Prawn and Salmon Vegetable sauce

Ingredients

180g Kale

125g spinach

3 Paprika peppers (tatashi)

1 large onion

2 handfuls red dried whole pepper (shombo)

400g king prawns (peeled and deveined)

2 salmon fillets (cut into small cubes)

1/3 cup crayfish

1 teaspoon Foodace All purpose seasoning

1/3  cup coconut oil

2 knorr seasoning cubes

salt to taste

Instructions

1. Place Salmon in a bowl, season with salt and Foodace All Purpose Seasoning. Fry and set aside. Season prawns with salt, fry and set aside too.

2. In a food processor, add the paprika peppers, dried peppers, crayfish and onion. Process until roughly chopped.

3. Heat up coconut oil, add the blended pepper mix and fry. Fry for about 10 minutes; turn occasionally. Then add the seasoning cubes and salt to taste

4. Now, add the prawns and salmon; reduce heat and allow to simmer for about 3 - 4 minutes.

5. Place the kale in a food processor, process until roughly chopped. Add to the stew base, stir in and allow to cook for about 3 - 4 minutes or until cooked to your satisfaction.

6. Add spinach in the processor and process until roughly chopped (cut manually if you do not have food processor), add in the pot. Stir in, once spinach wilts, turn of the burner.

7. Serve hot with boiled rice.

Honey Pork Ribs

Ingredients

790g Pork ribs

1/2 teaspoon sea salt

3 tablespoons homemade garlic & parsley sauce 

5 tablespoons honey

1 tablespoon light soy sauce

2 tablespoons sunflower oil 

Instructions

1. Place a grill pan over a high heat, add 1 tablespoon oil and allow to heat up.

2. Place pork ribs in a bowl and season with salt and 1 tablespoon oil; then pan grill for about 10 minutes.  Aim being to brown the ribs {grill in small batches}.

3. Turn off burner and allow the ribs to cool down. Pre-heat over gas 120 degrees Celsius.

4. Now, coat the ribs with the parsley and garlic sauce (possibly, use fingers/hands to rub on the pork ribs).

5. Place the coated ribs in the oven and roast further for 40 minutes or  until they are well cooked.

6. In a bowl, combine the honey and soy sauce and set aside.

7. Remove from oven and drain out juice. Pour the honey mix over the ribs; put on gloves and ensure ribs are well coated.

8. Place back in the oven and roast for 10 minutes; occasionally bring the ribs out, and scoop the sauce over the ribs using a spoon.

9. Turn off gas burner and serve hot.

Twice Cooked Chicken Wings

Ingredients

900g Chicken wings

1/2 teaspoon Foodace Suya Spice

1/2 teaspoon sea salt

1 tablespoon sunflower oil

For the glaze

2 tablespoons manuka honey

1 tablespoon tomato ketchup

2 tablespoons soy sauce

1 teaspoon coconut oil

Instructions

1. Cut up wings and place in a bowl. Add salt, Suya spice and oil; massage and set aside to rest for about 30 minutes.

2. Heat up oil for deep frying. Fry the wings in 3 batches for 4 minutes, each batch. Once fried, transfer to a baking pan and set. Pre heat oven grill

3. In a sauce pan, add ingredients for glaze, stir to combine, then bring to boil. Once it starts bubbling, turn gas to the lowest and allow boiling for a minute. Turn off gas and allow to cool down.

4. Once glaze is cool, pour over the fried wings. Massage on the chicken wings to ensure they are well coated.

5. Place coated wings under oven grill. Grill for 10 minutes; medium oven heat. Turn wings occasionally to prevent them from burning.

6. After 10 minutes, turn off grill and enjoy the chicken wings...

Nsala Soup - My Mama's Recipe

Ingredients

500g beef or goat meat

400g Chicken

1/4 teaspoon sea salt

3 knorr chicken cubes

1 and 1/2 tablespoons Foodace Pepper Soup spice

4 cups water

1/3 cup crayfish 

1 scotch bonnet

3 slices of yam

2 dried fish steaks

Instructions

1. Cut meat into small pieces, wash and put in a  medium pot.

2. Add Foodace pepper soup spice, seasoning cubes, salt and 3 and 1/2 cups water.

3. Bring to boil. Peel yam, cut into cubes, wash and add in the pot. Cover pot with lid and allow to cook until yam cubes become tender. 

