Meal Prep: Pan-Seared Salmon with Creamy Pepper Sauce Pasta
Creamy pepper sauce salmon pasta made with roasted tomatoes, peppers, garlic and habanero, served with fettuccine and broccoli.
Meal prep is easier to stick with when the food is something you actually look forward to eating. This Pepper Sauce Salmon Pasta combines golden, pan-seared salmon, fettuccine coated in a creamy roasted pepper sauce, and roasted broccoli for a satisfying meal that works for lunch or dinner. It's part of my Lunch + Dinner Duo meal prep series, where each edition features two separate recipes that can be prepared ahead to bring more variety to the week.
The star of this dish is the pepper sauce. Across West African cooking, tomatoes, peppers, onions, garlic and other aromatics are often cooked together to create flavorful bases for stews, sauces and other dishes. The ingredients and techniques vary by region and household, but developing flavor through a well-cooked pepper base is a familiar technique in many kitchens. It's also a versatile starting point, which makes it an interesting way to take a familiar dish like pasta in a different direction.
For this version, the vegetables are roasted before being blended, concentrating their natural sweetness and adding a little char. Habanero brings the heat, while garlic, ginger and bouillon build depth. A splash of cream softens the spice and turns the roasted mixture into a rich sauce that coats the fettuccine without losing the character of the peppers. The result is savory, slightly sweet, gently spicy and full of flavor.
The salmon is seasoned, seared in a cast-iron skillet and finished in the oven for a golden exterior and tender center. Paired with the creamy pasta and roasted broccoli, it makes a balanced, protein-rich meal that feels a little more special than the usual meal-prep routine.
Another advantage is that the components can be prepared ahead and portioned for the week. Keep the salmon separate from the pasta when possible, and reheat gently to help preserve its texture. The companion recipe for this edition is Nigerian Fried Rice with Pork Chops, which will be linked here once it's published.
Seared Salmon with Creamy Pepper Sauce Pasta
A rich, creamy pasta made with a roasted tomato, red pepper, and habanero sauce, served with golden seared salmon and roasted broccoli. Roasting the vegetables brings out their sweetness, while ginger, savory seasoning, crayfish seasoning, cream, and lemon build a flavorful sauce with a little heat.
Ingredients
- 4 salmon fillets, about 1½ lb total
- ½ tsp garlic powder
- ½ tsp paprika, optional
- Salt and black pepper, to taste
- 1 tbsp high-heat cooking oil
- 1–2 tsp fresh lemon juice, to finish
- 4 medium tomatoes, halved
- 2 red bell peppers, roughly chopped
- 1 medium yellow onion, cut into wedges
- 4 garlic cloves, peeled
- ½ habanero pepper, stem removed, or more to taste
- 2 tbsp olive oil, for roasting
- 1-inch piece fresh ginger, peeled
- 1 packet Royco savory mix
- 1 tsp crayfish seasoning, or to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp olive oil, for simmering the sauce
- ¾ cup heavy cream
- 1–2 tsp fresh lemon juice, to taste
- Salt, only if needed
- 18 oz fresh refrigerated fettuccine, divided as needed
- Salt, for the pasta water
- Reserved pasta water, as needed
- 1½–2 lb broccoli florets, approximately 2 large heads
- 1 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F. Arrange the tomatoes, red bell peppers, onion, garlic, and habanero on a metal baking sheet. Toss with olive oil, salt, and black pepper. Roast for 25–30 minutes, until softened and lightly charred.
- Transfer the roasted vegetables and their juices to a blender, along with the fresh ginger, Royco savory mix, crayfish seasoning, and black pepper. Blend until smooth. Taste before adding salt, as the seasonings can already be salty.
- Heat olive oil in a saucepan over medium heat. Pour in the blended sauce and simmer uncovered for 10–15 minutes, stirring occasionally, until thickened and the raw tomato flavor has cooked off. Reduce the heat to low and stir in the heavy cream. Warm gently for 2–3 minutes, then add lemon juice to taste. Adjust the crayfish seasoning, salt, pepper, and heat as needed.
- Bring a large pot of salted water to a boil. Cook the fresh refrigerated fettuccine according to the package directions until tender but still firm. Before draining, reserve 1 cup of pasta water. Drain the pasta thoroughly in a colander, but do not rinse it. Add the pasta gradually to the sauce and toss to coat. Add reserved pasta water a little at a time until the sauce is glossy and clings to the noodles.
- Reduce the oven to 400°F. Toss the broccoli florets with olive oil, salt, and black pepper. Spread in a single layer on a baking sheet, leaving space between the florets so they roast rather than steam. Roast for 15–20 minutes, turning halfway through if convenient, until tender with browned edges.
- Pat the salmon fillets dry with paper towels. Season with garlic powder, optional paprika, salt, and black pepper. Heat cooking oil in a skillet over medium-high heat. Sear the salmon for 3–4 minutes on the first side without moving it, then flip and cook for about 1 minute on the other side.
- Transfer the salmon to an oven-safe skillet or baking sheet and finish in the 400°F oven for approximately 3–6 minutes, depending on thickness, until the thickest part reaches 145°F. Finish with fresh lemon juice. If the salmon has already reached 145°F after searing, skip the oven.
- Divide the creamy pepper sauce pasta among four meal prep containers. Add a salmon fillet and a generous portion of roasted broccoli to each. Position the salmon with its browned crust visible, and keep the broccoli separate from the pasta for the best presentation.
- Spread them out on the baking sheet rather than crowding them. If the roasted vegetables release a lot of liquid, drain off excess liquid before blending, reserving it in case you need to loosen the sauce later.
- Reserve the pasta water first, then drain without rinsing. Rinsing removes surface starch that helps the sauce cling to the noodles. Add pasta water gradually, you may not need the full reserved cup.
- Meal prep storage: Refrigerate within two hours and consume within 3–4 days. Reheat the pasta gently with a splash of water or cream to restore its glossy texture.
Notes
- Avoid steaming the vegetables: Spread them out on the baking sheet rather than crowding them. If the roasted vegetables release a lot of liquid, drain off excess liquid before blending, reserving it in case you need to loosen the sauce later.
- Drain the pasta thoroughly: Reserve the pasta water first, then drain without rinsing. Rinsing removes surface starch that helps the sauce cling to the noodles.
- Keep the sauce creamy: Add pasta water gradually. You may not need the full reserved cup.
- Adjust the heat: Start with less habanero for a milder sauce and add more next time if desired.
- Meal prep storage: Refrigerate within two hours and consume within 3–4 days. Reheat the pasta gently with a splash of water or cream to restore its glossy texture.
Nutrition Facts
Calories
900Fat (grams)
43 gCarbs (grams)
78 gFiber (grams)
8 gProtein (grams)
48 gSodium (milligrams)
950 mg
Oxtail Bunny Chow
This Oxtail Bunny Chow features slow-braised oxtail, tender white beans, and rich, flavorful tomato gravy nestled inside a hollowed-out loaf of bread for the ultimate hearty, comforting meal.
Growing up in Zimbabwe, I remember seeing people eating food stuffed inside loaves of bread, particularly around construction sites and at outdoor restaurants during lunchtime in the central business district. I remember the bread, the filling, and even the Coca-Cola or Fanta that often accompanied the meal. At the time, I thought it was simply a practical way to eat when you were in a hurry. Years later, I learned about Bunny Chow, the South African dish made by hollowing out a loaf of bread and filling it with curry. Suddenly, that childhood memory felt connected to a wider Southern African food story.
For the first recipe in my African Comfort Food series, I'm making my own version: Oxtail Bunny Chow, filled with slow-braised oxtail, white beans, and a rich tomato gravy.
Oxtail was one of my favorite indulgent meals growing up. It was something we enjoyed occasionally, which made it all the more exciting when it appeared on the dinner table. I loved the tender meat and the rich, gelatinous texture that develops when oxtail is cooked slowly. Here, I'm bringing those familiar flavors together with the bread-bowl idea of Bunny Chow. The result is hearty, saucy, and made for tearing off pieces of bread to scoop up every last bit of gravy.
Bunny Chow is a South African dish most closely associated with Durban, in KwaZulu-Natal. It consists of a hollowed-out loaf of bread filled with curry, with the bread serving as both the container and part of the meal. The dish developed within Durban's Indian South African community. Its precise origins remain debated, but commonly told accounts connect it to the city's Indian food culture and the need for convenient takeaway meals. Early versions included bean curry, while meat-filled versions became popular later. Although Bunny Chow is distinctly associated with South Africa, its history isn't confined to modern-day South African borders. Historical accounts report that the dish was sold in Gwelo, now Gweru, in what was then Rhodesia during the Second World War.
That history resonates with my own memories of seeing people eat food stuffed into loaves of bread in Zimbabwe. I can't say that every bread-filled meal I saw was Bunny Chow, but the memory reminds me of how practical, portable meals can resemble one another across places and communities.
The filling is inspired by the simple oxtail stews I grew up enjoying. I brown the oxtail, build a flavorful base with onions, garlic, fresh ginger, chili, and grated tomatoes, then add curry powder, other warm spices, and broth before slow-braising the meat in the oven. I also add white beans, which make the stew heartier and complement the rich gravy. Beans are a familiar addition to many Caribbean oxtail preparations, including Jamaican-style stewed oxtail with butter beans, another food tradition I enjoy exploring.
Once the oxtail and beans are tender, I carefully remove the bones and return the meat to the gravy. The stew is then spooned into hollowed-out bread, creating a hearty filling that can be enjoyed with the bread itself. This dish is perfect for making ahead, allowing the flavors to develop, and serving during the colder months when a rich, comforting meal is especially welcome.
Oxtail Bunny Chow
This Oxtail Bunny Chow is a hearty, comforting twist on the South African bread-bowl dish, featuring slow-braised oxtail, tender white beans, and rich tomato gravy infused with garlic, fresh ginger, chili, and warming spices. Served in a hollowed-out loaf of bread, it’s a satisfying meal made for soaking up every last drop of gravy.
Ingredients
- 2 lb oxtail, trimmed of excess visible fat
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2–3 green onions, sliced
- 3 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 red chili, finely chopped
- 1½–2 cups grated fresh or frozen tomatoes
- 2 tbsp tomato paste (confirm quantity)
- 1–2 tbsp curry powder, to taste
- 1 tsp paprika
- ½ tsp black pepper
- 4 sprigs fresh thyme (confirm quantity)
- 1 tbsp Worcestershire sauce (confirm quantity)
- 1 tbsp all-purpose seasoning or Reiko Usavi mix (confirm quantity)
- 1–2 beef bouillon cubes
- 1 cup dried white beans, soaked overnight and drained
- 4–5 cups beef broth, plus extra hot water or broth as needed
- Salt, to taste
- 1 sturdy loaf of English muffin bread, for serving
Instructions
- Preheat the oven to 325°F (165°C). Pat the oxtail dry and season lightly with salt and black pepper. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Brown the oxtail in batches on all sides, then transfer to a plate.
- Add the diced onion to the same pot and cook until softened, scraping up the browned bits from the bottom. Add the green onions, garlic, ginger, and chili. Cook for another 1–2 minutes until fragrant.
- Stir in the curry powder and paprika, allowing the spices to bloom for about 30–60 seconds. Add the tomato paste and grated tomatoes. Cook for 10–15 minutes, stirring occasionally, until the tomatoes have reduced and the mixture has deepened in color.
- Return the browned oxtail to the pot. Add the thyme, Worcestershire sauce, all-purpose seasoning, bouillon cubes, and enough beef broth to mostly surround the meat. Bring to a gentle simmer.
- Cover the pot and transfer it to the oven. Cook for approximately 2 hours, checking occasionally to ensure there is enough liquid. Add more hot broth or water if needed.
- Stir in the soaked, drained white beans. Cover and return the pot to the oven for another 1–1½ hours, or until the oxtail and beans are tender. Check periodically and add hot liquid in small amounts if the pot becomes too dry.
- If the meat and beans are tender but the gravy is too thin, uncover the pot and continue cooking for about 30–40 minutes, checking regularly. The finished gravy should be rich and thick enough to spoon into the bread.
- Carefully transfer the oxtail to a plate. Remove the bones, hard cartilage, and any small bone fragments, keeping the meat in generous pieces. Return the meat to the pot and stir it into the gravy. Taste and adjust the salt and seasoning as needed.
- Cut a generous portion from the loaf and hollow out the center, leaving enough bread around the sides and base to hold the filling. Reserve the removed bread for dipping into the gravy.
- Spoon the hot oxtail and white bean stew into the hollowed-out bread. Serve immediately, with extra gravy and the reserved bread for dipping.
Notes
- Soak the beans: Soak the dried white beans overnight and drain before cooking. Cooking time can vary depending on the age and type of beans.
- Allow enough time: Oxtail needs slow cooking to become tender. Continue braising until both the meat and beans are fully tender.
