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½
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⅓
¼
- ¼ a leek substitute with 3 stems of green onions (1)
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2
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- 2 cups (470ml) water (1)
- 2 cups Water (1)
- 2 carrots, diced (1)
- 2 cups lukewarm water (1)
- 2 cups of vegetable oil (1)
- 2 cups of seafood stock (1)
- 2 cups of milk ( (1)
- 2 cups of coconut milk + 2 cups of water (1)
- 2 cups of chopped spinach (1)
- 2 cups of chicken stock (1)
- 2 cups of Chickpeas, rinsed and soaked overnight (1)
- 2 cups maize meal (1)
- 2 cups green cabbage chopped. Approx 150 grams (1)
- 2 cups beef broth (1)
- 2 cups grated unsweetened coconut meat (about ½ coconut (1)
- 2 cups fresh cilantro (about 1 large bunch), - finely chopped (1)
- 2 cups dry quinoa (1)
- 2 cups diced onions (1)
- 2 cups diced onion (1)
- 2 cups coconut milk (1)
- 2 cups chopped boiling potatoes (1)
- 2 cups cherry tomatoes, halved (1)
- 2 cups beef stock (1)
- 2 celery ribs, minced (1)
- 2 carrots sliced or diced (1)
- 2 cups or more water (1)
- 2 (6 ounce) fillets flounder (1)
- 2 Lebanese cucumbers (1)
- 2 Large onions (1)
- 2 Large Tomatoes (1)
- 2 Habanero Peppers (1)
- 2 Gilt Head Sea Bream Fish (1)
- 2 Eggs (Optional) (1)
- 2 Eggs (1)
- 2 Cloves garlic (1)
- 2 - 3 cups spinach (1)
- 2 Mixed bell peppers (1)
- 2 -3 fresh tomatoes (1)
- 2 -3 pounds of assorted meat chicken, beef, smoked fish, smoked turkey (1)
- 2 -3 tomatoes chopped (1)
- 2 15-ounce cans red beans (1)
- 2 Bay leaves (1)
- 2 Bouillon Cubes (1)
- 2 Bowls Left over french fries (1)
- 2 Bulb onions (1)
- 2 minute-boiled egg for each serving (1)
- 2 Lemons (1)
- 2 Onions (2)
- 2 carrots chopped (1)
- 2 Tbsp sriracha sauce (1)
- 2 carrots (1)
- 2 bunches of cilantro (1)
- 2 bunches broccolini (1)
- 2 big onions (2)
- 2 bell peppers (1)
- 2 bay leaves (10)
- 2 basil leaves (1)
- 2 Tbsp. minced ginger, about 2-inches (1)
- 2 Tbsp unsalted butter, melted (1)
- 2 Tbsp fresh minced ginger 1-2 inch piece, peeled (1)
- 2 Plantains green (1)
- 2 Tbsp Smooth Apricot Jam (40g) (1)
- 2 Tbs. onion, finely diced (1)
- 2 T. Unsalted Butter (1)
- 2 Small carrots (1)
- 2 Seasoning cubes (1)
- 2 Scotch bonnet peppers (you may use less depending on your spice tolerance) (1)
- 2 Scotch bonnet peppers (1)
- 2 Scallion stalks (1)
- 2 Red bell peppers (tatashe) (1)
- 2 cups of water (4)
- 2 cloves of garlic (1)
- 2 cups samp (1)
- 2 large tomatoes, chopped (2 cups canned tomatoes) (1)
- 2 lbs chicken thighs boneless skinless (1)
- 2 lbs beef sirloin (1)
- 2 lbs Shelled jumbo snails (1)
- 2 lbs Braised ram meat chunks (1)
- 2 lb. stewing beef (1)
- 2 large white potatoes; cut into ⅛ inch slices (1)
- 2 large tomatoes, pureèd or blended (1)
- 2 large tomatoes, cut into large bite size pieces (1)
- 2 large tomatoes, coarsely chopped (1)
- 2 large tomatoes (2)
- 2 lbs lean ground beef (1)
- 2 large shallots/ 1 small onion (1)
- 2 large potatoes (2)
- 2 large pieces of dry fish or 6 small pieces (1)
- 2 large onions, chopped (2)
- 2 large onions (1)
- 2 large garlic cloves (1)