4. Take out yam and pound, until it comes together. Alternatively, you can use blender or food processor for this. 

5. Rinse crayfish and blend with scotch bonnet and 1/2 cup water; add the mix in the soup pot and stir in.

6. Mold the pounded yam into small balls and place in the pot of soup.

7. Allow to cook for 20 minutes on medium heat until yam balls dissolves and thicken the soup. Stir occasionally. 

8. Taste and adjust taste by adding salt or seasoning cube.

9. Add the washed dried fish steaks, reduce gas heat and allow to simmer for another 5 minutes. Then turn off the gas and enjoy.

10. Enjoy.

Note: 

The yam is enough to thicken you soup. However, if you find the soup too thick, by all means add more water. Hope you find this recipe helpful. 
Because I cannot easily assess Utazi leave, I did not add to this soup. If you can buy them, please add to the soup, it gives a unique taste. 

Love Always, 

Belle.

Beef Suya - Ace's Style

Ingredients

780g beef flank or ribeye steak (thinly sliced)

1 teaspoon salt

1 teaspoon Foodace Suya Spice

1/4 teaspoon honey

3 tablespoons olive oil

Oil for frying (deep frying or shallow frying)

Skewers

Foodace Suya spice for sprinkling

Instructions

** Pre heat grill, gas 2 or medium heat. **

1. Place sliced beef in a bowl, add salt, olive oil and Foodace Suya Spice, massage on the beef slices, to ensure they are all coated.

2. Thread  seasoned beef slices onto the skewers.

3. Heat up oil for deep frying (use old oil if possible). Once heated, fry beef skewers for 4 - 5 minutes or until meat is tender/cooked.

4. Once cooked, transfer skewers to a baking tray, sprinkle Foodace Suya Spice on the beef skewers (you can sprinkle as much as you like).

5. Sprinkle oil on the Skewers and place under the grill, allow to grill for 2-3 minutes.

6. Turn off grill and eat the yummy SUYA.

Spicy Beef Sauce

Ingredients 

2 paprika peppers

1 red onion 

6 pieces of cooked beef (chopped onto smaller pieces)

1 Knorr cube 

3 tablespoons coconut oil 

1/4 tablespoon Foodace Suya spice 

4 tablespoons chilli flakes 

3 tablespoons beef stock 

Instructions 

1. Place paprika peppers and onion in a food processor, process until roughly chopped.

2. Place a work over a high heat, add oil and then the chopped meat. Fry until meat browns.

3. Then add the roughly chopped onion and pepper mix. Fry for about 2 minutes, season with Knorr cube and suya spice.

4. Continue frying for the next 7 minutes, stir occasionally.

5. After the time has elapsed, add the beef stock and chilli flakes, at this point lower the gas heat to the lowest. Allow to simmer for the next 3 minutes and turn off gas.

6. Enjoy.

Granola - Foodace Style

Ingredients

4 cups old fashion oats 

1 cup porridge oat 

1/2 cup maple syrup

2 tablespoons Lotus Biscuit spread

1/3 cup ground almond 

1/3 cup flaxseed

1 tablespoon cocoa powder

Instructions

1. Pre heat oven, gas 120 degrees Celsius. On a baking tray, place the dry ingredients except the cocoa powder.

2. Place a frying pan over a medium heat, add maple syrup, biscuit spread and cocoa powder. Stir until all mix together. Once the mixture start bubbling, turn off the heat.

