At Olu's

At Olu's African Grocery Online Store, Available to deliver within 2 hours in Kent. Specifically in Gravesend, Northfleet, Dartford, Swanscombe & Rochester.

07/09/2026

Nigerian Seafood Okra Soup

Serves 6–8

Ingredients

Seafood

* 1 medium whole tilapia, croaker or catfish, cleaned and cut into steaks
* 350g raw king prawns, peeled or shell-on
* 250g squid, cleaned and sliced
* 250g mussels, cleaned
* 1 whole crab, cleaned and divided, optional
* 1 teaspoon seafood or fish seasoning
* Salt, to taste

Okra and vegetables

* 800g fresh okra
* 250–300g ugu, spinach or kale, chopped
* 1 small handful uziza leaves, optional

Pepper mixture

* 2 large red bell peppers
* 1–2 Scotch bonnet peppers
* 1 medium onion
* 2 tablespoons ground crayfish
* A small amount of water for blending

For the soup

* 120ml palm oil
* 1 medium onion, sliced
* 1 tablespoon iru/locust beans, optional
* 2 stock cubes
* 1 teaspoon ground Cameroon pepper, optional
* 500–700ml fish stock or water
* Salt, to taste

Method

Prepare the okra

1. Wash and trim the okra.
2. Divide it into two portions.
3. Finely chop approximately 300g of the okra to create visible pieces in the soup.
4. Place the remaining 500g in a blender with approximately 100ml water. Pulse briefly until finely minced but not completely smooth.
5. Set both portions aside.

Prepare the pepper mixture

1. Blend the red bell peppers, Scotch bonnet, onion and ground crayfish.
2. Use only enough water to help the blender move.
3. Pour the mixture into a saucepan and boil uncovered for 10–15 minutes, until reduced slightly.

Prepare the seafood

1. Season the fish lightly with the fish seasoning and salt.
2. Clean the prawns, squid, mussels and crab thoroughly.
3. Keep the seafood refrigerated until required because it cooks very quickly.

Cook the soup

1. Heat the palm oil in a large pot over medium heat. Do not bleach it.
2. Add the sliced onion and fry for approximately 3 minutes.
3. Add the iru, if using, followed by the reduced pepper mixture.
4. Fry the pepper mixture for 8–10 minutes, stirring regularly.
5. Add the stock cubes, Cameroon pepper and approximately 500ml fish stock or water.
6. Bring the sauce to a gentle boil and taste for seasoning.
7. Add the fish steaks and crab. Cover and cook gently for 6–8 minutes. Avoid stirring aggressively so the fish does not break.
8. Add the blended okra and stir continuously for approximately 2 minutes to activate the draw.
9. Add the chopped okra and cook uncovered for another 3 minutes.
10. Add the prawns, squid and mussels. Gently fold them into the soup and cook for 4–5 minutes, until the prawns turn pink and the mussels open.
11. Discard any mussels that remain closed after cooking.
12. Add the chopped ugu, spinach or kale and the optional uziza leaves.
13. Stir gently and cook uncovered for another 2–3 minutes. Do not overcook the vegetables or okra.
14. If the soup is too thick, add a small amount of hot stock. If it is too thin, simmer it uncovered for a few minutes.

Serve immediately with eba, pounded yam, amala, semolina, oat swallow or fufu.

For maximum draw: Do not cover the pot after adding the okra, avoid adding too much liquid and do not cook the okra for longer than necessary.

For a milder family version: Use only half a Scotch bonnet while cooking and serve extra pepper separately for the adults.

06/09/2026

Nigerian Efo Riro With Assorted Meat

Serves 6–8

Ingredients

Assorted meat

* 500g beef or goat meat
* 300g tripe, cleaned and cut into pieces
* 300g cow foot or cow skin, optional
* 1 medium onion, chopped
* 2 stock cubes
* 1 teaspoon curry powder
* 1 teaspoon dried thyme
* Salt, to taste
* Water, as required

Pepper mixture

* 3 large red bell peppers
* 2–3 Scotch bonnet peppers
* 1 large onion
* 2 medium tomatoes, optional

For the efo riro

* 1kg fresh spinach, efo shoko or callaloo
(Alternatively, use approximately 750–900g frozen chopped spinach.)
* 200ml palm oil
* 1 medium onion, sliced
* 2 tablespoons iru/locust beans
* 2 tablespoons ground crayfish
* 1–2 stock cubes
* 1 teaspoon smoked paprika, optional
* 1 large smoked mackerel, cleaned and deboned, optional
* 150g stockfish, soaked and cooked, optional
* Salt, to taste

