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
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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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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.
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
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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.
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.