- 2 large eggs (3)
- 2 large carrots diced (1)
- 2 large carrots - sliced (1)
- 2 lbs cooked crab meat or 4 whole crabs (1)
- 2 lbs red potatoes (washed, cut into 1 inch cubes, and parboiled in salted water till almost, but not quite tender (Boil water, add potatoes, cook about 4 minutes, drain, rinse with cold water)) (1)
- 2 large Spanish onions, sliced (1)
- 2 medium plum tomatoes, (1)
- 2 mini bell peppers (1)
- 2 medium tomatoes roughly chopped (1)
- 2 medium tomatoes diced (1)
- 2 medium tomatoes (1)
- 2 medium sized tomatoes (1)
- 2 medium sized onions (2)
- 2 medium sized Eggs (1)
- 2 medium roma tomatoes sliced (1)
- 2 medium potatoes (1)
- 2 medium onions, sliced (1)
- 2 lbs. Filet Mignon (may substitute sirloin) (cut in bite size pieces) (1)
- 2 medium onions, finely chopped (1)
- 2 medium onions, diced (1)
- 2 medium onions (1)
- 2 medium onion (2)
- 2 cups shelled peanuts (1)
- 2 medium carrots, roughly chopped (1)
- 2 medium Irish potatoes diced (1)
- 2 limes, juiced (1)
- 2 limes juiced (1)
- 2 large beefsteak tomatoes, diced (1)
- 2 medium eggplants - cut into ½-inch to ¾-inch pieces (1)
- 2 large Onions (2)
- 2 fresh medium large tomatoes skinless and seedless chopped (1)
- 2 garlic cloves, crushed or grated (1)
- 2 garlic cloves, crushed (2)
- 2 garlic cloves minced or pressed (1)
- 2 garlic cloves minced (1)
- 2 garlic cloves chopped (2)
- 2 garlic cloves - minced (1)
- 2 garlic cloves , minced (1)
- 2 garlic cloves (3)
- 2 fresh tomatoes (1)
- 2 fennel bulbs, trimmed and sliced into 1/2 inch slices, (1)
- 2 ginger (3/4u201d each) fresh (1)
- 2 eggs (2)
- 2 egg yolks (2)
- 2 dried chipotle peppers (1)
- 2 cups water (5)
- 2 cups warm water (1)
- 2 cups thinly sliced cabbage (1)
- 2 cups spinach (1)
- 2 cups sliced green cabbage (the slices should be about 1-inch wide) (1)
- 2 large Bell peppers (1)
- 2 garlic cloves, roughly chopped (1)
- 2 fresh bay leaves (1)
- 2 green apples, peeled and grated (1)
- 2 handfuls Spinach (1)
- 2 kg lamb shoulder (1)
- 2 green chili peppers like serrano or jalapeno (1)
- 2 kg Goat meat (1)
- 2 jalapeño peppers, diced (1)
- 2 inch knob of fresh ginger (1)
- 2 inch knob fresh ginger, peeled and minced (1)
- 2 inch ginger minced (1)
- 2 heaped tbsp finely chopped fresh mint leaves (1)
- 2 handfuls of uwgu chopped (I didn’t use any) (1)
- 2 handfuls baby spinach (1)
- 2 kg Irish potatoes (1)
- 2 handful Uziza leaves (1)
- 2 handful Egusi seeds (1)
- 2 habanero peppers (1)
- 2 habanero pepper (1)
- 2 ground cloves (1)
- 2 green onion (1)
- 2.50 pounds Chicken drunmsticks & thighs on the bones (1134 gms) (1)
- 2.6 lb red snapper (1)
- 2.63 oz chopped tomato (1)
- 20 g parsley (1)
- 20 g butter (1)
- 20 g ginger (1)
- 20 dried apricots, diced (1)
- 20g fresh mint, leaves picked (1)
- 20 pods of okra, cut into thin rounds (1)
- 20 raw jumbo shrimp (1)
- 22 medium acorn squashes, halved and seeded (1)
- 25 raw eggs (1)
- 25 okra pieces 4 cups chopped (1)
- 25 count 8inch square spring roll wrappers (1)
- 25 njansa (1)
- 25 grams butter melted (1)
- 28-ounce can crushed tomatoes (1)
- 28-ounce can tomato puree OR diced tomatoes with salt (1)
- 28oz can crushed tomatoes (1)
