1 large Plantain
3 cups of flour
1/3 cup of butter (75 grams)
1/2 teaspoon of baking powder
1/2 cup of milk
1/4 cup of sugar
A pinch of Salt
1 large chicken breast
1 cup of chopped cabbage and carrot mix
2 scotch bonnet peppers
1/4 bulb of onion
1 tablespoon of vegetable oil
1 egg for coating
Peel your plantain and chop into small pieces.
In a blender, blend your plantain with your milk, butter and egg.
Mix your dry ingredients in a bowl.
Pour in your plantain mix into the dry ingredients bowl a little at a time and work the mix into the dry ingredients bowl till all is thoroughly combined.
Transfer the dough to a floured board and knead till the dough is not sticky. (Sprinkle more flour onto the dough as necessary)
In a pan, heat up your oil and fry your onion for a minute.
Stir in your chopped chicken breast, seasoning and reduce the heat to allow the chicken cook.
Once the chicken is cooked, stir in the cabbage, carrots and pepper allow to cook till the sauce is dry and take off the heat.
Roll out your dough and cut into little squares or circles.
Scoop some of the chicken mix onto the cut out pieces.
Fold over and with a fork, press on the edges to seal it.
Using the egg white, coat the top of the pies with the egg white.
Heat your oven to 350F and place your pies in a greased pan in the oven.
Allow to bake for 20-25 minutes checking to see if the pies are brown and take out to cool.
Serve your plantain chicken pies warm.
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.