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De-kitchen square, Abuja (2026)

28/02/2026

Russian salad

21/02/2026

🥗 Russian salad (Olivier Style)

Ingredients

2 medium potatoes
2 carrots
1 cup green peas (fresh or frozen)
3 boiled eggs
1 cup cooked chicken or ham (optional but traditional)
1 cup mayonnaise
1–2 tablespoons salad cream or a squeeze of lemon
Salt to taste

Black pepper to taste
You can also add sweet corn or diced apples if you like a slightly sweet edge.
Step-by-step preparation

1. Boil the vegetables
Peel and dice potatoes and carrots into small cubes. Try to keep the size uniform so everything feels balanced in the mouth.
Boil potatoes, carrots, and peas separately in lightly salted water until just tender. Not mushy. Drain and allow to cool completely.

2. Prepare the other ingredients
Boil eggs, peel, and dice.
Cut cooked chicken or ham into small cubes.

3. Mix the base
In a large bowl, combine cooled vegetables, eggs, and meat.
Add mayonnaise gradually. You want it creamy but not swimming.
Add salad cream or lemon juice for brightness.
Season with salt and black pepper.

4. Chill before serving
Refrigerate for at least 1 hour. Russian salad tastes better when cold and slightly set.
Chef tips

Let everything cool fully before adding mayo. Warm ingredients will make it watery.

Dice small. Russian salad is about harmony, not chunky bites.

Taste before chilling and adjust seasoning. Cold dulls flavor slightly

.

11/02/2026

How To Prepare Creamy Garlic Butter Shrimp

Is fast, rich, and the kind of meal that makes people think you spent hours in the kitchen. You didn’t. You just did it properly.

Here’s how to make it.

Ingredients

500g large shrimp, peeled and deveined

Salt and black pepper

1 teaspoon paprika (optional)

3 tablespoons butter

4 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth or white wine

½ cup grated parmesan

1 tablespoon lemon juice

Fresh parsley, chopped

Step 1: Season the Shrimp

Pat the shrimp dry with paper towel. This helps them sear instead of steam.
Season with salt, pepper, and paprika.

Step 2: Sear Quickly

Heat a large pan over medium-high heat.
Add 1–2 tablespoons butter.

Place shrimp in a single layer. Cook about 1–2 minutes per side.
Once they turn pink and curl into a “C” shape, remove immediately. Don’t overcook. That’s the mistake most people make.

Set aside.

Step 3: Build the Flavor

Reduce heat to medium.
Add remaining butter and minced garlic. Sauté gently for about 30 seconds until fragrant. Not brown.

Pour in broth or wine. Let it simmer for 2–3 minutes to slightly reduce.

Step 4: Make it Creamy

Add heavy cream. Let it simmer until slightly thickened.
Stir in parmesan cheese.
Add lemon juice for balance.

Taste and adjust seasoning.

Step 5: Bring It Together

Return shrimp to the pan. Toss gently in the sauce for about 1 minute.
Finish with chopped parsley.

Serve over pasta, rice, mashed potatoes, or with warm crusty bread.

Rich. Creamy. Garlicky. Balanced.

Now here’s something important.

Good food should taste amazing, but it should also support your health. When you understand how to balance ingredients and portions, you can enjoy meals like this without guilt or confusion.

That’s exactly why I created my Clean Eating Blueprint. It shows you how to cook flavorful meals while eating smarter and cleaner every day.

If you’re ready to upgrade both your cooking and your lifestyle, tap the link in my bio and grab your copy today.

Your kitchen can change your life.

09/02/2026

Sichuan-Style Crispy Chili Beef

Bold heat. Loud crunch. That unmistakable Sichuan hum.

This dish is all about contrast. Crispy beef on the outside, tender inside, then drowned lightly in a chili oil sauce that smells dangerous in the best way.

Let’s cook.

📝 Ingredients

Beef

500 g beef sirloin or flank, sliced thin

2 tbsp soy sauce

1 tbsp Shaoxing wine (or cooking wine)

1 tbsp cornstarch

Oil, for frying

Sauce & Aromatics

2 tbsp chili crisp or Sichuan chili oil

1 tbsp doubanjiang (optional, but very authentic)

4 cloves garlic, minced

1 tsp fresh ginger, minced

2 dried red chilies (optional)

1 tsp sugar

½ tsp ground Sichuan peppercorn

2 tbsp water

👩‍🍳 Cooking Process

1. Marinate the beef

In a bowl, combine beef, soy sauce, Shaoxing wine, and cornstarch.
Mix well until the beef is lightly coated.
Let it rest for 10 minutes. This matters.

