Rigatoni with Mince Turkey in Tomato Sauce Recipe

Rigatoni with Mince Turkey in Tomato Sauce Recipe

Spice up your lunch and dinner with this filling pasta dish that’s packed with mince turkey. Save time and effort with this tasty and easy to make tomato sauce recipe with rigatoni pasta recipe. With the mince meat of your choice freeze well, you can double the recipe and put a sauce batch in the freezer after cooking and cooling. Rigatoni in tomato sauce recipe is an Italian classic family favourite and a dish which you can put your own twist; try beef mince and shrimp or lamb mince and see where it takes you!

Ingredients

  • 500g turkey mince, or chicken or beef
  • 1 pack Rigatoni pasta
  • Chopped tomatoes with garlic, onion and basil
  • 50g chickpeas
  • 1 onion, chopped
  • Grated cheese
  • 1 tbsp olive oil
  • 1 tbsp nutmeg
  • 1 celery stick, finely chopped
  • Chili red pepper flakes
  • 1/2 cup heavy cream
  • Seasoning cubes; Maggi/Knorr
  • Salt & pepper

Preparation

  1. Chop the tomatoes and set aside – add the peppers, onion and garlic to a blender and blend roughly.
  2. Heat olive oil in a cooking pan and stir fry the mince meat in it, add the child pepper flakes and chopped tomatoes. Add some thick cream and allow to boil in the cream.
  3. Put all other ingredients, stir well and allow to simmer.
  4. Boil the rigatoni pasta according to package instruction. Drain the pasta and add to the pan with the sauce. Toss for about 2 minutes over a medium heat.
  5. Serve hot with an extra sprinkle of grated cheese. Enjoy!

Quick and Easy Lo Mein

Easy Dinner Recipes | Quick and Easy Lo Mein

This healthy lo mein is packed with fresh crunchy vegetables. Lo mein is one of our all-time favourite Chinese dishes, and it couldn’t be easier to make! With a handful of ingredients and about 10 minutes of your stir-fry skills will result in this Chinese classic that’s less effort than rummaging around for a takeaway menu in the first place. Exploring new quick and easy dinner recipes? This homemade quick and easy lo mein is far fresher and more flavoursome!

Ingredients

  • Dry ramen noodles
  • 2 tbsp sesame oil
  • 2 tsp fresh minced ginger
  • 3 fresh onions (white and green)
  • 3-4 carrots
  • 2 garlic cloves
  • 2 handful of fresh mushrooms
  • 1 red pepper
  • 1 minced chili
  • 1 fresh hot pepper, sliced
  • 1 broccoli
    • Sauce
    • 1/2 cup soy sauce
    • 1 tsp sugar
    • 1 tbsp sesame oil
    • 1 tbsp sesame seeds

* In a small bowl, whisk together soy sauce, sugar, sesame oil, sesame seeds, and set aside.

Preparation

  1. Cook the noodles as described on the package. Drain well and set aside.
  2. Chop/slice the vegetables in tiny bits and set aside.
  3. Heat cooking oil in a large skillet or wok. Add the ginger, the onions, the chili and saute for about 2 minutes.
  4. Add the vegetables and stir-fry for about 5 minutes, then stir in the noodles and the sauce and cook for another 4 minutes – with the vegetables still fresh and crunchy.
  5. Serve immediately. Enjoy!

NB: We only used vegetables in this recipe, but feel free to use eggs, chicken, beef, shrimp or anything else to twist the recipe to your delight.

Easy Recipe For Homemade Chicken Suya

Nigerian Foods | Chicken Suya Recipe - Hungryng

Delicious chicken suya, made with fresh ingredients including tasty mixed chicken parts  – the ultimate Nigerian street food that’s really easy to make at home and sure to satisfy all your family and friends. This grilled chicken suya recipe is made with delicious traditional suya spice for a richer, local taste. This classic Nigerian recipe uses seasoning mix and soya spice for the ultimate flavour combination.

