Summer Nectarine & Almond Galette with Rosemary Honey

Stone fruit was everywhere when I visited Italy this summer. Nectarines, peaches, and apricots filled the market stalls in Florence, piled high in the kind of displays that make you want to buy fruit even when you have absolutely no plan for what you're going to do with it. They showed up on dessert menus too, often paired with almonds in pastries and simple seasonal desserts.

That combination stayed with me when I came home. Stone fruit and almonds are a classic pairing in European baking, and I wanted to take those flavors and turn them into something that felt special without becoming an all-day baking project.

This Summer Nectarine & Almond Galette with Rosemary Honey is my easy version of that idea. Instead of making pastry from scratch, I start with a store-bought pie crust and fill it with a quick almond frangipane, a rich almond cream made with butter, sugar, egg, and almond flour. Thin slices of fresh nectarine go over the top before the crust is folded around the fruit and baked until golden.

I originally planned to use apricots, which are the more traditional pairing with almond in European baking, but nectarines were what looked best at the market and I went with them instead. It turned out to be the right call. Their fresh, slightly tart flavor doesn't overpower the almond filling, so you still really taste the frangipane underneath. A rosemary-infused honey brushed over the warm fruit adds a subtle herbal note and gives the nectarines a beautiful glossy finish.

What you end up with is a galette that looks like it took more effort than it did. The crust is golden and flaky, the frangipane is soft and fragrant, and the nectarines sink slightly into the filling as they bake, becoming jammy at the edges while staying tender in the center. It's rustic, summery, and intentionally uncomplicated. Serve it slightly warm with a scoop of vanilla ice cream and let the fruit, almond, and rosemary do the rest.

galette, nectarines, almonds

dessert, baking

Yield: 6

Author: Dontmissmyplate

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Summer Nectarine & Almond Galette with Rosemary Honey

A free-form nectarine and almond galette with a store-bought crust, creamy frangipane filling, and a rosemary honey glaze. Originally planned with apricots, nectarines turned out to be the better call. Rustic, seasonal, and especially good served warm with vanilla ice cream.

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

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Ingredients

Almond cream (frangipane)

• 4 tablespoons unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 3/4 cup almond flour
• 1/2 teaspoon almond extract
• Pinch of salt

Galette

• 1 store-bought refrigerated pie crust, about 11 inches
• 3–4 nectarines, pitted and thinly sliced, about 1 1/2–2 cups
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon lemon juice
• 2 tablespoons slivered almonds
• 1 egg, beaten, for egg wash
• 1 tablespoon granulated or coarse sugar, for sprinkling

Rosemary Honey

• 3 tablespoons honey
• 1 small sprig fresh rosemary
• 1 tablespoon water

Instructions

Almond cream (frangipane)

1. In a medium bowl, beat the softened butter and sugar together until light and creamy, about 2 minutes. Add the egg and almond extract and mix until combined. Add the almond flour and salt and mix until a thick, smooth paste forms.
2. Refrigerate the frangipane for 15 minutes while preparing the remaining ingredients.

Galette

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Remove the pie crust from the refrigerator and allow it to sit at room temperature until cool but pliable enough to unroll without cracking, about 10–15 minutes or according to package directions.
3. Pit the nectarines and cut into approximately 1/4-inch slices. If the nectarines are clingstone and difficult to separate from the pits, cut sections of flesh away from the pit first, then thinly slice. Set aside.
4. Unroll the pie crust directly onto the prepared baking sheet. Spread the chilled frangipane evenly over the crust, leaving approximately a 1 1/4-inch border around the edge.
5. Just before assembling, gently toss the nectarine slices with the sugar, cornstarch, and lemon juice. Arrange the nectarines over the frangipane in an overlapping pattern, leaving the border clear. If liquid has accumulated in the bowl, lift out the fruit and leave the excess liquid behind.
6. Fold the exposed edges of the crust inward over the outer edge of the fruit, allowing the dough to overlap naturally as you work around the galette. Gently press the overlapping folds together.
7. Brush the folded crust with the beaten egg. Scatter the slivered almonds over the border and sprinkle with granulated or coarse sugar.
8. 10. If the dough has become very soft while assembling, refrigerate the assembled galette for 10–15 minutes before baking. Otherwise, bake immediately.
9. Bake for 30–35 minutes, or until the crust is deep golden brown, the nectarines are tender, and the frangipane is set and lightly puffed.
10. While the galette bakes, combine the honey, rosemary sprig, and water in a small saucepan over low heat. Warm for 3–4 minutes until fragrant and fluid, without allowing the mixture to boil. Remove from the heat and discard the rosemary. If the honey is too thick to brush easily, stir in up to 1 teaspoon additional warm water.
11. Remove the galette from the oven and allow it to cool for about 5 minutes. Lightly brush the warm rosemary honey over the exposed nectarines until glossy.
12. Allow the galette to cool for at least 10–15 minutes before slicing. Serve as is or with vanilla ice cream.

Notes

• Apricots or peaches work equally well in place of nectarines — use whatever stone fruit looks best at the market.
• If the frangipane softens too much while you assemble the galette, pop it back in the fridge for 10 minutes before baking.
• Best served warm on the day it's baked. Leftovers can be stored loosely covered at room temperature for up to 2 days.

Nutrition Facts

Calories

380

Fat (grams)

22 g

Carbs (grams)

42 g

Fiber (grams)

2 g

Sugar (grams)

24 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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Mum's Chicken Cacciatore

Cacciatore means "hunter's style" in Italian — a rustic, slow-cooked braise that has fed Italian families for generations. The classic version varies by region: in Rome it's white wine and rosemary, in the north you'll find olives and capers, and in the south tomatoes take center stage. It's the kind of dish that belongs to whoever is making it, which is probably why it traveled so well.

I grew up eating my mum's version on Sunday evenings, occasionally and always memorably. Bell peppers, tomatoes, juicy cuts of bone-in chicken, a rich deeply spiced sauce served over rice. It was bold and comforting and unlike anything else she made. Looking back, I realize she was introducing me to global flavors before I had any language for it. I just knew it tasted different in the best way.

Years later I ate cacciatore stuffed inside a trapizzino in Rome, the iconic Roman street food that folds thick crispy triangular bread around slow-cooked fillings. The Roman version was white wine, rosemary, no tomato. I came home thinking about it and immediately called my mom. Her version is nothing like what I ate in Rome, and that's exactly the point. Some dishes don't need to be reinvented. They just need to be made.

chicken cacciatore

lunch, dinner

Italian

Yield: 4

Author: Dontmissmyplate

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Mom's Chicken Cacciatore

Bone-in chicken thighs braised in a spiced tomato and bell pepper sauce with mushrooms, capers, and a splash of red wine. My mom's version of cacciatore — bold, simple, and served over rice.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

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Ingredients

Chicken

• 4 large bone-in, skin-on chicken thighs
• 1 teaspoon chicken spice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika

Cacciatore

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium yellow onion, sliced into half moons
• 3 garlic cloves, finely minced
• 1 tablespoon tomato paste
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1/2 orange bell pepper, sliced
• 1 cup button mushrooms, sliced
• 1 can (14 ounces) diced tomatoes with oregano and basil
• 1/2 cup red wine
• 1 cup chicken broth (or 1 cup water plus 1 teaspoon bouillon paste)
• 1 teaspoon dried oregano
• Fresh basil leaves, to finish
• Salt and black pepper, to taste
• Cooked rice, for serving

Instructions

1. Combine chicken spice, salt, black pepper, garlic powder, onion powder, oregano, and paprika in a small bowl. Divide in half, and use one half to season the quartered chicken thighs and reserve the other half for later. Let chicken sit at room temperature for at least 5 minutes while you prep remaining ingredients.
2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the butter is foaming. Add chicken skin-side down and cook, undisturbed, until deeply golden brown, 4–5 minutes. Flip and cook the other side until lightly browned, 2–3 minutes. Transfer to a plate and set aside.
3. In the same pot over medium heat, add onion and garlic. Cook, stirring occasionally, until softened and translucent, 2–3 minutes.
4. Add the reserved spice blend and tomato paste. Cook, stirring constantly, until slightly darkened and fragrant, 1–2 minutes.
5. Add bell peppers and mushrooms. Cook, stirring occasionally, until peppers are just softened, 3–4 minutes.
6. Pour in drained canned tomatoes, red wine, and water with bouillon paste. Add capers. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil over medium-high heat.
7. Return chicken to the pot skin-side up, nestling it into the sauce. The liquid should come at least about halfway up the chicken — add a small splash more water if needed. Add dried oregano.
8. Reduce heat to low, partially cover, and simmer until chicken is cooked through and reaches an internal temperature of 165°F, 30–35 minutes.
9. If the sauce is still too thin once chicken is cooked through, remove chicken and set aside. Increase heat to medium-high and reduce sauce uncovered for 5–10 minutes until thickened to your liking. Return chicken to the pot and warm through for 2 minutes.
10. Squeeze fresh lemon over the top, scatter fresh basil, adjust seasoning with salt and pepper, and serve hot over rice.

Nutrition Facts

Calories

480

Fat (grams)

24 g

Carbs (grams)

18 g

Fiber (grams)

4 g

Protein (grams)

38 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.

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Boerewors-Inspired Burger with Chakalaka

This Boerewors-Inspired Burger with Chakalaka started with a simple question: What would happen if I took everything I love about traditional boerewors and turned it into a cheeseburger?

Boerewors is one of Southern Africa's most iconic sausages, enjoyed across countries including South Africa and Zimbabwe. Traditionally made with beef, pork, toasted coriander, black pepper, warm spices, and a touch of vinegar, it's known for a flavor that's bold, aromatic, and instantly recognizable. Instead of stuffing those flavors into a sausage casing, I wanted to see how they'd translate into a thick, juicy burger.

After several rounds of testing, I landed on a blend of beef and pork that stays tender and juicy while letting the boerewors-inspired seasoning shine. Toasted coriander and freshly cracked black pepper provide the familiar aroma, while allspice, garlic, cloves, nutmeg, and a splash of red wine vinegar add depth without overwhelming the meat.

Once the burger was where I wanted it, the toppings became the next challenge. Rich, well-seasoned beef needs something bright to balance it, and chakalaka does exactly that. This classic vegetable relish brings sweetness, acidity, gentle heat, and plenty of texture. Add melted cheese, crisp lettuce, spicy mayo, and a toasted brioche bun, and every bite feels balanced instead of heavy.

This recipe is also a little personal. Chakalaka featured in one of my television cooking challenges (100 Cooks), and while developing this burger I kept wondering how I'd approach that challenge today. Burgers have always been one of my favorite things to cook because they're won or lost in the details. A good meat blend, thoughtful seasoning, a proper crust, perfectly melted cheese, and toppings that complement the patty all matter.