Method

Cook the assorted meat

1. Place the beef or goat meat, tripe and cow foot in a pot.
2. Add the chopped onion, stock cubes, curry powder, thyme and a small amount of salt.
3. Add enough water to cover the meat partially.
4. Cover and cook until tender. Beef may take 40–60 minutes, while tripe and cow foot may require longer.
5. Remove the cooked meat and reserve approximately 250ml of the meat stock.

Prepare the vegetables

1. Wash the fresh spinach thoroughly and chop it roughly.
2. Place it in a colander and allow it to drain completely.
3. If using frozen spinach, defrost it and squeeze out as much water as possible. This prevents watery efo riro.

Prepare the pepper mixture

1. Blend the red bell peppers, Scotch bonnet, onion and tomatoes until roughly smooth.
2. Do not add water unless absolutely necessary.
3. Pour the mixture into a saucepan and boil uncovered for 15–20 minutes, until reduced and thickened.

Cook the efo riro

1. Heat the palm oil in a large pot over medium heat. Do not bleach the oil.
2. Add the sliced onion and fry for approximately 3 minutes.
3. Add the iru and fry for another minute until fragrant.
4. Pour in the reduced pepper mixture. Stir carefully and fry uncovered for 15–20 minutes, stirring occasionally.
5. The pepper is properly fried when it darkens slightly and the palm oil begins rising to the surface.
6. Add the ground crayfish, stock cubes and smoked paprika, if using.
7. Pour in approximately 150ml of the reserved meat stock. Add more only if the sauce is extremely thick.
8. Add the cooked assorted meat, stockfish and smoked fish. Stir gently, cover and cook for 8–10 minutes so the meat absorbs the sauce.
9. Taste and adjust the salt and seasoning before adding the vegetables.
10. Add the drained spinach in batches and fold it into the sauce.
11. Cook uncovered for only 5–7 minutes, stirring gently. Do not overcook the vegetables.
12. If the soup looks watery, cook it uncovered for a few additional minutes. The finished efo riro should be rich and thick, with a little palm oil visible around the edges.

Serve hot with pounded yam, eba, amala, semolina, oat swallow or rice.

For a milder family version: Use only one Scotch bonnet while cooking and serve extra pepper separately for the adults.

31/08/2026

Nigerian Party-Style Fried Rice with Liver

Serves 6–8

Ingredients

For the rice

* 4 cups long-grain or basmati rice
* 5–6 cups chicken or beef stock
* 1 teaspoon curry powder
* ½ teaspoon turmeric, optional for colour
* 1 teaspoon dried thyme
* 1 seasoning cube
* Salt to taste

For the fried rice mixture

* 400–500g beef liver
* 3 tablespoons vegetable oil
* 1 tablespoon butter, optional
* 1 medium onion, finely chopped
* 3 garlic cloves, minced
* 1 teaspoon grated ginger
* 2 large carrots, finely diced
* 1 cup chopped green beans
* 1 red bell pepper, finely diced
* 1 green bell pepper, finely diced
* 1 yellow bell pepper, finely diced
* 1 cup sweetcorn, drained
* 4 spring onions, chopped
* 1 teaspoon curry powder
* ½ teaspoon dried thyme
* ½ teaspoon white or black pepper
* 1 teaspoon all-purpose seasoning
* 1 seasoning cube
* Salt to taste

