Chef Spotlight: Hadiza Ango
Meet Hadiza Ango, the amazing Chef Amors. She’s a northern Nigerian food blogger, YouTuber, content creator, and chef who started cooking at a very tender age and is now a renowned culinary star!
AFN: Tell us about yourself!
Chef Amors:Â My name is Hadiza Ango, known as Chef Amors. A northern Nigeria food blogger, YouTuber, content creator and chef in my late twenties.
I started cooking at an early age of 7-8 yrs of age. I will watch my mom cook from start to finish and when she saw how curious I am and passionate about food. She allowed me do a few things in the kitchen with her and before you knew I was the cook of the house because you guessed right I am good with food.
AFN: Why do you cook?
Chef Amors: I can’t really say why. I think this passion for food and cooking is inbuilt. I was born this way. Along the line the joy I see on my family and friends’ faces whenever I cook for them is indescribable. One of my love languages is cooking for people I love. So yes I cook because I love cooking.
AFN: What is your favorite memory in the kitchen?
Chef Amors: My favorite memory in the kitchen was when I cooked Jollof rice for 16 people. I was still in primary school then; trust me, it was one of the best rice I ever made. My dad asked me to ask if anybody helped me because he couldn’t believe I made that all by myself and because the rice was too good. Till date, everybody wants to eat my food and anytime I remember this particular day, it just makes me happy.
AFN: What is your biggest cooking fail?
Chef Amors: I tried this fresh strawberry muffin recipe I saw online and it was an epic failure (this is the only one I can remember).
AFN: What kitchen equipment do you use more and can’t do without?Â
Chef Amors: The kitchen equipment I use often is my mini chopper /blender. I use it too often.
AFN: What are your favorite foods to cook and why?
Chef Amors: My favorite food to cook is fried rice because you can’t eat my fried rice and not ask for more or the recipe.
AFN: What would you like to share with our audience?
Chef Amors:Â I would like you to know that cooking is not hard, once you prep early and have the right gadgets you will finish in no time. Creating sweet delicious meals is all about FLAVOR BUILDING (knowing the right time to add specific ingredients and build flavors along as you go).
AFN: How can your fans reach you on social media?
Peri Peri Chicken Sauce
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Peri Peri chicken sauce, also known as piri-piri, is a fiery blend of chili peppers, garlic, and spices. This vibrant sauce, seasoning, and marinade add some heat and depth of flavor to dishes, particularly chicken.
What to Pair with Peri Peri Chicken?
Special fried rice packed with veggies, and eggs makes a hearty base to balance the fiery Peri Peri chicken.
Homemade oven chips that are crispy on the outside and fluffy on the inside are also perfect for soaking up those delicious Peri Peri sauces.
A simple crisp green salad provides a light, fresh accompaniment.
Lastly, creamy homemade coleslaw adds a cool, crunchy and tangy taste to enjoy your peri peri chicken.
How Does Peri Peri Chicken Sauce Taste?
Peri-Peri sauce has a complex and bold flavor. The primary taste is an intense, fiery heat from the African bird’s eye chili peppers.
However, it’s not just pure heat – there are layers of tangy citrus notes from lemon juice, a slight sweetness, and an earthy, smoky depth from spices like paprika, garlic, and bay leaves.
The sauce has a thick, almost paste-like texture that pairs well with protein like chicken or shrimp.
Peri Peri Chicken Sauce
Ingredients
For Sauce:
- 1 large red bell pepper
- 1 medium onion
- 1 large tomato
- 2 plump cloves garlic
- 3 birds eye chilli (or something similar)
- ¼ bunch coriander
- 1 tbsp paprika
- 15 grams brown sugar
- 30 grams white wine vinegar
- 1 lemon zest and juice
- 100 grams cold water
- 50 grams light olive oil ((DO NOT USE EXTRA VERGIN - IT WILL MAKE YOUR SAUCE BITTER)
For Seasoning:
- 2 tsp sea salt
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp ground coriander seed
Instructions
For peri peri all purpose Season:
- Mix all ingredients together.
For Sauce:
- Dice tomato and set aside.
- Roughly chop, pepper, onion, garlic & chilli.
- Sweat in a medium high pan with a little till translucent.
- Add coriander stalks, paprika and sugar and cook for 30 seconds.
- Add tomatoes and took til very soft and start catching at bottom of pan.
