Beet Greens- Health benefits for you; and a Recipe

So many people don’t know that beet greens are edible. I once didn’t know too😄. But hey, beet greens are such a gift from God. They are true blessing to humankind. But why are most people ignorant of this? Why didn’t I know for a long time?

Fact is, beet greens are more nutritious than the beetroot itself. Sounds unbelievable right? But that is pure truth.

Beet Greens are great source of fibre. This is just one point.

You know something has been telling me that beet greens should be edible. Whenever I see beets on sale I always admire the greens so much. I keep telling myself that these greens look even better than the roots, haha. One day I summoned the courage to ask one of the vendors in the local market and she said yes, they’re edible. But I didn’t totally believe her. I prolly thought she’d wanted to sell her market, lol.

On getting home, I decided to ask Google. Lo and behold, I was alarmed by all the nutritional value. I learnt in addition to my first point that beet greens:

✓supply good amounts of protein, phosphorus and zinc

✓are packed with antioxidants

✓are high in magnesium, potassium, copper, manganese

✓are low in fat and cholesterol

✓are high in vitamins B6 and K especially- the vitamin K in beet greens contain blood clotting properties which helps to ward off osteoporosis. It works with calcium to boost bone strength.

And since learning these I have incorporated them into my family diet. My eight-year-old daughter loves it.

Beet Greens are similar in texture to spinach so it has high water content like spinach. However, it has a higher iron content and like I mentioned before it also has a higher nutritional value than the beetroot itself.

Preparing beet greens is not something to go to culinary college about. It’s quite simple. Easy to prepare just like spinach. Stir fry, toasting, adding into sauces, it’s your choice. It could be a side dish or main dish, however it’s convenient for you.

Below is one of the best ways I like to have beet greens, fresh from the farm.


Beet Greens(chopped coarsely)

Onions and peppers(blended together)

Little Palm oil(or vegetable oil)

Salt to taste

Green peppers(chopped)

Note: use your discretion for quantities
(This is a side dish)


>Heat oil over moderate to low heat in a pan.

>Add blended onions and peppers. Fry until the aroma is released.

>Add chopped green peppers and stir.

> Then add the beet greens. Stir.

You notice that the water is released so you don’t need to add any more water. Once the leaves are tender turn off the heat.

Serve as a side to any dish of your choice.

It’s sooo delicious 😋😋.

Do let me know if you tried this.


Carrot Cake 🍰

Finally I got to put this recipe in writing. It’s becoming our new obsession- myself and my daughters, 8 and 4 respectively. The taste is so divine especially with the addition of a whole lemon. Not to mention how colourful! See for yourself.
I’ve seen so many carrot cake recipes on the net all with the addition of nuts (I don’t fancy nuts and carrot combo); so I created something quite simple, something that any picky eating children would very gladly snack on.
And I realized that carrots 🥕 and lemons 🍋 have a mutual friendship 😉.

I used:

500g flour
1cup sugar
11/2cups grated carrots
1medium lemon, juiced and zested
1teaspoon baking powder
1/2teaspoon baking soda
11/3cups vegetable oil


>Prepare two baking pans by greasing with oil and sprinkling with flour.
(Preheat the oven to 180°)
>Break eggs into a bowl and whisk till frothy.

>Add sugar and continue whisking.

>Add the oil and mix.
>Then add the grated carrots and lemon zest.

I didn’t use all the zest.

Also add the lemon juice. Mix until evenly incorporated.
>Add the flour in bits and mix. Fold in thoroughly.

>Pour into the prepared tins

and bake for 25minutes or until toothpick inserted comes out clean.

I think I prefer my hollow pan 😉.

This carrot cake is so delicious 😋😋. Do give it a try and let me know how it turns out.

My Visit to SABEL, Burkina Faso

SABEL(Salon International d’elevages Burkina Faso)

Yesterday, the 27th November, 2018 was the premier edition of the exposition(SABEL) that promotes the availability of animal products in Burkina Faso. So it was an agricultural fair to encourage and enhance investment in the agricultural sector in the country. There was an audible response to the event. People- crop farmers, animal rearers, fishermen, and so on came from different parts of the country with their items for the fair. This got me thinking a lot about the benefits this event could hold for the country.

Highlights of Burkina Faso:

~a West African country

~with rapidly growing population of over 19million inhabitants

~land mass about 272,967sq. km

~9major ethnic groups

~about 69languages spoken

Based on the highlights above, it’s no doubt that agriculture would be beneficial for a country like Burkina Faso. Thus this exposition is a way of calling on the government of Burkina Faso and foreign investors to look into the agricultural sector.

