10 pieces of Chicken Wings
5 Scotch Bonnet Peppers (Ata Rodo)
1 large Bulb of Onion
1/4 Ginger piece
4 garlic cloves
A handful of Parsley
2 Seasoning Cubes
A teaspoon of Black Pepper
One tablespoon of Vegetable Oil
1 Tablespoon of Butter
A teaspoon of Sugar
2 tablespoons of Parmesan Cheese
In a blender, blend your peppers, parsley, onions, ginger, garlic, seasoning cube, black pepper and vegetable oil.
Using a glove, massage the blended mix into the chicken wings pieces. Use a fork to pierce the wings to enable the marinade go in.
Set aside and allow to marinate for 3-4 hours.
Preheat your oven to 350F or if your temperature is not indicated on your oven just have it between medium and high.
In a pan, heat up your butter and sugar and toss the wings in the pan till some parts are browned depending on how brown you want it.
Place in foil paper, seal and place in the oven to bake for about 30-45 minutes. To know if the wings are ready, pierce them with a fork and clear juice should come out of them.
Open up the foil for an additional 5- 10 minutes and increase the heat of the oven to allow the chicken wings brown properly.
Take out of the oven and sprinkle with the Parmesan Cheese and serve your spicy parmesan chicken wings 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.