Thai Green Curry 2:0 (with pictures and instruction) 

Hello everyone, I’m back again! Sorry for the long hiatus. I promise to try and update the blog more often. Thanks for all your love, I appreciate them a lot. 

So this dish right here, I have made it before. But that was when I first started out. Over the years I have made it again and again, but I realised I never actually put a step by step picture. In my first post, I just put a few, but not like how I normally update my post. 

So I decided to rewrite the post and update with pictures and instructions. 

Thai green curry is one of my favourite meals, I love it because of its authentic taste and aromatic flavours. It’s easy to make, provided you use the right quantity. 

The key word is “don’t over do it” follow the measurement through and through and you’ll have a winner on your hands. 😊
Cooking time: 45 minutes

Preparation time: 5 minutes

Total time: 50 minutes


  • 4 tablespoon of Thai green paste
  • 1 whole can of Coconut milk
  • 10 Fillet chicken thighs or chicken breast (cut into cubes)
  • 1 Red pepper
  • 1 Green pepper
  • 1 large Onions
  • 2 cloves of garlic
  • 3 tablespoons of Fish sauce
  • 3 tablespoon of Cream cheese( very low fat)
  • 1 tablespoon of Oil
  • Half a glass of water
  • 1 cup of Basmati or Jasmine rice

(The above will serve 8 people)


  • Wok or large saucepan
  • Wooden spoon


Heat about 1 table spoon of oil, in the wok for about a minute.

Next add the thai green curry paste and fry for about 2 minutes. 

Next, Add the grated garlic and chopped onions and fry for about 1 minute. 

Then add the chicken ( if its the thighs, just add it straight to the paste, but if its chicken breast, cut it up into large pieces) and add it to the frying paste, stir and ensure that the paste is incorporated into the chicken and cook for about 5 minutes.

Once 5 minutes is up, add the fish sauce and stir 

Next, empty half a can of coconut milk into the chicken. 

Then add the half a glass of water and cook for about 25 minutes. 

This is to ensure that the chicken is properly cooked. 
Please do not cut corners on cooking the chicken! Chicken has to be well cooked, in order to avoid a running stomach or even getting salmonella.

Now move unto your peppers. Rinse, cut them up and de pip (remove the seeds and the core) once de piped, cut it into stripes, I would say into thick slices as this may shrink a little in the sauce. 

Check the chicken, after 25 minutes, of cooking, all the sauces should have been blended and the chicken properly cooked. 

Add the sliced peppers 

and finally add a table spoon of low fat cream cheese.

(The cheese is for a little thickness) cook for 4 minutes.(no more or else you will loose the nutrients in the peppers. It is loaded with vitamins) 

After 5 minutes set aside and let it cool down a bit.

Your meal is ready to be served! 

Bon appetite
Love Duchess O


Iwuk Edesi 2.0

Hello everyone, how has today been? I hope you are all doing great. So this recipe is one that I have made before, but then I decided to upgrade it and give it a more appetising taste. One thing I try to do is make sure I reinvent any recipe, it keeps it interesting and makes people want more. 

Let me tell you a short story. The first time I had palm oil rice (native Jollof rice) was years and years ago. It was at my childhood friends house. Their au pair cooked this delicious meal. I for one normally make sure that I eat dinner at home, but on that day I had to break the rule. 
The aroma that was wafting from the pot was mind blowing. I told her to give me some and by the time I finished the first plate, I asked for more. *covers face *
Aunty Eno sure did know how to cook! This is also called Iwuk Edesi I found out as the Efik name. 

Delicious I tell you. But then I decided to step it up a notch by adding cubes assorted meats. Oh goodness! Every spoonful was a delight. You wouldn’t want to miss out on this. 

