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6
Jan, 2020
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.

Discover New Flavors Every Month
Moroccan B'stilla
Moroccan B'stilla

Moroccan B’stilla

SpiceBreeze
B'stilla, also known as pastilla, is a savory-sweet pie filled with a delicious mixture of chicken and almonds, delicately seasoned with saffron and wrapped in crisp, flaky phyllo dough. Traditionally made with pigeon, this dish has become a festive favorite, often served at celebrations like weddings. For a simpler take, try the stew version or explore another flavorful tagine recipe (see notes).
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hands-on time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
  • 3 eggs whisked

Fresh Produce

  • 1 large onion finely chopped
  • 2 tbsp chopped parsley

Dairy

  • 2-4 tbsp butter

Packaged Goods/Staples

  • 1/2 cup ground roasted almonds
  • 1/4 cup powdered sugar[1]
  • 8 oz phyllo filo dough (18 sheets)

B'stilla Culinary Spice Kit

  • ginger, black pepper, cinnamon, turmeric, saffron

Optional Garnish

  • powdered sugar & cinnamon
  • whole almonds

Instructions
 

Filling #1 Almond Sugar

  • Mix almonds with sugar[1]. Set aside.

Filling #2 Sauce

  • 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 tender.
  • Take the chicken out. > Next see Filling #3.
  • 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 the heat off.

Filling #3 Meat

  • Use the chicken cooked in the step for Filling #2.
  • Let the chicken cool, then shred it.

Assembly

  • Cover a 9-inch PIE DISH with overlapping phyllo sheets and about 5 inches hanging over the edges of the dish.
  • Add layers of the fillings in this order: #2 (sauce), #3 (meat), #1 (almond-sugar).
  • Cover with the overlapping phyllo sheets.
  • Spread a thin layer of butter on top.

Bake

  • Preheat OVEN to 350°F.
  • Bake B’stilla for 30-40 minutes.
  • Let it cool a bit.

Serve

  • Optionally, add garnish.

Enjoy!

    Notes

    [1] Recommended: Substitute sugar with 1/3 cup soft dried prunes or apricots, finely chopped.
    Alternative simple stew version
    Follow only the step under Fillings #2 until the chicken is tender.
    Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.
    Alternatively
    Use the B’stilla spices for a different tagine recipe:
    Tagine with prunes
    Tagine with olives
    25
    Sep, 2019
    Martinican Colombo de Poulet

    Martinican Colombo de Poulet

    How to cook 34 authentic global recipes without tedious planning.
    Martinican Colombo de Poulet

    Martinican Colombo de Poulet

    SpiceBreeze
    Colombo de Poulet is a popular dish in the eastern Caribbean Sea. The key ingredient is the spice bend Colombo powder (Poudre de Colombo) with brown mustard and white rice. You can find the seasoning at any market on the islands of Martinique and Guadeloupe. It's named after the capital of its origin, Sri Lanka.
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    hands-on time 30 minutes
    Course Main Course
    Cuisine Martinican
    Servings 3

    Ingredients
      

    Protein

    • 1.5 lbs chicken legs

    Fresh Produce

    • 1 acorn squash
    • 1 sweet potato
    • 1 lemon for juice
    • 1 onion finely chopped
    • 1 inch ginger grated

    Packaged Goods/Staples

    • salt & pepper
    • oil
    • 3 cups chicken broth
    • 1 tbsp starch corn or potato

    Colombo Culinary Spice Kit

    • Pouch [1] Anise seeds, cumin seeds, coriander seeds, brown mustard seeds
    • Pouch [2] Turmeric, cumin, coriander, fenugreek, brown mustard, black pepper, cloves, white rice

    Optional

    • chili peppers sliced

    Suggested Sides

    • cooked rice
    • plantain sliced, fried
    • cooked kidney beans
    • Caribbean rice & beans recipe

    Instructions
     

    Prepare

    • Cut vegetables into bite-size pieces.

