Stuff

African Chicken Peanut Stew African Chicken Peanut Stew A rich, comforting West African–inspired stew made with chicken, sweet potatoes, peanuts, tomatoes and warm spices. Hearty, aromatic and deeply flavourful! Yield: 6–8 servings Prep time: 20 minutes   Cook time: 115 minutes Total time: 2 hours 15 minutes Ingredients 2–3 lbs (1–1.4 kg) chicken legs, thighs and/or wings 3 tablespoons vegetable oil 1 large yellow or white onion, sliced 3-inch piece of ginger, peeled and minced 6–8 garlic cloves, roughly chopped 2–3 lbs (1–1.4 kg) sweet potatoes, peeled and cut into chunks 1 × 15 oz (425 g) can crushed tomatoes 1 quart (1 litre) chicken stock 1 cup peanut butter 1 cup roasted peanuts 1 tablespoon ground coriander 1 teaspoon cayenne pepper (or to taste) Salt and black pepper 1/4–1/2 cup chopped fresh cilantro ...

Beef Stifado – Greek Beef Stew with Pearl Onions & Red Wine Beef Stiffado A classic Greek beef stew slow-cooked with pearl onions, red wine, warm spices and herbs. Rich, hearty and incredibly flavourful – perfect comfort food for colder days! Yield: 4–6 servings Prep time: 20 minutes   Cook time: 1 hour 30 minutes Total time: 1 hour 50 minutes Ingredients For the beef 1 kg (2.2 lbs) beef rump (or stewing beef), cut into large chunks 4 tablespoons plain, all-purpose flour 4 tablespoons olive oil Salt and black pepper to taste Vegetables & aromatics 2 medium carrots, roughly chopped 1 large onion, finely chopped 6 cloves garlic, finely chopped 8 small shallots and 8 pearl onions (silver onions), peeled and left whole For the sauce & seasoning 2 tablespoons tomato paste 70 ml (¼ cup) passata (or ...

Maqluba – Palestinian Upside-Down Chicken & Rice Maqluba (Makloubeh) Maqluba is a delicious Palestinian upside-down rice dish. Layers of vegetables, meat and rice are cooked together in one pot, then flipped over to serve. It is full of flavour and loved all across the Middle East! Yield: 6 servings Prep time: 40 minutes   Cook time: 50 minutes Author: Adapted from Amina Al-Saigh (Hungry Paprikas) Ingredients For the meat and broth 600–900 g lamb or veal pieces (with bone is best) 2 tablespoons vegetable oil 2 cinnamon sticks 4 green cardamom pods 3 bay leaves 4 whole allspice berries or black peppercorns (optional but recommended) 4 whole cloves (optional) ½ teaspoon ground turmeric 4 tablespoons tomato paste 3½ teaspoons salt 1½ teaspoons black pepper 700 ml water (3 cups) For the vegetables 2...

Likhobe Traditional Sesotho Grain & Bean Dish 🍴 Ingredients 2 cups sorghum grains (or whole maize/maize samp if sorghum is unavailable) 1 cup beans (sugar beans, kidney beans, or nyimo beans, a.k.a. earth peas) Optional: ½ cup dry peas (split peas or whole) 1–2 tsp salt (to taste) 6–8 cups water Optional: oil or butter Optional additions (modern variations): chopped onion, minced garlic, curry powder or paprika, pumpkin, squash, or spinach 👩‍🍳 Method Rinse the sorghum (mabele) and beans (linaoa) and the other grains well. If possible, soak them overnight to reduce cooking time. In a large pot, combine the grains, add 7–8 cups of water. Bring to a boil over high heat. Lower the heat and simmer for at least 1 hour , stirring occasionally. Add more water if needed until grains and beans (and peas) are tender. Add salt and optional butter or oil for richness. For added flavour: sauté onion...

Perfect Chips Crisp outside, fluffy inside – just like a proper chip should be 🍴 Ingredients 900 g russet potatoes (about 4 large), peeled and cut into 6 mm × 6 mm fries 30 ml distilled white vinegar 24 g kosher salt , plus extra for seasoning 1.9 L water (for boiling) 1.9 L peanut or other oil (for frying) 👩‍🍳 Method Place the cut potatoes and vinegar in a saucepan with 1.9 L of water and 24 g of salt. Bring to the boil and cook for 10 minutes until tender but not falling apart. Drain well and spread on a paper towel–lined tray. Let them dry for 5 minutes . Heat the oil in a deep pot or wok to 204 °C . Add one-third of the potatoes; temperature should drop to around 182 °C . Fry for 50 seconds , stirring gently. Remove and drain on paper towels. Repeat with remaining batches, letting oil return to 204 °C each time. Allow fries to cool completely (about 30 minutes), or freeze for at least overnight for extra c...

Mild Durban Chicken Curry with Coconut Cream & Dried Apples In the 1950s and '60s, Durban families transformed fiery Indian curries into mellow, comforting dishes infused with the warmth of dried fruit and coconut. This version captures that nostalgic flavour with coconut oil and cream for luxurious richness, and just a tablespoon of hot curry powder —enough to add a gentle kick without overpowering family dinners. 🍴 Ingredients 8 chicken pieces (thighs & drumsticks) 1 heaped Tbsp strong curry powder 1 × 250g packet sun-dried apple rings 3 Tbsp coconut oil 1 × 400g can coconut cream 400 ml chicken stock 3 Tbsp chutney ( Mrs Ball's recommended) Salt to taste 👩‍🍳 Method Sauté chicken in coconut oil with curry powder until golden brown. Add coconut cream , stock , chutney , and salt . Stir well. Simmer on medium heat for 30 minutes . Add dried apple rings a...