Category Archives: Recipes



Hey peepz! Here I come again with another special recipe, made up of chicken, flour, and pepper!…
It is eaten all over the world….you wanna know what makes up honey bbq strips?? Check it out!

2lbs boneless skinless chicken strips.
2 3/4 cup of flour.
1/2 teaspoon of salt.
1 teaspoon of fresh ground pepper.
1 cup of buttermilk.
Vegetable oil (for deep frying).

Mix flour, salt and pepper in a bowl and set aside.
Place buttermilk in a seperate bowl.
Heat oil for frying and dip chicken strips in flour, then in buttermilk and then finally flour again.
Place in hot oil, the temperature of the oil should be 375.
Never over crowd chicken strips.
Fry until lightly golden brown.
Remove strips and drain.

1 cup of hickory smoke BBQ sauce (heinz)
1/4 cup of water
2 tablespoons of honey
1 tablespoon of ketchup
1 teaspoon liquid smoke

Place all above ingredients in a small saucepan
Mix thoroughly and simmer on low heat
Stirring frequently for 20 minutes
Let sauce cool slightly
Dip one chicken breast strip in sauce at a time and place in a baking pan that has been sprayed lightly with a non stick spray.
Place in a pre-heated oven at 350 and bake for 20 minutes.

If you like my HONEY BBQ STRIPS RECIPE, or you’ve tried it differently in your own way, share your views by commenting. Thank you.




Serves 12
3 cups fresh or frozen raspberries
¾ cup granulated sugar
½ tbsp. lemon juice
2 cups heavy cream

Add 1 cup of raspberries, the sugar and lemon juice to a saucepan. Bring to a simmer over medium heat, stirring frequently. Reduce the heat to low and continue to cook for five minutes.

Strain the mixture through a fine sieve into a metal bowl, reserving the syrup and discarding pulp and seeds. Set the metal bowl into a second larger bowl filled with water and ice cubes to cool the syrup completely.

Meanwhile, process the remaining 2 cups of raspberries in a food processor until liquid.

Strain through a sieve over a bowl and use a rubber spatula to push the raspberry puree through. Discard the seeds and pulp.

Mix together the strained raspberry syrup, strained raspberry puree, and cream.

Transfer the mixture into an ice-cream maker and freeze according to manufacturer’s directions.

Enjoy this freshly churned or transfer into an air-tight container and freeze until firm (four hours to overnight).

Thank me later 🙂

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DIY lip balm recipe


Hello lovelies! As you are all aware its another end of year holidays season, which means we are in for some harsh weather conditions that our beautiful skin don’t particularly like. Harmattan (if you are in Africa) and winter (in other parts of the world) can be very drying for our skin, hair and lips.
I discovered the recipe for this DIY lip balm, I tried it and loved it so much i decided to share it with you lovelies. So here it goes!

2 parts vegetable oil, and
1 part grated beeswax, melted together in a microwave (or a double boiler), and allowed to set back into a solid
To this, you can also add:
a couple of drops of essential oil of your choice, like lavender
a couple of drops of vitamin E oil, to act as a preservative
a little cocoa butter, which adds extra richness and protection
As for myself, I found this particular mix to have the nicest feel and the most lasting effect.

One more thing: in the absence of vitamin E oil (which I never seem to have on hand), this lotion will keep for about four weeks before starting to turn rancid. Don’t make a whole lot!

1 teaspoon avocado oil
1 teaspoon jojoba oil
1 teaspoon grated beeswax
1 teaspoon cocoa butter

1). Place all ingredients in a small jar (like an empty baby-food jar), and microwave on high for about one minute, or until the beeswax and the cocoa butter have melted completely (you can also melt everything together in a double boiler).

2). Remove the jar from microwave and allow to cool to room temperature (do not cover the container until the mixture have cooled completely to avoid condensation).

3). Once your lip balm has cooled, it is ready to use. Cover and keep it in a dark, cool place.

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Here we go again with another recipe: STICKY RICE PUDDING.
I really dunno where this food originates from, but I’m very sure it is eaten by the white people. When I was going through the recipe, I realised it is veeeeery easy to cook, and it doesn’t take much time at all. I tried it out myself and really enjoyed it, so I decided to share it with you guys, at least you’d all be able to try something new out. We nigerians eat rice almost every day. This is also rice, but its rice in another kinda form. Here it is!.
200g short-grain rice.
2 x 400ml cans of sweetened coconut milk.
Half can or 200ml water.
2 bananas, thinly sliced.
1 mango, chopped.
1 fresh pawpaw, chopped.
2 sticks of lemon grass, bashed.
Half/ 1 whole fresh coconut (depends on how you want it).

