Roasted Croacker Fish with Muto Sauce (Zimbabwean-Style)

Whole fish has always been one of my favorite ways to cook and eat, and if you know my cooking, you know I’m known for it. There’s something about working with the fish in its entirety that feels more connected, more intentional, and ultimately more flavorful.

In Zimbabwe, fish is sometimes overlooked in everyday conversation around food, but it plays a significant role in many communities, especially in areas where access to freshwater lakes makes fish a regular and cherished part of the diet. Whether grilled, fried, or simmered in sauces, fish is a staple that deserves more attention.

This dish brings that tradition into a slightly more modern, flexible approach. Instead of simply making a standard Zimbabwean tomato-based gravy (muto), where you roast the vegetable and aromatics base (tomatoes, onions, garlic, and chilies) to deepen their flavor, then blend them into what I call a muto-style sauce. It’s perfect for coating fish before finishing it in the oven.

It’s served alongside peanut butter rice and sugar beans, a combination that reflects how Zimbabwean meals often come together: a strong protein, a starch, and something hearty and comforting on the side. The peanut butter rice (also known as mupunga unedovi) adds richness, while the beans bring balance and texture.

More than anything, this dish is about rethinking how we approach familiar flavors. Zimbabwean food doesn’t have to stay in one format, it can evolve and adapt.

Yield: 4

Author: Dontmissmyplate

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Roasted Croaker Fish with Muto Sauce (Zimbabwean Style)

A flavorful roasted whole fish served with a rich roasted vegetable “muto” sauce, paired with optional peanut butter rice and beans for a hearty Zimbabwean-inspired meal.

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

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Ingredients

Fish:

• 4 small whole croaker fish (~8 inches each), cleaned
• 2–3 tbsp olive oil
• 2 tbsp fish spice
• 2 tsp paprika
• 2 tsp salt
• 2 tsp black pepper
• 4 garlic cloves, sliced or lightly crushed
• 4 slices lemon + juice of 1 lemon (optional)
• Fresh cilantro or parsley (for garnish)
• Chili flakes (optional)

Muto Sauce (Roasted Tomato and Onion Sauce):

• 1 large onion, cut into wedges
• 5 Roma tomatoes, halved
• 4 garlic cloves, skin on
• 3–4 hot chilies (Thai or similar)
• 2–3 tbsp oil
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp seasoned salt (or to taste)
• 1 tsp black pepper
• Splash of stock or water (for blending)

Peanut Butter Rice (optional):

• 1 cup basmati rice
• 2 tbsp smooth peanut butter
• 4 tbsp hot water
• 2 bay leaves
• 1½ tbsp rice seasoning or stock powder
• 1 tsp salt

Beans (optional):

• 1½ cups cooked sugar or kidney beans (or 1 can, drained)
• 1/3 onion, chopped
• 1/3 shallot, chopped
• 2 tbsp tomato paste
• 1 hot chili pepper, chopped
• 1 cup chicken stock
• 1–2 tbsp oil
• 1 tsp salt (to taste)

Instructions

1. Preheat the oven to 220°C / 425°F.
2. Toss the onion, tomatoes, garlic, and chilies with oil and salt, then spread them on a baking tray. Roast for about 25 minutes, flipping half way, until everything is soft.
3. Remove the garlic skins, then transfer everything to a blender. Add the tomato paste, Worcestershire sauce, black pepper, and a splash of water. Blend until smooth, or mash for a chunkier texture if preferred. Pour into a pan and simmer for about 10 minutes, adjusting seasoning as needed, then set aside.
4. Optional (rice): Cook the rice in salted water with bay leaves and seasoning according to package instructions. Once done, keep it warm. Mix the peanut butter with hot water until smooth, then fold it into the cooked rice until evenly combined.
5. Optional (sugar beans): Heat oil in a pan for the beans and sauté the onion and garlic until soft. Add chili, tomato paste, and seasoning, stirring well to combine. Add the beans and stock, then simmer for 5–8 minutes until slightly thickened and flavorful.
6. Reduce oven temperature to 200°C / 400°F.
7. Pat the fish dry and score both sides. Rub with olive oil, salt, pepper, paprika, and fish spice.
8. Stuff each fish with garlic, lemon slices, and herbs, then set aside.
9. Place the fish on a baking tray and spoon some of the muto sauce over the top. Cover loosely with foil and bake for 8–10 minutes. Remove the foil and cook for another 5 minutes.
10. Brush with more muto sauce, season with chilli flakes, and broil for 2–3 minutes until slightly caramelized.
11. Serve with extra sauce and your chosen sides, such as peanut butter rice, beans, avocado, or chili sauce.

Notes

• Roasting the vegetables is essential for deep flavor, don’t skip it.
• Blend for smooth sauce or mash for rustic texture.
• Avoid overcooking the fish; it cooks quickly and can dry out.
• Always mix peanut butter with hot water before adding to rice for smooth consistency.

Nutrition Facts

Calories

500

Fat (grams)

25 g

Carbs (grams)

40 g

Protein (grams)

35 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/4/16/roasted-fish-with-muto-sauce-zimbabwean-style

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Mini Easter Egg and Caramel No-Churn Ice Cream

This no-churn Easter egg and caramel ice cream is a rich, creamy homemade dessert made without any ice cream machine, just a few simple ingredients and a freezer.

No-churn ice cream works by combining whipped cream and sweetened condensed milk, creating a smooth, airy base that freezes into a soft, scoopable texture. The key is keeping the cream light and fluffy, then gently folding it into the condensed milk so you don’t lose the air that gives the ice cream its signature creaminess.

In this version, crushed mini Easter eggs and caramel pieces are folded through the mixture, making it the perfect way to use leftover Easter candy or seasonal chocolate. You can also adapt this base with cookies, fruit, nuts, or other chocolates year-round.

The result is a simple, indulgent homemade ice cream that requires no churning, no special equipment, and minimal effort. Just freeze and enjoy!

Yield: 6-8

Author: Dontmissmyplate

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No-Churn Easter Egg and Caramel Ice Cream

This easy no-churn ice cream is made with whipped cream and sweetened condensed milk for a rich creamy, texture - no machine needed. Folded with crushed mini Easter eggs and caramel, it's the perfect way to turn leftover holiday chocolate into a simple, indulgent frozen dessert.

Prep time: 15 MinInactive time: 8 HourTotal time: 8 H & 15 M

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Ingredients

• 2 cups heavy whipping cream (cold)
• 1 can (397g / 14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1–1.5 cups mini Easter eggs (crushed)
• ½ cup caramel sauce or chopped caramel pieces (optional)
• Pinch of salt (optional, enhances flavor)

Instructions

1. Whip the cold heavy cream in a bowl until stiff peaks form.
2. In a separate bowl, mix sweetened condensed milk and vanilla.
3. Gently fold the whipped cream into the condensed milk mixture (important: keep it airy).
4. Fold in crushed Easter eggs and caramel pieces.
5. Pour mixture into a freezer-safe container.
6. Swirl extra caramel on top if desired.
7. Cover and freeze for 6–8 hours or overnight.
8. Scoop and serve once firm.

Notes

• Always fold whipped cream into the condensed milk gently (not the other way around) to keep the mixture light and airy.
• Do not overmix after adding whipped cream, this keeps it light and airy
• Almost any chocolate or candy can be substituted (cookies, fruit, nuts)
• Best texture after overnight freezing
• Let sit 5–10 minutes before scooping for easier serving

Nutrition Facts

Calories

400

Fat (grams)

25 g

Carbs (grams)

35 g

Sugar (grams)

30 g

Protein (grams)

6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Zimbabwean Gango (Meat Medley and Greens)

Gango is a deeply comforting and richly layered Zimbabwean dish that brings together multiple meats, cooked in a savory onion and tomato base (also known as muto) with tender greens. Traditionally made with a combination of beef, chicken, and sausage, it’s the kind of meal that feels abundant, hearty, and deeply satisfying. It’s not an everyday dish for many households! Gango is often reserved for weekends, gatherings, or moments when you want to cook something special and filling. On the other hand, it is also a resourceful dish, a way to use different cuts of meat and turn them into something rich, comforting and full of flavour.

In Zimbabwe, meat has historically been a luxury for many families, particularly in the rural areas, which is why dishes like gango feel so intentional. Instead of relying on heavy seasoning, the flavor often comes from the quality of the meat itself, combined with simple aromatics like onion, garlic, and tomato, and sometimes peppers. When done right, the result is a dish that tastes full, balanced, and naturally rich without needing much intervention.

This version uses sirloin beef chunks, chicken thighs, and sausage, finished with collard greens for a slight bitterness that balances the richness. It’s best served with sadza (traditional cormeal side), rice, or any starch that can soak up the sauce. For those who enjoy heat, a chili sauce or a fresh chili relish works beautifully on the side.

Yield: 4

Author: Dontmissmyplate

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Zimbabwean Gango (Meat Medley with Greens)

A hearty Zimbabwean-style gango made with beef, chicken, sausage, and collard greens, simmered in a rich onion and tomato base. A comforting, special-occasion dish perfect with sadza or rice.

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

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Ingredients

• 1–1.25 lbs chuck or sirloin beef (cut into chunks)
• 4 chicken thighs, skinless and boneless, chopped
• 2 sausages (boerwoers, bratwurst or similar), sliced
• 1 large onion, sliced
• 4 garlic cloves, minced
• 4 Roma tomatoes, chopped
• 2 tbsp tomato paste
• 1 red bell pepper, diced (optional)
• 1 chilli pepper, chopped (optional)
• 1 bunch collard greens, chopped
• 1 - 1 1/2 cups stock (or water + one 10g boullion cube)
• 1 beef stock cube (optional)
• 1 tsp curry powder
• 1 tsp paprika
• 1 tsp black pepper
• 2 tsp salt
• 1 tbsp Royco Usavi mix beef flavour (optional)

Instructions

1. In a Dutch oven, sear the beef, chicken, and sausage in batches. Remove and set aside.
2. In the same pot, cook onion and garlic until softened (3 min). Add the bell and chilli peppers, cook for 2-3 min.
3. Add tomatoes and tomato paste. Cook until thick, glossy and slightly reduced (5 min).
4. Add the stock cube, curry powder and spices. Cook 30–60 seconds and adjust as needed to taste.
5. Return all meats to the pot. Add stock (do not fully submerge, you are not making a stew).
6. Bring to a gentle simmer, cover slightly, and cook 30 minutes, removing the lid completely to reduce the liquid in the last 10 minutes.
7. Stir in collard greens and cook for another 10–15 minutes until tender,
8. Adjust seasoning again and reduce to desired consistency.

Notes

• Meat quality matters: If using supermarket beef, consider marinating lightly with salt, pepper, garlic and other spices beforehand.
• Stock matters: If flavor feels flat, use stronger stock or add a second cube sparingly.
• Don’t rush the reduction as flavor develops as liquid reduces.
• Best with sadza or rice.

Nutrition Facts

Calories

550

Fat (grams)

35 g

Protein (grams)

40 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/4/13/zimbabwean-gango-mixed-meat-and-greens-stew-a-rich-traditional-celebration-dish

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Apricot and Chutney Glazed Lamb Chops

Lamb is a classic choice for Easter and spring cooking, rich, slightly bold in flavor, and especially delicious when paired with sweet, spiced glazes that balance its natural depth.

