A happening Nigerian restaurant in the heart of Brooklyn. I heard so much about this place, I made sure that I went to experience Buka for myself. A cozy restaurant that immediately reminded me about my roots. Once inside you can hear the afrobeat Rhythms in the background, i felt Nigeria . I immediately spotted the “Danfo” bus, and mimicked bus drivers from back at home lol. “Oshodi, next stop!!” I ordered the fish and Jollof. Honestly the Jollof lacked key ingredients and the fish was just a fish ready to be eaten. It was a slight downfall to my expectation, but you can’t judge a whole restaurant off of one plate. I was able to sneak a couple bites of my boyfriends ogbono soup and pounded yam, pretty yummy. The staff and waiters were pretty nice. Overall my score for this restaurant is a 6/10. If your looking for a Nigerian food spot with the perfect Nigerian Vibes, visit Buka, you won’t be disappointed.
Suya,Suya!! What is Suya ? Some are wondering. Suya is a type of spicy meat on a skewer . Most people use beef or chicken to make Suya. Suya spice is a special blend of peppers and spices. The combination of all the spices is heavenly. Aunthentic Suya spice contains some local herbs straight from the motherland.
I was tired of going to the African store and buying suya spice, that was so bland. Through frustrations I was inspired to make my own authentic Suya spice. After conducting research, traveling back to Nigeria to get some ingredients, and many failed errors and trials, I finally invented my own Suya spice!
** If you would like to place an order, please send an email to email@example.com **
1 lb of beef (eye round , stew meat, or chuck )
1/2 cup of KegosKitchen Suya spice
1/2 cup of oil
Pan with a wire rack (or cover baking sheet with foil)
Pre soak skewers in cold water for at least 30 minutes to prevent burning.
Chop up beef into thin pieces, as pictured above
Pat dry beef with paper towel.
Sprinkle meat with oil and mix well.
Begin to string about 4 pieces of meat on a skewer.
When done place meat on baking sheet or wire rack.
Lastly Broil (500 degrees ) the Suya for 3 minutes to achieve that smokey grill taste.
Sprinkle extra Suya spice on top, and garnish with chopped onions and tomatoes. Enjoy 👌🏾
1 can of coconut milk
4 cups of parboiled rice
5-7 roman tomatoes
1 can of tomato paste
1 red bell pepper
1/2 tsp of nutmeg
1 tbsp of ginger
2 maggi cubes
1 tsp of thyme
1 tsp of curry
3 tbsp of mince ginger
1 TBsp of crayfish
1 tsp of red peper
2 lbs of boiled meat
2 cups of meat stock
Blend you tomatoes, habanero, and red bell peper and set aside
In a pot begin to fry in oil your tomamto paste, ginger, and onions, for about 2-3 mins. Once onions are semi-burnt pour in tomato mixture.
Cover and fry the tomato mixture for about 20 minutes until the liquid evaporates and the stew becomes thicker. ( Add in curry, maggi, thyme, nutmeg,bay leaf and ginger )
Next add in coconut milk and meat stock, mix throughly.
** Tip ** make sure you wash your rice with cold water about 3 times
Your sauce should have a orange look to it, this is fine lol taste and adjust as needed
Add in rice, the mixture of stew and rice should be equal.
Place stove of low low heat and cover and allow to cook for 10-15 minutes.
You may notice that it is beginning to burn, this is normal lol.
If more liquid is needed add in a 1/2 cup of water, if not proceed to the next step.
Cover pot with a piece of foil, making sure to seal all openings.
Cook for another 10 minutes until done .
Super Bowl Sunday is around the corner!! If you are hosting a party or invited to one, this recipe will really take the party to another level. These wings are so yummy I can’t even describe them.
2 lbs of chicken wings
1.5 cups of whipping cream
1 cup of parmesan cheese
1/2 cup mozzarella cheese
3 tbsp a of butter
2 tbsps of garlic
1/2 tsp of nutmeg
1 tsp of garlic powder
1tsp of cayenne pepper
1/2 tsp of paprika
Preheat oven to 365. Season chicken with salt, black pepper, garlic powder, and season all spice.
Bake for 45 mins -55 mins.
Meanwhile in a pan melt buter, add in minced garlic.
Next add in whipping cream, continue to mix, keeping heat on medium low heat.
Next add in Parmesan and mozzarella cheese, continue to turn mixture, while it becomes thickened.
