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BN Cuisine With Chef Fregz: Kukere! I Dey Chop Chef Fregz



Its almost a week after and I am still recovering from last week. I mean, Chef Fregz Special was a complete success and honestly you guys made it totally worth it. I was very glad I had a chance to meet many of the BN readers and I’m extremely grateful.

As a way of showing my gratitude I decided to post one of the recipes of what seemed to be the “fan favourite”… Kukere I day Chop Chef Fregz

We got feedback that the sandwich was sheer awesomeness. Please note Eba rocked once more and the chicken was the first to sell out!

Honestly this sandwich isn’t tough to make it just needs love in that sauce and the beef has to be seasoned and roasted well. Get a good loaf and throw some cheddar cheese on then you’re laughing!

What You Need For 4 Servings

4 Loaves of long  bread
Lettuce torn up
Tomato Slices
1 Beef Fillet (800grams)
Fresh rosemary
Loads of black pepper
Steak rub or spice,
barbecue sauce,
Whiskey or Brandy (for tenderizing and flavour)

Marinate the beef for at least one hour overnight is always better. Then in a pan sear the whole fillet in a pan browning it on all sides and place to roast in a hot oven (180 degrees) for about 15-20mins depending on the thickness of the fillet. Allow the meat to cool and slice at an angle to get nice thin strips. I recommend you chill it a bit so when you slice you get perfect slices and it doesn’t move around the place so much.

The meat should be slightly pink in the idle when you slice in the middle. Don’t panic it means its juicy and you can reheat it again and it won’t dry out too much.

Chilli Corne carne
A Chilli corne carne is basically a mexican bolognese sauce that’s usually eaten with corn bread, sour cream and salsa as a main meal. It’s very popular in American the southern regions of North America.You can make the sauce as hot or mild as you. This is more of a preference thing. I recommend here you use a combination of chillies and use less tomatoes so it’s a more of a chilli than a tomato sauce. Again I like always say, recipes are guidelines you need to take the leap from what you read.

For the Chilli Corne Carne, you need
A can or 400g of tomatoes
One large onion finely chopped or blended
1tsp tomato puree
3-4 large cloves of garlic crushed
half or a whole can of kidney beans rinsed and drained
A few red bell peppers(tatashe), some long chillies (shombo) and some habeneros (ata rodo) roughly blended
(Remember your pepper threshold at this point, and stick with what works for you)
500g minced meat
1.5 tablespoon cumin
1.5 tablespoon coriander
(If you use the seeds roast them in a pan till fragrant and powder in a spice blender attachment which is usually the small attachment used to grind crayfish)
black pepper to taste
2 tablespoons vegetable oil

How To
In a saucepan or pot heat the oil and cook the onions down with a pinch of salt. Add the mince meat in and stir fry till everything is browned. Add your tomatoes, tomato puree, garlic, the cumin and coriander. Stir and season with salt and black pepper. Leave to simmer on a low heat fro 20-30 mins covered so the flavours develop in its a rich thick sauce.
Please note you can add the roasting juices from the beef for this purpose of the sandwich no flavour would be lost.

Chilli Crisps
You’ll need a mandolin to slice the potatoes really thin and deep fry in hot fat till golden and crisp. If you don’t have a mandolin it’s not the end of the world. You can just fry regular potatoes and sprinkle with chilli powder that has been mixed with salt and a touch of cinnamon powder. When they come out of the oil the salt would melt on it while it’s hot.

To Serve
Cut your bun in half, place on a plate, arrange the lettuce and tomato slices. Add the beef then spoon a good dousing of the chilli corn carne sauce. Top with cheddar and place under a grill till the cheese is melted. Serve the crisps by the side.

So there you have it…
Call some friends over and try this dish. As usual, take pictures and send them to features(at)bellanaija(dot)com.

Have a flavour filled weekend people

Gourmet wishes

Chef Fregz loves to cook! He is a graduate of Le Cordon Bleu Paris Culinary Arts School in France and hosts monthly “Chef Fregz Specials” where he whips up a yummy menu with a different theme each time then everyone enjoys a taste. He also caters special events and private dinners. To find out more visit Chef Fregz provides premium private catering services. For bookings and orders email [email protected] – @Chef_Fregz on Instagram and Twitter. You can check out the Chef Fregz Page on Facebook as well.


  1. ArabianPrincess

    August 3, 2012 at 2:43 pm

    My chef…still scorned i cldnt make it and I am sure U are joking by saying d next event will be in September…innit? Can a potato riser suffice as a mandolin? Not sure tho as i see a mandolin is just like our everyday grater. Congrats bro and when will U start courses for us…Don’t make me ask again.

    P.S: U excluded potatos from the ingredient list. Musta been an oversight….Welldone!

  2. cathy

    August 3, 2012 at 2:43 pm

    why i no dey lag nah????? *sighs*

  3. abisola ipade

    August 3, 2012 at 4:03 pm

    Exactly what i feel like eating,where can i get this to buy on the island?

  4. MissBalance

    August 3, 2012 at 6:01 pm

    The title or theme gets me. Good job, Gbubemi.

  5. Flo

    August 3, 2012 at 6:16 pm

    Gbubemi…I’m sooooooo happy and proud of you. Well done.. Bigger things to come.

  6. juliet

    August 3, 2012 at 7:15 pm

    past it over pls

  7. @ajiriavae

    August 3, 2012 at 8:06 pm

    Darn!!! Now you’ve gone and made me hungry!!!

  8. Amber

    August 3, 2012 at 8:11 pm

    Don’t like garlic as such

  9. Princess of Zion

    August 3, 2012 at 8:51 pm

    I look forward to his posts weekly! I love my kitchen and I love cooking but he makes me want to cook even more!

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