The finished burger feels familiar if you've grown up eating boerewors, but it's just as enjoyable if these flavors are completely new to you. My goal wasn't to recreate the sausage—it was to capture its character in a different form. I hope it gives you a delicious introduction to one of Southern Africa's most iconic flavor combinations.

burger, grill, chakalaka

lunch, dinner

Southern African, African, American

Yield: 2 (7.2 oz patties)

Author: Dontmissmyplate

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Boerewors-Inspired Burger with Chakalaka

Inspired by the bold flavors of traditional boerewors sausage, this juicy burger combines ground beef and pork with toasted coriander, black pepper, warm spices, and a splash of red wine vinegar. Topped with homemade chakalaka, melted provolone or American cheese, crisp lettuce, and served on a toasted brioche bun, it's a hearty Southern African-inspired burger packed with flavor.

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Ingredients

Burger Patties

• 10.4 oz ground beef
• 4 oz ground pork
• 3 tsp boerewors seasoning mix
• 1¼ tsp red wine vinegar

Boerewors Seasoning Mix (Makes multiple batches)

• 2 tsp salt
• 1 tsp whole black peppercorns
• 2 tbsp whole coriander seeds
• ½ tsp whole allspice berries
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg

Chakalaka

• 1 tbsp neutral oil
• ½ onion, diced
• 1 carrot, grated
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp curry powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp chili flakes (optional)
• ½ can diced tomatoes
• Salt and pepper, to taste

To Assemble

• 2 brioche buns, toasted
• 2 slices provolone or American cheese
• Lettuce
• 2–4 tbsp chakalaka
• Spicy mayo (2 tbsp mayonnaise + 1–2 tsp hot sauce)

Instructions

1. 1. Prepare the seasoning
2. Toast the coriander seeds, peppercorns, and allspice until fragrant. Crush them and combine with the remaining spices. Store the extra seasoning in an airtight jar.
3. 2. Make the patties
4. In a bowl, combine:
5. 10.4 oz beef
6. 4 oz pork
7. 3 tsp boerewors seasoning
8. 1¼ tsp red wine vinegar
9. Mix gently until just combined.
10. Divide into two equal patties (about 7.2 oz each).
11. Shape each patty ½–1 inch wider than your brioche buns and make a shallow thumb indent in the center.
12. ---
13. 3. Make the chakalaka
14. Heat the oil over medium heat. Cook the onion until softened. Add the carrot, bell pepper, and garlic. Stir in the spices, then the tomatoes. Simmer until thick and well combined. Season to taste.
15. ---
16. 4. Cook the burgers
17. 1. Heat a cast-iron skillet over medium-high for about 5 minutes.
18. 2. Add a small amount of ghee.
19. 3. Place the burgers in the pan and cook 4 minutes without moving them.
20. 4. Flip the burgers and reduce the heat to medium.
21. 5. Cook for another 3½–4 minutes, checking the internal temperature.
22. 6. Add the cheese during the last minute.
23. 7. Add 1–2 teaspoons water to an empty part of the skillet and immediately cover with a lid for 30–60 seconds to melt the cheese.
24. 8. Cook until the burgers reach 160–165°F (71–74°C).
25. 9. Rest for 3 minutes.
26. ---
27. 5. Toast the buns
28. Toast the brioche buns in a little butter or ghee until golden.
29. ---
30. 6. Assemble
31. Bottom bun
32. Spicy mayo
33. Lettuce
34. Burger with melted cheese
35. Spoonful of chakalaka
36. Top bun

Notes

• This recipe was developed using 7.2 oz patties, which provided the best balance of juiciness, burger-to-bun ratio, and presentation.
• Shape the patties wider than the buns to account for shrinkage during cooking. You can also press your thumb gently in the center to create a dimple in each to help this.
• Mix the meat gently to maintain a tender texture.
• Toasting the whole spices before grinding makes a noticeable difference in flavor.
• If your chakalaka is too loose, simmer it uncovered for a few extra minutes before serving.

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

Please credit dontmissmyplate.

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Yellowtail Snapper with Spicy Peach Chutney

This yellowtail snapper recipe is a vibrant, restaurant-style fish dish built around bold contrast, fresh acidity, and layered texture. The snapper is roasted until the skin turns golden and the flesh remains tender and flaky, then served over a smooth cauliflower purée that provides a creamy, neutral base to balance the sharper, brighter elements on top.

The dish is finished with a peach habanero chutney inspired by the broader use of chutneys in Zimbabwean and Southern African cooking culture, where chutneys are commonly served alongside grilled meats to add sweetness, acidity, and spice. While chutney traditions vary across regions, the idea of pairing fruit-based relishes with savoury proteins is a familiar and widely appreciated technique. In this version, ripe summer peaches bring natural sweetness and seasonal freshness, while habanero adds heat and intensity. Together they create a balanced sweet-spicy glaze that enhances rather than overwhelms the delicate fish.

Peaches are especially effective in summer cooking because they are naturally juicy and aromatic, and they pair beautifully with chillies like habanero when reduced into a chutney. This creates a condiment that sits between sauce and relish — thick enough to coat, but bright enough to cut through richness.

The snapper itself is a lighter, more delicate white fish, often used as a more accessible and affordable alternative to red snapper, which is traditionally popular in West African and Caribbean households and cooking styles. Yellowtail snapper offers a similar structure and versatility, with slightly softer, more subtle flesh that works well with bold accompaniments like chutney, pickled vegetables, and creamy purées.

To complete the dish, pickled red onions add acidity and crunch, while fresh parsley brings herbal brightness. The result is a layered plate that balances creamy, sweet, spicy, tangy, and savoury elements in every bite, designed for both flavour and visual impact.

This dish is inspired by coastal and tropical cooking traditions where fish is paired with fruit-based condiments and acidic components to enhance natural flavour. It is ideal for elevated home cooking, dinner parties, or visually driven food content where colour, contrast, and plating composition are just as important as taste.

Yield: 2-3

Author: Dontmissmyplate

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Yellowtail Snapper with Peach Chutney and Cauliflower Purée

Yellowtail snapper served on cauliflower purée with a peach habanero chutney inspired by Zimbabwean-style chutney traditions, where fruit-based relishes are commonly paired with grilled meats to add sweetness, acidity, and heat. This version uses seasonal peaches for natural summer sweetness and habanero for controlled spice, creating a balanced condiment that enhances the delicate fish.

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Ingredients

Fish

• 2–3 yellowtail snapper fillets (skin-on if possible)
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tbsp oil (for searing)
• Optional: squeeze of lime to finish

Peach Chutney

• 4 ripe peaches, peeled and diced
• 1 habanero (whole or minced, adjust to heat preference)
• 1 tbsp honey or sugar (adjust to taste)
• 2 tbsp lime juice
• 1 tbsp vinegar (apple cider or white)
• 1 tbsp water
• ¼ tsp salt

Cauliflower Purée:

• 1 medium head cauliflower, cut into florets
• 2 tbsp butter
• 2–4 tbsp cream or milk (as needed)
• 1 garlic clove (optional)
• Salt to taste

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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Passion Fruit-Glazed Chicken Wings

These passion fruit glazed chicken wings are crispy, sticky, and bursting with tropical flavour, made using an air fryer for convenience and finished with a glossy, caramelised glaze that clings to every bite. Passion fruit is widely used across East African cuisine and other tropical food cultures for its naturally sharp acidity, floral sweetness, and ability to cut through rich, fatty meats like chicken wings. When reduced into a glaze, it becomes intensely aromatic, balancing tartness with sweetness in a way that feels both refreshing and deeply savoury.

This recipe highlights how tropical fruit glazes can transform everyday chicken wings into something vibrant and elevated. Passion fruit is especially effective because of its high acidity and fragrant seed pulp, but it can also be interchanged with other tropical fruits like pineapple or mango for different sweetness profiles, or even adjusted with a touch of citrus such as lime to enhance brightness. The key is balance — the glaze should never be overly sharp or overly sweet, but reduced until it lightly coats the wings in a sticky, glossy layer.

The wings themselves are seasoned with a simple chicken spice blend and other seasonings and air fried for about 20 minutes until golden, crispy on the outside, and juicy inside. Unlike deep frying, the air fryer creates a clean crisp texture while still allowing the skin to render and caramelize when coated in glaze.

These wings are perfect for game nights, casual weekend cooking, summer gatherings, or when you want a fast but flavour-packed meal with a tropical twist. Served with a coconut lime Greek yogurt dip, they deliver contrast: spicy, sweet, tangy wings paired with a cool, creamy finish.

chicken wings, passion fruit glaze

snack

Yield: 4-6

Author: Dontmissmyplate

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Passion Fruit-Glazed Chicken Wings

Passion fruit glazed chicken wings cooked in the air fryer until crisp and golden, then coated in a glossy tropical glaze made from reduced passion fruit pulp, water, sugar, honey, and lime. These wings balance acidity and sweetness while keeping the wings juicy inside and crisp outside. Serve with a coconut lime yogurt dip for cooling contrast.

Prep time: 20 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 H & 10 M

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Ingredients

Wings:

• 3 lbs chicken wings (drums and flats)
• 2 tbsp oil
• 2 tsp salt
• 1½ tsp black pepper
• 1½ tsp smoked paprika
• 1½ tsp onion powder
• 1½ tsp garlic powder
• ½ tsp ground ginger
• 1 tbsp chicken spice seasoning (I used Robertson's)

Passion fruit glaze:

• ¾ cup frozen passion fruit pulp (thawed) - optional swaps: mango or pineapple can be used for a sweeter, less acidic glaze profile.
• ¼ cup water
• 2 tbsp honey
• Pinch of salt
• Lime juice (optional to balance)
• Chili flakes (optional)
• ¼ cup granulated sugar (start point, add more to balance)

Coconut lime yogurt dip:

• ½ cup Greek yogurt
• 1–2 tbsp coconut unsweetened flakes
• Zest of ½ lime
• Juice of ½ lime
• Pinch of salt

Instructions

1. In a large bowl, add the oil and seasonings with the chicken and marinate for at least 30 minutes in the fridge.
2. Preheat air fryer and cook at 200°C / 400°F for 18–20 minutes, and shake or flip halfway through. Wings should be crisp, golden, fully cooked, but still juicy inside. You may need to do this in batches of 2-3 depending on the side of your air fryer.
3. To make the glaze while the chicken cooks, add the passion fruit pulp, water, sugar, honey and salt to a saucepan. Heat over medium-low heat until gently simmering. Stir occasionally and simmer 5–8 minutes.
4. IMPORTANT: Watch the texture - you want it glossy, slightly thickened and still pourable (NOT jam). Then adjust - If it’s too tart / sharp → add 1 tbsp sugar, stir, simmer 1–2 min → repeat if needed (don’t jump big amounts). If it’s too sweet → add ½ tsp lime juice max.
5. Toss wings in warm glaze in a large bowl and plate. You can also air fry 2–3 min after glazing to set coating.
6. For the dip, mix yogurt, lime, and salt. Top with coconut flakes.
7. Adjust seasoning and chill or serve immediately

Notes

• 18–20 minutes is ideal for juicy air fryer wings (20 min = best balance, longer if you want crispier, up to 25)
• Passion fruit glaze should be reduced but still pourable. not jam. Keep tasting and adjusting until you reach your desired balance and tossing with the wings. Glaze works best when balanced with sweetness and lime dilution.
• Wings do not need to be hot before glazing.
• Air fryer finish after glazing improves gloss and photo quality.
• 3 lbs serves 4–6 people depending on appetite

Nutrition Facts

Calories

490

Fat (grams)

30 g

Carbs (grams)

16 g

Protein (grams)

32 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.

