How to make the Best Nigerian Meat pie

How to make Nigerian Meat Pie

Nigerian Meat Pie is a very popular snack that is very easy, yet tricky to make. Guests never turn down meat pie offer, so if you know how to make it, you are a star of the people. I have broken down the steps the easiest way I could below, and you can refer back to the video or message me with any question or concern. Don’t forget to subscribe to our blog as well. Thank you for stopping by and hope to see you again soon.


Pie Fillings;

  • 2 tbsp.. butter
  • 2 lbs. beef
  • half cup diced red onion
  • half cup diced carrots
  • 1 medium potato (diced)
  • 1 tbsp. Maggi (bouillon)
  • half cup water
  • 1 tbsp. flour
  • salt and pepper to taste

Dough ingredients;

  • 4 cups all-purpose flour
  • 1 1/2 tsps. baking powder
  • a pinch of salt
  • 1 cup butter
  • 3 raw eggs
  • 1/2 cup milk
  • 1 egg white


Pie Filling directions;

  1. pour butter in a hot pan
  2. add the meat and let it simmer for 10 minutes
  3. add salt and pepper and stir
  4. add onion and carrot, stir, and add potato
  5. add Maggi (bouillon), stir for 2 minutes and add water
  6. cover and cook for about 25 minutes
  7. add 1 tbsp. flour and stir until it thickens, then set aside.

Dough making directions;

  1. Add all the dough ingredients together in a mixer and knead for 15 minutes
  2. Transfer the dough to a kneading or hard surface and knead for additional 10 minutes
  3. Cut the dough into desired sizes
  4. Use a roller to flatten each dough and set aside

Meat Pie Making directions;

  1. Lay a flat dough on a flat surface, add meat pie fillings, and fold in halves
  2. Arrange dough in a greased baking pain
  3. wash the top of each dough with egg white (it gives the meat pie a golden brown look)
  4. Bake on low heat (about 350 degrees) for 25-30 minutes
  5. You can check for doneness by cutting the meat pie in the middle to visualized the inside.
  6. Your Nigerian meat pie is ready for your taste bud at this point, ENJOY!.

js fruit pie delightful bite

light weight veggie omelette

Homemade Fish Spaghetti


Homemade Fish Spaghetti 


1 pound Raw spaghetti (16 oz., 454 grams)

3 fillets salmon

5 large fresh tomato

3 small habanero pepper – optional

2 tablespoons olive oil

1 tablespoon beef stock

1 teaspoon ginger

1 teaspoon garlic

1 cup dice red onion

1 teaspoon curry

salt to taste


  1. Soak spaghetti in hot water for 10 minutes, drain and set aside
  2. Blend tomato and habanero pepper in a blender and set aside
  3. place a saucepan on medium heat and pour in olive oil
  4. Pour diced onion to the hot oil and stir for 3 minutes
  5. Stir in ginger and garlic for 3 additional minutes
  6. Then add salmon, cover and cook for 7 minutes, take salmon out, shred, and set aside
  7. add blended tomato to the saucepan, cover, and cook for 15 minutes or until slightly dry.
  8. Next, spice it up with beef stock, curry, and salt to taste and cook for another 5 minutes
  9. Place the shredded salmon, stir thoroughly until the salmon and other ingredients are evenly distributed. Cook for 10 minutes, stirring frequently to prevent from burning.
  10. Allow to cool, serve and enjoy!

You can purchase spaghetti in bulk from

The Best African Red Stew



2 lbs fresh whole tomatoes

3 medium habanero pepper

1 lbs Spicy boiled meat (beef)

1 tbsp beef stock

1 cup diced red onion

1 tsp curry

1 tbsp minced ginger

3 tbsp olive oil



  1. Place the tomatoes and habanero peppers in a blender and blend until smooth and set aside.
  2. Pour olive oil in a hot saucepan, add diced onion and fry until brown,and then add ginger and stir for one minute.
  3. Pour in the blended tomatoes, stir, cover and cook for 15 minutes.
  4. Add curry and meat, cover and cook for another 15 minutes.
  5. Let the stew cool, serve on a bed of rice, potatoes or yam, over cauliflower rice, with fufu, or with bread if you’re not on keto diet.

Tomato stew is keto compliant depending on what you eat it with. You can eat it with cauliflower rice, on a bed of fresh grated cabbage, or any green leafy veggie if you are on keto diet.

