Monday, 16 December 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: Nnenna Akin-Ojagbemi
Date of Birth: October 30th
Occupation: Medical Student
Hobbies: Cooking, reading and 'gisting'
Favorite Food: Afang soup with any good swallow.
Likes: Cooking, playing scrabble, reading.
Dislikes: Vices generally.
Word of advice to ChiChisCuisine: Good job you're doing here! Don't stop putting up recipes that have available ingredients here in Naija! Very important...

Thank you so much Nnena for making this delicious looking plate of curry chicken.

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, 13 December 2013

Egusi Soup

Egusi soup is one of the most popular soups in Nigeria. This was my favorite soup till I discovered afang soup. There are different ways to make this soup and I’ve seen at least 4 different ways from my mom. From frying the egusi first…to boiling it with the meat stock…to rolling into small balls…to soaking the egusi in water first. The soup still turns out really nice regardless of the method used. However, I prefer to soak the egusi in water first so that’s the recipe I’ll use. I’m curious to know what method you usually use to cook your egusi so please comment below and tell me…Thanks!!!

3 cups of Egusi (ask the grinders in the market to grind it for you) 
Meat (I used beef, tripe and cow head but feel free to use whatever kind you like)
Dry Fish
Stock Fish
Pumpkin Leaves (Ugu)
2 Medium sized onions 
Palm Oil 
Knorr and Salt to taste

Directions: Season the meat with knorr, salt and onions. Cook till the meat is almost done. Strain the meat from the stock and set both aside.

Add the egusi to a bowl.

Add some water to make a thick paste. Set aside.

Add some palm oil to a big pot, slice half onions and put into the hot oil.

Add the egusi paste to the hot oil and turn well.

You will know the egusi is dry when palm oil starts seeping out from the egusi. Fry some more till it’s VERY dry.

Add the meat stock to the dry egusi. Blend half onions, pepper and crayfish and add to the egusi. Add the meat and allow everything simmer for like 10minutes or till some of the meat stock has dried and the egusi has thickened. Taste and adjust seasoning if necessary.

Cut up the ugu leaves and add to the pot. Cover the pot again and allow simmer for like 5minutes. Put off the heat and your egusi is ready.
(Sorry, I lost the picture while I was editing it).

Serve with garri, semolina, wheat, fufu/loi loi, pounded yam or any other “swallow” of your choice.

Wednesday, 11 December 2013

Fried Rice

5 cups of rice
1 ½ kg chicken/turkey
½ kg of Carrots
2 large Green Peppers
1 can green peas
10 hotdogs
4 Spring Onions
1 Onion bulb
Knorr cubes
1 tablespoon garlic powder
Powdered Ginger
Vegetable Oil

Chop up the vegetables and sausages and set aside.

Parboil the rice and set aside.

Season the meat with Knorr, Curry, Salt, and Ginger and ground pepper. Cut the onions and garlic and add to the meat.

Steam the meat on low heat till it brings out its own stock. When the meat is almost done, add some water and adjust the seasoning to your taste. Let it cook a little more. Make sure you have enough stock to finish cooking the rice.

When the meat is done, strain it from the stock and fry or bake. Return the stock to the stove and bring to a boil.

Pour in the parboiled rice into the chicken stock.

Cook till the rice is done and water is fully dried.

Add a little oil to a big pot and fry the hotdogs for 2minutes, then add the carrots and fry for another 2 minutes, then add the other veggies and fry for 1 minute. Season with knorr, curry and some salt.

Add the cooked rice to the veggies and mix well.

Enjoy with a big piece of chicken or turkey ;)

Monday, 9 December 2013

Puff Puff

3 ½ cups of All Purpose Flour
2 ¼ teaspoons yeast (1 packet)
1 cup granulated sugar
½ tablespoon salt
½ teaspoon nutmeg (finely grated)
2 cups of warm water
Oil for frying

Mix 1 cup of warm water and 1 teaspoon sugar in a bowl and then sprinkle yeast.

Allow yeast to activate for 5mins. You should get a good froth like this. If you don't, discard and start all over.

Mix other ingredients in a bowl (minus oil, plus 1 cup warm water), add the activated yeast.

Mix well and allow rise for 1 hour.

After 1 hour of rise, the dough would be double in size with lots of air pockets.

