INGREDIENTS 500 gm Basmati rice 80 ml Olive oil 3 Tbls tomato paste 500 gm spinach, chopped 1 bunch Continental parsley, chopped 220 gm White Onions (about 2 cups chopped) 100 gm Garlic, chopped finely 240 gm Potatoes, cubed 100 gm Tomato, chopped 350 gm...
INGREDIENTS 3 tbls. Olive Oil 120 gm Onion 100 gm medium Turnip 100 gm Rutabaga 160 gm Kohlrabi 200 gm Potatoes 150 gm Purple Potatoes 200 gm Carrots ¼ Cauliflower, cut into florets 200 gm Broad Beans 100 gm Baby Spinach 1 bunch Parsley 1...
INGREDIENTS 50 gm SHASHEMANE TUMBULGUM DRY MEAT RUB 1 1/2 KG St Louis cut Beef Spare Ribs 100 ml SHASHEMANE BRUTAL BYRON BAJUN SAUCE (For a fiery option) METHOD Remove the membrane from the back of the rack, and trim the ribs. Rub each rack liberally...
INGREDIENTS 2 tbls SHASHEMANE TUMBULGUM DRY MEAT RUB 1 # 16 Chicken 1 tbls Olive oil 8 Garlic cloves, halved METHOD Place the Garlic in the cavity of the Chicken and rub the Chicken with the Olive oil. Sprinkle and lightly rub the Chicken with the...
INGREDIENTS 600 gm firm tofu sliced into 8 pieces lengthwise and pressed to remove excess water 50 gm SHASHEMANE RASTAMAN DRY JERK RUB 60 ml Appletons Rum 40 ml Rice Bran Oil SELASSIE I SALSA 400 gm Pineapple, cored and 1 cm diced 1 Mango,...
INGREDIENTS Steak 2 × 300gm Sirloin steak 1 tbls Olive oil 2 tbls SHASHEMANE TUMBULGUM DRY MEAT RUB 1 tbls SHASHEMANE BAJA CHILLI POWDER Spicy Slaw 2 cups green Cabbage shredded 1 cup Carrots shredded 1/2 cup Spanish Onions, sliced into crescents 2 tbls Rice...
INGREDIENTS 6 racks pork ribs about 3 kg 80 gm SHASHEMANE TUMBULGUM DRY MEAT RUB , divided 2 cups wood chips (preferably hickory), soaked in cold water 1 hour, then drained, divided if using charcoal Rice Bran oil for grill METHOD Remove the thin, papery skin...
INGREDIENTS 2 ½ kg Pork Belly 100 gm SHASHEMANE TUMBULGUM DRY MEAT RUB BAJA SLAW TOPPING 1/2 Pineapple 180 gm Green Cabbage shredded 8 Radishes, quartered and thinly sliced 2 Serranos, seeded, finely chopped 1 Lime Juiced 100 gm Onion diced 80 gm Red Cabbage...
INGREDIENTS 1 Large Snapper A knob of Ginger 4 Garlic cloves 7 Scotch Bonnets 100 gm Onion 2 Tomatoes ½ bunch Parsley 1 Green Capsicum 1 Red Capsicum 2 tsp Vegeta 1 tbls of SHASHEMANE NIGERIAN TSIRE SPICE ½ Rice Bran Oil 40 ml SHASHEMANE...
INGREDIENTS 5 boneless, skinless chicken breasts 1 tbls SHASHEMANE EL GRINGO RING STINGER 2 tbls SHASHEMANE TUMBULGUM DRY MEAT RUB HONEY MUSTARD DIPPING SAUCE 100ml Dijon mustard 3 tbls Ironbark honey 10 gm gnd Wattleseed METHOD Add the SHASHEMANE EL GRINGO RING STINGER and SHASHEMANE TUMBULGUM...