2. Crisp the beef

Heat oil until hot, not smoking.
Fry the beef in batches so it doesn’t steam.
Cook until golden and crispy.
Remove and drain on paper towels.

Patience here pays off.

3. Build the sauce

In a wok or pan, heat 1–2 tablespoons oil.
Add garlic, ginger, and dried chilies.
Stir quickly until fragrant. About 20 seconds.

4. Season

Add chili crisp, doubanjiang, sugar, Sichuan peppercorn, and water.
Stir and let it bubble gently for 30–40 seconds.
The aroma should punch first, then smile.

5. Toss & finish

Add the crispy beef back into the pan.
Toss quickly to coat.
Do not overcook. You want crunch, not regret.

⏱️ Time Breakdown

Prep: 10 minutes

Cooking: 15 minutes
Total: 25 minutes

Serve hot.
Best with plain rice or cold noodles.
And yes, your lips should tingle a little.

09/02/2026

Is it acceptable to eat with your hands in casual restaurants? Drop Your opinion.

04/02/2026

Shrimp & Lobster in Garlic Butter Sauce

This is one of those dishes that smells expensive before it even tastes expensive.
Simple ingredients. Big energy.
Let’s cook.

Ingredients

500g shrimp, peeled and deveined

2 lobster tails, split in half

4 to 5 tbsp real butter

6 cloves garlic, finely minced

1 small onion or shallot, finely chopped

1 tsp paprika

½ tsp chili flakes (optional, but recommended)

Salt and black pepper to taste

1 tbsp lemon juice

Fresh parsley, chopped

Optional: a splash of olive oil

Method

1. Prep the seafood
Pat the shrimp and lobster dry. Season lightly with salt, pepper, and paprika. Set aside.
Dry seafood browns better. That matters.

2. Build the flavor base
Heat a wide pan on medium heat. Add a little olive oil, then butter.
Once the butter melts, add the onions. Sauté until soft and fragrant, not browned.

3. Garlic goes in
Add the minced garlic and chili flakes. Stir for about 30 seconds.
You want aroma, not burnt regret.

4. Cook the lobster first
Place lobster tails cut-side down. Cook for 2 to 3 minutes, flip, then cook another 2 minutes until opaque.
Remove and set aside.

5. Shrimp time
Add shrimp to the same pan. Cook 1 to 2 minutes per side until pink and just firm.
Do not overcook. Shrimp holds grudges.

6. Bring it together
Return the lobster to the pan. Add lemon juice and a little more butter if needed.
Spoon the garlic butter over everything. Let it simmer for 1 minute.

7. Finish
Taste. Adjust salt. Sprinkle fresh parsley.
Turn off the heat and breathe it in.

How to serve

Perfect over steamed vegetables, cauliflower rice, or lightly sautéed greens.
Clean. Satisfying. No food coma.

If you love meals like this that feel indulgent but still respect your body,
my Clean Eating Blueprint breaks it all down.
Simple recipes. Smart swaps. Real food that works with your lifestyle, not against it.

Eat well. Live clear. Cook with intention.

04/02/2026

What food is impossible to eat neatly?

27/01/2026

How to Prepare Kilishi Rice (Smoky, Spicy, Nigerian-Style)

Kilishi rice is one of those dishes that smells like effort, even when it’s not that complicated.
Smoky beef. Deep spice. Rice that actually tastes like something.

Here’s how to make it properly.

Ingredients

2 cups long-grain rice

150–200g kilishi (shredded or chopped)

3 tbsp vegetable oil

1 medium onion, sliced

2 fresh tomatoes, blended (or 1 cup canned)

2 tbsp ground pepper (adjust to taste)

1–2 tbsp kilishi spice (yaji)

1 seasoning cube (optional)

Salt to taste

2½–3 cups beef stock or water

Optional: sliced bell peppers or carrots for color

Method

1. Rinse the rice
Wash until the water runs clear. Set aside. This step matters more than people admit.

2. Build the base
Heat oil in a pot. Add onions and sauté until soft and lightly golden.
Stir in blended tomatoes and pepper. Fry until the oil separates and the raw tomato smell disappears.

3. Add the kilishi magic

Blend the kilishi onto powder and
Stir gently so it doesn’t burn.
Add kilishi spice, seasoning cube, and salt. Keep the heat low. Let the flavors wake up.