    Marinate

    • Season the chicken legs with salt & pepper to taste, 2 tbsp lemon juice, and 2 tbsp oil.
    • Let them rest for 30 minutes.

    Fry

    • In a PAN, heat 2 tbsp oil over low-medium heat.
    • Fry Colombo [1] spices about 1 minute until fragrant.
    • Scoop the spices out. Set them aside.
    • Fry the onions until they turn translucent.
    • Add the ginger and chicken legs. Reserve the remaining marinade for later.
    • Fry the chicken legs on all sides until they turn light brown, turning frequently.

    Cook

    • Add the chicken broth, the remaining marinade, Colombo [2] spices, and salt to taste.
    • Return the fried spices.
    • Optionally, add chili peppers.
    • Cover, bring to a boil, and let cook over medium-low heat for 20 minutes.
    • Add the vegetables and continue to cook for approximately 10 minutes until all ingredients are cooked.
    • In a CUP, dissolve 1 tbsp starch in 2 tbsp cold water.
    • Stir the slurry into the sauce until the sauce thickens.

    Serve

    • Serve the chicken with sauce and rice.
    • Optionally, add beans and fried plantain.
    • Enjoy!

    Notes

    • Substitute the chicken with fish fillets (e.g. cod, halibut, haddock, pollack, bass) or shrimp and adjust the cooking time.
    • Substitute the vegetables with zucchini, potatoes, eggplant, or any pumpkin. Make sure to have two different kinds.
    • Add Caribbean Rice and Beans as a side.

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    24
    Jun, 2019
    Smörgåstårta - Swedish Sandwich Cake

    Smörgåstårta – Swedish Sandwich Cake

    Smörgåstårta - Swedish Sandwich Cake

    Smörgåstårta - Swedish Sandwich Cake

    It looks like a cake with a savory decoration. The inside is a layered sandwich filled with everything you can imagine as long as you combine it with mayonnaise and eggs on sandwich bread. Serve it cold and cut in cake slices.

    Cake or Cupcakes

    The recipe below is an easy version of a cake. You can also make four single “cupcakes” instead of one large cake when you assemble on top of four single slices of bread.

    Decoration with no Limits

    The is no limit for the cake decoration. Often used vegetables are lettuce leaves, sliced cucumber & tomatoes, and chopped chives. Other options are quartered eggs, cherries, grapes, and small shrimps.

    The Smörgåstårta Culinary Spice Kit includes the following spices:

    Horseradish, green peppercorns, fennel, dill, celery

    Fillings Make the Difference

    Popular are different fillings for each layer and rich decorations. Here are some inspirations:

    • Vegetarian filling: Substitute tuna with 1/2 lb of mushrooms. Cut the mushrooms in slices and cook them in some butter until they become just a bit soft.
    • Meat filling: Substitute tuna with 8 oz ham, cut into 1/2-inch squares, or chicken breast, cooked and shredded.
    • Paste layer: On one layer spread a smoked cod, salmon, shrimps, anchovy, olive, avocado, or liver pâté paste.
    • More fillings: Substitute tuna with chopped eggs and anchovies.
    Smörgåstårta - Swedish Sandwich Cake
    Tip: Quick DIY Mayonnaise

    In Sweden, it’s often used cream fraîche for the filling, which is rarely available in the United States. It is like a mix of heavy cream and sour cream.

    Mayonnaise

    You can make your own mayonnaise any time at home from eggs, oil, and white vinegar:

    1. Leave 2 eggs at room temperature for about 30 minutes.
    2. Mix eggs in a blender.
    3. Add 1 cup of vegetable oil one tablespoon at a time.
    4. Add 1 tsp white vinegar or more to taste.
    5. Add salt and black pepper to taste.

    For a variation, add one tsp of mustard or freshly grated horseradish.

    Smörgåstårta - Swedish Sandwich Cake

    Smörgåstårta - Swedish Sandwich Cake

    SpiceBreeze
    It looks like a cake with a savory decoration. The inside is a layered sandwich filled with everything you can imagine as long as you combine it with mayonnaise and eggs on sandwich bread. This recipe is one easy version. You can also make four single "cupcakes" instead of one large cake. Popular are different fillings for each layer and rich decorations. Get more recipes and inspirations on our website.
     