Ok, let me share this wonderful experience with you all. 
Let’s begin shall we 🙂


  • 4 cups of rice (I used flour measuring cups) 
  • 2 soup spoon of Palm oil
  • 1 large Tatashe 
  • 2 pieces of Atarodo
  • Handful of Stock fish
  • Handful of Smoked fish
  • Handful of Smoked Crayfish
  • 1 Tbs Ground crayfish
  • 1 tbs Ground dry fish
  • Cubed grilled assorted meats 
  • 1 Tbs of fresh or dried Iru (optional, but adds a distinct twist) 
  • 2 large Onions
  • 2 cups of stock (beef or chicken) 
  • Knorr cube
  • Half a cup of chopped Ugwu leaves (optional) 


  • 1 medium sized pot
  • Wooden spoon
  • 1 bowl

Prep time : 10 minutes

Cooking time : 1 hour

Total time : 1 hour : 10 minutes

Method :

Wash the rice thoroughly to get rid of excess starch. Rub the rice against your palm as you wash.
Blend the peppers and onions.
Cook until the water dries up.

In a medium sized pot, heat up the palm oil. Let it semi bleach. (Do not bleach it too much)

Next add the onions, fry until transparent. (4 minutes)

Next add the boiled pepper (just 1 soup spoonful) reduce the heat and fry on a low heat for 5 minutes .

It should look like his after 5 minutes 

Next add the crayfish, stock fish, smoked fish and smoked crayfish and knorr cubes. Fry on low heat for 15 minutes.

Stirring continously. The reason for the low heat is to allow the fish and stew to cook until flavour is evident. See picture

Now add the cubes grilled meats, Iru, crayfish and dryfish powder. Mix well and let it simmer on low heat for 4 minutes 

It should look alike this after 4 minutes 

Next pour in the washed rice. 

Now add 1 1/2 cup of beef stock 

Stir with the wooden spoon and then cover with foil paper. 

This will allow the steam to be evenly distributed. Reduce the heat and then Cook for 25 minutes uninterrupted.
Cover the pot with foil paper to retain the heat and steam. Makes your cooking even better.
After 25 minutes, remove the foil paper. By now the rice will have absorbed the liquid

Carefully use the wooden spoon to lift up a few spoonful.

 Add the last 1/2 a cup of water and stock cube as required.
Cook for the final 20 minutes. The Aroma in your kitchen will make you want to dip your spoon in and start eating straight away, but be careful of burning your tongue.

Turn of the heat and let it rest…lol. yes rest. Patience is needed here. Once the steam settles it makes it more easier to taste the ingredients in the food amd it also allows easy chewing and swallowing. (Lol. I dont want you to burn off your tongue)
Yayyyyyy. We are done. Well done to you.
Plate up and enjoy 😉

That’s it from me today

I’ll see you all in my next post 

Love Duchess O

Java chip Frapuccino

Hi everyone, hope you are all doing good? It’s summer her and that means lots and lots of drinks recipes! Yesss! 

Frappuccino is one drink I always look forward to at summer. It is so so nice. It’s a perfect blend of coffee, cream and chocolate and all other nice ingredients that makes it a delicious package. Yum. 

One thing that puts me off however is the amount of sugar in it. I mean when it’s bought from the coffee shops. Goodness gracious! That’s why I tend not to over indulge. Once is enough for me, but the issue is that it’s so good. Well I guess the sugar will make you feel that way. 

Hence why I have decided to make mine from now on. I will obviously reduce the sugar a lot more and still make it a delicious drink. All you need to do is find the right balance. With this recipe you can enjoy without feeling so guilty. 

This is my own adaptation of the recipes I have researched on. 

