Wednesday, June 14, 2017

Thai Inspired Wings

Hey! Hey yall!! How yall doing? Yes I am trying to stick to my word and be more active :-).
 Today I wanted to share one of my new favorite wings with you. It was inspired by my trip to this Thai restaurant(I wish it was to Thailand, someday God will make that trip happen lol).


  • 1lb chicken wings
  • 1/2 cup soy sauce
  • 1 teaspoon freshly chopped garlic
  • 1 teaspoon freshly chopped ginger
  • 1/2 teaspoon parsley flakes
  • 1 tablespoon seasoning salt
  • 1 teaspoon black pepper
  • 2-3 tablespoons thai style chili sauce
  • 1/2 cup butter
  • 1/2 cup honey


  1. Wash and season wings with all spices, soy sauce & chili sauce
  2. Allow wings to marinate for an hour or 2(or overnight if you have the time)
  3. After marinating, remove and excess liquid mix from wings and in a large sauce pan, add in butter and fry the wings for 10-15mins
  4. Add in the honey and stir for a 5mins(taking short breaks from the stirring)
  5. The wings will be very glossy(shiny) and coated with a sticky glaze once it is ready
  6. Serve while it's still hot. 
  7. Enjoy with jollof, fried rice or serve as an appetizer
Wings with spices before adding the soy sauce + chili sauce

Wings coated in soy sauce

This is the brand I used for the chili sauce

Ready for marinating

Thai sticky wings ready to be served

Served with jollof rice, salad and fried plantain

Monday, May 15, 2017

Suya/Kebab Wings

Hello, my lovely people. I am really trying to stick to my promise of posting more recipes. Today I am going to share a very simple wings recipe with you guys. I posted this a couple of times on my snapchat and had a few people ask for the recipe so here we go.
Video at --- Suya/Kebab Wings


  •  1lb chicken wings
  • 1 tablespoon of seasoning salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of red pepper(optional)
  • 1 small onion(chopped)
  • 1 teaspoon of parsley flakes
  • 1 teaspoon of red pepper flakes(optional)
  • 1 cup of oil(for frying)
  • 1/3  - 1/2 cup of suya/kebab powder


  1. Wash and clean the wings well removing any sight of hair that maybe on the wings
  2. Season wings with all ingredients except the suya/kebab powder and oil, let the chicken marinate in the fridge for 30mins to an hour(overnight if you have the time to spare)
  3. Add the oil in a medium frying pan, on medium heat, fry the wings until well done(they should be golden brown in color and shrunk from its original size)
  4. In a medium saucepan, spray a little bit of cooking spray or 1/4 teaspoon of oil, add the fried wings and pour in the suya/kebab powder. 
  5. Stir the wings until all parts of the wings are covered with the powder
  6. Serve as an appetizer or with jollof, fried rice, fried yam, etc
**This recipe is using the frying method but you can bake it if that is what you want. After baking just add the suya/kebab powder**
Seasoned wings after marinating

Frying the chicken
Chicken wings frying nicely

Chicken wings fried nicely and suya/kebab powder added. 
I made these for a small portion not a big quantity as the recipe suggests

Jollof x suya wings x fried plantain

Saturday, April 22, 2017

Sazon Rice

You guys! Look who it is again! Really trying to keep up with my posts lately. Today I am sharing another favorite of mine as you can obviously tell I LOVE rice. So when I am not making white rice, jollof rice, fried rice, yellow rice or angwamu, this is the rice I make for my household. It is very SIMPLE yet so delicious and adds a little flavor to our plain rice. This rice can be served with goat meat stew, corned beef stew,curry goat and whatever sauce you have available.
And the best part about this is that you can COOK it in your rice cooker.

  • 2 cups rice
  • 1 1/2 cups water
  • 2 sachets of sazon seasoning
  • 2 tablespoons of butter
  • 1 tablespoon of salt
  • 1 small onion
  1. Chop the onions into small chunks
  2. Add the water to the rice, add in the chopped onions and the salt
  3. Add in the sazon seasoning and stir in until all the rice and onions are coated with the seasoning
  4. Add in the butter and cook the rice until well done. 

The ingredients before mixing together

After adding in the salt, onions and water

Mix in the sazon seasoning

Making sure all the seasoning is well mixed with the rice and onions

Add in the butter and let it cook

I like to stir my rice one time before letting it completely it cook(I used the rice cooker here)

After the first stir
Rice all done after a lot dishing out

Served with stew, beef stir fry, fried turkey tail and salad

Monday, April 10, 2017

Chicken Sauce

Hi my fellow foodies, yes I am trying to get back to actively blogging. It will take sometime but I will get the hang of this blogging and "vlogging" lifestyle. Today I will like to share with you all another simple sauce. You should already know how I feel about simple dishes.

Video here -->Chicken Sauce


  • 2 chicken breasts
  • 1 tablespoon seasoning salt
  • 1 teaspoon red pepper
  • 1/2 teaspoon parsley flakes
  • 1 tablespoon cornstarch/flour(depending on how thick you want your sauce)
  • 2 carrots
  • 1 small onion 
  • 1 small green pepper
  • 2 tablespoons oil 
  • 1 small sachet of onga chicken spice(or knorr cubes, onga cubes, any spices you use to make your food tasty)


  1. Wash and cut chicken into small chunks/pieces
  2. Season with spices and set aside 
  3. Cut vegetables in big chunks and also set aside
  4. In a small sauce pan, add the oil and fry the chicken until well done
  5. Add about half cup of water to the cornstarch/flour and add to the fried chicken and stir occasionally until sauce thickens up, add in your seasoning or spices to taste to your preference 
  6. Add in your vegetables, allow to simmer for a bit and serve with your main dish

**For those of you wondering why my sauce looks brown in the end, I did add a little bit of oyster sauce for color difference and flavor, but it is optional of course**
Refer to video for the step by step on this. Enjoy

Sauce all ready

Served with Fried Rice, coleslaw and shito(black pepper)

Friday, March 31, 2017

Spicy Shrimps

Hi y'all, yes I know I  have been very inactive and I apologize for that. I promise to do better this year even though its already end of March.
 Today I want to share a very simple recipe with you all, because y'all know I love simple foods(HAHA). I originally made this as an appetizer for a friend but then I had it with kenkey and fried fish and I figured what a diverse side this was.


