Escape to a tropical Caribbean island with these delicious, easy to make recipes. Simple enough to make in minutes for friends and family. Enjoy!
COCKTAIL #1: PINA COLADA
Ingredients

2 cups light coconut milk
2 cups ice
4 cups pineapple chunks
1 cup of Light Rum
3 tbsps honey

Directions
1. Combine all ingredients in a blender and blend for about 5 minutes or until completely smooth.
2. Divide between 4 glasses and serve immediately.
COCKTAIL #2: Malibu sunset
Ingredients

/8 cup Malibu Caribbean Rum (with coconut liqueur)
1/2 cup pineapple juice
grenadine (splash of, just enough to make the bottom of the glass red)
2 cocktail cherries
1 slice pineapple

Directions
1. Put 3-4 ice cubes in the bottom of a glass
2. Pour the pineapple juice and the rum over the ice.
3. Next, pour the grenadine slowly down one side of the glass (pouring too fast will mix the grenadine in and you won’t get the cool color separation)
4. Stick 2 cherries and a pineapple chunk on a toothpick for a garnish.
COCKTAIL #3: RUM PUNCH
Ingredients

45ml dark rum
7ml grenadine – or 15ml lime juice and 7ml simple syrup
60 ml pineapple, orange, or passion fruit juice (or a mix of fruit juices)
Club soda (optional)
Seasonal fruit for garnish

Directions
1.     Pour the ingredients into a mixing glass filled with ice cubes.
2.     Shake well.
3.     Strain into a highball glass filled with ice cubes.
4.     Top with club soda if you want.
5.     Garnish with seasonal fruits.
COCKTAIL #4: MOHITO
Ingredients

60ml light rum
2 teaspoons sugar
6-8 fresh mint leaves
Club soda
1 lime cut in two halves
Mint sprig for garnish

Directions
1.     Place the sugar, mint leaves, and a splash of club soda into a highball glass.
2.     Muddle well to dissolve the sugar and to release the flavour of the mint.
3.     Squeeze the juice from both halves of a lime into the glass, dropping one half into the glass.
4.     Add the rum.
5.     Stir well.
6.     Fill the glass with ice cubes.
7.     Top with club soda.
8.     Garnish with the mint sprig
COCKTAIL #5: DAIQUIRI
Ingredients

45ml light rum
22ml fresh lime juice
7ml simple syrup

Directions
1.     Pour the light rum, lime juice and sugar syrup into a cocktail shaker with ice cubes.
2.     Shake well.
3.     Strain into a chilled cocktail glass.
 
 

Fantastic! That’s what comes to mind when I think of Tiger Nut milk.  
Also known as “ofio” (Yoruba), “akihausa” (ibo) and “aya” (Hausa), Tiger nuts being sold in wheelbarrows by “abokis” are common sights on the streets of Naija. Oblivious of the high nutrition in tiger nuts, children and adults simply enjoy them as crunchy nutty snacks. 
Though referred to as nuts Tiger nuts are not nuts but tuber vegetables. Found in Ancient to Africa and Southern Europe particularly Spain, these pea-size yellowish-brown tubers are unique for their taste and creamy nutty flavour and have been in existence for thousands of years. But are now unanimously popular around the world because of the amazing health benefits they pack. 
Tiger nuts are dense with minerals, protein, fibre and vitamins C and E. Health benefits to be enjoyed include: good appetite suppressant, active blood circulation, prevention of cancer and cardiovascular diseases, diabetes and blood sugar control, immune system boost, and better digestion. Aside all these, tiger nuts are as healthy as olive oil because they have a similar lipid profile. 
Did I mention that they also serve as potent aphrodisiacs? Yes! Tiger nuts are good libido stimulants and are very essential for fertility. 
Tiger nuts can be enjoyed in diverse ways – as snacks, ice cream toppings, flavouring in bread, cakes and cookies etc. But today we’ll see one more rich and easy way to enjoy these little sweet tubers – as a refreshing beverage!
Let’s make some Tiger nut milk!      
Ingredients:
2 Cup Tiger nuts
Date fruits (as required) ***dates are healthy substitute for sugar 
1 tsp ground ginger / 1 medium size fresh ginger (skinned)
½ cup diced coconut (optional)
½ tsp dried ground chilli pepper – (optional for spice)
 