- Switch off heat and stir in vinegar.
- Transfer to blender and add coriander leaves lemon and cold water.
- Blend for 1 minute on high then reduce to medium speed and emulsify oil into sauce.
- Transfer to sterilised jar, let cool to room temperature and store in fridge.
For Chicken:
- Season chicken liberally with peri peri seasoning and let marinate for ten minutes.
- In a medium high pan with a little oil, sear chicken till golden brown on both sides.
- Transfer to a bowl and liberally coat chicken in peri peri sauce.
- Transfer to lined roasting tray and roast at 190°C for 15 minutes turning the chicken halfway through. (Start with skin side down).
- The chicken should be dark brown when it’s done.
- Let rest for 2-3 minutes before serving.
- Enjoy with extra peri peri sauce on the side.
Tried this recipe?Let us know how it was!
Jollof Penne Rigate
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Jollof Penne Rigate, the pasta family is a wide family. Today I will be showing how I make the penne rigate with tomato sauce.
Note: – Ensure to prepare the tomato sauce before cooking the pasta – The pasta should be 80% cooked and then added to the sauce – It’s best to cook the tomato sauce on low heat.
How To Make Jollof Penne Rigate
Ingredients
- Fresh tomatoes
- White onions
- Fresh hot chili (as much as you can handle)
- Tomato paste
- Cooking oil
- Garlic
- Seasoning
- Bell peppers
- Penne rigate pasta
Cooking Instruction
- Make the tomato sauce first.
- Blend the fresh tomatoes, white onions, fresh chilli and tomato paste together to form a smooth paste.
- Add some oil and garlic in a pan then cook the tomato paste till the moisture is reduced.
- At this point, you season to taste according to your preference.
- While this is cooking. Proceed to parboil this pasta till it is 80% cooked.
- Drain the pasta and combine the pasta and the tomato sauce.
- Cook for a minute, then top it up with bell pepper and white onion.
What Is the Difference Between Penne and Penne Rigate?
Jollof Penne Rigate
Ingredients
- 100 gram penne rigate pasta
- 4 medium fresh tomatoes
- 1 medium white onions
- Fresh hot chili (as much as you can handle)
- 1 cup tomato paste
- â…“ cup cooking oil
- ½ garlic
- Seasoning to taste
- 2 medium bell Peppers
Instructions
- Make the tomato sauce first.
- Blend the fresh tomatoes, white onions, fresh chilli and tomato paste to form a smooth paste.
- Add some oil and garlic in a pan then cook the tomato paste till the moisture is reduced.
- At this point, you season to taste according to your preference.
- While this is cooking. Parboil this pasta till it is 80% cooked.
- Drain the pasta and combine the pasta and the tomato sauce.
- Let it cook for a minute, then top it up with bell pepper and white onions.
- Serve hot and enjoy.
Tried this recipe?Let us know how it was!
Creamy Homemade Yogurt Popsicles
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Yogurt Popsicle is perfect for a summertime treat. And just before winter arrived, I wanted to enjoy some cold desserts so I made this. They’re customizable, you can make whatever fruit-flavored popsicle you want, and they are quite pretty!
Tips to Make the Best Popsicles
Please note: – Blend all your fruits if you want a smoother consistency – If your fruit has seeds (such as blackberries) strain the mixture.
Flavors are optional, I just didn’t have fresh lemon zest.
Click here for a detailed, simple steps video to make the best Yougurt Popsicles.
How to Easily Get Yougurt Popsicles Out of the Mold
Stick the popsicle mold in a big bowl of hot water. Try not to get any of the water inside of the popsicles. Leave it in there for about 30 seconds and remove it.
If you have individual molds then you can stick each popsicle in a tall glass of hot water. You can also run the molds under hot water from the tap if you can’t fit them in a bowl. After they are frozen, remove them from the mold, and wrap them in parchment or wax paper. Store them in a bag or another container in the freezer and enjoy!
Yogurt Popsicles
Ingredients
- 2 small bananas
- 16 small grapes (white & red)
- 1 cup Low fat yogurt
- chocolate chips
- ⅓ cup  condensed milk
- â…“ cup caramel treat
- A drop of Flavor (optional)
Instructions
- Prep all your ingredients beforehand.
- Start by blending/mashing up my fruits to form a smooth consistency
- Add some condensed milk.
