Portobello Steak with Acorn Squash and Greens
This recipe is the fourth of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, and the third fried sadza with chilli creamed corn.
I tackled three vegetables this time which are of great importance in the Zimbabwean diet both in the countryside and the urban areas.
The star of this dish is the Portobello mushroom (if you must have meat, you can replace this with ribeye or sirloin steak). The mushroom cap is not only a great alternative to a piece of steak due to the umami, but in Zimbabwe, mushrooms are commonly eaten. One of the most popular forms in particular is nhedzi, consumed in the form of rich broth soup. Mushrooms are readily available and not everyone can afford meat, another reason that makes mushrooms an ideal meat replacement.
I also used acorn squash, but in Zimbabwe, the pumpkin would have been the first choice. The vegetable is consumed year-round boiled, mixed with peanut butter, in stews, and spread on bread, but not so much roasted. There is something about well-spiced pumpkin/squash that can be appreciated as a side (or main) on a plate. I will note that the pumpkin is used in its entirety, including the leaves. In fact, dried pumpkin leaves are considered a favored delicacy (muboora).
Finally kale, like sadza, is a cornerstone of Zimbabwean cuisine. Many variations are grown in people's backyards, stewed, cooked with peanut butter or fried crispy.
This dish can serve 1-2 people, so you can double up the quantities if necessary. I would recommend not keeping the Portobello steaks longer than 2 days for optimum taste! There is a variety of flavors and textures that make this a healthy, filing, dinner or lunch.
Ingredients
Portobello steak:
1 large Portobello mushroom cap
1 tablespoon steak 'n chops seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon black pepper
1 tablespoon pesto
1 tablespoon soy sauce
2 tablespoons butter
2 tablespoons olive oil
1 thyme sprig
2 tablespoons minced garlic
Acorn squash :
1 small acorn squash (or pumpkin)
1 tablespoon cinnamon
1 tablespoon honey
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 teaspoon cumin
1 tablespoon olive oil
Green beans:
1 small bunch green beans
2 tablespoons olive oil
1 teaspoon garlic powder
1 tablespoon black pepper
1/2 teaspoon salt
Kale:
2 cups kale
1 teaspoon fenugreek powder
1/2 teaspoon chili flakes
1 tablespoon Royco Usavi mix (optional)
1/2 teaspoon cumin
1 tablespoon coriander
Instructions
Scrub any mud or debris from the Portobello steak. Rub the mushroom with olive oil, garlic powder, salt, pepper, steak ‘n chops seasoning, and soy sauce.
Heat a pan on medium-high heat with the olive oil, then place the mushroom head to sear one side - leave it still for about 3-4 minutes. Add the thyme spring, butter and minced garlic, flip over, then cook the other side while basting with the melted butter sauce. Do this for another 2-3 minutes then remove from heat and set aside.
In a small bowl toss the green beans in salt, pepper, garlic powder, and olive oil then set aside.
To prepare the acorn squash, split in half and remove the seeds and fibers. Season with cinnamon, nutmeg, salt, pepper, cumin, and paprika then drizzle with olive oil and honey. Make some incisions with a knife to help the flavors seep in.
Place the Portobello steak, green beans and acorn squash onto a lined baking tray, and bake at 400F. After 25 minutes, remove the mushroom and the green beans from the tray - you'll want to flip the mushroom and turn over the beans at least once before that. Bake the squash for an additional 15 minutes, or until it has softened. Once done, spoon the sauce in the middle over each acorn half and reserve any other juices for serving.
In a small pan while the other vegetables are baking, sauté the kale. Add olive oil and toss the leaves with the garlic powder, chili flakes, salt, pepper, coriander, and Royco Usavi mix. Cook for 5 minutes or until the kale begins to wilt slightly but still maintains a crispy texture.
Serve the Portobello steak with pesto and any juices from the mushroom, along with the green beans, acorn squash, and kale.
Fried Sadza with Chilli Creamed Corn
This recipe is the third of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup and the second was tomato bruschetta with guava balsamic glaze.
Sadza. A quintessential part of Zimbabwean cuisine. It's merely ground cornmeal cooked into a dough-like consistency, so a lot can be done with it. We don't typically fry it, similar to the way hushpuppies are made. I like to compare it to naan in India and injera in Ethiopia. Sazda is mainly used as a starch to serve with stewed and grilled meats and vegetables, or as a tool to eat with using hands, no cutlery necessary!
I seasoned and cooked the sadza, coat them with breadcrumbs then fried the balls in peanut oil.
These can be delicious as they are, but you'll want a sauce or gravy to serve the fried sadza with. Fast-food chain KFC adapted this into their menu to cater to the Zimbabwean market, which I found interesting when I first learned of it, but you can do it in your own home!
I made a spicy, creamed corn sauce to dip the fried sadza balls into, making for a delightful appetizer. If you're big on texture, add some corn kernels.
Ingredients
1 1/2 cups white mealie/cornmeal
1 tablespoon garlic powder
2 teaspoons salt
2 tablespoons black pepper
2 teaspoons fenugreek powder
1 1/2 tablespoons coriander
1 can creamed corn
1 tablespoon cumin
2 tablespoons tomato sauce
1 tablespoon paprika
1 teaspoon cayenne pepper
1/2 poblano pepper, diced
2 tablespoons Royco Usavi mix (optional)
1 tablespoon minced garlic
1/4 cup finely minced onion
2 cups peanut oil (more if you need it)
1/3 + 1/4 cup cold water
1 1/2 cups boiling water
1 egg, beaten
1/3 cup breadcrumbs
Instructions
Make your sauce. You can reheat it when it comes time to serve with the sadza balls. In a small frying pan, sauté the creamed corn and diced poblano pepper with the minced garlic, tomato sauce, onion, 1 tablespoon black pepper, 1 teaspoon fenugreek, 1 teaspoon salt, 1 tablespoon coriander, cumin, paprika, cayenne, and Royco Usavi on medium-low heat for about 5 minutes. Add 1/4 cup water and simmer for another 5 minutes, set aside. You can adjust the water depending on how thick you want your dipping sauce.
Mix about 1/4 of the cornmeal with the garlic powder, 1 teaspoon salt, 1 tablespoon black pepper, 1 teaspoon fenugreek and 1/3 cup cold water (or enough) to form a paste. Pour the boiling water into a little bit at a time while stirring with a wooden (or whisking) to prevent lumps over medium heat. Take care not to splash yourself! A thick porridge should begin to form.
Over medium-low heat, once the porridge begins to bubble cover with a lid and simmer for about 15 minutes.
Fold in the rest of the cornmeal flour a little bit at a time with a figure 8 motion to thicken the sadza, and ensure not to leave any dry cornmeal in the pot. You can add more or less cornmeal by a slight margin, but you’ll want the sadza to be thick enough to roll into balls later.
Cover with lid again and allow for it to breathe for about 10 minutes - you may hear a puffing sound. Remove from heat and set aside.
