Need a little help in the kitchen?

Try these great recipes featuring AfroFood spices

RECIPES

Dry Jerk Rub

Meal type Lunch, Main Dish
Misc Pre-preparable
Occasion Barbecue

Ingredients


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    1/2 cup Crushed Pimento Berries
  • 4 tablespoons Afrofood Birdseye Chilli
  • 1/2 cup Garlic Powder
  • 1/2 cup Ground Ginger
  • 1/3 cup Fresh Thyme
  • 2 Scotch Bonnets
  • 4 Bay Leaves
  • 1 teaspoon Salt to taste
  • 1 tablespoon Black Pepper

Directions

Step 1
Mix all the ingredients and keep in a dry place.
Step 2
Rub your Jerk rub over Tofu, Fish, Chicken, Pork or Seafood.
Step 3
Grill until done and serve hot.

Grilled Lamb Kebabs (South African Sosaties)

Meal type Main Dish
Misc Serve Hot
Occasion Barbecue
Region African

Ingredients

  • 2lb Lamb Cubes
  • 2 teaspoons Afrofood Curry Powder
  • 3 Bay Leaves
  • 2 Sliced Onions (½ inch Thick)
  • 1 Onion (quartered and loosened )
  • 1 cup Dried Apricots
  • 2 teaspoons Mashed Garlic
  • 2 tablespoons Brown Sugar
  • 4 tablespoons Balsamic Vinegar
  • 4 tablespoons Apricot Jam
  • 2 teaspoons Black Pepper
  • Salt to taste
  • Oil (for frying)

Directions

Step 1

In a saute pan, heat up oil and fry onion slices until done.
Step 2
Remove from oil and drain on a paper towel.
Step 3
In a bowl, combine fried onions, apricot jam, bay leaves,garlic, brown sugar, salt, curry powder and balsamic vinegar.
Step 4
Mix Well.
Step 5
Add lamb pieces into bowl and mix well with the marinade.
Step 6
Cover with plastic wrap and marinate in refrigerator for a minimum of 4 hours and up to 24 hours.
Step 7
Soak apricots in water until they become plump.
Step 8
Remove marinade from fridge and allow for meat to come up to room temperature, about 1 hour.
Step 9
Using skewers, assemble meat alternating with apricots and loosened quartered onion pieces.
Step 10
Place assembled skewers on preheated grill and cook until done. Be sure to turn regularly to prevent burning.
Step 11
In a saucepan over medium heat, bring remaining marinade to boil. Stir and cook for about 5 minutes.
Step 12
Place in bowl and serve along with grilled meat.

Grilled Marinated Chicken

Ingredients

  • 3lb Whole chicken (cut into PIECES TRIMMED of excess fat)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons AfroFood Ras el Hanout
  • 1/3 cup Vegetable oil
  • 1 Lemon (zested and juiced)
  • 1 Orange (zested and juiced)
  • 1 Lime (zested and juiced)
  • Few dashes cayenne pepper
  • 1/4 cup Fresh chopped mint
  • 10 sprigs Whole thyme

Note

Chef Evelyn Paul

Directions

Step 1
Season the chicken thighs generously with salt and pepper and Afrofood Ras El Hanout spice.
Step 2
In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper, mint and the thyme.
Step 3
Add the chicken and turn to coat.
Step 4
Let marinate for at least 30 minutes or up to a 8 hours in the refrigerator.
Step 5
Preheat the grill.
Step 6
Remove the chicken from marinade and let excess drip back into dish.
Step 7
Place chicken on the hot grill, without overcrowding the pieces.
Step 8
Grill until fully cooked through, turning occasionally, about 15-20 minutes total, depending on how hot your grill is.
Step 9
Serve immediately.

Seafood PepperSoup

Allergy Fish, Shellfish
Meal type Lunch, Main Dish, Soup
Misc Freezable, Serve Hot

Ingredients

  • 3/4lb Salmon
  • 3/4lb Cleaned Mussels
  • 1/2 cup Chopped Carrots
  • 1/2 cup Chopped Celery
  • 1/4 cup Frozen chopped Spinach
  • 2 teaspoons Shrimp Bouillon
  • 2 teaspoons Afrofood Peppersoup Spice
  • 6 cups Fish Stock

Directions

Step 1
Bring stock to boil over medium heat.
Step 2
Add carrots, celery, bouillon and Peppersoup spice and mix well.
Step 3
Cook for 15 minutes.
Step 4
Add mussels and salmon, cook for additional 10 minutes.
Step 5
Add spinach and simmer for 5 minutes.
Step 6
Serve hot with garlic bread.

Suya Chicken Shawarma

Ingredients

  • 4 Chicken Thighs
  • 6 tablespoons Afrofood Suya Rub
  • 1 cup Sliced onions
  • 1/2 cup Green Peppers
  • 1 cup Shredded Lettuce
  • 3 tablespoons Mayonnaise
  • 3 tablespoons Ketchup
  • 2 Flour or Wheat Wraps
  • Salt to taste
  • Oil

Directions

Step 1
Rinse and paper towel dry the Chicken pieces.
Step 2
Place in a bowl and add the Afrofood Suya seasoning and 1 tsp of salt.
Step 3
Coat each chicken piece generously. Allow to rest for about 10 minutes at room temperature.
Step 4
Place chicken pieces on preheated grill and cook until done about 7 - 9 minutes per side depending on the size.
Step 5
Remove from the grill and allow to cool for about 3 minutes.
Step 6
In a saute pan, heat up 2 tbsp of oil and saute onion slices and green peppers.
Step 7
Add salt to taste and cook until vegetables soften, about 5 minutes.
Step 8
In a bowl, tear strips of chicken of the bone and discard the bone.
Step 9
Assemble the wraps by placing flour wrap on a clean surface and adding in the middle of the wrap lengthwise Chicken strips(about 2 thighs), 2 Tbsp Onion Pepper mix, ½ cup of lettuce, 1 Tbsp Ketchup and mayonnaise.
Step 10
Wrap tightly and return to grill, making sure to place a grill press on the sandwich.
Step 11
Grill each side for about 1 minute and serve hot.

West African Fried Rice

Meal type Main Dish, Side Dish
Misc Serve Hot

Ingredients

  • 2 cups Parboiled rice
  • 1 Medium green peeper (diced)
  • 1/2 Medium red onion (diced)
  • 1 cup Green peas
  • 1 cup Diced cooked carrots
  • 1 teaspoon White pepper
  • Salt to taste
  • 1 stick Stick of butter
  • 2 teaspoons Afrofood Curry powder
  • 1 teaspoon Afrofood Thyme
  • 2 teaspoons Chicken bouillon powder

Directions

Step 1
Place rice in a pot with 2 cups of water, salt to taste and place over medium heat.
Step 2
In a saucepan over low to medium heat, melt butter.
Step 3
Once melted, add green pepper and onions and sauté mixture for about 3 minutes.
Step 4
Add all dry spices and mix intermittently, taking care not to allow bottom of pan to burn.
Step 5
After 5 minutes of total cooking time for green pepper mixture, add fully cooked rice.
Step 6
Once well mixed, add carrots and green peas and fold into rice.
Step 7
Serve hot.