What do you do when you've got half a dozen leftover barbequed sausages & you want to make a quick dinner? Try this curried sausages recipe on for size! The addition of Afrikoz Spices South blend gives a great bite to it.
Author: Eva Browne-Paterson
Cuisine: Cape Malay Curry
Recipe type: Dinner
Serves: 4
Prep time:
Cook time:
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Ingredients
6-8 barbequed sausages sliced into bite-sized pieces (mine in the photo were too big)
1 onion peeled & chopped
2 small carrots peeled & sliced
1 400g can of pineapple pieces
1 litre beef stock
3 tsp Afrikoz Spices South blend
Butter
Salt & pepper
Cornflour
Coriander
1 pkt of 2 minute microwave rice
Instructions
Put a large saucepan onto the stove & bring to a high heat.
Add a good dollop of butter & the Afrikoz Spices South blend and stir for a couple of minutes.
Add the onions & carrots & stir.
Add the sausages & pineapple pieces & stir.
Slowly add beef stock to cover the ingredients while stirring.
Bring to the boil then reduce heat, cover & simmer until the carrots are cooked - 10-15 minutes.
Add salt & pepper to taste.
Mix up 1 tbsp cornflour & water to a runny paste & pour into the curry while stirring continuously until it thickens.
Put the rice into the microwave to cook. (I used Uncle Ben's wild rice).
Service the rice onto plates, then add the curry & garnish with plenty of coriander to cool off the bite.
This hearty soup is a complete warm-you-up meal that everyone will love! Enhanced by the delicious flavours of Afrikoz Spices EAST blend, you'll be smacking your lips for some time afterwards.
Author: Eva Browne-Paterson
Recipe type: Lunch, Dinner
Serves: 4
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Ingredients
250g green split peas soaked (yellow are good too)
2 tbsp butter
1 large onion chopped
1 large carrot thinly sliced
1-2 tsp Afrikoz Spices EAST blend (depending on your preferred heat level)
2 ham hocks (sliced if possible or left whole)
6 cups hot chicken or beef stock
½ cup cream
Coriander to garnish
Instructions
Heat butter in a large pot and add vegetables and Afrikoz Spices EAST blend. Stir until onions are opaque.
Add ham hocks and stir.
Cover with stock.
Add split peas, stir and bring to the boil.
Put lid on and simmer for 1.5 hours stirring occasionally.
Remove skin from hocks and throw away.
Break up the ham into smaller pieces and remove ham hock bone if whole. (Set the bone aside for the person that likes to chew ham bones!)
If sliced ham hocks were used, some ham will fall off the bone anyway... it's all good.
Add cream and stir.
Serve in bowls with torn coriander on top.
Notes
On the morning of the day you're having this soup, pour split peas into a large bowl and cover with cold water. Add enough water so there's about a finger height above the peas. Cover with cling wrap and allow to soak for around 6 hours (or overnight if you prefer). Drain.
This delicious soup will warm you up on a cold winter's night. The aroma of the curry cooking will tempt you and you'll get a nice after glow of flavour and heat afterwards. For a vegetarian version, hold the bacon.
Author: Eva Browne-Paterson
Cuisine: Cape Malay Curry
Recipe type: Lunch, Dinner
Serves: 2
Prep time:
Cook time:
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Ingredients
¼ pumpkin peeled & roughly diced
2 tbsp butter
1 red onion peeled & sliced
300g bacon rashers roughly sliced
2 cloves garlic crushed
1 tbsp chicken stock powder
½ tbsp Afrikoz Spices SOUTH blend
½ tbsp fresh rosemary chopped
Salt & pepper
2 fresh rosemary sprigs
Sour cream
Instructions
Cook the pumpkin in a pot of boiling water until tender (about 10-15 minutes).
When cooked, drain the pumpkin reserving the hot liquid.
Mash the pumpkin roughly in the pot.
Add the chicken stock powder to the reserved liquid & stir.
Add the butter to a hot fry pan and throw in the onions & garlic. (You can do this towards the end of the pumpkin cooking time).
Toss for a few minutes then add the bacon & Afrikoz Spices SOUTH blend.
