Seychellois Pwason Griye

Seychellois Pwason Griye

Seychellois Pwason Griye

Seychellois Pwason Griye

Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.
Cuisine Seychellois
Servings 3

Ingredients
  

  • 1 whole red snapper cleaned and scaled, 2 lbs
  • 1 cup finely chopped tomatoes
  • 2 tbsp chopped cilantro or parsley
  • 1 small onion finely chopped
  • 1 inch ginger grated
  • 2 cloves garlic grated
  • 1-2 lime or lemon
  • 2 tsp sugar
  • olive oil
  • salt & pepper

Optional

  • 1-4 red chili finely chopped

Suggested Sides

  • cooked rice
  • fresh salad of your choice

Culinary Spice Kit

  • Pouch [1] tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
  • Pouch [2] cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper

Instructions
 

Chutney

  • In a small POT, heat 1 tbsp oil.
  • Add onions and sugar.
  • Cook over medium heat for 5 minutes. Stir frequently.
  • Add tomatoes, salt to taste, and Pwason Griye [1] spices.
  • Cook over slow heat for about 15 minutes to thicken the sauce.
  • Let cool.

Paste

  • In a BOWL, mix garlic, ginger, herbs, Pwason Griye [2] spices, and 1 tbsp oil.
  • Add chili (optional) and salt to taste. Mix well.
  • To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
  • Season the fish with salt and fill the slits with the paste.
  • Rub all sides of the fish with oil.
  • Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.

Serve 

  • Sprinkle plated fish with lime juice.
  • Serve it with rice, chutney, and salad.
  • Enjoy!

Notes

▪ Substitute red snapper with halibut or sea bass.
▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.
 
Keyword cardamom, cinnamon, cloves, nutmeg, tamarind, thyme, white pepper
Gboma Dessi

Togolese Gboma Dessi

Gboma Dessi

Togolese Gboma Dessi

Gboma Dessi from the small African country Togo contains big loads of green spinach in a tomato stew with a distinct flavor profile. Fried chicken or beef is mixed in as well. That's the kind of comfort food that you can't stop eating. We just love it! Originally, the meat for Gboma Dessi is cooked before it's seasoned and fried. If you can take the time for this version (see instructions for the long version below), it adds another level of deliciousness to the dish.
Cuisine Togolese
Servings 3

Ingredients
  

Shopping List

  • 2 lbs chicken thighs or breast cut into 1-inch pieces
  • 1 lb baby spinach washed
  • 2 cups chicken broth
  • 3 tbsp tomato paste
  • 2 medium tomato/es chopped;
  • 2 medium onions chopped
  • 3 cloves garlic finely chopped or grated
  • 1/4 cup ground pumpkin seeds with shell if possible
  • oil
  • salt

Optional

  • 1 inch fresh ginger grated
  • 1-3 whole fresh Habanero pepper hot
  • smoked protein fish. meat, or shellfish

Culinary Spice Kit

  • Ajowan, anise, cardamom, ginger, nutmeg

Suggested Side

  • Polenta, mashed potatoes, or rice.

For Optional Long Version

  • 1 carrot cut into 2 inch pieces
  • 1 stalk celery cut into 2 inch pieces
  • 1 medium onion quartered
  • 2 bunch bunch spinach (about 1.5 lbs), roughly chopped, washed (instead of the baby spinach)

Instructions
 

Fry Chicken

  • Season the chicken on all sides with salt to taste and Gboma Dessi spices.
  • In a PAN, fry the chicken in oil over medium-high heat until all sides turn brown and the meat is cooked through.
  • Set aside and keep warm.

Cook Sauce

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions and garlic.
  • Fry over medium-low heat until soft.
  • Stir in tomato paste, and optionally ginger.
  • Add broth, ground pumpkin seeds, salt to taste, and/ or whole peppers to taste. Mix well.
  • Cook for 20 minutes until the sauce thickens. Stir occasionally.

Finish

  • Fill POT with the spinach.
  • Mix gently and cook over low heat until the volume of the spinach is reduced.
  • Stir occasionally.  
  • Stir in chicken and optional smoked protein.

Serve

  • Serve with your preferred side. 
  • Enjoy!

