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.

Herring and Salmon Toast with Pineapple Salsa

There's nothing like a crispy slice of toast with smoked or tinned fish on top. It's an elegant appetizer you can also serve as a light snack. My go-to has often been the Mediterranean-style Tapa de Sardinas (Spanish sardines), but herrings work just as well. They aren't as rich in calcium, but just as delicious and almost identical! I add salmon to the dish in the form of spread to mimic salmon cream cheese. You can get it store-bought but why not make your own version?

I used MSC-certificated products, sustainably caught fish as I did with my Cornmeal Tuna Cakes. As I've mentioned before, you can identify their products by a (clearly visible) little blue label!

Tinned fish is underrated but it's so versatile.

Pineapple always adds freshness to whatever you serve it with. It also adds a little bit of acidity which, in this case, helps cut through the oil from the fish. You also end up with a very colourful plate!

Ingredients

2 tablespoons sour cream

1 teaspoon garlic, minced

1/2 teaspoon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon parsley

1/2 teaspoon dill

1 1/2 tablespoons Wild-caught pink salmon, boneless and skinless (Chicken of the Sea)

1/4 teaspoon chili flakes

2 slices whole grain bread

1 teaspoon clam juice

4 Kipper snack herring fillets (Crown Prince)

1/2 teaspoon olive oil

Salsa:

1 tablespoon tomato, finely chopped

2 tablespoons pineapple, finely chopped

1 teaspoon scotch bonnet hot sauce

1 tablespoon sweet corn

1/2 teaspoon parsley

1/2 teaspoon black pepper

Pinch of salt

Instructions

In a small bowl, mix the sour cream, garlic, mustard, dill, salt, chili flakes, pepper, olive oil, salmon, and clam juice until well combined.

In another bowl, mix the corn, salt, pineapple,tomato, parsely, pepper, and hot sauce.

Lightly toast your bread.

Spread the salmon cream over your toasts, top with the herring, followed by the pineapple salsa.

Serve at room temperature as or with a simple garden salad!

Creamy Mushroom Soup with Plantain Fufu

I love mushrooms and appreciate fufu even though I'm more familiar with its starchy cousin sadza (a thick maize/cornmeal porridge).

Fufu is pounded or ground cassava or yam cooked with water often served with vegetable relish, soup or meat stew. It is central to many West African dishes.

I used plantain fufu flour. I love plantains, and they are gluten-free, high in antioxidants, fibre and several other nutrients. You can use other types of ground or pounded root or starchy vegetable such as malanga.

Groundnut or pepper soup are commonly served with fufu, but I was inspired to use mushrooms instead, or more specifically nhedzi. This is a type of mushroom found in Zimbabwe often served as a rich broth-based soup. I used what I could get my hands on - namely dried shiitake (which helps add extra flavour) and cremini mushrooms. I add the coconut milk element to make the soup creamier. Not surprisingly, cream of mushroom soup is very popular, I hope you try the recipe out!

Ingredients

1 cup dried shiitake mushrooms, rehydrated

1 1/2 cups frozen cremini mushrooms

1/3 cup vegetable oil

1 tablespoon butter

2 tablespoons Worchester sauce

1/4 cup cooking marsala wine

1 1/2 teaspoons salt

2 tablespoons olive oil

2 tablespoons black pepper

1/2 teaspoon chili flakes

2 tablespoons thyme

2 teaspoons cumin

1/2 cup yellow onion, chopped

1/2 cup red onion, chopped

1 tablespoon garlic, minced

1 teaspoon garlic powder

1 tablespoon Royco Usavi mix (optional)

2 tablespoons flour

1/2 cup coconut milk (or heavy cream)

1 vegetable bouillon

2 cups water

1 tablespoon tomato paste

Plantain fufu:

1/2 - 1 cup plantain fufu powder (I used Tropiway’s)

1-2 cups water

Depends on how much you need for serving.

Instructions

In a medium pan, fry the shiitake mushrooms in vegetable oil with 1/2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon thyme, 1 teaspoon cumin, 1 teaspoon garlic powder, and 2 tablespoons Worchester sauce.
Fry for 5-7 minutes, or until the mushrooms start to crisp up around the edges without burning, set aside.

In a large pot, saute the onions and minced garlic in butter and olive oil for about 3 minutes. Add 1 teaspoon salt, 1 tablespoon black pepper, 1 teaspoon cumin, 1 tablespoon Usavi mix, and 1 tablespoon thyme. Cook for another 2-3 minutes until fragrant.

Add the frozen mushrooms to the pot, cook until the water has melted and the mushrooms are mixed in well. Add the vegetable bouillon (crush it), water, and cooking wine. Reduce the heat and simmer for about 10 minutes.

