Posts Tagged ‘Sweet potato and blackeyed beans soup’


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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Posted in Cod, Main Courses - Fish, Main Courses - Vegetarian, Recipes | Comments Off on COD PIE WITH AFRICAN EFFECT!


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 »


Sunday, February 5th, 2012

The cold spell has now come upon us with vegence, so I thought you’ll  like some delicious, orgasmic soup to warm your cockles!! This soup embodies everything you’ll need to keep you going during the winter months in that it is healthy, flavoursome and full of passion. So, without further ado, here are the ingredients:-


Sweet Potato and blackeyed beans soup

Sweet Potato and blackeyed beans soup


2tsp vegetable oil or olive oil; 1 medium sized onion, peeled and chopped, 2 garlic cloves, peeled and crushed, 1 thumb-sized peeled ginger, crushed; 2 tomatoes, chopped, 100gr peeled and cubed sweet potato; 100gr cooked blackeyed beans;  (you can buy cooked tinned beans from supermarkets, but you need to rinse them thoroughly to rid them of all the preservatives); 1 vegetable or chicken stock cube (dissolved in 320ml of warm water), 250ml of coconut milk; 50gr fresh curry leaves; Crushed black pepper to garnish.

Method: Heat oil in saucepan, add onions, ginger, garlic and cook on low heat for a couple of minutes. Then add the cubed sweet potato,tomatoes and the fresh curry leaves – cook for a further 5mins, stirring all the time, and then in goes the stock and coconut milk, bring to boil and simmer until the potatoes are soft. Add the cooked beans. Cook for a further 5min. Check seasoning.  Divide soup into 2 parts, liquidising one half and then emptying the other half  into the saucepan. Warm through. Serve in individual warmed soup bowls, accompanied with warm garlic bread, and garnishing with the freshly milled black pepper.

PS: If you find the consistency too thick for your liking, add a little water to achieve the right consistency to your taste before serving.


See ya!

Nina Gaskell






Posted in Recipes, Soups | 1 Comment »