- Chicken Breasts, diced small- 1
- Chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Coriander powder- 1 tsp
- Salt- to taste
- Oil- 1 tbsp
- Onion, chopped small- 2
- Ginger-garlic paste- ½ tbsp
- Green chili, chopped- 1
- Garam masala- ½ tsp
- Salt- to taste
- Cilantro, chopped- 2 handfuls
- Gram flour- 1 cup
- Chili powder- ½ to 1 tsp (based on your needs)
- Ground cumin- ½ tsp
- Coriander powder- ½ tsp
- Turmeric powder- 2 pinches
- Salt- to taste
- Water- ½ cup + 2 tbsp (to make a not so thick not so thin batter)
- Banana peppers- 5 or more
- Oil- to deep fry
Combine the chicken with all the ingredients mentioned ‘for marinating chicken’.
Place a saucepan over medium heat, add the chicken to the pan and cook covered till chicken has cooked well and the water has dried off. Let cool down and shred the chicken using your hands or a wooden spoon. Keep aside.
Place a pan over medium heat, add oil.
Add chopped onion, season with salt and cook till translucent.
Add ginger-garlic paste and green chilies, combine well and cook till onions turn golden brown.
Add the cooked and shredded chicken along with garam masala, combine well.
Taste and add more salt if needed.
Add chopped cilantro, mix well and cook for a few seconds.
Remove the pan from the heat and keep covered.
In a large bowl, combine all the ingredients ‘for making the batter’.
Add water little by little till you get a medium constituency batter- not too thick nor too thin.
Remove the top stem part of banana peppers about 1 inch. Remove all the seeds from the inside and create a hollow space in it.
Stuff the chicken masala into the peppers. You won’t be able to stuff a lot, depends on the size of the peppers.
Heat a frying pan with enough oil for deep frying.
Dip the stuffed peppers in the gram flour batter, coat evenly and coat well on the top part of the peppers.
Place the peppers submerged in oil and deep fry till golden brown in colour.
Transfer to a paper towel.
Serve with ketchup or hot sauce.
Prep 15 m
Cook 1 h 20 m
Ready In 1 h 35 m
- Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
- Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
- Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
- Add tomato sauce, water, and shrimp and simmer for 10 minutes.
- Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Zimbabwean Chicken and Vegetable Soup
Prep 30 m
Cook 1 h 30 m
Ready In 2 h
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
African Sweet Potato and Peanut Soup
Prep 20 m
Cook 55 m
Ready In 1 h 15 m
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.