Transfer the sadza to a large bowl to further cool until you can manage it with your hands, but don't allow it to get stone cold!
Heat the peanut oil on medium-low heat in preparation to fry.
Roll the sadza into balls, then systematically dip into egg and then the breadcrumbs.
Fry the sadza balls 3-4 at a time depending on the size of your pot, rotating to evenly fry on each side until they are golden brown.
Remove and place on paper towels to drain any excess oil.
Serve the fried sadza balls hot immediately with the sauce, makes about 9-12 balls.
Tomato Bruschetta with Guava Balsamic Glaze
This is the second of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was a bowl of sweet potato soup.
Sometimes simplicity is best, especially when you need a quick appetizer.
This works well when it comes to Zimbabwean cooking. I wouldn’t say there are any complicated techniques used in the every day Zim kitchen. Most people use fresh ingredients in the least convoluted way possible. Some could argue it borders on bland in certain instances, however, focus on one or two-star ingredients can help bring attention to and appreciate the food in its purity, for what it is. Perhaps adding tweaks to enhance the flavour so that it has simple, bold. flavours. I think of Italian food in this way which is likely why it is one of my other favourite cuisines!
Bruschetta is a great way to celebrate the tomato, which I have said is a quintessential fruit in the Zimbabwean kitchen, as is the onion.
The guava, on the other hand, is a commonly eaten fruit I believe, is underutilized. I don’t even recall jam being made from them, most people eat the fruits as they are. We had a tree in my back yard I used to climb just to pass the time, and would often pick them myself. Similar to passionfruit, there is nothing quite like the sweetness from the pink-fleshed, tropical fruit.
I decided to use some guava nectar to make an enhanced, fruity glaze to drizzle over the fresh tomato and onion. on top of a crunchy piece of garlic-rubbed baguette. This makes for a delicious snack or starter.
Ingredients
1/2 French baguette
1/2 large tomato
1/4 yellow onion
2 tablespoons + 1 teaspoon balsamic vinegar
1 tablespoon fresh basil, finely chopped
Pinch of salt
1/2 teaspoon black pepper
1 tablespoon butter + extra for bread
1/3 cup guava nectar
1 tablespoon dried parsley
3 teaspoons olive oil + extra for bread
1/2 teaspoon garlic powder + extra for bread
1 tablespoon minced garlic
Instructions
Dice the tomato and onion, then toss in 3 teaspoons olive oil, 1 teaspoon balsamic vinegar, garlic powder, basil, salt, and black pepper. Taste to make sure it is to your liking, set aside!
Slice the baguette, butter one side, then rub or brush each piece with olive oil, minced garlic and garlic powder. Toast directly on the stovetop for a few seconds. You can also broil but take care not to burn!
In a small pot, melt the tablespoon of butter with the balsamic vinegar. Add the guava nectar, then bring the mixture to a boil. Reduce to a simmer, and stir, frequently, until the glaze begins to caramelize and thicken. Season to taste if desired.
Assemble your bruschetta. Top the toasted baguettes with the tomato and onion, drizzle with glaze, then top with fresh basil.
Sweet Potato Soup
This is one of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist.
The sweet potato. I've used it many times in several recipes on this website. It's one of the most widely-eaten starchy tubers in Zimbabwe so I had to use it.
There is nothing better than a thick, rich, flavourful soup and it’s not hard to achieve at all. No need to go to a restaurant for it! It’s all about the right combination of spices, rich broth, and a solid base.
If I had more time and patience, I may have made my own homemade broth for it! Homemade is usually best.
Since sweet potatoes are starchy, they lend themselves well to soups and help thicken everything up. In this case, so does the tomato paste. It’s used in French cooking technique known as pincage which you add to mirepoix (a combination of celery, onion and carrots) which makes for a great soup base because of the flavour it adds.
I also add the tomato paste because tomatoes are almost always present in the typical Zimbabwean kitchen and all over the markets year-round. They are also the base for most stews whether vegetarian or meat-based, it’s rare to find any Zimbabwean stew that has no tomato present. I also think it adds a flavour dimension that makes soup have more depth of flavor.
Ingredients
1 large sweet potato
1 cup mirepoix (2 parts diced onion, 1 part celery, 1 part carrot)
2-3 bay leaves
1 tablespoon hot Madras curry powder
1 teaspoon fenugreek powder
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon black pepper
1 teaspoon salt
1 teaspoon smoked paprika
2 tablespoons hot mango chutney
1 tablespoon fresh sage, chopped
1 (6-oz) can tomato paste
2 bouillon cubes
3-4 cups water
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon minced garlic
Instructions
Peel and dice the sweet potato. In a large pot, heat the butter and oil with the garlic until fragrant, about 2 minutes.
Add all the spices and the sage, cook for another 2-3 minutes.
Mix in the mirepoix and chutney until evenly coated and cook until the vegetables begin to soften.
Add in the tomato paste and stir frequently to form a pincage - cook for another 2-3 minutes until it begins to brown.
Pour in the water and reduce the heat to simmer. Add the bay leaves and cover with a lid for about 30 minutes or until the sweet potato softens. You'll want to regularly check your soup and stir occasionally. The soup will be thick and flagrant, add a little bit more water if necessary.
Set aside and cool the soup down. Once cooled, take out a few whole sweet potato cubes. Pour the soup into a blender or use a hand blender to puree the soup until smooth or your desired texture.
Garnish with croutons, fresh sage, and sweet potato cubes you set aside. Serves 3-4.
Spicy Pumpkin Mushroom Skillet Pot Pie
Yes, fall is coming. That means pumpkins will start to show their colours brightly, and it's worth embracing for sure! Sweet potato is an alternative if you can’t find or are not big on eating pumpkin, but the spice blend associated with the season lends itself to both and helps create some great depth of flavour and the warmth we love in autumn. I’m talking cinnamon, nutmeg, ginger, and cloves.
One of my favourite's Camella’s Kitchen - a family-owned business that celebrates Caribbean flavours - just released a seasonal product that incorporates these flavours. The pumpkin spice pepper sauce is a fiery chilli sauce that includes the pumpkin spice flavour and subtle sweetness characteristic of anything pumpkin-related. This inspired me to make a pot pie, sans the chicken.
Sounds unconventional, but the addition of the pumpkin and shitake mushrooms along with the pepper sauce heat adds so much flavour. Not only does it compliment the buttery pie crust, but you still get that umami people associate with a hot, steaming pot pie perfect for the cooling weather.
This vegetarian pot pie puts others to shame. The flavours make it intensely rich and delicious.
