cameroonpepper.blogspot.com
Miss G's Culinary JourneyYour one stop for easy to cook West African and Fusion dishes.
http://cameroonpepper.blogspot.com/
Your one stop for easy to cook West African and Fusion dishes.
http://cameroonpepper.blogspot.com/
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Miss G's Culinary Journey | cameroonpepper.blogspot.com Reviews
https://cameroonpepper.blogspot.com
Your one stop for easy to cook West African and Fusion dishes.
cameroonpepper.blogspot.com
Miss G's Culinary Journey: Chilli beans
http://cameroonpepper.blogspot.com/2011/02/chilli-beans.html
Miss G's Culinary Journey. Your one stop for easy to cook West African and Fusion dishes. Friday, February 18, 2011. African version of Chilli Con Carne). 500 grams of freshly ground beef. (Beef can be substituted for ground goat meat). 1 red bell pepper or Tatashe. 2 medium sized red onions. 2 cloves of garlic. 2 tbs of tomato paste. 2 cups of cooked black eyed beans. 1 cup of bleached palm oil or vegetable oil. Ms G's Culinary Journey. Subscribe to: Post Comments (Atom). Ms G's Culinary Journey.
Miss G's Culinary Journey: Chicken Yassa
http://cameroonpepper.blogspot.com/2011/02/chicken-yassa.html
Miss G's Culinary Journey. Your one stop for easy to cook West African and Fusion dishes. Thursday, February 24, 2011. This is a traditional Senegalese dish, that has become popular throughout West Africa. Although, it can be tweaked to suit your palete. This is my own version. Enjoy. Half cup groundnut oil. 2 Scotch Bonnet peppers or Cameroon Pepper. 2 tablespoon Dijon Mustard (Optional). 2 cloves of garlic. Leave to marinade in a fridge for at least 4 hours or best left overnight. Will try it out.
Miss G's Culinary Journey: January 2011
http://cameroonpepper.blogspot.com/2011_01_01_archive.html
Miss G's Culinary Journey. Your one stop for easy to cook West African and Fusion dishes. Sunday, January 9, 2011. I got this recipe from my sister-in'law. She is such an amazing cook and I cant thank her enough. Although i have tweaked it here and there but its certainly going to be a winner for dinner parties or for Sunday dinners. I have a problem giving measurements and I tend to measure with my eyes. But this recipe will feed 6 people or more. 4 Large Red bell peppers. Half tsp cameroon pepper.
Miss G's Culinary Journey: February 2011
http://cameroonpepper.blogspot.com/2011_02_01_archive.html
Miss G's Culinary Journey. Your one stop for easy to cook West African and Fusion dishes. Thursday, February 24, 2011. This is a traditional Senegalese dish, that has become popular throughout West Africa. Although, it can be tweaked to suit your palete. This is my own version. Enjoy. Half cup groundnut oil. 2 Scotch Bonnet peppers or Cameroon Pepper. 2 tablespoon Dijon Mustard (Optional). 2 cloves of garlic. Leave to marinade in a fridge for at least 4 hours or best left overnight. 500 grams of freshly ...
Miss G's Culinary Journey: Lime and Honey baked chicken
http://cameroonpepper.blogspot.com/2011/01/lime-and-honey-baked-chicken.html
Miss G's Culinary Journey. Your one stop for easy to cook West African and Fusion dishes. Sunday, January 9, 2011. Lime and Honey baked chicken. I am having about 6 people over for dinner today and decided to woo them with something different. 12 chicken legs (we like to eat plenty). 1 bulb of ground garlic. (you can use more or less depending on your taste). I teaspoon of Cameroon Pepper. 8 Limes ( The rind of all the limes, the juices as well). 1 teaspoon of Paprika. 1 teaspoon of Salt. 5 tbs of honey.
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Miss G's Culinary Journey
Miss G's Culinary Journey. Your one stop for easy to cook West African and Fusion dishes. Thursday, February 24, 2011. This is a traditional Senegalese dish, that has become popular throughout West Africa. Although, it can be tweaked to suit your palete. This is my own version. Enjoy. Half cup groundnut oil. 2 Scotch Bonnet peppers or Cameroon Pepper. 2 tablespoon Dijon Mustard (Optional). 2 cloves of garlic. Leave to marinade in a fridge for at least 4 hours or best left overnight. Ms Gs Culinary Journey.
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