African Fusion Recipes


Monday, January 26th, 2015

Kale Soup
Kale and Chickpeas vegetable soup

Dear friends

I have been engaged in some interesting projects and have not had time to create new dishes and at last, everything is now in place.

I have prepared this wonderful kale and chickpeas soup which, I hope, will warm your inside, delight your taste buds and fill your stomach.



150g kale leaves (already washed, chopped and packed) in any supermarket

130g chickpeas in tin – water drained

150g sweet corn in tin – water drained

1 medium sized onion, peeled and chopped

2 carrots, peeled and cubed

2 cloves garlic, peeled and chopped

2 chicken stocks dissolved in 700ml of hot water

3 medium sized tomatoes peeled and chopped

A thumb-sized ginger – chopped

2tbsp vegetable oil

Grated Cheese for garnishing

Heat oil in pan then add onions, garlic, ginger on medium heat, stir until soft then add the cubed carrots and tomatoes and cook for another 5mins. Add the stock, turn up the heat and cook for another 5mins. By this time the carrots should be cooked. Now add the chickpeas and sweetcorn and simmer for another 5mins. Add the kale leaves and simmer for 8mins or until tender. Check seasoning. Remove from heat, allow to cool and liquidise. Serve in warmed individual soup bowls and garnish with grated cheese.

What a bowl packed full of nutrients and warmth.



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Friday, August 15th, 2014

Carrot balls

Carrot balls


Eating plenty of carrots makes you “see in the dark”, so the saying goes!
All the ingredients in this recipe should be staples in your kitchen
cupboard for use as and when, apart from carrots, coriander or basil
and salad leaves, which of course need to be bought fresh…
4 medium sized carrots, peeled and grated
1 tsp garlic purée or 1 fresh clove crushed
2 medium egg yolks, beaten and the egg white beat until stiff
1 small onion peeled and chopped finely
50g coriander (use ½tsp of dried one if fresh not available)
2tbsp self-raising flour
1tsp all-purpose savoury seasoning (found in most supermarkets)
Pinch chilli powder (optional)
Green seasoned salad of your choice for dressing
Chinese sweet chilli sauce for drizzling

Vegetable oil for frying
In a ceramic bowl, mix all ingredients with wooden spoon and then add the egg white.  Take a heaped tablespoonful,  and lower into the hot vegetable oil and deep fry until golden.

Serve on a bed of green salad and drizzle some Chinese sweet chilli sauce.
NB: do not leave the carrot mixture standing, as the juice emanating from the grated carrots will saturate the ingredients.


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Wednesday, July 9th, 2014

Baked Apple in puff pastry

Baked apple in puff pastry


Apple puff pastry end result

Apple puff pastry end result



Instead of baking apples with raisins, honey, etc. I decided to encase mine in puff pastry and the end result is in the eating!!


To start with, heat oven : 170c; 375f; Gas 4

4 medium sweet apples (I’ve chosen sweet apples, so that there will be no need for sugar)

A packet of puff pastry from the supermarket (ready rolled)

1 egg beaten

baking flour

2 tbsp of sesame seeds

A small tub of  ice-cream for serving

50g butter and a few drops of essence of vanilla

Prepare puff pastry according to instructions on packet and rest for 15 mins.  Meanwhile peel and core apples, put in a bowl of water to which a little salt has been added to keep its colour. Cut the pastry into a big circle enough to cover each apple.  Rub the apple with the melted butter mixed with vanilla essence. Place the apple in the middle of the pastry and roll into a big ball, making sure the whole apple is fully covered. Brush all over with the beaten egg, sprinkling the sesame seeds all over for that crunchy effect and bake for 30mins.

Serve with custard or ice-cream. There it is – easyyyyyy peezyyyyy!






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Tuesday, January 21st, 2014

Baked sausages in grainy mustard

Baked sausages in grainy mustard


The end product!

The end product!

Christmas has come to an end, we entered the New Year with gusto and what were we confronted with is rain, rain, rain and more raaaaaaaaaaaain! Followed by blizzard – fences knocked down, roof tiles blown off, houses flooded and the fields saturated. Thank God, none of these affected me but I feel for those whose houses were knee deep in water, especially at this time of year.

To take your mind off this drastic weather we are having, I’ve come up with my idea of comforting food to warm your cockles, which I hope you will all enjoy.


