Kakro (weanimix edition)



Call it better than grandmama’s kakro (well that’s according to my taste buds). I mostly make kakro using ordinary flour but I love it made with weanimix.  The weanimix I used consists of only roasted corn and groundnuts, no special ingredients and it is the star of today’s recipe. Plus the quantity used is just enough to bring the sweetness out of the plantain.20161129_094940

Preparation and cooking time: 30 minutes

Yields: 24


4 over ripe plantain (black one)

½ of medium size onion chopped

5 cloves

1-2 tablespoons chopped ginger

4 dried red pepper

½ cup weanimix

Oil for deep-frying


  1. Remove plantain peels, wash and cut into small sizes.
  2. Put chopped onion, cloves, ginger and pepper into a blender and blend till smooth.
  3. Add in plantain and blend together.
  4. Pour into a mixing bowl and add in the weanimix.
  5. Mix thoroughly till smooth.
  6. Heat oil, using a dinner spoon scope plantain mixture into oil, turning till its brown on either side.
  7. Transfer fried balls unto paper towel to drain excess oil.

* Mix the weanimix and plantain well so there are no lumps of weanimix.

*Due to varying sizes of plantain, I will suggest you fry a scoop of the mixture to check if its binds well together. If not add a spoonful of weanimix to the mixture before frying.

*You can also mash the plantain and skip the blender but no one has time these days ou know.

*Blended plantain and spices can be frozen. When ready, thaw in the fridge, add weanimix and fry.

*Serve hot or warm with groundnuts as a snack or bambara beans for a full meal. You can try it with this beansBeans stew, also fantastic!



Pawpaw Pineapple smoothie

When my three-year old niece took a sip of this, I was expecting her to say “no, I don’t like it!” But this is so good, she kept on sipping and grinning. This is what this smoothie does, it makes you smile. With the sun not being friendly towards us, all you have to do is take a cup of frozen pawpaw, a cup of frozen pineapple and half a tablespoon of chopped ginger, blend together, sip and just grin.



1 cup pineapple

1 cup pawpaw

½ tablespoon chopped ginger


  1. Place all ingredients in a blender and blend until smooth.

Serve immediately.

Chewy Coconut biscuits


This is chewy coconut goodness. If you are coconut lover, I bet you will like these. I had been making coconut biscuits for some time normally using the fresh coconut fruit. It mostly turned out soft since the fruit had moisture in it. It was OK but sometimes you just want something chewy to nibble on. In this recipe, I used desiccated coconut, (dried coconut flakes) and it brought out the “chewiness” in this biscuits.


Yields: 18-20 biscuits

Preparation and cooking time: 50 minutes maximum


2 cups or 230g desiccated coconut plus ¼ cup for dough rolling

½ cup or 113g margarine

¼ cup or 50g sugar

1 cup or 113g pastry flour

1 egg

1 teaspoon vanilla essence

½ teaspoon baking powder


Desiccated coconut


  1. Pre-heat an oven to 200˚ and lightly grease a baking sheet.
  2. Sift flour and baking powder together and set aside.
  3. Put margarine and sugar in a mixing bowl and mix till well incorporated.
  4. Add in 2 cups of desiccated coconut and mix.
  5. Add egg and vanilla essence and mix.
  6. Add in sifted flour and baking powder, mixing till well incorporated.
  7. Scoop tablespoons of the dough, roll into balls and dip into remaining ¼ cup of desiccated coconut making sure it’s well covered in it.
  8. Arrange dough balls on a baking sheet and bake till its lightly golden for about 25 to 30 minutes.
  9. Cool on baking sheets for about 2 minutes and transfer to cooling rack to cool completely.

*This is chewy not too sweet.

* Check the biscuits at the 25th minute to prevent burning.

* I realised the flavor of the biscuits intensifies the next day.