Process:
Wash tiger nuts thoroughly and leave in a bowl of clean water to soak for about 2 – 3 hours (soak overnight if using very dry tiger nuts). Rinse and soak dates for just about an hour in a separate bowl. Deseed dates and put them with the soaked tiger nuts into the blender. Also add your diced coconut, ginger and chilli pepper (if using) then blend on high speed into creamy smooth puree. 
Pour out puree into a fine mesh or cloth strainer and filter till only the dry mash is left. Pour mash back into blender, add some water and blend again for a minute. Redo the straining process and combine extracted milk with the first set. Your delicious tiger nut milk is ready to be enjoyed right away with ice or refrigerated! 
***If well preserved, drink can stay up to 2 days without fermenting.
***Don’t throw away your extracted chaff/mash. Simply dry it up and blend into fine flour for baking as a healthy substitute to wheat flour.
Making tiger nut milk is fun and so versatile. You can experiment and enjoy it with a dash of cinnamon or simply add it to any fruit of choice (pineapple, banana, apple, mango…just think any!).

Most Naija staple foods are laden with carbs but fibre rich, and very low in fat. Fibre is an essential nutrient for the body. Not only vital for weight loss/maintenance but fibre is also needed for disease prevention in our bodies. So do we avoid these fibre rich foods because they have carbs too? No! Minimal consumption is Key! 
Carbohydrates are vital in our everyday diets. But for weight loss, keep your carbohydrates low and your fruits and vegetables high. The logical way to enjoy and optimize the healthy nutrients in Nigerian carb-rich staples is to have them in little quantity; don’t load up your plate. A healthy serving shouldn’t be more than a small fist size of swallow with loads of nourishing leafy soups. 
Yams and sweet potatoes are healthy root tubers and good source of energy and soluble dietary fibre. Do you know that dietary fibre decreases bad cholesterol levels and lowers the risk of some cancers? Yes, yams have carbohydrates but they are complex. Complex carbohydrates are known to steadily regulate rise in blood sugar levels thereby reducing risk of diabetes. Boiled, grilled or pounded, yam can be enjoyed moderately. 
Still on swallow foods you can eat even on your weight loss journey – durum wheat semolina is another common Naija staple food. Though often shunned, it’s low in fat and fortified with vitamins and minerals, and can be slightly included in your diet variety. Other healthy swallows are oat fufu (made out of oatmeal) wheat, and plantain flour.
Missing out on beans? Beans are good anti-oxidants, high in soluble fibre and proteins. The fibre in beans act like sponge in your body; soaking up cholesterol yet keeping you full for longer by slowing down digestion. You can enjoy your beans variedly – as moimoi/akara (use healthy cholesterol free oil when frying), or with plantain, rice, yam etc. 
Okro, Ewedu, Ugwu, African Spinach (Shoko), Amaranth (Tete), Bitter leaves, Scent leaves, Afang/Ukazi (do I need to list more?), are locally grown leafy vegetables found everywhere in Nigeria. These leafy greens are rich in fibre, proteins, unsaturated fatty acids, and numerous other vitamins and minerals. Do you know they are highly sought after outside the shores of Nigeria because of their nutrition and tastiness? Indulge in them but save yourself unneeded calories by cooking with very little or no palm oil. And of course, take it easy with the salt/seasoning when cooking.
For meats – skinless chicken, turkey, goat meat, snails are good sources of animal protein for you. If you must eat cow meat, you can fairly cook with lean cuts of beef occasionally. You can frequently alternate meat with flavour-rich nutritious sea foods – shrimps, crayfish, periwinkles, prawns, crabs and fishes (Mackerel (popular Titus), Kote (Horse mackerel), Cod, Salmon, Herrings, Sardines and Tuna). Best weight loss cooking methods are steaming, boiling, grilling or roasting. If you must fry, use heart friendly oils.
And lastly, don’t leave out the widely available fresh fruits in the Nigerian market – tomatoes, watermelon, carrots, apples, cabbages, cucumber, bananas, grapefruits, oranges, avocado pears, coconuts, pineapples, etc are all loaded with essential nutrients that can aid your weight loss success. Ditch the carbonated drinks and processed juices – indulge lavishly in fresh fruits as snacks or smoothies. They also make good substitutes for dinner.

