Curry Chicken

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After living on an island for 2 years, I better know how to make some Caribbean style curry chicken . Enjoy my recipe !

Ingredients:

  • 2-3 lbs of chicken
  • 1 green bell pepper and 1 red bell pepper
  • 1 bunch of green onions
  • 1 yellow onion
  • vegetable oil
  • 3 carrot springs
  • 4 medium potatoes
  • 2 habanero
  • 2 tbsp of minced garlic
  • Seasonings
    • thyme
    • paprika
    • Curry powder
    • garlic powder
    • ginger powder
    • black pepper
    • all spice
    • knoor
    • onion powder
    • 4 bay leafs
  • fresh thyme springs (extra)

Process

Wash and chop up all vegetables and place aside. Wash chicken, pat dry with paper towel. Drizzle a small amount of oil across chicken, season with above seasoning generously . Marinate in refrigerator for at least 30 minutes. In non stick pot pour enough oil that will cover the bottom of the pot, turn heat to medium- high . Pour in 1.5 tbsp of curry. Begin to fry your curry for 2 minutes . Next add in the chopped onions, peppers, green onions, minced garlic, and habanero. Allow to fry for 5 minutes while stirring. Next add in seasoned chicken, allow to sear for 3 minutes. Add 1c of water just enough to reach the top of the chicken . Pour in chopped potatoes/ carrots. Cover pot allow to cook on medium for 20 minutes until Chicken is done.

** if sauce is to thin you can mix some of the sauce with 2-3 tablespoons of corn starch

Keto Lamb and Cauli-Mash with creole Sauce

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Looking for a easy recipe to make for a loved one on valentines day? You came to the right place. Not only is this recipe low carb/ keto friendly, its finger licking. When cooking lamb, one should always have in mind that mint is needed. Building a tasty marinade is essential. I also used Trador Joes Cauli Mash, with an added touch. Lets get to it !

Lamb Marinade Ingredients

1/4 c of parsley

1/4 c of mint leaves

1/2 yellow onion

2 tbsp of olive oil

2 tbsp of water

2 tbsp of minced garlic

1 Tbsp of Lankato Sweetener

2 Tbsp of lemon

blend and keep aside

Ingredients

1 .5- 2 lbs. of lamb chops

1 cup of Trador Joes Cauli-Mash

5 Broccolini branches

olive oil

minced garlic

Seasonings- paprika, onion powder, garlic powder, Cajun seasoning, salt, black pepper (1/2 tsp )

Heavy cream

shaved parmesan cheese

butter

1-2 tbsp. almond flour *optional*

chopped parley for aesthetics

Instructions

  1. Baste lamb with olive oil and season the lamb with above listed seasonings, place aside. Blend all ingredients listed under the marinade ingredients. Place marinade and lamb into a large zipper lock and mix well. Place in the fridge to marinate for a minimum of 2 hours. (The longer the better)
  2. When ready to cook, heat up the skillet on medium heat. Add in 3 tbsp. of butter and 1 tbsp. of minced garlic. Place Lamb chops (w/o the excess marinade), onto the pan to fry on each side or 2-3 minutes (depending on your preference, no more than 6 minutes per side.) Remove from heat and place aside.
  3. Put the thawed cauli mash in a small pot begin to heat up on medium, season with garlic powder, salt, and black pepper. Add in 1/3 c of Heavy cream and 1/3 c of parmesan cheese. Make sure to whisk with a fork. (note if still lumpy add the mixture into a blender, then reheat) Place aside.
  4. In a separate pan sauté the broccolini with 1 tbsp. of butter, season with salt and pepper, for 2 minutes.
  5. Creole Sauce Take 3 tbsp. of the residual sauce from the lamb pan, add into a separate pan with 1 tbsp. of butter. Keep heat on low, while continuously whisking . Add in 1/3 c of heavy cream, 1/3c parmesan cheese, dash of Cajun seasoning, and paprika. Continue to whisk. If the sauce is to thin to your liking add in 1 tbsp of almond flour to help thicken.
  6. Plate you food, pour the creole sauce over the lamb and Enjoy.

Keto Shrimp and Cauliflower Grits

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Shrimp And cauliflower grits 🔥🔥 In honor of black history month @keto4thekulture is profiling different meals that reflect our culture, in the keto way. My contribution was making and old time classic shrimp and grits, but with Nigerian fusion, using Suya shrimp. And of course cauliflower as the grits base!

