Optional

1 tbsp palm or olive oil heated
2 chili pepper, ½ tbsp crushed red pepper or ½ tsp cayenne
Medium onion

I – Place A & B in a bowl, slowly add C to form a smooth thick paste. Beat well with a whisk or wooden spoon for a few minutes, cover and place aside for at least 30 minutes. For a traditional taste, let the mixture sit at least 8 hours- then refrigerate overnight if possible- until it becomes frothy.

Heat 2 cups oil in a large heavy pot 180C, and drop I into oil using a large spoon, then fry until golden brown, about 1 minute per side. Drain on absorbent paper. Served traditionally with kosayi sauce.
Can be served as a side dish with a meal; smaller balls can be served with toothpicks as appetizer or snacks.

Mix 4 eggs yolk plus I, fold in 4 whipped egg whites and 200ml whipped cream. Koki cooks same way as Moy-moy.

A – 3 medium onions
B – 4 tbsp red or olive oil
C – 4 garlic clove minced
D – 4 tbsp sugar
E – 8 tbsp vinegar
F – 100gr tomato paste
G – 500gr tomato blanched, skinned.
H – 2 chilies red and hot chopped
I – salt, pepper to taste

A – 1 cup S&S Corn Flour (one part)
B – 2 cups boiling water (two parts)
C – 1 cup boiling water (one part)

I – have you pan ready with A and have C nearby

A – 200gr S&S Rice Flour
B – 150gr S&S Cornmeal
C – Salt and pepper to taste
D - 300ml water or stock
E – 500ml water or stock

A – 600gr plantain
B – 200gr Cassava

A – 200gr S&S Couscous
B – 360ml boiling water or stock

Optional
-10 ml oil or a knob of butter

A – 300gr S&S Attieke
B – 150 ml warm water

A – 2 large chicken breasts (Chicken supreme) bone-in skinless (optional)
B – 2 tbsp grandma spice
C –1 tbsp olive oil or red oil
D – Juice of 2 lemons
E - ½ Cup minced fresh parsley
F – Corn Flour or any flour for dusting
G – Peanut oil for frying
H – Lemon wedge, for garnishing

Optional
(Mix to all together as stuffing, for chicken supreme)
– 2 tbsp minced parsley,
- 1 small shallot
- 1 small chili ,
– 1 clove garlic minced
- ½ tsp grandma spice

I – combine B, C, ½ of D to make a paste
II – rub A with B, ½C place in a boll and drizzle left ½C and E cover and refrigerate for 6-8 hours or overnight.
III – bring A to room temperature

African mayonnaise (it is made form vegetables (free of dairy and oil), it is one of the component foods used to build muscle for traditional athletes and sports people in Africa)

A – 700gr lean minced Beef
B – 1 small onion, finely chopped
C – 1 garlic clove, crushed
D – ½ tsp chilli powder
E – 1 tbsp lime juice
F – Salt and pepper to taste
G – 1 egg, beaten
H – Kyinkyinga Spice Mix

I – Put A, B, C, E and F in a food processor.
II – Add a tsp Kyinkyinga Spice Mix - process to smooth.
III – Divide into 10-15 portions and shape each one into a sausage shape
VI – Use a pre-soaked bamboo skewer, to press the meat onto.
V – Dip into the egg, then roll them into Kyinkyinga Spice Mix.

A – 700gr stewing venison (lamb shank or osso-bucco)
B – 1 tbsp red palm oil or olive oil
C – 2 tbsp African Wild Curry
D – 1 onion, chopped
E – 2 garlic cloves, crushed
F – 1 tsp chilli to taste
G – 2 tsp soft light brown sugar
H – 1 ½ tbsp tomato paste
I – Salt and pepper to taste

1 – In a flameproof casserole fry A, a few pieces at a time until browned, as each batch browns, remove and place in a bowl.
2 – Add D, G, and B, cook for 5 mins whilst stirring until soft. Add garlic, tomato and return the venison into the casserole.
3 – Pour over enough water to cover the meat - season with I and simmer.
Cover and simmer for 2 to 2 ½ hours until the meat is tender and the sauce is reduced and begins to separate with the oil. (Or cover and place into 180C preheated oven 2 to 2 ½ hours until the meat in tender.)

