It’s the season of corn again. This is the time we see them on the streets. Roadside sellers roasting them on a charcoal grill, or boiling them in big pots. Also known as maize (Zea mays), corn is one of the world’s most popular cereal grains. It’s the seed of a plant in the grass family, native to Central America but grown in countless varieties worldwide. Whole-grain corn is as healthy as any cereal grain, as it’s rich in fiber and many vitamins, minerals, and antioxidants.
Corn is typically yellow but comes in a variety of other colors, such as red, orange, purple, blue, white, and black.
According to healthline these are the nutrition facts of corn;
Nutrition facts
Here are the nutrition facts for 3.5 ounces (100 grams) of boiled yellow corn
Calories: 96
Water: 73%
Protein: 3.4 grams
Carbs: 21 grams
Sugar: 4.5 grams
Fiber: 2.4 grams
Fat: 1.5 grams
NUTRITIONAL COMPONENTS OF CORN
Carbs
Like all cereal grains, corn is primarily composed of carbs.
Starch is its main carb, comprising 28–80% of its dry weight. Corn also provides small amounts of sugar.
Sweet corn, or sugar corn, is a special, low-starch variety with higher sugar content, at 18% of the dry weight. Most of the sugar is sucrose. Despite the sugar in sweet corn, it is not a high-glycemic food, ranking low or medium on the glycemic index (GI).
The GI is a measure of how quickly carbs are digested. Foods that rank high on this index may cause an unhealthy spike in blood sugar.
Fiber
Corn contains a fair amount of fiber. One medium bag (112 grams) of cinema popcorn boasts approximately 16 grams of fiber. This is 42% and 64% of the Daily Value (DV) for men and women, respectively. While the fiber content of different types of corn varies, it’s generally around 9–15% of the dry weight. The predominant fibers in corn are insoluble ones, such as hemicellulose, cellulose, and lignin (2).
Protein
Corn is a decent source of protein.
Depending on the variety, the protein content ranges from 10–15%. The most abundant proteins in corn are known as zeins, accounting for 44–79% of the total protein content.
Overall, the protein quality of zeins is poor because they lack some essential amino acids.
Zeins have many industrial applications, as they’re used in the production of adhesives, inks, and coatings for pills, candy, and nuts
So, as you step out to buy yourself some boiled or roasted corn, whatever you’ll have with it, be it African pear or coconut, have at the back of your mind that Corn is mainly composed of carbs and fairly high in fiber. It also packs a decent amount of low-quality protein.
This milo cake is moist and tasty. If your kids are whining that there’s nothing to eat after school, whip them up one of these Milo cakes each and you’ll hear nothing but satisfied silence. It sounds weird, but when you cook up the Milo it tastes like a yummy fudge brownie.
Is Milo Healthy?
Some people prefer to drink hot cocoa made with milo, others prefer eating milo right out of the can or even using it to make this delicious recipe. Whichever one you choose, Yes Milo is a nutritious drink.
What exactly is milo for those who are not sure? Milo is a chocolate and malt powder that is mixed with hot or cold milk to make a wonderfully rich drink. Milo is made by Nestlé and you can find it in your local market or online at Amazon.com.
Making The Best Milo Cake
Milo powder is such a versatile ingredient because you can practically make anything with it. Craving for a hot chocolatey drink? Milo. Looking for cocoa powder substitute? Milo. Want to eat chocolate cake but you can’t go out to get it? Behold – Milo Cake.
How To Make Delicious Steamed Milo Cake With Only 3 Ingredients
Step 1: Combine Milo powder, eggs, and condensed milk into a blender and blend until smooth. Or, combine ingredients into a small mixing bowl and mix until smooth.
Step 2: Pour cake batter into a large glass bowl and steam for 1 hour.
Step 3: Pour chocolate sauce (optional) and chocolate sprinkles (optional) onto cake to serve, enjoy!
Can I Make the Milo Cake Without Baking Powder?
Yes, you can. You read it right.. no need for baking powder and you can make it without using an oven too. Yes you can cook it in rice cooker or you can just steam it.
Beat the eggs and sugar in a deep bowl with a mixer until the powdered sugar is completely dissolved. The mixture will change from a bright yellow to a faded yellow.
Whisk in the oil, milk.
Add the sifted flour, milo and baking powder and mix with a wooden spoon or spatula.
To prevent the cake from sticking grease the bottom of the pan and add some flour. Tap out the excess flour. (you can use a non-sticking spray)
Pour the cake into the mold and smooth it with a spatula.
Bake the milo cake in a pre-heated 170 degree C or 350 degree F oven for 40 minutes. Let the cake cool.
Whisk together heavy cream, mascarpone, sugar and vanilla extract (Careful not to over whisk).
Once the cake completely cool down, add (1 cup milk and 2 teaspoon sugar), let the cake absorb it. Add the heavy cream and mascarpone and the sprinkles on top of the milo cake.
Video
Notes
Beat 275g butter, softened until creamy then gradually add 625g icing sugar, sifted and 397g tin condensed milk. Once the cakes have cooled completely, add the icing at room temperature.If you don’t have the sprinkles, you dust the iced cake with some milo. With time the Milo sprinkles on the outside of the cake will absorb moisture from the icing and become sticky so it’s best eaten on the day you make it.
