Cooking

Homemade streetwise KFC + coleslaw

Homemade streetwise KFC + coleslaw

KFC ingredients
Unfrozen washed pieces
4 eggs
2 tablespoon fresh milk
1½ cup flour
4 tablespoon chicken spice
2-3 cups Cooking oil for frying

Method
Preheat your oil in a pan or pot. Mix flour and spice, separately in a bowl beat eggs and add milk. Put your pieces in the eggs , then in the flour and back again in the eggs then fry . when golden brown turn your pieces on the other side to fry as well

Coleslaw ingredient
½ Grated cabbage
1 Grated carrot
1 cup Mayonnaise
1 teaspoon chicken spice

Method

Mix all the ingredients add spice and serve

Advertisements
Cooking

Homemade gnocchi with chicken breast and red chili jam

 

GAB_5395_res_mix

For a long time I wanted to make gnocchi. I saw a recipe at the TV and it looked so easy, so I thought I can manage to do gnocchi alone. 3 ingredients and you have an amazing dish on your table. I already add them to my “Easy to do” list.

Ingredients for gnocchi:

  • 2 potatoes
  • 2 cups of flour
  • 1 egg

Directions:

In a pot add water and salt and let it boil. Peel the potatoes and add them in the pot. Cook them for 15 minutes. They should be firm and tender. Drain, cool and mash them with a fork.

In a bowl combine the egg, flour and mash potatoes. Knead until you have a ball. Shape small portions of the dough into long “snakes” and then cut them in small 2cm pieces.

Bring a large pot to boil. Drop in the gnocchi and cook them for 3-5 minutes or until they have risen to the top. Drain and then serve them.

You can serve them with sauce, meat or pesto.

I wanted to eat them with green wild garlic pesto but this is gone be only in spring, so I decided to eat them with chicken breast.

In a pan cook the chicken breast after you season it with salt and pepper. After the chicken breast is done add the gnocchi on top and cook for another 2-3 minutes.

I served it with my Red chili jam and fresh green onion. Enjoy!

Cooking

Eggs pepper ring with carrot

Egg Pepper Rings with Carrot
Salsa

Make the ultimate breakfast for
dinner with this dish that features
bold flavor thanks to the cilantro,
garlic, and fresh veggies.
TOTAL TIME: 0:20
PREP: 0:20
LEVEL: EASY
YIELD: 4 SERVINGS

INGREDIENTS
DIRECTIONS
PER SERVING 251 CAL, 16.5 G
FAT (4 G SAT FAT), 372 MG
CHOL, 322 MG SOD, 14 G PRO,
11 G CAR, 3 G FIBER
Interesting Topics
01. Healthy Diabetic Recipes
02. Quick Easy Dinner
Recipes
03. Best Chili Recipes
MORE FROM
Food + Drinks
Food + Recipes
Egg Pepper Rings with Carrot
Salsa
FEB 1,
2017
1 each medium red and yellow
pepper
2 tbsp. Extra virgin olive oil
2 large carrots, coarsely grated
1 pint cherry or grape tomatoes,
quartered
1 clove garlic, finely chopped
1/2 c. fresh cilantro, roughly
chopped
8 large eggs
1/2 tsp. dried oregano
Kosher salt and pepper
Toasted English Muffins (optional)
Slice the peppers into eight 1/2-
inch-thick rings. Dice the
remaining peppers and transfer
to a medium bowl.

Heat 1 tablespoon oil in a large
nonstick skillet over medium
heat. Add the pepper rings and
cook until they begin to soften
and turn golden brown, 3 to 4
minutes per side.
2
Meanwhile, in a bowl, toss the
diced peppers, carrots,
tomatoes and garlic with the
remaining tablespoon oil and a
pinch each salt and pepper,
then fold in the cilantro.
3
Crack 1 egg into each pepper
ring; sprinkle with oregano and
1/4 teaspoon each salt and
pepper. Cover and cook until
the whites are set, 4 to 5
minutes for soft yolks. Top
with the carrot salsa and serve
on English muffins (if using).

