Pampoenkoekies (Pumpkin Fritters) with Peanut Caramel
Crispy pumpkin fritters, inspired by South African pampoenkoekies and paired with a rich peanut caramel.
Pampoenkoekies are popular South African pumpkin fritters, typically made with cooked pumpkin, flour, egg and warm spices. This version draws on a few different flavors and food memories, while keeping the spirit of the classic.
I grew up eating fat cakes in Zimbabwe, simple fried dough that can be made into round balls or flatter discs. I was also familiar with banana fritters, which I remember being served for dessert at school. After moving to the United States, I encountered a similar idea in the form of donut holes, small pieces of fried dough often tossed in sugar and warm spices. Those influences inspired the small, round shape of these fritters, which are almost like little pumpkin doughnuts.
Pumpkin and peanut butter are also a natural pairing in Zimbabwean cooking, from pumpkin leaves cooked with peanut butter to hearty dishes featuring pumpkin and peanuts. There is also nhopi, a beloved dish made with pumpkin and peanut butter that can be enjoyed as either a sweet or savory preparation. That familiar combination inspired the peanut caramel served alongside the fritters.
The result is a crisp, warmly spiced pumpkin fritter with a silky peanut caramel finished with a little fresh lemon juice to balance the richness. It stays true to the spirit of pampoenkoekies while bringing together flavors and influences from different parts of my food journey.
Updated September 2026: I’ve updated this recipe with revised ingredients and instructions, including a new peanut caramel, to improve the flavor and texture of the original recipe.
Pampoenkoekies (Pumpkin Fritters) with Peanut Caramel
Crispy on the outside and soft and warmly spiced inside, these pumpkin fritters are inspired by South African pampoenkoekies and served with a rich peanut caramel brightened with fresh lemon juice.
Ingredients
- 1 cup pumpkin puree
- 1 large egg
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- 4 cups peanut oil, for deep frying
- ¼ cup unsalted butter
- 1 cup packed dark brown sugar
- 2 tablespoons packed light brown sugar
- ½ cup heavy cream
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of inch ground cloves
- Pinch of salt
- ⅓ cup creamy peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon fresh lemon juice
- Pumpkin seeds
- Peanut caramel (see recipe)
Instructions
- In a large bowl, whisk together 1 cup pumpkin puree, 1 large egg, 2 tablespoons light brown sugar, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon ginger, ⅛ teaspoon nutmeg, a tiny pinch of cloves, and a pinch of salt.
- Add the dry ingredients to the pumpkin mixture and stir just until combined. The batter should be thick enough to scoop and not have pockets of flour. Don't overmix and let the batter rest for 5 minutes.
- Pour 4 cups peanut oil into a deep, heavy-bottomed pot and heat to 340–345°F. Keep it on medium-low heat.
- Using a small cookie scoop, portion approximately 1 tablespoon of batter for each fritter. Hold the scoop close to the surface of the oil and gently release the batter. Fry in small batches, leaving enough space for the fritters to float freely without touching one another for approximately 2–3 minutes per side, turning gently, until evenly golden brown and cooked through.
- Test the first fritter by cutting it open. The center should be tender and cooked, not wet or gummy. If the exterior is browning too quickly, reduce the oil temperature slightly and cook the fritters for longer.
- Transfer the fritters to a wire rack or paper towel-lined plate to drain.
- Serve warm with the peanut caramel.
Notes
- Use the cinnamon, ginger, nutmeg and cloves listed in the recipe, or substitute 1 teaspoon pumpkin spice for all four spices.
- The batter should be thick enough to scoop and hold its shape. If it is too loose, add flour 1 tablespoon at a time.
- Keep the fritters small, using about 1 tablespoon of batter per fritter, to help the centers cook through.
- Fry the fritters in a deep pot so they can float freely in the oil. Avoid using a shallow skillet.
- Fry in small batches and keep the oil between 340°F and 345°F.
- Test the first fritter by cutting it open to make sure the center is soft and cooked through, not wet or gummy.
- The peanut caramel thickens as it cools. If it becomes too thick, gently reheat it and whisk in a small splash of heavy cream.
Storage
- Fritters: Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer until warmed through and crisp.
- Peanut caramel: Store in an airtight container in the refrigerator for up to 1 week. Gently reheat in a saucepan over low heat or in short intervals in the microwave, stirring until smooth. If needed, whisk in a small splash of heavy cream to loosen.
- For best texture, store the fritters and caramel separately. Don't refrigerate the fritters with the caramel already drizzled over them, because they'll lose their crisp exterior.
Nutrition Facts
Calories
181Fat (grams)
7.5 gCarbs (grams)
26.6 gProtein (grams)
3 g
Pumpkin Butter Gochujang Chicken Roast
This Gochujang Pumpkin Butter Glazed Spatchcock Chicken is a flavorful fall dinner featuring juicy brined chicken, crispy roasted Brussels sprouts, tart cranberries, crunchy walnuts, and a sticky sweet-and-spicy glaze.
Brining a whole chicken is an easy way to build flavor before it even goes into the oven. This chicken spends about 7½ hours in a simple brine made with kosher salt, sugar, garlic, allspice, black pepper, bay leaves, and thyme. After brining, the chicken is patted dry and refrigerated uncovered overnight. This extra step helps dry the skin, giving you a better chance at beautifully crisp, golden skin when the chicken is roasted.
The star of the recipe is the pumpkin butter and gochujang glaze. Pumpkin butter brings concentrated pumpkin flavor, sweetness, and warm fall spices, while gochujang contributes fermented chili flavor, heat, and savory depth. Soy sauce and apple cider vinegar round everything out, creating a glossy glaze that's sweet, spicy, tangy, and savory.
The chicken is spatchcocked before roasting, which helps it cook more evenly and gives the glaze plenty of surface area to cling to. Meanwhile, halved Brussels sprouts roast alongside the chicken, picking up some of those delicious chicken juices while developing caramelized edges.
To finish the dish, the Brussels sprouts are tossed with a lightly sweet maple-Dijon vinaigrette, dried cranberries, and walnuts. The tart cranberries and crunchy walnuts provide a bright contrast to the rich, spicy-sweet chicken. The result is a complete fall dinner that's comforting and familiar, but with unexpected global flavor.
Pumpkin Butter Gochujang Chicken
A sweet-and-spicy fall roast chicken featuring a glossy pumpkin butter and gochujang glaze, served with caramelized Brussels sprouts, red onion, tart cranberries and toasted walnuts.
Ingredients
- 8 cups cold water
- ¾ cup coarse kosher salt
- ¼ cup sugar
- 6–8 whole allspice berries
- 1 tsp whole black peppercorns
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tsp dried thyme, or a few fresh thyme sprigs
Goat Sloppy Joes
Sloppy Joes are one of those classic American comfort foods that are easy to love: saucy ground meat, a toasted bun, plenty of flavor, and a dinner that comes together without requiring hours in the kitchen. This version keeps everything that makes a sloppy Joe satisfying, but gives it an East African-inspired flavor profile with ground goat, warm spices, coconut cream, and a bright, quick-pickled kachumbari-style topping.
Ground goat takes the place of the more traditional ground beef. Goat is widely eaten across East Africa, where it appears in everything from stews and curries to grilled dishes, and it's also popular across parts of Southern Africa. Its rich flavor works especially well with the warm spices used here, while still fitting naturally into the familiar sloppy Joe format.
The seasoning brings together pilau seasoning, curry powder, cumin, coriander, ginger, garlic, smoked paprika, and chile. The result is deeply savory and aromatic, with enough warmth and spice to make the filling interesting without losing the comforting character of a sloppy Joe. The sauce keeps the sweet, tangy, tomato-rich qualities you'd expect, with tomato sauce, ketchup, brown sugar, Worcestershire sauce, and broth. Coconut cream is added toward the end to make the sauce richer and round out the spices. It doesn't turn the filling into a coconut curry; it simply adds another layer of flavor and helps create the thick, glossy sauce that makes a sloppy Joe so good.
Then comes the part that really brings everything together: a quick-pickled kachumbari-inspired topping. Kachumbari is a fresh East African salad commonly made with tomatoes and onions, often with cucumber and fresh herbs. Here, those vegetables get a quick pickle with vinegar, giving them a bright, tangy crunch that cuts through the richness of the goat.
And this is still very much an easy weeknight dinner. The goat cooks in one skillet, the sauce comes together with pantry staples, and the quick-pickled topping can be made while the meat simmers. There's no complicated technique or long list of steps—just a few smart layers of flavor that make an otherwise familiar sandwich feel completely different.
For the best result, don't skimp on the sauce, and toast the buns well before assembling. The toasted bun gives the sloppy Joe enough structure to hold all that saucy filling without immediately becoming soggy. Add the pickled vegetables right before serving for the best crunch.
Goat Sloppy Joes
Saucy ground goat simmered with warm East African-inspired spices, tomato, and coconut cream, piled onto toasted buns and topped with a bright, tangy kachumbari-style pickle.
Ingredients
- 1 lb ground goat
- 1 tbsp neutral oil or beef tallow
- 1 tbsp butter
- ½ medium yellow onion, finely diced
- ½ green bell pepper, finely diced
- 1 small jalapeño, finely diced
- 3 garlic cloves, minced
- 1½ tsp pilau seasoning
- 1 tsp curry powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp ground ginger
- ¼ tsp cayenne pepper
- ½ tsp salt
- 1 tsp light brown sugar
- 1 tbsp tomato paste
- ½ cup tomato sauce
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- ⅓ cup coconut cream
- ½ cup quartered cherry tomatoes
- ½ small-to-medium red onion, thinly sliced
- ¼ cup diced cucumber
- ½ cup water
- ¼ cup apple cider vinegar
- 1 tsp salt
- 1 tsp sugar
- 1 bay leaf
- 3–4 whole allspice berries
- 4 multigrain buns, buttered
- Quick-pickled kachumbari-style topping
- Fresh cilantro and lime juice, for finishing
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the ground goat and cook for 5–7 minutes, breaking it apart as it browns.
- Add the onion, green bell pepper, and jalapeño. Cook for 4–5 minutes, until softened and beginning to brown.
- Add the garlic and cook for 30 seconds.
- Add the butter and entire spice blend and stir for about 30 seconds, allowing the spices to become fragrant.
- Add the tomato paste and cook for 1 minute.
- Add the tomato sauce, ketchup, Worcestershire sauce, and broth (or bouillon cube and water). Stir well.
- Reduce the heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally. The mixture should be thick but still generously saucy. Add another splash of water or broth if needed.
- Stir in the coconut cream and simmer for another 2–3 minutes. Taste and adjust the seasoning if needed.
- Toast the buns until lightly golden. This helps prevent the saucy filling from making the buns soggy.
- Spoon the goat filling onto the toasted buns and top with the quick-pickled kachumbari-style vegetables.
- Finish with fresh cilantro and serve immediately.
- Combine the water, vinegar, salt, sugar, bay leaf, and allspice in a small saucepan and bring to a boil.
- Pour the hot pickling liquid over the tomatoes, onion, and cucumber.
- Let sit for 10–15 minutes while the goat cooks.
- Drain well before serving and add fresh chopped cilantro.
Notes
- Ground goat has a naturally rich, distinctive flavor that works especially well with the warm spices in this recipe. Ground beef can be used instead if goat isn't available.
- Keep the goat mixture saucy. If it becomes too thick while simmering, add a little extra water or broth until it reaches a loose, spoonable consistency.
- Toast the buns well before assembling. This gives them enough structure to hold the saucy filling and helps prevent them from becoming soggy.