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Tamarind-Glazed Baby Back Pork Ribs

Let’s talk about ribs.

I’ve always had a serious weakness for them. There is something about that sticky, smoky, sweet and savory bite that just hits differently. My first real memory of ribs was at a place called Spur, tucked inside a Holiday Inn in Harare, and I remember being completely obsessed. That was the moment I understood why ribs have such universal appeal. They are messy, rich, comforting, and a little indulgent in the best way.

For this recipe, I wanted to bring that same cookout energy into summer with a twist that reflects how I cook now. Simple, bold, and built for real home kitchens.

One of the key elements here is tamarind, a classic ingredient used across East African cooking and many other global cuisines. It has that deep tangy sweetness that works beautifully in savory dishes, which is exactly why it pairs so well with ribs. That sweet and sour balance cuts through the richness of the meat and creates a sticky glaze you cannot stop going back for. If you are not into sweet and sour, a classic BBQ sauce will also work.

I keep the ribs straightforward with simple seasoning, oven baking, and a high heat finish until caramelized. Nothing complicated. The focus is flavor, texture, and accessibility so it can be recreated easily at home.

The farmers’ market influence is in the side dish, not the ribs. A corn salad made with seasonal corn, radish, goat cheese, pumpkin seeds, and spring onions. I use the spring onions two ways, fresh for brightness and fried for crunch, adding contrast and texture without overcomplicating the plate.

In the end, it comes together as a dish that feels like summer. Sweet heat from the glaze, freshness from the salad, richness from the ribs, and crunch in every bite.

Yield: 2-4

Author: Dontmissmyplate

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Tamarind-Glazed Baby Back Pork Ribs

Tender baby back ribs baked in the oven, then coated in a glossy tamarind glaze with a bright sweet-sour depth and gentle smokiness. Served with a fresh seasonal corn salad with goat cheese, crisp radish, and spring onions, it brings easy summer cookout vibes with a subtle East African-inspired twist.

Prep time: 25 MinTotal time: 25 Min

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Ingredients

Ribs:

• 1 rack baby back pork ribs
• 1½ tsp seasoned salt
• 1 tsp black pepper
• 1 tbsp BBQ seasoning (I used Robertson's)
• 1 tsp smoked paprika
• 1 tsp garlic powder

Tamarind Glaze:

• 3 tbsp tamarind concentrate
• 3 tbsp brown sugar
• 2 tbsp soy sauce
• Juice of ½–1 lime (adjust to taste)
• 1–2 tsp water (or more, if needed for looseness)

Corn Salad:

• 2-3 corn cobs (charred or grilled on grill plate)
• 1–2 tbsp olive oil (your chili olive oil works)
• 1 cup salad greens (spring and spinach mix)
• 1–2 tsp white balsamic vinegar
• 2-3 small radish (thin sliced)
• Pumpkin seeds
• Goat cheese (crumbled)
• 1 bunch spring onions (with large bulbs, to be fried and used fresh)
• Salt and pepper to taste

Instructions

1. Set oven to Oven: 300°F (150°C)
2. season ribs and rub every surface, nook and cranny.
3. Wrap ribs tightly in foil and palce on a bakign tray.
4. Bake for 2 to 2½ hours.
5. while that bakes, make the tamarind glaze. just mix iall the infgrindeitns together, heat on medium ubtil it gently. bubbles, then reuce to lwo for 5-88 mnutes ubtil thciiken, or rather a hioney consitincy. use water to help if needed and taste and adjsut as neeed.
6. then rpepr your salad, on a grill plate grill the corn until soften with black rbwon spots, rotinaint got about 10-15 min utes. tey to keep the heat steayd for even cooking. mix aeveryhing then nd hold off on dressing until ready to serve.
7. once the ribs are done, uncover and brus with th glaze. set oven to broil at 500F/xxC for 2-5 mon tues, deopneding on your oven snd th epsoiton of the bakign tray. make sure you keep an eye you dont want it to burn!
8. Serve immedialey with salad.

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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Pornstar Martini Ice Lollies (Mocktail Popsicles)

There are some flavours that do not just stay in your memory because of how they taste, but because of where they first come from. One of the earliest times I encountered a Pornstar Martini style cocktail was during a cocktail making experience in Zanzibar. It was not just the drink itself that stood out, but the entire setting. Warm coastal air, ocean in the background, and that feeling of being somewhere completely different from everyday life. What stayed with me was not only the flavour but the way it was served. Vibrant, layered, and visually split between a rich tropical base and a lighter sparkling finish. That contrast in flavour and presentation is what I have always associated with it.

In this version, I have leaned into those tropical notes in a more playful and accessible way for a frozen dessert. I used pineapple alongside passion fruit because it naturally softens the sharpness of passion fruit and adds a round, juicy sweetness that works especially well once frozen. Vanilla brings warmth and depth, tying everything together into a smooth and balanced flavour profile.

To keep that original split personality feel of the cocktail, I also wanted a sparkling element when serving. Instead of champagne, I use ginger ale with a splash of pineapple juice. This is not a direct replacement but a non alcoholic way to recreate the same celebratory fizz and light golden colour in a glass.

In this recipe, those core flavour ideas are reimagined as frozen ice lollies. The result is a simple tropical dessert that still carries the identity of the original inspiration. Bright passion fruit, soft pineapple sweetness, and subtle vanilla warmth, frozen into a refreshing summer treat.

These ice lollies can be enjoyed on their own or paired with sparkling wine or a non alcoholic fizz for a more cocktail style serving. They can also be dipped into a glass for a playful frozen twist on the original presentation.

It is a frozen interpretation of a modern classic built from memory, shaped by travel, and designed for warm days and simple ingredients.

pornstar martini ice lollies, mocktail popsicles, passion fruit popsicles, pineapple ice lollies, summer frozen desserts, tropical popsicles, homemade ice lollies.

dessert

Yield: 6 (1 per person)

Author: Dontmissmyplate

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Pornstar Martini Ice Lollies (Mocktail Popsicles)

Tropical passion fruit and pineapple ice lollies with vanilla and lime, inspired by the vibrant flavours of a Pornstar Martini mocktail. These refreshing homemade frozen treats are perfect for hot summer days, garden parties, and tropical-themed gatherings.

Prep time: 10 MinInactive time: 8 HourTotal time: 8 H & 10 M

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Ingredients

• 1 cup passion fruit pulp (fresh or thawed frozen)
• 1 cup pineapple juice
• 2–3 tsp vanilla syrup
• 1–2 tsp honey (optional, adjust to taste)
• Juice of 1 lime
• Pinch of salt

Instructions

1. If using frozen passion fruit pulp, allow it to thaw slightly, then blend until smooth.
2. Add the passion fruit pulp, pineapple juice, vanilla syrup, honey (if using), lime juice, and a pinch of salt to a jug. Stir until fully combined.
3. Taste the mixture and adjust if needed. Add a little extra honey or vanilla syrup if it's too tart, or more lime juice if it's too sweet.
4. Pour the mixture into ice lolly moulds, leaving a small gap at the top for expansion as they freeze.
5. Insert the sticks and freeze for 6–8 hours, or overnight, until completely solid.
6. To release the lollies, run the moulds under warm water for a few seconds before gently pulling them out.

Notes

• Fresh passion fruit gives the best flavour and texture, but thawed frozen passion fruit pulp works just as well.
• The sweetness of pineapple juice can vary, so taste the mixture before freezing and adjust the honey or vanilla syrup as needed.
• A small pinch of salt enhances the tropical fruit flavours and helps balance the sweetness.
• For a smoother ice lolly, strain the passion fruit pulp before mixing. Leave the seeds in if you prefer added texture and a more rustic finish.
• Freezing naturally reduces perceived sweetness, so the mixture should taste slightly sweeter than you want the finished lollies to be.
• Store the ice lollies in the freezer for up to 2 months in an airtight container or wrapped individually to prevent freezer burn.

Nutrition Facts

Calories

120

Fat (grams)

2 g

Carbs (grams)

25 g

Fiber (grams)

2 g

Sugar (grams)

22 g

Protein (grams)

1 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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Mango Ginger Cream Ice Lollies (Popsicles)

Some recipe ideas come from childhood memories, others come from travel. This one started with a mango ginger milkshake at Nairobi Street Kitchen.

The combination immediately stood out to me. Mango and ginger aren't unusual ingredients on their own, but together they create something special: the sweetness of ripe mango balanced by the warmth and gentle bite of fresh ginger.

Across East Africa, ginger appears in drinks and desserts in ways that often differ from what many people are familiar with elsewhere. Seeing how ingredients are used differently from one country to another is one of my favorite parts of exploring food cultures.

After trying the milkshake, I couldn't stop thinking about how well those flavors would work as a frozen dessert. The creaminess of the drink already felt halfway between a milkshake and ice cream, making it a natural candidate for an ice lolly.

These Mango Ginger Ice Lollies transform that inspiration into a refreshing summer treat. Made with real mango, fresh ginger infusion, cream, and ice cream, they're fruity, creamy, and just spicy enough to keep you coming back for another bite.

Whether you're looking for a unique frozen dessert or simply want a new way to enjoy mango season, these ice lollies capture the flavor combination that inspired them in Nairobi.

Yield: 6 (1 per serving)

Author: Dontmissmyplate

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Mango Ginger Ice Lollies

A creamy mango and ginger ice lolly inspired by a memorable milkshake in Nairobi. Sweet mango, fresh ginger, cream, and ice cream come together in this refreshing frozen dessert.

Prep time: 20 MinTotal time: 20 Min

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Ingredients

• 2 tbsp freshly grated ginger
• ¼ cup water
• 2½ cups frozen mango chunks
• 1 cup vanilla ice cream
• 3 tbsp heavy cream (for blending and added creaminess if needed)
• Juice of ½ lime
• Pinch of salt
• 2–4 tbsp ginger infusion, to taste

Instructions

1. Step 1: Make the Ginger Infusion
2. 1. Combine the grated ginger and water in a small bowl.
3. 2. Let sit for 10–15 minutes.
4. 3. Strain through a fine mesh sieve, pressing gently to extract as much liquid as possible.
5. 4. Discard the solids and reserve the ginger liquid.
6. Step 2: Blend the Ice Lolly Base
7. 1. Add the frozen mango, vanilla ice cream, heavy cream, lime juice, salt, and 3 tablespoons of ginger infusion to a blender.
8. 2. Blend until smooth.
9. 3. If the mixture is too thick, add milk one tablespoon at a time until thick but pourable.
10. 4. Taste and add additional ginger infusion if desired. The ginger flavour should be slightly stronger than you want in the finished ice lolly, as freezing will mellow it.
11. Step 3: Fill the Moulds
12. 1. Pour the mixture evenly into 6 ice lolly moulds.
13. 2. Leave a little space at the top for expansion.
14. 3. Insert sticks or lids.
15. Step 4: Freeze
16. 1. Freeze for 6–8 hours or overnight until completely solid.
17. Step 5: Serve
18. 1. Briefly run the outside of the moulds under warm water for 2–3 seconds.
19. 2. Gently release the ice lollies.
20. 3. Serve immediately.

