EXOTIC DELIGHT RECIPES
Jambalaya
Serves: 02 Cooking time: 30 minutes
2 tbsp. Vegetable Oil
4 Chicken Sausage, Chopped 500g Boneless-skinless Chicken Salt & Pepper to taste
½ Cup Onions, Chopped
3 Tbsp. Garlic, Minced
1½ Cups Tin Tomatoes
1 Cup Raw Rice
2 Tbsp. Creole Spice Mix
1 Cup Coconut Water
5-6 Bay leaves
3 Sprigs Fresh Thyme 200g Prawns Creole Spice Mix 5 Stems Fresh Parsley
1 Tbsp Oil
Salt to Taste
Creole Spice Mix:
2½ Tbsp. Paprika
2 Tbsp. Garlic Powder
1 Tbsp. Salt
1 Tbsp. Onion Powder
1 Tbsp. Dried Oregano
1 Tbsp. Dried Thyme
1 Tbsp Cayenne Pepper
1 Tbsp. Pepper
1. Chop sausages and chicken in medium sized cubes and set aside.
2. Heat a large pot. Add oil and fry chicken. Season chicken as you go.
3. Once cooked on one side flip and cook on the other side. 4. Add sausages, onions, and garlic and fry for another 30 seconds.
5. Mix in capsicums, and tin tomatoes and cook for another 30 seconds.
6. Add raw rice and fry further for 1 minute.
7. Stir in creole* spice mix. 8. Pour in coconut water and simmer for 5-7 minutes.
9. Mix in bay leaves and thyme and simmer for another 2 minutes.
10. Marinate prawns using the remaining creole spice mix, oil and parsley.
11. Place prawns on top of rest of the ingredients in pot simmer for another 10 minutes. 12. Serve on its own and garnish with herbs
* Ready-made Creole spice mix either be bought from the supermarket or made at home.
Prawn Gumbo
Serves: 2
Cooking time: 20 minutes
1 Tbsp. Cooking Oil
¼ Cup Onions, Chopped
¼ Cup Capsicum, Chopped
½ Cup Tomatoes, Chopped
3 Tbsp. Garlic, Minced
¼ Cup Tomato Paste
2 Cups Fish Stock
1 Cup Okra, Chopped
1 Cup Prawns
3 Large Stalks Parsley, Chopped
1 Tbsp. Black Pepper
1 Tbsp. Cayenne Pepper
Salt to Taste
Fish Stock:
1 Whole Fish
½ Cup Prawn Tails
1 Head Garlic
3 Stalks Parsley
2 Stalks Thyme
4 Bay leaves
3 Stalks Springs Onion 2 Cups Boiling Water
1. In a pot boil 2-3 cups of water. Add in whole fish, prawn tails, parsley, thyme, garlic head, bay leaves and spring onions. And boil for about 7-9 minutes.
2. In a separate pot, heat a small about oil and fry onions and capsicums.
3. Add tomatoes, garlic and fry for another minute.
4. To the pan add tomato paste and fry for 30 seonds.
5. Add the liquid from the pother pot. Stir well.
6. Add in okra, prawns, parsley, salt & pepper and cayenne. 7. Simmer for 7-9 minutes. 8. Serve with your favorite starch.
Beer Can Bbq Fish
Serves: 02 Cooking time: 20 minutes
4 Small Fish, Chopped
1 Tbsp. Salt
1 tbsp. Pepper
2 Tbsp. Cooking Oil
2 Tbsp. Butter
2 Tbsp. garlic, Chopped
¼ Cup Onions, Chopped
1 Can Beer
¼ Cup Lemon Juice
3 Tbsp. Hot Sauce
2 Tbsp. Worcestershire Sauce
2 Tbsp. Sugar
3 Tbsp. Butter
5 Kumquats
1. Chop whole fish into large pieces. Season with salt and pepper and set aside.
2. In a small fry pan, add oil and shallow fry fish.
3. In a separate pan, add some oil and fry garlic and onions for a minute.
4. Add a can of beer and stir well. 5. Mix in lemon juice, hot sauce, Worcestershire sauce and sugar.
6. Simmer for 5 minutes.
7. Add fried fish to the sauce and stir well.
8. Simmer for another 10 minutes. 9. Serve with cassava.