- Make the quick-pickled tomato, onion, and cucumber topping first so it has time to absorb the tangy brine while you prepare the goat. Drain it well before assembling to keep the toasted buns from becoming soggy.
- The topping is best added just before serving so the vegetables retain as much texture as possible.
Nutrition Facts
Calories
600Fat (grams)
27 gSat. Fat (grams)
10 gCarbs (grams)
59 gFiber (grams)
6 gSugar (grams)
16 gProtein (grams)
31 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Chermoula Chicken and Chickpea Quesadillas
These chicken and chickpea quesadillas put a North African-inspired spin on a familiar weeknight favorite, layering chermoula-marinated chicken, warmly spiced chickpeas, toasted pine nuts, and melted cheese inside a crisped tortilla, finished with a cool, spicy harissa yogurt on the side.
The chicken is marinated in chermoula, one of the flavors that makes this quesadilla especially interesting. It's a bright, herb-filled North African sauce traditionally made with fresh herbs, garlic, lemon, olive oil, and warm spices, and I think of it as North Africa's answer to chimichurri: a fresh, punchy sauce that works as both a marinade and a finishing condiment. Here it does the marinating, soaking into the chicken and giving it plenty of flavor before it even hits the skillet. If you want to see chermoula in a different context, I've also used it in this chicken and chermoula recipe, where the sauce takes more of a starring role.
The chicken is paired with chickpeas seasoned with cumin, paprika, coriander, cinnamon, and black pepper. The chickpeas add substance without making the quesadilla feel overly heavy, while toasted pine nuts bring a little crunch to the filling. Melted cheese pulls everything together and turns those distinctly North African-inspired flavors into something familiar and comforting. The harissa yogurt on the side adds another layer of contrast, with chile heat and smoky spice cooled down by the yogurt, giving you something creamy to dip each crisp wedge into.
I love using quesadillas as a starting point for experimenting with different cuisines because the format is so forgiving. The tortilla and melted cheese provide a familiar foundation, while the filling can take you almost anywhere. A North African-inspired chicken and chickpea combination might not be the first filling that comes to mind when you think of a quesadilla, but that's exactly what makes it fun.
Chicken, Chickpea & Chermoula Quesadillas
Crispy chicken and chickpea quesadillas filled with chermoula-marinated chicken, warm spices, toasted pine nuts, and melted cheese, served with a creamy harissa yogurt for dipping.
Ingredients
- 1½ tsp cumin seeds
- 1½ tsp coriander seeds
- 1 cup packed fresh cilantro
- ½ cup packed fresh parsley
- 4 garlic cloves
- ½ large jalapeño, roughly chopped
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- 1 tsp paprika
- ½ tsp cayenne pepper
- ¾ tsp salt
- ½ tsp black pepper
- 1–2 tsp Worcestershire sauce
- Umami seasoning, to taste
- 4 bone-in chicken thighs, meat removed and cut into thick strips
- ½ cup cooked chickpeas
- 1 tsp olive oil
- ¼ tsp ground cumin
- ¼ tsp paprika
- ⅛ tsp ground coriander
- ⅛ tsp ground cinnamon
- ⅛ tsp black pepper
- ⅛ tsp salt
- 2 10-inch flour tortillas
- ¾–1 cup shredded melting cheese per quesadilla, approximately 3–4 oz each depending on the cheese
- 2 tbsp toasted pine nuts
- 1–2 tsp neutral oil or butter, for cooking
- 2 tbsp Greek yogurt
- ½–1 tsp harissa
- ½ tsp fresh lemon juice
- ⅛ tsp salt
- ½–1 tsp water, as needed
Instructions
- Toast the cumin and coriander seeds in a dry skillet over medium-low heat for 1–2 minutes, until fragrant. Let them cool slightly, then grind them into a fine powder.
- Add the toasted spices, cilantro, parsley, garlic, jalapeño, olive oil, lemon juice, paprika, cayenne, salt, black pepper, Worcestershire sauce, and umami seasoning to a food processor. Pulse until the mixture forms a textured, spoonable sauce. Taste and adjust the salt or seasoning as needed.
- Remove the meat from the chicken thighs and cut into thick strips. Place the chicken in a bowl and toss with the chermoula until thoroughly coated. Cover and refrigerate overnight.
- When ready to cook, heat a skillet over medium-high heat with a small amount of oil. Allow excess marinade to drip from the chicken, then add the chicken to the skillet in a single layer. Cook for about 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F (74°C). Remove from the skillet and set aside.
- Heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Add the cooked chickpeas in a single layer and cook for about 5–7 minutes, stirring occasionally, until they develop browned edges. Add the cumin, paprika, coriander, cinnamon, black pepper, and salt. Toss for about 30 seconds, until fragrant, then remove from the heat.
- Mix the Greek yogurt, harissa, lemon juice, and salt in a small bowl. Add a little water if needed to create a smooth dipping consistency. Refrigerate until ready to serve.
- Heat a clean skillet over medium heat. Place one tortilla in the skillet and cover one half with the cheese. Add half of the chicken, half of the seasoned chickpeas, and half of the toasted pine nuts. Add a little more cheese over the filling, then fold the tortilla over.
- Cook for 2–3 minutes, until the underside is golden and crisp and the cheese has begun to melt. Carefully flip and cook the other side until golden and the cheese is fully melted. Repeat with the second tortilla.
- Transfer the quesadillas to a cutting board and allow them to rest for about 1 minute. Cut into wedges and serve immediately with the harissa yogurt.
Notes
- Chermoula: The whole spices are toasted and ground before blending for a more aromatic marinade.
- Marinating: The chicken can be marinated overnight, making this easier to prepare as a weeknight or weekend dinner.
- Chicken: Because the chicken is coated in chermoula, the herbs may darken as they cook. This is normal. Cook until the thickest piece reaches 165°F (74°C).
- Chickpeas: They don't need to become completely crispy. The goal is simply to develop some browned edges and add another layer of texture.
- Cheese: Use a good melting cheese. For a particularly gooey quesadilla, use approximately 3–4 oz of cheese per 10-inch tortilla.
- Serving: The quesadillas are large and can be sliced into wedges and shared, making two quesadillas suitable for four servings.
- Make ahead: The chermoula and harissa yogurt can be prepared ahead of time, and the chicken can marinate overnight.
Nutrition Facts
Calories
650Fat (grams)
37 gCarbs (grams)
42 gFiber (grams)
5 gSugar (grams)
4 gProtein (grams)
39 gSodium (milligrams)
1000 mgI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Beef Suya Kofta with Jollof Rice
Bold, nutty beef suya kofta served with West African-inspired jollof rice, sweet fried plantains, and fresh tomato, cucumber, and red onion. This flavorful weekend dinner brings together contrasting spicy, savory, sweet, and fresh flavors in one satisfying plate without turning it into an all-day cooking project.
Suya is a popular street food in Nigeria, traditionally made with meat seasoned with yaji, a distinctive spice blend commonly made with ground roasted peanuts, chilies, ginger, garlic, and other spices. The seasoned meat is grilled over high heat, giving it a deeply savory, spicy, and nutty flavor.
For these kofta, those flavors are paired with the familiar shape and texture of kofta. The meat is seasoned with a suya seasoning straight from Lagos, then finished with finely ground roasted peanuts for a nutty exterior. The basic kofta structure is adapted from my Lamb Kofta with Cape Malay Rice, but the seasoning and accompaniments take this version in a completely different direction. Rather than making yaji completely from scratch, the ready-made spice provides the foundation while the additional peanuts reinforce one of suya's defining flavors.
The kofta are served with West African-inspired jollof rice, a beloved rice dish with many regional and household variations throughout West Africa. Nigerian, Ghanaian, Senegalese, and other preparations differ in their rice, seasoning, cooking methods, and accompaniments, making jollof a dish with no single universal formula.
This isn't an attempt to recreate an authentic Nigerian suya or jollof recipe. Instead, it draws inspiration from West African food traditions and adapts those flavors into an approachable home-cooked meal. Think of it as a celebration of the flavors and an interpretation that can be recreated in your own kitchen.
Fresh tomato, cucumber, and red onion are served alongside the suya to provide a cool, crisp contrast to the richly seasoned meat, while fried plantains add a touch of sweetness.
For another way to use the flavors of yaji, try the Spicy Suya Steak with Creamy Cauliflower Purée and Peanut Gremolata, which takes those flavors in a completely different direction.
Beef Suya Kofta with West African Jollof Rice
Juicy beef kofta seasoned with Nigerian suya seasoning, coated in finely ground roasted peanuts, and served with tomato-pepper jollof rice, fried plantains, and fresh vegetables.
Ingredients
- 1 lb (450 g) ground beef
- 2 cloves garlic, minced
- 2 tbsp heaped, very finely grated onion (keep the juices)
- 1½ tbsp suya seasoning
- ½ tsp all-purpose steak seasoning
- ½ tsp salt
- 1 tbsp ghee or high-heat cooking oil, for cooking
- ¼ cup roasted unsalted peanuts
- 1½ tbsp suya seasoning
- 2 cups parboiled long-grain rice, rinsed
- ¼ cup neutral cooking oil
- 1 large red bell pepper
- 3 Roma tomatoes
- ½ medium red onion
- 2 cloves garlic
- 1-inch piece fresh ginger
- ½ Scotch bonnet, optional
- 2 tbsp tomato paste
- 1 tsp curry powder
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- 2½ cups chicken stock
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp Spice for Rice
- 2 ripe plantains
- Neutral oil, for frying
- 1 large tomato, sliced
- ½ red onion, thinly sliced
- ½ English cucumber, sliced
- Salt, to taste
Instructions
- 1. Prepare the peanut-suya coating
- 1. Place the ¼ cup roasted peanuts in a spice grinder.
- 2. Pulse briefly until finely ground and sandy. Do not grind continuously or the peanuts will turn into peanut butter.
- 3. Mix the ground peanuts with 1½ tbsp suya seasoning.
- 4. Set aside.
- 2. Prepare the kofta
- 1. In a large bowl, combine the ground beef, garlic, grated onion, 1½ tbsp suya seasoning, Shisanyama seasoning and salt.
- 2. Mix gently until just combined. Do not overwork the meat.
- 3. Cover and refrigerate for 30 minutes.
- 4. Divide into 6–8 portions and shape each into an elongated kofta.
- 3. Prepare the jollof pepper base
- 1. Roughly chop the bell pepper, tomatoes and onion.
- 2. Add them to a blender with the garlic, ginger and Scotch bonnet, if using.
- 3. Blend until smooth.
- 4. Set aside.
- 4. Cook the jollof base
- 1. Heat ¼ cup oil in a heavy-bottomed pot over medium heat.
- 2. Add the 2 tbsp tomato paste and cook for 2–3 minutes, stirring frequently.
- 3. Add the blended pepper mixture.
- 4. Cook uncovered over medium-low heat, stirring occasionally, until the mixture is thick, concentrated and noticeably darker. Do not rely solely on a set cooking time; the mixture should lose much of its excess water before the rice is added.
- 5. Add the curry powder, fresh thyme, bay leaf, black pepper, salt and South African Spice for Rice.
- 6. Stir well and taste the sauce. Adjust the salt if needed.
- 5. Add the rice
- 1. Add the rinsed rice to the cooked pepper mixture.
- 2. Stir gently until the rice is coated.
- 3. Add 2½ cups chicken stock.
- 4. Stir once and bring to a gentle simmer.
- 5. Cover the pot tightly with aluminum foil, then place the lid over the foil.
