Don’t let the lack of a paella pan hold you back. Find a large cast iron pot or pan and just follow the ‘don’t stir the rice’ rule!

Paella-ish dish

Serves 6-8

Ingredients

½  cup olive oil 
Salt and milled pepper 
1 lemon, halved 
8 skin-on chicken thighs
4 chicken drumsticks
100-150g chorizo 
2 red peppers, finely diced 
2 yellow peppers, finely diced 
2 onions, finely diced 
5 cloves garlic, chopped 
3 salad tomatoes, grated 
300g arborio (risotto) rice 
2 Tbsp smoked paprika 
1 tsp cumin 
Pinch of turmeric
3-4 strands saffron (optional)
5 cups hot chicken stock  

For serving  

Parsley
Lemon wedges
Aioli (garlic mayonnaise) 

Method

1. Prepare medium-hot coals — you should be able to hold your hand at grid-level for 7 seconds without burning.  
2. Season chicken well and drizzle over half the oil and lemon juice.
3. Braai for 15 minutes or until well charred, turning halfway through. Remove and set aside. 
4. Place a large 30cm cast iron skillet or a paella pan on the grid or on a triangle stand. 
5. Heat remaining oil in skillet and fry chorizo until crisp. Remove and set aside.
6. Sauté peppers and onions for 8 minutes, stirring regularly. Add garlic and tomato and cook for another 2 minutes.  
7. Stir in rice and spices then fry for a few seconds. 
8. Combine saffron (if using) with hot stock and add to pan. Season. 
9. Return chicken and chorizo to pan. Briefly stir to combine, then refrain from stirring for the rest of the cooking time.
10. Cover with foil and cook until liquid is below rice level, about 22-25 minutes. Uncover and cook until the rice is crispy at the bottom, but not dry on top.  
11. Remove skillet and scatter with parsley. Serve with lemon wedges and aioli on the side. 

Fun foodie fact  

While we often associate paella with seafood, the Eastern province of Valencia in Spain is known for their chicken paella. Not only delicious, it is also an affordable way to feed a crowd. 

Recipe by: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Braai grid mushroom pizza

The post Paella-ish dish appeared first on MyKitchen.

Spending a fortune on plant-based milks in the supermarkets? Then why not make your own with the help of #FoodTok? From oat to almond, TikTok’s got the hacks to make your plant-based milk game strong. Blend, strain, sip, repeat!  

Rice milk

Rice milk has been around for ages! And you’ll be surprised by the different ways people use this plant-based milk. The thin consistency of the drink is perfect to use in smoothies or to loosen up a sauce or salad dressing. Rice milk was also one of the first dairy-free bases to be made into ice cream – yum!  

Watch to see how you can make rice milk at home 

@nutr Homemade Rice Milk! This one was highly requested by our followers! #fyp #foryou #ricemilk #nutmilkrecipe #dairyfreerecipes #vegan #nutr ♬ original sound – Nutr

Almond milk 

This dairy alternative is so popular that you can find it in any supermarket as well as your favourite coffee shops. Almond milk’s naturally creamy texture makes it a delicious addition to smoothies, cereal, tea or coffee. Plus, it’s a great source of vitamin E! 

Here’s how you can make almond milk at home:  

@jose.elcook Almond milk. if you didn’t know now you do #almondmilk #almonds #milk #dairyfree ♬ Both of Us – Idealism

Soy milk 

Soy milk is a popular alternative for those who are lactose intolerant or just prefer dairy alternatives. Like cow’s milk, it’s rich, thick and creamy – making it a just-as-yummy preference in your morning latte. It’s packed with high-quality protein and is often fortified with calcium and vitamin D to support bone health.  