Contrary to popular opinion; that the older we get, the lesser milk we need, milk is essential for everyone not just growing children. Women in particular require the essential bone building nutrients of milk – calcium, protein, potassium, magnesium and vitamins A and D.  
Gone are the days when making a choice for milk was a lot easier. With the “thousand and one” varieties of milk available nowadays in the dairy section of a grocery store, making a selection is tough work. For fear of increasing cholesterol levels and total body weight, lactose intolerance and other possibly health conditions, the assortment of milk choices (dairy and non-dairy) in today’s market is sure welcomed. 
But the BIG question is “which milk is best for you?”
Asides the many pros and cons of dairy milk, it remains the best in terms of protein source. Do you know that protein’s magic formula works in such a way to control appetite? Protein also promotes healthy muscle repair and it’s great for your hair and skin. With dairy milk, you are sure to get at least 30% of your recommended daily portion of protein, and at least 20% of your daily value of vitamin D and phosphorous. Dairy milk is widely available and can be bought as whole, low fat/skimmed, semi-skimmed (1%, 2%) etc. 
Whole milk also known as full cream is called “whole” because none of its natural components were removed during pasteurization. A serving/cup of whole milk (240ml /8oz) has about 150 calories and approximately 8grams of fat (of which 5gms is saturated fat). Trying to cut down on fat and calories? Then this is quite a lot of saturated fat for you. Obviously unhealthy, right?  
With less than 0.5gms of fat in some brands and 0% fat in some others, Skim milk is a healthier option if you are on a weight loss journey. The good thing is whether non-fat or low-fat (1% or 2%), skimmed milk is still loaded with same vital nutrients – protein, calcium, phosphorus, potassium, folate, magnesium, zinc, and vitamins A,D, B12 – as in full cream milk. Sometimes skimmed milk seems quite watery because some or all its cream (fat content) has been removed but some brands are better. A good example of concentrated skimmed milk is Three Crowns milk – low cholesterol, great taste and high in minerals and vitamins to support your body’s maintenance.. 
Depending on your health concerns, nutritional desires and personal taste preference, you can have the right milk that benefits you. For those who are lactose intolerant, the wide range of natural non-dairy alternatives – soy milk, almond milk, coconut milk, tiger milk – are good healthy choices though very low in protein except soy milk. And if you are sticking to cow milk, don’t forget to check the nutritional value on your next tin of dairy milk!
 

Naija styled bean pudding popularly called moimoi is an authentic delectable way to enjoy nutritious protein-packed beans. Loved by all, moimoi is simply irresistible if cooked right. I remember how much I disliked cooked beans as child. But with moimoi overflowing with lots of goodies (orishirishi) in it, my plate gets all cleared.
Usually cooked with varied combination of fillings – fish, shredded meat/chicken, crayfish, corned beef, liver etc (the choice is simply up to you), moimoi is a regular accompaniment to rice at Naija parties. Moimoi is also very much consumed as breakfast served with oats, pap, tapioca or custard – with a topping of nutritious Three Crowns milk. That sure gives it a healthful balance, agree?
In this recipe, the addition of chilli pepper and ginger gives your moimoi some extra zing. Hot is the actual word – just the way I love mine. Now let’s make some spicy moimoi (bean pudding):
Moimoi Ingredients:
• 4 cups beans or 500g Beans flour
• 2 large sized red bell peppers (Tatashe)
• 6 – 8 Scotch Bonnet (Ata rodo)
• 5 pieces red chilli pepper (Shombo) – for extra spice
• 2 fingers fresh ginger, peeled and cubed
• 2 medium-sized onions, peeled and diced
• Eggs in desired quantity – hardboiled and sliced
• 1 cup fresh or dried Shrimps
• 1 kg Gizzard or Liver, diced
• 2 table spoon Grounded Crayfish
• 2 cooking spoons, any healthy cooking oil of choice
• Chicken bouillon cubes and salt for seasoning
 