Ingredients

  • Mixed chicken parts
  • 2 tbsp Suya spices
  • 1 tbsp thyme
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp white pepper
  • Seasoning cubes; Maggi/Knorr
  • Groundnut/peanut oil
  • Skewers or sticks
Nigerian street food: Chicken suya recipe
Suya in the making on local grill. © KChie Food/Instagram

Preparation

  1. Mix all the dry ingredients together and set aside.
  2. Clean the chicken pieces and cut them into desirable – sprinkle with small quantity of the seasoning mix.
  3. Thread the chicken onto skewers or sticks.
  4. Put some vegetable oil in a bowl, sprinkle with small slat and stir. Use cooking brush to rub oil on the threaded chicken.
  5. mix the remaining seasoning together with the suya spice. Sprinkle/dab the oiled chicken with the ingredients until chicken is covered with the spice – the oil helps the spice stick to the chicken. Place in the fridge and allow to marinate for about an 1 hour – or overnight.
  6. Ready to grill? Heat the oven to 200°C (400F). Lightly spray/oil baking sheet or roasting pan to prevent the suya from sticking to the pan.
  7. Place the chicken in the preheated oven for about 30 minutes, make sure to evenly grill both sides. Grilling and turning the sides every 10 minutes till chicken is fully cooked/done.

Serve hot with sliced chunks of onions, tomatoes and cucumber. Enjoy!

Egusi Soup Recipe (With Assorted Meat)

Nigerian Soups | Egusi Soup Recipe (With Assorted Meat)

Egusi soup is one of the amazing delicious Nigerian soups. This soup is prepared with melon seeds and is prepared by most tribes in Nigeria in various ways. This West African cuisine is made with ground egusi seeds and different kinds of meat and fish. This is simple preparation guide on how to cook egusi soup recipe with assorted meat – the assorted meat broth gives it a delicious kickstart before being topped with other spicy and juicy ingredients. Egusi soup is best served with pounded yam, but also other kinds of fufu (eba/garri, amala, semolina or tuwo shinkafa).

Ingredients

  • 3 cups egusi (dried egusi seeds)
  • 1 cup palm oil (red oil)
  • 3 tbsp cup grounded crayfish
  • Traditional seasoning; locust beans, ogiri okpei, dawadawa (optional)
  • Vegetable; Nigerian pumpkin leaves, bitter leaves or spinach
  • Pepper and salt to taste
  • Seasoning cubes; Maggi/knorr
  • Meat:
    • Beef/goat meat
    • Turkey/chicken
    • Shaki (cow tripe)
    • Kpomo (cow skin)
  • Fish
    • Dry fish
    • Stock fish

Preparation

  1. Wash meat and cut, add it to the pot, season with salt, bouillon cubes and other meat seasoning and cook on medium heat with little or not water till done. Allow the meat to cook with steam, this makes it extra juicy. Soak the fish in warm water, wash and debone them when soft – break them into sizeable chunks and cook with the meat.
  2. Get other ingredients ready while the meat is cooking: Grind the egusi with a dry mill/blender – keep dry. Separately grind the crayfish and dry pepper, set aside. Wash the vegetable to be used, cut into tiny pieces and set aside.
  3. Heat the palm oil in another pot and add the ground egusi and stir fry mixture. Add the ground crayfish and dry pepper – stir well and continue to fry. Then traditional seasoning (ogre okpei/iru), add Maggi/Knorr.
  4. Add the meat stock/broth and stir well with the fried mixture. Cover the pot and allow to cook for about 20 minutes, stirring at intervals to avoid burning. If the soup is too thick, top up the water when necessary to bring the soup to a consistency you like. Add salt and adjust for desired spices/ingredients if necessary.
  5. Add the cooked meat and fish, stir very well. Add the vegetable of your choice, stir and cover pot and leave to simmer for about 10 minutes.
How to cook egusi soup - serve with fufu
Egusi soup. © foodace/instagram

Your egusi soup is ready! Serve with pounded yam or other kinds of fufu (eba/garri, amala, semolina or tuwo shinkafa).

Peanut Butter & Yoghurt Chicken Sauce

African Recipes | Peanut Butter and Yoghurt Chicken Sauce

Want an ideal homemade dinner African recipes? Something different for you and your loved one to set the perfect mood or atmosphere for the night when you feel like not going out for dinner. This classic sauce recipe might just be what you need – using peanut butter and yoghurt for the ultimate flavour combination. Peanut butter and yoghurt chicken sauce; this hearty stew is for everyone and its kid friendly – it can be made with any kind of meat. Succulent, falling-off-the bone chicken made easy – well spiced chicken recipe is ideal for a rich dinner. Pair with freshly cooked rice, yam or use chunks of warm, crusty bread to mop up all the juices from this hearty sauce.

