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

Don’t forget to follow K’s Cuisine on Instagram @kscuisine for pictures, updates and recipes. Also subscribe to the blog for notifications of new posts.

See you in next post x

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

Minced Meat Sauce

Hello K’s Cuisine Family, As promised on Instagram that I will post this recipe before the new year I just have to quickly do it today as the new year 2017 is only but few hours away! Whoop whoop! I’m so excited about the new year. Can’t wait!

Let me quickly blog this minced meat recipe before I get carried away with some other things. So let’s go:

Minced meat Sauce

INGREDIENTS

500g minced beef

1 brown onion (chopped)

1 garlic clove (chopped)

Blended Pepper (mix of 400g plum tomatoes, 1 bell pepper , 1 Scotch bonnet and 1 onion)

1/2 teaspoon K’s Cuisine Multipurpose Seasoning

1 Cooking spoon Sunflower Oil

2 Stock Cubes

Salt

Chopped Mixed Vegetables ( Carrot, peas, sweetcorn)

DIRECTIONS

1) Heat Oil in a pot, sautée the chopped onion and garlic and add the minced meat. Leave meat to brown

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2) When the meat is browned, add K’s Cuisine Multipurpose Seasoning. Add the Blended pepper, beef broth or water, stock cube and bring the sauce to cook for 15-20 minutes on low heat.

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….

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3) After the 15-20 minutes when the sauce is beginning to thicken, check for seasoning adjust accordingly and add the mixed vegetables. Simmer for 5 minutes and take off heat. Minced meat Sauce is ready.

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Easy peasy!

Enjoy with Spaghetti, any type of pasta, potatoes, yam, etc.

Minced meat Sauce

Bon appetit!

Minced meat sauce

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

See you in 2017!

Much Love,

K

“Tommorrow is the first blank page of a 365 page book. Write a good one”

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:

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INGREDIENTS

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

Salt

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.

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DIRECTIONS

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

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.

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9) Simmer for 10 minutes and take off heat

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Serve and Enjoy

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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.

Love,

K

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

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!

the-zk-zahmilah

 

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.

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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 www.kscuisine.com/shop

To purchase from Nigeria, send email enquiry to info@kscuisine.com

Looking forward to your continued support. Come through 🙂

Love,

K

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 info@kscuisine.com on how to get them. I ship to most countries.

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

INGREDIENTS

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

Salt

DIRECTIONS

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

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

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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

Enjoy

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

INGREDIENTS

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

Salt

 

DIRECTIONS

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

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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

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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.

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6) Toss around and stir for 5 minutes

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

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

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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

Love,

K

“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

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

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.
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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.

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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

Don’t forget to like my facebook page at www.facebook.com/kscuisine. Also I love reading from you so please leave feedback.

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

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

INGREDIENTS

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

DIRECTIONS

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

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

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

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

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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.

Sauce

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 www.facebook.com/kscuisine.

For all your catering needs, cooking classes and home food orders, message me at info@kscuisine.com.

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 winner..lol. Let’s Cook

Curry goat

Preparation time:

Cooking time:

Total time:

INGREDIENTS

5 tablespoons Dunn’s river Carribean curry powder

Goat meat with bone (Cut in cubes)

Onions

Scotch bonnet

1 table spoon Thyme

1 teaspoon black pepper

Salt

2 cloves Garlic

1 Peeled Potatoes

1 Cooking spoon Vegetable or Sunflower Oil

DIRECTIONS

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.

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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

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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.

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

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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.

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9) Simmer for 10 minutes and take off heat

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

Curry goat

Enjoy.

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