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BN Cuisine With Chef Fregz: The Easy Calamari & Martini Lemon Mint Cooler



The last couple of weeks have been crazy. Between Chef Fregz Special and other private chef work. It has been mad. However, I have to say a HUGE thank you to all my BellaNaija readers who came out for the 10th edition of Chef Fregz Special. Honestly, you guys make it worth it. You make me keep wanting to do more and keep pushing the boundaries of my cooking.

So today I thought of doing something that was easy to yet delicious to eat. If you don’t like Calamari you can use medium sized prawns. The blend of Mango and Chipotle is for that classic combo of sweet and spicy. So today, I’m going to show you how to make Chipotle Mango Calamari.

What You Need

1 kilo Calamari (have your fish monger clean it for you if you don’t know how to)
3 tablespoons Chipotle pepper blend (or a really good chilli sauce )
1 large mango (half chopped into fine cubes and the other half pureed)
1-2 teaspoons of garlic
2 tablespoons chopped spring onions
2-3 tablespoons rice vinegar or malt vinegar
Few basil leaves shredded for garnish.
Avocado chopped
Salt, Seasoning cubes and coarse black pepper to taste.

How To

Take the calamari and lay it out flat and score the flesh. By scoring you run your knife across the flesh making small straight incisions making sure it’s not going all the way through. I do mine in a diamond cut style so I mark one way and spin it around and cross in the other direction. This method is best for the calamari so it cooks quickly and curls up nicely.

Season the calamari with the salt, pepper, seasoning cube or powder if you are using and garlic and set to one side. Blend the whole half of the mango with the chipotle with the vinegar. If the mango you have isn’t sweet enough you can add a touch of brown sugar preferably. Set aside and be ready with a brush.

Lay your grill pan over the cooker. When it’s smoky hot mix the calamari with some oil and lay them scored side down and grill for 40 seconds on both sides. When you flip it to the scored side up brush with the mango chipotle sauce and place side down for another 10 seconds to heat through and set aside.

Place on a plate and garnish with the spring onions, chopped avocados, chopped mangoes and basil and drizzle some of the mango chipotle dressing around the plate. This can also be served on a bed of salad leaves.


This drink originated (for me) at my friend, Bukky Izeogu’s house. What was meant to be a causal visit turned into a sleepover because after too many of them I was seeing galaxies. It was a simple mix of Martini Bianco, Olives and Sprite. Heaven!

However, I decided to be my own mixologist and make my own version. This reinterpretation is really just me playing on the lemon hint from the sprite and adding the mint for a Mojito feel. Martini Bianco is a like a sweet syrup I just LOVE it! I won’t say it’s the perfect accompaniment with the calamari but I love it and I thought I’d share.

Per Glass You’ll Need

Ice cubes to fill the glass
Martini Bianco to fill half the glass
2-3 tablespoons lemon juice
4-6 mint leaves muddled lightly
Sprite or 7up to top up
Get a Hi Ball glass, ice it up pour the Martini Bianco halfway, mint leaves and add the lemon juice. Stir till well mixed and top with soda of choice maybe for extra good measure you can garnish with a slice of lemon and an olive.

Have a date night or some valuable friends over this weekend and show how much you care. Get into your kitchen today!

Calamari is easy to find here in Lagos. I recommend the Fish Market Under the bridge opposite The Nigerian Law School. If that doesn’t work for you there’s always The Fish Shop that has many locations. Festac, Surulere, Victoria Island Ikeja and Lekki. Chipotle I find at Goodies in a can.
Special thanks to Debayo Rotilu for taking my food to a whole new level.
Find him on or [email protected]

Have a flavour filled weekend!

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,

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. Zero

    April 12, 2013 at 12:12 pm

    Copy Cats….

  2. Yve

    April 12, 2013 at 12:43 pm

    ooohhh chef fregz… you are so fancy 🙂

    • Ready

      April 12, 2013 at 3:06 pm

      Lol…right? #CordonBleutinz

  3. ebrufles

    April 12, 2013 at 2:13 pm

    nice i find it funny how the fish shop does not have a name 🙂

  4. vexed

    April 12, 2013 at 2:19 pm

    BN, wait, wait, wait. Which kain rough play be this na. See me settling back and waiting for Dooney’s kitchen this today today. I was expecting some one kain Efo Riro or Yam porridge or some kind soup that will get me dancing. No Offense to Chef Fregz o, but Calamari wetin wetin. Sobs, Sobs. You’ve ruined my Friday ooooooo. Where is Dooney oooooooo

    • Msunderstood

      April 13, 2013 at 2:22 am

      Lol, me too o. All these “swagger” dishes r not for me. Calamari

  5. Mz Socially Awkward...

    April 12, 2013 at 4:05 pm

    BN, I dont know if you think its time to get a new tab on your header bar which is labelled “Food” or “Cuisine” or “Dining” or whatever’s appropriate?? So we can easily dig up old posts on recipes, new restaurants opening up, food related topics, etc… just a thought.