Ingredients
2 cups pumpkin, cubed
1/4 cup Camellas’s Pumpkin Spice Pepper Sauce
2 tablespoons pumpkin spice
1 teaspoon cloves
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 tablespoon black pepper
2 tablespoons olive oil
1 tablespoon dried parsely
1 tablespoon ground fenugreek
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 tablespoon paprika
2 tablespoons cooking wine
2 tablespoons Worchester sauce
1/3 cup shitake mushrooms
2 tablespoons sweet corn
2 tablespoons peas, frozen
1/4 cup carrots, chopped
1/4 cup chopped leeks and green peppers
1/4 cup chopped onion
1 tablespoon fresh thyme
2 tablespoons fresh basil
1 teaspoon dried thyme
1 pie crust, thawed to room temperature
1 egg + 1 tablespoon water (egg wash)
2 tablespoons all-purpose flour
2 tablespoons butter
1/4 cup plant milk
1/4 cup non-dairy heavy cream
1/4 cup water
2 broth bouillons, crushed
Instructions
Toss the pumpkin in the pepper sauce and the spices. Sauté in the olive oil for about 5 minutes.
Add in the chopped leek and onion, cook for another 2 minutes. Follow this with the carrots, frozen vegetables, cooking wine and Worchester sauce, cook for another 3 minutes.
Mix in the mushroom, basil, thyme, milk and bouillon cubes, and water. Add the flour and butter, stir consistently until everything begins to thicken for another 5 minutes.
Top the skillet mixture with the pie crust, poke a few holes and make some slits in the middle to allow the crust to breathe as it makes. Brush with the egg wash.
Bake at 400F for 40 minutes or until the crust is golden brown and crispy.
Serve hot with fresh thyme.
Black Bean and Corn Nachos
You don't have to go to head over to the bar to enjoy some nachos. Those are usually topped with a lot more than your calorie counter bargained for. This recipe will get you by with all the flavours you like, meat-free!
I also selected multigrain tortilla chips - in restaurants they often use the ones stripped of most nutritional value.
For the cheese I suggest a plant-based or low-fat cheese - and you can go easy no need to drench the nachos unless that's what you want!
The toping of the avocado and creamy ricotta is essential in my opinion for adding some moisture and the classic nacho taste. Plus visually, it's the cherry on top! Try these next time you have guests over to watch a game or something.
Ingredients
1/2 packet of multigrain tortilla chips (I used an 11-ounce packet)
1/2 ripe avocado
2 tablespoons ricotta cheese
1/2 cup pepper jack cheese, grated
1 small firm tomato, finely chopped
1/4 red onion, finely chopped
1 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon chili flakes
1 large poblano pepper
Fresh cilantro
1/3 cup corn
1/3 cup black beans
Instructions
Lightly coat your baking tray with cooking spray, lay out the tortilla chips.
Drain the corn and black beans, then evenly distribute over the chips. Sprinkle some of the cheese on top.
Top with the pepper, red onion, tomato, salt, black pepper, chilli flakes, adds some extra cheese. Place in the oven at 450F for 20 minutes.
While the nachos bake, using a fork mash the avocado and squeeze some fresh lemon, season with salt and pepper.
Remove from the oven, sprinkle with fresh parsley and more salt and pepper.
Serve hot and top with the avocado and ricotta cheese! Enough for 2-3.
Black-Eyed Peas with Coconut and Tomato
I'm a huge fan of beans, and they are great if you are looking to cut down or eliminate your meat intake. They are filling, nutritious, and high in protein to name a few benefits.
Black-eyed peas - also known as cowpeas - are hearty and delicious. This bean is eaten extensively across West Africa where it's said to have originated and is an important staple in the Caribbean and the American South - where they are considered a lucky charm by some during New Years.
You can do a lot with black-eyed peas as they are quite versatile, check out my black-eyed pea and pinto bean meatloaf recipe for example.
I served this stew with finger millet in the form of sadza, a thick porridge native to Zimbabwe using an ancient grain much healthier than its white corn counterpart. You can find a recipe for it, here.
The spices muddled in the coconut milk and tomato makes for a rich stew that can be paired with a variety of vegetables or grilled meats or served as a main dish. You won't regret it!
Ingredients
3 cups dry black-eyed peas (soaked for 24 hours and drained)
1 tablespoon salt
2 tablespoons black pepper
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon ginger
1 can coconut milk
3 beef bouillons
6 cups water
1 teaspoon fenugreek
1 teaspoon paprika
1 tablespoon garlic
1/2 yellow onion, chopped
1 small green pepper, finely chopped
1 cup tomatoes, diced
2 tablespoons tomato sauce/ketchup
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons curry powder
Instructions
In a large pot, saute the onion and garlic in olive oil and butter for 3 minutes until the onion starts to soften.
Add the spices, bouillon cubes, salt and black pepper, cook for another 2 minutes.
Mix in the diced tomatoes and tomato sauce/ketchup, cook for about 5 minutes.
Stir in the green pepper and black-eyed peas, then pour in the water and coconut milk. Season to taste with additional salt and pepper if necessary.
Reduce the temperature and simmer for 35-40 minutes. Check the stew periodically and stir until the black-eyed peas soften and are cooked through. Add more water if needed.
While the beans are cooking, prepare your sadza or whatever starch you want to serve the stew with. All you'll need for that is water and corn/maize/millet meal.
Serve both hot, enough for 4-5.
Creamy Celery Soup
The recipe for this soup came about by chance. I had a whole bunch of celery that I didn't want to toss! The vegetable lends itself brilliantly to soups, and the underlying taste can go either way depending on the additional ingredients. Due to the chickpeas, mushroom and peas, this soup has a sweet, earthy, nutty, lentil-like flavour.
Celery also has a lot of health benefits, such as helping to reduce inflammation and aid digestion. It’s heavy in water content and is often praised by those into fitness and weight loss. No need, in this case, to blend the celery into a bland juice! It's a lot more versatile than that.
Like with all soups, you can get creative, put in your favourite ingredients, and make use of other vegetables you don’t want to go waste.
You also don't need to wait for the cold weather for this one. Celery is in season, and make for a great summertime soup.
I would recommend incorporating some extra greens - I add some zucchini and peas for nutritional value and sweetness. The chickpeas for another flavour element (the nuttiness) and to help thicken the soap. Potatoes are another great option for that. Give it a go!
Ingredients
1 large bunch celery sticks
1 large portobello mushroom, chopped
1 small zucchini, sliced and chopped
1 cup dried chickpeas (soaked overnight and drained)
1/3 cup frozen peas
2 tablespoons vegetable oil
2 tablespoons butter
1/2 large onion, chopped
1 tablespoon garlic, minced
1 tablespoon fenugreek
1 teaspoon mustard powder
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon black pepper
3 vegetable bouillon cubes
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon dried thyme
4-5 cups water
1/4 cup heavy cream or coconut cream
Instructions
Wash, peel and chop the celery into small pieces - peeling will get rid of the larger strands and make for a more pleasant celery eating experience!
In a large pot, sauté the garlic and onion in the butter and vegetable oil for about 2 minutes. Add the spices, bouillon cubes, salt and pepper, and cook for another 3 minutes.
