Tanzanian Style Mussel Curry

In this Tanzanian seafood curry, mussels are cooked in a sauce spiced with cloves, cardamom and ginger and enriched with creamy coconut milk.

Prep and cook time: 40mins

Serves: 4

INGREDIENTS

·       2 tbsp vegetable oil

·       1 large onion, finely chopped

·       1 red bell pepper, finely chopped

·       4 cloves

·       2 tsp minced ginger

·       2 cloves garlic, minced

·       1 ½ tsp ground coriander

·       1 ½ tsp ground cumin

·       ¾ tsp cardamom

·       ¼ tsp turmeric

·       ¼ tsp dried chillies flakes

·       1 Tin of chopped tomatoes

·       400ml hot chicken stock

·       1 tin of coconut milk

·       1 kg mussels, cleaned

·       Lime juice to taste

Steps

1.   Heat the oil in a large saucepan and add the onion, pepper and cloves and fry for about 8 mins until soft.

2.   Stir in the ginger, garlic and spices and fry for 30 secs until fragrant.

3.   Then mix in the chopped tomatoes, followed by the chicken stock, bring to the boil, then reduce the heat and simmer for 15 mins.

4.   Add in the coconut milk, bring to the boil, reduce heat add in the mussels, and simmer for about 6 mins until all the mussels are open.

5.   Add tamarind and salt to taste.

6.   Discard any unopened mussels and serve with rice and coriander.

Bon appetit!

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Brazillian Chicken Stir Fry.

This stir fry is quick and easy to prepare. For those days when you just don’t have time to make a three-course meal.

Preparation time: 15mins

Cooking time: 20mins
Serves: 4
Ingredients
·  1 tsp ground pepper 
·   ½ tsp cayenne pepper
·   1/3 cup soy sauce
·   ¼ cup coconut milk
 ·  1 tbsp tomato puree
·   4 tbsp olive oil
·   4 boneless chicken breast, diced  
·   2 medium red bell peppers, sliced
·   1 scotch bonnet, diced
·   2 jalapeno peppers, diced
·   1 medium pineapple, diced
·   1 tbsp grated ginger
·   2 cloves of garlic, grated
·   1 cup cooked black beans, if from can then rinsed and drained
·   1/4 cup fresh parsley, chopped

Steps

1.     In a small bowl mix together the ground pepper and cayenne. In a medium bowl mix together the soy sauce, coconut milk and tomato puree.

2.      Toss the diced chicken with a drizzle of soy sauce.

3.     Heat a large wok over high heat and add two tablespoons of oil and once hot, add the chicken. Stir fry the chicken for about 5 minutes or until cooked through and browned all over. Then remove and set aside.

4.     Return the wok to high heat, add another tablespoon of oil and the bell peppers, scotch bonnet and jalapeno peppers. Stir fry for 3-4 minutes, then add the pineapple, ginger and garlic. Continue to cook the veggies for another 3 minutes or until the pineapple is just beginning to caramelize.

5.     Sprinkle your spices over the veggies and cook 1 minute. Pour in the soy sauce mixture and return the chicken to the wok. Continue cooking the stir fry for about 3 minutes or until the sauce coats the chicken. Stir in the black beans and remove from the heat. Stir in the chopped parsley. Serve the stir fry over coconut rice if possible but white rice is fine too.

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South African MilkTart

Also known as Melktert, is a South African dessert consisting of a sweet pastry crust with a creamy filling made from milk, flour, sugar and eggs.

Preparation time: 30mins

 Cooking time: 20mins

Serves: 8

Ingredients for the crust:

• 280 grams flour
• 227 butter (not soft)
• 1 large egg
• 15 grams sugar
• 2 tbsp ice Water
• 2 tsp baking powder

Steps

1.     Slice the butter in thin slices.

2.     Add the sugar and ice water and well beaten egg to the butter.

3.     Sift the flour and baking powder over the mixture and very gently mix the mixture by working it with your finger tips.

4.     Place the dough in the fridge for 30 minutes.

5.     Divide dough into 2 balls. Grease 2 pie dishes (32 oz. (1 liter).  Press each ball onto a pie dish.  Make sure it is evenly spread, the crust will be very thin if you use 2 pie dishes, and prick with a fork, it works just as well. Use fingers to make a pattern at the edge of the dish, or use a knife to cut a straight edge at the rim of the dish. Bake for 10 -12 minutes until edge browns

6.     In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

Ingredients for the filling:

• 15 grams butter (not soft)
• Pinch of salt
• 1 ltr Milk
• 120 grams flour
• 200 grams sugar
• 3 eggs
• Vanilla Essence
• Cinnamon Sugar or Roasted Coconut.

