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Tell Us Your Favourite Recipe & Stand A Chance to Win Tickets to the Launch & Food Tasting of Monty Buffet in Lagos this Friday | Helen Paul & Iyanya to Perform at the Event



Monty Buffet, an exquisite restaurant where you can sample delicious dishes from all over the world will open its doors to customers on Friday 18th January 2013.

The restaurant is located at Victoria Island in Lagos and according to the owners, is “all about great food; a place where you can see, taste and smell the authentic aromatic spices and fresh ingredients being expertly combined to traditional and continental recipes.”

There will be 32 meal items on display for every meal. Guests will be treated to mouth watering dishes, from succulent starters, magnificent mains to delicious desserts all set in a beautiful and modern exterior that acts as a perfect backdrop to any type of event or just a bite to eat with friends and family.

The  launch and food tasting will be hosted by Helen Paul and would feature a performance by the Kukere crooner, Iyanya. There would also be guest appearances from the entertainment industry.

Monty Buffet is giving BellaNaija readers a chance to win tickets to the launch. To win, write a summary on how to prepare your favorite meal and post it in the comments section. The most appetizing recipe will win a ticket to the launch.

Monty Buffet is a subsidiary of Monty Suites Group.

Date: Friday 18th January 2013
Time: 3PM
Venue: Monty Buffet, 29 Karimu Kotun, Victoria Island, Lagos
Contact: For more information visit | For media inquires, e-mail [email protected]

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Adeola Adeyemo is a graduate of Industrial Relations and Personnel Management from University of Lagos. However, her passion is writing and she worked as a reporter with NEXT Newspaper. She believes that anything can be written about; anything can be a story depending on the angle it is seen from and the writer's imagination. When she is not writing news or feature articles, she slips into her fantasies and creates interesting fiction pieces. She blogs at


  1. Jacinta chinyere

    January 15, 2013 at 2:13 pm

    Yam tomato porridge.


    Fish( preferably ice fish)
    tomato(fresh or tinned)
    vegetable(pumpkin leaf)
    spices( curry, thyme, maggi cube, other stew seasoning)
    vegetable oil
    fresh ppeper


    1. wash and cut yam to reasonable sizes,
    2. steam washed fish with spice for about 5mins in a water level and afterwards, separate fish from the seasoning to avoid breaking.
    3. Either ways, fry boiled fish a little in oil, remove fish and use same oil to fry tomatoes and pepper for about 3mins.
    or, fry tomatoes together with pepper for about 3mins in oil.
    4. pour fish seasoning into yam, add water to level if necessary.
    5.Add other necessary ingredients and allow to boil till its soft to taste.
    6. Add sliced vegetable and allow for few seconds.
    7. Stir well and serve with the boiled or fried fish.


    • Jacinta Jacinta, catering practical (in the best Chief Fuji voice impression)

      January 15, 2013 at 4:51 pm

      Fa fa fa foul. Yam tomato porridge with curry and thyme ke, which kind oyinbo wife you be o. Shidren of nowadays. Is that how your grandma or mum cooked it for you, with curry and thyme. Jollof rice/Fried rice I can understand. Any authentic Nigerian woman who puts curry, thyme into local dishes, and even our local stew, doesnt know how to cook. Period. Add insult to injury, tinned tomato for yam porridge. Odikwa something scandalous. Ice fish, fried for that matter inside porridge. Oturu gbeke. Kai, kai kai. Where is crayfish, dried shrimps, fresh shrimps, smoked fish, or even stockfish, shredded into bits. These give their own natural rich intense flavour, u dont need curry and thyme. Abeg, Aunty, this your menu na something else o. Go ask your mum how to make yam porridge. You look like a small geh in your photo sha, nevertheless, go learn abeg. Curry inside yam porridge, the things, I wont take my eyes to see. The personal taste brigade will pounce on me now, but lets face facts and not degrade our food too. Everything else about us is already is already being degraded, diluted or polluted. Lets spare our food please

    • Purpleicious Babe

      January 15, 2013 at 5:50 pm

      I beg to differ.. in fact its insulting of you to say such….

      I cook with thyme and curry with yam porridge inclusive of other delicacies like dry crayfish, shrimps etc. Its taste delicious.
      There is no a one way of cooking a dish, there are millions of ways to experiment with it. So for you to say she is oyinbo for adding thyme and curry is an insult and the half to her and the oyinbo race you referred to and quite ignorant. PERE.