Notes

• The sweetness of the final ice lollies will depend on the ripeness of the mango and the brand of ice cream used.
• Lime juice brightens the flavour and helps balance the richness of the cream and ice cream.
• The pinch of salt enhances both the mango and ginger flavours without making the ice lollies taste salty.
• For a stronger ginger kick, increase the ginger infusion gradually and taste as you go.

Nutrition Facts

Calories

120

Fat (grams)

5 g

Carbs (grams)

18 g

Fiber (grams)

1.5 g

Sugar (grams)

15 g

Protein (grams)

2 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.

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Malawi Shandy Ice Lollies (Popsicles)

Malawi Shandy is one of those drinks that instantly takes me back to Zimbabwe.

I remember drinking it on houseboat holidays in Kariba and during trips to Victoria Falls—two destinations known for sunshine, adventure, and escaping everyday life. In both places, an ice-cold Malawi Shandy always seemed to taste better in the heat. Bright, citrusy, and finished with a few dashes of bitters, it was the kind of drink that felt synonymous with holidays, road trips, and long afternoons spent outdoors.

For most of my life, I never questioned the name. It wasn't until recently that I learned the word "shandy" likely traces its roots to the British shandygaff, a drink traditionally made by mixing beer with lemonade or ginger beer. Over time, however, the drink evolved into something distinctly Southern African. Today, Malawi Shandy is enjoyed far beyond Malawi itself and can be found throughout the region, where it is typically served as a refreshing non-alcoholic drink, though some people add vodka or rum for a simple cocktail.

Part of what makes Malawi Shandy so memorable is its appearance. The combination of citrus and bitters creates a beautiful amber-red gradient that is instantly recognizable to many Southern Africans. For some, it's a nostalgic reminder of family gatherings, holidays, and summer afternoons. For me, it's one of those flavors that immediately transports me back to some of Zimbabwe's most memorable warm-weather destinations.

For this recipe, I wanted to preserve both the flavor and the visual identity of the original by transforming it into an ice lolly. The result captures everything I love about Malawi Shandy: bright citrus, gentle spice, bittersweet complexity, and the sunset-like gradient that made me fall in love with the drink in the first place.

More than just a frozen treat, these ice lollies are a tribute to one of Southern Africa's most beloved warm-weather drinks and the memories attached to it.

Yield: 6

Author: Dontmissmyplate

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Malawi Shandy Ice Lollies (Popsicles)

These Malawi Shandy Ice Lollies transform one of Southern Africa's most beloved citrus drinks into a refreshing frozen treat. Made with fresh orange juice, lemon, ginger ale, Sprite, and Angostura bitters, they capture the bright, bittersweet flavor and signature amber-red gradient of the original drink.

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

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Ingredients

• 1 cup (240ml) freshly squeezed orange juice (about 4 oranges)
• 1 cup (240ml) Sprite
• ½ cup (120ml) ginger ale
• Juice of ½ lemon
• 2 tsp Angostura bitters
• 2 tsp prepared citrus base mixture

Instructions

1. In a jug or bowl, combine the orange juice, Sprite, ginger ale, and lemon juice. Stir gently to combine, taking care not to remove too much carbonation.
2. Pour the mixture into six ice lolly moulds, filling each mould approximately 90% full.
3. Transfer the moulds to the freezer and chill for 35–45 minutes, or until the edges begin to freeze while the centre remains slushy.
4. In a small bowl, combine the Angostura bitters with 2 teaspoons of the citrus base. Stir until evenly mixed.
5. Remove the moulds from the freezer. Carefully pour approximately 1 teaspoon of the bitters mixture into each mould over the semi-frozen base. Do not stir or swirl! Allow the bitters mixture to settle naturally.
6. Gently insert the mould lids or sticks without pressing down aggressively.
7. Return the moulds to the freezer and freeze for 6–8 hours or overnight.
8. To release the ice lollies, briefly run the outside of the mould under warm water for 2–3 seconds before gently pulling.

Notes

• Freshly squeezed orange juice produces the brightest flavour and colour.
• Do not over-stir after adding the bitters mixture, as this will disrupt the natural gradient effect.
• Each ice lolly will develop a slightly different pattern, making every one unique.
• For an adult version, serve alongside a Malawi Shandy spiked with vodka or rum.
• If using larger moulds, freezing times may increase.
• Store in an airtight container or in the moulds for up to 2 months. For best flavour and texture, enjoy within 3 weeks.

Serving Suggestion:

<span>• Garnish with orange slices and maraschino cherries.</span><br><span>• Serve alongside a chilled Malawi Shandy.</span><br><span>• Perfect for summer gatherings, braais, picnics, and poolside entertaining.</span><br><span>• Pair with tropical fruit platters or citrus-forward desserts.</span>

Nutrition Facts

Calories

45

Carbs (grams)

11 g

Fiber (grams)

.2 g

Sugar (grams)

9 g

Protein (grams)

.3 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.

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Suya-Spiced Chicken Plantain Boats

I am obsessed with plantains. They are incredibly versatile, and having a few on hand is never a bad idea. Whether they're fried, baked, mashed, or stuffed, plantains can easily become the foundation of a quick meal or a show-stopping dish.

Plantain boats are one of those recipes that naturally invite creativity. A simple base of ripe plantains is transformed into something bold, layered, and deeply satisfying. In this version, leftover rotisserie chicken is reimagined into a 30-minute dish that draws inspiration from Caribbean plantain traditions and the peanut-forward, spice-driven flavors found across parts of Africa.

As a Zimbabwean, I grew up with dishes like huku nedovi, where peanuts play a central role in creating richness and depth. While this recipe is not a traditional Zimbabwean dish, the combination of peanuts and warming spices immediately feels familiar to me. That same appreciation for nutty, savory flavors is part of what drew me to suya (yaji) seasoning, a West African spice blend known for its smoky, bold character and use of ground peanuts.

Across the Caribbean and Latin America, plantains are a foundational ingredient used in both sweet and savory preparations. Their natural sweetness makes them ideal for balancing spice, acidity, and richness. Plantains are also enjoyed throughout many African countries, often fried, roasted, or served alongside stews and grilled meats, making them a natural bridge between the influences behind this dish.

The filling combines shredded rotisserie chicken with suya seasoning, tomato paste, Worcestershire sauce, and aromatics, then is lightly bound with peanut butter for texture and cohesion. Quick-pickled red onions provide brightness and acidity, while crispy chicken skin is repurposed as a crunchy topping that reinforces the roasted flavor of the bird. A final sprinkle of crushed peanuts echoes the nutty notes in the seasoning and ties the dish together.

Designed for speed, flexibility, and maximum flavor, these Suya-Spiced Chicken Stuffed Plantain Boats show how a handful of pantry ingredients and leftovers can be transformed into something vibrant, visually striking, and deeply satisfying in under 30 minutes.

Yield: 4 (1 boat per person)

Author: Dontmissmyplate

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Suya-Spiced. Chicken Plantain Boats

Sweet fried plantains stuffed with suya-spiced rotisserie chicken, crunchy peanuts, crispy chicken skin, and tangy quick-pickled red onions. This easy 30-minute recipe brings together bold flavors, contrasting textures, and a creative use for leftover chicken.

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

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Ingredients

• 4 ripe yellow plantains with black spots (not overly ripe to hold structure)
• Peanut oil, for frying (shallow fry)
• Crispy chicken skin, from rotisserie chicken
• 2 cups shredded rotisserie chicken (mostly thigh/leg meat, some breast)
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp suya spice
• 1 tsp smoked paprika
• 2 tsp tomato paste
• ½ tsp chicken boullion paste
• 1 tbsp Worcestershire sauce
• 1-2 tbsp peanut butter
• 2–3 tbsp to ½ cup water (adjust if chicken is more or less dry)
• Salt and black pepper, to taste
• 1 tsp chili flakes, to taste (optional)
• 2 tbsp crushed roasted peanuts (optional garnish)
• Fresh parsley, chopped (optional garnish)
• Pickled red onions (store bought or homemade, optional garnish)

Pickled Red Onions:

• ½ large red onion
• ½ cup vinegar
• ½ cup hot water
• ½ tsp salt
• 1 tsp sugar
• 1-2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp grenadine

Instructions

1. In a bowl or jar, combine the vinegar, hot water, sugar, salt, bay leaf, peppercorns, and grenadine. Add the sliced red onion and stir well. Set aside while you prepare the remaining ingredients.
2. Place the chicken skin in a cold skillet and set over medium heat. Cook for 5–8 minutes, turning occasionally, until crisp and golden brown. Transfer to a plate and set aside. You can chop finely or into shards.
3. Heat at least 1 inch of peanut oil in a skillet over medium to medium-low heat. Fry the peeled plantains for 2–3 minutes, turning occasionally, until golden and softened. Remove from the oil and let rest for 3–5 minutes.
4. Using a sharp knife, cut a lengthwise slit down the center of each plantain, being careful not to cut all the way through.
5. Using the back of a spoon, gently press and widen the opening to create a deep cavity for the filling. If necessary, trim a thin slice from the bottom so the plantains sit flat.
6. Heat a skillet over medium heat. Add the diced onion and cook for about 2 minutes, until softened.
7. Add the garlic and cook for 30 seconds more.
8. Stir in the tomato paste and boullion paste. Cook for 1–2 minutes, until the mixture darkens slightly and becomes fragrant.
9. Add the shredded chicken, suya spice, paprika, chili flakes, salt, and black pepper. Stir to combine.
10. Add the peanut butter and 2–3 tablespoons, or up to half a cup of water. Mix until evenly coated. Cook for 2–3 minutes, until thick, moist, and slightly sticky.
11. Add the beans and Worcestershire sauce, and finish for another 1–2 minutes.
12. Spoon the chicken filling generously into each plantain boat, in portions.
13. Top with the pickled red onions, crispy chicken skin, crushed roasted peanuts, and chopped parsley.
14. Serve warm.

Notes

• If filling looks dry: add 1 tbsp water at a time until glossy
• Plantains must be ripe (yellow with black spots) for softness
• Don’t overfill peanut butter, it should bind, not dominate
• Worcestershire replaces soy sauce in this version for deeper, rounder umami
• The final dish should look layered, not saucy
• Texture contrast is essential: crispy skin + soft plantain + acidic onions

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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Biltong Carbonara

Carbonara is one of the most iconic Roman pasta dishes in the world, traditionally built around cured pork, pecorino cheese, eggs, black pepper, and pasta water to create a silky emulsion without cream. In this version, I wanted to reinterpret that structure through a Southern African lens using one of the region’s most beloved ingredients: biltong.

