Exquisite Kitchen

This was too good, and it’s definitely going to become my go-to way to cook beans!
Trust me, soaking your beans overnight makes a huge difference — especially if you don’t have a pressure cooker.

This meal tasted so good, so buttery in the mouth, and believe me, the picture didn’t even do it justice!

📝 Ingredients

Main Base:
• 1 cup black-eyed beans (soaked overnight)
• 2 big red Irish potatoes (cut into chunks)
• Palm oil (a little, for sautéing)
• Fresh spinach (washed and chopped)

Goat Meat:
• Goat meat (cut into bite pieces)
• 1 small onion (chopped)
• 1 tsp green scotch bonnet pepper
• 2 maggi stock cubes (for steaming)

Tomato Sauce:
• 1 medium onion (chopped)
• ½ tsp salt
• ¼ cup crayfish
• ½ inch ginger (grated)
• 2 large fresh tomatoes (chopped)
• 1 stock cube (adjust taste if needed)

👩🏽‍🍳 Directions
1. Cook the Beans:
Pour out the soaking water, rinse, and cook the beans in enough fresh water.
Let it cook until it starts getting soft.
2. Steam the Goat Meat:
While the beans are cooking, wash and cut your goat meat into bite pieces.
Add onions, green scotch bonnet pepper, and two stock cubes.
Cook until tender and flavorful.
3. Add Potatoes:
Once the beans are soft, add the diced Irish potatoes.
Continue cooking until both beans and potatoes are tender.
4. Combine the Goat Meat:
Add the cooked goat meat (with its broth) into the pot of beans and potatoes.
Let everything simmer together for that deep flavor blend.
5. Make the Tomato Base:
In the same pot used for the goat meat, heat a little palm oil.
Add onions and salt — sauté until fragrant.
Add crayfish, ginger, and chopped tomatoes.
Stir and cook until the tomato thickens and loses its raw taste.
6. Mix It All Up:
Pour the tomato mixture into the beans and meat pot.
Stir thoroughly, taste, and adjust seasoning (I added just one more stock cube).
7. Final Touch:
Turn off the heat, add the spinach and stir

Serve hot, and enjoy every buttery, hearty spoonful!

Ah! You are in your full element today,” my hubby said when I called him to the table for lunch.
That moment made me realize how much I’ve been deeply engrossed in my business.

Cooking, I’ve come to see, needs more than your physical presence, it requires your mind and soul. When you give it that, it truly reflects in the meal. Inspiration flowed today because I numbed every other thought and was simply present in the kitchen.

At first, I just wanted to make something simple—coconut rice. But as I cooked, ideas kept unfolding. I didn’t plan all these add-ins, I just knew it needed to be wholesome and packed with nutrients.

✨ The result? My Veggie & Shrimp Coconut Rice 🥥🍤🌱

Ingredients

For the Rice:

1 cup rice

Coconut milk

2 Knorr stock cubes

1 bay leaf

For the Shrimps:

6 pcs shrimps

½ chicken Knorr

¼ tsp dried oregano

¼ tsp paprika powder

A little butter (for sautéing)

For the Gizzard:

250g gizzard

1 chicken Knorr

¼ tsp white pepper

Green scotch pepper (to taste)

Stir-Fry Veggies:

Purple cabbage

Broccoli

A little butter

Pinch of salt

Egg (Sunny side up):

Butter

2 eggs

Method:

1. Sauté chopped onions, garlic, diced carrot, roughly blended green pepper, and ½ chicken Knorr.

2. Add in the cooked gizzard and stir-fry until well combined.

3. Introduce the cooked rice and sauté until it loosens up nicely.

4. For the shrimps: heat a little butter on low, let the shrimps sauté gently, then flip to cook the other side.

5. For the veggies: add a touch of butter, a pinch of salt, and sauté lightly for 1 minute to maintain freshness and crunch.

6. Plate with shrimp, veggies, and a sunny-side-up egg.

And just like that, lunch turned into a nutrient-packed, wholesome delight.

Serve & enjoy… Bon Appétit! 😋