Ingredients 

  • 4-5 chicken breast fillets cut into bite sized pieces
  • 2 tablespoons vegetable oil
  • 1 tablespoon crushed garlic
  • 1/2 tablespoon crushed ginger
  • 3 tablespoons natural yoghurt
  • 1 medium onion finely chopped
  • 1 teaspoon dried chilli flakes (I used dried chilli flakes in brine)
  • 1/2 a mug/cup of passata tomatoes
  • 3-4 tablespoons smooth peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons white wine vinegar
  • I tablespoon paprika
  • 1 teaspoon ground black pepper
  • 1 jug water
  • Salt to season

Preparation

  1. In a large skillet, add oil, once oil is heated, add onions, chilli flakes garlic and ginger. Fry slowly until the ginger and garlic have wilted and have fully released their flavours in the oil and the onion is soft and mashy. Add the paprika, black pepper and stir in.
  2. Add the passata tomatoes and stir in well until a smooth tomato gravy has been formed. Add the peanut butter and stir in vigorously to about lumps from forming. Add a bit of water, vinegar, soy sauce and continue stirring and season with salt.
  3. Stir in the yoghurt, then add the chicken pieces and ensure they are immersed into the sauce.
  4. Reduce heat and let the chicken simmer slowly until the sauce has reduced and thickened. Taste for salt and season if needed.
  5. When chicken is done, the sauce should be thick ( in a curry consistency) with a red curry like colour.

Serve with freshly cooked rice and fried plantain and a fresh salad of course as sides. Enjoy!

All information is provided by Ivy’s Kitchenette.

Peanut Butter & Yoghurt Chicken = correct settings for this blizzard❄️❄️. _________________________________ Peanut Butter & Yoghurt Chicken _________________________________ Ingredients 4-5 chicken breast fillets cut into bite sized pieces 2 tablespoons vegetable oil 1 tablespoon crushed garlic 1/2 tablespoon crushed ginger 3 tablespoons natural yoghurt 1 medium onion finely chopped 1 teaspoon dried chilli flakes (I used dried chilli flakes in brine) 1/2 a mug/cup of passata tomatoes 3-4 tablespoons smooth peanut butter 2 tablespoons soy sauce 2 tablespoons white wine vinegar I tablespoon paprika 1 teaspoon ground black pepper 1 jug water Salt to season _________________________________ Method 1. In a large skillet, add oil, once oil is heated, add onions, chilli flakes garlic and ginger. Fry slowly until the ginger and garlic have wilted and have fully released their flavours in the oil and the onion is soft and mashy. Add the paprika, black pepper and stir in. 2. Add the passata tomatoes and stir in well until a smooth tomato gravy has been formed. Add the peanut butter and stir in vigorously to about lumps from forming. Add a bit of water, vinegar, soy sauce and continue stirring and season with salt. 3. Stir in the yoghurt, then add the chicken pieces and ensure they are immersed into the sauce. 4. Reduce heat and let the chicken simmer slowly until the sauce has reduced and thickened. Taste for salt and season if needed. 5. When chicken is done, the sauce should be thick ( in a curry consistency) with a red curry like colour.

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Banga Rice Recipe

Nigerian Foods | How to Cook Banga Rice Recipe

Try this Nigerian recipe, made by MatseCooks. Contrary to what most people think, the Delta Banga rice recipe DOES NOT USE BANGA SPICES. Banga spices are a No-no in this recipe. It simply overwhelms the natural taste of the Delta Banga rice. How to cook Banga rice is by using fresh Banga extract and meat stock. So if you have been cooking Banga rice with Banga spices, you are cooking the original recipe wrongly. Banga rice is one of the traditional Nigerian foods – could be served with fried/grilled fish and meaty stew.

What do you need for this recipe?

  1. Meat stock and 2 presses of the Banga extract.
  2. 1st press which is a very thick extract you get after pounding the palm nuts. It’s thick like butter. This you add at the final stage of cooking.
  3. 2nd press…a bit lighter than the first. This you use with the meat stock to start the cooking.
  4. Crayfish is optional but should not be overwhelming.

Enjoy the video recipe!

BANGA RICE RECIPE. How is your day going my dear people. Hoping you are having a great Sunday. I thought to drop this video before starting my Sunday waka with my family. I had already promised some of you that I will post this video… here it is. Contrary to what most people think, the Delta Banga rice recipe DOES NOT USE BANGA SPICES. Banga spices are a No-no in this recipe. It simply overwhelms the natural taste of the Delta Banga rice. So if you have been cooking Banga rice with Banga spices, you are cooking the Original recipe wrongly. What you need is meat stock and 2 presses of the Banga extract. 1st press which is a very thick extract you get after pounding the palm nuts. It's thick like butter. This you add at the final stage of cooking. 2nd press…a bit lighter than the first. This you use with the meat stock to start the cooking. Crayfish is optional but should not be overwhelming. Banga Rice is moist and not singly…it is almost like the Italian Rissoto. Banga Rice is served with Fried/Grilled fish and Stewed Meats. Enjoy the recipe. NB: I used; I washed and soaked the rice in ordinary water for 30 minutes before using. 2 cups of Meat stock. 2 cups of the 2nd press extract at the beginning stage. Then at the final stage; 3 – 4 cups of the thick 1st press extract. #MatseCooksVideos #MatseCooks #MatseCooksRecipes #Recipe #Delicious #MatseCooksDenimseries #DenimSeries

