African Fusion Vegetables


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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Posted in General, Starters, Vegetables | 2 Comments »


Friday, December 14th, 2012

Benachin - Gambian Jollof rice

Benachin - Gambian Jollof rice


Benachin - Jollof rice

Benachin - Jollof rice

Preparations and ingredients:


Benachin – Fish Jollof Rice
Cooking Ingredients:
300g  fresh fish preferably Seabass or Haddock as they seem to be firm fish when prepared.
100ml vegetable oil
800ml of water
4 medium fresh tomatoes
4 tbsp tomato paste
2 large onions, peeled and chopped
1 small cabbage, chopped
. 2 medium carrots, peeled and cut in two halves
. 2 bay leaves
4 cups of rice

1 large aubergine, cut into 4 pieces

1 Lemon cut in to four pieces

2 Maggie stock cubes

Salt and pepper to taste

1 Large bonny pepper

250gr pumpkin, peeled and cut in to 4 halves


Cooking Method:
Clean and cut fish in half and reserve. Meanwhile, heat oil and add onions, tomatoes and tomato paste and fry until brown. Add water and bring to boil, then add carrots, bay leaves, pumpkin, pepper, cabbage, lemon, and the stock cubes, reduce heat and simmer for 20mins. Remove vegetables and reserve. In the meanwhile, add the rice and fish stirring continuously. Reduce heat, cover saucepan and allow to simmer for another 10mins or until rice gets tender and fish is cooked. Stir well to blend. Serve in  a large dish, garnish with the cooked vegetables and the fish.This dish is eaten by hand in most cases, or alternatively, the dish is left on the table where guests help themselves.Voila!!Goodbye

PS: Happy Christmas to all my friends and for their support throughout the Year!






Posted in General, Main Courses - Fish, Personal, Vegetables | Comments Off on COOKING WITH IDA IN GAMBIA!!


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


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 »

Stuffed Okra

Tuesday, January 31st, 2012

Stuffed Okra

Stuffed Okra

Okra is grown widely in hot climates and is a common vegetable in Africa. Mainly used in preparing vegetable or meat broth. Eating okra is an acquired taste; you either like it or loathe it. I think the gooeyness of it can be off putting to some people. To overcome this, you need to get rid of the seeds. The seeds are the problem!

250g okra (increase or reduce quantity according to taste)
100g Philadelphia (or other soft) cheese
Some melted butter
Paprika for garnishing

Heat oven: 200°C/400°F/Gas mark 5

Slit the okra lengthwise and gently scoop out the seeds. Soak in boiling water for a couple of minutes. Remove from the water and dry with kitchen paper. Stuff each okra with the cheese, brush the outer green skin with melted butter, then garnish with some paprika on each. Bake in hot oven for 15/20mins, but no longer. Serve hot as canapés.

Posted in Recipes, Vegetables | 1 Comment »


Friday, October 8th, 2010

My beautiful friends all over the world where are you? I’m back with vengeance. Been putting my brain  into gear thinking what shall I make to interest my friends out there to titillate their palate. And here is the answer – boring marrow. Please don’t laugh as I can see you all sniggering. It might be a boring vegetable, but I am going make it very interesting and when I say interesting, I mean just that. Did you know that marrows are the big Mamas of courgettes – to you and me Zuchinni if you are Italian.  Marrows can be hard to cook as they are so watery, whereas with courgettes  you get all the flavours without all the water. But for now I am putting marrow on everyone’s menu. I thought I’ll grate it, rest it to draw out extra moisture and make fritters but I decided not. Instead I came up with Marrow stuffed with Jamaican ackee and tuna:

Marrow stuffed with ackee fruit

Marrow stuffed with ackee fruit

1 small marrow, peeled and cut in 2cm rounds, scoop out the seeds;  100g ackee, 100 tuna in brine,(save the brine); 2 bacon rashers, 1 small onion chopped, 2 garlic cloves, peeled and chopped; ½tsp chilli flakes, 2 small mushrooms, chopped;  ½tsp tomato puree, 1 small sweet yellow or red pepper, deseeded and chopped; 2tsp vegetable or sunflower oil, ½tsp dried thyme or coriander;  50gr Parmesan or Cheddar cheese. Heat oil and fry all the ingredients(except the ackee and tuna) on low heat stirring intermittently for about 5 minutes to allow everything to cook. Now add the tuna and ackee and stir for a couple of minutes. Brush some oil on  the prepared marrow and then top with the prepared ingredients. Finish off with the cheese. Arrange on an oiled  baking dish and cook in the oven for 20mins. Oven 180c/350F and Gas 4. Serve as a starter with green salad or serve as a light supper.

I can hear you all say this is brilliant and I’ll try it! And please if you do try it, would you let me know, as am always anxious to hear your views – good or bad. Even if you think it is “yuk” , please be brave to let me know. If on the other hand you think it is brilliant, I will regard myself as a “genius”. I am being big headed now.

Anyway my wonderful friends, I must say “happy cooking and happy eating.”

As it has passed my bedtime, I shall now leave you to enjoy your meal, have a good day at work and stay safe.

So long!

Nina G

Posted in Vegetables | 163 Comments »