Ingredients

1 package of Birds eye view frozen Mashed Cauliflower (12 oz) (sour cream and chives)

1 lb of large raw shrimp

3-4 pieces of bacon

1/2 c heavy whipping cream

1/4 c chicken stock

3 springs of green onions (chopped)

1 tbsp of Worcestershire sauce

2 tbsp of lemon juice

1/2 yellow onion chopped

1 tbs of mince garlic

1 tbs of butter

1/2 cup of Parmesan shredded cheese

1/3 c sharp cheddar cheese

Cajun seasoning

Prep

Begin by seasoning the shrimp with Tony’s ( or an Cajun seasoning), black pepper, and salt. Set aside to marinate while you prepare the onions.

Follow the instructions on the package of the frozen cauliflower, and set aside.

Lets start Cooking !

Start frying bacon in pan until done, remove the bacon and set aside.

Leave the oil in the pan, maintain the heat level on med-low, add in the butter.

Next add in the shrimp and the yellow onions, half of the green onion

Cook for 3-5 minutes while flipping sides, remove from the pan.

Next, de-glaze your pan by adding in the chicken stock and lemon juice. (Stir)

Add in the Worcester sauce and the heavy whipping cream

And lastly add in the Parmesan cheese.

Stir slowly while allowing the sauce to simmer on low for 3 minutes, set aside.

Combine in a separate bowl your cauliflower, cheddar cheese, 1/2 tbsp of butter.

Mix well

Plate your food, cauliflower grits first, then shrimp and the sauce. Lastly top with chopped bacon and green onions

Enjoy

 

 

 

 

 

Cauliflower Eba (fufu)

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 Enjoy your favorite African soup with cauliflower eba, in less than 10 minutes

Ingredients

1 medium head of cabbage

3 teaspoons of psyllium husk

 

Begin with chopping the cauliflower into medium pieces and place into a pot with boiling water . Make sure the water is covering the cauliflower.

Boil for 12-15 minutes until tender.

Drain water and place into a blender (or use a hand blender), blend until smooth.

Add in 3 teaspoons of psyllium husk and blend

Remove the cauliflower from the blender and mash/beat for 30 seconds. (If it seems to loose add in another teaspoon of psyllium husk)

Place a hand size section onto a cling wrap . Wrap and place into freezer for about 5 -8 minutes or place the whole bowl in refrigerator for one hour to harden up.

 

 

Point and Kill Catfish Pepe soup

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Point and Kill Catfish Pepe Soup

Looking for a perfect soup for this cold weather ☺️ Try my easy pepper soup recipe🗣 Recipe listed below

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Ingredients

1 Large catfish

(Ask the butcher to cut into 6-8 steak pieces)

1/4 c of pepper soup mix

1/4c of crayfish

2 Maggi cubes

5 cups of boiling water

4 habanero

1 small onion

Thumb size fresh ginger

1 teaspoon of Cameroonian pepper

Dry uziza leaf 1/4 cup

Salt

1/4 cup chopped fresh spinach

Prep

Boil water

Blend ginger, onion, habanero with small water, set aside

Once your water is ready in a pot, pour in the pepper soup mix, pepper mix, and crayfish. Set the heat at medium- high. Next add in your Maggi cubes and salt . Allow to boil for about 5 minutes, perform a quick taste test, adjust if needed. Next add in your catfish, adjusting the heat to medium. Lastly add in your scent leaf (uziza) and Cameroonian pepper (optional ). Mix well, allow to boil for 6-10 minutes until done.

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Ingredients can be found in your local African food store or amazon.com

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Try my easy recipe and send me a picture !! Questions? Ask Below

Ofe Nsala

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Hey guys, first thing I want to do is apologize for being MIA. When you get married, your whole life changes! I went from going to school and working (thinking about myself) to now a full-time wife who has think about what her husband will eat Lol. I am so thankful for this new chapter in my life, because of my husband it has given me new recipe ideas and inspiration.

Ofe Nsala (white soup) is One of my all-time favorites Nigerian soup. It’s a white based soup made with fresh fish and uziza leaf. Many tribes in Nigeria make this soup in different versions. As you know I’m front the Igbo tribe, we make this soup with the native leaf Uziza or utazi leaf.

I consulted my sister in-law for some tips on how to make ofe-Nsala, the traditional way. She came all the way through, Thanks Vi-Vi.