Whisk in the flour until the soup begins to thicken and it's completely dissolved. Add the coconut or cream and 3/4 of the shiitake mushrooms, simmer for another 5 minutes.

In another pot, prepare the fufu according to the box's instructions. All you will need is water and the fufu powder, which you will knead and shape with a wooden spoon and your hands into a dough.

Serve the fufu ball(s) with the soup ladled on top or to the side with the rest of the fried mushrooms.

Cornmeal Tuna Cakes

People love going to relax at the beach. People love indulging in seafood from fresh oysters to grilled fish and curried shrimp. People love partying on yachts and competitively sailing boats. The question is, are people doing what it takes to protect the bodies of water that make these experiences possible? Not only do oceans provide beautiful beaches, delicious seafood and amazing memories, but they also provide food for millions of people. They provide oxygen in the air we breathe and hold 97% of the earth's water.

We need to protect the oceans from the pollution that kills ecosystems like the coral reef. We need to reduce the emissions that contribute to global warming, which raise sea levels and threaten natural habitats and coastal areas where people live. We need to reduce the amount of plastic that ends up in the stomachs of sea turtles and sea birds. We need to protect the oceans from overfishing and ensure food security for everyone.

June 8 marks World Oceans Day, and one of the key messages is that we can help the oceans by making more sustainable choices when we purchase seafood. How do you identify what’s sustainable? Buy MSC branded products marked with a little blue label. They are easy to spot as you can see below! The products are sustainably caught and you can trace back to the source. MSC is a science-based global nonprofit dedicated to the prevention of overfishing worldwide. You can read more about their work at  www.msc.org.

Tinned fish is a versatile ingredient and one of many MSC-approved products. I was challenged to make something creative and decided to treat tinned tuna in a similar way to crab, and replace the breadcrumbs with cornmeal bread to give the cakes added sweetness and a soft but gritty texture.

Next time you need seafood, find the products in the grocery store with the MSC label! Make the right choice when you shop, your decision contributes to a #BigBlueFuture and a delicious meal.

Ingredients

3 (5-ounce) tuna cans

1/2 cup scallions, finely chopped

2 cups cornbread, crumbled

1/4 cup mayonnaise

2 eggs, beaten

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon fish spice

1 tablespoon dill

1 tablespoon parsley

2 tablespoons olive oil

1 tablespoon Dijon mustard

2 tablespoons Worchester sauce

1 tablespoon sour cream

1 tablespoon garlic, minced

1 teaspoon Cajun seasoning

1/2 teaspoon lemon juice

1 tablespoon chili pepper, chopped

Cornmeal

Vegetable oil

Instructions

Add all the ingredients to a large bowl and mix everything with your hands until evenly incorporated.

Heat some vegetable oil in a pan on medium heat. 

Coat your hands with cornmeal and shape the cakes, but don't make them too thick to ensure they cook through.  

Fry the cakes in batches until each side is crispy and golden brown. 

Serve hot with aioli and guacamole! Makes about 10-12 cakes. 

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.

Finger Millet Peanut Butter Porridge

Most people enjoy porridge as oatmeal, but it's also quite popular in cornmeal form with an array of toppings. I grew up eating it pretty plain, save for butter, sugar, honey or peanut butter. I used to love it in the morning before school, especially during the winter. Porridge is a very popular breakfast option for most Zimbabweans. It's cheap and can keep you full for hours. Peanuts also feature prominently in African cuisine, so you won't find a shortage of meals that include them. Luckily, peanut butter is amazing! Ground millet is a healthier option with tons of calcium and tastes better than ground cornmeal porridge in my opinion. So try this recipe out, it's comforting and delicious!

Ingredients

1 cup finger millet, ground and toasted

2 1/2 cups hot water

1 cup cold water

1/2 teaspoon salt

1 teaspoon butter

1 tablespoon peanut butter

1 teaspoon honey

1 teaspoon sugar

1 teaspoon peanuts (to garnish)

Instructions

Combine the millet and cold water to make a paste.

Add the boiled water and stir with a wooden spoon or whisk to remove the lumps.

Reduce the temperature and simmer covered for 10-15 minutes.

Serve hot with sugar, honey, butter, and peanut butter.

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!

Mushroom and Black Bean Rice

Shiitake mushrooms are the best. They have a smoky, meat-like taste and when dried, rehydrated and fired the flavour is intensified. This makes them a great addition to your starch of choice, rice in this case. With the addition of green peas and black beans, you have yourself a substantial side or possibly even a stand-alone. The inspiration for this dish was Haitian black rice, often paired with cashew chicken. That was my intention, but I regular grocery stores you won’t find the black mushroom required to give the rice their flavour and taste, not even the bouillon cube substitute.

