Recipes

Boiled Goat Ingredients: 21/2 – 3 lbs of goat meat cut into small pieces. Other Seasoning to taste 2 teaspoons or more Maggi, beef or bouillon cube/powder 1 teaspoon Africanada ground pepper 1 cup of water or more ½ cup chopped onion Stir Fry Ingredients: Tablespoons cooking oil Red and/or green bell pepper 2 Tablespoons Africanada Asun Spice 1 teaspoon Africanada crushed pepper flakes (optional) Steps: Boil goat meat with salt, pepper, beef or chicken bouillon cube or powder, ground pepper and some chopped onions in a medium pot until tender. Add very little water as possible, enough to cook it. You can use a pressure cooker to cut your cooking time in half. Remove goat meat with slotted spoon and placed on a lined baking tray. Broil on low for about 10 minutes, rotating every few minutes or until brown. Heat oil in large skillet, then add Africanada Asun spice and your choice of seasoning to taste. Stir for about a minute. Continue cooking for about 5-7 minutes. Add roast goat and cut bell pepper or Africanada crushed pepper flakes. Stir for about 3 minutes. Adjust seasonings to taste. Serve warm    

Corn & Cassava Muffins Ingredients: 1/4 cup Africanada cassava flour 2 3/4 cups ground cornmeal  2 teaspoons salt 2 teaspoons baking powder 3/4 teaspoon baking soda 3 eggs 2 1/2 cups milk ½ cup vinegar 0.5 cups unsalted butter melted 1 tablespoon sugar  Butter or spray oil for greasing muffin tin   Steps: Preheat oven to 375/190C  Combine the cornmeal, sifted Africanada cassava flour, salt, sugar, baking powder, and baking soda in a large bowl and mix to combine. In a smaller bowl slowly mix together milk and vinegar till combined. Add eggs, melted butter and mix together. Incorporate butter, milk and egg mixture into the dry ingredients until combined. Make sure there are no lumps. Grease muffin tin with the butter or lightly spray with oil.  Fill the muffin tins 3/4 of the way full. Bake for 20-25 minutes or until tops are golden brown.  Once ready, leave to cool then serve with butter.

Nigerian Beef Suya Ingredients: 500g thin cut beef. Flank, sirloin or topside. 3Tablespoons Africanada Suya Spice (Extra for serving) 1 Tablespoon Chicken Seasoning  2 Tablespoons Oil of choice Thinly sliced Onions, Cucumber and tomatoes, to serve Metal or Wood Skewers   Steps: If using wooden skewers, soak in water for at least 20 minutes before use; this prevents them from burning and sticking to the meat. If using metal skewers lightly oil them. Cover beef with Clingfilm and bang with mallet or back of a rolling pin till flat. Pat beef dry with a paper towel.  Place beef in a bowl and season with chicken seasoning and 2 tablespoons of Africanada Suya Spice. Refrigerate, covered, for 20 minutes – 3 hours. As long as you can. Heat the oven to 450F/230C. Lightly oil oven rack or roasting pan to prevent the suya from sticking to the pan. Thread beef onto skewers making sure the skewer is fully covered with meat slices. Place skewers on oven rack. Make sure there is a drip pan underneath to collect the juice from meat. Brush the beef with oil mixture. Grill for 10-12 minutes or until beef reaches desired doneness, turn occasionally. Serve with slices of tomato, onions, cucumbers and a side of Africanada Suya spice for dipping.

Cheese Bread Burgers Ingredients: 2.5 cups Africanada cassava flour 2.5 cups shredded mozzarella cheese 1 teaspoon salt 1 teaspoon Baking Powder 1 teaspoon sugar 2 eggs 2 tablespoons butter soften 4 tablespoons milk Steps: Preheat oven to 410F/210C Add sifted Africanada cassava flour, cheese, egg, butter, baking powder, sugar and salt into a large bowl. Mix together with your hands till it forms a dough. Alternatively, put everything into a stand mixer. Add 1 tablespoon of milk at a time as you knead the dough for 2 -3 minutes. Divide kneaded dough into medium size round balls and place them on a baking sheet Bake for 15-20 minutes or until slightly brown. Eat as is or serve with filling of choice.

Tigernut Drink Ingredients: 2 Cups of Africanada Tiger nut 1 Big Coconut flesh (chopped) optional 1/2 Cup Dates (chopped); use more or less 1 Teaspoon Ginger (minced) optional 2 teaspoons Vanilla essence/cinnamon powder (optional)   Steps: Hydrate the tiger nut in water and place it in the refrigerator (to avoid fermentation) for 24-48 hours (you can use the Africanada tiger nut flour to cut your prep time down) Pit the dates and chop them into pieces Break up the coconut and cut it into small pieces Drain the tiger nut (if you’re using dried ones) and rinse again. If there are black/bad tiger nuts among the ones you soaked pick them out. Blend the tiger nut, coconut, dates together with water. Making sure the water is enough just to cover the tiger nuts and other ingredients. Don’t be tempted to add a lot of ginger so it won’t overpower the drink. You will need a strainer or a cheesecloth Pour the blended mixture into the cheesecloth/strainer/mesh and sieve the content. Make sure you rinse out the blender and sieve everything together. Pour in a jar/ bottled and refrigerate. When you’re ready to drink add cinnamon powder or one-two drops of vanilla essence but this is optional. Tigernut drink is good to drink up within a day but that being said It can stay in the refrigerator for a couple of days. Serve and enjoy!