Add the chickpeas, celery and zucchini. Sweat out the vegetables for about 5 minutes.
Add the peas and mushroom, cook for another 2 minutes. Pour in the water and simmer on reduced heat with the lid on. Stirring occasionally, do this for about 30 minutes or until the chickpeas and celery have softened. Season to taste.
Remove from the heat and stir in the cream, set aside to cool for 10 minutes.
Using a hand mixer or blender, cream the soup until smooth.
Top with fresh basil, thyme and cream, and serve with toasted bread. Enough for 4-5.
Spicy Falafel with Cucumber Avocado Salad
Falafel is so satisfying to eat I don't know what it is. Well, maybe I do. Then again I'm biased because I absolutely love chickpeas and if you're reading this you probably are too!
The original recipe is said to have come out of Egypt. This was before it spread to the rest of North Africa and the Middle East where it is now a staple. I had my first encounter with falafel, folded into some pita bread with tomato, lettuce, cucumber, onion and sauce in New York City - I fell in love ever since!
Since they are on the dry side, it's a must that a sauce accompanies the falafel. I used tzatziki to compliment the refreshing cucumber and avocado salad, but tahini salad is another popular condiment you can use too.
The most important thing to know about this recipe is the use of dried beans.
Even though you soak them and they need to be drained beforehand, this helps with the integrity of the falafel balls versus using canned chickpeas. The same goes for hummus. I've read anecdotes of people drying canned peas in the oven if that is all they have, so it is not impossible.
Ingredients
2 cups dried chickpeas (soaked overnight then drained)
1/2 medium onion, finely minced
1 tablespoon roasted sriracha sesame seeds
2 tablespoons garlic, minced
1/2 cup parsley, finely chopped
1 tablespoon lemon juice
1 teaspoon coriander
1 small habanero, finely minced
1 tablespoon cumin
1/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon baking soda
1 egg (optional)
Salad:
1 large cucumber, thinly sliced and quartered
1 large avocado, sliced
3 teaspoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon black pepper
Tzatziki sauce
1 1/2 cups sprouts
Instructions
In a food processor, pulse the chickpeas, cumin, coriander, lemon juice, salt, pepper, chilli powder, paprika, parsley, onion, and garlic. A thick paste you can mold should form. If it seems too crumbly, add the egg to help bind everything together.
You can bake or fry falafel depending on your preference. If you like a crunchy exterior, frying will make that happen! I used an air fryer and cooked the falafel balls at 400F for 15 minutes, flipping them halfway after spraying with olive oil. You can also bake them for 30 minutes, turning them over after 15 minutes. Roll your falafel into smoothened balls - about two scoops with a cookie scoop and your hands.
Prepare your salad. In a bowl, toss the cucumber, avocado and sprouts in the olive oil and lemon, season with salt and pepper. Layout the salad on each plate, and add 1-2 teaspoons of tzatziki on top. Set your cooked falafel on top of the tzatziki and eat immediately or warmed.
Serves 2-3 people!
Tip: if your falafel base seems a bit wet and you struggle to form balls, bake in a 350F oven for about 5-7 minutes to dry it out a bit, but don't overcook.
Fried Cauliflower 'Chicken’ Sandwich
There is nothing quite like a sandwich with a fried something that has all the textures and flavours going on, especially when you are hungry! This sandwich takes the joys of a fried chicken sandwich but makes it plant-based by switching out the chicken with cauliflower.
Cauliflower is great because it’s surprisingly more versatile than you may expect. Not to mention the health benefits.
You get the crunch from the breaded cauliflower and slaw, the tang from the ranch and pickles, the juiciness from the tomato, and of course the soft bun.
This is a great sandwich for lunch or dinner and will get you filled up. Pair it up with some sweet potato fries or zucchini crisps!
Ingredients
12 ounces cauliflower florets
1 cup red cabbage, chopped into a slaw
Ranch
2 cups breadcrumbs
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose seasoning or old bay (I used Primal Palate’s New Bae)
Mayonnaise and butter
1/2 cup pickles, sliced
1 large, sturdy tomato, cut into thin slices
4 hamburger buns
Instructions
Prepare the cauliflower. Line up your flour, egg mix, and breadcrumbs in separate bowls. Season the eggs and flour. Reserving one hand for dry dipping and one hand for wet dipping, dunk the cauliflower florets in the flour, then egg mix, and breadcrumbs. Set aside in preparation for frying.
I used an air fryer, but you can use vegetable oil in a pot and drain the excess fat on a paper towel. Do it in batches to prevent overcrowding both the air fryer and the pot.
For the air fryer, I sprayed the coated florets who olive oil spray to ensure there would be a nice crunch. Fry at 400F for 14 minutes, turning over after 7 minutes, set aside.
In a small bowl, toss the cabbage in about a tablespoon of the ranch to give it a bit of flavour, but no need to drench the slaw!
Toast your buns! Smother the insides of each bun with mayonnaise and butter, then broil at 500F for about 2 minutes. Keep an eye to avoid burning anything.
Assemble your sandwich. Place the tomato on the bottom of the bun, then a few pickles, the cauliflower florets, the slaw, and then drizzle with some ranch.
Black-Eyed Pea and Pinto Bean Meatloaf
If you're like me and have reduced your weekly meat intake for health purposes or otherwise, that shouldn’t mean you can’t eat certain meals! Especially with recipes that are flexible about the form of protein you use - and that doesn’t have to be meat! Beans and tofu are just two examples of additions you can make for a recipe that can be equally as delicious, especially when you season everything well. How about some meatloaf? Using black-eyed peas and pinto beans I put together a recipe that should satisfy most vegetarians, and no need for Beyond Meat (although I'm a fan, no shade).
It's quite easy and something you can eat for lunch or dinner. I like to think of meatloaf as a giant, rectangular meatball. For those who find meatloaf to be heavy, this version is light but still filing - you’ll probably get seconds though like I did!
If you're worried about your loaf drying, don't skip on sautéing your vegetables, adding the ketchup and BBQ sauce, and consider soaking your breadcrumbs.
The other thing I did is reduce the temperature halfway into baking to take it nice and easy, and it came out great! Luckily, unlike with meat, you don’t have to worry about the ‘doneness’ as much.
Ingredients
12-ounces black-eyed peas, cooked
15-ounces pinto beans, cooked
1 medium carrot, finely chopped
1 1/2 mushrooms, finely minced
2 celery sticks
1/2 yellow onion, finely chopped
1 tablespoon garlic, minced
2 tablespoon olive oil
1 tablespoon butter
1 teaspoon salt
2 teaspoons black pepper
1/4 teaspoon powdered mustard
2 teaspoons smoked paprika
1/2 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon fenugreek, ground
1 teaspoon cayenne pepper
1/3 cup ketchup
1/3 cup BBQ sauce
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon plant-based mayonnaise
1/4 cup fresh parsley, finely chopped
1 cup bread crumbs
Instructions
Prepare the black-eyed peas and pinto beans. If you're using dried beans you’ll want to soak them overnight or for at least 4-6 hours. You can also use drained, canned beans.
