A Healthy Christmas To You: My Amazing Chicken Salad Recipe


Yeah it’s Christmas and many of us will blame it on the season when our waist lines thicken. And then come January, we will fill our new year resolution wish list with all sorts of health and fitness goals that won’t see the light of February.

So let’s focus on what we can do. We can make conscious choices about what we put into our bodies. Yes we’ll definitely be tempted to try a slice of cake (I know I will), but should generally try and eat healthy, wholesome foods. But healthy doesn’t have to be boring.

Case in point – My Amazing Chicken Salad Recipe ๐Ÿ™‚

Let’s get straight to it, shall we?

Grill very well marinated chicken thighs (or breasts), then skin,debone and shred it. Cut up 1/4 cucumber, 3 large tomatoes and 3 or 4 lettuce leaves. Mix in 3 tablespoons (or less) of Greek yogurt and 1/2 spoon of mayonnaise (optional). Add your chicken to the mix and voila, you are ready to dig in.

PS: Ensure your chicken is well marinated, preferable overnight because it really defines the flavor of your salad. I bought already marinated chicken from a Lebanese store and oven-grilled it myself. Next time, I’ll marinate myself and share the recipe.

Do you have other healthy recipes we should be trying out this Christmas? Please do share in the comments section. And do let me know if you try out this salad.

All my love,


Fried Yam and Ata Rodo Sauce



This is for my friend Oshole.

He saw a picture of this meal on my blackberry messenger and described my food as ‘mad nice. This warmed my heart. It really did. And so I promised to post a tutorial. You should thank him ๐Ÿ™‚

Fried yam

1 small tuber of yam
Salt to taste
Vegetable oil

1. Slice the yam in circles (one or two should be fine depending on the width an circumference of each slice)
2. Peel the bark off each slice and then cut into long strips

Ata Rodo Sauce

4ripe tomatoes
14 scotch bonnet peppers (ata rodo)
2 medium onion bulb
1 small garlic bulb
1 small ginger
1 teaspoon black pepper
2 cooking spoons of vegetable oil
Curry, thyme and salt to taste
Dried fish

1. Wash and blend the tomatoes, peppers and one onion bulb.
2. Wash and peel the garlic, ginger and second onion bulb.
3. Slice the onion, chop the garlic into tiny little pieces and grate the ginger.
4. Heat the oil in a saucepan and add sliced onions and garlic. Fry until a slightly brown stirring all the while.
5. Pour in the blended tomatoes and pepper and fry for 5 minutes, stirring all the while.
6. Break up dried fish into the sauce and keep stirring for another 3 minutes.
7.ย Add the curry, thyme and salt to taste. Let it simmer for about 2 minutes and we’re done.
8. Serve hot with the fried yam.

Please let me know if you try your hands on this one and how it all goes down ๐Ÿ˜‰

Cheers and have a great weekend.


PS: My name has been changed from Omo to Renah. Just so you know ๐Ÿ™‚

DIY Dulce De Leche (Milk Caramel)

I can’t seem to get enough of food these days. Lately I’ve been spending most of my free time scouting the web for recipes to try my hands on. Like I always say, I you’re going to eat everyday, you might as well make it interesting.


Anyways, this time around, I got tired of searching for the perfect recipe and jumped right into making this delicious Dulce De Leche….also known as milk caramel.



Want to make yours? Here’s what I did:



  • Butter – 125g
  • Evaporated milk – 345g (that’s 3 115g cans)
  • Whipping cream – 500g
  • Granulated sugar – 3cups
  • Vanilla – I tablespoon
  • Pinch of salt



  1. Pour the milk, cream and sugar into a pot on medium heat and stir continuously with a wooden spoon for about 30mins until the mixture thickens and turns brown
  2. Stir in the butter and pinch of salt. Continue stirring for about 15 mins.
  3. Take the pot off the heat and stir in the vanilla.
  4. Allow to cool and enjoy





  1. You have to mind the pot and keep stirring. Do not leave it unattended or it will burn
  2. Keep stirring for longer if you want a thicker consistency. I wanted mine to be a bit runny.
  3. I do not claim the idea as mine but decided to wing it after seeing so many variations. And it turned out so good ๐Ÿ™‚


Let me know if you try this recipe or if you know a better way of making this yummy dulce de leche.