A lot of lamb consumed globally actually comes from Australia, where sheep outnumber people by a wide margin. Because of this, Australian lamb is widely exported to countries like the United States. It is typically grass-fed, which gives it a more pronounced, slightly earthy and robust flavor compared to grain-fed lamb. That stronger flavor is exactly why lamb works so well with bold marinades and glazes like apricot, chutney, and warm spices. It can stand up to sweetness and acidity without losing its identity.

For this recipe, I took inspiration from sosaties, a traditional South African braai dish where lamb meat is marinated with curry spices, vinegar, and dried or fresh apricots. Whole apricots are often used in the marinade and cooking process, creating a sweet, caramelized finish that pairs beautifully with grilled or roasted meats. Instead of skewers, I used lamb rib chops cut from a rack, marinated them in a similar sweet-spiced profile, and finished them with a glossy apricot and chutney glaze.

Because lamb chops are a premium cut, they are best treated with care. Medium rare to medium, slightly pink in the center, is ideal for keeping them juicy and tender. Overcooking can make them firm and cause them to lose their natural richness, so do not be alarmed by a blush of pink.

When working with a rack of lamb, there is usually a fat cap along the edges. You do not need to fully remove it because this fat helps with flavor, but it is important to render it properly. Searing the chops fat side down briefly helps melt excess fat, and finishing in the oven allows it to cook through evenly without becoming greasy. Any large or excessive fat sections can be lightly trimmed, but a little rendered fat is part of what makes lamb so flavorful.

The result is a sweet, savory, deeply aromatic dish that feels special enough for Easter, but simple enough for any spring gathering or weekend dinner.

Yield: 4 about 10–12 lamb chops)

Author: Dontmissmyplate

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Apricot and Chutney Glazed Lamb Chops

Juicy lamb chops marinated in a sweet, tangy, and lightly spiced glaze inspired by South African and Cape Malay flavour profiles. The combination of apricot, chutney, garlic, and warm spices creates a rich balance of sweet, savory, and aromatic notes, finished with a glossy glaze and fresh herbs.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

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Ingredients

Lamb:

• ~14 lamb chops total (1½ racks + 1 pack of 6 chops)
• 2 tbsp Robertson’s Steak & Chop seasoning (or similar)
• 1½ tsp salt (adjust to taste)
• ¾ tsp black pepper
• 3 tbsp olive oil
• 6–8 whole dried apricots (plus extra if you want more sweetness in the pan)

Marinade:

• 1/2 cup apricot preserves
• 2–3 tbsp chutney
• 1 tbsp Worcestershire sauce
• 2–3 cloves garlic (minced)
• 1 tsp curry powder
• 1/2 tsp paprika
• 1 tbsp vinegar
• 1–2 tbsp olive oil
• Salt & pepper
• Optional: pinch onion powder

Glaze:

• 1/2 cup apricot preserves
• 2 to 3 tbsp chutney (mango or South African-style)
• 1 tbsp Worcestershire sauce (optional, for depth)
• 1 tbsp vinegar (apple cider or white)
• 1 to 2 cloves garlic, finely minced
• 1/2 tsp curry powder
• 1/2 tsp paprika
• Salt, to taste
• Black pepper, to taste
• 1 to 2 tbsp water (only if needed to loosen)

Instructions

1. Pat lamb chops dry. Season generously with steak seasoning, salt, pepper, and optional spices. Rub well so it sticks.
2. Mix all marinade ingredients until smooth, glossy, and fully combined.
3. Coat lamb evenly in marinade. Cover and refrigerate for at least 1 hour (longer = better). Before cooking, let it sit out ~10 minutes.
4. Combine glaze ingredients in a small saucepan over low heat. Stir until melted and smooth.
5. Simmer 3–6 minutes until slightly thickened and glossy. Keep warm.
6. Heat pan over medium to medium-low heat. Sear lamb 2–3 minutes per side until browned and caramelized. Render fat by briefly holding edges with tongs.
7. Transfer to oven at 350°F (175°C) for 8–12 minutes, depending on thickness. The target internal temperature is in the medium range, 135–140°F (slightly pink inside).
8. Rest meat for 5–10 minutes to lock in juices. Finish and serve, brush generously with warm glaze. Add the roasted apricots and optionally toasted almonds.
9. Serve immediately. Store leftovers in an airtight container in the fridge for up to 3–4 days or freeze for up to 2–3 months; reheat gently to keep them juicy.

Notes

• Lamb is best served medium rare to medium with a slight pink center for maximum juiciness and tenderness
• Do not overcook the lamb as it can become firm and lose its natural richness
• Fat on lamb chops adds flavor, so only trim excess thick sections and allow the rest to render during searing
• Let the lamb rest for 5–10 minutes before glazing to help retain juices
• The apricot glaze is strictly a finishing sauce and should be applied after cooking, not during high heat
• Roasted apricots can be cooked alongside the lamb to add natural sweetness and enhance presentation

Nutrition Facts

Calories

600

Fat (grams)

42 g

Carbs (grams)

17 g

Fiber (grams)

1 g

Sugar (grams)

14 g

Protein (grams)

40 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2026/4/8/apricot-and-chutney-glazed-lamb-chops

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Copy Cat Ocean Basket Shrimp Platter with Lemon Cream Sauce

If you grew up in Southern Africa, or simply love a good seafood platter, you’ll recognize the iconic Ocean Basket experience. The restaurant chain became known for its generous platters of seafood, crispy fries, flagrant rice and most importantly a creamy, indulgent, lemon-forward signature that feel both comforting and celebratory.

This recipe is inspired by that classic, reimagined for a spring-ready table. The lemon cream sauce brings brightness and balance, cutting through the richness with a fresh, zesty lift that pairs beautifully with seafood. It’s a perfect example of how African coastal flavors naturally blend with Mediterranean influences (think citrus, butter, gentle spice, and herbs) creating something vibrant yet familiar. You may also see this combination with Mozambiquean peri-peri prawns.

Beyond flavor, the shrimp is a nutritional powerhouse: high in protein, low in calories, and rich in vitamin B12, selenium, and iodine. Paired with a citrus-forward cream sauce, it becomes a dish that feels indulgent without being heavy, ideal for warmer days and effortless entertaining.

Serve it simply with fries, rice, a crisp salad, or warm crusty bread to soak up the sauce.

For a wine pairing, serve with a chilled Sauvignon Blanc, crisp Chardonnay, or light rosé complements the lemon and enhances the natural sweetness of the shrimp.

Best of all, this dish comes together quickly, making it just as suited for a relaxed weekend lunch as it is for a quick but impressive spring lunch or dinner.

shrimp, ocean basket, seafood, easy recipes, lemon cream sauce

Yield: 2-4

Author: Dontmissmyplate

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Copycat Ocean Basket Shrimp Platter with Lemon Cream Sauce

A simple, flavorful take on the iconic Ocean Basket shrimp platter. Juicy shrimp in a bright lemon cream sauce—easy enough for weeknights, but layered with flavor for something special.

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

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Ingredients

For the shrimp:

• 1 lb (450 g) large shrimp, tail-on and deveined
• 2 tbsp olive oil
• 1 tsp Old Bay seasoning or peri-peri seasoning
• 2 tsp lemon juice (divided)
• 1/2 tsp garlic powder
• 1 tbsp smoked paprika
• 1 tbsp oregano
• Lemon wedges, for serving

For the lemon cream sauce:

• 1/2 cup (120 ml) heavy cream
• 5 tbsp unsalted butter
• 1/4 tsp flour
• 1/4 tsp turmeric (for color)
• 1 tsp Robertson’s Spice for Rice
• 1 tsp Aromat all-purpose seasoning
• Juice of 1 lemon (about 2 tbsp)
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Make the lemon cream sauce: On low heat, melt the butter. Whisk in the flour until fully dissolved. Do not overheat, or the milk solids may separate.
3. Turn off the heat, then add the lemon juice and zest, followed by the mustard, seasonings, salt, and pepper. Simmer for 1–2 minutes until slightly thickened. Set aside.
4. Prepare the shrimp: Pat the shrimp dry. Peel the shells, keeping the tails on by pinching the tail and gently removing the outer shell. (Reserve shells for seafood stock, if desired.)
5. Butterfly the shrimp: Using a sharp knife or kitchen scissors, carefully make an incision along the back of each shrimp. Do not cut all the way through. Gently open and flatten with your fingers to create a butterfly shape.
6. Season the shrimp: In a bowl, mix olive oil, lemon juice, garlic powder, and Old Bay (or peri-peri). Brush the mixture evenly over the open side of the shrimp.
7. Bake: Arrange shrimp flat-side down on a parchment-lined baking tray. Bake for 8–10 minutes, or until the shrimp reach an internal temperature of 145°F (63°C).
8. Serve: Arrange the shrimp on a plate or tray with your chosen sides (like rice or fries). Drizzle with lemon cream sauce, garnish with parsley, and serve with lemon wedges.

Notes

• For deeper flavor, use the full spice blend listed above. You can keep it simple or build layers, it’s up to you.
• For the authentic Ocean Basket experience, serve shrimp over fries and drizzle sauce just before serving.
• Use fresh lemon juice for best flavor.
• Can be doubled for a crowd or adapted with other seafood like calamari, mussels, or fish.
• Optional: add a pinch of chili flakes for a subtle kick.

Nutrition Facts

Calories

320

Fat (grams)

22 g

Carbs (grams)

9 g

Protein (grams)

25 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/4/7/copy-cat-ocean-basket-shrimp-platter-with-lemon-cream-sauce

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Mushroom, Spinach and Roasted Tofu Quiche

Celebrate spring and Easter with this Mushroom, Spinach and Tofu Masala Quiche, a vibrant twist on a classic brunch favorite. Crispy, oven-roasted tofu cubes bring a savory crunch and hold their shape beautifully, while creamy coconut milk adds luscious richness without heaviness. Earthy mushrooms, tender spinach, and sun-dried tomatoes provide fresh seasonal flavor, and a subtle malada-style masala infuses the quiche with aromatic warmth, giving it a uniquely Indian flair.

Perfect for a brunch spread, holiday table, or cozy weekend breakfast, this quiche is light, flavorful, and visually stunning. Serve warm or at room temperature, paired with a fresh salad or spring fruits, and it’s sure to become the centerpiece of your table.

Why this quiche works:

• Roasted tofu: Adds protein, texture, and seasoning that holds up in the quiche.

• Coconut milk: Replaces heavy cream for silky smoothness and subtle sweetness.

• Masala seasoning: Lifts the vegetables with warm, aromatic spice without overpowering the dish.

Every spice in this recipe has a purpose: cumin and coriander bring earthiness and brightness, fenugreek deepens savory notes, garlic powder amplifies umami, oregano adds herbal lift, and just a touch of masala ties everything together with aromatic warmth.

Perfect for Easter brunch, a spring gathering, or a cozy weekend breakfast, this quiche is both visually stunning and packed with flavor.

Yield: 6-8

Author: Dontmissmyplate

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Mushroom, Spinach and Roasted Tofu Quiche

This savory Mushroom, Spinach and Tofu Masala Quiche combines the creaminess of coconut milk, the warmth of traditional Indian spices, and wholesome vegetables for a brunch-worthy dish that’s both comforting and flavorful. Perfect for breakfast, lunch, or a light dinner, it’s a fusion of East-meets-West cuisine that will impress vegans and omnivores alike.