A – 225gr raw prawns in shell
B – 1tbsp West African Spice Mix
C – 1 lime rind and juice
D – 1 tbsp tamarind juice
E – 2 slices peeled fresh ginger
F – 1 ½ litre stock or water
G – 4 tbsp African Smoked sea food Sauce (if smoked seafood is not available, mix 4 tbsp Thai fish Sauce and 1 tbsp oyster sauce)
H – 2 garlic cloves crushed
I – 1 fresh red chilli
J – 1 tsp smooth peanut butter
K – Mint and basil leaves for garnishing
L – Cherry tomatoes (halved) for garnishing
M – 1 tsp red palm oil or olive oil (optional)

I – Peel the prawns and set them aside. Put the shells in a large saucepan.
II – Add lime rind, ginger and stock, bring to the boil over a low heat.
III – Simmer for at least 20 minutes, strain stock into a clean pan discarding the prawn shells

A – 500gr Chicken Breast
B – Kyinkyinga Mix to taste
C – 1 tsp red palm oil
D – 2 tbsp olive oil
E – 1 Lemon Juice
F – 1 garlic clove, finely chopped

I – Pre-heat broiler or Grill. Cut A into slices season well with E F and B.
II – Allow to marinate for 5 to 10 minutes.

1 – Skewer chicken and brush with the mixture of C and D.
2 – Cook under grill until brown on each side (about 4 minutes), remove meat from sticks.

A – 1 tbsp S&S Harissa Mix
B – 1 tbsp boiling Water
C – 1 tbsp Olive Oil

I – Mix A & B let stand for 5 Minutes Then Add C

To chargrilll fish, chicken, red meat, etc …
Mix I with ½ lime juice and brush the chicken- set aside to marinade for at least ½ hour before grilling.

For a side bowl accompaniment:
Use a mortar and pestle to pound I with 1 garlic clove until it reaches a fluid consistency (if necessary add more olive oil).

To enjoy the powerful taste of the Harissa flavor sprinkle the mixture over your meal (Couscous, Vegetables, meat etc...) or mix it with your broth.

A – 2 tbsp Olive Oil
B – 1 Onion finely chopped
C – 2 Garlic minced
D – 2 tsp S&S Harissa mix
E – 2 Bay leaves
F – 1 Cinnamon Stick
G – ½ of Preserved Lemon Rind
H – 1 tsp Lemon juice
I - 2 tbsp Parsley chopped
J – 1 Caned 400gr Tomatoes roughly chopped
K- 1 cup black olives

1 – In a saucepan heat A add B and C until softened, then add D, E, F, J, continue to cook until the sauce has thickened.
2 – Add G and K cook for 2 minutes then season with sea salt and freshly ground black pepper.
3 – Finish the sauce with I and K.

A – 4 tomatoes peeled, seeded and finely chopped
B – 1 red onion finely chopped
C – 1 tbsp olive oil
E – tsp S&S Harissa Mix
F – 1 tsp Sugar to taste
G – ½ tsp salt

1 – In a saucepan heat C and B - cook for 2 minutes add E, F, and A - Cover to simmer for 10 minutes.
2 – Remove the lid, add G and simmer until the sauce thickens. (Serve with grilled chicken, fish, red meat, vegetables etc… for an added individual taste add a separate small dish of ground cumin and salt)

Tamale Method (South America)
Tamale involves making dough from Masa Harina and a filling with meat, cheese or vegetables.

Kenkey Traditional Method
(West Africa)
Kenkey involves making dough from Masa Harina and ferment it like bread before cooking

1 – Place the tamales or Kenky in a steamer over boiling water and steam for 45 minutes or until cooked through.

A – 2 cups Masa Harina
B – 2 cups grated Cassava

I – In a bowl combine A with just enough B to make a damp dough.
II – Cover with a clean cloth for 24 to 48 hours in a warm place at 30C to 40C.
III – Knead II until slightly stiffened.

1 – Bring the boil ½ cup of water, slowly add III and cook stirring constantly and vigorously about 15 minutes or until thick and still. (Add more water if it becomes too dry)
2 – Form the Banku into balls (like tennis balls).