- Adjust the liquid: Add hot broth or water as needed during cooking. Reduce the gravy uncovered at the end if it needs thickening.
- Choose sturdy bread: English muffin bread worked well for this version. The bread primarily serves as the vessel for the stew rather than something you need to eat in its entirety. You can pull out some of the soft interior and use it to dip into the rich gravy.
- Make ahead: The stew can be prepared ahead of time and refrigerated. Reheat gently, adding a splash of broth or water if needed, and fill the bread just before serving.
Nutrition Facts
Calories
600Fat (grams)
35 gSat. Fat (grams)
12 gCarbs (grams)
25 gFiber (grams)
5 gSugar (grams)
5 gProtein (grams)
35 g
Meal Prep: Creamy Peri-Peri Chicken and Berbere Lamb Chili
Make two flavorful meals in one prep session: creamy peri-peri chicken with spiced rice and green beans for lunch, plus berbere lamb and chickpea chili with homemade corn cornbread for dinner.
Meal prep can be a delicious way to bring more variety to your week. With two thoughtfully paired dishes, you can have flavorful lunches and satisfying dinners ready to enjoy, leaving you more time to get on with your day. That's the idea behind Lunch + Dinner Duo, a series that brings two different meals together in one prep session. Each edition combines distinct flavors and ingredients to make planning ahead feel less repetitive and a lot more exciting.
In this first edition, I'm pairing creamy peri-peri chicken thighs with Cape Malay-inspired spiced rice and green beans for lunch, followed by berbere lamb and chickpea chili with homemade white cornbread for dinner. The combination brings together bold peri-peri flavors, the fragrant spices associated with Southern African cooking, and the warming complexity of Ethiopian berbere.
The creamy peri-peri chicken starts with Portuguese-style seasoning, garlic powder and peri-peri hot sauce. The chicken thighs are browned in a skillet before finishing in a lightly creamy garlic sauce made with onion, fresh garlic, chicken broth and a little heavy cream. The result is tender, flavorful chicken with a savory sauce that brings everything together without making the dish too rich. Alongside the chicken is rice inspired by the fragrant, warmly spiced flavors of Cape Malay cooking. Curry powder, cardamom, cinnamon sticks and bay leaves infuse the rice with aromatic flavor, while dried apricots add little bursts of sweetness. Served with green beans, it makes a colorful lunch with a balance of spice, sweetness and freshness.
For dinner, the berbere lamb and chickpea chili takes a different direction. Ground lamb is cooked with onion, garlic, tomatoes and berbere, an Ethiopian spice blend known for its layered warmth and depth. Chickpeas add texture and substance, while beef broth helps create a rich, savory chili. It's served with homemade white cornbread made with creamed corn and sweet corn kernels, giving the bread a tender texture and a touch of sweetness that complements the spices.
What makes this combination work is the contrast between the two meals. One pairs peri-peri chicken and fragrant, sweet-spiced rice with a creamy garlic sauce; the other brings together warming berbere spices, hearty lamb, chickpeas and sweet corn cornbread. Both are full of flavor, but each has its own character, giving you something different to look forward to at lunchtime and dinner.
Once everything is cooked, divide the meals into individual portions and store them in the refrigerator. Keep the cornbread separate from the chili until serving, and portion the chicken with its rice and green beans. When you're ready to eat, reheat the meals thoroughly, adding a small splash of broth or water to the chicken or chili if needed.
Creamy Peri-Peri Chicken with Spiced Rice and Green Beans
Juicy peri-peri chicken thighs simmered in a creamy garlic sauce, served with fragrant Cape Malay-inspired spiced rice with dried apricots and green beans. This flavorful meal prep lunch brings together a little heat, aromatic spices, and a touch of sweetness.
Ingredients
- 4 chicken thighs
- 2 tbsp peri-peri hot sauce
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp butter
- 1 tbsp all-purpose flour
- ½ cup chicken broth
- ½ cup heavy cream
- 2 cups white rice
- 4 tbsp butter
- 2 tsp curry powder
- 4 cardamom pods
- 2 cinnamon sticks
- 4 bay leaves
- ½ cup chopped dried apricots
- 3 tsp chicken bouillon paste
- 4 cups water
- Lemon juice, to taste
- ¼ cup toasted sliced almonds, optional
- 1 lb green beans, trimmed
- Salt and pepper, to taste
Instructions
- Combine the peri-peri hot sauce, olive oil, lemon juice, garlic, smoked paprika, sweet paprika, cumin, oregano, onion powder, salt and pepper. Coat the chicken thighs and allow them to marinate while you prepare the other ingredients.
- Heat a skillet over medium heat. Brown the chicken thighs for 3–4 minutes per side, then transfer them to a plate.
- Add the butter and chopped onion to the skillet. Cook until softened, then add the garlic. Stir in the flour and cook briefly. Gradually whisk in the chicken broth, scraping up the browned bits.
- Add the cream and return the chicken to the skillet. If any raw marinade remains, ensure it reaches a boil for at least one minute. Simmer until the chicken reaches an internal temperature of 165°F and the sauce thickens.
- For the rice, melt the butter in a saucepan and bloom the curry powder, cardamom pods, cinnamon sticks and bay leaves briefly. Add the rice and stir to coat.
- Add the chicken bouillon paste, dried apricots and the package-directed amount of water. Cover and cook according to the rice package instructions. Finish with lemon juice and toasted almonds, if using.
- Steam or boil the green beans until tender-crisp. Season with salt and pepper.
- Divide the rice, chicken, sauce and green beans among four meal-prep containers.
Notes
- Adjust the heat: The peri-peri hot sauce and Portuguese seasoning provide the main flavor. Taste the finished sauce before adding extra salt.
- Creaminess: The quarter cup of cream adds richness without making the sauce excessively heavy. The flour helps thicken the broth.
- Marinade safety: Never add raw chicken marinade directly to the finished sauce without thoroughly boiling it first.
- Rice variations: The dried apricots add sweetness to balance the warm spices. Toasted almonds are optional.
- Storage: Refrigerate in airtight containers and consume within 3–4 days. Reheat thoroughly.
Nutrition Facts
Calories
700Fat (grams)
32 gCarbs (grams)
65 gProtein (grams)
35 g
Berbere Lamb and Chickpea Chili with Cornbread
A hearty chili made with ground lamb, cooked chickpeas, tomatoes and warming berbere seasoning, served with homemade white cornbread featuring creamed corn and sweet corn kernels. It's a comforting, flavor-packed dinner that reheats well for meal prep.
Ingredients
- 1 pound ground lamb
- 1½ cups cooked chickpeas, drained
- 1 can (14.5 ounces) diced tomatoes, including the liquid
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon berbere seasoning
- ½ teaspoon ground cumin, optional
- ½ of a 10-gram Knorr bouillon cube
- ½ cup beef broth or hot water to dissolve the bouillon
- A little additional water, as needed
- 1 fresh chili pepper, chopped
- 1 teaspoon rice seasoning blend
- Seasoned salt and black pepper, to taste
- Approximately 1 tablespoon lemon juice, to finish
- 1 tablespoon oil, if needed
- 1½ cups plain white cornmeal
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar, optional
- 1 large egg
- 1 cup regular milk, including the additional 4 tablespoons used to adjust the batter
- 1 teaspoon lemon juice
- ⅓ cup melted butter
- ½ cup creamed corn
- ½ cup corn kernels, drained if canned
Instructions
- Heat a large pot over medium-high heat. Add the ground lamb and break it apart with a spoon. Cook for approximately 6–8 minutes until browned.
- If the lamb releases excess watery liquid, continue cooking uncovered until most of it evaporates. Spoon off excessive fat if necessary, leaving some behind for flavor.
- Add the diced onion and cook for 3–4 minutes. Stir in the minced garlic and chopped fresh chili pepper and cook for another 30 seconds.
- Add the tomato paste, berbere seasoning and optional cumin. Stir for about 1 minute to toast the spices and coat the lamb.
- Dissolve half the Knorr cube in ½ cup of beef broth or hot water.
- Add the undrained diced tomatoes, cooked chickpeas, prepared broth and rice seasoning blend. Stir everything together.
- Add a little extra water if the chili looks too thick. Start conservatively; the tomatoes also contribute liquid.
- Simmer the chilli uncovered for approximately 15–20 minutes, stirring occasionally, until the sauce thickens and the flavors come together.
- Finish with approximately 1 tablespoon of lemon juice. Taste before adding more seasoned salt, since the bouillon and seasoning blends may already contain salt.
- For the cornbread, preheat the oven to 400°F and grease an 8 × 8-inch baking pan.
- Whisk together the cornmeal, flour, baking powder, baking soda, salt and optional sugar in a large bowl.
- In a separate bowl, whisk the egg, milk, lemon juice, melted butter and creamed corn.
- Combine the wet and dry ingredients, stirring only until incorporated. Fold in the corn kernels. The batter should be thick but moist and spreadable.
- Transfer the batter to the prepared pan and smooth the top. Bake for 25–35 minutes, or until golden and a toothpick inserted into the center comes out without wet batter.
- Rest for at least 10–15 minutes before cutting into squares.
- Divide the chili into meal-prep containers. Cut the cooled cornbread into squares and pack separately to prevent it from becoming soggy.
Notes
- Chickpeas: This recipe uses 1½ cups of already-cooked chickpeas. If starting with dried chickpeas, soak and cook them separately until tender before adding them.
- Heat level: Berbere and the fresh chili pepper both contribute heat. Adjust the fresh pepper quantity to suit your preference.
- Broth: Beef broth gives the lamb a deeper flavor. The Knorr cube adds seasoning, so taste before adding extra salt.
- Cornbread texture: The creamed corn and kernels add moisture and texture. Avoid overmixing the batter.
- Storage: Refrigerate the chili and cornbread in separate airtight containers. Consume the chili within 4 days and reheat thoroughly.
Nutrition Facts
Calories
600Fat (grams)
30 gCarbs (grams)
55 gProtein (grams)
30 g
Egusi Spinach-Artichoke Dip
A creamy, spinach-artichoke dip with egusi and powdered crayfish, bringing savory West African flavours to a familiar game day favourite.
Spinach-artichoke dip has always been one of those appetizers I can never resist and is popular for a reason. It is creamy, cheesy, savory, and the kind of dish that like its cousin, crab dip, disappears quickly once it hits the table. For this version, I wanted to take that familiar favorite and give it a little more depth using ingredients that are familiar in West African cooking.
I stirred ground egusi and powdered crayfish into the creamy spinach-artichoke base, adding layers of nuttiness and savory umami without changing the character of the dish completely. This is not meant to be a traditional egusi preparation or a recreation of egusi soup. Instead, it is an example of how I like to cook: taking ingredients and flavors that I know and love and finding unexpected ways to bring them into dishes you already enjoy.
The result is rich, creamy spinach-artichoke dip with a distinctly savory flavor from the egusi and crayfish. I serve it with golden fried yellow plantains, whose natural sweetness makes a really nice contrast to the richness of the dip. It is an easy appetizer for game day, parties, or any time you want something a little different from the usual spinach-artichoke dip.
If you love spinach-artichoke dip but want to try something with a little more flavor and personality, this is a fun one to add to the spread.
Egusi Spinach-Artichoke Dip
A creamy spinach-artichoke dip with egusi and powdered crayfish for extra savory depth, served with golden fried yellow plantains for dipping. A flavorful addition to any game-day spread.
Ingredients
- 8 oz cream cheese, softened
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Approximately 8 oz evaporated milk, plus more as needed
- 3 tbsp egusi
- 2 tsp powdered crayfish
- 2 cups fresh spinach, roughly chopped
- 1 cup artichoke hearts
- ½ small yellow onion, finely chopped
- 2 garlic cloves, minced
- ½ cup grated Parmesan cheese (extra for topping, optional)
- ¼ tsp black pepper
- ¼ tsp cayenne pepper, optional
- Salt, to taste
Instructions
- Preheat the oven to 375°F.
- Melt the butter in a skillet over medium heat. Add the onion and cook for 2–3 minutes, until softened. Add the garlic and cook for about 30 seconds.
- Sprinkle in the flour and stir continuously for about 1 minute.
- Gradually whisk in the evaporated milk, starting with about ½ cup. Add more as needed until you have a smooth, creamy, but thick sauce.
- Add the softened cream cheese and stir until completely incorporated and smooth.
- Stir in the egusi, powdered crayfish, black pepper, cayenne, and a small amount of salt. Cook for 3–4 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
- Add the spinach and artichokes. Cook for 2–3 minutes, stirring until the spinach wilts and everything is well combined.
- Stir in the Parmesan and taste again for seasoning. The mixture should be creamy and spoonable. If it is too thick, add another splash of evaporated milk.
- Transfer the dip to an 8x8-inch baking dish.