While your beans are cooking, melt the butter with the olive oil and sauté the garlic for about 2 minutes. Add the spices, salt and pepper (reserve 1 teaspoon paprika, 1 teaspoon black pepper, 1/2 teaspoon cayenne, and 1/2 teaspoon salt). Cook for another minute before adding the vegetables - onion, carrot, celery sticks, and mushrooms. Cook for about 5-7 minutes, until the juices, evaporate and the mixture is somewhat dry, set aside.
Mash the pinto beans and black-eyed peas until a mush forms - you can use a potato masher or your (clean) hands. It’s okay if you have larger bits as long as the mixture is mostly mashed.
Combine this in a large bowl with breadcrumbs, mayo, parsley, cooked veggies, teriyaki sauce, soy sauce, and the reserved spices.
Combine the ketchup and BBQ sauce, add to the bowl and mix until combined but don't overmix - you may end up with a tough meatloaf!
Add the mixture to a bread loaf pan prepped with parchment and cooking spray, then brush with some more of the ketchup and BBQ sauce. Bake the meatloaf at 350F for 30 minutes.
Remove and baste with more of the ketchup and BBQ sauce mixture. Don’t be afraid to lay it on so you have a nice coating once the meatloaf is done! Reduce the temperature to 325F and bake for another half hour.
Remove from oven and rest for at least 10 minutes then chill in the fridge to firm. Serve hot with more sauce.
Jollof Rice-Stuffed Tomatoes and Mushrooms
If you haven't had jollof rice yet, you're missing out. It's a cornerstone of West African food. Each country that does make it a central aspect of their cuisine have particular methods of preparing the rice. I’m not going to get into the nuances because I’m from Southern Africa and not really in a position to get into the specifics and get it exactly right! I will say though, that some people might say it my rendition is closer to the 'Ghanaian way', due to the spiciness and lack of bay leaf (common in some Nigerian recipes I've seen). I seasoned the tomato stew the rice cooks in to my liking, and the result is pretty delicious.
You can eat the jollop rice as it is, with beans, fish, plantains, or do what I did and stuff some juicy vegetables! Stuffing veggies with rice (and sometimes a protein) is nothing new. It’s usually an easy and delicious meal, and quick if you have precooked your rice.
This method is something fun to do year-round with whatever is in season.
I was going to get brave and try and stuff some grapes leaves and cabbage, but this kept it simple since tomatoes and mushrooms lend themselves well to stuffing/topping, are easy to find and relatively affordable.
Hope you find this as tasty as I did!
Ingredients
1 large yellow onion, chopped
2 tablespoons olive oil
1 tablespoon garlic, minced
1/4 cup vegetable oil
1 tablespoon butter
1 (14-ounce) can diced tomatoes
1 small habanero pepper, chopped
1 (6-ounce) can tomato paste
2 beef bouillon cubes
1/2 cup frozen peas
1/2 teaspoon cumin
1 tablespoon curry
1 tablespoon paprika
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon garlic and herb blend
1 teaspoon ginger
1/2 teaspoon coriander
3-4 large tomatoes
Fresh thyme
Garlic powder
Olive oil
3-4 portobello mushrooms
Instructions
Blend the onion and olive oil into a paste and set aside.
Clean out the blender and repeat this step with the pepper, tomatoes, and tomato paste.
In a large pot, melt the butter with the vegetable oil. Add the onion paste and garlic and cook on medium-low heat, stirring frequently for 5 minutes. Add the spices, salt, pepper, and bouillon cubes. Simmer for an additional 5 minutes or until the onion paste looks drier and the water content is reduced.
Add the tomato sauce and continue to simmer for about 15-20 minutes, stirring frequently.
Finally, add the rice and frozen peas. Top with water, cover with foil and a lid, and steam cook for 30 minutes until the rice is done. You can check from time to time to make sure the bottom isn’t burning. Note - the foil will help to keep all the flavours in!
Prepare your vegetables for stuffing. Hollow out the insides carefully with a knife, and drizzle with olive oil. Dust with garlic powder, salt, pepper, then top with fresh thyme.
In a 400F oven, bake your vegetables for about 25 minutes, until they have softened (but don’t overcook).
Remove your vegetables and let them cool for about 5 minutes, then using a teaspoon scoop the rice into the tomatoes and mushrooms. Serve hot!
East African Mashed Kale Stew (Sukuma Wiki) with Chapati
This dish is inspired by one of East Africa’s most beloved comfort foods: Sukuma Wiki, a flavorful sautéed kale or collard green dish often served with chapati or ugali. Common across countries like Kenya, Uganda, and Tanzania, Sukuma Wiki is a simple, affordable way to stretch meals, the name literally means “stretch the week” in Swahili.
I’ve taken that foundation and turned it into a heartier, stew-like version by adding peanut butter, yam, mushrooms, and eggplant for extra richness. This version leans into bold spices and a creamy texture, making it filling enough to enjoy as a main dish.
While this stew draws heavily from Sukuma Wiki, I was also inspired by other traditions across the continent. In Zimbabwe, pumpkin leaves (muboora) are cooked with peanut butter to create a deeply savory side or main. They’re often overlooked, but when cooked right, they're just as good as kale or collard greens. Since I’m currently in the United States, I’ve used kale (muriwo) as a substitute, it’s readily available and holds up beautifully in stews.
In Rwanda, a dish called isombe uses ground cassava leaves stewed in a similar way, often served with plantains and, of course, chapati, my favorite flatbread of all time.
I’ve paired this stew with East African chapati, which is soft, flaky, and layered. It’s made differently from Indian chapati, using a coiled rolling technique that creates those signature flaky layers. You can find my chapati recipe [here] if you’d like to make it from scratch.
This dish is warm, deeply nourishing, and full of flavor. It’s a beautiful mix of traditions and ingredients that come together to celebrate African cooking in a way that’s comforting and easy to recreate at home.
East African Mashed Kale Stew (Sukuma Wiki) with Chapati
A hearty, comforting East African-inspired kale stew packed with vegetables, spices, and richness from peanut butter. Serve with chapati for a complete meal.
Ingredients
- 1 pound kale, chopped
- 2 tablespoons garlic, minced
- ¼ cup fresh parsley, chopped
- ½ large eggplant, chopped
- ½ cup mushrooms, chopped
- 1 large tomato or 1 (14-ounce) can diced tomatoes
- ½ white-fleshed yam or sweet potato, chopped
- ½ large onion, chopped
- ½ large bell pepper, chopped
- ½ jalapeño, chopped
- 6 cups beef broth
- 2 vegetable bouillon cubes
- 1 tablespoon salt
- 2 tablespoons black pepper
- 1 tablespoon chili flakes
- ½ cup peanut butter
- 2 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon fenugreek
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 teaspoon fennel
- ¼ cup chopped parsley (for garnish or added at the end)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped kale and cook until wilted and the edges begin to crisp slightly.
