Shepherd’s Pie with Oxtail and Sweet Potato
A Comfort Food Upgrade You Need to Try!
Oxtail is a prized ingredient in many cuisines, celebrated for its tender, fall-off-the-bone texture and its ability to develop a rich, flavorful gravy when braised low and slow. Swapping out regular mashed potatoes for sweet potatoes adds a natural sweetness that perfectly complements the deep umami of the oxtail, while warm spices like cinnamon, garlic, and black pepper enhance the overall depth of flavor.
If you're looking for a foundational recipe or want to start with a classic preparation, be sure to check out the Oven-Braised African Oxtail Stew or the Oxtail and Butternut Stew—both are great bases for this dish.
Shepherd’s Pie is a timeless comfort food, traditionally made with ground lamb and topped with creamy mashed potatoes. In this bold twist, I’m elevating the classic by using slow-braised oxtail and a silky sweet potato mash. The result? A deeply satisfying dish that combines the comforting essence of traditional Shepherd’s Pie with the rich, indulgent flavors of slow-cooked oxtail.
This dish is a fusion of African and Caribbean culinary traditions, blending familiar comfort with bold innovation. Whether you're a longtime fan of Shepherd’s Pie or just looking for a new way to enjoy oxtail, this recipe is a must-try. With its savory oxtail gravy and naturally sweet, golden-baked sweet potato topping, it’s a next-level comfort food you’ll want to make again and again.
Tips for the Perfect Shepherd’s Pie (Especially with Fatty Meats like Oxtail)
I walked here so you can run! It’s an unusual recipe, but honestly worth a try.
1. Skim the Fat
Oxtail is incredibly flavorful but also quite fatty. After braising, let the stew cool slightly and skim off excess fat from the top. You can even refrigerate it for an hour or so—the fat will solidify, making it easier to remove.
2. Shred the Meat Well
Once cooked, remove the oxtail pieces, shred the meat, and discard any excess fat or connective tissue. This helps keep the filling tender, not greasy.
3. Balance the Richness
Counterbalance the rich oxtail with acidity or brightness. Add a splash of red wine vinegar, Worcestershire sauce, or a bit of lemon juice to the gravy to cut through the richness. Even a spoonful of tomato paste during braising helps with depth and balance.
4. Use a Thick Gravy
A watery filling will soak into the mash and ruin the texture. Make sure your gravy is thick enough to hold its shape—reduce it until it coats the back of a spoon. A little flour or cornstarch slurry can help if needed.
5. Choose a Sturdy Mash
Sweet potato mash works beautifully here, but keep it thick, not too creamy or runny. A looser mash can sink into the filling. A touch of butter and a splash of cream is enough—don't overdo it.
6. Add Texture on Top
For a golden crust, rough up the surface of your mash with a fork, then brush lightly with butter or egg wash before baking. You can also sprinkle breadcrumbs or grated cheese for added crunch and depth.
7. Bake Until Bubbling
Don’t just warm it through—bake until the top is golden and the filling is bubbling around the edges. This helps marry the layers and gives that classic Shepherd’s Pie texture.
Shepherd’s Pie with Oxtail and Sweet Potato
This Shepherd's Pie gets a bold and flavorful twist with tender, slow-braised oxtail and a creamy sweet potato topping! This dish is the perfect blend of rich, savory oxtail gravy and the natural sweetness of mashed sweet potatoes baked to golden perfection.
Ingredients
- 6 cups cooked, drained, and deboned oxtail stew (more or less depending on your baking dish and desired serving portions)
- 3 large sweet potatoes, peeled and cubed
- 4 tablespoons unsalted butter, melted
- ½ cup heavy cream or half-and-half
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon oregano or thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- ¼ cup grated Parmesan cheese
- Optional: 1 egg, beaten
- Optional: Fresh feta cheese and fresh parsley
- Optional: Seasoned flour or cornstarch (1/8 cup or more)
Instructions
- Peel and chop the sweet potatoes. Place them in a Dutch oven or large pot of boiling water and cook until softened, about 15–20 minutes.
- While the sweet potatoes are cooking, prep the cooked oxtail stew. Lightly grease a 9x13-inch (or similar-sized) baking dish. Add the oxtail and press it down with a cup or spatula to ensure it’s evenly packed.