- Bake for approximately 15 minutes, just until heated through and lightly browned around the edges. For more color, sprinkle additional melting cheese over the top before baking.
Notes
- Plantain options: You can use green or yellow plantains. The process is the same, but green plantains are firmer and work best for making tostones that can be used as scoops, while yellow plantains are softer and sweeter and are best served as fried plantains. Use whichever you prefer or have on hand.
- Don't overbake the dip: The dip is best when it remains creamy. A short bake is enough to heat everything through and bring the flavors together.
- Adjust the consistency: Add evaporated milk a little at a time if the dip becomes too thick while cooking.
- Adjust the egusi and crayfish: These ingredients are intentionally prominent in this version so their savory flavor remains noticeable after baking.
- Serve immediately: The dip thickens as it cools. If needed, loosen it with a small splash of warm milk before serving.
- Storage: Refrigerate leftover dip in an airtight container for up to 3–4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to restore the creamy consistency. Fried plantains are best eaten fresh, but leftovers can be refrigerated and reheated in an air fryer or oven.
Nutrition Facts
Calories
410Fat (grams)
34 gCarbs (grams)
21 gFiber (grams)
3 gProtein (grams)
17 gSodium (milligrams)
540 mg
Chicken Yassa Inspired Loaded Fries
If you love loaded fries but you're ready for something beyond the usual cheese-and-bacon combination, these Chicken Yassa Inspired Loaded Fries bring a West African twist to one of America's favorite game-day foods without requiring you to cook chicken from scratch.
Inspired by Chicken Yassa, a Senegalese dish known for deeply caramelized onions, lemon, Dijon mustard, garlic and chile, this recipe uses rotisserie chicken to make the dish quick and approachable while still delivering those signature Yassa flavors. The chicken is tossed with deeply caramelized Yassa onions and their lemon-Dijon seasoning, then piled onto crispy homemade russet fries and finished with a cool garlic-yogurt sauce, crispy green onions and fresh scallions.
The Yassa onions are the heart of the dish. They're cooked slowly until soft, deeply golden and jammy, allowing the lemon, Dijon, garlic and chile to mellow into a rich, savory coating for the rotisserie chicken. Using prepared chicken means you can focus on building those bold flavors without the time required to cook chicken from scratch.
The fries are fried twice, first at a lower temperature to cook the potatoes through, then at a higher temperature to make them crisp and golden. That extra step gives them enough structure to hold up to the chicken, onions and sauce without becoming soggy.
These loaded fries are made for game day, watch parties, cookouts and casual entertaining. If you've never tried Chicken Yassa, this is a fun way to experience its signature flavors in a completely different format. If you're already a fan, you'll recognize the lemon, mustard, onion and chile combination in every bite
Chicken Yassa Loaded Fries
Crispy homemade fries topped with flavorful rotisserie chicken, jammy lemon-Dijon Yassa onions, garlic-yogurt sauce and crispy and fresh green onions. A quick, game-day-friendly take on Chicken Yassa without cooking the chicken from scratch.
Ingredients
- 3 cups shredded rotisserie chicken, using a combination of breast and dark meat when possible
- 2 large yellow onions
- 1 tablespoon chicken spice
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- ½ teaspoon cayenne
- ½ teaspoon black pepper
- 2 tablespoons water
- Pinch of salt
- 1 tablespoon neutral oil, for cooking
- 1 tablespoon butter
- 4 large russet potatoes
- Neutral high-heat oil, for frying
- Salt, to taste
- 5 ounces plain Greek yogurt
- 1 small garlic clove, finely grated or minced
- Lemon juice, to taste
- Garlic powder, to taste
- All-purpose seasoning, to taste
- Water, as needed to thin
- 4–5 green onions
- Olives, optional
- Fresh lemon wedges, for serving
Instructions
- Cut the potatoes into 1/4- to 1/3-inch fries. Place them in a large bowl of cold water and soak for 30 minutes.
- While the potatoes soak, prepare the chicken. Remove the skin and bones from the rotisserie chicken and pull the meat into irregular 1- to 1 1/2-inch pieces. You should have about 3 cups. Toss the chicken with 1 tablespoon chicken seasoning.
- Prepare the onions. Halve the onions from root to stem, peel them, and slice lengthwise into thin, approximately 1/8-inch strips.
- In a bowl, combine the juice of 1 lemon, Dijon mustard, minced garlic, cayenne, black pepper, 2 tablespoons water, and a pinch of salt. Add the sliced onions and toss well to coat. Let the onions marinate for 20 to 30 minutes.
- Drain the potatoes. If they are particularly starchy, rinse them once with cold water. Spread them in a single layer on clean kitchen towels and pat them completely dry. Let them air-dry while you prepare the chicken and onions.
- Heat 1 tablespoon neutral oil in a large skillet or cast-iron pan over medium heat. Add the marinated onions and cook for 20 to 25 minutes, stirring occasionally, until very soft, deeply golden and jammy. If the onions begin sticking or browning too quickly, add 1 to 2 tablespoons water at a time and continue cooking over medium-low heat. Remove from the heat and set aside.
- In a separate skillet, heat a small amount of neutral oil over medium-high heat. Add the seasoned rotisserie chicken and 1 tablespoon unsalted butter. Cook for about 5 minutes, tossing occasionally, until the chicken is heated through with lightly browned edges. Add a pinch of bouillon powder and toss to combine. If the chicken seems dry, add 1 to 2 tablespoons water. The chicken should be moist and well coated, not soupy. Remove from the heat.
- Make the garlic-yogurt sauce. Stir together the Greek yogurt and minced garlic. Add the lemon juice, garlic powder and all-purpose seasoning to taste. Add 1 to 2 tablespoons water as needed until the sauce is smooth and drizzleable. Refrigerate until ready to assemble.
- Heat 1 1/2 to 2 inches of neutral high-heat oil in a heavy skillet or Dutch oven to 325°F. Working in batches, fry the potatoes for 4 to 6 minutes, until cooked through but still pale. Transfer to a paper towel-lined plate or rack and allow the oil to return to 325°F between batches.
- Increase the oil temperature to 375°F. Fry the potatoes again in batches for 2 to 4 minutes, until deep golden and crisp. Drain and immediately season with salt.
- Prepare the green onions. Separate the white and light-green portions from the dark-green tops. Fry the white and light-green portions in a small amount of oil over medium-high heat until lightly browned and crisp. Drain well. Thinly slice the dark-green portions and keep them fresh for topping.
- Assemble just before serving. Arrange the hot fries on a serving platter, top with the browned rotisserie chicken and Yassa-style onions, then drizzle generously with the garlic-yogurt sauce. Finish with the crispy fried green onions and fresh scallions.
- Add olives and fresh lemon wedges, if desired. Serve immediately. For the best texture, do not assemble the fries too far in advance, as the chicken, onions and sauce will soften the fries.
Notes
- Don't skip the double fry. The first fry cooks the potatoes through; the second fry creates the crisp exterior needed to support the toppings.If the onions begin to burn before becoming tender, lower the heat and add water 1–2 tablespoons at a time.
- For the chicken, using both breast and dark meat gives the topping a better balance of texture and moisture.
- Keep the garlic-yogurt sauce relatively mild. Its purpose is to cool and balance the intensely flavored Yassa chicken and onions rather than compete with them.
- Assemble immediately before serving. The longer the fries sit underneath the toppings, the softer they will become.
- Olives are optional but work particularly well with the lemony Yassa flavor and are common in many versions of Chicken Yassa.
Apple Cider-Glazed Ribs
Let’s talk about ribs again.
My Tamarind-Glazed Ribs were all about summer: smoky, tangy, sticky, and made for those relaxed cookout days when you want something messy and delicious in the middle of the table. But now it’s early fall, and with fall comes football, game days, gatherings, and a whole new excuse to put a rack of ribs in the oven.
This time, I wanted to lean into those classic fall flavors without making the ribs taste like dessert. Apple cider felt like the obvious place to start. It is one of those ingredients that shows up everywhere this time of year, especially in drinks, baked goods, and desserts, so I started thinking: why not turn it into a glaze for ribs?
The result is a sticky apple cider glaze made with brown sugar, apple cider vinegar, Dijon mustard, ginger, garlic, and just a little cayenne. The cider brings that mellow apple sweetness, while the vinegar and Dijon keep things balanced and savory. Warm ginger and a touch of cinnamon give the glaze that unmistakable fall character without overpowering the pork.
I kept the seasoning on the ribs simple but layered, using smoked paprika, garlic, black pepper, garlic powder, a little Shisanyama seasoning, ginger, cinnamon, and cayenne. The ribs bake low and slow until tender, then get brushed generously with the apple cider glaze before going back into a hot oven to caramelize. That final blast of heat is what gives you those glossy, sticky edges that make ribs so hard to leave alone.
And because these are part of my game-day lineup, I wanted them to feel like the kind of food you can put in the center of the table and let everyone dig into. No complicated smoker setup, no special equipment, and no standing over a grill all afternoon. Just oven-baked ribs, a bold seasonal glaze, and a little patience while they get tender.
In the end, these ribs are my fall take on a classic game-day favorite.
Apple Cider–Glazed Baby Back Ribs
Tender baby back ribs baked low and slow, then coated in a sticky apple cider glaze with mustard, ginger, garlic, warm spices, and a touch of heat. The glaze caramelizes beautifully under high heat, creating glossy, flavorful edges that make these ribs perfect for fall gatherings and game day.
Ingredients
- 1 rack baby back pork ribs
- 1 tsp seasoned salt
- ½ tsp umami seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ¾ tsp black pepper
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛–¼ tsp cayenne pepper
- 1 cup apple cider
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1½ tbsp Dijon mustard
- 1 tbsp unsalted butter
- 1 tsp grated frozen ginger
- 1 garlic clove, minced
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
Chicken Kofta with Spiced Couscous
Warmly spiced chicken kofta served with fragrant couscous, grilled eggplant, fresh cucumber-tomato salad, caramelized figs, and lemon yogurt. This easy dinner brings together savory, smoky, sweet, and fresh flavors in one satisfying plate.
After making my Lamb Kofta with Cape Malay Rice and Beef Suya Kofta with Jollof Rice, I wanted to explore another way to build a kofta plate. This time, I took the chicken in a North African-inspired direction, leaning into warm spices, fresh herbs, grilled vegetables, lemon, and creamy yogurt.
The chicken kofta is grilled for a smoky char before finishing in the oven, while the couscous provides a fragrant base. Grilled eggplant adds richness, the cucumber-tomato salad brings freshness and crunch, and the lemon yogurt balances the warm spices. The grilled figs add a little natural sweetness that ties the whole plate together.
Like the other kofta recipes, this isn't meant to recreate one specific traditional dish. It's an approachable interpretation inspired by the flavors of the region, with simple components that come together into a colorful, satisfying meal.
Chicken Kofta with Spiced Couscous
Flavorful chicken kofta seasoned with toasted cumin and coriander, grilled for a smoky char, and served with spiced couscous, grilled eggplant, fresh cucumber-tomato salad, caramelized figs, and creamy lemon yogurt.
Ingredients
- 1 lb ground chicken
- ¼ large red onion, finely grated
- 2–3 garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
- 1 tsp chicken seasoning
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- ½ tsp smoked paprika
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- 1 tsp salt
- 1 cup packaged couscous
- Chicken broth, amount called for on package
- 1 tbsp butter
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp ground cinnamon
- ¼ tsp salt, depending on the broth
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon
- 1 large eggplant
- 1½ tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- 3 fresh figs
- 1 tsp olive oil
- ⅛ tsp ground cinnamon
- Pinch of salt
- ¾ cup Greek yogurt
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tsp olive oil
- ¼ tsp salt
- 1–2 tsp water, as needed
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Place the whole cumin and coriander seeds in a dry skillet over medium heat. Toast for 1–2 minutes, shaking the pan occasionally, until fragrant. Remove from the heat and let cool slightly, then lightly crush with a mortar and pestle or the bottom of a heavy pan. Keep them coarse rather than grinding them into a powder.
- In a bowl, combine the ground chicken, finely grated red onion, garlic, parsley, olive oil, chicken seasoning, toasted cumin and coriander seeds, smoked paprika, ginger, cinnamon, black pepper, cayenne, and salt if needed. Gently mix until just combined. Cover and refrigerate for 30 minutes to 2 hours.
- While the kofta mixture chills, prepare the lemon yogurt. Combine the Greek yogurt, lemon juice, grated garlic, olive oil, and salt. Add 1–2 teaspoons of water until smooth and spreadable. Cover and refrigerate until ready to serve.
- Prepare the cucumber-tomato salad by combining the cucumber and cherry tomatoes. Toss with olive oil, salt, and black pepper. Cover and refrigerate until ready to serve.
- Preheat the oven to 375°F. Remove the chicken mixture from the refrigerator 20–30 minutes before cooking. Divide it into 8 equal portions and shape each into a thick oval.
