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Savanna Kumiko

This creator shares cooking videos featuring a variety of recipes. They have posted tutorials for dishes such as butter chicken, duck pancakes, and chicken katsu curry. Other content includes recipes for pasta dishes, mac and cheese, and lemon loaf. The creator also shares how to make fried rice from leftovers and holiday-themed meals like roast beef.

Where to find Savanna Kumiko

TikTok ·foldandflour
Followers10K
Avg views1.2K
Engagement4.5%
Sourced from public data

Stats updated March 2026 · Stats don't look quite right?

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What kind of content does Savanna Kumiko make?

Savanna Kumiko creates engaging cooking tutorials on TikTok, showcasing a diverse range of delicious dishes. From comforting classics like butter chicken and mac and cheese to impressive holiday meals and clever leftover transformations, her content offers accessible recipes for every occasion. Savanna's approachable style makes exploring new culinary adventures a delight for her audience.

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BUTTER CHICKEN Chicken marinade 600g chicken thighs cut in to chunks (skinless & boneless) 150 Greek yoghurt 6-7 garlic cloves 1 finger of ginger cut up 2 green birdseye chili’s 1 tsp salt 1 tsp cumin 1 tsp ground coriander 1 tsp chilli powder Sauce Vegetable oil, 1 cinnamon stick, 2 star anise, 5 cardamom pods, 1-2 tsp fennel seeds 1 tsp garam masala 1 tsp ground coriander 1 tsp chilli powder or Kashmiri chilli 1 white or red onion 4 cloves garlic 6-7 cashew nuts 1 tin chopped tomatoes Half a tube tomato paste I added in some Cherry tomatos coz they needed using up Sugar and salt to taste 25g salted butter 150ml double cream 1tbsp kasoori methi or any herbs Start by marinating your chicken, you only need to let this marinate for a minimum of 30mins-1hour, but the longer the better. In a good processor, whiz up your garlic, ginger, chillis, oil (1-2tbsp) and salt to a paste. Then mix your chicken with your yoghurt, garlic/ginger paste and spices. Let it sit for an hour or so, and then spread out on a tray and place under the grill, make sure to flip each side. I suggest grilling each side until it is charred, don’t worry if it’s not cooked through as we will cook this in the sauce. Put a glug of oil into a pan, and add in your whole spices (cinnamon, star anise, cardamom, fennel seeds) let this fry off for a min or 2. Then go in with your dried spices, let that also fry off, then add in your onion and garlic and after another 3mins of frying add in your cashews. Add in some tomato paste and fresh tomatos as well. Stir this all together until onions translucent and then pour in your tin of tomatoes, use some water to get any remaining tomato out. Let this cook out for 20mins. Taste and add in sugar and salt. Once you’re happy with the flavor, remove the whole spices (cinnamon stick, star anise, cardamon pods if you can find them) Transfer to a blender and blend until til smooth and place back into the pan. Cook this on low and add in your butter and chicken and stir through. Keep tasting and adjusting as you wish. This may need a lot of salt/sugar. Then finish off with your cream and kasoori methi #butterchicken #butterchickencurry #curry #curryrecipe
ORANGE DUCK & PANCAKES Give me something other than meat and potatos please! This is the perfect post-Christmas meal! Duck pancakes has to be my fave thing from the Chinese so decided to make my own version. Takes a bit of time as you need to dry out the duck overnight, but so worth it! 1 whole duck 1 large orange 1 lime Bunch of thyme Bunch of parsley 2cm long ginger root Glaze Juice of 2 large oranges Juice of 1 lemon Juice of 1 lime 2 tsp brown sugar 1tbsp maple syrup or honey 3 star anise 1 cinnamon stick 2-3cm ginger root 4-5 cloves of garlic 2tsp hoisin sauce Pat your duck completely dry and rub salt all over, leave uncovered in the fridge for 24-48hrs. This is to dry out the skin to try get more crisp out of it, although still won’t be super super crispy but will help Pat your duck dry again, and score the skin on top with a sharp knife. Stuff your duck with orange, limes, thyme, parsley, ginger. Rub all over with oil and dust with Chinese 5 spice. Place in the oven at 200C for 30mins Meanwhile make the glaze, put all ingredients into a pan and simmer on low until thickened. At 30mins brush the duck with the glaze and then put back into the oven for 30mins again. After 30mins glaze again and return to the oven for final crisp Serve with pancakes or whatever trimmings you fancy! #duck #duckpancakes #crispyduck #duckalorange #chinesefood
Still got lots of leftovers? Make yourself this Turkey/gammon egg fried rice! #friedrice #eggfriedrice #rice #chineserice #chineseegg
In the lead up to Christmas it was only right to post this again! Who’s cooking Xmas dinner this year?… #roast #roastdinnercooking #roastdinner #roastbeef #dinnerideas

Who is Savanna Kumiko’s audience?

Savanna Kumiko's audience is likely comprised of home cooks and aspiring chefs in the UK seeking accessible and engaging culinary inspiration. Their high TikTok engagement rate (4.53% ER, significantly above the ~3.0% benchmark) signals strong interest in Savanna's recipe tutorials and dish demonstrations. This audience actively seeks practical cooking advice and is likely to convert into loyal followers and potential customers for related products or services, indicating high-quality engagement.

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