Recipe for Plantain Scotch Eggs
1 finger of Ripe plantain
2 teaspoons of Suya powder
1/2 teaspoon of black pepper
1/2 seasoning cube
1/ teaspoon of grated ginger
1/2 cup of Bread crumbs
2 teaspoons of Couscous (optional)
Oil for frying
Boil 2 of your eggs for about 5-7 minutes.
Place in cold water for about 2 minutes and peel the egg and set aside.
Boil your plantain till soft and mash while hot.
Add your seasoning cube, ginger, black pepper and 1 teaspoon of suya powder to the plantain and combine thoroughly.
In a separate bowl, whisk the last egg and set aside.
Using a flat plate, mix the couscous with the breadcrumbs and 1 teaspoon of suya powder and set aside. (I mixed cous cous because I liked the extra crunch. You can use garri as well)
Take your egg and scoop a little of the plantain mash and mould the eggs lightly. Rub some vegetable oil on your hands so the plantain doesn’t stick to your hands as much.
When you have moulded lightly, dip the plantain egg ball in the whisked egg and then roll in the breadcrumbs and set aside.
Heat up your vegetable oil for deep frying and when it’s hot, place your plantain scotch eggs and fry till golden brown.
I find its best to consume this when its not straight from the pot. Allow it rest a bit but whilst staying warm serve with 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.