- Stir in the garlic and parsley. Cook for 2 minutes, until fragrant.
- Add the onion, eggplant, mushrooms, and all the spices (fenugreek, cumin, coriander, paprika, sugar, fennel, salt, pepper, and chili flakes). Sauté for another 2 minutes.
- Add the bell pepper and jalapeño, and cook for 1 more minute.
- Stir in the tomato, yam (or sweet potato), bouillon cubes, water, and beef broth.
- Reduce the heat to low, cover, and let the stew simmer for about 35 minutes. Stir occasionally and add more water if the stew becomes too thick.
- Once the vegetables are soft and the flavors are well developed, stir in the peanut butter and simmer for 5 more minutes. Taste and adjust seasoning as needed.
- Serve hot, ideally with freshly made chapati or another flatbread.
Notes
Tips:
- The richer your broth, the more flavorful the stew will be. Homemade stock or beef bone broth adds incredible depth.
- While traditionally made with beef broth, this stew can easily be made vegetarian or vegan by using a well-seasoned vegetable broth.
- You can also blend part of the stew for a smoother texture or leave it chunky, depending on your preference.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
How to Make East African Chapati – Step-by-Step Recipe
Chapati is one of the most beloved and widely eaten flatbreads in East Africa. Popular in countries like Kenya, Uganda, and Tanzania, it’s a staple at family dinners, street food stalls, and festive gatherings. While chapati originated from the Indian subcontinent and was introduced to Africa through trade and migration, it has evolved into a distinct East African version that is softer, flakier, and richer than its Indian counterpart.
What sets East African chapati apart is the generous use of oil or ghee in both the dough and the cooking process. This gives the bread its signature soft texture and golden, flaky layers. When made well, chapati is slightly crisp on the outside, soft and chewy on the inside, and perfectly seasoned with just the right amount of salt and fat.
In many African homes, bread is more than just food. It plays an important cultural role at the table and is often shared during meals as a symbol of hospitality. Chapati in particular is used to scoop up stews, beans, or vegetables, making it an essential part of everyday meals and celebrations. For many, learning to make chapati from scratch is a family tradition passed down through generations.
I originally created this recipe to pair with a mashed kale stew, but it's incredibly versatile. Chapati is also perfect with curries, lentils, grilled meats, or simply served as a side with a variety of other dishes.
If you’ve ever ended up with dry or tough chapatis, this recipe offers a few simple but essential tips. Be generous with the oil or ghee, knead the dough thoroughly to build elasticity, and give it time to rest before rolling. For extra flaky layers, try the folding and coiling method described in the recipe. These steps make a big difference in achieving that classic East African chapati texture.
Whether served with sukuma wiki, lentils, or a cup of tea, this chapati brings the flavor and comfort of East African home cooking to your kitchen.
How to Make East African Chapati – Step-by-Step Recipe
A soft, flaky flatbread that's a staple across East Africa. This chapati is easy to make, incredibly versatile, and perfect with stews, curries, or on its own.
Ingredients
- 1 cup whole-wheat flour (you can substitute all-purpose flour if desired)
- 1 cup all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil or ghee, plus extra for brushing
- ¾ cup hot water
Instructions
- In a large bowl, combine the whole-wheat flour, all-purpose flour, and salt.
- Using a wooden spoon or spatula, mix in the oil or ghee. Gradually add the hot water in two parts, mixing until a soft, elastic dough forms. Don’t skimp on the oil or ghee, this helps prevent dry chapatis.
- Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until smooth and pliable.
- Divide the dough into 8 to 10 equal portions, depending on your preferred chapati size.
- Cover and let rest for 10 minutes.
- On a floured surface, roll out each dough ball into a round shape, similar to a tortilla but slightly thicker.
- Lightly brush each side with oil or ghee, then dip both sides in flour, shaking off any excess.
- Heat a dry, non-stick pan over medium-high heat.
- Place one chapati in the pan and cook for about 30 seconds, or until brown spots begin to form. Flip and cook the other side. Repeat with the remaining dough.
- If you'd like to create distinct layers inside your chapati, follow these extra steps after dividing the dough:
- Take each dough ball and fold it back and forth like a fan or piece of paper.
- Alternatively, roll it up tightly like a carpet.
- Coil the folded dough into a spiral shape (like a cinnamon roll), then cover and let rest under a damp towel for 30 minutes.
- After resting, gently press each dough coil flat and roll it out again into a round shape.
- Lightly brush both sides with oil/ghee, press into flour, and shake off the excess.
- Cook as described above.
Notes
Serving and Storage Tips
- Serve chapatis warm, ideally right off the pan.
- To store, wrap them tightly in foil or a clean cloth to keep them soft and prevent drying out.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tomato, Thyme and Cheese Galette
Do you need a delicious summertime pie for brunch or dinner? If you are a lover of fresh tomatoes and thyme, this galette is for you! It's an amazing combination of sweet and savoury and perfect on a hot day. The cheese base provides the fat, which the acidity and the tartness from the tomatoes cut through. Then you have the pie crust which offers a crunchy, buttery, flakey texture.
I love this galette pie and hope you will try it! You can serve it as it is or with a small scoop of sour cream.
The sweet potato nectar in the marinade adds a subtle sweetness as well as a concentrated, depth of flavour that mingles well with the tomatoes.
The great thing about this free from crust pie is that it doesn't have to be perfect, so have fun with it!
Ingredients
1 large beefsteak tomato
1/4 cup cherry tomatoes
1 tablespoon fresh thyme
1 tablespoon dried thyme
1/4 cup sweet potato nectar (I used D’Vash but you can use another plant-based sweetener)
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon coarsely ground steak seasoning
1 teaspoon chili flakes
1 heaped teaspoon garlic, minced
1 tablespoon Worchester sauce
1 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon dried parsley
1 pie crust
1 egg, beaten
Cheese base:
1/8 cup heavy cream
1/3 cup cheddar cheese, grated
1 tablespoon queso fresco, crumbled
1/2 teaspoon fresh thyme
1/2 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon sour cream
Instructions
Prepare your tomatoes. Thinly slice the beefsteak tomato and slice the cherry tomatoes in half.
Make the marinade. Whisk together the olive oil, garlic, paprika, salt, pepper, Worchester, sweet potato nectar, chilli flakes, and thyme in a bowl. Place the tomatoes in the bowl and gently mix until all are coated evenly. Set aside.
Make the cheese base. Mix the cheddar cheese, queso cheese, seasoning, fresh thyme, heavy cream, and sour cream. Taste and make sure you like the flavour. Spread the cheese mix over the centre of the pie crust, leaving a few inches to fold over.