Make yours at home with just two ingredients: 

@wendythefoodscientist This is the purest soy milk you’ll ever taste. Fresh, creamy, rich — made with just soybeans and water, the way it should be. Ever since I was a kid, fresh soy milk has been one of my favorite drinks. And honestly? Nothing store-bought ever comes close. As a food scientist, I can tell you: Heating the milk properly is essential — it removes the raw beany taste and makes the proteins easier to digest. No thickeners, no stabilizers, just real soybeans doing what they do best. And don’t throw away the okara (the pulp)! It’s full of fiber and protein — perfect for cookies, banana bread, or savory fritters. My favourite! Once you taste fresh soy milk — hot or cold — you’ll never want store-bought again. Save for later and follow me for more better foods from scratch Homemade soy milk (2L) Ingredients: – 200 g dried soybeans – At least 600 ml water for soaking – 2 L fresh water for blending Method: 1⃣ Rinse the soybeans well and soak them overnight in plenty of water. They should double in size. 2⃣ Drain the soaked soybeans and blend them with 2 liters of water until smooth. 3⃣ Strain the mixture through a cheesecloth or nut milk bag to separate the milk from the pulp. 4⃣ Bring the strained soy milk to a gentle boil in a large saucepan. 5⃣ Simmer for 10 minutes, stirring often to prevent sticking or burning. 6⃣ Let cool slightly. Serve fresh, or store in the fridge for up to 3–4 days. Tip: Save the okara (the leftover pulp)! It’s packed with fiber— perfect for cookies, banana bread, or savory fritters. #soymilk #fromscratch #vegancooking ♬ More of My Time (Lofi) – Muspace Lofi

Oat milk 

Move over soy- and almond milk: Oat milk is the fresh face in the plant-milk crowd. Enjoyed by many (arguably by the same people who also love the very trendy matcha latte), this rich toasty and mildly flavoured drink has become popular in recent years. It’s not only delicious, but is high in fibre and protein, which aids digestion.  

Check out the step-by-step video below to make oat milk from scratch: 

@wearethenewfarmers Recipe at the end! THE BEST OAT MILK EVER. perf for #smoothies #GradeUpWithGrammarly #oatmilk #homemadeoatmilk #homemade #homemadefood #costeffective #savemoney #groceryshopping #groceries #cheapgroceries ♬ Summer day – TimTaj

Photography: Freepik // Pexels

The post Easy #TikTok plant-based milk recipes  appeared first on MyKitchen.

From the silky comfort of semolina to smooth, stretchy pounded yam, Lichelle May dives into the centrepiece of any feast  carb-loaded African sides – perfect for soaking up rich sauces and bringing people together. 

Ditch the spoon! Some foods are just meant to be broken, torn and moulded by hand to soak up fragrant soups and stews. Across the African continent, starchy side dishes that absorb every last bit of taste and texture are the ideal complement to many dishes. From the pillowy softness of injera to the comfort of creamy pap, these table essentials are more than just sides  they have a sense of history while adding warmth and cosiness to every meal. 

To better understand them, I’m breaking bread with two amazing people who add just as much flavour to the table as the meal itself. Let’s start with Sharon, my Kenyan culinary school partner-in-crime, whose love of African cuisine is as contagious as her joy. Years later, after spending countless hours honing our knife skills and discussing how to best balance texture and spice, she remains my go-to person for anything amazing in food.  

Here’s what Sharon had to share on the topic of traditional African sides: “Starches often play a quiet but essential role in our meals. They do much more than fill our stomachs: They carry with them traditions and stories which connect us. Take ugali, a simple dish made from maize flour in Kenya, or Eba made from cassava flour in Nigeria: These dishes are deeply rooted in our cultures and remind us of where we come from.” 

 “I remember my grandmother in her kitchen, skilfully preparing ugali. ‘This is the heart of our meals,’ she would say, as we gathered around the table to eat together. The kitchen was filled with laughter and the wonderful smell of cooked vegetables, showing how simple foods can create a warm family atmosphere,” says Sharon. “On another occasion, I found myself in my husband’s kitchen in Lagos, watching him make Eba. ‘This is something to be respected,’ he told me as he shaped it into neat balls. He showed me how to enjoy Eba by scooping up Afang soup with it, using just my fingers. I discovered that eating with my hands is not only practical but also creates a deeper connection with the food we share.” 

 “Starches such as ugali and Eba do more than just provide nourishment; they are part of our stories and family traditions,” says Sharon. “They’re best enjoyed in good company, reminding us of the importance of sharing meals with open hearts and hands.” 