Directions:
Step One:
Peel the beans. You can peel your beans manually by soaking for a while and then rub with your hands to remove skin. Or use a blender. Here’s how – Divide your beans into batches. Pour first batch into your blender, add a bit of water and blend using the Pulse button on your blender (if blender doesn’t have Pulse function, use low speed button for about 5 seconds pause then repeat 7-8 times). When beans are well peeled, pour into a bowl, set aside and repeat process with the remaining batches of beans. If using a blender, don’t leave beans to soak. That makes them too soft and the blender may break them up. Pour peeled beans in bowl and wash thoroughly using a colander to further remove skin residue. That sorted, pour beans back into blender, and add your washed fresh peppers, onions, ginger and some water (be careful with the water so you don’t end up with runny paste). Blend till you have a very smooth thick paste.
Step Two:
Pour bean paste into a bowl, add cooking oil, ground crayfish, chicken bouillon, some warm water (if too thick) and stir gently in one direction. Taste for salt and then mix-in other ingredients – shrimps, diced gizzard/liver and boiled eggs. Stir again for about 5 more minutes till very creamy (the creamier your paste, the fluffier your pudding turns out when cooked). You can now wrap-up your bean paste in local banana leaves (ewe) or pour into tins/plastics/foil packs. Place them in a deep pot with water (be sure not to cover up the wrapped leaves/tins with water) and steam for about 30-40 minutes. If needed, water can be added at intervals into the cooking pot. Check if cooked by dipping a tooth pick into one of the packs, if it comes out dry then your pudding is ready. Leave to cool for some minutes and serve warm. Thinking of more ways to enjoy your bean pudding? Why not try it out as a standalone meal with stir-fried veggies or efo riro as sauce.

A couple of years back, I’d my taste buds tantalized with a certain dish – Fisherman Pepper soup. I just couldn’t have enough of it and had to revisit the restaurant several times to keep having a taste of this delicacy.  I eventually decided to rustle up something similar myself, and amazingly it did turn out well.  Since then, this recipe has become a part of my homemade occasional treat.   
Often referred to as seafood stew, this fisherman pepper soup recipe is absolutely delicious, quick to put together, low in fat, rich in protein, and definitely loaded with health benefits.
The good thing about this recipe is you can mix and match whatever fresh seafood of your choice. From tilapia to lobsters, calamari, crabs, cods, prawns, shrimps, catfish, the options are totally endless. Cook them in broth and you’ve a versatile recipe at hand. Depending on what it’s served with, fisherman stew makes great option for quick breakfast, lunch or late dinner.  Any way, it’s beyond doubt a healthy cuisine.
Fisherman Pepper Soup Ingredients:

1 Large sized Tilapia fish
500g fresh shrimps, deveined
250g fresh Prawns
Crabs (optional)
Calamari rings (optional)
Fresh lobsters (optional)
2 Tbsp Canola or any heart healthy oil of choice
1 medium-sized onion
3-5 Fresh garlic cloves, grated
1 finger fresh Ginger, grated
2 Red Bell Peppers (Tastashe)
10 Scotch Bonnet (Ata rodo)
5 Chilli pepper (this adds to the hotness)
6-8 large sized fresh tomatoes
Oregano powder
Thyme
1 Tbsp pepper (preferably black)
A handful of fresh scent leaves (effirin), washed and chopped
Pepper-soup spice (optional)
Seasoning cubes and salt for taste.