Cook Chicken (for Optional Long Version)

  • In a POT, bring 1 quart of salted water to a boil.
  • Add onion quarters, carrots, celery, and chicken.
  • Cover and cook over medium-low heat for about 30 minutes, until the chicken is tender.
  • Take the chicken out and strain the broth. Keep it for later.
  • Continue with the steps in 'Fry Chicken' above.

Cook Spinach (for Optional Long Version)

  • In a POT, bring 2 quarts of salted water to a boil.
  • Add spinach, return to a boil, and let cook over medium-low heat for 1 minute. Drain.
  • Place the spinach in a BOWL with cold water. Drain.
  • With your hands, squeeze as much water out as possible. Set aside.

Finish (for Optional Long Version)

  • Follow the steps in 'Cook Sauce' above.
  • Add chicken and optional protein. Mix well.
  • Add spinach and mix gently.
  • Cook for about 5 minutes to reheat the spinach.

Notes

▪ Substitute chicken with sirloin beef, cut in thin strips.
▪ Substitute spinach with kale and cook until soft.
▪ Substitute pumpkin seeds with your preferred nuts.
Keyword ajwan, anise, cardamom, nutmeg
Moroccan B'stilla

Moroccan B’stilla

Moroccan B'stilla

Moroccan B'stilla

B’stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It’s an indispensable menu item on festive occasions like weddings. 

Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or the Chicken Olives Tagine recipe.

The B'stilla Culinary Spice Kit includes the following spices:

Ginger, black pepper, cinnamon, turmeric, saffron

Variations

▪ Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
▪ Alternative simple stew version: 

Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

▪ Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.

Moroccan B'stilla

B’stilla

Cuisine Moroccan
Servings 3

Ingredients
  

Ingredients

  • 1.5 lb chicken breast or thighs
  • cut into 1-inch pieces
  • 8 oz phyllo dough filo, 20 sheets
  • 1 large onion finely chopped
  • 3 eggs whisked
  • 2 tbsp chopped parsley
  • 1/2 cup ground roasted almonds
  • 1/4 cup powdered sugar
  • salt & pepper
  • butter

Optional Garnish

  • powdered sugar cinnamon, whole almonds

Culinary Spice Kit

  • ginger black pepper, cinnamon, turmeric, saffron

Instructions
 

Fillings

  • #1 - Mix almonds with sugar. Set aside.
  • #2 - In a POT, melt 2 tbsp butter over medium heat. Add onions and fry until translucent. Add chicken, parsley, B’stilla spices, and salt to taste. Stir-fry for 3 minutes. Add 1 cup of water. Cook for about 20 minutes until the chicken is soft. Take chicken out. Continue to cook the sauce uncovered over medium-low heat until no liquid is left. Stir in eggs and cook for about 2 minutes. Adjust salt & pepper to taste. Turn off.
  • #3 - Let chicken cool, then shred it.

Assembly

  • Cover a PIE DISH with overlapping phyllo sheets and about 1 inch hanging over the edges of the dish. Add layers of the fillings: #2 (sauce), #3 (meat), #1 (almond-sugar). Cover with overlapping phyllo sheets. Spread a thin layer of butter on top.

Bake

  • Preheat OVEN to 350°F.
  • Bake B’stilla for 30-40 minutes.
  • Serve & enjoy!

Notes

▪ Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
▪ Alternative simple stew version: Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.
▪ Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.
Keyword saffron
Moroccan B'stilla

Moroccan B’stilla

Moroccan B'stilla

B’stilla

Cuisine Moroccan
Servings 3

Ingredients
  

Ingredients

  • 1.5 lb chicken breast or thighs
  • cut into 1-inch pieces
  • 8 oz phyllo dough filo, 20 sheets
  • 1 large onion finely chopped
  • 3 eggs whisked
  • 2 tbsp chopped parsley
  • 1/2 cup ground roasted almonds
  • 1/4 cup powdered sugar
  • salt & pepper
  • butter

Optional Garnish

  • powdered sugar cinnamon, whole almonds

Culinary Spice Kit

  • ginger black pepper, cinnamon, turmeric, saffron

Instructions
 

Fillings

  • #1 - Mix almonds with sugar. Set aside.
  • #2 - In a POT, melt 2 tbsp butter over medium heat. Add onions and fry until translucent. Add chicken, parsley, B’stilla spices, and salt to taste. Stir-fry for 3 minutes. Add 1 cup of water. Cook for about 20 minutes until the chicken is soft. Take chicken out. Continue to cook the sauce uncovered over medium-low heat until no liquid is left. Stir in eggs and cook for about 2 minutes. Adjust salt & pepper to taste. Turn off.
  • #3 - Let chicken cool, then shred it.