- Follow up with some caramel.
- I used low fat yoghurt but you can use any kind.
- Add a little bit of artificial flavoring. This is super optional.
- Set this aside and get your popsicle mold.
- Add some chocolate chip to the popsicle milk then top it up with the yoghurt mixture.
- Let it sit in the freezer overnight and you have the best summertime treat.
Tried this recipe?Let us know how it was!
Kenyan Beef Biryani
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Kenyan Beef Biryani is a delectable dish that combines the best of Indian and Swahili cuisines.
Prepared with tender chunks of beef, fragrant basmati rice, and a mix of spices. The meat is marinated in a blend of aromatic spices, such as cumin, coriander, cardamom, and chili peppers, allowing the flavors to penetrate deep into the fibers. The rice is cooked to perfection and mixed in the broth.
The dish gets its vibrant color from a blend of spices called Biryani Masala, which is like the the major ingredient. Here’s a detailed video on how to make Kenyan beef biryani.
Kenyan Beef Biryani Recipe
Beef Biryani is often garnished with fried onions, fresh herbs, and a squeeze of lime, adding an extra layer of depth and freshness to the dish.
Kenyan Beef Biryani
Ingredients
FOR MARINATION
- 500 gram beef steak
- 1 tsp salt
- 1 tbsp Oil
- 2 tbsp ginger and garlic paste
- 2 tomatoes (blend it for a puree)
- ½ cup plain yogurt
- 1 tsp whole cumin
- tsp red chili powder
- 1 tbsp black pepper powder
- 1 tbsp cardamom
- Lemon juice
- 2 tbsp chopped coriander
- 1 green chili, finely chopped
- ¼ tsp turmeric powder
FOR MASALA
- 4 tsp Oil
- 5 onions (sliced and fried until golden brown)
- 4 tomatoes (sliced in cubes)
- 1 tbsp ginger and garlic paste
- 1 cinnamon stick
- 2 green chillies finely chopped
- ¼ cup fresh plain yogurt
- 15 ml tomato paste
- 1 tsp sugar
- 3 cups water
- 4 potatoes (washed, peeled, quartered, and fried till tender)
- 1 tsp salt
FOR RICE
- 3 cups rice (long grain basmati rice)
- 2 cardamom pods
- 1 cinnamon stick
- 4 tbsp oil
- Orange food coloring
- salt to taste
Instructions
- Mix the steak with the rest of the marination ingredients and let it marinate for 2 hours, keep it in the fridge.
- Heat the oil in a saucepan, add the tomatoes and cook until they are mushy and oil begins to separate from them.
- Add the ginger and garlic paste, followed by the cinnamon stick and chopped chillies and cook the mixture for a few seconds then add the marinade steak. Fry on high heat for 4-5 minutes.
- In a separate bowl, mix the yogurt with the crushed fried onions, tomato puree, sugar and salt. Pour this mixture into the pan and cook until the gravy is dry. Add water and turn the heat down and cover the saucepan.
- Allow it to simmer and cook gently for 15-20 minutes or until the beef is tender and add salt and spices. Add the fried potatoes and give it a mix using a wooden spoon.
- Bring a pot of water to boil, add cardamom pods, cinnamon sticks and oil.
- Wash the rice, drain it and add it to the boiling water. Cook it for 8 minutes which is almost done and strain out all the water using a strainer.
- Put the rice back into the empty pan and sprinkle a handful of fried onions and some chopped fresh coriander. Then drizzle some cooking oil.
- Mix ¼ tsp of food color with water, then add the food coloring on one side and mix it up a bit with a spoon or fork and cover the pot.
- Steam it in low heat for 15 minutes.
- Serve Hot
Tried this recipe?Let us know how it was!
TUWO SHINKAFA (Hausa Rice Swallow)
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Today I want to take you on a delectable journey through the flavors of Northern Nigeria and introduce you to a dish that’s sure to tantalize your taste buds – Tuwo Shinkafa. This traditional rice-based delicacy is a staple in the region, and once you try it, you’ll understand why it’s so loved.
What Kind of Food Is Tuwo Shinkafa?
Tuwo Shinkafa falls under the broader category of “tuwo,” which is a Hausa word that translates to “stiff porridge” or “swallow.” In Nigeria, there are different types of tuwo, each made with a unique ingredient. For example, Tuwo Masara is made from corn, Tuwo Dawa from guinea corn, and Tuwo Alkama is from wheat.