Cooking

COOKING AND IDEAS

CREATIVITY IS MY MIDDLE NAME
SO I GOT CREATIVE WITH
BEETROOT
* boil beetroot till well cooked
* separetely steam mixed
veggies & set aside
* back to the beetroot
* when cooked, dice it
* in a pan add a bit of cooking oil
* fry your beetroot
* add in 3 tbsp viniger
* 2 tbsp suger
* let some till viniger goes dry &
bertroot goes back to being fried
IN A BOWL
* put your steamed mixed
veggies
* add in your beetroot
* add cubed raw red onion
* add cubed raw green pepper
* dress with sweet chilli sauce
NB: viniger & suger
measurements depends on the
bertroot u cooked
AS SIMPLE AS THAT!!!

Cooking

African smoked fish stew

World knowledge know

 

African Smoked Fish Stew

Introduction

This African smoked fish stew is a favorite among Ghanaian and Guinean. It is a very famous stew over there, people from Guinea love this soup (or stew) not only for its good taste but also for its simplicity during the cooking process.

It is usually serve with rice but you can serve it with anything you want. The stew is usually very spicy but the level of spiciness will depend on your taste .

Serves: 4-6

Cooking time: 45 min

Ingredients

2 smoked fishes (smoked salmon or cat-fish)

2 fresh tomatoes, mashed

2 tablespoons tomato paste

1 large onion, sliced

2 gloves garlic, chopped

3 fresh Chilies pepper or to taste

2 chicken bouillon cubes (or Maggi)

4 small pieces of pumpkin (optional)

3 fresh Chili or to taste

Black pepper

1 big carrot, peeled and sliced

2 potatoes peeled and divide into 2

100ml of palm oil or peanut oil

Salt, to taste

1 l water

Directions

Step 1: In a big bowl, add the mashed tomato, the tomato paste, the onion, garlic, black pepper and 1 bouillon cube. Then mix well and set aside

Step 2: Wash the smoked fish with hot water and cut into medium size pieces.

Step 3: In a cooking pot, heat the oil on medium on high heat and stir in the smoked fish with add the tomato mixture. Cook for 10 minutes.

Step 4: Add all the vegetables, carrot, the potatoes and water. Add the chili peppers and the remaining bouillon cube.

Step 5: Let simmer for 20 minutes and add the pumpkin in the soup.

Cook for another 10 minutes and salt to your taste.

Serve the stew with rice or Fufu. enjoy!

 

African Smoked Fish Stew Introduction This African smoked fish stew is a favorite among Ghanaian and Guinean. It is a very famous stew over there, people from Guinea love this soup (or stew) not only for its good taste but also for its simplicity during the cooking process. It is usually serve with rice but you can serve it with anything you want. The stew is usually very spicy but the

Cooking

Namibian venison 

World knowledge know tips

 

Namibian Venison Recipe

Good venison can be sampled all over Southern Africa, but Namibians will insist that the very best gemsbok, kudu, zebra, warthog, ostrich and springbok is to be found at restaurants and game lodges across their country.

Namibian cuisine shows strong German and South African influences, with traditional German delicacies such as sausages, cured meats, sauerkraut and Eisbein rubbing shoulders with South-African style potjiekos, biltong and braaivleis.

Try your venison with traditional staples oshifima (maize porridge) or mahangu (pearl millet) and, of course, a hearty tankard or two of fine Namibian beer.

Introduction

Venison is the meat of game animals consumed all over Southern Africa. But ask a Namibian and they’ll tell you the best game meat comes from Namibia. Venison is low in fat, high in nutrients and full of flavour. It’s becoming increasingly popular, particularly ostrich, springbok and gemsbok. If you travel through Namibia you’ll discover that many establishments serve traditional braaivleis (barbecued meat) and potjiekos. Both are also popular in South Africa. Potjiekos is a type of casserole or stew cooked in a cast iron pot. Our aromatic Namibian Venison Pot is made with a saucy rhogan josh (curry) base.

Ingredients

T = Tablespoon

t = teaspoon

Spice mixture:

10 ml (2 t) ground cumin

5 ml (1 t) poppy seeds

2 ml (½ t) ground fennel

2 ml (½ t) ground cardamom

2 ml (½ t) milled black pepper

2ml (½ t) ground turmeric

1 ml (¼ t) ground cloves

1.5 kg boneless venison meat (shoulder or leg)

15 ml (1 T) butter

30 ml (2 T) vegetable oil

1 large onion, chopped

2 – 3 green or red chilies, deseeded and sliced into thin strips

6 medium garlic cloves, crushed

30 ml (2 T) desiccated coconut

4 cardamom pods, lightly crushed

400 g tin whole peeled tomatoes, chopped in their juice

7 ml (1½ t) salt

5 ml ((½ t) garam masala

125 ml plain yoghurt

2 medium potatoes, peeled and chopped (cubes)

Instructions

Mix together all the spices.