Here are some benefits it will most likely bring to the populace:-

✓Generate Food- Investing in agriculture will help bring food to the tables of the poor masses. Food prices will be cheaper and standard of living will thereby be improved.

✓Generate Income- Investing in agriculture will result in enough output of the produce,which can also be exported to other countries thus generating both income to the people and revenue to the government.

✓Employment- There will be employment opportunities created for hordes of youths roaming the streets if government invests in agriculture.

✓Raw Materials- Surely, most raw materials to be used for manufacturing other goods are gotten from agricultural products or by-products.


✓Tourism, and so on.

Some of the agricultural products including butter, yoghurt, soap.

The African catfish

Imported Cow 🐄, from France

It’s quite impressive that a remote African country like Burkina Faso creates such awareness.

Easy basic Chocolate cake

Oh, finally! I got to do this. It’s quite interesting to try new things, at least for me. This chocolate cake recipe is new to me. This has been because I’m not a fan of chocolates🍫. I always put off the idea of making anything chocolate and look for something else to do with my time. But this particular recipe changed my mind. I think I’m getting addicted 😊. How did it all get started? I’m even wondering, lol. I remember I found myself buying cocoa powder at a bakery shop and voila, I said to myself: ‘what are you going to do with this now, try making chocolate cake’. And that was a great one. It’s super simple. Plus you don’t have to cream butter and sugar (🙄 the step that I’m most lazy about in cake making). It’s more or less throwing all your ingredients together and making sure of no lumps. Really, it’s that simple. So here we go, step by step…

I used:

300g flour
200g sugar
1/2teaspoon salt
1/2cup vegetable oil
1cup cocoa powder
1/2tablespoon baking soda
1teaspoon baking powder
1cup buttermilk
3medium eggs
1cup boiling water


>Preheat oven to 190° and grease two small cake pans
{Tip: Mix all dry ingredients in a separate bowl, and the wet ingredients in another bowl.}


Mix flour, sugar, salt, cocoa powder, baking powder and baking soda in a bowl.


In another bowl, beat the eggs until foamy, add buttermilk and vegetable oil and mix well.


Pour the wet ingredients into the dry ingredients. Mix well until smooth
Pour the boiling water into the mixture and stir quickly. The mixture will be runny, but it’s ok.


Pour into the prepared pans and bake for 20-25minutes or until toothpick inserted comes out clean.

Try this recipe and see for yourself why I got addicted 😋😋😋.

Courgette-tomato Soup

Hi, I’m here. It’s been quite a while. Lots of things going on- activities, life and all. Experiences good and bad. Hard times, yet mustering the energy to get back online, on my blog is rewarding.

Did I tell you that I had the worst shock of my life a couple of months ago? I lost my most cherished mum. Every time I remember her I get renewed energy to go on. This is because she was a woman who fought illness for a long time yet had a perfect carriage of herself. I learnt from her that seeing the good side of living makes one better able to manage ill health.

So all these while I really have fought discouragement, should I continue or not? But cooking is my passion. I experiment a lot with food. So in this post, I made a soup that’s perfect for cool weather- courgette-tomato soup. It is best eaten as a dip with French bread, or would I rather say that I enjoyed it with the French bread. You could try other things too say white rice, yam, boiled potatoes and plantain and so on. Surely, you’ll love it!

I used:

Tomatoes, courgette, spring onions, celery, green peppers, fresh peppers, curry powder, vegetable oil, onions, fish, seasoning cube(optional), and salt to taste. I didn’t write the quantities as I want to leave that to your judgement. I used more tomatoes though.


>Wash fish, season with salt and pepper, set aside to marinate.

>Chop all the vegetables and set aside.

>Heat vegetable oil in a pot, add onions and fry until tender.

>Add the spring onions and green or pepper, stir and let simmer for about a minute then add the courgette and celery.

>Stir again and allow to cook until the courgette is tender.

>Add the tomatoes and pepper. Stir and cover the pot for the tomatoes to cook and soften.(you notice some liquid afloat).

>Turn off the heat. Pour the contents of the pot into a blender and blend until smooth.

>Transfer blended soup back into the pot and continue cooking. Add the marinated fish.

>Add curry powder, seasoning cube(if using) and salt if needed.

>Cover the pot and allow to cook until sauce thickens to desired consistency(I like mine a bit light).

>It’s ready! Serve hot or warm with French bread or white rice.

Great for breakfast or dinner.

Carrot Muffins

Muffins are cupcakes, but not all cupcakes are muffins.