Heat oven: 180c/Gas 4

8 good quality sausages

1 big sweet green pepper, deseed and cubed (reserve some for garnishing)

2 garlic cloves

1 large red onion or white onion, peelled and chopped

2 tbsp olive oil

1tbsp grainy mustard

300g cup mushrooms, washed and cut in half

8 streaky bacon and chopped

4 big tomatoes, skinned and chopped

2tsp tomato puree

2tsp paprika pepper (to give it a bit of oomph!!)

1tsp brown sugar

1 chicken or beef st0ck cube dissolved into 250ml warm water

100g Romaine lettuce

Heat oil and fry, onions, garlic and bacon on low heat. In the meanwhile grill the sausages until brown on  all sides then set aside. Add to the bacon mixture, the chopped tomatoes, mushrooms and peppers and simmer for a further 5mins. Add the stock, mustard sugar and paprika pepper cook for a couple of minutes then add the sausages. Empty the contents in a spacious overproof casserole dish and bake in the oven for 15mins.  Five minutes to the final cooking time, add the green pepper and lettuce. Stir and check seasoning.

Serve with creamy mashed potatoes.

There you have it and enjoy!!




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Tuesday, October 22nd, 2013

Rice and sugarsnap peas

Rice and sugarsnap peas

 When rice is cooked, it weighs 3 x its original weight – so be careful you get the right amount required.

In terms of nutritional  value, rice is the most important crop in the world. In Asia, rice provides their total calorie intake. Brown rice has more nutritional value than white rice, this is because the outerbrown layer contains proteins/minerals, whilst the white rice contains mainly carbohydrate. Interestingly, the Chinese doesn’t seem to put on weight as theyconsume more rice than any other race.  Can anyone give me  the answer why, please?

Ingredients: (4)

350g long grain rice

A mixed tub containing (350g) soya beans, butter beans, coriander, sugarsnap peas, broad beans, peas and spinach.

1 Medium onion peeled and chopped

2 garlic cloves, peeled and crushed

1 vegetable cube dissolved in 750ml of warn water (chicken stock for preference)

2tbsp of vegetable oil

1tbsp butter

125g button mushrooms

1tbsp tomato puree

A bowful of grated Parmesam cheese

First parboil the rice in salted boiling water in a large pan. Remove and drain a few minutes before it is completely cooked and reserve in a warm pan. Meanwhile, fry the onions, mushrooms and garlic for about 5mins stirring intermittently. Add the stock,  tomato puree and butter and allow to simmer for 5mins. Add the rice and cook gently for a further 15minutes, and then add the tub of vegetables and cook for 10mins. Check for softness of the rice, adding more stock if the rice appears dry (mind you it must be moist). Do not overcook or the flavour will disappear. Continue stirring to avoid sticking until the rice is cooked and is soft to touch

Serve on individual plates but hand the cheese bowl to guests to help themselves.

Eeeeasy peeeesy!!

Happy cooking everybody!!





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Friday, August 30th, 2013

Caramelised Peach in cardamom sauce

Caramelised Peach in cardamom sauce


This is my own take on caramelised peach with a touch of cardamom seeds!!


4 ripe Peaches submerged in hot water for 5 mins then peel off the skin and reserve

Grated rind of 1 lemon and then  squeeze out the juice and keep

50g unsalted butter

4tbsp of honey

6 cardamom pods, crushed removing the outer layer

2tbsp of rum

Heat the butter on medium heat, add the cardamom seeds, followed by the honey and the rind of  the lemon, stirring all the time for about 5mins.  Now add the peeled peaches, basting continuously followed by the juice of lemon and rum until the peaches  are covered. Basting should continue for another 5mins or so until the whole peaches have caramelised.

To serve: In a serving dish, pour the sauce over the peach or alternatively, pour the remainder of the rum over the peach and light so that the dish is flaming. If not, serve with your favourite ice-cream.



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Tuesday, August 20th, 2013

Potato gnocchi

Potato gnocchi



Following from my last mail, and as promised, this is one of the recipes that I gleaned from Fabio, the Italian chef and I am sharing it with you.

Gnocchi is one the easiest pasta to make for it requires neither rolling nor filling and consists of little rolls.  This is for four.


4 large potatoes, peeled and cubed

220g f lour

2 large eggs

50gr butter

salt and pepper to taste

Boil potatoes in boiling water to which salt has been added for 20 minutes. Drain and mash with butter. Then incorporate the flour and beaten eggs and seasoning. Roll out on a floured board and hands into long thin rolls, the thickness of your finger. Thereafter cut into pieces, ½” long.  Put the cut pieces into a pan of boiling salty water. Boil for 3/4 minutes until  they rise to the top.  Drain and spoon over into a warm buttered dish. Serve with tomato sauce.

