Chickpea pilaf.

This is a delicious and flavour full one pot meal that’s tasty, healthy and easy to make.

Chickpeas are rich in nutrients; a great source of protein which is perfect if you don’t want to use meat in the dish. The greens used here (amaranth and spinach) are also great sources of vitamins and protein too.

Colourful and tasty.

I like one pot rice meals such as this as they come together so fast and one can put in what’s available to make a tasty meal.

You will need:-

  • 1 cup of rinsed and drained chickpeas.
  • One large onion, chopped.
  • Two tbsp coconut oil. Or ghee.
  • 1 tsp cumin seeds and one bay leaf.
  • One cup soaked basmati rice.
  • Ginger garlic paste. A tbsp will do.
  • 2tsp ground good quality pilau masala.
  • Salt and pepper to taste.
  • Greens of choice ( I bunch will do, chopped).
  • Chopped coriander.
  • 2 cups water or stock.


  • Heat your pan and add your coconut oil as well as cumin seeds and bay leaf.
  • Once they start sputtering, add onions, cook until starting to brown then add the ginger garlic paste. Mix well. Before adding the pilau masala.
  • Next go in the coriander stalks and the chickpeas, as well as salt and pepper, followed by the chopped greens. I used a mix of amaranth leaves and spinach I had leftover from a previous meal.
  • Add the rice and mix well. Then in goes your stock. Cover and simmer till all the water is drained and rice is cooked through.

Serve with a salad of your choice.

I had mine with a simple tomato cucumber and onion salad.

Perfect for a light dinner, quick lunch and a hit with the kids.

What’s not to love about this beautiful meal?

Instant Pot Goat Curry.

We love our goat meat in this family. We eat more goat than beef, chicken and fish. And it is good for you; lower in calories and sodium than beef, has vitamin B, calcium and is a great source of protein, among other benefits.

I decided to make this in my instant pot as I realised I do not use it much and I was also curious to find out how the meat would turn out.

Let’s get started.

You will need, I kg goat meat, (I used boneless as it is what I had, but bone in meat is better). Ginger garlic paste, onion, sliced tomato, and a teaspoon of mixed spice that I have already shared in my curried goat recipe here.

Marinate your meat in a tbsp of the ginger garlic paste, a small pinch of grated turmeric and the spice blend. You can let it marinate overnight or for a few hours.

Set instant pot on and on sauté mode. Add a tbsp of coconut oil once hot then add the onions.
I had some leftover green pepper, so I tossed it in too. Let the onions cook till soft then add the tomatoes. Let cook and mix well.

You can also add some salt and pepper at this point.

Add your marinated meat and mix well into the onion, tomato mixture. Let is sauté a bit.
Add a half cup of water and switch off sauté mode.
Select meat mode, cover the instant pot properly with the vent facing the right direction and it will cook for 30 minutes.

I let it release pressure naturally for about ten minutes, then did a quick pressure release.

The meat is tender, the broth is full of flavour and tasty too.

Remember to garnish with chopped coriander and a squeeze of lemon before serving.

We had ours with a simple pea pilaf, fried plantain and a tomato cucumber salad.
Colourful, filling, tasty and easy to make. What’s not to love about this plate?

Do you have an ipot? What are some of the recipes you make in it?

Chicken in Lemon and Garlic 😋

This is one of my favorite chicken recipes! It is too easy, quick and delicious and did I mention how yummy it is? It is so delicious that you’d better have it with a plain starch so you can enjoy the lovely flavors.

You can have it with ugali/posho, plain steamed rice, or West African Fufu.

I came across this recipe many years ago when I was still in college in a cookbook that featured recipes from all over Africa. Unfortunately I cannot remember the name of the book or author, but I remember the recipe so let’s get started!

Ingredients: 1 whole chicken, chopped into pieces. I used legs and thighs and removed the skin. You don’t have to do so though. Three medium onions cut in quarters, 12 whole cloves of garlic, juice of three large lemons, salt and black pepper, 1/4 cup vegetable oil and a cup of water.
Mix them well in a bowl, cover and let marinate in the refrigerator overnight or for at least a couple of hours. The longer the marination the better.
Heat your pan till very hot then add your chicken. Let it brown a little.
Add the onions and garlic from the marinade, mix well and let cook till they soften
Once the garlic is really soft, add the liquid part of the marinade. Cover and simmer for 25 minutes or more till the chicken is cooked and sauce is reduced.

See? Such a simple recipe.

For the salad, a simple kachumbari will suffice.

Ingredients are a small onion, one large tomato, a small bunch of coriander, a cucumber, one lemon, salt and pepper to taste and 1/2 tsp of chat masala.
Chop all your ingredients and mix well together. I peeled and deseeded the cucumber; personal choice though. Squeeze some lemon juice, cover and chill.

Starch of choice; oven baked plantain fries and some leftover lemongrass flavoured rice.

Peel and slice your plantains into fries shape, toss in some oil, salt and bake.
Final plate: plantain fries, rice and chicken with kachumbari. Yum 😋

The chicken holds the marinade flavors really well hence the need to have it with a starch that’s not too spicy. And it’s best to have the chicken marinate overnight.

Try it and enjoy!