- 6. Reduce the heat to low and cook for approximately 20 minutes.
- 7. Check the rice. If the grains are tender, turn off the heat. If they are still firm, add a small amount of additional stock or water, reseal and cook until tender.
- 8. Once tender, keep covered and let the rice rest for 10 minutes.
- 9. Remove the bay leaf and gently fluff with a fork.
- 6. Cook the plantains
- 1. Peel the plantains and slice diagonally into approximately ½-inch pieces.
- 2. Heat about ¼ inch of oil in a skillet to approximately 325–340°F.
- 3. Fry the plantains for 3–4 minutes per side, until golden brown and soft in the center.
- 4. Transfer to a paper-towel-lined plate and season lightly with salt if desired.
- 7. Cook the kofta
- 1. Preheat the oven to 375°F (190°C).
- 2. Heat a grill pan over medium-high heat and add the 1 tbsp ghee or cooking oil.
- 3. Sear the kofta for approximately 2 minutes per side, until browned and marked.
- 4. Transfer them to a parchment-lined baking sheet.
- 5. Press the peanut-suya mixture onto the outside of each kofta, creating a thin, even coating.
- 6. Bake uncovered for 8–12 minutes, or until the center of the thickest kofta reaches 160°F (71°C).
- 7. Remove from the oven and rest for 5 minutes.
- 8. Serve
- Arrange the jollof rice on a platter and nestle the beef suya kofta alongside it. Add the fried plantains and fresh tomato, cucumber and red onion.
- Serve immediately.
Notes
- Suya seasoning: Use a Nigerian suya/yaji seasoning you enjoy. Yaji blends vary, so adjust the amount and salt according to the particular blend you're using. Suya seasoning is the defining flavor here; the additional Shisanyama seasoning is deliberately kept small.
- Peanuts: Pulse rather than continuously grinding them. You want a fine, sandy texture—not peanut butter.
- Kofta moisture: The finely grated onion helps keep the beef moist. Mix gently and avoid overcooking.
- Cooking temperature: Ground beef kofta should reach 160°F (71°C) in the center.
- Jollof base: The most important step for a deeply flavored rice is cooking the blended tomato-pepper mixture down sufficiently before adding the rice. Don't stop simply because a particular number of minutes has passed.
- Plantains: Use ripe plantains for sweetness and a soft interior that balances the savory kofta and spicy rice.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Salted Caramel Bola de Bolacha (Portuguese Biscuit Cake)
A rich Portuguese-inspired biscuit cake made with espresso-dipped Maria biscuits, salted caramel buttercream, and homemade dulce de leche.
Bola de Bolacha is one of my favorite desserts from Portugal, so naturally, I had to try it more than once. During my trips, I tasted three different versions, and each one gave me a completely different impression of this classic Portuguese biscuit cake.
The first was moist, luscious, and creamy without being overwhelming, with a distinctly caramel-forward flavor and a light caramel drizzle. This was by far my favorite. The second had a much stronger coffee flavor that reminded me more of tiramisu than the dessert I had been expecting. It was well-made, but the coffee was definitely the dominant flavor. The third was the least memorable. It was dry and flat, and if I had to identify a flavor, I'd say condensed milk and slightly stale biscuits.
So, quite a range—but between a restaurant, a high-end bakery, and a beach café, perhaps the variety isn't all that surprising.
I decided to take matters into my own hands. After testing and researching different approaches, I landed on my own version, with one priority above everything else: bringing the caramel flavor forward.
My Salted Caramel Bola de Bolacha keeps the recognizable structure of the Portuguese classic—coffee-dipped Maria biscuits layered into a flower-shaped cake—but uses a salted caramel buttercream made with homemade dulce de leche, egg yolks, and butter.
The result is rich, creamy, coffee-infused, and deeply caramel-forward, with just enough salt to balance the sweetness.
This isn't meant to be a traditional Portuguese recipe. It's my interpretation of a dessert I loved discovering in Portugal.
Salted Caramel Bola de Bolacha
A rich, coffee-soaked Portuguese biscuit cake layered with salted caramel buttercream, plain Maria biscuits and caramel Maria biscuits. Inspired by three Bola de Bolacha I tasted in Portugal, this version puts caramel at the center of every bite.
Ingredients
- 1 cup strong brewed coffee
- 1 tbsp granulated sugar
- 8 oz (227 g) unsalted butter, softened
- 7 oz (198 g) dulce de leche (½ cup + 1 tbsp)
- 2 large egg yolks
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
- ¼ tsp course or fine sea salt
- 1½ packets Maria biscuits (approximately 49 biscuits)
- 4-6 additional biscuits, crushed for topping and sides (optional)
Instructions
- Brew 1 cup of strong coffee, then stir in 1 tablespoon sugar while it's still hot.
- Pour the coffee into a shallow bowl and allow it to cool completely.
- Place the 2 egg yolks and 2 tablespoons sugar in a heatproof bowl.
- Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously until the mixture reaches 160°F (71°C). Remove from the heat and continue whisking for about 1 minute.
- Allow the egg mixture to cool to room temperature.
- Place the 7 oz dulce de leche in a bowl. Add the ½ teaspoon vanilla and ¼ teaspoon salt. Stir with a spatula until smooth.
- Add the cooled egg-yolk mixture and stir with a spatula until completely incorporated.
- Place the softened butter in a mixing bowl. Beat with an electric mixer for 3–4 minutes, until light and creamy.
- Gradually add the dulce de leche mixture, about 3 tablespoons at a time, beating after each addition for about 15 seconds, or just until incorporated.
- Continue until all of the caramel mixture has been incorporated and the buttercream is smooth and spreadable. If the buttercream is too soft to spread cleanly, refrigerate it for 15–20 minutes before assembling.
- Place a springform pan or removable-bottom cake pan on a flat tray.
- Spread about 1 tablespoon of buttercream in the center of the base to help hold the first biscuits in place.
- Quickly dip one Maria biscuit at a time into the cooled coffee. Do not soak.
- Arrange 7 biscuits in a flower pattern: 1 in the center with 6 surrounding it. Spread a thin, even layer of buttercream over the biscuits.
- Repeat with another 7 biscuits, alternating between plain and caramel Maria biscuits. Continue until you have 7 biscuit layers.
- Spread the remaining buttercream over the top, then sprinkle the crushed biscuits over the top and sides.
- Cover and refrigerate for at least 4 hours, preferably overnight. The biscuits will soften as they absorb the coffee and the buttercream will firm as it chills.
- Remove the cake from the refrigerator and allow it to sit at room temperature for approximately 5–10 minutes before slicing.
- Release the sides of the springform pan and keep the cake on its removable base for serving.
Notes
- Eggs: If using regular (non-pasteurized) eggs, cook the egg yolks and sugar to 160°F (71°C) as directed. If using pasteurized eggs, you can skip this cooking step and use the yolks according to the manufacturer's guidance.
- Dulce de leche: Store-bought dulce de leche works perfectly. If you can't find it, you can make your own by slowly cooking sweetened condensed milk until thick and caramelized.
- Maria biscuits: Traditional Bola de Bolacha uses Maria biscuits. I use a combination of plain and caramel Maria biscuits for extra caramel flavor. If caramel Maria biscuits aren't available, use plain Maria biscuits throughout.
- Storage: Keep the finished cake covered and refrigerated for up to 4 days. The biscuits will continue to soften as it rests.
- Freezing: The assembled cake can be frozen for up to 1 month. Wrap it tightly before freezing. Thaw overnight in the refrigerator before serving, then allow it to sit at room temperature for 5–10 minutes before slicing.
- Serving: For the cleanest slices, make the cake at least 4 hours ahead; overnight is even better. Let it sit at room temperature for 5–10 minutes before serving.
Nutrition Facts
Calories
465Fat (grams)
28 gSat. Fat (grams)
17 gCarbs (grams)
42 gFiber (grams)
1 gSugar (grams)
29 gProtein (grams)
5 gSodium (milligrams)
220 mgI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Peppermint Crisp Tart with Coconut
A no-bake South African classic of Tennis biscuits, whipped cream, and caramel, topped with Peppermint Crisp chocolate. My version adds coconut throughout for a tropical twist, no oven needed, just fridge time.
If you didn't grow up in Southern Africa, there's a good chance you've never heard of Peppermint Crisp Tart, but it's one of the most beloved desserts in the country, the kind of thing that shows up at every family gathering, Christmas, and braai. It's a no-bake tart built from layers of crushed Tennis biscuits, whipped cream, and a caramel sauce, all finished with grated Peppermint Crisp, a chocolate bar that's equal parts sweet and crunchy. The biscuits soften just enough in the fridge to turn almost cake-like, while the caramel and cream stay rich and smooth underneath.
For my version, I wanted to keep everything that makes the original so good while putting my own spin on it. I folded coconut cream into the caramel layer, topped it all with toasted coconut, and turned the Tennis biscuits into a buttery coconut crumb crust instead of the usual straight biscuit layer. It's still unmistakably Peppermint Crisp Tart at heart, but there's a subtle coconut flavor running through every layer now.
It's creamy, minty, rich with caramel, and about as easy as dessert gets, no oven required. Honestly that's part of the charm of this one. You assemble it, slide it into the fridge, and let time do the rest of the work for you.
Peppermint Crisp Tart with Coconut
A no-bake South African classic of Tennis biscuits, whipped cream, and coconut caramel, topped with toasted coconut and grated Peppermint Crisp chocolate. No oven needed, just fridge time to set.
Ingredients
- 16-18 Tennis biscuits
- 4-6 tbsp unsalted butter, melted
- 3 tbsp unsweetened coconut flakes
- 7 oz (198 g) dulce de leche or Caramel Treat
- ¼ cup (60 ml) coconut cream, chilled
- 1 cup (240 ml) cold heavy whipping cream
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
- Pinch of salt
- 2 Peppermint Crisp bars, chopped
- About ½ Peppermint Crisp bar, finely chopped
- 1-2 tbsp toasted coconut flakes
Instructions
- First make the crust. Add the Tennis biscuits and coconut flakes to a food processor and pulse into fine crumbs. Add the melted butter gradually, pulsing after each addition, until the crumbs resemble wet sand and hold together firmly when pressed. You may not need all 6 tablespoons. You can also transfer the crumbs to a bowl before adding the butter and mix with a spatula instead.
- Press the crumb mixture firmly and evenly into the bottom of a 6 × 6-inch dish in a layer about ⅓ inch thick, substantial enough to hold together when cut but not so thick it's hard to cut through. Cover and chill while preparing the filling.
- In a bowl, combine the dulce de leche, coconut cream, vanilla and salt. Stir with a spatula until completely smooth.
- In a separate bowl, beat the cold heavy cream and granulated sugar until medium-stiff peaks form. Do not overwhip!
- Fold about one-third of the whipped cream into the caramel mixture to loosen it. Then gently fold the loosened caramel mixture into the remaining whipped cream until smooth and fluffy.
- Chop 2 Peppermint Crisp bars, reserving approximately ½ bar for the topping. Gently fold the remaining chopped Peppermint Crisp into the filling. Spread half of the filling over the chilled biscuit crust.
- Arrange a single layer of whole Tennis biscuits over the filling, breaking them as necessary to fit. Spread the remaining filling over the biscuits and smooth the top.
- Sprinkle with the reserved chopped Peppermint Crisp and toasted coconut flakes.
- Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and set. Serve chilled.
Notes
- Chocolate: If Nestlé Peppermint Crisp isn't available, substitute an equivalent amount of peppermint chocolate, such as peppermint Aero.
