Fresh Fish Stew

Hello people. Hope you all had a good Easter holiday and churned out delicious foods for your family. I did have a good though busy one as K’s Cuisine got it’s first catering order a week after it introduced the service. The interesting part is the order was placed based on the trust in my recipes as she had tried my sponge cake recipe( HERE) and she said it came out ‘moist, fluffy and delicious’ so she wanted me to bake her a cake to mark her dad’s birthday. I initially refused as I am not a professional in cake decoration but she was persistent and said she’s more interested in the cake itself and not the decorating. I accepted and she also placed orders for food (Jollof rice, fried rice, peppered beef and chicken). I can tell you not only did K’s Cuisine get a great, warm review but I made a friend/sister in Hariat 🙂 .

Now let’s talk about fresh fish stew. Fresh fish stew aka Obe eja tutu like my Yoruba people call it  is different to Fresh fish pepper soup ( which I will be bringing you the recipe soon) is one of the simplest and quickest to make Nigerian stew. It also goes with most food but it’s compatibility with rice is 100 percent ! lol.

When it comes to fresh fish stew and traditional stews and soups my rules are:

Firstly, No Curry, thyme, and the rest.. I’m sure you know this already if you’ve been a follower of my recipes.

Secondly, endeavour to always use freshly blended pepper for fresh fish stew and not parboiled pepper. Believe me when I say it tells on the taste.

Lastly, You don’t have to follow my rules as with cooking there are no hard and set rules. It’s all about personal preference so you can release that breath you’ve been

Preparation time: 10 minutes

Cooking time: 35 minutes 


3 medium size fresh fish of your choice (I used Tilapia here)

400ml Blended pepper (combination of scotch bonnet- rodo, red pepper- tatashe, tomatoes and onion)

1 onion (chopped)

2 Bouillion cubes ( I use maggi )


2 cooking spoons Vegetable or Sunflower oil


1) Prepare the fish by descaling, cutting and cleaning. Marinate with salt and one stock cube mixture and set it aside for 10 minutes or more while you blend pepper.


2) Heat vegetable oil in a pot, add the chopped onions and stir till onions are translucent. This takes about a minute.

3) Add in the blended pepper, maggi cubes, salt, a cup of water and cover to boil. Let it cook for 15-20 minutes.


Use freshly blended pepper and not pre boiled.


4) Stir the stew and if too thick add water then add the fish, cover the pot and leave to cook for another 10-15 minutes while stirring occasionally by rotating the pot in a circular motion.


Do not use spoon to stir after you’ve added in fish.

5) Take off heat and leave pot partially uncovered to cool. Fresh fish stew is ready.





Serve with rice, yam, Pounded yam, any other solid. Fresh fish soup is best eaten on same day.

Don’t forget to subscribe to the blog for notifications of new recipes. Also like K’s Cuisine fan page on



Vegetable Chicken Curry

Vegetable Chicken curry is one of my favourite curries simply because it’s full of nutrients, easy and quick to put together. This is one way of eating vegetables (Remember 5 a day) 😊

When I posted the recipe for Native Jollof rice (Recipe HERE),  I mentioned how much I like rice and how I have 1 million and 1 ways (not quite) of spicing it up. Well, here is another of the numerous sauces that goes with rice. I however enjoy this most with Basmati rice (Golden sella basmati) or the ever faithful Easy cook rice.

This curry is simple to prepare and is very forgiving in that you can’t go wrong with it. It allows substitution of ingredients and you can even leave out some ingredients and still have that amazing taste (don’t leave out the mixed peppers please). It makes a nice dinner and above all it’s healthy. So here we go :

Preparation time : 15 minutes

Cooking time : 15 minutes

INGREDIENTS (Serves 4-5)

2 cups diced or chopped mixed vegetables (green peas, carrot, sweetcorn, and any other vegetables of your choice)

3 cups sliced mixed peppers (red, yellow, green peppers)

2 Onions (sliced)

1 clove of Garlic (chopped)

2 bouillion cubes ( I use maggi cubes)

1-2 tablespoon Curry powder

1 teaspoon Coriander

1 teaspoon thyme

1 cup (250ml) Coconut milk or 1 cup of water or chicken broth

2 tablespoon Corn flour or Plain flour

Cubed or Shredded grilled Chicken

1/4 cup Liver (optional)

1 cooking spoon vegetable or sunflower oil



1) Heat the oil in a pot, add the garlic and onions and stir for 1-2minutes


2) Add the mixed peppers and stir in with the onions and garlic.


3) Add the coriander, thyme and curry powder. Stir for another two minutes for the spices to release its flavours.


4) Add the coconut milk or water, stock cube and bring the sauce to the boil.