Directions:
Step One: For fish preparation, clean fish thoroughly and fillet. If you can’t go through the rigours of filleting, just cut your fish into chunks. Here’s a trick that works for me when cooking fish – pour some hot water over the fish before cleaning, add a bit of salt and leave to sit for not more than 5 minutes. You’ll be surprised at how firm the fish becomes by the time you bring it out. This trick works perfectly with catfish too. It makes it a lot easier to clean and certainly gets rid of its slime.
Season fish fillets and other washed sea-foods with salt, thyme and seasoning cubes in separate bowls. Set aside
Also blend washed tomatoes and peppers then set aside for stew base.
Step Two: In a pot, pour oil over medium heat until hot. Add sliced onions and sauté for about 3 minutes then add grated garlic. Keep sautéing for another minute then stir in your blended stew base.  Add a dash of oregano powder and pepper soup spice (if using), cover and leave to boil over high heat. Once it starts boiling, reduce heat to low and check broth consistency. If too thick now is the best time to add some water. Allow to boil again before adding fish fillet and shrimps. Leave to cook for 4-5 minutes. Then taste for salt and also. Once the fish is in, be careful not to stir the soup. To mix ingredients as you put them in, simply shake the pot lightly. 
Crabs take a quite longer to cook, so if using add them in first and allow to cook for about 5minutes before the fish.
Lastly, add the scent leaves, reduce heat to lowest and allow simmering for just about 2 minutes.
Your fisherman stew is ready! Serve hot as a dip for bread or as sauce with boiled rice, yam, plantain or even potatoes. If for light dinner, simply enjoy as a standalone meal.
 
 

Day by day as we go about our daily lives, we are exposed to toxins. The food we eat, the fumes in the air we breathe, the chemicals and products we relate with unknowingly within our environment are part of the toxins we’re exposed to daily.
Detoxing however helps your body to rid itself of toxic substances. And also remove excess waste and impurities from your system. This invariably relieves your organs to function adequately. When you detox, your body is not just cleansed but renewed.
Energy boost, strengthened immunity, eradication of carcinogens (cancer causing substances) from your system, and even weight loss are some of the benefits of detoxifying.
Green smoothies are obviously the ultimate on-the-go no-cook meals when thinking of healthy eating. They’re also a great way to deliciously cleanse our bodies of harmful toxins. And of course enjoy a loaded punch of nutrients from fruits and vegetables.
Today’s (healthy detox) smoothie recipe made-up of Kiwis, Apples, Lime juice and a dash of spinach is certain cleanse and in addition, give a healthy start to your day.
Highly nutritious and low in calories, Kiwis are host to many health benefits. Abounding in vitamins C and E, Kiwis are known to lower cholesterol and boost immunity due to their potent antioxidant properties. They also possess high fibre content which makes them effectual in lowering blood sugar, aiding digestion and maintaining blood pressure.
Need to be alert and energized in the morning? Then this is for you! Kiwis are loaded with serotonin, a hormone known to boost memory and learning. Potassium is certainly not lacking in Kiwifruits, hence consuming them guarantees a reduced risk of cardiovascular diseases, osteoporosis and kidney stones. Kiwis are undoubtedly bursting forth with nutritional benefits, right?
It’ smoothie time…
Ingredients(healthy detox)

2 Kiwi fruits, diced (leave the peel on for extra nutrients and fibre)
1 Apple, cored and diced
1 Tbsp Lime juice
1 Handful/cup fresh spinach (or other preferred leafy green), washed
1 Tbsp Chia seeds (optional)
1 Cup water

Direction
Pour water in blender first as base, and then add in all other ingredients. Blend for about 10 – 15 seconds till smooth. Your green smoothie is ready. Serve chilled!