Place three sheets of wide foil on top of each other,
Bend up the sides and pour in the rice (first), coconut milk and water.
Stir in the banana, mango and pawpaw,
Then add the lemon grass.
Lastly shave in the coconut flesh, using a vegetable peeler.
Fold up all sides of the foil and squeeze tightly to make a secure parcel (or its quite sweet to do individual ones).
Place on the barbecue where the heat is consistent, not too hot.
Let the rice cook for about 45 minutes, until it is soft and sticky.
Feel free to open the parcel and give the rice a stir (but don’t over stir).
Alternatively, you can easily cook the pudding in an oven at gas mark 5/190 degrees celsius/375 degrees farenheit for 45 minutes.

If you’ve tried this out, don’t hesitate to share your views by commenting. Thank you. 🙂



Ok peepz! I’m here again on the recipe category of my blog and I’m gonna teach you guys, on how to make/cook GRILLED YABBIES/PRAWNS.
Grilled yabbies, is a kinda dish, made up of prawns and chilli pepper. It is mostly eaten by the people of australia.
Serves 6.
18 live yabbies or raw prawns.
2 red chillies, deseeded and finely chopped.
1 handful of flat leaf parsley, roughly chopped.
Good drizzle of olive oil.
2 lemons or limes, cut in half.

Cut lenghtwise through the yabbies or prawns, starting from the head.
Then open out like a book.
Remove the food sack from the head.
If you are using large prawns, leave whole or peel.
Season with salt and freshly ground black pepper.
Cook on a hot barbecue or griddle pan for about 3 minutes on each side.
Serve on a plate, sprinkle on it, the chilli, parsley and olive oil, with the lemons or limes on the side.
PS- they taste great with a squeeze of fresh juice.
Try this out!. I’m pretty sure you’ll enjoy it.

You can share your views by commenting or follow @bellatrixtalk, I’d def follow back. 🙂



Afang soup is a traditional nigerian stew made from the leaves of the forest plant ‘cnetum africanum’, known as afang or okazi. It is mostly eaten by the calabar people.

1 pound of meat, cleaned and cut into bite-sized pieces.
1 hot chilli pepper.
1 onion, chopped.
Several periwinkles.
2 pieces of dried fish.
2 pounds of afang leaves (cleaned), pounded with a mortar and pestle.
1 pound of waterleaf (cleaned and torn into pieces).
1 cup of dried prawn (pounded).
1 cup of red palm oil.

Get a clean pot, wash and clean your stockfish properly and boil, then add already seasoned and boiled meat and simmer for 5 minutes.

Add onions and chilli pepper. Reduce heat. cover, to simmer.

In a seperate pan, bring a few cups of lightly salted water to boil.

Place the periwinkles in the boiling water. Cover and cook for 5 minutes.

Remove periwinkles from water. Use a fork to remove the snails from their shells. Rinse the snail meat in cool water. Drain and sprinkle with lime or lemon juice.

Add the properly cleaned periwinkles, dried fish and waterleaf to the pot of stockfish. Cover and simmer for several minutes.

Add pounded afang leaves with crushed dried prawns, add palm oil and simmer for 5 minutes till greens are completely soft and tender.

It is best eaten with fufu, pounded yam or eba.

If you’ve tried this method and liked it, please send me a mail… Thank you 🙂

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Palm Oil
Ata Rodo
Bouillion cube
Blended crayfish (small and big)
Cow Leg
Goat Meat
Vegetable (Spinach, Ugwu)

Spice and boil goat meat till tender…allow it to cook till the stock/broth is very little and thick.
Cook cow leg, Shaki too, I usually cook mine in separate pots, cook until tender, you don’t want to be fighting the meat when chewing.
Blend tomato, pepper and 1 ball of Onion: don’t blend it smoothly, let there be small bits.
Heat up palm oil and bleach just a little, add half a bulb of onion when bleaching, this adds flavour .When bleached slightly, take out the onion, turn off cooker and allow to cool just a bit.
When the oil has cooled a bit, turn on the cooker and add chopped onion till onion is soft and transparent .
Pour the blended tomatoes into the pot of oil, add 1 bouillon cube, cow leg, shaki, goat meat , blended crayfish, iru and allow to cook. You can choose to cover the pot or not.
Make sure you stir the contents often so that it does not burn. This is not party jollof.
After about 10 minutes, depending on the quantity of the the tomato, it should be dry (frying instead of boiling), continue to stir for 2 minutes.
Make sure vegetable is washed properly! Nothing more annoying that tasting sand and stone in soup.
Taste for salt, and add more if it’s not tasty enough…I leave the salt till later because the broth is concentrated with spices…you do not want your food too salty.
Stir until cooked…
Serve with Rice, Eba, Semo, Yam, Pounded Yam, Eko, Fufu

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