- Assuming you’ve already drained excess oil from the stew, you can optionally sprinkle a small amount of cornstarch or flour over the meat. This helps absorb any remaining fat and gives the base a slightly thicker consistency once baked. Just a light dusting will do.
- Once cooked, mash the sweet potatoes and mix in butter, half of the cream, Parmesan cheese, spices, salt and pepper, and an optional egg for structure. Stir until fully incorporated, then transfer the mash into a piping bag.
- Pipe the mashed sweet potatoes in straight lines across the surface of the oxtail, covering the full length of the dish. Use a spatula to smooth it out into an even blanket, then drag a fork across the top to create textured lines—this helps it crisp up beautifully in the oven.
- Sprinkle a little extra Parmesan cheese on top. Bake at 375°F (190°C) for about 25 minutes, then broil for 2–3 minutes until the top is golden brown and slightly crisp.
- Top with optional grated cheese, fresh parsley, or even a drizzle of spiced oil for extra flavor. Serve hot!
Notes
- Use lean oxtail bones to ensure the dish isn't too fatty! Once you've deboned the oxtail, add cornstarch or flour to help thicken the filling, hold it together, and absorb any residual fat from the oxtail.
- Find the oxtail recipe here. https://youtu.be/WpDUkzeJm4g
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Island Herb Coconut Pan-Seared Salmon
Whether it's for lunch or dinner, salmon works well for any time of the day or almost any occasion. It's also very versatile in regards to how one can prepare it. I typically bake my salmon, marinated and wrapped in foil for 36 minutes at 350F. That is a fail-safe way to get some juicy, flavourful fish. But what if you want it lightly seared? A thin coat of crispy crust fried in butter or olive oil? That's where this recipe comes in!
You cook the salmon in a nonstick pan, add some vegetables, and finish off in coconut milk and a sauce to add your desired flavour profile. In this case, I wanted a Caribbean flare. Or, more specifically, a herb blend with vinegar, onions, garlic, ginger from one of my favorite kitchen product lines Camella's Kitchen, a Trinidadian women-owned business that makes authentic sauces and blends with flavours from the islands. The Island Herb Blend makes for quite the melody with some help from the fish sauce, soy sauce, and Worcester to bring everything together. If still available, you can get the blend as part of the summer grilling kit; that includes the Spicy Mango Chutney, Trini Roasted Garlic, Hot Pepper Sauce, and Pineapple Chow Pepper sauces. I used two sauces to make this Pineapple Chow Black Seabass with Salsa and Goat Chorizo Samosas with Tomato Mango Chutney. Or, try the fall kit, which includes the Island Herb Blend plus some autumn flavours like pumpkin and apple spice, which I've also used to make this Spicy Pumpkin Mushroom Skillet Pot Pie and Spicy Apple Muffins with a Cider Glaze.
In a short space of time, you'll get some delicious flavours that can be absorbed with some rice/grain or enjoyed as is.
Ingredients
2 salmon filets with skin
1/2 cup cononut milk
1 tablespoon fish sauce
1 cup cherry tomatoes
1 teaspoon fresh ginger, grated
1 tablespoon Worchester sauce (optional)
2 tablespoons soy sauce
1/2 large red bell pepper
1/2 yellow onion
1/4 cup spring onion + extra tips for garnish
2 tablespoons butter
2 tablespoons seafood seasoning
1 tablespoon garlic powder
1 tablespoon salt and pepper (steak seasoning)
1 tablespoon dried basil
2 tablespoons fresh cilantro
2 tablespoons Island Herd Blend from Camella’s Kitchen
1 cup bok choy
3/4 cup brown mushrooms
Dried or fresh parsley
Lemon wedges
Add butter to a nonstick pan on medium-high heat and sear the salmon fillets skin side first for 4-5 minutes on each side. For thicker fillets, flip the fish on its sides and sear for about 2 minutes per side. Season the fish with one tablespoon seafood seasoning, salt and pepper, and garlic before flipping over.
While the fish cooks, remove the stems from the bok choy, roll, and chop the leaves into shreds. Chop the green onion, setting aside some tips for garnish.
Remove the fish and set it aside. Add the onion and pepper and sweat for about 2 minutes. Add one tablespoon seafood seasoning, basil, ginger, mushrooms, green onion, tomatoes, and cook for an additional 2 minutes.
Chop the cilantro and add to the pan and cook for another minute, mix well.
