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TUN Food, Lekki, Lagos (2026)

02/10/2022

Preparing Your Nigerian Curry Chicken 🍗 💚🤍💚

16/09/2022

Cowtail Peppersoup 😋😋 Yummy 🍽️ 🍲

14/09/2021

Chicken stew 😍

Ingredients:
(For the chicken)
1kg chicken
1 medium sized onions (sliced)
2 tablespoon garlic powder
1 tablespoon ginger powder
1 tablespoonful oregano/thyme
1 teaspoon rosemary (optional)
1 tablespoon curry
3 tablespoon seasoning powder (to taste)
2 to 3 cups water

(For the stew)
2kg Fresh Tomatoes or tinned tomato puree
5 large bell peppers (tatashe)
5 Habanero Pepper (atarodo)
1 medium bulbs Onion
4 garlic cloves
1 thumb ginger
(blend the 5 ingredients as seen in the video recipe)
500ml Vegetable Oil
1 medium bulbs Onions (chopped)
100g Canned tomato paste (the smallest De Rica brand thick tomato paste (optional)
chicken stock from the boiled chicken in recipe
1 tablespoon Thyme/oregano
1 tablespoon curry
1 tablespoon seasoning powder(to taste)
1 tablespoon seasoning powder
Salt to taste.

Cooking directions:
-Place the cleaned cut chicken into a pot, add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary (optional), curry powder, seasoning powder and salt to taste, add a little water.
-Cook the chicken until tender and fry/grill at 180ºC, then set aside and reserve the liquid (Chicken stock).
-Blend the tomatoes, peppers, onions, garlic and ginger; Pour into a pot, put on heat to reduce excess water. -Set aside for later use. In another large pot, heat up the vegetable oil, add some chopped onions, add the bay leaf and the tin tomato paste (de rica) and stir fry for 8 minutes.
-Pour in the boiled down tomato-pepper mix and fry for about 25 minutes or until the tomato loses it's sour taste.
-Stir constantly to prevent burning at the bottom. Add the chicken stock, a teaspoon oregano/thyme, a teaspoon of curry powder, cameroon pepper (optional) and seasoning powder to taste.
-Mix and boil for 8 minutes. Then add the grilled or fried chicken and simmer for 10 minutes and your Nigerian chicken stew is ready.

14/09/2021

Catfish pepper soup😋

Ingredients.
1.2 kg fresh fish
Fresh pepper.
110g onions, chopped (1 medium)
2 seasoning cubes
1 tablespoons ground crayfish
2 scotch bonnet
Salt
2 big ehuru (3 small), ground 1/2 teaspoon ground uziza
2 sticks uda utazi leaves (bitters)

Cooking directions:
-Toast and grind ehuru, hit uda to just break it open.
-Wash catfish slices well.
-Pour hot water over the fish slices and leave to stand for 1-2 minutes, drain and rinse in cold water.
-Place in a pot and add just enough water to just cover the fish. Place over medium heat.
-Add onions, seasoning cube, crayfish, peppers and sprinkle some salt.
-Cover and bring to a boil, add ground ehuru, uziza and uda, gently shake and swirl your pot, cook for 5-8 minutes.
-Add about 5 leaves of shredded utazi and some water. Taste and correct seasoning.
-Cook for another 5-8 minutes until fish is well cooked. Take off the heat.
-Serve your Catfish pepper soup with boiled yam, plantain, rice, agidi (eko, corn paste pudding) etc.

Please note:
-To prevent your catfish from disintegrating in your pot of soup, use the hot water method. The hot water hardens the flesh so you can cook it long enough to get the seasonings and spices into the fish.-
-Do not overload your fresh fish pepper soup with too many seasoning and spices. If using a spice blend, use just enough to have a mellow (not harsh) taste.
-If you can stand the heat of hot peppers, this is one pepper soup that benefits from being very hot.
-Fish is one ingredient you do not want to cook from frozen. It needs to defrost properly right through to the centre and because it cooks very fast, there is no way the centre will defrost and cook at the same time as the outside. Leave your fish to totally defrost before cooking.
-Toast ehuru or better buy already toasted one.

Serve and enjoy.

10/09/2021

Would you like boiled plantain and vegetables for breakfast? 😍

08/09/2021

Yes or No ? 🤷

04/09/2021

Afang Soup 💕

-Ingredients
200 gr beef or assorted meat(cow skin, shaki(tripe), etc)
-20 gr Smoked fish
-Stock fish (optional)
-1 handful Shelled Periwinkle (optional because some people don’t like periwinkles)
-2 tablespoonful ground crayfish
-500g Afang Leaves(same as okazi/ukazi leaves)
(you can use the dry or fresh leaves)
-1kg Water leaves(or lamb lettuce or Spinach as an alternative if you live outside Africa)
-500 ml Palm oil
-2 Stock cubes(maggi/knorr/onga or any one you have)
-Fresh pepper(scotch bonnet/atarodo) or ground dried pepper(to taste)
-Salt to taste

Cooking directions.
-Slice the water leaves and set aside.
-Slice Afang leaves, pound or blend it and set aside.
Tip:the dry leaves are tougher than the fresh leaves,so try to grind it as fine as you can.
-Cook the assorted meat and stock fish with chopped onions, one stock cube/seasoning cube and salt to taste.
-Cook until tender; Clean the dried fish in hot water, remove the bones and add the fish to the pot of cooked meat.
-Add the Palm oil, pepper, ground crayfish and remaining stock cube to the pot.
-Mix well and then add periwinkles (if you are using any).
-Cover the pot and leave to boil for about 10 minutes.
-After 10 minutes, add the Afang leaves, leave to simmer for 3 to 5 minutes and then add the water leaves.
-If using fresh Afang leaves, let it simmer for 3 minutes.

