Fridge Lemon Tart

Featured Cook: Cassidy from South Africa 

Ingredients:

• 1 packet tennis biscuits (or any other biscuits really).
• 1 tin condensed milk (+- 340g)
• 1 tub smooth cream cheese (plain)
• ½ cup lemon juice (the concentrate in the bottle works better, but you can use fresh lemon juice instead)
• 50g melted butter or margarine (about 2-3 heaped tablespoons)

Method

1. Crush the biscuits into fine crumbs. Mix enough of the butter into the crumbs to make it stick together – use more or less butter as needed.
2. Press the biscuit mixture into the bottom of a 23cm tart dish, making sure to press the crumb mixture up the sides of the dish as well.
3. In a clean bowl, mix the condensed milk and cream cheese together until smooth. You can use a whisk, but don’t use an electric beater as this will introduce too much air into the mixture.
4. Once there are no lumps, add the lemon juice and mix quickly as the mixture will begin to set immediately.
5. When the mixture is smooth and well mixed, pour into the prepared base and leave for 2-4 hours or until set.

Voatavo sy Voanjo (Pumpkin Stew with Peanuts)

Featured Cook: Brad from South Africa

Ingredients:

• 3 tbsp oil
• 1 onion, chopped
• 200ml chopped, tinned, tomatoes
• 150g peanuts, chopped
• 750g pumpkin, chopped
• 500ml water
• 3 garlic cloves, grated
• 1 1/2 tsp garlic salt
• 2 spring onions, sliced thinly
• 2 tbsp coriander leaves, finely chopped

Method:

1. Heat the oil in a pan, add the onion and fry for 3 minutes then stir in the tomatoes.
2. Cook until they break down to make a thick sauce (about 10 minutes) then add the peanuts, pumpkin and the water.
3. Stir to combine, bring to a simmer and cover the pan.
4. Cook over medium heat for about 10 minutes, or until the pumpkin is tender.
5. Reduce the heat and mash the mixture with a potato masher until smooth.
6. Stir in the garlic, spring onions and coriander then allow to simmer gently for a further 4 minutes.

Serve hot, on a bed of rice.

Chicken Peri Peri (Pepper) Soup

Featured Cook: Michael from Ghana

INGREDIENTS:

• Chicken (2kgs)
• Onion (1)
• Garlic & ginger paste (to taste)
• Tomato Puree or Paste (250g)
• Peri Peri (Pepper) to taste
• Spices (mixed herbs and tree bark)
• Maggie stock cube

METHOD

1. Cut chicken into pieces and rinse.
2. Chop onion.
3. Put chicken and chopped onion in a pot to steam for 5 minutes, and then you add 500 ml of water.
4. Leave it to boil for 10 minutes, and then add your tomatoe puree or paste, garlic & ginger paste and your spices.
5. Leave it again to boil for 20 minutes, and whiles boiling you add your Maggie stock cube.
6. Chicken peri peri (pepper) soup is ready to serve.

Can be enjoyed with home baked bread or rolls.

Pork and Rice

Featured Cook: Cliff from Uganda 

 Ingredients:

• 1 cup of Rice
• 3-400g Pork, chopped
• A Clove of Garlic
• 1 medium Onion
• 1 cup of Mushrooms
• 1 medium Carrot
• Fresh Coriander
• Spices [curry powder, Italian herbs]

Method:

1. Heat up pan and use pork fat to create cooking oil base.
2. Place pork meat in pot and start to brown pork.
3. Add garlic, onions, carrots, mushrooms and some curry powder to the pot. Cook until soft.
4. Add spices to taste.
5. Serve with cooked white rice.

Inopi

Feature Cook: Nobsie from Zimbabwe

Ingredients:

• Mealie Meal – 2 cups
• Pumpkin – 1/4 of a crown pumpkin – chopped – enough to half fill a medium sized pot.
• Sugar – 2tbl spoons

Recipe:

1. Boil Pumpkin until very soft.
2. Mash it – not too finely, just enough to enable you to make a porridge.
3. Mix half a cup of mealie meal in a small bowl with water and make a thick paste.
4. Mix paste into the pumpkin porridge – let that cook for about 3-4 min in medium heat.
5. Add the rest of the mealie meal to make a thick paste – Sadza/Isitshwala/Pap.
6. Cook on medium heat for 3-10min, mixing it halfway through.

You can enjoy it with meat or any vegetables of your choice.

Egusi- Chicken Spinach Stew

Featured Cook: Michael from Ghana

Ingredients:

• 2kg Chicken
• 2 bunches of Spinach
• Garlic & Ginger paste (to taste)
• 3 Tomatoes
• Spices (Mixed herbs, tree bark)
• 2 Onions
• 200ml Palm oil
• 200g Egusi (Sesame Seed)
• 1 Maggie Stock cube

Method:

1. Cut your chicken into pieces and rinse.
2. Chop 1 onion.
3. Put chicken and onion in the pot and add garlic & ginger paste to taste.
4. Steam for about 20 to 30 minutes.
5. While chicken is steaming, you chop up spinach, tomatoes and remaining onion.
6. Remove chicken from the stove, and then in a separate pot heat up palm oil.
7. Fry onion, and then you add your chopped tomatoes, leave to cook for 5 to 8 minutes.
8. Then add steam chicken, spinach and egusi (sesame seed), and then allow to cook for 10 to 15 minutes.
9. And then you dissolve your Maggie stock cube in water and add to the stew together with your mixed herbs & tree bark spices. Wait for three minutes and your Chicken spinach stew is ready to be served.
10.  Serve with rice, Garri, Pap (Ogali) or Bread.

Enjoy!