Tuwo Shinkafa, however, stands out as a true Northern Nigerian and Nigerien specialty. It’s a thick, pudding-like dish made from a local, soft, and sticky rice variety that’s slowly cooked until it reaches the perfect consistency for mashing and becomes dough-like.
Now, you might be wondering, “Why would I want to eat rice balls?” Trust me, once you’ve tried Tuwo Shinkafa, you’ll understand the appeal. This dish is all about texture and flavor, and when paired with the right accompaniments, it’s simply heavenly.
In Northern Nigeria, Tuwo Shinkafa is traditionally served with a variety of flavorful soups and stews, such as gbegiri (bean soup), miyan wake (bean soup), miyan taushe (pumpkin soup), miyan kuka (baobab leaves soup), egusi (ground melon seeds), and okra soup.
In Ghana, where Tuwo Shinkafa is known as “Omo Tuo,” it’s often enjoyed with groundnut soup or palm nut soup, adding yet another layer of deliciousness to this versatile dish.
Tuwo Shinkafa
Ingredients
- 3 cups medium-grain sticky rice
- water
Instructions
- Rinse the rice well to remove any excess starch.
- Add the rice to a large pot and cover it with water. Make sure there's ample space in the pot to prevent boil-overs.
- Place the pot on medium heat and let the water come to a boil.
- As the liquid is absorbed, reduce the heat to low and test the rice by pressing it between your fingers. You want it to be incredibly soft and soggy, almost melting in your fingers.
- If the rice isn't soft enough, add a bit more water and continue cooking, testing regularly until it reaches the desired consistency.
- Once the rice is perfectly soft, reduce the heat to the lowest setting and start mashing and folding the rice against the sides of the pot with a wooden ladle or spoon. This process helps the grains come together and form a stiff dough.
- Keep mashing and folding until you have a smooth, cohesive mass of dough.
- Remove the pot from the heat and let the dough rest for a couple of minutes.
Notes
Serve your freshly made Tuwo Shinkafa alongside your favorite Nigerian soup or stew, such as the ones mentioned earlier.
Tried this recipe?Let us know how it was!
Fura Da Nono
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Fura da nono is a traditional West African dish that originates from the Sahel region, particularly among the Zarma-Songhai, Fulani, and Hausa peoples.
What Is Fura Da Nono in English?
It is a millet dough ball, with “fura” meaning millet ball and “Nono” meaning milk. This dish is also popular in Niger and Ghana. For those unfamiliar with this northern Nigerian dish, fura da nono quite literally translates to “millet and milk.”
The millet is ground into a powdery form, rolled and molded into balls, then mashed and mixed with nono, fermented milk. The combination of fura and nono is known as Fura Da Nono, a locally-made drink that contains carbohydrates and fiber.
Traditionally, vendors would masterfully mold the ground millet into balls before dropping them into the creamy nono. This allows them to sell two distinct products in one go.
Fura Da Nono Recipe
Here’s a simple recipe to make your own fura balls:
Fura Recipe (Makes about 12 balls)
Ingredients:
- 1 cup millet grains
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/2 cup warm water
Instructions:
- Rinse the millet grains and drain well. Grind them into coarse flour using a spice grinder or blender.
- In a bowl, mix the millet flour with the ginger, cloves, cayenne pepper (if using), and salt.
- Gradually add the warm water, stirring continuously, until a firm but pliable dough forms. You may need to adjust the water amount slightly.
- Pinch off small pieces of the dough and roll them into smooth balls, about the size of a ping-pong ball.
- Set the fura balls aside, covered with a damp towel, until ready to serve with the nono.
The Nono
Now, about the creamy, tangy accompaniment to the fura – the nono. This fermented milk is a staple in northern Nigerian dishes, with a consistency that’s thicker than regular milk but not quite as thick as yogurt.
While you can certainly seek out authentic nono from your local Hausa community (if you’re lucky enough to have one nearby), a fantastic substitute is kefir milk. This fermented dairy beverage has a similar tangy flavor and refreshingly creamy texture.
Here’s how to make your own nono (or kefir milk) at home:
Nono Recipe (Makes about 2 cups)
Ingredients:
- 2 cups whole milk
- 2 tablespoons kefir grains or kefir starter culture
Instructions:
- In a clean glass jar or container, mix the milk and kefir grains.