Prep time: 15 MinCook time: 34 MinTotal time: 49 Min

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Ingredients

• 1/3 cup tofu, cubed and oven-roasted until golden
• 4 eggs
• 1/2 cup coconut milk
• 1/4 tsp seasoned salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp fenugreek
• 1/2 tsp oregano
• 1/2 tsp masala seasoning
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/2 small case of cremini mushrooms, sliced
• 1/2 cup spinach, chopped
• 2 tbsp sundried tomatoes, chopped
• 1 pastry pie crust (store-bought or homemade)
• 1/4 cup mozzarella cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. Blind bake the pastry crust for 8–10 minutes to prevent a soggy bottom.
3. Roast cubed tofu until golden and slightly crisp.
4. Sauté mushrooms, spinach, and sundried tomatoes until tender. Add roasted tofu and cook 2–3 minutes more.
5. In a bowl, whisk eggs, coconut milk, and all spices (salt, pepper, garlic powder, fenugreek, oregano, cumin, coriander, masala).
6. Spread the vegetable and tofu mixture evenly in the pre-baked crust. Pour the egg-coconut-spice mixture over the vegetables. Stir in the mozzarella cheese directly into the custard so it melts throughout, rather than sprinkled on top.
7. Bake 25–30 minutes, or until the quiche is set and lightly golden.
8. Let cool 5 minutes before slicing into 6–8 pieces and serving.

Notes

• Roasted tofu provides texture and flavor that holds in the custard.
• Masala is intentionally subtle; other spices layer depth and balance.
• Pre-baking crust prevents a soggy bottom.
• Garnish with fresh herbs for color and brightness.
• Quiche can be served warm or room temperature, perfect for make-ahead Easter brunch.

Nutrition Facts

Calories

180

Carbs (grams)

11 g

Fiber (grams)

2 g

Protein (grams)

10 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2024/4/21/mushroom-spinach-and-tofu-masala-quiche

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Blackened Salmon with Berbere Cream Sauce (30-Minute Recipe)

Salmon is one of my favorite proteins, in fact I try to eat it at least once a week. It’s rich in omega-3s, packed with protein, vitamins B12 and D, and it’s just plain delicious. For this recipe, I wanted to take a classic weeknight staple and elevate it with a little international flair, blending bold flavors from East Africa and the American South into one gorgeous, flavorful dish.

Blackened salmon is a favorite for a reason: the seared, smoky crust locks in moisture, giving each bite a deep, savory punch. Traditionally, you might see Cajun or Creole seasoning used, but I love swapping in berbere—a complex, aromatic East African spice blend that’s one of my go-to all-purpose seasonings. Berbere adds warmth, heat, and depth that’s a little different from what you find on every other weeknight plate.

If you’re making berbere at home, toast the whole seeds (like coriander, fenugreek, cardamom, and cumin) before grinding with paprika, chili, garlic, and ginger. The result is a fragrant, spicy seasoning that’s fantastic on salmon, roasted veggies, or even in soups. Premade blends work perfectly too, and sourcing from an authentic store is always a bonus.

For the sauce, I lean on a Creole-style cream sauce, which is similar to Cajun but generally a little more balanced and bright thanks to the tomato flavour, onions, bell pepper, and spices. Adding cream turns it into a silky, luxurious accompaniment that pairs beautifully with the bold, spiced salmon. You can keep the sauce rustic, with all the veggies, or strain it smooth for a more elegant finish, the choice is yours.

One of the things I love about this sauce is its versatility. It’s perfect on salmon, but also shines with flounder, shrimp, or any firm-fleshed fish. I served mine here with citrus forward, roasted asparagus for a classic pairing, but this is a dish that adapts beautifully to what’s in season.

Yield: 4

Author: Dontmissmyplate

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Blackened Salmon with Berbere Cream Sauce

Tender, flaky salmon gets a bold East African-inspired kick with a silky berbere cream sauce. Quick, flavorful, and versatile, this dish is perfect for weeknights, entertaining, or seasonal meals.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

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Ingredients

Salmon:

• 4 salmon fillets
• 4 tsp berbere seasoning (about 1 tsp per fillet, adjust to taste)
• 1 tsp salt (¼ tsp per fillet)
• 1 tsp garlic powder (¼ tsp per fillet)
• 1 tsp onion powder (¼ tsp per fillet)
• Olive oil, for drizzling

Berebere Cream Sauce:

• ½ medium red onion, diced
• 1–2 garlic cloves, minced
• 1/3 cup celery, diced
• 1 red bell pepper, diced
• 1 hot chili pepper, minced
• 2 tsp berbere seasoning
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp seasoned salt
• 1 tsp cayenne pepper (optional, for extra heat)
• 2 tsp chicken bouillon paste
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp rice vinegar
• 1 tbsp flour
• 1 tbsp butter
• 1 tbsp sun-dried tomatoes, minced
• 1 cup heavy cream
• 1 cup water
• 1/3 cup grated Parmesan cheese
• Lemon juice, to finish (optional)
• Cooking oil or ghee, for sautéing

Instructions

1. Pat the salmon dry. Drizzle lightly with olive oil, then rub with berbere, salt, garlic powder, and onion powder. Set aside to absorb flavors.
2. In a pan, sauté the garlic and onion for 1–2 minutes. Add the celery and cook for 1 minute. Stir in the bell pepper and chili; cook for 2 minutes. Add the spices and sauté for 30 seconds to release their aroma, adding oil if needed.
3. Stir in the bouillon paste and cook for 30 seconds. Push everything to one side, melt the butter, and mix in the flour to form a roux. Add the sun-dried tomatoes, Worcestershire sauce, and rice vinegar.
4. Add the water and cream. Simmer over medium-low heat for about 5 minutes, stirring frequently. Stir in the Parmesan and cook until the sauce thickens. Adjust seasoning with salt and a squeeze of lemon juice if desired.
5. Heat a cast-iron pan over medium-high heat (turn on the vent). Once hot and lightly smoking, add oil. Place the salmon skin-side down and sear for 2–4 minutes, depending on thickness. Avoid overcrowding the pan.
6. Flip and cook for another 2–3 minutes. Lower heat if needed to prevent burning. For thicker fillets, transfer to a 400°F oven and cook for 3–5 minutes until the internal temperature reaches 145°F. Let rest for 5 minutes.
7. Plate the salmon and spoon the sauce over top. Serve as is, or strain part of the sauce for a smoother texture.

Notes

• The berbere is customizable. Adjust the heat level to your taste.You can also substitute with Cajun, Old Bay, or Creole seasoning if needed.
• Serve with asparagus, roasted vegetables, rice, or grits.
• The sauce also works beautifully tossed with pasta like linguine.

Nutrition Facts

Calories

420

Fat (grams)

30 g

Carbs (grams)

10 g

Fiber (grams)

3 g

Sugar (grams)

4 g

Protein (grams)

36 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/3/27/blackened-salmon-with-berebere-sauce

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Carrot Cake Malva Pudding with Cream Cheese Sauce

Well, this was an experiment that actually went right — I figured out the tricky parts so you don’t have to!

The dessert that brings together the warm, spiced flavors of carrot cake with the soft, sticky indulgence of South African malva pudding. It is not a fully traditional pudding. It has the body of a soft crumb cake, with a lightly caramelized top, a buttery, soaked texture near the surface, and a drizzle of cream cheese sauce that makes each bite rich and luscious.

I have always loved malva pudding growing up. It is a South African favorite, usually served with custard or ice cream. For this version, I swapped in a cream cheese sauce instead, giving it a slightly tangy lift that works perfectly with the carrots, walnuts, and apricot pockets. The result is soft, flavorful, and a little playful. It is perfect for spring or anytime you want a dessert that feels cozy but still a bit special.

Carrots add moisture, so it is important to pat them dry slightly before adding them to the batter. When it comes to the butter sauce, people often undersauce more than they oversauce. You can absolutely add more if you want it fully soaked, especially if you are after that classic malva pudding texture. I did not go as heavy on the soak here because the cream cheese sauce already makes it quite indulgent.

That said, if you are a malva pudding lover, you will want to make sure the butter sauce really gets in there. Just keep in mind this version leans more toward a soft crumb cake rather than the fully spongy texture of a traditional malva pudding.

Even if you have never tried malva pudding before, the combination of carrot cake flavors and that silky sauce makes it approachable and irresistible.

This version has a soft crumb cake base, so the buttery soak mostly glistens near the top. The cream cheese sauce ensures every bite is indulgent, and you can poke extra holes if you like a more fully soaked texture.

Yield: 9

Author: Dontmissmyplate

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Carrot Cake Malva Pudding with Cream Cheese Sauce

This Carrot Cake Malva Pudding is a soft, spiced dessert combining the warmth of carrot cake with the buttery richness of South African malva pudding. With a tender crumb, lightly caramelized top, butter soak, and silky cream cheese sauce, it’s moist, flavorful, and perfectly balanced.

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

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Ingredients

Cake/Pudding Batter:

• 1 ½ cups grated carrot (or 1 cup lightly packed)
• 2 large eggs
• 1 cup sugar
• 1 cup flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ ground ginger
• ½ tsp nutmeg
• ½ tsp vanilla
• ½ cup neutral oil (e.g. peanut or coconut)
• ½ cup milk
• 2-3 tbsp apricot jam/preserves
• 1 tsp white vinegar (or lemon juice)
• ½ cup toasted walnuts, chopped

Butter Sauce:

• ½ cup butter
• ½ cup sugar
• ½ cup heavy cream
• 2 tbsp apricot jam/preserves

Cream Cheese Sauce:

• 4 oz cream cheese, softened
• 2 tbsp sugar
• ½ cup milk
• ½ tsp vanilla

Instructions

1. Preheat oven to 350°F / 175°C and grease an 8x8 or 9x9 pan (a 9x13 works if you prefer a thinner pudding).
2. In a medium bowl, beat eggs and sugar with a hand mixer until pale and fluffy. Add oil, milk, vanilla, apricot jam, and vinegar. Whisk lightly to combine.
3. In a large bowl, combine flour, baking soda, salt, and cinnamon. Make a well in the center.
4. Pour the wet ingredients into the dry. Fold gently with a spatula until just combined, do not overmix! Fold in carrots and walnuts carefully, making sure everything is evenly distributed without overworking the batter.
5. Spread batter evenly in the pan and lightly tap to release air bubbles. Bake 35–40 minutes, starting to check at 30 minutes. A toothpick should come out mostly clean; slight moisture in the center is okay.
6. While the cake bakes, melt butter, cream, sugar, and water together until smooth. When the cake is out of the oven, poke holes all over and pour the sauce evenly over the warm cake. Let it absorb for 5–10 minutes.
7. In a small pot over low heat, gently whisk cream cheese, sugar, and milk until smooth and pourable. Stir continuously for 5 minutes, then let sit for 2–3 minutes to thicken slightly. Avoid high heat to prevent clumps.
8. Cut carefully with a spatula or serrated knife. Drizzle cream cheese sauce over the top, add any remaining butter sauce, and sprinkle with walnuts and a few carrot shreds.

Notes

Tips:

• Be careful not to overmix the batter to prevent tunnels and holes.
• Too-wet carrots can make the base soggy; pat them dry (not completely bone dry).
• Greasing the bottom of the pan helps create a slight crust for texture.
• The center may be slightly jiggly when removed from the oven; this is normal for a malva-style pudding.
• Don’t overbake, or the pudding will dry out.
• Use a 9x9 or 9x13 pan depending on the depth you prefer; this will affect texture.
• The butter soak naturally settles more toward the top, while the cream cheese sauce adds richness throughout. For a fully soaked effect, poke extra holes in the cake and pour a little more butter sauce over each slice.