Nestle in the salmon, add the bok choy and coconut milk, mix everything around the fish, add the Island Herb Blend, soy sauce, and fish sauce, and make sure all the pan's contents are well combined.
Reduce heat and simmer for 15 minutes, stirring at regular intervals to ensure the sauce doesn't stick to the pan and cooks evenly. You can also check the temperature of the fish (salmon should be 145F to be safe to eat in the thickest part and firm when done).
Season to taste with extra salt, pepper and Worchester sauce if more umami is needed and cook for the appropriate additional time.
Garnish with green onion tips, parsley and lemon. Serve hot with rice or grain of choice.
Pineapple Chow Black Seabass with Salsa
Summer is all about enjoying fruit in all forms, folded into or layered between a cake, filling an open-face pie, grilling, or chopping into a flavourful salsa or chutney to accompany spicy fish!
Pineapple is high up on that list. I was inspired to put together this recipe not only because I love whole fish, whether baked, grilled, roasted, fried, or steamed, but because I got an excuse from Camella's Kitchen. I've raved about their products in the past. The small business is women-owned, operates in Maryland, and celebrates the bold flavours of the Caribbean, or more specifically, Trinidad. Their pineapple chow pepper sauce came just in time for the summer. I used it to marinate the fish and spice up the 'pineapple chow' salsa. This dish can be served with a healthy grain such as couscous or farro, grilled vegetables, or in this case, bean fritters. I wasn't familiar with pineapple chow until this point. It's pineapple spiced with chillies and/or chilli sauce, garlic and cilantro often enjoyed as a beach snack. Since fish goes well with salsa, this pairing made total sense with a few additions!
To add another layer of tropical flavour, I wrapped and baked the sea bass in banana leaves. This not only helps keep the fish moist, but it also adds to the presentation and imparts a herby flavour.
Ingredients
1 whole (black) sea bass, cleaned
1 long piece of banana leaf to wrap the fish (cut more sheets if you necessary)
4 slices lemon
1/4 cup Camella’s Kitchen pineapple chow pepper sauce
1 tablespoon minced garlic
2 tablespoon Worchester sauce
1 bouquet garni (bunch of fresh basil, thyme and sage)
1 cup olive oil
1/3 cup white wine vinegar
1/8 cup mirin or white wine
1/4 cup shallots, finely chopped
1/2 large yellow onion, sliced thinly
1 teaspoon all-purpose seasoning (I used Aromat)
1 teaspoon seafood seasoning
1 teaspoon black pepper
1 teaspoon lemon juice
1 teaspoon fresh ginger, grated
Salsa:
1 tablespoon Worcester sauce
1 teaspoon coconut sugar
1 teaspoon lemon juice
1 cup pineapples, diced
1/2 large red bell pepper, diced
1 teaspoon garlic, minced
1/3 cup red onion, diced
1 teaspoon Camella’s Kitchen pineapple chow pepper sauce (use more or less depending on heat tolerance)
1 teaspoon red wine vinegar
2 tablespoon cilantro or parsley, finely chopped
Instructions
Marinate your fish the day before. In a large bowl, whisk the shallots, garlic, olive oil, vinegar, mirin, lemon juice, ginger, lemon zest, Worchester sauce, pineapple chow pepper sauce, and seafood and all-purpose seasonings, mix well.
Season the fish with salt and pepper after making light, shallow scores along the skin (this will let in more flavour). Stuff the fish with two lemon slices, some onion slices, and the fresh herbs.
Place it in a shallow glass dish and pour the marinade over it, trying to make sure it is mostly submerged—refrigerate overnight or for at least four hours.
The next day, turn the oven on to 375F. Transfer the fish to a foil-lined baking tray on top of the banana leaf. Roll it over twice and allow the weight of the fish to hold it down. Bake the fish for 25 minutes or until the thickest section flakes easily, turning the tray halfway through the cooking time. You can also check the internal temperature with a kitchen thermometer - an internal temperature of at least 135F minimum is recommended for safety levels.
While the fish is baking, make your salsa. In a small bowl, mix all the ingredients, then chill for 10 minutes.
Remove the fish from the oven and serve with the salsa.
Mini Jerk Mushroom and Lentil Empanadas with Ricotta
Empanadas are pockets of deliciousness. If you need a light appetizer for your guests or yourself, these mini empanadas packed with flavour and heat are perfect.
