Friday, 29 November 2013

Beef Samosa

Ingredients for the filling:
1kg minced beef
½ cup peas
1 small onions (chopped)
1teaspoon pepper
1 teaspoon curry
1 knorr cube
1 teaspoon garlic powder
Salt to taste
1 cooking spoon oil

Ingredients for the wrapper:
2 ½ cups of flour
2 tablespoons butter/shortening/oil
A pinch of salt
1 cup of water

Put the oil into pan, add the onions and fry a little then add the minced meat. Season with knorr, garlic, curry, salt and pepper. Fry till the meat is cooked.

Add the peas and mix well. Set aside.

Add all the wrapper ingredients in a bowl and mix well. Turn onto a floured surface and knead well with your hand. Make sure the dough isn't sticking to the surface. If it is, add more flour and knead more. Allow dough rest for 10 minutes.

Cut dough into 8 pieces.

Roll each piece out to a circle.

Divide each circle into two.

Form a cone with each half.

Fill the cone with beef filling and seal.

Seal the open end of the samosa.

Fry and serve with a refreshing drink.

Wednesday, 27 November 2013

Goatmeat Kabobs

1kg goat meat (deboned)
3 hot peppers
2 strong tomatoes (cut in big chunks)
1 small green peppers (cut in big chunks)
3 onions
1 teaspoon curry
1 packet knorr cubes
Salt to taste

Wash the goat meat, season with one chopped onions, curry, salt and cook till it's done. Fry the cooked goat and set aside.

Blitz the peppers and one onions and fry with some oil.

Add the fried goat to the peppers and fry for about 2-3mins.

Thread the meat, green pepper, onions and tomatoes onto wooden skewers and serve.


Monday, 25 November 2013

Glazed Donuts

Donuts are one of my favorite breakfast foods. I must confess though, I like my donuts plain. I just had to put a sugar glaze for blogging purposes but quite frankly, it's a little too sweet for me. The chocolate glazed donuts were a hit in my house though. I just thought I should try dipping the donuts in a chocolate ganache and wow, it was on point. Those were the first to be GONE! If you prefer your donuts plain then increase your sugar to about 1cup.
Anyway, I know this recipe seems like a lot of steps but really it isn't that difficult so don't feel intimidated.

Ingredients for the donut:
5 cups all-purpose flour
1 ½ cups lukewarm milk
⅓ cup vegetable shortening (or butter)
2 large eggs
4 ½ teaspoons dry yeast
¾ cup white sugar
¼ cup warm water
1 teaspoon salt
Vegetable oil for frying

For the sugar glaze:
⅓ cup butter
2 cups powdered sugar
1 ½ teaspoons vanilla
5 tablespoons hot water or as needed

For the chocolate glaze:
Melted chocolate

Add the warm water to a bowl. Sprinkle ½ teaspoon of sugar then sprinkle the yeast.

Allow the yeast to activate for about 5mins or will get really frothy.

Add the activated yeast, milk, sugar, salt, egg, shortening and two cups of flour. Mix well with a wooden spoon or spatula or electric mixer till it's well incorporated. Then add the remaining flour and mix well till it comes together.

Turn unto a well floured surface and knead well with your hands for about 5mins.

Mold into a ball and put in a well oiled bowl.

Allow dough rise for 1hr or until doubles in size.

Punch the risen dough down and roll out wit a rolling pin.

Using a donut cutter, cut out as many donuts as possible.

Arrange on a baking sheet and allow to rise again for about 30-45mins.

Fry the risen donuts till lightly browned. Allow cool.

For the sugar glaze:
Melt the butter in a saucepan, add the powdered sugar and turn well, then add the vanilla and hot water till itz at your desired consistency but not "liquidy".

For the chocolate ganache:
Click (here) for the recipe

When the donuts are cool enough to be handled, pick them up and dip into the glaze and add toppings (like coconut and sprinkles) then allow cool completely.


Sunday, 24 November 2013

Chef of the week

Woohoo it is Sunday again which means we get to unveil the next Chef Of The Week. Without further ado, ladies and the next chef of the week:

Full name: Chidimma Ikekpeazu
Date of Birth: 10th July.
Occupation: Accountant
Hobbies: Salsa Dancing, Watching movies & cooking.
Favorite food: Oha soup & Pounded Yam
Likes: Honesty
Dislikes: Dishonesty
Word of Advice to ChiChis Cusine: Keep doing what you are doing for you are doing great & changing lives in your own way!

Thank you so much Chidinma for making this delicious looking plate of kidney sauce for you and your sisters. I'm happy you all enjoyed it.
Get the original kidney sauce recipe here

P.S: If you want to be featured on the blog, please send your picture and a picture of the food you prepared to

Friday, 22 November 2013

Plantain Salsa

2 ripe plantains (diced)
Gizzards (I used 3 turkey ones)
1 green pepper (chopped)
1 red pepper/tatase (chopped)
½ onions (chopped)
Tomatoes, peppers and onions (blended together)
½ teaspoon curry
1 knorr cube
Salt to taste
1 cooking spoon vegetable oil

Wash the gizzards well and make sure to peel off the inside skin. Season and boil with just enough water till it's done and the stock dried.