One of the reasons why this dish is forgiving is that you can substitute water for coconut milk. I’ve done this many times and still get very good result.


5) Add  chicken, the mixed vegetables and salt to taste and then lower the heat and simmer gently for 10 minutes.

Vegetable Chicken Curry

6) Mix 2 tablespoons of corn flour with about 20ml of water in a cup and add to the sauce. This thickens the sauce and makes it creamy. Leave to cook simmer for another minute.

Note: I like my vegetable chicken curry thick and creamy. If you prefer it with more juice and not as thick add more coconut milk or water than i did in this recipe.



See how colourful and creamy the curry is?  Delicious.

7) Take off heat and Vegetable chicken curry is ready to eat.

Serve with rice. You can also serve with pasta, yam, potatoes, plantain or have it as a stand alone meal.



Vegetable chicken curry and rice

Vegetable chicken curry

Want to try another sauce to accompany rice? Check out my Chilli con carne recipe HERE.

Don’t forget to subscribe to the blog for notifications of new posts. Also like K’s Cuisine fan page on facebook at


Chilli con carne

Chilli con carne is easy to put together, low in fat and salt. You only need two tablespoons of olive oil to make this recipe and thus I class it as a healthy meal 🙂 . Above all, it’s delicious! I love the combination of spiciness and hotness of this dish to the palate.

This is one meal I do not like eating when not cooked by my humble self. Reason being most Chilli con carne I’ve eaten when bought tastes bland. I mean it’s CHILLI con carne for crying out loud. Let me taste the chilli! lol.. I love my pepper and you all should know that by now even though I take into account not everyone is like me and reduce pepper in most of my recipes I give here. With this dish I have put the chilli and scotch bonnet as a guide please use as it suits you. If you find that it’s not as hot as you’d like by all means increase the quantity and if it’s too hot for you cut down on the chilli. Having said that, here is my recipe and I hope you enjoy it as much as I do


350g minced beef

1 brown onion (chopped)

1 garlic clove (chopped)

1 tablespoon tomato puree

1 400g tin chopped tomatoes

1 400g tin kidney beans (drained and rinsed)

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon thyme

3 scotch bonnet (chopped)

2 chillies (chopped)

1 bay leaf (optional)

1 tablespoon chilli powder or cayenne pepper

2 tablespoon olive oil

1/2 cup beef stock or 1/2 cup water

1 stock cube (I use maggi)





1) Heat the oil in a pot, add the garlic and onions and stir for 1-2minutes.


2) Add the minced meat and stir till it changes colour to brown



3) When the meat is browned, add the cumin, coriander, thyme, scotch bonnet, chilli and chilli powder.



4) Add the chopped tomatoes, beef broth or water, stock cube and bring the sauce to the boil.


5) Add the tomato puree then lower the heat and simmer gently for 15-20 minutes.


6) When the sauce is beginning to thicken,  add the drained kidney beans and simmer for another 10-15 minutes.


7) Add salt to taste.


Chilli con carne is ready. Wait! don’t eat just yet. To get the best taste from chilli con carne refrigerate and heat the next day. You know how some soup tastes better the following day? like Ogbono soup, bitter leaf soup and Ayamashe? yes! add Chilli con carne to that list.

Best served with rice. You can also serve with pasta, yam, potatoes, plantain.

chilli con carne


chilli con carne

Bon appetit 🙂

Don’t forget to like K’s Cuisine fan page on facebook for recipes, updates and pictures and more… Go to and click on the like button.

Corned beef sauce

Corned beef stew is my favourite sauce for eating yam anyday. Growing up, Yam with corned beef stew was Sunday breakfast menu. It is easy to make, delicious and nutritious. This stew is best eaten with yam. You can also have it with bread, plantain and pasta.

corned beef sauce


3 scotch bonnet

1 bell pepper

400g tin of plum tomatoes

1 brown onion

2 cooking spoons sunflower oil

2 maggi cubes

340g corned beef



Blend the scotch bonnets, bell pepper, tomatoes and onion. You can blend peppers in a combination that suits you. What you need is about 800ml of blended pepper.

Put sunflower oil in a pot and set on the cooker to heat. When this heats up add the blended peppers and maggi cube. Leave to cook for 10minutes.


The pepper would by now be thick in consistency, add salt to taste, about 50ml of water and leave to cook for another five minutes.


Add the corned beef, stir in the stew and leave to cook for five minutes. Stir intermittently.


I use the canned corned beef. I also do not use condiments like curry, thyme, etc.

corned beef sauce

Corned beef sauce is ready. See? told you it’s easy 😊


Efo riro

Efo riro is a Yoruba soup made with leafy vegetables. It is nutritious and delicious. This is one of my favourite soup and i don’t get tired of eating efo riro. Typical efo riro is made with no tomatoes and shouldn’t be watery. No! It’s not efo riro if the vegetables are swimming in Follow my quick and easy steps to achieving efo riro.