Muffins are usually baked with a fruit or vegetable filling just like this carrot muffin. The method of preparation for both differ and the ingredients are a bit different too. Muffins usually contain melted fat or oil folded into batter whereas cupcakes generally follow the conventional method of creaming butter&sugar until it becomes light and fluffy.

Also, cupcakes are usually topped with cream but muffins are generally enjoyed simple with a cup of tea, or with butter.

With this basic knowledge of the difference between cupcakes and muffins, I want to share with you the making of my newfound love- carrot muffins😁.

I Used:

150g flour

75g sugar

1/2teaspoon salt



7g baking powder

3g baking soda

100g margarine/butter(melted)

(makes 8 muffins)


>Preheat oven to about 180°

>Shred the carrots and set aside.

>Whisk the eggs until frothy.

>Add the salt and sugar, and continue whisking.

>Pour in the melted margarine/butter, continue whisking.

>Sift the flour, baking powder and baking soda together and add to the mixture. Stir to combine and get a smooth batter.

>Add the carrots and mix together.

>Pour the batter into muffin cups and bake for 10-15mins or until golden.

Enjoy your carrot muffin warm or cool, just as you would want to.

Spaghetti and Carrots Stir-fry

Simple and classy, this spaghetti and carrots stir fry is also irresistible. You don’t have to look farther than your pantry. Everything you need to prepare this elegant meal is definitely there, yes, in your kitchen.

By the way, hope you all are enjoying great times like mine. I’m not a huge fan of spaghetti but it seems that this particular method of preparation will get me addicted to it. At least from time to time. I first thought about this dish when I was hungry for some pasta, and I had spaghetti. Wanting to incorporate some carrots too I thought: “why not stir-fry”? And here it goes. It’s pretty quick and easy and excellent for an early dinner.

I Used:




Shredded Chicken

Curry powder

Powdered pepper

Garlic and ginger powder

Vegetable oil

Salt to taste

>Prepare the spaghetti. Cook in water, chop some salt and onions into the boiling water to add some flavor to the spaghetti. Drain when it’s cooked.

>Heat the oil in a pot/pan.

>Add some chopped onions and let fry for 30seconds then add the shredded chicken.

>Add the carrots and stir. Reduce the heat then add the curry powder, powdered pepper, garlic&ginger powder and continue stirring on low heat for about a minute.

>Add the spaghetti and mix together using a wooden spoon. Once it’s uniformly mixed your delicious food is ready.

>You can fry some chicken wings and serve hot like I did.


Yoghurt pull-apart Bread

Yoghurt is one food I almost always have in my fridge. Everyone in my family loves it. And because the weather here is mostly hot, it’s hardly out of season. I like to make it in large batches so that it may last up to a week. When I’m about to prepare a new batch, I think of new recipes to try with yoghurt.

This time I decided to try yoghurt in bread dough. The result is wow! It was a good thing I did. Yoghurt gave this bread such a soft and tender texture, almost melting in the mouth. And needless to say, the kids consumed it all in a matter of minutes.

I chose the pull-apart version for this bread to make for easy serving. And yes, it was so easy even for my three-year-old to help herself.

I followed simple bread making recipe. Just use yoghurt as a substitute for water. Let’s do it..

I Used:

500g flour

5tbsp sugar

1tsp salt

500g margarine

1.5cups plain yoghurt

2tbsp active dry yeast

Melted margarine+sugar(for glazing)


>Activate the yeast in a little warm water.

>Mix flour, sugar and salt in a bowl

>Rub in the margarine.

>Make a well in the center, add the activated yeast and mix.

>Then add the yoghurt. Mix until a dough forms. It’s ok if the dough is sticky and messy at first.

>Turn out to a floured surface and knead until the dough smoothens and becomes less messy, no longer sticking onto your palms.

>Cover with a plastic wrap and leave to rise in a warm place until doubled or more(the time taken to double varies depending on your environment).

>After this, turn out to the floured surface and knock the dough back to its original size.


Divide the dough into ten pieces. Roll in between your palms and arrange in a greased round cake pan(I put one piece of dough in the center and arranged others around it. Not wanting to throw away the tenth one, I rolled it into a log and used to encircle the dough in the center. To avoid this, you may divide your dough into nine pieces).

>Cover again and let it rise until doubled. Preheat the oven.

>Prepare the glaze: add 1tbsp sugar to 150ml margarine and dissolve them together. Let it cool.


When the dough has doubled, pour some of the glaze generously over it before putting into the oven.

