Fish Sauce

Fish Sauce is versatile and popular in most Nigerian homes. It is commonly eaten with Yam, Agege bread, pasta and so on. Most commonly used Fish for this sauce is mackerel but you can use sardines and other types of fish. It is cooked similarly to Corned beef sauce and I dare say it’s sister to corned beef sauce.Younger sister perhaps? lol..

One of my memories of this sauce is having it with yam and my mum used to put on beans all in a bid to get me to eat beans. I would eat up the sauce on the beans, she would add  more sauce and on the cycle goes till I had atleast eaten half of the beans. I’m sure back then she never thought that a day would come when I willingly cook and eat beans. God bless my mum and all great mums out there.

Here is my simple recipe for cooking fish sauce. Let’s get cooking:




3 scotch bonnet

1 bell pepper

400g plum tomatoes

1 brown onion

2 cooking spoons sunflower oil

2 maggi cubes

1kg Mackerel fish



1) Cut the Fish and clean.

2) Put the fish in a pot add stock cube and some water and leave to boil

3) Debone and Mash the fish then set aside


4) Blend the scotch bonnets, bell pepper, tomatoes and onion.

You can blend peppers in a combination that suits you. What you need is about 600ml of blended pepper.

5) Pour sunflower oil in a pot and heat. When heated, add the blended pepper, maggi cubes and salt. Leave to cook for 10- 15 minutes.


6) Stir and add the fish


7) Stir in the stew and leave to cook for five minutes. Stir intermittently


8) Take off heat and fish Sauce is ready.


Enjoy with Agege bread, yam, pasta, beans and many more

Fish Sauce

Bon Appetit


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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:


Preparation time: 10 minutes

Cooking time: 2 minutes

Total time: 12 minutes



Locust beans (Iru)

Stock cubes



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


3) Pour the blended ewedu in a pot.


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


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


Green, slimy, delicious 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


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..


Preparation time : 5 minutes


6 slices white bread

1 ripened tomatoes (Sliced)


Chicken Slices (Cooked)


Onions (Sliced)

Boiled Egg



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


Flip over and toast the other side


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


3) Put chicken slices on top


4) Followed by lettuce

club sandwich

and egg slices



5) Spread mayonnaise on the second toast bread


6) Layer with tomatoes and onions


and then lettuce


7) Place the 3rd toast bread on it


8) Carefully lift and place on the first toast


9) Hold in place with skewers

Club Sandwich

Using a sharp knife, cut in to 2 rectangles.


That’s club sandwich done.

club sandwich

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


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

Club sandwich

Bon appetit

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Have a good day 🙂

Zobo Chapman Slush…When Zobo meets Chapman

This is another Zobo recipe and I have more coming your way. Today’s recipe is Zobo slush or should I call it Zobo chapman slush? A combination of zobo and chapman this recipe is a winner. If you like chapman and zobo you will love this as you get to have both in one :).  Last year, I posted a tropical slush recipe HERE. I have simply adapted that process to make Zobo slush. Let’s go:

zobo slush

Preparation time: 5 minutes

Freezing time: 6 hours

Total time: 6 hours 5 minutes


Zobo drink (Recipe HERE)

Chapman (Recipe HERE)


1) Put Zobo drink in a freezer safe container and freeze for atleast 6 hours


2) Take out frozen zobo. Using ice cream scoop, scoop into a cup Zobo Slush I left the zobo for days in the freezer so it was rock solid. All I did was leave out for about 30 minutes to thaw a bit so I could scrape and scoop into cup

3) Add chapman into the zobo. This reacts with zobo and slush is formed. IMG_6839 4) Stir the drink


5) Insert one or two straws and enjoy.

zobo slush

I paired with Club Sandwich below. For club sandwich recipe, click HERE

Club sandwich

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Have a good weekend 🙂

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



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


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.


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


4) Add the chopped assorted meat into the stock

Assorted Meat

5) Add cayenne pepper,


5) Add Cameroon pepper and pepper soup spice .


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


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


Pepper soup

Bon appetit



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Happy weekend to you people. How’s it going at your end? It’s going good here and I’m enjoying soaking up the summer sun. I have been posting refreshing drinks recipes in the last few days, I am posting another today and expect more in the coming days 🙂

Today’s recipe is Smoothie. Smoothie is simply blended fruits or fruit and vegetables. Most of my fruits intake is through fruit juice and smoothies. I mean having the pleasure of having as many fruits as possible in a cup of smoothie does it for me because not only do I get the nutrients from the fruits, I get a refreshing drink.This smoothie recipe I am sharing today is strawberry, pineapple, banana and orange smoothie but you can combine any fruits for your smoothie. So here is my recipe and tips on making the perfect fruity goodness called Smoothie. Let’s go:



Preparation time: 5 minutes





3 big Oranges

250ml Yoghurt

1 tablespoon honey (optional)



1) Pour yoghurt first in the blender.

Here I have used raspberry and cherry yoghurt


2) Peel the oranges and add into the yoghurt

K’s Cuisine Tip: Putting liquid base ease the blending process hence why yoghurt and orange goes in first.


3) Add in the frozen fruits

K’s Cuisine tip: Freezing the fruits gives you a cold creamy ready to drink smoothie

IMG_65224) Add in the honey (this step is optional)


4) Blend until very smooth


Smoothie is ready. Serve and enjoy


I  garnished with some left over strawberries


You can have Smoothie as breakfast, a meal, or as refreshment. It is filling, nutritious and I bet you will agree with me that it is very simple to make. So guys, get the fruits out today and make smoothie.