Assembly

  • Cover a PIE DISH with overlapping phyllo sheets and about 1 inch hanging over the edges of the dish. Add layers of the fillings: #2 (sauce), #3 (meat), #1 (almond-sugar). Cover with overlapping phyllo sheets. Spread a thin layer of butter on top.

Bake

  • Preheat OVEN to 350°F.
  • Bake B’stilla for 30-40 minutes.
  • Serve & enjoy!

Notes

▪ Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
▪ Alternative simple stew version: Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.
▪ Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.
Keyword saffron

Chicken Olives Tagine

Moroccan Chicken Olives Tagine

Tagines are originally cooked in the earthenware tagine pot. Chicken Olives Tagines are called “Meslalla” which means green olives. This recipe is the simplest version with a pure flavor dominated by saffron and olives. The smell of saffron feels like home in a Moroccan family kitchen.
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping List

  • 1.5 lb chicken breast or thighs cut into about 1-inch pieces
  • 1/2 lb potatoes
  • cup ½ green olives
  • 2 cups chicken broth
  • 1 lemon thinly sliced
  • 1/2 lb bread
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 onion quartered
  • oil
  • salt

Optional garnish:

  • 1/2 cup cilantro chopped

Culinary Spice Kit

  • Paprika, ginger, black pepper, cumin, turmeric, saffron

Instructions
 

Prepare

  • Cut potatoes into long slices about 0.5 inches thick.
  • Reserve 3 slices of lemon for later.
  • In a POT, add chicken, potatoes, olives, onion, lemon, Olives Tagine spices, 1 tbsp olive oil, and 1 tsp salt. Mix well, cover, and let rest for 15 minutes.

Cook

  • Heat the POT on the stove, add broth, and salt to taste.
  • Mix well, cover, and bring to boil.
  • Turn the heat to medium-low and cook for about 15 minutes until chicken and potatoes are cooked.

Serve

  • Serve with bread or couscous.
  • Enjoy!

Notes

* If you prefer couscous, we recommend buying plain couscous.
Keyword cinnamon, saffron

Moroccan Chicken Olives Tagine

Moroccan Chicken Olives Tagine

Tagines are originally cooked in the earthenware tagine pot. Chicken Olives Tagines are called “Meslalla” which means green olives. This recipe is the simplest version with a pure flavor dominated by saffron and olives. The smell of saffron feels like home in a Moroccan family kitchen.
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping List

  • 1.5 lb chicken breast or thighs cut into about 1-inch pieces
  • 1/2 lb potatoes
  • cup ½ green olives
  • 2 cups chicken broth
  • 1 lemon thinly sliced
  • 1/2 lb bread
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 onion quartered
  • oil
  • salt

Optional garnish:

  • 1/2 cup cilantro chopped

Culinary Spice Kit

  • Paprika, ginger, black pepper, cumin, turmeric, saffron

Instructions
 

Prepare

  • Cut potatoes into long slices about 0.5 inches thick.
  • Reserve 3 slices of lemon for later.
  • In a POT, add chicken, potatoes, olives, onion, lemon, Olives Tagine spices, 1 tbsp olive oil, and 1 tsp salt. Mix well, cover, and let rest for 15 minutes.

Cook

  • Heat the POT on the stove, add broth, and salt to taste.
  • Mix well, cover, and bring to boil.
  • Turn the heat to medium-low and cook for about 15 minutes until chicken and potatoes are cooked.

Serve

  • Serve with bread or couscous.
  • Enjoy!

Notes

* If you prefer couscous, we recommend buying plain couscous.
Keyword cinnamon, saffron