Chef Nii

A whole day of South African chaos squeezed into one snippet 🇿🇦😂

From Mugg & Bean blackmail → World Cup banter → SA losing → waffles → WWF wholesomeness → nephew demanding Jollof.

Full video on YouTube:

Go and see the madness in 4K.

“Koko Crème Brûlée — Ghana Meets Paris in a Spoonful”

A fusion dessert that brings Hausa Koko spice into the world of classic French crème brûlée — silky, warm, aromatic, and unapologetically Ghanaian.

Ingredients

• 2 cups heavy cream (720mL)
• 1 vanilla bean, split and seeds scraped
• 3 large egg yolks
• 1 tbsp Hausa Koko powder
• 1/4 cup granulated sugar (plus extra for topping)
• 1/8 tsp salt

Instructions

1. Preheat oven to 325°F.
2. Simmer cream with vanilla bean + seeds. Remove from heat and let stand 15 minutes.
3. Strain out solids.
4. Whisk egg yolks, sugar, Hausa Koko, and salt. Slowly whisk in warm cream.
5. Strain custard again for smoothness.
6. Pour into 4 ramekins. Place in baking dish and add hot water halfway up the sides.
7. Bake 30–40 minutes until edges set and centre gently wobbles.
8. Cool completely, then chill for several hours.
9. Add sugar on top and torch until caramelised and crisp. Serve immediately.

A dessert that tastes like Accra and Paris had a culinary baby — and it graduated with honours.

Quick switch for my friend’s all white traditional engagement — clean cream tones, gold details, and brown suede grounding the vibe 🤍✨

Minimalist luxury meets effortless confidence.
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Just a clean, satisfying look at making sourdough from scratch — mixing, folding, shaping, scoring, and baking.
If you love artisan bread, French bakery vibes, or chef‑life content, this one is for you.
Shot at Yeast Bakery (Linksfield) with real pastry‑chef techniques and that perfect sourdough crackle.

You know what actually slaps?!
Chocolate Rock Buns.
Don’t hate it until you try it!!!
Ghana Rock Buns Recipe — Not the Authentic Way!

Mixing Ghanaian street‑food vibes with a chocolate twist 🍫

🔥Now what do we try next? 🤔

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🧁 Ingredients & Measurements

All‑purpose flour (soft) 3 cups
Bread flour 1 cup
Cocoa powder ¼ cup
Fresh evaporated milk ½ cup
Greek yoghurt ¼ cup
Unsalted butter (room temp) 250 g
Sugar ½ cup
Eggs (room temp) 2 large
Vanilla extract 1 tsp
Baking powder 1 tsp
Baking soda ½ tsp
Fresh ground nutmeg ½ tsp
Cinnamon ½ tsp
Salt ½ tsp

Bake at 350 °F / 180 °C for 15 min, flip tray, then bake another 15 min.

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ChefNii FoodTok BakingReel

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Clean fit, calm energy.
Getting ready to step out the right way 🖤✨ #
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LondonCreator CleanFit

Outfit of the day 🌻

A tragic day became the start of everything.
Now there’s a bench with my name on it at UCL — a symbol of survival, softness, and second chances.
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May everyone who sits on it remember to stop and smell the sunflowers 🌻❤️

thank you for seeing me.