Malawi Shandy Ice Lollies (Popsicles)

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

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

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

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

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

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

Yield: 6

Author: Dontmissmyplate

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Malawi Shandy Ice Lollies (Popsicles)

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

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

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Ingredients

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

Instructions

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

Notes

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

Serving Suggestion:

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

Nutrition Facts

Calories

45

Carbs (grams)

11 g

Fiber (grams)

.2 g

Sugar (grams)

9 g

Protein (grams)

.3 g

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

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Suya-Spiced Chicken Plantain Boats

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

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

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

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

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

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

Yield: 4 (1 boat per person)

Author: Dontmissmyplate

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Suya-Spiced. Chicken Plantain Boats

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

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

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Ingredients

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

Pickled Red Onions:

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

Instructions

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

Notes

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

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

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Biltong Carbonara

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

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

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

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

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

Yield: 4 servings

Author: Dontmissmyplate

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Biltong Carbonara

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

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

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Ingredients

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

Instructions

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

Nutrition Facts

Calories

640

Fat (grams)

34 g

Sat. Fat (grams)

14 g

Carbs (grams)

38 g

Fiber (grams)

2 g

Protein (grams)

32 g

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

Please credit dontmissmyplate.

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Ugandan Rolex Egg Wrap (Street Food Recipe)

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

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

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

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

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

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

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

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

Yield: 2

Author: Dontmissmyplate

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Ugandan Rolex (Omelette Rolled in Chapati)

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

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

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Ingredients

Chapati:

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

Omelettes:

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

Instructions

Prepare the chapati:

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

Make the omelettes:

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

Assemble:

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

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

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Braai-Style Homemade Boerewors Sausage with Cherry Plum

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

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

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

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

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

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

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

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

Yield: 4

Author: Dontmissmyplate

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

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

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

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Ingredients

Sausage:

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

Pap/Sadza:

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

Chakalaka (Vegetable Relish):

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

Collard Greens:

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

Instructions

Sausage

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

Pap / Sadza

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

Chakalaka

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

Collard Greens

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

Notes

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

Nutrition Facts

Calories

650

Fat (grams)

40 g

Carbs (grams)

55 g

Protein (grams)

30 g

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

Please credit dontmissmyplate.

Did you make this recipe?

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Braai-Style Spiced Lamb Chops with Pine Nut

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

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

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

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

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

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

Yield: 2-4

Author: Dontmissmyplate

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

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

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

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Ingredients

Lamb:

• 4 lamb rib chops
• 2 lamb shoulder chops

Marinade:

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

Garden Salad:

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

Beetroot Salad:

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

Potato Salad:

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

Instructions

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

Notes

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

Nutrition Facts

Calories

760

Fat (grams)

48 g

Carbs (grams)

34 g

Fiber (grams)

6 g

Sugar (grams)

10 g

Protein (grams)

42 g

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

Please credit dontmissmyplate.

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Peri-Peri Chicken Braai Plate with Cream Soda

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

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

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

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

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

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

Yield: 5 servings (2 chicken pieces per serving)

Author: Dontmissmyplate

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Peri Peri Chicken with Yellow Rice, Corn and Coleslaw

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

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

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Ingredients

Chicken:

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

Peri-Peri Marinade:

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

Yellow Rice:

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

Corn:

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

Coleslaw:

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

Instructions

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

Notes

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

Nutrition Facts

Calories

720

Fat (grams)

32 g

Carbs (grams)

58 g

Fiber (grams)

5 g

Sugar (grams)

12 g

Protein (grams)

45 g

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

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

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

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

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

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

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

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

breakfast, brunch

Yield: 25 (3 per serving)

Author: Dontmissmyplate

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Baghrir (Moroccan Thousand-Hole Pancakes)

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

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

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Ingredients

Batter:

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

Orange-Chai Honey Syrup:

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

Instructions

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

Notes

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

Nutrition Facts

Calories

240

Fat (grams)

3 g

Carbs (grams)

42 g

Fiber (grams)

3 g

Sugar (grams)

15 g

Protein (grams)

6 g

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

Please credit dontmissmyplate.

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Easy Sheet-Pan English Breakfast

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

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

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

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

breakfast, brunch

Yield: 2

Author: Dontmissmyplate

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Sheet-Pan English Breakfast (Easy Weekend Brunch)

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

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

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Ingredients

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

Instructions

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

Notes

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

Nutrition Facts

Calories

620

Fat (grams)

45 g

Sat. Fat (grams)

14 g

Fiber (grams)

7 g

Sugar (grams)

10 g

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

www.dontmissmyplate.com/how-to-cook/2026/5/13/easy-sheet-pan-english-breakfast

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Amarula French Toast with Mulberry Compote

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

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

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

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

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

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

Yield: 4 (1 slice per serving)

Author: Dontmissmyplate

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Amarula French Toast with Mulberry Compote

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

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

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Ingredients

French Toast and Custard:

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

Berry Compote:

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

Whipped Ricotta (optional):

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

Instructions

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

Notes

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

Nutrition Facts

Calories

500

Fat (grams)

30 g

Carbs (grams)

45 g

Protein (grams)

15 g

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

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Pumpkin Peanut Wheat Porridge (Nhopi)

Inspired by Zimbabwean Nhopi and Kenyan Uji wa Ngano

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

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

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

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

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

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

Yield: 4-6

Author: Dontmissmyplate

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Pumpkin Peanut Wheat Porridge

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

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

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Ingredients

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

Instructions

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

Notes

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

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

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

For a thicker, more nhopi-style texture:

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

For a looser Kenyan-style wheat porridge:

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

Nutrition Facts

Calories

320

Fat (grams)

13 g

Carbs (grams)

42 g

Fiber (grams)

6 g

Sugar (grams)

9 g

Protein (grams)

9 g

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

Please credit dontmissmyplate.

