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Ingredients 4 ½  cups Red Kidney Beans cooked 3 tbls Sesame oil 80 gm Onion, finely chopped 2 Garlic cloves, chopped 3 Scotch Bonnets, seeded and finely chopped 2 tsp gnd Cumin 250 ml Tomato purée ½  tsp Cayenne 50 ml Lemon juice 60 gm...

Ingredients 1 ½ l Vegetable stock 100 gm Spanish Onion, chopped 2 tbls Ginger peeled and chopped 4 Garlic cloves, chopped 1 tsp Salt 2 tsp SHASHEMANE ZANZIBAR CURRY POWDER 1 bunch Kale, ribs removed and leaves chopped into thin strips ¾ cup unsalted chunky...

Ingredients 1 kg Silverbeet chopped 500 gm cooked Snapper 500 gm Small Prawns 2 Roma Tomatoes 1 Red Capsicum 120 gm Spanish Onion 2 Habaneros 2 Garlic cloves 60 ml Annatto oil 3 tbls gnd dried Shrimp  2 gm Salt   Method Blend half of the Spanish...

Ingredients 1 Red Capsicum 400 gm Tomatoes 100 gm Spanish Onion, sliced thinly 1 Scotch Bonnet 1 tbls Garlic chopped 3 Tbls SHASHEMANE ZANZIBAR CURRY POWDER 2 tsp fresh Ginger 1 tbls Thyme dried 2 tbls Vegeta Powder ½  tsp Nutmeg 2 cups Basmati rice ...

Ingredients  2 Red Capsicums 1 Habanero 1 Scotch Bonnet 500 gm Roma Tomatoes 120 gm Onion 2 Tbls Rice Bran Oil   Method Blend the Capsicum, Tomatoes and Onions Add oil in a Pot Pour the blended sauce, Don’t heat the oil, if you heat the Oil...

Ingredients 120 ml Rice Bran  Oil 250 ml Chicken Stock 4 Red Capsicums (Tatashe) 200 gm Onions 1 Cup Dried Red Scotch Bonnets 2 Garlic Cloves chopped 2 Chicken Stock Cubes 1 tsp SHASHEMANE ZANZIBAR CURRY POWDER 1 tsp Thyme Dried 3 gm Salt   Method Soak the Dried Scotch Bonnets in hot water for 30 mins.. ...