Method

1. Place the liver in a pot and season lightly with salt, half a seasoning cube, a little onion and thyme. Add a small amount of water and cook for 15–20 minutes, or until completely cooked.
2. Remove the liver, allow it to cool slightly and cut it into small cubes. Reserve the meat stock.
3. Rinse the rice until the water runs mostly clear.
4. Pour the reserved stock into a large pot and top it up with additional chicken or beef stock. Add the curry powder, turmeric, thyme, seasoning cube and a little salt.
5. Bring the stock to a boil, add the rice and cook until the grains are just tender but still firm and separate. Avoid overcooking because the rice will cook again when fried.
6. Drain away any excess liquid, spread the rice on a tray or in a wide bowl and allow it to cool. Cooling helps prevent the fried rice from becoming mushy.
7. Heat 1 tablespoon of oil in a large frying pan or wide pot. Add the diced liver and fry for 3–4 minutes until lightly browned. Remove and set aside.
8. Add the remaining oil and butter to the pan. Sauté the chopped onion for 2 minutes, then add the garlic and ginger.
9. Add the carrots and green beans. Stir-fry for approximately 3–4 minutes so they soften slightly while remaining crisp.
10. Add the curry powder, thyme, pepper, all-purpose seasoning and remaining seasoning cube. Stir for about 30 seconds to release the flavour.
11. Add the red, green and yellow peppers, sweetcorn, spring onions and fried liver. Stir-fry for another 2–3 minutes.
12. Add the cooked rice gradually, preferably in two or three batches. Toss thoroughly after each addition so the vegetables and seasoning are evenly distributed.
13. Fry over medium-high heat for 5–7 minutes, stirring regularly. Taste and adjust the seasoning or salt.
14. Remove from the heat while the vegetables are still bright and slightly crisp.

Serve with fried or roasted chicken, turkey, goat meat, moi moi, coleslaw or fried plantain.

29/08/2026

Nigerian-Style Grilled Fish Recipe 🐟🔥

Serves 4–6

Ingredients

* 2 large whole tilapia, gutted, scaled and cleaned
* 1 red bell pepper
* 1 medium onion
* 2–3 spring onions
* 1 Scotch bonnet pepper, or less for a milder taste
* 4 garlic cloves
* 1 thumb-sized piece of fresh ginger
* 2 tablespoons vegetable oil
* 1 tablespoon lemon or lime juice
* 1 tablespoon paprika
* 1 teaspoon curry powder
* 1 teaspoon dried thyme
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1 teaspoon ground black pepper
* 1–2 teaspoons chicken or fish seasoning
* 1 seasoning cube, crushed
* Salt to taste
* Chopped parsley or coriander, optional

Method

1. Pat the fish dry with kitchen paper. Make three or four deep diagonal cuts on both sides so the seasoning can pe*****te properly.
2. Add the bell pepper, onion, spring onions, Scotch bonnet, garlic and ginger to a blender. Blend into a slightly coarse paste, using very little water.
3. Heat the vegetable oil in a small pan. Add the blended mixture, paprika, curry powder, thyme, onion powder, garlic powder, black pepper, seasoning cube and fish seasoning.
4. Cook the pepper mixture over medium heat for 8–10 minutes, stirring regularly, until it thickens and most of the excess liquid has evaporated. Add the lemon or lime juice and salt to taste. Allow the marinade to cool.
5. Rub the marinade generously over the fish, inside the cavity and deep into all the cuts. Reserve a little marinade for basting.
6. Cover and leave to marinate in the fridge for at least 2 hours—overnight will give you the best flavour.
7. Place the fish on a lined baking tray or wire rack. Brush lightly with oil.
8. Bake at 200°C fan for approximately 25–35 minutes, depending on the size of the fish. Turn carefully halfway through and baste with the reserved cooked marinade.
9. For a dark, smoky finish, switch to the grill setting for the final 5–8 minutes. Watch it closely so the seasoning does not burn.
10. The fish is ready when the flesh flakes easily and reaches 63°C at its thickest point.

Serve hot with fried plantain, fried yam and a fresh cucumber, tomato and red-onion salad. Enjoy! 🔥

28/08/2026

The sizzle says it all. 🤤🔥

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25/08/2026

Jollof Rice with Spicy Rabbit Kebab 😍🔥🐇

Smoky, flavour-packed rabbit served with rich jollof rice—this is a proper feast! The groundnut marinade keeps the rabbit juicy while giving it a delicious nutty, spicy finish.