Steps

1.     Mix the butter, salt, sugar and flour together with your fingertips until crumbed.

2.     Place the milk in a saucepan and bring it to boil, reduce to very low, very slowly add the crumbs little by little stirring with an egg whisk. Be careful not to burn the milk or to work to quickly with the crumbs as it can form lumps. Let it simmer for 5 minutes, just make sure it does not burn.  Remove from the stove. Let it cool slightly.  Add the 3 beaten eggs to the mixture.  Mix well. You can use an electric mixer set to the lowest intensity.

3.     Add 1 teaspoon Vanilla essence  Mix well. Place the mixture in the prepared dish or dishes and bake for 10 minutes.

When cooled sprinkle with cinnamon sugar or coconut.

Bon Appetit!

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To Celebrate the Rio Olympics Try The Brazillian Lemonade...

The Rio Olympics is here and Nigeria has already won their first football match despite getting stranded in Atlanta for a while and arrived late. To celebrate why not try your hands on some Brazilian lemonade, its quick and easy to make and has a very unique flavour.

Preparation time: 10mins

 Cooking time: 0mins

Serves: 6

Ingredients

·        7 cups of water

·        ¾ cup granulated sugar

·        1 cup freshly squeezed lime juice (from 5 limes)

·        1 tbsp lime zest i.e. from 1 lime

·        ½ cup sweetened condensed milk

·        Cubes of ice

Steps

1.     Stir together the water and the sugar and set aside

2.     Add the zest and the lime juice into a blender then add half your sugar and lime solution above and blend.

3.     Add the condensed milk and blend until smooth and frothy.

4.     Add the remaining sugar and lime solution and stir in.

5.     Serve with ice.

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Carrot Chips A Guilt Free Snack That's Kind to your Waistline.

I was really excited when I discovered this guilt free snack and have since used it to replace my unhealthy snacks.

Preparation and cooking time: 15minutes

Serves: Not applicable

Ingredients

·       Carrot cut into batons or discs or readymade carrot batons or discs

·       Olive oil
·       Salt to taste (optional)

Steps

1.    Peel the carrots, if not using readymade batons or discs

2.    Sprinkle olive oil and salt on peeled carrot batons and mix thoroughly

3.    Put in oven at 350 degrees and bake for 12 minutes

4.    Cool and enjoy

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Peri Peri Chicken....South African

A delicious recipe featuring chicken simmered in a spice sauce of onions and lemons. The prep time is long because it has to be left to seat for at least 3 hours at some point.

Preparation time : 3hours

 Cooking time: 30minutes

Serves: 4

Ingredients

·        1 tbsp chilli powder

·        1 tsp cayenne pepper

·        Salt to taste

·        1 tbsp white vinegar

·        ½ white onion roughly chopped

·        1½ tsp minced garlic i.e. roughly 1 clove of garlic

·        ¼ cup extra virgin olive oil

·        Juice from two medium sized lemons

·        ½ tsp ground black pepper

·        1tbsp paprika

·        1tsp ground oregano

·        ½ tsp ground ginger

·        4 pieces of boneless skinless chicken breast

Steps

1.     Mix all the ingredients listed, except the chicken, in a large bowl.

2.     Marinade the chicken with the resulting mixture making sure each piece is covered with the mixture.

3.     Cover the chicken mixture with plastic wrap and leave for at least 3 hours. I left mine overnight.

4.     Transfer the chicken out of the bowl and into a skillet or non stick pan and set the marinade aside.

5.     Cook the chicken for about 2 minutes until brown on both sides. The chicken will not be thoroughly cooked yet.

6.     Put the chicken into an oven safe pan, pour the marinade into the pan as well and spoon some over the chicken.

7.     Preheat your oven to 350 degrees Fahrenheit

8.     Put the chicken into the preheated oven and let cook for 15 to 20minutes until the chicken is thoroughly cooked.

You can serve with rice or if you want to be super healthy, some salad on the side.

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Coconut Fried Rice..... Nigerian Style.

Preparation and cooking time:  Variable (because rice has to be boiled and then left to cool down before proceeding).

Serves: 2

Ingredients

·        2 cups of rice

·        Two small onions (diced )

·        1 medium green pepper (diced)

·        1 small scotch bonnet (diced. Be careful not to get any in your eyes)

·        1 cup of mixed vegetables

·        2tbsp of olive oil

·        I cup of water or stock

·        240ml of coconut milk

·        150g of pre-cooked king prawns or shrimps

·        2 cubes of maggi

·        ½ tsp of thyme

·        ½ tsp pf curry

·        ½ tsp of nutmeg

·        Salt to taste

Steps

1.     Boil the rice for about 2 minutes then wash out the excess starch and set aside.

2.     Place a pot on medium heat, add the coconut milk, water, salt, curry, thyme, nutmeg and one maggi cube and allow the mixture to come to a boil

3.     Add in the parboiled rice, simmer on low to medium heat until the rice is cooked and all the water has evaporated then set aside to cool down.

4.     In a large skillet, heat up the oil, then add the chopped onions, green pepper, scotch bonnet, mixed vegetables and maggi.

