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"Naked in my Nigerian Kitchen" is a collection of recipes designed for volunteers with limited budgets, limited ingredients, limited pots and huge imaginations.  Quantities are omitted since measuring cups are an unnecessary luxury and it's far more fun to rely on the good old fashioned taste-as-you-go technique.  Fusion at it's best; you'll be surprised what works when you get a little creative.

Vegetarian Roast Chicken

For those times when you wish you had meat.

• Sweet potato
• Potato
• Pumpkin
• Onion
• Garlic
• Chilli flakes
• Pepper
• Chicken stock cube

Place chip size pieces of vegetables and whole garlic kernels on a baking tray.  Smother in olive oil, chilli flakes, pepper and chicken stock.  Bake at 180C for 30 minutes.  Close your eyes and keep telling yourself you're having a roast.  Mix it up with whatever vegetables are affordable and available.

Curry Tuna and Corn Pasta

A one pot wonder that's easy and delicious.

• Pasta shells, spirals (whatever takes your fancy)
• Canned tuna
• Coconut milk
• Water
• Corn
• Onion
• Tomatoes
• Garlic
• Chicken stock cube
• Curry powder
• Chilli flakes

Cut the onion and tomato into decent size pieces.  Bring water and coconut milk to the boil. Throw everything in except the tuna and simmer until the pasta is almost done (adding extra water if needed).  In goes the tuna, give it a stir and enjoy.  Leftovers make for a brilliant lunch too.

Chicken and Corn Soup

Don't get excited... there's no chicken.

• Creamed corn
• Chicken stock cube
• Water
• Chilli flakes
• Eggs

So easy.  Bring water, creamed corn, chilli flakes and chicken stock to the boil.  Whisk your egg in while stirring.  That's all folks.

Chilli Con Carne

You guessed it... minus the beef.

• Onion
• Tomatoes
• Tinned peeled tomatoes
• Chilli peppers
• Garlic
• Chicken stock cube
• Chilli flakes
• Rice
• Honey beans

Soak the beans overnight and drain.  Roughly chop the onion, dice the tomato, finely chop the chilli peppers and peel the garlic kernels.  Throw everything into a pot, bring to the boil and let it simmer until it's a perfect consistency.  Store some in the fridge or freezer because this one improves with age.

Vegetable Curry

A perfect dinner when you're running low on options.

• Vegetables (potato, sweet potato, pumpkin, green beans... whatever)
• Corn
• Onion
• Garlic
• Rice
• Chicken stock cube
• Water
• Coconut milk
• Curry powder
• Chilli flakes

Another one pot wonder.  Chop it, pot it, bring it to the boil and simmer until everything is just right.

Coconut Creamed Rice


A necessary substitute when sweet cravings hit and there's no sticky date pudding, cheesecake or chocolate mousse to be found.

• Coconut milk
• Evaporated milk (liquid variety)
• Water
• Rice
• Honey
• Coconut flakes
• Sugar

Why change the technique?  Throw it in a pot and simmer until the rice is cooked and the liquid has evaporated.  Delicious!

Vegetable Spaghetti

Invented when I discovered marrow and decided to go all out with two pots.

• Spaghetti
• Onion
• Garlic
• Marrow
• Tomatoes
• Spinach
• Chicken stock cube
• Water
• Tomato paste

Pot one takes care of the spaghetti while you saute all the veggies in some chicken stock in pot two.  Add tomato paste to taste and mix it all together.  Quick and tasty.

Chicken Egg Fried Rice


Two pots again which means I risk losing my household reputation as the one-pot-wonder although the infamous chicken takes center stage again.

• Chicken stock cube
• Rice
• Water
• Oil
• Onion
• Tomato
• Corn
• Eggs
• Chilli flakes

Pot one; add the chicken stock cube, water, oil and rice, and let it do its thing.  Pot two; saute tomato and onion, add the corn, eggs and chilli flakes.  Be sure to stir so the egg scrambles in nicely.  Combine the two pots and bada-bing bada-boom you can pretend you're in Asia!

Plenty more experimental cooking coming soon... and maybe some photos to jazz things up.