In case you didn’t know, empanadas translate to ‘embreaded’ or ‘wrapped in bread’, and you can thank the Spanish for this little filled pastry invention! However, several cultures consider them a mainstay in their cuisine repertoire.
The glorious thing about empanadas is that you can stuff them with, well anything!
I decided to take a Caribbean twist and loaded these bites with jerk-marinated lentils and mushrooms. The baby Bella mushrooms add the umami, and the lentils additional flavour and substance. They also happen to be some of my favourite legumes!
One thing about turnovers is that you don’t want the filling to be flavourless or dry. There are four things you can do to address this:
Add tomatoes and/or tomato paste
Simmer your filling in broth
Add some cheese (moist like ricotta would be best)
Use a dip or sauce
Regarding the jerk seasoning, you can make it from scratch or save time and get something in the store - which is what I did! The same goes for the lentils. I typically cook mine from scratch after soaking them overnight, but you can find an organic can of precooked lentils instead as well. I hope you enjoy these!
Ingredients
5 ounces baby Bella mushrooms (chopped)
1 can lentils
2 tablespoons butter
1 tablespoon olive oil
1/4 large orange bell pepper, chopped
1 cup jerk marinade
1 1;2 tablespoons garlic minced
1/4 yellow onion, diced (optional)
1 tablespoon soy sauce
1/4 cup tomato paste
1/2 teaspoon salt
1/3 cup broth
1 teaspoon black pepper
1/2 teaspoon cumin
1/3 cup ricotta cheese
Parmesan cheese, shredded
1 tablespoon fresh thyme
2 pie crusts, thawed
1 egg, beaten
Instructions
Marinate the lentils and mushrooms overnight.
In a nonstick saucepan melt the butter and olive oil. Add the garlic, onion, salt, pepper, and cumin, sauté for 2-3 minutes until fragrant.
Add the mushroom-lentil mixture, along with the peppers, tomato paste, and fresh thyme. Cook for 5 minutes over medium-high heat, stiring frequently.
Pour in the broth and simmer for another 5 minutes, until the mixture has thickened and most of the liquid is incorporated - you don't want a dry mixture, but you still want it wet enough to be moist, but not too moist to avoid soggy empanadas. Use your judgement.
Roll out each pie crust on a lightly floured surface, enlargening it slightly. Using a cookie cutter or mason jar lid, cut circular shapes where you will place your filling.
Using a 1/2 teaspoon, scoop the mushroom-lentil mixture on one side of each disc. Then, spoon some ricotta and parmesan cheese on top. Fold over the dough and use a fork to seal shut the empanadas. Measure to make sure they are evenly filled, but try not to overdo it as you can end up with messy empanadas and spillage!
Brush the turnovers with the egg wash to ensure the crust bakes to a golden finish.
Bake at 400F for 25-30 minutes. Serve hot!
Braised Oxtail with Sweet Potato Mash and Green Bean Casserole
Oxtail is a delicacy and beloved dish in my eyes. That's because growing up my mother made the most delectable, slow-cooked braised oxtail you'll ever taste. A lot of people associate oxtail stew with the Caribbean, however, it's enjoyed in parts of Africa as well and, Zimbabwe is no exception. It should be reserved for special occasions as the meat around the bones is high in fat content, but you won’t regret it!
The oxtail bones can be marinated, or not, then lightly fried to brown the meat before adding it to a pressure cooker or roasting pot with vegetables and broth for a few hours i.e. braising. The result? A juicy, succulent, flavourful fall-off-the-bone short rib like dish in a very rich stew you can even eat separately with some fresh bread.
Why now? The holidays call for hearty, comforting dishes, and this oxtail main is the epitome and will not disappoint the table. It's also a great alternative to roast turkey for those who want to venture out!
What sides to pair it with? That can remain classic, I used green beans and sweet potato. I add some garlic to the mashed potatoes for some extra flavour and made caramelized onions for the green bean casserole.
I stewed in cream of mushroom soup but didn't want to use the out-of-a-box fried onions to top the beans as per the traditional recipe. It seems a fresh onion is a better option!
What about the texture? That's where some bread crumbs can come in, but it's up to you!
