Egg Fried rice

Sometimes all you need is rice and fried egg. If you don't like fussing after work this is the perfect recipe for you. The saltiness and creaminess of the egg works so well with the tomatoey rice. If you are not a fan of runny egg then fry it some more or just do scrambled egg, it will still taste good.

No need to delay...this can serve up to 4 people.

Here's what you will need.


1 Jar of Jollof sauce

400g Basmati rice

1 Teaspoon of your favourite curry blend or spices

1 chicken/veg stock cube

1 - 2 Cups water/chicken/veg stock

1-4 Free range/organic eggs

4 Tablespoons oil

Salt and pepper to taste

Don’t forget to include ingredients for your favourite salad


  • Measure and wash the rice and set aside.
  • Heat two tablespoons of oil in a medium sized pot and add in the curry blend or favourite spices and veg/chicken stock cube, stir for a minute until it sizzles.
  • Next, add the Jollof Sauce and gently simmer for 2-5 minutes.  Mix in the washed rice and mix. Slowly pour in the stock or water. You will need to cover the rice by about 2cm of liquid.
  •  Bring the rice to the boil then lower the heat, cover the saucepan with aluminium foil followed by the lid and leave to cook for about 15 minutes. You will need to mix the rice and sauce using a fork half way through.
  • Once cooked and ready, you can now fry your egg/s with the rest of the oil. Scrambled egg will work too...whatever takes your fancy
  • Add a bit of salad if you have some
  • Enjoy!

Sometimes all you need is rice and stew!


Ain't that the truth. The great thing about our sauces is you can simply heat them up and serve with any starch, fufu, rice, potatoes etc.

For the tradition Nigerian or Ghanaian stew - you have to fry either the jollof sauce or egusi sauce a bit more. To make our sauces healthier, we cooked them with much less oil than traditionally used (but they still taste great). So to intensify the taste and flavour of what the West Africans call stew you would need to fry the sauce.  You are losing a lot more water content in the sauce and getting more concentrated flavour by doing this. Even though it seems like a lot of oil involved, you can still skim it off once the sauce if fried and use it for your next jollof rice dish.

I had my stew with rice and grilled salmon dish will serve about 2-3 people and here is what you'll need:


1 Jollof sauce or Egusi sauce

6-8 Tablespoons oil

1 chicken/veg stock cube (optional)

Salt for seasoning if necessary

400g Basmati rice

2-4 Salmon fish fillets

Favourite seasoning for the salmon


  • Heat the oil in a medium sized pot andadd the Jollof Sauce and gently fry for 25 minutes, stirring constantly. 
  • While the sauce is frying cook the basmati rice as normal or whatever other starch you are making.
  • Remember to keep an eye on the sauce and stirring constantly.
  • Season the salmon and oil it ready for the grill.
  • Once the sauce has reduced and the colour is darker, you can skim off the excess oil and store and season it with salt or stock cube
  • Grill you salmon (should take about 8-12 minutes)
  • Serve the rice, sauce and grilled salmon with a green salad
  • Enjoy!
Tip: Season the sauce once you have finished frying it or else it will be over seasoned.

West African inspired Christmas dinner

West African inspired Christmas dinner

It's almost Christmas time! I made an easy West African inspired Christmas dinner that I thought I would share with you this year. It's a little different, a little offbeat but why not?  I've never really been a fan of spending the whole day in the kitchen slogging for those massive Christmas dinners.

So for my African Christmas dinner I made:

Jollof Rice, Spinach and Egusi Stew, Boiled Plantain, Fried fish, Kelewele, Suya, butter and thyme seasoned Roasted Guinea Fowl (you can use chicken) and Waitrose Red Velvet cake (which.. before you say anything tastes good. It's not Hummingbird Bakery good, but great for shop bought cake). Of course you can substitute this with you favourite Christmas pudding.

Cooked following the steps below, this Christmas dinner should take you around 2hrs, then you can put your feet up and relax. It serves around 4 people easily. If you're cooking for more people, you can double the amounts but it might take you slightly longer.

What you will need:

For Roasted Guinea Fowl

1 Medium size guinea fowl or chicken

2 Tablespoons suya spices, 3 tablespoons soft butter, 1 teaspoon fresh thyme

Salt and pepper

For Spinach Egusi

1 Jar of Egusi stew sauce, 300g Spinach, 2 Tablespoons ground egusi seeds, 1 teaspoon crayfish powder

For Jollof Rice

1 Jar of Jollof sauce, 400g easy cook or basmati rice, curry or favourite seasoning

For Fried Fish

2 or more tilapia or sea bream fish, oil for frying

Salt and pepper

For Squash and rocket salad

1 Small butternut squash, 1 Small packet wild rocket salad, Pumpkin seeds

For Kelewele

2 Ripe plantain

1 Teaspoon Kelewele spices (blend equal amounts of cinnamon,cloves, nutmeg and come cayenne pepper) , small onion and half a knob of fresh ginger

Boiled Plantain
6 Ripe plantain




  1. Pre-heat the oven to 200 degrees. Mix the suya, butter, thyme and salt to taste into a paste. Keep 1 tablespoon soft butter aside. Season the cavity of the chicken with salt and pepper. Stuff the bird with the butter mix from the neck end, carefully using your fingers to release the skin covering the breast for the paste to spread over the breast, beneath the skin. Rub the remaining 1 tablespoon softened butter over the chicken and season with salt and pepper. Pop the bird on a tray breast side down and cook in the oven for 1 1/4 hrs - 1 1/2hrs. Turn it around after 50 mins to brown the other side.
  2. Peel the pumpkin squash, cut into equal sized small chunks, season with a little salt and oil then put in the oven to roast until soft then set aside to cool
  3. Follow instructions on how to make spinach egusi here. Once this egusi paste is in the sauce cooking for 15 minutes, start on the jollof rice
  4. Follow the recipe for jollof rice here
  5. While the jollof is cooking, wash the 6 plantains, skin on - put in a large pot and cover with water and a little salt. Put on high heat to cook for about 25 minutes or until soft then drain the water. Leave the plantain skin on to keep them warm until ready to serve.
  6. Blend then onion, ginger and kelewele spices with a bit of water into a paste - set aside. Cut the 2 remaining plantains into small pieces. In a small bowl, mix with the kelewele paste and set aside.
  7. Check progress on the bird in the oven, jollof and spinach egusi. When the chicken/guinea fowl is ready, set aside for the bird to rest before serving.
  8. Season your fish ready to fry, the fish and kelewele are the last dishes to be done because you want them to be nice and crunchy on the outside. So once all the other dishes are done you can fry the fish then the kelewele plantain until they are golden brown.
  9. Once everything is cooked and set, toss the roasted pumpkin with a couple of handfuls of rockets salad. Make a quick vinaigrette with equal amounts of oil and vinegar, salt,pepper and honey/sugar to taste and drizzle on the salad.
  10. That's it! You are done. Now serve and have a glass of wine or ten and be merry!