Lay the marinaded tomatoes on top, then fold the edges of the pie crust to encase the filling (leave the remaining liquid out).
Brush the sides of the pie with the egg wash, then sprinkle with the steak seasoning for texture and taste.
Bake in a 425F oven for 25-30 minutes. Watch so the crust and tomatoes on top don't burn.
Remove the galette from the oven and garnish with fresh thyme, chili flakes, queso, and a drizzle of olive oil.
Ras El Hanout- Spiced Eggplant Crust Mini Pizzas
If you have some leftover eggplant and don't know what to do with it, make some mini Margherita pizzas! These crustless babies are keto, low-carb, and vegetarian, with umami taste similar to mushrooms. They absorb flavour like a sponge!
Speaking of flavour, instead of a regular, tomato sauce, I wanted a flavour that would pack a punch and not rely on the cheese. I seasoned the pizza base with homemade ras el hanout, a spice blend prevalent in North Africa, particularly in Algeria, Morocco and Tunisia. It’s a mix of intense, complex flavours (better if you can grind it up to from whole spices)! The ras el hanout enhances the sauce and goes well with the eggplant, and is often used to season meat, fish, couscous and other vegetables.
I love the spice mix because there are no hard rules in terms of ratios, but generally cumin, cardamom, cinnamon, coriander, turmeric, ginger, paprika, black pepper, and cayenne pepper make a feature.
The name ras el hanout translates to ‘head of the shop’, alluding to a blend of the best spices in store!
Also, if you can get your hands on fresh herbs, use them! This will give your pizzas a fresh bite.
Ingredients
1/2 large eggplant
Olive oil
1 tablespoon dried thyme
1 tablespoon fresh thyme
1 tablespoon fresh basil, chopped
5 basil leaves
Dried parsley
1 heaped teaspoon garlic
1 teaspoon Worchester sauce
1/4 cup tomato salsa
1/2 cup tomato ragu
Salt and black pepper
Mozzarella or sharp cheddar, cut into small squares
Chili flakes
Ras el hanout:
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon coriander
1/4 teaspoon cardamom
1/2 teaspoon cloves
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ginger
1 teaspoon smoked paprika
1/2 teaspoon nutmeg
(Makes about 1/4 cup)
Instructions
Cut your eggplant into thick slices (not too thin, they will shrink a bit in while baking). Brush them generously with olive oil and sprinkle with dried thyme, salt, and pepper on both sides. Bake at 400F for 15 minutes.
While the eggplant is in the oven, prepare your spiced tomato sauce in a small bowl. Mix the ragu, salsa, Worchester sauce, garlic, and basil. Blend the spices in a small container where you can store what remains. Add one teaspoon to the tomato sauce and mix well.
Remove the eggplant from the oven and top with the tomato sauce, cheese squares, fresh thyme, and basil leaves.
Bake for another 10 minutes and until the cheese starts to melt.
Serve hot and garnish with chilli flakes, parsley, and ground pepper.
Plantain Stew with Black Beans
If you're looking for a rich, plant-based meal, this is it. I was inspired to cook these plantains and make them the star of the dish like matoke, Uganda’s national dish that uses East African Highlands bananas. They are starchy bananas made into a stew and sometimes mashed, often mixed or served alongside stewed beef. I substitute the beef with mushrooms and still got a great flavour with simple spices and broth. This melody makes for a comforting dish that is mostly guilt-free!
Ugandan cuisine does have some elements also found in Zimbabwe such as ugali (thick corn porridge), but cooked bananas play an unparalleled role in the region as a whole which I don't see in Southern Africa.
Many people are familiar with fried plantains, but they are just as delicious stewed!
Since you already have starch in this dish, I would suggest pairing the plantains with some high protein beans! I seasoned my black beans with a pepper sauce, and it all came together perfectly.
Ingredients
2-3 plantains, chopped
1/2 white onion, finely chopped
1 tablespoon garlic, minced
1 tablespoon black pepper
1 teaspoon salt
1/2 bell pepper, chopped
2 dried peppers, finely chopped
8 ounces mushrooms (1/2 pound, cubed)
1/2 cup tomatoes, chopped
2 cups vegetable or beef broth
2 cups water
2 vegetable or beef bouillons
1/2 teaspoon Usavi mix
1/2 teaspoon coriander
Lemon juice
2 dried chili peppers, finely minced (keep the seeds for more heat)
1/3 cup tomato ragu sauce
Black beans:
1 tablespoon pepper sauce (I used Camella's kitchen)
1/4 cup onion, finely chopped
1/2 teaspoon salt
1 can black beans
1 teaspoon black pepper
1/4 cup tomato ragu sauce
1/4 cup water
Instructions
Cut your plantains or green bananas into small pieces lengthwise, toss in lemon juice and set aside.
Saute the onion and pepper in the vegetable oil, cook for 3-4 minutes.
Add the spices, chilli peppers, and the garlic, cook for another 2 minutes until fragrant.
Add the tomato, mushrooms, and ragu, cook for 5 minutes to sweat out the tomato.
Add the bouillons and water. Reduce the heat and simmer for 10 minutes.
Add the plantains and the broth, season with additional salt and pepper if needed. Simmer for another 20 minutes or until the plantains have softened.
As the plantains simmer, prepare the beans (or whatever side you have in mind). Cook the onion, water, ragu, salt, and black pepper for about 3 minutes, until the onions softened.
Add the beans and pepper sauce, simmer for about 3-5 minutes, season to taste and serve with the plantain stew.
Serves 2-3 people!
Pistachio and Orange Pancakes
I had some pistachios and had been reading up on North African cooking, plus, it was breakfast time! I was instantly inspired by baghrirs, which, with the addition of yeast, are enjoyed in the North African region, often served with a mix of honey and butter. They are also known as Moroccan pancakes. The spongy appearance and texture come from the yeast and semolina flour, but I used regular whole wheat flour, they came out great!
Raisins are a common addition, but I decided to add pistachios to the mix as a topping to add crunch and compliment the citrus element. Pistachios are also no stranger to Maghreb kitchens! Cooking with citrus is underrated, but commonly paired with pistachio so I grated in some orange. I have made orange glaze for babka which I sprinkled pistachios over, and that was delicious proof! It also helps that orange mixed with honey is a glorious combination.
The holes allow the pancakes to soak up your sauce.
These pancakes serve as a fabulous breakfast, brunch or tea time addition, definitely try them out! I will be making these more often.
Ingredients
1 cup all-purpose flour
1 cup whole-wheat or semolina flour
2 teaspoons baking powder
1/4 cup pistachios, crushed
1/2 teaspoon fast acting dry yeast
1 cup warm water
1 teaspoon salt
1/2 teaspoon white sugar
1/8 + 1/8 teaspoon almond extract
1/4 teaspoon vanilla
1 cup milk
2 eggs
1 teaspoon orange zest
1 teaspoon orange juice
1/2 orange herbal tea bag
1/2 cup honey
4 tablespoons butter
Instructions
In a blender (or bowl where you'll use a hand mixer), add the sugar, water, and yeast. Sit until the yeast activates and foams, in about 5-10 minutes.