Ingredients
Oxtail:
4-8 oxtail bones
1/4 cup scallions, chopped
3 tablespoons fresh garlic, minced
1/2 yellow onion, diced
1 jalapeno, diced
1/2 large shallot, diced
2 large heirloom tomatoes
2 tablespoons tomato paste
Fresh thyme sprigs
4 tablespoons Royco Usavi mix (optional)
3 beef bouillon cubes
3 cups warm water
3 tablespoons steak seasoning or equal mix salt and coarsely ground pepper
1/4 cup soy sauce
1/4 cup cooking wine
1/4 cup olive oil
3 tablespoons vegetable oil
Mashed sweet potato:
2 large sweet potatoes
2 tablespoons garlic, minced
1/2 teaspoon salt
1 teaspoon coarsely ground black pepper
2 tablespoons garlic powder
2 tablespoons butter
1/4 cup milk or cream
Green bean casserole:
1 small bag French green beans
2 tablespoons garlic powder
1 can cream of mushroom soup
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon brown sugar
1/3 cup milk
1/4 cup bread crumbs
2 tablespoons Habanero cheese, grated
1/4 of a large yellow onion
2 tablespoons butter
Instructions:
Prepare the oxtail. Cut off as much of the extra, visible fat that you can. Marinate the bones in the soy sauce, cooking wine, steak seasoning, fresh thyme, 2 tablespoons Royco seasoning, 1 tablespoon garlic, and olive oil. Cover with cling wrap and set in the fridge for about 3 hours.
In a large saucepan or skillet, heat the vegetable oil on medium-high. Brown the oxtail for 5 minutes, then add the scallions and 2 tablespoon garlic. Saute for another 3 minutes.
Transfer the oxtail to a roasting pot. Toss the diced jalapeno, onion, and shallot in the same saucepan with 1 tablespoon of Royco. Spoon over the oxtail.
Add the tomato paste, grate one tomato in and dice the other, over the oxtail.
In a small bowl, crush and dissolve the bouillon cubes in warm water, then pour into the pot. Add extra steak seasoning and 1 tablespoon of Royco, then mix well.
Remove any large thyme stems. Place in a 350F oven with the lid on for 4 hours, or until the broth has thickened and the meat easily comes off the bone.
Prepare the mashed potatoes. Boil the sweet potatoes until softened, about 15 minutes. Remove the skin and transfer to a bowl. Mash with a potato masher, then add the butter, salt and pepper, garlic powder, fresh garlic, and milk/cream. Mix until well incorporated, season to taste.
When the oxtail has about an hour left, blanch the green beans. Boil a pot of water (enough to cover the beans) then add the beans and cook until the outside is a bit softened, about 3-5 minutes. You want them to have a bit of crunch. Quickly dunk in cold water to stop the cooking, drain and set aside.
Chop the onion lengthwise, the add to a nonstick pan with the butter. Season with the salt and pepper, sweat them out for about 3-4 minutes.
Deglaze the pan with the soy sauce and add brown sugar. Reduce the heat and stir until the onions begin to caramelize, set aside.
In a small baking dish, add the drained beans, mushroom cream soup, salt, pepper, garlic powder, and milk.
Sprinkle the bread crumbs and grated cheese on top. Bake at 350F for about 25-30 minutes. Remove from heat and top with the caramelized onions.
Serve the oxtail hot atop the mashed potatoes with the green bean casserole on the side.
Tip: The oxtail will taste better in the two days after as the flavours will meld together and intensify, consider making it the day before serving!
Seared Hake with Mofongo Irio (Mashed Plantains with Corn & Peas)
There's nothing like a crispy piece of fish, especially when it’s wild-caught. I was inspired to put this together by MSC Bluefish, a non-profit organization that seeks to protect the oceans by advocating for sustainable fishing practices and educating people on the importance of conscious consumption in a world where our food choices have a huge impact on the environment and food security.
To learn more visit their website, and download their new guide to help out when you are shopping! https://www.msc.org/en-us/what-you-can-do/blue-fish-guide
I got my hake fillets at Walmart, but you can find MSC Bluefish labelled products at several grocery stories - tinned, fresh, frozen, in a wide price range that can accommodate your budget.
I love hake, it’s a tasty but mild fish you can pair with almost anything. With the skin on, you can get some great flavours.
I paired the fish with a fusion side dish. One dish is considered Puerto Rican, the other Kenyan. If you're a stickler for traditional meals, this isn’t for you! Experimenting in the kitchen and trying new things can teach you a lot and greatly improves your cooking skills and overall knowledge. This worked out, so I wanted to share the recipe!