- 28 oz can Crushed Tomatoes (1)
- 200ml of warm water (or a little more) (1)
- 200 g cucumber roughly chopped (1)
- 200 g ripe tomatoes roughly chopped (1)
- 200 g yoghurt (1)
- 200 gms Boiled white chickpeas (1)
- 200 ml warm water approx. 32°C (1)
- 200g mushrooms (1)
- 200g of ground beef (1)
- 200ml of warm water (1)
- 250ml (1 cup) double cream (1)
- 250g/9oz plain flour, (1)
- 250g warm water (1)
- 250g green cabbage, cut into 2-inch wedges (1)
- 250-gram Spinach/ Ugwu leaves (1)
- 250 grams cooked rice (1)
- 250 gms Boiled Fava Beans (ful medamas) (1)
- 250 g butter, melted (1)
- 250 g buffalo yoghurt (or cows milk yoghurt) (1)
- 250 g (8.8 oz) green lentils (1)
- 270 g / 0.5 lb large deveined and shelled shrimp (1)
3
- 3 medium-sized tomatoes (1)
- 3 tbsp chopped fresh mint, plus extra leaves, shredded, to garnish (1)
- 3 stalks Spring onions (1)
- 3 tablespoon ground chili (1)
- 3 tablespoon smoked paprika (1)
- 3 tablespoons oil (1)
- 3 tbsp/49.14 g tomato paste (1)
- 3 tbsp olive oil (1)
- 3 tbsp sesame seeds (for sprinkling) (1)
- 3 tbsp tomato paste (1)
- 3 small plum tomatoes - coarsely chopped (1)
- 3 to 4 Tbsps of EVOO ( Extra virgin olive oil) (1)
- 3 to 4 garlic cloves, peeled (1)
- 3 to 4 tbsp of sugar (1)
- 3 spring onions (1)
- 3 scallions (1)
- 3 slices whole wheat bread (1)
- 3 shallots/ 1 red onion sliced (1)
- 3 shallots or 1 small onion, thinly sliced into rings (1)
- 3 sets chicken giblets, chopped (1)
- 3 tsp salt or salt to taste (1)
- 3 red bell peppers, ends and seeds removed (1)
- 3 red Holland chiles, stemmed and seeded (1)
- 3 pounds spinach frozen thawed and drained (1)
- 3 pounds boneless, skinless chicken thighs and/or breasts (1)
- 3 oz. grated cheese (1)
- 3 onions (3)
- 3 ml salt (1/2 tsp) (1)
- 3 mild green chillies (1)
- 3 medium tomatoes diced (1)
- 3 tomatoes, blended/grated (1)
- 3-5 cloves minced or pressed garlic (1)
- 3 ½ -4 cups water (1)
- 3-4 lbs bone-in goat, lamb, or beef pieces (1)
- 3 medium carrots, peeled, cut into 2-inch lengths (1)
- 3lbs lamb (chops or shanks) (1)
- 3/4 tsp salt or to taste (1)
- 3/4 to 1 cup Vegetable oil (1)
- 3/4 cup superfine (caster) sugar (1)
- 3/4 cup beef broth (1)
- 3/4 Cup Plain Yoghurt or Buttermilk (1)
- 3/4 - 1 cup lukewarm water (2)
- 3-inch cinnamon stick (1)
- 3-4 unripe plantain you can substitute with ripe but firm plantain (1)
- 3-4 tbsp cornstarch (1)
- 3-4 tablespoon celery leaves (1)
- 3-4 medium sized pieces of smoked turkey (1)
- 3-4 large red bell pepper (1)
- 3 ½ cups boiling water (1)
- 3-4 garlic cloves (1)
- 3-4 fresh mint leaves, finely minced (1)
- 3-4 cups water leaf or water cress leaves (1)
- 3-4 cups cooked white rice, for serving (1)
- 3-4 cup water or stock, to cover meat (1)
- 3-4 broad sheets of banana leaves (1)
- 3-4 Tablespoons cooking oil (1)
- 3-4 T. Butter (1)
- 3-4 Garlic cloves(Sliced) (1)
- 3-4 Fresh Sliced Tomatoes (1)
- 3- tablespoon ghee Clarified butter or oil (1)
- 3- 3½- pound whole chicken cut in pieces or chicken thighs (1)
- 3 – 3 1/2 pound chicken cut in pieces (1)
- 3 ½ lb/1587.57 g whole chicken cut into bone-in pieces (1)
- 3 medium potatoes peeled and chopped (1)