- Dulce de leche: Traditional South African Peppermint Crisp Tart uses Nestlé Caramel Treat. Dulce de leche works as a readily available U.S. substitute, either works in this recipe.
- Tennis Biscuits: Tennis biscuits are the classic South African coconut biscuits traditionally used in this tart. If unavailable in the U.S., substitute Voortman Coconut Cookies or another thin, crisp coconut biscuit. Leibniz Butter Biscuits or a similar crisp tea biscuit also work, though the coconut flavor will be less pronounced.
- Coconut Cream: Use canned coconut cream. It's mixed directly into the caramel and doesn't need to be whipped.
- Crust Note: For the best texture, press the biscuit mixture into a firm, even layer about ⅓ inch thick. You want a substantial crust that holds together when cut but isn't so thick that it becomes difficult to cut through.
Nutrition Facts
Calories
690Fat (grams)
41 gSat. Fat (grams)
27 gCarbs (grams)
52 gSugar (grams)
37 gProtein (grams)
6 gSodium (milligrams)
167 mgI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Rooibos Tiramisu
A Southern African-inspired take on Italian tiramisu, this Rooibos Tiramisu replaces the traditional coffee soak with strong rooibos tea, masala wine and vanilla for a creamy, aromatic dessert that's perfect for tea lovers.
Tiramisu is one of those desserts that doesn't really need an introduction. Creamy mascarpone, delicate ladyfingers, cocoa and that unmistakable coffee-soaked bite make it a classic for a reason. But what happens when you're a tea lover who wants to experience tiramisu without making coffee the star?
I first fell in love with making tiramisu during a cooking class in Italy, where I had the chance to make the classic version from scratch. There's something special about preparing a dish in the place where it originated—or at least, in the country that made it famous around the world. Working with mascarpone, egg yolks, sugar and those delicate Italian ladyfingers gave me a much better appreciation for why the dessert works so well. But when I started thinking about putting my own spin on it, I didn't want to simply swap one ingredient for another and call it a new recipe. I wanted the twist to actually make sense, and for me, that meant rooibos.
Rooibos is naturally caffeine-free, with a mellow, nutty, earthy sweetness and subtle notes that can lean toward vanilla, honey and even cocoa depending on the blend. It also happens to be one of those ingredients that immediately brings a South African connection to a dessert that is otherwise unmistakably Italian.
Instead of soaking the ladyfingers in coffee, they're dipped in a strong rooibos infusion, finished with a little marsala wine and vanilla. The result isn't supposed to taste like coffee tiramisu with tea substituted for the coffee. The goal is something different: a tiramisu where rooibos has its own identity.
I also wanted to keep the dessert approachable for people who simply aren't coffee drinkers. If you love tea, don't drink caffeine, or just want something unexpected for dessert, this version gives you the creamy, cocoa-dusted experience of tiramisu while taking it in a completely different direction.
The mascarpone cream remains rich and airy, while the rooibos brings warmth and depth. A small amount of espresso powder in the cocoa topping is there only to deepen the chocolate notes—not to turn the dessert back into a coffee tiramisu.
It's a little bit Italy, a little bit Southern Africa, and very much my kind of fusion.
Rooibos Tiramisu
A Southern African-inspired twist on classic Italian tiramisu, made with bold rooibos tea, masala wine, mascarpone and a cocoa-espresso finish.
Ingredients
- 1 cup water
- 2 teaspoons loose-leaf rooibos
- 1 tablespoon granulated sugar
- 2 tablespoons masala wine
- ½ teaspoon vanilla extract
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- 1 tablespoon masala wine
- 8 ounces (225g) mascarpone, slightly softened
- ⅔ cup (160ml) heavy whipping cream, cold
- ½ teaspoon vanilla extract
- Pinch of salt
- 12–14 Savoiardi ladyfingers
- Topping
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon espresso powder
- Optional: a tiny pinch of very finely crushed rooibos leaves for visual garnish
Instructions
- Bring 1 cup of water to a boil. Add the rooibos and steep for 8–12 minutes, or until very strong. If needed, add a little more water and additional loose-leaf rooibos to account for evaporation and maintain enough liquid for dipping the ladyfingers. Remove the tea bags or strain the loose tea once the rooibos is ready. You can prepare the remaining components while the tea steeps.
- While the tea is still hot, stir in the sugar until dissolved. Allow the tea to cool to warm or room temperature, then stir in the masala wine and vanilla. Set aside.
- In a heatproof bowl, whisk together the egg yolks, sugar, and 1 tablespoon of masala wine. Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches 160°F. Remove from the heat and let cool for about 5 minutes.
- Transfer the cooked yolk mixture to a large bowl. Add the mascarpone, vanilla, and salt, and whisk until smooth.
- In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Gently fold half of the whipped cream into the mascarpone mixture, then fold in the remaining cream just until combined. Do not overmix.
- Pour the rooibos soak into a shallow dish. Dip each ladyfinger very briefly, about 1 second per side, until moistened but not saturated.
- Arrange the dipped ladyfingers in a single layer across the bottom of a 6 × 6-inch dish, breaking them as needed to fit. Spread half of the mascarpone cream evenly over the ladyfingers. Add a second layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top.
- Combine the cocoa powder and espresso powder, then sift the mixture evenly over the tiramisu. If desired, finish with a tiny pinch of finely crushed rooibos leaves for visual contrast.
- Cover and refrigerate for at least 4 hours, preferably overnight. Serve chilled.
Notes
- Strong rooibos matters. The tea should taste more concentrated than a normal cup because the mascarpone and ladyfingers will mellow it.
- Don't oversoak the ladyfingers. A very quick dip keeps the tiramisu structured rather than soggy.
- The espresso powder is subtle. It deepens the cocoa flavor without turning this into coffee tiramisu.
- Masala wine: The small amount adds warmth and spice without overpowering the rooibos.
- Egg safety: The yolk mixture is heated to 160°F before being incorporated into the cream.
Nutrition Facts
Calories
580Fat (grams)
37 gSat. Fat (grams)
22 gCarbs (grams)
56 gSugar (grams)
29 gProtein (grams)
9 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Berbere Bang Bang Crab & Shrimp Quesadillas
These quesadillas take a familiar cheesy favorite and give it a seafood-forward Afrofusion twist. They're packed with sweet lump crab, whole seasoned shrimp, melted Monterey Jack and Colby cheese, fresh red chili, and a creamy homemade Bang Bang sauce layered with fragrant berbere.
Quesadillas are one of those wonderfully adaptable foods that can take on almost any flavor profile, and this version is a great example. The combination of seafood and cheese might not be the first pairing that comes to mind for everyone, but here it absolutely works. The mild, creamy cheese provides the perfect backdrop for sweet crab and juicy shrimp, while berbere brings warmth, chile heat, and aromatic depth.
Berbere is one of the spices I reach for again and again, especially when I'm cooking seafood. I love the way its combination of chile and warm spices works with the natural sweetness of shrimp and crab. I've used it in recipes like my Blackened Salmon with Berbere Cream Sauce, and here I've taken it in a completely different direction by building it into both the seafood seasoning and the Bang Bang sauce. The result is a quesadilla that's creamy, spicy, savory, slightly sweet, and packed with flavor. The Berbere Bang Bang sauce is the signature element, adding a creamy, sweet-and-tangy finish with enough berbere to make its presence known without overwhelming the seafood.
This is also the kind of recipe I love for summer: quick enough for a weeknight lunch or dinner, fun enough for a casual gathering, and indulgent enough to feel like something you'd order at a restaurant. The seafood comes together quickly, while the quesadillas get golden and crisp in a skillet. For the cheese, I use Monterey Jack because it melts beautifully, with Colby adding a little more flavor. I intentionally use a generous amount for that dramatic cheese pull, but you can absolutely adjust the amount to your preference—the seafood is the star, after all.
There are a few tricks that make a big difference.
Don't overcook the shrimp; they only need a few minutes in a hot skillet and should be removed as soon as they're opaque and cooked through. The lump crab is already cooked, so you're simply warming it with garlic, butter, seasoning, lime, and scallions. Cooking it too long can dry it out and take away its delicate texture. I also recommend having all of your fillings ready before you start cooking the tortillas. Once the quesadilla is golden and the cheese has melted, fill it while it's still hot. As it cools, the melted cheese can seal the edges together, making the quesadilla difficult to open and fill neatly.
I like to finish these with fresh scallions, chili, and sauce on the side for dipping. Since the quesadillas are rich and cheesy, something fresh and acidic makes the perfect accompaniment. Try serving them with a simple lime-dressed green salad, cucumber and tomato salad, crunchy cabbage slaw, avocado and citrus salad, or even fresh fruit with lime and chili. I would skip the fries here—the quesadilla is already doing plenty of heavy lifting.
Berbere Bang Bang Crab & Shrimp Quesadillas
Golden 10-inch quesadillas filled with whole seasoned shrimp, tender lump crab, Monterey Jack and Colby cheese, and fresh red chili, finished with a creamy, sweet-and-spicy Berbere Bang Bang sauce. Berbere is used throughout the recipe to give the seafood and sauce a warm, aromatic chile flavor.
Ingredients
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon hot sauce
- 2 teaspoons berbere seasoning
- ¼ teaspoon garlic powder
- Pinch of salt
- ½ lb whole shrimp, peeled and deveined
- 1 teaspoon neutral oil
- ½ teaspoon berbere seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon fresh lime juice
- 8 oz lump crab meat, well drained
- 1 teaspoon neutral oil (to coat when seasoning)
- ½ teaspoon Old Bay seasoning
- 1 tablespoon thinly sliced green onion
- 1 teaspoon butter (for warming)
- 1 small garlic clove, finely minced
- 1 teaspoon fresh lime juice
- 2 large 10-inch flour tortillas
- 1½ cups shredded Monterey Jack and Colby cheese, combined
- ½–1 fresh red chili, thinly sliced into rings
- 1 tablespoon thinly sliced green onion, reserved for garnish
- Ghee or neutral oil, for cooking
Instructions
- Make the Berbere Bang Bang Sauce: Whisk together the mayonnaise, sweet chili sauce, honey, lime juice, hot sauce, berbere seasoning, garlic powder, and salt. Cover and refrigerate while preparing the rest of the recipe.
- Season the shrimp: Pat the shrimp very dry and keep them whole. Toss with a little oil, then season with the berbere, garlic powder, onion powder, chili powder, salt, and black pepper. Set aside for a few minutes while preparing the crab.
- Prepare the crab: Drain the crab and gently check for any shell pieces, keeping the lumps as intact as possible. In a bowl, season the crab with a little oil, Old Bay seasoning, and sliced green onion.
- Cook the shrimp: Heat 1 teaspoon ghee or neutral oil in a skillet over medium-high heat. Add the whole shrimp in a single layer and cook for approximately 1½–2 minutes per side, depending on size, until opaque and just cooked through (145°F). Turn off the heat and add 1 teaspoon lime juice. Remove the shrimp from the skillet immediately and set aside. Do not overcook.
- Warm the crab: Reduce the skillet to medium-low heat. Add the butter and minced garlic and cook for approximately 30 seconds. Add the seasoned lump crab and gently warm for 1–2 minutes. The crab is already cooked, so you're simply warming it and allowing the seasonings to coat it. Turn off the heat, add 1 teaspoon lime juice, and set aside.
- Cook the first quesadilla: Heat a nonstick skillet over medium-low to medium heat and lightly coat with ghee or neutral oil. Place one 10-inch tortilla in the skillet.
