Love is in the air this Valentine’s Day, and what better way to celebrate than with a romantic, home‐cooked feast? These curated recipes blend African spices with continental flair, from an appetising starter to a sumptuous main, a delightful dessert, and a refreshing cocktail—all designed to create a delectable, unforgettable evening.
Starter: Peppered snails
These succulent snails are sautéed in a spicy pepper sauce, offering the promise of a great evening with every bite.
Ingredients
1 kg fresh snails
3 limes or lemons (for cleaning)
2 large onions (chopped)
5 scotch bonnet peppers (adjust to taste)
2 large bell peppers
2 tablespoons ground crayfish (optional)
2 seasoning cubes
Salt to taste
1/4 cup vegetable oil
Scent leaves or utazi leaves (optional)
Instructions
Remove the snails from the shells and place them in a large bowl. Squeeze the lime or lemon juice over them, ensuring they are thoroughly coated, and let sit for 5 minutes to help remove the slime. You can also use salt. Scrub the snails vigorously with your hands or a brush, then rinse thoroughly under running water until clean.
READ ALSO: 7 Health Benefits Of Scent Leaves
Place the cleaned snails in a pot, cover with water, and add one chopped onion and a pinch of salt. Boil over medium heat for 20-30 minutes until tender. Drain and set aside.
Blend the scotch bonnet, bell pepper, and onion into a coarse mixture. In a large pan, heat the vegetable oil over medium heat and sauté the blended pepper mixture for 10-15 minutes until the sauce reduces and the oil begins to separate. Stir in the ground crayfish (if using) and seasoning cubes. Adjust salt to taste.
Add the boiled snails to the sauce and simmer for an additional 10 minutes, stirring occasionally to combine. Transfer to a serving dish and garnish with sliced onions and scent or utazi leaves if desired.
Main: Asun pasta
Asun pasta blends Italian pasta with spicy Nigerian goat meat, delivering exciting flavours your taste buds will love.
Ingredients
500g goat meat (preferably with some fat)
200g spaghetti or macaroni (any pasta works)
1 large onion (divided)
1 red bell pepper
1 green bell pepper
2 scotch bonnet peppers (adjust to taste)
2 garlic cloves
1 teaspoon dried thyme
1 teaspoon curry powder
2 seasoning cubes
Salt and black pepper to taste
3 tablespoons vegetable oil
Fresh parsley or scent leaves (optional)
Instructions
Wash the goat meat thoroughly and cut into bite-sized pieces. In a pot, combine the meat with half of the chopped onion, thyme, curry powder, one seasoning cube, and a pinch of salt. Add enough water to cover and bring to a boil, then reduce to a simmer. Cook until the meat is tender and the liquid has reduced.
Transfer the meat to a baking tray and grill in a preheated oven at 180°C (350°F) for 10–15 minutes until slightly charred. Set aside. Meanwhile, cook the pasta in salted water until al dente according to the package instructions, then drain, setting aside a cup of pasta water.
Blend the red bell pepper, scotch bonnet, garlic, and the remaining half onion into a smooth paste.
In a large pan or wok, heat the vegetable oil over medium heat and sauté the blended mixture for 10 minutes until the sauce thickens and the oil begins to separate.
Add the grilled goat meat to the sauce, stir well to combine, and let simmer for 5 minutes.
Finally, add the cooked pasta and pasta water and toss thoroughly to coat with the sauce. Adjust seasoning with the remaining seasoning cube, salt, and black pepper.
Garnish with chopped fresh parsley or scent leaves and serve hot.
Dessert: Strawberry ice cream
Deliciousness in every scoop, this creamy homemade strawberry ice cream tastes like a love potion in dessert.
Ingredients
3 cups ripe strawberries, hulled and sliced
4 tbsp lemon juice
1½ cups sugar, divided
1¼ cups whole milk
2¾ cups heavy cream
1½ tsp vanilla extract
Instructions
Toss sliced strawberries with lemon juice and ½ cup sugar, and let sit for 2 hours to release their juices. Puree the strawberries until smooth.
Whisk the remaining sugar with the milk, then add the cream, vanilla, and strawberry puree. Stir well and refrigerate for at least an hour.
Churn the mixture in an ice cream maker for 20–25 minutes, then transfer to an airtight container and freeze for 2 hours until firm. For extra richness, you may fold in chocolate chips or swirl in some strawberry jam.
Drink: Chapman
For the cocktail, we’re making a classic fruity drink with a refreshing citrus twist—the Nigerian way.
Ingredients
1L sparkling orange soda (Fanta)
1L lemon-lime soda (Sprite/7-Up)
250ml blackcurrant juice (Ribena)
4-5 dashes of bitters (Origin or Action bitters)
1 orange, 1 lemon, 1 grapefruit (sliced)
½ cucumber (sliced)
Ice cubes
READ ALSO: 6 Health Benefits Of Drinking Bitter Leaf Juice
Instructions
Slice the fruits and cucumber, then set aside.
In a large pitcher, combine the sodas, Ribena, and bitters. Stir gently.
Add the fruit and cucumber slices for a burst of flavour, then pour the mixture over ice in glasses. Garnish with additional fruit slices if desired and serve immediately.