Tagliatelle Pasta, just like jollof rice is a special mix with a delicious and well-spiced tomato sauce. This dish comes from West Africa and is a little different from what you’d get in the United States.
Tomatoes, spices, and the meat of your choosing make up the sauce. You’ll love this recipe if you like jollof rice or Jollof couscous.
This Jollof Spaghetti recipe is amazing. You also have the option of including vegetables.
Origin Of Tagliatelle
Tagliatelle is the classic sort of pasta from the Emilia-Romagna and Marche areas of Italy. It is derived from the Italian word, tagliare, meaning to cut. Individual tagliatelle pieces are long, flat ribbons that are similar in shape to fettuccine and are typically 6 mm ¼inches broad.
It can be eaten with a variety of sauces, but a meat sauce or Bolognese sauce is the standard. Traditional egg pasta is used to make it. One egg to one hundred grams of flour is the usual ratio.
How To Cook Tagliatelle Pasta
The best way to prepare this pasta is to boil it in salted water. Then, when you’ve placed your tagliatelle, continue cooking them until they’re cooked on the inside but still firm to the bite on the outside.
Afterward, you can mix it with your well-spiced mix and any protein of your choice. Thereafter, serve and enjoy yourself or your family!
How To Eat Tagliatelle
Tagliatelle, as delicious as it is, is not the easiest pasta to eat. Instead of using a spoon to eat this dish, use a fork instead. To prevent strands from dangling haphazardly from your mouth, carefully swirl them around your fork until you have a small, compact amount wrapped neatly around the prongs.
Also, try to avoid stuffing your mouth with food. Eating slowly and deliberately is not only courteous; it also helps you to savor and appreciate your food while also demonstrating respect for the person who prepared it. haha!
Jollof beef and shrimp Tagliatelle Pasta
Cuisine228
Jollof Tagliatelle Pasta is Tagliatelle Pasta cooked in flavorful tomato sauce and you will have a delightful lunch or dinner you and your family or guests can hardly forget.
In a medium saucepan heat the oil and add the shrimp , garlic, ginger, chilli powder, curry powder, ground allspice, paprika and chicken bouillon powder. cook for 5 mins (until the shrimp turns pink).
Remove the shrimp and add 1 lb beef. Cook for 5 mins.
Add the chopped onion, tomato paste, blended tomato Add the chicken stock and cook until the beef is tender (sauce is about half the amount, and has thickened significantly to look like a paste). This takes about 15-20 minutes, depending on your beef.
Be sure to stir the sauce occasionally to prevent it from burning, once the sauce is reduced, taste the sauce and adjust for salt.
Add in the spaghetti and the shrimp. Cover and allow to cook for 3 minutes on low-medium heat.
Serve hot
Video
Notes
To make a good Jollof Tagliatelle Pasta, the Tagliatelle Pasta need to be cooked to perfection.The first step is to boil a big pot of water and add a generous amount of salt (about 1 or 2 tablespoon). It should taste like the sea. Please remember to use a lot of water to avoid that the pasta sticks together.Once the water is boiling, add the pasta. As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other or to the pot. Cook the pasta 4 mins less that the cooking time on the package, but always taste pasta before draining to make sure the texture is right.Pasta will be cooked in the sauce for 4~7 mins to rewarm the pasta, get “al dente”—a little chewy. Drain cooked pasta well in a colander. You can add a little bit of oil to avoid the pasta sticking to each other.
Oven-Baked Spareribs are a fantastic delicacy to add to your home list of great dishes. Baking ribs are a great way to create delicious ribs at home (and are ideal if you don’t have access to a griller)!
Experience the satisfaction of its awesome taste takes only simple instructions, easy procedures, and an authentic style for making excellent ribs in your own oven.
What Are Spareribs?
Spareribs are pork, and they’re sliced from the bottom region of the pig’s ribs and breastbone, just above the belly button. In comparison, the top of the rib section down the back is where the baby back ribs are located. A small covering of meat remains on the spareribs after the bacon has been removed.
Spareribs are thought to be meatier and more succulent than baby back ribs. The slabs range in weight from 2 to 5 pounds, with heavier slabs being chopped into smaller, easier-to-handle racks.
These Barbecue spare ribs baked in the oven are fragrant, tender, and wonderful, with the flesh falling right off the bone. Garlic, paprika, and pepper are used to season the ribs, which are sweetened with brown sugar, honey, and ketchup.
Furthermore, the acidity of the tomato and cider vinegar counteracts the sweetness of the spare ribs, giving them a slightly sour flavor. To add heat quickly, you can also use your favorite hot chili flakes or powder.
The spare ribs are steamed to break down the meat before being roasted in the oven.
Why They Are Called Spareribs
Extra ribs are not referred to as spareribs. The word “spear ribs” comes from the German Rippenspeer, which means “spear ribs.” This cut was originally roasted on a spit or spear. It was shortened to ribspare and then sparerib in English.
This word relates not just to the method of roasting meat on a spear or spit, but also to the cut itself, which is devoid of meat. Spare ribs (compound word) and spare ribs (two words) are two terms for the same cut, and both are valid.
