Category Archives: Recipe of the Week

For the stuffing
1lb 10oz cucumber – cut into 2.5cm/1inch slices
2 tbsp. corn flour
225g cooked chicken – minced
1 egg white
1 ½ tbsp. spring onions – Chopped
1 tbsp. fresh ginger – Chopped
2 tbsp. orange juice
2 tbsp. molasses
2 tsp white sugar
1 tsp oil

For the sauce
300ml chicken stock
2 tbsp. tomato sauce
2 tbsp. vinegar
1 tbsp. mustard
2 tsp sugar
1tsp corn flour mixed with 2 tsp water

For the garnish
2 tsp coconut oil
2 tbsp. Dry oregano or chopped parsley

METHOD

Using a small sharp knife slice cucumbers in half (down the middle), then remove the seeds and fleshy pulp from the center of each cucumber slice. Further hollow the cucumber with a teaspoon so that you have tubes with a roughly 5mm shell. Lightly dust the hollow interiors of the slices with the corn flour.

Mix all the stuffing ingredients together in a bowl with 1 tsp salt and pepper and sauté in a frying pot, then mix all the sauce ingredients together in a bowl and pour into the pot and cook for 3 minutes. Stuff each cucumber tube with the sautéed mixture.

If you desire heat in a frying pot the stuff cucumber for 2 minuets or you can place in greased baking pan and bake for 20 minutes.

Garnish with coconut oil and oregano/parsley mixture.

NOTE:

I prefer to serve it without baking or cooking it as cooking the cucumbers may make it soggy.

World Food Day Recipe – 2023

1 avocado – peeled and slice
½ lime – juiced
1 tsp salt
1 seasoning pepper – chopped
1 tbsp. diced onion
1 tbsp. oil
1 tbsp. fresh cilantro or celery – chopped
1 garlic – minced
1 pinch ground cayenne pepper (Optional)
Small leaves – big thyme

METHOD

Add all ingredients into a blender and blend until smooth. Serve with desired sides.

World Food Day Recipe – 2023

2 lbs. cassava
2 liters of water
1 tsp. salt.
3 cloves garlic- grated
1 tsp. chopped thyme
1 tsp. dried oregano
1 tsp. arrowroot powder
4 single seasoning peppers- finely chopped
1 tsp. cilantro or celery – finely chopped.
Oil to fry

METHOD

Peel the cassava and chop it into sizable chunks. Place it in a pot and cover with a couple inches of water. Boil until the cassava tender, about 30 minutes.

Drain the cassava and allow it to cool a bit. At this point you will want to remove the thin root that runs down the center of the cassava. This can also be done beforehand; but it is easier to find after the cassava is soft.

Grate the boiled cassava using a food processor.

Combine the grated cassava with arrowroot powder, garlic, Thyme, peppers, cilantro/celery, dried herbs, salt and pepper.

Take a small spoonful of the mixture and form it into a tiny square (tot). Repeat.

Heat a pan with oil. Fry for about 3-5 minutes per side until golden brown.

NOTE:

The Cassava Tots can also be baked.

World Food Day Recipe – 2023

1 lb. Cassava (peeled and washed)
1 tsp. Salt
½ cup. oil

METHOD

Grate the cassava with the finer side of the grater.

Using a clean cotton cloth, squeeze the cassava to remove as much liquid as possible.

Add salt and spread evenly on a baking sheet and place in the sun for a 1 ½ hours, stirring every 15 to 20 minutes, breaking up any lumps in the mixture. In the end, it should be only slightly moist and have a texture similar to that of grated Parmesan Cheese.

Heat a nonstick skillet over medium-low heat and lightly glaze with oil if desired. Sprinkle a little grated cassava to make a thin layer that covers the entire bottom of the pan, break up any lumps before adding it to the pan.

Cook for 1 minute, flip and cook another minute, or until both sides are golden brown. The cassava is ready if it is crispy and breaks easily. If it is still flexible, it means that not all the water has evaporated. To fix the problem, cook it a little more until it becomes crispy.

NOTES

Try to make your cassava as thin as possible, it is crispier that way.

Put in a sealed bag and refrigerate, it will last for weeks.

World Food Day Recipe – 2023

1 ¾ lbs. Cassava, peeled and chopped into 2-inch chunks
1 ½  tbsp. oil
½ red bell pepper, chopped
½ small yellow onion, chopped
3 cloves Garlic grated
3 single seasoning peppers, chopped
12 oz. ground chicken
½ lemon, juiced
½ tsp. paprika
1 cup creole sauce
¾ tsp. Salt
1 cup shredded Cheddar cheese

METHOD

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with oil.

Bring a medium pot of water to a boil. Add cassava, cover and cook until completely tender for 30 to 35 minutes. Drain and remove any fibrous strings from the cassava, and slice them.

Meanwhile, heat oil in a large skillet over medium-high heat. Add pepper, garlic, onion; cook, stirring for 2 to 3 minutes. Add ground chicken, lemon juice and paprika; cook while stirring occasionally, until the chicken is no longer pink (about 5 minutes). Add creole sauce, salt and cook until warmed through for about 3 minutes.

Layer half of the cassava slice in the bottom of the prepared baking dish. Add the chicken mixture and top with 1/2 cup cheese. Evenly top with the remaining cassava, and sprinkle with the remaining 1/2 cup cheese. Bake until the cheese is melted and the edges are golden (about 30 minutes). Let stand for 5 minutes before cutting into 6 pieces.

NOTE
You can substitute chicken for vegetables, salt fish, fish, pork, red meat, etc.

World Food Day Recipe – 2023