- Cover the jar with a breathable lid or cheesecloth, and let it sit at room temperature for 24-48 hours, or until the milk has thickened and developed a pleasantly tangy flavor.
- If using kefir grains, strain the fermented milk through a fine-mesh sieve to remove the grains. The grains can be reused for future batches.
- Refrigerate the nono until ready to serve with the fura balls.
To serve, simply drop a few fura balls into a glass or bowl and pour the chilled nono over them. Give it a gentle stir, allowing the millet balls to soak up some of that tangy, creamy mixture.
As you take that first sip, you’ll be transported back to the bustling streets of northern Nigeria, where the melodic calls of the fura vendors once filled the air.
Nutritional Benefits of Fura Da Nono
Fura da nono isn’t just about nostalgia – it’s a remarkably nourishing and refreshing drink, perfect for those scorching Nigerian days. The millet provides a hearty dose of fiber, protein, and essential minerals, while the fermented milk offers a boost of probiotics to support a healthy gut.
Is Fura Good for Diabetic Patients?
Fura can be a suitable option for diabetic patients, but with some modifications. The millet used in fura is a low-glycemic grain, which means it doesn’t cause a rapid spike in blood sugar levels. However, the traditional recipe may contain added sugars or sweeteners, which should be avoided or reduced for diabetics.
Additionally, the fermented milk (nono) in fura da nono can provide beneficial probiotics, but diabetics should go for a low-fat or non-fat version to manage their overall fat intake. With these adjustments, fura can be a relatively healthy and enjoyable snack for those managing diabetes.
Is Fura Da Nono Good for A Pregnant Woman?
Fura da nono can be a nutritious and refreshing option for pregnant women when consumed in moderation. The fermented milk (nono) provides probiotics, proteins, and essential nutrients like calcium, while the millet (fura) offers fiber, iron, and complex carbohydrates.
How Long Does Fura Last?
Fura (the millet balls) can last for several days when stored properly. Once prepared, the millet balls should be kept in an airtight container in the refrigerator, where they can stay fresh for up to 5 days. However, the nono (fermented milk) has a shorter shelf life and is best consumed within 2-3 days of preparation. To extend its freshness, store the nono in the refrigerator and give it a gentle stir before serving with the fura balls.
Easy Way to Make Crunchy Smoked Vegetables
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If you’re looking to add some flavor to your vegetable, it’s time to get smoking! Smoked vegetables might sound a bit unusual at first, but trust me, once you try smoked vegetables there’s no going back. The rich, deep smokiness they take makes the absolute difference.
They make an incredible side dish that pairs beautifully with all kinds of proteins. They’re versatile – you can smoke just about any vegetable.
In this article, I’ll cover all the essentials like what vegetables are good and can be smoked, how long to smoke them for, my go-to smoking method, and other tips to get you the desired result and make the process easy.
What Vegetables Can I Smoke?
The beauty of smoked vegetables is that the options are virtually endless when it comes to what you can smoke. With a few simple tricks, you can infuse just about any vegetable with deep, rich smokiness. That said, some vegetables do hold up better than others due to the low and slow smoking process.
In general, denser vegetables with a firm texture are ideal for smoking. Vegetables like potatoes, carrots, beets, brussels sprouts, cauliflower, onions, mushrooms, eggplant, and winter squashes like butternut are all perfect for smoking. Their sturdy structure allows them to retain their texture without turning to mush.
You can smoke more delicate vegetables too – asparagus, zucchini, summer squash, bell peppers and more. Just be aware that you’ll need to smoke them for less time so they don’t completely fade up.
My recommendation is to go for a mix of firmer and more delicate veggies when assembling your smoking batch. The variety of textures makes for an awesome side dish. And also you could get creative.
How Long Should You Smoke Vegetables?
Smoking times for vegetables can vary quite a bit depending on the specific veggies, their size, and your personal texture preferences. In general, you’ll want to smoke most firmer vegetables for 1-2 hours at a low temperature of 200-250°F.
Denser veggies like potatoes, beets, carrots and the like will be perfect after 1.5-2 hours of smoking. Softer but still firm veggies like brussels sprouts, cauliflower, and onions will likely be done after 1-1.5 hours. I’d check them at the 1 hour mark though as sizes can vary.