Ok let’s get started shall we

  • 2 cups of Ice 
  • 1 cup of Cold Full fat milk
  • 2/4 cup of Cold Coffee (you can add another 1/4 of coffee if you like it strong)
  • 2 tbs of Chocolate chips 
  • 1 table spoon of light Condensed milk (this has less sugar) 
  • 1 tablespoons of chocolate syrup
  • Whipped cream (for serving)
  • Vanilla syrup (optional) 


  • Blender
  • Measuring cups
  • Measuring spoon


Once you make the coffee and it has cooled down, put it in the fridge

Also place the milk in the fridge 

ExTra Tip: 

Remove the cold coffee and milk from the fridge and place it in the freezer for 12 minutes before blending. This will make it more creamier 
Prep time: 5minutes 

Cooking time: 1 hour (cooling time)

Blending and serving: 2 minutes


Pour the coffee into the blender 

Then add the Milk

Then add the Condensed milk, chocolate chips, the chocolate syrup and ice 

Blend for 30 seconds. The consistency you should get, should look like this.

Pour into the a tall glass

Put whipped cream on top 

Garnish with chocolate chips

That’s it from me today! 

I will see you all in my next post 

Love Duchess O

Cashewnut Chicken Curry

Hi everyone, how are you all doing? I have always loved cashew nuts. Is my to go to snack when I need energy. I however try to eat it in moderation. I only eat about 1/4 cup. Yes that’s about it. Moderation is key. 

So over the week whilst thinking of what to make, cashewnut curry came to mind. I needed to come up with a recipe that will be a hit and most importantly not have loads and loads of ingredients as that tends to put people off! 

After jotting down basic ingredients that will pair up nicely with cashew, I made sure I got all the other ingredients to hand, 

Trust me you will love it. It’s subtle in taste, and very smooth and velvety in texture. Nothing overpowering at all. All the ingredients pop. 

Ok, Let me not keep you waiting, let’s get started shall we 🙂 


  • Chicken
  • 2 cups of unsalted cashew nut 
  • Greek yogurt 
  • Ginger
  • Garlic
  • Tuneric powder
  • Curry powder
  • Onions
  • Red chilli
  • Green chilli
  • Olive oil
  • Basmati Rice


  • 1 medium sized pot
  • Wooden spoon
  • Chopping Board
  • Blender

Prep time: 

Cooking time 

Total time:


First of all soak the cashew in some water for at least 2 hours
Let’s begin

Pot the soaked cashew in a blender, add a little water and blend into a smooth paste. Set aside 

Next chop the onions, and finely minced the garlic and ginger 

Finely chop the chilli’s

Heat u the pan and then add the oil. Let it heat up, but make sure it’s not smoking 

Now add the chopped onion and fry until transparent

Add the chicken. Keep turning the chicken until it changes from pink to cream. This process should take 6 minutes. (Please do not be in a hurry, let it change colour completely) 

Next add the garlic and ginger 

Add the chilli’s

Add the stock and let it cook on low heat for 10 minutes. 

Now add the yoghurt and mix well to dissolve the yoghurt. The yoghurt will tenderise and make the chicken moist. Which is a very good thing especially for this recipe. (So do not skip this step) cook for 4 minutes 

Add the tumeric

Finally Add the cashew paste. Stir gently and let it simmer on low heat for 6 minutes. 

After 6 minutes, take it off the heat 

Let it rest for a few minutes before serving. (You know I will always say this, lol) 

Its ready to be served! 


That’s it from me today

I’ll see you all in my next post 

Love Duchess O

Ofe Oha

Hi everyone. Today I have a recipe for Oha soup. I have been wanting to make this soup for a really long time, but I couldn’t find the leaves. All the ones I found were not that great. I asked my mum to help me get some and she sent it over. What would we do without our mum’s eh? 😀

But guess what, the day I needed to make it, I didn’t have any cocoyam at home 🙄. Lol, so I quickly went out and got some.. Cocoyam makes it thick and lush. Really really lush.

The Oha leave is amazing. I can’t believe I have been missing out for so long. By the time I was done I couldn’t wait to dig in. Yessss it’s that good. The velvety smoothness of the coco Yam just takes it to a whole new level, trust me you don’t want to miss this. 