Add nutmeg, garlic , cayenne pepper, and paprika . Cook for 2 minutes then turn off the heat .
I finally got to visit the world famous Nando’s in Chicago. I had heard so much about this South African restaurant. I quickly ordered the chicken and it was amazing, I knew that I had to recreate it !! My recreation turned out so good, enjoy my recipe .
1-2 lbs of chicken
1 red bell pepper
1/2 cup of fresh oregano leaves
5 pierces of garlic cloves
Red Serrano peppers 3-5 (depending on your spice preference )
1 purple onion
Thumb size of ginger
1/2 cup of olive oil
5 pieces of green onion
Hand ful of parsley (garnishing )
2 Maggie cubes
3 bay leafs
Preheat oven to 500
Cut up red bell pepper and purple onion and begin to roast in oven for 10-15 minutes
Lower oven to 375
Begin to blend green onion, red bell pepper, oregano, ginger,garlic, red Serrano pepper,2 tbsps of paprika, bay leaf, and oil. Squeeze in the juice of 1 lemon. Set aside, make sure to leave out 1/2 cup of this sauce on the side * ( tip- you can add a dash of water to help blend)
Season chicken with Maggi, salt, garlic/ onion powder, and curry powder.
Dash some oil upon chicken.
Next begin to pour the peppered mixture upon chicken, mix well .
Depending on the type of bake ware you are using, I would recommend using a baking sheet with a cooking rack ( so the juices from the chicken will drop into the pan.) If you don’t have one it’s fine.
Place chicken in baking pan.
Begin to bake at 375 for 20 minutes. If there is a lot of water coming front the chicken at this point drain it into a bowl. Turn your chicken and continue to bake for another 20 minutes. Re-baste the chicken with the juices.
Next place oven on broiler mode, broil for 3 minutes for that crisp effect. (Make sure not to burn it )
Remove chicken from oven. Using the sauce that was put aside earlier from blending, rebaste chicken using a brush. Garnish with chopped parsley
Suya and crabs mixed together is heaven. Try my new invention!!
2 crab claws
3 tbsp of minced garlic
3 tbsp of chopped fresh rosemary
kegos kitchen suya spice ( or any Suya spice lol)
2 tbsp of brown sugar
2 tbsp of harbanero sauce
1/2 a stick of butter
Preheat oven to 350
Begin to melt butter in a small pot on low heat. Add in rosemary and garlic. Next add in 2 pinches of the above seasoning ( except for the suya ). Lastly squeeze in the lemon juice. Allow to simmer, then add in brown sugar.
With a brush, begin to baste the crab legs with the sauce. When done place in oven for 20 minutes. At 10 minute mark remove and re-baste with the liquid in the pan.
So I’ve recently started the keto diet. The keto diet is a very low carb diet/high fat diet, that turns the body in a fat burning machine. This recipe is so yummy and only has zero grams of carbohydrates per Scotch egg.
5 boiled eggs
1 package of breakfast sausage
Preheat your oven to 350 F
Season your sausage with above herbs.
Take a handful amount and flatten with a roller or hands .
Take the flattened sausage and cover 1 egg.
In honor of World Diabetes Day, I present to you Cauliflower Jollof Rice. November 14, is when we celebrate World Diabetes day. Did you know that 40,815 people died in Nigeria due to diabetes, last year. When I saw a fellow food blogger (Afrolems) and a couple of other Nigerian Food bloggers putting together healthy recipes, I knew I had to join. Diabetes touches home for me, because my Grandfather passed away from complications from Diabetes, and my Mother has Diabetes, which puts me at double risk. So when coming up with a recipe I thought about what majority of Nigerians love to eat, rice. We love rice to the moon and back. Unfortunately rice is very high in carbs and sugar. So a great substitute would be Cauliflower rice. Still made the authentic way, with so much flavor, it’s hard to tell the difference.Topped with baked sardines and asparagus . Try this healthy recipe today. This recipe is also in honor of my late Grandfather Richard Onyemulukwe.
1 medium cauliflower
1/2 medium size red bell pepper
2 small tomatoes
thumb size piece of ginger
1/2 chopped medium yellow onion
1 -2 habanero
3 tbsp of coconut oil
1 tsp salt (adjust as needed)
2 tsp nutmeg
1 tsp white pepper
1 tsp of curry powder
1 tsp Cameroonian pepper
2 tbsp of tomato paste
2 bay leaf
First blend the cauliflower in a food processor or blender into a chunky rice like texture (seen below).
