Prawn and Salmon Vegetable sauce

Ingredients

180g Kale

125g spinach

3 Paprika peppers (tatashi)

1 large onion

2 handfuls red dried whole pepper (shombo)

400g king prawns (peeled and deveined)

2 salmon fillets (cut into small cubes)

1/3 cup crayfish

1 teaspoon Foodace All purpose seasoning

1/3  cup coconut oil

2 knorr seasoning cubes

salt to taste

Instructions

1. Place Salmon in a bowl, season with salt and Foodace All Purpose Seasoning. Fry and set aside. Season prawns with salt, fry and set aside too.

2. In a food processor, add the paprika peppers, dried peppers, crayfish and onion. Process until roughly chopped.

3. Heat up coconut oil, add the blended pepper mix and fry. Fry for about 10 minutes; turn occasionally. Then add the seasoning cubes and salt to taste

4. Now, add the prawns and salmon; reduce heat and allow to simmer for about 3 - 4 minutes.

5. Place the kale in a food processor, process until roughly chopped. Add to the stew base, stir in and allow to cook for about 3 - 4 minutes or until cooked to your satisfaction.

6. Add spinach in the processor and process until roughly chopped (cut manually if you do not have food processor), add in the pot. Stir in, once spinach wilts, turn of the burner.

7. Serve hot with boiled rice.

Honey Pork Ribs

Ingredients

790g Pork ribs

1/2 teaspoon sea salt

3 tablespoons homemade garlic & parsley sauce 

5 tablespoons honey

1 tablespoon light soy sauce

2 tablespoons sunflower oil 

Instructions

1. Place a grill pan over a high heat, add 1 tablespoon oil and allow to heat up.

2. Place pork ribs in a bowl and season with salt and 1 tablespoon oil; then pan grill for about 10 minutes.  Aim being to brown the ribs {grill in small batches}.

3. Turn off burner and allow the ribs to cool down. Pre-heat over gas 120 degrees Celsius.

4. Now, coat the ribs with the parsley and garlic sauce (possibly, use fingers/hands to rub on the pork ribs).

5. Place the coated ribs in the oven and roast further for 40 minutes or  until they are well cooked.

6. In a bowl, combine the honey and soy sauce and set aside.

7. Remove from oven and drain out juice. Pour the honey mix over the ribs; put on gloves and ensure ribs are well coated.

8. Place back in the oven and roast for 10 minutes; occasionally bring the ribs out, and scoop the sauce over the ribs using a spoon.

9. Turn off gas burner and serve hot.

Twice Cooked Chicken Wings

Ingredients

900g Chicken wings

1/2 teaspoon Foodace Suya Spice

1/2 teaspoon sea salt

1 tablespoon sunflower oil

For the glaze

2 tablespoons manuka honey

1 tablespoon tomato ketchup

2 tablespoons soy sauce

1 teaspoon coconut oil

Instructions

1. Cut up wings and place in a bowl. Add salt, Suya spice and oil; massage and set aside to rest for about 30 minutes.

2. Heat up oil for deep frying. Fry the wings in 3 batches for 4 minutes, each batch. Once fried, transfer to a baking pan and set. Pre heat oven grill

3. In a sauce pan, add ingredients for glaze, stir to combine, then bring to boil. Once it starts bubbling, turn gas to the lowest and allow boiling for a minute. Turn off gas and allow to cool down.

4. Once glaze is cool, pour over the fried wings. Massage on the chicken wings to ensure they are well coated.

5. Place coated wings under oven grill. Grill for 10 minutes; medium oven heat. Turn wings occasionally to prevent them from burning.

6. After 10 minutes, turn off grill and enjoy the chicken wings...

Nsala Soup - My Mama's Recipe

Ingredients

500g beef or goat meat

400g Chicken

1/4 teaspoon sea salt

3 knorr chicken cubes

1 and 1/2 tablespoons Foodace Pepper Soup spice

4 cups water

1/3 cup crayfish 

1 scotch bonnet

3 slices of yam

2 dried fish steaks

Instructions

1. Cut meat into small pieces, wash and put in a  medium pot.

2. Add Foodace pepper soup spice, seasoning cubes, salt and 3 and 1/2 cups water.

3. Bring to boil. Peel yam, cut into cubes, wash and add in the pot. Cover pot with lid and allow to cook until yam cubes become tender. 

4. Take out yam and pound, until it comes together. Alternatively, you can use blender or food processor for this. 

5. Rinse crayfish and blend with scotch bonnet and 1/2 cup water; add the mix in the soup pot and stir in.

6. Mold the pounded yam into small balls and place in the pot of soup.

7. Allow to cook for 20 minutes on medium heat until yam balls dissolves and thicken the soup. Stir occasionally. 

8. Taste and adjust taste by adding salt or seasoning cube.

9. Add the washed dried fish steaks, reduce gas heat and allow to simmer for another 5 minutes. Then turn off the gas and enjoy.

10. Enjoy.

Note: 

The yam is enough to thicken you soup. However, if you find the soup too thick, by all means add more water. Hope you find this recipe helpful. 
Because I cannot easily assess Utazi leave, I did not add to this soup. If you can buy them, please add to the soup, it gives a unique taste. 

Love Always, 

Belle.