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Chika’s tasty recipes, made with real, simple ingredients. Coming soon to our YouTube channel, chikasfoods!

  • Peanut Brittle


    • Unsalted butter, softened, for baking sheet
    • 2 cups sugar
    • Pinch of salt
    • A pack of Chika’s Hand toasted peanuts
    • Vegetable oil, for spatula



    1. Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.
    2. Remove pan from heat. Stir in hand toasted peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces.
    3. Accompany with ice cream and flambéed bananas



  • African Peanut Stew


    • 500ml chicken stock, heated
    • 340g smooth peanut butter
    • 2 onions, halved and thinly sliced
    • 135g Chika’s hand toasted peanuts
    • 3 tbsp sunflower oil
    • 3 tbsp finely chopped ginger
    • 1 ½ tsp ground coriander
    • 3 tsp ground cumin
    • 1-2 scotch bonnet chillies, deseeded and chopped
    • 400g can chopped tomatoes
    • 2 x 800g pack chicken thighs and drumsticks, skinned
    • 3 sweet potatoes, cut into chunks
    • 2 red peppers, deseeded and cut into chunks
    • good handful coriander, chopped, a little reserved for sprinkling


    1. Heat up stock and pour over the peanut butter and stir until dissolved.
    2. Separately fry the onions in the oil until softened. Add the ginger, coriander, cumin, chillies and stir continuously whilst cooking for 2 mins.
    3. Add the tomatoes and peanut mixture, and then stir in the chicken pieces. Leave to simmer for 30 mins with a lid on, stirring often to avoid the peanut butter from sticking to the base of the pan.
    4. Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Sprinkle Hand Toasted peanuts and serve with rice.


  • White Chocolate & Smoked Almond Cookies

    This is my take on a sweet and savoury cookie that most definitely ‘hits the spot’! 


    • 180g butter, melted
    • 200g caster sugar
    • 1/2 teaspoon vanilla extract
    • 90g Chika’s smoked almonds
    • 2 tablespoons golden syrup or honey
    • 90g ground almonds
    • 1/2 teaspoon baking powder
    • 1 egg
    • 240g plain flour
    • 1 bag white chocolate chips



    Melt the butter and mix with sugar, vanilla, smoked almonds and syrup. Mix well, and then add ground almonds and baking powder.

    Mix in the beaten egg, and mix the flour in, until blended. Leave dough to sit for 10 to 15 minutes to firm up.

    Preheat the oven to 180 C / Gas 4.

    Add white chocolate pieces into dough and shape dough into small balls and flatten slightly.

    Bake until edges just start turning golden, about 10 minutes.

    Remove from oven and leave on cookie tray for 2 minutes, before transferring to wire rack to cool.