Crunchy Fried Citrus Chicken


20181201_042043.jpgMildly Crunchy Fried Citrus Chicken


2 pounds chicken drumsticks

1 whole fresh orange

1 whole fresh lemon

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp melted butter

1 tsp powdered beef stock

2 cups coconut bread crumbs

Coconut oil (for frying)

Salt and pepper to taste


  1. Wash and pat dry chicken and place in a bowl.
  2. Add melted butter, garlic, ginger, beef stock, salt and pepper, and squeeze in the orange and lemon juice.
  3. Rub all the ingredients on the chicken, cover, and let it marinate for one hour.
  4. Dip each piece of chicken in coconut bread crumbs and cover the entire surface of the chicken with bread crumbs
  5. pour desired amount of coconut oil in a hot pan and arrange breaded  chicken in the hot oil, fry – stirring occasionally until golden brown
  6. Serve and enjoy your Mildly crunchy citrus fried chicken.


Perfectly Baked Turkey


Perfectly Baked Turkey


16 lbs. whole turkey

3 sticks of celery (sliced)

3 large fresh carrots (sliced)

5 medium halos (peeled and sliced)

2 cups red onion (sliced)

1 cup ginger (minced)

1 cup ginger (minced)

2 sticks of butter (melted)

2 tablespoons tomato stock (powdered)

salt and pepper to taste



  1. in a small bowl, add melted butter, salt, pepper, and tomato stock. Mix thoroughly and set aside.
  2. In a large bowl, mix celery, carrots, halos, onion, ginger, garlic.
  3. wash and pat dry turkey with paper towel. Pour number one in a flavor injector and inject the flavor into all corners of the turkey and rub a good amount inside turkey and on the outer skin.
  4. carefully pack number two inside the turkey’s belly, thighs, and every open area. Raise the skin on the thigh areas and pack both thighs carefully.
  5. Line the turkey pan with any left over of number two. Let turkey sit for about 3 hours, place in the oven and bake for about 5 hours and be ready for a mouth full of deliciousness. This perfectly bake turkey recipe is the best you’ll find on the internet guarantee.

Kale and Spinach Soup


Kale soup is one type of soup that is very uncommon to find in restaurant menu. I first tried kale when back in 2015 when I attended a community conference. The main focus of the conference was reaching out to families in the community, teaching them how to farm and grow small organic produce for consumption. Before then I have never heard of nor seen kale. The kale that was served was mixed with dried cranberry and other things, and it was served cold. I enjoyed it to the point that I asked the chef for the recipe. The chef told us that he was taught how to make all kinds of vegetables, including kale, when he visited Kenya that summer. The next day, I went to whole food store and purchase 8 bunches of kale, and I made the exact recipe that the chef gave me. Since then I have learned to make kale in over 15 different ways. I particularly love kale because unlike spinach, it does not go to sleep so fast on you. Okay let me explain that. Spinach tends to get too soggy very quickly, and it is difficult to control the texture when using it to make soup, but adding kale gives it a crunchy taste and makes it last a lot longer in soup. Kale itself without spinach tends to be too tough for some people to chew, but adding spinach gives it a perfect taste of softness. Below is a soup made with combined kale and spinach.



Beef (quantity as desired)

Dried stock fish (quantity as desired)

7 fresh tomatoes

4 bunches of kale

2 cups of sliced spinach

4 Habanero pepper

1 1/2 cup diced red onion

1 tbsp. curry

1 tbsp minced ginger

2 tbsp. coconut oil

3 beef stocks

salt to taste


  1. cut and clean the beef
  2. place beef in a pot, add salt to taste, 1/2 tbsp curry, 1/2 cup red onion, and 1 beef stock.
  3. Cook the meat for about 15 minutes and  add the dried stock fish, cook for another 20 minutes and set aside.
  4. Wash and slice all veggies, place kale in a separate pot, add 1/2 cup of onion, 1 beef stock, and steam for 2 minutes. Then add spinach and steam for another 1 minute.
  5. drain the steamed veggies and set aside. You can save the vegetable broth for later use or discard it.
  6. Blend tomato and Habanero pepper in a blender. Place a separate pot on a stove and pour 2 tbsp coconut oil onto the hot-pot, add the last half of onion and stir for about a minute, add ginger and stir for another 1 minute, add the blended tomato, cover the pot and cook for about 10 minutes.
  7. Pour the drained veggies onto the tomato mixture and stir until even distributed, then add the meat and stock fish mixture and cook for another 7 to 10 minutes.
  8. Allow soup to cool, serve on a bed of rice (rice is not keto compliant), with fufu (fufu can be keto complaint if made with veggies), or itself and enjoy!