Storage:

• Pudding/Cake: Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently if desired.
• Butter Sauce: Keep in an airtight container in the fridge for up to 1 week. Rewarm before using.
• Cream Cheese Sauce: Store in an airtight container in the fridge for up to 3 days. Rewarm gently over low heat, stirring constantly to prevent separation.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-bake/2026/3/27/carrot-cake-malva-pudding

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One-Pot Chicken Pilau (Zanzibar-Style East African Rice)

Pilau is more than just a rice dish, it’s a reflection of centuries of trade, culture, and shared culinary traditions. With roots linked to Persian and Indian cooking, pilau traveled along ancient trade routes to East Africa, where it became a staple in places like Kenya, Zanzibar, and Uganda. Across these regions, the common thread is a love for deeply spiced, one-pot rice dishes that bring people together for both everyday meals and celebrations.

In Zanzibar, famously known as the “Spice Island”, this connection is especially strong. The island’s history as a hub for cloves, cinnamon, cardamom, and other spices is reflected in the bold, aromatic character of pilau itself.

This version brings those flavors into a practical, weeknight-friendly format. Fragrant basmati rice is layered with caramelized onions, garlic, ginger, and a warming blend of cumin, cardamom, black pepper, cinnamon, and bay leaf. Bone-in chicken cooks directly with the rice, allowing every grain to absorb the rich, spiced broth.

I first experienced pilau in Zanzibar during a cooking class at a beachfront hotel, where the scent of spices filled the air and the ocean sat just steps away. This recipe is inspired by that moment—simple, comforting, and deeply flavorful.

Whether for a weeknight dinner or a potluck gathering, this one-pot chicken pilau is a go-to.

Yield: 4-6

Author: Dontmissmyplate

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Zanzibar-Style One-Pot Chicken Pilau

A fragrant East African-inspired chicken pilau featuring spiced rice, caramelized onions, and tender bone-in chicken, all cooked in one pot for a rich and comforting meal.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

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Ingredients

• 4 bone-in, skin-on chicken thighs
• 4 chicken drumsticks
• 2 tbsp chicken spice
• 2 cups basmati rice, rinsed
• 2 large red onions, thinly sliced
• 2 tbsp ginger-garlic paste (or 2 tsp each minced)
• 2 tbsp tomato paste
• 1 tbsp Royco Usavi Mix (chicken)
• 1 tsp cumin
• 1 tsp ground cardamom
• ¼ tsp ground cloves
• 1 tsp black pepper
• 1 cinnamon stick
• 2 bay leaves
• 3 cups water
• 2 tsp bouillon paste
• ½–1 Knorr chicken bouillon cube, to taste
• 3 tbsp ghee or cooking oil
• Salt and lemon, to taste
• Optional: 1 tbsp Worcestershire sauce, for deglazing
• Optional: Lemon wedge and parsley to garnish and serve

Instructions

1. Pat the chicken dry, lightly coat with oil, and season with chicken spice, salt, and pepper. Let sit for at least 5 minutes.
2. Heat at least 2 tbsp ghee or oil in a large pot or Dutch oven over medium-high heat. Brown chicken 2–3 minutes per side, then remove and set aside.
3. In the same pot, sauté onions until soft (2–3 minutes), or longer for a golden color and deeper flavor. Add ginger-garlic paste, Royco Usavi Mix, bouillon paste, and pilau spices. Stir 30–60 seconds until fragrant and cook an additional minute to activate the aromatics.
4. Stir in tomato paste and optionally the Worcestershire sauce to lift flavors from the bottom of the pot.
5. Stir in the rinsed rice, coating it evenly in the spice mixture for about 1 minute.
6. Pour in the water and mix in the bouillon cube. Add cinnamon stick and bay leaves, then nestle chicken pieces on top of the rice. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
7. Check your pot. If you notice pooling, slightly open the lid and cook an additional 5–10 minutes.
8. Squeeze fresh lemon over the rice and chicken and adjust salt to taste.
9. Gently fluff the rice, garnish with parsley and serve with a mixed salad (kachumbari with avocado).

Notes

• Rice texture: A quick rinse is enough, no soaking needed. Keep the lid closed during simmering to retain steam for fluffy rice.
• Chicken skin: Browning adds flavor; optional but recommended!
• Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat gently.

Nutrition Facts

Calories

500

Fat (grams)

17 g

Carbs (grams)

50 g

Fiber (grams)

3 g

Protein (grams)

28 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/3/28/zanzibar-style-one-pot-chicken-pilau

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Deviled Eggs with Chakalaka

When the weather begins to warm after a harsh winter, nothing kicks off a celebration of the new season like a colorful, flavorful appetizer. Enter Chakalaka Deviled Eggs, a South African twist on a classic seasonal party favorite.

Deviled eggs have long been associated with springtime, symbolizing rebirth and renewal, historically aligned with the end of Lent, when eggs were restricted.

This recipe combines a creamy, tangy yolk filling with the vibrant, spicy flavors of chakalaka, a beloved vegetable relish made from peppers, onions, carrots, and tomatoes, seasoned with curry and warm spices. Chakalaka is traditionally served alongside grilled meats and starchy sides like pap or sadza, making it a familiar and festive flavor profile.

These eggs are perfect for a wide range of events, from braais and cookouts to picnic spreads and upscale cocktail gatherings. They bring a pop of color, a touch of heat, and a playful nod to South African flavors, making them a springtime appetizer that’s as delicious as it is eye-catching.

Yield: 6 (12 halves)

Author: Dontmissmyplate

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Deviled Eggs with Chakalaka

Bright, flavorful, and a little spicy, these Chakalaka Deviled Eggs combine creamy yolks with the vibrant South African relish chakalaka. Perfect for spring gatherings, braais, picnics, or cocktail parties, they bring color, heat, and bold flavor to any appetizer spread.

Prep time: 25 MinCook time: 20 MinTotal time: 45 Min

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Ingredients

Chakalaka:

• 1/2 medium onion, diced
• 1/2 large red bell pepper, diced
• 1 large garlic clove, minced
• 1 Thai chili, finely chopped
• 1 medium carrot, diced
• 1/4 cup baked beans in tomato sauce
• 1/4 cup fire-roasted diced tomatoes
• 1/4 tsp cayenne
• 1/2 tsp smoked paprika
• 1 tsp curry powder
• 1/4 tsp Royco Usavi beef seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground coriander
• 1/4 tsp ground ginger
• 1 tsp chicken bouillon concentrate
• 1 cup water
• 1/4 cup ketchup/tomato sauce
• 1 tbsp tomato paste
• 1–2 tbsp Worcestershire sauce
• 1–2 tsp rice vinegar
• 1 tbsp chutney
• Ghee or oil, for cooking

Egg filling:

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 2–3 tbsp prepared chakalaka (from above)
• 2 tbsp plain yogurt or sour cream (optional)
• Salt and pepper, to taste
• Optional garnish: smoked paprika, chopped parsley

Instructions

1. Cook the eggs: Place the eggs in a pot and cover with 1 inch of cold water. Bring to a boil, then cover, turn off the heat, and let sit 10 minutes.
2. Transfer to an ice bath for 5 minutes, then drain. Place in the fridge.
3. Prepare chakalaka: Assemble your spices and chop your vegetables. Heat some ghee or oil in a pan and sauté the onions and garlic until soft. Add spices and bouillon; cook for at least 30 seconds.
4. Add the bell pepper and chili pepper then cook 1–2 minutes. Stir in the tomato paste, Worcestershire sauce and ketchup to deglaze.
5. Simmer vegetables: Add the carrots, diced tomatoes, baked beans, and water. Simmer for 15 minutes until thickened, stirring occasionally.
6. Stir in the chutney, and vinegar, then season to taste. Set aside to cool, then add at least 1/2 cup to a bowl and use an immersion blender to smoothen slightly. Be sure to keep the texture and don't make soup!
7. Make filling: Peel and halve the eggs and remove the yolks gently to a bowl.
8. Mash the yolks, then mix in the mayonnaise, mustard, lemon juice, yogurt (if using), salt, and pepper. Stir in 2–3 tbsp chakalaka.
9. Use an immersion blender to make it smoother if desired, but keep a few chunks for texture.
10. Assemble eggs: Spoon or pipe yolk mixture into the egg whites.
11. Garnish with smoked paprika, a little reserved chakalaka, and parsley.
12. Chill until serving.

Notes

• Storage: These are best fresh! Refrigerate up to 24 hours.
• Yogurt or sour cream is optional. It adds extra creaminess and a subtle tang to the filling, which can mellow the spice from the chakalaka. Omit it if you prefer a firmer, more traditional deviled egg texture.

Nutrition Facts

Calories

82

Fat (grams)

6.3 g

Sat. Fat (grams)

1.2 g

Carbs (grams)

2.5 g

Fiber (grams)

0.7 g

Protein (grams)

4.5 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/3/21/deviled-eggs-with-chakalaka

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Hot Cross Buns With Apricot Glaze

Hot cross buns have always held a special place in my heart. Growing up, I would rush into the bakery every Easter just to see them. A whiff of that warm, cinnamon-spiced aroma, the soft crumb, and the sweet glaze was enough to make me giddy. That said, no one in my household ever made them from scratch, so I always wanted to learn how to do it myself.

The ritual of the cross on top, the spices tucked inside, and the little bursts of sweetness from dried fruit feel celebratory, comforting, and alive. They are also steeped in history, traditionally tied to Lent and long-standing Easter traditions.

While baking hot cross buns can seem intimidating, but you can absolutely make your own incredible batch at home!

One of my favorite debates is how to eat them. Fresh from the oven, they are irresistible. But toasted the next day with butter and a smear of apricot jam or preserves, they take on a whole new dimension.

That balance of warmth, sweetness, and richness is exactly why I love them so much. The addition of apricots in the dough and a glossy apricot glaze on top gives them extra brightness and depth of flavor.

Yield: 12 buns

Author: Dontmissmyplate

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Hot Cross Buns With Apricot Glaze

Soft, spiced hot cross buns with diced apricots and a shiny apricot glaze. Perfect for Easter, brunch, or anytime you want a special treat. Lightly toast for best flavor and serve with butter or jam.

Prep time: 35 MinCook time: 25 MinInactive time: 2 HourTotal time: 3 Hour

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Ingredients

Dough:

• 1/3 cup + 1 tbsp sugar
• 1 cup warm milk
• 1 packet (2 1/4 tsp) instant yeast
• 4 cups all-purpose flour
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Pinch of cardamon
• 1 egg
• 1/4 cup unsalted butter, softened
• 1/3 cup dried apricots, chopped
• 1 tsp lemon juice + 1/2 tsp zest
• 1/2 cup raisins

Cross paste:

• 1/2 cup all-purpose flour
• 5–7 tbsp water (adjust for a thick, pipeable paste)

Apricot glaze:

• 3 tbsp apricot jam
• 1–2 tsp water, just enough to loosen so it spreads easily
• Optional: 1/2 tsp lemon zest for extra brightness

• Whipped butter with lemon zest (optional for serving)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Toss the chopped apricots with lemon juice and zest. Microwave for 30 seconds, then set aside to cool.
3. In the bowl of a stand mixer, combine the flour, sugar, salt, cinnamon, and nutmeg.
4. In a separate bowl, whisk together the warm milk and a small amount of the sugar. Add the yeast, cover, and let sit for 5–10 minutes, until foamy.
5. Using the dough hook attachment, add the egg and the yeast mixture to the dry ingredients. Mix on low speed until a rough dough forms. Increase to medium speed and knead for about 5 minutes, until the dough becomes smooth, elastic, and begins to pull away from the sides of the bowl. The dough should stretch when pulled, or spring back slowly when lightly pressed.
6. Add the softened butter in small pieces, mixing until fully incorporated.
7. Mix in half of the apricots and raisins until evenly distributed.
8. Transfer the dough to a lightly oiled bowl or Dutch oven and cover. Let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
9. Gently punch down the dough, then fold in the remaining apricots and raisins.
10. Turn the dough out onto a lightly floured surface. Divide into 12 equal portions and shape each into a smooth ball. You can weigh them for accuracy.
11. Arrange the buns in a greased baking dish, leaving a little space between each. Cover and let rise for 45 minutes, until puffed and slightly touching.
12. In a small bowl, mix the flour and water until a thick, smooth paste forms. Transfer to a piping bag or a plastic bag with a corner snipped, then pipe crosses over the buns.
13. Bake for 20 to 25 minutes. If the buns are still pale by then, increase the temperature to 375°F and bake for an additional 5 to 7 minutes, checking frequently to prevent burning.
14. Warm the apricot jam with a small amount of water until smooth. Brush over the buns immediately after baking.
15. Allow to cool slightly before serving. Best enjoyed warm, or toasted with butter and apricot jam within 1 to 2 days.

