Bole (Roasted Plantain) and Fish

If you want to maximize your enjoyment, please enjoy this sumptuous meal with the sauce to avoid choking on your food and meeting your ancestors mid-meal.

Plantain and Yam served with pepper sauce.

Happy Sunday!! The weather is warm, sky is clear and we can finally go out, albeit with some restrictions. I went to the mall to get a few clothes and when I saw the queue outside the stores, I did a U-turn and said to reminded myself that buying clothes was not an emergency.Enjoying the warm weather at the beach is one thing. Standing in the hot sun in a queue is another. As Nigerians say, I cannot come and go and kill myself.

Lol anyway, although we are approaching the tail end of summer, we still have some time to squeeze in a barbecue or two. So, I figured, why not share this amazing recipe with you?

If you are from Port Harcourt City, Nigeria, then you already know. The last time I went home, I pretty much had this meal every day. On the day of my return trip, I was tempted to get in one more serving but I knew the risk of having a tummy upset was high and I did not want to be sick throughout my 20 hour trip. That would have been a nightmare. Shockingly though, I was almost willing to take the risk. Again, in Nigerian speak, “borrofus will die on the line”. It was either I defeated the meal or it would defeat me.

Anyway, to the dish known as Bole (roasted plantain). This is usually accompanied with roasted yams, roasted fish and of course a nice spicy palm oil based sauce. I hear people in lagos eat their bole with groundnut. I’m almost certain doctors would call that a choking hazard but that’s a topic for another day.

If you want to maximize your enjoyment, please enjoy this sumptuous meal with the sauce to avoid choking on your food and meeting your ancestors mid-meal.

Total Time: 60 Minutes Cook Time : 40 Minutes Preparation Time: 20 minutes



Yam (Optional)

Fish (Mackerel)

Scotch Bonnet (4 pieces)

Red Onions (2 bulbs)

Palm Oil (1 cup)

Stock Cube and Salt to taste.

Plantain and yam before cutting it.
Plantain and yam sprayed with oil and salted lightly before going into the oven.


1. Pre-heat oven for 10 minutes. Blend onions and pepper coarsely with very little water.

2. Slice the plantains and yams open and brush some vegetable oil lightly on it then sprinkle a little salt before setting on the grill. (I do not have a grill so I used my regular oven. If using an electric oven, line a baking tray with aluminium foil, spray a little oil to avoid plantains sticking to the tray). Make sure the oven is on the grill function at 400 degrees C.

3. Lightly brush fish with oil and season with salt and pepper. Also place on grill or in oven. (Chop fish into 3 or 4 pieces)

4. Place a small pot on the heat and pour in palm oil. When it heats up a little, add pepper and onion blend. After 5 minutes, add a stock cube and salt to taste. Check sauce and add pepper or salt to your taste.

5. Turn plantains and yams over half way through the grilling. After 30 to 40 minutes, it should be cooked.

6. Food is ready to serve.

Plantain and Yam after grilling.
Pepper sauce.

I hope you try this amazing straightforward recipe. It is so tasty and finger licking good. You won’t regret it.

Simple Coconut Rice

Hello Guys,

I hope you didn’t miss me too much. I was busy getting married last week lol. So this week, I thought to bless you with one of my new recipes. But before that, can you believe I had a covid wedding? I can’t either.

When I tell you that I had my wedding colours, decor, cake design all planned four years ago with my best friends, I am not exaggerating. When my Husband proposed last year, I only had to open up that book which also had a drawing of my proposed dress and refresh my memory.

Interestingly, much of my ideas were still the same. I still wanted a ball gown with an open back and a v-neck. Yeah, we were that specific four years ago. And in all of our planning, there was no part that included a pandemic plan. Today is abut food anyway. I’ll give you the full wedding gist another day lol

The recipe today (as always lol) is simple, straightforward and above all delicious and mouth watering. I made this dish recently and my husband could only have one serving because we had guests so he’s been talking about it all week and so I decided to make it again today.