Toss until caramelised & cooked through. (If it doesn't have a yellow look about it, feel free to 'sprinkle' a little more Afrikoz Spices SOUTH blend on. But don't go overboard unless you want a fiery hot soup!)
Add to the pot of pumpkin & stir.
Taste & grind salt & pepper into the soup to your liking.
Add enough chicken stock liquid to the pot to be able to get a medium consistency.
Using a hand stick blender, whizz the soup mixture until it's fairly smooth. (I like it to have a bit of texture, so I don't make it reaaalllly smooth.)
Add the chopped rosemary to the soup.
Keep adding more chicken stock & stir until you get the desired consistency that you like.
Once it's hot, remove from the heat & serve in bowls.
Top with a generous dollop of sour cream & garnish with a rosemary sprig.
Serve with a toasted roll slathered in butter!
Notes
My husband kept saying "Yum" after every other mouthful, so that's always a good recommendation! 😉 This recipe made enough for 2 people with 1 bowl left over for lunch the next day.
These sweet potato chips are a crispy delight for when you want a savoury snack that doesn't overload you with salt & oil. The addition of Afrikoz Spices EAST blend makes it a treat everyone will love! (Including the kids!)
Author: Afrikoz Spices
Cuisine: International
Recipe type: Snack or Side
Serves: 2-4
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Cook time:
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Ingredients
1 x sweet potato ~400g
¼ tsp salt
½ tsp Afrikoz Spices EAST blend
1 tbsp chopped fresh coriander
2 tsp honey
Instructions
Preheat oven to 190 degrees celcius.
Wash the sweet potato & dry with a paper towel.
Slice sweet potato very thinly. (A mandolin or food processor is perfect for this).
Spray 2 baking trays with cooking spray & arrange sweet potato slices in a single layer. Coat the top of the slices with a little more cooking spray.
Put trays into oven & bake for around 7 minutes or until the sweet potato starts to brown slightly. Turn the sweet potato slices over & bake for another 7 minutes.
Repeat the baking process with any extra sweet potato, then place all the cooked chips into a large bowl.
Remove sweet potato from oven & cool on paper towel.
Warm the honey quickly in the microwave to make it easier to blend then drizzle over the chips.
Sprinkle the Afrikoz Spices EAST blend over the chips to season.
Toss the chips lightly in the bowl to distribute the seasoning.
Sprinkle with the chopped coriander.
Serve.
Notes
Goes well with a creamy lemon dip made from ¼ cup mayonnaise, 1 tbsp lemon juice & ¼ tsp chopped dill.
Can be stored in an airtight container for up to 2 days.
This is a colourful, delicious meal to warm the cockles of your heart on a cold winter's night. We've used Afrikoz Spices SOUTH blend to make this a dish to remember!
Author: Joy Sinclair
Cuisine: African
Recipe type: Dinner
Serves: 4
Prep time:
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Ingredients
¾ cup greek yoghurt
1 tbsp Afrikoz Spices SOUTH blend
2 cloves garlic finely chopped
¾ tsp salt
1 kg boneless chicken thigh fillets cut into medium sized chunks
1 large orange sweet potato peeled & cut into medium sized chunks
1 large white sweet potato peeled & cut into medium sized chunks
3 cups cauliflower cut into florets
1 tbsp extra virgin olive oil
Ground black pepper
¼ cup dry roasted unsalted cashews
¼ cup fresh coriander chopped
Instructions
In a bowl combine yoghurt, Afrikoz Spices SOUTH blend and salt.
Reserve ¼ cup of the mixture, cover and refrigerate.
Add the chicken and turn to coat.
Marinate in fridge for at least 4 hours or overnight.
Preheat oven to 180 degrees celcius, place a baking sheet on the tray and spray with cooking oil.
Remove chicken from the marinade and place on baking sheet in oven.
Toss the sweet potato in the remaining yoghurt and place on the baking sheet in oven.
Toss the cauliflower in the oil and place on the baking sheet in oven.
Season the vegies with ¼ tsp salt & peper.
Roast chicken and vegies uncovered for 15 minutes.
Carefully turn the chicken over and stir the vegies.
Continue to roast until the chicken is cooked through and the vegies are tender - about another 10-15 minutes more.
