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BN Cuisine with Chef Dudu: AfroItaliano



I’ll say so far I have travelled about 80% of the world thru my kitchen “DuDu Bistro” Thai, Asian, Arabian, Indian, oriental name it. If you are following @chef_dudu on Instagram, you know what I mean. Today, I’m sharing a lovely meal I have tagged as #Afro-Italian. It’s a fuse of the popular pepper soup and assorted Italian pasta.

My post will set you in a mode different from the norm so please sit back relax and enjoy my story.
For the pasta lovers, here is another way of enjoying it. And for my non-pasta lovers, good news because you are about to fall in love.

What You Need

Chicken stock
Pepper soup mix
Pasta (conchiglie, mafalda corta and fusilli tricolor)
Ripe plantain
Scotch bonnets – a.k.a “ata rodo”
Shallot Onions

You’ll notice there are no quantities. Yeah, I’m a little unorthodox and usually prefer that you freestyle based on your preference.


How To
Heat the chicken stock I made from cooking chicken. While doing that, I got rid of the residues. Wash the plantains,and cook with the skin for about 5 minutes. This can be cooked for longer depending on preference. After cooking the plantain, peel the skin and slice to chunks, ready for the next stage.

On one side, parboil the pasta for 10 minutes, making sure it does not go soggy. Drain the water and set it aside.

Now to the salmon…. let’s do this.
Season the salmon with very little salt and a little bit of the pepper soup seasoning. Grill in the oven for 15 minutes on low heat.

Now to the main matter.
Heat the chicken stock again, but this time adding the prawns, few slices of shallot onions and scotch bonnets …I like it spicy, and of course the pepper soup mix. cook for 10 minutes with a pinch of sea salt. I tasted it and I got that hmmmm effect! and I knew it was time to add the rest of the stuff.

Gently adding the pasta and plantain, cook for 10 minutes to be sure the plantain and pasta are properly infused with the pepper soup flavour … you know what I mean.

Allow to cool and serve in a nice bowl. I chunked the salmon in nicely and with a nice view of the city from my balcony, it was a nice meal.

BN Cuisine fam, remember you have an opportunity to win this unique Rose Pink Limited-Edition Bottle courtesy of Moet & Chandon. All you need to do is cook any of the dishes in the Valentine’s Day post {Click here if you missed it}. Plate it nicely, take a good photo of the dish and send to features(at)bellanaija(dot)com with subject ‘CHEF FREGZ MOËT&CHANDON CHALLENGE.’

Chef DuDu is a Business Analyst focused on Mobile phone apps. Outside his 9 – 5. He is a private Chef and loves to pamper taste buds. He’s got great passion for cooking and exploring the world recipes. He believes food prezzi is key and eating colours is really essential. Follow his daily posts on Instagram @chef_dudu or read up exciting food stories on


  1. @edDREAMZ

    February 28, 2014 at 5:43 pm

    A man doing a woman’s job…. Nice…. God i need this type of talent…. Checkout those delicious delicacy…. This dude is really a gud cook..

    • Mz Socially Awkward...

      February 28, 2014 at 6:40 pm

      A man doing a woman’s job… you do realize (from time to time, when those rare moments of clarity manage to penetrate the dense fog encasing your brain) how much of a simpleton you are?

    • Ndidi

      February 28, 2014 at 7:24 pm

      Be kind!

    • Iris

      February 28, 2014 at 7:40 pm

      LMFAO! You went haaarrrd. This guy manages to piss off at least one person in almost every BN post.

    • natty

      February 28, 2014 at 8:36 pm

      lawd!! Mz SA killed it. see vex

    • Person

      February 28, 2014 at 9:21 pm

      bwhahahaha! *faints*

    • D'Mamma

      February 28, 2014 at 9:59 pm

      Omg! Thank you MzSA

    • i no send

      March 1, 2014 at 6:55 pm akward easy oh..that was very “below the belt”..i berra not piss you off

    • whocares

      March 1, 2014 at 8:38 pm

      LMAOOO. I am officially in love with you. LOOL.
      This is too much carbs. Pasta and then plaintain? I suppose if a small portion would be ok…. Can I share my food victory and say I cooked Jambalaya today? Yup I did!!! (my smile rivals that of the cat that ate the canary)

  2. Pepper

    February 28, 2014 at 5:56 pm

    Well done Chef! Very impressed

  3. khadijah

    February 28, 2014 at 5:57 pm

    Yaaaayyyy, we don did it…bro Repping. Proud of you…

  4. Concerned_Boyfriend

    February 28, 2014 at 5:59 pm

    Nice. I’m in luck, I have all ingredients ready…I’m going to give this a trial today. BN, y’all should let your readers be a guest chef for your weekly BN cuisine section. ..I’m bad in the kitchen ooo!

    • Eve82

      March 2, 2014 at 9:29 am

      I need to know where you stay in the ‘A’ 🙂 I’m inviting myself for dinner.

  5. YinklezDimplez

    February 28, 2014 at 6:17 pm

    U eventually made it here. Way to go Bro!

  6. Eby

    February 28, 2014 at 8:36 pm

    Yummy. Tmoney doing it big

  7. Olori Tari

    February 28, 2014 at 9:12 pm

    Ahan our chef dudu of life. He makes the best type of contest !

  8. always happy

    March 1, 2014 at 5:55 pm

    Mehn …. chef dudu your instagram page is all sorts of “deliciousness” …. I haf died and gone to food heaven……. pls e be like say we are relatives oh….your indomie skills are cool and different. Thumbs up pro from @foodie nation members.

  9. whocares

    March 1, 2014 at 8:44 pm

    Ahh I love the fact that there is no prescribed quantity, and also that it is soupish. I have been hunting for the perfect soup all winter (what combination haven’t I tried *sigh*) If any chef wants to take on the soup challenge to create an authentic soup using Nigerian ingredients ( fusion of easy to find ingredients from other countries is allowed). The soup has to be palate cleansing, healthy and not too heavy. Oh it goes without saying that it has to be tasty as HECK!
    BN make this happen 😛

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