VEGETABLE FISH SAUCE

 

VEGETABLE FISH SAUCE

VEGETABLE FISH SAUCE

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Level Easy
Servings 2

Ingredients
  

To Cook the Fish

  • 6-8 pieces mackerel fish
  • 1 onion bulb
  • ¼ tablespoon garlic paste
  • 1 fresh chili pepper (chopped)
  • 1 onion bulb (diced)
  • 1/4 tablespoon curry powder
  • 1/4 tablespoon thyme
  • 1/2 tablespoon paprika powder
  • 2 seasoning cubes
  • Salt to taste

To Make the Fish Sauce

  • Shredded fish pieces
  • 5 fresh tomatoes (diced)
  • 1 onion bulb (diced)
  • ¼ tablespoon garlic paste  
  • 2 fresh chili peppers (chopped)
  • 1/4 tablespoon crayfish powder
  • 1/4 tablespoon curry powder
  • 1/4 tablespoon thyme
  • 1/2 tablespoon paprika powder
  • 1 seasoning cube
  • ¼ cup palm oil
  • Salt to taste
  • 2 cups shredded leafy vegetable ofchoice

Instructions
 

  • Place the fish pieces in a pot that'sheating up on medium heat.
  • Then season with all the ingredientsunder ‘to cook the fish’.
  • Add some water to cook the fish pieces,then mix to combine, cover the pot and leave to cook till tender.
  • Afterwards, take the fish pieces out ofthe pot and place on a flat and shred them into tiny pieces. Remove all thebones as you shred. Decant the stock from the pot and set aside.
  • In the same pot, add the palm oil andleave to heat up slightly. Then add the diced onions and stir fry for a fewseconds. Then add the garlic paste and chili peppers and stir fry for a fewmore seconds.
  • Afterwards, add the tomatoes and seasonwith all the seasons under ‘to make the fish sauce’. Mix to combine and coverthe pot and leave to simmer gently for about 7-8 minutes on medium heat.
  • Add the shredded fish pieces along withthe stock, mix to combine, then cover the pot again and leave to cook foranother 5 minutes.
  • Finally add the shredded leafyvegetables of your choice, mix again to combine and take off the heat immediately.
  • Enjoy this sauce with any side dish of your choice.

WINNIE’S MINI EGG ROLL

 

WINNIE'S MINI EGG ROLL

WINNIE’S MINI EGG ROLL

Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Level Very Easy
Servings 2

Ingredients
  

  • 3 eggs
  • 2 tortilla wrap 
  • 1 cup shredded mozzarellacheese
  • 1 small green bell pepper(finely minced)     
  • 1 small red bell pepper(finely minced)
  • 1/4 cup sweet corn
  • 1 onion bulb (finelyminced)  
  • 2 chicken sausage(chopped)
  • 1/2 seasoning cube
  • Sprinkle of pepper
  • 4 tablespoons vegetableoilSalt to taste

Instructions
 

  • Add 2 tablespoons of oil to a panheating up on medium heat, then add the onions, red & green bell peppers,seasoning cube, a sprinkle of salt and pepper.
  • Stir fry for 1 minute or untilvegetables are softened and aromatic, then add the sausage and stir fry another1 minute. Take off the heat and set aside.
  • In a mixing bowl, crack open the eggsand season lightly with some salt and pepper.
  • Then place a clean pan over very lowheat and add 1 tablespoon of oil.
  • Place one tortilla wrap in the pan,toast one side till slightly brown then flip to the other side and toast tillbrown as well. Take out of the pan and set aside.
  • On very low heat, pour in half of the eggmixture or enough to cover the enter surface of the pan.
  • Allow to set halfway, then top with halfof the vegetable & sausage stir fry and sprinkle 1/2 cup of cheese over thesurface of the egg.
  • Cover the pan with a lid and allow theegg to set completely.
  • When it is set, use a spatula to liftthe egg out of the frying pan and on top of the tortilla wrap.
  • Gently roll the egg and tortillatogether, then cut in hand size pieces to form mini egg rolls.
  • Do this for the remaining tortilla wrap.
  • Serve and enjoy

CHICKEN & SWEET POTATO PEPPER-SOUP

 

CHICKEN & SWEET POTATO PEPPER-SOUP

CHICKEN & SWEET POTATO PEPPER-SOUP

Prep Time 15 mins
Cook Time 25 mins
Total Time 35 mins
Level Easy
Servings 4

Equipment

  • 1 large sweet potato (cut in cubes)
  • 8-10 chicken thighs
  • 1 onion bulb
  • 1 tatashe
  • 3 garlic cloves
  • 3 fresh chili peppers (atarodo)
  • 10-12 scent leaves (shredded)
  • 2 tablespoons pepper soup spice
  • ½ tablespoon crayfish powder
  • 2 seasoning cubes
  • Salt to taste

Ingredients
  

  • Blend the tatashe, onions and garliccloves and set aside.
  • Add the sweet potato chunks and chickenthighs to a pot that’s already heating up on medium heat.
  • Season with the pepper/onions blend,pepper-soup spice, crayfish, seasoning cubes, fresh chili peppers and some saltto taste.
  • Add enough water to cover the surface,then mix everything together to combine.
  • Cover the pot and leave to cook for10-15 minutes on very low heat.
  • Finally add the scent leaves, mix onefinal time and take off the heat immediately.
  • Enjoy.