Note: It is customary to add water leaves before the afang leaves, but due to the toughness of the afang leaves, add it first before the water leaves, so feel free to do it whichever way you like, the soup will still taste good.

-Add salt to taste , simmer for 2 minutes and your Afang Soup is ready.

Serve hot with usi (starch), eba, pounded yam, fufu, semolina, amala, wheat meal, tuwo masara or your favorite African swallow...😊

03/09/2021

Vanilla Sponge Cake Using Blender✨❤️
Ingredients
Flour 1 cup
Baking powder 1 teaspoon
Baking soda ½tsp
2 eggs
Sugar ½ cup
Oil ½cup substitute melted butter
Vanilla 1 tsp
Milk ⅓ cup

Procedures
✨Sieve all dry ingredients and set aside.
✨Pour in eggs,sugar and oil in the blender,blend for 2 mins ( creamy texture).pour the blended mixture in a bowl add ur dry ingredients gradually ,mix very well
✨add ur vanilla essence and milk ,mix very well.Line ur baking pan and pour in the batter.Beat pan to remove air bubbles.
✨ Bake in a preheated oven at 180C for 25_30 mins.
Insert a toothpick or skewer ,if it comes out clean is ☑️☑️

03/09/2021

Obe Ata Dindin (Buka Stew) 🤩

Ingredients:
10 whole tomatoes
2 large red bell peppers/tatashe
4 scotch bonnets/atarodo
100ml Palm oil
2 medium-sized onions
1 teaspoon garlic powder or A garlic clove
500grams of assorted meat (beef, shaki (tripe), ponmo)
2 tablespoonful ground crayfish (optional)

Cooking directions:

Note: Before you start with the Obe ata stew cook or boil the meat you would be using and Set aside for later use
If you want to add eggs, then also boil them beforehand, peel of the shell and set aside.

Now to prepare this Buka stew
-Add the pepper, tomatoes and one onion in a blender and blend (you can also make use of canned stewed tomatoes if you don’t have fresh tomatoe). Make sure to add little water as you blend, but if you end up with a watery mixture, simply add it to a pot and boil to remove excess liquid.
-Next, place a pot on medium heat, pour in the Palm oil, heat it up until is very hot (but not smoking), then add the meat and fry until dry. Then take them out and set aside.
-Add an onion (shredded) into the hot oil, fry a bit and then add the blended tomato & pepper mix.
-Cook until the mixture loses its sour taste, or until you begin to see the oil rise to the top.
-Add the garlic powder, bouillon cubes (maggi /knorr cubes), ground crayfish and salt to taste. You can also add more seasoning if you like to.
-Mix thoroughly, cover and leave to cook for 2 mins.
-Add the fried meat, mix well, cover the pot, simmer for 5 mins and put off the heat.
-Add the boiled eggs and your Buka Stew/Obe Ata dindin is ready.

Dish with white rice (or jollof rice, cooked yam, plantain, potatoes, agidi etc).

02/09/2021

MASA is a northern dish you don't want to miss out on🥰

2 cups of rice, soaked
1/3 cup cooked rice
1 small onion
3 tbsp sugar
1 tsp salt
2 tsp yeast
1/2 tbsp baking powder
1 cup milk
1 1/4 cup water

The milk is optional and it can be substituted with water

31/08/2021

Noodles with chicken and shrimp😋

31/08/2021

Okro soup.
Ingredients:
Sliced Okra (a medium-size bowl full)
Fluted Pumpkin leaves (as desired) optional
Stockfish head (medium size)
1 kg of meat (beef)
2 medium sizes frozen mackerel.
Kpomo
3 seasoning cubes
Salt and pepper to taste.
200ml Red (palm) oil
Half cup of ground crayfish

Cooking directions:
-Blend or grind the crayfish and peppers. I used a combination of fresh (frozen mackerel) and beef. I like to parboil meat with lots of spices and then use very little while making the real soup, it is likely that the whole spice would be left in the stock (meat water) after parboiling.

Cooking time!
-Wash the beef and fish, season with a half teaspoon of salt, two seasoning cubes and half cup of sliced onions.
Allow them to boil together for 3-5minutes. Remove the fish and continue cooking the meat until it becomes soft.
Add the stockfish to the boiling meat, cook for about 10 minutes till they are soft for consumption.
-Introduce 200 ml of palm oil, crayfish, 1 seasoning cube, pepper and salt to taste.
-The sliced okra sould be added at this point, stir. Drop the cooked makerel fish on top.
-Allow to simmer for 3-4 minutes and you are done with this delicious soup.

-Serve with eba, fufu, semo, pounded yam or your favorite African swallow...😊

TUN Food

02/10/2022

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