Heat oil up, scoop one tablespoon of dough into the hot oil. If you don't mind being messy like me, you can use your hand for this part...squeeze the dough out from the bottom of your hand to make it rounded for frying.

Fry till it's well browned.

Drain from oil and unto a plate lined with paper towels.

Sunday, 8 December 2013

Chef of the week

It is that time of the week again...APPRECIATION DAY. This is the part of my blog that gets me really happy because it shows I've not been wasting my time uploading recipes. I am pleased to introduce everyone to the next COW:

Full name: Ayawarifa G H Ogolo
Date of Birth: July 13th
State of Origin: Rivers State
Occupation: Computer Scientist/Information Technologist
Hobbies: Watching movies, reading novels and traveling.
Likes: Honesty, Trustworthiness and Trust
Dislikes: Liars
Word of advice: Keep up the good work and you can own your tv channel and your own books in the near future.

I'm thankful to Aya for making these delicious meals from the blog. You rock time please courier some to me. ;)
Get the original potato pericana recipe from here

Get the original Curry Chicken Recipe from  here

Get the original Sausage Rolls recipe 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, 6 December 2013

Ofe Akwu (Banga Soup)

So I decided to cook something different this sunday. It's been almost 10 years since I made ofe akwu. Pounding those palm kernels was so nostalgic. I enjoy this dish but it's one of those I rarely make. This is different from the banga soup used to eat starchy solids. This one is used for rice and loved by every Igbo person I know especially my Nnewi friends ;) Anyway, let's get cooking already!

1 medium sized basin of palm fruits
1 kg goat meat (or any meat u like)
1 cup of crayfish
2 onions
8 habanero peppers
2 bundles of scent leaves
1 medium bunch pumpkin leaves (ugu)
3 knorr cubes
Salt to taste.

Boil the meat with seasonings, strain from the stock and set aside.

Wash the palm fruits and boil for about 20mins.

Drain the palm fruits from the water and put in a mortar.

Pound for about 20 minutes till it releases its chaff.

Transfer to a smaller basin and pour boiling water into the chaff.

Using a seive, remove the chaff and carefully strain the oil extract into a clean pot.

Repeat the hot water process till there's no more oil on the chaff. It'll be whiter that when you started.

Allow the extract rest and then decant into a fresh pot. You'll see debris sediments on d bottom of the don't want that in your food.

Boil the extract till it reduces to about half and becomes thicker.

Add your blended onions, pepper and crayfish. Add the meat and stock too and cover the pot to boil. It should thicken after a while.

Then add the ugu and scent leaves.

ENJOY with white rice.

Wednesday, 4 December 2013

Apple Pies

Please enjoy the million and one pictures. I "hired" a friend of mine to take pictures today and she went all camera happy on me. I guess it's a good thing afterall so that no one would miss any step...ENJOY the recipe and I hope someone makes this for the holidays...oh, did I mention the house smelled HEAVENLY today as these pies baked??? *sniff sniff*

Ingredients for the filling:
3 Apples (peeled, cored and chopped)
2 Tablespoons butter
¼ Cup white sugar
2 Tablespoons brown sugar
1 Teaspoon cinnamon
¼ Teaspoon salt
2 Teaspoons water

Ingredients for dough:
2 Cups flour
½ Cup frozen unsalted butter (1 stick)
1 Tablespoon sugar
1 Teaspoon salt
6 Tablespoons ice cold water

Combine the dough ingredients except water in a food processor and pulse till the butter breaks up.

Add the water and pulse more till it starts to come together then pour out into a work surface and knead gently till it forms one ball.

Wrap in cling film and let dough rest in refrigerator for 30 mins - 1hr.

While the dough is resting, make the filling.
Melt the butter in a saucepan.

Add the apples, turn for 3minutes.

Then add the sugars and turn for 5minutes.

Add the cinnamon and water and turn some more till the apples are soft.

Pour out into a plate and let cool.

Cut the chilled dough into a four places.

Roll each part out and cut a circle.

Put one spoonful of filling.

Roll half of the dough over.

Fold the open ends over and press down.

Crimp the folded part using your two hands.

Arrange on a parchment paper and brush with an egg wash then make ventilation holes.

Bake till it's browned.