Efo riro


INGREDIENTS (5 servings)

5 scotch bonnet/habanero

3 bell pepper

1 brown onion

3 cooking spoons palmoil

6 tablespoons Locust beans (iru)

2 maggi cube


Beef and assorted meats

Snail (optional) cleaned and boiled.

2 medium size smoked fish

Vegetable leaves of your choice (eg spinach, greens, etc). I was recently introduced to kale in a food group I belong so I used a combination of 150g greens and 150g kale.


Boil the beef and assorted meat and set this aside.

Soak the smoked fish in hot salty water for 2 minutes ( this removes the dirt off the fish) , shred and seperate the bones from the fish.

Cut, wash and blanch the vegetable leaves.

Blend coarsely the scotch bonnet, bell pepper and onion.

Pour the palmoil in a pot and put on the cooker on medium heat.

Pour the blended peppers in the heated palm oil, add Maggi cubes and leave to cook for 10minutes.

Add the locust, boiled beef, assortedmeats, dry fish and salt to taste.


Leave to cook for another 5 minutes. By now the stew should be fried and thick in consistency. The stew should not be watery.

Add the vegetable and stir it in the stew. Leave to simmer on low heat for 2 minutes. Do not overcook the vegetable as this would mean the vegetable losing most of it’s nutrients.


Efo riro is ready to eat. Serve with Eba, pounded yam, Semo, amala, rice or any Nigerian dish. Efo riro goes with almost every food. Enjoy!

Efo riro


Efo riro

Don’t forget to leave feedback when you try it.


Ayamase – Ofada stew

Ayamase also known as Ofada stew is from the people of Ogun state. This stew is commonly eaten with ofada rice ( unpolished brown rice) hence where it got the name Ofada stew.

My love affair with this stew started 15years ago. My parents had taken us (I, my sis and late bro- God rest his soul) to Ilishan-remo to write entrance examination into Babcock University. The process had taken a long time and we were all hungry so dad and mum decided to go to town to buy food for everyone. They were to get us takeaway as we couldn’t leave the university just yet. So they came back with rice. The rice was wrapped in leaves which wasn’t a big deal as I was accustomed to ‘Mama Ope’ in Ibadan with rice wrapped in leaves. I opened the food to delve into it and was surprised with the colour of the stew..eeewwww. my appetite almost disappeared but I was too hungry so I reluctantly put a spoonful of the food in my mouth after which the food vanished in minutes. I even did a Oliver twist and I started taking the whole entrance thing I mean who wouldn’t want to school where you can have this delicacy at your fingertips. That was the beginning of my love affair with ayamashe. I called it gbadun stew’ then because that was the name of the woman selling the food in Ilishan. With the love affair came a quest to learn how to make the stew and luck smiled on me when my mum’s friend a caterer who had a restaurant put ofada on her restaurant menu. I humbly went to her and asked her to teach me to cook it. I’ve made some changes to how she taught me and i have perfected gbadun stew over the years. So here we go…


4 large green bell peppers

1 red pepper

9 green scotch bonnet

2 red scotch bonnet

1 brown onion (chopped)

1 red onion

6 tablespoons locust beans (iru) or half cup

1 cup palm oil

2 maggi cubes

Beef and assorted meats ( shaki, ponmo, etc)

1 tablespoon grounded crayfish

Beef stock


Boil the beef and assorted meats. Do not use curry or thyme or any condiments for this if you intend to use the stock for your ayamase as condiments is a no no for this stew.

Blend coarsely the bell peppers, scotch bonnets (leave 1 green scotch bonnet I blended) and red onion. Pour this in a pot and boil leaving the pot uncovered. The boiling process will take out the water in the pepper.


Boiled pepper
Boiled pepper

Pour palm oil in a pot, cover the pot and put on heat to bleach the palm oil (Don’t use your best pot for this). The reason for covering the pot is so that the kitchen is not filled with smoke and trigger your smoke alarm. Also it’s not healthy inhaling all that smoke. The palm oil should be bleached in approximately 10minutes. Turn the cooker off after this time and leave the palm oil to cool. Do not open the pot until the palmoil is well cooled. It would take another 10minutes for the palm oil to cool. When the palm oil is cooled, open the pot and do what I call the ‘paper test’ to check if your palm oil is well bleached.

Paper test-Touch the palm oil wit a clean white paper. If it comes out transclucent like the picture below the palm oil is bleached. If the paper comes out red the palmoil is not bleached.


