Akara in a hole

Hello Kfam, how are you all doing?

It’s so cold in London and I didn’t want to get out of bed this morning.You know the type of day when you just want to stay under the duvet and sleep all day? Yeah one of those days but then a girl’s gotta to do what a girl’s gotta do right? So here i am at the restaurant working hard and hustling my passion and making this post.

So on today’s recipe, As I was about to write this post I deliberated on what name to call this. Akara in a hole? Bird’s nest Akara? Akara hole? Akara toast? Toasted akara in bread? Then i thought oh shoot..It really doesn’t matter what i call it, i just want to give you the recipe so you can make it and enjoy it! I decided to call it Akara in a hole.

So what is Akara in a hole? Akara in a hole is a new Nigerian breakfast developed by yours truly. It’s very easy to make, you can make it as healthy as you like, it’s quick and delicious. It is toasted bread and healthy akara all in one piece, no mess, no fuss, looks appealing and above all practical!

So fam, here is another K’s Cuisine original recipe. Let’s Cook:

Akara in a hole


Akara batter (Recipe HERE)

Sliced bread

Butter or Sunflower oil

Basil (Optional)


1) Place sliced bread on a board or plate and using a cookie cutter make a hole in the centre.

You can use any shape of cutter. I decided to use heart shape


2) Rub the pan with One or two teaspoons of oil and place the bread on it


3) Scoop Akara batter in the hole and leave to cook for atleast 40 seconds before attempting to move the bread so as to avoid making a mess of it.


4) Move it around and flip over to cook the other side

Akara in a basket

5) Akara in the hole is ready. There you have Toasted bread and Akara in one. How cool is that?

Akara in a hole

I cut into two so you can see how the bread is well toasted and Akara is well cooked? Super yum!


You can put butter on the toast when warm and enjoy with a cup of tea, coffee and juice!

Akara in a hole

Say hello to a new Nigerian breakfast the K’s Cuisine way. Oh it doesn’t have to be for just breakfast, It can go for Lunch and dinner too.

Bird nest Akara

Bon appetit.

Extra Notes

For healthier option use brown bread

Let’s not forget the cut out part. Toast and enjoy. Nothing goes to waste.

You can apply extra butter on the toast after it’s done. Apply while toast is still warm.

You can achieve in waffle maker and toaster.

For extra flavours add basil and peppers in the akara batter just like I did in the picture below.


That’s it from me today. Don’t forget to feedback and tag me in your pictures when you try it. I am on instagram and twitter as @kscuisine.

See you in my next post.





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


Okro (ladyfingers)

Locust beans (Iru)


Stock cube

Beef stock (Optional)



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

Plantain Fufu (Plantain amala)

Some of us love our swallow. For example, people like me can not do without eating swallow at least once a week. I’m fully fledged Nigerian like that and you know I am a staunch supporter and believer in the goodness and joy of Nigerian food 🙂

Gone are the days when we are limited to high carbohydrate swallow. Now we make healthy foods into swallow. There is the Bulgur solid from yours truly K’s Cuisine which recipe can be found here and there is plantain fufu among many other healthy way of eating swallow.

Plantain fufu or plantain amala is made from unripe plantain. Some call it plantain amala simply because of the similarities in colour and texture with amala.

It is easy to make, good for the body as it’s high in nutrients. So when next you feel like eating swallow, think of the healthy plantain fufu.

Here is how to make it in 5 easy steps. Lets go:

Preparation time: 5 minutes

Cooking time: 5 minutes

Total time: 10 minutes


Unripe plantain


1) Freeze the unripe plantain for 2 days, take out from the freezer and leave to thaw

This step is optional. It only serves in making the plantain fufu slightly darker, almost the colour of amala. You can omit this step and go straight to step 2


2) Peel and cut the plantain into blender and blend with very little water


3) After you’ve  blended the plantain smoothly, pour into a pot


4) Put the pot on heat and start stirring the plantain.


5) The plantain starts to thicken and form solid. If need be, add a little water to get the consistency you want but it usually does not require extra water.


5) The plantain forms smooth solid and it is ready to eat. Serve with soup like Ogbono, Ila asepo, groundnut soup, or any soup of choice.

Plantain fufu

I served with Ogbono Okro soup in these pictures. For Ogbono Okro recipe, click HERE.

Plantain amala

It is light and tastes yummy. Why not give it a try? you won’t be disappointed.


Bon appetit

Don’t forget to like K’s Cuisine fan page on facebook at www.facebook.com/kscuisine and on istagram at www.instagram.com/kscuisine.

” Be the change that you wish to see in the world”- Mahatma Gandhi

Egusi Soup – Lumpy Egusi using Kale

Ever since I was introduced to Kale, it has been my go to for Egusi soup. In a country where Nigerian locally grown vegetables are not easily accessible you have to thank God for discoveries like this. I like the texture and taste combined with the health benefits and goodness, this leafy green vegetable is winning!  I however always buy the sliced packed ones as I can’t get over the look of the unsliced ones.