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    Cuisine Swedish
    Servings 3

    Ingredients
      

    • 2 can tuna in water each 5 oz
    • 8 oz mayonnaise
    • 4 oz sour cream
    • 4 oz cream cheese
    • 1 cup frozen mixed vegetables
    • 12 slices sandwich bread cut into even squares
    • 2 hard-boiled eggs chopped
    • 1-2 lemon for juice
    • salt & pepper

    Culinary Spice Kit Ingredients:

    • [Tarta] horseradish, green peppercorns, fennel, dill, celery

    Instructions
     

    A. Filling

    • In a BOWL, mix the Tarta Spices with 1/8 cup lemon juice.
    • Add mayonnaise, sour cream, cream cheese. Mix well.
    • Season with salt and pepper to taste.
    • Set 1 cup of the mixture aside for the “icing”.
    • To the remaining mixture, add eggs, vegetables, and tuna.

    B. Assembly

    • Assembly the cake on a large serving plate
    • (1) With a knife, spread four slices of bread with half of the filling.
    • (2) Place four slices of bread on top.
    • (3) Spread with the remaining filling.
    • (4) Place the last slices of bread on top.
    • (5) Use the “icing” mixture to spread over the top and all sides.
    • (6) Cover completely with plastic wrap.
    • Let it rest overnight in the fridge.

    C. Decoration

    • Decorate the cake to your taste, for instance, cover with lettuce leaves and top with tomato slices and chopped herbs. For more ideas and tips see our blog.
      Smörgåstårta - Swedish Sandwich Cake
    • Enjoy!
    19
    Jun, 2019
    Swedish Köttbullar

    Swedish Köttbullar

    How to cook 34 authentic global recipes without tedious planning.
    Swedish Köttbullar

    Swedish Köttbullar

    SpiceBreeze
    IKEA popularized Köttbullar, Sweden's national dish, around the world. Surprisingly, in 2018, Sweden revealed that their beloved meatballs originated in Turkey. In the 18th century, King Charles XII fell in love with Turkish meatballs and brought the recipe back to Sweden. Today, Köttbullar are typically served with mashed potatoes, a creamy brown sauce, and sweet-sour sides like cucumber salad and lingonberry jam.
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    hands-on time 30 minutes
    Course Main Course
    Cuisine Swedish
    Servings 3

    Ingredients
      

    Pickled Salad (Optional)

    • 1 English cucumber finely sliced
    • 1/8 cup vinegar apple cider or white vinegar
    • 1 tbsp sweetener [1]  or to taste
    • fresh parsley or dill (optional) finely chopped

    Meatballs

    • 1.25 lb ground meat [2]
    • 1 egg
    • 3/8 cup milk dairy or nut milk
    • 1/4 cup breadcrumbs [3]
    • 2 tbsp butter

    Sauce (Optional)

    • 2 tbsp butter
    • 3 tbsp flour any
    • 1 cup milk dairy or nut milk
    • 1 cup broth any

    Suggested Sides

    • 1 jar berry jam [4]
    • mashed potatoes online recipe
    • boiled potatoes
    • any pickled vegetable that you prefer
    • steamed vegetables of your choice, e.g. carrots, green beans, peas and corn

    Culinary Spice Kit

    • 1 pouch Onions, allspice, white pepper, black pepper, ginger, yellow mustard

    Instructions
     

    Pickled Salad (Optional)

    • In a BOWL, mix 1/3 cup of water with vinegar and salt to taste. Sweeten to taste and mix well.
    • Add cucumber slices to the bowl and mix well to coat them evenly.
    • Optionally, add fresh parsley or dill for extra flavor.
    • Let the mixture rest in the fridge for 2 to 24 hours before serving.