Biltong is a cured and air-dried beef commonly enjoyed across Zimbabwe, South Africa, Botswana, and Namibia. While many people compare it to jerky, the flavor and texture are completely different. Biltong is richer, more tender, and deeply savory, with concentrated beef flavor from the curing and drying process. It is not just a snack where I come from, it is part of the culture.

For this dish, I wanted to respect the foundation of a traditional carbonara while introducing the bold identity of biltong in a way that still feels intentional and balanced. Instead of replacing the classic smoky pork notes entirely, I use rendered bacon fat to preserve that familiar carbonara backbone while allowing the cured beef flavor of the biltong to take center stage.

The result is a fusion dish that feels both comforting and personal. Silky pasta coated in a glossy pecorino and egg sauce, layered with black pepper, smoky bacon fat, and the deep umami of biltong.

This recipe reflects the kind of cooking I love most, honoring classic techniques while telling my own story through flavor.

Yield: 4 servings

Author: Dontmissmyplate

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Biltong Carbonara

A Southern African-inspired twist on classic Roman carbonara made with biltong, pecorino, eggs, and smoky bacon fat for a rich, savory pasta with bold cured beef flavor.

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

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Ingredients

• 8 oz (225g) dry spaghetti noodles
• 3 strips thick bacon (for rendered fat)
• 1 cup (black pepper) biltong, divided into two portions (½ cup finely chopped and ½ cup sliced for garnish)
• 2 whole eggs
• 1 egg yelp
• 1 1/4 cup grated pecorino cheese
• 1½ teaspoon freshly cracked black pepper
• 1 large garlic clove, smashed
• 1–1½ cups reserved pasta water
• Chilli flakes (optional)

Instructions

1. In a large mixing bowl, combine the egg, yolk, pecorino, ½ teaspoon of the black pepper, and 1/2 the biltong, finely chopped. Mix thoroughly with a fork until fully combined then set aside.
2. Bring a large pot of salted water to a boil. Cook the spaghetti noodles until 1 minute before al dente according to package instructions.
3. Reserve 1–1½ cups pasta water before draining.
4. Place bacon strips into a cold pan. Turn heat to medium-low and cook until crispy and the fat has rendered, about 6–8 minutes. Remove bacon (use for another reicepe) and set the oil aside. Keep rendered fat in the pan.
5. Lower heat to low-medium then add smashed garlic clove and a small pinch of black pepper to the bacon fat. Cook for 20–30 seconds until fragrant, then remove garlic.
6. Add drained pasta into the pan and toss in the bacon fat, follwoed by add a small splash of reserved pasta water and toss again.
7. Transfer the pasta to the mixing bowl with the egg mixture.
8. Wait about 10 seconds so the pasta is hot but not scorching.
9. Toss aggressively until the sauce begins coating the pasta.
10. Add reserved warm pasta water gradually, 1 tablespoon at a time, until the sauce becomes glossy and silky. Be patirnet, it's can take a few mintue!
11. Twirl pasta onto serving plates and top servings with sliced biltong, extra pecorino, freshly cracked black pepper and chilli flakes.
12. Serve immediately.

Nutrition Facts

Calories

640

Fat (grams)

34 g

Sat. Fat (grams)

14 g

Carbs (grams)

38 g

Fiber (grams)

2 g

Protein (grams)

32 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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Ugandan Rolex Egg Wrap (Street Food Recipe)

Good street food does not need to stay on the street. It can absolutely live in your kitchen.

The Rolex is a beloved Ugandan street food made from a simple vegetable omelette wrapped in soft chapati, a flaky unleavened flatbread similar to roti. I have spent time in Uganda and other parts of East Africa, and I draw inspiration from the way street food culture shows up across the region, fast, fresh, and deeply satisfying.

Across East Africa, chapati is a staple that shows up at breakfast, lunch, and everything in between. It is often used as the base for quick handheld meals like the Rolex, which makes it one of the most practical and versatile snacks you can make at home.

For me, this recipe is part of a wider way of cooking, taking inspiration from street foods across Uganda and the region, then recreating them in a home kitchen where they are just as accessible, flexible, and fun to eat.

The Rolex is exactly what it sounds like. Eggs are cooked into a thin omelette, layered with vegetables, and rolled tightly in flatbread to create a warm portable wrap. It works just as well for breakfast as it does for a midday snack or quick dinner.

There is no single correct way to make it. Some versions are simple with just eggs, onion, and tomato, while others are packed with cabbage, peppers, or whatever you have on hand. That flexibility is what makes it such a perfect everyday dish. It adapts to your kitchen and your schedule.

In this version, I keep it simple, fast, and home friendly so you can recreate it without special ingredients or long prep times. It is proof that street food does not have to stay on the street. It can become part of your everyday cooking rhythm.

Whether you are looking for a quick breakfast wrap, an easy lunch, or a satisfying snack, this Ugandan Rolex is the kind of recipe that fits into real life. No rules, just good food.

Yield: 2

Author: Dontmissmyplate

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Ugandan Rolex (Omelette Rolled in Chapati)

A delicious and satisfying East African street food classic, fluffy vegetable omelette wrapped in soft, flaky chapati flatbread. This “rolex” is customizable, quick to make, and perfect for breakfast, brunch, or anytime you want a flavorful, handheld meal.

Prep time: 15 MinCook time: 15 MinInactive time: 10 MinTotal time: 40 Min

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Ingredients

Chapati:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil, plus extra for cooking
• 1/4 cup hot water + 1 tablespoon hot water (adjust as needed)

Omelettes:

• 4 eggs
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• Pinch of salt
• 2 tablespoons pesto
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons sun-dried tomatoes, chopped
• 2 tablespoons goat cheese
• 1 avocado, mashed or sliced with lemon juice

Instructions

Prepare the chapati:

1. In a medium bowl, mix the flour and salt. Add the vegetable oil and mix. Gradually add the hot water while stirring to form a soft dough. On a lightly floured surface, knead the dough for about 5 minutes until smooth. Shape into a ball, then divide into two equal pieces. Cover and let rest for 10 minutes.
2. On a lightly floured surface, roll each dough ball into a circle about 1/4 inch thick and roughly the size of the pan you’ll use to cook the omelette.
3. Lightly brush each chapati with oil, then press into a lightly floured shallow plate. Flip and repeat.
4. Heat a non-stick pan over medium-high heat and lightly oil it. Cook each chapati for about 15 seconds per side, flipping once, until you see brown spots and the chapatis are cooked through. Set aside.

Make the omelettes:

1. In a bowl, beat the eggs with black pepper, fresh parsley, Italian seasoning, dried parsley, salt, Parmesan cheese, half of the goat cheese, and half of the sun-dried tomatoes.
2. Pour the egg mixture into the hot pan and cook omelettes one at a time until set.

Assemble:

1. Place each omelette on top of a chapati. Top each with half an avocado and 1 tablespoon of pesto. Sprinkle with the remaining sun-dried tomatoes and goat cheese.
2. Roll up each chapati tightly to form a “rolex.” Cut each in half, secure with toothpicks, and serve hot.

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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Braai-Style Homemade Boerewors Sausage with Cherry Plum

This is Part 3 of my braai-inspired series, and the final plate brings everything full circle with one of the most iconic elements of Southern African food culture: boerewors.

After exploring peri-peri chicken in Part 1 and BBQ- and curry-spiced lamb in Part 2, this final installment shifts focus to the centerpiece of many braai gatherings: sausage. In many Southern African homes, boerewors is not just another protein on the grill; it is often the anchor around which everything else is built. From the fire itself to the sides and conversations shared around the table, it holds a central place in the braai experience.

Traditional boerewors is typically made with a higher fat content (often around a 70/30 lean-to-fat ratio), which is key to its signature juiciness and flavour when grilled over open heat. That balance of fat is what gives it its distinctive texture and keeps it from drying out during the braai process.

For this final plate, I also followed through on the community vote, which leaned heavily toward sausage over fish. That result raised an interesting reflection on how different proteins fit into braai culture. While fish certainly plays an important role in some coastal traditions and regions, sausage remains one of the most recognizable and widely enjoyed staples of everyday braai cooking.

Rather than overcomplicating the process, I kept this recipe grounded and accessible. The sausage is made using seasoned ground meat, which can easily be prepared at home and stuffed into casings for full control over flavour and texture. It also serves as a practical introduction for anyone interested in trying homemade boerewors without needing specialized cuts or advanced butchery skills. I used a sausage-stuffing attachment for a KitchenAid mixer, though standalone sausage stuffers work just as well.

The plate is completed with classic sides: pap/sadza, chakalaka, and collard greens. These are not simply additions to the meal; they create balance. Pap/sadza provides the foundation, chakalaka brings heat and spice, and the greens add freshness and contrast. Together, they complete the structure of a proper braai plate.

To close the series, I paired the meal with a cherry plum drink, another choice inspired by the community vote. Throughout this series, drinks have played a subtle but important role in reflecting how braai culture extends beyond food alone. The drink adds brightness and balance, complementing the plate rather than competing with it.

This final recipe is less about complexity and more about completeness: a full braai experience that brings together fire, food, sides, and shared culture on one plate.

Yield: 4

Author: Dontmissmyplate

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Braai-Style Boerewors Sausage with Pap, Chakalaka, and Collard Greens

A traditional boerewors-style sausage made from seasoned ground meat, stuffed and grilled for a classic Southern African braai plate. Served with soft pap, rich chakalaka (vegetable relish), and collard greens, and paired with a refreshing cherry plum drink.

Prep time: 60 MinCook time: 30 MinRest / Marinate time: 8 hours (optional overnight): 8 HourTotal time: 9 H & 30 M

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Ingredients

Sausage:

• 2.4 lb ground beef (not too lean)
• 1 lb ground pork
• 2 tsp salt
• 1 tsp whole black peppercorns
• 2 tbsp whole coriander seeds
• 1/2 tsp whole allspice berries
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1 tbsp red wine vinegar
• 1 packet sausage casings (standard pack; amount used will vary depending on stuffing size for 3.4 lb meat)

Pap/Sadza:

• 2 cups maize meal
• 3 cups hot water (add gradually)
• 1 to 1½ cups cold water
• 1 tsp salt
• 1 tbsp butter

Chakalaka (Vegetable Relish):

• 1 onion, chopped
• 2–3 carrots, grated
• 1 chilli pepper, minced (optional)
• 2–3 garlic cloves, minced
• 1 inch ginger, grated (optional)
• 1/2 cup roasted tomatoes, diced
• 1/2 green bell pepper, chopped
• 1/2 cup baked beans
• 1 tbsp curry powder
• 1 tsp coriander spice
• 1 tsp smoked paprika
• 1 tbsp tomato paste
• 2 tbsp cooking oil
• 1 cup water
• 2 tbsp Worcestershire sauce
• Salt and pepper to taste

Collard Greens:

• 4–5 cups collard greens
• 2 tbsp oil or butter
• 1 tbsp garlic powder
• Salt to taste
• Splash of water or stock
• Splash of vinegar

Instructions

Sausage

1. Toast coriander seeds, peppercorns, and allspice berries until fragrant, then crush.
2. Mix spices with ground beef, pork, salt, paprika, garlic powder, cloves, nutmeg, and vinegar until just combined.
3. Let the mixture rest for 20–30 minutes before stuffing.
4. Stuff into casings, then loosely cover and refrigerate for 1–12 hours (overnight recommended).
5. Before cooking, remove from fridge for 10–15 minutes.
6. Grill over medium heat or bake at 325°F (160°C) for about 30 minutes, turning halfway, until browned and cooked through. Do not pierce sausages while cooking.