Talking about winning, let me digress a bit.You all know Kem Bum Aso Oke is giving 10% discount to K’s Cuisine readers and Tunmise Naturalhaircare Salon has been and is still giving 5% discount to K’s Cuisine readers. Now, H Cube Events and Management company are also giving 10% discount and 20 free cups of chapman on all orders by K’s Cuisine readers. K’s Cuisine and K’s Cuisine readers are winning! whoop whoop 🙂


Back to Kale egusi..You can use other types of vegetable like Ugu, Spinach, Greens and any other good green leafy vegetables. You can even mix and match two or more vegetables. The more the merrier 🙂

Preparation time:15 minutes 

Cooking time: 45 minutes


1 and 1/2 cups grounded melon seed

2 maggi cubes ( or any stock cubes of your choice)

1 cup palmoil

2 scotch bonnet (rodo)

1 bell pepper (big tatashe)

1 red onion

1 400g tin plum tomatoes

1 brown onion


Assorted meat (Beef, tripe, ponmo,etc..)

Dry Shawa (optional)

Dry catfish (optional)

1/4 cup grounded crayfish

Locust beans – Iru

Beef stock

200g Kale (You can use other type of vegetables like Spinach, Ugu, Greens)



Wash, season and boil the beef and assorted meats. I always boil my beef separately from the offals.

Blend the scotch bonnet, bell pepper, plum tomato and  onion.

Note: The combination of pepper above is a guide only. What you need is 600ml of blended pepper so you can combine like you would normally to get 600ml.

Blend the brown onion and mix this with the grounded melon to form a thick paste.

  • Paste should not be watery
Melon seed mixed with onion
Melon seed mixed with onion

Pour Palm oil in frying pan, set on the cooker and heat. Then bring down the frying pan and scoop the melon paste into the hot but not too hot Palmoil and put back on the cooker as in the picture below. The reason for cooling the palmoil and putting the egusi when not on the cooker is so that the egusi doesn’t overfry and give you crunchy and not nicely coloured egusi balls.


Now the frying pan is back on the cooker, stir the Egusi slightly like once or twice and you will see it start curdling up. Take off the cooker after about a minute. Be careful not to overfry).

  • Don’t over stir or you will break down the lumps into tiny pieces.

You honestly do not need to fry for more than 1-2 minutes to achieve the egusi balls.


Egusi balls
Egusi balls

You can see the Egusi balls looks like scrambled eggs with big lumps. Now set pot for cooking the egusi on the cooker, drain the palm oil from the fried egusi into the pot and add the blended pepper, maggi cubes and Beef stock. Cover the pot and leave to cook for 10minutes.


After the 10 minutes, open the pot and stir the stew, then add salt to taste. Also add the dry fish, assorted meat and locust at this stage and let it cook for another 10 minutes.

Add the grounded crayfish into the stew and stir well then scoop in the egusi balls. Do not stir for now after adding the Egusi balls. Cover the pot and leave the egusi to cook for 10 minutes.



At the end of the 10 minutes, you can now stir slightly and add vegetable to the soup.


IMG_0120Leave to simmer for 5 minutes.

IMG_0123lumpy egusi Finally, you have lumpy egusi soup😊 . Serve with Eba, Pounded yam, Semolina or Amala.



If you don’t fancy lumpy Egusi why not try Egusi Ijebu? Recipe for Egusi Ijebu HERE.

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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 😊



Gizzdodo is simply combination of dodo and gizzard in sauce. This can be served as side dish to mains such as jollof rice, fried rice and other dishes or eaten as a meal. Find below my recipe for Gizdodo:


Preparation time: 10 minutes

Cooking time: 60 minutes

Total time: 70 minutes


2 ripe plantains

400g of chicken or turkey gizzard

1 scotch bonnet/habanero (rodo)

1 bell pepper (tatashe) or red pepper

1 big ripe fresh tomato

1 brown or red onion

2 cooking spoon of vegetable or sunflower oil

Maggi cube (or stock cube of your choice)

Curry powder

Dried thyme


1) Wash gizzard, put in a pot and add chopped onion, maggi cube, 1 teaspoon of curry powder and 1/2 teaspoon of dried thyme, add a little water and leave on low heat to boil.

2) When the gizzard is cooked, cut in cubes and set aside.

3) Dice the plantains into cubes (about the size you have diced your gizzard) , deep fry and set it aside.

Diced plantain
Diced plantain

4) Fry the gizzard (you can use the same oil used in frying the plantain).

5) Blend the scotch bonnet, bell pepper, tomato and the remaining half of the onion.


6) Heat 2-3 cooking spoons of vegetable or sunflower oil and add the blended pepper, 1 maggi cube, 1 teaspoon of curry powder, 1/2 teaspoon of dried thyme, chicken stock and leave to fry.


7) When this is well fried, add the fried gizzard ,stir in the stew and leave for one mimute before adding the fried plantain.

8) Stir the plantain and gizzard in the stew and leave for another one minute before taking it off heat.


9) See the gizzard and dodo in the juicy richness of the stew? Yes your gizdodo is all done. Easy peasy. Isn’t it?


Bon appetite😊


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