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Foodright kitchen, London, London Colney (2026)

15/10/2026

Amala and Ewedu.
Ingredients for making Ewedu Soup:

Ewedu leaves
Ijabe (Traditional broom whisk) or blender
Potash
Locust beans
Water
Salt to taste

Cooking direction:
-Pluck the ewedu leaves from the stem
-Rinse the plucked leaves in clean water; Set Aside.
-In a small pot, add the water and potash and leave to heat up
-Once the water starts to boil, add the ewedu leaves and leave to cook for about 7 mins
-Turn off the burner and mash with the broom. Alternatively, if you don’t have the broom, leave the boiled ewedu to cool a little then pour it into a blender and blend.
-Pour the ewedu back into the pot and turn the burner to the lowest.
-Add the salt, crayfish and locust beans.
-Leave it to simmer for 3-5 minus.

Ingredients for making amala
Uncooked amala flour
Water
Turning stick

Cooking direction:
-Heat water on fire to a boiling point then gradually add the amala flour to the water and stir simultaneously and quickly with the turning stick so it doesn’t form lumps
-Add little water to it, cover and cook on low heat for about 7mins
-Turn the amala again
-Bring it down from the fire and turn until a smooth lump is formed.

Serve alongside yummy Ewedu soup. Enjoy...😊

15/10/2026

Glazed Lemon Cake

🔸Ingredients for the cake🔸

- 1 cup of sugar
- 1/2 cup butter at room temperature
- 2 eggs
-Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 cups of wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup of whole milk or natural yogurt

🔸Ingredients for the glaze🔸

- 1 cup of icing sugar (impalpable)
- 2-3 tablespoons of fresh lemon juice
- Lemon zest (optional, to decorate)

🔸Instructions🔸

1. **Prepare the Cake:**
- Preheat the oven to 180°C (350°F).
- Grease and flour a cake pan or cover it with baking paper.

2. **Mix the Ingredients:**
- Beat the butter and sugar until the mixture is fluffy.
- Add the eggs one by one, beating well after each addition.
- Add the lemon zest and juice and mix.

3. **Combine the Dry Ingredients:**
- In another container, sift together the flour, salt, baking soda and baking powder.

4. **Join the Mixtures:**
- Add the dry ingredient mixture to the butter mixture, alternating with the milk or yogurt.
- Mix until everything is well combined, but do not over mix.

5. **Bake:**
- Pour the dough into the prepared mold.
- Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the mold for a few minutes before removing it from the mold.

6. **Prepare the Frosting:**
- While the cake is cooling, prepare the glaze by mixing the icing sugar with the lemon juice until you obtain a slightly thick but still pourable consistency.

7. **Decorate with the Icing:**
- Once the cake is completely cool, pour the glaze over the cake.
- If you wish, you can add a little lemon zest on top to decorate.

8. **Serve:**
- Let the glaze set before cutting and serving the cake.

15/10/2026

Coconut Shrimp with Sweet Chili Mayo
Ingredients:

1 pound large shrimp, peeled and deveined (tails on or off, your preference)

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon paprika

2 large eggs, lightly beaten

2 cups sweetened shredded coconut

Vegetable oil, for frying

Optional: Lime wedges for serving

Sweet Chili Mayo:

1/2 cup mayonnaise

1/4 cup sweet chili sauce (adjust to taste)

1 tablespoon lime juice

1 teaspoon rice vinegar (optional, for extra tang)

Instructions:

1. Prepare the shrimp: Pat the shrimp dry with paper towels. This helps the coconut adhere better.

2. Season the flour: In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika.

3. Prepare the dredging station: Set up three shallow dishes: one with the seasoned flour, one with the beaten eggs, and one with the shredded coconut.

4. Dredge the shrimp: First, dredge each shrimp in the flour mixture, ensuring it's fully coated. Then, dip it into the beaten eggs, allowing excess to drip off. Finally, coat the shrimp completely in the shredded coconut. Gently press the coconut to help it adhere.

5. Fry the shrimp: Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the shrimp in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. The shrimp should be opaque and pink throughout.

6. Drain the shrimp: Remove the shrimp from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.

7. Make the sweet chili mayo: While the shrimp are frying, whisk together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using) in a small bowl until well combined. Taste and adjust the sweetness or spiciness to your preference.