Spare ribs of pork are prepared and consumed in a variety of cuisines around the world. They’re extremely popular in Chinese and American Chinese cuisine, and they’re known as paigu.
Shawarma is vastly popular across the middle-east, especially in Lebanon. Now a popular street food as well, chicken shawarma has quickly garnered appreciation across the globe.
The best part is that this chicken shawarma dish is quick and easy to make, so you can enjoy it as a side dish for brunch or for evening snacks whenever the mood strikes!
Chicken Shawarma is usually cooked on a rotating spit but we achieve the irresistible charred effect by grilling the chicken instead – but I’ve also included instructions on how to bake the chicken as well – whatever is easiest for you!
If you’re craving classic shawarma but don’t want to hut the streets or a local takeout joint, try making this chicken shawarma recipe at home!
What Is Shawarma?
Shawarma (pronounced shuh·wor·muh) is a Middle Eastern dish consisting of stacked, spice-marinated meats – lamb, turkey, chicken, beef, or a mix of meat – that is cooked on a slowly-rotating, vertical spit in front of a rotisserie for hours.
As the meat cooks, it self-bastes in its own seasoned fat and juices which creates lusciously juicy, flavorful meat and beautifully crisp and caramelized outside edges.
It looks a lot like Gyro but still differs in so many ways.
Where Does Shawarma Come From?
Although many countries have their own signature rotisserie meats, the method of grilling stacks of meat on a spit and continuously shaving it off as it cooks (and not just grilling a single piece of meat) dates back to the 19th-century Ottoman Empire, in what is now Turkey. This Turkish shaved meat is known as the doner kebab.
Both shawarma and Greek gyros come from the doner kebab, which in turn, led to the famous Mexican Tacos Al Pastor as Lebanese immigrants brought the cooking method with them to Mexico in the early 20th century.
Today, shawarma is one of the world’s most popular street foods in Egypt, Levant and other Middle Eastern countries – and soon you will taste why!
Shawarma Vs Gyro
Both shawarma and gyros are popular street foods consisting of a marinated cone of stacked sliced meats (most often lamb) that are roasted on a rotating spit then thinly shaved off to order. Where they differ, however, are the seasonings and toppings.
The main difference between shawarma and gyro is the meat. Unlike gyros, the packed-down shawarma meat can be anything from chicken to lamb to veal to goat.
Another difference between shawarma and gyro is the preparation; shawarma is more about the flavor of the meat than the plethora of toppings on it.
What Is Shawarma Made Of?
Shawarma can be made of lamb, turkey, chicken, beef, or a mix of meat, but I’ve kept this recipe simple using easy, economical, accessible, approachable, kid friendly and delicious chicken.
The chicken can be grilled, cooked on the stove or baked then made into wraps, salads, sandwiches or bowls. If you would like to use other proteins, this Shawarma marinade would be fabulous on anything- it makes EVERYTHING better!
Sauces For Shawarma
Shawarma is often served with a yogurt, lemon garlic sauce. It is lusciously creamy, tangy, super flavorful and a MUST to cut through the robust chicken. It can also be served with a tahini sauce, but I don’t find it as refreshing with the Chicken Shawarma.
Yoghurt Sauce Ingredients
For this yogurt sauce, I amped up the greens and added plenty of cilantro and parsley. The sauce is easy to make in your blender or you can skip the herbs and just whisk the rest of the ingredients together in a bowl (mincing the garlic first of course). You will need:
Greek yogurt: You must use Greek yogurt verses regular yogurt because Greek yogurt is much thicker. You may use either Greek whole-milk yogurt, low-fat or non-fat yogurt and they will all produce excellently thick, creamy results.
Lemon juice: Fresh lemon juice is preferred, but you may substitute with bottled lemon juice.
Cilantro: fresh, tangy, citrusy, and zesty. Use the top of the cilantro bunch no need to separate the leaves from the stems.
Parsley: clean, slightly peppery with a touch of earthiness and almost anise-like. Use the top of the bunch, no need to separate the leaves from the stems.
Garlic: I use 2 garlic cloves for but you are welcome to add more or less to taste.
Seasonings: Salt, pepper and ground cumin round out the flavor profile. Use more or less to taste.
Tahini Sauce
If you would to make tahini sauce, then substitute ¼ cup tahini in place of ¼ cup yogurt in the sauce recipe. You can also omit the yogurt and add ¼ tahini and about ¼ cup olive oil and ¼ cup water, more or less to reach desired consistency.
Is Chicken Shawarma Healthy?
Chicken Shawarma can be part of a well-balanced diet. Chicken Shawarma Wraps are stuffed with chicken, veggies, and healthy Greek yogurt sauce.
The chicken is an excellent source of protein, low in sodium with zero carbohydrates; the veggies are packed with vitamins and minerals and the yogurt sauce is high in protein, packed with calcium and also an excellent source of potassium, protein, zinc, and vitamins B6 and B12.
If you want to lose weight by cutting down on carbs and achieving a healthy body, the Chicken Shawarma is an excellent choice. It is a healthy snack if you skip the bread and just eat it with some salad and cucumber dressing.
What Spices Are In Chicken Shawarma?
Chicken Shawarma has such a strong flavor that you’ll find yourself making only Chicken Shawarma. It immerses your taste buds in four essential cooking elements: salt, fat, acid, and heat, all combined with exotic Middle Eastern spices.