Pap / Sadza

1. Mix maize meal with cold water to form a smooth paste.
2. Gradually add hot water while stirring to avoid lumps.
3. Cook on low heat for about 15 minutes, stirring occasionally.
4. Add more maize meal if needed to adjust thickness.
5. Beat with a wooden spoon until smooth, then cover and let rest.

Chakalaka

1. Heat oil in a pan.
2. Sauté onion, carrot, green pepper, chilli, garlic, and ginger until soft.
3. Add curry powder, coriander, and smoked paprika and cook briefly.
4. Add roasted tomatoes, tomato paste, baked beans, and water.
5. Simmer 10–15 minutes until thick.
6. Stir in Worcestershire sauce at the end and season.

Collard Greens

1. Sauté greens in oil or butter until wilted.
2. Add a splash of water or stock, cover, and simmer until tender.
3. Finish with salt and vinegar

Notes

• Always wash sausage casings properly according to packet instructions before use.
• Resting the sausage mixture before stuffing improves texture and handling.
• Do not cook sausages on high heat; low to medium heat prevents splitting.
• Pap texture can be adjusted by adding more maize meal or water depending on preference.
• Stuffing sausages takes practice; small tears or uneven lengths are normal for first attempts.

Nutrition Facts

Calories

650

Fat (grams)

40 g

Carbs (grams)

55 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.

Please credit dontmissmyplate.

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Braai-Style Spiced Lamb Chops with Pine Nut

This is Part 2 of a Southern African braai-inspired series exploring how traditional grilling culture can be interpreted in a modern home kitchen, shaped by audience input and regional food traditions.

Braai culture across Southern Africa is not uniform. While some regions lean heavily toward beef cuts like T-bone steaks, others incorporate lamb, boerewors, chicken, or fish depending on geography, availability, and personal preference. This diversity highlights how braai is not a fixed recipe system, but a flexible cultural practice that adapts across communities.

This lamb chop recipe came from a recent poll I shared with you all, and I loved seeing what you wanted to explore next in this braai-inspired series.

For this dish, the lamb is marinated overnight using a blend of BBQ spices, curry powder, paprika, rosemary, garlic, and lemon, building deep layered flavour before being grilled and served as a full plate.

It is paired with a fresh salad trio of beetroot, potato, and garden salad, offering contrast in texture and temperature. The combination reflects a classic braai balance: rich, smoky protein alongside simple, fresh, cooling sides that complete the plate without overpowering it.

Start the series here: Peri-Peri Chicken Braai Plate with Cream Soda.

Yield: 2-4

Author: Dontmissmyplate

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Braai-Style Spiced Lamb Chops with Beetroot, Potato, and Garden Salads

Overnight BBQ-spiced braai-style lamb plate served with simple sides and inspired by Southern African grilling traditions and regional meat preferences.

Prep time: 15 MinCook time: 25 MinInactive time: 8 HourTotal time: 8 H & 40 M

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Ingredients

Lamb:

• 4 lamb rib chops
• 2 lamb shoulder chops

Marinade:

• 2 tbsp olive oil (plus more if needed)
• 2 tbsp Worcestershire sauce
• 1½ tbsp lemon juice
• 3 garlic cloves, minced
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp fresh rosemary, finely chopped
• ½ tsp salt
• 1 tsp black pepper
• ½ tsp ground cumin
• 1 tsp barbecue seasoning (I used Robertson’s)
• 1 tsp curry powder

Garden Salad:

• 6–8 cups spring greens
• 1 cup cherry tomatoes, halved
• ½ large cucumber, sliced
• ½ large red onion, sliced or diced
• Olive oil and balsamic vinegar, for dressing
• Salt and black pepper, to taste

Beetroot Salad:

• 3–4 cooked beets, diced
• 2 tbsp white vinegar
• 1 tsp sugar
• ½ tsp salt

Potato Salad:

• 4 butter potatoes
• ⅓ cup mayonnaise
• 1 tsp Dijon mustard
• ½ cup slaw mix (cabbage and carrot)
• ⅓ large red onion, finely diced
• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine all marinade ingredients. Coat the lamb chops evenly, cover, and refrigerate for at least 4 hours, preferably overnight for deeper flavour.
2. Remove the lamb from the fridge 20–30 minutes before cooking to allow it to come closer to room temperature.
3. Prepare the beetroot salad by combining the diced beetroot, vinegar, sugar, and salt in a bowl. Mix well and set aside for at least 15 minutes.
4. Boil the potatoes until fork tender. Drain and allow to cool slightly before chopping into chunks.In a bowl, combine the potatoes, mayonnaise, Dijon mustard, slaw mix, and red onion. Season with salt and black pepper, then mix until evenly coated.
5. Add the spring greens, cherry tomatoes, cucumber, and red onion to a large bowl. When ready to serve. drizzle with olive oil and balsamic vinegar, season with salt and black pepper,
6. Heat a grill pan, indoor grill, outdoor grill, or skillet over medium-high heat. Cook the rib chops for 3–5 minutes per side. Cook the shoulder chops for 5–7 minutes per side, depending on thickness and preferred doneness.
7. Remove the lamb from the heat and rest for 5–10 minutes before serving.
8. Plate the lamb chops alongside the beetroot, potato, and garden salads and serve immediately.

Notes

• Overnight marination helps develop deeper flavour in the lamb.
• BBQ spice gives the dish its smoky braai-style profile.
• Lamb shoulder chops benefit from slightly longer cooking for tenderness.

Nutrition Facts

Calories

760

Fat (grams)

48 g

Carbs (grams)

34 g

Fiber (grams)

6 g

Sugar (grams)

10 g

Protein (grams)

42 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.

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Peri-Peri Chicken Braai Plate with Cream Soda

This peri-peri chicken braai plate is Part 1 of a three-part series exploring Southern African braai culture, flavour traditions, and modern drink pairings inspired by audience voting.

At the centre of Southern African cooking is the braai, a social and culinary tradition built around fire, gathering, and shared meals. It is not just a cooking method, but a cultural experience where food, conversation, and community come together.

In this first part of the series, peri-peri marinated chicken is paired with a classic cream soda, a nostalgic Southern African soft drink known for its bright green colour and vanilla-like sweetness. The pairing reflects a common regional flavour principle: balancing heat and smoke with sweetness and carbonation to soften spice while enhancing grilled depth.

The plate is completed with turmeric yellow rice, grilled corn, and fresh coleslaw, forming a balanced, vibrant summer braai-style meal designed for both flavour and visual storytelling.

This recipe is intended not only as a step-by-step guide, but also as an introduction to how braai culture translates into home kitchens using accessible equipment like ovens and indoor grills.

Continue the series: Braai-Style Spiced Lamb Chops with Pine Nut

Yield: 5 servings (2 chicken pieces per serving)

Author: Dontmissmyplate

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Peri Peri Chicken with Yellow Rice, Corn and Coleslaw

A bold and flavorful peri-peri chicken braai plate inspired by Southern African cookout culture. Smoky, spicy chicken is served with yellow rice, grilled corn, fresh coleslaw, and paired with cream soda for a nostalgic summer braai experience. Perfect for gatherings, weekend grilling, or an easy indoor braai-style meal.

Prep time: 25 MinCook time: 50 MinInactive time: 2 HourTotal time: 3 H & 15 M

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Ingredients

Chicken:

• 10 chicken pieces (mix of thighs and drumsticks)
• 2 tbsp Portuguese or chicken seasoning (I used Robertson’s)
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp chili flakes (optional)
• 1 tbsp olive oil

Peri-Peri Marinade:

• 4–5 garlic cloves, unpeeled
• 3–4 bird’s eye or Thai chili peppers
• 1 red bell pepper, core removed and halved
• ½ large onion, cut into wedges
• 1 tsp salt
• 2 tsp smoked paprika
• 2 bay leaves
• 1 tsp dried oregano
• ¼ cup olive oil
• Juice of 1 lemon
• 2 tsp lemon zest
• 1–1½ tsp red wine vinegar
• 1 tsp chili flakes
• 2–3 tbsp fresh parsley, for garnish

Yellow Rice:

• 1½ cups basmati rice
• 3 cups water
• 1 tsp curry powder
• 1 tsp rice seasoning
• 1 tbsp butter or oil
• 2–3 star anise
• 2 bay leaves
• 1 tsp salt
• ¼ cup raisins (optional)

Corn:

• 4 corn cobs, in husks
• Butter
• Salt, to taste
• Peri-peri or Old Bay seasoning

Coleslaw:

• 4 cups pre-shredded slaw mix (cabbage and carrot)
• ⅓ cup mayonnaise
• 1 tbsp vinegar
• 1 tsp sugar
• Salt and black pepper, to taste

Instructions

1. Season the chicken with Portuguese seasoning, salt, black pepper, chili flakes, and olive oil.
2. Roast the bell pepper, chili peppers, onion, and garlic cloves at 400°F (200°C) for 15–20 minutes. Remove the chili peppers and garlic after 15 minutes to prevent burning and bitterness.
3. Add the roasted vegetables to a food processor along with the remaining marinade ingredients. Blend until mostly smooth. Reserve ½ cup of the marinade and refrigerate for later.
4. Coat the chicken thoroughly with the remaining marinade and marinate for at least 2 hours, preferably overnight.
5. Preheat the oven to 400–425°F (200–220°C).
6. Pat the chicken pieces lightly dry with a paper towel, then place them on a wire rack over a baking tray or grill pan. Roast for about 35 minutes, flipping halfway through cooking.
7. Brush the chicken with some of the reserved peri-peri sauce near the end of cooking. Broil for 3–5 minutes for a lightly charred finish, if desired.
8. Rinse the rice until the water runs mostly clear.
9. Add the rice, water, curry powder, rice seasoning, butter, star anise, bay leaves, salt, and raisins (if using) to a pot. Bring to a boil uncovered, then reduce heat, cover, and simmer until tender and fluffy.
10. Steam or grill the corn until tender. Remove the husks and lightly char if desired. Finish with butter, salt, and peri-peri or Old Bay seasoning.
11. Combine the slaw mix in a bowl. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper. Toss with the vegetables until evenly coated.
12. Serve the peri-peri chicken with yellow rice, corn, and coleslaw. Pair with a chilled cream soda for the full braai-inspired experience.

Notes

• Traditionally, braai food is cooked over an open flame or braai stand, but oven roasting and indoor grilling work well for home kitchens.
• Cream soda is a nostalgic and widely recognized pairing in Southern Africa, especially during braais and summer gatherings.
• Leftover peri-peri chicken works well in wraps, sandwiches, or rice bowls.