Let’s talk a little about this amazing nutritious indigenous delicacy of Western Nigeria (Yorubas). Commonly called “Abula”, this cuisine is a sight to sore eyes in bukas and food joints where many love to go have their fill of this mouth-watering meal. And due to its much gained popularity across the Nation, it’s become a common feature on menu lists in parties and even in trendy restaurants. Yes, I’m talking about none other than Gbegiri and Ewedu soup with amala…combo toh bad!
Before going into how this meal is made, let’s take a look at some of the nutritional benefits to be enjoyed from it. Gbegiri which is the main attraction is a tasty soup made out of super food – beans. Naturally low in fat, highly packed with antioxidants and fibre, and brimming with cholesterol-free protein, beans are must-have in our everyday diets.
Adding not just to the tastiness of this meal but giving it a further nutritional punch, is ewedu soup. Made from Jute/Saluyot leaves, ewedu is an amazing leafy vegetable condiment that complements Amala and other swallow foods nicely.  Health benefits in eating ewedu include: protection from heart diseases, high blood pressure, diabetes and cancer due to the high percentage of micro nutrients and Vitamin A, C, E it packs. Very low in calorie and known to be an effective fat-burner, more rewards from ewedu are – good eyesight, healthy teeth and bones, strong immunity and firm young-looking skin.
Let’s cook…
Ingredients:

Yam Flour (Elubo)
1 Cup Ewedu leaves
2 cups of Beans
Locust beans
8 Scotch bonnets (ata rodo)
2 Bell Peppers (optional)
Onions
8-10 Chilli Peppers
1 Cooking spoon Palm oil
Ground Crayfish
Seasoning cubes
Salt to taste

Step 1 (Gbegiri preparation):
Peel beans using any technique you find convenient then wash thoroughly to remove skin residue. Next, pour peeled beans into a cooking pot with enough water to cook it soft. When beans are very soft, mash with a jute broom while still in pot or pour into a blender and puree into a smooth consistency.
Pour pureed cooked beans into pot; add blended peppers/onion, palm oil, seasoning cubes, ground crayfish and leave to cook. Tate for salt and add some more water if too thick.
Step 2 (Ewedu preparation):
Pour thoroughly washed ewedu leaves into blender and blend. Pour back into a small pot; add locust beans, ground crayfish and a pinch of salt to taste. Allow to cook on low heat.
That’s it, now your delish Gbegiri and ewedu is ready!
Step 3 (Amala preparation):
Bring water to boil in a pot. Still on the stove, sprinkle in yam flour and turn with a wooden ladle till you’ve it smooth and solid. To ensure it’s well cooked, add a bit of water, then cover to steam on low heat for about 3-5 minutes. Stir properly and your soft amala is ready!
Serve with Gbegiri, ewedu and some stew.
Hint ***Gbegiri is best enjoyed spicy and should be served hot.

Super-nourishing and tasty.  Yes, that’s beans!
Beans are an excellent source of Protein, Fibre, Calcium, Magnesium, Potassium, Folate, Iron, Zinc, Vitamins A, B and C along with many other nutrients.
Truth be told, there’re a thousand and one ways to enjoy beans. The most popular bean dishes in Nigeria are: beans porridge (cooked in tomato sauce), ewa agonyin (mashed beans with pepper sauce), frejon (coconut bean soup), moimoi (beans pudding), and akara (beans fritters).
The list seems endless, right? There’s just one more not so common but interesting way to cooking beans. Yes! That’s what we’re trying out today…Beans prepared in broth with flavourful spices and lots of fresh veggies.
Let’s cook…
Ingredients(Black-eyed Beans)

2 cups Black-eyed beans (any other beans of choice can be used).
100g chicken/ beef, diced
2 cloves garlic, crushed/grated
2 medium sized onions, chopped
2 Green bell peppers, chopped
2 stalks celery, chopped
3 medium carrots, sliced/cubed
5 scotch bonnet (ata rodo), chopped
1 cup green or runner beans, sliced (optional)
1 Can Sweet Corn, drained
1 Tbsp Parsley leaves (fresh or dried flakes)
1 Tbsp Ground Chilli pepper
½ Tbsp Ground Black pepper
½ Tbsp Cumin
1 Tsp Thyme
1 Tsp Oregano
Chicken/meat Stock
Seasoning cubes
2 Tbsp Olive oil (or any heart hearty oil of choice)
Salt to taste