- Cut the eggplant lengthwise into long wedges. Toss with olive oil, cumin, smoked paprika, coriander, salt, and black pepper.
- Heat a grill pan over medium-high heat. Grill the eggplant for 2–3 minutes per side, until charred and grill marks develop. Transfer to a baking sheet.
- Lightly oil the grill pan if needed. Grill the koftas for 2–3 minutes per side, turning as needed to develop good grill marks. Transfer them to the baking sheet with the eggplant.
- Transfer the kofta and eggplant to the 375°F oven. Bake the kofta for 6–8 minutes, or until the center reaches 165°F. Remove the kofta and let them rest for 5 minutes. Continue cooking the eggplant for another 10–15 minutes, or until completely tender.
- While the kofta and eggplant finish cooking, prepare the couscous according to the package directions, using chicken broth instead of water. Add the butter, cumin, coriander, cinnamon, and salt to the cooking liquid. Once cooked, fluff with a fork and stir in the parsley and lemon juice.
- Cut the figs in half lengthwise, leaving the skin on. Lightly brush the cut sides with olive oil and sprinkle with cinnamon and a little salt. Place them cut-side down on the hot grill pan and grill for 1–2 minutes, until caramelized and marked. Flip and grill the skin side for about 30 seconds, then remove from the heat.
- Spread the couscous across a large platter. Arrange the chicken kofta, grilled eggplant, cucumber-tomato salad, and grilled figs alongside it.
- Spoon 3–4 tablespoons of lemon yogurt onto the front of the platter. Using the back of a large spoon, drag it through the yogurt in one smooth, curved motion to create a wide smear. Drizzle lightly with olive oil and finish with a little paprika, if desired. Serve immediately.
Notes
- For moist kofta: The finely grated onion and olive oil help keep the chicken juicy. Mix gently and avoid overworking the meat.
- Toast the whole spices: Toasting and lightly crushing the cumin and coriander seeds brings out a deeper, more aromatic flavor.
- Chilling the mixture: Refrigerating the chicken mixture helps it firm up, making the kofta easier to shape and cook.
- Grill, then bake: Grilling first gives the kofta their smoky char and grill marks, while the oven finishes cooking them without drying them out.
- Couscous shortcut: Packaged couscous keeps this meal quick and easy. Cooking it in chicken broth with cumin, coriander, cinnamon, parsley, and lemon gives it plenty of flavor.
- Serving: For a polished presentation, spread the lemon yogurt directly onto the platter rather than serving it in a bowl.
Nutrition Facts
Calories
650Fat (grams)
28 gSat. Fat (grams)
7 gCarbs (grams)
47 gFiber (grams)
5 gSugar (grams)
10 gProtein (grams)
38 g
Pampoenkoekies (Pumpkin Fritters) with Peanut Caramel
Crispy pumpkin fritters, inspired by South African pampoenkoekies and paired with a rich peanut caramel.
Pampoenkoekies are popular South African pumpkin fritters, typically made with cooked pumpkin, flour, egg and warm spices. This version draws on a few different flavors and food memories, while keeping the spirit of the classic.
I grew up eating fat cakes in Zimbabwe, simple fried dough that can be made into round balls or flatter discs. I was also familiar with banana fritters, which I remember being served for dessert at school. After moving to the United States, I encountered a similar idea in the form of donut holes, small pieces of fried dough often tossed in sugar and warm spices. Those influences inspired the small, round shape of these fritters, which are almost like little pumpkin doughnuts.
Pumpkin and peanut butter are also a natural pairing in Zimbabwean cooking, from pumpkin leaves cooked with peanut butter to hearty dishes featuring pumpkin and peanuts. There is also nhopi, a beloved dish made with pumpkin and peanut butter that can be enjoyed as either a sweet or savory preparation. That familiar combination inspired the peanut caramel served alongside the fritters.
The result is a crisp, warmly spiced pumpkin fritter with a silky peanut caramel finished with a little fresh lemon juice to balance the richness. It stays true to the spirit of pampoenkoekies while bringing together flavors and influences from different parts of my food journey.
Updated September 2026: I’ve updated this recipe with revised ingredients and instructions, including a new peanut caramel, to improve the flavor and texture of the original recipe.
Pampoenkoekies (Pumpkin Fritters) with Peanut Caramel
Crispy on the outside and soft and warmly spiced inside, these pumpkin fritters are inspired by South African pampoenkoekies and served with a rich peanut caramel brightened with fresh lemon juice.
Ingredients
- 1 cup pumpkin puree
- 1 large egg
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- 4 cups peanut oil, for deep frying
- ¼ cup unsalted butter
- 1 cup packed dark brown sugar
- 2 tablespoons packed light brown sugar
- ½ cup heavy cream
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of inch ground cloves
- Pinch of salt
- ⅓ cup creamy peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon fresh lemon juice
- Pumpkin seeds
- Peanut caramel (see recipe)
Instructions
- In a large bowl, whisk together 1 cup pumpkin puree, 1 large egg, 2 tablespoons light brown sugar, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon ginger, ⅛ teaspoon nutmeg, a tiny pinch of cloves, and a pinch of salt.
- Add the dry ingredients to the pumpkin mixture and stir just until combined. The batter should be thick enough to scoop and not have pockets of flour. Don't overmix and let the batter rest for 5 minutes.
- Pour 4 cups peanut oil into a deep, heavy-bottomed pot and heat to 340–345°F. Keep it on medium-low heat.
- Using a small cookie scoop, portion approximately 1 tablespoon of batter for each fritter. Hold the scoop close to the surface of the oil and gently release the batter. Fry in small batches, leaving enough space for the fritters to float freely without touching one another for approximately 2–3 minutes per side, turning gently, until evenly golden brown and cooked through.
- Test the first fritter by cutting it open. The center should be tender and cooked, not wet or gummy. If the exterior is browning too quickly, reduce the oil temperature slightly and cook the fritters for longer.
- Transfer the fritters to a wire rack or paper towel-lined plate to drain.
- Serve warm with the peanut caramel.
Notes
- Use the cinnamon, ginger, nutmeg and cloves listed in the recipe, or substitute 1 teaspoon pumpkin spice for all four spices.
- The batter should be thick enough to scoop and hold its shape. If it is too loose, add flour 1 tablespoon at a time.
- Keep the fritters small, using about 1 tablespoon of batter per fritter, to help the centers cook through.
- Fry the fritters in a deep pot so they can float freely in the oil. Avoid using a shallow skillet.
- Fry in small batches and keep the oil between 340°F and 345°F.
- Test the first fritter by cutting it open to make sure the center is soft and cooked through, not wet or gummy.
- The peanut caramel thickens as it cools. If it becomes too thick, gently reheat it and whisk in a small splash of heavy cream.
Storage
- Fritters: Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer until warmed through and crisp.
- Peanut caramel: Store in an airtight container in the refrigerator for up to 1 week. Gently reheat in a saucepan over low heat or in short intervals in the microwave, stirring until smooth. If needed, whisk in a small splash of heavy cream to loosen.
- For best texture, store the fritters and caramel separately. Don't refrigerate the fritters with the caramel already drizzled over them, because they'll lose their crisp exterior.
Nutrition Facts
Calories
181Fat (grams)
7.5 gCarbs (grams)
26.6 gProtein (grams)
3 g
Pumpkin Butter Gochujang Chicken Roast
This Gochujang Pumpkin Butter Glazed Spatchcock Chicken is a flavorful fall dinner featuring juicy brined chicken, crispy roasted Brussels sprouts, tart cranberries, crunchy walnuts, and a sticky sweet-and-spicy glaze.
Brining a whole chicken is an easy way to build flavor before it even goes into the oven. This chicken spends about 7½ hours in a simple brine made with kosher salt, sugar, garlic, allspice, black pepper, bay leaves, and thyme. After brining, the chicken is patted dry and refrigerated uncovered overnight. This extra step helps dry the skin, giving you a better chance at beautifully crisp, golden skin when the chicken is roasted.
The star of the recipe is the pumpkin butter and gochujang glaze. Pumpkin butter brings concentrated pumpkin flavor, sweetness, and warm fall spices, while gochujang contributes fermented chili flavor, heat, and savory depth. Soy sauce and apple cider vinegar round everything out, creating a glossy glaze that's sweet, spicy, tangy, and savory.
The chicken is spatchcocked before roasting, which helps it cook more evenly and gives the glaze plenty of surface area to cling to. Meanwhile, halved Brussels sprouts roast alongside the chicken, picking up some of those delicious chicken juices while developing caramelized edges.
To finish the dish, the Brussels sprouts are tossed with a lightly sweet maple-Dijon vinaigrette, dried cranberries, and walnuts. The tart cranberries and crunchy walnuts provide a bright contrast to the rich, spicy-sweet chicken. The result is a complete fall dinner that's comforting and familiar, but with unexpected global flavor.
Pumpkin Butter Gochujang Chicken
A sweet-and-spicy fall roast chicken featuring a glossy pumpkin butter and gochujang glaze, served with caramelized Brussels sprouts, red onion, tart cranberries and toasted walnuts.
Ingredients
- 8 cups cold water
- ¾ cup coarse kosher salt
- ¼ cup sugar
- 6–8 whole allspice berries
- 1 tsp whole black peppercorns
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tsp dried thyme, or a few fresh thyme sprigs
Goat Sloppy Joes
Sloppy Joes are one of those classic American comfort foods that are easy to love: saucy ground meat, a toasted bun, plenty of flavor, and a dinner that comes together without requiring hours in the kitchen. This version keeps everything that makes a sloppy Joe satisfying, but gives it an East African-inspired flavor profile with ground goat, warm spices, coconut cream, and a bright, quick-pickled kachumbari-style topping.
Ground goat takes the place of the more traditional ground beef. Goat is widely eaten across East Africa, where it appears in everything from stews and curries to grilled dishes, and it's also popular across parts of Southern Africa. Its rich flavor works especially well with the warm spices used here, while still fitting naturally into the familiar sloppy Joe format.
The seasoning brings together pilau seasoning, curry powder, cumin, coriander, ginger, garlic, smoked paprika, and chile. The result is deeply savory and aromatic, with enough warmth and spice to make the filling interesting without losing the comforting character of a sloppy Joe. The sauce keeps the sweet, tangy, tomato-rich qualities you'd expect, with tomato sauce, ketchup, brown sugar, Worcestershire sauce, and broth. Coconut cream is added toward the end to make the sauce richer and round out the spices. It doesn't turn the filling into a coconut curry; it simply adds another layer of flavor and helps create the thick, glossy sauce that makes a sloppy Joe so good.
Then comes the part that really brings everything together: a quick-pickled kachumbari-inspired topping. Kachumbari is a fresh East African salad commonly made with tomatoes and onions, often with cucumber and fresh herbs. Here, those vegetables get a quick pickle with vinegar, giving them a bright, tangy crunch that cuts through the richness of the goat.
And this is still very much an easy weeknight dinner. The goat cooks in one skillet, the sauce comes together with pantry staples, and the quick-pickled topping can be made while the meat simmers. There's no complicated technique or long list of steps—just a few smart layers of flavor that make an otherwise familiar sandwich feel completely different.
For the best result, don't skimp on the sauce, and toast the buns well before assembling. The toasted bun gives the sloppy Joe enough structure to hold all that saucy filling without immediately becoming soggy. Add the pickled vegetables right before serving for the best crunch.
Goat Sloppy Joes
Saucy ground goat simmered with warm East African-inspired spices, tomato, and coconut cream, piled onto toasted buns and topped with a bright, tangy kachumbari-style pickle.
Ingredients
- 1 lb ground goat
- 1 tbsp neutral oil or beef tallow
- 1 tbsp butter
- ½ medium yellow onion, finely diced
- ½ green bell pepper, finely diced
- 1 small jalapeño, finely diced
- 3 garlic cloves, minced
- 1½ tsp pilau seasoning
- 1 tsp curry powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp ground ginger
- ¼ tsp cayenne pepper
- ½ tsp salt
- 1 tsp light brown sugar
- 1 tbsp tomato paste
- ½ cup tomato sauce
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- ⅓ cup coconut cream
- ½ cup quartered cherry tomatoes
- ½ small-to-medium red onion, thinly sliced
- ¼ cup diced cucumber
- ½ cup water
- ¼ cup apple cider vinegar
- 1 tsp salt
- 1 tsp sugar
- 1 bay leaf
- 3–4 whole allspice berries
- 4 multigrain buns, buttered
- Quick-pickled kachumbari-style topping
- Fresh cilantro and lime juice, for finishing
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the ground goat and cook for 5–7 minutes, breaking it apart as it browns.
- Add the onion, green bell pepper, and jalapeño. Cook for 4–5 minutes, until softened and beginning to brown.
- Add the garlic and cook for 30 seconds.
