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Dinner

Egusi soup
Butterflied chicken
Dinner

Whole Butterflied chicken
Chicken pie
Breads & Snacks

Christmas Pie
Gingerbread Chin chin
Breads & Snacks

Gingerbread Chin Chin
Puff puff tower
Desserts

Puff Puff Tower
Nigerian Fried rice
Dinner

Nigerian Fried Rice(LAST FOR DAYS!)
Chocolate banana bread
Breads & Snacks

Chocolate banana bread 
Coconut Curry Rice and Chicken
Dinner

Coconut Curry Rice with Grilled Chicken
Sardine Bread
Breads & Snacks

sardine rolls
baked jollof
Dinner

Baked Jollof Rice
Native Jollof rice
Dinner

native jollof rice and peppered goat meat
jollof rice
Dinner

Jollof rice

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Merry Christmas my Foodies 🫶🏾 Merry Christmas my Foodies 🫶🏾
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
I don’t understand how people don’t like fruit I don’t understand how people don’t like fruit cake. It’s literally sooo good! FRUIT CAKE • 300g mixed dried fruits( I used a mix of raisins, golden raisins, dried cranberries and cherries) • 1 cup rum or brandy( use apple juice as an alternative) • 1 stick butter (½ cup) • 1 cup brown sugar (200g) • ½ cup oil • 3 tablespoons molasses or black treacle • 2 tablespoons orange juice (20g) • 3 eggs • 1 tablespoon orange zest • 1 teaspoon cinnamon • ½ teaspoon all spice • ½ teaspoon salt • 1 teaspoon baking powder • 1 ½ cup flour (200g) BAKE AT 325°F/162°C FOR 90 MINUTES (Cover with foil after 60 minutes) #fruit cake #Christmascake #rumcake
Banana Bread is …….. comment “send it” to Banana Bread is …….. comment “send it” to get the recipe straight to your DMs https://kikifoodies.com/recipes/banana-bread/
Last year’s favorite recipe: Peri Peri Jollof Ri Last year’s favorite recipe: Peri Peri Jollof Rice. It’s starting to get a lot of buzz again on YouTube lately. I have a feeling a few people might make it again this year. What do you think? Have you tried this Peri Peri Jollof Rice yet? Recipe is on the website or comment Peri and I’ll send it straight to your DMs https://kikifoodies.com/recipes/peri-peri-jollof-rice-and-chicken/
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