So instead, I decided to used dried mushrooms to ad the mushroom flavour, some texture and a meaty taste. I used the water from the black beam can to give the rice a little colour though not as black as the djon djon mushroom soak, and then add the beans themselves for some protein. Finally, the green peas, more protein and something typically added to black rice. Really love this rendition! I will be using in the future.

Ingredients

1 1/2 cups long grain white rice

1 tablespoon butter

1 teaspoon garlic, minced

2 cups water

1 cup broth

1/2 cup frozen green peas

1/2 cup canned black beans (keep the liquid)

1 cup dried shiitake mushrooms

3 tablespoons vegetable oil

1 tablespoon black pepper

1 teaspoon salt

1 tablespoon dried parsley

1 teaspoon scallions (the green part

Instructions

Soak your shiitake mushrooms the night before for a minimum of 5 hours. The packet will have instructions. When ready to use, rinse well and drain the water.

Wash the rice then cook in a pan with 1 tablespoon butter and 1 teaspoon garlic for about 3 minutes. Mix in the black bean water. 

Boil the water and broth and transfer the rice to the boiling liquid. Cook on medium-low heat for 20 minutes (or according to the packet). 

Halfway through the cooking time, add the frozen peas. 

While the rice is cooking, prepare the mushrooms. Fry in the vegetable oil with black pepper and salt for about 10 minutes or until crispy. The mushrooms should no longer chewy. 

Before transferring to your serving bowl, mix the rice and peas with the cooked mushrooms, then add the black beans. 

Garnish with parsley and scallions, serve hot. 

Easy Shrimp and Grits

This is easily one of my favourite brunch options but I can eat it any time. It is certainly a crowd pleaser and the ultimate comfort food, one of many out of southern states like Louisiana and Georgia. Some of the best shrimp and grits I ever had was in New Orleans, you can read about it here. This dish has a lot of interesting history, borrowing from different cultures and cuisines. However, the bottom line is it’s delicious, and you can make a simple version in your kitchen!

One thing I will note is there are tomatoes in this dish, along with Cajun seasoning. Why is that worth mentioning? Well because technically that is one of the ways you tell the difference between Creole and Cajun dishes that come out of Louisiana - Creole dishes are the ones that typically use tomato. In this instance, you can ignore it unless you truly want to align with the essence of what is Cajun!

Video Tutorial

Shrimp and grits, Soul food, Comfort food

American

Yield: 3

Author: Dontmissmyplate

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Easy Shrimp and Grits

This southern classic will go down in time as one of the most comforting soul food dishes, and you can make it in your kitchen no problem! The combination of the mildly sweet creamy grits with the mildly spicy but well-seasoned shrimp is just irresistible. You'll want this in your cooking arsenal.

Prep time: 10 MCook time: 35 MTotal time: 45 M

Ingredients:

• 1/2 lb. raw large or medium shrimp (they may shrink/curl up when cooking so you may want them on the bigger side. You can also add a bit more if necessary)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 1/2 tablespoons lemon juice
• 1/2 cup tomato, diced
• 1/2 cup peppers, chopped
• 1/2 cup onion, chopped
• 1 tablespoon Worchester sauce
• 1 bouillon cube
• 1/2 - 1 cup water (add after bouillon cube)
• 1 cup broth
• 1 cup coarsely ground cornmeal
• 1 cup vegetable broth
• 1 cup milk
• 1 cup water
• 1/2 cup sharp cheddar
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• Some cream or milk (optional)

Instructions:

1. In a pan heat the butter and olive oil, add the garlic and seasoning for the shrimp and cook for about 1 minute.
2. Add the onions and sweat them out for about 2 minutes. Then add the tomato and peppers and cook for another 2 minutes. 
3. Add the broth, Worchester sauce, bouillon cube, and water. Simmer for 5 minutes on medium-low heat.
4. Add the lemon juice to the shrimp then add the shrimp to the pan. Cook for about 4 minutes, stirring sometimes. Turn over the shrimp if necessary to cook through, they are done when pink and no longer translucent.
5. Prepare the grits. Boil the water, broth, and milk.
6. Whisk a well in the middle of the pot and gradually pour in the cornmeal. Bring to a boil again but careful not to get hot cornmeal on you!
7. Close the pot with a lid and simmer the cornmeal for about 20 minutes, periodically stirring and adding more water when necessary.
8. Once the grits are done, whisk in the butter, cheese, and pepper. You can add some cream or milk to get them to your desired consistency.
9. Serve hot with the shrimp on top! Garnish with parsley.

Calories

574

Fat (grams)

28.02

Carbs (grams)

55.08

Protein (grams)

27.81

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

https://www.dontmissmyplate.com/how-to-cook/2020/5/20/shrimp-and-grits

Please credit dontmissmyplate.

