chefdumebi

A rich and comforting West African-inspired pot pie made with beef, chestnut mushrooms, black-eyed beans, puff pastry and a gentle hint of palm oil. A nostalgic dish that echoes the flavours of beans and bread, reimagined with modern warmth. Perfect for cosy home cooking

How Chef Dumebi Creates Flavour: Listening to Ingredients Before Cooking

A vibrant, flavour-forward jollof cooked using raw long-grain rice simmered in a reduced pepper base, served with tender suya-spiced chicken and paired with a warm, aromatic spiced hibiscus drink. Smokey Jollof rice served with seared suya-spiced chicken Serves:  4 Prep Time:  15 mins Cook Time:  35–40 mins Ingredients For the Smokey Pan Jollof 2 cups raw long-grain rice (washed once) 2 large tomatoes 2 Romano peppers 1 habanero 1 medium onion 3 garlic cloves 1 thumb-size piece of ginger ¼...