- Add the butter and entire spice blend and stir for about 30 seconds, allowing the spices to become fragrant.
- Add the tomato paste and cook for 1 minute.
- Add the tomato sauce, ketchup, Worcestershire sauce, and broth (or bouillon cube and water). Stir well.
- Reduce the heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally. The mixture should be thick but still generously saucy. Add another splash of water or broth if needed.
- Stir in the coconut cream and simmer for another 2–3 minutes. Taste and adjust the seasoning if needed.
- Toast the buns until lightly golden. This helps prevent the saucy filling from making the buns soggy.
- Spoon the goat filling onto the toasted buns and top with the quick-pickled kachumbari-style vegetables.
- Finish with fresh cilantro and serve immediately.
- Combine the water, vinegar, salt, sugar, bay leaf, and allspice in a small saucepan and bring to a boil.
- Pour the hot pickling liquid over the tomatoes, onion, and cucumber.
- Let sit for 10–15 minutes while the goat cooks.
- Drain well before serving and add fresh chopped cilantro.
Notes
- Ground goat has a naturally rich, distinctive flavor that works especially well with the warm spices in this recipe. Ground beef can be used instead if goat isn't available.
- Keep the goat mixture saucy. If it becomes too thick while simmering, add a little extra water or broth until it reaches a loose, spoonable consistency.
- Toast the buns well before assembling. This gives them enough structure to hold the saucy filling and helps prevent them from becoming soggy.
- Make the quick-pickled tomato, onion, and cucumber topping first so it has time to absorb the tangy brine while you prepare the goat. Drain it well before assembling to keep the toasted buns from becoming soggy.
- The topping is best added just before serving so the vegetables retain as much texture as possible.
Nutrition Facts
Calories
600Fat (grams)
27 gSat. Fat (grams)
10 gCarbs (grams)
59 gFiber (grams)
6 gSugar (grams)
16 gProtein (grams)
31 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Chermoula Chicken and Chickpea Quesadillas
These chicken and chickpea quesadillas put a North African-inspired spin on a familiar weeknight favorite, layering chermoula-marinated chicken, warmly spiced chickpeas, toasted pine nuts, and melted cheese inside a crisped tortilla, finished with a cool, spicy harissa yogurt on the side.
The chicken is marinated in chermoula, one of the flavors that makes this quesadilla especially interesting. It's a bright, herb-filled North African sauce traditionally made with fresh herbs, garlic, lemon, olive oil, and warm spices, and I think of it as North Africa's answer to chimichurri: a fresh, punchy sauce that works as both a marinade and a finishing condiment. Here it does the marinating, soaking into the chicken and giving it plenty of flavor before it even hits the skillet. If you want to see chermoula in a different context, I've also used it in this chicken and chermoula recipe, where the sauce takes more of a starring role.
The chicken is paired with chickpeas seasoned with cumin, paprika, coriander, cinnamon, and black pepper. The chickpeas add substance without making the quesadilla feel overly heavy, while toasted pine nuts bring a little crunch to the filling. Melted cheese pulls everything together and turns those distinctly North African-inspired flavors into something familiar and comforting. The harissa yogurt on the side adds another layer of contrast, with chile heat and smoky spice cooled down by the yogurt, giving you something creamy to dip each crisp wedge into.
I love using quesadillas as a starting point for experimenting with different cuisines because the format is so forgiving. The tortilla and melted cheese provide a familiar foundation, while the filling can take you almost anywhere. A North African-inspired chicken and chickpea combination might not be the first filling that comes to mind when you think of a quesadilla, but that's exactly what makes it fun.
Chicken, Chickpea & Chermoula Quesadillas
Crispy chicken and chickpea quesadillas filled with chermoula-marinated chicken, warm spices, toasted pine nuts, and melted cheese, served with a creamy harissa yogurt for dipping.
Ingredients
- 1½ tsp cumin seeds
- 1½ tsp coriander seeds
- 1 cup packed fresh cilantro
- ½ cup packed fresh parsley
- 4 garlic cloves
- ½ large jalapeño, roughly chopped
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- 1 tsp paprika
- ½ tsp cayenne pepper
- ¾ tsp salt
- ½ tsp black pepper
- 1–2 tsp Worcestershire sauce
- Umami seasoning, to taste
- 4 bone-in chicken thighs, meat removed and cut into thick strips
- ½ cup cooked chickpeas
- 1 tsp olive oil
- ¼ tsp ground cumin
- ¼ tsp paprika
- ⅛ tsp ground coriander
- ⅛ tsp ground cinnamon
- ⅛ tsp black pepper
- ⅛ tsp salt
- 2 10-inch flour tortillas
- ¾–1 cup shredded melting cheese per quesadilla, approximately 3–4 oz each depending on the cheese
- 2 tbsp toasted pine nuts
- 1–2 tsp neutral oil or butter, for cooking
- 2 tbsp Greek yogurt
- ½–1 tsp harissa
- ½ tsp fresh lemon juice
- ⅛ tsp salt
- ½–1 tsp water, as needed
Instructions
- Toast the cumin and coriander seeds in a dry skillet over medium-low heat for 1–2 minutes, until fragrant. Let them cool slightly, then grind them into a fine powder.
- Add the toasted spices, cilantro, parsley, garlic, jalapeño, olive oil, lemon juice, paprika, cayenne, salt, black pepper, Worcestershire sauce, and umami seasoning to a food processor. Pulse until the mixture forms a textured, spoonable sauce. Taste and adjust the salt or seasoning as needed.
- Remove the meat from the chicken thighs and cut into thick strips. Place the chicken in a bowl and toss with the chermoula until thoroughly coated. Cover and refrigerate overnight.
- When ready to cook, heat a skillet over medium-high heat with a small amount of oil. Allow excess marinade to drip from the chicken, then add the chicken to the skillet in a single layer. Cook for about 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F (74°C). Remove from the skillet and set aside.
- Heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Add the cooked chickpeas in a single layer and cook for about 5–7 minutes, stirring occasionally, until they develop browned edges. Add the cumin, paprika, coriander, cinnamon, black pepper, and salt. Toss for about 30 seconds, until fragrant, then remove from the heat.
- Mix the Greek yogurt, harissa, lemon juice, and salt in a small bowl. Add a little water if needed to create a smooth dipping consistency. Refrigerate until ready to serve.
- Heat a clean skillet over medium heat. Place one tortilla in the skillet and cover one half with the cheese. Add half of the chicken, half of the seasoned chickpeas, and half of the toasted pine nuts. Add a little more cheese over the filling, then fold the tortilla over.
- Cook for 2–3 minutes, until the underside is golden and crisp and the cheese has begun to melt. Carefully flip and cook the other side until golden and the cheese is fully melted. Repeat with the second tortilla.
- Transfer the quesadillas to a cutting board and allow them to rest for about 1 minute. Cut into wedges and serve immediately with the harissa yogurt.
Notes
- Chermoula: The whole spices are toasted and ground before blending for a more aromatic marinade.
- Marinating: The chicken can be marinated overnight, making this easier to prepare as a weeknight or weekend dinner.
- Chicken: Because the chicken is coated in chermoula, the herbs may darken as they cook. This is normal. Cook until the thickest piece reaches 165°F (74°C).
- Chickpeas: They don't need to become completely crispy. The goal is simply to develop some browned edges and add another layer of texture.
- Cheese: Use a good melting cheese. For a particularly gooey quesadilla, use approximately 3–4 oz of cheese per 10-inch tortilla.
- Serving: The quesadillas are large and can be sliced into wedges and shared, making two quesadillas suitable for four servings.
- Make ahead: The chermoula and harissa yogurt can be prepared ahead of time, and the chicken can marinate overnight.
Nutrition Facts
Calories
650Fat (grams)
37 gCarbs (grams)
42 gFiber (grams)
5 gSugar (grams)
4 gProtein (grams)
39 gSodium (milligrams)
1000 mgI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Beef Suya Kofta with Jollof Rice
Bold, nutty beef suya kofta served with West African-inspired jollof rice, sweet fried plantains, and fresh tomato, cucumber, and red onion. This flavorful weekend dinner brings together contrasting spicy, savory, sweet, and fresh flavors in one satisfying plate without turning it into an all-day cooking project.
Suya is a popular street food in Nigeria, traditionally made with meat seasoned with yaji, a distinctive spice blend commonly made with ground roasted peanuts, chilies, ginger, garlic, and other spices. The seasoned meat is grilled over high heat, giving it a deeply savory, spicy, and nutty flavor.
For these kofta, those flavors are paired with the familiar shape and texture of kofta. The meat is seasoned with a suya seasoning straight from Lagos, then finished with finely ground roasted peanuts for a nutty exterior. The basic kofta structure is adapted from my Lamb Kofta with Cape Malay Rice, but the seasoning and accompaniments take this version in a completely different direction. Rather than making yaji completely from scratch, the ready-made spice provides the foundation while the additional peanuts reinforce one of suya's defining flavors.
The kofta are served with West African-inspired jollof rice, a beloved rice dish with many regional and household variations throughout West Africa. Nigerian, Ghanaian, Senegalese, and other preparations differ in their rice, seasoning, cooking methods, and accompaniments, making jollof a dish with no single universal formula.
This isn't an attempt to recreate an authentic Nigerian suya or jollof recipe. Instead, it draws inspiration from West African food traditions and adapts those flavors into an approachable home-cooked meal. Think of it as a celebration of the flavors and an interpretation that can be recreated in your own kitchen.
Fresh tomato, cucumber, and red onion are served alongside the suya to provide a cool, crisp contrast to the richly seasoned meat, while fried plantains add a touch of sweetness.
For another way to use the flavors of yaji, try the Spicy Suya Steak with Creamy Cauliflower Purée and Peanut Gremolata, which takes those flavors in a completely different direction.
Beef Suya Kofta with West African Jollof Rice
Juicy beef kofta seasoned with Nigerian suya seasoning, coated in finely ground roasted peanuts, and served with tomato-pepper jollof rice, fried plantains, and fresh vegetables.
Ingredients
- 1 lb (450 g) ground beef
- 2 cloves garlic, minced
- 2 tbsp heaped, very finely grated onion (keep the juices)
- 1½ tbsp suya seasoning
- ½ tsp all-purpose steak seasoning
- ½ tsp salt
- 1 tbsp ghee or high-heat cooking oil, for cooking
- ¼ cup roasted unsalted peanuts
- 1½ tbsp suya seasoning
- 2 cups parboiled long-grain rice, rinsed
- ¼ cup neutral cooking oil
- 1 large red bell pepper
- 3 Roma tomatoes
- ½ medium red onion
- 2 cloves garlic
- 1-inch piece fresh ginger
- ½ Scotch bonnet, optional
- 2 tbsp tomato paste
- 1 tsp curry powder
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- 2½ cups chicken stock
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp Spice for Rice
- 2 ripe plantains
- Neutral oil, for frying
- 1 large tomato, sliced
- ½ red onion, thinly sliced
- ½ English cucumber, sliced
- Salt, to taste
Instructions
- 1. Prepare the peanut-suya coating
- 1. Place the ¼ cup roasted peanuts in a spice grinder.
- 2. Pulse briefly until finely ground and sandy. Do not grind continuously or the peanuts will turn into peanut butter.
- 3. Mix the ground peanuts with 1½ tbsp suya seasoning.
- 4. Set aside.
- 2. Prepare the kofta
- 1. In a large bowl, combine the ground beef, garlic, grated onion, 1½ tbsp suya seasoning, Shisanyama seasoning and salt.
- 2. Mix gently until just combined. Do not overwork the meat.
- 3. Cover and refrigerate for 30 minutes.
- 4. Divide into 6–8 portions and shape each into an elongated kofta.
- 3. Prepare the jollof pepper base
- 1. Roughly chop the bell pepper, tomatoes and onion.
- 2. Add them to a blender with the garlic, ginger and Scotch bonnet, if using.
- 3. Blend until smooth.
- 4. Set aside.
- 4. Cook the jollof base
- 1. Heat ¼ cup oil in a heavy-bottomed pot over medium heat.
- 2. Add the 2 tbsp tomato paste and cook for 2–3 minutes, stirring frequently.
- 3. Add the blended pepper mixture.
- 4. Cook uncovered over medium-low heat, stirring occasionally, until the mixture is thick, concentrated and noticeably darker. Do not rely solely on a set cooking time; the mixture should lose much of its excess water before the rice is added.
- 5. Add the curry powder, fresh thyme, bay leaf, black pepper, salt and South African Spice for Rice.
- 6. Stir well and taste the sauce. Adjust the salt if needed.
- 5. Add the rice
- 1. Add the rinsed rice to the cooked pepper mixture.
- 2. Stir gently until the rice is coated.
- 3. Add 2½ cups chicken stock.
- 4. Stir once and bring to a gentle simmer.