Ingredients:

For the rabbit:

• 1 whole rabbit, cleaned and cut into portions
• 1 medium onion
• 4 garlic cloves
• 1 thumb-sized piece of ginger
• 1–2 Scotch bonnet peppers
• 2 tbsp groundnut paste
• 1 tsp curry powder
• ½ tsp ground calabash nutmeg
• 1 seasoning cube
• Salt to taste
• 2 tbsp vegetable oil

For the green marinade:

• 1 green bell pepper
• 1–2 green Scotch bonnets
• ½ onion
• 3 garlic cloves
• 1 thumb-sized piece of ginger
• A handful of fresh coriander
• 1 small sprig of rosemary
• 1 tsp black pepper
• A little water or oil for blending

For the jollof rice:

• 3 cups long-grain rice
• 4 large tomatoes or 1 tin chopped tomatoes
• 2 red bell peppers
• 1–2 Scotch bonnet peppers
• 2 onions
• 3 tbsp tomato purée
• ⅓ cup vegetable oil
• 1 tsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 1–2 seasoning cubes
• 750ml rabbit or chicken stock
• Salt to taste

Method:

1. Blend all the green-marinade ingredients until smooth.
2. Place the rabbit in a bowl and add the green marinade, groundnut paste, curry powder, calabash nutmeg, seasoning and salt. Massage the mixture thoroughly into the meat.
3. Cover and marinate in the fridge for at least 2 hours—overnight is even better.
4. Transfer the rabbit and marinade to a pot. Add a small amount of water, cover and cook gently for 25–35 minutes, until the meat begins to tenderise. Reserve the stock for the rice.
5. Brush the rabbit with vegetable oil and arrange it on a lined baking tray. Roast at 200°C for 25–35 minutes, turning and basting halfway through, until browned and cooked through. Rabbit should reach 71°C internally.
6. For the jollof base, blend the tomatoes, red peppers, Scotch bonnets and one onion until smooth.
7. Heat the oil in a large pot. Add the remaining sliced onion and cook until softened. Stir in the tomato purée and fry for 3–5 minutes.
8. Pour in the blended mixture and cook for 15–20 minutes, stirring occasionally, until it reduces and the oil begins to rise.
9. Add the curry powder, thyme, bay leaves, seasoning cubes and salt. Pour in the reserved rabbit stock and bring to a gentle boil.
10. Wash the rice until the water runs mostly clear, then stir it into the sauce. Cover tightly and cook over low heat for 25–30 minutes, adding a small splash of stock only if necessary.
11. Fluff the cooked jollof rice and serve it with the roasted rabbit. Spoon over any remaining spicy marinade or roasting juices.

Would you try rabbit with your jollof rice? 👀🔥

23/08/2026

Episode 4/30 .Recipe👇
Nigerian Tomato Stew with Fried Chicken, Plantain & White Rice

Tomato Base

Blend:

* 3 lb tomatoes(Roma tomatoes)
* 2 bell peppers
* 1 red onion
* 1 habanero (optional for less spice)
* 4 garlic cloves
* 1 thumb-sized ginger

Cook uncovered over medium-high heat, stirring often, until thick and most of the water has evaporated.

Chicken

Season 10–12 chicken thighs with:

* 2 tbsp chicken bouillon powder
* salt to taste.
* 2 garlic cloves
* 1 thumb-sized ginger
* ½ diced onion

Cover with water and boil for 16–18 minutes. Reserve the stock. Pat the chicken dry, then fry until golden.
{please note:although I used a shallow pan so you can see what I’m doing in the video I’m a trained professional and I can handle the oil splatter.please use a deeper pan or a air fry and be careful of oil splatter please be safe} .(Or boil for about 14 minutes and finish in the air fryer or oven.)

Stew

Sauté ½ diced onion, then add the reduced tomato base. Cook for 5 minutes before adding:

* 2 tbsp dried thyme
* 1½ tbsp curry powder
* 2 tbsp chicken bouillon powder
* 1 tbsp paprika (optional)
* Salt to taste

Add reserved chicken stock until you reach your desired consistency and simmer for 10 minutes. Stir in the fried chicken.

Plantain

Slice ripe plantains, fry until golden, then lightly salt.

Serve with white rice and enjoy!

20/08/2026

Chicken and beef sauce 🔥😍
If you’re tired of rice and stew, this is your sign to switch it up. 🍚

Save this for later!

Ingredients:
• Diced chicken breast
• Diced beef
• Garlic
• Paprika
• Thyme
• Mixed herbs
• Salt
• Seasoning cube
• Vegetable oil
• Onions
• Peppers
• Spring onions
• Carrots
• Mixed bell peppers
• Oyster sauce
• Soy sauce
• Sweet chilli sauce
• Cornflour

20/08/2026

The turkey was good… but this seasoning combo? Pure🔥

Maggi Chicken + Maggi Mix’Py Classic = a little secret that takes grilled turkey to another level.

Be sure to let me know when you try it.🥰

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