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.

Thursday, 17 August 2017



Preparation 🕰: 10 mins
Servings: 4


1/2 cup sugar (or more to taste)
1 3/4 cups water (divided)
1 cup fresh lemon juice
3 1/2 cups ice
1 cup fresh mint leaves
6 mint sprigs for garnish 


In a small saucepan, combine 1 cup of water and sugar. Heat over medium, whisking constantly, till the sugar dissolves. Let the water cool to room temp.

In a blender, combine the sugar water, fresh lemon juice, ice, fresh mint leaves and 3/4 cup of water.

Pulse for a few seconds, then blend for 1 minute till the ice is thoroughly crushed and the drink takes on the texture of a thick slushy. Taste. This recipe produces a mildly sweet limonana. If you like it sweeter then add sugar to taste, if desired, and blend again.

Pour into cold glasses and serve. Garnish with sprigs of mint, if desired

Wednesday, 19 July 2017


Preparation 🕰: 6 mins
Cooking🕰: 25 minutes
Difficulty: Easy
Serving: 12 pancakes


2 eggs
40g butter, melted
40g sugar
240g warm buttermilk 
1 cup warm milk
2 cup (240g) flour
2 Tsp baking powder 
1 Tsp baking soda 
1/4 Tsp salt 

1 Tsp vanilla extract 


In a large bowl sift together flour, baking powder, salt,baking soda and sugar. Set aside.

In a medium bowl beat eggs until fluffy and uniform in color.
Whisk in buttermilk and whole milk.
Stir in melted butter and vanilla extract.

Make a well in the center of the dry ingredients.
Pour the wet mixture into the well.
Gently add the dry ingredients into the well and stir until flour is incorporated. (Be very careful here and do not over stir. Batter should be lumpy.)

Heat a nonstick griddle to 350 F. or a large heavy-bottomed skillet over medium/high heat and add 2 Tbsp oil (we used extra light olive oil).

Place ⅓ cup worth of pancake batter onto the hot griddle. (You can spread the batter out a little if batter is thick and has sat for a while.) or hot skillet. You can prepare two at a time if you wish but do not over crowd less they stick together.

Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden.

Spread melted butter on top of each pancake and place in a stack.

Serve hot with Maple syrup or honey and whipped cream.

Saturday, 1 July 2017



Prep/cooking⏰: 1 hr
Recipe type: Snacks
Cuisine: African
Difficulty: Easy
Serves: 3-5

* 500g all-Purpose flour + extra for kneading
* 180g  sugar
* 1 ⁄ 2 Tsp salt
* 1 ⁄ 4 Tsp baking powder
* 1 Tsp cinnamon
* 1 Tsp grated lime zest (optional)
* 60g margarine/butter
* 1 large egg, beaten
* 180ml milk
* oil, for frying


1. Using a mixer or by hand, mix the dry ingredients; flour, baking powder, salt, sugar, cinnamon  and lime zest(optional).
2. Add the butter to the flour and mix well until the butter is well incorporated with the flour. (You can use melted butter if you like).
3. Add milk and egg into the mixture. Keep mixing until you have formed a sticky dough ball.
4. Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. Chin-chin can be cut into many shapes and sizes.
5. Divide dough in half .On a floured board roll each half to about ⅙ inches thick. Just like linguine or fettuccine. Use a wheel cutter or sharp knife to cut into desired shapes.
6. On a medium heat, Add oil (about 3 inches deep) to a heated skillet or big sauce pan. Ensure the oil is hot before frying so that the dough doesn't soak oil.
7. Fry in hot oil until slightly golden. Remove from oil, drain, and serve. You can store this in an air tight container for up to a month.

Wednesday, 17 May 2017


Preparation 🕰: 2 hours 20 mins
Difficulty: Easy
Servings: 8


5 pounds fresh tomatoes, (about 20 medium tomatoes) peeled, seeded
1/4 cup olive oil
3 medium onion, diced
8 cloves Garlic, minced
1/3 cup fresh basil, finely chopped
1 Tsp thyme
1 Tsp oregano
2 sprig parsley
2 bay leaves
1 Tsp salt
1 small carrot, grated
1 Tbsp honey/sugar (optional)


1. Bring 2 liters of water to boil then cut a small "x" on top of each tomatoes and put in a large bowl. Pour the boiled water over the tomatoes and leave for 15 seconds then drain the water. Pour iced cold water over the tomatoes so that the skin can easily peel off. Peel off skin, divide each tomatoes into 4 pieces and remove seed.

2. Pour olive oil in a large stockpot over medium heat. Add diced onions, garlic and grated carrots. Sauté for 6 minutes or until onions are translucent and tender.

3. Add the tomatoes, chopped basil leaves, oregano, thyme, bay leaves and salt to taste.

4. Simmer on low heat for 2 hours or until cooked down and start to darken. Remove bay leave and add the honey then stir to blend and remove from heat.