Tigernut Drink/Milk using Tigernut Flour Ingredients: 11/2 cups of Africanada Tigernuts flour 1L of water   Steps: Pour Africanada tiger nut flour inside a bowl and add water. Stir the mixture together thoroughly. Use water as desired whether you want the milk to be thick or light. Blend it together for 1-2mins Let it sit for 10mins Blend it again for 1-2mins Use sieve or cheesecloth to strain the milk from the chaff. You can add honey or any other sweetener such as dates to the milk. Put the drink inside refrigerator to get cold, drink as desired. You can use the chaff in smoothies

Beef Jerky (Kilishi) Ingredients: 1lb thin cut beef. Flank, sirloin or topside. 4 Tablespoons Africanada Kilishi Spice (Extra for serving) Peanut butter (optional) Other Seasoning to taste Steps: Cut off fat caps and any muscle membranes (slippery skin), ligaments, tendons etc. Kitchen shears are awesome for this. Once the fat is cleared, begin cutting super thin slices Blot your beef to dry with a kitchen towel or set it on a rack. In a small bowl, add the peanut butter to the your Africanada spice mix with 1/4 cup of water to liquefy and allow to rest for at least 10 mins. This will give the spices time to release their flavour Coat and Soak the dried beef by submerging each piece in the Kilishi sauce and transfer to another plate. Allow quoted beef to sit for at least 15-20 mins to maximize flavour absorption. Preheat your oven to 475 degrees Place a baking sheet over your oven tray and lay the pieces of beef flat on it. Put the tray of beef in the oven and bake for 15 minutes. After every 5 minutes, flip the beef for even distribution of heat, so that it dries evenly. After 15 minutes, take the beef out of the oven and brush the Kilishi all over the beef fillets. Ensure that they are well covered. Put the beef fillets back in the oven to bake for another 10 to 15 minutes. Flip them from time to time and be careful it doesn’t get too dry. Take out of the oven, allow to dry and Enjoy!

Zobo/Sorrel/Hibiscus Drink Ingredients: Zobo leaves -Hibiscus leave also known as Sorrel leaves (you can substitute the zobo leave with Hibiscus powder and make instant zobo drinks – 100g makes 3 litres) Fresh whole pineapple or 1 litre 100% percent Pineapple juice 1 Orange (cut up) Ginger (grated) Sugar (optional) Cucumber and orange to garnish (Optional) Steps: Wash Hibiscus zobo leaves with warm water Add the zobo leaves in a pot and pour in 2.5 litres of water. Add in the grated ginger, orange cut up and pineapple cut up Cover pot and leave to boil for 30 minutes Add sugar, give it a good stir and leave to cool. Sieve through a fine mesh and chill in the fridge Serve and garnish with orange and cucumber (optional)

Pepper Soup Ingredients: 1 LB of Goat meat/Beef/Assorted/Fish 2 teaspoon Dry or fresh scent Efinrin/ Basil/Utazi Leaves 2 teaspoon Africanada Crayfish 11/2 tablespoon Africanada Pepper soup spice 1 teaspoon Africanada Chili flakes 1 teaspoon Ginger powder 1 small onion 1 Scotch bonnet de-seeded and minced 1 Seasoning cube Salt to taste 4 Cups Water Steps: Cut the Goat meat into cutlets Then rinse thoroughly, transfer the meat into the pot, add salt, Seasoning cube, scotch bonnet peppers and half of the Onion and cook for 30 minutes. Add the Africanada pepper soup spice, Africanada chili flakes, Ginger powder, the remaining grated onion, water and Africanada crayfish. Leave it to cook for another 10 minutes. Stir in the fresh scent Efinrin/ Basil/Utazi leaves and let it simmer for another 5 minutes. Serve with lots of ice cold water or your choice of beverage You can also enjoy it with Yam, Rice, Bread and more

Beetroot Smoothie Ingredients: 1 banana sliced ⅓ cup pineapple pieces drained, no juice ⅓ cup frozen raspberries 1 teaspoon of Africanada Beet Root Powder 300 ml coconut water 1 teaspoon black chia seeds Steps: Combine banana, pineapple, raspberries and beetroot powder in a large blender cup Cover with coconut water, then blend to combine Top with chia seeds if desired