- Spread approximately ¾ cup of the cheese mixture over one half of the tortilla, using more or less depending on your preference. Add several thin rings of red chili as the cheese melts. Once the tortilla begins to brown and the cheese is melting, fold the tortilla over.
- Cook for 2–3 minutes, until lightly golden underneath and the cheese is beginning to melt. Carefully flip and cook another 2–3 minutes, until golden. Remove from the skillet and place on a cutting board.
- Fill while hot: This step is important! Carefully open the folded quesadilla while it is still hot, before the melted cheese has cooled and sealed the edges together. Add half of the crab, half of the shrimp, and some of the remaining green onion. Gently close the quesadilla.
- Cut the quesadilla into 3 wedges. Repeat the process with the second tortilla.
- Finish and serve: Garnish with the remaining sliced green onion and a few thin rings of fresh red chili. Serve immediately with Berbere Bang Bang sauce for dipping.
Notes
- Use a flavorful berbere blend. Berbere is essential to this recipe and is used in the shrimp, crab, and Bang Bang sauce. Different blends vary in heat and intensity, so adjust to your preference.
- Don't overcook the seafood. Cook the shrimp just until opaque and cooked through, and gently warm the already-cooked crab so it stays tender.
- Fill the quesadilla while it's hot. Have the seafood ready before cooking the tortillas, then fill each quesadilla immediately after cooking. Once the melted cheese cools, it can seal the tortilla shut and make it difficult to open neatly.
- Adjust the cheese to your preference. The recipe uses a generous ¾ cup per 10-inch tortilla for a dramatic cheese pull, but you can use less if you prefer a lighter quesadilla. Serve with a fresh salad or slaw to balance the richness.
Nutrition Facts
Calories
550Fat (grams)
38 gSat. Fat (grams)
13 gCarbs (grams)
35 gFiber (grams)
2 gSugar (grams)
8 gProtein (grams)
30 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Coconut Panna Cotta with Mango (Zanzibar Inspired)
A coconut panna cotta infused with Zanzibar spice, topped with mango, toasted coconut, and cashews, born from a trip to Italy and a love of East African flavour.
Some of my favourite recipes are inspired by the places I've travelled rather than traditional recipes themselves. After returning from Italy, where panna cotta seemed to appear on every dessert menu I came across, I couldn't stop thinking about how beautifully its delicate texture would pair with the tropical flavours I'd fallen for while visiting Zanzibar.
So instead of a classic vanilla panna cotta, I swapped in creamy coconut, added just enough vanilla and warming spice to perfume every bite, then finished it with sweet mango, toasted coconut, and crunchy cashews. The result is rich yet surprisingly light, the kind of elegant dessert that feels just as at home after a summer barbecue as it does at the end of a special dinner party. The coconut never overwhelms, the spices stay in the background, and the mango brings just enough brightness to tie it all together.
It's Italy meeting East Africa on one plate, and it might be one of my favourite desserts I've ever created. It's also make ahead friendly, naturally gluten free, and tropical without tipping into overly sweet, so it works just as well for casual entertaining as it does for something a little more special.
Coconut Panna Cotta with Fresh Mango
Inspired by my travels through Zanzibar, this silky coconut panna cotta combines the elegance of a classic Italian dessert with the tropical flavours of East Africa. Creamy coconut, fragrant vanilla and warming spices are finished with sweet mango, toasted coconut and crunchy cashews for a dessert that's rich, refreshing and effortlessly elegant.
Ingredients
- 2 cups (480ml) full-fat coconut milk
- 1 cup (240ml) heavy cream
- ⅓ cup (65g) granulated sugar
- 2 tsp vanilla extract
- ⅛ tsp ground cinnamon
- ⅛ tsp ground cardamom
- Pinch of salt
- 2¼ tsp powdered gelatin
- 3 tbsp cold water
- 2 cups frozen mango chunks, thawed
- 1–2 tbsp honey (adjust to taste)
- Pinch of salt
- 1–3 tsp water, only if needed for consistency
- Fresh mango cubes
- Toasted coconut flakes
- Toasted chopped cashews
Instructions
- Bloom the gelatin, then sprinkle the gelatin evenly over the cold water. Leave untouched for 5 minutes until fully bloomed.
- Combine and warm the coconut milk, heavy cream, sugar, cinnamon, cardamom and a pinch salt.
- Heat over low to medium-low to heat for about 5 minutes, whisking gently until the sugar dissolves and milks begins to steam. Do not boil!
- Remove from the heat.
- Stir in the vanilla.
- ---
- Step 3 – Add the gelatin
- Add the bloomed gelatin.
- Whisk until completely dissolved.
- Strain through a fine mesh sieve.
- Allow to cool for about 10–15 minutes, until no longer steaming but still pourable.
- ---
- Step 4 – Fill the ramekins
- Lightly grease each ramekin with a very thin film of neutral oil.
- Pour in the panna cotta.
- Tap gently to remove air bubbles.
- Refrigerate overnight.
- ---
- Step 5 – Prepare the mango
- Blend together:
- thawed mango
- honey
- pinch salt
- If needed, add 1 teaspoon of water at a time until it reaches a thick, spoonable consistency.
- If using very frozen mango, gently warm the purée before blending again.
- ---
- Step 6 – Unmold (Optional)
- Serve directly in the ramekin for the easiest presentation.
- If unmolding:
- Dip the ramekin in warm water for 20–30 seconds.
- Run a thin smooth knife gently around the edge if needed.
- Invert onto the serving plate.
- ---
- Step 7 – Assemble
- Spoon a little mango purée over or beside the panna cotta.
- Top with
- fresh mango
- toasted coconut
- toasted cashews
- Serve immediately.
Notes
General
- Don't boil the coconut mixture.
- Bloom the gelatin completely before adding.
- Strain before pouring for the smoothest finish.
- Serve in ramekins for the easiest presentation.
- Silicone moulds work beautifully if you prefer unmolded panna cotta.
- Frozen mango works perfectly.
---
Troubleshooting
- My panna cotta won't release.
- Dip in warm water for 20–30 seconds.
- Use a smooth knife to break the seal.
- Or simply serve in the ramekin.
---
- My mango is too thick.
- Allow it to thaw completely.
- Blend again.
- Only add water one teaspoon at a time.
---
- My panna cotta has tiny bubbles.
- The mixture was likely whisked a little too vigorously.
- Tap the filled ramekins on the counter before chilling and allow the mixture to rest briefly before pouring.
---
Storage
- Panna cotta: 3 days refrigerated
- Mango purée: 3–4 days refrigerated
- Do not freeze.
Nutrition Facts
Calories
400Fat (grams)
33 gSat. Fat (grams)
26 gCarbs (grams)
25 gFiber (grams)
2 gSugar (grams)
21 gProtein (grams)
4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Lamb Kofta with Cape Malay Rice
Sometimes the recipes we remember most aren't the ones we've cooked the longest—they're the ones tied to a moment in our lives.
A recent lunch at Lapis, an Afghan restaurant in Washington, DC, sent me down an unexpected path. As I enjoyed a platter of grilled meats, fragrant rice, yogurt, and vegetables, I found myself convinced those flavors reminded me of meals a former colleague had introduced me to years ago. But the longer I sat with that thought, the more another memory surfaced.
Long before I worked at the United Nations, my dad took me to a Lebanese restaurant in Harare, Zimbabwe. I still remember opening the takeaway container to find grilled meat, fluffy rice, charred tomatoes and onions, and wondering how something so simple could taste so incredibly good. It's funny how food memories work—you don't always realize they've stayed with you until something years later brings them rushing back.
This recipe isn't meant to recreate that Lebanese meal exactly. Instead, it's a reflection of my own journey through food and the cultures that have shaped the way I cook today. The lamb kofta is inspired by that childhood memory, while the fragrant Cape Malay rice brings in another part of Southern Africa's rich culinary heritage. Served with cool dill yogurt, a fresh cucumber salad, and blistered tomatoes and charred red onion, it's a meal that brings together influences from different places that have all become part of my story.
If you've followed me for a while, you'll know that's what I love most about cooking. Recipes are never just about ingredients—they're about the people, places, and memories attached to them. Whether you're discovering Cape Malay flavors for the first time or simply looking for a new way to enjoy lamb kofta, I hope this recipe inspires you to create a few new memories around your own table—and perhaps reflect on the food memories that have shaped your own journey, too.
Lamb Kafta with Cape Malay Rice
Juicy lamb kofta served over fragrant Cape Malay rice with creamy dill yogurt, blistered Roma tomatoes, charred red onion, and a fresh cucumber salad. An easy Middle Eastern-inspired dinner with a Southern African twist.
Ingredients
- 1 lb (450 g) ground lamb
- 2 cloves garlic, minced
- ¼ large onion, very finely grated
- 2 tbsp chopped parsley
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp black pepper
- ½ tsp curry powder
- 1 tsp braai seasoning
- 1 tsp salt
- 1 tbsp ghee or high-heat cooking oil
- 1 cup basmati rice, rinsed
- 1¾ cups cold water
- 1½ tsp chicken bouillon paste
- 1 tbsp butter
- 1 tsp curry powder
- 2 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- ¼ cup chopped dried apricots
- 2 bay leaves
- 2 tbsp toasted sliced almonds
- Juice of ½ lemon
- Salt, to taste
- ¾ cup Greek yogurt
- 1-2 tbsp chopped fresh dill
- 1 small garlic clove, grated
- 1 tsp lemon juice
- 1 tsp olive oil
- Salt and pepper to taste
- 2 large Roma tomatoes
- 1 large red onion, cut into wedges
- 1 tbsp olive oil
- Salt
- Black pepper
- 1 large English cucumber, sliced into half-moons
- 1 tbsp chopped fresh dill
- 1 tbsp extra virgin olive oil
- Juice of ½ lemon (or 1–2 tbsp, to taste)
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- In a large bowl, combine the ground lamb, garlic, grated onion, parsley, cumin, smoked paprika, coriander, curry powder, braai seasoning, salt, black pepper, and ghee. Mix gently until just combined, being careful not to overwork the meat. Cover and refrigerate for 1–2 hours.
- About 30 minutes before cooking, remove the lamb from the refrigerator. Divide the mixture into 8 equal portions and shape each into a thick oval log, about the size of a small sausage.
- Rinse the basmati rice under cold water until the water runs mostly clear. Melt the butter in a medium saucepan over medium heat. Add the curry powder, cinnamon stick, bay leaves, and lightly crushed cardamom pods. Cook for about 30 seconds, stirring constantly, until fragrant.
- Add the rice and stir for 1–2 minutes to lightly toast the grains. Stir in the chicken bouillon paste, then pour in the water and mix until dissolved. Bring to a boil, stir once, then add the chopped dried apricots.
- Reduce the heat to low, cover, and cook according to your basmati rice package instructions (typically 12–15 minutes), or until the liquid has been absorbed.
- While the rice cooks, prepare the accompaniments. In a small bowl, stir together the Greek yogurt, dill, garlic, lemon juice, olive oil, salt, and pepper until smooth.
- In a separate bowl, toss together the cucumber, dill, olive oil, lemon juice, salt, and a generous amount of freshly ground black pepper. Set both aside until ready to serve.
- Once the rice has finished cooking, remove it from the heat and let it rest, covered, for 10 minutes.
- Meanwhile, heat a grill pan over medium-high heat. Lightly oil the pan if needed, then sear the koftas for 2–3 minutes per side, until well browned with distinct grill marks.
- Transfer the seared koftas to a parchment-lined baking tray and bake in a 375°F (190°C) oven for 8 minutes, or until cooked through.