Notes

• Overnight dough (optional): If you want extra depth of flavor, the dough can be made ahead. After mixing and kneading (before the first rise), place it in a lightly oiled bowl, cover tightly, and refrigerate overnight. The dough will slowly rise in the fridge. The next day, allow it to sit at room temperature for 30–45 minutes before shaping and proceeding with the recipe. This step is completely optional — the buns can also be made fresh from start to finish.
• Adding dried fruit: Incorporate half of the dried fruit during kneading to prevent tearing the dough. After the first rise, fold in the remaining fruit to ensure even distribution.
• Apricot glaze: Brush the glaze while the buns are still hot. This gives them the best shine and helps lock in moisture.
• Serving suggestions: Hot cross buns are delicious fresh from the oven, but you can also lightly toast them. Pair with butter, apricot jam, or whipped butter with a hint of lemon zest for a more elevated flavor.
• Storage: At room temperature, store in an airtight container for 1–2 days.
• For longer storage, freeze fully cooled buns in a freezer-safe bag or container. Thaw at room temperature or lightly toast from frozen before serving.
• Appearance vs. flavor: Don’t worry if the crosses aren’t perfectly shaped, taste and texture are what matter most.

Nutrition Facts

Calories

230

Fat (grams)

7 g

Carbs (grams)

37 g

Sugar (grams)

12 g

Protein (grams)

6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-bake/apricot-hot-cross-buns

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Spicy Suya Steak with Creamy Cauliflower Puree

I’ve traveled to Nigeria twice, and one thing that always stands out is suya, a spicy, nutty grilled meat you’ll find on nearly every street corner, late-night food stall, and even on restaurant menus. In formal dining settings, you’ll see it offered alongside fiery jollof rice, peppered fish, grilled snail, or sweet, flame-kissed plantains, each dish bold, vibrant, and packed with flavor.

Suya is more than just a quick bite; it’s a whole experience, from the smoky aroma of open flames to the bold, layered heat of the spice blend known as yaji.

Yaji is what gives suya its signature character, a deeply flavorful mix of ground peanuts, chili, ginger, garlic, and warming spices. It’s savory, slightly smoky, a little fiery, and unmistakably nutty. In many ways, it echoes the richness of peanut-based stews found across West and Southern Africa, but in a dry rub form that clings beautifully to grilled meat.

This recipe is inspired by those street food moments but reimagined for the home kitchen. It takes the essence of suya and brings it into a more composed, plated dish, pairing a suya-style steak with a fresh peanut gremolata and a silky cauliflower purée. It’s a bit of a fusion, street food meets steakhouse, bold spice meets subtle creaminess.

You can find pre-made suya powder, but I’ll also show you how to make it at home easily so you can bring those flavors into your own kitchen anytime.

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Yield: 2

Author: Dontmissmyplate

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Suya Steak with Cauliflower Puree and Peanut Gremolata

Turn any weeknight into steak night with this bold, Nigerian-inspired recipe. Tender steak gets a nutty, spicy suya crust, topped with a bright, crunchy peanut gremolata. Served alongside silky cauliflower purée, it’s a balanced, flavorful dinner that feels indulgent but is quick enough for a weekday.

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

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Ingredients

Yaji (Suya) Spice:

• 3 tbsp roasted peanuts, finely ground
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground ginger
• 1 small (Maggi) bouillon cube, crushed
• 1/2 tsp salt
• Optional (1/2 tsp black or white pepper)

Steak:

• 2 thin steaks (~¾-inch thick)
• 4 tbsp neutral (or peanut) oil
• 2 tbsp butter
• 2 garlic cloves, smashed
• 2 thyme sprigs
• Salt and pepper (to rub on steaks before searing)

Cauliflower Puree:

• 1 small head cauliflower, chopped
• 2 tbsp butter
• 1/3–1/2 cup cream
• 1 bay leaf
• 1 sprig thyme
• Salt and pepper to taste
• Optional for thinning (1/8 cup broth)

Peanut Gremolata:

• 2 tbsp chopped roasted peanuts
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tsp lemon juice
• Pinch of salt

Optional Fresh Salad/Sambal:

• Sliced tomato and red onion
• Light squeeze of lemon
• Pinch of salt

Instructions

1. First, prepare the suya spice (yaji) mix. Combine ground peanuts, paprika, cayenne, garlic powder, onion powder, ginger, and salt.
2. Season the steaks with salt and pepper, then rub the suya spice evenly over them. Place on a wire rack and let sit at room temperature for at least 30 minutes while you prepare everything else. This helps remove excess moisture for a better crust and deeper flavor.
3. Chop and boil the cauliflower until tender (about 10 minutes). Drain well to prevent a watery purée.
4. In a saucepan, warm the butter, cream, thyme, and bay leaf. Season with salt, pepper, and all-purpose seasoning.
5. Remove the aromatics, then blend the cauliflower with the warm cream mixture until silky. For a smoother texture, add a splash of chicken broth if needed. You want it smooth and creamy, not soupy. Set aside and keep warm.
6. Prepare the gremolata by mixing chopped peanuts, parsley, cilantro, lemon juice, and salt. Set aside.
7. Slice the red onion and tomatoes, toss with lemon juice and salt, and set aside.
8. Now cook the steak. Preheat a cast iron skillet over medium-high heat for 3–5 minutes until hot (you may see a little smoke). Add 2 tablespoons of oil per steak.
9. If your steak is thin (about ¾ inch), sear the first side for 1 to 1¼ minutes. Flip and sear for at least 30 seconds, then pour off excess oil. Add butter, garlic, and thyme, and baste for about 30 seconds per side.
10. Check the internal temperature with a thermometer — 130–132°F for medium. Continue flipping every 30 seconds until cooked to your preference.
11. To plate, spoon the cauliflower purée onto a plate. Slice the steak against the grain and place over the purée.
12. Top with peanut gremolata and finish with extra yaji seasoning. Serve with the tomato-onion salad on the side.

Nutrition Facts

Calories

450

Fat (grams)

30 g

Carbs (grams)

10 g

Fiber (grams)

3 g

Protein (grams)

35 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/3/15/suya-steak-with-cauliflower-puree-and-peanut-gremolata

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Pepper Steak Meat Pies

Meat pies come in all shapes and sizes, but one of my favourites will always be the handheld pepper steak pie. Growing up, these flaky, golden pies were everywhere—filled with rich, peppery beef and perfect as a quick, satisfying snack. Whether grabbed on the go or enjoyed with a cold Fanta or Coca-Cola, they’re a staple across Zimbabwe and much of Southern Africa.

Across the region, meat pies are a true comfort food. Walk into almost any bakery and you’ll find different variations, from beef and onion to curry steak, all wrapped in a buttery crust and baked until golden. This homemade version focuses on the classic pepper steak filling, known for its deep flavour and subtle heat from freshly ground black pepper.

If you’re looking for an easy homemade meat pie recipe with a flaky crust and a rich, savoury filling, this is a great place to start. Inspired by Zimbabwean bakery-style pies, these pepper steak pies are warm, comforting, and full of nostalgic flavour.

Perfect for lunch, snacks, or meal prep, these homemade pepper steak meat pies are a must-try for anyone who loves savoury baking.

Meat pies, Steak, Steak pies, Hand pies

Zimbabwean

Yield: 10-12 (depending on size)

Author: Dontmissmyplate

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Zimbabwean Meat Pies: Pepper Steak

Flaky homemade pepper steak meat pies filled with tender, peppery beef. A classic Southern African savory pie perfect for snacks or meals.

Prep time: 20 MinCook time: 2 HourInactive time: 30 MinTotal time: 2 H & 50 M

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Ingredients

• 1.5 lbs chuck or blade steak, cut into medium bite-sized chunks
• 1 large onion, finely chopped
• 1 tbsp garlic, minced
• 1 tbsp Royco Usavi beef mix (optional)
• 2 tbsp flour
• 2 tsp black pepper (plus extra to finish)
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garam masala
• 1/4 tsp cayenne
• 1 tsp steak seasoning
• 1 tsp salt
• Pinch ground cloves
• 1 tsp dried thyme
• 1 tsp Worcestershire sauce
• 1 tsp tomato paste
• 1/4 cup sherry
• 1/2 cup red wine
• 1 to 1½ cups beef broth (as needed)
• 1 tbsp beef bouillon powder
• 1 tbsp butter
• 2 sheets puff pastry
• 1 egg (for egg wash)

Instructions

Filling:

1. Prepare the beef coating
2. In a medium bowl, combine the flour, paprika, cayenne (if using), salt, and black pepper.
3. Add the beef chunks and toss well until each piece is evenly coated with the flour mixture.
4. Brown the beef
5. Heat 2–3 tablespoons of oil in a large, deep pan over medium-high heat.
6. Add the beef in a single layer, working in batches to avoid overcrowding.
7. Cook each batch until all sides are nicely browned (about 3–4 minutes per batch). Remove browned beef and set aside on a plate.
8. Cook the aromatics
9. In the same pan, add the chopped onions. Cook over medium heat for 3–4 minutes until soft and lightly golden.
10. Add minced garlic and thyme leaves, stirring for about 1 minute until fragrant.
11. Deglaze the pan
12. Pour in the sherry, scraping up any browned bits from the bottom of the pan.
13. Stir in the red wine, tomato paste, and Worcestershire sauce. Let simmer for 2–3 minutes.
14. Add broth and return beef
15. Pour in the beef broth or bouillon, then return the browned beef to the pan. Stir to combine.
16. Braise the beef
17. Cover the pan with a lid and reduce the heat to low.
18. Simmer gently on the stove at 325–350°F (160–175°C) for 1½ to 2 hours, or place the covered pan in a preheated oven at the same temperature.
19. Stir occasionally, and add a little more broth if the sauce becomes too thick before the beef is tender.
20. The beef is done when it is fork-tender and the sauce has thickened to a rich consistency.
21. Finish the filling
22. Remove the pan from heat. Stir in 2 tablespoons of butter and a small pinch of freshly ground black pepper.
23. Taste and adjust seasoning if needed.
24. Let the filling cool completely before using it to fill your meat pies.