    • Funlola

      January 15, 2013 at 8:50 pm

      LMAO, I am almost in tears. Curry and thyme in yam porridge, please let me wipe my eyes now. You missed out the gravest of errors. Vegetable oil. WTH. Vegetable oil for yam porridge, well I never. This girl definitely does not know how to cook at all, at all. This is another Ireti (fuji house of commotion). What’s next, vegetable oil to make egusi soup, or ogbono. Purplecious babe, sometimes you yarn correct things, most times you lose the plot totally. There are many ways to cook a dish sure, but not that you totally murder the dish, it doesn’t become recognisable. Vegetable oil in yam porridge, curry and thyme. LMAO. She for kuku add white wine to complete am. Purplecious babe, food is part of culture and tradition, in England, sunday roast beef is still sunday roast beef, yorkshire pudding is still yorkshire pudding, apple crumble is still apple crumble, cornish pasty is still cornish pasty. We can take examples from Mexican, Spanish, Italian, French cooking, and these people are fighting fiercely to protect the heritage of their food, and complain that trendy cooking is destroying the essence of their food, and all these celeb chefs are even clamouring for the old days of traditional cooking. So why can’t we in Nigeria, whats wrong with that. What’s next, we’ll be using red wine to make our pepper soup, or using cheese in our beans, or gara masala in our stew, and mashed potatoes in our white soup or owo soup, or kale to make Efo riro. Nonsense. You won’t see Jamie Oliver cooking with our Iru or Gordon Brown cooking with our palm wine. We are slowly losing our identity.

    • AguNwanyi

      January 16, 2013 at 11:07 pm

      Yup. Palm oil belongs in yam porridge. NOT vegetable oil. kai. sorry ooo.

    • Ijeoma

      June 26, 2013 at 11:46 am

      LMAO…U no go make them sack me for office o…

    • Monica

      January 16, 2013 at 8:31 am

      thank you for the recipe but it is not authentic in the slightest.

  2. Shorungbe Abayomi Gabriel

    January 15, 2013 at 2:17 pm

    i will like to be there

  3. Oops

    January 15, 2013 at 2:19 pm


    Just enough boneless beef (boiled soft and diced in tiny edible bits)
    kidney beans
    thyme, curry, salt, ginger e.t.c (seasonings)
    whole tomato 4, pepper 2/3, 1 onion
    groundnut oil (just enough)
    meat water (from the boiled meat)

    *Dice tomato, pepper and onions
    *put groundnut oil in pot over fire; leave to get hot
    *stir fry onions 4 a while, add seasoning.
    *Then add tomato, pepper to the oil.
    *Add meat water to taste
    *Stir all together to taste.
    *Add the boneless beef.
    *when ready add kidney beans.

    serve with boiled rice or Basmati rice
    with Cold Berry blast or homemade punch

  4. Chinelo

    January 15, 2013 at 2:53 pm

    Plantian porridge
    Ingredients- plantain, pepper, crayfish,onion, palm oil, dry fish n fresh fish, pumpkin leaves, scent leaves, shrimps, salt, knor cubes.
    How to cook
    Dice a mixture of ripe n unripe plantain,
    Pour the plantain into boiling water
    Add palm oil leave to steam a little.
    Add fish n shrimps to bring out the fish flavor
    Add ingredients
    Then leave to boil for 15mins
    Add vegetables leave it to steam for 2mins and your done.

  5. amaka

    January 15, 2013 at 3:27 pm

    Ingredient; 1 pack of spaghetti, half bulb of cabbage,two carrots[diced],green peas,one bulb of onions,liver[diced],seasoning,fresh pepper and tomatoes[diced also],salt to taste.

    Put about about two and a half liters of water on fireand allow yo heat
    Next,add a few drops of groundnut oil to the water[this is so that the spaghetti strands do not stick to each other]
    Cut your spaghetti into desire lengths.
    Now empty the pack of spaghetti into the boiling water. make sure the water covers the spaghetti.
    Allow to boil for about 10-12 minutes and then put it down[Please make sure the spaghetti is not over cooked]
    Sieve the water out of the spaghetti and place in a separate bowl.
    Now rinse another pot and put it on the fire
    Pour your groundnut oil in it and allow to heat.
    Add your salt and diced onion and allow to fry for about a minute
    Now add your pepper and fresh tomatoes and allow to fry for about 5minutes
    Add your liver and keep stirring.
    Add your seasoning[maggi and curry] and continue stirring
    Then,add your carrot,green peas and cabbage and fry for about a minute[you do nut want to over cook those veggies,trust me]
    Finally,pour your already cooked spaghetti into it and stir for about 3minutes.
    Your spaghetti is done and ready to be served


    January 15, 2013 at 4:27 pm

    Ekpang nkukwo.