Trim the meat of fat and cut into chunks.

On a medium heat, heat butter and oil in a large saucepan.

Add onion and fry until glassy. Add the chili, garlic, ginger, coconut, and cardamom.

Stir in the spice mixture, tomatoes, and salt.

Cover and simmer gently on a low heat for 1 – 1½ hours, stirring occasionally until the meat is tender. Add the potatoes.

Sprinkle with garam masala, stir in and cook for 5 minutes more.

Stir in the yoghurt and heat through.

Plate and garnish with thyme.

Serve hot.

 

 

Namibian Venison Recipe Good venison can be sampled all over Southern Africa, but Namibians will insist that the very best gemsbok, kudu, zebra, warthog, ostrich and springbok is to be found at restaurants and game lodges across their country. Namibian cuisine shows strong German and South African influences, with traditional German delicacies such as sausages, cured meats, sauerkraut and Eisbein rubbing shoulders with South-African style potjiekos, biltong and braaivleis.

Cooking

Chapati bread

World knowledge know

 

Chapati Bread Recipe

Chapati bread is the commonest, simplest, most popular bread in the sub-continent of South Asia (India, Pakistan, Bangladesh, etc.). It is the perfect accompaniment for spicy dishes, seafood and eggs. Bits of torn off chapati can be used as scoops for any main dish. It is a flat, tortilla-like bread which is cooked on a skillet.

Ingredients

Mix together:

2 cups Indian whole wheat flour

1 teaspoon salt

1 Tablespoon vegetable oil

about 3/4 cup warm water (enough for a kneadable dough)

Instructions

Put flour in a large mixing bowl, setting aside about half a cup for rolling chapatis.

Stir salt through the flour, then add ghee or oil and rub in with fingertips, as though making pastry.

Add the measured water all at once, moisten all the flour and mix to a firm dough.

Knead dough for at least 10 minutes or until dough is smooth and elastic. Since there is no leavening agent in these breads, kneading is used to develop lightness.

Gather dough into a ball, put into a small bowl and cover tightly with plastic food wrap.

Leave for 1 hour or longer. This resting period is also vital for making light, tender breads.

Divide dough into balls of even size, about as big as a large walnut or small egg.

Roll each out on a lightly floured board, lightly dusting board and rolling pin with reserved flour and keeping the shape perfectly round if possible.

Roll out the chapatis to be cooked, and when starting to cook them, start with those which were rolled first, since the short rest between rolling and cooking makes the chapatis lighter.

Heat a tawa, griddle or heavy frying pan, put the first chapati on the hot pan and leave for 1 minute on medium heat.

Turn it over and place second side down.

After a further minute, press lightly around the edges of the chapati with a folded tea towel to encourage the disc of bread to puff up and bubble. Do not overcook or the chapatis will become crisp and dry instead of pliable and tender.

Wrap the cooked chapatis in a tea towel.

Serve warm with butter, curry or other dishes.

Servings Makes 10-12 Serving Size 1

Calories 92 Protein 3 g

Fat 1.6 g Carbohydrates 16 g

 

How to cook

Chapati Bread Recipe Chapati bread is the commonest, simplest, most popular bread in the sub-continent of South Asia (India, Pakistan, Bangladesh, etc.). It is the perfect accompaniment for spicy dishes, seafood and eggs. Bits of torn off chapati can be used as scoops for any main dish. It is a flat, tortilla-like bread which is cooked on a skillet. Ingredients Mix together: 2 cups Indian whole wheat flour 1 teaspoon

Cooking

Quick Shisa Nyama Boerewors

World knowledge know

 

 

Quick Shisa Nyama Boerewors

Introduction

The trick to Shisa Nyama is to baste frequently with the marinade during cooking. This contains the hydrated spices and these will impart flavour during the cooking process.

When marinating be careful when including acidic ingredients such as lemon juice, vinegars or chutney – these can cause the meat to change colour and texture.