4. Cook the rice
Add the washed rice and stir to coat every grain with the sauce.
Pour in stock or water, cover, and cook on low heat until the rice is tender and fluffy.

5. Final touch
Add vegetables if using. Steam for another 3–5 minutes.
Turn off heat and let it rest. Rice likes a moment of silence.

Serve with

Fried plantain

Fresh cucumber and tomato salad

Or just on its own. It holds its ground.

If you love meals that are flavor-packed but still clean, this is exactly how I cook inside my Clean Eating Blueprint.
No extreme dieting.
No boring food.
Just real meals that nourish and satisfy.

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24/01/2026

Chicken Tikka Masala

The kind that smells like you actually know what you’re doing in the kitchen.

Ingredients

For the chicken marinade

700g chicken breast or thighs, cut into chunks

1 cup plain yogurt

1 tbsp ginger garlic paste

1 tsp paprika or Kashmiri chili

1 tsp turmeric

1 tsp garam masala

1 tbsp lemon juice

Salt to taste

For the masala sauce

3 tbsp oil or butter

1 large onion, finely chopped

1 tbsp ginger garlic paste

1 tsp cumin

1 tsp coriander

1 tsp paprika or mild chili powder

1 cup tomato puree

½ cup fresh cream or coconut cream

1 tsp garam masala

Salt to taste

Fresh coriander for garnish

Step by step

Start with the marinade.
Mix yogurt, spices, lemon juice, salt, and ginger garlic paste. Add the chicken and coat it well. Cover and let it rest for at least 1 hour. Overnight is even better if you have patience.

Cook the chicken.
Grill it, bake it, or pan fry until slightly charred and cooked through. You want color here. That smoky edge matters. Set aside.

Build the sauce.
Heat oil or butter in a pan. Add chopped onions and cook until soft and golden. Add ginger garlic paste and cook until the raw smell disappears.

Add the spices.
Stir in cumin, coriander, paprika, and a pinch of salt. Let the spices bloom for about 30 seconds.

Tomato time.
Pour in the tomato puree and simmer until the oil starts to separate. This step is where flavor deepens. Don’t rush it.

Bring it together.
Add the cooked chicken to the sauce. Stir gently. Pour in the cream and sprinkle garam masala. Simmer for 5 to 10 minutes until everything feels married.

Finish with chopped coriander.
Serve hot with rice, naan, or whatever makes sense today.

A small but important note

This dish can be rich.
But it doesn’t have to be heavy.

That’s exactly why I created my Clean Eating Blueprint.
It shows you how to enjoy bold, comforting meals like this without wrecking your health or energy. Smarter portions. Cleaner ingredients. Food that loves you back.

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22/01/2026

How to Prepare Simple Homemade Sushi

Ingredients

2 cups short-grain sushi rice

2½ cups water

3 tablespoons rice vinegar

1 tablespoon sugar

½ teaspoon salt

Nori sheets (seaweed)

Fresh fillings of choice: cucumber, carrot, avocado, bell pepper

Optional protein: cooked shrimp, grilled salmon, or tofu

Soy sauce, sesame seeds, ginger (for serving)

Step 1: Cook the rice
Rinse the rice until the water runs mostly clear. This matters.
Cook with water until soft but not mushy.
Once done, let it rest for 5 minutes.

Step 2: Season gently
Warm the rice vinegar, sugar, and salt just until dissolved.
Fold it into the rice slowly.
No rushing. No smashing.
Let the rice cool to room temperature.

Step 3: Prep your fillings
Slice everything into thin, even strips.
Sushi is about balance.
Too much filling ruins the roll.

Step 4: Roll
Place a nori sheet shiny side down.
Spread a thin layer of rice, leaving space at the edge.
Add fillings in a neat line.
Roll tightly, but don’t fight it.

Step 5: Slice and serve
Use a sharp knife. Clean between cuts.
Serve fresh. Keep it simple.

That’s sushi.
Clean flavors. Intentional eating. No chaos on the plate.

And if this style of cooking speaks to you, the kind that feels light, nourishing, and sustainable, then you’ll love my Clean Eating Blueprint.
It’s not a diet.
It’s a system for eating well without stress, guilt, or confusion.

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21/01/2026

How to Prepare Thai Fried Rice

Simple. Fragrant. Loud with flavor in the best way.

Thai fried rice is one of those dishes that feels effortless once you get the rhythm. High heat. Quick movements. Real ingredients doing their thing.