Arrange chicken and vegies on a platter or individual plates, and sprinkle with cashews and coriander.
Notes
Joy Sinclair was born in Africa and moved to Australia, where she started a business with her Australian husband selling authentic African spices. Visit Afrikoz Spices for more recipes.
This dish is an absolute winner with so much flavour, you'll be delighted! We've used Afrikoz SOUTH spice blend to make this dish a total knock-out!
Author: Joy Sinclair
Cuisine: Middle Eastern
Recipe type: Lunch / Dinner
Serves: 8
Prep time:
Cook time:
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Ingredients
200 g Greek Yoghurt, plus extra to serve
2 tbsp Afrikoz SOUTH blend
2 Garlic Cloves, crushed
1 kg Diced Lamb
1 Pomegranate or ⅔ cup Pomegranate juice if unavailable or out of season
2 tbsp Vegetable Oil
2 Onions halved, sliced
1 Red Capsicum, chopped
1 tsp Ground Cumin
1 bunch English Spinach, stalks trimmed, chopped, blanched
1 Cardamom Pod, squashed
Pilaf:
1 tbsp Olive Oil
1 Onion, chopped
2 Garlic Cloves, crushed
1 Star Anise
2 cups Basmati Rice
2 cups Chicken Stock
⅓ cup Roasted & Salted Pistachios, chopped
Instructions
Preheat oven to 200°C or 180°C for fan-forced.
Place 200g yoghurt, Afrikoz SOUTH blend and garlic in a large glass bowl. Mix to combine.
Add lamb cubes and stir to coat with yoghurt mixture.
Cover and refrigerate for 1 hr, to marinate.
Cut pomegranate in half and squeeze out juice into a sieve over a large bowl. Discard white pith from pods.
Heat oil in a large saucepan over medium heat. Cook onion for 10 mins, until very soft and caramelised.
Add cumin and cook for 30 secs, until fragrant.
Using a slotted spoon, remove onion from pan.
Increase heat to high. Add lamb mixture and cook, stirring, for 2-3 mins, until browned.
Add pomegranate juice and enough water to cover lamb.
Bring to the boil then reduce heat to low and simmer, covered, for 40 mins, until lamb is tender.
Meanwhile, make pilaf.
Heat the olive oil in a saucepan on medium heat.
Cook onion for 5 mins, until softened.
Add garlic, cardamom and star anise. Cook for 30 secs, until fragrant.
Add rice and stir to coat.
Add hot stock & bring to boil.
Reduce heat to low, cover and simmer for 15 mins, until all the liquid has absorbed.
Stir through pistachios, red capsicum and pomegranate pods.
Transfer lamb mixture to an 8-cup capacity ovenproof dish.
Top with the caramelised onion, spinach then the pilaf.
Bake for 15 mins, until rice forms a golden crust on top.
Serve with extra yoghurt.
Notes
Joy Sinclair was born in Africa and moved to Australia, where she started a business with her Australian husband selling authentic African spices. Visit Afrikoz Spices for more recipes.
A delicious tasty meal that everyone will enjoy using Afrikoz EAST spice blend.
Author: Joy Sinclair
Cuisine: African
Recipe type: Lunch / Dinner
Serves: 2
Prep time:
Cook time:
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Ingredients
Bahati Prawns:
½ kg green king prawns, shelled and deveined [leave tails on]
1 cup desiccated coconut
1 tbsp Afrikoz EAST
1 egg
Katchumbari Salad:
3 ripe red tomatoes
½ a bunch coriander
1 x red onion
2 x avocados
1 x sliced red chilli
Juice of ½ lemon [more to taste]
Instructions
Katchumbari Salad:
Finely chop all ingredients and mix together.
Toss with lemon juice.
Bahati Prawns:
Mix coconut with Afrikoz EAST spice blend.
Dip prawns into beaten egg, let excess drip back into bowl.
Coat with coconut/spice mixture.
Fry in hot oil until golden.
Serve with fresh lime wedges.
Notes
Joy Sinclair was born in Africa and moved to Australia, where she started a business with her Australian husband selling authentic African spices. Visit Afrikoz Spices for more recipes.