- 3 Tbs. oil, for frying (1)
- 3 medium carrots (1)
- 3 chicken quarters with skin (1)
- 3 bundles of Kalembula (1)
- 3 carrots (1)
- 3 carrots, (1)
- 3 carrots, diced (1)
- 3 chicken breast halves (1)
- 3 chicken leg quarters (1)
- 3 cloves Garlic (1)
- 3 boneless - skinless chicken breasts, (1)
- 3 cloves garlic (4)
- 3 cloves garlic, crushed (1)
- 3 cloves garlic, finely diced or minsed (1)
- 3 cloves garlic, minced (1)
- 3 cloves of garlic (2)
- 3 cloves of garlic, pressed (1)
- 3 cm piece of fresh ginger, finely grated (1)
- 3 brown onion large roughly chopped (1)
- 3 bell peppers chopped (1)
- 3 cooking spoons of Palm Oil (1)
- 3 Garlic Cloves (1)
- 3 1/2 pound 1.3-1.5 kg chicken cut in pieces (1)
- 3 Alligator Pepper (1)
- 3 Calabash Nutmeg (1)
- 3 Carrots (1)
- 3 Contri onion (1)
- 3 Fresh Lemons (1)
- 3 Large chapatis (1)
- 3 bay leaves (3)
- 3 Limes (may substitute with 2 lemons) (1)
- 3 medium bell peppers (I used red, green and yellow) (1)
- 3 Maggie or Knorr tomato bouillon cubes (1)
- 3 Mixed chilli peppers, chopped (1)
- 3 Onions, cubed (1)
- 3 Seasoning cubes(2 cubs to cook the goat and 1 cube to season the sauce) (1)
- 3 Tomatoes, cubed (1)
- 3 collard green leaves (1)
- 3 Maggi beef bouillon cubes (1)
- 3 cups all purpose flour plus more as needed (1)
- 3 inch pieces fresh ginger , peeled and grated (1)
- 3 garlic cloves, crushed (2)
- 3 garlic cloves, finely chopped (1)
- 3 garlic cloves, halved (1)
- 3 garlic cloves, minced (1)
- 3 garlic minced (1)
- 3 habanero pepper (rodo) (1)
- 3 kaffir lime leaves (1)
- 3 garlic cloves chopped. After chopped, I got about 1.5 tbsp (1)
- 3 large egg yolks save the egg whites for the meringue (1)
- 3 large eggplants, chopped (1)
- 3 large onions, chopped (1)
- 3 lb jack crevalle (1)
- 3 lb white potatoes , cut into large pieces (1)
- 3 lbs chicken thighs cut into 1 inch pieces (1)
- 3 cups all-purpose flour, plus more for kneading (1)
- 3 garlic cloves minced (2)
- 3 large red or white sweet potatoes, peeled and roughly chopped (1)
- 3 cups tomato purée (1)
- 3 cups cooked chickpeas or 2 cans, drained and rinsed (1)
- 3 cups of chopped Spinach (1)
- 3 cups chicken stock (1)
- 3 cups of water (1)
- 3 cups oil for frying (1)
- 3 cups pumpkin seeds shelled and lightly toasted (1)
- 3 cups rice ( stella basmati rice ) (1)
- 3 cups water (1)
- 3 garlic cloves (minced) (1)
- 3 cups yellow onions (1)
- 3 egg yolks (1)
- 3 eggs (1)
- 3 eggs, beaten (1)
- 3 garlic clove (1)
- 3 garlic cloves (3)
- 3 cups homemade pumpkin puree (instructions below) (1)
- 3.5 lbs Plum tomatoes (about 1570 grams) (1)
- 30g piece fresh ginger (1)
- 30ml (2 tbsp) butter (1)
- 300 milliliters warm water (1)
- 300ml chicken stock (see Debbie’s tip) (1)
- 300 g tripe meat (1)
- 300 g baby spinach (1)
- 312g Quorn Vegan Fillets (1)
- 325-350ml full fat coconut milk (1)
- 325 ml water or stock (1)
- 340g ounces waxy potatoes, cut into 2-inch cubes (1)
- 350g (8-10) baby aubergines, the thinner and longer the better (1)
- 350g Broccoli (1)
¾
4
- 4 medium potatoes, peel and cut into large bite size pieces (1)
- 4 ripe bananas (1)
