Kale and Spinach Shakshouka

I love a good shakshouka, but I've never tried it "green", probably because this is generally a low-carb dish anyway. But why not try it for spring? Also, how appropriate that once served on a plate this looks like an egg in a nest? This is the season for rebirth and new beginnings.

This meal's basic concept out of North Africa and the Middle East is a quick and affordable savoury deep dish with eggs poached into a rich, aromatic, thick tomato base often served with fresh bread. Some renditions in the West come with fresh herbs, and feta cheese sprinkled on top.

This recipe uses kale and spinach in place of the tomatoes, with some sautéed garlic and onions to add to the flavour. I also used some dried harissa spice, among other seasonings, to add a slight kick and unique flavour. Fittingly, harissa is a hot chilli pepper spice paste out of Tunisia - the same region shakshouka originates.

Enjoy this as a light addition savoury solution to your brunch that offers some protein and veggies!

Ingredients

3 handfuls kale, chopped

1 handful spinach

1/2 large yellow onion, thinly sliced lengthwise

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon paprika

2 tablespoons sherry

1 tablespoon Worchester sauce

1 tablespoon water

2 vegetable bouillons

2 tablespoons garlic, minced

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon harissa

2 tablespoons olive oil + extra

Parmesan cheese (I used vegan)

Feta cheese (optional)

Chilli flakes

Fresh parsley

Instructions

In a nonstick, oven-safe pan, heat the olive oil. Add the garlic and onion, sauté until fragrant and translucent, about 4-5 minutes.

Add the salt, pepper, bouillon cubes, and seasoning; cook for about 2 minutes to bloom the spices.

Add the kale and steam until it wilts, then mix to distribute the flavours. Follow this with the spinach and cook for about 3-4 minutes; the wilting will create more room in the pan.

Once both greens have cooked down, add the liquids to finish and simmer for about 5 minutes. You can season to taste at this time to make sure your vegetables have the flavour you want.

At this point, make room for each egg and directly crack the desired amount into the pan. Once the eggs begin to cook or turn white on the outside, bake at 350F for about 10 minutes. Remove the pan from the oven once the eggs are at your preferred doneness. I like mine harder and less runny in the center. You can usually tell from looking at the yolk. Alternatively, you can place a lid on top, keep the temperature low, and let the eggs cook on the stovetop.

Once done, sprinkle the shakshouka with parmesan cheese, feta, parsley, chilli flakes, and additional seasoning to taste. Drizzle with a little bit of olive oil and serve hot as is or with some bread; enjoy!

Mango, Avocado and Cucumber Salad

This recipe is the fifth of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, the third  fried sadza with chili creamed corn, and the fourth Portobello steak with acorn squash, kale and green beans.

Similar to the last dish, I concentrate on fruits/vegetables that are used widely in Zimbabwe but not necessarily together on a plate.

Let’s start with the very popular mangoes. The sweet, juicy fruit is readily available, cheap, refreshing, and nutritious. We have two mango trees in my family garden, but the trees were bushy enough to possible contain snakes, so I never attempted to climb them or forage it for fruit. My grandmother, however, had a long pipe with a wire hook on it to reach the tall trees which produced a much healthier, sweeter crop than ours. We always expected to leave her home with a basket full during the peak season. Mangoes can also be seen on the roadside sold by street vendors.

Next up is the avocado, another tree found in many places.  I have pulled a few down myself, and they were organic and larger than most of the ones I come across in the grocery stores around the United States. I've mentioned before that ‘avocado toast’  was always a popular snack in Zim, different from the gourmet brunch dish I'm familiar with now. I grew up seeing people spread mashed avocado on their bread for breakfast seasoned with salt, sugar or chili flakes, nothing more!

Combining avocado and mango, on the other hand, not so common, but it should be! Avocado has that creamy texture from the healthy fats they contain, while mangoes are bright, sweet with a slight tartness. This inspired me to make a salad, almost reminiscent of salsa.

The cucumber adds to the freshness of the salad. In our family garden, we had spiky cucumbers or 'horned melons' as well, but used regular or English cucumbers for salads like much of the world does.

I hope you find this recipe as tasty as I do!

