Spicy Food Blogs

Okro 200g, Beef, Fish(Titus/mackerel, dry fish and stock fish), Prawns(optional), Red oil(palm

4tbsp olive oil, 2-3 pods of garlic (grated)

500 g boneless chicken/ minced chicken, 1 tsp garlic chopped, 1 tsp ginger chopped, 1 tsp garam

half pound of Chicken, 1 pack of Sausages, Powdered pepper, Curry powder, Ginger, 2bulbs of

1 margarine tin of cowpea, 2 liters of water, 1 egg (optional), 1(1/2) tea spoon of powdered

4 large tilapia, 3 scotch bonnet pepper, 4 fresh tomatoes, 4 tbsp ginger garlic paste, 4 tbsp

Green pepper, Carrots, Green beans, Garlic, White onions, Soy sauce - light, Red pepper, Vegetable

onion - 3/4 kg ( approx 8 no), tomato - 1/2 kg (approx 5 no), corriander leaves, mint leaves,

Panner - 200 gms, Butter - 1 teaspoon (You can even use ghee), Any edible oil - 3 teaspoon,

400g sliced Okazi/Afang leaves | about 4 handfuls, 250g Water leaves, 20 to 25 cl red palm

1 kg (2.2 lbs) white puna yam, Red palm Oil (to colour), 1 smoked fish (mackerel), 1 tablespoon

1/2 cup boiled brown lentils, 2 large potatoes boiled, 2 medium size onion finely chopped and

For the seekh kabab:, 400g minced mutton/ chicken, 1 small onion, 3 garlic cloves, Inch of

1 kg chicken fillet pieces, Chicken fillet marination (prev on blog), 1 cup bread crumbs, 1

500g boneless chicken cut in cubes, 1 cup yogurt, 1/2 tsp turmeric powder, 1/2 tsp cinamon