African Fusion Main Courses – Vegetarian


Thursday, August 23rd, 2012


Cod Pie with African effect

Cod Pie with African effect

Cod is the favourite fish in Nigeria. Whenever a recipe calls for fish, it’s bound to be cod. Typically, it is used in soups and broths, but with this recipe, I have tried to westernise things by making a pie with it.
Enjoy this hearty fish pie with an African twist!
500g salt cod
2 medium potatoes
500g pumpkin, peeled and cubes
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1tbsp palm oil
1tbsp vegetable oil
2 green chillies, deseeded and chopped
4 tomatoes, skinned and chopped
2tbsp white wine and cream sauce
Milk and butter
Pour boiling water over the cod and leave to defrost for a minimum of two hours, preferably longer, changing the water intermittently, or after 24hrs preferably. Take out of the water and remove the bones and skin, then cut the flesh into small pieces. Meanwhile, boil the potatoes and pumpkin until tender, drain and mash with milk and butter (to taste) and keep warm. Fry the garlic, onion, tomatoes and chillies for a couple of minutes then add the cod and remainder of the ingredients simmering for a further 5 minutes.

Check seasoning before emptying the contents into an ovenproof dish. Spread the mash evenly on top of the cod mixture, brush with a little melted butter and bake for 15mins until golden brown. Serve with a bowl of seasoned green salad.



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Wednesday, August 1st, 2012

Plantain and chow chow/tomatoes salsa

Plantain and chow chow/tomatoes salsa

Chow Chow

Chow Chow


1 Chow chow, peeled and cubed

2 garlic cloves crushed

3 large tomatoes, skinned and chopped

75 gr basil,chopped (divide into 2 portions – cooking and garnishing)

1 medium red onion peeled and chopped

½tsp crushed chilli (optional)

2tbsp olive or vegetable oil

2tbsp lime juice

Salt and crushed black pepper

Heat oil in saucepan and add the cubed chow chow for 5 mins. Now add the remainder of the ingredients, stirring intermitently until all the components have fused together for about 10mins. Season to taste. Garnish with the remainder of the basil. Serve in ramekins separately from the plantain.


2 Ripe but firm plantains. Peel and cut plantain into wedges. Heat oil in pan, add the wedges, turn down  heat to medium and cook until golden brown. Use cooking paper to absorb the oil and serve.

Happy eating!

PS: Don’t discard the seeds in the chow chow, use it as it gives it a crunchy texture!

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Posted in General, Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »


Tuesday, July 17th, 2012

Aubergines with Haricote beans

This luscious looking vegetables (with its purple colour) not only do they make you want to eat them, it gives you the opportunity to prepare it in different ways , i.e. frying, add to soups, salsa with avocado, make it into ratatouille,  etc! I hope you’ll enjoy this simple recipe with haricot beans.

Ingredients: 2 aubergines cut lengthwise thinly;

400 gr of haricot beans in tin, drain and discard to water

1 small tin chopped tomatoes

4 tbsp breadcrumbs

4 tbsp of Parmesan or Cheddar cheese

1 Medium sized onions, peeled and chopped

2 garlic cloves, chopped.

1 thumbsized ginger,  grated

½tsp fresh thyme or dried

75gr basil , chopped and reserve some for garnishing

50gr creme fraiche

Salt and freshly ground black pepper

Method: Heat oven 220c/200c/Gas 7

Lay aubergines in a flat dish and sprinkle with salt. Allow to rest to 30mins and drain the water. Fry dry on both sides on medium heat until brown. Remove and set aside. Meanwhile, fry all the ingredients with the exception of the creme fraiche and cheese. When cooked,  mix the sauce with the creme fraiche.Add the beans. Stir well and check seasoning. Grease a baking dish, line with alternate layers of aubergine, then cheese and tomato sauce until all is used up. Sprinkle with the remainder of cheese and breadcrumb. Bake in the oven for 25 mins by this time it should be golden brown. Serve with French crusty bread for a light supper.






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Saturday, May 5th, 2012

Carrots & Kaffir leaves soup

Carrots & Kaffir leaves soup

This soup is one of the many ways  of making sure that you’ve got a dose of vegetables. I’ve chosen carrots as one of my favourite vegetables, made it into a soup with a touch of Oriental. It is packed with nutrients and makes our bodies work  more efficiently.

Ingredients: (4)

4 Medium-sized carrots, peeled and cubed

1 Medium onion, peeled and chopped

2 garlic cloves, peeled and chopped

1thumb sized ginger, crushed

2tbsp vegetable oil

1 large tomoat, skinned, deseeded and chopped

1 large potato, peeled and cubed

3 Kafir leaves

1 stock cube (of your choice) dissolved in 700ml of warm water

1 small tub of creme fraiche for garnishing

Heat oil in pan and add onions, garlic, ginger, tomotoes, kaffir leaves and sautee for 5 mins on medium heat, stirring all the time. Now add carrots and potatoes, cook for another 5 mins and add the stock, bring to boil, reduce heat and simmer for 25mins until potatoes and carrots are cooked. Check seasoning and add crushed black pepper. Cool and put in a liquidiser for a smooth consistency. Serve in individual bowls with a dollop of  creme fraiche with French garlicy bread.

Greetings and enjoy!!


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Posted in General, Main Courses - Vegetarian, Recipes, Soups, Vegetables | 1 Comment »


Wednesday, April 18th, 2012

Sweet Pepper stuffed with sausages & plantain wedges

Sweet Pepper stuffed with sausages & plantain wedges

This is an economical way of using up cocktail sausages.  Who says you cannot devise and use ingredients in an unusual way and having you labelled a “genius”?. Well, this recipe is one of those and here is what you have to do.