There are a lot of spices going on in this Chicken Shawarma recipe to create its signature well-rounded profile, but the most dominant ones include:
Cumin: warm, earthy, nutty, with a hint of both sweet and bitter
Coriander: earthy, tart, and sweet
Cardamom: minty, citrusy, herbal and spicy
Smoked paprika: rich, mild, sweet, and smoky made from smoked pimento peppers dried over oak fires
Cinnamon and cloves or allspice: strong, spicy, warm and sweetly pungent with peppery overtones and hints of juniper and peppercorns
The Chicken Shawarma recipe is further rounded out by lemon juice and balsamic for essential acid, cayenne pepper for heat as well as salt, garlic powder and onion powder.
How To Make Chicken Shawarma
This Chicken Shawarma recipe will leave you completely satisfied, whether you serve it plain, as a wrap, salad or bowl, because the flavors are so extraordinary. It is very simple to make, you start off by marinating your chicken. After that you make your yoghurt sauce, chop your veggies, cook your chicken and then serve your chicken shawarma.
How Long Do I Marinate The Chicken?
You will want to marinate the chicken for 8 hours up to overnight. You can get away with marinating it for less time, but the longer you marinate the chicken, the more flavorful it will become.
What Cut of Chicken is Best?
You can use chicken breasts or chicken thighs in this Chicken Shawarma recipe, you will just need to adjust the cooking time accordingly. That being said, I highly recommend boneless, skinless chicken thighs for the most authentic tasting, juiciest chicken.
Chicken thighs are dark meat which means they are inherently juicier, richer tasting and produce far more tender chicken than chicken breasts. They are also harder to overcook and stay tender for days with a more palate pleasing texture, even when reheated for leftovers.
Can I Use Chicken Breasts?
Absolutely! You can still use chicken breasts in this Chicken Shawarma recipe and they will still be juicy and flavorful from the aromatic marinade.
If you choose to use chicken breasts then take care to pound them to an even thickness before marinating. If your chicken breasts are extra-large, slice them through the equator to create fillets so the marinade has time to flavor the chicken through and through, and so there is more surface area to grill and char.
How Long Will Chicken Shawarma Recipe Last In The Fridge?
The marinated, cooked chicken can stay fresh in the fridge for 3-5 days and is ready to use when needed!
The fresh components should be stored separately so the tomatoes don’t make the other ingredients soggy and stay as fresh as possible.
How To Cook Chicken Shawarma
The method of cooking is entirely up to you but I prefer either grilling or a cast iron skillet as opposed to the oven for more of the characteristic charred flavor.
How To Cook Chicken Shawarma On Stove
Heat one tablespoon vegetable oil a large cast iron skillet or grill pan over medium high heat.
Working in batches, add chicken in a single layer and cook for 4-5 minutes. Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 additional minutes (depending on thickness of chicken), or until chicken is cooked through.
Transfer chicken to a cutting board and let rest 5 minutes before slicing.
How To Cook Chicken Shawarma On The Grill
Grease and preheat the grill to medium high heat, 375-450°F.
Grill chicken, covered, for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 165 degrees F.
Transfer chicken to a cutting board and let rest 5 minutes before slicing.
How To Cook Chicken Shawarma In The Oven
Line a baking sheet with foil and spray with cooking spray.
Add chicken to baking sheet in a single layer so they aren’t touching.
Bake at 425 degrees F for 20-25 minutes or until an internal temperature reaches 165 degrees F.
Transfer chicken to a cutting board and let rest 5 minutes before slicing.
Tips For Making Chicken Shawarma
Pound Chicken. Whether you use chicken breasts or chicken thighs for this Chicken Shawarma recipe, you will want to pound the chicken to an even thickness.Pounding chicken to an even thickens not only helps tenderize the chicken but ensures the chicken cooks evenly. Even cooking eliminates dryness caused from overcooking the chicken in order to make sure the thickest part is cooked at the peril of the thinnest.
Use chicken thighs. For the juiciest, most flavorful chicken with greater caramelization, use chicken thighs.
Marinate chicken. The longer you marinate the chicken, the more flavorful it will become but don’t marinate longer than 24 hours.
Use a meat thermometer. Always use a meat thermometer so you don’t undercook, OR overcook the chicken.
Let chicken rest. After chicken is finished cooking, transfer it to a cutting board and let rest 5-10 minutes before slicing so it has time to reabsorb the juices that have pushed towards the outside of the chicken. If you cut into the chicken immediately after cooking, valuable, moisture-giving juices will run out.
Prep the sauce with the chicken. The Yogurt Sauce is very best after being refrigerated for at least one hour so the flavors have time to meld; so, make the sauce right after you add the chicken to the marinade if possible.
Don’t skip the sauce! The yogurt sauce is a key component in this Chicken Shawarma recipe. Its creamy consistency is needed to marry all of the ingredients together and its refreshing tanginess cuts through the earthy flavors of the chicken. If you don’t want to make the sauce, you can use Greek yogurt instead, it just won’t be quite as good.
Customize Chicken Shawarma ingredients. The topping ingredients are simply suggestions- you can use add/swap any ingredients for your favs such as bell peppers, olives, artichoke hearts, avocado, sun-dried tomatoes, etc.