Mofongo is fried plantain mashed with garlic, salt and olive oil to be formed into a ball used to eat. Typically you add bacon bits or pork rinds crushed in with a pestle and mortar. I tried it for the first time in New York at a Cuban restaurant with shrimp, and it was delicious! It's origins link back to fufu which was brought by Africans to the Caribbean in the Spanish colonies.
As for irio, that’s a side dish popular in Kenya consisting of mashed potatoes, corn, and peas. I switched out the potatoes for mashed plantains, with the addition of the garlic and voila, a side dish to compliment the crispy-skinned hake! If you like mashed potatoes and as a side for your fish and favour the taste of plantains, the 'mofongo irio' will be a delightful side to your dish!
Ingredients
Seared hake:
2 whole hake filets, with skin on, thawed (I got the MSC Bluefish-certified frozen pack)
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon fish spice
2 tablespoons lemon juice
1 egg
1/3 cup breadcrumbs
Mofongo irio:
2 large plantains, ripe
1/4 cup green peas, frozen
1/4 cup sweet corn kernels, frozen
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon fenugreek
1 tablespoon garlic, minced
1/3 cup olive oil
Sautéed greens:
1 cup kale, chopped
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper
Instructions
Season the fish with the salt, pepper, fish spice and lemon, set aside. Slice the fillets in half for more manageable pieces, but be careful not to rip the skin.
Get two shallow dishes - add the beaten egg to one and the breadcrumbs to the others. Place the fillets skin side up first in the egg, then the breadcrumbs to add a light coating.
In a hot a skillet, cook the fish in the vegetable oil. Put the fillets skin down, and fry for 3-5 minutes until the skin is crispy, then turn over to finish cooking. Remove from the fish skillet but keep all the juices and bits in the pan, set aside.
Peel and slice your plantains about 1 inch in thickness. If your plantains are not so ripe, you can boil them until they start to soften. If they are quite ripe, they will be ready to fry immediately.
Add the olive oil and garlic to the skillet and fry the plantains. Season with salt, pepper and fenugreek powder on medium-low heat until the plantains have softened, and are slightly crispy and goldish, about 5 minutes. Place them on a paper towel to remove excess oil once they are done.
Return to the skillet, add the peas and sweet corn. Cook for another 3-5 minutes to get the peas and corn some flavour.
Remove from heat and using a potato masher, press down on the mixture until a mashed potatoes consistency forms - you can leave a few pieces partially whole for texture. If you have a pestle and mortar, you can also transfer the mixer and use that instead!
Prepare your kale. In a small saucepan, saute the leaves in the oil with salt and pepper until wilted, but don’t overcook.
You can also make some chermoula as a sauce for the fish, but the sauteed kale, juicy fish, and moist mofongo irio mash is enough. Find my recipe for the seafood accompaniment, here: https://www.dontmissmyplate.com/how-to-cook/2020/6/30/chermoula-red-snapper-peanut-butter-rice
Now time to plate your dishes! Using a measuring cup, shape the mofongo irio into a dome shape. Place about a tablespoon of the kale on top, then set your crispy, juicy hake on top. Repeat for the desired number of servings. Serve with avocado and lemon, enjoy!
Chermoula Red Snapper with Peanut Butter Rice
This dish is a combination of a lot of different influences. Meals like this that make me appreciate the exposure I've had to food from my background, visiting restaurants, reading, and exploring in the kitchen.
Let’s start with the peanut butter rice!
This is a favoured way of preparing rice in Zimbabwe. It’s an easy, affordable way to add protein to the rice when there is no meat, but even when there is adds an interesting dimension to rice. If you haven’t tried peanut butter rice, I encourage it of course!
The second most important thing, the fish and the marinade!
Chermoula is a herb marinade used to season fish and vegetables in Morocco, Tunisia, Libya, and other parts of North Africa. It adds a rich taste to even the mildest fish. Once you make it you will be using it forever.
As for the red snapper, once clean, stuff it with simple herbs and add some lemon slices for favour on the inside. You can also get it from the butcher prepared for you, but that doesn’t mean you can’t add seasoning!