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Coconut Shrimp Po Boys

 I love coconut and I think it's safe to say peoole either have a love or hate relationship with it. Not only do I like the taste, but the sheer vertility is just magical. You can use it in various forms in multiple ways - I'm talking coconut milk, oil, flour, water, cream, flakes you name it.

This recipe uses 3 of those forms - flour, cream and flakes to make one of the most famous sandwiches in the American South - the po boy! A delicious yet simple sandwich stuffed with fried shrimp, lettuce, tomato, pickles, and topped with an aioli, what more do you need? You can make them at home easy, with the infusion of some coconut to give a unique flavour. Try it out!

Ingredients

1/2 lb. shrimp, skin and tail removed, deveined

1/4 cup + 1-2 teaspoons old pay seasoning

3 eggs

1 cup coconut flour

2 cups shaved coconut

2 tablespoons coconut cream

1/2 cup mayonnaise (low sodium)

3-5 coco bread pockets/ sub rolls/ whatever bread rolls you have

1 cup lettuce, shredded

Video Tutorial

Instructions

Step 1

Pat your shrimp dry and season with old bay, set aside.

Step 2

Heat some oil to fry you shrimp ( the amount will depend on the size of your pot, use about 1 quart/ 4 cups to start). Watch carefully so it does not burn.

Step 3

While your oil heats up, prepare your shrimp. In 3 separate bowls, line up the coconut flour, the beaten eggs and the coconut flakes. Pat your shrimp dry, then systematically dip them in the flour, eggs, and coconut, set aside. Make sure as much of the surface is covered. ( You can use one hand for the eggs, the other for the flour and flakes to avoid clumping.)

Step 4

Once the oil is ready, get to frying! Do so in batches if necessary  you don’t overcrowd the pot. Place the coated shrimp in the hot oil and cook for about 4-5 minutes. When browned, scoop out and place on a paper towel to soak excess oil. Turn off the heat.

Step 5

To prepare your sauce, whisk the mayonnaise and coconut cream. Add in the old bay tasting along the way, then set aside.

Step 6

Now you are ready to assemble your sandwich! Spread your sauce on the bread/roll. Lay on the lettuce, a few tomato slices, and the fried shrimp on top. Drizzle about a tablespoon of the coconut cream sauce on top.

Serve with pickles, fries, a salad, or whatever!

This recipe was developed as part of the Black Foodie Battle contest, a cooking challenge to make coconut a star of the dish. Check out the full episode and other contestants dishes at  blackfoodie.co.

Biscuits and Gravy Skillet

Looking for an easy breakfast or brunch solution? This skillet is the answer! It's so satisfying, super easy and guaranteed to please. You don't need to make the biscuits from scratch the beauty of this dish is the fact that you can customize it to your liking and use what you have available.

Ingredients

3 pork sausage patties, finely chopped

4 Pillsbury biscuits

1 teaspoon minced garlic

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon chili flakes

1/2 teaspoon salt

1 teaspoon black pepper

2 tablespoons vegetable broth

1 cup almond milk

1 tablespoon butter

1 teaspoon parsley

1 teaspoon rosemary

1 tablespoon flour

1 tablespoon Worcester sauce

Instructions:

Step 1

Bake the biscuits according to the package instructions, set aside.

Step 2

Brown the sausage, spices, and garlic in butter, cook for about 4 minutes.

Step 3

Mix in the flour, then gradually add the milk. Simmer for about 2 minutes. Add the broth and extra milk if necessary as the sausage cooks and thickens, stir regularly.

Step 4

Stir in the Worcester sauce, taste and add seasoning if necessary.

Step 5

Place the biscuits on top, scoop some of the gravy on top, then garnish with parsley.

Serve hot, enough for 2-3 people.

Tricolor Vegan Pasta

This dish was inspired by the Tris Signature gnocchi served at Gnoccheria by Luzzo’s in New York City. The plate caught my eye on Instagram where it continues to trend due to the striking colors and love for saucy pasta. This version is on the healthier side with the omission of heavy cream and cheese, but it's still a delightful, quick, and easy meal!

Ingredients

1 1/2 cups tricolor rotini (or whatever pasta you have)

6 tablespoons vegan butter or coconut oil

6 tablespoons flour

3 teaspoons minced garlic

1/2 cup coconut milk

1 1/2 cups vegetable broth

2 cups spinach

1/2 hass avocado

3 teaspoons black pepper

1 1/2 teaspoons salt

1 teaspoon Dijon mustard

3 tablespoons Worchester sauce

3 teaspoons olive oil

1/2 cup tomato ragu

1/2 teaspoon chili flakes

1 teaspoon fresh thyme

1 teaspoon fresh cilantro, chopped

1 tablespoon dried parsley

1 1/2 teaspoons lemon juice

Instructions

Step  1

Cook the pasta according to the packet and drain each portion separately.(Separate the noodles by color before cooking, it will make it easier but is worth it if have the tricolor available. This should equate to a 1/2 cup for each portion).

