Cauliflower Gratin

1 head of cauliflower, outer leaves removed, broken into large florets

1 3/4 cups whole milk

3 tbsp butter

1 cup grated sharp Cheddar cheese

3 tbsp all-purpose flour

salt and freshly ground black pepper

5 tsp of your choice of LBE any of these will be sensational

African Queen, Cook your ODD, Memphis Thrill, Mr.Carne, Hot Daddy

1 cup bread crumbs or rice crumbs


1Bring a large pot of lightly salted water to a boil.Add 3 tsp of LBE seasoning

Add the cauliflower and boil for 7 minutes, or until almost tender. Drain, rinse well under cold water, and drain again. Arrange cauliflower in an ovenproof serving dish. Position the broiler rack about 8 in (20 cm) from the source of heat and preheat the broiler.

2To make the cheese sauce; melt the butter in a medium saucepan over low heat. Whisk in 2 tsp of LBE

seasoning and  the flour and mustard and cook without browning for 2 minutes. Remove from the heat and whisk in the milk. Return to the stovetop and bring to a boil over medium heat, whisking often. Reduce the heat to low and simmer until thickened and no flour taste remains, about 2 minutes. Remove the pan from the heat, add 3/4 cup of the Cheddar cheese, and whisk until melted. Season with salt and pepper and pour over the cauliflower.

3Toss the remaining cheese with the bread crumbs and sprinkle over the cauliflower. Place the dish under the broiler for 3–5 minutes, or until the sauce bubbles and the crumbs are golden. Serve hot from the dish.

Chicken & Mango Kebabs


African Seasoning Blend

1 1b (454 g) cubed chicken

2 mangoes cut into cubes

Cubed Onion

1 sweet pepper cut into 3/4 inch pieces

In a large bowl stir together chicken cubes and African Queen

Seasoning mix and Let marinate 2- 24 hrs

or alternate with  (Juicy Jerk Seasoning )

Directions-Skewer one each red or yellow pepper and onion cubed

chicken alternating then sprinkle with salt .

Grill on greased grill over high heat, turning once until desired doneness,

African Queen Butternut Squash Soup


 African Queen Butternut Squash Soup

4-5 peeled and cubes potatoes
1/2 cubed onion
4 peeled carrots cut
1 peeled and cubed butternut squash
1-2 tbsp of African Queen seasoning
1 tsp sea salt
1 can coconut milk


Peel and cube your vegetables
In a large pot add enough water enough to cover vegetables with about 3-4 inches over
Add seasonings African Queen
Simmer for about 20 minutes to allow flavours to combine and deepen.
(You can also sauté the vegetables with olive oil if you prefer that method)
Put the soup in a blender and blend until smooth (for me I love it the smoother the better)
Add coconut milk after it is cooked. Coconut milk can ‘break’ if boiled and that can hurt the look of your soup
Return to the pot and warm again and serve
Add a swirl of honey and mix in to finish
Alternatives – Garnishes & Variations to add while cooking
2 tbsp grated fresh ginger- must be fresh!!!
Apple 2 chopped  , I have also added fresh pear which was delicious and subtle.
Cilantro as a garnish
Lime Juice squeezed is an alternative