Assembly:

1. Cut the pastry
2. Roll out your pastry to about ⅛ inch thick.
3. Cut into squares (roughly 4–5 inches, depending on desired pie size).
4. Add the filling
5. Place 1–2 tablespoons of the cooled pepper steak filling in the center of each pastry square.
6. Spread slightly, leaving a small border around the edges.
7. Top with second layer
8. Place a second pastry square or layer over the filling.
9. Press the edges together gently, then seal with a fork.
10. Pierce the tops a few times with a fork to allow steam to escape.
11. Chill before baking
12. Place the assembled pies on a baking tray lined with parchment paper.
13. Refrigerate for 20–30 minutes. This helps the pastry hold its shape and bake evenly.
14. Egg wash and bake
15. Brush the tops with beaten egg for a golden finish.
16. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the pastry is puffed and golden brown.
17. Serve
18. Remove from oven and let cool slightly before serving.
19. Perfect warm as a snack, lunch, or part of a Southern African-inspired spread.

Notes

• Use chuck or blade steak only for best tenderness and avoid generic “stew meat” (inconsistent results)
• Proper browning is essential for flavor
• Cook low and slow, this is what makes the meat tender
• Filling should be thick, not watery, before assembling
• Cooling the filling prevents soggy pastry

Nutrition Facts

Calories

320

Fat (grams)

18 g

Carbs (grams)

18 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/3/15/zimbabwean-meat-pies-pepper-steak

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4-Leaf Spinach Omelette

Start your morning with a festive green twist! This 4-Leaf Spinach Omelette is smooth, vibrant, and full of flavor, perfect for St. Patrick’s Day—or any day you want a protein-packed, veggie-loaded breakfast. Blended with fresh spinach and subtly seasoned with onion, salt, and pepper, these omelettes can easily be customized with herbs like parsley, chives, or tarragon for extra aroma and depth.

Quick to make and satisfying to eat, each omelette is light, fluffy, and versatile. Top each with feta, green onions, or your favorite cheese. Whether you’re cooking for kids, guests, or just treating yourself, this omelette brings color, comfort, and energy to your plate.

Prep and cook time below reflects making 4 omelettes (1 per person).

Yield: 4 omelettes (1 per person)

Author: Dontmissmyplate

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4-Leaf Spinach Omelette

A vibrant, protein-packed spinach omelette, blended smooth and cooked to perfection. Quick, nutritious, and perfect for a festive St. Patrick’s Day breakfast or any day you want a green, veggie-loaded start.

Prep time: 5 MinCook time: 7 MinTotal time: 12 Min

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Ingredients

• 8–12 eggs (2–3 per omelette)
• 4 cups spinach
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 8 tbsp butter (2 tbsp per omelette)
• 1/4 cup feta cheese
• 4 tsp chopped green onion

Instructions

Per omelette / 1 serving:

1. 2–3 eggs
2. 1 cup spinach
3. 1/2 tsp onion powder
4. 1/4 tsp salt
5. 1/4 tsp black pepper
6. 2 tbsp butter
7. 1 tbsp feta cheese
8. 1 tsp chopped green onion

1. Blend all ingredients (except feta and green onion) until smooth.
2. Heat butter in a skillet over medium-low heat. Pour in the omelette mixture and cook to your desired doneness.
3. Fill the omelette with feta and green onion, fold, and serve hot.

Notes

• For a fluffier omelette, whisk eggs lightly before blending.
• Swap feta for goat cheese or omit for a dairy-free version.
• Spinach can be lightly steamed before blending if you prefer a milder flavor.

Nutrition Facts

Calories

265

Fat (grams)

21 g

Carbs (grams)

3 g

Fiber (grams)

1 g

Protein (grams)

15 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/3/6/st-patricks-day-spinach-omelette

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Did you make this recipe?

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Tender, Moist Chicken Breasts for Easy Weeknight Meals

Chicken breasts have a reputation for being dry or bland, but with the right technique they can be incredibly tender, juicy, and full of flavor. This recipe uses a simple trick that makes a big difference: a quick marinade made with pickled jalapeño juice. The jalapeño brine acts as a shortcut brine, helping the chicken retain moisture while adding a subtle tangy kick that enhances the seasoning without making the dish spicy.

After marinating, the chicken is pounded to an even thickness so it cooks quickly and evenly. This step is key for juicy chicken breasts because it prevents the thinner parts from drying out while the thicker center finishes cooking. The chicken is then seared in ghee in a hot cast iron skillet, creating a beautiful golden crust and adding a rich, nutty flavor.

Ghee works especially well for this recipe because it has a higher smoke point than butter, allowing the chicken to sear properly without burning. Once the chicken develops that golden crust, it can finish cooking quickly in the oven if needed, ensuring the center reaches the perfect temperature without overcooking the outside.

The final step is one of the best parts: a drizzle of melted ghee combined with the flavorful pan drippings. Spoon this over the rested chicken breasts and finish with fresh parsley and a squeeze of lime for brightness. The result is tender, juicy chicken with layers of flavor — savory spices, a hint of jalapeño tang, and the richness of ghee.

This recipe is simple enough for a weeknight dinner but flavorful enough to serve for guests. Pair it with roasted vegetables, rice, or a fresh salad for a balanced and satisfying meal.

Why This Recipe Works

This chicken breast recipe hits the sweet spot between simplicity and flavor. The pickled jalapeño juice acts as a quick brine, keeping the chicken juicy while adding a subtle tang. Pounding the breasts to an even thickness ensures they cook evenly, while searing in ghee creates a golden, flavorful crust. Finishing in the oven if needed guarantees perfectly cooked, tender chicken every time. These small but deliberate steps make this recipe reliable for weeknight dinners or special meals.

Tips for Juicy Chicken Breasts

• Even thickness matters: Use a mallet to flatten the breasts to about ½–¾ inch so they cook evenly.

• Don’t skip the brine: Even a short 30–45 minute soak in pickled jalapeño juice keeps the meat moist and adds subtle flavor.

• Rest before slicing: Let the chicken rest for 5 minutes after cooking to lock in juices.

• Ghee finish: Spoon melted ghee and pan drippings over the cooked chicken for extra richness and a glossy finish.

Serving Suggestions

Serve this juicy chicken breast alongside simple sides like roasted vegetables, garlic mashed potatoes, or a fresh green salad. A squeeze of lime on top brightens the flavors and balances the richness of the ghee. You can also pair it with rice, quinoa, or warm bread to make it a complete, satisfying meal.

Yield: 2–4 (depending on breast size)

Author: Dontmissmyplate

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Tender, Moist Chicken Breasts for Easy Weeknight Meals

These chicken breasts stay perfectly juicy thanks to a quick brine in pickled jalapeno juice and a golden sear in ghee. Finished in the oven with a drizzle of ghee, they’re tender, flavorful, and ready for any weeknight meal. Quick, simple, and packed with a subtle kick.

Prep time: 10 MinCook time: 15 MinInactive time: 55 MinTotal time: 1 H & 20 M

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Ingredients

• 4 large chicken breasts, patted dry
• 2 tbsps olive oil (for the marinade)
• 1 tbsp pickled jalapeño juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp cumin
• 1 tsp chicken seasoning
• 1 tbsp ghee (for searing)
• 1 tbsp ghee (for finishing)
• Fresh parsley, chopped, for garnish
• Fresh lime wedges, for serving (optional)

Instructions

1. Pat the air-chilled chicken breasts dry. Place them in a large zip-top bag and use a mallet to gently pound them to an even thickness of about ½–¾ inch (1.3–2 cm). Pounding inside the bag keeps juices from splattering and helps the chicken cook evenly.
2. In a bowl, mix your seasonings with a little oil and the pickled jalapeño juice. Add the chicken breasts and turn to coat well.
3. Refrigerate for at least 30 minutes, ideally about 45 minutes, and no longer than 60 minutes.
4. Remove the chicken from the refrigerator and pat the breasts dry again before cooking.
5. Heat a cast-iron skillet over medium-high heat and melt 2 tablespoons ghee.
6. Sear the chicken 3–4 minutes per side without moving it, until golden brown. Cook in batches if needed, adding more ghee between batches. Let the first pieces rest on a plate while you cook the remaining chicken.
7. Check the thickest part of the chicken with a thermometer. Chicken breasts should reach 165°F (74°C). Because thickness can vary, thinner pieces may already be fully cooked after searing.
8. If the chicken hasn’t reached temperature, preheat the oven to 400°F (200°C). Place the chicken in a baking dish with 2–4 tablespoons water, lightly tent with foil, and bake about 5 minutes or until the internal temperature reaches 165°F (74°C).
9. Let the chicken rest 5 minutes. Meanwhile, melt 2–4 tablespoons more ghee and combine it with any drippings from the resting plate and skillet. Spoon this over the chicken.
10. Top with fresh parsley and serve with fresh lime wedges for brightness.

Notes

• Pro Tip: Pounding the chicken to an even thickness (about ½–¾ inch) helps it cook quickly and evenly, preventing dry spots.
• Brine Tip: The pickled jalapeño juice acts as a quick brine, helping the chicken stay juicy while adding a subtle tangy kick.
• Cooking Tip: Chicken breast thickness varies. Always cook until the internal temperature reaches 165°F (74°C).

Nutrition Facts

Calories

220

Fat (grams)

10 g

Carbs (grams)

2 g

Protein (grams)

30 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2026/3/5/juicy-chicken-breasts-weeknight-dinner

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Coriander Shepherd’s Pie with Creamy Mashed Potatoes

Shepherd’s pie is one of those classic comfort foods that feels like home no matter where you grew up. I’ve always loved it in its traditional form, with a rich, savory meat mixture with peas and carrots, topped with creamy, golden mashed potatoes, but I also enjoy giving classics a subtle twist.

Whether you’re here for St. Patrick’s Day or just need a weekend-night comfort dish, I’ve got you covered.

If you grew up in—or have visited—Southern Africa, you’re likely familiar with the braai (barbecue)-flavored sausage, boerewors, beloved for its smoky, aromatic taste. What makes it stand out is the toasted coriander flavor, and it’s remarkable how it dances with beef, pork, vinegar, and other spices, creating a unique signature taste. Why not imprint this flavor on shepherd’s pie to give it personality? It’s something you can do quickly in your kitchen, merging two culinary traditions in a nod to boerewors, without using the sausage directly.

In this version, I toasted coriander seeds, ground them, and added them along with cloves and other warming spices. The result is a meat layer that’s deeply flavorful but subtle enough to let the creamy mashed potato topping shine.

The mashed potatoes, made with buttered potatoes and a ricer, are luxuriously velvety, enriched with cream and fresh thyme, giving that comforting, golden finish that makes shepherd’s pie irresistible. This dish celebrates a classic comfort food while giving it a personal, cultural twist, making it familiar yet distinctly Southern African.

If you want something even more indulgent and creative, try my Oxtail and Sweet Potato Shepherd’s Pie.

Yield: 6 (~1 cup per serving)

Author: Dontmissmyplate

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Coriander Shepherd’s Pie with Creamy Mashed Potatoes

This Southern African–inspired shepherd’s pie layers beef and pork with toasted coriander seeds, subtle ground coriander, bay leaf, and a savory pan sauce. The mashed butter potatoes are enriched with cream and butter, then broiled for golden, crispy edges.