Use warm pitas. Use pita flatbread and not pita pockets. Warm pitas are softer and roll easier without tearing.
You don’t have to make a wrap! Turn this Chicken Shawarma recipe into anything you want – grain bowls, salad, pasta salad, sandwiches, even pizza!
How To Serve Chicken Shawarma
Chicken Shawarma is practically a meal in itself when served as wraps or bowls stuffed with protein and veggies. It is traditionally served in two ways: as Wraps or as Plates.
My favorite shawarma dishes are non-traditional, such as Shawarma Bowls & Chicken Shawarma Salad.
Chicken Shawarma Wraps: chicken served in flatbread with lettuce, tomatoes, red onions and tahini or yoghurt sauce with optional hummus, chili sauce, amba and pickled turnips.
Chicken Shawarma Plates: chicken served on plates with a side of rice such as Mejadra or salad such as Tabbouleh Salad, Chickpea Salad or a simple green salad.
Chicken Shawarma Salad: is like a deconstructed Chicken Shawarma Wrap. It combines the lettuce, tomatoes, cucumbers and any other veggies your heart desires along with the yogurt sauce to make a salad.
Chicken Shawarma Bowls: can be grain bowls or I like to combine lettuce for a grain and greens bowls. The bowls can be topped with fresh, uncooked vegetables such as tomatoes, onions, and cucumbers.
If serving as plates, the shawarma is fantastic with:
Grains: lemon rice, plain rice or lentils or Mejadra (Middle Eastern lentil rice)
Yes! You can freeze the uncooked marinating chicken or cooked chicken.
Freeze chicken in marinade. Add the chicken to the marinade ingredients and freeze. Freeze for up to 3 months. When you’re ready to use, the chicken will marinate as you defrost the chicken in the refrigerator.
Freeze chicken. You can also freeze cooked Chicken Shawarma for easy meal prep or use-as-you-go individual wraps. After you have cooked the chicken, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
To Reheat;
From frozen: thaw cooked Chicken Shawarma in the refrigerator overnight. You can also defrost in the microwave but take care to defrost slowly so your chicken doesn’t become rubbery. Use any of the below methods to reheat.
Skillet: reheat in a skillet over medium low heat until warmed through, adding a splash of water for added moisture.
Microwave: reheat in the microwave at 30 second intervals, taking care not to overcook.
Oven: reheat in the oven for 10 minutes at 350 degrees F or just until warmed through.
If you liked this Easy Homemade Chicken Shawarma recipe, you may also like some of my chicken recipes:
Shawarma is vastly popular across the middle-east, especially Lebanon. Now a popular street food as well, chicken shawarma has quickly garnered appreciation across the globe.
In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.
Mix the flour, yeast mixture, yogurt, and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place. The dough should double in size, about 1 hour.
Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
Brush the naan with the melted butter, serve warm.
For the Chicken and Vegetables
Preheat oven to 425 degrees.
In a large bowl, add chicken, cumin, paprika, salt, garlic powder and ginger. Pour in the lime juice. Massage onto chicken until coated. Set aside.
Cut onion in half and place one side down in the center of a rimmed baking sheet. Place a large bamboo skewer in the center of the onion. Layer the chicken up the skewer and top with remaining half of onion.
Lay out sliced mushroom, onion and peppers on the baking sheet and drizzle with salt.
Bake 35 to 40 minutes or until cooked through.
Remove from oven and slice the meat.
Add meat to a warmed previously made bread. Top with peppers and onions and garnish with cilantro and fresh lime juice.
This pork Griot recipe, which can be served over jollof rice, is a fusion of West African culture and Haitian experience. One of Haiti’s favorite foods is pork griot.
Traditionally, the pork griot is eaten with Pikliz, a pickled cabbage, carrot, and chili pepper concoction. Pikliz’s acidity balances out the griot’s richness, although this recipe is usually eaten with Jollof rice.
What is Griot?
Griot often called Haiti’s national cuisine, is made of marinated, grilled, and fried pork shoulder chunks. Serve with Pikliz and fried plantains for a full Haitian experience. You don’t have to travel to Haiti to achieve this.
Haitian Griot can be served as a main course, but it’s also delicious as a snack. Small chunks of pork shoulder can easily be given as an appetizer to introduce your guests to this delectable Haitian dish.
What is Griot Made of?
Griot is typically cooked from pork shoulder. The meat is cleaned in a citrus juice mixture before being rinsed. Meat should always be washed; sour oranges or limes are used instead of water because clean water is frequently unavailable.
After being rinsed, the meat is marinated in epis, a Haitian herb, vegetable, and spice concoction. Following that, the meat is simmered or roasted until soft. The meat is then deep-fried till golden brown and crispy. Griot is usually always served with pikliz in addition to rice.
Some suggestions Amazon links to “Tillamook Sharp Cheddar Cheese.“.
How To Make Fried Pork Griot
To make this dish, Pork cubes are marinated in a sour orange marinade before being slow-roasted till tender. The fragile morsels are then fried in oil until delectably caramelized. Griot is unquestionably essential when it comes to Haitian cuisine.