    Meatballs

    • In a BOWL, whisk the egg.
    • Add Köttbullar spices, milk, and breadcrumbs to the bowl. Mix well and let it soak for 10 minutes.
    • Add the meat and salt (1 tsp recommended) to the mixture. Knead until everything is well combined, but do not overdo it.
    • Form the mixture into small meatballs.
    • In a PAN, melt 2 tbsp of butter over medium heat.
    • Fry the meatballs in the pan until they are cooked through, shaking the pan occasionally to ensure they brown evenly on all sides.

    Sauce (Optional)

    • In a small POT, melt 2 tbsp of butter over medium heat.
    • Add the flour and gently whisk for about 3 minutes until the mixture changes color.
    • While whisking continuously, gradually add the milk and broth. Bring the mixture to a boil over medium heat.
    • Reduce the heat to low and cook for 15 minutes, stirring frequently.
    • Season with salt and pepper to taste before serving.

    Serve

    • Serve the meatballs with the salad or steamed vegetables, mashed or boiled potatoes, jam, and optional sauce.

    Notes

    [1] For instance, agave syrup, honey, or sugar.
    [2] Use a mixture of half beef and half pork, or any meat combination to your liking.
    [3] Alternative: Substitute breadcrumbs with flour or ground nuts.
    [4] Lingonberry is the best choice, available, for instance, at IKEA stores. Other options:
    • Raspberry or blueberry jam works fine as well.
    • Cook cranberries with some water and sugar into a thick sauce.
    • Just serve with fresh raspberries or blueberries.

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    Köttbullar

    Swedish Köttbullar

    IKEA made them famous around the world: Köttbullar, the national dish of Sweden. Surprisingly, in 2018, Sweden revealed Turkey as its origin. In the 18th century, King Charles XII fell in love with Turkish meatballs and introduced them to his home country. Today, Köttbullars are usually served with mashed potatoes, creamy brown sauce, and sour-sweet sides: cucumber salad and lingonberry jam.

     

    Shopping list

    • 1 lb ground meat ( (half beef and pork or any to your liking))
    • 1 lb potatoes (boiled, peeled)
    • 1 English cucumber (finely sliced)
    • 1 jar berry jam*)
    • 1/4 cup breadcrumbs

    You might have

    • 1/2 cup milk (plus some for the potatoes)
    • 2 tbsp butter
    • 1 egg
    • 1 tbsp agave syrup (or honey or sugar (or to taste))
    • 1/8 cup vinegar
    • salt & pepper

    Sauce

    • 2 tbsp butter
    • 3 tbsp flour
    • 1 cup milk
    • 1 cup broth

    Optional

    • Fresh parsley or dill (finely chopped)

    Culinary Spice Kit

    • Onions, white pepper, allspice, black pepper, yellow mustard, ginger

    Pickled Salad

    1. In a BOWL, mix 1/3 cup of water with the vinegar and salt to taste. Sweeten to taste. Mix well.
    2. Add cucumber slices and mix well.
    3. Optionally, add fresh parsley or dill.
    4. Let it rest in the fridge for 2 to 24 hours.

    Meatballs

    1. In a BOWL, whisk the egg.
    2. Add Köttbullar spices, milk, and breadcrumbs. Mix well. Let it soak for 10 minutes.
    3. Add the meat and salt to taste (1 tsp recommended). Knead until everything is well combined. Don’t overdo it.
    4. Form little meatballs.
    5. In a PAN, melt 2 tbsp butter over medium heat.
    6. Fry the meatballs until they are cooked through.
    7. Shake the PAN occasionally to brown the balls all around.

    Sauce

    1. In a small POT, melt 2 tbsp butter over medium heat.
    2. Add flour and gently whisk for about 3 minutes until it changes color.
    3. Whisking continuously, add milk and broth and bring to boil over medium heat.
    4. Turn heat to low and cook for 15 minutes, stirring occasionally. Season with salt & pepper to taste.