- 4 pounds or 1.8 kg of seafood (2lbs crabs, 1lb shrimp, 1 lb clams) (1)
- 4 roma tomatoes (1)
- 4 plum tomatoes (2)
- 4 peeled garlic cloves (1)
- 4 ounces (113 grams) low moisture mozzarella shredded (1)
- 4 onion (1)
- 4 medium-sized potatoes peeled cubed (1)
- 4 medium-size red ball pepper (1)
- 4 medium tomatoes (1)
- 4 large tomatoes (1)
- 4 medium potatoes chopped (1)
- 4 medium garlic cloves, crushed (1)
- 4 medium carrots, cut into large bite size pieces (1)
- 4 medium Eggs (1)
- 4 litres water (1)
- 4 lemons (1)
- 4 large yellow onions (1)
- 4 large tomatoes, diced (1)
- 4 large tomatoes peeled, seeded, and diced (1)
- 4 large tomatoes - approximately 1 pound, skinned, seeded and chopped (1)
- 4 scallions (1)
- 4 roma tomatoes chopped into pieces (1)
- 4-6 Utazi leaves, (1)
- 4 skinless chicken thighs (1)
- 4-5 fresh tomatoes chopped (1)
- 4 large red bell peppers (1)
- 4-6 ripe plantains with little black spots (1)
- 4-6 cups water or vegetable broth (1)
- 4-6 Potatoes (1)
- 4-6 Onions (sliced) (1)
- 4-6 Large soft boiled egg shelled removed (1)
- 4-6 Baby spinach or a handful of parsley leaves. (1)
- 4-5 seeds of ehu (calabash nutmeg) (1)
- 4-5 garlic minced (1)
- 4-5 garlic cloves (1)
- 4-5 chicken thighs (1)
- 4 slices bread (a little stale) (1)
- 4 x 250 ml flour (cups) (1)
- 4 tomatoes (1)
- 4 to 5 carrots, peeled and cut into 1/4-inch thick sticks (1)
- 4 tablespoons berber spice or to taste (1)
- 4 sweet peppers (1)
- 4 stock cubes (1)
- 4 stalks of green onions (1)
- 4 sprigs fresh curry leaves (1)
- 4 soft white bread rolls (1)
- 4 small pieces of fresh lemon (1)
- 4 large round bread rolls (1)
- 4 - 6 tbsp toasted and skinned peanuts (1)
- 4 large free-range eggs (1)
- 4 Tilapia fillets (1)
- 4 cloves garlic, peeled and halved (1)
- 4 cloves garlic, minced (1)
- 4 cloves garlic, diced (1)
- 4 cloves garlic, - very finely chopped or pressed (1)
- 4 cloves garlic minced or pressed (1)
- 4 cloves garlic - sliced (1)
- 4 cloves garlic , pressed (1)
- 4 cloves garlic (3)
- 4 chili peppers (1)
- 4 burger buns, toasted (1)
- 4 basil leaves (1)
- 4 Tbsp butter , melted (1)
- 4 cloves of garlic crushed (1)
- 4 Seasoning cubes (1)
- 4 Scotch bonnet peppers (1)
- 4 Scotch Bonnet Peppers (1)
- 4 Red onions (1)
- 4 Pcs Long Chili Peppers (Shombo) (1)
- 4 Habanero peppers (Ata rodo) (1)
- 4 Habanero pepper (1)
- 4 Fresh tomatoes or one 14.5oz can of diced (no salt) Hunts tomato (1)
- 4 Cloves Garlic (1)
- 4 Carrots (Chopped) (1)
- 4 1-ounce slices French bread, toasted (Optional) (1)
- 4 cloves of garlic (4)
- 4 large eggs (3)
- 4 cm piece ginger, grated (1)
- 4 garlic cloves (2)
- 4 large carrots, chopped (1)
- 4 corn on the cob (1)
- 4 hard-boiled eggs pierced all over with fork about 1/4 inch deep (1)
- 4 hot green chillies (1)
- 4 hard boiled eggs (1)
- 4 green bananas or plantains (1)
- 4 garlic cloves, peeled and minced (1)
- 4 garlic cloves, minced (1)
- 4 garlic cloves, finely chopped (2)
- 4 garlic cloves, crushed (1)
- 4 garlic cloves grated (1)
- 4 jalapenos (1)
- 4 fresh fish cut (1)
- 4 cups roughly chopped green cabbage (1)
- 4 eggs (3)
- 4 cups chicken broth, low-sodium store-bought or homemade (1)