3. Pour the mixture over the oats, using a fork, mix all together ensuring that the oats are well coated.

4. Put on a pair of gloves, mix further. Spread them out on the baking tray. You may wish to use two trays.

5. Place in the oven and leave for 30 - 45 minutes or until golden and crunchy.

6. Leave to cool before storing in an air tight jar.

Vanilla "Love" Biscuits

These biscuits speak for themselves, just the aroma that fills the kitchen when  in the oven says it all. These  crunchy goodness are so easy to prepare, requires only 6 ingredients and stays in the oven for just 15 minutes. The only issue is that they never last in my house!!!!! Bake these biscuits for your loved ones and they will love you forever and ever... Here we go

Ingredients 

3 cups of strong bread flour or plain flour

1/2 teaspoon salt

225g butter (diced)

1/2 cup plus 1/3 cup sugar
1 tablespoon whole milk

1 egg
Little vanilla bean paste or 1/4 teaspoon vanilla extract

Instructions

1. Pre-heat oven to gas 160 degrees celsius. Place the butter and sugar in a bowl of a stand mixer; beat until pale and fluffy. 

2. Add egg, vanilla, milk and beat for 2 minutes. 

3. Sift in the flour and salt in small batches. Change the hook of the stand mixer to a dough hook, mix until well combined. (at this point, I use my hands just so the dough can bind).

4. Place the dough in between cling films, flatten and put in the fridge for 30 - 45 minutes.

5. Cut out your shapes and place cut out biscuits on a lined baking tray. Place in the oven and bake for 15 minutes.

6. Leave to cool down... Enjoy with cold milk

Homemade Parsley & Garlic in Avocado oil

Garlic and Parsley in avocado is just what every home needs to spice up their daily meals. This oil smells amazingly great and can be used in every dish. I just made fried Jack fish and kale stew and added this oil, the flavour was out of this world. Just look at this amazing goodness in a jar.

Ingredients 

20 garlic cloves 

27g parsley 

1/3 cup chilli flakes 

1 tablespoon Foodace Grill Mix (can be purchased from http://foodace.co.uk/shop/).

1 teaspoon salt

1 cup avocado oil (or any oil of choice).

Instructions

1. Place all ingredients except for the chilli flakes in a mortar and pound. 

2. once ready, heat up oil and throw all ingredients in the oil. 

3. Fry for about 4 minutes and oil is ready for use. so easy to make. 

Extra Spicy Pepper Sauce; Recipe from my #NaijaDiaries

Habañero peppers, we all know are extra spicy and the yellow ones (Ose Nsukka) are so flavour rich. I was born in Nsukka, so I grew up cooking with these peppers, the unique flavour it gives food is just amazing. When @forthworthfarms (check them out on Instagram) gifted me a bagful of these peppers, I just knew I was going to create another pepper sauce recipe.

This extra spicy pepper sauce is so essential in our everyday cooking; for splashing over favourite meals, spicing up boring foods, for that extra flavour in stews or even soups, as salad dressing, smallchops sauce and even in making your sandwiches extra spicy. The list is endless. The absolute best thing about making your own sauce?? You can bottle it up in small chic container, put in your handbag and take it with you to restaurants. Oh yes, some restaurant foods need spicing up...

Usually, when I make my pepper/chilli sauce, I use food processor to process some of the ingredients. But for this recipe, I used blender to blend all ingredients except for the seasoning cubes and oil. Here is how to go about making this sauce:

Ingredients Required

1 pack habañero peppers from @Forthworthfarms (I used 28 pieces)

1 medium red bell pepper

1 medium green bell pepper

1 and 1/2 onions

1/2 cup canola oil (or any oil of choice)

2 maggi chicken

4 Nchuawu leaves (scent leaves)

I pack spring onions (from Shoprite Nigeria)

Water (About 1/4 cup just to make blending easier)

Instructions.

1. Add all ingredients in a blender except for the oil and seasoning cubes. Blend until smooth.

2. Add the blended mix in to a sauce pan or pot, place over a medium heat, boil until all the water evapourates.

3. Add oil, seasoning cubes and extra 4 tablespoons water. Simmer for 5 - 6 minutes.

4. Allow to cool down before refrigerating.

Pan Grilled Chicken Wings; Recipe from my #NaijaDiaries

There are so many approaches to cooking chicken wings. They can be marinated in a wide range of flavours, I prefer spicy and sweet. When it comes to grilling wings, I personally love to grill in the oven; as this is quicker. Some prefer to grill in a non-stick frying pan or a griddle pan. Grilling chicken wings on a griddle pan or non-stick pan gives that flavourful char taste that cannot be achieved when been fried or grilled in the oven. And I love tossing my grilled wings in honey and sauce for added sweetness.