An extremely delicious, tender, juicy braise with finger-licking sticky bones to chew at the end. Enjoyment guaranteed when using the sensational flavours of Afrikoz Spices SOUTH blend. The aromas from the kitchen will have your family salivating to eat this meal.
Author: Eva Browne-Paterson
Cuisine: African
Recipe type: Dinner
Serves: 2
Prep time:
Cook time:
Total time:
Ingredients
2 tbsp extra virgin olive oil
2 frenched lamb shanks (if not frenched but partially chopped, cut in half for better presentation)
1 medium onion chopped
2 garlic cloves peeled & chopped
Afrikoz Spices SOUTH blend, 1 tsp (mild-warm) or 2 tsp (warm to hot)
1 large parsnip quartered on large end & sliced
1 tbsp fruit chutney
4 cups beef stock heated
1 cup rice
Sambal ingredients: 1 tomato, 4cm chunk cucumber, 4cm chunk capsicum all chopped in fairly small pieces. 4 tbsp greek yoghurt & 2 naan or pita breads.
1-2 tsp cornflour
parsley chopped
Instructions
Trim the shanks of excess fat and the fine silvery sinew.
In a saucepan over high heat add 1 tbsp oil and sear the lamb shanks turning until brown.
Remove from pan and drain on paper towels.
Add onion & garlic and cook for a minute stirring.
Turn heat down to medium and add the desired quantity of Afrikoz Spices SOUTH blend & stir into the onions.
Add a large splash of stock and stir making sure to scrape the caramelised bits off the bottom of the pot.
Add the lamb shanks back into the pot.
Pour in enough stock to just cover the shanks.
Add the parsnips & chutney then bring to the boil.
Cover & reduce heat to a low simmer & cook for 1.25 hrs or until really tender.
Boil or steam rice the way you prefer to. (If you didn't use all the stock & you're cooking the rice in water, use the rest of the stock here).
While the rice is cooking, chop up some cooling sambal like tomato, cucumber, onion, capsicum or celery. Add Greek yoghurt to a small bowl. Heat any naan or pita bread in the microwave for 30 seconds or under the grill.
Just before the rice is ready, remove the lamb shanks from the pot & serve onto plates.
Combine the cornflour & some water to make a runny paste & tip bit-by-bit into the sauce in the pot, stirring continually to thicken to your desired consistency. (1 tsp should be enough).
Drain the rice when cooked & serve rice onto plates (moulding the rice looks good).
Pour half the sauce over each shank making sure to use it all.
Sprinkle with the parsley garnish & serve.
Notes
Like any slow-cooked meal, you can substitute or make changes as desired to suit your tastes. If you want to clean the vegetable tray out in your fridge, you can add other vegies like celery, carrot etc. Instead of naan bread, you could also use pappadums for some crispy texture. Be prepared for lots of good comments from your family/guests when you serve them this meal... It's absolutely delicious! 🙂
Eva Browne-Paterson lives on Keswick Island in the Whitsundays, and loves having dinner parties with her friends.
This is a tasty meal that goes well with a leafy green salad, potato salad or just on their own.
Author: Joy Sinclair
Cuisine: African
Recipe type: Dinner/Lunch
Serves: 2
Prep time:
Cook time:
Total time:
Ingredients
2 chicken breasts cut into 2cm cubes
1tbsp Afrikoz Spices WEST
1tsp peanut oil
¼ cup apricot nectar
Instructions
Mix marinade ingredients together and pour over chicken cubes.
Mix well and marinate in the fridge for at least 2 hrs or overnight if time permits.
Thread onto 4 pre-soaked wooden skewers or metal skewers.
Heat barbeque plate and spray with cooking oil.
Cook over low heat until golden brown.
Notes
For best results, avoid over cooking.
Joy Sinclair was born in Africa and moved to Australia, where she started a business with her Australian husband selling authentic African spices. Visit Afrikoz Spices for more recipes.