    Mashed potatoes

    1. Mash the potatoes and reheat them with a little milk.
    2. Add salt to taste.

    Serve

    1. Serve the meatballs with the salad, mashed potatoes, jam, and optional sauce. Enjoy!

    *) Lingonberry is the best choice, available, for instance, at IKEA stores. Raspberry or blueberry jam works fine as well. Or, cook cranberries with some water and sugar into a thick sauce. Or, serve just with fresh raspberries or blueberries.
    Substitute pickled cucumber salad with any other pickled vegetable that you prefer.
    Substitute breadcrumbs with flour or ground nuts.

    6
    Feb, 2019
    Persian Fesenjan

    Persian Khoresh Fesenjan

    Fesenjan

    Persian Fesenjan

    Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy flavor and a hint of sweetness. 

    Patience is Key

    The shopping list is short and the cooking steps are simple. It can be cooked fast. Though, the heavenly taste sensation develops only with patience.

    Pomegranate Molasses DIY

    Pomegranate molasses is easy to make at home from store bought pomegranate juice:

    Cook 4 cups of pomegranate juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.

    For a change, you can substitute pomegranate juice with cranberry juice.

    Variations
    • Substitute chicken with duck, beef meatballs,
      leftover turkey, or lamb stew.
    • Omit chicken and pour sauce over fried eggplants or
      baked root vegetables
    The Fesenjan Culinary Spice Kit includes the following spices:

    Turmeric, cinnamon, orange peel, cardamom, rosebud

    Discover New Flavors Every Month
    Pomegranate
    Persian Fesenjan

    Persian Khoresh Fesenjan

    SpiceBreeze
    Khoresh Fesenjan is a standout dish in Persian cuisine, traditionally enjoyed during Shabe Yalda, when families gather to celebrate the longest night of the year and welcome the start of winter. This rich stew owes its signature flavor to walnuts and pomegranates, creating a creamy, tangy, and subtly sweet taste. With a short shopping list and simple steps, the key to unlocking its heavenly flavor lies in slow, patient cooking.
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    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Persian
    Servings 3

    Ingredients
      

    • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
    • 4 cups walnut halves
    • 1 large onion chopped
    • 1/2-1 cup pomegranate molasses*)
    • sugar honey, or syrup
    • oil
    • salt & pepper

    Fesenjan Culinary Spice Kit

    • Turmeric, cinnamon, orange peel, cardamom, rosebud

    Suggested Sides

    • 4-6 cups basmati rice cooked
    • 1 cup fresh herbs chopped
    • cucumber, tomatoes, red radish sliced

    Instructions
     

    Chicken

    • Rub chicken on all sides with salt & pepper to taste and with Fesenjan spices.
    • In a PAN, heat 2 tbsp of oil over medium heat.
    • Fry onions for 5 minutes.
    • Add chicken pieces and fry them on all sides until they turn brown. Set them aside.

    Sauce

    • 1) In a BLENDER, grind nuts.
    • In a large POT, add 3 cups of water and ground nuts. Mix well.
    • Cover. Bring to a boil. Cook over medium-low heat for 30 minutes. Stir frequently.
    • Stir in salt and pomegranate molasses to taste. The flavor should be a bit tangy and a bit sweet. If the sauce appears sour, add a bit of sugar until it's just fine for you.
    • Add the chicken and onions.
    • Cover. Cook over medium-low heat for 30 minutes. Stir frequently.
    • Serve Fesenjan with rice and optionally fresh herbs and/ or unseasoned vegetables.
    • Enjoy!

    Notes

    *) If you can’t buy pomegranate molasses substitute with cranberry sauce or make your own molasses with our online recipe.
    • Substitute chicken with lamb stew (cook 1.5 hours longer and add 1-2 cups of water), beef meatballs, duck breast, or leftover turkey.
    • Substitute the chicken with eggplants or root vegetables.
    • Substitute the walnuts with hazelnuts or almonds.
    3
    Feb, 2019
    Ghanaian Waakye

    Ghanaian Waakye

    Waakye

    Beans & Rice from Ghana

    Waakye, a Ghanaian dish with beans & rice is a meal of itself or the center of a large number of side dishes. It’s very popular all over Ghana. 