Tomato Sauce

Italian like their sauces, and the preparation looks so easy, in that the end result is a taste to die for!!

1 medium sized tin tomatoes or fresh whichever is available

2 medium sized onions, peeled and chopped finely

3 cloves garlic, peeled and chopped

50gr basil, chopped, if not parsley (reserved some for garnishing)

5tbsp olive oil

½tsp granulated sugar

Salt and freshly ground pepper

4 tbsp Parmesan cheese

Heat oil and add onions, & garlic and fry until soft then add the basil. Add the tin tomatoes without the liquid and cook on medium heat for 15mins. stirring intermittently. Add sugar and seasoning and cook for a further 10mins. Empty contents into a sieve, using a wooden spoon, mash into a fine puree. This is what you use to accompany the gnocchi.

Serve into a warm dish, spread Parmesan cheese and finish off with some basil leaves!





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Dragon fruit laced with rum

Monday, April 22nd, 2013

Dragon fruit from  wiki

Dragon fruit from wiki

Dragon fruit in rum

Dragon fruit in rum

The dragon fruit is found in tropical climate around the world and they grow to about 20ft.  It is part of the cactus family and it is grown in the Americas and China. If you want to hunt the fruit down, your best bet is to head to China town.  Cut the fruit lengthwise, scoop out the flesh and eat. Like kiwi fruits, the seeds are edible but not the skin.  It is full of vitamin C, fibre and calcium. It makes a change from our every day fruits!

This is my own take on the dragon fruit laced with rum.


1 dragon fruit, cut in half, lengthwise and scoop out the white flesh

1 mango peeled and cut into cubes

1 small tub of plain yoghurt

50g fresh mint leaves

2tbsp caster sugar

2tbsp rum or vodka

Add the mint leaves, sugar and yoghurt in a mixer and whisk.  Cut the dragon fruit in half , gently scoop out the flesh and reserve the skin as your serving dish!  Add the yoghurt mixture, mango and dragon fruit and gently toss together

To serve: fill the reserved skin with the prepared fruit, lace it with vodka or rum and garnish with the  mint leaves. Oh what a night!!






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Monday, April 22nd, 2013

Stuffed butternut squash

Stuffed butternut squash

This is a very versatile vegetable, which you can prepare in different ways.  You can bake, boil, fry it in whatever you want, you can go wrong. You are spoilt for choice when it comes to stuffing it, as with this vegetable, anything goes!! This vegetable is prominent during the winter months and you can serve it for starters, or particularly as a light supper in the evening sitting by the fire!!  Here is my own take of the “Stuffed Butternut Squash”.

Set oven 200c/G6

Ingredients: (2)

1 butternut squash (250g)

2tbsp vegetable oil

2tbsp mixed stuffing of your choice

50gr basil chopped (remainder for garnishing)

1 small onion chopped

1tsp paprika pepper

2cloves garlic, chopped

100gr Parmesan cheese (grated)

thumb sized ginger, chopped

Set microwave on high and there goes the squash for 12 minutes. Cool enough to handle and then cut in half lengthways and scoop out first the seeds (discard), then the flesh.Great care should be taken not to pierce the skin.Heat oil and fry onions, garlic, and the ginger until soft. Remove from heat and empty its contents into the scooped out flesh and the stuffing, basil and mix well to bind.  Fill the squashes with the contents, top with the cheese and then return to the oven to cook for about 15 minutes or thereabouts.






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Friday, January 25th, 2013

Avocado with crispy bacon

Avocado with crispy bacon


This a recipe, which is very simple, mixed with some leftover bacon. Not only bacon is included, I decided to use sage and onion dry stuffing, mix it with the flesh of the avocado to firm it up. Bake in the oven for 10 minutes and the end result is what you see in the picture.


1 avocado, cut in half and remove stone

1tbsp dry sage and onion stuffing

4 bacon  rashers, fry until they become crispy, then break into little pieces

½ red pepper, remove seeds and chop

75gr goats cheese

50gr basil chopped

½ lemon juice

50gr watercress

Scoop the flesh out of the avocado retaining the skin. Mix all the ingredients, except the cheese. Fill the avocado skin (still in shape) with the mixture, spread the goats cheese and bake in the oven for 10 minutes until the cheese has melted. Remove, cool and serve garnished with watercress.

Happy eating!!

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