Monkango's Kitchen

The original language of this website is in English. Please select that option if the page has been translated.

Welcome to Monkango's Kitchen

In the Monkango's Kitchen online series, you get to follow Monkango and her talented chef Ibrahim, as they cook different dishes with an african twist.
The program will also include different table settings and floral arrangements.
We hope you will enjoy watching Monkango's Kitchen!

Monkango personally want to thank her fantastic chef Ibrahim Sidibe, Cervera, Blomsterhaga, and her talented film team Göran Haegermark and Per-Olof Wilkås. Monkango's Kitchen would not have been so successful without your help and nice cooperation.
Big thanks everyone!

Chef Ibrahim's Jerk Chicken 

Chicken and Marinade Ingredients

  • Chicken pieces (bone-in skin-on) – I recommend using 5 thighs and 5 legs

    Make marinade:
  • Green onions – 1/2 small red onion could be substituted.
  • Garlic – only use fresh garlic.
  • Ginger – this adds so much flavor, only use fresh.
  • Habanero peppers – scotch bonnet peppers will work too if you can find them. The amount used can be adjusted to taste, these are spicy!
  • Lime juice – in a pinch lemon juice will work too. Don’t use bottled.
  • Soy sauce – if you have low sodium on hand that will work, just add a little salt to the marinade.
  • Brown sugar – honey could be substituted.
  • Thyme leaves – preferably use fresh, in a pinch 1 tsp dried will work.
  • Allspice, cinnamon and nutmeg – these may seem strange with chicken but they’re key ingredients, don’t omit them!
  • Black pepper – it’s a hassle to grind it but it does make a difference.

  • Pour marinade over chicken: pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken.
  • Allow marinating time: rest in refrigerator 3 – 24 hours.
  • Heat oven and prepare baking sheet: preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
  • Arrange marinated chicken on sheet: remove chicken from marinade and arrange pieces on baking sheet leaving space between them.
  • Bake to 165 degrees in center: bake in preheated oven until cooked through, about 45 – 50 minutes, while broiling during the last few minutes for better browning.

    Potato ragout


    • 2 medium sweet potatoes, baked or boiled in their skins until just tender
    • 2medium potatoes 
    • 1onion
    • 1 clove of garlic, cut in half (optional)
    • Grated peel of 2 limes
    • 2 to 3 tablespoons fresh lime juice
    • ¼ teaspoon ground cumin
    • Sea salt, to taste
    • 2 tablespoons finely chopped scallions
    • 1 teaspoon finely chopped Chili (optional)
    • 1 red mild paprika 
    • ⅓ cup extra virgin olive oil
    • 2 tablespoons chopped cilantro
    • 2 tablespoons chopped Parsley.


    1. Rub the skin off the potatoes while they are still warm but not too hot to handle. Cut into chunks. Set aside.

    2. Rub the cut side of the garlic on the inside of a large ceramic bowl. Add the lime zest, lime juice, cumin, salt, scallions and Chili , if using. Stir to mix. Add and mix together well.

    3. With a whisk, beat the olive oil into the lime mixture a little at a time until the sauce has emulsified.

    4. Add the potatoes a few at a time to the dressing in the bowl, gently tossing them as you go until the potatoes are well covered in dressing. Add the cilantro and parsley just before serving.


Chef Ibrahim's african ice cream 


* 1.5 cup Heavy Cream/ Whipping Cream cold

* 3/4 cup Sugar

* 1 teaspoon Vanilla Extract

* 2 cups Coconut Milk Full Fat (cold)

* 1/2 can Sweetened Condensed milk cold

* 1/8 teaspoon Coconut extract (optional)

* 1/2 cup Dry shredded Coconut / Coconut flakes toasted


• In a big bowl add cold whipping cream, sugar and vanilla extract. Using a hand blender whip cream until it has doubled in volume and have stiff peaks.

• In another bowl add coconut milk, sweetened condensed milk, coconut extract. Mix everything really well.

• Take a couple of scoops of cream and fold into the coconut milk, condensed milk mixture. This step will aerate the mixture.

• In two batches pour coconut milk mixture to whipped cream. Using spatula fold until it is fully incorporated. Make sure to fold gradually to retain as much air as possible.

• Pour the mixture in to a rectangular shallow container. 

• Place a piece of cling wrap or baking paper on the surface and press gently.

• Cover the container tightly with lid/ cling Wrap/ foil. 

• Freeze for at least 8 hours or preferably overnight. 

• Before, serving remove the wrap from the surface. 

• Let the Ice cream rest for 5 minutes before you scoop and


Watch on YouTube

 Chef Ibrahim's african
Fish balls ( Accra)

Recipes for Monkango sauce will be coming soon

Cuisine: Creole, Caribbean

Serves: 13 - 18


* 2 cups flour, sifted

* 2 tsp. Baking powder

* 1 tsp. brown sugar

* ½ lb. salt fish, boiled and flaked

* 1 tsp. parsley

* 1 tsp. celery, finely chopped

* 1 bundle chive, finely chopped

* 1 small onion, grated

* 2 cloves garlic, grated

* 2 sprigs thyme, finely chopped

* Oil for frying

* Water

* Hot pepper and salt to taste (optional)


1. Combine the flour, baking powder, onion, garlic, the rest of the seasonings, and the saltfish.

2. Pour some water at a time and mix the ingredients until a soft batter is made.

3. Dip a tablespoon in a bowl of water before dipping it in the batter. Drop tablespoons of the batter into hot oil.

4. Fry until slightly golden. Remove and drain on a paper towel.


Watch on TouTube