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Recipe of braised Chimichurri Red snapper

Braised Chimichurri Red snapper

This colorful fresh, green and totally delicious chimichurri sauce doubles as a marinade and an accompaniment to steak, chicken and red snapper. This is a fun twist to braised red snapper. This recipe of braised red snapper is super tasty, traditional and incredibly easy to make. Chimichurri is garlicky sauce from Argentina. It’s flavorful and healthy!
The longer you season the meat, the tastier the red snapper. When stored properly in the refrigerator, the marinated fresh red snapper should be cooked within two days, up to three at most.

2 red snappers

½ cup finely chopped

2 tablespoons finely chopped fresh oregano

4 garlic cloves, crushed

½ cup finely diced

1 small red chili pepper 

1 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1/4 cup of oil 

Salt and pepper to taste


Marinate the red snapper and refrigerate and is best if used within 24-48 hours.


Prepare the grill (medium-high heat).

Grill the fish until just cooked through, about 10 minutes per side (depending on thickness and size of fish)

or Preheat oven to 350°F. Bake the red snapper until cooked through, about 45 minutes.

Serve hot

It is a great idea to marinate the red snapper with the chimichurri the night before, or in the morning before you leave for work. Don’t know leave the marinated red snapper at room temperature for a long period of time. To cut down the clean use a re-sealable plastic bags, rather than in bowls or other containers. Also cover the marinated red snapper to avoid cross contamination. Never, use chimichurri marinade from raw red snapper as a sauce.

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Okra Soup

Okra Soup

1 small onion

2 tomatoes

2 hot pepper

1 cup palm oil

Cooked Assorted meat, crab, shrimp and fish – I used a combination of turkey, crab, prawns 

6 cups chopped okra

6 cups meat stock or water

Blended seasoning (1 Onions, 1 clove, 1 allspice whole, 1 cloves of garlic, 1 tablespoon ginger, 1 cube )

1 lahoin (Salted fish)

Pinch of baking soda


In a large pot on medium heat, add in palm oil. Add onion and the tomato. Add the blended seasoning, lahoin and cook for 2 mins


Add in meat stock and precooked meat. Stir. Taste and adjust for salt and maggi. Simmer covered for 4 minutes.

Stir in chopped okra, Pinch of baking soda and cook for 10 min mins. 

Add the hot pepper and cook for another 3 minutes. Remove from heat immediately.

Serve with Akoumè

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Merveilles donut

Gbanplè, Bugnes, oreillettes, merveilles, ganses

200 g All purpose flour

40 g Butter

2 eggs

50 g Sugar powder

30 cl Oil

1 teaspoon nutmeg

Icing sugar

Make a fountain with flour and yeast. Pour in the center the powdered sugar, the eggs, the nutmeg and the melted butter. Knead by hand to obtain a homogeneous paste.

Form a ball with the dough and Spread each slice finely on a floured work surface and cut.

Heat the oil in a large pan and put the pieces of batter. Drain the ear cups on paper towels, place them on a dish, sprinkle with icing sugar and serve.

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Ivorian Chicken Jollof rice

Ivorian Chicken Jollof rice

4 cups rice (Jasmine)

1 chicken (cut into pieces)

2 tomatoes

4 tablespoons tomato paste

1 teaspoon cayenne

5 clove garlic

2 tablespoon ginger

1 onions

2 cubes

1 cup oil

1 cabbage

2 carrots

10 habanero pepper (optional)

Pinch of baking soda

Salt to taste

Blend the garlic, ginger, ½ onion, clove.

Season the chicken with half of the blended spices, add the cube and salt to taste. Add 1/2 sliced onion. Add water and cook until tender. Fry the chicken

Add the tomato puree, the tomato paste, ½ onion puree, the cube, the remaining blended spices, the cayenne, the carrots sliced in half and the cabbage slice, a pinch of baking soda and salt to taste. 

Add 7 cups of the water to the tomato mixture add the watched rice and salt to taste. Cook the rice.

When all the water evaporates from the rice add the habanero pepper.

Serve the rice with the side of vegetable and the chicken.


I noticed that other cultures serve their jollof with a side of salad, which is a good idea.

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Spicy Grilled Fish(Spicy)

3 Lisa Fish

Olive or Vegetable Oil

1 Inch Root Ginger

6 Garlic Cloves

1 Teaspoon Lime Juice

1 Red Bell Pepper

1 Scotch Bonnet

1 Medium Onion

1 tomato

2 Tablespoons crushed Pepper Flakes

1 Cube

Salt to taste

Clean the fish thoroughly, then make deep incisions on the fish to allow deep penetration of marinade.

Blend 3 Garlic, Cloves, 1 Teaspoon Lemon Juice, 1/2 of the Ginger, 2 Tablespoons Olive Oil, salt and half onion till smooth.

Rub  the marinade on the fish and in the incisions and leave to marinate for at least 2 hours. 

While it’s marinating, Crush roughly the tomato, pepper, 1 beanie, 3 cloves garlic and 1/2 ginger and the rest of the onion. 

Then add the blended mix, 1 cube and salt to taste..

Build up a fire. 

When you’re ready to cook, brush a little plain olive oil on the cooking surface. Arrange the fish  so that they have equal access to the heat source. 

Grill for 30-40 minutes or until thoroughly cookedRemove immediately to a hot platter.

Remember to turn the fish over during the grilling process to enable even heat distribution. Also baste with some more pepper sauce

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Sobolo (Sorrel) with pineapple and mint

Sobolo is the Ghanaian name for a tea made out of rosella leaves, also referred to as Bissap, Zobo or Sorrel. Sobolo (Bissap, Zobo, Sorrel or hibiscus tea) is a cool drink found in most West African countries. It is a dark red-purple (ruby red) colored juice. It tastes sour, a bit grapey and a little bit like cranberry juice and can be cooked with ginger, mint leaves, pineapple, vanilla, tea grass or the aroma of choice. Like other teas, it can be consumer hot or cold depending on preference.

