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
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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.
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
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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
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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.
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.
