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!
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!
Dry ramen noodles
2 tbsp sesame oil
2 tsp fresh minced ginger
3 fresh onions (white and green)
2 garlic cloves
2 handful of fresh mushrooms
1 red pepper
1 minced chili
1 fresh hot pepper, sliced
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.
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.
Mix all the dry ingredients together and set aside.
Clean the chicken pieces and cut them into desirable – sprinkle with small quantity of the seasoning mix.
Thread the chicken onto skewers or sticks.
Put some vegetable oil in a bowl, sprinkle with small slat and stir. Use cooking brush to rub oil on the threaded chicken.
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.
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.
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 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).
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
Shaki (cow tripe)
Kpomo (cow skin)
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.
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.
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.
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.
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.
Your egusi soup is ready! Serve with pounded yam or other kinds of fufu (eba/garri, amala, semolina or tuwo shinkafa).
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.
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
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.
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.
Stir in the yoghurt, then add the chicken pieces and ensure they are immersed into the sauce.
Reduce heat and let the chicken simmer slowly until the sauce has reduced and thickened. Taste for salt and season if needed.
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!
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?
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.
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!
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)
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!
Sliced okazi leaves (afang leaves) as much as required.
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.
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.
Now add the palm oil, crayfish and pepper once it starts boiling, add the afang leave, water leave and periwinkle.
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!
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.
Pieces of chicken thighs
2 onions, sliced
2 tbsp minced garlic
Scotch bonnet pepper
1 tbsp of lime juice
1 tbsp black pepper
Seasoning cubes; Maggi/Knorr
2 tbsp tomato paste
Salt to taste
Roughly blend the garlic, parsley, thyme, lime, onion, scotch bonnet with little water. Marinate chicken with the blended mixture and seasoning salt.
Wash the chicken and clean with lemon or sour orange juice. Rinse in hot water.
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.
In a large saucepan or wok, stir-fry the chicken till it browns on both sides. Transfer chicken to a plate and set aside.
Add a half cup of water or coconut oil to the sauce pan along with the tomato paste, onions, and chilli pepper.
Return chicken to pot – bring to the boil and reduce heat allowing the chicken to simmer for 20-25 minutes until tender
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.
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.
Remove any excess fat from the chicken thighs, then cut them into small pieces/chicken cubes.
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.
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.
Add barbecue and soy sauce, add chicken. Simmer for 10 minutes on medium heat until sauce has thickened.
Serve the chicken and sauce over freshly cooked rice, garnished with sliced green onions and any side dish of your choice.