Efo Riro


2 bunches of fresh green vegetable leaves (Shoko) 

3/4 cups Palm Oil

4 Red hot Bell Peppers (Tatashe)

2 small tomatoes

3 Small scotch bonnet peppers (Atarodo)

1 Large Onion

Ground Crayfish

Large whole Crayfish

Dried or Smoked fish

Beef Skin (Kpomo)

Beef (cut in small pieces and boiled)

3 Bouillon Cubes


1. Cut Shoko leaves and wash properly to remove all the dirt or sand.

2. Blend the peppers, tomatoes and onion roughly.

3. Heat up the palm oil and sauté the onions.

4. Add the blended pepper paste and simmer.

5. Add the beef, kpomo, dried fish and crayfish.

6. Add the bouillon cubes and salt to taste then simmer until it becomes dry but do not burn.

7. Add the shoko leaves and leave to simmer on very gentle heat for a few minutes.

Berry Pavlova


5 egg whites (Room temperature)

3/4 cup sugar

1 Tbs corn flour

1/2 teaspoon pure vanilla extract


100grms Strawberries (thin slices)


Preheat the oven to 180 degrees F.

1. Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment.

2. Beat the egg whites on high speed until firm.

3. With the mixer still on high, slowly add the sugar and whisk until it makes firm, shiny peaks, about minutes.

4. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vanilla, and 

    fold in lightly with a rubber spatula. 

5. Scoop the meringue into piping bags and Pipe nests.

6. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool 

    completely in the oven, about 1 hour.

Fill the nests with strawberries.

Duchess Potatoes


500g potatoes, peeled, coarsely chopped

2 tablespoons butter, melted

2 egg yolks

Pinch of white pepper

Melted butter, extra, to grease

1 egg yolk (to baste) 

1 tablespoon water

Fresh curly parsley, to serve


1.   Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook until very 

      tender then drain the water.

2.   Use a potato masher to mash the potato until smooth. 

3.   Stir in the butter and egg yolks. Season with salt and white pepper.

4.   Preheat oven to 200°C. Brush a baking tray with extra butter to lightly grease. Line with non-stick baking paper.

5.   Place the potato mixture in a piping bag fitted with a fluted nozzle. Pipe the rosettes onto the prepared tray.

6.   Combine the extra egg yolks and water in a bowl. Brush over the potato rosettes. Bake in oven for 20

      minutes or until lightly browned. Place on a serving platter. Top with a sprig of parsley to serve.

Chocolate & Pecan Pie


1 1/3 cup of flour

1/2 cup butter

1/2 teaspoon salt

3 tablespoons ice water

2 cups of Cocoa

2 cups of Dark chocolate

500gms Marshmallows

2 cups Crushed pecan nuts

1 tablespoon Cinnamon

1 cup of brown sugar

2 eggs

1 cup of milk

Pie crust:

Mix flour and salt in mixing bowl. Cut butter into flour with pastry cutter. Do not use your hands.

Add the ice water and combine with a fork, gather into a ball and refrigerate for 30 minutes.

Let it stand for a few minutes and roll out with a rolling pin. Spread in the baking pan and trim overhanging edges.

In medium saucepan, combine sugar, flour, cinnamon and salt. In a medium bowl, beat milk and eggs until smooth.

Gradually stir into sugar mixture. Stir constantly over medium heat until mixture thickens and comes to a full boil.

Boil and stir for one minute.

Remove from heat and stir in chocolate, butter, Stir until melted add crushed pecan nuts, marshmallows..

Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours.

Top with more marshmallows and pecan nuts.