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Goat “Kebab Style” With Coconut Curry Sauce

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

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

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

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

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

Yield: 4

Author: Dontmissmyplate

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Goat “Kebab Style” With Coconut Sauce

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

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

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Ingredients

Goat Parboil:

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

Goat Marinade:

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

Coconut Sauce:

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

Kachumbari (Optional):

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

Dandelion Greens (Optional):

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

Finger Millet Sadza/Ugali (Optional):

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

Instructions

Goat and Coconut Sauce

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

Optional Sides

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

Notes

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

Nutrition Facts

Calories

520

Fat (grams)

32 g

Carbs (grams)

18 g

Protein (grams)

35 g

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

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Roasted Croacker Fish with Muto Sauce (Zimbabwean-Style)

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

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

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

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

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

Yield: 4

Author: Dontmissmyplate

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Roasted Croaker Fish with Muto Sauce (Zimbabwean Style)

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

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

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Ingredients

Fish:

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

Muto Sauce (Roasted Tomato and Onion Sauce):

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

Peanut Butter Rice (optional):

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

Beans (optional):

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

Instructions

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

Notes

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

Nutrition Facts

Calories

500

Fat (grams)

25 g

Carbs (grams)

40 g

Protein (grams)

35 g

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

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

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No-Churn Chocolate Egg Ice Cream with Caramel Drizzle

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

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

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

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

Yield: 6-8

Author: Dontmissmyplate

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No-Churn Easter Egg and Caramel Ice Cream

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

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

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Ingredients

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

Instructions

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

Notes

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

Nutrition Facts

Calories

400

Fat (grams)

25 g

Carbs (grams)

35 g

Sugar (grams)

30 g

Protein (grams)

6 g

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

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Zimbabwean Gango (Meat Medley and Greens)

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

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

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

Yield: 4

Author: Dontmissmyplate

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Zimbabwean Gango (Meat Medley with Greens)

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

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

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Ingredients

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

Instructions

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

Notes

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

Nutrition Facts

Calories

550

Fat (grams)

35 g

Protein (grams)

40 g

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

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

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Apricot and Chutney Glazed Lamb Chops

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

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

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

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

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

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

Yield: 4 about 10–12 lamb chops)

Author: Dontmissmyplate

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Apricot and Chutney Glazed Lamb Chops

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

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

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Ingredients

Lamb:

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

Marinade:

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

Glaze:

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

Instructions

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

Notes

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

Nutrition Facts

Calories

600

Fat (grams)

42 g

Carbs (grams)

17 g

Fiber (grams)

1 g

Sugar (grams)

14 g

Protein (grams)

40 g

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

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

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Copy Cat Ocean Basket Shrimp Platter with Lemon Cream Sauce

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

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

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

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

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

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

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

Yield: 2-4

Author: Dontmissmyplate

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Copycat Ocean Basket Shrimp Platter with Lemon Cream Sauce

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

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

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Ingredients

For the shrimp:

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

For the lemon cream sauce:

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

Instructions

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

Notes

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

Nutrition Facts

Calories

320

Fat (grams)

22 g

Carbs (grams)

9 g

Protein (grams)

25 g

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

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

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Mushroom, Spinach and Roasted Tofu Quiche

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

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

Why this quiche works:

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

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

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

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

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

Yield: 6-8

Author: Dontmissmyplate

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Mushroom, Spinach and Roasted Tofu Quiche

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

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

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Ingredients

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

Instructions

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

Notes

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

Nutrition Facts

Calories

180

Carbs (grams)

11 g

Fiber (grams)

2 g

Protein (grams)

10 g

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

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

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

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

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

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

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

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

Yield: 4

Author: Dontmissmyplate

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Blackened Salmon with Berbere Cream Sauce

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

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

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Ingredients

Salmon:

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

Berebere Cream Sauce:

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

Instructions

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

Notes

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

Nutrition Facts

Calories

420

Fat (grams)

30 g

Carbs (grams)

10 g

Fiber (grams)

3 g

Sugar (grams)

4 g

Protein (grams)

36 g

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

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

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

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

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

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

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

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

Yield: 4-6

Author: Dontmissmyplate

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Zanzibar-Style One-Pot Chicken Pilau

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

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

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Ingredients

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

Instructions

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

Notes

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

Nutrition Facts

Calories

500

Fat (grams)

17 g

Carbs (grams)

50 g

Fiber (grams)

3 g

Protein (grams)

28 g

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

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

Please credit dontmissmyplate.

Did you make this recipe?

Tag @dontmissmyplate on instagram and hashtag it #dontmissmyplate