This meal pairs well with plantains and a pik liz side and traditionally served at parties and family gatherings.
Haitian Pork Griot
Cuisine228
This recipe of pork griot with jollof rice is a combination of West African culture and haitian experience. Pork griot is one of Haiti’s favorite’s dishes.
Marinate the pork with lime juice, salt, chicken bouillon, garlic, ginger, onions,thyme, and scotch bonnet pepper (optional).
Let it rest in the fridge for about 2 hours or preferably overnight.
In a saucepan on medium heat, bring to a boil and simmer until tender for about an hour or more.
When pork is tender remove from liquid and any bits of spices, herbs of the pork. Set aside pork.
Fry the pork at 350°F (180°C) until the pork is crispy.
Using a sieve drain pork liquid, reserve the liquid and discard the rest of the herbs and spices.
Place pork liquid in a small saucepan on medium add 1 teaspoon tomato paste, 1 cup tomato, ¼ cup oil, sliced onion and bring to a boil.
Add the rice (2cups water for 1 cups jasmine rice). Salt to taste.
Add the cut vegetables (carrots and bell pepper).
Stir in rice and boil over medium-high heat until the water evaporates
Be sure the lid fits tightly on the pot.
Turn down the heat to its lowest setting. Let the rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
Serve the rice with the Griot.
Video
Notes
Cleaning the pork with vinegar or lemon juice is a test to see if the meat is still good. If the pork smells “off” even after its vinegar or lemon juice bath, chances are it’s not okay to cook. The vinegar or lemon juice tenderizes the pork, cuts down on cooking time, and lets you store pork for a little longer in the fridge if you end up not cooking it the day you prep it.
Sosaties, South African kebabs, are among the most popular dishes at a braai. Lamb Sosaties is the national favorite, but beef, pork, and chicken are also common.
The meat to be used is usually marinated in a spicy curry and apricot sauce. Then it is grilled until crisp on the outside but still moist and tender inside.
Skewers like this, sausages like the iconic boerewors, pork and lamb chops, marinated chicken, and steaks are all frequent at a braai. Before it’s done, you can have chips and dips, as well as biltong, which is comparable to jerky.
Origin of Sosaties
Sosaties are a Cape Malay dish with a name derived from the Afrikaans words “sate” (skewered beef) and “saus” (spicy sauce). While this cuisine originated in the Cape Malay region, it has gained appeal throughout the country.
They are a staple of a traditional South African braai (BBQ). The apricot and curry marinade may sound strange, but it gives these delectable kebabs a fantastic flavor. It’s very simple and wonderful!
The marinade for this dish comes in a variety of flavors, but usually includes apricot jam, curry powder, and garlic.
How To Make Sosaties
Sosatie is a classic South African dish consisting of skewered meat, typically lamb or mutton.
Marinated, cubed meat (typically lamb) is skewered and braaied (barbecued) in the shish-kebab style. The recipes of this dish vary but typically include lamb, beef, or chicken cubes, dried apricots, red onions, and mixed peppers.
They are spicy and fruity. The use of Garlic, ginger, ground cinnamon, curry powder, and other ingredients elevates its taste.
Onboard, this particular recipe is South African lamb and apricot kebabs with apricots on either side. They are a popular choice for a braai (Afrikaans name for grill/barbecue) in South Africa.
Mutton chunks are marinated overnight in fried onions, chilies, garlic, curry leaves, and tamarind juice before being strung on skewers and grilled or pan-fried. However, the most frequent method of preparing the dish is on a braai (or barbecue).
Small onions, sliced peppers, dried apricots, and prunes are also frequently inserted among the meat chunks.
Meat Varieties of Sosaties
This marinade is also good for beef and chicken. However, the most frequent way to cook these skewers is with lamb, and the apricots work especially nicely with lamb.
Dried Apricot and Lamb Sosaties
Cuisine228
Sosaties, South African kebabs, are among the most popular dishes at a braai. Lamb Sosaties are the national favorite, but beef, pork and chicken are also common.
1onion peeled and each onion cut crosswise into 3-4
12 - 16wooden skewers
1tspgarlic
1 tspginger
1tspground cinnamon
1tspcurry powder
1tspallspiceground
1tspbrown sugar
1tsppaprika
2tspsalt
1tbspred wine vinegar
½cupapricot jam
Instructions
Combine the jam, vinegar, curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar, and paprika.
Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.
Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer.
Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.
Baked Mustard Chicken and potatoes are very easy to put together and have a unique fantastic taste. You can use thighs, full chicken, wings, and drum sticks. You can also add other vegetables like carrots, onion, and green pepper.
This meal is very inexpensive regardless of your choice of chicken and potatoes.
Chicken and Potatoes
If there’s a recipe I recommend you try, its this one. There’s really nothing better or easy than cooking potatoes and chicken.
I’ve created a “barrier” between the chicken and potatoes using foil. This makes for easier cleaning up and stops the chicken juices leaking over to the potatoes which makes them soggy instead of crispy!
To prepare the potatoes quickly, I just microwave them. Then place on the tray, squish, drizzle with butter or oil. Together, the potatoes and chicken legs 50 to 60 minutes to bake to perfection – crispy potatoes and sticky chicken legs with tender flesh.
