Chicken Pilau



  1. 3 Tablespoon butter or ghee
  2. 1/2 Piece of cinnamon stick
  3. 4 Cloves
  4. 1 Tablespoon of chilli powder
  5.  1 Teaspoon fennel seeds
  6.  1/2  Teaspoon saffron
  7. Shredded roasted chicken
  8.  3 Tablespoon unsweetened  yogurt
  9. 250 Gram cauliflower rice
  10.  1 Cup chicken stock
  11.  Sea salt to taste



  1. In a  heated deep pan, add ghee/butter.
  2. Add cinnamon stick and cloves and fry for 30 seconds.
  3. Stir in fennel seeds, chilli powder and garlic fry for 30 seconds.
  4. Add chicken and fry, stirring for 5 minutes.
  5. Add yogurt a spoonful at a time, stirring until absorbed before adding the next spoonful.
  6. Cover and reduce heat  and simmer for 10 minutes.
  7. Add cauliflower, saffron and  salt.
  8. Cook for 10 minutes.


Garnish with spring onions, toasted almond flakes.

Enjoy and share the love.

Keto Donkwa


O.K it isn’t the donkwa you are used to, made with roasted milled corn and peanuts.
This is a low carb substitute, using almond flour and coconut flour instead.

Growing up my grandma loved bringing these spicy
and sweet snacks when she visited. Always a treat to look forward to and her visit of course.

Donkwa also known as tanfiri is a popular snack in Nigeria

This recipe requires no cooking process, i toasted the  almond flour and coconut flour until it turned brown,
this helps bring out the oil and nutty flavour from the almond nuts.

This is a great snack to try out, spicy, nutty and sweet flavours.



  • 150 Grams Almond flour
  • 60 Grams coconut flour
  • 1 Tablespoon Dry pepper ( cayenne pepper )
  • 1  Tablespoon sweetener erythritol or xylitol
  •  1 Teaspoon ginger powder ( optional)
  • 2 Tablespoon water for binding
  • 1 Teaspoon oil for binding



1.  Add coconut flour and almond flour in a dry frying pan and cook until it’s golden brown, let it cool.

2. Add dry pepper, ginger powder and  sugar , almond / coconut flour mix and blend in a blender until smooth. Transfer to a bowl


3.  Gradually add water and oil to help bind mix and make round balls with your hands. Do not add too much water to the mix it will turn soggy.


4.  It makes six balls, you can make smaller balls if you prefer, leave in a cool dry place for a few minutes to set properly.



Enjoy with a small glass of almond milk with a pinch of ginger and cinnamon powder.


Avocado Prawn Cocktail Boats

I lav me some avocado, endless possibilities with the amazing fruit. Rich in vitamin C and E and a great source of fibre.
When I made this, I was actually craving for a quick snack……. it turned out to become a full meal and I could only eat half of it!!
Making it the second time I substituted the cream cheese with mayonnaise to try a different flavour.
Melts in the mouth, also has a kick to it from the spicy prawns. Normally have the dip with celery sticks but this mix gives a whole new level of
taste. So here it is avocado prawn cocktail boats.



  • 10 raw prawns
  • 2 Tablespoon cream cheese (philadelphia) or mayonnaise
  • 2  Spring onion thinly sliced
  •  1 Teaspoon dry pepper/ chilli powder
  • 1 Ripe large avocado
  • Salt
  • Black pepper
  • 1 tablespoon olive oil


  1. Wash prawns and pat dry. Rub in salt, dry pepper and 0il.
  2. Grill in a heated oven at 180 degrees celcius for 10 minutes.
  3. In a bowl, add cream cheese, spring onions, black pepper and mix well.
  4. Bring the grilled prawns from oven, dice 4 prawns and add to cream cheese dip  then mix well.
  5. Slice avocado in half and add dip.
  6. Garnish with prawns.



Szechuan liver and Cauliflower

I love eating lamb, beef or chicken liver, it is rich in nutrient and vitamins.
I am aware it’s not everyone’s favourite however when nicely prepared the flavour is mind blowing.
It is also rich in Iron, B12, Vitamin A many traces of copper, zinc, chromium and many more essential nutrients.
As an added bonus it is also a powerful anti oxidant.


    A close friend sent me this recipe to try out and it is a winner  everytime and extremely filling and delicious.
Schezuan means asian style cooking usually spicy and very flavorful.



  • 250 grams Liver (I used chicken livers)
  • 150 grams cauliflower florets
  • 3 Tablespoon ghee or animal fat
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon Chilli Powder
  • 1 Tablespoon salt
  • 1 whole chilli Chopped
  • 1 Garlic Crushed
  • 2 Spring onions
  • 2 Pickled Gherkins/ green chilli
  • Salt and pepper to taste


Wash liver removing veins and ligaments, chop into small sizes.

In a bowl add balsamic vinegar, salt and pepper and liver. Mix well and  set aside to marinate for 15 minutes.

In  a heated pan, add ghee, 1 chopped spring onion, 1/2 chopped chilli and garlic. Let it cook for one minute.

Add cauliflower, let it cook for 3 mins.

Add chopped liver and marinate to pan, close the lid let it cook for 10 minutes. Add pickles and cook for 3 minutes.


Add salt and pepper as desired.





Garnish with spring onions and chilli.

