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An Amazing Stew Recipe

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If you ask me, I think anyone can cook a basic meal. What makes food extra special is obviously going that extra mile in your technique and effort. With most of us having more spare time than usual (due to the Covid-19 pandemic) it’s an opportunity to try a new technique. Typically or should I say traditionally we (Zambians) tend to first boil our meat then fry, then proceed to make the gravy/sauce or as we call it, soup and so on. For my recipe, we’ll first sear (brown) our meat, make the gravy /sauce/ soup , throw in the meat into the gravy(sauce) then slow cook it for a few hours (2 and ½ to 3 hours). If you’re not a foodie then this recipe will probably not be for you because it’s not your typical “how to cook chicken in 2 minutes” type of recipe.   I like this recipe because you get to do other work whilst your meat cooks away. Give this a try and you’ll never turn back, your meat will be incredibly tender. I used sheep (mutton) but you can use any stewing cut of beef/goat
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The best homemade lemonade recipe (from scratch)

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With the world fighting the pandemic of Covid-19, one can still treat themselves at home to a decent, freshing and healthy drink like lemonade. If you have lemons in the backyard or in your kitchen, give this recipe a go and you'll thank me later. Did I mention it's  super easy? A couple of benefits of lemon before we get started.. And we definitely all (old and young)  that extra dose of vitamin C. Ingredients 1 1/2 cups fresh lemon juice (about 9-10 small lemons) 8 cups of clean water 1 cup household sugar Mint leaves (optional) Method In a medium saucepan, add 1 cup of water and 1 cup of sugar. Stir till sugar dissolves and solution is clear. Set aside to cool. Add fresh lemon juice to sugar syrup and stir. Add 8 cups of water ( taste as you add and adjust to how sweet or tangy you'd want your lemonade to be) Add ice and fresh mint(optional).  Best served chilled. Enjoy!
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Stuffed cabbage rolls recipe

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Happy New Year! I thought of starting out the year with something we usually don’t see often especially in Zambia. Usually, we’d toss away the outer leaves of a cabbage or cook it like rape (in the kale family)because we don’t know what to do with them. Here’s something you can try and will definitely love, stuffed cabbage rolls; also known in some countries as Jewish cabbage or pigs in a blanket. You have to try it! Follow my step by step recipe below and check my chef tips below the recipe. Let’s get started. INGREDIENTS 10 outer cabbage leaves (or more) 500g beef mince (raw) 1 clove garlic (finely chopped) 1 large onion (finely chopped) ¼ cup plain cooked rice Salt and pepper to taste Cooking oil (olive/vegetable) 4 medium tomatoes (blended/grated) 3 TBS tomato paste Foil paper (heavy duty) METHOD 1.        In a large pot, bring lightly salted water to a rapid boil and blanch cabbage leaves for about 2 minutes. 2.        Remove from water a
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Watermelon Punch

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Watermelon… I love the smell of it; so fresh, almost like a cucumber. I am not a huge fan of watermelon on its own, but if it’s juiced up, bring me a glass!  First, let me share a couple of its benefits. It contains around 92% of water with vitamins C, A and B6. It keeps you hydrated; studies have suggested that watermelon lowers the risk some cancers, reduce inflammation and is great for your skin and hair. This sounds great.  Sometimes you may have a watermelon and not know what to do with the whole thing. With this simple recipe, it can be easily stored in the fridge and drank daily before work/school/any activity. Let’s get started…. SERVINGS: 2-3 people INGREDIENTS ¼ watermelon (cubed with seeds) ½ small lemon/lime  1 large orange (peeled) 400ml Sprite 2 TBSP castor sugar (optional) Fresh mint leaves for garnish (optional) METHOD Prepare all ingredients. Blend watermelon and orange. Add sugar and squeeze lemon/lime juice (make seeds do not fall in)
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The Kapenta Quest

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For some reason kapenta is generally not liked by most people (especially the young generation a.k.a generation X). So many people claim to be allergic even when they haven’t tasted it. Could it be its smell, taste or appearance? Well, I can’t blame most people; it generally has a strong chocking smell when being prepared (you can literally smell it miles away) and it is not so great in the presentation department. The few times I have eaten it, it’s been bitter with a strong after taste. Kapenta comprises of two species called Stolothrissa tanganicae and Limnothrissa miodon. These are basically sardines that come in different sizes and shapes. With that being said, I have been on a short quest to learn how to prepare it well. I believe we have the power to make food taste and look good if we try to. There’s one person’s kapenta I can eat and that’s my mom’s. My mom prepares it pretty well, and no, I am not being biased. It has a nice sweet taste which I later discovered comes from
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Spicey Oven bag Chicken

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Do you have those lazy days where you do not feel like cooking anything ''complicate'' ? I certainly do. This oven bag chicken recipe saves me because, I just spice, stuff and throw it into an oven bag and relax. It can be served with a vegetable for a light meal. Let's get started.... INGREDIENTS 1 whole chicken (washed and drained) 4 carrots (peeled) 1 onion (cut into large chunks)  4 large potatoes (cut into halves) Fresh rosemary Garlic cloves (peeled) 2 Tbsp Black pepper 3 Tbps paprika powder 3 Tbsp coriander powder 1 Tbsp oil 1/2 tsp cayenne pepper  1 oven proof bag String  1 Tbsp flour   METHOD  Preheat oven to 190 degrees C (see oven bag instructions first) Wash and drain chicken. Score chicken with a sharp knife one the breast and thigh area for heat to penetrate Dust oven bag with flour Generously salt chicken inside the cavity and outside  Combine garlic, paprika, coriander, cayenne, black pepper and oil in a bowl. Rub in mixture
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Vanilla-chocolate cake

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We all have those days when we just want cake, and I mean nice moist fluffy cake, especially in cold  weather. I personally think everyone must have a couple of cake recipes on their finger tips for emergencies (yes we have kitchen emergencies too) that you can nail any day. Give mine a try and see if it works for you.  INGREDIENTS 200g margarine (soft) 200g sugar (confectioners sugar/icing sugar/household sugar) 2 1/2 cups flour 2 1/2 cups baking powder  4 eggs (whisked) 1 cup milk Cocoa powder Vanilla flavoring METHOD Preheat oven to 180 degrees C and grease cake tin Cream margarine and sugar till white and fluffy Whisk eggs and vanilla flavoring in a separate bowl. Add a small amount at a time to the margarine mixture and mix well after every addition. (add about 3 Tbsp each time) Add flour and baking powder once and mix well into the batter Lastly add milk and mix  Separate the batter into two bowls Add some cocoa powder to one mixture. If too thick, add a l
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