Ok enough talk, let’s get started shall we 

  • Oha leaves
  • 2 medium size Coco yam 
  • 1 wrap of Ogiri Okpei 
  • 1 tbs Dry pepper
  • 1 tbs Crayfish 
  • Dried fish 
  • 1 spoonful of Palmoil 
  • 1 tsp of Uziza seeds
  • 1 tsp of Cameroon pepper (optional)
  • Assorted meats of your choice 
  • Onions
  • Knorr cube


  • 2 medium sized pot
  • Small mortar 
  • Wooden spoon

Prep time: 20 minutes 

Cooking time: 2 hours


If you are using coco Yam, boil it now. 
Once boiled, gently peels off the skin and mash. Set aside for use later

Clean the meats

Next boil with enough water, onions and  Knorr cube (billion cube)  boil until its is almost tender. (This is because there are still other ingredients to be added. you don’t want to over boil the meats) 

Next add the dry pepper(s) allow to dissolve  and incorporate into the stock for 5 minutes. 

Add the palm oil. Please allow the palmoil to cook well, if not the soup will have a tongue curdling taste which isn’t that great to be honest. 

Now add the ogiri okpei. You may not like the aroma you get when you open it from the pack, but trust me, what is does to your soup is nothing short of amazing. Believe that! 

Allow it to dissolve into the soup and let it simmer for 2 minutes 

Add mashed cocoyam. Add it gradually so that it can dissolve into the soup. 

Next add the uziza seeds, (which I later pounded before adding to the soup. (Very very important) 

Finally add the crayfish. I added the crayfish last because crayfish has the tendency to overpower a dish if not added at the right time and in the right quantity.

Now add the Oha leaves. ( I used dried ones, hence the dark colour)


The aroma that was coming from the pot was amazing, all the ingredients coming together to make one amazing pot of deliciousness!

Let it rest a bit before serving. It is very essential for every meal prepared to be rested before serving. It makes a whole difference to the overall taste of the food. 

It is ready to plate up


Oxtail Curry 

Hi guys. How are you all doing? Today I’m making a special. I have been wanting to make this a long time. I actually forgot that I had oxtail. Really. During the week, as I was thinking of what to make for the weekend then I remembered I had oxtail. It just had to be curry. I didn’t want to make oxyail Stew, as I wanted a bit of kick, hence why curry took over. 

So before we proceed, let me just say this isn’t Jamaican, Caribbean or Trinidadian. This is a combination of flavours that I have chosen to make once seriously delicious curry that will keep your household or guest asking for more. All I did was work with my ingredients and here we are.

I can’t wait to share it with you all.
Lets begin shall we 


  • Oxtail curry
  • 4 Scallions (green onions)
  • 2 Scotch bonnet peppers
  • 1 large Onions
  • Thumb sized Ginger
  • 2 cloves Garlic
  • 3 tbs of curry powder
  • 1 teaspoon of All spice
  • 1 teaspoon of al purpose seasoning
  • 1 teaspoon of Oxtail seasoning 
  • 2 cups of Beef stock (I used  measuring cups) 
  • 3 medium sized Chopped tomatoes
  • Half a cup of Coconut milk
  • Vegetable oil


  • 1 Large pot
  • 1 wooden spoon
  • Chopping board
  • Spatula


First of all, clean the oxtail meat

Chop the onions, Scallions, peppers, garlic and ginger. 

Add it to the goat meat and then season with all the spices. 

work all of the ingredients into the meat. Seal tightly and refrigerate overnight.
But if you don’t have that much time, marinate for at least 3 hours.
After marinating, 

put the pot on fire, add the oil and heat it for about a minute. While its heating up, remove only the oxtail from the marinade ensure all the chopped ingredients are not sticking to the oxtail
Add the oxtail meat to the pot and seal it until its brown on both sides. (About 3 minutes) Remove the oxtail and set aside.

Sealing helps lock in the flavours even more, so ensure you DO NOT skip this step 

Next add the remaining marinade ingredients and fry for 5 minutes. 

Then add the oxtail back into the pot, add the plum tomatoes and pour 1 cup of the stock (save the other cup for later) 

Turn on the lowest heat and let it cook for 1hours and 15 minutes.