Directions
Step 1:
Pour some water in a medium pot, add washed beans and onions. Cook till soft but not marshy.
Step 2:
While the beans are cooking, season meat and bring to boil for about 25-30minutes or till tender.
Step 3:
Place stockpot on medium heat, add oil then sauté garlic and onions till slightly translucent. Add bell pepper, scotch bonnets, celery, carrots and finally, chicken stock. Allow veggies to cook in the stock for about 2 minutes.
Add the meat and cooked beans and leave to simmer for about 10-15 minutes. By now, the meat should have drawn in the flavour of the spices and broth. Pour in all other ingredients and leave on low heat for 1-2 minutes. Stir well and taste for salt. Serve hot.
This soup can be served as a dip for bread or with yam, potatoes, rice or even boiled plantain. It also makes a good stand-alone meal for light dinner.

Whether unripe, semi-ripe, ripe, over-ripe, plantains can be enjoyed at whatever stage of ripeness they are and in several ways too. Fried, boiled, grilled or roasted, plantains are consumed in almost all Nigerian homes, either as snacks or main meals. Kids sure love plantains too!
Do you know that plantains are highly nutritious? One of the many reasons plantain is on the list of foods to be consumed for a healthy weight management therapy (check here for the numerous benefits of eating plantain).
Interestingly, plantains aren’t unique to only Nigerian or West African cuisine; they’re a universal staple in the Caribbean and Southern American. Popularly called Platanos, plantains are ubiquitous across these regions and the Latinos do have their ways of enjoying this versatile super food.
Today’s recipe is one of the several plantain dishes cooked the Caribbean way – Plantain Lasagne (Pastelón). Basically prepared the lasagne way, this recipe uses plantain instead of pasta. Spiced beef /chicken/turkey and vegetables sandwiched in layers of fried plantains. It’s definitely a lip-smacking cuisine that’ll keep you wanting more!
Here we go…
Ingredients

5 – 6 ripe Plantains, peeled
1kg ground beef/chicken/turkey
2 medium sized onions, finely chopped
3 cloves garlic, minced
2-3 Green peppers, finely chopped
2 fresh Tomatoes, finely chopped (optional)
2 Red peppers, finely chopped
½ Tsp Cayenne/chilli pepper
½ Tsp Black pepper (optional)
½ Tsp coriander
1 Tsp Oregano (Thyme can be used too)
¼ Teaspoon of ground cumin
½ cup olives, sliced
2 tablespoons of tomato paste
1 Tbsp Chicken seasoning powder
2 Tbsp Low fat milk (optional)
3-4 large eggs, lightly beaten
Healthy cooking oil
Salt to taste

Preparation
Step 1:
Slice the plantains lengthwise and fry in hot oil till golden brown on both sides. Drain fried plantains on paper towels and set aside.
Pour some oil into another pot and place on medium heat. Combine chopped onions, minced garlic, red and green peppers, tomatoes, tomato paste, spices and seasoning and cook for about 2 minutes. Next, add the ground beef/chicken/turkey and leave for 10-15 minutes (enough time to cook). Lastly, add the olives into the sauce. Turn off the heat and leave to simmer.
Step 2:
Preheat the oven to 350°F. Beat eggs and set aside.
Slightly grease a lasagne dish/pan with butter/ oil and pour half of the beaten eggs into it as base. Begin to assemble fried plantains into the pan, followed by a spread of meat sauce and then another layer of plantains. Keep alternating till you’ve layers of plantain and sauce. Ensure that the last layer is of plantains. Mix remaining eggs with low-fat milk and pour all over to seal the layers.  Slot into oven and bake for 25-30 minutes. Leave to cool for at least 15 minutes. Best served warm.
 
Who says this is only for the tropics? You really should try it!