Nutrition Facts

Calories

720

Fat (grams)

32 g

Carbs (grams)

58 g

Fiber (grams)

5 g

Sugar (grams)

12 g

Protein (grams)

45 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.

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Baghrir (Thousand-Hole Moroccan Pancakes) – with Orange-Chai Honey Syrup

Baghrir are one of the most distinctive traditional breakfast foods in Moroccan and broader North African cuisine. Often called “thousand-hole pancakes,” they are instantly recognizable by their porous, sponge-like surface that forms as the batter cooks. These tiny holes are not just visually striking, they are functional, allowing the pancakes to absorb honey, melted butter, or syrup in a way few other flatbreads can. That is part of what made them so exciting for me to discover years ago because the pancakes can be completely transformed through different syrups and toppings in a way that regular pancakes simply cannot.

Unlike Western-style pancakes, Baghrir are made from a yeast-leavened semolina batter that is blended until completely smooth and then left to rest until light and airy. They are cooked on only one side, typically in a dry nonstick pan, which encourages the characteristic holes to form across the surface as steam rises through the batter. The result is a soft, tender pancake with a delicate structure specifically designed to soak up flavor.

Baghrir exist within a much larger North African breakfast tradition centered around bread-like and yeast-risen foods. In Morocco, mornings often revolve around shared plates of flatbreads such as msemen, harcha, and other semolina-based preparations. These are commonly served with honey, butter, olive oil, jams, or syrups alongside mint tea or coffee. Rather than being a quick individual meal, breakfast is often a slower, communal experience where breads and spreads are placed at the center of the table to be shared.

This recipe offers a modern take on the traditional preparation by pairing the pancakes with a lightly spiced orange and chai-infused honey syrup. The combination highlights both the North African foundation of the dish and a contemporary flavor profile that complements Baghrir’s naturally soft, absorbent texture.

I also like to garnish mine with nuts, usually pistachios or almonds, and experiment with different teas to flavor the honey syrup, most often rooibos or chai.

Looking for a more modern or alternative variation? I also created a Baghrir-inspired Pistachio and Orange Pancake recipe.

breakfast, brunch

Yield: 25 (3 per serving)

Author: Dontmissmyplate

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Baghrir (Moroccan Thousand-Hole Pancakes)

Light, spongy semolina pancakes with signature honeycomb holes, traditionally served warm with honey syrup with tea flavour.

Prep time: 10 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 Hour

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Ingredients

Batter:

• 2 cups fine semolina
• 1/2 cup all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 1/2 tsp salt
• 3 cups lukewarm water
• Serving of melted butter

Orange-Chai Honey Syrup:

• 1/2 cup wild honey
• 3 tbsp water
• Zest of 1/2 orange
• 1 tbsp orange juice
• 1/4 tsp tea chai spice
• Pinch of salt
• 1/4 tsp almond extract (added off heat)

Instructions

1. Combine semolina, flour, yeast, sugar, salt, and warm water in a larg bowl. Use an immersion blender on medium to comnbines for 30 seconds then conitnue mixing at medium-high speed until the mixture is completely smooth and free of lumps.
2. Cover the batter with a clean kitchn cloth and let it rest at room temperature for at least 30 minutes, until it becomes frothy and slightly airy.
3. Before cooking, stir the batter gently. The texture should be thin and pourable, similar to heavy cream.
4. Heat a nonstick pan over medium heat. Do not add oil or butter!
5. Pour about 1/4 cup of batter into the pan and allow it to spread naturally into a circle. Cook on one side only.
6. The pancake is ready when bubbles form across the entire surface and the top looks dry and set, usually after 1.5 to 3 minutes. Do not flip.
7. Repeat with remaining batter, stirring occasionally.
8. In a small pot, combine honey, water, orange zest, orange juice, masala chai spice, and salt. Warm over low heat for 2 to 3 minutes. Do not boil vigorously.
9. Remove from heat and stir in almond extract.
10. Pour warm syrup over the pancakes while they are still warm, or set aside with melted butter for serving immediately. Top with sliced almonds if desired.

Notes

• Baghrir is cooked only on one side to preserve its signature porous surface.
• First pancakes are often the most visually perfect.
• A dry nonstick pan is essential for proper hole formation, as well as resting time for the batter.
• These pancakes are best eaten fresh but can be reheated or frozen once cooked.
• Traditional Moroccan breakfasts often pair Baghrir with honey, butter, olive oil, or preserved jams, alongside mint tea or coffee.

Nutrition Facts

Calories

240

Fat (grams)

3 g

Carbs (grams)

42 g

Fiber (grams)

3 g

Sugar (grams)

15 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.

Please credit dontmissmyplate.

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Easy Sheet-Pan English Breakfast

This sheet-pan English breakfast is my simplified, modern take on a classic breakfast I grew up with on slow Sunday mornings before church my mother used to put together.

In Zimbabwe, English breakfast remains part of everyday food culture due to historical British influence, but over time it has evolved into something more personal and familiar — something tied to weekends, family mornings, and shared meals at home rather than formality.

This version keeps everything people love about a traditional full English breakfast (sausages, eggs, bacon, baked beans, mushrooms, tomatoes, and toast), but streamlines it into one tray for ease and accessibility. Instead of juggling multiple pans, everything is roasted and assembled on a single sheet pan, making it ideal for busy mornings or relaxed weekends when you still want something hearty without the stress.

It’s a breakfast that feels both nostalgic and practical, comforting, filling, and designed for real life.

breakfast, brunch

Yield: 2

Author: Dontmissmyplate

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Sheet-Pan English Breakfast (Easy Weekend Brunch)

A simplified take on the classic English breakfast — everything cooked together on one tray for an easy, no-fuss weekend brunch. Perfect for when you want something comforting without standing over the stove.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

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Ingredients

• 4 sausages
• 2–4 slices thick bacon
• 2–4 eggs (use mini cast iron skillets)
• 2–3 tomato clusters (on the vine)
• 2–4 mushrooms (large or medium caps)
• ½–1 can baked beans (use small ramekins)
• 2 slices bread
• Salt and black pepper
• All purpose seasoning
• Dried thyme or oregano
• Garlic and onion powder
• Butter and jam or marmalade

Instructions

1. Line a large baking tray with parchment paper. Lightly oil and season everything.
2. Preheat oven to 200°C (400°F) and layer the sausages, bacon, baked beans (in the ramekins placed on the tray), mushrooms (stem optional, gill side down is fine) and tomatoes.
3. Roast for 18 minutes, flipping the bacon and sausage halfway.
4. After first roast, crack the eggs into the small skillet pans OR directly onto tray (carefully). Bake 8–10 minutes depending on yolk preference.
5. If needed, take out the bacon andor aggs to prevent overcooking.
6. Slices and butter the bread and add it to the tray in the last 2–3 minutes until lightly toasted.
7. Let everything rest 2 minutes, then serve immediately.

Notes

• Add eggs toward the end of baking to control doneness.
• Roast sausages first if they are thick-cut.
• Use ramekins for baked beans to prevent spreading across the tray.
• Mushrooms release water, avoid overcrowding!

Nutrition Facts

Calories

620

Fat (grams)

45 g

Sat. Fat (grams)

14 g

Fiber (grams)

7 g

Sugar (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/2026/5/13/easy-sheet-pan-english-breakfast

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Amarula French Toast with Mulberry Compote

This Amarula French toast is a rich, layered brunch dish made with thick-cut challah bread soaked in a silky custard of eggs, cream, and Amarula liqueur. It is pan-cooked until golden, then finished with whipped ricotta and a warm blackberry compote.

I use challah instead of brioche because its structure holds more custard without collapsing. This gives you that ideal contrast of a soft, almost pudding-like interior and a crisp, caramelized exterior when cooked in a hot pan or cast iron skillet.

The custard itself is intentionally richer than traditional French toast. Instead of milk, I use extra egg yolks and heavy cream. The yolks deepen the color and create a silkier texture, while the cream adds body, richness, and a custard-like finish once it hits the heat.

The fruit element is inspired by memory and substitution. I grew up eating mulberries in Zimbabwe, often picked fresh from home trees. In the United States, fresh mulberries are difficult to find, so blackberries take their place. That said, I found some mulberry preserves which helps maintain the intended flavour and adds sweetness, enforcing the intended tartness and depth, making them a natural and respectful alternative while still carrying the spirit of the original inspiration.

To finish, the dish is topped with whipped ricotta, lemon zest, and a light touch of Amarula. The ricotta adds coolness and balance, while the liqueur brings warmth, aroma, and a subtle complexity that ties everything together.

The result is simple ingredients transformed into a layered brunch dish that feels nostalgic, indulgent, and intentional in every bite.

Yield: 4 (1 slice per serving)

Author: Dontmissmyplate

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Amarula French Toast with Mulberry Compote

French toast made with thick-cut challah soaked in a rich custard of eggs, cream, and Amarula liqueur, then pan-fried until golden and crisp on the outside while soft and custardy inside. Served with whipped ricotta and a blackberry compote layered with mulberry jam for a rich, tangy-sweet finish.

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

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Ingredients

French Toast and Custard:

• 4 slices challah bread (about ¾–1 inch thick)
• 2 large eggs + 1 egg yolk
• ⅓ cup whole milk
• 3 tbsp Amarula (about 1 shot)
• ½ tsp lemon zest
• ⅛ tsp ground cardamom
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1 tsp vanilla (or ¼ tsp almond extract)
• Pinch of salt
• 2 tbsp bacon fat + 1 tbsp butter (for frying, as needed per batch)
• Honey and icing sugar (optional for garnish)

Berry Compote:

• ½ cup fresh blackberries
• 2 tbsp mulberry jam or preserves
• 1–2 tbsp water (to loosen)
• Pinch of salt
• ½ tsp lemon zest

Whipped Ricotta (optional):

• ½ cup ricotta
• 1 tsp honey
• 1 tsp Amarula
• Pinch of salt
• 1 tsp lemon zest

Instructions

1. Whisk together the eggs, milk, Amarula, lemon zest, vanilla/almond extract, spices, and salt until fully combined and silky to form the custard.
2. Dip each slice of challah into the custard, allowing it to soak briefly, about 25–30 seconds per side, so it absorbs without falling apart.
3. Heat a cast iron pan over medium heat and cook the soaked bread until golden brown on both sides and set in the center.
4. In a small pot, simmer blackberries, mulberry jam, and a splash of water over low-medium heat until the mixture breaks down and becomes glossy and thick. You can press some of the whole berries down.
5. Whip the ricotta with honey, a small splash of Amarula, and a pinch of salt until light, smooth, and creamy. Fold in the lemon zest.
6. To assemble, layer the French toast first, then add the whipped ricotta, and finish with a generous spoon of the berry compote.
7. Garnish with honey and icing sugar and enjoy.