How To Make Mustard Chicken and Potatoes
To make your tasty Mustard Chicken and Potatoes, here is what you will need;
Chicken: You can use thighs, full chicken, wings, and drum sticks
Potatoes: I like to use russet potatoes, but red potatoes, fingerlings and baby potatoes also work well.
Mustard: You can choose regular yellow mustard or Dijon mustard. Besides the color difference, regular yellow mustard and Dijon mustard have different flavors and ingredients. So, if you are looking for a milder flavor use the regular yellow mustard, but if you like a more intense and complex flavor Dijon mustard is for you!
This Mustard Chicken and Potatoes recipe is simple: clean and season the meat; peel the potatoes, cut and season with salt; place them in a baking pan (you can use Pyrex dish).
The juice from the meat adds water to the potatoes to soften them up. Cover with aluminum foil and bake at 400 F for an hour. Then uncover the pan and bake for another 15 minutes or until meat turns golden and vegetables seem cooked.
Are Boneless or Bone in Chicken Thighs Best?
You can use either skinless or skin-on, boneless or bone-in chicken thighs for your mustard chicken and potatoes. If you would like to save a bit more time, boneless chicken thighs cook slightly faster. But if time is not a concern, I recommend chicken thighs with the bone in as the flavor housed in the bone spreads into the meat and your chicken is tastier!
How Long Does it take to Cook in the Oven?
Sticky drumsticks like this take 50 minutes to cook in the oven at 180°C/350F. This makes them caramelized on the outside with tender flesh.
Some recipes will say to bake them at a higher temperature (220°C/425F) for around 30 minutes. While they will cook through in this time, I find that the flesh is a bit too chewy for my taste.
How do you clean Chicken Thighs?
Some believe in washing chicken, while some believe it’s a risky business. Washing raw poultry under running water may spread harmful bacteria in and around your sink, but you’re the boss. You do you!
Reheating Instruction
Mustard Chicken and Potatoes dish is so good you will be lucky to have leftovers! But in case you do, here’s how to reheat the leftover chicken thighs:
Preheat your oven to 325°F, brush the chicken thighs lightly with olive oil.
Wrap the chicken thighs in aluminum foil and place them on a baking tray in the center of the oven for even heat distribution.
Reheat the chicken until the internal temperature of the chicken registers at 165°F.
Seriously, this Mustard Chicken and Potatoes can’t get easier than this! Give it a try tonight!!
Baked chicken Legs and Potatoes
Cuisine228
Baked mustard chicken legs and potatoes is very easy to put together and has a unique fantastic taste. You can use chicken thighs, full chicken, wings, drum sticks.
Marinade in a salad bowl put the mustard, mayonnaise, garlic, red wine vinegar, paprika,ginger, curry, honey, salt and mix well until a homogeneous sauce.
Preheat the oven to 200 ° C (thermostat 6-7) 400 degrees F.
Brush the chicken with the marinade. Cover and refrigerate for 2 hours
Cut the potatoes and drizzle with salt.
Arrange the potatoes, add the chicken legs, cover with aluminum foil and bake for 45 minutes (turning the chicken occasionally).
Remove from the oven, remove the cover and put back in the oven for 15 minutes to brown the thighs.
With the tip ofa knife check the cooking of the potatoes (the blade must sink without resistance), add a little water if necessary.
Simple and delicious, this one pot chicken with potatoes and vegetables is the perfect way to enjoy other parts of the chicken like thighs.
Tandoori chicken is a chicken dish made by roasting marinated chicken in yogurt and spices in a tandoor, which is a cylindrical clay oven. The dish originated in the Indian subcontinent and is now popular throughout the world.
The secret to juicy, tender, and flavorful Tandoori chicken is Greek yogurt and Garam Masala. The yogurt tenderizes and moistens it, while the Garam Masala adds the iconic aroma and flavors. Bake the marinated chicken at a high temperature in the oven (400 degrees F). The heat will seal in the juices from the chicken.
What is Tandoori Chicken?
Tandoori Chicken is named after the cylindrical clay oven in which the dish is traditionally prepared, known as a tandoor, which can reach temperatures of nearly 500 degrees Fahrenheit.
Western chefs have had to adapt their cooking methods, grilling or roasting the chicken. This recipe uses the oven to roast the chicken and yields fantastic results.
Tandoori chicken can be served as an appetizer or as a main course, and it is frequently served with naan flatbread. It is also the foundation for many cream-based curries, such as butter chicken.
Where is Tandoori Chicken From?
Tandoori chicken originated in the Punjab before India’s independence and partition. Kundan Lal Jaggi and Kundan Lal Gujral, both Punjabi Hindus and the founders of the Moti Mahal restaurant, popularized tandoori chicken in the late 1940s at Moti Mahal in the Daryaganj neighborhood of New Delhi.
Mokha Singh established the restaurant in the British Indian city of Peshawar, which is now part of neighboring Pakistan.
Why Tandoori Chicken is Red
Traditionally, tandoori chicken is marinated in tandoori paste before being cooked in the hot, clay tandoor oven. This paste is typically made with a combination of spices and condiments such as ginger, garlic, coriander, cayenne pepper, cloves, cumin, cardamom pods, saffron, and garam masala, as well as tandoori coloring.