GREEN GODDESS SALAD

 

Green Goddess Salad

GREEN GODDESS SALAD

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Level Easy
Servings 2

Ingredients
  

For the SaladVegetables

  • 2 cooked chicken breast (cut in bitesize pieces)
  • 1 large cucumber (finely diced)
  • 2 cups shredded cabbage
  • 2 cups shredded lettuce
  • 1 green bell pepper (finely diced)
  • 1/2 cup chopped green onions
  • 1/2 of a ripe avocado

For the Salad Dressing

  • 1/8 cup olive oil
  • 1/8 cup lemon juice
  • 1 tablespoon honey
  • A handful fresh parsley
  • 1/2 of a ripe avocado
  • 1/4 cup cashew nuts
  • Salt and pepper to taste

Instructions
 

  • Place all the ingredients under saladvegetables in a bowl and toss to combine.
  • Smoothly blend all the ingredients undersalad dressing in a blender.
  • Pour the dressing over the saladvegetables and toss again to combine, ensuring the vegetables are thoroughlycoated with the dressing.
  • Serve and enjoy.

HEALTHY BREAKFAST WRAP

 

HEALTHY BREAKFAST WRAP

HEALTHY BREAKFAST WRAP

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Level Easy
Servings 2

Ingredients
  

  • 4 slices tortilla wraps
  • 3 eggs
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrot
  • 1 cup corned beef
  • 1/2 medium sixe avocado (mashed)
  • 2 tablespoon mayonnaise
  • 2 slices cheese
  • 1/4 tablespoon white pepper
  • salt to taste

Instructions
 

  • ln a clean small mixing bowl, crack open the eggs and season with a pinch of salt to taste.  Whisk to combine, then add the corned beef and mix to combine again.
  • Afterwards heat up a pan on medium heat, drizzle some oil allow to heat up slightly before  adding the eggs and corned beef mixture.
  • Scramble immediately for 2-3 minutes or until the eggs are set. Take off the heat and set  aside on a plate.
  • Afterwards, place two tortilla wraps on a clean smooth surface, one over lapping the other.
  • For the healthy wrap, spread the avocado spread generously on the wrap, place a tablespoon  of the corned beef and eggs on one end of the wrap, add some cabbage, carrots and some  avocado slices.
  • Then fold the two sides wrap and gently grab the filled end of wrap, roll it over until you get to  the other end and set aside.

HEALTHY PARFAIT

 

HEALTHY PARFAIT

HEALTHY PARFAIT

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Level Easy
Servings 2

Ingredients
  

  • 1 cup Granola
  • 1/2 cup coconut chips
  • 2 medium size apple
  • 2 medium size banana
  • 1 cup grapes
  • 1 cup Greek yogurt
  • 1 tablespoon honey
  • 1/2 cup raisins
  • 1/2 cup cashew nuts (slightly crushed)

Instructions
 

  • In a small mixing bowl, add the yogurt and honey mix to combine and set aside.
  • Afterwards place a chopping board on a plane surface with your knife dice the apple, banana  and grapes in small chunks and set aside.
  • In a big glass cup, add some of the yogurt, then top with granola, followed by some apple,  banana, grapes, then the raisins, coconut chips and cashew nuts.
  • Repeat the same process until the cup is full.
  • Place in the refrigerator to chill or consume immediately.

OHA SOUP

OHA SOUP

OHA SOUP

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Level Easy
Servings 5

Ingredients
  

  • 2 bunch oha leaves (chopped)
  • 1/2 cup uziza leaves (shredded)
  • 7-10 medium cocoyam (cooked and blended)
  • 3 fresh chilli pepper (chopped)
  • 8-10 pieces goat meat (cooked)
  • Cow skin (kpomo) (cooked)
  • 1 cup shredded dry smoked fish
  • 1 cup shredded stock fish
  • 1/2 cup palm oil
  • 2 tablespoon crayfish
  • 3 seasoning cubes
  • 1 teaspoon ogiri igbo
  • Salt to taste

Instructions
 

  • In a pot on a medium heat, add the goat meat, kpomo, stock fish, and the dry fish.
  • Afterwards, add 3 cups of water, followed by the palm oil. Stir to combine. Cover the pot and allow it to cook for 5 minutes.
  • Afterwards, add the ogiri, pounded cocoyam, ground crayfish, seasoning cubes, fresh  pepper and salt to taste. Then mix together to combine and cook for another 12-15 minutes or until the cocoyam is completely dissolved and cooked.
  • Finally, add the uziza and oha leaves, and allow to cook for a final 2 minutes
  • Then take it off the heat immediately.
  • Serve and enjoy with any swallow of your choice.

