Dish of the day: Ekwang

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Ingredients: about 20 fingers of grated cocoyam (taro) wrapped in coco leaf, palm oil, scotch bonnet or ghost pepper, smoked fish (moru), diced beef, salt, maggi cube, half onion, crayfish (optional)
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Tip: Buy pre-wrapped / frozen ekwang to speed things up in the kitchen
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1 - Boil meat with onion, pepper, salt and maggi cube until tender
2 - Line the ekwang around the sides of the pot and leave a space in the middle
3 - Pour the palm oil into the middle of the pot and allow it to heat up
4 - Once the oil starts to separate, pour about half a litre of boiling water in to the oil
5 - Add the fish, cover the pot and allow to simmer on medium heat for 10 minutes
6 - Now add the meat stock and stir gently to avoid scattering the ekwang

7 - At this point add pepper,salt or maggi if required

8 - Allow to simmer on medium heat for 10 more minutes

9 - At this point the soup should start to thicken, add meat and crayfish

10 - Cook on medium heat for another 10 minutes before serving

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Dish of the day: Funky Pasta Omelette

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Ingredients: eggs, sardine, onions, boiled pasta, grated cheddar, green pepper, bell pepper, salt, maggi cube.
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Tip: Try replacing the sardines with tuna fish or use ghost pepper instead of bell peppers  to make the omelette more spicy.
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1 - Chop the vegetables, sprinkle with some maggi and keep in a separate bowl
2 - Beat the eggs, pasta and cheese in another bowl.
3 - Mash the sardines and add to the egg mixture, sprinkle salt to taste
4 - Stir fry the vegetables in a pan of hot oil for 2 -- 3 minutes
5 - Add the egg mixture and fry like a regular omelette

These ingredients yield two portions. Serve with some garlic bread or fried plantains
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Dish of the day: Minced Beef Bolognese

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Ingredients: onions, tomatoes, minced beef, ghost pepper, spring onions, oregano, basil, mushrooms, pasta sauce, maggi cube, salt to taste

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Tip: only wash the mushrooms right before they're about to enter the pot so that they don't become soggy 

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1 – Chop the mushrooms and keep in a separate bowl

2 – Stir fry your minced beef in a pan for 2 – 3 minutes and cover in a separate bowl

3 – Chop the tomatoes, pepper, spring onions and keep in a separate bowl

4 – Chop the onions and stir fry in hot oil until they start browning

5 – Add the chopped vegetables to the pot and sprinkle some salt, maggi, oregano and basil

6 – Cook on low heat until veggies are soft and brown, now add the mushrooms to the pot

7 – After about 3 minutes, pour in the pasta sauce and allow to simmer on medium heat

8 – Stir regularly for about 5 minutes before adding the minced beef

9 – Cover on low heat for 5 more minutes

Serve on pasta with grated cheese and some garlic bread

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Peanut Butter Cookies

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Ingredients: 125g butter, 100g dark muscovado sugar, 50g caster sugar, 1 egg, 1tsp vanilla, 1tsp nutmeg, 1tsp cinnamon, 250g self-raising flour, 3Tbsp peanut butter

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Tip: try replacing peanut butter with 200g white chocolate chips
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1 - Preheat oven to 180 Centigrades
2 - Cream butter, egg, sugars and vanilla
3 - Sift in flour, nutmeg and cinnamon
4 - Fold in peanut butter and cover with cling film
5 - Allow mixture to set in the fridge for 10 mins
6 - Roll out mixture and cut into desired shapes
7 - Bake for 10-15 mins and allow to cool

These ingredients yield about 18 large cookies
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