By now all the ingredients should have all cooked properly and the meat tender.

Finally add the of coconut milk, and the last cup of stock

Ensure the heat is still on low and cook for another 1 hour.

Add salt to taste if and where necessary.

After the final 1 hour, increase the heat a bit to allow the sauce thicken up. This should be done within 10-15 minutes 

P.s the curry should be semi thick after you increase the heat, if its not that means you have added too much water/stock. So you may have to continue cooking on medium Heat till it thickens 
That’s it, you are done.

Very well done to you

Serve with plain white rice or with rice and peas. (Rice and peas recipe is on my blog)

That’s it from Me

I’ll see you all in my next post 

Love Duchess O

Brown Stew Chicken

Hi everyone, how are you all doing? This recipe has been on my mind for almost three years now. Yup. It has been that long. I kept it the draft, but I just never got to make it until I had loads of chicken to use up and I was wondering on how many ways to use it apart from grilling or bbq(ing). It was then I remembered that I hadn’t made this recipe and now would be a great time to make it. 

So I researched on it and let me tell you, there are loads of variations of this stew. Some off base, some with too many ingredients and some were just right. So what I did was study what they all had in coming and then I just utilised the information and made this simplified version that would be very easy to make, but not compromising on the key ingredients. 

The name brown Stew is derived from the colour and to get that, you need to use brown sugar. Now for me I was worried, because I didn’t want to use too much sugar  in my cooking at all. So I found another key ingredient which can be used in place of brown sugar and that’s browning

But here is the thing…. browning is basically melted brown sugar with added water. I know right. I am stillback to the sugar matter. 

But however the good news is that the amount of browning needed to the ratio of sugar (tbs) is less. With browning you just need about a teaspoon to just a tablespoon. However with brown sugar you need two tablespoons of that. You see why? 

So on here I have included a photo instructions on how to make browning. 

Source: YouTube: (cute2junie)


How to make browning 

  • Heat up 3-4 tablespoons of brown sugar in a medium sized pan.
  • Continue stirring with a wooden spoon until sugar has melted
  • Keep stirring as the sugar will change colour from light brown, to dark. 
  • Once dark, add a little bit of warm water to it and continue to mix. 
  • Let it cool down completely before you use 

That’s your browning done! 

Ok let’s get started shall we 


  • Chicken 
  • Lime or lemon
  • 2 tablespoons of Ketchup 
  • Sliced Carrots
  • 1 tbs Onion powder
  • 1 tbs of Garlic powder
  • 1 tbs of Ginger powder
  • 1 tbs of Smoked paprika powder
  • 1 tbs All purpose seasoning 
  • 1 tbs of All spice seasoning 
  • 2 large Spring onions (use both white and green part) 
  • 1 medium sized White onions
  • Half a Yellow pepper
  • Half a Green pepper
  • Half a Red pepper 
  •  Browning or 2 tbs of brown sugar 
  • Oil
  • 2 cups of Water 
  • Salt to taste. 


  • 2 medium sized bowl
  • 1 heavy duty pot
  • Wooden spoon

Prep time: 10 mins (cutting up the other ingredients)

2 hours/overnight(marinating 


Remove the skin from the chicken and clean with lime juice or lemon juice. Rinse afterwards 

Next add the dry ingredients (paprika, garlic, Ginger, onion powder, all spice, all purpose seasoning) mix together and marinade for 2 hours of preferably overnight 

Next get the chopped vegetables ready

Now add the vegetables to the chicken

Then add the browning sauce 

Mix thoroughly

Once mixed, heat up the oil. Once hot, add the chicken and fry to 3 minutes on each side. 

Some would prepefer to brown the chicken for longer, but I didn’t want that, as I am still trying to keep it healthy a bit -and not saturate the chicken with too much oil

After 3 minutes (remove from the oil and decant most of the oil. Just save at least a tablespoon 

The pot will look like this after you remove the chicken, that is absolutely fine. You will need it for flavour, so make sure you use the same pan to continue cooking 

Now add the vegetables, mix and let it steam/fry for 3 minutes 

After 3 minutes..