2 ripe plantains, peeled and cut in half and cut into wedges

1 tin of baked beans ( seasoned with crushed black pepper, onion powder and paprika pepper to give it a little oomph)

8 cocktail sausages (in hot grill to rid them of extra fat for 5 mins). If you don’t like sausages, stuff it with something of your choice or, alternatively use the seasoned baked beans

50gr curry leaves

2 large sweet red pepper, cut in half lengthwise, deseed and rub vegetable oil all over

100gr grated Parmesan cheese or Cheddar

Vegetaable oil for frying

Set oven: 190c; Gas 4

Stuff the pepper with the sausages (2 in each) then the curry leaves (2 leaves) finally spoon over the seasoned baked beans and top with cheese. Bake in the oven for 30mins. Meanwhile, whilst the pepper is cooking, fry the plantain until golden brown. Serve with the stuffed pepper, together with a bowl of seasoned green salad.

Enjoy my fusion!



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Posted in Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »


Thursday, March 29th, 2012

Cucumber, Mint & Coconut milk soup

Cucumber, Mint & Coconut Milk soup

This is a soup I have devised with my vegetarian friends in  mind. It is simple to make , very cheap and nutritous.  Try it and tell me what you think.

This is for 4 people


1 cucumber

1 vegetable stock dissolved in 700 ml of warm water

4tbsp of coconut milk

2tbsp of vegetable oil or olive oil

1 medium onion, peeled and chopped,

2 cloves garlic  and crushed

50gr mint leaves (reserve couple for garnishing)

salt & pepper

Peel cucumber and cut in half lengthways. Remove seeds and cut into very small pieces. Heat oil in pan saute onions and garlic,  for a couple minutes. Add cucumber, salt and pepper to taste. Gradually add the vegetable stock and simmer for 15mins or until the cucumber is tender. Now add the chopped mint leaves and simmer for another 10mins. Remove soup from heat, stir in coconut milk. Liquidise , return to heat but not boil, check seasoning. Serve immediately garnishing with the remainder of mint leaves.



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Posted in Cucumber, Main Courses - Vegetarian, Mint, Recipes, Soups | 2 Comments »


Monday, June 14th, 2010




Yam goulash

Yam goulash

Yam is one of Africa’s staples enjoyed widely. Rich in carbohydrate and because of its starchy content, you are easily full without having to eat much. Yam is grown the same way as potatoes but much bigger when cultivated, having a brownish rough covering skin and has a unique taste of their own. The only way to describe yam in texture when cooked, is like eating Maris piper potatoes. African yams are totally different in texture from what you find in the West Indies and should not be confused with sweet potatoes. So to titillate your taste buds, I have prepared this goulash, using paprika and chorizo. Unfortunately, yet again, you have to head to an Indian/African grocery shop to purchase yam.

600gr yam, peeled and large cubed
4 large tomatoes, peeled, deseeded and chopped
100gr chorizo cut in half
1tsp paprika
2tbsp vegetable oil
1 chicken stock dissolved in 700ml warm water
1 medium onion, peeled and chopped
2 garlic cloves, chopped
1thumb size ginger, chopped
260gr packet of young spinach from supermarket

Heat oil and lightly sauté the onion, garlic, ginger followed by the tomatoes and cook for a couple of minutes. Add yam followed by the liquid, paprika and the chorizo. Bring to boil rapidly and reduce to simmer for 15 mins. Check yam for softness then add the spinach, cook for a further 5mins to allow spinach to cook, stirring intermittently to blend. Check seasoning. Easy does it!!

And for dessert, serve with a piece of pineapple topped with ice cream or crème fraîche.

This is a complete meal but you can add a piece of cooked chicken/steak/fish, if you prefer.

Keep cooking and be happy!

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Posted in Main Courses - Vegetarian | 236 Comments »


Monday, June 7th, 2010

Blackeyed Beans & Sweet Potato Pie

Blackeyed Beans & Sweet Potato Pie

This is a hip-hop budget friendly dish for the whole family to enjoy. It’s a very simple recipe, full of flavour. Place it in the middle of the dining table for every member of the family to tuck in…!!  It is my version of the English Shepherd’s pie using black eye beans instead, more or less a vegetarian pie.

225gr black-eyed beans: (no need to soak overnight)
1 sweet red pepper, deseeded and chopped
1 medium sized onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 thumb sized ginger, grated
1 chicken stock dissolved in 50ml warm water
½ tin chopped tomatoes
1tsp ground paprika
3 tbsp sunflower or vegetable oil
50gr Parmesan or Cheddar cheese, grated
2 medium sized Kumara sweet white potatoes, peeled and cubed, then boil for 15mins until soft, add butter and marsh with a potato ricer to achieve a smooth finish.
50gr butter
50gr coriander or basil, chopped and reserving a handful for garnishing
1tsp curry paste (optional) if you fancy that extra kick!

Heat oven:



Boil beans rapidly for 5mins, drain and rinse under cold running tap to rid the beans of the dark cooking water. Add water to cover, bring to boil and simmer (about 20/25mins) until soft. Meanwhile fry onions, garlic and ginger on medium heat for 3/5mins. Now add the tomatoes, sweet peppers and paprika and simmer for a further 5/10mins stirring intermittently.  Add stock together with coriander and simmer for a further 5mins. Check seasoning. Empty cooked beans into the sauce, stir well to blend. Empty the whole contents in a ceramic baking dish, top evenly with the mashed potatoes and spread the grated cheese all over. Bake in oven for 20mins for browning to take place.

This is a lovely recipe for veggies or non-veggies and very nutritious. Have it with a bowl of your favourite seasoned green salad, with piece of salmon/chicken or steak to increase the protein element.

Happy cooking and bon a petit!

Posted in Main Courses - Vegetarian | 427 Comments »