    “Waakye”​

    The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with side dishes of your choice.

    Grains of the Paradise

    The spice kit includes grains of paradise. They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

    Variations
    • Waakye as a meal of its own  (first recipe below).
    • Chicken Waakye (second recipe below).

    Add a side dish: 

    • Sour cabbage salad: see the recipe in the Currywurst recipe.
    • Fried plantain  Peel and slice a plantain. Sprinkle it with salt and fry in some oil until they are soft inside and golden brown outside. 
    The Waakye Culinary Spice Kit includes the following spices:

    [1] Smoked paprika, thyme, bay leaves

    [2] Grains of paradise

    Discover New Flavors Every Month
    Grains of Paradise
    Grains of Paradise
    Ghanaian Waakye

    Ghanaian Waakye

    SpiceBreeze
    Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
     
    Share Pin Print
    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Ghanaian
    Servings 3

    Ingredients
      

    Shopping list

    • 1 can Kidney beans rinsed
    • 1.5 cups long grain rice washed

    You might have

    • 1 onion peeled and roughly cut
    • 2 cloves garlic peeled and roughly cut
    • 1 inch ginger peeled and roughly cut
    • baking soda
    • oil
    • salt & pepper

    Waakye Culinary Spice Kit

    • Pouch [1] Smoked paprika, thyme, bay leaves
    • Pouch [2] Grains of paradise

    Instructions
     

    • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
    • In a large POT, heat 2 tbsp of oil over medium heat.
    • Careful of splatters, add beans, Waakye [1] spices, 1 tsp baking soda, and the liquid from the FOOD PROCESSOR.
    • Cook for 5 minutes over medium-low heat.
    • Stir in the rice and 2.5 cups of water. Add salt to taste. Mix well, cover, and bring to a boil.
    • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.
    • Adjust salt and pepper to taste.
    • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

    Optional

    • Serve Waakye with fried plantains, boiled eggs, sour cabbage salad, grilled meat, and/or sausages (see notes).

    Notes

    ▪ Substitute kidney beans with black-eyed peas.
    Recipes for:
    ▪ Chicken Waakye
    ▪ optional side dishes
    Ghanaian Waakye

    Ghanaian Chicken Waakye

    SpiceBreeze
    Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
     
    Share Print
    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Ghanaian
    Servings 3

    Ingredients
      

    Shopping list

    • 1 lb chicken breast cut into 1 inch pieces
    • 1 can Kidney beans rinsed
    • 1.5 cups long grain rice washed

    You might have

    • 1 onion peeled and roughly cut
    • 2 cloves garlic peeled and roughly cut
    • 1 inch ginger peeled and roughly cut
    • baking soda
    • oil
    • salt & pepper

    Waakye Culinary Spice Kit

    • Pouch [1] Smoked paprika, thyme, bay leaves
    • Pouch [2] Grains of paradise

    Instructions
     

    Waakye

    • In a large POT, heat 1 tbsp of oil over medium heat.
    • Careful of splatters, add beans and fry for 2 minutes.
    • Add 1 tsp baking soda, rice, 3 cups of water, and salt to taste.
    • Mix well, cover, and bring to a boil.
    • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.

    Chicken

    • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
    • Season chicken with salt and pepper to taste.
    • In a large PAN, heat 2 tbsp of oil over medium heat.
    • Add the chicken and fry until it turns brown on all sides.
    • Careful of splatters, add the liquid from the FOOD PROCESSOR and Waakye [1] spices.
    • Cook for 10-15 minutes over medium-low heat until the chicken is cooked. Add some more water if necessary and salt to taste.
    • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

    Optional

    • Serve Waakye with fried plantains, boiled eggs, and/ or sour cabbage salad (see notes).
    • Enjoy!

    Notes

    ▪ Substitute kidney beans with black-eyed peas.
     
    Recipes for:
    ▪ vegetarian Waakye
    ▪ optional side dishes

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