- While the koftas are baking, use the same grill pan to cook the vegetables. Brush the Roma tomatoes and onion wedges with olive oil and season with salt and pepper. Grill the onion wedges until lightly charred and tender, then remove them from the pan. Add the whole Roma tomatoes and cook until blistered on all sides. Remove the pan from the heat, cover with a lid, and allow the tomatoes to steam for a few minutes until softened. Transfer the tomatoes to the plate with the onions.
- Remove the koftas from the oven and let them rest for 5 minutes, spooning the pan juices over the top before serving. While they rest, discard the cinnamon stick, bay leaves, and cardamom pods from the rice. Fluff the rice with a fork, then fold in the toasted almonds, a generous squeeze of fresh lemon juice, and season with salt to taste.
- Arrange the Cape Malay rice on a serving platter and nestle the lamb koftas alongside. Add the grilled tomatoes, onion wedges, cucumber salad, and dill yogurt. Finish with an extra squeeze of fresh lemon and serve immediately.
Notes
- Marinating the lamb for 2 hours develops deeper flavor, but even 30 minutes helps.
- Let the lamb sit at room temperature for about 30 minutes before cooking so it cooks more evenly.
- Koftas naturally shrink as the fat renders—this is completely normal.
- Resist overcooking. Searing first, then finishing in the oven keeps them juicy.
- Basting the koftas with their own juices before serving adds extra moisture and flavor.
- Whole Roma tomatoes will blister before softening. Covering the pan off the heat helps finish cooking them without burning.
- Lemon added at the end brightens the rice and ties the whole dish together.
- If preparing ahead, the yogurt can be made a day in advance.
Nutrition Facts
Calories
650Fat (grams)
39 gCarbs (grams)
42 gFiber (grams)
5 gSugar (grams)
10 gProtein (grams)
33 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Summer Nectarine and Almond Galette with Rosemary Honey
A rustic nectarine and almond galette with rosemary honey, easy pie crust, quick frangipane, and a taste of stone fruit season in Florence.
Stone fruit was everywhere when I visited Italy this summer. Nectarines, peaches, and apricots filled the market stalls in Florence, piled high in the kind of displays that make you want to buy fruit even when you have absolutely no plan for what you're going to do with it. They showed up on dessert menus too, often paired with almonds in pastries and simple seasonal desserts.
That combination stayed with me when I came home. Stone fruit and almonds are a classic pairing in European baking, and I wanted to take those flavors and turn them into something that felt special without becoming an all-day baking project.
This Summer Nectarine & Almond Galette with Rosemary Honey is my easy version of that idea. Instead of making pastry from scratch, I start with a store-bought pie crust and fill it with a quick almond frangipane, a rich almond cream made with butter, sugar, egg, and almond flour. Thin slices of fresh nectarine go over the top before the crust is folded around the fruit and baked until golden.
I originally planned to use apricots, which are the more traditional pairing with almond in European baking, but nectarines were what looked best at the market and I went with them instead. It turned out to be the right call. Their fresh, slightly tart flavor doesn't overpower the almond filling, so you still really taste the frangipane underneath. A rosemary-infused honey brushed over the warm fruit adds a subtle herbal note and gives the nectarines a beautiful glossy finish.
What you end up with is a galette that looks like it took more effort than it did. The crust is golden and flaky, the frangipane is soft and fragrant, and the nectarines sink slightly into the filling as they bake, becoming jammy at the edges while staying tender in the center. It's rustic, summery, and intentionally uncomplicated. Serve it slightly warm with a scoop of vanilla ice cream and let the fruit, almond, and rosemary do the rest.
Summer Nectarine & Almond Galette with Rosemary Honey
A free-form nectarine and almond galette with a store-bought crust, creamy frangipane filling, and a rosemary honey glaze. Originally planned with apricots, nectarines turned out to be the better call. Rustic, seasonal, and especially good served warm with vanilla ice cream.
Ingredients
- 4 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup almond flour
- 1/2 teaspoon almond extract
- Pinch of salt
- 1 store-bought refrigerated pie crust, about 11 inches
- 3–4 nectarines, pitted and thinly sliced, about 1 1/2–2 cups
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon lemon juice
- 2 tablespoons slivered almonds
- 1 egg, beaten, for egg wash
- 1 tablespoon granulated or coarse sugar, for sprinkling
- 3 tablespoons honey
- 1 small sprig fresh rosemary
- 1 tablespoon water
Instructions
- In a medium bowl, beat the softened butter and sugar together until light and creamy, about 2 minutes. Add the egg and almond extract and mix until combined. Add the almond flour and salt and mix until a thick, smooth paste forms.
- Refrigerate the frangipane for 15 minutes while preparing the remaining ingredients.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the pie crust from the refrigerator and allow it to sit at room temperature until cool but pliable enough to unroll without cracking, about 10–15 minutes or according to package directions.
- Pit the nectarines and cut into approximately 1/4-inch slices. If the nectarines are clingstone and difficult to separate from the pits, cut sections of flesh away from the pit first, then thinly slice. Set aside.
- Unroll the pie crust directly onto the prepared baking sheet. Spread the chilled frangipane evenly over the crust, leaving approximately a 1 1/4-inch border around the edge.
- Just before assembling, gently toss the nectarine slices with the sugar, cornstarch, and lemon juice. Arrange the nectarines over the frangipane in an overlapping pattern, leaving the border clear. If liquid has accumulated in the bowl, lift out the fruit and leave the excess liquid behind.
- Fold the exposed edges of the crust inward over the outer edge of the fruit, allowing the dough to overlap naturally as you work around the galette. Gently press the overlapping folds together.
- Brush the folded crust with the beaten egg. Scatter the slivered almonds over the border and sprinkle with granulated or coarse sugar.
- 10. If the dough has become very soft while assembling, refrigerate the assembled galette for 10–15 minutes before baking. Otherwise, bake immediately.
- Bake for 30–35 minutes, or until the crust is deep golden brown, the nectarines are tender, and the frangipane is set and lightly puffed.
- While the galette bakes, combine the honey, rosemary sprig, and water in a small saucepan over low heat. Warm for 3–4 minutes until fragrant and fluid, without allowing the mixture to boil. Remove from the heat and discard the rosemary. If the honey is too thick to brush easily, stir in up to 1 teaspoon additional warm water.
- Remove the galette from the oven and allow it to cool for about 5 minutes. Lightly brush the warm rosemary honey over the exposed nectarines until glossy.
- Allow the galette to cool for at least 10–15 minutes before slicing. Serve as is or with vanilla ice cream.
Notes
- Apricots or peaches work equally well in place of nectarines — use whatever stone fruit looks best at the market.
- If the frangipane softens too much while you assemble the galette, pop it back in the fridge for 10 minutes before baking.
- Best served warm on the day it's baked. Leftovers can be stored loosely covered at room temperature for up to 2 days.
Nutrition Facts
Calories
380Fat (grams)
22 gCarbs (grams)
42 gFiber (grams)
2 gSugar (grams)
24 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Mum's Chicken Cacciatore
Hunter's style chicken cacciatore, my mum's Sunday version with bell peppers and tomatoes, and what it taught me about Rome before I'd ever been there.
Cacciatore means "hunter's style" in Italian — a rustic, slow-cooked braise that has fed Italian families for generations. The classic version varies by region: in Rome it's white wine and rosemary, in the north you'll find olives and capers, and in the south tomatoes take center stage. It's the kind of dish that belongs to whoever is making it, which is probably why it traveled so well.
I grew up eating my mum's version on Sunday evenings, occasionally and always memorably. Bell peppers, tomatoes, juicy cuts of bone-in chicken, a rich deeply spiced sauce served over rice. It was bold and comforting and unlike anything else she made. Looking back, I realize she was introducing me to global flavors before I had any language for it. I just knew it tasted different in the best way.
Years later I ate cacciatore stuffed inside a trapizzino in Rome, the iconic Roman street food that folds thick crispy triangular bread around slow-cooked fillings. The Roman version was white wine, rosemary, no tomato. I came home thinking about it and immediately called my mom. Her version is nothing like what I ate in Rome, and that's exactly the point. Some dishes don't need to be reinvented. They just need to be made.
Mom's Chicken Cacciatore
Bone-in chicken thighs braised in a spiced tomato and bell pepper sauce with mushrooms, capers, and a splash of red wine. My mom's version of cacciatore — bold, simple, and served over rice.
Ingredients
- 4 large bone-in, skin-on chicken thighs
- 1 teaspoon chicken spice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced into half moons
- 3 garlic cloves, finely minced
- 1 tablespoon tomato paste
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1 cup button mushrooms, sliced
- 1 can (14 ounces) diced tomatoes with oregano and basil
- 1/2 cup red wine
- 1 cup chicken broth (or 1 cup water plus 1 teaspoon bouillon paste)
- 1 teaspoon dried oregano
- Fresh basil leaves, to finish
- Salt and black pepper, to taste
- Cooked rice, for serving
Instructions
- Combine chicken spice, salt, black pepper, garlic powder, onion powder, oregano, and paprika in a small bowl. Divide in half, and use one half to season the quartered chicken thighs and reserve the other half for later. Let chicken sit at room temperature for at least 5 minutes while you prep remaining ingredients.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the butter is foaming. Add chicken skin-side down and cook, undisturbed, until deeply golden brown, 4–5 minutes. Flip and cook the other side until lightly browned, 2–3 minutes. Transfer to a plate and set aside.
- In the same pot over medium heat, add onion and garlic. Cook, stirring occasionally, until softened and translucent, 2–3 minutes.
- Add the reserved spice blend and tomato paste. Cook, stirring constantly, until slightly darkened and fragrant, 1–2 minutes.
- Add bell peppers and mushrooms. Cook, stirring occasionally, until peppers are just softened, 3–4 minutes.
- Pour in drained canned tomatoes, red wine, and water with bouillon paste. Add capers. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil over medium-high heat.
- Return chicken to the pot skin-side up, nestling it into the sauce. The liquid should come at least about halfway up the chicken — add a small splash more water if needed. Add dried oregano.
- Reduce heat to low, partially cover, and simmer until chicken is cooked through and reaches an internal temperature of 165°F, 30–35 minutes.
- If the sauce is still too thin once chicken is cooked through, remove chicken and set aside. Increase heat to medium-high and reduce sauce uncovered for 5–10 minutes until thickened to your liking. Return chicken to the pot and warm through for 2 minutes.
- Squeeze fresh lemon over the top, scatter fresh basil, adjust seasoning with salt and pepper, and serve hot over rice.
Nutrition Facts
Calories
480Fat (grams)
24 gCarbs (grams)
18 gFiber (grams)
4 gProtein (grams)
38 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Boerewors-Inspired Burger with Chakalaka
This Boerewors-Inspired Burger with Chakalaka started with a simple question: What would happen if I took everything I love about traditional boerewors and turned it into a cheeseburger?
Boerewors is one of Southern Africa's most iconic sausages, enjoyed across countries including South Africa and Zimbabwe. Traditionally made with beef, pork, toasted coriander, black pepper, warm spices, and a touch of vinegar, it's known for a flavor that's bold, aromatic, and instantly recognizable. Instead of stuffing those flavors into a sausage casing, I wanted to see how they'd translate into a thick, juicy burger.
After several rounds of testing, I landed on a blend of beef and pork that stays tender and juicy while letting the boerewors-inspired seasoning shine. Toasted coriander and freshly cracked black pepper provide the familiar aroma, while allspice, garlic, cloves, nutmeg, and a splash of red wine vinegar add depth without overwhelming the meat.
