Kitchen– A gathering place for friends and family. A place where memories are homemade and seasoned with love.
A couple of weekends ago I gathered my work colleagues and friends for an evening of good vibes and a random feast. They enjoyed it so much that all the food was demolished (including the chicken bones) and no leftovers were seen in sight lol. I thought this would be a great place to share some of the recipes so you can create a great feast for your friends too.
1. Jollof Rice
A Nigerian staple at festive gatherings.
- 1kg of easy cook long grain rice
- 4 tomatoes or 1 can of chopped tomatoes
- 1-2 scotch bonnet peppers
- 2 red onions
- 1 can of chopped tin tomatoes or 4 red vine tomatoes
- 2 red bell peppers
- 1 tbsp all-purpose seasoning
- 150g tomato puree
- 1 tbsp thyme
- 3 bay leaves
- 1/2 cup vegetable oil
- salt, knorr cubes and all-purpose seasoning, to taste
- To make the tomato pepper sauce, add 1 can of chopped tomatoes, red bell peppers, scotch bonnet pepper and 1 onion to a blender and blend until smooth. Set aside for later. Note: To help with the blending process, you can add a little bit of water, if needed.
- Dice another onion into really small pieces.
- Heat oil in a pot. When the oil is hot enough, add the onions and fry on medium heat for about 3 minutes, or until they appear translucent.
- Add tomato puree to the pot and fry with the onions on medium heat for 5 minutes. Tip: Stir frequently to prevent the paste from burning.
- Add the tomato pepper sauce and stir well.
- Season the sauce by adding bay leaves, dried thyme, knorr chicken stock cubes, all-purpose seasoning and salt, to taste. Stir very well, cover and leave to boil on medium heat for about 15 minutes. Note: For reference, I used 2 knorr cubes and 1.5 tbsp of all-purpose seasoning.
- Parboil the rice by washing the rice with cold water to remove some of the starch and place in a pot.
- Add some water, about twice the level of the rice and boil the rice to a stage where the rice is not completely cooked but also not hard either.
- Note when the water starts boiling and leave to cook for more 5 minutes.
- Pour the contents of the pot in a sieve.
- Back to the pot, after about 15 minutes the sauce is ready, you’ll see it would have thickened slightly. This is also the time to taste just in case you need to adjust the seasoning at all before adding in the rice.
- Next, add in the washed rice and stir well to ensure rice is properly mixed in.
- After this, add in just enough water to cover the rice, so the water should be just above the level of the rice.
- Cover and leave the Jollof rice to cook on very low heat. Stir the jollof rice every 20 minutes and cover again until it is cooked.
- So after 40 minutes check the rice and stir again from bottom up. Cover and continue to leave to steam.
- After steaming on low heat for a total of approximately 1 hour and 15 minutes, the jollof rice should be ready.
2. Jerk Chicken
This was definitely my favourite dish I made that day, it’s not authentic jerk chicken per se but it was near good enough and very delicious. The jerk chicken was inspired by fellow food blogger, Malaika’s easy oven jerk chicken recipe.
3. Honey BBQ Chicken
Something sweet, easy and quick to make.
- 1kg chicken legs/thighs
- 1 tsp garlic
- 1 tsp paprika
- 1 tbsp cayenne pepper
- 1 cup bbq sauce
- 3 tbsp honey
- 2 tbsp ketchup
- 2 tbsp hot sauce
- salt and pepper, to taste
- Preheat the oven to 180º C.
- Wash, dry, and season the chicken legs with the salt, garlic, pepper, cayenne and paprika.
- Place chicken legs on a baking tray and cook in the oven for about 35-40 minutes, turning once halfway through the time.
- While they are baking, make the bbq sauce by mixing the remaining ingredients together.
- Use a brush to generously coat both sides of drumsticks with the sauce and place them back in the oven for another 5-10 minutes.
4. Fried Plantain
You can’t have jollof rice, without some fried plantain!
- 2 Ripe plantains
- vegetable oil
- sea salt
- Slice the plantains at a diagonal angle, ensuring each piece is cut evenly.
- Heat oil on medium heat. Put enough oil in the frying pan to coat the bottom of the pan.
- When the oil gets hot, add plantains and fry on both sides until dark golden colour.
- Then remove from the oil and drain on a paper towel.
- Continue frying in batches until all the plantains are fried.
- Sprinkle lightly with sea salt.
5. Vegetable Jalfrezi
This was made by my lovely work friend who followed the recipe below. Loved the spicy kick to this dish.
Video Source: Indian Vegetarian Recipes
6. White Chocolate Chunk Brownies
Extra chocolatey, gooey, soft but chewy brownies for my sweet tooth friends.
- 200g dark chocolate
- 50g white chocolate
- 50g milk chocolate
- 250g caster sugar
- 100g butter
- 4 large eggs
- 60g plain flour
- 60g cocoa powder
- 1tsp vanilla essence
- 20cm square brownie tin or baking tin
- Preheat the oven to 180º C.
- Break up the dark chocolate. To save time, put dark chocolate in a heatproof bowl and warm in the microwave to melt. At 30 second intervals, stir the chocolate and microwave again until completely melted.
- In another bowl, whisk butter and sugar until fluffy. Gradually beat in the eggs, then add the vanilla essence.
- Spoon the cooled melted chocolate onto the mixture then mix in thoroughly. Sift the flour and cocoa powder onto the mixture and gently stir in.
- Using a knife, chop the white and milk chocolate into chunks and pour into the brownie mixture.
- When completely combined, spoon the mixture into the prepared tin and spread evenly.
- Bake in the heated oven for about 25 mins until the chocolate brownies are firm but still slightly soft and fudgy inside.
- Serve warm, with the ice cream of choice.
If you use my recipes, tag me on Instagram or Twitter, as I would love to see your pictures.
For further assistance in making any of the recipes, comment below or contact me via email. Enjoy!
What’s your favourite dish to cook for your family and friends?