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Egyptian Koshari (Lentil, Rice, & Pasta Feast)
6
$0.52
$3.10
4 Frozen Pollock or Swai Fillets (approx. 4 oz each), thawed
1 tbsp Cajun or Blackening Seasoning
1 tbsp Olive Oil
1 can (15 oz) Whole Kernel Corn, drained and rinsed
1/2 Red Onion, finely diced
1 tbsp Lime Juice
1. In a medium bowl, toss the drained corn, diced red onion, lime juice, and a pinch of salt together to create a quick salsa. Set aside.
2. Pat the thawed pollock fillets completely dry with paper towels.
3. Rub the Cajun seasoning evenly onto both sides of the fish fillets.
4. Heat the olive oil in a large cast-iron or non-stick skillet over medium-high heat.
5. Add the fish and sear for 3–4 minutes on each side until a dark, flavorful crust forms and the fish is cooked through. Serve topped with the cool corn salsa.
South African Chakalaka (Spicy Vegetable Relish)
6
$0.36
$2.15
1 can (15 oz) Baked Beans in tomato sauce
2 Carrots, grated
1 Bell Pepper, diced
1 medium Onion, diced
2 cloves Garlic, minced
1 tbsp Curry Powder
1 tbsp Vegetable Oil
Salt and pepper to taste
1. Heat oil in a large skillet over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until soft.
2. Stir in curry powder and cook for 1 minute.
3. Add grated carrots and cook for 3–4 minutes, stirring well.
4. Pour in the entire can of baked beans. Stir thoroughly and reduce heat to low.
5. Simmer gently for 10 minutes until thickened. Serve warm or cold.
Chakalaka is incredibly versatile. It can be eaten cold as a salad, used as a flavorful spread on sandwiches, or spooned over a baked potato or a bowl of rice.
Sukuma Wiki & Ugali (East African Braised Greens & Cornmeal)
4
$0.49
$1.95
1 large bunch of Collard Greens or Kale, washed and finely chopped
1 medium Onion, diced
1 large Tomato, diced
1 tbsp Vegetable Oil
1/2 tsp Lemon Juice or Vinegar
1 cup Fine Yellow or White Cornmeal
2 cups Water
1. Make the Ugali: Bring 2 cups of water to a boil. Slowly pour in the cornmeal while whisking constantly. Reduce heat to low and switch to a wooden spoon. Stir vigorously until it thickens into a stiff, dough-like ball (4–5 minutes). Cover and steam on low for 5 minutes.
2. Make the Sukuma Wiki: Heat oil in a skillet over medium heat. Sauté the diced onion for 3 minutes until soft.
3. Add the diced tomato and cook for another 2 minutes.
4. Toss in the chopped greens. Stir well, cover, and steam for 5–7 minutes until tender.
5. Stir in lemon juice, salt, and pepper.
6. Serve together: Pinch off a piece of warm Ugali, roll it into a ball, make an indentation, and scoop up the greens.
Leftover Ugali can be sliced the next day and pan-fried in a little butter or oil until crispy on the outside. It makes a fantastic, comforting breakfast!
West African Jollof Rice
6
$0.38
$2.30
2 cups Long-Grain White Rice, rinsed
1 can (14.5 oz) Diced Tomatoes
1 can (6 oz) Tomato Paste
1 large Onion, chopped
2 cloves Garlic, minced
2.5 cups Vegetable or Chicken Broth
1 tbsp Curry Powder, 1 tsp Thyme, and 1 Bay Leaf
2 tbsp Vegetable Oil
1. In a blender, blend the canned diced tomatoes and half of the chopped onion until completely smooth.
2. Heat oil in a large pot over medium heat. Sauté the remaining onion and garlic for 3–4 minutes.
3. Stir in the tomato paste, curry powder, and thyme. Fry the paste for 2–3 minutes, stirring constantly, until deep red.
4. Pour in the blended tomato-onion mixture and cook for 5 minutes.
5. Stir in the rinsed rice, broth, bay leaf, and salt. Bring to a boil.
6. Cover with a tight lid, reduce heat to low, and cook undisturbed for 25 minutes. Let steam covered for 5 minutes, then fluff and serve.
Jollof rice tastes even better the next day as the spices continue to meld. Reheat it in a skillet with a fried egg on top for a quick, filling breakfast or lunch.
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