Once the burger was where I wanted it, the toppings became the next challenge. Rich, well-seasoned beef needs something bright to balance it, and chakalaka does exactly that. This classic vegetable relish brings sweetness, acidity, gentle heat, and plenty of texture. Add melted cheese, crisp lettuce, spicy mayo, and a toasted brioche bun, and every bite feels balanced instead of heavy.
This recipe is also a little personal. Chakalaka featured in one of my television cooking challenges (100 Cooks), and while developing this burger I kept wondering how I'd approach that challenge today. Burgers have always been one of my favorite things to cook because they're won or lost in the details. A good meat blend, thoughtful seasoning, a proper crust, perfectly melted cheese, and toppings that complement the patty all matter.
The finished burger feels familiar if you've grown up eating boerewors, but it's just as enjoyable if these flavors are completely new to you. My goal wasn't to recreate the sausage—it was to capture its character in a different form. I hope it gives you a delicious introduction to one of Southern Africa's most iconic flavor combinations.
Boerewors-Inspired Burger with Chakalaka
Inspired by the bold flavors of traditional boerewors sausage, this juicy burger combines ground beef and pork with toasted coriander, black pepper, warm spices, and a splash of red wine vinegar. Topped with homemade chakalaka, melted provolone or American cheese, crisp lettuce, and served on a toasted brioche bun, it's a hearty Southern African-inspired burger packed with flavor.
Ingredients
- 10.4 oz ground beef
- 4 oz ground pork
- 3 tsp boerewors seasoning mix
- 1¼ tsp red wine vinegar
- 2 tsp salt
- 1 tsp whole black peppercorns
- 2 tbsp whole coriander seeds
- ½ tsp whole allspice berries
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- 1 tbsp neutral oil
- ½ onion, diced
- 1 carrot, grated
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp curry powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chili flakes (optional)
- ½ can diced tomatoes
- Salt and pepper, to taste
- 2 brioche buns, toasted
- 2 slices provolone or American cheese
- Lettuce
- 2–4 tbsp chakalaka
- Spicy mayo (2 tbsp mayonnaise + 1–2 tsp hot sauce)
Instructions
- 1. Prepare the seasoning
- Toast the coriander seeds, peppercorns, and allspice until fragrant. Crush them and combine with the remaining spices. Store the extra seasoning in an airtight jar.
- 2. Make the patties
- In a bowl, combine:
- 10.4 oz beef
- 4 oz pork
- 3 tsp boerewors seasoning
- 1¼ tsp red wine vinegar
- Mix gently until just combined.
- Divide into two equal patties (about 7.2 oz each).
- Shape each patty ½–1 inch wider than your brioche buns and make a shallow thumb indent in the center.
- ---
- 3. Make the chakalaka
- Heat the oil over medium heat. Cook the onion until softened. Add the carrot, bell pepper, and garlic. Stir in the spices, then the tomatoes. Simmer until thick and well combined. Season to taste.
- ---
- 4. Cook the burgers
- 1. Heat a cast-iron skillet over medium-high for about 5 minutes.
- 2. Add a small amount of ghee.
- 3. Place the burgers in the pan and cook 4 minutes without moving them.
- 4. Flip the burgers and reduce the heat to medium.
- 5. Cook for another 3½–4 minutes, checking the internal temperature.
- 6. Add the cheese during the last minute.
- 7. Add 1–2 teaspoons water to an empty part of the skillet and immediately cover with a lid for 30–60 seconds to melt the cheese.
- 8. Cook until the burgers reach 160–165°F (71–74°C).
- 9. Rest for 3 minutes.
- ---
- 5. Toast the buns
- Toast the brioche buns in a little butter or ghee until golden.
- ---
- 6. Assemble
- Bottom bun
- Spicy mayo
- Lettuce
- Burger with melted cheese
- Spoonful of chakalaka
- Top bun
Notes
- This recipe was developed using 7.2 oz patties, which provided the best balance of juiciness, burger-to-bun ratio, and presentation.
- Shape the patties wider than the buns to account for shrinkage during cooking. You can also press your thumb gently in the center to create a dimple in each to help this.
- Mix the meat gently to maintain a tender texture.
- Toasting the whole spices before grinding makes a noticeable difference in flavor.
- If your chakalaka is too loose, simmer it uncovered for a few extra minutes before serving.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Yellowtail Snapper with Spicy Peach Chutney
This yellowtail snapper recipe is a vibrant, restaurant-style fish dish built around bold contrast, fresh acidity, and layered texture. The snapper is roasted until the skin turns golden and the flesh remains tender and flaky, then served over a smooth cauliflower purée that provides a creamy, neutral base to balance the sharper, brighter elements on top.
The dish is finished with a peach habanero chutney inspired by the broader use of chutneys in Zimbabwean and Southern African cooking culture, where chutneys are commonly served alongside grilled meats to add sweetness, acidity, and spice. While chutney traditions vary across regions, the idea of pairing fruit-based relishes with savoury proteins is a familiar and widely appreciated technique. In this version, ripe summer peaches bring natural sweetness and seasonal freshness, while habanero adds heat and intensity. Together they create a balanced sweet-spicy glaze that enhances rather than overwhelms the delicate fish.
Peaches are especially effective in summer cooking because they are naturally juicy and aromatic, and they pair beautifully with chillies like habanero when reduced into a chutney. This creates a condiment that sits between sauce and relish — thick enough to coat, but bright enough to cut through richness.
The snapper itself is a lighter, more delicate white fish, often used as a more accessible and affordable alternative to red snapper, which is traditionally popular in West African and Caribbean households and cooking styles. Yellowtail snapper offers a similar structure and versatility, with slightly softer, more subtle flesh that works well with bold accompaniments like chutney, pickled vegetables, and creamy purées.
To complete the dish, pickled red onions add acidity and crunch, while fresh parsley brings herbal brightness. The result is a layered plate that balances creamy, sweet, spicy, tangy, and savoury elements in every bite, designed for both flavour and visual impact.
This dish is inspired by coastal and tropical cooking traditions where fish is paired with fruit-based condiments and acidic components to enhance natural flavour. It is ideal for elevated home cooking, dinner parties, or visually driven food content where colour, contrast, and plating composition are just as important as taste.
Yellowtail Snapper with Peach Chutney and Cauliflower Purée
Yellowtail snapper served on cauliflower purée with a peach habanero chutney inspired by Zimbabwean-style chutney traditions, where fruit-based relishes are commonly paired with grilled meats to add sweetness, acidity, and heat. This version uses seasonal peaches for natural summer sweetness and habanero for controlled spice, creating a balanced condiment that enhances the delicate fish.
Ingredients
- 2–3 yellowtail snapper fillets (skin-on if possible)
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp oil (for searing)
- Optional: squeeze of lime to finish
- 4 ripe peaches, peeled and diced
- 1 habanero (whole or minced, adjust to heat preference)
- 1 tbsp honey or sugar (adjust to taste)
- 2 tbsp lime juice
- 1 tbsp vinegar (apple cider or white)
- 1 tbsp water
- ¼ tsp salt
- 1 medium head cauliflower, cut into florets
- 2 tbsp butter
- 2–4 tbsp cream or milk (as needed)
- 1 garlic clove (optional)
- Salt to taste
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Passion Fruit-Glazed Chicken Wings
These passion fruit glazed chicken wings are crispy, sticky, and bursting with tropical flavour, made using an air fryer for convenience and finished with a glossy, caramelised glaze that clings to every bite. Passion fruit is widely used across East African cuisine and other tropical food cultures for its naturally sharp acidity, floral sweetness, and ability to cut through rich, fatty meats like chicken wings. When reduced into a glaze, it becomes intensely aromatic, balancing tartness with sweetness in a way that feels both refreshing and deeply savoury.
This recipe highlights how tropical fruit glazes can transform everyday chicken wings into something vibrant and elevated. Passion fruit is especially effective because of its high acidity and fragrant seed pulp, but it can also be interchanged with other tropical fruits like pineapple or mango for different sweetness profiles, or even adjusted with a touch of citrus such as lime to enhance brightness. The key is balance — the glaze should never be overly sharp or overly sweet, but reduced until it lightly coats the wings in a sticky, glossy layer.
The wings themselves are seasoned with a simple chicken spice blend and other seasonings and air fried for about 20 minutes until golden, crispy on the outside, and juicy inside. Unlike deep frying, the air fryer creates a clean crisp texture while still allowing the skin to render and caramelize when coated in glaze.
These wings are perfect for game nights, casual weekend cooking, summer gatherings, or when you want a fast but flavour-packed meal with a tropical twist. Served with a coconut lime Greek yogurt dip, they deliver contrast: spicy, sweet, tangy wings paired with a cool, creamy finish.
Passion Fruit-Glazed Chicken Wings
Passion fruit glazed chicken wings cooked in the air fryer until crisp and golden, then coated in a glossy tropical glaze made from reduced passion fruit pulp, water, sugar, honey, and lime. These wings balance acidity and sweetness while keeping the wings juicy inside and crisp outside. Serve with a coconut lime yogurt dip for cooling contrast.
Ingredients
- 3 lbs chicken wings (drums and flats)
- 2 tbsp oil
- 2 tsp salt
- 1½ tsp black pepper
- 1½ tsp smoked paprika
- 1½ tsp onion powder
- 1½ tsp garlic powder
- ½ tsp ground ginger
- 1 tbsp chicken spice seasoning (I used Robertson's)
- ¾ cup frozen passion fruit pulp (thawed) - optional swaps: mango or pineapple can be used for a sweeter, less acidic glaze profile.
- ¼ cup water
- 2 tbsp honey
- Pinch of salt
- Lime juice (optional to balance)
- Chili flakes (optional)
- ¼ cup granulated sugar (start point, add more to balance)
- ½ cup Greek yogurt
- 1–2 tbsp coconut unsweetened flakes
- Zest of ½ lime
- Juice of ½ lime
- Pinch of salt
Instructions
- In a large bowl, add the oil and seasonings with the chicken and marinate for at least 30 minutes in the fridge.
- Preheat air fryer and cook at 200°C / 400°F for 18–20 minutes, and shake or flip halfway through. Wings should be crisp, golden, fully cooked, but still juicy inside. You may need to do this in batches of 2-3 depending on the side of your air fryer.
- To make the glaze while the chicken cooks, add the passion fruit pulp, water, sugar, honey and salt to a saucepan. Heat over medium-low heat until gently simmering. Stir occasionally and simmer 5–8 minutes.
- IMPORTANT: Watch the texture - you want it glossy, slightly thickened and still pourable (NOT jam). Then adjust - If it’s too tart / sharp → add 1 tbsp sugar, stir, simmer 1–2 min → repeat if needed (don’t jump big amounts). If it’s too sweet → add ½ tsp lime juice max.
- Toss wings in warm glaze in a large bowl and plate. You can also air fry 2–3 min after glazing to set coating.
- For the dip, mix yogurt, lime, and salt. Top with coconut flakes.
- Adjust seasoning and chill or serve immediately
Notes
- 18–20 minutes is ideal for juicy air fryer wings (20 min = best balance, longer if you want crispier, up to 25)
- Passion fruit glaze should be reduced but still pourable. not jam. Keep tasting and adjusting until you reach your desired balance and tossing with the wings. Glaze works best when balanced with sweetness and lime dilution.
- Wings do not need to be hot before glazing.
- Air fryer finish after glazing improves gloss and photo quality.