Ingredients

3 cups cooked jasmine rice, cold is best

2 tbsp vegetable oil

2 cloves garlic, finely chopped

1 small onion, diced

1 cup protein of choice. Chicken, shrimp, prawns, or tofu

2 eggs, lightly beaten

1 cup mixed vegetables. Carrots, green peas, sweet corn

2 tbsp fish sauce

1 tbsp light soy sauce

1 tsp oyster sauce

1 tsp sugar

½ tsp white pepper

Spring onions, chopped

Fresh lime wedges

Cucumber slices for serving

Optional but very Thai: a little chopped fresh chili or Thai basil.

Method

1. Heat your wok or large pan until it is properly hot. Add the oil.

2. Toss in garlic and onions. Stir fast. You want aroma, not color.

3. Add your protein. Cook until just done. Remove and set aside if needed.

4. Push everything to one side. Pour in the eggs and scramble lightly.

5. Add the rice. Break it up gently and let it toast for a moment.

6. Return the protein, then add vegetables.

7. Season with fish sauce, soy sauce, oyster sauce, sugar, and white pepper.

8. Stir fry on high heat for 2 to 3 minutes. Everything should be well coated and fragrant.

9. Finish with spring onions and a squeeze of fresh lime.

Taste. Adjust. Thai food listens to you back.

Serve

Hot, with crisp cucumber on the side. Extra lime. Maybe chili if you like heat that speaks clearly.

If you love dishes like this but want to enjoy them without guilt or confusion, my Clean Eating Blueprint shows you how to cook boldly while still caring for your body.
Real food. Smart swaps. Sustainable habits.
Message me or drop a comment to get yours.

14/01/2026

This recipe yields tender, crispy bites coated in a flavorful sesame glaze, perfect as an appetizer or a main course.

Yields: 4-6 servings
Prep time: 25 minutes
Cook time: 15-20 minutes
Ingredients:

For the Bites:

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or 1 medium head of cauliflower, cut into bite-sized florets for a vegetarian option)

1 cup all-purpose flour (or cornstarch for gluten-free)
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, lightly beaten
Vegetable oil, for frying (about 2-3 cups)

For the Sesame Sauce:

1/2 cup soy sauce (or tamari for gluten-free)
1/4 cup honey (or maple syrup for vegan option if using cauliflower)
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2-3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Optional: 1/4 teaspoon red pepper flakes for a touch of heat

For Garnish:

2 tablespoons toasted sesame seeds
2-3 green onions, thinly sliced

Instructions:

1. Prepare the Bites:

For Chicken: Cut the chicken thighs into uniform 1-inch pieces.
For Cauliflower: Wash and trim the cauliflower into bite-sized florets. Ensure they are patted very dry with paper towels, as this is key for crispiness.

In a shallow dish, whisk together the all-purpose flour (or cornstarch), 1/2 cup cornstarch, salt, and black pepper.
In another shallow dish, lightly beat the eggs.

Working in batches, first dip each piece of chicken or cauliflower into the beaten eggs, allowing any excess to drip off. Then, transfer it to the flour mixture, ensuring it's fully coated. Press gently to help the coating adhere. Shake off any excess coating. Place the coated pieces on a clean plate or baking sheet.

2. Fry the Bites:

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure the correct temperature.

Carefully add the coated chicken or cauliflower pieces to the hot oil in batches. Do not overcrowd the pot, as this can lower the oil temperature and result in greasy food.
Fry the chicken for 4-6 minutes, or the cauliflower for 3-5 minutes, until they are golden brown, crispy, and cooked through.

Using a slotted spoon, remove the fried pieces from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. For an extra crispy texture, you can let them cool for a few minutes and then fry them a second time for 1-2 minutes.

3. Make the Sesame Sauce:

While the bites are frying or cooling, prepare the sauce. In a medium saucepan, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger.
Bring the mixture to a gentle simmer over medium heat.

Stir in the cornstarch slurry (the mixture of cornstarch and water). Continue to stir constantly as the sauce simmers until it thickens to a glossy, coating consistency, which should take about 1-2 minutes. If you desire a spicier sauce, stir in the optional red pepper flakes at this stage.

4. Combine and Serve:

Add the fried chicken or cauliflower bites to the saucepan containing the thickened sesame sauce. Gently toss everything together until all the pieces are evenly coated in the glossy glaze.

Transfer the glazed bites to a serving platter or bowl.
Garnish generously with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot and crispy.

Enjoy your homemade sesame chicken or cauliflower!

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