Ingredients
Chermoula and fish:
1 red snapper, cleaned
1/2 cup parsley, chopped
1/4 cup cilantro, chopped
1 teaspoon cumin
1/2 teaspoon black pepper
Pinch of salt
1 teaspoon paprika
1/2 cup olive oil
1 tablespoon lemon zest
4 teaspoons garlic, minced
1 teaspoon chili powder
4 lemon slices
1 thyme sprig
1 parsley spring
Peanut butter rice:
1 cup white rice
1/3 cup peanut butter
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 hot cup water
1 3/4 cups water
1 vegetable sachet or bouillon
1 tablespoon olive oil
1 teaspoon garlic, minced
Beans:
1 teaspoon paprika
1 teaspoon chili powder
1 can pinto beans (sugar beans if you can get them, that was my first choice!)
1 teaspoon black pepper
1/2 teaspoon salt
1/2 cup water
1/2 vegetable bouillon, crushed
1 tablespoon Scotch bonnet pepper sauce
Instructions
Prepare the chermoula. In a blender or food processor, add the parsley, cilantro, lemon zest, paprika, cumin, and chilli powder. Mix on low while adding the olive oil to create a paste, so don’t blend until it turns into a liquid! If you accidentally do, add some more parsley to thicken.
For the red snapper, if it isn’t already, stuff the fish with the herb sprigs and lemon slices. Baste the fish on both sides with the chermoula and chill what remains for later. Bake the fish at 450F on each side for 10-15 minutes. When done, the fish should flake easily using a fork. You can also check the internal temperature and go by what’s recommended. Set aside to rest.
While the fish bakes, prepare your rice. Cook the rice with garlic and olive oil before adding the broth sachet. Follow up with 1 3/4 cups water (or whatever rice quantity you want according to the package) and simmer with a lid until the water has evaporated - you want your rice on the drier side because the peanut butter will be added.
Mix the hot water with the peanut butter to make a smooth paste and mix it into the rice. Steam with the lid on for 5 minutes, then remove from heat.
For the beans, sauté them in the oil, bouillon, and spices for about 3 minutes, then simmer in water for about 5-7 minutes. Since canned beans are cooked this should not take long otherwise the beans will break down into mush.
Use the chermoula to baste the cooked snapper and serve with the hot beans and peanut butter rice, feeds 2!
Lentil Peanut Stew
Dhal is a lentil or split pea curry popular in parts of the Caribbean with its origins in India. In Zimbabwe, peanut stew involves cooking peanut butter with chili, spices, vegetables and starch or protein (typically chicken). The dish is common in many other parts of West and southern Africa.
I had to combined the two and it worked seamlessly! This is in no way an exact rendition of either dish, I'm not an expert.
This is based this off what I have tasted eating at various restaurants, grew up eating in my own culture as a Zimbabwean, and read.
I wanted to serve the stew with plantains so I needed a thicker consistency but dhal is typically blended into a soup texture. You can do what works best for you. I did, however, add sautéed garlic and cumin, which is meant to add a smoky element to the dhal.
This is a hearty, tasty meal perfect for weeknights, enjoy!
Ingredients
1 1/2 cups lentils
1/2 large sweet potato, diced
1 cup coconut milk
1/2 cup peanut butter
3 cups water
2 tablespoons Worchester sauce
2 tablespoons tomato paste
1 tablespoon hot madras curry powder
1 tomato + 1/3 cup tomato sauce
1/2 large yellow onion, diced
1 teaspoon salt
1 tablespoon black pepper
1 small chili pepper, finely chopped
1 teaspoon turmeric
1/2 teaspoon garam masala
2 tablespoons palm oil (or vegetable oil)
1/2 cup frozen peas
1/2 teaspoon ginger
3 tablespoons garlic, minced
2 tablespoons ground cumin
1 scallion, chopped
2 bay leaves
Instructions
Wash the lentils and sweet potato.
In a large pot mix in the lentils with palm oil and the spices. Cook for 3 minutes.
Add the onions, chili pepper, sweet potato and scallion, cook for another 2 minutes.
Add the tomato paste, sauce, and tomato. Cook for 2 minutes.
Add the water and coconut milk, then simmer for about 25 minutes with the bay leaves until the sweet potato is softened and the lentils break down easily.
About halfway through add the peanut and stir until incorporated.
In a small separate pan, heat the garlic and cumin until almost burnt, then add to the stew. Remove the bay leaves.
Serve hot with plantains, rice or flatbread.
Pina Colada Pancakes
Who doesn't like a good Pina Colada? The coconut milk and pineapple juice cocktail is laced with rum to give it a nice tropical punch. Why not transfer this to the breakfast classic pancakes? The drink is said to have originated in Puerto Rico.