Step 2

For the vegan alfredo sauce: Melt 2 tablespoons butter and add 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Worchester sauce, 1/2 cup broth, the olive oil, lemon juice, and coconut milk, mix until combined.  Whisk in 2 tablespoons flour to thicken the sauce and cook for 2-3 minutes. (Depending on how saucy you like your pasta, add more coconut milk).

Mix in the regular colored pasta and mustard, set aside.

Step 3

For the spinach avocado sauce: Blend the avocado and spinach with a little bit of vegetable broth or water until smooth. 

Melt 2 tablespoons butter and add 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Worchester sauce, 1/2 cup broth, the olive oil, lemon juice, blended spinach avocado, and the parsley, fresh thyme, and cilantro. Mix until combined.  Whisk in 2 tablespoons flour to thicken the sauce and cook for 2-3 minutes. (Depending on how saucy you like your pasta, add more vegetable broth).

Mix in the green colored pasta and set aside.

Step 4

For the spicy tomato sauce: Melt 2 tablespoons butter and add 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Worchester sauce, 1/2 cup broth, the olive oil, lemon juice, tomato ragu, and the chili flakes, mix until combined. Whisk in 2 tablespoons flour to thicken the sauce and cook for 2-3 minutes. (Depending on how saucy you like your pasta, add more ragu).

Mix in the red colored pasta and set aside.

Note: You can also melt the butter and add the flour to form the roux first, then add the other ingredients.

When ready to serve, heat the portions individually and garnish to your liking. 

Stuffed Malanga Cakes

Potato cakes can be a yummy solution to meal uncertainty, a small plate, or an appetizer option. You can tailor the stuffing for breakfast, use meat, or make it vegetarian. These cakes use the malanga root which is similar to a potato with a uniquely nutty flavor. I stuffed them with mushroom, asparagus, and cheese, and the cakes pair wonderfully with stew or as stand alone bites. You can try them out with one of my fish stew recipes, here.

Potato cakes, Malanga cakes, Malanga

Vegetarian

Yield: 10

Author: Dontmissmyplate

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Stuffed Malanga Cakes

Try something different and pick up some malanga root next time you get some groceries. They are very similar to potatoes with a nutty flavour profile.

Prep time: 20 MCook time: 35 MTotal time: 55 M

Ingredients:

• 1 egg
• 1/3 cup breadcrumbs
• 2 large malanga roots, chopped and cleaned
• 1 teaspoon dried parsley
• 1 teaspoon fresh cilantro, chopped
• 1 1/2 teaspoons salt
• 2 teaspoons black pepper
• 1/2 teaspoon ginger
• 1/4 cup mushrooms, finely chopped
• 1/4 cup asparagus, finely chopped (use the tips if you have them)
• 1 teaspoon garlic
• 1 tablespoon butter
• Cheese strips (of your choice)
• 1/3 cup olive oil

Instructions:

1. Boil the malanga for 20 minutes in salted water or until the roots start to break down and are soft enough to mash, test with a spoon.
2. While the malanga boils, sauté the mushrooms and asparagus in garlic, butter, 1 teaspoon black pepper, 1/2 teaspoon salt, and the cilantro for 3-5 minutes until the vegetables are cooked through, but not overdone. 
3. In a bowl, transfer the malanga and mash. Add the egg, breadcrumbs, 1 tablespoon pepper, ginger, 1 teaspoon salt, and the parsley. Mix until well combined. 
4. Moisten your hands with olive oil, and form circular discs. Prepare two for each cake at your desired size - not too thick, not to thin. Fill one part with a small portion of the vegetables, then top with slices/bits of cheese. 
5. Place the second cake on top and crimp the edges together. Massage the cake into your desired shape, and brush over with a bit of olive oil.
6. In a greased pan, cook the cakes on each side for 4 minutes, or until moderately browned and crispy on top. Try not to overcrowd the pan.
7. Serve hot with chutney or sour cream.

Calories

134

Fat (grams)

10.29

Carbs (grams)

7.92

Protein (grams)

3.33

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

https://www.dontmissmyplate.com/how-to-cook/2020/5/10/malanga-potato-cake

Please credit dontmissmyplate.

