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This delicious groundnut stew is traditionally eaten all over the African continent. Recipes differ from region to region: in west Africa it is searingly spicy, while in central Africa cassava leaves are included in the stew. This version has a mild to medium heat and we serve the spinach or cassava leaves on the side. It is enhanced by the unique flavor of baobab fruit from Elephant Pepper’s Baobab Gold chilli sauce.
1 medium onion, peeled and chopped
2-3 tablespoons palm oil (or sunflower if not available)
2 clove garlic, chopped
1 small nugget ginger, chopped
1 small mild green chilli, chopped (optional)
1 teaspoon tamarind paste (if available)
4 chicken breasts, cubed
2 cups chicken stock
1 can chopped tomatoes
1 large tablespoon tomato paste
1 cup peanut butter
3 tablespoons Elephant Pepper Baobab Gold chilli sauce
Elephant Pepper Baobab Gold grinder
Salt and pepper
Chop and fry the onion in a little oil on a medium heat. Add the garlic, chilli, ginger and tamarind. Add the chicken and fry quickly to seal it, stirring all the time. Stir in the chicken stock, tin of tomatoes, tomato paste, peanut butter, Baobab Gold chilli sauce and season with salt, pepper and a generous grind of Baobab gold grinder spice. Reduce heat, cover and cook for 40 minutes, stirring occasionally. Serve with plantain chips and cassava leaves.
Serves four.
3 large plantains (or 4 smaller ones): use sweet potatoes if not available
Groundnut or olive oil
Elephant Pepper Zambezi Red grinder
Salt to taste
Pre-heat the oven to 200 degrees. Peel the plantains (or sweet potatoes) and cut them into chunks. Drizzle liberally with oil, salt and a generous grind of Elephant Pepper Zambezi red grinder spice. Lay them onto a baking sheet and cook for 45 minutes, turning once.
Spinach leaves (or cassava leaves, if truly authentic)
Large handful or raw cashew nuts
Elephant Pepper Zanzibar spice grinder
Half a lemon
Roughly chop the cashew nuts. Roast them in a small pan with a generous grind of Elephant Pepper Zanzibar grinder spice, stirring constantly. When golden brown remove from the heat and set aside. Steam the spinach for five minutes. Drain any excess water, squeeze over with lemon juice and sprinkle with the cashew nut and spice mix.
Simple, fragrantly flavoured dishes like this are traditionally eaten all along the coast of Mozambique. We’ve added a delicious sticky coconut rice and tangy salsa as an accompaniment.
4 fillets of firm (sustainably harvested) white fish such as Tilapia
1 lime, juiced
Elephant Pepper Mozambican Green grinder
A little olive oil
Salt to taste
Heat the oven to 200 degrees. Place the fish filets on a large piece of foil. Add the lime juice and a generous grind of Mozambican Green grinder spice. Drizzle with olive oil and
salt to taste. Cook for 15 minutes.
Serves four.
2 cups white rice
2 cups coconut milk
1 3/4 cups water
1/2 teaspoon salt
1/2 teaspoon oil
1 teaspoon sugar
Put rice, coconut milk, water, and salt and sugar in a saucepan with a tight fitting lid. Place pot on the stove over medium heat. Stir well. Continue to stir occasionally until the coconut milk and water come to the boil. Once the coconut water has begun to bubble, stop stirring and turn down the heat to low. Place the lid on the pot, allowing some of the steam to escape. Cook for 15-20 minutes, or until the rice has absorbed nearly all of the coconut water. Turn off the heat and cover the pot tightly with the lid and allow to rest 5-10 minutes. The rice will steam and have a sticky texture.
Serves four.
1 medium papaya
1 mango
2 limes, juiced
Zambezi Red grinder
Salt
Handful of cilantro
Prepare about half of the papaya and the whole mango. Chop into small cubes. Stir in the lime juice, salt and pepper and add a generous grind of Zambezi Red spice. Sprinkle with cilantro.
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