5.     Stir fry the mixture for 3minutes then add the cooled pre-cooked shrimps/king prawns Don’t forget to adjust seasoning to taste as you go along

6.     Simmer for 2 minutes and then serve with chicken, fish or plaintain or all of the above.

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Jollof Spaghetti .... Sierra Leone style.

Preparation and cooking time:  35mins

Serves: 4

Ingredients

·        450g spaghetti

·        Two small onions (diced and divide into 2 portions)

·        1 medium red pepper (diced)

·        Scotch bonnet (diced. Be careful not to get any in your eyes)

·        1 tin of chopped tomatoes

·        1 tbsp of tomato puree

·        2 cloves of garlic (grated)

·        2 tsp of grated ginger

·        2tbsp of olive oil

·        3 tbsp of water

·        6 sprig of thyme

·        240ml of coconut milk

·        250g of king prawns or shrimps

·        2 bay leaves

·        Salt

Steps

1.     Boil spaghetti according to packaging instructions and set aside

2.     Add one portion of the diced onions, the diced pepper, scotch bonnet, chopped tomatoes, tomato puree, garlic and ginger in a blender and blend to a smooth paste and set aside.

3.     Heat the olive oil in a pan or a wok over medium heat and add the second portion of the onion, the water and bay leaves and fry for about 5 to 7mins until soft.

4.     Add the paste from the blender, thyme, stock cube and salt to taste then stir well to mix all the ingredients.

5.     Reduce heat and cook for about 20mins till you are satisfied the sauce is cooked through.

6.     Add coconut milk and bring to boil then reduce heat and allow mixture to simmer.

7.     Add the prawns/shrimps and cook for about 5-7mins until the prawns/shrimps are cooked through.

Don’t forget to adjust seasoning to taste as you go along.

8.     Pour the spaghetti in the sauce and mix thorough on low heat. Continue to stir the mixture gently until thoroughly mixed then serve.

Inspired by recipesfromapantry.com

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African Chicken Peanut Stew

Preparation time: 20 minutes with 1hr 55mins cooking time

Serves : 6-8

Ingredients

·        2-3 pounds chicken  thighs, legs or wings

·        3 tbspn olive oil

·        1 large white onion, sliced

·        3-inch piece of ginger, peeled and minced

·        6-8 cloves of garlic, chopped

·        2-3 pounds of white sweet potatoes, peeled and cut into chunks

·        1 15 ounce can of crushed tomatoes

·        1 litre chicken stock

·        1 cup peanut butter

·        1 cup roasted peanuts

·        1 tbspn cround coriander

·        1 teaspn cayenne or to taste

·        1 tbspn of Chilli powder or as much as you can handle.

Steps

1.     Brown the chicken. Heat the olive oil in a pot over medium heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Then set aside. Tip: Do this in batches so the pot is not crowded.

2.     Saute the vegetables. Saute the onions in th eoil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and saute another 1-2 minutes, then add the sweet potatoes and stir well to combine.

3.     Cook stew. Add the chicken, chicken stock, crushed tomatoes, peanut butter, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt. Cover the pot and simmer gently until the chicken meat easily falls off the bone and the sweet potatoes are tender it, should take between 30 to 60minutes depending on the type of chicken used.

4.     Remove the bones and chop the cooked chicken. Remove the chicken pieces and set them aside to cool. Shred the meat off the bones and out the meat back in the pot.

5.     Add chilli powder and stir and serve with steamed rice.

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Coconut pancakes with maple blueberries

Prep time: 15 minutes with 15 minutes cooking time

Serves: 4

Ingredients

1.2 cups of sifted self-raising flour

2.1/2 cup desiccated coconut

3.2 tbsp caster sugar

4.400 ml can coconut milk

5.1/2 cup milk

6.2 eggs

7. A few drops coconut essence

8.1 cup frozen blueberries

9.2 tbsp maple syrup

10.30 g of unsalted melted butter

11.Grilled bacon, to serve (optional)

Steps

1.In a large bowl combine flour, desiccated coconut and sugar.

2.In a large jug whisk milks, eggs and essence together.

3. Pour the wet ingredients into dry ingredients, mixing until almost smooth (there can still be some lumps) and set aside for 15 minutes.

4. Heat a large non-stick frying pan on medium.

5. Brush with a little butter.

6. Pour ¼ cup batter into pan and cook for 2-3 minutes, until bubbles break on surface.

7.Turn and cook for 1-2 minutes until puffed and golden.

8.Remove from pan, cover to keep warm, repeat with remaining batter, brushing with butter as required.

9.In a small saucepan, combine blueberries and syrup. Bring to a simmer on low and cook for 3-4 minutes, until blueberries soften slightly. Remove from heat.

Serve pancakes in stacks, topped with blueberry syrup and crispy bacon.

Tips

A pinch of salt can be added to the pancake batter if liked.

To cook bacon, arrange 4 rindless rashers on a foil lined oven tray. Cook under preheated grill 2-3 minutes, each side, until crisp.

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