8. Serve: Serve the coconut shrimp immediately with the sweet chili mayo for dipping. Garnish with lime wedges, if desired. Enjoy!

15/10/2026

🌶️ Green Chilli Chicken

A spicy, aromatic chicken dish with plenty of fresh green chillies, coriander and a thick, flavorful masala.

Ingredients
750 g chicken, bone-in or boneless
10–12 fresh green chillies, slit
2 medium onions, finely sliced
2 tbsp ginger-garlic paste
½ cup fresh coriander leaves
½ cup thick yogurt
1 tsp cumin seeds
½ tsp turmeric
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
½ tsp black pepper powder
1 tbsp lemon juice
3 tbsp oil or ghee
Salt to taste
½ cup water

Method
Marinate the chicken: Mix chicken with yogurt, 1 tbsp ginger-garlic paste, turmeric, lemon juice, salt and ½ tsp black pepper. Rest for 30 minutes.
Heat oil in a heavy pan. Add cumin seeds and let them crackle.
Add sliced onions and fry until golden brown.
Add remaining ginger-garlic paste and sauté for 1–2 minutes.
Add the slit green chillies and cook for 2–3 minutes.
Add coriander powder, cumin powder and remaining black pepper. Stir briefly.
Add the marinated chicken and cook on medium-high heat for 7–8 minutes, stirring until the chicken is well coated and lightly browned.
Add water, cover and simmer for 15–20 minutes, or until the chicken is cooked through.
Remove the lid and cook until the gravy becomes thick and the oil begins to separate.
Stir in garam masala and fresh coriander. Cook for another minute.

For extra restaurant-style flavour: Add 1 tbsp butter at the end and a handful of finely chopped fresh coriander. For a fiery version, use 15–20 green chilies

15/10/2026

🍗🍟 Grilled Chicken Drumsticks Plate 😋🔥

The best comfort food for an easy family dinner!

📝 Ingredients :

6 chicken drumsticks
2 tbsp olive oil
2 tbsp garlic butter
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt
1 tsp dried parsley
3 cups French fries
Lettuce leaves
1 cucumber, sliced
Cherry tomatoes
Red onion slices
Creamy garlic sauce
Ketchup

🍽️ How to Make It :

1️⃣ Season the Chicken:

Mix olive oil, garlic butter, paprika, garlic powder, onion powder, salt, and pepper over the chicken. This easy dinner idea, best grilled chicken recipe, and quick comfort meal starts big flavor.

2️⃣ Marinate for Maximum Flavor:

Let the drumsticks rest for 20–30 minutes. This easy family dinner, best homemade chicken, and quick weeknight win step creates juicy results.

3️⃣ Grill Until Golden:

Grill the chicken for 25–30 minutes, turning occasionally until beautifully browned with slight char marks. This best comfort food, juicy chicken dinner, and crowd favorite meal creates smoky goodness.

4️⃣ Prepare Fries & Salad:

Cook fries until crispy and prepare fresh lettuce, cucumber, cherry tomatoes, and red onion slices. This quick side dish, best loaded fries, and easy comfort food step balances the plate.

5️⃣ Plate & Serve:

Arrange grilled chicken with fries, salad, creamy garlic sauce, and ketchup exactly like the photo. This quick dinner win, comfort food favorite, and best homemade platter makes an irresistible meal.

Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 60 minutes | Serving: 4 people

Calories: ~690 per serving | Protein: ~41g per serving

15/10/2026

🍓🍌 Creamy Fresh Fruit Salad Trifle 🍊🍇
Ingredients: 🍓 2 cups strawberries, sliced
🍌 3 bananas, sliced
🍊 3 mandarins, peeled and separated
🍇 2 cups green grapes
🥣 2 cups vanilla yogurt or vanilla pudding
🥛 1 cup whipped cream
🍯 1–2 tbsp honey, optional
🌿 Fresh mint for garnish
Instructions:
🍓 Wash and prepare all the fruit.
🥣 Mix the vanilla yogurt or pudding with whipped cream until smooth and creamy.
🍇 Add a layer of strawberries, bananas, mandarins, and grapes to a large glass serving bowl.
🥄 Spread a generous layer of the creamy mixture over the fruit.
🔁 Repeat the fruit and cream layers until the bowl is full.
🌿 Finish with fresh fruit and mint leaves on top.
❄️ Refrigerate for 30–60 minutes before serving.