If your palm oil is well bleached, pour it into a fresh pot, put it back on the cooker and add half of the locust(iru). The iru will make the palm oil start foaming and start producing a lovely aroma. Add the chopped onions at this stage and add the already boiled pepper.

Frying locust in palmoil
Frying locust in palmoil

Add maggi cubes, stock and salt to taste and leave to fry. Do not cover the pot and also stir frequently.

Add the 1 remaining green scotch bonnet in whole. This was a tip I caught from iya Gbadun as I sometimes used to see whole rodo in my stew when bought from her. I reckon this to give the ayamase extra spicy flavor of the scotch bonnet.

After 3minutes add the beef, assorted meats, and the remaining half of the locust beans (iru) and keep stirring frequently for 5minutes then add the grounded crayfish. Leave for another 2minutes and turn off the heat.

Ayamashe is ready and trust me it’s all worth the trouble!


Enjoy with rice. You can also eat with yam and plantain.

Incase you wondering if i got the admission..oh yes i did. The love of the food was enough motivation😊

Ayamashe served with rice, plantain and assorted meats
Ayamashe served with rice, plantain and assorted meats
Ofada stew
Ofada stew


Gbegiri is one delicacy that needs no introduction to my Ibadan people ! This soup right here is the truth! lol..Gbegiri is made from beans and it’s easy to make. It’s healthy and  delicious.


1 cup (400g tin) brown or white black eyed beans

2 tablespoon palmoil

1 table spoon locust- Iru

1 Maggi cube


2 tablespoon ground pepper


Peel the beans. Click HERE on how to peel beans using blender.

Put the beans in a pressure cooker, add water and cook till very soft. If you do not have a have pressure cooker, you can cook the beans with the regular pot but this will take about 2 hours as the beans has to be cooked till very soft.


When the beans is cooked, mash it. My pressure cooker makes it so soft that I only have to turn with a cooking spoon.At this stage you can decide to proceed in either of two ways. First one being to blend the cooked beans and second being to sieve. I always go for the second as this is the authentic way of making gbegiri. My Oyo state people know this! So if you’re going with the authentic recipe, sieve! If you have very  thick consistency of the cooked beans, add just a little bit of water so it’s much easier to sieve. Be careful not to add too much water as gbegiri must not be too watery.

Sieve the beans collecting the liquid in a pot.


When you’ve collected the sieved  liquid in a pot, put on the cooker, add maggi cube, locust, pepper, palmoil and salt to taste. Don’t overdo the pamoil. You only need just enough Palmoil to give it colour.


Leave it to cook for 5-10minutes


Gbegiri is ready. Serve with buka style stew and amala. You can also add ewedu into the equation to make it Abula!😄 oh la la….

Gbegiri,ewedu,buka style stew and amala
Gbegiri,ewedu,buka style stew and amala

Bon appetit. ClickHERE for Buka style stew recipe.

Buka style stew

I call this buka style stew because this is how most of the bukas cook their stew for selling food like amala, pounded yam, Eba and semo. Oh yes! i have visited quite a large number of bukas while living in Nigeria especially the popular ones in Ibadan then..from inastrate to yakoyo to ojunrin,etc covers face . I grew up eating this type of stew not only because I used to visit bukas a lot then but because this was how my mum always cooked her meat stew. It was like Daraprim the every Sunday😄 my mum would cook up a big pot of this stew every Sunday afternoon, dish some up for my dad to take with him to where he worked Monday-Thursday and we were left to eat the remaining stew which would last for about 3days.We always had this stew with ewedu and amala every Sunday afternoons. How I miss those days☺️

I have made few changes to my mum’s recipe though. For one, My mum always cooked hers with the addition of snail and few pieces of stock fish (Panla) but I rarely use these two in mine because of how scarce and pricey they are here in the UK. So by all means if you can, use in yours.


6 scotch bonnet (rodo)

4 large size bell peppers

2 (400g) tin plum tomatoes

1 brown onion

1 small size red onion (chopped)

Beef and assorted meats (shaki, ponmo, kidney, etc )

2 Maggi cubes




*Boil the beef and assorted meat. Boil the offals seperately.

*Blend the scotch bonnet, bell peppers, tomatoes and brown onion.

*Heat palmoil in a pot and add the chopped red onions

Leave the onions to fry for a minute then add the blended pepper and maggi cubes.


Cover the pot and let the pepper cook for 10minutes.

When you open the pot the stew would have thickened and reduced in quantity


Stir the stew, add the beef stock and salt to taste and add beef and assorted meats. The stew shouldn’t be too thick at this time as it would have been diluted by the beef stock.


Cover the pot back and let it cook for another 10-15minutes.

Open the pot, stir the stew, turn off the cooker and leave the stew open to cool.


Enjoy your buka style stew😊