To make the sauce into purée,You can use an immersion blender to purée the sauce until smooth. Store in fridge for up to a week.



Preparation 🕰: 15 mins
Servings: 6
Difficulty: Easy


Lettuces, cut into chunks 
4 medium Cucumbers, halved and sliced into wedges 
3 medium Tomatoes, seeded, cored, 1/2 -Inch diced
1/3 cup Fresh Mints, (chopped if desired)
1/3 cup Baby Spinach, chopped
1 Yellow Bell Pepper (Capsicum), diced
1/3 cup fresh Basil
1/3 cup chopped fresh Parsley
2 Scallions, thinly sliced
1/8 cup thinly sliced Green Onion 
3 Garlic clove, minced
1 Tsp Lemon Salt  
1 Tbsp White Vinegar (optional)
1/4 cup Olive oil


1. Place all the vegetables in a large salad bowl and toss to combine.

2. In a small mixing bowl, add the white vinegar,garlic and lemon salt and mix together. Add the olive oil and pour over the salad. Toss gently to coat all the vegetables. (Substitute lemon salt with a Tbsp of fresh lemon juice and 1/4 Tsp of salt).

Serve with Lebanese or pita bread with grilled meat although I eat it with almost every meal.



Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas with vegetables and yogurt sauce. This chicken shawarma sandwich is seriously awesome and taste amazing. It's a crowd pleaser and definitely one the whole family will love. It adds some flair to the usual, plain grilled chicken. This is definitely a must try for all Lebanese shawarma lover.

Serving: 6


For Chicken:
•1 lb boneless, skinless chicken breast (2 large)
•1 lb boneless, skinless chicken thigh (4 large)
•6 Tbsp extra virgin olive oil
•2 Tsp cumin
•2 Tsp paprika
•1 Tsp allspice
•3/4 Tsp turmeric
•1/4 Tsp garlic powder
1/4 Tsp cinnamon
•Pinch of cayenne pepper (optional)
•3/4 Tsp salt
•1/4 Tsp black pepper
•1 Stock-cube (maggi /knorr) (optional)
•1 Tsp onion powder


1. Slice the chicken Breasts into 5-6 pieces and the chicken thigh into 3-4 pieces each.
2. Place them in a marinating dish or large plastic zipper bag.
3. In a small bowl, whisk together 1/4 cup of olive oil and all the spices listed above with the salt and black pepper until well combined.
4. Pour spice marinade over the chicken pieces and stir/ mix till all the chicken pieces are evenly coated in the marinade.
5. Cover the marinating dish with plastic wrap or close the zipper and place in the refrigerator to marinate for at least 1 hr or overnight.

1. Spray the grill with non stick cooking oil and preheat to medium heat.
2. Thread the marinated chicken pieces onto wooden skewers and grill the chicken for about 20 minutes, giving a quarter turn every 5 mins till cooked through.
3. Remove from grill and let cool slightly then remove the chicken from the wooden skewers.
4. Use a sharp knife to slice the meat into small, Shawarma-like pieces.
5. Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.
6. Remove the fried chicken from skillet and repeat the same process for the remaining half chicken.


•1 small sized cabbage/lettuce (cut into thin strips)
•3 medium sized carrot (cut into thin strips or grated)
•1 large cucumber (cut into circles)
•2 Tomatoes ( cut into circles)
•1 medium onion ( cut into thin strips)

 •1 cup Greek yogurt/ Labneh
 •1 Tbsp Lemon juice
 •1/2 Tsp minced garlic
 •1 Tsp dry mint (optional)
 •salt and pepper to taste

Mix all ingredient together in a small bowl and set aside.


*6 Pita bread/naan bread/Lebanese flat bread
*Prepared shawarma chicken
*prepared shawarma fillings

>>>To make the sandwich wrap, place a piece of flatbread or Pita bread on a tray and smear with Yoghurt Sauce or mayonnaise and top with a bit of lettuce/cabbage, shredded carrot, onion, cucumber, tomato and Chicken Shawarma. Roll up bread and wrap with foil or sandwich wrap then repeat with the remaining bread.
Serve and enjoy.

Thursday, 11 May 2017


Preparation 🕰: 10 mins
Cooking🕰: 30 mins
Difficulty: Easy
Serving: 4


- 680g Yukon gold potatoes
- 1/2 Tsp Salt
- 4 Tbsp heavy cream
- 2 Tbsp unsalted Butter, (melted in room temperature)
- 1 Tbsp milk
- 1 Sprig Celery (finely chopped)
- 1/4 Tsp grind coriander (halved)
- Salt and pepper
- Olive oil


1: Peel the potatoes and cut lengthwise into quarters, then place in a medium saucepan. Add cold water to the pan until the potatoes are covered by atleast one inch. Add half teaspoon of salt to the water and bring to boil on high heat. Once the water start boiling, reduce to low heat. cover and allow to simmer for 20 - 30 mins or until the potatoes are easily pierced/poked with a fork.