Fry the diced plantains and set aside.

Add fresh oil to a pot and fry the gizzards.

Remove the gizzards from the pot and add the tomato blend. Fry the tomatoes till it dries up then season with 1 knorr cube and curry.

Add the fried plantains and gizzards and mix well. Now add the chopped up bell peppers and onions.

Serve hot and ENJOY!!!

Wednesday, 20 November 2013

Scotch Eggs

Sausage Mince (I used 6 satis sausages)
4 hardboiled eggs
1 cup bread crumbs
½ cup all purpose flour
1 egg lightly beaten
1 teaspoon parsley
1 teaspoon ground pepper
1 teaspoon curry
A pinch of salt

Remove the sausage casings, add the parsley, pepper, salt, curry and mix well.

Divide the sausage mix into 4 equal parts.

Coat each egg with flour, cover with the sausage mix, roll in egg and then cover with bread crumbs. Allow to rest.

Put some vegetable oil over the stove to heat up. When it's hot, put the scotch eggs to fry. Let cool and then serve.

Monday, 18 November 2013

Goat Meat Peppersoup

Goat Meat (I used a whole leg)
4 hot peppers (or more if you like it spicy)
1 onion bulb
1 hand of scent leaves
1 Ehuru
1 teaspoon Uziza seeds
2 tablespoons of crayfish
1 Stock cube
Salt to taste

Cut the goat meat into bite size chunks. Wash and add to a pot. Blitz the onions and pepper and add to the meat. Season with salt and stock cube.

Cook till it's well done.

Using a dry mill, blend the crayfish, uziza and ehuru. Add to the meat and allow simmer for about 5mins.

Cut the scent leaves up and add to the meat. Allow simmer 2-3mins then serve hot.


Sunday, 17 November 2013

Chef of the week

Woohoo, just got another Male chef of the week and I'm dancing azonto. I'm so happy this blog is attracting both males and females. Ladies and Gentlemen, I am pleased to introduce you to the latest COW in town. Hehe...

Full Name: Chike Obioma Duru
Date of Birth: May 16th
Occupation: Subsea Engineer
Hobbies: Sleeping, eating, playing snooker, hanging out and listening to music.
Likes: Love a good meal, good music and real people
Dislikes: Fake people obviously!!
Word of advice to ChiChisCuisine: Brilliant job you doing dear! Keep it up!

A big THANK YOU from Chichi's Cuisine to you for recreating this delicious meal of plantain and vegetables! I look forward to many more dishes from you ;)
Get the original recipe for the dish above from here

P.S: If you want to be featured on the blog, please send your picture and a picture of the food you prepared to

Friday, 15 November 2013

Amaretto Sour

1 ½ oz. amaretto liqueur
1 oz. simple syrup (mix equal parts of sugar and water)
1 oz. lemon juice
Ice Cubes
Orange slice for garnish

Add a cup of ice, amaretto, simple syrup and lemon juice to a cocktail shaker and shake well.

Strain into a rocks glass filled with ice. Garnish with an orange wheel.


Wednesday, 13 November 2013

Strawberry Daiquiri

1 ½ oz. rum (or more if you prefer it stronger)
1 cup of strawberries (about 12)
2 tablespoons granulated sugar
½ oz. lime juice
1 oz. lemon juice
1 oz. lemon-lime carbonated drink (sprite or 7up)
1 cup ice

Combine all the ingredients in a blender and blend till smooth.

Pour into a glass (margarita glass preferably) and garnish with a strawberry.


Monday, 11 November 2013

Piña Colada

1½ oz coconut rum
1 oz coconut milk
1 oz pineapple juice
½ oz orange juice
3 scoops of ice cream
A full glass of ice
Pineapple wedges for garnish

Combine all the ingredients (except the garnish) in a blender and blend till smooth.

Pour into a glass (hurricane glass preferably). Garnish with a pineapple wedge and parasol.


Sunday, 10 November 2013

Chef of the week

Yaaaaay, Sunday is finally here!!! I've been sooooo excited since I got this entry for Chef Of the Week because this is my first Male COW. Hopefully more guys will cook from the blog so that we'll have a Male Vs. Female chef of the week competition. Hehe. Anyway, ladies and gentlemen I am pleased to introduce you to...

Full Name: Gozie Isi
Date of Birth: June 4th
Occupation: Quality Analyst
Hobbies: Basketball, soccer, non-fiction books, gym, dancing. Personal development
Favorite Food: "Good food"
Likes: Gym, reading non-fiction books, personal development, mention a few.
Dislikes: In a nutshell "Ego"
Word of advice to ChiChisCuisine: Don't stop the great work and continually look to keep improving.

Gozie has recently taken up cooking as a hobby. He plans to mesmerize his friends and family with good food whenever they visit. Gozie share your address with us so that we can come and visit oooh.
Thank you for making this delicious curry chicken from the blog.
Get the original recipe from here

Lol at you being playful with your food. I really love that. Hope you didn't chow alone oh.

P.S: If you want to be featured on the blog, please send your picture and a picture of the food you prepared to