Add the flours, milk, baking powder, salt, vanilla, 1/8 teaspoon almond extract, and eggs. Beat the mixture until smooth and the flour is all incorporated with no lumps. Sit the batter for 35 minutes.
Scoop a 1/4 cup on a non-stick pan and cook until bubbles show and burst, don't turn over! Just remove from heat once the pancake has browned underneath.
Heat the butter, orange zest, orange juice, 1/8 teaspoon almond extract, and honey in the microwave until the butter melts, stir well. Mix in the tea bag contents.
Pour the hot honey orange butter sauce over your pancakes, sprinkle with pistachios and serve! Makes 12-16 pancakes.
Tip: as you cook your pancakes, occasionally blend your batter for a few seconds to revive the fluffy factor.
Chickpea Curry with Flatbread
There's nothing like a hot curry served with warm flatbread and a condiment to cool the tongue. I love chickpea curry, and even if you’re an avid meat eater if seasoned right you’ll love it too. It's a good transitional dish if you're trying to eat less meat and adopt a plant-based diet.
Chickpea curry and flatbread work for weeknights, weekends, rainy days, winter days. The meal lacks much of the grease and calories we associate with other comfort food.
Chickpeas have several health benefits such as improving digestion and reducing cholesterol, while curry helps reduce inflammation and boosts your immune system.
If you're intimidated by making bread, this flatbread shortcut offers an easy fix and delicious side to your curry.
Ingredients
1/2 large red onion, chopped
1 heaped teaspoon garlic, minced
1 teaspoon cumin
2 bay leaves
1/2 teaspoon salt
1 tablespoon hot Madras curry powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon parsley
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon cloves
1 teaspoon coriander
1 teaspoon chili flakes (optional)
1/4 cup marsala cooking wine
1 vegetable bouillon
2 cups water
1 cup coconut milk
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons tomato paste
1 cup peeled tomatoes in sauce
1 teaspoon spicy mango chutney (I used Camella’s Kitchen’s)
1 tablespoon scotch bonnet pepper hot sauce (optional)
1 teaspoon chili flakes (optional)
Flatbread:
1 cup plant-based yoghurt
1 cup whole-wheat flour
1 tablespoon garlic and herb seasoning (optional - I used Primal Palate)
1 teaspoon baking powder
Video Tutorial
Instructions
Prepare your flatbread. You can store it in the warmer drawer until the curry is ready.
Mix the flour, baking powder, herbs, and yoghurt to form a soft dough. It may be slightly sticky. Using your hands or a rolling pin on a lightly floured surface, divide the dough into 4 parts and shape into flat, circular discs.
Brush them on one side with olive oil. On high heat in a greased skillet, cook the flatbreads until bubbles start to puff up, for about 2 minutes. Flip over and cook for another 1-2 minutes.
Prepare your curry. In a pot, sauté the onion and garlic in the butter and olive oil for about 3 minutes, until the onions start to soften.
Add your spices, cook for about 2 minutes until fragrant.
Add the tomato paste, the cooking wine, the mango chutney, vegetable bouillon, water, coconut milk, peeled tomatoes and salt. Mix and reduce heat, simmer for about 5 minutes.
Add the chickpeas, bay leaf, chili flakes, and scotch bonnet sauce, simmer on low heat for another 20 minutes. Mix occasionally to help thicken the curry.
Serve hot with flatbread and chopped pineapples and bananas on the side. Enough for 2-4 people.
Sadza with Butter Bean Kale Relish
Ah yes, I love a meal that tastes like home. Home being Zimbabwe in this case. There's nothing like a plate of hot relish (stewed vegetables) and sadza (thick corn/maize meal porridge). This is considered one of the cornerstones of our cuisine and feeds millions of people across the country. It's kind of like how pasta is to the Italians dare I say!
Perhaps I'm biased, but it's some of the best-tasting comfort food, and not smothered in fat either. I made it vegan although some Zimbabweans would request some grilled or in-bone meat. You can do without it.
The one thing I'd insist you include if possible is the Usavi mix. It's a spice brand you'll find in most households but is essentially just a blend of cornstarch, salt, sugar, turmeric, coriander, garlic, fennel, methee/fenugreek, cumin, and paprika. Some people like to add curry powder to their relish, but I find that changes the flavour profile into something completely different. This is all about simple deliciousness!
Ingredients
1 can butter/Lima beans (keep the sauce)
1 tablespoon garlic, minced
1 tablespoon olive oil
1/2 onion, chopped
1/4 tomato, chopped
2 tablespoons Usavi mix
1/2 teaspoon salt
1 tablespoon chili flakes
1 teaspoon black pepper
1/4 cup water
1 tablespoon butter
2 tablespoons vegetable
3 cups chopped kale
Sadza:
1 cup white corn/maize meal
3/4 cup cold water
2 1/2 - 4 cups boiling water (depending on how thick you want your sadza)
1/2 teaspoonsalt
Instructions
Heat the olive oil and butter, saute the garlic and onions for about 3 minutes to sweat them out.
Add the Usavi mix, salt, and pepper, cook for another 2 minutes to bring out the flavours.
Add the chopped kale and cook until wilted down, then add the tomato and vegetable oil and fry for 2 minutes.
Add the beans along with the sauce from the can, chilli flakes, and water. Reduce heat and simmer for about 10 minutes, stirring occasionally. Set aside.
Prepare your sadza. In a pot, make a paste using the cold water and a 1/2 cup of maize meal, add the salt. When you add the cold water, do it gradually to keep control of the consistency of the paste, you don’t want clumps and it should all come together.
Place the pot over medium-high heat and add 1/2 cup of boiling water. With a wooden spoon, stir quickly and get rid of any lumps. You want a smooth porridge to form. If you need to, use a whisk!
Add the rest of the hot water a 1/2 cup at a time, still stirring or whisking to ensure you still develop a smooth porridge. At this point, it will start to bubble or kwata. Reduce to medium-low heat and place a lid on top. Careful not to get burnt. Let the sadza cook for about 10 minutes.
Once cooked, fold in the rest of the corn/maize meal. You’ll want to use a twisting or figure-8 motion with your wooden spoon to make sure all the dry mix is coated and you incorporate air. This is the final step to make it a thick, dough-like consistency. You can add more corn/maize meal depending on the texture and consistency you want.
Put the lid back on and sit on low heat to allow the sadza to rest for about 5 minutes. You might hear it 'breathing' or puffing at this point.
When ready to serve, dip your wooden spoon in some cold water to prevent too much sticking. Mould your sadza into a round shape and serve with your relish, enough for 2 people.
Tip: to smoothen your sadza use cling wrap as you shape it.
Also, eat with your (washed) hands! It tastes better.