Ingredients Required 

1.5kg Chicken wings 

1 tablespoon Foodace All Purpose Seasoning 

1 teaspoon  Sea Salt 

1/4 teaspoon onion powder (optional)

1 tablespoon runny honey

4 tablespoons any frying oil of choice 

Instructions

1. Using a knife, separate the wingette and the drumette. Wash and pat dry with clean kitchen tissue. Alternatively, place in a sieve.

2. Season wings with salt, Foodace All Purpose Seasoning and onion powder. Allow to sit for an hour in the fridge or on a work top.

3. Add oil in a non-stick frying pan and place over a high heat. Place seasoned wings in the heated oil and allow to fry on each side for 10 minutes (that is 20 minutes in total). Turn down gas heat to the lowest.

4.  Cover the pot with lid and allow to cook/fry for another minutes 10 minutes but this time just turn them occasionally to ensure they are cooking nicely.

5. After 10 minutes, remove the lids, drizzle the honey on the wings, toss the wings to ensure they are well coated.

6. Allow to grill further for another 10 minutes, turn of the gas and eat the wings!!!

15 Minutes Sticky Honey Wings

Ingredients 

900g chicken wings (cut as desired)

1 teaspoon sea salt 

1/2 teaspoon Foodace All Purpose seasoning 

For Coating 

3 tablespoons organic honey 

1 tablespoon Foodace All purpose seasoning 

1 tablespoon balsamic vinegar 

For Frying 

Oil for deep frying 

A wok or deep frying pan

For grilling 

You will need oven tray 

Instructions.

1. Place wings in a bowl, season with salt and Foodace All Purpose Seasoning.
2. Add oil in a wok for deep frying and heat up (medium to high heat).
3. Once heated, gently slip in the wings in the oil to prevent hot oil splashing (fry in small batches).
4. fry the wings for 5 minutes. Transfer fried wings to oven tray. Turn off gas and let the oil cool a little bit (this way the second batch will not burn but will cook nicely)
5. At this point, pre-heat oven grill. Set at high heat.
6. Fry the remaining chicken, just like the first batch for 5 minutes and transfer to the baking tray.
7. In a bowl, add honey, balsamic vinegar and Foodace All Purpose Seasoning, mix until incorporated.
8. Pour over the chicken and ensure they are well coated.
9. Now, turn down the grill to low, place coated wings in the oven grill and grill for 5 minutes or  as long as desired.
10. Transfer chicken to a plate and munch on. SO TASTY.

Okra Soup - Mama's Style

Ingredients

1 and 1/2 kg okra 

500g king prawns (cleaned and deveined)

1/2 cup palm oil 

500g goat meat (chopped)

Small quantity of stockfish 

Salt to taste

Knorr seasoning cubes

1 large onion (finely chopped)

6 cubes of frozen spinach or fresh spinach

2 scotch bonnets (chillies)

1 small paprika pepper (tatshe)

2 and 1/2  cups water

Instructions

1. Wash the okra and slice using a knife; set aside.

2. Place stockfish,  meat and water in a pot, season with Knorr cubes, salt and handful chopped onion; cook until meats are nicely cooked and tender. Set aside.

3. Half the sliced Okro. Put one portion in a food processor alongside scotch bonnets, handful chopped onion and paprika pepper. Using the pause button, process until they are roughly chopped.

4. In a pot, heat up palm oil, then add the processed okra mix, frozen spinach and prawns; add 1/2 knorr seasoning cube. Fry for about 5 - 8 minutes or until the prawns are cooked through.