Notes

• Thick-cut slices are important to maintain structure while achieving a soft, custardy interior.
• The combination of cream and egg yolk creates a richer, silkier custard than milk alone.
• Amarula adds flavor depth and slight sweetness, so additional sugar is not necessary in the custard.
• Challah absorbs custard well, so soak each slice for about 30 seconds per side for a rich, custardy interior without losing structure. For a deeper soak and softer texture, you can extend slightly, but handle carefully when transferring to the pan.
• If using thinner slices or shorter soak times, you may have leftover custard.
• Cook over medium heat to ensure the outside caramelizes while the inside sets properly without burning.
• Bacon fat adds depth and flavor, but butter can be used alone if preferred.

Nutrition Facts

Calories

500

Fat (grams)

30 g

Carbs (grams)

45 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.

Please credit dontmissmyplate.

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Pumpkin Peanut Wheat Porridge (Nhopi)

Inspired by Zimbabwean Nhopi and Kenyan Uji wa Ngano

There is something deeply comforting about warm porridge cultures across Africa. Whether it is maize-based, millet-based, sorghum-based, or wheat-based, many of us grew up with some version of a hot, nourishing bowl that anchored mornings, cold days, illness recovery, or simple moments of comfort.

During my recent trip to Kenya, I tried uji wa ngano, a creamy wheat porridge often served with plenty of hot milk. It immediately reminded me of the porridges I grew up eating in Zimbabwe. One of the most popular versions, alongside maize meal porridge served with butter or peanut butter, is nhopi — a pumpkin and peanut butter porridge, sometimes thickened with maize meal. Rich, lightly spiced, earthy, and deeply nostalgic, it remains a beloved comfort food across generations.

That experience made me curious about how these traditions could speak to each other.

This recipe became a fusion of both ideas. Instead of using pumpkin as the main base like traditional nhopi, I used creamy wheat as the foundation and allowed roasted butternut and peanut butter to layer warmth, sweetness, richness, and familiarity into the porridge.

The bulgur wheat adds texture and grain bite similar to Kenyan wheat porridge, while the cream of wheat and powdered milk helps create a smoother, creamier consistency. Cardamom, brown sugar and cinnamon bring warmth that ties the dish together beautifully.

The final result sits somewhere between the two traditions: creamy, comforting, lightly spiced, and deeply filling. It is the kind of breakfast that feels both grounding and exploratory at the same time.

Yield: 4-6

Author: Dontmissmyplate

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Pumpkin Peanut Wheat Porridge

A creamy wheat porridge with roasted butternut, peanut butter, and warm spices inspired by Zimbabwean and Kenyan breakfast traditions (nhopi and uji wa Ngano).

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

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Ingredients

• ½ cup bulgur wheat
• ⅓ cup cream of wheat
• 2½ cups water
• 3–5 cups milk (adjust as needed)
• 2 to 2½ cups roasted butternut, mashed
• 2 tbsp peanut butter
• 2 tbsp brown sugar or honey (adjust to taste)
• ½ tsp cardamom
• ½ tsp cinnamon
• ½ tsp salt

Instructions

1. Heat the water in a medium or large pot over medium-high heat. Add the bulgur wheat, reduce the heat to medium-low, and simmer for 10–12 minutes, or until softened.
2. Stir in the Cream of Wheat and whisk continuously for about 3 minutes. If the mixture thickens too quickly, gradually add water, 1/4 cup at a time, until smooth.
3. Add the cinnamon, cardamom, salt, and roasted butternut squash. Whisk well, adding a little milk as needed to create a smoother texture.
4. Next, stir in the powdered milk for extra richness and creaminess. Add the brown sugar and peanut butter, then continue adding milk until the porridge reaches your desired consistency, simmering gently over low heat. Adjust seasoning to taste if needed.
5. Serve warm with optional toppings such as crushed peanuts, honey, and a sprinkle of cinnamon.

Notes

For the butternut squash, you can roast it beforehand for deeper flavor. Brush the squash with olive oil, then season with cinnamon, salt, and optionally a little brown sugar.

Place it cut-side down on a parchment-lined baking sheet and roast in a 400°F / 200°C oven for about 40 minutes, or until the flesh is soft enough to pierce easily with a fork.

Once all the ingredients are combined, adjust the consistency toward the end of the cooking process using milk as needed.

For a thicker, more nhopi-style texture:

• Use more butternut squash
• Use less milk
• Simmer longer for a denser consistency

For a looser Kenyan-style wheat porridge:

• Add more milk
• Use slightly less butternut squash
• Keep the texture smooth and pourable

Nutrition Facts

Calories

320

Fat (grams)

13 g

Carbs (grams)

42 g

Fiber (grams)

6 g

Sugar (grams)

9 g

Protein (grams)

9 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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Goat “Kebab Style” With Coconut Curry Sauce

This goat kebab-style dish is inspired by the bold, communal flavors of East African cooking, where grilled meats, fresh salads, sautéed greens, and rich sauces come together on a single plate. Traditionally, dishes like nyama choma are cooked over open flames and served simply with onions, greens, and starches such as ugali, a thick, grain-based porridge.

This version brings those flavors into a more accessible, home-friendly format by using an air fryer, making it easier to recreate without sacrificing depth or character. The goat is first parboiled for tenderness, then marinated and cooked at high heat to achieve caramelized edges. It’s paired with a coconut curry sauce for richness, fresh kachumbari (a simple tomato-onion salad) for brightness, and sautéed greens for balance. The result is a complete, layered meal that feels both rooted in tradition and adaptable for everyday cooking.

This dish was also inspired by a trip to Nairobi, where I immersed myself in the local food culture and tried to experience as much as possible. I was struck by the similarities between Kenyan and Zimbabwean cuisine, which I found especially intriguing. The two countries share a number of culinary connections shaped by overlapping histories. Ugali in Kenya, for example, is very similar to sadza in Zimbabwe. In this recipe, I’ve used finger millet (zyiyo in Zimbabwe), which is also popular in Kenya (ugali wa wimbi).

I also made it in honour of my father, who was a massive ‘mbudzi’ (goat both in Swahili and Shona) fan and loved learning about travel and culture.

For greens, a variety of options can be used (everything from collard greens and spinach to pumpkin leaves) another shared thread between the cuisines, although I wanted somehting on the bitter side to balance the sweetness from the coconut sauce so when with dandelion greens. The fresh salad adds balance, acidity, and crunch, while the coconut sauce brings richness to complement the crispy goat. Coconut, in particular, reflects Kenya’s coastal influences and long history of trade, introducing spices and tropical elements that are less common in Zimbabwean cuisine.

Yield: 4

Author: Dontmissmyplate

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Goat “Kebab Style” With Coconut Sauce

Tender, crispy marinated goat chunks, parboiled for tenderness and finished in the air fryer or grill, then served with grilled onions, coconut curry sauce, and classic East African-inspired sides.

Prep time: 25 MinCook time: 45 MinMarination Time: 8 HourTotal time: 9 H & 10 M

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Ingredients

Goat Parboil:

• 2 lbs goat chunks
• 4 garlic cloves
• 1 medium onion, cut into wedges
• 2 bay leaves
• 1 tbsp fresh ginger, grated
• 1 tbsp vinegar
• 1 tsp salt

Goat Marinade:

• 2 lbs goat, parboiled, drained, and dried
• 3 tbsp olive oil
• 2–3 garlic cloves, minced
• 2 medium onions, cut into wedges (reserve some for grilling)
• 2 bay leaves
• 2 tbsp fresh ginger, grated
• 1 tbsp vinegar
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp curry powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp pilau masala (optional)

Coconut Sauce:

• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 chili pepper, minced
• 2 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tbsp paprika
• 1 can coconut milk
• 2 tbsp tomato paste
• 1 tbsp tomato sauce
• 1-2 tbsp Worcestershire sauce
• 1 tsp chicken bouillon paste (optional)
• Salt and pepper, to taste

Kachumbari (Optional):

• 2 tomatoes, sliced
• ½ large red onion, sliced
• Juice of 1 lime
• Olive oil
• Fresh parsley
• Salt, to taste

Dandelion Greens (Optional):

• 1 bunch dandelion greens (or pumpkin leaves if available)
• 2–3 garlic cloves, minced
• Cooking oil
• Salt and pepper, to taste
• All-purpose seasoning (optional)
• 1 tsp chicken bouillon paste
• Lemon juice

Finger Millet Sadza/Ugali (Optional):

• 2-3 cups dry finger millet flour
• 2-3 cups boiling water
• 1 cup cold water
• Salt,Goat & Coconut Sauce to taste
• All-purpose seasoning (optional)

Instructions

Goat and Coconut Sauce

1. Parboil the goat with the garlic, onion, bay leaves, ginger, vinegar, and salt for about 30 minutes, or until slightly tender. Drain and discard the aromatics, then pat the goat dry and let it sit for 5–10 minutes before transferring to a bowl.
2. Mix the marinade ingredients with the goat until evenly coated. Cover and refrigerate for at least 6–8 hours, preferably overnight.
3. Remove the goat from the fridge about 20 minutes before cooking to allow it to come closer to room temperature for more even cooking.
4. Cook the goat in an air fryer, indoor grill, or grill-air fryer combo at 400°F / 200°C for about 15 minutes, turning halfway through. The edges should be crisp and caramelized while the inside stays tender.
5. Add the onion wedges during the last 7–8 minutes of cooking so they soften and char slightly while still retaining some bite.
6. For the coconut sauce, sauté the onion and garlic until fragrant and translucent. Add the ginger and chili pepper and cook for another 2–3 minutes.
7. Stir in the bouillon paste, tomato paste, salt, paprika, curry powder, and black pepper, cooking for about 1 minute until fragrant. Add the coconut milk, tomato sauce, and Worcestershire sauce, then simmer gently for 10–15 minutes until slightly thickened.
8. Skewer the goat chunks with the grilled onions if desired, then serve with the coconut sauce.

Optional Sides

1. Kachumbari: Combine the tomatoes and red onion with lime juice, olive oil, parsley, and salt to taste.
2. Dandelion Greens: Sauté the garlic in oil until fragrant, then add the greens and cook until wilted and tender. Season with salt, pepper, bouillon paste, and a squeeze of lemon juice.
3. Finger Millet Sadza/Ugali: Bring water and salt to a simmer, then gradually whisk in about ½ cup of the finger millet flour until a thick paste forms, ensuring lumps do not develop and removing any if needed.
4. Gradually add more boiling water as needed until you reach the desired quantity and consistency of sadza/ugali. Reduce the heat to low and cook for about 20 minutes.
5. Once cooked through, add the remaining flour and use a wooden spoon to fold and stir until smooth and thick. Turn off the heat, cover with a lid, and let it rest for 5 minutes before serving.
6. Serve everything together while warm.

Notes

• Goat is parboiled first to ensure tenderness.
• Sauce should be simmered, not aggressively boiled. You may nitice fat coming to the surgace once it begins to cool, just skim that off the top.
• Serve sauce on the side to preserve texture and don;t straing is to keep it more tranditnoal.

Nutrition Facts

Calories

520

Fat (grams)

32 g

Carbs (grams)

18 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.

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