A – 1 ½ cup Masa Harina
B – 1 cup hot water

I – In a bowl mix combine thoroughly together A and B, and turn the dough onto a clean surface and knead until pliable and smooth (if the dough is too sticky, add more Masa Harina if it begins to dry out, sprinkle with water) cover the dough tightly with plastic wrap and allow to stand for 30 minutes. Divide into 10 equal-size balls.
II – Preheat a cast iron skillet or griddle to medium-high.
III – Using a tortilla press, a rolling pin or your hands, press each ball of the dough flat between two sheets of plastic wrap.

1 – Place the tortilla in preheated pan cook for about 30 seconds or until browned and slightly puffy each size.
(Keep tortillas covered with towel to stay warm and moist until ready to serve)

A – Masa Harina

1 – Boil water or stock; slowly add A mixing well until you get a consistent paste. Serve with any fish or meat sauce.

A – 1 cup Teff flour
B – 1 / 1 ½ cups warm water
C – ½ tsp sea salt

I – In a large bowl mix A and B cover with a clean cloth for 24 to 48 hours in a warm place, - pour off any liquid that will rise to the top.
II – Add C and stir.

1 – Pour ½ cup of the batter onto a medium hot skillet and cook until holes appear within 2 to 3 minutes. Do not turn when the surface is dry, remove and let cool.

A – 1 cup Teff flour
B – 2 tsp baking powder
C – ¼ tsp sea salt
D – 1 cup water
E – 1 tbsp vegetable oil

I – Mix A, B, C add D and E then whisk to a smooth batter.

1 – Spoon I onto a preheated pancake griddle and cook until the when edges seem dry then turn. (The pancakes will not brown much, because the no conent of sugar)

A – 4 organic, spatchcock butterflied
B – 2 tbsp Ras El Hanout
C – 3 tbsp olive oil
D – 3 tbsp pomegranate molasses (optional)
E – 1 lime- juiced

I – Combine B, C, D, and E into a paste and massage the mixture into the skin of the spatchcocks then allow it to marinate for 1 hour minimum.

1 – Preheat the grill, season I with salt and pepper and place skin side up for about 5 minutes each side until they are cooked thoroughly. Serve with arrow (Middle East couscous) warm grilled vegetable salad.

A – 250gr minced lamb
B – 1 tbsp Ras el hanout
C – Pepper and salt to taste
D – Cayenne pepper to taste

I – Combine all ingredients and roll into 5 cm diameter, then press the meatballs into small hamburgers.

1 – Grill or BBQ I.

A – 1kg lamb shoulder or neck, diced (Flour to coat the meat)
B – 2 tbsp Ras el-hanout mix
C – 2 pinch of Saffron
D – 1 tbsp Berbere mix (or 1 tsp paprika Plus ½ to 1 tsp chilli power)
E – 1 tbsp extra virgin olive oil (plus extra)
F – 2 onions, finely chopped
G – 2 garlic cloves, finely chopped
H – 600ml lamb or chicken stock
I – 10 pitted green olives, sliced
J – 2 preserved lemons, rind only, finely chopped
K – 1 small sweet potato, peeled and thinly sliced
L – 100gr tinned chickpeas, drained
M – 150gr peas (fresh or frozen)
N – ¼ bunch of parsley, chopped
O – ¼ bunch of mint, chopped

I – Toss A in the flour to coat and shake off the excess.
II – Heat extra oil and well brown all side the meat per batches over medium heat.

1 – In a large pan, heat E and add F - cook until soft.
2 – Add G cook for a minute and add B, C, D, H, I, J and bring to the boil.
3 – Add II - Bring back to the boil, and turn down the heat to simmer gently for 35 minutes.
4 – Add K, L, M cover to simmer for another 10 minutes or until the lamb is tender. Just before serving stir in N, O.

A – 2 Preserved lemon rind, finely chopped
B – ½ cup honey
C – 2 bunches thymes Leaves, finely chopped
E – 4 garlic clove finely chopped
F – 2 hot green chillies, seeded and finely chopped
G – 2 tbsp olive oil
H – Salt and pepper to taste

I – Combine A, B, and bring to the boil then cool to room temperature.
II – Add C D E F G and H.
III – Pour over the chicken, fish or red meat to marinate for at least 2 hours or overnight before BBQing.

