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Ingredients 1 Tomato, diced 40 gm Spanish Onion thinly sliced 2 Cayenne Chillies, thinly sliced 6 tbls Kecap manis 1 lime juiced   Method Mix everything together. Store in the fridge....

11 April, 2018

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...

09 April, 2018

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.. ...

09 April, 2018

  Ingredients 15 red Serranos 3 Bhut Jolokia 60 gm Spanish Onion 100 gm Tomato 1 bunch Coriander 2 cm piece Ginger 2 tbls Szechuan peppercorns   Method Roast the Chillies until slightly charred, then crush in a mortar. Mince the onion, Tomato, half the Coriander, and ginger. Briefly toast a tbls of Szechuan Peppercorns...

28 March, 2018

  Ingredients -Frog Legs: 1 kg. Frog Legs -Marinade: 340 ml. SHASHEMANE SWEET MISTRESS SERRANO 1 Tbls Salt 2 Tbls Black Pepper 1 Tbls Onion Powder 1 Tbls Garlic Powder 1 Tbls Cayenne Pepper 1 cup Maize Flour -Creole Dipping Sauce: 2 Tbls Olive Oil 2 Tbls Butter, unsalted 80 gm brown Onion, finely diced 2 Tbls Garlic, minced 2 Tbls Lemon...

27 March, 2018

Ingredients 1 tsp Olive oil 80 gm Onion, chopped 2 Scotch Bonnet , chopped 80 gm Red Capsicum, chopped 3 Garlic cloves, chopped 2 tbls Tomato paste Salt and Pepper to taste 40 ml Apple cider vinegar ½ a Lemon Juiced 1 cups water (or more as desired)   Method Heat a pot over medium heat, add...

27 March, 2018

  Ingredients 2 cups garlic cloves 2 cups leek chopped 2 cups onion chopped 1 ½ cup red Capsicum 1 ½ green Capsicums 1 ½ cup Spring Onions chopped 1 cup celery chopped 1 cup parsley ½ cup thyme unstemmed 3 Scotch Bonnets 60 ml bitter orange 40 gm salt 10 gm pinches brown sugar 40 ml Rice Bran oil 80gm...

27 March, 2018

SHASHEMANE MOROCCAN HARISSA SAUCE     INGREDIENTS 4 red Capsicums 4 red Cayennes 7 Dry red chilies 3 tbls Olive oil Salt to taste 6 cloves Garlic 1 tsp Lemon juice - 1 tsp Coriander seeds 1 tsp Cumin seeds   METHOD Wash and cut the chilies into small pieces. Soak the dry red chilies in warm water for...

19 December, 2017

MATBUCHA     INGREDIENTS 800 gm crushed Tomatoes 440 gm Tomato Puree 2 Red habaneros 240 gm Garlic Cloves 140 gm Brown Onion 60 ml Rice Bran Oil 2 tsp Cayenne ½ tsp black Pepper 1 tsp Salt   METHOD Put the Tomato Sauce and Crushed Tomatoes Into the Pot. Pour the Tomato puree and crushed Tomatoes into the...

19 December, 2017

CHERMOULA     INGREDIENTS 2 red Cayenne’s, deseeded & finely chopped 1 Lemon Juiced 1 Garlic clove, crushed ½ tbsp Cumin seeds, roasted & ground 1 tsp Coriander seeds, roasted & ground ½ tbsp Paprika ¼ gm Saffron, 50ml Olive oil, 1 tbsp fresh Coriander ½ tsp Salt ½ tsp Pepper   METHOD Process all the ingredients together in a food processor....

19 December, 2017