    Ingredients – Pumpkin leaves, cocoyam, dry pepper, crayfish, onion, palm oil, fresh fish, kpomo, shelled periwinkles, fresh or frozen fish, maggie cubes.

    1. Peel, wash and grate the cocoyam
    2. Cut the the tail of the periwinkles, wash and boil for 15mins then throw away the water.
    3. Prepare the fresh fish then spice up and boil till it’s soft
    4. If the kpomo isn’t already soft, wash it, spice up and boil till soft then chop it to small pieces
    5. Wash and chop the onions
    6. Pluck the pumpkin leaves (without the stalk), wash then shred them (with your hands) to smaller sizes.
    7. In the pot to be used to cook pour in palm oil to cover the floor of the pot. Pour the boiled periwinkles into the pot.
    8. Take the pumpkin leaves, put the cocoyam paste in them then wrap the pumpkin leaves and place in the pot (on top of the periwinkles). Becareful to wrap well so it doesn’t unwrap
    9. When almost done with the wraps leave a little cocoyam paste and put randomly in the pot.
    10. Place the pot on the lit cooker.
    11. Put in the chopped kpomo, onions, and fish, then the rest of the ingredients to taste.
    12. Put some water to boil in a kettle. Pour in the water into the pot just enough till it’s upto half of the contents of the pot.
    13. Stir the contents with efa (the wood used to stir eba) periodically until the cocoyam tastes done.
    14. When done serve it hot or warm as preferred.

  7. Lynda Osagie

    January 15, 2013 at 4:52 pm

    Favourite home made soup: Effirin pepper soup(scent leaf)
    with pounded yam.
    Bundle of effirin leaves
    2 seeds tomatoes
    Crayfish, ground fresh/dry pepper
    1 sizeable fresh cat fish
    Fresh prawn
    Pepper soup spice
    2 cubes of food seasoning to taste
    Palm/vegetable oil optional

    Poundo yam/ (optional) semo/eba (wheat or normal)

    Procedure: blend tomatoes and fresh pepper & crayfish, Pick a boundle of effirin leaves & wash carefully, to remove sand and dirts, blend/ground leaves on a grinding stone. Wash the fish and prawn thoroughly.
    Boil fish prawn for 15mins add seasoning and pepper soup spice, add the ground paste of tomatoes, pepper and crayfish to the boiling fish and prawn after 10 mins add the ground effirin paste and stir thoroughly while tasting same for balance of or additional seasoning. Boil for 5mins and the effirin pepper soup is ready!

    For pounded/poundo yam semo boil water and cut to small piece boil for 20mins wash mortar and pestle and pound. For poundo yam or eba boil water and add poundo flour and stir until no lump and soft. Food is ready to eat with effirin soup. Dish out soup and a sizeable lump of pounded yam to go with it.

  8. ArabianPrincess

    January 15, 2013 at 7:10 pm

    Please is it porridge or pottage?

  9. femmelounge

    January 15, 2013 at 7:30 pm

    32 sounds interesting. a place to check out!

  10. Babycham

    January 15, 2013 at 8:49 pm

    My Favorite meal is unripe Plantain with Garden Egg Stew. It is my all time favorite because it is indigenous, sumptuous and gives that natural fluffiness and taste of plantain if well cooked.This stew can also be eaten with boiled yam, boiled potatoes, boiled rice and even fried plantain (dodo).
    (1) Plantain (2) Eggplant (garden egg) (3) Crayfish (4) Onions (5) Pepper (6) Smoked fish (7) Palm or vegetable oil (8) Seasoning – salt (9) water

    How to prepare this meal:
    Firstly, I peeled and boiled the plantain with a little salt to taste.
    Then, I cut the the egg plant into halves, boiled till soft and then pounded in a mortar. The boiled garden egg can also be blended if you want a very smooth paste. ( The egg plant can also be chopped into tiny pieces and fried in cooking oil without boiling or pounding. Sometimes I prefer to just chop and fry because it cooks faster. But then, the frying takes longer because it has to cook in oil until tender. When the oil begins to dry up, some drops of water can be added to prevent the pot from getting burnt.
    I heat the oil, then add the chopped onion with some ground crayfish, allowed the two to fry for about 10 seconds before adding the egg plant. The mixture is stirred and allowed to fry till a little bit soft and then i add the ground crayfish, fish ( Remember to pick all the fish bones and remove the skin too), pepper, salt and seasoning to taste. Note that if you like it with some tomato, it has to be very little, like a teaspoon quantity so that it doesn’t change the taste of the garden egg stew, and it should be added at the same time with the egg plant. I like it without tomatoes.
    The mixture is allowed to boil in the oil. I then add a little water to my desired consistency and allowed the stew to cook till tender. I also add a pinch of salt to my taste, and then, the table is set. It is such a great variety after eating too much of tomato stew.
    I so love this meal. It is natural and healthy. The taste of fried egg plant is so great.

