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Hibiscus syrup / zobo syrup 

By DoctorChef

Are you looking for an alternative to the almighty maple syrup? Well if yes you have come to the right place. This hibiscus syrup recipe came to me in dream…..ahah gotcha!! I am just kidding.I saw a dessert on Instagram glazed with hibiscus syrup…that’s when the ideas starts flowing. So I thought oh why not make pancakes topped with hibiscus syrup. Well it took time but I finally made it. 

Firstly I washed the hibiscus. Boil it with water and add limes to it. The cooking time depends on how much sugar to water ratio. If you put too much water let it boil a little more until your desired consistency is reached.

You can add this syrup to dessert , yoghurt, ice-cream and pancakes.

Pancakes served with hibiscus syrup by Doctorchef


  • 1 cup of Hibiscus flower
  • 2 cups of Water 
  • 1/2 cup of sugar
  • Lime (optional)


  1. Wash and boil the hibiscus with 1.5 cups of water for 20min. Drain it in a fine mesh to separate the juice from the soft hibiscus flower.
  2. In a small saucepan, add 1 Cup of hibiscus juice and sugar, bring them to a boil and stir occasionally. If you are adding lime, cut it into pieces and add it to the mixture.
  3. Check it every 10minutes until ur desired consistency is reached.
  4. Enjoy!!
Posted in Uncategorized

4 pepper Hot sauce/chutney

This hot sauce/ chutney recipe is my favorite. Because it is flavour infused with garlic and 4 peppers. I like to eat it with fries, chicken nuggets, chicken wings and fried fish. I also like to add it to my shawarma and rice dishes. You can basically add it to anything. I created this recipe when I made momos/Chinese dumplings.(recipe coming Up). Don’t be scared to try it …remember to add ketchup or more tomatoes if it is to spicy for your taste.. 

Hot sauce/chutney Made by Doctor chef


8 Dried Red chillies soaked 

4 Green chillies

1 Green pepper

4 Scotch Bonnet

1 Tomato

10 Garlic cloves

2 tsp Sugar 

2 tsp Venigar 

2 tsp Soy sauce

1/2 tsp salt

1/3 cup of water

2 tsp Oil 


1. Bring 1 1/2 cups of water to a boil, place the tomato in the hot water and cook for 6 mins on high heat. 

2. Drain the red chilies  from the water and add it to the boiling water. Cook on high for 3 mins. Turn off the heat. Drain water and cool the tomato and red chilies.

3. Heat 1/2 tbsp oil in a pan, add the garlic cloves and saute for a min. Turn off heat and set aside.

4. Once the tomato and red chilies reach room temperature, peel the tomato and discard the skin. 

5. Blend the peeled tomato along with red and green chilis, green pepper, scotch bonnet, roasted garlic, sugar, vinegar, soy sauce, and salt to a smooth paste. Add 1/3 cup water for a smooth flowing consistency.

6. Heat a 2 tbsp of oil in a pan, add the blended  paste and cook on medium heat for 4 mins stirring constantly so that it does not burn. Turn off heat and remove to a serving bowl.
****You can dilute the the hot sauce if it is too spicy with ketchup. Or add more tomatoes to your recipe 

Try it out with my momos/dumplings 

Momos /dumplings by Doctor chef