- 5. Cover the pot tightly with aluminum foil, then place the lid over the foil.
- 6. Reduce the heat to low and cook for approximately 20 minutes.
- 7. Check the rice. If the grains are tender, turn off the heat. If they are still firm, add a small amount of additional stock or water, reseal and cook until tender.
- 8. Once tender, keep covered and let the rice rest for 10 minutes.
- 9. Remove the bay leaf and gently fluff with a fork.
- 6. Cook the plantains
- 1. Peel the plantains and slice diagonally into approximately ½-inch pieces.
- 2. Heat about ¼ inch of oil in a skillet to approximately 325–340°F.
- 3. Fry the plantains for 3–4 minutes per side, until golden brown and soft in the center.
- 4. Transfer to a paper-towel-lined plate and season lightly with salt if desired.
- 7. Cook the kofta
- 1. Preheat the oven to 375°F (190°C).
- 2. Heat a grill pan over medium-high heat and add the 1 tbsp ghee or cooking oil.
- 3. Sear the kofta for approximately 2 minutes per side, until browned and marked.
- 4. Transfer them to a parchment-lined baking sheet.
- 5. Press the peanut-suya mixture onto the outside of each kofta, creating a thin, even coating.
- 6. Bake uncovered for 8–12 minutes, or until the center of the thickest kofta reaches 160°F (71°C).
- 7. Remove from the oven and rest for 5 minutes.
- 8. Serve
- Arrange the jollof rice on a platter and nestle the beef suya kofta alongside it. Add the fried plantains and fresh tomato, cucumber and red onion.
- Serve immediately.
Notes
- Suya seasoning: Use a Nigerian suya/yaji seasoning you enjoy. Yaji blends vary, so adjust the amount and salt according to the particular blend you're using. Suya seasoning is the defining flavor here; the additional Shisanyama seasoning is deliberately kept small.
- Peanuts: Pulse rather than continuously grinding them. You want a fine, sandy texture—not peanut butter.
- Kofta moisture: The finely grated onion helps keep the beef moist. Mix gently and avoid overcooking.
- Cooking temperature: Ground beef kofta should reach 160°F (71°C) in the center.
- Jollof base: The most important step for a deeply flavored rice is cooking the blended tomato-pepper mixture down sufficiently before adding the rice. Don't stop simply because a particular number of minutes has passed.
- Plantains: Use ripe plantains for sweetness and a soft interior that balances the savory kofta and spicy rice.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Salted Caramel Bola de Bolacha (Portuguese Biscuit Cake)
A rich Portuguese-inspired biscuit cake made with espresso-dipped Maria biscuits, salted caramel buttercream, and homemade dulce de leche.
Bola de Bolacha is one of my favorite desserts from Portugal, so naturally, I had to try it more than once. During my trips, I tasted three different versions, and each one gave me a completely different impression of this classic Portuguese biscuit cake.
The first was moist, luscious, and creamy without being overwhelming, with a distinctly caramel-forward flavor and a light caramel drizzle. This was by far my favorite. The second had a much stronger coffee flavor that reminded me more of tiramisu than the dessert I had been expecting. It was well-made, but the coffee was definitely the dominant flavor. The third was the least memorable. It was dry and flat, and if I had to identify a flavor, I'd say condensed milk and slightly stale biscuits.
So, quite a range—but between a restaurant, a high-end bakery, and a beach café, perhaps the variety isn't all that surprising.
I decided to take matters into my own hands. After testing and researching different approaches, I landed on my own version, with one priority above everything else: bringing the caramel flavor forward.
My Salted Caramel Bola de Bolacha keeps the recognizable structure of the Portuguese classic—coffee-dipped Maria biscuits layered into a flower-shaped cake—but uses a salted caramel buttercream made with homemade dulce de leche, egg yolks, and butter.
The result is rich, creamy, coffee-infused, and deeply caramel-forward, with just enough salt to balance the sweetness.
This isn't meant to be a traditional Portuguese recipe. It's my interpretation of a dessert I loved discovering in Portugal.
Salted Caramel Bola de Bolacha
A rich, coffee-soaked Portuguese biscuit cake layered with salted caramel buttercream, plain Maria biscuits and caramel Maria biscuits. Inspired by three Bola de Bolacha I tasted in Portugal, this version puts caramel at the center of every bite.
Ingredients
- 1 cup strong brewed coffee
- 1 tbsp granulated sugar
- 8 oz (227 g) unsalted butter, softened
- 7 oz (198 g) dulce de leche (½ cup + 1 tbsp)
- 2 large egg yolks
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
- ¼ tsp course or fine sea salt
- 1½ packets Maria biscuits (approximately 49 biscuits)
- 4-6 additional biscuits, crushed for topping and sides (optional)
Instructions
- Brew 1 cup of strong coffee, then stir in 1 tablespoon sugar while it's still hot.
- Pour the coffee into a shallow bowl and allow it to cool completely.
- Place the 2 egg yolks and 2 tablespoons sugar in a heatproof bowl.
- Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously until the mixture reaches 160°F (71°C). Remove from the heat and continue whisking for about 1 minute.
- Allow the egg mixture to cool to room temperature.
- Place the 7 oz dulce de leche in a bowl. Add the ½ teaspoon vanilla and ¼ teaspoon salt. Stir with a spatula until smooth.
- Add the cooled egg-yolk mixture and stir with a spatula until completely incorporated.
- Place the softened butter in a mixing bowl. Beat with an electric mixer for 3–4 minutes, until light and creamy.
- Gradually add the dulce de leche mixture, about 3 tablespoons at a time, beating after each addition for about 15 seconds, or just until incorporated.
- Continue until all of the caramel mixture has been incorporated and the buttercream is smooth and spreadable. If the buttercream is too soft to spread cleanly, refrigerate it for 15–20 minutes before assembling.
- Place a springform pan or removable-bottom cake pan on a flat tray.
- Spread about 1 tablespoon of buttercream in the center of the base to help hold the first biscuits in place.
- Quickly dip one Maria biscuit at a time into the cooled coffee. Do not soak.
- Arrange 7 biscuits in a flower pattern: 1 in the center with 6 surrounding it. Spread a thin, even layer of buttercream over the biscuits.
- Repeat with another 7 biscuits, alternating between plain and caramel Maria biscuits. Continue until you have 7 biscuit layers.
- Spread the remaining buttercream over the top, then sprinkle the crushed biscuits over the top and sides.
- Cover and refrigerate for at least 4 hours, preferably overnight. The biscuits will soften as they absorb the coffee and the buttercream will firm as it chills.
- Remove the cake from the refrigerator and allow it to sit at room temperature for approximately 5–10 minutes before slicing.
- Release the sides of the springform pan and keep the cake on its removable base for serving.
Notes
- Eggs: If using regular (non-pasteurized) eggs, cook the egg yolks and sugar to 160°F (71°C) as directed. If using pasteurized eggs, you can skip this cooking step and use the yolks according to the manufacturer's guidance.
- Dulce de leche: Store-bought dulce de leche works perfectly. If you can't find it, you can make your own by slowly cooking sweetened condensed milk until thick and caramelized.
- Maria biscuits: Traditional Bola de Bolacha uses Maria biscuits. I use a combination of plain and caramel Maria biscuits for extra caramel flavor. If caramel Maria biscuits aren't available, use plain Maria biscuits throughout.
- Storage: Keep the finished cake covered and refrigerated for up to 4 days. The biscuits will continue to soften as it rests.
- Freezing: The assembled cake can be frozen for up to 1 month. Wrap it tightly before freezing. Thaw overnight in the refrigerator before serving, then allow it to sit at room temperature for 5–10 minutes before slicing.
- Serving: For the cleanest slices, make the cake at least 4 hours ahead; overnight is even better. Let it sit at room temperature for 5–10 minutes before serving.
Nutrition Facts
Calories
465Fat (grams)
28 gSat. Fat (grams)
17 gCarbs (grams)
42 gFiber (grams)
1 gSugar (grams)
29 gProtein (grams)
5 gSodium (milligrams)
220 mgI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Peppermint Crisp Tart with Coconut
A no-bake South African classic of Tennis biscuits, whipped cream, and caramel, topped with Peppermint Crisp chocolate. My version adds coconut throughout for a tropical twist, no oven needed, just fridge time.
If you didn't grow up in Southern Africa, there's a good chance you've never heard of Peppermint Crisp Tart, but it's one of the most beloved desserts in the country, the kind of thing that shows up at every family gathering, Christmas, and braai. It's a no-bake tart built from layers of crushed Tennis biscuits, whipped cream, and a caramel sauce, all finished with grated Peppermint Crisp, a chocolate bar that's equal parts sweet and crunchy. The biscuits soften just enough in the fridge to turn almost cake-like, while the caramel and cream stay rich and smooth underneath.
For my version, I wanted to keep everything that makes the original so good while putting my own spin on it. I folded coconut cream into the caramel layer, topped it all with toasted coconut, and turned the Tennis biscuits into a buttery coconut crumb crust instead of the usual straight biscuit layer. It's still unmistakably Peppermint Crisp Tart at heart, but there's a subtle coconut flavor running through every layer now.
It's creamy, minty, rich with caramel, and about as easy as dessert gets, no oven required. Honestly that's part of the charm of this one. You assemble it, slide it into the fridge, and let time do the rest of the work for you.
Peppermint Crisp Tart with Coconut
A no-bake South African classic of Tennis biscuits, whipped cream, and coconut caramel, topped with toasted coconut and grated Peppermint Crisp chocolate. No oven needed, just fridge time to set.
Ingredients
- 16-18 Tennis biscuits
- 4-6 tbsp unsalted butter, melted
- 3 tbsp unsweetened coconut flakes
- 7 oz (198 g) dulce de leche or Caramel Treat
- ¼ cup (60 ml) coconut cream, chilled
- 1 cup (240 ml) cold heavy whipping cream
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
- Pinch of salt
- 2 Peppermint Crisp bars, chopped
- About ½ Peppermint Crisp bar, finely chopped
- 1-2 tbsp toasted coconut flakes
Instructions
- First make the crust. Add the Tennis biscuits and coconut flakes to a food processor and pulse into fine crumbs. Add the melted butter gradually, pulsing after each addition, until the crumbs resemble wet sand and hold together firmly when pressed. You may not need all 6 tablespoons. You can also transfer the crumbs to a bowl before adding the butter and mix with a spatula instead.
- Press the crumb mixture firmly and evenly into the bottom of a 6 × 6-inch dish in a layer about ⅓ inch thick, substantial enough to hold together when cut but not so thick it's hard to cut through. Cover and chill while preparing the filling.
- In a bowl, combine the dulce de leche, coconut cream, vanilla and salt. Stir with a spatula until completely smooth.
- In a separate bowl, beat the cold heavy cream and granulated sugar until medium-stiff peaks form. Do not overwhip!
- Fold about one-third of the whipped cream into the caramel mixture to loosen it. Then gently fold the loosened caramel mixture into the remaining whipped cream until smooth and fluffy.
- Chop 2 Peppermint Crisp bars, reserving approximately ½ bar for the topping. Gently fold the remaining chopped Peppermint Crisp into the filling. Spread half of the filling over the chilled biscuit crust.
- Arrange a single layer of whole Tennis biscuits over the filling, breaking them as necessary to fit. Spread the remaining filling over the biscuits and smooth the top.
- Sprinkle with the reserved chopped Peppermint Crisp and toasted coconut flakes.
- Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and set. Serve chilled.
Notes
- Chocolate: If Nestlé Peppermint Crisp isn't available, substitute an equivalent amount of peppermint chocolate, such as peppermint Aero.
- Dulce de leche: Traditional South African Peppermint Crisp Tart uses Nestlé Caramel Treat. Dulce de leche works as a readily available U.S. substitute, either works in this recipe.
- Tennis Biscuits: Tennis biscuits are the classic South African coconut biscuits traditionally used in this tart. If unavailable in the U.S., substitute Voortman Coconut Cookies or another thin, crisp coconut biscuit. Leibniz Butter Biscuits or a similar crisp tea biscuit also work, though the coconut flavor will be less pronounced.
- Coconut Cream: Use canned coconut cream. It's mixed directly into the caramel and doesn't need to be whipped.
- Crust Note: For the best texture, press the biscuit mixture into a firm, even layer about ⅓ inch thick. You want a substantial crust that holds together when cut but isn't so thick that it becomes difficult to cut through.
Nutrition Facts
Calories
690Fat (grams)
41 gSat. Fat (grams)
27 gCarbs (grams)
52 gSugar (grams)
37 gProtein (grams)
6 gSodium (milligrams)
167 mgI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Rooibos Tiramisu
A Southern African-inspired take on Italian tiramisu, this Rooibos Tiramisu replaces the traditional coffee soak with strong rooibos tea, masala wine and vanilla for a creamy, aromatic dessert that's perfect for tea lovers.
