If you have been following me for a while, you know I am all about fun, colourful, delicious food, and the more vegetables I can put in, the better.
I like my chapati in all colours and flavours, so long as it is healthy (natural) and delightful to my taste buds.
These chapatis are like aloo paratha, but instead of a mashed potato filling, I made one with spicy steamed ripe plantain.
These delicious and filling chapati are a perfect lunchbox or tea time snack, or even with a delicious stew.
Let’s get started:
You will need 1-2 yellow ripe plantain. Boil or steam the plantain with one teaspoon of mixed spices and some salt and pepper.
Move on to the chapati dough…
I like adding besan flour to my chapati, it makes them softer, adds a yellow tinge and some flavour too.
Now to make the chapati…
Divide your chapati dough into half, take one half and roll out into a large circle.
Once done, heat up your chapati pan on medium heat, not too hot.
You can either let them cook through and brush with oil after you remove from heat, or add the oil to the pan, like normal chapati.
You can have them with a stew or curry, or for tea. Or just plain on it’s own. The kids loved them plain, I guess cause of the sweetness of the plantain which blends well with the savory spice and fried bread flavour of the chapati.
This recipe is adapted from an old cooking magazine I have, but I made it with a few changes. I chopped the okra instead of using it whole and also added in many more vegetables than the original recipe called for, as well as peanut butter.
It’s easy to make, colourful and flavorful. It takes time though, as you let the different vegetables cook slow and release their individual sweetness and distinct flavor to meld into a thick, rich, hearty stew that sticks to the bones.
Our ingredients are:-
500 g stewing beef. Rub it with a little bit of ground mixed spice. (The blend I had had some cinnamon, clove, and cardamom).
3 tbsp cooking oil.
2 chopped onions.
1 tbsp paste of grated ginger and grated turmeric and smashed with garlic.
1 tsp coriander seeds.
1 celery stalk, chopped.
Chopped bell peppers (I used green, yellow and red).
1 handful of fresh okra, chopped.
1 tbsp tomato paste.
1 tsp each of paprika, mixed herbs
1 tomato, 1 carrot, I small courgette, all chopped.
1 tbsp chopped dry fruit (I used raisins and apricots).
1 small bunch of coriander, leaves and stalks separated and chopped.
2 tbsp smooth peanut butter, mixed into a 1/2 cup of water to dissolve.
Salt and pepper to taste.
Pinch of sugar.
Clean and chop all your vegetables.
Toast the coriander seeds in a dry pan then crush roughly, ensure they do not burn. Set aside.
Heat oil in your pan. Once hot add the beef and brown it on high heat. Do not let it cook through though, or crowd the pan. Just brown then remove and set aside.
Follow in with the coriander stalks, paprika and mixed herbs, let cook fast without burning, then add the tomato paste and tomatoes. I like adding some salt and pepper at this point then lower heat to let the tomatoes cook into a mush.
After the tomatoes cook down, add the carrots and let them cook a while, before adding the courgettes. Once they both cook a little while, in go the bell peppers. This whole process takes a while as you want each added vegetable to be able to release its own flavour into the sauce. Do not rush it.
The vegetables will also release their water into the sauce; hence the need to keep the heat on medium low.
Once the vegetables are soft, add the beef, okra, and your dried fruits. If its too dry, you can add a cup or two of water or stock. Cover and let simmer for about 30-40 minutes.
The sauce will thicken as well as the beef, as all the ingredients also absorb the yummy and rich peanut flavour.
Once ready, squeeze some lemon juice onto the stew and as always, garnish with the chopped coriander leaves.
This is a very filling meal. The perfect comfort food if you ask me.
It is so delicious. Good enough on its own or with some rice on the side. Either way, it is a perfect meal.
Minced beef always features one way or another on our weekly menu here. The kids love mince meat so the challenge for me is to just get different ways of making it.
Someone on twitter shared this meatloaf recipe a few weeks ago, and I though it was worth a try. It was my first time making meatloaf and I think I will make it again given the happy and sated responses from my gang. Let’s get started shall we?
Grease your loaf pan and preheat your oven to 180°C.
In a large bowl, add your meat and add one finely diced onion, minced garlic, a tsp each of black pepper, dried mixed herbs, ground dhania jeera, Worcestershire sauce, salt, one egg, one cup of breadcrumbs and salt. Mix well then add to the greased loaf pan.
I think it came out quite well for a first try right?
Food makes me happy. I love preparing it, cooking and of course the eating part.
Potatoes in all their different forms are one of my favourite comfort foods. Be they boiled, fried, baked, mashed, whole or in wedges, I just love them!
I like shepherd’s pie as it is easy to whip up, delicious and filling, hence a favourite with the kids and adults. And the best part is the recipe is not cast in stone; you can play around with the filling and spices as you wish.
The Irish potatoes here are a bit different, waxy in nature therefore don’t fluff as much when mashed. But they are still a yummy treat. The filling was beef mince, peas, carrots and a handful of corn.