On the 9th July 2014, we were expecting a crowd of friends over to watch the final State Of Origin 2014, and I wanted to make something delicious that was quick and easy. I made 2 types of spicy chicken wings with Afrikoz Spices and they went down well. Both were delicious, however the East was most popular as it was a bit spicier. Both were winners on the night... It's a shame Queensland weren't! 😉
Author: Lyn Kinderman
Cuisine: African
Recipe type: Appetizer
Serves: 8-10
Prep time:
Cook time:
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Ingredients
2kg chicken wings trimmed
2tbsp Afrikoz Spices NORTH in 1 bowl
2tbsp Afrikoz Spices EAST in 1 bowl
Into each bowl I added:
2tbsp extra virgin olive oil
2tbsp lemon juice
5g crushed garlic
Optional: Chopped coriander or parsley for garnish.
Instructions
Preheat oven to 200 degrees. (I used a large pizza oven).
The trimmed chicken wings weighed 800g. Divide them in half and place 2 large bowls.
Get 2 small bowls, then add one of each type of Afrikoz Spice into a small bowl, then add the olive oil, lemon juice and crushed garlic into each bowl and mix together to combine.
Tip the marinade contents of each small bowl into one of the large bowls and coat the chicken wings.
Tip the contents of each bowl out into an oven tray and spread out evenly.
Place the 2 oven trays into the oven and cook for 45 minutes, turning occasionally, or until cooked and caramelised.
Serve on platters and garnish with chopped coriander or parsley if desired.
Notes
This dish can also be cooked on the barbeque or in the oven as desired. If you don't have chicken wings handy, you can substitute other chicken pieces like drummies or drumsticks if you have them on hand.
Bobotie is a delicious slow cooked spicy casserole. Serve it with yellow rice or mashed potato and sambals. For this recipe we have used Afrikoz Spices SOUTH blend.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Dinner
Serves: 4
Prep time:
Cook time:
Total time:
Ingredients
30 ml Oil
500 g Beef Mince
2 Onions chopped
2 Cloves Garlic crushed
2 tbsp Chutney or fruity conserve
45 ml Tomato Sauce
400 g tin Lentils drained and rinsed
125 ml Beef Stock
1 tbsp Afrikoz Spices SOUTH blend
125 ml Raisins or Sultanas
4 Slices Bread, crust removed and broken into small pieces
250 ml Milk or Buttermilk
Salt & pepper
2 Eggs
6 Bay Leaves
Instructions
Heat oil in a large, heavy-based saucepan. Fry the mince a little at a time over high heat until it changes colour, breaking it up so that it becomes crumbly. Remove from pan.
Sauté onion and garlic until soft and return the meat to the pan.
Add remaining ingredients.
Transfer to casserole dish.
Coat the bread in a few tablespoons of buttermilk stir into the meat.
Mix the remaining milk and eggs together, season to taste.
Pour over the meat and arrange the bay leaves on top.
Bake at 190°C for 30-40 minutes, until topping is set.
Serve with yellow or basmati rice and sambals.
TIP: To make your Bobotie a bit more special, sprinkle with flaked almonds before baking.
Notes
Adapted from a blend of Fiery Foods, Robertsons & C. Louis Leipoldt's Cape Cookery, written in the 1940s.
Spicy minced lamb rolled in a delicious mixture of ground peanuts and mixed spice, then grilled or barbequed to perfection. We used Afrikoz Spices WEST blend for the tsire in these koftas.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Lunch
Serves: 4
Prep time:
Cook time:
Total time:
Ingredients
600g lamb mince
2 Tbsp Greek style plain yoghurt
1 small onion, finely chopped
1 garlic clove, crushed
1 egg, beaten
2 Tbsp Afrikoz Spices WEST blend
Olive oil spray
Mint leaves to garnish
Instructions
Mix the lamb, yoghurt, onion, and garlic together blend using your hands.
Divide mixture into 12 portions, roll into a ball and form into sausage shaped koftas.
Push the koftas onto skewers pressing the meat around the skewer.
Dip the kofta into the beaten egg, allow excess to drip off, then roll in the Afrikoz Spices WEST blend allowing for even coverage.
Spray the kofta lightly with olive oil spray.
Grill or barbeque for about 5 minutes each side or until cooked.
Tsire, also known as suya, is a popular street food in Nigeria. Looking a lot like a shish kebab, tsire is often a skewered piece of meat covered in spices and sold in roadside stands. When making at home, one could grill the tsire in warmer months or broil them in your oven when outdoor cooking is not an option. We're using Afrikoz Spices WEST blend for these kebabs.