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Whole-wheat Cornmeal Cereal Pancakes with Jalapeno and Honey

I love corn and cornmeal and grew up eating it in various forms, but never pancakes! Combining whole wheat flour and cornmeal not only adds a gritty dimension to your pancakes but gives you extra benefits like added fiber and vitamins. Adding jalapenos and honey gives them an extra kick and some natural sweetness and both ingredients are known to compliment cornmeal based baked goods such as muffins and bread. Enjoy these mini pancakes in cereal form, inspired by the Tik Tok and Instagram craze.

Ingredients

1 egg

1 cup almond milk

1/2 teaspoon vanilla

2 tablespoons honey

3/4 cups cornmeal

3/4 cups whole wheat flour

Pinch of salt

1/2 teaspoon cinnamon

1 teaspoon baking powder

2 tablespoons jalapenos, minced

2 tablespoons butter

Instructions

Step  1

Whisk the egg, vanilla, and milk in a medium-sized bowl. 

Step 2

Whisk in the honey, then add the cornmeal and whole wheat flour, whisk until there are no lumps. Mix in the baking powder and cinnamon.

Step 3

Heat and grease a non-stick pan, and move your batter to a piping bag (you can also use a plastic or zip lock bag and make a small incision in one of the corner tips.

Step 4

Pipe the batter at your desired size into the pan and while one side is cooking sprinkle the minced jalapeno on top, then turn over when you start to see bubbles do not burn! Set aside and cook your mini pancakes in batches.

Step 5

Once they are all done, toss the pancakes in the melted butter to crisp them up a bit and add some buttery flavor.

Serve hot in a bowl with butter, warm milk, and honey!

Lemon Chicken with Caramelized Onions (Chicken Yassa)

I first tried a version of this lemony, onion-packed chicken in Little Senegal in Harlem, and the flavors stuck with me ever since. The combination of tender chicken thighs, tangy lemon, and savory caramelized onions is unforgettable.

This dish works because the chicken is marinated in lemon juice, garlic, and herbs, which not only adds flavor but also keeps it juicy and tender. Searing the chicken first locks in those flavors and gives the skin a lightly crispy texture, while finishing it in the oven ensures it cooks evenly.

Cooking the onions slowly in the same pan caramelizes their natural sugars, creating a rich, tangy pan sauce that coats every piece of chicken. The balance of acidity from the lemon, warmth from the spices, and savoriness from the onions and pan sauce makes it a standout dish.

Serve it over rice or couscous, spooning extra sauce over the top. It’s perfect for weeknight dinners when you want something easy yet flavorful, and impressive enough to serve to guests.

Yield: 2-4

Author: Dontmissmyplate

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Lemon Chicken with Caramelized Onions (Chicken Yassa)

Tender, juicy lemon chicken thighs cooked with caramelized onions, garlic, and aromatic herbs. This Chicken Yassa-inspired dish is easy to make and perfect for a flavorful weeknight dinner or a special meal. Serve with rice or couscous and enjoy every bite of the zesty, savory pan sauce.

Prep time: 15 MinCook time: 45 MinInactive time: 3 HourTotal time: 4 Hour

Cook modePrevent screen from turning off

Ingredients

• 4 chicken thighs (bone-in, skin on)
• 1 large sprig fresh thyme
• 1 tablespoon dried thyme
• 1 ½ tablespoons black pepper
• 1 teaspoon hot dried chili, finely chopped
• 2 teaspoons salt
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 5 slices fresh lemon
• 3 tablespoons fresh lemon juice
• ¾ cup vegetable broth (½ + ¼ cup)
• 1 chicken bouillon cube
• 2 large yellow onions, thinly sliced
• 1 tablespoon butter
• 2 bay leaves
• 2 tablespoons Dijon mustard
• Olives (optional to garnish)

Instructions

1. Score chicken and season with 1 tsp salt, 1 tbsp black pepper, dried chili, and minced garlic.
2. Add onions, 1 tbsp olive oil, 4 lemon slices, ¾ of the fresh thyme sprig, ¼ cup broth, Dijon mustard, bay leaves, lemon juice, and dried thyme.
3. Mix well, cover, and refrigerate for at least 2–4 hours or overnight.
4. Heat a large ovenproof pan. Melt butter with 1 tbsp olive oil.
5. Brown chicken thighs along with remaining lemon slices and thyme sprigs, ~4 minutes per side until skin is mostly crispy. Remove chicken and lemons; set aside.
6. Cook onions and any remaining marinade in the pan fat for ~5 minutes until soft and caramelized.
7. Add remaining broth and bouillon cube; simmer 10 minutes. Taste and adjust salt and pepper.
8. Place chicken thighs on top of onions, center a hot pepper if desired. Cover with a lid and simmer 10 minutes.
9. Transfer the pan to a 400°F oven and cook an additional 10 minutes. Baste chicken with onions and pan sauce at least once.
10. Remove bay leaves, lemon slices, and unwanted thyme.
11. Plate hot with couscous or rice. Garnish with fresh lemon slice and olives.