I hope you enjoy this authentic recipe, it will surely bring home to your taste buds.

Ingredients

1 large catfish (skin on, chopped into 6-8 pieces)

1/4 c of crayfish

2 Tbsp of pepe soup mix

1/4 cup of uZiza leaf

2-3 pieces of cut yam

2 Tbsp of red pepper

3 Maggi cubes

1 tbsp of ogiri

1 small onion

Stock fish ( I uses a small amount )

1 small dry fish

2 pepe

Prep

Boil yam and stock fish until tender. Mash yam in mortar or blend with small water in blender.

Soak dry fish in warm water

Blend 2 pepe (habanero or scotch bonnet) with small water

Begin

Take the cat fish and place into a large pot. Cover the catfish with water. Begin to season with 1 Maggi cube, onion powder , salt and pepper. Add in 1 small chopped onions. Bring to a boil, cook only for 6-10 minutes. You want to parboil the fish, to make a fish broth. Remove fish from the broth. (your fish should be half way cooked)

Next Add into the broth, the crayfish, ogiri , pepper, Maggie cubes, pepper soup mix, and uziza leaves. Also add in your dry fish and stock fish. Bring to a boil while stirring.

Next add your pounded yam paste, table spoon by table spoon. Continue to cook on medium- high heat while stirring . The pounded yam will melt into the soup. Continue to add more pounded yam to your preference, depending on how thick you want your soup.

Lastly add your catfish back into the soup . Continue to cook on low for about 5-10 minutes making sure your catfish is done.

Enjoy with Pounded yam.

Please drop your questions below.

Ladies who brunch and shop

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Chicago, It’s your turn !!!

Get your tickets today !! Link in my bio 🔥

Did someone say Plantain lasagna and Suya Hennessy Chicken ? 🔥🤸🏾‍♀️ Kego’s Kitchen, the renowned Nigerian-American food fusion blog presents the 3rd edition of “Ladies Who Brunch”. The event, which is hosted by Crystal Obih, the CEO and creator of the food blog http://www.kegoskitchen.com, is designed to bring career ladies together to share food ideas, network, and to experience the amazing fusion of flavors .

Ladies Who Brunch is travelling Nigerian-American Fusion brunch, who’s next stop is in Chicago. Kegos Kitchen will be teaming up with the world renowed AceKouture @acekouture, bringing you the latest high fashion trendy looks using african textiles and prints.

Limited seats available.

Features

*Brunch (3 course meal)

*Shopping with Ace Kouture

*Bottomless Mimosas

*Ladies Networking and Socializing

*Door Prizes and Games

*Live DJ

** Come and experience the world famous plantain lasagna and Suya Hennesy Wings *

#chicagoevents #chicago #travelingbrunch #yummy #brunch #chicagobrunch #ladieswhobrunch #kegoskitchen #acekouture #brunchnshop #chicagoparty #nigerianfusion #african

Pasta-less Turkey Lasagna

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That’s right, you read the title correctly. But I’m sure you’re thinking, “hmm maybe she used zucchini or egg plants as the pasta substitute?” Nope, I didn’t use anything! It’s just simple, meat sauce, cheese, and more cheese lol. This recipe screams KETO, low carb high fat, seems like the way to go. Trust me you won’t even notice that the pasta is missing. Give my easy recipe a try !

Ps – low fat substitutions listed at the end

Ingredients

1 lb of ground turkey

6 blended tomatoes or a 24 oz can of crushed tomatoes

1 container of ricotta cheese

2 cups of shredded sharp cheddar cheese

2 cups of shredded mozzarella cheese

2 eggs

2 tbsp thyme

2 tbsp of oregano

1 tbsp of cumin

1 tbsp of red chili flakes

Salt

Pepper

1 chopped yellow onion

1 chopped green bell pepper

Preheat oven to 365

Begin to season ground turkey with salt, pepper, and ground garlic power. Add ground turkey and chopped yellow onions in a pan . Begin to Brown the ground turkey on medium heat, stirring occasionally for 10 minutes. Once done, add in crushed tomatoes. Continue to simmer for the next 15 minutes, while adding in above seasonings. At the 15 minute mark, add in the chopped green bell peppers. Continue to cook for 7 more minutes. Remove from heat.