Samp — A traditional staple  

A popular starchy side dish in many African cuisines, samp is a hearty, customary staple made from coarsely crushed dried maize kernels. In contrast to its sister, maize meal, samp maintains its chewy texture, making it a delightful addition to hearty stews and meaty recipes. It is frequently combined with beans in South Africa to make samp and beans (umngqusho), a dish that is well-known for being one of Nelson Mandela’s favourite meals. This comforting, versatile dish absorbs the flavours of broths, spices, and even smoked meats when cooked. Outside of South Africa, samp is also found in other African countries, where it is occasionally eaten with savoury sauces or combined with coconut milk. Due to its ability to stretch meals and feed large families, this starch has been a staple in numerous homes. 

Maize — The heart of African meals 

With its diverse variations found throughout the continent, maize forms part of the foundation of African food. It is a staple grain that is ground into flour to make meals like sadza (Zimbabwe), ugali (East Africa), and pap (South Africa), all of which pair well with hearty, slow-cooked stews. Some people enjoy it soft and porridge-like or dry and crumbly, while others make it firm enough to scoop up sauces and break apart with their hands. It’s perfect for soaking up the strong spices and tastes of African cooking because of its neutral flavour.  

In addition to its use in savoury dishes, the versatility of maize is seen through its usage in traditional fermented porridges and beverages. In African homes, maize continues to be a staple food due to its affordability and nutritional content.  

Personally, crumbly pap is one of my favourite dishes, dotted with sweet corn kernels. I also enjoy it with boerewors, accompanied by a tomato and onion relish. In my household, it’s a necessity to make more pap than needed to enjoy with milk, brown sugar and a knob of butter the next morning. 

Rice – A classic  

Despite not being native to Africa, rice has grown to be a crucial component of the continent’s cuisine. From the pilau of East Africa to the jollof rice of West Africa, rice dishes are often linked with history, culture and friendly culinary competitions. As a side dish, plain white rice absorbs flavours from spicy curries to peanut stews, making it the ideal base for hearty, saucy recipes. On important occasions, families in a number of African homes get together to cook lavish feasts, including rice that has been flavoured or infused with coconut. Rice, despite its simplicity, has profound cultural meaning as a symbol of celebration and community. Rice is still one of the most beloved starches on the African table, whether it is steamed, fried or cooked slowly in broth. 

Fufu 

In several African sub-Saharan countries, fufu is a staple food. It’s a starchy African side dish with a consistency similar to mashed potatoes. Cassava flour, boiled plantains, corn flour, yams, and other ingredients can be used to make this dough. The name “fufu” originates from the Twi language, spoken by the Akan people of central and southern Ghana and southeast COte d’Ivoire. The word refers to the process of making fufu; to mash or mix. The flavour of fufu varies according to the ingredients used but generally speaking, it has a mild, somewhat sour taste. Its delicate flavour makes it the ideal side dish for hearty, robust African soups. 

Learning to make fufu as a child is a significant apprenticeship milestone. You may be put in charge of providing food for others in the community once you’ve learned how to make fufu. It is said one should be able to create lump-free fufu by adolescence. For many Africans, fufu is like pasta for Italians – close to the heart. 

Pounded yam  

This Nigerian staple is an experience as much as it is a meal. Almost like a starchy marshmallow, picture a smooth, pillowy pile of pure delight that is both soft and gratifyingly dense. This West African starch is a masterwork of texture, made by cooking yam until it is fork-tender, then pounding it into the desired texture (hence the name). When you shape it into a small ball and use it to scoop up soups such as ogbono or egusi, both of which are thick and flavourful, the real magic happens. It’s substantial, slightly stretchy, and ideal for soaking up all those flavourful, spicy broths – it’s the gastronomic equivalent of a warm hug.  

Let’s face it: Pounding yams the old-fashioned way is a good workout. However, thanks to the invention of blenders and mixers, you can still have this creamy treat without exhausting yourself. The finest aspect? Because it is naturally gluten-free, it can be your go-to carbohydrate – whether you’re following dietary guidelines or just in the mood for something satisfying. Consider pounded yam as the African relative of mashed potatoes, with a bit more bounce and a lot more character.  