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

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Ingredients

Mashed potato topping:

• 4–5 medium butter potatoes, peeled and cubed
• 2 tablespoons butter
• ½–¾ cup cream (adjust to ensure potatoes are creamy, not dry)
• 2 bay leaves
• ⅛ teaspoon ground nutmeg
• Salt and pepper, to taste
• ¼ cup grated Parmesan
• 1 egg, lightly beaten

Meat layer:

• 1 lb ground beef
• 1 lb ground pork
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon whole coriander seeds (toasted and coarsely ground with a spice grinder or pestle and mortar)
• ¼ teaspoon ground coriander
• 1 teaspoon black pepper
• 1 teaspoon seasoned salt (optional)
• 1 bay leaf
• 1 tablespoon tomato paste
• 1½ tablespoons Worcestershire sauce
• 1–2 teaspoons red or white vinegar (white preferred)
• 1 bouillon cube (optional, or 1¼ cups broth if not using cubes)
• 1 cup frozen peas and carrots
• 1 tablespoon ghee, butter, or oil
• Additional salt, to taste

For garnish:

• Fresh parsley, chopped

Instructions

1. Toast coriander seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes. Grind coarsely with a spice grinder or pestle and mortar. Set aside.:
2. Peel and cube butter potatoes. Bring to a boil in salted water and cook until tender, about 15–20 minutes. Drain and set aside.
3. Heat ghee, butter, or oil in a large skillet over medium heat.
4. Add onion and garlic and sauté until translucent and fragrant, about 5 minutes.
5. Add toasted coriander seeds and ground coriander to bloom the spices, stirring for 30–60 seconds to release aroma.
6. If using a bouillon cube, add it now and stir to dissolve. Otherwise, add 1¼ cups broth after.
7. Stir in remaining seasonings (bay leaf, black pepper, seasoned salt).
8. Add ground beef and pork. Cook until browned, letting the meat absorb the aromatics and spices.
9. Stir in Worcestershire sauce, vinegar (white preferred), and tomato paste. Cook for 1–2 minutes.
10. Add water or broth if needed for a saucy consistency. Taste and adjust seasoning, this is key to avoid blandness.
11. Stir in frozen peas and carrots and mix thoroughly.

Mashed potato topping:

1. Warm cream gently over low heat until simmering, then reduce heat. Add bay leaf, butter, nutmeg, salt, and pepper. Stir to combine.
2. Add Parmesan, then remove bay leaf.
3. Pass boiled potatoes through a ricer into a large bowl.
4. Pour warm cream mixture over potatoes, folding gently until smooth and creamy. Add more cream if needed to achieve desired consistency.
5. Tip: Do not overmix to avoid gluey potatoes.
6. Fold in the beaten egg to help the topping set during baking.

Assemble and bake:

1. Transfer meat mixture to a baking dish.
2. Spoon mashed potatoes over the meat and smooth with a spoon. Create shallow grooves or patterns with a fork for even browning.
3. Bake at 400°F (200°C) for 15 minutes, then broil for 3–5 minutes until the top is golden and slightly crisp.
4. Remove from oven, sprinkle with chopped parsley, and serve.

Nutrition Facts

Calories

460

Fat (grams)

28 g

Carbs (grams)

19 g

Fiber (grams)

3 g

Protein (grams)

25 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/2/18/boerewors-style-shepherds-pie

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Braai Toastie (South African Grilled Cheese)

There’s a reason a braai is more than just a barbecue. Fires are lit early, conversations stretch for hours, and food comes in waves. In South Africa, somewhere between turning the chops and checking the coals, someone inevitably reaches for a Braai Toastie, or braaibroodjie. This South African grilled cheese is the perfect snack while the meat cooks. Cheese, onions, tomatoes, and a swipe of Mrs Ball’s chutney all come together in bread brushed with butter to stay crisp. Every bite captures the relaxed, communal energy of a braai, and it’s exactly the kind of snack that keeps the day flowing.

In Southern Africa, braai culture crosses borders. However, this sandwich, for whatever wild reason, is less well-known outside South Africa. That said, the idea of eating something indulgent while waiting for the meat to cook is universal. The trick is choosing the right ingredients: Roma tomatoes for firm, low-moisture slices, red onions for gentle sweetness and color, and a mix of cheeses (Gouda and extra sharp cheddar) that melt beautifully but still have flavor. Adding a layer of mayo helps keep the bread crisp even with juicy tomatoes and chutney.

Chakalaka (a spicy vegetable relish), is usually served as a side or condiment at a braai, packed with spice and flavor. For this toastie, I used the chakalaka-flavored Mrs Ball’s fruit chutney to capture that essence, adding gentle heat and depth that works beautifully with the cheese. However, you can use any brand, or apricot or peach preserves as an alternative.

In terms of preparation, these sandwiches are traditionally pressed in a metal braai grid over coals, giving them a smoky, crisp finish. At home, a grill pan or panini press works just as well. The key is even pressure so the bread crisps, the cheese melts, and everything stays together.

Every bite is creamy, sweet, savory, and a little smoky. Whether you’re at a fire, in your kitchen, or sharing with friends, a Braai Toastie is comfort food, communal food, and a little indulgence all in one.

If it’s cold where you are and you want a complimentary soup, try this sweet potato pie soup inspired by the classic dessert: https://www.dontmissmyplate.com/how-to-cook/2025/11/4/sweet-potato-pie-soup

Yield: 2 (1 panini per serving)

Author: Dontmissmyplate

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Braai Toastie (South African Grilled Cheese)

Tender, cheesy Braai Toastie with Gouda, sharp cheddar, Roma tomatoes, red onions, and a swipe of chakalaka Mrs H.S. Ball’s chutney. Quick, melty, and indulgent, the perfect sandwich for lunch or a weekend treat. Serve with sweet potato crisps or soup.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

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Ingredients

Sweet potato crisps:

• 2 medium sweet potatoes
• 1–2 tsp olive oil
• 2 tbsp Old Bay seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp onion powder

Sandwiches:

• 4 slices sturdy white bread (e.g., sourdough)
• 1–2 tbsp mayonnaise (optional, keeps bread moist)
• Butter for brushing outside of bread
• 2–3 Roma tomatoes, sliced
• ⅓ red onion, thinly sliced
• ⅓ cup Gouda cheese, grated
• ¼ cup extra sharp cheddar cheese, grated
• 2–4 tsp Mrs H.S. Ball’s chutney (chakalaka flavor recommended) or apricot/peach preserves

Instructions

Sweet potato crisps:

1. Preheat oven to 375°F (190°C).
2. Peel and thinly slice sweet potatoes. Pat dry.
3. Toss slices in olive oil, then season with Old Bay, garlic powder, smoked paprika, and onion powder.
4. Spread in a single layer on a baking sheet. Bake 20 minutes, flipping halfway through.
5. Optional: bake an additional 3–5 minutes for extra crispiness, watching closely to avoid burning.
6. Alternative: air-fryer at 375°F (190°C) for 10–12 minutes, shaking halfway.

Sandwiches:

1. Slice tomatoes. Sprinkle lightly with salt and pat to remove excess moisture.
2. Slice onion into thin wedges.
3. Grate Gouda and cheddar cheeses.
4. Spread mayonnaise on the inside of the bread slices (optional).
5. Layer cheese, then tomatoes and onions evenly.
6. Add chutney (chakalaka preferred; apricot or peach preserves work too).
7. Butter the outside of the bread.
8. Press sandwiches in a panini press or grill until golden brown and cheese is melted. Serve immediately.

Nutrition Facts

Calories

500

Fat (grams)

25 g

Carbs (grams)

45 g

Fiber (grams)

6 g

Sugar (grams)

8 g

Protein (grams)

20 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/2/22/braai-toastie-tomato-onion-and-chutney-grilled-cheese

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Ricotta Lasagna with Rich Meat Sauce

Lasagna is one of those dishes that feels both familiar and celebratory. It’s comfort food at its best — layers of tender pasta, rich meat sauce, and molten cheese that stretches with every forkful. For many, it brings back memories of slow Sundays, full kitchens, and generous slices served straight from the pan.

This version leans into that comforting spirit while keeping things simple and practical. Instead of a béchamel sauce, I use a creamy ricotta mixture that adds structure and a subtle tang, creating defined layers that slice beautifully. Parmesan is folded directly into the meat sauce for extra depth and savory richness, so every bite feels hearty and balanced.

Ricotta-style lasagna is widely loved for a reason. It delivers creaminess without heaviness and pairs perfectly with mozzarella and Parmesan for that golden, bubbly finish. The result is a satisfying, no-fuss lasagna that’s perfect for family dinners, gatherings, or making ahead for the week.

Yield: 8-10

Author: Dontmissmyplate

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Ricotta Lasagna with Rich Meat Sauce

This lasagna combines a rich, spiced meat sauce with layers of creamy ricotta, mozzarella, and Parmesan. Skip béchamel — my version is practical, flavorful, and sliceable. Perfect for family dinners or meal prep.

Prep time: 25 MinCook time: 45 HourInactive time: 10 MinTotal time: 45 H & 35 M

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Ingredients

Meat Sauce:

• 1 lb ground beef
• 1 lb hot Italian sausage
• 1 medium onion (~1 cup), finely chopped
• 4 cloves garlic, minced
• 1/3 cup tomato paste
• 1 (28 oz) can crushed tomatoes (~3½ cups)
• 1 cup beef broth (or water + 2 bouillon cubes)
• 1 tbsp Worcestershire sauce
• 1 tsp red wine vinegar
• 1 tbsp sugar
• 1 tsp oregano
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp seasoned salt
• Pinch chili flakes
• Pinch onion powder
• Pinch garlic powder
• 1/3 cup grated Parmesan (added directly to sauce)
• Optional: umami mix or beef flavoring

Cheese Filling:

• 15 oz ricotta (~1½ cups)
• 1 egg
• ¼ cup grated Parmesan
• 1–2 tsp fresh or dried basil
• ½ tsp salt
• ¼ tsp pepper

Other:

• 1 lb dry lasagna noodles (~12–16 sheets)
• 3–4 cups freshly grated mozzarella
• ½ cup grated Parmesan for topping

Instructions

Prep and Assembly:

1. Bring a large pot of generously salted water to a rolling boil.
2. Add the lasagna noodles and cook according to package directions until al dente (tender but still slightly firm, they will continue cooking in the oven). Stir occasionally to prevent sticking.
3. Drain and lay the noodles flat on lightly oiled baking sheets or clean kitchen towels to prevent sticking. (If using no-boil noodles, skip this step.)
4. Preheat the oven to 375°F (190°C).
5. Heat tallow or oil in a large skillet or Dutch oven over medium heat. Add the ground beef and sausage and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
6. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds, until fragrant.
7. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
8. Add the crushed tomatoes, beef broth, Worcestershire sauce, red wine vinegar, sugar, Italian seasoning, salt, and pepper. Stir well to combine.
9. Reduce the heat and simmer for 30–45 minutes, stirring occasionally, until the sauce thickens and becomes spoonable.
10. Stir in ⅓ cup Parmesan cheese and remove from heat.
11. In a medium bowl, combine the ricotta, egg, ¼ cup Parmesan, basil, salt, and pepper. Mix until smooth.
12. Spread a thin layer of meat sauce (about ½ cup) across the bottom of a 9x13-inch baking dish.
13. Lay three noodles over the sauce. Spread ⅓ to ½ cup of the ricotta mixture evenly over the noodles. Sprinkle about ½ cup mozzarella on top, then spoon a layer of meat sauce over the cheese.
14. Repeat these layers two to three more times, keeping them even for clean slices.
15. For the final layer, choose your preferred finish.
16. For a classic soft, saucy top, finish with noodles, then spread the remaining meat sauce over them. Top with the remaining mozzarella and ½ cup Parmesan.
17. If you prefer a more defined noodle-and-cheese finish (as shown in the photo), add one final noodle layer and top directly with mozzarella and Parmesan, without sauce on top.