In a bowl begin to mix (whip) 1 1/2 cup of ricotta cheese with half a cup of water, into a nice creamy texture. (Add more water if needed)

In a small baking dish, begin to layer the bottom of the pan with 2 cooking spoonfuls of meat sauce, until covered. Next sprinkle the cheeses on top, next using a spoon, sparingly whip ricotta cheese for the next layer. Next using a fork, sparingly sprinkle eggs over the layer of cheese. Now repeat step 1 by adding sauce, then cheese etc.

When at the top layer, cover with mozzarella cheese.

Cover with foil

Begin to bake for 20 minutes covered. Remove the foil and bake for an additional 5 minutes.

Let stand for 10- 15 before serving.

Low fat option – substitute ricotta cheese for cottage cheese

Substitute sharp cheddar cheese for part skim Milk cheese.

Peppered Fish

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This recipe has been requested by so many of my followers. I finally have time to share the secret recipe . This is my quick version of how to make peppered Fish. Its a yummy low carb, keto-diet approved meal. Give this easy recipe a try, enjoy the ride back to the motherland .

Ingredients

2-3 Medium whole Tilapia (descaled and fins removed )

6 small cubes of knoor

2 red bell peppers

1 tomato

2-3 scotch bonnet

1 tbsp. of thyme

1 tbsp. of paprika

1 tbsp.  garlic powder

1 tbsp. of ginger

1 tbsp. of brown sugar

2 tsp of salt (1 for sauce, 1 for fish)

1 red onion

thumb size fresh ginger

Pre heat oven to 400F

Prep

In a bowl combine spices, 4 knoor cubes, and sugar. Set aside

Blend the red bell pepper, 1/2 red onion, 3 garlic cloves (or 4 tbsp. of mince garlic), thumb size of ginger, tomato, and scotch bonnet. Set aside

Meanwhile, add 1/4 cup of oil in a pan with 1/2 chopped onions. Allow to fry for 1-2 minutes on medium high heat. Next add in the pepper blend with the 2 remaining knoor cube, and allow to fry for the next 10 minutes. Set Aside

Method

Wash fish and pat dry. Begin to score the fish ( make 3 diagonal slices in the skin ). Using a brush, begin to baste the fish with oil, on both sides.  Begin to sprinkle your spice blend on top of fish , making sure to insert into the score lines of the fish. Use your hand to massage spices into the fish.  This may seem odd, but make love to the fish :0)

Place fish on baking rack that’s on top of a baking sheet.

Begin to bake, each side for 20 minutes. (flip over after the first 20 minutes and re-baste with oil. This helps with the cooking process ).

After baking , apply a cooking spoon of your pepper sauce on top of the fish. Spread out evenly. Broil (500 F) for 3-5 minutes. Remove from heat, garnish with chopped parsley and onions. Oya Enjoy!!

Please drop a comment below and share this link !

Thanks Guys!

Ofada Stew

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Ofada stew is a very popular stew native from Nigeria. It is a well know Yoruba stew. I also have another recipe on my blog called ayamase which is also known as Ofada or Designer stew. Whats the difference? Ofada uses only red tatashe ( bell pepper). Try my simple recipe below.

Ingredients

6 Red bell peppers

2 medium yellow onions

1 medium chopped red onion

1  and 1/2 cup of palm oil

4 habanero (red if possible)

1/4 cup of iru (locust beans )

5 boiled eggs

1/4 cup cray fish

2 lbs of meat, shaki,ponmo

1/2 cup meat broth

dry fish

3 maggi cube


Prep

Season your meat of choice. Boil with onions and maggi.  Separate meat from broth, set aside when done.

Directions
Blend all red bell peppers, 1/2 yellow onion, and 3 habenero until smooth. Place mixture in a strainer to drain the excess water. Set aside.


In a separate pot pour in the oil and begin to heat it up on a medium-high setting. Make sure the pot is covered. Leave the pot covered for the next 10 minutes. Once it has reached 10 minutes turn off the heat . DO NOT OPEN THE POT. Leave the pot to cool off for the next 10 minutes. Your  palm oil is now bleached.

Once cooled off open pot and add in sliced red onion and the iru. Put back on medium high heat and begin to fry for the next 3-5 minutes.


Next add in the red pepper mix and continue to fry for 3- 5 mins.

Next add in your meat, dry fish,cray fish,1/2 cup of broth, eggs, and 2 maggi cubes.


Continue to cook for the next 20 to 30 minutes on low medium heat. You will notice oil rising to the top. Remove excess oil by spooning it out.


Enjoy