- 3 lbs serves 4–6 people depending on appetite
Nutrition Facts
Calories
490Fat (grams)
30 gCarbs (grams)
16 gProtein (grams)
32 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tamarind-Glazed Baby Back Pork Ribs
Let’s talk about ribs.
I’ve always had a serious weakness for them. There is something about that sticky, smoky, sweet and savory bite that just hits differently. My first real memory of ribs was at a place called Spur, tucked inside a Holiday Inn in Harare, and I remember being completely obsessed. That was the moment I understood why ribs have such universal appeal. They are messy, rich, comforting, and a little indulgent in the best way.
For this recipe, I wanted to bring that same cookout energy into summer with a twist that reflects how I cook now. Simple, bold, and built for real home kitchens.
One of the key elements here is tamarind, a classic ingredient used across East African cooking and many other global cuisines. It has that deep tangy sweetness that works beautifully in savory dishes, which is exactly why it pairs so well with ribs. That sweet and sour balance cuts through the richness of the meat and creates a sticky glaze you cannot stop going back for. If you are not into sweet and sour, a classic BBQ sauce will also work.
I keep the ribs straightforward with simple seasoning, oven baking, and a high heat finish until caramelized. Nothing complicated. The focus is flavor, texture, and accessibility so it can be recreated easily at home.
The farmers’ market influence is in the side dish, not the ribs. A corn salad made with seasonal corn, radish, goat cheese, pumpkin seeds, and spring onions. I use the spring onions two ways, fresh for brightness and fried for crunch, adding contrast and texture without overcomplicating the plate.
In the end, it comes together as a dish that feels like summer. Sweet heat from the glaze, freshness from the salad, richness from the ribs, and crunch in every bite.
Tamarind-Glazed Baby Back Pork Ribs
Tender baby back ribs baked in the oven, then coated in a glossy tamarind glaze with a bright sweet-sour depth and gentle smokiness. Served with a fresh seasonal corn salad with goat cheese, crisp radish, and spring onions, it brings easy summer cookout vibes with a subtle East African-inspired twist.
Ingredients
- 1 rack baby back pork ribs
- 1½ tsp seasoned salt
- 1 tsp black pepper
- 1 tbsp BBQ seasoning (I used Robertson's)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 3 tbsp tamarind concentrate
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- Juice of ½–1 lime (adjust to taste)
- 1–2 tsp water (or more, if needed for looseness)
- 2-3 corn cobs (charred or grilled on grill plate)
- 1–2 tbsp olive oil (your chili olive oil works)
- 1 cup salad greens (spring and spinach mix)
- 1–2 tsp white balsamic vinegar
- 2-3 small radish (thin sliced)
- Pumpkin seeds
- Goat cheese (crumbled)
- 1 bunch spring onions (with large bulbs, to be fried and used fresh)
- Salt and pepper to taste
Instructions
- Set oven to Oven: 300°F (150°C)
- season ribs and rub every surface, nook and cranny.
- Wrap ribs tightly in foil and palce on a bakign tray.
- Bake for 2 to 2½ hours.
- while that bakes, make the tamarind glaze. just mix iall the infgrindeitns together, heat on medium ubtil it gently. bubbles, then reuce to lwo for 5-88 mnutes ubtil thciiken, or rather a hioney consitincy. use water to help if needed and taste and adjsut as neeed.
- then rpepr your salad, on a grill plate grill the corn until soften with black rbwon spots, rotinaint got about 10-15 min utes. tey to keep the heat steayd for even cooking. mix aeveryhing then nd hold off on dressing until ready to serve.
- once the ribs are done, uncover and brus with th glaze. set oven to broil at 500F/xxC for 2-5 mon tues, deopneding on your oven snd th epsoiton of the bakign tray. make sure you keep an eye you dont want it to burn!
- Serve immedialey with salad.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Pornstar Martini Ice Lollies (Mocktail Popsicles)
There are some flavours that do not just stay in your memory because of how they taste, but because of where they first come from. One of the earliest times I encountered a Pornstar Martini style cocktail was during a cocktail making experience in Zanzibar. It was not just the drink itself that stood out, but the entire setting. Warm coastal air, ocean in the background, and that feeling of being somewhere completely different from everyday life. What stayed with me was not only the flavour but the way it was served. Vibrant, layered, and visually split between a rich tropical base and a lighter sparkling finish. That contrast in flavour and presentation is what I have always associated with it.
In this version, I have leaned into those tropical notes in a more playful and accessible way for a frozen dessert. I used pineapple alongside passion fruit because it naturally softens the sharpness of passion fruit and adds a round, juicy sweetness that works especially well once frozen. Vanilla brings warmth and depth, tying everything together into a smooth and balanced flavour profile.
To keep that original split personality feel of the cocktail, I also wanted a sparkling element when serving. Instead of champagne, I use ginger ale with a splash of pineapple juice. This is not a direct replacement but a non alcoholic way to recreate the same celebratory fizz and light golden colour in a glass.
In this recipe, those core flavour ideas are reimagined as frozen ice lollies. The result is a simple tropical dessert that still carries the identity of the original inspiration. Bright passion fruit, soft pineapple sweetness, and subtle vanilla warmth, frozen into a refreshing summer treat.
These ice lollies can be enjoyed on their own or paired with sparkling wine or a non alcoholic fizz for a more cocktail style serving. They can also be dipped into a glass for a playful frozen twist on the original presentation.
It is a frozen interpretation of a modern classic built from memory, shaped by travel, and designed for warm days and simple ingredients.
Pornstar Martini Ice Lollies (Mocktail Popsicles)
Tropical passion fruit and pineapple ice lollies with vanilla and lime, inspired by the vibrant flavours of a Pornstar Martini mocktail. These refreshing homemade frozen treats are perfect for hot summer days, garden parties, and tropical-themed gatherings.
Ingredients
- 1 cup passion fruit pulp (fresh or thawed frozen)
- 1 cup pineapple juice
- 2–3 tsp vanilla syrup
- 1–2 tsp honey (optional, adjust to taste)
- Juice of 1 lime
- Pinch of salt
Instructions
- If using frozen passion fruit pulp, allow it to thaw slightly, then blend until smooth.
- Add the passion fruit pulp, pineapple juice, vanilla syrup, honey (if using), lime juice, and a pinch of salt to a jug. Stir until fully combined.
- Taste the mixture and adjust if needed. Add a little extra honey or vanilla syrup if it's too tart, or more lime juice if it's too sweet.
- Pour the mixture into ice lolly moulds, leaving a small gap at the top for expansion as they freeze.
- Insert the sticks and freeze for 6–8 hours, or overnight, until completely solid.
- To release the lollies, run the moulds under warm water for a few seconds before gently pulling them out.
Notes
- Fresh passion fruit gives the best flavour and texture, but thawed frozen passion fruit pulp works just as well.
- The sweetness of pineapple juice can vary, so taste the mixture before freezing and adjust the honey or vanilla syrup as needed.
- A small pinch of salt enhances the tropical fruit flavours and helps balance the sweetness.
- For a smoother ice lolly, strain the passion fruit pulp before mixing. Leave the seeds in if you prefer added texture and a more rustic finish.
- Freezing naturally reduces perceived sweetness, so the mixture should taste slightly sweeter than you want the finished lollies to be.
- Store the ice lollies in the freezer for up to 2 months in an airtight container or wrapped individually to prevent freezer burn.
Nutrition Facts
Calories
120Fat (grams)
2 gCarbs (grams)
25 gFiber (grams)
2 gSugar (grams)
22 gProtein (grams)
1 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Mango Ginger Cream Ice Lollies (Popsicles)
Some recipe ideas come from childhood memories, others come from travel. This one started with a mango ginger milkshake at Nairobi Street Kitchen.
The combination immediately stood out to me. Mango and ginger aren't unusual ingredients on their own, but together they create something special: the sweetness of ripe mango balanced by the warmth and gentle bite of fresh ginger.
Across East Africa, ginger appears in drinks and desserts in ways that often differ from what many people are familiar with elsewhere. Seeing how ingredients are used differently from one country to another is one of my favorite parts of exploring food cultures.
After trying the milkshake, I couldn't stop thinking about how well those flavors would work as a frozen dessert. The creaminess of the drink already felt halfway between a milkshake and ice cream, making it a natural candidate for an ice lolly.
These Mango Ginger Ice Lollies transform that inspiration into a refreshing summer treat. Made with real mango, fresh ginger infusion, cream, and ice cream, they're fruity, creamy, and just spicy enough to keep you coming back for another bite.
Whether you're looking for a unique frozen dessert or simply want a new way to enjoy mango season, these ice lollies capture the flavor combination that inspired them in Nairobi.
Mango Ginger Ice Lollies
A creamy mango and ginger ice lolly inspired by a memorable milkshake in Nairobi. Sweet mango, fresh ginger, cream, and ice cream come together in this refreshing frozen dessert.
Ingredients
- 2 tbsp freshly grated ginger
- ¼ cup water
- 2½ cups frozen mango chunks
- 1 cup vanilla ice cream
- 3 tbsp heavy cream (for blending and added creaminess if needed)
- Juice of ½ lime
- Pinch of salt
- 2–4 tbsp ginger infusion, to taste
Instructions
- Step 1: Make the Ginger Infusion
- 1. Combine the grated ginger and water in a small bowl.
- 2. Let sit for 10–15 minutes.
- 3. Strain through a fine mesh sieve, pressing gently to extract as much liquid as possible.
- 4. Discard the solids and reserve the ginger liquid.
- Step 2: Blend the Ice Lolly Base
- 1. Add the frozen mango, vanilla ice cream, heavy cream, lime juice, salt, and 3 tablespoons of ginger infusion to a blender.
- 2. Blend until smooth.
- 3. If the mixture is too thick, add milk one tablespoon at a time until thick but pourable.
- 4. Taste and add additional ginger infusion if desired. The ginger flavour should be slightly stronger than you want in the finished ice lolly, as freezing will mellow it.
- Step 3: Fill the Moulds
- 1. Pour the mixture evenly into 6 ice lolly moulds.
- 2. Leave a little space at the top for expansion.
- 3. Insert sticks or lids.
- Step 4: Freeze
- 1. Freeze for 6–8 hours or overnight until completely solid.
- Step 5: Serve
- 1. Briefly run the outside of the moulds under warm water for 2–3 seconds.
- 2. Gently release the ice lollies.
- 3. Serve immediately.
Notes
- The sweetness of the final ice lollies will depend on the ripeness of the mango and the brand of ice cream used.
- Lime juice brightens the flavour and helps balance the richness of the cream and ice cream.
- The pinch of salt enhances both the mango and ginger flavours without making the ice lollies taste salty.
- For a stronger ginger kick, increase the ginger infusion gradually and taste as you go.
Nutrition Facts
Calories
120Fat (grams)
5 gCarbs (grams)
18 gFiber (grams)
1.5 gSugar (grams)
15 gProtein (grams)
2 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Malawi Shandy Ice Lollies (Popsicles)
The 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.
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.
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
- 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.
- Pour the mixture into six ice lolly moulds, filling each mould approximately 90% full.
- Transfer the moulds to the freezer and chill for 35–45 minutes, or until the edges begin to freeze while the centre remains slushy.
- In a small bowl, combine the Angostura bitters with 2 teaspoons of the citrus base. Stir until evenly mixed.
- 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.
- Gently insert the mould lids or sticks without pressing down aggressively.
- Return the moulds to the freezer and freeze for 6–8 hours or overnight.
- 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
45Carbs (grams)
11 gFiber (grams)
.2 gSugar (grams)
9 gProtein (grams)
.3 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.