Wednesday, 3 January 2018



Prep. Time: 60 mins
Servings: 4
Difficulty: Easy
Author: Jumbite Cookbook


* 4 medium potatoes, washed
* 4 Tbsp extra virgin olive oil
* 1 clove garlic, finely chopped
* 1 Tsp fresh rosemary leaves, finely chopped + extra for garnish
* 1 Tsp lemon zest grated
* Salt to taste


1. Preheat the oven to 220 degrees C (428 degrees F). Line a baking sheet with parchment paper.
2. Slice a thin layer off the base of the potatoes so they will not roll around.
3. Place a potato on a work surface with the cut side down. With a sharp knife cut thin vertical slices from one end to the other, being careful not to cut all the way through. You can place wooden spoons or chopsticks on either side of the potato to keep your knife from slicing through.
4. In a small bowl, combine the olive oil, rosemary, lemon zest and garlic.
5. Place the potatoes on the baking sheet and brush them all over with the infused oil.
6. Place in the oven and bake for 20 minutes.
7. Remove from the oven and brush all over with the olive oil mixture, separating the slices slightly with a knife to get some of the mixture between the slices.
8. Put them back in the oven for 20 minutes.
9. Brush the potatoes with the remaining oil, sprinkle generously with sea salt and return them to the oven for 20/30 minutes or until crisp and golden on the exterior and soft on the inside.
10. Remove from the oven, sprinkle the baked Hasselback potatoes with chopped rosemary and serve.
11. Enjoy!



Cuisine: Nigeria
Preparation Time: 5 hours
Cooking Time: 1 hr
Recipe by: Jumbite Cookbook
Servings: 4


500g brown Beans/Black eyed beans (picked)
2 medium  Onions, (chopped)
6 medium Tomatoes,
5 Tbsp red Palm Oil
1/4 cup Crayfish, (grinded)
1 tbsp dry Pepper/chili Flakes
1 tsp Salt
2 stock cubes

1. Soak beans in cold water for 5 hrs or overnight.
2. Discard water and transfer beans to a medium pot and fill with water.
3. Boil the beans for 5 mins on high heat, remove from heat and rinse with cold water, set aside.
4. In a blender, blend tomatoes till puréed and bring to boil till all the water in the puréed tomatoes dries up. Set aside
5. Sauté the chopped onions for 2-3 mins without water on medium heat till golden brown ( slightly caramelized). Set aside
6. Transfer beans to a cooking pot, fill with water to cover beans and cook on medium heat for approx. 30 mins, or until completely soft. Pick one bean and mash with your finger to be sure it's completely soft.
7. Once the beans is soft, season with salt and cover for water to completely dry up. Set aside.
8. In a saucepan, add palm oil and allow to heat up on medium heat till oil is clear and start smoking. Reduce heat to low. (P.S: turn off smoke alarm before heating oil).
9. Add caramelized onion to oil and stir continuously till onions is fully caramelized (dark in color).
10. Add the parboiled tomatoes and continue stirring till the tomatoes blend fully with the onions then add ground pepper, crayfish, stock cubes and salt to taste. Stir well to blend together.
11. Add 1-2 tbsp of water to the stew (optional) and bring to boil for 3 mins. Remove from heat.
Serve the boiled beans with the Agoyin stew and fried plantains.


HASSELBACK POTATOES  Prep. Time: 60 mins Servings: 4 Difficulty: Easy Author: Jumbite Cookbook Ingredients * 4 medium potatoes, ...