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Recipe Tip

  • Wash and soak the rice in ordinary water for 30 minutes before using; 2 cups of meat stock; 2 cups of the 2nd press extract at the beginning stage.
  • Then at the final stage; 3 – 4 cups of the thick 1st press extract.

All cooking information is provided by MatseCooks.

Lamb Shawarma Recipe

Healthy Recipes | Lamb Shawarma Recipe

This lamb shawarma recipe is loaded with fresh vegetables and the meat is marinated in fresh and zesty herbs and spices. This lamb is cooked on a hot non stick skillet and served with your favourite juicy veggie toppings and a drizzle of freshly made tahini sauce. Feel free to add up this homemade shawarma guide on your healthy recipes!

Ingredients

  • 1 kg of boneless leg of lamb, trimmed of fat
  • 3 cloves of garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1 tsp fenugreek powder
  • 1/2 tsp ground (cinnamon, black pepper, turmeric and cumin)
  • 1/2 a nutmeg, grated
  • Salt to taste
  • 3 tbs white vinegar

Tahini sauce

  • 5-7 Tbsp of tahini paste
  • Salt and lemon juice to taste
  • Water

MY VERSION OF LAMB SHAWARMA 🍅🌶😋 INGREDIENTS 1 kg of boneless leg of lamb, trimmed of fat 3 cloves of garlic, minced 1/4 cup extra-virgin olive oil 1 tsp fenugreek powder 1/2 tsp ground (cinnamon, black pepper, turmeric and cumin) 1/2 a nutmeg, grated Salt to taste 3 tbs white vinegar TAHINI SAUCE 5-7 Tbsp of tahini paste Salt and lemon juice to taste Water METHOD 1- Cut the meat into thin strips and place in a bowl. 2- Mix all the spices, garlic, vinegar and oil in a little jar, close the lid and shake until combined. 3- Pour the marinade over the lamb pieces. Stir with a spoon or your hand until the meat is evenly coated with the marinade. 4- Cover the bowl and place in the refrigerator for at least two hours. It is best if marinated over night. 5- Preheat a large non stick skillet over medium/high heat before adding the marinated lamb and cook the meat until done. 6- Serve with Tahini or garlic sauce, tomatoes, onions, chopped parsley and salty pickles: turnips, chili peppers & cucumbers. TAHINI SAUCE Add the tahini ingredients into a mixing bowl. Add water a little at a time, whisk until you have a thick, creamy, pourable sauce. Enjoy! #shawarma #lowcarb #recipes #beseen #gym #homemaderecipes #huffposttaste #fitnessmeals #beseen #homecooking #food #lebanesefood

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Preparation

  1. Cut the meat into thin strips and place in a bowl.
  2. Mix all the spices, garlic, vinegar and oil in a little jar, close the lid and shake until combined.
  3. Pour the marinade over the lamb pieces. Stir with a spoon or your hand until the meat is evenly coated with the marinade.
  4. Cover the bowl and place in the refrigerator for at least two hours. It is best if marinated over night.
  5. Preheat a large non stick skillet over medium/high heat before adding the marinated lamb and cook the meat until done.
  6. Serve with Tahini or garlic sauce, tomatoes, onions, chopped parsley and salty pickles: turnips, chili peppers & cucumbers.
  7. Tahini sauce: Add the tahini ingredients into a mixing bowl. Add water a little at a time, whisk until you have a thick, creamy, pourable sauce. Enjoy!

All information is provided by Food Guide Videos.

Afang Soup Recipe

Nigerian Foods | Nigerian Soup: How to Cook Afang Soup

Super-fast and healthy soup. This is a great easy-to-make Nigerian soup that all the family will enjoy. Afang soup is native to the Efiks, people of Akwa Ibom and Cross River states, but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables. How to cook Afang soup? Just make sure you have the right vegetables in generous amount, and assorted meat and fish. One of the classic Nigerian foods!