Semolina  

In the world of starchy side dishes, semolina, the underrated smooth operator, is a humble overachiever. It may not receive the same attention as pounded yam, but don’t let that deceive you. Semolina is essentially the silkier, smoother sibling of fufu, made from finely ground durum wheat. It’s ideal for scooping up spicy soups and stews because of its soft, flexible texture as well as its mild, somewhat nutty flavour. Semolina happily absorbs whatever magic is taking place in your bowl and plays well with strong flavours. The most amazing part? Making semolina is quite simple. Simply bring some water to a boil, mix in the flour and stir as it becomes a smooth, lump-free masterpiece. It’s just positive energy and a winner side dish to your favourite African cuisine -no stress or hammering. Semolina also has a lot of protein and slow-burning carbohydrates, which will keep you feeling fuller for longer. It is therefore always prepared to step up your meals, so whether you’re diving into a creamy peanut soup or a spicy goat stew -it will be smooth, delicate and incredibly satisfying.  

Fried plantain  

Plantains belong to the banana family and are starchy tropical fruits. Compared to bananas, plantains are bigger, have thicker skins and contain more starch. It is used in both sweet and savoury recipes and can be consumed while ripe (yellow or brown skin) or unripe (green skin).  

Dodo (not the bird) is a popular dish in Nigeria that is made simply from sweet, ripe plantains. It is eaten as an addition to rice and beans, sliced and deep-fried as a snack, or as the main course with stews, sauces, fried yams and sweet potatoes (another common street food).  

The next person I’m breaking bread with is my colleague Geraldine, from Uganda. She is the senior copy editor of MK and a master wordsmith who has a talent for transforming even the most ordinary dinner into a fascinating story. She enjoys more than just tasting food; she enjoys the culture, the experience, and the discussions that emerge over a shared dish.  

Here’s what Geraldine had to say on one of her favourite starchy side dishes: “Food has always formed a major part of staying connected to my Ugandan roots. One of the dishes I absolutely love is plantain! Whether dried and eaten as a snack or fried and served warm, it always hits the right spot,” she shares. On my most recent trip back to Uganda, we had various events surrounding the wedding of a close family friend. Each time we gathered for food, I had to scramble for the plantain because it’s often one of the first things to go! Although cooked like a vegetable, it’s actually a fruit – but the way we eat it, you’d never tell. A testament to tropical African cuisine, it’s the tastiest way to add a sweet spot to any main dish!”  

Garri  

Fermented and processed cassava tubers are used to make garri, a common staple in West Africa. In particular, the use of palm oil before frying it gives yellow garri its unique rich hue and slightly buttery flavour. This multi-purpose granular flour is frequently used to make Eba, a starchy side dish that goes well with soups like ogbono, egusi, or okra. In various West African homes, garri is still an essential source of carbohydrates due to its low cost and lengthy shelf life.  

Injera — The Ethiopian tables spongy star  

The foundation of Ethiopian and Eritrean cuisine, this spongy, somewhat acidic flatbread serves as a side dish and has a special serving role. Imagine it as a soft, edible platter that absorbs every sauce and spice, creating the ideal texture and flavour balance in every mouthful. Injera has a mild yet pleasing bite because of its distinctive frothy appearance, which is the result of the natural fermentation process when making it. Injera is more than just food; it’s tradition, culture and comfort all combined into one -whether you’re pulling off a piece to scoop up a hearty stew or rolling it like a savoury pancake.  

Teff Injera —The Real Deal 

The VIP version of injera would be made entirely from teff flour. An ancient grain that is naturally gluten-free and high in protein, iron, and fibre, teff is as nourishing as it is tasty. The distinctively acidic flavour and light texture of traditional teff injera is produced by fermenting it for a few days. The method is simple but time-consuming: combine teff flour and water, allow it to rise and bubble, then fry it on a hot griddle until it develops its distinctive little holes or “eyes.” These tiny pockets are ideal for scooping up strong, spicy soups such as Misir Wat (spicy lentils) and Doro Wat (spicy chicken). Teff injera is a flavourful powerhouse that can stand up with the most decadent dishes, despite being light. It’s also a fantastic opportunity to sample centuries of East African tradition in just one bite.  