This serves 4

Lemongrass Cauliflower Souffle





  • 150g Cauliflower Florets
  • 3 Fresh Lemongrass stems
  •  3 Medium sized Egg Yolks
  • 3 Egg whites
  • 100g Whipping cream Diluted in 50g Water
  • 100g Cheddar Cheese
  • 1/4  Cup grated parmesan ( or any other cheese)
  • Salt (optional)
  • Black pepper



  1. Wash Cauliflower florets and lemongrass stem ( the white part of lemongrass not the green).
  2. Thinly slice up lemongrass.
  3. Blend cauliflower with a cup of water until smooth.
  4. Using a cloth, strain out liquid from blended cauliflower.
  5. stir in lemon grass and cauliflower mix well.
  6. In a separate bowl whisk egg whites until its thick, set aside.
  7. Add cauliflower mix, whipping cream, egg yolks,, cheeses and black pepper mix well.
  8. Gently fold in egg whites, making sure it doesn’t deflate don’t stir mix evenly.
  9. Add into oiled ramekins ( makes 6)
  10. Bake for 30 minutes at 180 degrees celcius.


Best served hot, so it doesn’t deflate


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Yaji Cucumber Bites




  • 1 Cucumber or Zucchini
  • 2 Medium sized  Eggs
  • 3  Tablespoon almond yaji spice click here



  1. Wash cucumber, slice into sticks.
  2. Dip cucumber sticks into whisked eggs.
  3. Dip into yaji spice
  4. Deep fry or Bake in oven for 30 – 40mins in an oiled tray until crispy.
  5. Enjoy with mayonnaise as dip.

Almond Yaji Spice

I love suya, the flavours of meat grilling at night, the juicy fatty bits drizzling down the grill making you salivate even more,
and the extra yaji spice, when you buy the meat wrapped in old newspapers.

Suya originated from the northern part of  Nigeria, suya is thinly sliced beef in wooden skewers rubbed with yaji spice and then grilled with groudnutoil.
Yaji spice can be rubbed on meat, fish and poultry.

Suya spice is called yaji, very spicy and filled with flavour.





Peanuts are higher in carbs than almond so i  decided to make  yaji using roasted almond nuts
instead and pork rinds for extra crunch you can omit that if you prefer.     


  • 150g Almond  meal or 1 cup of Roasted almond
  • 4  Tablespoons Ginger Powder
  • 2 Tablespoons Dry Pepper
  • 4 Tablespoon ground Pork rinds ( optional)
  • 2 Tablespoon paprika
  • 2  Tablespoon Onion Powder
  • 1 Tablespoon SeaSalt or Pink salt



  1. Grind roasted almond or add almond meal in a dry pan and cook until lightly brown.
  2. Mix all ingredients together, mix well.
  3. Store in a tight container in a  cool dry place.






the redness comes from the paprika.




Carbs – 55.18g

Protein – 107.68g

Fat – 140.27g


Carbs – 1.97g

Protein – 3.8g

Fat – 5g
















Cabbage Foogath



  • 2 Tablespoon Goose Fat or any animal fat
  • 1 Small Onion Chopped
  • 2 Tablespoon Finely Chopped Ginger
  • 2 Chillies Sliced
  • 250 g Shredded Cabbage
  • 25 g Shredded/ Dessicated coconut ( Unsweetened )
  • 125 g  Peeled prawns
  • Salt and pepper to taste



  1. Heat the oil in a deep frying pan, add onion, ginger and chillies.
  2. Fry  for 1 minute until it begins to colour.
  3. Stir in cabbage and continue frying for 5 minutes.
  4. Add coconut and cook, stirring for 2 minutes.
  5. Add prawns and simmer for two minutes.
  6. Add salt and pepper if needed.


Serves 2

Enjoy and share the love.

Fish En Croute with Tapenade



  • Fathead dough
  • 1 Fish fillet  Preferably any White Fish or Salmon
  • 3 Tablespoon Tapenade click here
  • 3 Tablespoon Shredded Mozzarella
  • 2 Cherry Tomato Halved
  • Bunch of Coriander or Basil
  • Olive oil
  • Black pepper



  1. Rinse fish fillet and pat dry with Kitchen towel.
  2. Rub in olive oil  on fish  and Cook in oven for 7 minutes at 200 C.
  3. Remove fish from oven and pat dry.
  4. Roll flat fathead dough between parchment, cut in a rectangular  shape, use a fork to make holes over dough and Place on tray.
  5. Place fish on dough, sprinkle black pepper, spoon the tapenade paste over top, mozzarella cheese and tomatoes.
  6. Gather up sides of the dough and pinch and push them together, use a fork to make more holes around dough.
  7. Place the baking tray in a preheated oven, cook for 15 minutes at 200 C.


FatHead Dough Ingredients

  • 170g shredded Mozzarella cheese
  • 4 Tablespoon Coconut flour or  85g Almond flour
  • 2 Tablespoon cream cheese
  • 1 Egg



  1. Add mozzarella cheese, coconut flour in a bowl mix well, add in cream cheese.
  2. Microwave on high for 1 minute.
  3. Stir and microwave for 30 minutes high.
  4. Remove from microwave and add egg mix gently.


Tapenade dish



  • 150g Black Olives ( preferably pitted)
  • 2 Tablespoon Capers
  • 2 Anchovy fillets ( rinsed) or 4 Tablespoon anchovy paste
  • 1 Tablespoon Lemon juice
  • 3 Tablespoon Extra-Virgin  Olive oil
  • 1 Teaspoon Garlic Powder
  • Handful of fresh herbs


  1. Rinse capers thoroughly .
  2. Remove pits from olive if any and rinse well.
  3. Pulse all ingredients together.
  4. Add more olive oil if  needed.

Great Dip to share and making fish dishes.