Author: Afrikoz Spices
Cuisine: Nigerian
Recipe type: Lunch
Serves: 4
Prep time:
Cook time:
Total time:
Ingredients
500g chicken thigh fillets
1 tablespoon Afrikoz Spices WEST blend
1 ⁄2 teaspoon crushed garlic
2 tablespoons peanut/vegetable oil
1 tablespoon lime juice
Instructions
In a large bowl, combine the Afrikoz Spices WEST blend and crushed garlic.
Cut the chicken into long, thin strips and brush with the oil and lime juice.
Coat liberally with the spice rub.
Marinate for 1 hour if desired.
Stick onto skewers and grill on the barbeque until it's cooked to your liking.
Moroccan Lamb Tagine with Raisins, Almonds & Honey
Also known as Mrouzia – sometimes spelled M'rouzia – is a sweet and spicy Moroccan tagine traditionally prepared in the days following Eid Al Adha, or Eid Al Kabir. Lamb is most popular at this time, but beef or goat meat can also be used. We're using Afrikoz Spices NORTH blend for this tagine.
Author: Afrikoz Spices
Cuisine: Moroccan
Recipe type: Dinner
Serves: 6-8
Prep time:
Cook time:
Total time:
Ingredients
1½ kg (about 3 lbs.) lamb (shoulder, neck or shanks) cut into 3" pieces
2 tablepoons Afrikoz Spices NORTH blend
½ teaspoon saffron threads, crumbled
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2 medium onions, grated
3 cloves of garlic, pressed or finely chopped
2 small pieces (2 to 3") of cinnamon stick
½ cup unsalted butter
3 cups water
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1½ cups dark golden or sultana raisins (about 225 g)
½ cup honey, or to taste
1 teaspoon ground cinnamon
½ cup blanched almonds (about 50 g)
Instructions
Ahead of Time
Ideally the night before, but at least several hours in advance, wash, drain and pat dry the meat.
Rub the Afrikoz Spices NORTH blend evenly over the meat.
Cover and refrigerate until cooking time.
If you'll be frying almonds rather than adding them directly to the sauce, you can do that in advance as well. When completely cool, cover the fried almonds until needed as a garnish.
Make the Mrouzia.
When you're ready to cook, cover the raisins with water and set aside to soak while the meat is cooking.
Pressure Cooker Method:
Mix the seasoned meat in a pressure cooker with the onions, garlic, and butter.
Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.
Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender.
Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.)
If necessary, add additional water to just cover the raisins.
Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
Conventional Pot Method:
Mix the seasoned meat in a heavy-bottomed pot with the onions, garlic, and butter.
Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.
Add the 3 cups of water, cover, and bring to a simmer.
Cook for about 2 hours, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins.
Cover the pot and simmer for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
Tagine Method:
In the base of a tagine, mix the seasoned meat with the onions, garlic, and butter.
Turn the pieces of meat so that they are bone-side down and add the 3 cups of water.
Cover the tagine and place over medium-low heat. (A diffuser is recommended.)
Leave the tagine to reach a simmer and then cook for about 3 hours (maintain a medium-low heat setting, and watch the level of liquids toward the end of cooking), or until the meat tests tender.
Add the raisins (drained), honey, and cinnamon. (If you are planning to cook the almonds in the sauce, add them now as well.)
If necessary, add additional water to almost cover the raisins.
Cover the tagine and continue to simmer for another 30 minutes, or until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
To Serve:
Discard the cinnamon sticks.
If the mrouzia was prepared in a tagine, serve the meat directly from the cooking vessel. Otherwise, arrange the meat in center of a serving dish and distribute the raisins, almonds and sauce over the meat.
(If fried almonds were prepared ahead of time, scatter them over the mrouzia as a garnish.)