Rice Injera – a lighter substitute  

This type of injera is fermented, which gives it a mild sourness and a soft, flexible texture – even if it misses the deep, earthy tang of teff. For those who prefer a softer, milder version, rice flour is a fantastic substitute in injera. It is frequently combined with other flours for a milder flavour or used in areas where teff is less readily available. The outcome? A somewhat sweeter, lighter injera that retains its characteristic chew and frothy top. It’s the ideal choice for people who are just starting out with fermented flatbread or who want a softer, more subdued base to go with stews. Rice injera shows that there are other ways to enjoy this traditional side dish, even if traditionalists may insist on teff.  

Injera serving suggestions  

The key to serving injera is sharing food and being generous. A variety of stews, curries, as well as salads are frequently spooned over a huge, round injera that is presented on a platter. On the side, you’ll find more injera rolls that can be broken into delicious scoops. It goes well with hot, saucy foods such as Shiro (chickpea stew), Gomen (braised collard greens), or Kik Alicha (mild split peas). The best part? Just food, company, and hands – no knives or forks. Injera turns every meal into a communal, multisensory experience, whether shared at home or in an Ethiopian restaurant. Not sure about you, but I can’t wait to jump in the kitchen and cook up a hearty stew to enjoy with some of these starchy sides.  

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine  

Also read: Local substitutions for an African pantry

The post Starchy side dishes perfect for any feast appeared first on MyKitchen.

Christi Nortier sat down with Abena Danquah, owner of Ghana Jollof, to find out how she transformed herself from the girl who never wanted to cook to a young woman who’s got a special touch when it comes to the food business – and Ghanaian jollof, of course! 

Stepping off wild Sir Lowry Road in Cape Town’s Woodstock and into Ghana Jollof is like stepping right onto to a West African beach. The scent of salty fish, a concoction of spices and simmering stews wafts over mellow music. Various mantras painted on the wall encourage you to “season everything with love”, “cook it easy” and “every bite takes you home”. Things are heating up in the kitchen, with chillies sizzling from early on in the morning. Customers take their time to enjoy plates heaped with an assortment of dishes of their choosing. 

A beaming two-year-old greets every customer, whose bubbly babbling charms even the most manly of men waiting to order. This little guy is the son of Abena, the founder of Ghana Jollof. At just 34 years old, Abena has emigrated, pivoted and started a much-loved market stall and restaurant that brings the flavours, ingredients as well as dishes of Ghana to a West African diaspora and her loyal local converts. Her next stop? The world. 

Despite having food businesses run in the family, Abena never thought she’d end up in the kitchen like the entrepreneurial women who came before her. “When I was young, I was lazy. I would find any excuse not to cook,” she says with an embarrassed chuckle. “Even when it was just me and my father at home, he had to beg me to cook. But my grandmother had a restaurant, and my mom has a catering business, so maybe it’s in my blood? I learnt to cook just by being around my mom and helping in her business. No one ever actually taught me. But here I am,” she beams, motioning to her bustling restaurant.  

Born and bred in Accra, Abena had to swap one bustling city for another when she was 24 years old. After her father’s passing, she moved to Johannesburg. “In our culture, you need to have a male guardian close by, so I came to live with my older brother,” she explains. She contemplated film school, but her entrepreneurial streak got the better of her. However, her developing import/export business was shuttered during the first Covid lockdown. 

 “I spent my time cooking traditional Ghanaian dishes during lockdown and sent it to friends. They loved it, and one good friend made me promise to start selling the food if another lockdown came. One thing about me is I always stick to my word, so when we went back into lockdown, I started advertising my food on social media,” she smiles. “I couldn’t keep up. And that’s how Ghana Jollof started.”  

After a few years in the city of gold, she felt a change brewing. She moved the business to Cape Town and applied to open a stall at the Neighbourgoods market at the hip and happening Old Biscuit Mill in Woodstock. “They gave me one market day to prove it would be a success. And we sold out,” she grins. “We’ve been there four years now and people still queue every weekend.”  

It’s been only a year since she opened the Ghana Jollof restaurant in Woodstock, and she already has a steady stream of loyal customers coming into the store and ordering through delivery services. “We wanted our customers to have a place where they could spend time together and enjoy our food,” she reflects. “We would love to be open past 7pm, but it’s not the safest area to be out at night – for clients or for our staff. But we love it here.”  