Lets get to it

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Coconut Rice

Total Cook Time : 60 minutes

Prep Time: 15 minutes Cook Time: 45 minutes


Basmati Rice

Green Bell pepper

Onions (Red, white)

Green Onions

Scotch Bonnet

Spices (Ginger, garlic, curry, thyme)

Stock Cube (Maggi)

Coconut Milk

Vegetable Oil


  1. Wash the basmati rice in warm water multiple times and then leave the rice to steam in a little hot water off the stove.
  2. Dice your onions, scotch bonnet, green onions, green pepper.
  3. Heat up some vegetable oil in a dry pot and then add the onions and scotch bonnet to fry for about two minutes on medium heat. Oil should sizzle once onions is added if it is hot enough.
  4. Add half of the green peppers and green onions. Then add thyme, curry, dry pepper, ginger, a little garlic, white pepper, stock cube and then stir.
  5. Pour in your coconut milk and as soon as it starts to boil, add in the rice, cover pot with foil and then pot cover to keep the steam in. Put stove on medium heat. If the coconut milk does not cover the rice, add a little water. We want to cook the rice with part water and part steam to avoid it getting too soggy. It is better to add more water if needed than to reduce it if the rice gets too soft. Always check for taste if you add more water.
  6. Finally, add in the rest of the green pepper and onions once all the water in the pot is dried and then allow rice to steam for about 10 minutes. Stir rice, check that it is done.
  7. Food is ready to serve.
Coconut Milk simmering before rice is put in
Simple Coconut Rice

That brings us to the end of this Yummy recipe. Try it out and let me know .

Chicken and Mushroom Sauce.

Hello friends, summer is approaching, skies are clearer, the weather is warmer and the beaches are open. Isn’t that exciting?

So today, we are talking about food. Yum!! I love to explore when it comes to food and I always joke that my children will not be able to tell their ancestry judging only by their food. I will eat and cook any and every dish from any part of the world because why not?

I also love to whip up dishes with whatever ingredients I have because I am the queen of 20 to 30 minute dishes, especially in the summer time. I generally always eat fresh food so I obviously do not want to stand in the kitchen for an extra hour after a tedious day at work.

This particular dish though, I first had it at a friend’s house. And I loved the dish so much that when I got home, I tried to figure out what ingredients and spices I tasted that made me enjoy it and then I tried to recreate it.

Since first eating it till now, I have put my own spin on it and it is one of the healthy dishes I love to make when I want to have something light.

I hope you try it and let me know how it turns out for you.

This is a simple dish with very few everyday ingredients

Prep Time: 10 minutes

Cook Time: 25 minutes


  1. Mushrooms (Duh!
  2. Chicken (seasoned and marinated)
  3. Bell Peppers (optional)
  4. Green Onions (optional)
  5. Coconut Milk
  6. 1 medium bulb of onions
  7. 1 Scotch bonnet
  8. Ginger
  9. Minced Garlic
  10. Seasoning (Stock cube, curry, thyme, white pepper)


  1. Pour two cooking spoons of coconut oil into a dry pot and allow to heat up
  2. Add in the chopped onions, scotch bonnet, ginger and garlic and stir for 2-3 minutes. Then add in all your seasoning.
  3. Add in your chicken, mix together and allow to cook for 5 minutes.
  4. Add your chopped mushrooms, allow to cook for 2 minutes, then add your coconut milk
  5. After 10 minutes, add your green onions, green pepper and adjust the seasoning to your taste.
  6. If the sauce is too liquid, you can dissolve a table spoon of corn starch in cold water and add to the mix to thicken it up. I like mine a bit thick so that I can use it as a sauce for my rice.

There you have it! 25 minutes and you have yourself a delicious mushroom dish. I always enjoy having this dish and I am sure you will too.


Heart to Heart: In light of all the injustice going on in the world today, what are you doing to ensure that minorities rights are protected and respected? We must speak up! Don’t stay silent in the face of injustice.