While the spices add color, the distinctive red-orange color of tandoori chicken is the result of flavorless tandoori coloring made from annatto seed – it is also responsible for the orange coloring in some cheeses, such as cheddar.
Are Tandoori Chicken Spicy?
Typically, the original recipe is quite spicy. Kashmiri chile powder is used to add heat as well as a reddish hue. Food coloring was used to create color in this version, but paprika and turmeric also work well.
Authentic Tandoori Chicken
Cuisine228
Tandoori chicken is a very tasty Indian food. Tandoori Chicken is named after the cylindrical clay oven in which the dish is traditionally prepared, called a tandoor, which commonly gets up to almost 500-degree F in temperature.
Add the rest of the ingredients to the chicken and mix well
You can use a zipper bag and just sort of squish it all around
Let it marinade in the refrigerator for at LEAST 8 hours, preferably 24 hours.
Remove the majority of the marinade before cooking the chicken.
Preheat the oven to 400 degrees and cook on a sheet pan for 25-30 minutes.
Video
Notes
if you don’t have an oven, preheat grill to get a surface temp of about 450. For a charcoal grill, ignite a chimney starter full of lump charcoal and burn until the edges of the coals look ashy, about 15 minutes. Clean and oil. Let rest at room temperature until grill is ready.Place chicken legs on the grill. Arrange the chicken pieces skin side up over the cooler part of the grill. You will want the meaty end towards your heat source to cook them through. Close the lid and smoke the chicken for 45 minutes. Turn the chicken every 10 -15 minsMove the chicken to the hot side of the grill, and grill, uncovered, turning and moving the chicken regularly to manage flare-ups, until lightly charred on both sides, 4 to 5 minutes.
There is nothing more refreshing than having a cold drink on a very sunny day. The drink could be water, juice or soft drinks. Other drink types are usually taken hot or warm. Drinks like milk, coffee, tea, hot chocolate are enjoyed well when they are hot or warm. A drink is generally any liquid intended for human consumption and its basic function is to satisfy thirst.
Fruit drinks are nonalcoholic beverages that are obtained from processing different types of fruits. Fruit drinks are commonly made from citrus fruits such as orange, tangerine, grapefruit, lime and lemon. Fruit drinks from pineapple and apple are also common. Also, berries are used to make fruit drinks. These fruits are crushed and mixed with water to produce the fruit drinks. Often times, sweeteners are added to enhance the taste. Some fruits are highly acidic and it is necessary to mix them with water and sugar to make them palatable.
Soft drinks are also referred to as carbonated drinks. They are drinks which have carbon dioxide dissolved into them. Thus, addition of carbon dioxide can be done naturally through fermenting, or artificially by the dissolution of carbon dioxide under pressure. Nonalcoholic carbonated drinks can be produced using cola, orange, ginger, various roots, lemon and lime. Sugars and preservatives may be added later. The soft drinks which are mostly consumed are produced by coca-cola and pepsiCo global brands.
When it comes to choosing between fruit drinks and soft drinks, there are certain things you need to put into consideration. Such things include;
Sugar Content
Fructose is the sugar present in fruit drinks, while soft drinks are sweetened with high fructose corn syrup. Both of them contain about 110 calories and 20-26 grams of sugar per cup. Due to their similar sugar content, few people have started to group fruit drinks and soft drinks together, suggesting that they both should be avoided. However, soft drinks and fruit drinks do not have the same effect on your health. For example, soft drinks tend to increase your risk of disease in a dose-dependent manner. This means that even if you only drink small amounts of soft drink, it will still increase your risk of diseases. Whereas, drinking small amounts of fruit drink, especially less than 150ml daily, may help lower your risk of type 2 diabetes and heart disease. Only taking high quantity of fruit drinks appears to be detrimental to your health.
Ability to Induce Weight Gain
Both fruit drinks and soft drinks have the ability to induce weight gain. This is because they are rich in calories and low in fiber. Fiber reduces hunger and keeps you feeling full. Hence, the calories consumed from either fruit drinks or soft drinks are unlikely to fill you up as much as consuming a fiber-rich food will, even if such food contains the same amount of sugar. Also note that drinking your calories rather than eating them may increase your risk of weight gain. Both fruit drinks and soft drinks confer the same amount of calories and this amount is high enough to induce weight gain. So, if you are going for a weight loss diet, it is advised to avoid both fruit drinks and soft drinks
Nutrient Content
Fruit drinks contain minerals, vitamins and beneficial compounds that are lacking in soft drinks. Half cup of fruit drink is just as rich in most vitamins, minerals, iron, potassium, magnesium and B vitamins as the same quantity of fresh fruit. Fruit drinks also contain beneficial plant compounds like carotenoids, polyphenols ad flavonoids which can help neutralize free radicals and reduce the risk of diseases. Since soft drinks are gotten from artificial ingredients, they do not confer as much nutritional benefits as fruit drinks do. So, if you are going for a healthier drink, fruit drink is a much better option than soft drinks.
Although fruit drinks and soft drinks contain approximately the same amount of sugar, fruit drinks are a better option because of the vitamins, minerals and beneficial compounds they contain. Therefore, fruit drinks when consumed in small amounts will always remain a winner when faced against soft drinks.