For delicate veggies like zucchini, summer squash, asparagus and peppers, you’re looking at a much shorter 30-60-minute smoke time. I’d start checking these at the 30-minute mark so you can pull them when they’ve developed that beautiful smoky flavor but still retain just a bit of crunch.
No matter what you’re smoking, the goal is to get that deep, rich smokiness without completely drying the veggies out into inedible strips. It may take a bit of experimentation to get the textures just right for your tastes.
How to Smoke Vegetables
There are two primary methods I use for smoking vegetables: the grill basket method and the sheet pan method. Both are super simple.
Grill Basket Method:
- Toss your cut vegetables with a bit of olive oil or avocado oil and your desired seasonings (I love using smoked paprika, garlic powder, salt and pepper).
- Place the seasoned vegetables into a grill basket or other raised smoker-safe container
- Set up your smoker for indirect smoking between 200-250°F using wood chunks or pellets.
- Once the smoker is up to temp, place the grill basket on the smoker grates.
- Smoke for 1-2 hours, tossing the veggies occasionally, until they reach your desired smoky flavor and tender texture
The grill basket is my go-to because it allows the smoke to fully surround and infuse the vegetables. It also makes it super easy to toss and flip the vegetables during the smoke.
Sheet Pan Method:
- Toss your cut veggies with oil and seasonings.
- Spread them out evenly on a baking sheet or pan.
- Set up your smoker for indirect smoking between 200-250°F.
- Once hot, place the sheet pan as close to the heat source as possible while still allowing smoke flow.
- Smoke for 1-2 hours, rotating the pan every 30 minutes so the veggies smoke evenly.
The sheet pan method works great too, especially if you’re smoking a larger volume of vegetables. Just be sure to rotate the pan frequently so the side nearest the heat doesn’t overcook.
For either method, I highly recommend spraying the vegetables with a little apple cider vinegar or wine about halfway through the smoke. It helps reduce any potential bitterness from the char and heightens that smoky aroma.
Tips and Tricks for Smoked Vegetables
By now you’re probably ready to start smoking your vegetables. But before you fire up that smoker, here are some bonus tips to ensure smoked vegetables perfection:
Cut Even: Try to cut your vegetables into relatively uniform sizes and shapes so they smoke at an even rate. Thick and thin pieces on the same tray will cook through very differently.
Oil Up: Don’t skip tossing your raw vegetables in a little neutral oil before smoking. It helps sink that smoky flavor right into the vegetables as they cook.
Seasoning Well: Speaking of tossing – be sure to season your vegetables well before smoking. My go-to is a simple mix of salt, pepper, garlic powder and smoked paprika. But you can get creative with dried herbs, spices, and even glazes. The smoke will amplify those flavors beautifully.
Soak Your Wood: For an extra punch of smoke, rehydrate your wood chips or pellets before lighting the smoker. Soak them in water for 30 minutes, then drain the excess liquid. The smoldering wet wood produces a more heady smoked aroma.
Char Your Vegetables: Try a little charring or browning on your smoked vegetables – that’s an awesome flavor! But watch out for excessive blackening as that can lead to bitter off-flavors.
Once you get a taste of their rich, savory smokiness, I have a feeling that smoked vegetables will become a staple side in your household. They’re easy to make yet packed with so much incredible flavor.
Smoked Vegetables
Ingredients
- 2 zucchini
- 1 yellow squash
- 1 white onion
- 3 Â bell peppers (any color)
- 1 bunch asparagus, tough ends trimmed
- 3 Â carrots, peeled and cut into 1-inch pieces
- Olive oil spray
- 2 tbsp smoked paprika
- 1 tbsp  garlic powder
- 1 tsp  salt
- 1 tsp black pepper
Instructions
- Prepare all the vegetables as listed and place them in a large bowl.
- Spray the vegetables generously with olive oil spray until lightly coated.
- In a small bowl, mix together the smoked paprika, garlic powder, salt, and black pepper.
- Sprinkle the seasoning mix over the oiled vegetables and toss to coat evenly.
- Follow the instructions for either the grill basket method or sheet pan method for smoking the seasoned vegetables at 200-250°F for 1-2 hours until they reach your desired smoky flavor and tender texture.
Tried this recipe?Let us know how it was!