Adobo means spice rub or marinade, and the particular recipe we include was introduced by African slaves brought to Bahía in Brazil in the 17th century. But the actually birthplace is of some confusion. The one I make most often is a wet kind of paste. It makes for a messy albeit fun way of cooking! You can rub it on raw chicken, steaks, veal chops and even some of the more meaty fish, and most often sear it to push the flavors deeply into the food. Then finish it by roasting where the heat is more in a ‘surrounding’ mode, which helps prevent the adobo from getting bitter which it could if said searing where prolonged. To provide a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers. We're using Afrikoz Spices EAST blend for this recipe.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Dinner
Serves: 4
Prep time:
Total time:
Ingredients
For the Adobo Spice Rub
2 tablespoons Afrikoz Spices EAST blend
1½ tablespoon dried orange peel
1 tablespoon sugar
4 x 180g/6-ounce tuna fillets
⅔ cup peanut oil
For the Pickled Cucumbers
2½ tablespoons sugar; (more or less to taste)
½ cup champagne vinegar
1 whole cucumber, peeled and very thinly sliced
For the Avocado Salsa
2 ripe avocado, peeled and cut into ½ inch cubes
3 scallions cut thinly on the bias
1 large capsicum or roasted red peppers, seeded and diced small
2 cloves garlic, finely minced
¼ cup freshly squeezed orange juice
½ cup extra virgin olive oil
Salt & cracked black pepper, to taste
For the Tuna
350g/12 ounces tuna; sinew; bloodline and fat removed, diced small
1 teaspoon of peeled and minced shallots
1 teaspoon soy sauce
1 teaspoon orange zest, minced
1 tablespoon Afrikoz Spices EAST blend spice rub
Instructions
For the Adobo Spice Rub:
Mix all of the dry ingredients together.
For the Pickled Cucumbers:
Mix the sugar and vinegar in a bowl. Stir well.
Add in the cucumber and allow to marinate about 15 minutes. Reserve.
For the Avocado Salsa:
In a medium bowl, put the diced avocado, scallions, roasted peppers and garlic.
Whisk together the lime and orange juice with the olive oil and salt and pepper.
Pour over the salsa ingredients and gently toss.
Refrigerate for 15 minutes.
For the Tuna:
Arrange the cucumber in neat slices across the bottom of the plates.
Slice the tuna and lay it over the cucumbers.
Place the avocado salsa on top or along the sides of the tuna.
Now spoon a little of the pickling juices around the cucumbers and serve.
Sometimes I add a little grated orange peel on top of the dish as well.
Notes
Adapted from recipe by Norman Van Aken at Food Republic.
This is the fabulous fishy adaptation of a classic meat Bobotie, a recipe which is featured on the Fish is the Dish website that is made with hake... although we have used coley as the stronger flavours work very well with the spices in this dish. The recipe is a little different from a classic Bobotie recipe in other ways too. There is no bread added, almonds and dried fruit; however, the flavours are very similar once cooked. This recipe is AMAZING though, and a wonderful way to cook fish for a family supper. We used Afrikoz Spices EAST blend for this meal.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Dinner
Serves: 4
Prep time:
Cook time:
Total time:
Ingredients
3 x 175g fillets of hake (similarly cod or coley), cut into large chunks
2 potatoes, peeled and cubed
1 carrot, sliced
1 onion, sliced
1 garlic clove, sliced
3 free-range eggs, beaten
2 tbsp rapeseed oil
3 tbsp white wine vinegar
100ml double or whipping cream
3 tsp Afrikoz Spices EAST blend
1 tbsp chopped fresh parsley
1 bay leaf
1 tbspn chutney
Salt and freshly ground pepper
Instructions
Preheat the oven to 180C / 350F.
Cook the potatoes in a pot of boiling water for 4 minutes, then drop in the carrot slices for a further minute. Drain and set aside.
Heat the oil in a frying pan and fry the onion and garlic for 4-5 minutes, or until softened.
Add the potato, carrot and chunks of fish to the pan.
Add the chutney and bay leaf to the pan.
Pour over the vinegar, then spoon the mixture into a baking dish.
Beat the eggs, cream and Afrikoz spices EST blend together in a bowl.
Add the parsley and season with salt and freshly ground black pepper.
Spoon the egg mixture over the fish mixture, and bake for 15-20 minutes or until just set.
Notes
Adapted from Karen Burns-Booth at lavenderandlovage.com's recipe taken from Fish Is The Dish.
