That’s club sandwich done.

club sandwich

Enjoy for breakfast or lunch with tea, coffee or cold drinks

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I had it as lunch here with Zobo chapman slush. Recipe for Zobo chapman slush HERE

Club sandwich

Bon appetit

Don’t forget to use the share button below to share on facebook and other social media. Also, follow me on istagram @kscuisine

Have a good¬†day ūüôā

Suya

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’..lol

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

INGREDIENTS

Beef

Suya spice

Salt

Stock cubes

Sunflower or Vegetable oil

DIRECTIONS

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

2) Using a sharp knife, thinly cut the beef

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3)Thread the beef on the Skewers

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

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

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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..

suya

I added green pepper to above picture to add colour.

SuyaBon appetit.

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

 

Nigerian Buns

Hello people, It’s Friday..woo hoo! I¬†am giving you another recipe to try over the weekend. It’s Nigerian buns! Yes we are finally moving on from plantain..lol. To be honest, i was almost tempted to continue with the plantain recipes moreso because i have been enjoying the plantain batter i’ve been having with Ewaoluwa. Remember the Cands member i told you about who posted the Peanut rice recipe and i tried out which was why i had left over groundnut to be creative with and resulted in my groundnutdodo? Well, when i posted my groundnutdodo, she tried the recipe but rolled groundnut sprinkled plantain instead of grinding it. I then posted rolled plantain stuffed with efo riro and groundnut and she posted Tostones. We were actually having fun with plantain. By the way, i have a tostones recipe HERE from 2014 and if you would like to try Ewaoluwa tostones and egg recipe, head over to Cands HERE where she has shared her recipe. Not everytime plantain, today we do Nigerian Buns and we continue the plantain series another time.

Nigerian buns is arguably the easiest snack to make. I personally think it is easier to make than puff puff. For One, you do not have to wait for it to rise like puff puff batter, no activating yeast and getting the round shape much easier. Do you agree with me that buns is much easier to make than puff puff? well, let’s go:

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

INGREDIENTS

180g Self raising flour

2 tablespoon vegetable or sunflower oil

20-25g sugar

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 egg

100ml milk

Vegetable Oil for frying

DIRECTIONS

1) Measure flour, sugar, nutmeg and salt in a bowl. Mix together.

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2) Add the sunflower oil

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3) Add egg into the mixture.

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4) Add milk and mix thoroughly to get a thick batter

Batter should not be too thick ad this might result to too hard buns and not to watery as it will not hold round shape if too watery.

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5) Heat oil in a pot. The Oil should be atleast 3 inches deep to achieve well rounded balls.

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6) Fry till golden brown, put on kitchen towel to drain excess oil and serve warm.

Nigerian buns

7) Buns can be enjoyed with chilled drinks such as Chapman recipe HERE, Malt, milk or any drink of choice.

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8) See how fluffy the inside is and how crispy the outer is? taste was also amazing

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9) Buns is quick, easy to make and filling.

Buns

10)Enjoy

Nigerian buns

11)

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NOTES

It is important to get the right consistency of batter as too watery will not hold a round shape and soak too much oil and too thick will result in hard buns

Oil shouldn’t be too hot as too hot oil will make the buns outer brown and leave inside undone

Scoop with your hand or ice cream scoop to get round shape just as you would puff puff.

That’s it today guys. Have a good weekend and stay safe.

Follow¬†K’s Cuisine ¬†on instagram HERE and Cands HERE

“The most important thing is to enjoy your life-to be happy-it’s all that matters”- Audrey Hepburn

Rolled Plantain

Hello guys,¬†yet another plantain recipe for you today but first of all, have you registered on Cands yet? If not please do so HERE. I do not want you to miss out on the fun. You get to share your recipes, food pictures, make friends, ask question and many more on Cands like I wrote in my last post HERE. So guys go join me on there ūüôā

Today’s recipe is rolled plantain. I have done the fried version and the grilled version for the fitfam. You see, my fitfam friends have started looking at me with side eye like I am the enemy to their waistline..lol. So my fitfam and my ‘oyel’ (oil) lovers, let’s do this:

Preparation time: 5 minutes

Cooking time: 10 minutes

Total time: 15 minutes

Meal type: appetiser, snacks, main

INGREDIENTS

1 ripe plantain

1/4 teaspoon groundpepper (Optional)