    Thank you

    Yours Faithfully,

  11. Ovuoke

    January 16, 2013 at 12:57 am

    One of my favourite recipes is a quick and simple grilled Titus fish. I came up with the recipe through experimentation and liked it so much I prepare it quite often.

    I know most people think of Titus as cheap fish but cook it this way and it’ll make a Titus convert out of you.

    All you need is a grill (I use a charcoal one), fish (left whole with head on) and two spices – ground cumin and thyme (salt is optional).

    Rub the cleaned fish generously with cumin and thyme (and salt) both on the inside and outside and leave to marinade for at least 30 mins (the longer the more intensified the flavour).

    Light up the grill, rub down with oil when ready – to prevent the fish from sticking and then grill the fish on each side for about 5 – 10 mins, depending on the hotness of your grill and size of the fish.

    Enjoy with your favourite side. Coconut rice is an excellent choice for me.

  12. jayberry

    January 16, 2013 at 2:11 pm

    Afang soup
    grinded Afang(ukazi)leaf
    water leaf
    dry fish
    stock fish/stock fish head
    fresh pepper
    red oil
    shelled perewinkle
    knorr cubes
    goat meat
    1.Season the goatmeat with maggi,pepper,onoins,salt till its done.
    2.wash the dry fish and stockfish and add to the meat and allow to boil till its soft.
    3.wash and cut the waterleaf,then add it to boiling ingredients.
    4.cut and wash the perwinkle
    5.add the grinded crayfish and maggi
    6.add the perwinkle and red oil and allow it to boil without turning it(dis is to avoid the perewinkle being difficult to suck out as a result of it getting deep inside the shell)
    6.turn the soup and taste to see if all ingredients are tasty.
    7.add the grinded Afang(ukazi leaf)
    8.add grinded fresh pepper and salt to taste.
    9.turn it and allow to boil for 2mins.
    10.bring the pot down.
    its ready for consumption.serve with eba,fufu or semovita. Afang soup is a must taste soup

  13. Adesola Thompson

    January 17, 2013 at 9:22 am

    800g (2.2 lbs) white yam
    800g plum tomatoes
    300g cheese
    300g white fish (Cord)
    1 medium onion
    4 cubes frozen spinach
    1 Habanero pepper or to taste
    1 big stock cube
    About 4 cooking spoonful vegetable oil (for frying)
    Step 1
    Before you prepare the Baked Yam and Cheese
    Wash and blend the tomatoes.
    Blend, pound or cut up the habanero peppers.
    Cut the onions into tiny pieces, cut the white fish into small cubes.
    Peel and cut the yams into small cubes.
    Defrost and cut up the frozen spinach then drain out all the water from it.
    Grate the cheese and set aside.
    Step 2
    Make the Stew
    Boil the tomato blend till all the water has dried.
    Add the vegetable oil and onions and fry till all the tangy taste of the tomatoes is gone. This is the done the same way as Tomato Stew.
    Add the pepper, stock cube (crushed), stir and add the white fish.
    Cover and cook till the fish is done.
    Add the spinach, stir and take the stew off the stove immediately.

    Step 3
    Boil the yam
    Put the yam pieces in a pot and pour water to the same level as the yams.
    Boil till the yam is done to your liking. I like mine well done and soft and it takes about 7 minutes on medium heat because the yam pieces are small.
    Once you are happy, remove the yams from the water and set aside.

    Step 4: Layer and bake
    Set your oven to 200°C (390°F) to preheat.
    Scoop the stew into a baking tray and spread it out to cover the base of the tray as much as possible.
    Add the yam pieces on top of the stew, once again spreading them out to cover the stew.
    Finally, sprinkle the grated cheese on top of everything.
    Bake till the cheese melt.
    Bring out from the oven and leave to cool down a bit for about 5 minutes. This gives the cheese some time to set.
    It is ready to be served.

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