SHRIMP | CILANTRO LIME SLAW |
1lb jumbo shrimp (peeled & deveined)
|
1 cup nonfat plain Greek yogurt
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1 tbsp extra-virgin olive oil — divided | 1 clove garlic |
1 tsp suya pepper | 1/2 small jalapeño pepper |
1 tsp chili powder | 1/4 cup cilantro leaves - packed tightly |
1 tsp cumin | 1/4 tsp kosher salt |
1/2 tsp kosher salt | 2 tsp lime zest + 3 tbsp lime juice |
6 - 8 corn tortillas | 2 cups shredded cabbage |
2 tbsp extra virgin olive oil |
Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, suya pepper, cumin, and salt. Toss to coat evenly. Let rest while you prepare the slaw.
Prepare the slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
Cook the shrimp: In a large nonstick skillet over medium-high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Be careful not to overcook! Transfer the shrimp immediately to a plate.
MANGO CHILI SAUCE | CHICKEN |
1 cup mango (cubed) | 1 lime (juiced) |
1/4 cup parsley | zest of 1 lime |
1 tbsp grated ginger | 1 serrano chili |
1 tbsp chili garlic sauce | 2 tsp chili powder |
1/4 cup roasted peppers | 1/2 tsp kosher salt |
1/4 cup shallots (diced) | 1 tsp suya pepper |
3 cloves garlic | 5 - 7 pieces of chicken (thighs/drumsticks) |
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INGREDIENTS:
RICE | SHRIMP |
2 cups long-grain rice | 2 tsp minced garlic (split in two) |
4 cups chicken broth | 1½ tsp white pepper |
1/2 cup olive oil | 2-3 bay leaves |
4 carrots (medium sized) | 2 tsp curry powder |
8oz green beans | 1 tsp thyme |
5oz sweet corn | 2 tbsp suya pepper |
2 bell peppers (any color) | 1tbsp olive oil |
1½ lbs jumbo shrimp - cooked | ½ tsp kosher salt |
3 bouillon cubes |
Remove bay leaves, top with whole shrimp, and serve immediately.
*Safeyya's Tip - Try stir frying the rice in ghee if you have some - it gives the rice a "buttery" soft, melt in your mouth, texture.
]]>Goat meat (1lb) | Salt (to taste) |
1 medium red onion | Ground pepper (Cameroonian pepper) |
Garlic paste (To taste) | Crayfish (To taste) |
Ginger paste (To taste) | Fresh basil |
3 Habanero pepper | 1 small red bell pepper |
Maggi (to taste) | 2 tbsp pepper soup spice |
INSTRUCTIONS:
SAUCE BASE | STEW INGREDIENTS |
6 Green Bell Peppers | 3 cups palm oil |
3 Onions (split into halves) | 2 tbsp locust beans |
2 - 3 green scotch bonnet peppers | 2 lbs assorted meat |
2 serrano chilis | 4 bouillon cubes |
salt (to taste) |
INSTRUCTIONS:
CHICKEN SUYA |
1 lb chicken thighs, thinly sliced (substitute tri-tip or top sirloin for beef suya) |
1 tbsp olive oil |
5 tbsp of suya pepper |
Skewers (soaked for 4+ hours) |
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AVOCADO | BREAD & TOPPINGS |
½ jumbo Hass avocado (ripe but firm) | 1 slice thick cut bread (sourdough) |
2 tsp lemon juice | Mayonnaise (to taste) |
2 tsp lime juice | 1 tsp butter |
1/2 tsp minced garlic | |
1/8 tsp of kosher salt | Smoked Salmon |
½ medium shallot, finely diced | |
¼ tsp of suya pepper |
Safeyya’s Tip: Peel the skin on the other avocado half, sprinkle with lemon and lime juice, and smooth out any nicks. Slice thinly with a sharp paring knife. Slowly fan out avocado slices so that they form a long line with the slices overlapping each other. Remove the small slices from the ends to make the rose easier to shape. Starting from one end, curl avocado slices toward the center and keep curling until you get a rose. Sprinkle with your favorite seasonings and top with your favorite things (we recommend eggs, smoked salmon, sprouts, cheese, and fresh herbs)
]]>PEPPER BASE | SOUP |
4 Red bell peppers | 1 cup of palm oil |
1 medium red onion | 1 medium onion bulb |
2 Scotch Bonnet Peppers | 2 tbsp blended crayfish * |
2 Fresno Peppers | 1/2 cup dried smoked fish |
1 Serrano pepper | 1 1/2 lbs pre-cooked beef |
2 tbsp dried locust beans | |
27 oz chopped frozen spinach | |
salt (to taste) |
* - optional
SUYA | GRILLED CHEESE |
1/2lb flank steak | 2 slices sourdough bread |
2 1/2 tbsp suya pepper | 4 slices pepper jack cheese |
1/2 tbsp olive oil | butter |
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