She gets all kinds of people, from all walks of life, coming through her restaurant’s door. “Ghanaians don’t need a visa to visit South Africa, so we have a lot of people from home coming to eat here. We still have many Nigerian clients (almost all our Joburg clients were Nigerian) and they love our jollof, by the way,” she says with a wink, referring to the mostly friendly “jollof wars” that debate which West African nation makes the best version of this dish. 

“Many Cape Townians also come down from the office and apartment blocks, but the locals love to order our food on Uber Eats,” she adds. “We have a 4.6-star rating and over 2 000 repeat customers on there, plus over 1 000 reviews. That’s not easy to get!” 

When asked what she would say to people who overlook African ingredients and dishes, she has a simple take on the matter. “I blame us,” she states. “For too long, we as Africans haven’t been doing enough to show the world why they should want to eat our food. We need to present it with pride, in places where its actually comfortable to sit and fun to be. We shouldn’t be okay serving it in an unthinking way, just because it’s African food. Once we do the work of levelling up, then everyone will see how absolutely delicious our food is.”  

Abena is adamant that dining at Ghana Jollof should be just your first taste of the country – everyone needs to visit, she enthuses. “I haven’t been back to Ghana since lockdown, which is sad. However, my mom visits us often — which is amazing. I would encourage everyone to visit Ghana at least once in their lives. The history, the culture, the beaches, the food… you’ll come back fat,” she chuckles.  

Customers might be begging her to bring Ghana Jollof back to Joburg, but her vision extends way beyond the capital. “My vision is to have a Ghana Jollof in every city in South Africa, as well as in Dubai and in Paris,” she says, with clear determination in her eyes. “I’d like to open another restaurant on the seafront where people can really get to know Ghanaian culture. I want them to experience how we grill fish over the fire, dance to high-life music and have fun. There’s nothing like it! I’m only 34 – there’s so much I still want to do…” 

Jolly about jollof 

Who better to teach us about mastering jollof than Abena? She prides herself on the quality of her jollof, saying that the greatest compliment is that West African customers love her version. So, she’s the real winner of the “jollof wars”, then? Well, at least in our hearts – and bellies!  

What is jollof?  

This iconic West African dish is made slightly differently depending on your locale. Rice is slow cooked in a fragrant blend of tomatoes, garlic, ginger and spices in a pot on the stove.  

“To us, it is more than just a dish. It unifies us and embodies our heritage and social pride. Nigeria, Ghana and Senegal compete for who makes the best jollof. The rivalry is not based on hate – it’s about banter, which actually brings us closer,” explains Abena. “Jollof is the main dish at parties in West Africa and in the diaspora. That’s how important it is to us.” 

A word on rice 

Ghanaian jollof is made with long grain rice, ideally basmati or jasmine, whereas Nigerian jollof is made with short grain rice by contrast. To find a middle ground, Abena uses a medium-length rice and it’s only been met by “mmm, more please” so far.  

Spice it up 

Ghanaian jollof has a specific blend of spices, which Abena jokes makes it the best. She’s generously shared her ingredient list and method with us:  

Ingredients

¼ cup vegetable oil
1 large onion, blended
3-4 cloves garlic, blended
4-5cm ginger, blended
2-3 Tbsp tomato paste
3-4 ripe tomatoes, blended
1-2 red peppers, blended
2-4 Scotch bonnet peppers (optional, for heat) 
1 top thyme 
1 top curry powder
2-3 bay leaves
Salt and milled pepper
2 cups long-grain parboiled rice/basmati rice/Thai jasmine rice
2 cups chicken or vegetable stock
Protein (such as chicken, beef or fish) and vegetables (such as carrots or peas), to serve  

Abena’s method  

1. Heat oil in a pot and saute blended onion, garlic, ginger, then mix until golden brown. 
2. Add tomato paste, stirring for 3-5 minutes.
3. Pour in the blended tomatoes, tomato paste, peppers and Scotch bonnet. Cook until the mixture thickens, and the oil rises to the top. 
4. Add thyme, curry powder and bay leaves. Season and stir well. 
5. Wash the rice thoroughly and add it to the pot. Stir to coat the rice in the sauce. 
6. Pour in the stock, ensuring the liquid is just enough to cover your rice. Add more liquid of needed. 
7. Cover the pot and cook on low heat for about 45 minutes. Avoid stirring to prevent mushiness.
8. Once the liquid is absorbed and the rice is almost cooked, reduce the heat to the lowest setting. Cover with foil or a tight lid to trap steam and let it cook for 10-15 minutes. This creates the signature smoky flavour. 
9. Gently fluff the rice with a fork. Serve hot with your choice of protein or veggies.