Adapted from the Moosewood cookbook for West African Groundnut Stew. Wine or other fruit and vegetable juices (example, apricot or tomato) would also work as substitutes for the liquids. We have used Afrikoz Spices WEST blend in this dish.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Lunch
Serves: 3-4
Prep time:
Cook time:
Total time:
Ingredients
½ tablespoon peanut oil
½ cup onion, coarsely chopped
2 garlic cloves, minced
1 tablespoon Afrikoz Spices WEST blend
3 cups cabbage, shredded
1 sweet potato, diced
1 eggplant, diced (optional)
1 x 400g can chicken broth or vegetable broth
1 x 400g can diced tomatoes
150g apple juice
¼ teaspoon salt
½ lemon juiced
parsley chopped
coriander chopped
peanuts
coconut shaved or dessicated (optional)
Instructions
Heat oil over medium high heat and add onions. Saute for a few minutes, until starting to show a little color.
Add garlic and sauté a few more minutes.
Stir in Afrikoz Spices WEST blend and stir.
Add cabbage, sweet potato, eggplant (if using), broth, tomatoes, apple juice, and salt.
Cover and bring to a boil. Simmer, mostly covered, for 15 minutes, stirring occasionally.
Check to see if sweet potatoes are tender, and turn off heat, stir in lemon juice to combine.
Serve topped with coriander, parsley, and peanuts.
0.5kg Yukon Gold potatoes, peeled and cut into 6 wedges
2 cups chopped peeled turnips
4 carrots, cut in half lengthwise and then into 3-inch sticks
1 cup vegetable broth
1 cup frozen baby peas
1½ teaspoons salt
¼ teaspoon black pepper
2 tablespoons fresh lemon juice
Fresh coriander sprigs
Instructions
Heat oil in a large skillet over medium heat. Add Afrikoz Spices NORTH blend and cook, stirring, until the spices begin to foam.
Add coriander, parsley, garlic, and tomatoes; cook, stirring until they're well blended.
Add fennel, potatoes, turnips, carrots, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes and carrots are tender (about 30 minutes).
Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.
Transfer the mixture to a tagine pot or platter. Garnish with coriander sprigs.
Notes
Tagine tips: This recipes call for a skillet, but you can also cook using a tagine dish. If you use a heavy cast-iron enamel tagine, cut the liquid in the recipe by half; the dish's tight seal doesn't allow as much evaporation as a regular pan's. A tagine dish holds a limited amount of food, so use a small Dutch oven to make large amounts. For a dramatic table presentation in keeping with Moroccan custom, set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside.
This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. We are using Afrikoz Spices SOUTH blend for the Cape Malay Curry in this dish.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Dinner
Serves: 1
Prep time:
Cook time:
Total time:
Ingredients
1½ kg skinned and boned fish cut into chunks, such as Cape Hake or Cod, Coley, Haddock, Ling & Whiting (or other fresh white fleshed fish that is handy)
Peanut oil
4 onions, peeled and chopped
2-4 garlic cloves, peeled and minced
1 tablespoon Afrikoz Spices SOUTH blend
¼ teaspoon salt
black pepper
1 cinnamon sticks
3 cloves
2 bay leaves
2 carrots, peeled and diced
250 g dried apricots, soaked in warm water and drained
2 bananas, peeled and sliced
2 tablespoons tomato paste
50 ml wine vinegar
250 ml fish stock
3 tablespoons apricot jam
3 tablespoons natural yoghurt
Instructions
Heat the oil in a large pot or saucepan.
Over high heat, fry the onions and garlic, stirring continuously.
Add the Afrikoz Spices SOUTH blend spice powder and all the spices* and continue stirring for a minute.
Season to taste with pepper and add the salt. Reduce the heat slightly.
Add the vinegar and stock, plus all the other remaining ingredients (except the fish, apricot jam and yoghurt).
Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 45 minutes.
Add the fish and simmer for a further 10 to 12 minutes, or until fish is cooked.
Stir in the apricot jam and the yoghurt a few minutes before serving.
Serve this curry with yellow rice and a variety of sambals and atjars.
* For best results marry ground spices into a paste the day before and refrigerate.