Blend the tomatoes, red bell pepper, habaneros.
In a pan with coconut oil , begin to fry chopped onions and tomato paste until onions are translucent. (3-5 minutes medium- high heat)
Add in blended tomato/pepper mixture.
Add in all seasonings and bay leaf.
Continue to fry for the next 7- 12 minutes until thickened, stirring occasionally.
Add in cauliflower rice and stir. Lower heat to low continue to simmer for 4-7 minutes.
Designer stew also known as Ayamase or Ofada stew, is traditional Nigerian dish. Coming out of the yoruba tribe. Its different from the traditional red stew that is very common in Nigeria. I first tasted designer stew in my college days and fell in love. Im so thankful my roommate taught me how to make it . I hope you enjoy this recipe.
6 green bell peppers
2 medium yellow onions
1 medium chopped red onion
1 and 1/2 cup of palm oil
4 habanero (green if possible)
1/4 cup of iru (locust beans )
5 boiled eggs
1/4 cup cray fish
2 lbs of meat, shaki,ponmo
1/2 meat broth
3 maggi cube
Season your meat of choice. Boil with onions and maggi. Separate meat from broth, set aside when done.
Blend all green bell peppers and 3 habenero until smooth. place mixture in a strainer to drain the excess water. Set aside.
In a separate pot pour in the oil and begin to heat it up on a medium-high setting. Make sure the pot is covered. Leave the pot covered for the next 10 minutes. Once it has reached 10 minutes turn off the heat . DO NOT OPEN THE POT. Leave the pot to cool off for the next 10 minutes. Your palm oil is now bleached.
Once cooled off open pot and add in chopped red onion and the iru. Put back on medium high heat and begin to fry for the next 3-5 minutes.
Next add in the green pepper mix and continue to fry for 3- 5 mins.
Next add in your meat, dry fish,cray fish,1/2 cup of broth, eggs, and 2 maggi cubes.
Continue to cook for the next 20 to 30 minutes on low medium heat. You will notice oil rising to the top. Remove excess oil by spooning it out.
So I’m finally putting up my egusi soup recipe. Egusi soup is one of my favorite type of Nigerian foods. So rich and yummy. Its easy to make. I hope you enjoy this recipe.
1/4 cup of palm oil
1 cup of ground egusi
2 tbsp of iru (locust bean)
2 maggi cubes
2 lbs of meat of choice ( goat, chicken, hen)
1 lb of shaki (cow stomach)
1 cup of stock fish or 2 big pieces
1 large piece of dried fish
Dried red pepper
1 cup of chopped spinach
1/2 cup of bitter leaf
2 small tomatoes
1/2 red bell pepper
2 yellow onion
1/4 cup of ground crayfish
1 tbsp of ground uziza
Chop up one onion and one habanero. Season meat with salt, pepper,curry, onion powder, garlic powder, red pepper, and paprika. Place the meat in a pot or in a pressure cooker. Add in chopped onion, 1 chopped habanero, and 1 maggi cube. Fill pot with water, covering the meat. Begin to boil. If your cooking goat meat, always check to make sure there is enough water, refill as need. If your cooking hen or chicken it should be done in 30 minutes. If your cooking goat meat expect a longer wait time. Once meat is done, remove meat from your stock, and place aside.
In a separate pot, boil your shaki and stock fish. It should take about 30-45 minutes to be tender. drain and place aside.
Blend, 2 tomatoes, half red bell pepper, 2 habanero, and iru. Place aside.
Soak your dried fish in luke warm water.
Add 1/2 chopped onion to a pot. Pour in your palm oil. Heat up until you notice smoke arising from the oil. Next add in your egusi and stir. Continue to fry for 2-3 minutes while mixing. Next add in your pepper mixture, continue to stir and cook for the next 5 minutes on med-hi temperature. Next add in you meat stock that should add up to 2 cups. ( if your meat stock is not enough, just replace with water). Add in your crayfish, uziza, 1 tbsp of red pepper and 1 maggi cube, and continue to stir. Next add in all your meat, shaki and stock fish. Continue to now add in your spinach and bitter leaf.
Last but not least add in your dried fish. Mix everything together and let simmer on medium heat for 5-10 minutes. Enjoy with a side of swallow!