Tiramisu is one of those desserts that doesn't really need an introduction. Creamy mascarpone, delicate ladyfingers, cocoa and that unmistakable coffee-soaked bite make it a classic for a reason. But what happens when you're a tea lover who wants to experience tiramisu without making coffee the star?
I first fell in love with making tiramisu during a cooking class in Italy, where I had the chance to make the classic version from scratch. There's something special about preparing a dish in the place where it originated—or at least, in the country that made it famous around the world. Working with mascarpone, egg yolks, sugar and those delicate Italian ladyfingers gave me a much better appreciation for why the dessert works so well. But when I started thinking about putting my own spin on it, I didn't want to simply swap one ingredient for another and call it a new recipe. I wanted the twist to actually make sense, and for me, that meant rooibos.
Rooibos is naturally caffeine-free, with a mellow, nutty, earthy sweetness and subtle notes that can lean toward vanilla, honey and even cocoa depending on the blend. It also happens to be one of those ingredients that immediately brings a South African connection to a dessert that is otherwise unmistakably Italian.
Instead of soaking the ladyfingers in coffee, they're dipped in a strong rooibos infusion, finished with a little marsala wine and vanilla. The result isn't supposed to taste like coffee tiramisu with tea substituted for the coffee. The goal is something different: a tiramisu where rooibos has its own identity.
I also wanted to keep the dessert approachable for people who simply aren't coffee drinkers. If you love tea, don't drink caffeine, or just want something unexpected for dessert, this version gives you the creamy, cocoa-dusted experience of tiramisu while taking it in a completely different direction.
The mascarpone cream remains rich and airy, while the rooibos brings warmth and depth. A small amount of espresso powder in the cocoa topping is there only to deepen the chocolate notes—not to turn the dessert back into a coffee tiramisu.
It's a little bit Italy, a little bit Southern Africa, and very much my kind of fusion.
Rooibos Tiramisu
A Southern African-inspired twist on classic Italian tiramisu, made with bold rooibos tea, masala wine, mascarpone and a cocoa-espresso finish.
Ingredients
- 1 cup water
- 2 teaspoons loose-leaf rooibos
- 1 tablespoon granulated sugar
- 2 tablespoons masala wine
- ½ teaspoon vanilla extract
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- 1 tablespoon masala wine
- 8 ounces (225g) mascarpone, slightly softened
- ⅔ cup (160ml) heavy whipping cream, cold
- ½ teaspoon vanilla extract
- Pinch of salt
- 12–14 Savoiardi ladyfingers
- Topping
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon espresso powder
- Optional: a tiny pinch of very finely crushed rooibos leaves for visual garnish
Instructions
- Bring 1 cup of water to a boil. Add the rooibos and steep for 8–12 minutes, or until very strong. If needed, add a little more water and additional loose-leaf rooibos to account for evaporation and maintain enough liquid for dipping the ladyfingers. Remove the tea bags or strain the loose tea once the rooibos is ready. You can prepare the remaining components while the tea steeps.
- While the tea is still hot, stir in the sugar until dissolved. Allow the tea to cool to warm or room temperature, then stir in the masala wine and vanilla. Set aside.
- In a heatproof bowl, whisk together the egg yolks, sugar, and 1 tablespoon of masala wine. Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches 160°F. Remove from the heat and let cool for about 5 minutes.
- Transfer the cooked yolk mixture to a large bowl. Add the mascarpone, vanilla, and salt, and whisk until smooth.
- In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Gently fold half of the whipped cream into the mascarpone mixture, then fold in the remaining cream just until combined. Do not overmix.
- Pour the rooibos soak into a shallow dish. Dip each ladyfinger very briefly, about 1 second per side, until moistened but not saturated.
- Arrange the dipped ladyfingers in a single layer across the bottom of a 6 × 6-inch dish, breaking them as needed to fit. Spread half of the mascarpone cream evenly over the ladyfingers. Add a second layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top.
- Combine the cocoa powder and espresso powder, then sift the mixture evenly over the tiramisu. If desired, finish with a tiny pinch of finely crushed rooibos leaves for visual contrast.
- Cover and refrigerate for at least 4 hours, preferably overnight. Serve chilled.
Notes
- Strong rooibos matters. The tea should taste more concentrated than a normal cup because the mascarpone and ladyfingers will mellow it.
- Don't oversoak the ladyfingers. A very quick dip keeps the tiramisu structured rather than soggy.
- The espresso powder is subtle. It deepens the cocoa flavor without turning this into coffee tiramisu.
- Masala wine: The small amount adds warmth and spice without overpowering the rooibos.
- Egg safety: The yolk mixture is heated to 160°F before being incorporated into the cream.
Nutrition Facts
Calories
580Fat (grams)
37 gSat. Fat (grams)
22 gCarbs (grams)
56 gSugar (grams)
29 gProtein (grams)
9 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Berbere Bang Bang Crab & Shrimp Quesadillas
These quesadillas take a familiar cheesy favorite and give it a seafood-forward Afrofusion twist. They're packed with sweet lump crab, whole seasoned shrimp, melted Monterey Jack and Colby cheese, fresh red chili, and a creamy homemade Bang Bang sauce layered with fragrant berbere.
Quesadillas are one of those wonderfully adaptable foods that can take on almost any flavor profile, and this version is a great example. The combination of seafood and cheese might not be the first pairing that comes to mind for everyone, but here it absolutely works. The mild, creamy cheese provides the perfect backdrop for sweet crab and juicy shrimp, while berbere brings warmth, chile heat, and aromatic depth.
Berbere is one of the spices I reach for again and again, especially when I'm cooking seafood. I love the way its combination of chile and warm spices works with the natural sweetness of shrimp and crab. I've used it in recipes like my Blackened Salmon with Berbere Cream Sauce, and here I've taken it in a completely different direction by building it into both the seafood seasoning and the Bang Bang sauce. The result is a quesadilla that's creamy, spicy, savory, slightly sweet, and packed with flavor. The Berbere Bang Bang sauce is the signature element, adding a creamy, sweet-and-tangy finish with enough berbere to make its presence known without overwhelming the seafood.
This is also the kind of recipe I love for summer: quick enough for a weeknight lunch or dinner, fun enough for a casual gathering, and indulgent enough to feel like something you'd order at a restaurant. The seafood comes together quickly, while the quesadillas get golden and crisp in a skillet. For the cheese, I use Monterey Jack because it melts beautifully, with Colby adding a little more flavor. I intentionally use a generous amount for that dramatic cheese pull, but you can absolutely adjust the amount to your preference—the seafood is the star, after all.
There are a few tricks that make a big difference.
Don't overcook the shrimp; they only need a few minutes in a hot skillet and should be removed as soon as they're opaque and cooked through. The lump crab is already cooked, so you're simply warming it with garlic, butter, seasoning, lime, and scallions. Cooking it too long can dry it out and take away its delicate texture. I also recommend having all of your fillings ready before you start cooking the tortillas. Once the quesadilla is golden and the cheese has melted, fill it while it's still hot. As it cools, the melted cheese can seal the edges together, making the quesadilla difficult to open and fill neatly.
I like to finish these with fresh scallions, chili, and sauce on the side for dipping. Since the quesadillas are rich and cheesy, something fresh and acidic makes the perfect accompaniment. Try serving them with a simple lime-dressed green salad, cucumber and tomato salad, crunchy cabbage slaw, avocado and citrus salad, or even fresh fruit with lime and chili. I would skip the fries here—the quesadilla is already doing plenty of heavy lifting.
Berbere Bang Bang Crab & Shrimp Quesadillas
Golden 10-inch quesadillas filled with whole seasoned shrimp, tender lump crab, Monterey Jack and Colby cheese, and fresh red chili, finished with a creamy, sweet-and-spicy Berbere Bang Bang sauce. Berbere is used throughout the recipe to give the seafood and sauce a warm, aromatic chile flavor.
Ingredients
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon hot sauce
- 2 teaspoons berbere seasoning
- ¼ teaspoon garlic powder
- Pinch of salt
- ½ lb whole shrimp, peeled and deveined
- 1 teaspoon neutral oil
- ½ teaspoon berbere seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon fresh lime juice
- 8 oz lump crab meat, well drained
- 1 teaspoon neutral oil (to coat when seasoning)
- ½ teaspoon Old Bay seasoning
- 1 tablespoon thinly sliced green onion
- 1 teaspoon butter (for warming)
- 1 small garlic clove, finely minced
- 1 teaspoon fresh lime juice
- 2 large 10-inch flour tortillas
- 1½ cups shredded Monterey Jack and Colby cheese, combined
- ½–1 fresh red chili, thinly sliced into rings
- 1 tablespoon thinly sliced green onion, reserved for garnish
- Ghee or neutral oil, for cooking
Instructions
- Make the Berbere Bang Bang Sauce: Whisk together the mayonnaise, sweet chili sauce, honey, lime juice, hot sauce, berbere seasoning, garlic powder, and salt. Cover and refrigerate while preparing the rest of the recipe.
- Season the shrimp: Pat the shrimp very dry and keep them whole. Toss with a little oil, then season with the berbere, garlic powder, onion powder, chili powder, salt, and black pepper. Set aside for a few minutes while preparing the crab.
- Prepare the crab: Drain the crab and gently check for any shell pieces, keeping the lumps as intact as possible. In a bowl, season the crab with a little oil, Old Bay seasoning, and sliced green onion.
- Cook the shrimp: Heat 1 teaspoon ghee or neutral oil in a skillet over medium-high heat. Add the whole shrimp in a single layer and cook for approximately 1½–2 minutes per side, depending on size, until opaque and just cooked through (145°F). Turn off the heat and add 1 teaspoon lime juice. Remove the shrimp from the skillet immediately and set aside. Do not overcook.
- Warm the crab: Reduce the skillet to medium-low heat. Add the butter and minced garlic and cook for approximately 30 seconds. Add the seasoned lump crab and gently warm for 1–2 minutes. The crab is already cooked, so you're simply warming it and allowing the seasonings to coat it. Turn off the heat, add 1 teaspoon lime juice, and set aside.
- Cook the first quesadilla: Heat a nonstick skillet over medium-low to medium heat and lightly coat with ghee or neutral oil. Place one 10-inch tortilla in the skillet.
- Spread approximately ¾ cup of the cheese mixture over one half of the tortilla, using more or less depending on your preference. Add several thin rings of red chili as the cheese melts. Once the tortilla begins to brown and the cheese is melting, fold the tortilla over.
- Cook for 2–3 minutes, until lightly golden underneath and the cheese is beginning to melt. Carefully flip and cook another 2–3 minutes, until golden. Remove from the skillet and place on a cutting board.
- Fill while hot: This step is important! Carefully open the folded quesadilla while it is still hot, before the melted cheese has cooled and sealed the edges together. Add half of the crab, half of the shrimp, and some of the remaining green onion. Gently close the quesadilla.
- Cut the quesadilla into 3 wedges. Repeat the process with the second tortilla.
- Finish and serve: Garnish with the remaining sliced green onion and a few thin rings of fresh red chili. Serve immediately with Berbere Bang Bang sauce for dipping.
Notes
- Use a flavorful berbere blend. Berbere is essential to this recipe and is used in the shrimp, crab, and Bang Bang sauce. Different blends vary in heat and intensity, so adjust to your preference.
- Don't overcook the seafood. Cook the shrimp just until opaque and cooked through, and gently warm the already-cooked crab so it stays tender.
- Fill the quesadilla while it's hot. Have the seafood ready before cooking the tortillas, then fill each quesadilla immediately after cooking. Once the melted cheese cools, it can seal the tortilla shut and make it difficult to open neatly.
- Adjust the cheese to your preference. The recipe uses a generous ¾ cup per 10-inch tortilla for a dramatic cheese pull, but you can use less if you prefer a lighter quesadilla. Serve with a fresh salad or slaw to balance the richness.
Nutrition Facts
Calories
550Fat (grams)
38 gSat. Fat (grams)
13 gCarbs (grams)
35 gFiber (grams)
2 gSugar (grams)
8 gProtein (grams)
30 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Coconut Panna Cotta with Mango (Zanzibar Inspired)
A coconut panna cotta infused with Zanzibar spice, topped with mango, toasted coconut, and cashews, born from a trip to Italy and a love of East African flavour.
Some of my favourite recipes are inspired by the places I've travelled rather than traditional recipes themselves. After returning from Italy, where panna cotta seemed to appear on every dessert menu I came across, I couldn't stop thinking about how beautifully its delicate texture would pair with the tropical flavours I'd fallen for while visiting Zanzibar.
So instead of a classic vanilla panna cotta, I swapped in creamy coconut, added just enough vanilla and warming spice to perfume every bite, then finished it with sweet mango, toasted coconut, and crunchy cashews. The result is rich yet surprisingly light, the kind of elegant dessert that feels just as at home after a summer barbecue as it does at the end of a special dinner party. The coconut never overwhelms, the spices stay in the background, and the mango brings just enough brightness to tie it all together.