- 4 cups of sliced fluted pumpkin leaves (1)
- 4 cups (950 ml) milk (1)
- 4 cups (945 mL) low-sodium vegetable broth (1)
- 4 cups vegetable broth (1)
- 4 drops/ or 1/2 teaspoon of pure honey (1)
- 4 dried New Mexico chili peppers (1)
- 4 cups veggie broth (1)
- 4 cups water, divided (1)
- 4 cups water or a little more if needed (1)
- 40g washed and processed onugbu (1)
- 400ml of warm water (1)
- 400g canned Samp and Beans (1)
- 400g can butter beans (1)
- 400ml Tinned tomatoes (1)
- 450 g/ 1 lb cleaned calamari (1)
- 450g diced beef or beef braising steak, each piece cut in half (1)
- 450 g lamb goat or beef meat, cubed (1)
5
- 5 red habanero (1)
- 5 medium onions, quartered (1)
- 5 medium sized Roma tomatoes (1)
- 5 medium sized potatoes (1)
- 5 medium-sized potatoes about 600g, (1)
- 5 ml sugar (1 teaspoon) (1)
- 5 onions (1)
- 5 pods green cardamom, cracked (1)
- 5 tablespoons olive oil (1)
- 5 scotch bonnet peppers (atarodo) (1)
- 5 seasoning cubes (1)
- 5 garlic cloves (~ 1 heaped tbsp), minced (1)
- 5 to 6 Tbsp Milk (1)
- 5-6 bay leaves (1)
- 5cm fresh ginger, finely grated (1)
- 5ml (1 tsp) bicarbonate of soda (1)
- 5½oz plain flour (1)
- 5 garlic cloves, grated (1)
- 5 red cayenne peppers (1)
- 5 g chives, chopped (optional) (1)
- 5 Sprigs Spring Onions (Chopped) (1)
- 5 fresh ajwain leaves (1)
- 5 -6 Fresh Tomatoes (1)
- 5 Garlic Cloves (1)
- 5 Medium Potatoes (1)
- 5 Pcs Boiled Eggs (1)
- 5 Chili Bell Peppers (Tatashe (1)
- 5 Spring onions (1)
- 5 Tablespoons rice (1)
- 5 cloves clove garlic, minced (1)
- 5 cloves garlic - peeled (1)
- 5 cloves garlic, minced (1)
- 5 cups (90-100g) chopped organic kale (1)
- 5 cups okazi leaves (1)
- 50-100ml grenadine syrup or ribena (1)
- 50 ml mango puree (1)
- 50 g fresh coriander leaves and stalks (1)
- 50 grams raisins (1)
- 50 g sugar (1)
- 50 g locust beans / iru (1 to 2 wraps) (1)
- 50 g butter (1)
- 50 g crushed chilli flakes sub for 2 scotch bonnet chillies (1)
- 500 g assorted meat (1)
- 500 gm Sweet Potato washed cut into 5 cm chunks unpeeled (approx 1) (1)
- 500ml water (preferably beef stock) (1)
- 500ml boiling water (1)
- 500g or about 5 cups carrots, sliced into rings (copper pennies) (1)
- 500g chicken wings (1)
- 500g Soft Beef Cut (1)
- 500 ml boiling water (1)
- 500 gram Leafy greens (Spinach, Tete or Shoko) (1)
- 515g Organic Kale leaves (1)
- 550g maris piper potatoes (1)
6
- 6-8 plantains, peeled and chopped (1)
- 6 fingers of unripe plantain (1)
- 6 eggs (1)
- 6 egg yolks (1)
- 6-15 snails (1)
- 6 cups vegetable stock or water or chicken stock (1)
- 6oz can Tomato paste (1)
- 6 dried Turkish apricots, (1)
- 6 cloves garlic minced (1)
- 6 cups fresh waterleaves I used spinach (1)
- 6 cup or (1-inch pieces) cornbread cubed, about 1 pound (day old), store-bought or homemade (1)
- 6 garlic cloves, chopped (1)
- 6 garlic cloves (1)
- 6 ounce can tomato paste (1)
- 6 gloves of minced garlic (1)
- 6 large eggs (1)
- 6 large hard-boiled eggs, peeled (1)
- 6 large plum tomatoes, (1)
- 6 large red onions, chopped (1)
- 6 loaves of pita bread you need the kind with pockets (1)
- 6 medium size fresh catfish steak (1)
