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

INGREDIENTS

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

Ginger

1 Cooking Spoon Sunflower Oil

2-3 cups Beef Stock or Cooking Wine

2 tablespoon Cornflour

Cabbage and any other vegetables of choice (Optional)

 

DIRECTIONS

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”

Ofe Nsala (White Soup)

Hello all and happy Monday.

The last few weeks have been a busy one as the kids have been on holiday and also i have been making some major organisation with the home and also the business. Hope you all enjoyed the Easter break like i did. Today’s recipe is White Soup.

White soup is called Ofe Nsala by the igbos and Afia Efere by the Calabar people. This is one very popular soup in Eastern Nigeria. Why is it called white soup you might want to know. It’s because it does not make use of palmoil and hence the pale look of the soup compared to soups made with palm oil.
This soup is easy to prepare and delicious. It is traditionally made with catfish. For this recipe, I made use of seafood only including the traditional catfish but you can add meat and chicken if you like.

This soup is one of the easiest and fastest to prepare. Just like Ila asepo and what’s more? it’s delicious!  Let’s get cooking:

INGREDIENTS

2 Catfish

Few pieces Smoked fish

Few pieces Stock fish ( I used fillet)

3 tablespoons Ground crayfish

Few pieces Fresh Prawns

1 wrap Ogiri

2 stock cubes

1 tablespoon blended Uziza seeds or peppersoup spice

Yam cubes or yam powder

Uziza or Basil leaves

Salt

DIRECTIONS

1) Prepare the thickener by boiling the yam cubes and pounding. If using fresh yam check out how to pound yam in food processor HERE.

If using yam powder, add hot water to yam flour and turn till it forms smooth paste then set aside

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2) In a pot, add 3 cups of water then add the stock fish and smoked fish fillet.

IMG_50723) Add ground pepper, crayfish, stock cubes, uziza seeds and ogiri and leave to boil for 10 minutes

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IMG_50804) Add fresh prawns, taste for salt and adjust according then add the yam paste in small lumps , cover and leave to cook for another 5-10minutes or till yam dissolves

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5) The yam paste will be dissolved by now, add in the catfish, crayfish, scotch bonnet and uziza leaves.

IMG_5101 Leave to cook for another 10 minutes then take off heat.

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That’s Ofe Nsala done.

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Yummy

Ofe nsala

Enjoyafia efere

Enjoy with pounded yam, or any swallow of choice.

white soup

Don’t forget to feedback when you try this recipe. I love reading from you so please don’t hesitate in leaving comments. Also follow me on Instagram HERE,

Till my next post,

Love,

K

“Put your heart, mind and soul into even your smallest acts. This is the secret of success”- Swami Sivananda

 

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

INGREDIENTS

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

Thyme

Salt

Vegetable or Sunflower oil

DIRECTIONS

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.

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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

EXTRA TIPS

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.

Love,

K

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

Seafood Okro Soup

Hello all,

First of all apologies for late response to comments. I have been so very busy reason why i haven’t posted in a while. I have now responded to all comments just before embarking on this post.

Today’s recipe is Seafood okro soup. I have been down with flu for some days now and been on liquid food. Yesterday my fever broke and I craved all sort of food. I decided to make Seafood Okro soup. I had it with Amala and my stomach was truly happy 🙂

Here is my recipe for Seafood Okro peppersoup. Let’s cook:

Okro soup

INGREDIENTS

25 pieces medium sized Fresh Okro (lady fingers)

3 stock cubes (maggi)

1-2 cooking spoons Palmoil

1 tablespoon ground pepper

3-4 red or yellow Scotch bonnet (chopped or blended)

1/4 cup grounded Crayfish

Prawns (deveined)_

Few pieces Stock fish (Panla)

Hake Fish/ Mackerel fish

Crab, squids, Shrimps, mussels (cleaned)

Vegetable (Ugu, kale, spinach or any vegetable of choice)

DIRECTIONS

1)Wash the Okro and grate or blend into small cubes. If blending, be careful not to use too much water

2) In a pot, add about 2 cups of water, add in the fish, stock cubes, pepper, palmoil, iru and salt.

I used Hake and mackerel fish

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3) Leave to cook for 5-10 minutes then add crayfish, Crab, squids,shrimps and leave to cook for another 5 minutes.
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4) Take out the fish from the sauce.
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Don’t worry this will be introduced back into the pot. Reason is not to scatter the tender fish.
5) Now add the grated or blended okro and Ugu leaves

IMG_3925Do not cover pot after okro has been introduced into the pot. If you do then okro won’t keep it’s resilience.

10) Taste for salt and seasoning, adjust accordingly, reduce the heat and let simmer for 3 minutes.

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The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat so be careful not to overcook.

I added some more chopped scotch bonnet as i wanted it peppery.

Okro soup

10) That’s Seafood Okro Soup done.