5. Add cooked meat and stockfish with stock; stir, taste and adjust taste by adding salt.

6. Cover pot with lid and allow to simmer for about 4 - 6 minutes.

7. Add the other portion of Okra, stir; add more water if need be. Allow to cook for about 4 - 5 minutes.

8. Turn off gas and enjoy with any swallow of choice.

Nigerian Buns

Ingredients 

2 and 1/2 cups self raising flour

1/2 teaspoon baking powder

1 egg

2 of (1/4) cups Nido powder milk (i.e 1/4 cup + 1/4 cup)

1 cup + 2  of (1/4) cups warm water

1/4 cup sugar

1/4 teaspoon ground nutmeg (optional)

Oil for deep frying

Instructions

• Place all dry ingredient in a mixing bowl, then crack in the eggs, followed by water.
• Using your hand, mix until well mixed.
• Cover with cling film and set aside. 
• In a deep pot or wok, add oil for deep frying and heat up.
• Once heated, scoop in the batter into the hot oil, fry until golden brown.
• Transfers fried buns on to a kitchen tissue, so excess oil can soaked out.ni
• Turn off gas before frying the next batch. (because the oil is still very hot, it will fry the batter up to the point that it starts to float, at this point, turn on the gas and fry till golden brown. 
• Repeat the process for the rest. 
• Enjoy hot. 

Spicy Honey Wings

Ingredients

1 kg chicken wings

1 tablespoon Foodace All Purpose seasoning 

1/2 teaspoon sea salt
1/2 teaspoon smoked paprika

2 tablespoons honey 

2 tablespoon sesame oil 

1/4 teaspoon ground cardamom 

1/2 lime (Juiced)

Instructions

Pre-heat oven, gas 180 degrees celsius.

Cut of the tip of the wings and discard. Place chicken wings in a bowl, add all ingredients and mix until wings are all coated. 

Place wings on a shallow non-stick baking pan and in the oven. 

Roast for 20 minutes. After 20 minutes, transfer chicken on to another baking tray. Add 2 tablespoons chilli sauce, toss the honey wings and ensure they are well coated.

Return in the oven and allow to grill further for 5 minutes.

Serve hot.

Simple Yam Pottage

Ingredients

750g yam (peeled and cut into small chunks)

100g spinach leaves

1/2 large onion

1 paprika pepper

1/2 teaspoon Foodace Pepper soup spice 

150g smoked mackerel fillets

1 scotch bonnet (optional)

4 tablespoons palm oil 

1 knorr seasoning cube

1 cup water

salt to taste

Instructions

Place yam and mackerel fillets in a medium pot. Set aside.

In a blender, add onion, scotch bonnet, paprika pepper and water; blend until smooth. 

Pour blended mix into the yam pot, add seasoning cube, salt, palm oil and boil on a medium heat. 

Allow boiling for 8 minutes, stir and reduce gas heat; allow simmering so the yam can soak up ingredients and soften nicely too. 

Allow to simmer for another 8 minutes or until yam is cooked nicely.
Once cooked and thickened, add spinach; stir and  turn off gas.

Turn occasionally as this encourages thickening of the yam.

Enjoy

Homemade Chilli Sauce

Every chilli sauce recipe I have created was inspired by my chilli sauce addict husband. His love for extra spicy foods is just out of this world. After having our kids, I stopped cooking spicy foods simply because I want all of us to enjoy our meals without anyone crying about the meal being too spicy. This was how the chilli sauce production was born. At first, hubby was the one making them by himself for his sole consumption (lol), then I joined in the chilli licking business, then took over the production. I must say, it has been an amazing chilli sauce adventure for us.

This chilli sauce is versatile and can be used in every single dish; be it bbq meats, fresh fish, chicken and for cooking as well. It literally makes my life easier; saves me blending time. It is subtle with a lovely sweet taste to it before the chilli hits your tastebuds.

Here is my recipe:

Ingredients

7 scotch bonnets

2 paprika peppers (tatashe)

6 garlic cloves

1 and 1/2 onions

1/4 teaspoon ground cardamon pod (optional)

 handful parsley 

1/3 cup sunflower oil or any oil of choice

Salt or any seasoning cube to taste.

Instructions

Deseed the paprika peppers, place in a food processor along side with onions, scotch bonnets, parsley and garlic; process until roughly chopped.

Heat up oil on a medium heat and fry pepper mix. Season with salt or seasoning cubes to taste. Frying should take about 8 - 10 minutes, stirring occasionally to avoid burning.

Allow to cool down completely before bottling. Store in the fridge.

Recipe by Belle Nnorom

@Foodace