The Sobolo (Bissap, Zobo, Sorrel or hibiscus tea) is one of the superfoods that can help us live a healthier life. The health benefits of hibiscus tea include relief from high blood pressure, high cholesterol, digestive, immune system, and inflammatory problems. It helps to cure liver disease and reduces the risk of cancer. It can also speed up the metabolism and help in healthy, gradual weight loss. Hibiscus tea is rich in vitamin C, minerals and various antioxidants, while also helping in the treatment of hypertension and anxiety.

The hibiscus tea can also include relief from cramps and menstrual pain. It helps in restoring hormone balance as well, which can reduce other symptoms of menstruation like mood swings, depression, and overeating.


  • 10 cup water
  • 2 cup dried hibiscus flowers
  • 1 pineapple
  • 1 bunch fresh mint, washed thoroughly
  • 1-2 cups sugar, or to taste

How to Make Hibiscus Tea?

Wash the pineapple, peel, core and slice

Bring 10 cups water, mint, hibiscus flowers and the pineapple skin to a boil in a medium stockpot.

Boil for10 – 15 minutes, or until the color becomes a deep, purplish red.

Remove from heat and allow mixture to cool.

As soon as the mixture is cool enough to handle, remove mint and discard.

Strain the bissap into a large bowl. 

Add sugar (to taste).

Stir until sugar dissolves completely.

Bottle the bissap and chill thoroughly.

Serve over ice, garnished with a sprig of fresh mint and/or a squeeze of lime.

Stay tuned for decadent bissap cocktail recipes later this week!

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Jollof rice with Whole Fried Chicken

This is one of my mom’s recipes and it was inspired by the Senegalese Thiébou guinar. But this is not Thiébou guinar because it does not have 2 keys ingredients (guedj and yet). The jollof rice is enjoyed in Togo, Benin, Ivory Coast, Senegal, Ghana, and Nigeria… This recipe is perfect for the parties and will allow you to impress your guest easily. The condiments are blended and then fried in peanut oil. Then we wet with water depending on the amount of rice to cook and the desired appearance for rice. The rice is cooked in this sauce, which gives it a specific color according to the quantity and type of tomato used (concentrated and fresh) with the vegetables of your choice. In this recipe, I used broken rice but jasmine or basmati rice is just perfect for this recipe. The rice is then served with vegetables and chicken.

Jollof rice with Whole Fried Chicken

  • 2 chicken (8 cloves garlic, 2 tablespoons ginger, bay leaf, 1 teaspoon pepper)
  • 4 tbsp tomato paste
  • 2 cubes
  • 3 large fresh tomatoes
  • 1 big onions
  • A red pepper
  • 3 large glasses of rice
  • 1/4 cup of oil (optional)
  • 3 carrots
  • 1 Cabbage
  • A pinch of bicarbonate
  • Green pepper
  1. Wash the rice and put in a colander
  2. Clean the chicken and marinate with the spices, cube and salted to taste. Cook for 1 hour (30 minutes on each side) – Add enough water to cover the chicken at all time.
  3. Once chicken is cooked, remove broth and set aside
  4. Add 3 tomatoes, crushed onion, tomato paste and a pinch of baking soda and salt to taste. Cook for 5 minutes.
  5. Add vegetables, 4 cup water and bring to a boil. (Adjust the seasoning with cube and salt). Simmer pendant 15 min
  6. Using a perforated spoonful remove the vegetables
  7. Add chilli and rice and stir and cook over medium heat. As soon as there is more water evaporates cover with a plastic bag then the lid of the maronite. And reduce the fire.
  8. The grains of rice are peeled off each other when cooked
  9. Fry the chicken
  10. Serve hot in a large bowl with the vegetables and chicken; and crushed green pepper

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How to make fried patties?

Cabbage and hot-dog fried patties  || Cabbage and hot-dog fried empanadas

This is my easy recipe for homemade empanada dough for frying. The process to make this empanada dough for frying is very similar to the empanada dough for baking. A few differences are that this dough has a little bit less butter, but adds baking powder. The empanadas are light fluffy texture when you fry them.

Fried patties


  • 4 cup all-purpose flour (, plus more for dusting)
  • 2 teaspoon baking powder
  • 2 teaspoons salt
  • 1/2 cup butter ((1 stick) melted)
  • 1 cup water (cold)


  • 4 cup cabbage (shredded)
  • 5 hotdogs (sliced)
  • 1/2 cup onion
  • 1/2 Maggie cube
  • 1/2 cup bell pepper (diced)
  • 1/2 cup carrot (diced)
  • 2 eggs (boiled)
  • hot peppers ((optional))
  • 1 Tablespoon olive oil (to sautee the hotdogs and veggies)

Make the dough

  1. In a bowl, combine flour, baking powder, and salt. Mix in cut in butter until mixture is crumbly. Add just enough cold water so dough comes together. Wrap and refrigerate for 1 hour.

Make the filling

  1. On medium heat sautée the onion. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 5 minutes. Add cabbage cut until tender and add the hotdogs, and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Add bell pepper and carrot. Season with cube, salt and pepper and let mixture fry for 2 more minutes. Turn heat to simmer, stirring well to incorporate everything.

Time to make your patties

  1. Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
  2. Put about 2 tablespoons filling in the center of each roundand some hard-cooked egg to each. Moisten outer edge of each round with water. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork
  3. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place 3 or 4 pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Draion paper towels, and serve hot.