Ingredients

1/3 large mango

1 Hass avocado

1 medium cucumber

1 teaspoon salt

1 tablespoon black pepper

1/2 teaspoon chili flakes

1 tablespoon pesto

1 tablespoon basil leaves, chopped

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon garlic powder

1 tablespoon lemon juice + extra for avocado

1 teaspoon dijon mustard

Instructions

Using a peeler, remove the cucumber skin and peel the uncut cucumber into thin strips. , discard the seeds to use for another recipe and add the strips to a large bowl.

Slice the avocado and remove the seed, dice and toss in lemon juice to slow down oxidation and add them to the bowl.

Slice off a 1/3 of the mango and dice into cubes, add to the bowl.

Add the chopped basil leaves, pesto, lemon juice, vinegar, olive oil, chili flakes, salt, pepper, garlic powder, and mustard. Mix until the entire salad is coated evenly. Serve immediately.

Groundnut, Corn, and Sweet Potato Platter

This platter is what I call the Zimbabwean snack ‘trifecta’, enjoyed in the morning or afternoon with milk tea.  It's more common to eat each one separately, but all three are considered go-to energy boosters as they are affordable, easy to find, or grown in people’s gardens or community plots.

 Groundnuts are plentiful during the rainy season, and provide a dose of protein - probably my favourite! We had them once in a while in my family, and I used to get thrilled picking them up from the street side vendors, a fond memory.

It's also not uncommon to serve one or all three for guests before a meal, as an appetizer.

You can serve them on a platter in very small portions, this is as wholefoods as it gets!

Ingredients

12-16 cups water

4 tablespoons salt

2-3 corn/maize cobbs

2-3 yams (not the orange-fleshed sweet potatoes)

4 cups groundnuts, shelled, unsalted, raw, and washed

Instructions

Split the water into two parts in large pots, placing the yams and corn together to boil with one tablespoon of salt.

In the second pot, add three tablespoons of salt and the groundnuts. 

Boil both pots until the water has evaporated or the vegetables are softened and fully cooked. If you need to add water and time, do so.

Serve hot with milk tea, enough for 5-6.

Berbere Spice

This easy-to-make berbere spice blend adds depth and warmth to a wide range of dishes. Use it on roasted vegetables, in soups and stews, in my creamy Creole Berbere Sauce, or even in breakfast dishes like my Berbere-Spiced Cherry Chocolate Oats.

Berbere is a cornerstone of Ethiopian cuisine, but you don’t need to cook traditional dishes to enjoy it. Keep a batch on hand—you’ll find yourself reaching for it again and again..

Ingredients

• 1/4 cup paprika

• 1/2 cup chili powder or ground New Mexico chilies

• 1/4 teaspoon garlic powder

• 1/2 teaspoon cardamom

• 1 teaspoon coriander

• 1/2 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• 1 teaspoon onion powder

• 1/2 teaspoon ground cloves

• 1 teaspoon mustard powder or fenugreek powder

Instructions

1. Combine all the spices in a bowl.

2. Store in an airtight glass container.

Use it liberally and adjust to taste. The beauty of homemade spice blends is you can make it your own!

Berbere-Spiced Cherry Chocolate Oats

Oatmeal is the ultimate canvas for flavor, and this version takes it somewhere unexpected. Cherries add a bright, tart pop, cocoa gives deep, comforting richness, and a touch of berbere spice brings warm, gentle heat and earthy notes. Together, they create a sweet-and-spicy balance that’s playful, comforting, and perfect for breakfast or brunch.

Start with a small amount of berbere and adjust to taste, the heat blends beautifully with the chocolate and cherries as the oats cook. This recipe makes 2–3 servings, so it’s perfect for sharing or enjoying over a couple of mornings.

Ingredients (Serves 2–3)

• 1 cup cherries, pitted and chopped

• 4 tablespoons cocoa powder

• 2 tablespoons brown sugar (adjust to taste)

• 3 teaspoons berbere spice (or more to taste)

• 1 teaspoon salt

• 1 cup oats

• 3 cups plant-based milk

• 1 cup water

Instructions

1. Combine oats and milk in a pot and bring to a gentle boil.

2. Reduce heat and stir in the brown sugar, salt, and cherries.

3. Add the berbere spice along with water, and simmer until oats are fully cooked, stirring occasionally.

4. Taste and adjust seasoning as needed.

5. Serve topped with extra cherries, whipped cream, or a drizzle of syrup if you like.

Cook time: ~10 minutes.