>Bake for about twenty minutes. Just before bringing out of the oven, brush the rest of the glaze over the bread and bake for two more minutes or until golden.

Note: the melted margarine/sugar glaze gives the bread a special sweet, crisp texture and flavour.


Yoghurt and Raisin Scones

These yoghurt scones are among many exciting results of my kitchen adventures. I hope you enjoy the story..
So I had left over yoghurt in the fridge, and some dried fruit. And I thought ‘what can I possibly make with these’? Because I love pastries, they’re always on my mind whenever I’m thinking of what to make. Way to go then.

I had come across British scones once searching the internet for recipes, not sure though if I would ever try them. But here now it occurred to me to give it a chance, it may be worth the try.

I know yoghurt makes pastries extra tender, so I thought it would be great to substitute it for the milk. I also imagined the flavour the dried fruit would add to the scones. I didn’t think I needed eggs for these. Here we go then…

I Used:

300g flour

3tbsp sugar+1tbsp vanilla sugar

1/2tsp salt

2tbsp baking powder

75g margarine

About 1cup chilled plain yoghurt

A handful of dried fruit(presoaked)

1tsp sugar+1tbsp margarine, melted(for the glaze)

Makes up to 20 scones


>Sieve the flour into a bowl. Add salt and the sugars and mix. Add the baking powder and mix.

>Rub in the margarine well until it resembles fine breadcrumbs.

>Mix in the dried fruit. (Note: To presoak dried fruit, put in hot water letting the water cover the fruits totally then add about a capful of brandy. I did mine overnight. Drain out the water using a sieve.)

>Add the chilled plain yoghurt little by little and mix until it just forms a dough, not so smooth. No much kneading so as to save the raisins from crushing in the dough.

>Leave the dough to rest for about 15minutes. (This is when I started to preheat my oven to about 200°C and also prepared a large baking pan).
>Place dough on a floured surface. Press down with your palm and then roll gently to a thickness of about 1.5cm.

>Cut into shapes using a knife or other cutter whichever you prefer. I cut into rectangular shapes.

>Gently lift and place on the prepared baking sheet spacing them apart.

>Bake for 15-20 minutes or until lightly golden. ( If the oven becomes too hot you may reduce the temperature)
>Brush some melted margarine and sugar on top of the scones immediately after bringing them out of the oven while they’re hot! (This gives a shiny and crisp look and flavor too while the inside is very soft).

I know I may not have perfect pictures for these but they’re so good. The children loved them. I’m sure I’ll be making more and more of them.

A glass of homemade juice will be great to accompany this gorgeous snack.

I have no regrets whatsoever making these. They’re really worth the try.

Crispy Yam Fingers

Hello everyone. I’ve missed this part of me for all these months of being away from what I enjoy doing. I hope you all are doing great. Well I’m here now. And I thought it would be nice to post an exciting recipe for especially mothers or other home makers out there.

I find this recipe to be exciting because it requires not new ingredients but leftovers. I used the little leftover yam in my fridge. As I opened my fridge, this yam seemed to be starring at me asking ‘what now with me’😀? So I pulled out the bowl and thought of something crisp to make out of it. Well, here is what happened.

Ok, I’m going to show you guys the very easy steps you need to take to make these yam fingers. I made mine a bit spicy, but it’s ok to reduce the pepper or even leave it out completely. The basic ingredients you need are the left over yam, eggs and bread crumbs. You may have to choose the other ingredients based on your taste.

You need:

2slices left over boiled Yam

Powdered Pepper


Powdered crayfish

Curry powder

1tablespoon vegetable oil

2 medium Eggs


Oil(for frying)


>Mash up the left over yam in a bowl. Add the pepper, crayfish, salt and curry powder to taste and mix with a spoon.

>Beat one of the eggs in a bowl and add to the yam mixture together with the vegetable oil. This will make it possible to mold.

>Gently mold the mixture into fingers. The thinner, the crispier it will turn out to be.

>Beat the other egg and set aside in a plate. Pour the breadcrumbs into another plate. Now gently lift each yam finger you have molded and dip first into the egg, then into the breadcrumbs. Be sure to let the breadcrumbs cover them well. You may dip back to the eggs and then breadcrumbs for a second time to get a thicker coating.

>Fry in hot oil until golden.

Voila! It’s ready. They are best eaten warm.

You may also add fish if you like for more nutrition. But I think I like it this simple. You can eat it with any dip of your choice but I assure you, it’s just as good eaten like that. So don’t waste that yam. Make some crispy yam fingers with it.

Bon appetit!