14/10/2026

Mango-Coconut Smoothie

Ingredients

* 2 large ripe mangoes
* 1 cup fresh coconut flesh
* 2 cups milk or coconut milk
* ½ cup plain yoghurt (optional)
* 2 tsp honey (to taste)
* 1 tablespoon lemon juice (optional)
* 1–2 cups ice cubes
* ½ cup cold water, if needed

Steps

1. Prepare the ingredients: Wash, peel and cut the mangoes into chunks. Remove the hard coconut shell and cut the coconut flesh into small pieces.

2. Load the blender: Add the mango chunks, coconut flesh, milk or coconut milk, yoghurt, honey, and ice cubes to the blender.

3. Blend: Blend until smooth and creamy. Add a little cold water or extra milk if the smoothie is too thick.

4. Taste and adjust: Taste the smoothie and add more sweetener if needed. Blend again briefly.

5. Bottle the smoothie: Pour the smoothie into clean bottles using a funnel. Leave a little space at the top and close tightly.

6. Chill and serve: Refrigerate until cold and serve immediately after chilling.

Storage tip: Because this smoothie contains fresh fruit and dairy or coconut milk, keep it refrigerated at 4°C or below and consume within 24–48 hours for best quality. Shake well before drinking.

14/10/2026

HOMEMADE STRAWBERRY ICE CREAM

Ingredients:

500 grams of strawberries
100 grams of sugar
240 ml of cold whipping cream or whipping cream
3 egg yolks

Preparation:

1. The first thing we have to do is clean the fresh strawberries and then cut them in half.
2. We pass the strawberries through the blender until they are completely crushed as if it were a milkshake.
3. In a saucepan, heat a couple of glasses of water over medium-high heat until it boils.
4. In a heat resistant glass bowl we add the egg yolks together with the sugar.
5. When the water in the saucepan begins to boil, lower the heat to a minimum and place the bowl of yolks on top of the saucepan. In this way we will make the mixture in a bain-marie.
6. We begin to beat the yolks together with the sugar with a rod mixer until we see that it changes to a color between whitish and yellowish, this will take us approximately 5 minutes. Remove the bowl and allow the mixture to come to room temperature.
7. Meanwhile, in another bowl we are going to mount the cream, for this, we pour the cream to mount, which must be very cold.
8. We beat with the rod mixer for 3-4 minutes until peaks form.
9. We will gradually add the whipped cream to the container with the yolks and stir with soft and enveloping movements with the help of a spatula until everything is perfectly integrated.
10. Now we have the base for our ice cream, which is perfect for making homemade fruit ice cream, in this case strawberry.
11. Add the strawberry smoothie that we have reserved and mix gently and with enveloping movements until a homogeneous mixture is obtained.
12. Now all that remains is to pour this mixture into a plastic or glass tupperware, spread it well and store in the freezer for at least 4 hours. I prefer to keep it overnight so that it compacts much better.
13. Take the homemade strawberry ice cream out of the freezer 5 minutes before serving it and let it warm up a bit, so it will be easier to form our ice cream balls. Enjoy!!

14/10/2026

Recipe for Muffins

4 cups flour
4 teaspoon baking powder
4 Large eggs
1 and 1/4 cup of sugar
2 teaspoon essense of your choice
2 cups milk
1 Cup Vegetable oil(Cooking oil)

Method

Pre-heat your oven at 180 degrees.
Cream(Mix) sugar, eggs and oil, add essence and milk and continue to mix.

From another bowl mix the flour and baking powder together and add to the wet ingredients one cup at the time, mix till smooth

Pour the mixture into greased muffin pan and bake till golden brown( you can also use paper cups)

CTTO

14/10/2026

Eggless Mayonnaise Recipe

Ingredients:
1 cup cooking oil
1/2 cup milk
1 tsp sugar
Salt to taste
1 tsp lemon juice
(Mustard paste can be added if you like)

Method:
Pour milk in a Blender, add sugar+salt+lemon juice n start blending.
Pour oil gradually (little by little)
Blend it till desired consistency is reached and get thick.
And your MAYONNAISE is ready!

(store in a refrigerator)

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