  • 1lb of shrimps(head on, in shell)
  • 1 tablespoon red pepper
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 tablespoon seasoning salt
  • 1/2 teaspoon parsley flakes
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon of lemon juice
  • 1 tablespoon of oil


  1. Wash the shrimps and soak in water and vinegar for about 5mins(this method is optional but I often do it just to remove the fishy/sea-ish smell that often comes with shrimps)
  2. Season the shrimps with all the spices and set aside for about 30mins-1hr, depending on how much time you have to spare
  3. In a frying pan, add the oil and fry shrimps, when the shrimps begin to change color, add in your lemon juice and allow the shrimps to cook  until its well done,stirring occassionally(refer to pictures below for well done shrimps pictures)
  4. And basically that is pretty much it. Serve as an appetizer or as a side to your dish
PS: Will update with more pictures, the next time I make this. 
Shrimps all ready to be served

Different lightening, different color this was clearly served as an appetizer with the beef kebabs

Monday, September 26, 2016

Chicken Stew

Hello there, I am back again; I am just as surprised as you are LOL!! Today's recipe is very simple and easy to make. Growing up in Ghana this was the next best thing after jollof(to me), I haven't had chicken stew in God knows when so today I decided to make some for my mom and I. I like to use LIVE chicken when I find some but in this recipe I used the regular chicken from the grocery stores(rolls eyes)........ NOW Let's dive right into it shall we?

Video -Fried Chicken Stew


  • 1lb of chicken(chopped)
  • 5 fresh tomatoes
  • 2 and half onions
  • 1 whole ginger
  • 2 pieces of fresh garlic
  • 2 scotch bonnet pepper(Jamaican hot pepper)
  • 1 tablespoon curry powder
  • 2 tablespoons seasoning salt
  • 1 tablespoon red pepper
  • 1 onga or knorr cube
  • 1 green bell pepper(optional)
  • 1 small tin/can of tomato paste
  • 2 carrots(optional)
  • 2 tablespoons oil
  • Oil for frying

To season the chicken:

  • 1-2 tablespoons seasoning salt
  • 1 tablespoon red pepper
  • 1 teaspoon parsley flakes
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper flakes(optional)
  • 1 teaspoon black pepper

  1. Clean the chicken, remove the skin(optional to the skin lovers), wash the chicken very well.(I always soak my chicken in some water and vinegar and then wash it again)
  2. Season chicken with spices in a medium sauce pan, on medium heat, steam the chicken until its no longer pink. 
  3. In a frying pan or deep fryer, fry the chicken until its golden brown, then set aside
  4. Blend the tomatoes, 2 onions, ginger, scotch bonnet peppers and garlic. Slice the remaining half of the onion and in a medium/large sauce pan add the 2 tablespoons of oil. Add in the sliced onions and stir for about a minute. 
  5. Add in the blended ingredients with the tomato paste and allow the stew to cook for about 20-30mins(you can add 1 tablespoon of seasoning salt, some parsley and half of the onga or knorr cube at this step, I do that so everything cooks with it & after I add in the chicken I then add in the remaining spices to adjust the taste)
  6. Chop the green pepper and carrots in medium sizes, check on the stew and once it looks almost ready(look at the picture below or in the video) add in the fried chicken, adjust spices to your taste and let it simmer for awhile
  7. Add in the chopped green pepper and carrots and the chicken stew is ready to be enjoyed with some white rice, yellow rice, spag rice, boiled yam or anything of your choice. 
Ingredients: to the right is the spices to season the chicken(which is in the pot), the fresh ingredients is in the blender the sliced onion on the chopping board and the chopped green pepper and carrots in the bowl

Seasoning the chicken

Chicken all seasoned and ready to be steamed

After steaming the chicken: frying it
Blended ingredients with tomato paste, seasoning salt, parsley flakes and half of onga cube

After stew looks almost done, add in fried chicken

Adding in the green pepper and carrots

All done and ready to be enjoyed!!

Served with yellow rice and kelewele

Saturday, September 3, 2016

Green Pepper (Sauce)

Wow! Guys, can you believe it? 2 recipes in one day? Haha! Had to make up for all the time lost. I fell in love with this spicy green pepper on my last visit to Accra in 2013.
Let me reiterate this is a VERY SPICY sauce, please stay away if your spicy tolerance level is almost non existent
Video - Green pepper Sauce


  • 4-5 green scotch bonnet(Jamaican hot peppers)
  • 1 jalepeno 
  • 1 whole ginger
  • 1/2 a clove of garlic
  • 2 knorr cubes(onga could be used)
  • 1 teaspoon of salt(or more depending on your preference)
  • Oil for frying 


  1. Wash, peel and clean all ingredients then blend with 1 cube of knorr & a 1/2 cup of oil
  2. In a small sauce pan add about 2 tablespoons of oil, add in the blended ingredients and fry until the pepper is almost "thickened" (this process is to dry out the oil in the pepper and make it more of a sauce. 
  3. Add in the 2nd cube of knorr and salt and let it simmer for a while then serve with kenkey, Jollof rice, fried rice or as a sauce for fried turkey tails or chicken wings. 

Ingredients before starting
Right before blending
All blended and ready to be "fried"

"Frying" of sauce