  6. Sita

    April 12, 2013 at 4:10 pm

    loooool i love how in naija you can’t define specific addresses. It’s always one shady explanation ” the Fish Market Under the bridge opposite The Nigerian Law School” hahaha, this has me crying so bad loool

    • Leverage

      April 12, 2013 at 4:45 pm

      hahahahaa I know but how will you explain that though??

  7. Adeola

    April 12, 2013 at 4:29 pm

    I want:(

  8. ...Orizzle P!

    April 12, 2013 at 4:44 pm

    Big Ups Chief Chef Fregz!!
    We See U Bruv! Bless…
    …Orizzle P!#iRepLXL!

  9. Sarah Adebayo

    April 12, 2013 at 5:18 pm

    Chef: Thanks for this cuisine, but, be careful with the knife before it cuts your tongue. Then you will have problem talking and let alone kissing Madame

  10. Sel

    April 13, 2013 at 12:10 am

    BN maybe you should consider introducing some local Nigerian dishes. Some of us live abroad and we are tired of oyibo food

  11. OmoMakun

    April 13, 2013 at 12:45 am

    What happened to Dooney’s Kitchen? I was actually waiting for her post today…No vex Chef Fregz i still love you though….Can both chefs post on BN?? Dooney has her own way of cooking things and so does Chef Fregz….Please bring Dooney’s Kitchen back and I also want Chef Fregz too o!

  12. whocares

    April 13, 2013 at 7:08 am

    Now I know how sensitive BN commentators are so no one take offence, but erm can you find these ingredients easily and at a reasonable price in Nigeria? im mainly talking about the calamari here, but half the time dude be putting up very creative i have to admit and delicious looking recipes and i always thought to myself it would be a shame if people couldn’t access the ingredients fairly easy. so can you?

  13. Abana

    April 13, 2013 at 9:09 pm

    Where am I going to get calamari from? I love you chef fregz but for the love of God come to our level. All these your fancy fancy will alienate you from readers. You now have competition from Dooney’s kitchen so I would advice you to get local fast.

    • Mummy

      April 14, 2013 at 6:53 pm

      It’s amazing how myopic ple like u reason abana…he doesn’t have to come to your level and u don’t have to cook to please every palate……ple who enjoy his kind of food and knows what’s he is talking about will enjoy it…..not every nigerian or African eat our local meals daily……am Kogi married to delta and i do have my favourites from these regions but am equally adventurous and eAt a variety of continental dishes….sadly of my siblings am the one who right from childhood didn’t like swallow like we call it…’s not posing, not faking or whatever but I hold no apologies to anyone for my taste preference……so pls ple shld not make it look like cos u are African you must specialize or always cook African … chef fregz abeg…

  14. Mimi

    April 13, 2013 at 11:33 pm

    Would be nice to see photo-docs on how meals were prepared back then by our grandmothers in rural areas!eg would how she prepared melon soup from scratch and served it!how pap is made,even jollof!u know!dishes like that we can marvel at today!BN send a reporter to akwa IBM lets see ‘mama’make afang without blender!go to sokoto let’s see how ‘ahajiya’ mama musa make kunu,and preserves it for her family without refrigerator,in the eastern part how a local delicacies can still be made eg bitter leaf soup

    • Atoke

      April 15, 2013 at 1:17 pm

      Hiya Mimi,

      We’re always open to exploring and pushing the boundaries of BN features. Please send us an email if you know anyone who has the know-how for some of these dishes and we’d be glad to follow up.

      Thanks so much.

  15. Iretidayo

    April 14, 2013 at 4:52 pm

    Kia! You people.The two people obviously have different styles of cooking,learn to appreciate both without telling one to become another.Oyinbo thinz might not be for you but that is obviously what Chef Fregz represents and there is nothing wrong with that.

  16. Sisi Eko

    April 14, 2013 at 7:04 pm

    All you people out here coming here to make noise about our local dishes should pls zip it fast….some of us full blooded Nigerians do not only eat local dishes……infant most times I don’t like to eat eBay, fufu or the likes….it has been my way since childhood and no I am not trying to impress anybody or be like Oyibo…I just don’t like it period so if you want to be seeing only African foods go to blogs and click on chefs who specialize in that…..chef fregz has his own speciality and am sure not in competition with anyone, so if una no understand de Oyibo food and google no fit help you then move on no be by force….it’s just so annoying when ple think they have to force everything into a one rail track like cos we r Africans we must always eat African..I have met oyibos who do not even like most of their foods and are always in Chinese or Thai restaurants, so pls let ple be and do what they enjoy……yeah enof venting…

  17. Sisi Eko

    April 14, 2013 at 7:05 pm

    Lol…..typo #eba#…….

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