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A close-up image of a pot filled with a rich, chunky minced meat sauce. The sauce is a deep red color with visible bits of minced meat, diced carrots, and a hint of green herbs for garnish. A wooden spoon is lifting a portion of the sauce, showing its thick, hearty texture. The pot has a black-and-white checkered pattern along its rim, giving a rustic feel to the presentation.
Dinner

Minced meat sauce
nigerian buns
Desserts

nigerian buns
dalgona coffee
Breakfast

Dalgona Coffee
peri Peri Jollof and per peri fish
Dinner

Peri Peri Jollof Rice with Peri Peri Fish
Breads & Snacks

Homemade pizza
Dinner

fish and yam chips
immunity shot
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super immunity shots
Efo Riro soup
Dinner

Efo riro soup
zobo drink
Drinks

Zobo drink
peri peri JOLLOF RICE and peri peri chicken
Dinner

Peri peri Jollof rice & Chicken
beans pottage
Lunch

nigerian beans pottage
biscoff ice cream
Desserts

Biscoff Ice Cream

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HAPPY HOLIDAYS EVERYONE 🫶🏾🫶🏾🫶🏾 I HAPPY HOLIDAYS EVERYONE 🫶🏾🫶🏾🫶🏾 Ingredients For the Chicken 3200g (3.2kg) whole chicken 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon crushed bouillon cube 1 tablespoon paprika 2 teaspoons salt Cooking oil ½ stick of butter, sliced 1 tablespoon of the spice mix For the Vegetables 2 russet potatoes 3 carrots 1 whole red onion 5 garlic cloves Sweet red and yellow bell peppers Fresh thyme sprigs Instructions Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. Pat the chicken dry with paper towels. Mix one tablespoon of the spice mix with the butter and set it aside. Drizzle the chicken with oil, sprinkle some spice mix over it, and massage it in thoroughly. Squeeze fresh lemon juice over the chicken. Cover and marinate overnight or longer for maximum flavor. Preheat the oven to 400°F (200°C). Prepare the vegetables by washing and cutting the potatoes and carrots into even-sized pieces. Peel and quarter the red onion. Peel the garlic cloves. In a large baking pan, arrange the vegetables. Drizzle them with oil, sprinkle with some spice mix, and toss to coat. Add fresh thyme sprigs for flavor. Place the butterflied chicken on top of the vegetables. Brush the chicken generously with the spiced butter you prepared earlier. Sprinkle the remaining spice mix evenly over the chicken. Bake in the preheated oven for 45-60 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) at the thickest part of the meat. Stir the vegetables halfway through cooking for even browning. Remove the chicken from the oven and let it rest for 10 minutes. Serve with the roasted vegetables and enjoy! #butterflychicken
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