Recipes

This salad screams all things summer vibes! Its not your average potato salad, definitely one that wont leave you feeling guilty for indulging in all that mayo! This potato salad is lighter, healthier and one that has all the flavours running through it. 

This recipe is a simple and wholes one that will have you going back for seconds and thirds. The best part of this recipe is how quickly it can be done and how versatile it can be too. Feel free to add more vegetables or different proteins. For my vegetarian and vegan guys you can follow this recipe by leaving out the chicken. 

This recipe is a delicious flavoursome but light summer meal which you can bulk up with a side of rice, bulgur wheat or cous cous. The spicy chicken is balanced with the mild sweet flavours of the spring vegetables. 

If you’re looking for a delicious filling salad, look no further. This potato salad is refreshing and filled with so much flavours. Sweet, spicy and tangy citrusy flavours all combined. Takes no more than 30 minutes to prepare, and requires minimal effort! 

When choosing a rice dish to make I usually tend to go with brown or wild rice more because of the vast flavours it brings to the dish. For this recipe it keeps it rich and earthy and the spices also add to the depth of flavour.

This in particular has to be my favourite rice dish that came about by accident when I had limited ingredients (that’s usually the case with me, I get very innovative when I have very little) but it’s a great simple and healthy recipe that vegetarians and vegans can use if they leave the prawns out

Suya spice is a popular west African spice blend. Most commonly used with bbq meats on street food stalls. It has a spicy, aromatic and nutty flavour that brings many dishes to life when the spice is added onto it. 

Making your own hummus is great because you can jazz it up as you wish, but most importantly you know exactly what’s going into it.

This recipe is my take on the traditional Tanzanian fish coconut curry. It’s a rich, flavoursome and aromatic curry. 

One pan chicken, sweet potatoes and kale in a creamy curried sauce. I’m sure you’ve gathered by now that I love my one pan dishes. This is another 30 minute wholesome meal that will be a hit no doubt. 

This Thai green curry made with a simple fresh paste made from scratch is the most flavoursome, curry you will ever make at home. With the fresh aromatic ingredients used in South East Asian curries, I’m a big advocate of making the curry pastes from scratch! 

If you ever have overripe plantains that you may have forgotten about, this recipe is just for you! This is delicious loaf is free from both dairy and gluten, made from a combination of rice and almond flour. 

This coconut curry is inspired by the traditional Tanzanian fish curry that I fell in love with during my honeymoon in Zanzibar. I decided to remake a vegan version using sweet corn, pumpkin and corn on the cob. 

Mchuzi wa Samaki (coconut fish curry) is one of the traditional Swahili fish curry dishes that originated in Tanzania. As with many African recipes, this curry dish is now eaten in many parts of the southern and eastern African

A tropical remake of the potato hash but this time made with roast plantains, king prawns and topped with some poached eggs.

This is a super quick and effortless meal that works great as a breakfast / brunch or a post workout meal.

A very simple, healthy and hassle free recipe that is cooked in a single pan. Can be paired with steamed potatoes, boiled plantains or yam. 

Ackee is the national fruit of Jamaica, that is deeply routed in their culture and history. Although a fruit its eaten as vegetable, ackee and saltfish is actually a staple breakfast meal in Jamaica.

Peri Peri sauce was originated in Africa. Mozambique to be precise, but it also common in South Africa. The famous sauce made its way to Europe after 2 Portuguese explorers in Mozambique discovered the sauce and fell in love with it. The sauce was bought back to Portugal and distributed across the regions.