Bake:

1. Cover the dish loosely with foil, spraying the underside with cooking spray to prevent sticking.
2. Bake for 25 minutes covered.
3. Remove the foil and bake for an additional 15–20 minutes, until bubbling at the edges and lightly golden on top.
4. If you’d like a deeper golden finish, switch the oven to broil for 1–3 minutes at the end. Watch closely, as the cheese can brown quickly.
5. Let the lasagna rest for 10–15 minutes before slicing. This helps the layers set and makes serving much easier.

Nutrition Facts

Calories

540

Fat (grams)

32 g

Carbs (grams)

38 g

Fiber (grams)

4 g

Sugar (grams)

7 g

Protein (grams)

34 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2026/2/21/easy-homemade-lasagna

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Dry vs Wet Peri-Peri Chicken

Peri-peri chicken is more than just a spicy grilled dish; it is the result of history, migration, and bold flavor.

The sauce traces back to Mozambique, where African bird’s eye chilies were blended with garlic, citrus, vinegar, and oil by Portuguese settlers. From there, peri-peri spread across Southern Africa and into Portugal, evolving slightly in every region it touched.

I grew up in Zimbabwe, where peri-peri is everywhere. Every last Friday of the month, my dad would take us to Nandos for chicken coated in that tangy, spicy, smoky sauce. It was sharp from vinegar, hot from chilies, and salty enough to make you reach for another bite immediately. Years later, I had the opportunity to taste peri-peri chicken in Portugal, and recognized the same roots, just expressed a little differently.

That is the beauty of peri-peri: there is not just one version.

Some prefer a dry rub, smoky, crisp, and spice-forward, perfect for grilled or roasted chicken with crunchy skin. Others love the wet marinade, blended with chilies, garlic, oil, lemon, and vinegar, soaking into the meat and creating a bold, saucy finish.

Note: For the wet marinade, I typically broil my vegetables in the oven at 400°F for about 25 minutes to get the best flavor. In this recipe, I had defrosted what I had on hand, so I used a cast iron skillet instead — this helped avoid steaming and gave me more control over the char.

Choosing the Right Chili Makes All the Difference

What defines great peri-peri is not just heat — it’s balance:
• Heat from fresh chilies (traditionally African bird’s eye)
• Tang from vinegar or lemon
• Enough salt to make everything pop
• Sometimes a touch of sweetness from roasted peppers or a pinch of sugar

The type of chili you use matters. Bird’s eye chilies are classic, but depending on what’s available where you live, Thai chilies, serranos, or even habanero can work beautifully, each bringing a slightly different kind of heat. I’ve even used Fresno peppers, which gave the chicken a beautiful red color, though the sauce leaned a bit sweeter.

In this post, I’m showing you both styles, dry and wet, so you can choose your favorite or try both. Whether you love crispy skin or juicy, sauce-coated chicken, peri-peri is all about bold flavor done right.

Yield: 4

Author: Dontmissmyplate

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Crispy or Juicy Peri-Peri Chicken

Learn how to make peri-peri chicken two ways: a crispy dry rub or a juicy wet marinade. Packed with bold African-inspired flavors, this recipe balances heat, tang, and seasoning for perfectly cooked chicken every time. Easy to follow and perfect for grilling, roasting, or weeknight dinners.

Cook time: 30 MinInactive time: 2 HourTotal time: 2 H & 30 M

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Ingredients

Dry Rub*:

• 2 tbsp smoked paprika
• 1 tbsp paprika
• 3 tsp oregano (or 2 tsp oregano + 1 tsp dried thyme)
• 1 tsp bay leaf powder (optional)
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• Zest of 1/2 lemon
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• Pinch of sugar
• 1/2 to 1 tsp chili flakes (optional)

Wet Marinade*:

• 1 tsp salt
• 1 tsp paprika
• 1 tsp smoked paprika
• 1 tsp oregano
• 2 garlic cloves
• 1/3 large onion
• 1/2 large red or orange bell pepper
• 1 whole habanero (adjust for spice level)
• 2–3 tbsp olive oil, plus extra for charring vegetables
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp vinegar (red or white; white gives more zing — add 1/4 tsp at a time)
• 1 tsp chili flakes (optional)
• Fresh parsley

Chicken (Divided Between Both Styles)

• 2 drumsticks
• 2 thighs
• 2 drumettes
• 2 winglettes
• 2 tenders
• Chicken spice (for wet marinade chicken)
• Lemon pepper seasoning (for dry rub chicken)
• Butter (for dry rub chicken finish)

Instructions

Dry Rub*:

1. Mix all spices together and stir in the lemon zest.
2. Pat the chicken dry. Lightly season with lemon pepper, drizzle with a little olive oil, then coat with the spice rub. Refrigerate for at least 1–2 hours for maximum flavor.
3. Store any leftover rub in the fridge and use within 3 days.
4. Before cooking, pat the chicken dry again to remove excess moisture.
5. Sear on a grill pan for 3–4 minutes per side.
6. Transfer to a wire rack over a baking tray and bake at 375°F for 18–22 minutes, flipping halfway and removing pieces as they reach temperature.
7. Broil at 500°F for 2–3 minutes to crisp the skin. Watch carefully to avoid burning.
8. Melt butter and stir in some remaining peri-peri (1 tbsp at a time). Brush or toss the chicken in this sauce. Reserve some for serving.

Wet Marinade*:

1. Combine the dry spices. Set aside with the lemon juice, vinegar, and olive oil.
2. In a lightly greased cast iron skillet (use high smoke point oil), char the bell pepper on both sides. Add onion and garlic to develop color and deepen flavor. Remove each ingredient once charred.
3. In a small blender or food processor, blend the peppers, onion, garlic, lemon juice, spices, and olive oil until smooth.
4. Add vinegar and lemon zest. Adjust salt, tang, and heat to taste.
5. Lightly season the chicken with chicken spice. Coat with the marinade and refrigerate for at least 1–2 hours.
6. Pat off excess marinade before cooking.
7. Sear for 3–4 minutes per side, then transfer to a parchment-lined baking tray. Bake for 20–22 minutes at 375°F, flipping halfway and removing pieces as they reach temperature.
8. Simmer the remaining sauce for at least 5 minutes. Add a splash of water if needed, plus fresh parsley, lemon zest, salt, or vinegar to adjust flavor. Brush over cooked chicken and serve extra on the side.

Notes

• Chicken: These amounts were used for testing with a whole chicken butchered at home. Use your preferred cuts and adjust cooking times accordingly. Always cook to proper internal temperature.
• Wet Marinade Pepper Choice: If possible, use bird’s eye chili first. If unavailable, Thai chili or habanero work well. Each has different heat levels and flavor characteristics, so adjust according to your spice preference.
• Scaling: Double the wet marinade as you increase the chicken quantity. The dry rub can be made in larger batches and stored (refrigerated if it contains fresh zest).
• Charring Vegetables: If using fresh vegetables, you can broil at 400°F for about 25 minutes, flipping halfway, to achieve smoky char before blending. If vegetables were previously frozen, use cast iron on the stovetop to avoid steaming.

Nutrition Facts

Calories

450

Fat (grams)

30 g

Carbs (grams)

5 g

Protein (grams)

35 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/2/25/dry-vs-wet-peri-peri-chicken-crispy-vs-juicy-recipes-to-try

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Coconut Lime Shrimp Tacos with Fresh Basil

I started this recipe with a bunch of wilted basil I didn’t want to go to waste, and before I knew it, I also had some shrimp calling my name, and suddenly, shrimp tacos were born. Who needs an excuse to make these? I decided to try Robertsons Gold'n Crispy Fish Coating on the shrimp, usually meant for fillets, and it gave each bite a perfectly crunchy, umami-packed finish.

The real star is the coconut cream basil lime sauce. Coconut cream brings a smooth richness with a subtle sweetness, fresh basil adds a bright, slightly peppery herb note, and lime cuts through with a sharp citrus lift. Together they create a sauce that is creamy but fresh, balanced but bold, and the perfect complement to the crispy shrimp.

Layered with sliced avocado and fresh pico de gallo, these tacos are bursting with vibrant, irresistible flavor.

Shrimp tacos are one of those easy, no-fuss meals that work for lunch or dinner, and a good sauce really makes all the difference. It ties everything together and elevates a simple dish into something special.

DIY Crispy Coating for Shrimp

If you can’t track down Robertson’s Gold’n Crispy Fish Coating, no worries — you can make a crunchy coating at home. Just mix some all-purpose flour with a little cornstarch for extra crispness, then season with salt, black pepper, paprika, garlic powder, and a pinch of cayenne if you like a little kick. The cornstarch helps the shrimp get that perfect golden crunch, while the seasoning layers in flavor. It’s an easy swap that works just as well and keeps your tacos irresistibly crispy.

Yield: 2 (per serving, 2 tacos)

Author: Dontmissmyplate

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Coconut Lime Shrimp Tacos with Fresh Basil

Shrimp tacos finished with a creamy coconut basil lime sauce that steals the show. Fresh, herb-forward, and perfectly balanced with avocado and pico de gallo.

Prep time: 15 MinCook time: 15 MinAssemble: 5 MinTotal time: 35 Min

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Ingredients

Shrimp Tacos:

• 4 corn tortillas
• 1/2 lb jumbo or large shrimp
• 1 cup Robertson’s Gold’n Crispy Fish Coating
• 1 egg, beaten
• 1 tsp Old Bay Seasoning (optional)
• Peanut oil (or another high-smoke point frying oil)
• 1–2 avocados, sliced
• Feta or goat cheese, for garnish
• Pico de Gallo:
• 2 Roma tomatoes, chopped
• 1/2 red onion, chopped
• 1/4 cup cilantro, chopped
• Juice of 1/2 lime
• Salt and pepper to taste
• Optional: diced jalapeño for a kick

Basil Coconut Lime Sauce:

• 1/2 cup fresh basil (even if slightly wilting)
• 5.4 oz coconut cream (1 small can)
• Juice of 1/2 lime (about 2 tbsp)
• 1 garlic clove
• 1 tbsp honey
• 1/2 tsp salt
• Zest of 1/2 lime

Instructions

1. Prepare the Basil Coconut Lime Sauce:
2. Remove basil leaves from stems and chop.
3. In a food processor or small blender, combine basil, coconut cream, lime juice, garlic, honey, salt, and lime zest.
4. Blend until smooth and creamy; small basil shards will remain, giving a fresh green tint. Taste and adjust seasoning.
5. Cover and chill.
6. Prepare Pico de Gallo:
7. Combine chopped tomatoes, red onion, cilantro, lime juice, salt, pepper, and optional jalapeño. Chill until ready to serve.
8. Prepare the Shrimp:
9. Remove tails and pat shrimp dry.
10. Set up a dredging station with beaten egg (seasoned with Old Bay, if using) and Robertson’s coating.
11. Dip shrimp into the egg, then coat with the fish coating. Shake off excess and place on a clean plate. Repeat for all shrimp.
12. Cook the Shrimp:
13. Heat oil in a skillet or fryer to 350°F (175°C).
14. Fry shrimp 2–3 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain.
15. Assemble the Tacos:
16. Warm corn tortillas.
17. Layer shrimp, sliced avocado, pico de gallo, and basil coconut lime sauce.
18. Top with feta or goat cheese and serve immediately.

Nutrition Facts

Calories

420

Fat (grams)

28 g

Carbs (grams)

23 g

Fiber (grams)

5 g

Sugar (grams)

5 g

Protein (grams)

22 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Did you make this recipe?

Tag @dontmissmyplate on instagram and hashtag it #dontmissmyplate