Easiest Two Bean Chilli

This is a perfect merge between summer and winter. As corn season is winding down, and the occasional chilly days occurring frequently, a simple chilli is perfect for this time of the year. This two bean chilli is packed with flavour from the fresh herbs and vegetable and dried spices, and has the perfect balance of... Continue Reading →

Basil Jollof Quinoa

If you have ever explored West African food, the word jollof rice comes up time and time again. You will quickly find yourself in a wormhole of people debating which country has the best Jollof Rice? Is the best jollof the Ghanaian jollof rice, packed with spices or the more simpler Nigerian jollof rice, which... Continue Reading →

Black Eye Peas Meatballs

Meatballs have always been a recipe that have eluded me. For some odd reason, every time I try and make them, they always end up way too dry or bland. So I have been hard at work trying to come up with a great meatball recipe. And knowing me, I need to add a Ghanaian... Continue Reading →

Tomato Basil Unfried Rice

Stir fry and fried rice are a great way to use up leftover vegetables and rice in the fridge! Lately, trying to cut down on my oil and salt intake, I have been experimenting with some of my favourite recipes and trying to make them a lot healthier. I have also been trying to incorporate... Continue Reading →

Spicy Oven Baked Tofu Steaks

When it comes to flavouring meat in any Ghanaian household, ginger, garlic, onion and scotch bonnet peppers are the essentials to make any meat option taste good. These are the flavours I drew on to make this spicy oven baked tofu. I believe it is this key flavour combination that transform the protein from bland to... Continue Reading →

Steel Cut Oats in 5 Minutes

Steel cut oats have always been such a difficult thing for me to make. I have tried making it several times on the stove top but somehow I always burn them. When I soak it overnight, the next day I still burn it again. So I thought to myself, why not use my instant pot... Continue Reading →

Ghanaian Beans Stew (Red Red) Two

Something to know about many Ghanaian cooks. If you ask them for exact measurement for recipes, they cannot tell you because most people cook with intuition, probably from learning how to cook by watching their parent, who themselves did not have any written recipes. Thus, no two tries of a recipe are exaclty the same,... Continue Reading →

Eat Food, Only Plants, Not Too Much

On Christmas Day after indulging in a tasty vegan feast, I sat down to watch "In Defense of Food" with my father on CBC (Canadian Broadcasting Corporation Channel) This video, similar to What the Health and Forks over Knives addressed current issues of food and health. One phrase made by Michael Pollen (author of In... Continue Reading →

Curried Lentils Shepherds Pie

I remember the first time I tried Shepherd's Pie was on a British Airways  flight to Tanzania. I remember it tasting like plane food, and it did not really stand out to me. Granted you do lose a good amount of your sense of taste flying, it was definitely something I did not want to try again.... Continue Reading →

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