It's Italy meeting East Africa on one plate, and it might be one of my favourite desserts I've ever created. It's also make ahead friendly, naturally gluten free, and tropical without tipping into overly sweet, so it works just as well for casual entertaining as it does for something a little more special.
Coconut Panna Cotta with Fresh Mango
Inspired by my travels through Zanzibar, this silky coconut panna cotta combines the elegance of a classic Italian dessert with the tropical flavours of East Africa. Creamy coconut, fragrant vanilla and warming spices are finished with sweet mango, toasted coconut and crunchy cashews for a dessert that's rich, refreshing and effortlessly elegant.
Ingredients
- 2 cups (480ml) full-fat coconut milk
- 1 cup (240ml) heavy cream
- ⅓ cup (65g) granulated sugar
- 2 tsp vanilla extract
- ⅛ tsp ground cinnamon
- ⅛ tsp ground cardamom
- Pinch of salt
- 2¼ tsp powdered gelatin
- 3 tbsp cold water
- 2 cups frozen mango chunks, thawed
- 1–2 tbsp honey (adjust to taste)
- Pinch of salt
- 1–3 tsp water, only if needed for consistency
- Fresh mango cubes
- Toasted coconut flakes
- Toasted chopped cashews
Instructions
- Bloom the gelatin, then sprinkle the gelatin evenly over the cold water. Leave untouched for 5 minutes until fully bloomed.
- Combine and warm the coconut milk, heavy cream, sugar, cinnamon, cardamom and a pinch salt.
- Heat over low to medium-low to heat for about 5 minutes, whisking gently until the sugar dissolves and milks begins to steam. Do not boil!
- Remove from the heat.
- Stir in the vanilla.
- ---
- Step 3 – Add the gelatin
- Add the bloomed gelatin.
- Whisk until completely dissolved.
- Strain through a fine mesh sieve.
- Allow to cool for about 10–15 minutes, until no longer steaming but still pourable.
- ---
- Step 4 – Fill the ramekins
- Lightly grease each ramekin with a very thin film of neutral oil.
- Pour in the panna cotta.
- Tap gently to remove air bubbles.
- Refrigerate overnight.
- ---
- Step 5 – Prepare the mango
- Blend together:
- thawed mango
- honey
- pinch salt
- If needed, add 1 teaspoon of water at a time until it reaches a thick, spoonable consistency.
- If using very frozen mango, gently warm the purée before blending again.
- ---
- Step 6 – Unmold (Optional)
- Serve directly in the ramekin for the easiest presentation.
- If unmolding:
- Dip the ramekin in warm water for 20–30 seconds.
- Run a thin smooth knife gently around the edge if needed.
- Invert onto the serving plate.
- ---
- Step 7 – Assemble
- Spoon a little mango purée over or beside the panna cotta.
- Top with
- fresh mango
- toasted coconut
- toasted cashews
- Serve immediately.
Notes
General
- Don't boil the coconut mixture.
- Bloom the gelatin completely before adding.
- Strain before pouring for the smoothest finish.
- Serve in ramekins for the easiest presentation.
- Silicone moulds work beautifully if you prefer unmolded panna cotta.
- Frozen mango works perfectly.
---
Troubleshooting
- My panna cotta won't release.
- Dip in warm water for 20–30 seconds.
- Use a smooth knife to break the seal.
- Or simply serve in the ramekin.
---
- My mango is too thick.
- Allow it to thaw completely.
- Blend again.
- Only add water one teaspoon at a time.
---
- My panna cotta has tiny bubbles.
- The mixture was likely whisked a little too vigorously.
- Tap the filled ramekins on the counter before chilling and allow the mixture to rest briefly before pouring.
---
Storage
- Panna cotta: 3 days refrigerated
- Mango purée: 3–4 days refrigerated
- Do not freeze.
Nutrition Facts
Calories
400Fat (grams)
33 gSat. Fat (grams)
26 gCarbs (grams)
25 gFiber (grams)
2 gSugar (grams)
21 gProtein (grams)
4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Lamb Kofta with Cape Malay Rice
Tender, warmly spiced lamb kofta served with fragrant Cape Malay rice, cool dill yogurt, fresh cucumber salad, and smoky grilled tomatoes and onions. This flavorful, satisfying meal brings together bold, savory, fresh, and fragrant flavors in one generous plate without turning dinner into an all-day cooking project.ences from different places that have all become part of my story.
A recent lunch at Lapis, an Afghan restaurant in Washington, DC, sent me down an unexpected path. As I enjoyed a platter of grilled meats, fragrant rice, yogurt, and vegetables, I found myself convinced those flavors reminded me of meals a former colleague had introduced me to years ago. But the longer I sat with that thought, the more another memory surfaced.
Years before, my dad had taken me to a Lebanese restaurant in Harare, Zimbabwe. I still remember opening the takeaway container to find grilled meat, fluffy rice, charred tomatoes and onions, and wondering how something so simple could taste so incredibly good. It's funny how food memories work. You don't always realize they've stayed with you until something years later brings them rushing back.
This recipe isn't meant to recreate that Lebanese meal exactly. Instead, it's a reflection of my own journey through food and the cultures that have shaped the way I cook today. The lamb kofta is inspired by that childhood memory, while the fragrant Cape Malay rice brings in another part of Southern Africa's rich culinary heritage. Served with cool dill yogurt, a fresh cucumber salad, blistered tomatoes, and charred red onion, it's a meal that brings together influences from different places that have all become part of my story.
If you've followed me for a while, you'll know that's what I love most about cooking. Recipes are never just about ingredients. They're about the people, places, and memories attached to them. Whether you're discovering Cape Malay flavors for the first time or simply looking for a new way to enjoy lamb kofta, I hope this recipe inspires you to create a few new memories around your own table and perhaps reflect on the food memories that have shaped your own journey, too.
Lamb Kafta with Cape Malay Rice
Juicy lamb kofta served over fragrant Cape Malay rice with creamy dill yogurt, blistered Roma tomatoes, charred red onion, and a fresh cucumber salad. An easy Middle Eastern-inspired dinner with a Southern African twist.
Ingredients
- 1 lb (450 g) ground lamb
- 2 cloves garlic, minced
- ¼ large onion, very finely grated
- 2 tbsp chopped parsley
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp black pepper
- ½ tsp curry powder
- 1 tsp braai seasoning
- 1 tsp salt
- 1 tbsp ghee or high-heat cooking oil
- 1 cup basmati rice, rinsed
- 1¾ cups cold water
- 1½ tsp chicken bouillon paste
- 1 tbsp butter
- 1 tsp curry powder
- 2 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- ¼ cup chopped dried apricots
- 2 bay leaves
- 2 tbsp toasted sliced almonds
- Juice of ½ lemon
- Salt, to taste
- ¾ cup Greek yogurt
- 1-2 tbsp chopped fresh dill
- 1 small garlic clove, grated
- 1 tsp lemon juice
- 1 tsp olive oil
- Salt and pepper to taste
- 2 large Roma tomatoes
- 1 large red onion, cut into wedges
- 1 tbsp olive oil
- Salt
- Black pepper
- 1 large English cucumber, sliced into half-moons
- 1 tbsp chopped fresh dill
- 1 tbsp extra virgin olive oil
- Juice of ½ lemon (or 1–2 tbsp, to taste)
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- In a large bowl, combine the ground lamb, garlic, grated onion, parsley, cumin, smoked paprika, coriander, curry powder, braai seasoning, salt, black pepper, and ghee. Mix gently until just combined, being careful not to overwork the meat. Cover and refrigerate for 1–2 hours.
- About 30 minutes before cooking, remove the lamb from the refrigerator. Divide the mixture into 8 equal portions and shape each into a thick oval log, about the size of a small sausage.
- Rinse the basmati rice under cold water until the water runs mostly clear. Melt the butter in a medium saucepan over medium heat. Add the curry powder, cinnamon stick, bay leaves, and lightly crushed cardamom pods. Cook for about 30 seconds, stirring constantly, until fragrant.
- Add the rice and stir for 1–2 minutes to lightly toast the grains. Stir in the chicken bouillon paste, then pour in the water and mix until dissolved. Bring to a boil, stir once, then add the chopped dried apricots.
- Reduce the heat to low, cover, and cook according to your basmati rice package instructions (typically 12–15 minutes), or until the liquid has been absorbed.
- While the rice cooks, prepare the accompaniments. In a small bowl, stir together the Greek yogurt, dill, garlic, lemon juice, olive oil, salt, and pepper until smooth.
- In a separate bowl, toss together the cucumber, dill, olive oil, lemon juice, salt, and a generous amount of freshly ground black pepper. Set both aside until ready to serve.
- Once the rice has finished cooking, remove it from the heat and let it rest, covered, for 10 minutes.
- Meanwhile, heat a grill pan over medium-high heat. Lightly oil the pan if needed, then sear the koftas for 2–3 minutes per side, until well browned with distinct grill marks.
- Transfer the seared koftas to a parchment-lined baking tray and bake in a 375°F (190°C) oven for 8 minutes, or until cooked through.
- While the koftas are baking, use the same grill pan to cook the vegetables. Brush the Roma tomatoes and onion wedges with olive oil and season with salt and pepper. Grill the onion wedges until lightly charred and tender, then remove them from the pan. Add the whole Roma tomatoes and cook until blistered on all sides. Remove the pan from the heat, cover with a lid, and allow the tomatoes to steam for a few minutes until softened. Transfer the tomatoes to the plate with the onions.
- Remove the koftas from the oven and let them rest for 5 minutes, spooning the pan juices over the top before serving. While they rest, discard the cinnamon stick, bay leaves, and cardamom pods from the rice. Fluff the rice with a fork, then fold in the toasted almonds, a generous squeeze of fresh lemon juice, and season with salt to taste.
- Arrange the Cape Malay rice on a serving platter and nestle the lamb koftas alongside. Add the grilled tomatoes, onion wedges, cucumber salad, and dill yogurt. Finish with an extra squeeze of fresh lemon and serve immediately.
Notes
- Marinating the lamb for 2 hours develops deeper flavor, but even 30 minutes helps.
- Let the lamb sit at room temperature for about 30 minutes before cooking so it cooks more evenly.
- Koftas naturally shrink as the fat renders—this is completely normal.
- Resist overcooking. Searing first, then finishing in the oven keeps them juicy.
- Basting the koftas with their own juices before serving adds extra moisture and flavor.
- Whole Roma tomatoes will blister before softening. Covering the pan off the heat helps finish cooking them without burning.
- Lemon added at the end brightens the rice and ties the whole dish together.
- If preparing ahead, the yogurt can be made a day in advance.
Nutrition Facts
Calories
650Fat (grams)
39 gCarbs (grams)
42 gFiber (grams)
5 gSugar (grams)
10 gProtein (grams)
33 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Summer Nectarine and Almond Galette with Rosemary Honey
A rustic nectarine and almond galette with rosemary honey, easy pie crust, quick frangipane, and a taste of stone fruit season in Florence.
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.
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.
Ingredients
- 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
- 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
- 3 tablespoons honey
- 1 small sprig fresh rosemary
- 1 tablespoon water
Instructions
- 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.
- Refrigerate the frangipane for 15 minutes while preparing the remaining ingredients.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Brush the folded crust with the beaten egg. Scatter the slivered almonds over the border and sprinkle with granulated or coarse sugar.
- 10. If the dough has become very soft while assembling, refrigerate the assembled galette for 10–15 minutes before baking. Otherwise, bake immediately.
- 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.
- 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.
- 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.
- 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
380Fat (grams)
22 gCarbs (grams)
42 gFiber (grams)
2 gSugar (grams)
24 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Mum's Chicken Cacciatore
Hunter's style chicken cacciatore, my mum's Sunday version with bell peppers and tomatoes, and what it taught me about Rome before I'd ever been there.
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.
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.
Ingredients
- 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
- 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
- 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.
- 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.
- In the same pot over medium heat, add onion and garlic. Cook, stirring occasionally, until softened and translucent, 2–3 minutes.
- Add the reserved spice blend and tomato paste. Cook, stirring constantly, until slightly darkened and fragrant, 1–2 minutes.
- Add bell peppers and mushrooms. Cook, stirring occasionally, until peppers are just softened, 3–4 minutes.
- 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.
- 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.
- Reduce heat to low, partially cover, and simmer until chicken is cooked through and reaches an internal temperature of 165°F, 30–35 minutes.
- 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.
- Squeeze fresh lemon over the top, scatter fresh basil, adjust seasoning with salt and pepper, and serve hot over rice.
Nutrition Facts
Calories
480Fat (grams)
24 gCarbs (grams)
18 gFiber (grams)
4 gProtein (grams)
38 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.