Weet-Bix caramel tart by Judy fraschia

A very special treat

Granny's Ginger Beer by Judy fraschia

This ginger beer is getting better with age, and can be prepared for family gatherings, festivals, or sold at fetes, etc.

corn meal (ekoki in efik) by Ebeiyamba Oluchi

Wonderful local delicacy served in the eastern part of nigeria. it makes a good delight for lunch and can be good for picnic . it is mainly corn though dry corn can be used but fresh corn is gives the best result.

Old Fashioned Bread and Butter Pudding by Peter Brown

One of Grandma Hazels Favourites

Nigerian jollof rice by Eva Thorne

This staple rice dish is found all over West Africa, although many Nigerians claim that their country is its originator. It is cooked in a mixture of hot peppers, tomatoes, tomato paste, onions, chicken stock and spices. It comes out a lovely light reddish-orange (from the addition of curry powder) and can be as mild or spicy as you…

Chicken Tagine by Michael Klinger

Pork Chops with Butterbean and Potato Mash by Leaine's Kitchen

Because I am allergic to dairy - I needed to find an alternative for normal mashed potatoes. This butterbean and potato mash is yummy as it is creamy and the lemon-infused olive oil adds another dimension of flavour

Grilled Chicken and Raw Beetroot Salad by Leaine's Kitchen

I don't know why I think these two go so well together - maybe it's the contrasting colours or the fact that both have neutral tastes to begin with, but once they absorb different flavours they can taste quite extraordinary. Beetroot, in my opinion, is underestimated. I know when I was growing up the only form of beetroot I was…

Fuul Iskandariyya by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Tagine mixed grill by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Tagine mixed grill

Hoisin Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hoisin Barbeque lamb chops

CHOCOLATE –CHOCOLATE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CHOCOLATE –CHOCOLATE

FIELD GREEN SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

FIELD GREEN SALAD

Pumpkin Fritters with Orange Creme Anglaise by Nina Timm

A giant leap from your ordinary pumpkin Fritters. Works well as dessert, after school snack or side dish without the Crem Anglaise.

Moroccan Chicken with Tomatoes, Chickpeas and Mint by Cecelia Heer

This is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this dish in my Dutch oven. I use only dark meat because it stays moist when braised and absorbs the variety of spices really well. This is delicious served over couscous (preferably tri-colored).