Nigerian Cake

Nigerian Cake Recipe


  1. All purpose flour                        – 400 gms
  2. Granulated Sugar                      – 300 gms
  3. Margarine                                   – 400 gms
  4. Baking powder                          – 3 tsp
  5. Nutmeg                                       –   1/2 Tsp
  6. Vanilla flavour                          – 3 Tsp
  7. Egg                                              – 8 large
  8. Milk (optional)                         – 1/2 cup
  9. Mixed fruits (soaked in alcohol for days) – optional


  • Grease the baking pan,(I used 8 inch round pan) with margarine and dust it lightly with flour.
  • Cream the sugar and margarine till it becomes lighter, fluffy and creamy.
  • Preheat Oven at 180 degree Celsius for at least 15 minutes.
  • Add the egg, one at a time, and mix at medium speed.
  • Add the vanilla flavour.
  • Mix all the dry ingredients and whisk or sieve together to ensure all the ingredients are well incorporated. (If you are using mixed fruit, add it into the flour )
  • Mix in the milk and flour in four intervals. if your mixer is small then use a big spatula to fold it in (milk, flour, milk, flour,….). (try not to over mix your batter as it will make the cake tough)
  • Put batter in baking pan and bake at 180 degree Celsius at the middle section of your oven for one hour.
  • The cake is done when a skewer comes out clean when inserted into the cake.
  • turn off the oven and let the cake cool in pan before transferring it to a cooling rack
  • Decorate or serve with fresh juice or ice cream, once it’s cooled.

Jamaican Jerk Sauce

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  1. *Thyme – 1tbsp (ground)
  2. *All spice berries (Pimento) – ½ cup (ground)
  3. *Scotch bonnet peppers – 4-6pieces
  4. Garlic – 6-8 cloves (grated)
  5. Brown sugar – ½ cup
  6. *Cinnamon powder – 1tsp
  7. *Nutmeg – ½ tsp (grated)
  8. *Black pepper (ground) – 1tsp
  9. Kosher salt (to taste)
  10. Onions – 2 medium size
  11. Oil for preserving the sauce (optional)
  12. Ginger – 1 medium size (optional)
  13. Soy sauce – 2tbsp
  14. *Juice of 2 limes


  • Puree all the above listed ingredients in a food processor or blender until smooth.
  • Rub the sauce on chicken, pork, fish, or red meat and marinate the protein overnight before grilling or frying.
  • Pour oil over leftover sauce and keep in fridge for weeks. (mine have stayed more than 3 months)





  1. Cabbage (sliced thinly)
  2. Carrot (sliced thinly)
  3. Green pepper (sliced thinly)
  4. Shombo pepper (sliced thinly)
  5. Onions (sliced thinly)
  6. Fresh red Beef (sliced thinly)
  7. Browning 1-2tbsp (depending on how dark you want it)
  8. Red kidney beans
  9. Olive oil for frying
  10. Stock cube
  11. Salt to taste
  12. Curry (optional)


  • Marinade the beef for at least 2hours.
  • Pour oil into the wok or frying pan, let it heat up a bit
  • Add half of the sliced onions, stir till the fragrance comes out
  • Pour the marinated beef into the oil, add the curry and increase the heat
  • Stir while cooking till its dried and golden in colour
  • Add the remaining ingredients,(put cabbage last)
  • Taste for salt and make sure not to overcook the vegetables.
  • Turn off heat and serve with preferred accompaniment (rice, yam, plantain,potatoes)