Next add the chicken

Add the ketchup and water. Mix well and cover the pot. Cook on low heat for 20 minutes. Add salt to taste

After 20 minutes, it would have gone darker (excuse the not so great picture)

Allow it to cook for a further 10 minutes 

After that the sauce will be thicker and darker. 

That’s it. 

Remove from the heat and let it settle for a bit. 

I served mine with rice and peas (not the green peas.. it’s also known as kidney beans). I have a recipe for rice and peas on the blog, be sure to check it out. It just serve it with plain white rice. 


That’s it from me today 

I’ll see you all in my next post 

Love Duchess O

Fish and Shrimp Curry

Hello everyone. How are you all doing today? I can’t believe the weekend is over. Where did it go? Lol. Anyway a new week is about to begin, and what better way than to start with a new recipe and an easy one at that. 

Fish is one of my favourite proteins to eat. So fast to cook and also delicious and satisfying. The great thing about fish is that it’s very very light and not heavy. So if you are looking to eat very light especially at night, consider adding fish as a protein of choice. But remember don’t over do it. Just keep it simple 🙂 

Ok let’s get started shall we 


  • Shrimps
  • Chopped fillet of fish (I used salmon and cod) (very low mercury fish) 
  • 400g of Coconut milk 
  • 2 medium sized chopped tomatoes 
  • 1 dried stalk of Lemon grass 
  • 1/2 a teaspoon of Curry powder 
  • 1/2 a teaspoon of grated Ginger
  • 1 clove of minced Garlic 
  • Finely chopped 1/2 White onion 
  • 2 sliced Spring onions (white part)
  • 1 teaspoon of Turmeric 
  • 1 red chilli finely chopped 
  • 2 tbs of Rapeseed oil (you can used Vegetable oil or coconut oil)
  • Fish stock cube or just use plain Knorr cube if you don’t have fish stock cube 


  • Sauce pan 
  • Chopping board 
  • Wooden spoon or spatula 
  • Grater

Prep time: 

Cook time: 

Total time:


Chop the onions finely

 Chop the chilli 

Slice the spring onions 

and finely mince the garlic and ginger

Next heat up the oil
Add the chopped onions, chilli, lemon grass. Sautée on low heat for 4 minutes

This is what it should look like after 4 minutes 

Now add the spring onions, ginger, sautée for 30 seconds 

Then add the curry and tuneric powder 

the reason why I added these after is because both ingredients have the tendency to burn quickly and loose flavour when not used at the right time)

Add the chopped tomatoes 

Now add the coconut milk. Stir well and let it simmer on low heat for 7 minutes

Add the fish and (es) cover the pot and let it steam cook for 5 minutes 

Finally add the cooked shrimps. Let it cook for 2 minutes. 

Remove from the heat. Let it rest for a few minutes. The residual heat will finish off the steaming of the fish and shrimps 
It’s is ready to be served

Wasn’t that easy 🙂 


That’s it from me today 

I’ll see you all in my next post 

Love Duchess O

Spicy multi coloured Roast Pepper Sauce

Hi everyone how are you doing? This recipe was inspired by a fellow foodie Funmi. What she did was make fish in spicy sauce.

 I liked the look of the sauce because it had a two tone colour or pepper used.just by looking at it. It gave me an idea. Right there and then I decided to make a multicoloured sauce. 