Abena’s note: For an authentic smoky flavour, let the rice “burn” slightly and become crisp on the bottom. This is optional, but traditional. 

By: Christi Nortier
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

Also read: Culinary delights from all over Africa

The post Abena Danquah’s Ghanaian Jollof recipe appeared first on MyKitchen.

Don’t let those leftovers go to waste when you can turn them into something even better! Here are three ways that you can give those delicious leftovers new life. Not only will it reduce food wastage, but you can save time and (most importantly) your grocery budget.  

Breathe new life into your meals

Your extra portions are full of potential! Whether you’ve cooked way too much food or if that was your plan from the get-go, you can always breathe new life into any leftover portions. It might even taste better than your OG meal. Here are some suggestions for the following leftover ingredients:

Rice

Fried rice

Asian rice salad with shredded roast chicken

Immune-boosting lemony chicken and brown rice broth

Watermelon poke bowl

Meat

Spicy chicken with pea patties

Chicken mayo sandwich with pickled red onion

Vietnamese chicken pancakes

Pork spring rolls with red-wine reduction

Vegetables

Roast vegetable and ginger snap cups

Crispy Asian dumplings

Freeze for a busy day

Instead of storing your leftovers in the fridge, go straight for the freezer. Whenever you cook and have extra portions left, freeze them in small containers and mark them clearly. Those containers are a lifesaver when life gets too busy one day and you can just defrost a meal or use those small portions to re-create a quick new meal. That way you can cook once and still reap the benefits weeks later.

Clear your fridge once a week

Does your fridge look like a rainbow of containers filled with leftovers by the end of the week? Inspect all the contents, check what’s still good to eat, then serve your family a buffet-style meal with the week’s leftovers. Mix and match your food to create a main dish. Or create fun new dishes like wraps, sandwiches and salads by adding some extra ready-to-eat ingredients. It’s a no-fuss way of feeding your family without the hassle of cooking (again).

The post 3 ways to make the most of your leftovers appeared first on MyKitchen.

Say goodbye to pests and stale flavours when you store these four ingredients properly in your pantry.  

Rice 

Rice is the preferred side dish for many, thus it’s a versatile and budget friendly pantry staple. From curry to stew to yummy chicken à la king, it goes with each dish perfectly. Store your uncooked white rice in an airtight container in a cool environment to keep mites away and to keep it from spoiling. Discard it right away if you notice any changes in texture, taste, see signs of mould or if you notice any small bugs among the grains. 

Flour 

Flour should always be on hand for delicious bakes and to be used as a cooking ingredient (think battered fish or chicken). To keep your flour fresher for longer, it should be stored in an airtight ceramic or stoneware container in a dark place (like a cupboard). Keeping it in a dark place will prevent light exposure to the flour, which could cause oxidation and increased heat. You can also place bay leaves in the flour to deter bugs, as it is a natural insect repellent. How do you know if your flour has gone off? Be on the lookout for it turning yellow or grey. It will also have a stale and funky smell. 

Olive oil 

Since we use it so much, it could be tempting to leave your bottle of olive oil open by the stove for convenience, but it’s likely to go bad sooner. Unlike wine, olive oil does not get better with age and should be used within two months after opening. Keep your olive oil in an airtight container in a dark place in the back of your cupboard or pantry. The taste of olive oil should be fresh and fruity: if it tastes like stale nuts or wax crayons, it has gone bad. 

Sugar 

Leaving sugar in the original paper bag you bought it in can be a recipe for disaster. The paper can easily allow moisture and pests (looking at you, ants) to get in. It’s best to store sugar at room temperature in an airtight container. When stored, brown sugar is especially prone to hardening. If you want to soften it up before use, simply add a wedge of apple or a small piece of bread to your container overnight. The moisture from the apple and bread will transfer to the sugar to soften it.  

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