Notes

• Marinating: Overnight gives the deepest flavor, but 2 -4 hours is fine for a quicker meal.
• Spice level: Adjust the chili depending on your heat preference.
• Leftovers: Store chicken and onions separately in the fridge; reheat gently to avoid drying out.

Nutrition Facts

Calories

450

Fat (grams)

34 g

Carbs (grams)

8 g

Fiber (grams)

1 g

Protein (grams)

28 g

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

https://www.dontmissmyplate.com/how-to-cook/2020/5/7/lemon-chicken-onions-yassa

Please credit dontmissmyplate.

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Eggplant and Fish Stew

Garden egg is another term for eggplant, and they lend themselves well to stews because they absorb like sponges. The traditional Ghanaian ‘garden egg stew’ - what inspired this recipe - uses a white eggplant different the type I have always known (the elongated, purple version). The palm oil adds a unique flavor and reddish colour to the dish, but if you don’t have any babassu or coconut oil should do! That said, with the palm oil, this is a dish you will want to make once in while since it's on the greasy side, but it’s super yummy!

Ingredients

1 cup onion, chopped

1 teaspoon butter

3 large eggplants (chopped and peeled)

1 can diced tomato (15oz)

1/2 jalapeno, chopped

1 teaspoon garlic

1/4 cup palm oil

2 tablespoon fish spice

1 tablespoon lemon juice

1 teaspoon lemongrass

1 tablespoon lemongrass spice

1 tablespoon + 1 teaspoon black pepper

1 tablespoon + 1 teaspoon salt

3 trout fillets or steaks with skin, halved

3 cups broth

2-3 boiled eggs (optional)

Instructions

Step  1

Marinate your fish in 1 teaspoon lemongrass, lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Put it in the fridge for about half an hour.

Step 2

Heat the butter, onions, jalapeno, and garlic in a large pot, sauté for 3 minutes.

Step 3

Add the can of tomatoes, broth, and palm oil, cook for 5 minutes. 

Step 4

Add the fish, eggplant, fish spice, lemongrass, salt, and black pepper, simmer for about 20 minutes. Top with the boiled eggs and cook for another 2-3 minutes. Careful while cooking not to over stir and break down the fish.

Serve with mealie cobs, rice, plantains, or your starch of choice, enough for 3.

Chipotle's Almost Guacamole

Chipotle recently released its guacamole recipe and many of us are loving it. It's also just in time for Cinco de Mayo, a beloved celebratory day both in America and Mexico in honor of the South American nation's defeat against the French in 1862. For most people, it's a day to enjoy their favorite Mexican foods, and guacamole is one for many of us. Here is to Chipotle's recipe (with three tweaks), enjoy!

What you need 🛒🛒🛒:

1 ripe Hass avocado

1 teaspoon lemon juice

1 tablespoon fresh cilantro, finely chopped

1/8 cup red onion , finely chopped

1/4 jalapeño, seeded and finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

What you do 🍳🍳🍳:

Step  1

Chop the avocado and mix in the lemon juice to delay browning/oxidation.

Step 2

Whisk the finely chopped onion, jalapeno, cilantro, salt, pepper, and olive oil to your desired consistency.

Serve with tortilla chips.

Black Bean & Lentil Bobotie

Think of bobotie as a curried shepherd’s pie with a layer of egg custard instead of potato on top. This rendition of the traditionally South African dish, however, is vegetarian. The recipe usually uses ground beef seasoned with curry powder, chutney, and other fruits and spices. It is still a filling, protein-packed deal and is equally as delicious with the use of black beans, lentils, cheddar cheese, and spices familiar to Mexican cooking such as chili powder, cumin, and chipotle.

What you need 🛒🛒🛒:

1 tablespoon butter

2 tablespoons vegetable oil

1/4 cup red onion, chopped

3 large green onions/scallions, chopped

1/2 jalapeno, finely chopped

1 teaspoon garlic

1 teaspoon chili flakes

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon chipotle

1 teaspoon chili powder

1 teaspoon cilantro (dried or fresh)

1 teaspoon cumin

8oz dry lentils, soaked (half a 16oz packet)

1 can black beans

1 can diced tomato (15oz)

1 tablespoon tomato paste

2 1/2 cups broth

2 slices of bread

6 bay leaves (3 to garnish)

2 eggs

3/4 cup milk

1/4 cup heavy cream

1/2 cup sharp cheddar cheese, shredded

What you do 🍳🍳🍳:

Step  1

Heat the butter and oil. Add the onions, garlic, jalapeno, and chili flakes, sauté for 3 minutes. Add all the spices, cook for another 2 minutes.