Beans stew

Wow! Where did November run to? I was setting my mama’s calendar for her this morning and I made the date 14/11/2016 thinking that is today’s date. Some minutes later, she came in talking talking  “you did not set the date”. “Ah, I just did”. She said its 14th on here,I replied,but it is 14th today only for me to check from my phone that it is actually 21/11/2016 today. Oh time, please take your time.

Today’s recipe is beans stew. This is easy to make. The boiling of the beans extends the preparation time to about thirty-five to forty minutes.


Serves: 6

Preparation and cooking time:60 Minutes maximum


1 ½ cup black-eyed beans measuring about a cup of the normal market size cup

6 medium-sized tomatoes chopped

½ tablespoon red pepper powder or 6-7 grounded pepper

2 medium size onions sliced

¼ cup vegetable oil

1 tablespoon shrimp powder

4 medium size carrots julienne

Salt as required


  1. Put water in a saucepan, add beans, cover and bring to boil till tender, adding salt at the latter stage.
  2. Put oil in a saucepan and put on fire.
  3. Add in onions and fry till translucent.
  4. Add in chopped tomatoes and pepper and let it simmer for about five minutes.
  5. Add in the shrimp powder.
  6. Pour in beans, if there is a lot of water on the beans, do well to strain it so the stew isn’t soupy.
  7. Add in the julienne carrots and let it simmer for five minutes.
  8. Turn off fire and serve with rice, plantain or yam. Enjoy!

Rock buns


Last year, I was on some rock buns madness. I was baking rock buns everyday pairing different ingredients. From condensed milk rock buns which was soft and not like the traditional familiar one, to egg-less rock buns which was a total disaster (huh! Baking without eggs, lets save it for another day), coconut rock buns which was pretty amazing, etc.


This rock buns recipe produces a sweet, moist in the inside, hard on the outside pastry.  Most people are familiar with baking rock buns as it’s easy to make and hardly can one go wrong with it.

Serves: 10-12 rock buns

Preparation and cooking time: 45 minutes maximum


220g pastry flour

I teaspoon baking powder

120g margarine

50g castor sugar

1 beaten egg

2 tablespoon milk


  1. Pre-heat oven to 200˚C and lightly grease a baking tray.
  2. Sieve flour and baking powder together into a bowl.
  3. Add in margarine, using a fork, mix together till mixture resembles breadcrumbs.
  4. Add the sugar and mix well.
  5. Add in egg and milk, mix thoroughly making sure not to over mix. The dough will be slightly stiff.
  6. Using two forks, scoop small molds of dough onto prepared baking sheet leaving some space in between.
  7. Bake in the pre-heated oven for 15-20 minutes or until a toothpick inserted comes out clean.

*Do not over mix as over mixing might lead to chewy and hard rock buns.

*Best eaten warm.

Hope you liked this, later as I relax with these rockies and tea like the British. Oh no, this weather not good for hot tea! Let’s do it with iced tea.

Curry scrambled eggs

Is your fried egg getting boring and boring to be eaten? Hold up, I got you covered. Insert curried scrambled eggs.


This is simple and easy to make, ready in just a few minutes to be consumed by you.

Serves: 1                                                    Cooking and preparation time: 12 minutes maximum

1½ tablespoon oil
1 garlic minced
½ medium sized onion chopped
1 tomato
½ medium sized green bell pepper chopped
¼ teaspoon white pepper powder
½ teaspoon curry powder
2 eggs
Salt to taste
1. Whisk eggs and salt together, put aside.
2. Heat oil till simmering.
3. Add garlic stirring till fragrance.
4. Add onions and bell pepper, stirring till softened.
5. Add tomatoes, stirring for about a minute.
6. Add curry powder and white pepper powder and stir.
7. Add in eggs and gently stir till it cuddles breaking up bigger lumps.
8. Allow to it to be on fire for about two minutes then serve.

Serve with lightly toasted bread
*If you want dried scrambled eggs, make sure you take out the jell from the tomatoes and let it simmer longer.