2: While waiting for the potatoes to cook, Warm the cream in microwave or on in a pan on medium heat 1 minute.

3: Drain the water from the cooked potatoes and transfer them to a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher or potato ricer then use a strong metal spoon to beat further but do not over beat the potatoes.

4: Add milk and beat until the potatoes are smooth then add the 1/8 teaspoon of coriander, salt and pepper to taste.

5: Serve in a bowl and sprinkle the chopped celery and the remaining 1/8 teaspoon of coriander then drizzle the olive oil on it.

Note: 1) ensure you add salt to the potatoes when cooking to prevent having a bland potatoes.
          2) ensure you use cold water to cook your potatoes to avoid underdone potatoes.
          3) ensure the Butter and cream are in room temp before add to the mashed potatoes.
          4) do not overwork the potatoes to avoid a gummy and gluey potatoes.

Tuesday, 2 May 2017


Hello foodies, today I will be sharing with you one of my favorite recipe which is the "Meatball recipe", it's somewhat easy to make and the meatballs comes out tender and yummy. You can use any ground meat of your choice like beef,lamb,turkey,chicken e.t.c. But ensure your meat has little fat because it prevents the meatball from getting tough when cooking. Most people mix their ground beef with pork to make it tender but I can't because "pork" is Haram. Cook with tomato sauce and serve with steamed rice or pasta over dinner.


Preparation 🕰: 15 mins 
Cooking 🕰: 30 mins 
Difficulty: Easy 
Servings: 28-30 meatballs 


500g lean ground beef 
1 medium onion, chopped
1 Garlic clove, finely minced
1/3 cup dry bread crumbs
1/4 cup milk
1 Large Egg
1 Tsp Salt
1/8 Tsp black pepper
1/2 cup grated Parmesan cheese, (optional)
1/4 cup finely chopped parsley
1/4 cup chili sauce
 340g Tomato pasta sauce 


1: Preheat oven to 400F/200C/Gas5. Line a rectangular baking sheet and set aside.

2: Combine the milk and breadcrumbs in a small bowl and set aside.

3: In a large mixing bowl, whisk egg until blended and whisk in the salt, black pepper,  grated cheese and parsley.

4: Add the ground beef to the egg mixture and mix together, then add the onions, garlic and soaked bread crumbs and mix thoroughly with your fingers or stiff spatula. Try not to overwork the meat and do not knead the meat. 

5: Pinch off a piece of the meat and roll gently between your hands to form a ball.  Place the ball in prepared baking sheet and repeat until all the meat mixture is used making about 28-30 balls.

6: Bake in preheated oven for about 15 mins or until the meat is no longer pink in center and juice is clear.

7: In a saucepan, bring the chili sauce and tomato sauce to simmer on medium heat, add the meatballs to fit in the pan. cover and simmer for 15 mins or until the meatballs are hot and cooked through. 

Remove from heat and serve immediately with steamed rice.

Sunday, 23 April 2017


These 3- ingredient mini Nutella Croissants are simple and easy to make, crispy and also delicious (I mean Nutella-licious). All you need for this babies are Nutella, a French pastry (puff pastry) and egg. It is as easy as that. If you have a puff pastry lying in your freezer for a while, this is a good way of experimenting with it.
Jumbite Confectionery

Preparation 🕰: 20 min
Baking🕰: 10-15 mins
Difficulty: Easy
Servings: 12 croissants 


* 3 square sheets store bought puff pastry, thawed but cooled 
* 4 Tbsp Nutella 
* 1 egg (plus 1 Tbsp water or milk) for glaze.


Step 1: Preheat oven to 350F/200C/Gas5. Line a baking sheet with parchment paper or foil.

Step 2: Lightly flour a cutting board or work surface, roll out each puff pastry sheets with a rolling pin until flat, smooth and even on each sides.

Step 3: Use a pastry cutter or knife to cut the puff pastry into rectangles then cut the rectangle into long triangles. Each sheets should yield 4 triangles making 12 triangles in total.

Step 4: Place a Tsp of Nutella on the wide end of each triangle, and use a spoon to spread it out just a bit over the triangles. Try to leave at least 1/2 -inch border all the way around the edges of the triangle to prevent the Nutella from seeping out when baking.

Step 5: Beginning from the wide end of the triangle, roll the triangle dough up to form a croissant shape. Transfer to the prepared baking sheet and turn the croissant edges slightly to form a "U" croissant shape. Repeat with remaining triangles.

Step 6: Combine egg and 1 Tbsp of water or milk to form glaze. Brush each croissants with the egg wash and bake in Preheated oven for 10-15 mins, or until golden and flaky.

Serve immediately or store in a sealed container for up to 3 days(that is if it remains).


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