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Chilliet Kitchen

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Toronto, ON
Chilliet Kitchen

Freshly Made with a Taste of Home Made Flavoured At chilliet's kitchen, we offer varieties of food services including Nigerian cuisine and many more.

We deliver for all occasions, to mention few, Birthday Parties, Marriage ceremony, Communion/dedication ceremony, Graduation parties, and festive. Food is essential...therefore, make it good for the soul.

10/31/2026

🌶️ HOMEMADE JERK SEASONING & MARINADE
Want bold, spicy, flavour-packed jerk turkey wings? Make your own jerk marinade from scratch! 🔥
Ingredients:
Fresh thyme, ginger, 10–12 garlic cloves, 1 tsp cloves, 1½ tbsp black peppercorns, 2 tbsp pimento (allspice berries), 3–5 Scotch bonnet peppers, 6–8 spring onions, 2 yellow onions, ¼ cup vinegar, ¼ cup honey, 2 tbsp browning sauce, ¼ cup dark soy sauce, 1–2 tbsp chicken bouillon, ½ cup tequila, 2 tbsp vegetable oil, juice of 1 lemon, juice of 1 orange, and 1½–2 tsp salt.
Method:
1. Wash and prepare all your fresh ingredients.
2. Add everything to a blender.
3. Blend until smooth, adding a little extra orange juice if needed.
4. Taste and adjust the salt, sweetness, or heat to your preference.
5. Coat your turkey wings generously with the marinade.
6. Cover and refrigerate for 4–6 hours or overnight for the best flavour.
7. Bake, grill, or braise until tender and fully cooked, reaching an internal temperature of 165°F (74°C).
🔥 Pro tip: Reserve some marinade before it touches raw turkey to use during cooking or as a finishing sauce.
This homemade marinade brings together spicy Scotch bonnet, fragrant thyme, warm pimento, citrus, and a touch of sweetness for an incredible jerk flavour!
Would you try this recipe? Let me know in the comments! ❤️‍🔥

10/03/2026

OVERNIGHT CLASSIC BAGELS

Soft, chewy, golden, and full of that classic bagel flavor! The secret? No long rise before refrigeration. Shape them and let them develop overnight in the fridge. ❤️

🥯 Ingredients

• 10 cups of bread flour
• 2 tsp active dry yeast
• 4 tsp salt
• 2 tbsp date syrup
• 600g warm water
• Cornmeal for the tray

For boiling:
• Water
• 1 tbsp honey
• 1 tbsp baking soda

👩🏽‍🍳 Method

1️⃣ Mix warm water, yeast & date syrup. Rest 10 min.
2️⃣ Combine flour + salt, then add yeast mixture.
3️⃣ Knead 10 min until smooth and firm.
4️⃣ Don’t let the dough rise! Divide into 16 pieces and shape your bagels.
5️⃣ Place on a cornmeal-dusted parchment-lined tray. Cover tightly.
6️⃣ Refrigerate 8–12 hours overnight. ❄️
7️⃣ Next morning, let them sit 60-90 min until slightly puffy.
8️⃣ Boil in water with honey + baking soda, 45 sec per side.
9️⃣ Add your favorite toppings.
🔟 Bake at 425°F/220°C for 20-25 min.
1️⃣1️⃣ Cool before slicing.

✨ The secret to that classic chewy texture: firm dough + overnight refrigeration + don’t over-proof!

09/12/2026

🚨 STOP SCROLLING IF YOU LOVE NIGERIAN SOUP! 🇳🇬🍲
Can’t find waterleaf where you live? I’ve got you! 👀
I made this delicious Nigerian Waterleaf Soup using Malabar spinach, and let me tell you—it gives that soft, delicious texture that makes this soup so comforting! 😍
For my protein, I used beef, cow feet, ponmo, shaki, croaker fish, and juicy tiger prawns. 🤤
🥬 QUICK METHOD
Wash and finely chop your Malabar spinach.
Cook your beef, cow feet, ponmo and shaki until tender, and save the stock.
Add a small amount of meat stock to your pot, then add ground crayfish, blended uziza seeds, soup spice, salt and chicken bouillon.
Let it cook down, then add a generous amount of palm oil.
Add your chopped Malabar spinach, more crayfish and chopped pepper. Cover and allow it to simmer so the natural water from the leaves cooks down.
Add your cooked proteins, gently stir, then carefully add your grilled croaker fish and tiger prawns.
Simmer for a few more minutes and BOOM! 🍲🔥
Your rich, delicious Waterleaf Soup is READY!
I served mine with my homemade multigrain swallow, and honestly… this combination was EVERYTHING! 😋❤️
👉🏽 SAVE this recipe for later!
👉🏽 SHARE it with someone living outside Nigeria who misses Waterleaf Soup!
👉🏽 FOLLOW me because the multigrain swallow recipe is coming next!
NaijaFood NigerianSoup AfricanRecipes FoodReels NigerianCuisine EasyNigerianRecipes HomemadeFood

09/05/2026

SOFT & FLUFFY GLUTEN-FREE CARROT SANDWICH BREAD
Ingredients:
2½ cups oat flour
1 cup quinoa flour
3 tbsp psyllium husk
2¼ tsp active dry yeast
2 eggs
¼ cup melted butter
¾ cup plain Greek yogurt
¾ cup warm water
1 tbsp date syrup
1 cup finely chopped carrot
Chopped fresh dill herbs
1 tsp salt

Directions:
1. Mix warm water, date syrup & yeast. Rest 5–10 mins until foamy.
2. Mix eggs, Greek plain yogurt, melted butter & chopped carrot. Add yeast mixture.
3. Mix oat flour, quinoa flour, psyllium husk, fresh dill herbs, & salt. Add wet ingredients and mix well.
4. Rest dough for 10 mins. Transfer to a greased loaf pan.
5. Cover and let rise 45–60 mins.
6. Finish with egg wash and h**p hearts for toppings.
7. Bake at 375°F (190°C) for 45–55 mins.
Cool completely, slice & enjoy!

08/29/2026

Nigerian chicken stew with oven-roasted chicken.

A rich, flavorful Nigerian-style chicken stew made with quarter chicken legs, fresh herbs, peppers, tomatoes, and homemade curry, then finished with oven-roasted chicken for extra flavour.

Ingredients

For the Chicken

Hard Chicken quarter legs — your desired amount
Fresh rosemary
Fresh thyme
Fresh bay leaves
Fresh ginger
Homemade curry powder
1 yellow onion, roughly chopped
Scotch bonnet pepper, roughly blended
Salt and chicken bouillon to taste

08/26/2026

Using 3-hour-soaked red lentils to create a bun (bread) that is high in protein and fibre. Since red lentils don’t contain gluten, the combination of oat flour, quinoa flour, psyllium husk, yeast, eggs, and baking soda helps provide structure, softness, and rise.

Address

Toronto, ON

Website

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