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the blog from the start you will remember the time my dearest daughter 1 Zahrah spoilt my Sd card and I lost many unpublished food pictures.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


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



Vegetable or Sunflower oil


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.


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


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.



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

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


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


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


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


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


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


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.


It’s super tasty even in its simplicity and thus has been my go to quick sauce for many years.

assorted fish sauce

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Have a good weekend x



Seafood Eforiro

Seafood efo riro is efo riro cooked with sea food. For this recipe, I have used 4 different types of fish, peeled and unpeeled prawns. You can use any assorted sea food of choice including crabs. Basically use any seafood that tickles your fancy 🙂

Preparation time : 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes


Bell pepper (Tatashe)

Scotch bonnet (rodo)



Maggi cubes

Locust beans (Iru)

Hake fish




Peeled prawns

Unpeeled prawns

Vegetable (I used combination of greens and spinach)


1) Cut, wash and blanch the vegetable.

2) Clean the fish, season with maggi and salt and set aside


3) Blend coarsely the scotch bonnet, bell pepper and onion.


4) Heat palm oil in a pot and pour the blended peppers in the heated palm oil, add Maggi cubes, locust beans and leave to cook for 15 minutes.


5) Add the prawns, fish and any other sea food of choice


6) Let cook for another 15 minutes. The sauce would have absorbed the flavours of the seafood and it will have minimal fluid.


7) Add in the vegetable and leave to simmer for 5 minutes

Tip: If you would like the fish intact and not then take them out of the sauce before adding vegetable. After vegetable is cooked you can then introduce back the fish.


8) Take off heat and that’s it done.

seafood efo riro

9) Full of flavours

seafood eforiro

Seafood eforiro is ready to be enjoyed

efo riro

Served with pounded yam


You can serve with any swallow of choice, yam, plantain, etc


You can also enjoy with rice as shown below

Rice with seafood eforiro
Rice with seafood eforiro

Bon appetit

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“You only live once, but if you do it right, once is enough”- Mae West

K Signature Stew

I have called this K signature stew because my husband calls it that. He refers to most of my cooking by that word ‘signature’. For example he would tell me ‘your signature jollof rice’, ‘ your signature egusi’ and so on. He says this to mean it has my signature (delicious and very special)…oh well what else would he say about my cooking? common, he is my husband 🙂 . I have not heard the ‘signature’ for a while now though as ever since I started food blogging it’s now been K’s Cuisine this, K’s Cuisine that….smiles

This stew is one from my many experiments of creating unique taste and I can tell you this is one of those type of stews that creates long queue at bukas, eateries, etc.. The type of stew you eat and keep going back for more. The type of stew people say oh that lady use ‘jazz’ that’s why her food  is so delicious and no one has been able to crack the code to her recipe. This is that kind of stew and this is K’s Cuisine signature stew 🙂

I believe amazing recipes comes from experimenting and sometimes from kitchen mistakes. You can have same ingredients and get different tastes just by making changes in the method, timing, and technique used in preparing the food. The stews you think the cooks use ‘jazz’ to create is most times just someone’s experimental hit. Sometimes it’s hard to recreate some of them unless the owner gives you the recipe because most times a simple ingredient and simple technique makes all the difference and most are not obvious. Before i bore you with my analysis, here is my signature stew recipe:

Preparation time: 10 minutes

Cooking time: 1 hour


1 green bell pepper

1 red pepper (tatashe)

1 tomato

2 scotch bonnet (ata rodo)

1 brown onion

2 onions (chopped)

2 tablespoons locust beans- (iru)


Assorted meat (optional)

3 cooking spoons palmoil

2 cooking spoons vegetable oil

1 whole scotch bonnet (ata rodo)

1 tablespoon grounded crayfish

1 tablespoon nutmeg (divided in two)


1) Wash the beef, add 1 maggi cube, 1/4 of the chopped onions, salt and boil on low heat.


Do not add water to the meat to boil. The meat brings out water. It’s one of the tips I gave in my  Edikang ikong recipe.


2) When the meat is tender, take off heat and take some of the meat stock to blend very smoothly the scotch bonnet, bell pepper, tomato, onion and locust beans



This is the colour you get
This is the colour you get

3) Pour the smoothly blended pepper into the boiled meat and put on medium heat. Add maggi and salt and leave to cook for about 15 minutes.



Be careful with salt, remember you blended pepper with meat stock which has salt in it so you only need to add just a little more.

4) While the pepper is boiling, In a different pot bleach the palm oil. Here is how:

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 5-10 minutes depending on quantity. 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 about 10minutes for the palm oil to cool. When the palm oil is cooled, open the pot and do what I call the ‘paper test’.

Remember my ‘paper test’ from my Ayamase recipe (HERE)? Do the paper test to make sure the 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.


5) Put the palmoil back on heat and add the chopped onions. Fry the onions till it caramelises. The onions will have a dark brown colour.


6) Now add a teaspoon of nutmeg to the oil/onions mixture.


7) By now the boiling pepper is thickened a bit. Pour the palmoil/ onion mixture into the boiling pepper and leave it to fry for 10 minutes while stirring constantly.

what the pepper should look like before you pour oil/onions mixture
what the pepper should look like before you pour oil/onions mixture


The aroma in your kitchen by now will be amazing.

8) Lower the heat and let the pepper fry slowly and you will see it start to get darker and darker.

9) When it is almost finely fried, add the vegetable oil and the other teaspoon of nutmeg, and crayfish.

10) Throw in the whole scotch bonnet ( just like what I did in my Ayamase recipe) and fry for another 5-10 minutes while stirring constantly.



9) The oil at this stage would have blended in with the stew and not much will be floating, the stew will be dark in colour and the taste? super amazing!


10) Serve with Leaf flavour infused rice.

For the flavour infused rice:

Wash moin moin leaves with warm soapy water and dry with a clean kitchen cloth.

Boil rice. When it is cooked and while still very hot, pour inside leaf and wrap like you would wrap moin moin.

leaf flavour infused rice

Set down and leave for at least 5-10 minutes.

rice eleweIf after 10 minutes it’s no longer as hot as you would like it, Put the leaf wrapped rice in pre heated oven for 1 – 2 minutes to warm up.

Serve with  K signature stew and enjoy!

K Signature stew

Rice, beans with KSignaature stew
Rice, beans with KSignaature stew


designer stewYou can now order this stew and many more from K’s Cuisine. Check my menu list and send your order to

Note: This stew doesn’t make use of water. If you have to re heat, use a little vegetable oil to do so.

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Quote of the day: “Slanderers do not hurt me because they do not hit me” – Socrates


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 😊