Vegetable oil for frying

For stuffing

Efo riro

Groundnut or any stuffing of your choice

DIRECTIONS

1) Peel the plantain and slice horizontally

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2) Sprinkle with ground pepper (Optional)

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3) In a frying pan, heat vegetable oil and fry the plantains

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3) Fry till golden brown. Put on Kitchen towel to drain excess oil

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4) Place stuffing in fried plantain, roll and hold in place with toothpick. Below I stuffed with efo riro. For efo riro recipe, click HERE

Rolled plantain with efo riro
Rolled plantain with efo riro

5) Here I stuffed with groundnut. Here is another way to enjoy groundnutdodo without grinding the groundnuts. For groundnutdodo recipe, click HERE

Rolled plantain with groundnut. #groundnutdodo
Rolled plantain with groundnut. #groundnutdodo

6) Rolled Plantain stuffed with efo riro and grilled rolled plantain stuffed with groundnut. pick your choice

Rolled plantain with efo riro and Bolip
Rolled plantain with efo riro and Bolip

For my fitfam, To grill I roll first before putting in oven to grill. You can do it this way or grill before rolling

grilled rolled plantain

Enjoy rolled plantain warm. For the grilled plantain stuffed with groundnut I call this ‘bolip’ (boli+peanut)

IMG_3942That’s it today guys. Get cooking and don’t forget to share pictures on Cands.

To follow K’s Cuisine on instagram, click¬†HERE and to follow Cands click ¬†HERE.

“People who love to eat are always the best people”- Julia Child

 

Groundnutdodo

Hello people, how’s your week going? mine is going great even though i have been extremely busy, it’s been for a good cause. I am giving you another plantain recipe today. I was trying out a recipe that was inspired by Ewaoluwa a cands member who posted a recipe on Peanut rice on www.candshare.com. I had surplus groundnut from it so i came up with this recipe. By the way, Cands is my cook and share food community. Many of you are members on facebook and we have recently moved to a domain. If you have not registered yet, go and do so HERE. On Cands, you get to share your food pictures, share recipes, make friends, join different groups, start a forum topic and many more.. With over 80,000 members on Cands fb it was high time to take it to our own domain and that was exactly what i did. Don’t miss the fun go and join us now.

Back to Groundnut dodo, It is a combination of plantain, GROUNDNUT (I had to write that in caps..lol) and spices. It is yummy, moist delicious goodness, i present to you another K’s Cuisine original. If you are a lover of groundnut and plantain, you will definitely love this.

So i was thinking what to name this recipe but i drew a blank so people what would you call this? If i like any of your suggestions will rename the recipe but for now let’s get cooking:

Preparation time: 10 minutes

Cooking time: 5 minutes

Total time: 15 minutes

Meal type: Appetiser, main, snacks

INGREDIENTS

1 ripe plantain

20g groundnut

1 teaspoon ground pepper

1/4 teaspoon ginger (Optional)

Sunflower oil for frying

DIRECTIONS

1) In a pan, dry roast the groundnut.

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2) Peel and grind the roasted groundnut in a mill

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3) Peel plantain and cut into small cubes then mash with spoon or hand.

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4) Add in the groundnut, pepper and ginger. Mix together.

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5) In a frying pan, heat oil and scoop the plantain in balls. Fry till golden brown.

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6) When golden brown, put on kitchen towel to drain excess oil.

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7) For a clean round shape, mold plantain into shape with your palm. Groundnut dodo is ready.

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The aroma is amazing, the taste is superb and best of all it is easy peasy to make!

K's dodoFor a healthier Version, grill in oven instead of frying. That’s Boli and Epa gone la creme!

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NOTES

To grill, mold into balls, place in oven and grill till golden brown. This version is best for fitfam

I used well ripened plantain but not over ripe.

You can store ground groundnut in a tight contain for use another time

Will post recipe for Groundnut rice and other things i’ve done with groundnut in the next coming days.

So people, get making groundnut dodo and don’t forget to register on Cands to share your pictures and recipes. To register, click HERE

Are you following me on instagram yet? if not click HERE to follow K’s Cuisine and HERE to follow cands.

“There is no sincerer love than the love of food”- George Bernard Shaw