Ingredients

  • Sliced okazi leaves (afang leaves) as much as required.
  • Water leaves
  • Palm oil
  • Assorted meat and fish
    • Beef
    • Goat meat,
    • Dried fish
    • Pomo
    • Stockfish
    • Periwinkle or shrimp
  • Crayfish
  • Seasoning cubes; Maggi/Knorr
  • Salt and pepper to taste

How to Cook Afang Soup

Preparation

  1. Wash drain and slice water leave, grind or pound slices okazi leave into tiny pieces, (can b achieved with your kitchen blender and a little water in it), then chop onion, wash and blend pepper with the crayfish together.
  2. Boil beef, Pomo add onions and some Maggie, and of course salt to taste. Let it boil then when almost cooked add dried fish and allow it cook for about 5 minutes.
  3. Now add the palm oil, crayfish and pepper once it starts boiling, add the afang leave, water leave and periwinkle.
  4. Then when the leave becomes tender and the water almost drying up add some salt to taste and allow it simmer for about 5 minutes. And your Afang soup is ready. Enjoy!

Haitian Stewed Chicken Recipe (Poulet Creole)

Slow Cooker Dinner Recipes | Haitian Stewed Chicken (Poulet Creole)

Enjoy this Haitian chicken recipe from us with friends. Use tender chicken varieties shin for more flavour in this delicious slow cooker. Add more chilli flakes if you want to up the spice and for the best flavours. Serve this fresh yummy Haitian stewed chicken recipe (poulet creole) with cauliflower rice for a low-carb alternative. Add this beautiful quick and easy recipe to your dinner recipes.

Ingredients

  • Pieces of chicken thighs
  • 2 onions, sliced
  • 2 tbsp minced garlic
  • Grated ginger
  • Scotch bonnet pepper
  • 1 tbsp of lime juice
  • Fresh thyme
  • Fresh parsley
  • 1 tbsp black pepper
  • Seasoning cubes; Maggi/Knorr
  • 2 tbsp tomato paste
  • Vegetable oil
  • Salt to taste

Preparation

  1. Roughly blend the garlic, parsley, thyme, lime, onion, scotch bonnet with little water. Marinate chicken with the blended mixture and seasoning salt.
  2. Wash the chicken and clean with lemon or sour orange juice. Rinse in hot water.
  3. Season the chicken with the marinade and let it marinade at least 1 hour. OR preferably marinate the chicken overnight in the refrigerator for extra flavour and tenderness.
  4. In a large saucepan or wok, stir-fry the chicken till it browns on both sides. Transfer chicken to a plate and set aside.
  5. Add a half cup of water or coconut oil to the sauce pan along with the tomato paste, onions, and chilli pepper.
  6. Return chicken to pot – bring to the boil and reduce heat allowing the chicken to simmer for 20-25 minutes until tender
  7. Taste for salt and adjust for spices and seasoning, if necessary. Reduce the heat to low and let it simmer until it is ready to serve.

Orange Chicken Recipe

Dinner Recipes | How to Cook Orange Chicken Recipe

Looking for something a bit different for your dinner recipes? This traditionally fries sticky chicken and fresh sauce is just what you need. A favourite Chinese takeout among many – tender chicken slices soaked in a tasty mixture of barbecue sauce. An amazing chicken recipe with flavours reminiscent of the orange chicken from your favourite Chinese restaurant. How to cook? Whisk up your sauce – a ridiculously easy and tasty way to end your day.

Ingredients

  • Boneless, skinless chicken thighs (desired quantity)
  • 3 cup cornstarch (or white wheat flour)
  • 1 large orange (freshly squezed orange juice)
  • Soy sauce
  • 1 large egg
  • Barbecue sauce
  • Vegetable oil
  • 1 tbsp grated fresh ginger
  • Minced garlic
  • Green onions, sliced
  • 2 tbsp chilli pepper flakes
  • Salt to taste

Preparation

  1. Remove any excess fat from the chicken thighs, then cut them into small pieces/chicken cubes.
  2. Combine the fresh orange juice with soy sauce, grated ginger, minced garlic, chilli pepper flakes. Combine the egg, cornstarch/flour and whisk all until the mixture is smooth. Add the chicken shake vigorously until chicken is well-coated with the mixture.
  3. Add oil to a large cooking pan or wok pan, on medium heat, add the marinated chicken and stir-fry until lightly golden on all sides.
  4. Add barbecue and soy sauce, add chicken. Simmer for 10 minutes on medium heat until sauce has thickened.
  5. Serve the chicken and sauce over freshly cooked rice, garnished with sliced green onions and any side dish of your choice.