- 6 red birds eye chillis adjust to suite your preferred heat level (1)
- 6 sheets ready-rolled puff pastry (1)
- 6 slices bacon (1)
- 6 small yellow onions, roughly chopped (1)
- 6 x 9×5 cm mini loose-bottomed pie tins (1)
- 6 whole cloves (1)
- 6 chicken thighs , bone-in, and skin on (1)
- 6 cloves garlic (1)
- 6-8 Ehu seeds (Calabash Nutmeg) (1)
- 6 chicken thighs (skin-on) (1)
- 6 Eggs (1)
- 6 bone-in, skin-on chicken thighs (1)
- 6 Chicken cutlets bone in skin on (1)
- 6 taco shells (or small tortillas) (1)
- 6 Fresh Tomatoes (1)
- 6 Irish Potatoes (Chopped) (1)
- 6 Pieces Ponmo (Cow Hide) (1)
- 60 ml (4 T) chopped parsley (1)
- 60 gm spaghetti break in half or to three (1)
- 60 g garlic, (1)
- 60 g apricot jam (1)
- 65g wheat flour (1)
- 600 g peeled banana (1)
- 600 ml warm water or warm milk(or mixed) (1)
- 600 g sirloin steak (1)
- 600 g diced lamb (1)
- 600 g pre-cooked chopped assorted meat fried or grilled (1)
- 625 ml warm water (1)
7
8
- 8 ounces tomatillos or green tomatoes, chopped (1)
- 8 cloves (1)
- 8-10 sprigs fresh thyme (or 1 tsp dried) (1)
- 8-10 garlic cloves (1)
- 8 – 10 pieces precooked meats of choice (1)
- 8 thick french-trimmed lamb cutlets (1)
- 8 Cheese sliced or grated cheese (1)
- 8 Pcs Cooked Beef (1)
- 8 Red ball pepper (1)
- 8 Slices or more good-quality bread White, Wheat (1)
- 8 baby onions, sliced in half widthways (1)
- 8 cloves garlic (1)
- 8 oz crab meat (1)
- 8 cloves of garlic (1)
- 8 cm ginger fresh grated (1)
- 8 cups chopped fresh kale (1)
- 8 spring onions, trimmed and finely diced (1)
- 8 cups of water (1)
- 8 cups vegetable broth or water plus bouillon (1)
- 8 eggs (1)
- 8 oz smoked de-boned fish broken into small pieces (1)
- 8 medium potatoes, boiled and peeled (1)
- 8 cups chopped mature spinach (1)
- 8 medium sized matoke (1)
- 8 hard boiled eggs (1)
- 800g skinned and chopped tomatoes, fresh or tinned (1)
- 800g mixed root veg (1)
A
- A bit of extra semolina for sprinkling on your work surface (1)
- A bunch of cilantro and parsley (1)
- A bunch of dania (both stems and leaves will be used) (2)
- A dash of bitters (optional) (1)
- A dozen olives (1)
- A few blocks of ice (enough to achieve a slushie consistency) (1)
- A few cilantro leaves, for garnish (optional) (1)
- A few mint leaves , finely chopped (1)
- A few ounces of cooked tuna (1)
- A few pinches of smoky paprika (1)
- A few whole cloves or a cinnamon stick (optional) (1)
- A giant muffin baking tray or an individual bundt cake tray (1)
- A good handful fresh parsley chopped (2)
- A good quantity of washed bitterleaf (1)
- A half pound or 226 grams of dried/ smoked seafood (I used dried smoked shrimp) (1)
- A handful chopped coriander and crumbled feta to serve (1)
- A Handful chopped Spinach Or Ugwu Or Scent leaves (1)
- A handful of chopped Basil leaves or scent leaves (1)
- A handful of coconut chips optional (1)
- A handful of fresh chopped basil or parsley (1)
- A handful of fresh chopped parsley (1)
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D
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E
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F
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