Have fun guys and enjoy your weekend









Day 5 #7daysofgratitude


1.ย  I am thankful for colors. Being able to express ourselves, our moods, our preferences, our feelings in colors is a true gift. Even our Father expressed Himself in colors – look at green trees, blue skies, white (or brown or red or grey) sand, flowers and birds and people of different colors. All different but yet the same.

2.ย  I am thankful for challenges because they help shape me, make me uncomfortable and make me better. Like gold through the fire, I come out refined, better, more useful and more valuable than I was before. May your road be rough, remember?

3.ย  I am thankful for food (obviously…lol). The wonderful relationship between sweet caramel and salty peanuts; the taste of melted cheese as you take that bite of pizza; soft brown amala in a brief love affair with ewedu and gbegiri with shaki and kpomo obstructing your fluid hand movements; olives, wine and garlic celebrating the beautiful pink shrimps in Italian Puttanesca, Pringles and soft cheese washed down my throat with cold white wine. Different cultures uniting in the color, taste, aroma and origin of great food.

I realize I really like food (lol) and I’m sure you do too. As I always say, if we’re going to eat everyday of our lives, we can at least try and make each meal an interesting experience ๐Ÿ™‚

Caramelized Oats: Crunchy, Toasty, Buttery Deliciousness!


So on one of my many blog stalking adventures last week, I came across a real mine. Nial of Tough Cookie is a genius and I tried out 3 of her recipes this weekend. I posted a picture of my epic result for the Caramelized Oats ( if I do say so myself) on my Instagram page @Koltureshoq and I got asked for the recipe so I thought to share it here as well. Here goes…

Ingredients: 125g #butter (not margarine), 3/4 or 1 cup sugar, 1 cup oats, a dash of vanilla

Method: . Pre-heat your oven to 250C. Melt butter and sugar in a saucepan over medium heat, stirring all the time until the sugar dissolves.

Take saucepan off the heat and add a dash of vanilla. Pour the oats in the butter and sugar mix immediately and stir.

Pour the mix on a baking sheet and spread out evenly. Bake in the oven for 10 minutes. Bring out of the oven, stir again and bake for another 10 minutes or until golden brown.

Allow to cool to room temperature, then store in an airtight container (I used a ziplock bag)

Use as topping for your ice cream , custard or just enjoy as a snack…yum

For updates on my #7daysofgratitude challenge as well as my DIY wins (and epic fails), please follow Koltureshoq….button is to your left or bottom right. And oh, please do share with your friends.

Happy Sunday y’all


Say Cheese (Cake)! – Easy DIY No – Bake Cheesecake


It seems I’ve been very interested in food these days (surprise surprise). With me pinning food recipes every other day, I decided to give this one a try. And boy is it delicious. Plus you can’t use “I have no oven” as an excuse not to try and make this easy no-bake cheesecake. I found a recipe on …. but switched it up by adding whipping cream to the mix.

Here’s what you’ll need


For the crust
Digestive Biscuits

For the filling
Cream Cheese
Condensed Milk
Whipping Cream
Vanilla extract

For the topping

What to do


1. Crush the biscuits, mix in the butter and press the mix to the bottom of your pan or or dessert bowl.


2. Whisk the cream cheese in one bowl. Then mix the whipping cream and condensed milk in another bowl until it forms a stiff peak.

3. Pour the whipping cream mix into the cheese and whisk until it’s all properly mixed together.

4. Scoop the cheese filling and spread on the crust. Refrigerate for about an hour.


5. While the your cheesecake is in the refrigerator, prepare your topping. Pour the cherries into a saucepan and place on low heat. Mix 2 tablespoons of cornstarch with about 5 spoons of water and pour into the cherries. Let it simmer for about a minute the turn off the heat and let it cool.

6. Bring out your cheesecake and drizzle some of the cherry sauce on it.

7. Get your dessert spoon and dig in.


Trust me, you want to try this recipe. It’ll definitely make you say cheese ๐Ÿ˜‰

Follow Koltureshoq for more DIY updates and do share with your friends.

What would you like to add to your cheesecake? Please let me know in the comments section below.

Lot of love,