No alcohol required of course! (Unless brunch cocktails are involved).
All you need to do is substitute the milk and add the pineapple for some added moisture.
Make it a fun pancake board while you're at it and bring out the cherries and coconut flakes! If you can get those fancy cocktail umbrellas, all the better.
These pancakes are quite moist, ladle them on the thinner side to make sure they are cooked through.
Ingredients
1/2 cup pineapple, finely chopped
2 cups of coconut milk
1/2 teaspoon rum extract
1 tablespoon coconut oil
2 bananas
1/4 cup coconut flour
1 1/2 cups all-purpose flour
1/4 cup water (optional)
1 teaspoon granulated or coconut sugar
Cooking spray or vegan butter
Instructions
Mash the bananas, then mix in the finely chopped pineapple.
Add the rum extract and coconut oil, mix well, then add the coconut milk.
Add the sugar, coconut, and all-purpose flours and mix until the batter is evenly incorporated and wet, try not to overmix.
Ladle about 1/4 cup of batter onto a griddle or greased non-stick pan. When you start to see bubbles and the edges start to come off the pan, flip.
Cook for 2-3 minutes on the other side until they are done.
Makes about 10-12 pancakes. Serve with cherries, pineapple, coconut flakes, and syrup.
Cashew Chicken
I grew up eating a lot of chicken stew I'm Zimbabwe. Many of them were tomato-based, so I was immediately drawn to and inspired by the Haitian cashew chicken - also commonly known as poulet aux noix (chicken in nuts). To sum it up, you marinate the chicken in spices, chili pepper and tomato, cook it with peppers and onion, and top it with cashew nuts. The dish is sweet but spicy, and the cashews add a delightful crunch. You can use whichever cuts of the chicken you prefer. I used the thighs and wings because they are more flavourful in my opinion. Cashews are common in Haitian cooking, and I happen to be a huge cashew fan. If you like them too and are looking for a table-worthy chicken dish, try this version! It’s usually paired with black rice, but the main ingredient (djon-djon mushrooms) can be difficult to find. Try it with my mushroom and black bean rice instead.
Ingredients
4 chicken thighs and 1 lb. wings, bone-in and skin on
1 half large onion, sliced thin lengthways
1 lemon
2 tablespoons olive oil
1 tablespoon mustard
2 teaspoons salt
2 tablespoons black pepper
1/2 teaspoon ground cloves
1 tablespoon parsley
1 tablespoon dried thyme
2 sprigs fresh thyme
1 tablespoon butter
1 tablespoon + 1 teaspoon garlic
1 tablespoon garlic
1/2 cup tomato ragu
1 green bell pepper, chopped
1 large red pepper, thinly sliced
1 scotch bonnet or hot chili pepper, chopped
1 cup water
2 cups chicken broth
3 large scallions
1 can (15-ounce) peeled plum tomatoes
3 heaped tablepoons tomato paste
3 tablespoons chili flakes
1 cup cashew nuts
Instructions
The night before you cook, you'll need to marinate your chicken. Wash with hot water then rinse with lemon juice.
Season with 1 teaspoon salt, 1 tablespoon black pepper, fresh and dried thyme, mustard, and paprika. Add the garlic, chopped chili pepper, black pepper, onion, and tomato ragu.
Mix until the chicken pieces are well coated. Cover with a lid or cling film and refrigerate overnight.
Prepare the chicken
In a large pan, melt 1 tablespoon butter and 1 teaspoon garlic, sauté for 1 minute.
Add the chicken pieces and brown, cook each side for 3-4 minutes. The skin should start to crisp. Set aside in a plate, keep the chicken fat and bits in the pan.
Sweat out the scallions, red peppers, and green peppers in the pan. The vegetables should start to soften, cook for about 3 minutes.
In the bowl with the remaining marinade, add the plum tomatoes and tomato paste, mix and add to the pan. Cook for about 4 minutes.
In a large pot big enough for all the pieces, add the chicken. Pour the sauce over the chicken and mix well. Add the chili flakes, broth, 1 tablespoon black pepper, and water. Reduce heat and simmer for 30 minutes, until the chicken is fully cooked.
While the chicken is cooking, submerge the cashews in a small pot and boil for at least 10 minutes until they are soft on the outside. Drain the water. Add the cashews to the chicken stew. Season with salt and pepper to taste.
Serve hot with mushroom rice!