Ingredients

4 x 30 cm Long Pieces of Boerewors

125 ml Chutney

125 ml Tomato Sauce

15 ml Robertsons Steak & Chops Spice

15 ml Robertsons Crushed Chillies

6 Small Onions

Directions

1. Place the boerewors in a bowl.

2. Combine the chutney and tomato sauce, Robertsons Steak & Chops Spice and Robertsons Crushed Chillies.

3. Pour the sauce over the boerewors and marinade for about an hour.

4. Thread a long piece of wors through 6 kebab sticks without cutting it.

5. Thread another piece of wors in this manner and continue until all 4 pieces of boerewors are threaded on.

6. Place an onion on the end of each skewer.

7. Braai over hot coals or grill until done basting with the sauce often.

8. Cut between the kebab sticks to serve.

9. Serve with Phutu or Fresh bread.

 

How to cook

Quick Shisa Nyama Boerewors Introduction The trick to Shisa Nyama is to baste frequently with the marinade during cooking. This contains the hydrated spices and these will impart flavour during the cooking process. When marinating be careful when including acidic ingredients such as lemon juice, vinegars or chutney – these can cause the meat to change colour and texture. Ingredients 4 x 30 cm Long Pieces of Boerewors

Cooking

Piri piri chicken

Piri piri chicken
World knowledge know

 

 

Piri Piri Chicken Recipe

Introduction

Piri piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.

Serving: 2 to 4

Ingredients

Glaze:

3 tablespoons butter

3 tablespoons chopped fresh cilantro

2 garlic cloves, minced

2 tablespoons piri-piri sauce or other hot pepper sauce

2 tablespoons fresh lemon juice

Chicken:

1/4 cup chopped fresh cilantro

1 2-inch piece fresh ginger, peeled, thinly sliced

1 large shallot, peeled, quartered

3 garlic cloves, peeled

1/2 cup piri-piri sauce or other hot pepper sauce

1/4 cup extra-virgin olive oil plus additional for brushing

1/4 cup fresh lemon juice

1 teaspoon coarse kosher salt

1 teaspoon freshly ground black pepper

1 3 1/2- to 4-pound chicken, backbone removed, opened flat

1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)

Ingredient info: Bottled piri-piri sauce is available at specialty foods stores and online from africantradingco.com. Choose the heat level that suits you, keeping in mind that the mild version still has a nice kick to it

Directions

For glaze:

Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.

For chicken:

Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.

Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.

Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.

Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

 

 

Cooking

Grilled chambo

Grilled chambo
World knowledge know

 

Grilled Chambo Fish Recipe | Malawi Fish

 Traditional African Food

Grilled Chambo Fish Recipe

Grilled Chambo Fish – This is a superb recipe, which is in great abundance in Malawi, Africa. It is commonly served with Starch Staple Nsima and Ndiwo dishes, which are delicious dishes frequently served around Malawi. Apart from Malawi’s recipe, Malawi boasts hosting the greatest number of fish species than any other fresh water lake across the world, within its territory

Introduction

“Don’t complicate cooking the fish. Melt a knob of butter in a pan over medium heat. Add some finely chopped garlic and lay in the fish skin side down. Add a splash of lemon juice and season. Grill to just before the fish starts to flake. If you want a sauce to go with the fish, best to have either something a little Asian like Sweet Coconut and Soy Sauce.”

Ingredients

1 oz. olive oil

1 tsp. turmeric

1 tsp. ground ginger

4 tsp. sugar

Small handful of raisins

8 oz. coconut milk

1 Tbsp. soy sauce

Lemon juice

Instructions

Add olive oil to a saucepan

Then add turmeric, ginger, sugar and raisins

Put on a low heat to dissolve the sugar and infuse the spices.

Remove from the heat, add coconut milk and whisk rapidly

Add a tablespoon of soy sauce and a dash of lemon juice

If the sauce seems a little thin, thicken with a little roux.

 

How to cook

Grilled Chambo Fish Recipe Grilled Chambo Fish – This is a superb recipe, which is in great abundance in Malawi, Africa. It is commonly served with Starch Staple Nsima and Ndiwo dishes, which are delicious dishes frequently served around Malawi. Apart from Malawi’s recipe, Malawi boasts hosting the greatest number of fish species than any other fresh water lake across the world, within its territory Introduction “Don’t complicate cooking the