GRILLED FISH POTATOES AND PLANTAIN

GRILLED FISH POTATOES AND PLANTAIN

GRILLED FISH POTATOES AND PLANTAIN

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Level Easy
Servings 2

Ingredients
  

  • 2 medium sweet  potatoes (cut in bite size chunks)
  • 2 medium ripe plantain (cut in bite size chunks)
  • 2 medium titus fish (cut in medium size)
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika powder
  • 1/2 teaspoon cumin powder
  • 1/2 chicken seasoning cube
  • 1/2 teaspoon thyme
  • Salt to taste
  • 1 tablespoon olive oil
  • 2 tablespoon ketchup
  • 1 large green yellow & red bell pepper (cut in bite size chunks)
  • 1 large carrot ( cut in bite size chunks)

Instructions
 

  • In a mixing bowl, add the garlic powder, onion powder, paprika power, cumin powder, chicken seasoning cubes, thyme and salt to taste. Mix together till well combined. This will serve as the spice mix for the fish and potatoes.
  • Divide the spice mix into two equal portions and place one portion in a separate mixing bowl.
  • In one mixing bowl with the spice mix, add the fish pieces, drizzle some oil and ketchup. Mix together to combine ensuring that the fish pieces are fully coated with the marinade.
  • Place the fish in the fridge and allow it to marinade for at least one hour or overnight.
  • In the second mixing bowl with the other half of the spice mix, drizzle some oil and ketchup. Mix together to combine.
  • Then add the potatoes, plantain, carrots, bell peppers and ketchup and mix again, ensuring the vegetables are fully coated with the marinade.
  • Afterwards, place the chicken and the vegetables in a baking dish.
  • Then place the baking dish in a  350 degrees pre-heated oven and allow the potato and plantain to bake for 10-15 minutes.
  • Afterwards, take the pan out and flip the potatoes and plantain to the other side.
  • Then  add the marinated fish and vegetables into the baking dish.
  • Put the baking dish back in the oven and continue baking for another 15 minutes  or until the fish and potatoes are fully cooked.
  • Serve on a plate with any side sauce of your choice.
  • Enjoy!

SPECIAL FRIED RICE

 

SPECIAL FRIED RICE

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Level Easy
Servings 8

Ingredients
  

For the Toasted Rice

  • 3 cups basmati rice
  • 1 cooking spoon cooking oil of choice
  • 1/2 tablespoon curry powder
  • 1/2 teaspoon turmeric powder
  • 2 seasoning cubes
  • 3 or more cups water or chicken stock
  • Salt to taste

For the Fried Rice

  • 2 boneless chicken breast
  • 2 cups shredded cabbage
  • 1 large green, red, yellow bell peppers (diced)
  • 2 large carrots (diced)
  • 1 cup frozen green peas
  • 1 cup sweet corn
  • 1 tablespoon curry powder
  • 1/2 tablespoon thyme
  • 1/2 teaspoon cumin powder
  • 3 tablespoons ketchup
  • 1 tablespoon garlic paste
  • 3 chilli peppers (chopped)
  • 1 large onion bulb
  • 3 chicken seasoning cubes
  • 1/2 cup cooking oil of choice
  • Salt to taste

Instructions
 

  • In a pot heating up in medium heat, drizzle some oil and let it heat up slightly.
  • Add the washed rice into the pot and stir continuously until brown. This should take about 15-20 minutes.
  • Winnie’s Note - toasting the rice will help the rice grains stand apart and add a depth of flavor to the final dish. It will also prevent the fried rice from going bad if stored properly in the refrigerator.
  • After toasting, add the water or chicken stock, and season with curry powder, turmeric powder, seasoning cube and salt to taste
  • Afterwards, cover the pot and cook till the rice is tender
  • When the rice is fully cooked, fluff it with a spoon, then take it out of the pot, transfer to a mixing bowl and set aside
  • In the same pot, drizzle more oil and allow to heat up slightly
  • Then add the chicken, season with salt and cook until brown
  • Then add the onion, chopped chilli pepper, and garlic paste. Stir fry till fragrant, about 30-45 seconds
  • The carrots go in next. Mix to combine and stir fry for a further one minute to soften the carrots slightly
  • Afterwards, add the curry powder, thyme, cumin powder, seasoning cubes, ketchup and salt to taste. Mix to combine
  • Next, add the cooked rice, cabbage, green bell, red bell, yellow bell pepper, sweet corn and green peas. Then mix to combine
  • Cover the pot and let it steam for 2-3 minutes
  • Afterwards, take off the heat, serve on a plate and enjoy

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