Kesh Handson | Food Content💫

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Juicy and Colorful Stir Fry Noodles with Shrimps & Chicken 🍤🍗 Ready in 30 mins, better than takeout. Full recipe below 👇 <<Ingredients>> - 300g chicken breast, sliced thin strips - 300g fresh shrimps, peeled & deveined - 1 tsp salt - 2 seasoning cubes - 1/2 tsp white pepper - 300g instant noodles - 2 tbsp vegetable oil - 1 red onion, sliced - 1 yellow onion, sliced - 3 garlic cloves - 1 thumb ginger - 1 bell pepper red, 1 yellow - sliced - Chilli peppers - 1/2 tsp black pepper <<Method>> 1. Cook noodles in salted water according to pack. Don't overcook. Drain, rinse with cold water, add 1 tsp oil so they don't stick. Set aside. Season chicken and shrimps separately with salt, pepper, seasoning cube, ginger and garlic. Marinate 10 mins. 2. Add a little oil. Add shrimps, fry 2-3 mins only till pink. Remove. Don't overcook. 3. Heat 2 tbsp oil on HIGH heat. Add chicken. Stir fry 5-6 mins till golden. Remove. 4. Add oil, vegetabls blend and fry 30 secs. Add back chicken and shrimps in sauce. Mix. Add cooked noodles. Toss everything on HIGH heat for 2-3 mins. Add bell peppers last. 5. Serve hot and enjoy😋 #stirfrynoodles #noodlesrecipe #spicynoodles #cookwithme #unshadowban

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Authentic Cameroon Ekwang Recipe. This is the easy way for those in diaspora. <<Ingredients>> - 2packs frozen Ekwang - Palm oil - Smoked fish, meat and canda - Crayfish - ground - 2 scotch bonnet - blended - 2 seasoning cubes, salt - 2 sachet country onions / rondelle - Warm water <<Method>> 1. Line pot bottom with palm oil. This stops burning. Arrange frozen Ekwang wraps layer by layer. Add smoked meat, canda, seasoning cubes, salt, scotch bonnet pepper, crayfish, and hot water to steam 20mins on medium high heat. 2. Open pot after 20 mins and shake without stiring, then add dry fish, remaining crayfish, palm oil, and contry onions then use a spoon to pour the sauce over the ekwang. 3. Cover and cook on medium low heat for 30 mins while shaking the pot every 10mins Open and shake pot gently side to side 4. Check that the leaves should be soft, inside paste soft but not raw, oil floating on top. Serve hot and enjoy😋 #ekwang #homemaderecipe #africancuisine #cameroontiktok #foodseasytomake

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Authentic Cameroon Ndolè Recipe, the one that makes everyone ask for more.😋 Full recipe below ⬇️ What do you eat your Ndolè with? 👇 <<Ingredients>> - Dry bitter leaf - 3 cups raw groundnuts unroasted, peeled - 3 large onions - sliced - 4 garlic cloves - 1 thumb ginger - Fresh shrimps - peeled, deveined - Pork meat -fried - 1/2 cup vegetable oil - 2 cups pork stock - 2 seasoning cubes, salt, white and black pepper <<Method>> 1. Boil groundnuts with salt for 15-20 mins till soft. Blend to a smooth thick paste with pepper, garlic, ginger, onions and water. Set aside. 2. Season pork meat with seasoning cube, salt, onion, pepper, garlic, ginger, white and black pepper and steam for 10 mins. Fry in oil till golden brown and set aside. 3. Boil dried bitterleaf with potash/limestone/bakingsoda for 5 mins, drain. 4. In big pot, add groundnut paste, pork meat stock or water. Stir on medium heat. Cook for 10 mins, stir so it doesn't burn. It will start to bring oil out. Add 2 seasoning cubes, salt, white pepper and washed bitterleaf. Simmer for 15 mins. Add fried pork meat and stir well to combine. 5. In another pan, season fresh shrimps and fry in veg oil with onions. Stir gently. Cook for only 2mins and pour over the ground and vegetable mix, stir properly to combine, then taste and adjust. 6. Serve with sweet potatoes / plantains / miondo / bobolo / yams / white rice #ndole #camerooncuisine #africancuisine #cookwithme #unshadowban