A – ½ cup olive oil
B – 2 Preserved lemon rind, finely chopped
C – 8 green olive, pitted and sliced
D – 2 bay leaves
E – 1 tbsp black peppercorn
F – 1 tsp of each thyme and sage
G – 1 tsp salt

I – Whisk all ingredients together until well combined then marinate your chicken, fish or red meat for at least 2 hours before BBQing.

Cassava flour Method (South America)
Farofa involves sautéing Cassava flour in butter until golden brown and used to accompany BBQ meats, vegetables as a side dish.

Cassava flour Traditional Method
(West Africa)
Garri foto involves sautéing onion, garlic and tomato- then stir in hydrated Garri and used as accompaniments toBBQ meats,, vegetables as a side dish.

A – 1 cup Garri
B – 1 to 1 ½ cup salted boiled water or stock

1 – Place B into a pot and bring to the boil over a low heat.
2 – Sprinkle in A then Blend (using an electric hand blender) to make a soft dough consistency.

A – 1 cup Cassava flour
B – 1 to 1 ½ cups warm water
C – ½ tsp sea salt

1 – Place I into a skillet over a low heat then Blend (using an electric hand blender) to make a soft dough consistency.

A – 1kg Cassava tubes- peeled
B – Banana leaves- blanched (into boiling water- then refresh)

I – Cut roughly and cover A with water for three days or longer.
II – Drain and place A into a food processor, then blend to fine paste.
III – place A into B fold the banana around the dough to a parcel then to enclose it wrap another banana leaf around the parcel in opposite direction and tie to secure.
(The parcels should be 1 to 2 or 4 inches in diameter by 12 inches in length)

1 – Place the parcels a steamer over boiling water and steam for one hour or until cooked through. It should be very thick and solid thicker than mashed potatoes.

A – 2 cups yam flour or mix together 1 Cup yam flour plus 1 cup plantain flour (if using fresh vegetables 1kg fresh large white or yellow yam) or ( ½ kg fresh yam plus ½ kg plantain banana - do not use sweet potato or Louisiana yams)
B – 4 cups water or stock
C – 1 tsp butter (optional)

I – Place B and C into a pot and bring to the boil over a low heat.
2 – Pour slowly in A then Blend (using an electric hand blender) to make a soft and smooth mash.
(If using fresh vegetables place them into a suitable large pot and cover them with cold water then bring to a boil simmer for 50 minutes or until the vegetables are cooked through and soft. Refresh, peel and mash them, then add butter. If you don’t have an electric blender you will need two people: one to hold the pot and an other to beat and stir the fufu until soft and smooth.)
3 – Shape the fufu into balls and serve with any stew, sauce, soup or gravy.

A – 1 cup ground Semolina
B – 1 cup ground rice
C – 3 cups water

1 – In a large pot bring C to the boil slowly add A stirring constantly to avoid any lumps until the mixture begins to thicken then add B slowly.
(If you don’t have electric blender you will need two people: one to hold the pot and a other to beat and stir the fufu until soft and smooth).

A – 1 cup instant mashed potatoes
B – 1 cup bisquick or Self Raising Flour
C – 1 cup Cassava flour or tapioca flour
D – 3 cups water

I – Combine A, B, C together.

1 – Bring D to the boil and add slowly I, cook over a low heat whilst blending (using an electric hand blender).
(If you don’t have electric blender you will need two people: one to hold the pot and a other to beat and stir the fufu to avoid lumping and burning. This fufu should be very thick and smooth).
2 – Shape the fufu into balls and serve with any stew, sauce, soup or gravy.

Acaraje Method (South America)
Traditional Acaraje will involve soaking, washing, removing skin and grinding to a paste.

Akara Method (West Africa)
Traditional Akara will involve soaking, washing, removing skin and grinding to a paste.

A – 1 Cup of S&S Akara Flour
B – ½ Cup cold water (for Akara pancake you may need add more water)
C – Salt and pepper to to taste
D – Vegetable oil, for deep frying

I – Mix A and B to a paste then let it stand at least 15 minutes,(for extra flavour let stand in a warm place for 12 hours then place in refrigerator over night) afterwards season with C and whisk for a few minutes.

1 – Heat D in a large heavy saucepan and fry spoonfuls of I for 4 minutes or until golden brown. Serve with kosayi sauce any hot sauce.