Guest Bloggers Recipes

Bim's Kitchen African Inspired Sauces

Recipe by Guest Blogger James Adedeji

I first met James "Bim" Adedeji in the local market in Denbigh, North Wales, where he was selling his African inspired sauces and condiments.  I have become a fan ever since with his African Baobab Chilli Jam being my current favourite. Bim, which is short for his Nigerian name 'Abimbola' and is the country he grew up as a child.  It is where he also first learnt about and tasted many of the ingredients he now uses in his sauces such as baobab fruit, tigernuts, moringa, peanuts, cashew nuts, tamarind, alligator pepper and hibiscus to name but a few.  His passion is to find new and creative ways of using ingredients that many people overlooked or used in a very limited way.  This passion led to the creation of his first chilli jam and BBQ sauce using baobab  fruit which have now become amongst his best selling products.

Bim along with his wife Nicola, who is also involved in producing these wonderful sauces, started their business more than five years ago and in that time have received recognition by winning several Great Taste Awards and appearing on James Martin's Home Comfort program at the beginning of last year.  Since then they have moved to Wales and are now looking to build on their success with future long term plans a possibility that they might opening their own restaurant.

For further information you can contact Bim's Kitchen by visiting their website

Slow Cooked Game with Vegetables in a Chickpea and Moringa Curry Sauce

Ingredients: Serves 6
Preperation time: 15 minutes
Cooking Time; 4 hours in a slow cooker*

450g mixed game meat cut into large cubes (can be obtained from your local butcher but any meat can be used)
750g mixed root vegetable cut into large chunks (used in this dish baby potatoes, sweet potatoes, butternut squash)
150g mushrooms sliced
200g fresh cabbage sliced
2tsps of cornflour
2tbs sunflower oil
A jar of Bim's Kitchen Chickpea & Moringa Sauce
A few good pinches of salt

Season the meat with 1 tsp of cornflour and a bit of salt
Add 1 tbsp of sunflower oil to a heated pan and briefly brown the meat and then place in the slow cooker.

Add the other tbsp of sunflower oil to the same pan, heat and then saute the mushrooms and add to the slow cooker

Add the root vegetables. Pour over the whole jar of curry sauce then mix the remaining corn flour with a bit of water to a smooth consistency and add to the cooker as well.

Gently mix all the ingredients together. Set the cooker on to 'high' and cook unopened for 3 hours. Then add and gently mix in the cabbage and continue cooking unopened for a further hour.

Serve as a main dish or with plain rice or some warm bread.

Tip: this recipe also works well with Bim's Kitchen African Tomato & Cashew and African Peanut Curry Sauce and you can use other meat instead of game.
*a Crock-Pot 5.7 Litre Slow cooker (SCCPBPP605) was used for this recipe.

 Mexican Chicken Mole

Provided by guest blogger Dave Davies -

I have visited Dave's blog a few times recently and enjoyed reading and trying out some of his recipies which are mainly Indian or Asian in origin.  I therefore asked him a couple of days ago if he would like to be a guest blogger on my blog this week. He graciously accepted and sent me his Mexican Chicken Mole. I have to admit I had never heard of this dish but apparently Mole Poblano is regarded as Mexico's National dish. Mole is the generic name for a number of sauces originally used in Mexico cuisine, as well as for dishes based on these sauces.

I hope you enjoy this dish as much as I did when I tried it out last night.

Mexican Chicken Mole - picture kindly provided by Dave Davies

Ingredients -  Serves 6

500g of chicken breast cut into 2.5cm cubes
3 tbs of vegetable oil
1 medium sized onion finely chopped
2 cloves of garlic crushed
1 5cm of garlic crushed
1/2 tsp of grated nutmeg
4 cloves
2 tins of 400g chopped tomatoes
1 large red pepper deseeded and finely sliced
250ml of white wine
60g of dark eating chocolate finely sliced
Handful of chopped parsley


Heat the oil in a large frying pan and brown the chicken cubes in batches and set aside to drain on kitchen towel.
Put the onion and garlic in the same pan and cook on a medium heat till softened.
Add the spices and cook for 2 minutes, add the wine and cook off the alcohol for 2 minutes
Add the chicken, tomatoes and pepper and bring to simmer and cover.
Cook for 20 minutes.
Uncover and cook for another 20 minutes till the chicken is tender and the sauce has thickened.
Add the chocolate and cook till smooth, stirring all the time.
Take out the cinnamon stick and add the chopped parsley.
Serve with basmati rice

To see more of Dave's recipes visit his blog on

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