Seafood Okro soup

Enjoy with pounded yam (recipe HERE) , Eba, Amala (recipe HERE), Semo or any other solid of choice.

Okro soup

Bon appetit.

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Don’t forget to feedback when you try this recipe. Also follow me on instagram for daily pictures and recipes.

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See you in my next post.

Love,

K

“The best preparation for tomorrow is doing your best today.”

 

K’s Cuisine Product Range

Hello K fam,  How are you all doing? I am well and hope you are too.

I am happy to announce to you that I am finally launching the K’s Cuisine range! I have been working on this for many months and few weeks ago i revealed the plan to my friends on facebook and instagram fans. I took my time on this and i can tell you it took detailed planning over many months. I am glad to be finally making this post to inform you.

What are these products you may ask. These products ranges from spice and seasonings to cakes and bakes. The aim is to bring quality and affordable spice and seasonings to your kitchen. The products are tried and tested and involved painstakingly developing the perfect recipe. Among the products launched are the K’s Cuisine Bakes which include K’s Cuisine Scotch bonnet Cake and Chinchin and K’s Cuisine Spice and Seasoning range consisting of Suya Spice, Peppersoup spice, Nigerian Soup seasoning, Bay leaves, Curry powder and Jollof Seasoning.

K's Cuisine Spice Range

Our Products also comes in refill packs. Same great products, lesser packaging to save you money.

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These products have been carefully produced and packaged to high standard. All ingredients are carefully sourced and only the freshest ingredients used. They are produced under strict hygiene conditions and packaged to ensure it gets to you in very good condition. I do not compromise on quality and satisfaction is guaranteed with K’s Cuisine.

Where to buy these products? Where else to first launch sale of these products than where K’s Cuisine started? Oh Yes you can shop for K’s Cuisine products on this website. Just use the menu to navigate to ‘shop’ or type in www.kscuisine.com/shop in your browser. You can also buy at K’s Cuisine Nigerian restaurant at 664 greenlane, Goodmayes. London. Ig3 9rx.

Where else can you shop for these products aside from the website and K’s Cuisine restaurant? They will be available in afro carribean  shops in Essex and some parts of London and as time goes on more distribution nationwide. Will be sure to keep you informed.

Thank you for your support, encouragement and prayers and I am looking forward to your continued support as K’s Cuisine take another step into serving you better, and working towards being your one stop place for culinary solutions.

In appreciation of how awesome you all have been I am giving away free K’s Cuisine Bay leaves with any order of K’s Cuisine Spice or seasoning. Keep the Orders rolling in fam.

Thank you and lots of love from

K’s Cuisine team

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.
IMG_1643

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.

IMG_0420

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

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

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

Ewedu

Ewedu is green leafy vegetable that is cooked to accompany stew for swallow. Remember that green soup that is a component of abula? that’s right..that is the beloved Ewedu. Few days ago I was having a group chat with my friends and two of them said they never get ewedu cooking right. I described to them how to cook Ewedu without stress. So the next day I decided to take pictures and post the steps on the blog.

For my recipe, no need for Ijabe nor kaun. Blender does much better than Ijabe in that you don’t get to have broom break off in your ewedu plus you save yourself all that arm work.  I follow these easy steps below and I get green good ewedu that draws. If you have been having trouble getting ewedu right or you are one of those forced to settle to using okro to make ewedu draw (Yes some people actually do that) s top that today and follow the steps below. I mean what if you have to cook ewedu for someone that doesn’t eat okro? Yeah right! So guys let’s do Ewedu 101:

Ewedu

Preparation time: 10 minutes

Cooking time: 2 minutes

Total time: 12 minutes

INGREDIENTS

Ewedu

Locust beans (Iru)

Stock cubes

Salt

DIRECTIONS

1) Pick the Ewedu leaves from the stalk and wash with warm water to get rid of dirt.

2) Put in a blender and blend with little water

If you blend with too much water, Ewedu will be watery and won’t draw well

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3) Pour the blended ewedu in a pot.

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4) Add locust beans, stock cubes and salt. Put on heat and cook for 2 minutes.

Do not overcook and remember to take it off heat because ewedu keeps cooking with retained heat for atleast another 2 minutes. depending on quantity

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5) Take off heat and that’s ewedu ready.

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Green, slimy, delicious Ewedu.

Ewedu

Ewedu and Amala are match made in foodie heaven thereby I served it with Amala below. Bliss 🙂

Ewedu, stew and amala

That’s it guys. Try this method and don’t forget to comment on the blog with feedback. Also follow me on instagram @kscuisine

IMG_7220To appreciate how the Ewedu turned out, watch this video on my instagram page 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

INGREDIENTS

Beef

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

DIRECTIONS

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.

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

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4) Add the chopped assorted meat into the stock

Assorted Meat

5) Add cayenne pepper,

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5) Add Cameroon pepper and pepper soup spice .

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

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

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Pepper soup

Bon appetit

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