I went a bit further by adding extra coloured peppers and also creating a unique range of spice that will bring out the best in the sauce. Trust me it’s well worth it. You have to give it a go. I made lots so I have it saved in my freezer for me to use anytime. When you do make this recipe, please make lots and save, it will do you good 🙂

Ok let’s get started shall we 🙂


  • 2 large Red pepper
  • 1 large Yellow pepper
  • 2 large Orange pepper
  • 1 large Green pepper
  • 11/2 Tbs of Red chilli flakes 
  • 1/2 a Red Onions
  • 1/2 a White onion
  • 2 Garlic 
  • 4 Whole cloves 
  • 1 Knorr cube
  • 1/4 teaspoon of Nutmeg  


  • Frying pan 
  • Spatula 
  • Chopping board

Prep time: 10 minutes 

Cooking time: 40 minutes 

Total time: 45 minutes

Before you start, make sure your Yam/plantain is peeled and sliced according to your preference.

Next Chop the onions, and mince the garlic and ginger.


Rinse the peppers.

Cut the peppers into halves.
Place it on a baking tray lined with foil paper and bake for 15 minutes.

In the mean time, heat up oil for frying the plantain. Once hot, place the frying pan into the pan and fry to desired colour 

Simultaneously Rinse and boil the Yam for 8 minutes. After 8 minutes, drain the water and set aside

Once the plantain is all fried, proceed to fry the Yam. 

Back to the sauce 

Remove the peppers from the oven.

Place it in a blender and roughly blend. Ser it aside 

Heat up the oil in the frying pan

Add the chopped onions, garlic and ginger. Sautée for 4 minutes on low heat

Next add the cloves. It will start to bubble up, so don’t worry. It’s normal

Now add the blender pepper. Mix and reduce the heat. Once the bubbles settle, remove the cloves.  Then Allow the pepper to slow fry for 12 minutes.

After 12 minutes, Now add the nutmeg. Let it incorporate into the stew for 2 minutes.

Now, Add the chilli flakes

Now add the knorr cube. 

Allow it to mix with the sauce for a few minutes.

Remove from the heat and let it settle( I will keep reiterating this, when you let food settle before dishing, you give room for the flavours and aroma to be evenly distributed.

After resting, now get ready to serve. I really just tell you, this sauce is so so good. I really don’t like bragging, but this is so so good 🙂 🙂


Spicy Kale Riro

Hi guys, how are you all doing today? So this recipe is one of my favourite recipes to Make.  I have found another way to make it more tantalising, hence why I created this new post.

I like Kale. So so crunchy and full of vitamins and most importantly iron. Which is essential in our daily growth.

Kale or Efo riro no doubt is a winner. You can imagine eating that with Amala, pounded yam, eba or even hot white rice. Oh lala.

That is just out of this world. I Iove Anything Efo Riro. Regardless of the vegetable used. I mean, how can you not love it 🙂
I need to keep it short here, so let’s get started shall we 🙂


  • 3 large Tatashe
  • 5 Habenero pepper
  • 1/2 cup of palm oil
  • 2 Tbs of Iru
  • Stock fish
  • Dry fish powder
  • Smoked Prawns
  • Dried catfish
  • Assorted meat (s)
  • 1 tbs of Crayfish
  • Cameroon pepper
  • Chilli flakes
  • 1 large bunch of Kale leaves  (sliced and chopped)

Method :

Heat up the palm oil. Add the sliced onions. Sautée for 3 minutes

Next add the smoked prawns, fish and dried hake (Panla) fry for 6 minutes (make sure that you turn occasionally)

Next add the pepper. Reduce the heat and let it cook for 10 minutes

Now add the dried chilli flakes and Cameroon pepper, crayfish and iru

Allow all the ingredients to permeate the stew for 5 minutes on low heat.

Next, add the cooked meats and 2 tablespoons of stock and cook for 10 minutes.

After 10 minutes (this is what it should look like)

Finally add the finely chopped Kale. Mix well. Reduce the heat and let it cook uninterrupted for 6 minutes.

By now the aroma in your kitchen will be awesome, that your neighbours will come a’knocking

After 5 minutes take it off the heat.

That’s it all done

Now enjoy this scrumptious Stew with any solid of your Choice.


That’s it from me today,

I’ll see you all in my next post

Love Duchess O