INGREDIENTS

2 cups All Purpose flour

1 Tbsp baking powder

1 Tbsp sugar

1/2 Tbsp cinnamon

1/4 teaspoon salt

1 3/4 cup buttermilk (substitute 1 3/4 cup whole milk + 1.5 Tbsp vinegar, let it sit 5 mins and stir)

1/2 Tbsp vanilla extract

2 large eggs (whisked)

1/2 cup (1 stick) butter, melted

DIRECTIONS

watch here

In a large mixing bowl add, flour, sugar, salt, baking powder and cinnamon and mix evenly

In another mixing bowl add buttermilk (or whole milk/vinegar substitute), eggs, vanilla extract, butter and mix evenly

Add wet ingredients to dry ingredients and mix until smooth

Use a 2/3 measuring cup to scoop batter onto waffle maker and cook as directed

Serve with butter, syrup, fruits or preferred toppings

Enjoy

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here is my current way to make it;

Watch video here

FOR CHICKEN

16 pcs chicken thighs (8 lbs)

Brine (2 Tbsp salt, 1 Tbsp MSG, 1/2 Tbsp Sugar)

A whole bunch of scallions (roughly chopped)

1 medium green bell pepper (chopped)

1/2 cup Thai basil (or regular basil)

1/4 cup parsley (chopped)

A whole bulb of garlic (cleaned, skins removed)

2 thumb sized ginger (chopped)

Scotch bonnet or habanero (for heat, optional)

6-8 dried bay leaves

2 star anise

1 Tsp dried thyme

2 Tbsp chicken bouillon powder

DIRECTIONS

Wash and clean chicken, add to a large pot, add brine mix (salt,msg and sugar) and stir until well combined.

Blend veggies, chicken bouillon and dried herbs with 3-4 cups water until smooth, add and stir into brined chicken, taste and adjust salt

Boil on medium heat until chicken fully cooked (about 30-45mins)

Turn off heat and transfer chicken to a tray, leaving the stock in the pot (for Jollof)

TO MAKE JOLLOF RICE

8 cups Jasmine rice

2 cups cooking oil

1 12oz can tomato paste

3 large onions (sliced)

1/2 Tbsp Jamaican curry powder

1 Tsp thyme powder

1 packet Goya sazon

2 packets Goya chicken bouillon

1 Tbsp MSG (optional)

1 large red bell pepper

2 medium carrots

2 medium tomatoes

6-8 cloves garlic

Scotch bonnet or habanero for heat

DIRECTIONS

Chop bell pepper, carrots and tomatoes in large chunks, toss in air fryer along with scotch bonnet and garlic cloves and roast for 25 mins at 400 degrees

Blend with a cup or two of the stock from boiling chicken thighs earlier, set aside

To make Jollof stew;

Add cooking oil to a hot pot, add curry powder to bloom for about a minute, make sure to stir. Add sliced onions, stir and cook until soft

Add tomato paste and stir. Add 1/4 tsp baking soda, stir and season with thyme powder, Goya sazon, Goya chicken bouillon and MSG. Taste and adjust

Pour in roasted pepper blend into stew and stir. Let it cook on low until oil forms on top

Wash Jasmine rice and add to stew, stir and add stock from earlier to the jollof. (You will need about 10 cups of liquid in total) supplement with water if stock not enough

Stir and taste to adjust saltiness

Cover and let it cook on low heat. (Tent the pot with aluminum foil to ensure even cooking)

While the Jollof cooks, fry boiled chicken in batches, skin side down first until golden brown (about 3-5 mins on each side)

Serve with a side salad and veggies, enjoy

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So here is one for you, homemade, full of flavor and no nonsense added 😂

INGREDIENTS (Makes about 2 Jars of sauce)

1 large red bell pepper

3 medium tomatoes

1 habanero (optional, for heat)

1 whole garlic, top sliced off

1 large onion

1 tsp curry powder

6 oz tomato paste

3-4 dried bay leaves

1 tsp dried oregano

1 tsp dried rosemary

1 tsp anise seeds

1 tsp thyme powder

Pinch of baking soda

1 Tbsp chicken bouillon powder

1/2 Tbsp MSG (optional)

1/2 Tbsp Italian herb mix

1 cup whole milk (or heavy cream)

1/2 cup Parmesan cheese

WATCH RECIPE

DIRECTIONS

1. 1. Roast chopped bell peppers, tomatoes, habanero and garlic at 350 for 20-25 mins

3. 2. In a pan, sauté onions with curry powder, bay leaves, oregano, anise seeds and rosemary until fragrant and tender, transfer to blender and cook tomato paste in the same pot on low heat, sprinkle some baking soda to balance tang

5. 3. Once roasted, blend vegetables with herb sautéed onions until smooth

7. 4. Transfer blend back into pot and stir with tomato paste until smooth

9. 5. Season with bouillon, Italian herb mix, thyme powder, msg and adjust with salt (and a pinch of sugar if needed)

11. 6. Add milk, cheese and stir until melted and smooth

12. Turn off heat and enjoy with your favorite pasta or protein

💋💋💋

HOMEMADE MINCE PIE

Makes 8-10 hand pies

4 cups AP flour

2 sticks cold butter (cubed)

1 Tbsp sugar

1 tsp salt

1 tsp baking powder

1/2 tsp curry powder

1/2 tsp turmeric powder

1 cup ice cold water (add 1-2 Tbsp more if dough too dry)

2 tsp white vinegar

Filling

1 pound ground beef

1 large onion (diced)

1 medium green bell pepper

2 medium carrots

3 stalks scallions

1/4 cup chopped parsley

1 chopped scotch bonnet/habanero (optional, for heat)

2 Tbsp flour (to thicken filling)

To season

1 Tbsp chicken bouillon powder (I use knorr brand)

1 tsp thyme powder

1 tsp garlic powder

1 tsp black pepper

1 tsp paprika

1/2 tsp curry powder

1/2 tsp rosemary (optional)

1/2 Tbsp MSG

DIRECTIONS

To make dough;

Mix dry ingredients together, fold in cubed cold butter and mix with your hand until sandy in texture.

Add cold water, vinegar, mix until a dough forms (do not overwork dough). Let it rest in the fridge

To make filling;

To a hot pan add some oil (about 1/8 cup), add onions and let it cook until tender. Add mince meat, break loose as season with listed above. Taste and adjust with salt.

Add remaining chopped vegetable, let it cook about 5 mins, add 2 Tbsp flour to thicken. Remove off heat and let it cool

Assembly;

Cut dough into 8-10 equal pieces, roll out into circles and add filling to half of dough circle, cover with other half and pinch ends to close. Repeat until done

Brush tops with egg yolk + 1 tbsp milk mixture

bake center rack at 375 degrees for 20-25mins until golden brown

Remove and enjoy