Step 2

Soak the bread in some water, set aside.

Step 3

Add the lentils, sweat them out for about 5 minutes until fragrant and they begin to soften. Add the tomatoes and tomato paste, cook for another minute.

Step 4

Add the broth, black beans, and 3 bay leaves, simmer for about  10 minutes.

Step 5

Squeeze the water out of the bread then whisk it into the pot, remove the bay leaves.

Step 6

Pour the mix into an oven-proof pan, sprinkle the cheese on top.

Step 7

Beat the eggs, cream, and milk, season with some salt and pepper. Pour over the bean mix, top with some bay leaves and bake at 350F for 40-45 minutes. (Broil for an additional 5-10 minutes to further brown/cook the egg custard if necessary). 

Serve hot with avocado and sour cream, enough for 4-5.

Shrimp Bunny Chow

Here's to 'Bunny Chow' as the South Africans call it, or 'Stondido' as the Zimbabweans refer to it (arguably a misnomer but I always loved the word!). Perhaps this makes you think of a bread bowl with soup from your local deli. The inspiration here mainly goes to bunny chow - Indian curry served, and eaten with a hollowed-out loaf of bread. The dish's origins are rooted in Durban, South Africa and there is a long history behind it.

I put together a version that would serve as the ultimate comfort food. You can leave out the shrimp and keep it vegan/vegetarian with the chickpeas and malanga root. The combination of spices, fresh bread, coconut, and a kick from the kachumbari (East African tomato, onion, and jalapeno salad) on the side makes for a delicious, satisfying meal you won't’ regret making!

Ingredients

1 tablespoon butter

2 tablespoons vegetable oil

1 teaspoon garlic, minced

1/2 medium red onion

1 can diced tomatoes

1 teaspoon cumin

1 tablespoon curry powder

1 teaspoon ginger

1 teaspoon dried parsley

1/2 teaspoon lemongrass

1 teaspoon + 1/2 teaspoon salt

1 teaspoon + 1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon dried chili flakes

1 teaspoon + 1 tablespoon paprika

2 tablespoon fish spice

1 cup malanga root, peeled and chopped

1/2 cup yellow peppers, chopped

1/2 cup carrots, chopped

1/2 pound shrimp, cooked

1 can chickpeas

1 cup coconut cream

3 cups (seafood) broth

1 chicken bouillon cube

1 tablespoon olive oil

2 teaspoons lemon juice

1/2 teaspoon fish sauce

2 tablespoons tomato paste

1 teaspoon cornstarch

1/2 cup coconut milk

1 sturdy loaf, unsliced (I used pain de campagne round bread/French sourdough)

Kachumbari:

(Optional curry condiment that resembles sambals)

1/2 jalapeno

1/4 medium red onion

1 roma tomato

1 teaspoon honey

1 teaspoon balsamic vinaigrette

3 tablespoons olive oil

1 teaspoon lemon juice

1/2 teaspoon garlic

1 teaspoon dried parsley

Instructions:

Step  1

Toss your shrimp and chickpeas in olive oil, 1 teaspoon black pepper, 1 teaspoon lemon juice, 1 tablespoon paprika, and the fish spice, Set aside in the fridge.  

Step 2

Add the butter and vegetable oil to a large pot. Add the garlic and onions and sauté until fragrant, about 2 minutes. Add all the spices, sauté for another 2 minutes. 

Step 3

Add the chopped malanga, carrots, and pepper. Cook for about 5 minutes to sweat the vegetables out. Add the tomatoes and tomato paste. Cook for another 2 minutes.

Step 4

Add the broth, a crushed, dissolved bouillon cube, and the coconut cream. Heat the pot until the contents reach boiling point, then reduce the temperature to low and simmer for about 25 minutes with the lid on, stirring occasionally. 

Step 5 

Check to see if the malanga has softened (if not, simmer for an additional 5-10 minutes). Season with additional salt and pepper to taste if you like.

Step 6

Add the shrimp and chickpeas, along with the coconut milk and dissolved cornstarch (you can use some of the hot curry to do this). Simmer for another 10-15 minutes, stirring occasionally to make sure it thickens.

Step 7

To make Kachumbari: In a bowl, whisk together vinaigrette, honey, olive oil, lemon, salt, pepper, parsley, and minced garlic - taste to see if it is to your liking. Add finely chopped jalapeno, tomato, and onion and mix everything well. Set aside. 

Step 8

Cut the top off your bread (or cut it in half depending on the shape). Hollow out the loaf but keep the bread stuffing, set aside. Dish your curry directly into the bread and serve hot with kachumbari. Enjoy!

Serves 3 - 4