K’s Cuisine Extra Tips

Banana is very good fruit for smoothies as it gives smoothie a creamy taste

Use fruit yoghurts for extra fruity goodness

Freeze the fruits so you have a cold ready to drink smoothie


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Zobo Popsicles

We are still on summer refreshment because the temperature is soaring like that in the UK. Just yesterday it was so hot that I could barely function. I mean I love summer and all but yesterday was a bit much for me as I was in the kitchen performing chef duties as usual.

So yesterday, I posted my recipe for Zobo drink, today I am posting recipe for zobo popsicles which is a fun way of enjoying zobo drink. Zobo popsicles are as simple as using popsicles mould and it is a winner with everyone especially with the kids. Let’s go:

Preparation time: 5 minutes

Freezing time: 6 hours

Total time: 6hrs 5 minutes

You will need

Popsicle mould

Zobo drink (Click HERE for zobo drink recipe)



1) Wash popsicle mould with warm water and pour in zobo drink, insert the stick and freeze for at least 6 hours.

zobo popsicles

2) Brig the mould out of the freezer and carefully remove the popsicles from the mould


K’s Cuisine tip: To easily remove popsicle from mould, run warm water on mould

That’s Zobo popsicles done. Enjoy it on hot summer days or anytime you feel like.


It was so good and refreshing. My kids enjoyed it and kept asking for more and more.

Below is a picture of my dd1 (dearest daughter 1) enjoying Zobo popsicles..


and dd2 enjoying Zobo popsicles..



Don’t forget to follow me on instagram @kscuisine


Zobo drink

I remember posting zobo drink picture over eight weeks ago on my instagram page with the caption “Zobo drink recipe up on the blog later today”. I wanted to re share recipe yesterday and I couldn’t find it only for me to realise I never did publish it eight weeks ago! It’s been sitting in my drafts all the time! I need me a PA now for real. Too many things to do and so little time…Anyway, today is a good time to publish the recipe as it’s so hot in London right now and I must have had more than a litre of this awesome drink today 🙂

Zobo drink is a favourite drink in Nigeria  ìt is also known as sorrel drink or roselle. It is said to have health benefits, I love how its easy to prepare and how refreshing it is. Find below how I prepare mine.

zobo Preparation time: 5 minutes

Cook time: 35 minutes

Total time: 40 minutes


Zobo leaves

Fresh whole pineapple or 1 litre 100% percent Pineapple juice

1 Orange (cut up)

Ginger  (grated)

Sugar (optional)

Cucumber and orange to garnish (Optional)


1) Wash zobo leaves with warm water


2) Add the  zobo leaves in a pot and pour in 2.5 litres of water.


3) Add in the grated ginger, orange cut up and pineapple cut up


Here I used orange cut up and pineapple juice from concentrate

IMG_64314) Cover pot and leave to boil for 30 minutes



5) Add sugar, give it a good stir and  leave to cool.


6) Sieve through a fine mesh and chill in the fridge.


7) Serve and garnish with orange and cucumber (optional)

zobo drink

That’s zobo all done.


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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’

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



Suya spice


Stock cubes

Sunflower or Vegetable oil


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

2) Using a sharp knife, thinly cut the beef


3)Thread the beef on the Skewers


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


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


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..


I added green pepper to above picture to add colour.

SuyaBon appetit.


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Nigerian Beef Stew

Beef stew is one of the most versatile Nigerian stew. It is prepared and enjoyed all over Nigeria. It is red almost orangish in colour and oh so appealing to the eyes. Personally, If I don’t have stew (beef, chicken, fish or turkey) I believe I do not have food in the house. I can survive few days without stew but 4 days without stew and that’s taking it too far..yes I love my Nigerian stew just like that. This recipe has been in my draft since October 2014 and I totally forgot it there like many others in my draft which I will be publishing soon. I only realised when Ebun came to dine at my restaurant and asked me for the stew recipe.She, fellow food blogger and friend Phisayo and Funmi couldn’t stop talking about how delicious it was..infact they called me witch on the day due to the fact of how on point everything they ate were! What did they expect though I don’t just talk the talk or write the write on the, I do the do! so if you want to experience a taste of K’s Cuisine come on in to my restaurant or email me for a bespoke order. It’s free delivery within 2 miles by the way 🙂

Back to Beef stew, here is one of the method I use in cooking beef stew (yes I have other methods of cooking it). This is method 1..Let’s get cooking:

Beef stew Preparation time: 10 minutes

Cooking time 70 minutes

Total time: 80 minutes



Vegetable or Sunflower oil


Scotch bonnet (ata rodo)

Bell pepper (Tatashe)


Stock cubes


1) Blend the pepper and onion IMG_9733 2) Pour in a pot, put on heat and boil to reduce water content 20150505_1536293) Boil beef with chopped onions and stock cube 20150503_1707524) Grill or fry the boiled meat. IMG_0062 5) In a pot, add vegetable oil and chopped onions and heat (If you fried the beef use the vegetable oil from frying the beef) IMG_5225 Put the Onions in the boiled pepper then leave the vegetable oil to heat some more

I do this because if I leave the onions in for the oil to heat to the temperature I want the onions will burn

6)  When heated, pour in the boiled pepper, add meat stock, stock cubes and salt and let it fry beef stew 7) Add the beef to the stew and let it fry some more IMG_0171 Cover slightly with pot cover to minimise splash all over cooker, kitchen worktop, etc.. IMG_0072 Leave to fry for another 10 minutes IMG_0169 That’s beef stew ready to be enjoyed. IMG_0171 You can eat with bread, rice, any swallow, yam, plantain, etc.. the possibilities are endless. beef stew Enjoy Nigerian beef stew .This picture below was taken in 2014 🙂 IMG_0161 Bon appetit IMG_0079 Beef stew served with Ewedu and Amala

Amala with beef stew


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