• Take all the ingredients and place in a jar or bucket with a tight fitting lid and shake vigorously until evenly combined.
• Keep in mind there is no salt in this mix unlike the commercial varieties so when using it be sure to season accordingly.

Swordfish:

• Best if marinated at least 24 hrs in advance.
• Mix some salt and pepper into the Moroccan spice mix.
• Rub each one of steaks with a fair bit of the mix on both sides and then place them into a shallow dish of vegetable oil, ensuring they are completely covered with the oil, place in refrigerator for at least 24 hrs.

Swordfish:

• Combine the yoghurt, cucumber, mint, coriander and a touch of salt and pepper and mix thoroughly.

Dressing:

• Toast the caraway seeds in a dry pan until fragrant, remove from the pan and allow to cool slightly.
• In a food processor blend the seeds until broken, add the coriander leaves, lemon juice, a pinch of salt and pepper and process on high whilst slowly pouring in some olive oil until a nice glossy green consistency.

Polenta:

• Warm the milk and cream together in a medium saucepan over low heat.
• In a medium to large saucepan sauté the onion and garlic over medium heat until soft and translucent.
• Turn the heat up to high and evaporate a good splash of white wine in the saucepan.
• Once most of the wine has disappeared add half the cream and milk and bring to the boil, stir in the polenta and reduce to a simmer and continue to stir.
• As the polenta becomes hard to stir, slowly add in some more cream and milk and continue to stir.
• Taste the polenta as you cook it and once the texture is smooth and no longer granular, stir in the parmesan cheese, parsley and season to taste.
• Unless you prefer your polenta quite sloppy and creamy you should have a bit of milk and cream left over.

Final Preparation and Assembly:

• Preheat oven to 180 ℃ (350 ℉).
• Remove the fish from the marinating oil and allow them to drain briefly.
• In a non-stick fry pan sear the swordfish steaks for a minute on each side and transfer them to the oven for a further 5 minutes.
• Meanwhile return the polenta to low heat, stir in some more cream and milk if required.
• Arrange the polenta evenly in the centre of the plates, place the sword fish on top of the polenta, dollop a tbsp of the yoghurt mix on the fish and then drizzle some of the dressing over it all, allowing some to pool around and the polenta.

• Place lukewarm water in a bowl then add the yeast to it. Set aside for 5 minutes.
• Add sugar, egg, milk and stir well. Add the flour 1 cup at a time, cinnamon, cardamom and salt then stir to form a dough, that comes together and is easily handled.
• Knead the dough for about 5 minutes, until it is soft and smooth.
• Cover the bowl with a damp cloth and let the dough rest for about 10 minutes.
• Flour a board then form dough into a board and place on it. Roll out into a rectangle that is ¼ inch thick. Cut the rolled out dough into squares then cut the squares across into triangles.
• Let the cut-out dough rest for 20 minutes.
• Heat the oil for frying in a deep skillet over medium-high heat.
• Flatten each triangle dough with your hands and gently place into the hot oil.
• Fry the mandazi for about 2 minutes per side, or until golden brown.
• Remove from the oil and place on a paper towel-lined plate to drain the excess oil.
• Serve warm. Enjoy!

• To prepare the fried rice, wash all the vegetables. The carrots should be scraped and chopped into small cubes. Chop one onion and the spring onions. Set each of these apart.
• Cook the liver and chop into small pieces. You can cook the liver alongside the chicken to save time.
• Parboil the rice and cook for 15 minutes then drain using a colander.

Prepare the chicken stock:

• Put the chicken into a large pot, and add chopped onions, thyme, curry powder, garlic (chopped), and one chicken stock cube.

  Cook for 20 minutes then remove the chicken and drain the chicken stock. The chicken stock is essential to add that chicken taste to the fried rice. However, if you do not have chicken, you can make your own stock by cooking chicken condiment spice, salt, and stock cubes for 10 minutes.

  Or better still, and saving time, use a canned chicken stock. However, nothing beats a delicious, fresh chicken stock.

Prepare the rice:

• Put the parboiled rice into a clean pot, pour in the chicken stock, and add a cup of water. If 1 cup is not sufficient, add another. However, the water should be at the same level as the rice, or slightly lower. This will prevent the rice becoming overcooked and will ensure all the water is absorbed.
• Add some margarine or butter to the pot, and add the curry powder, thyme, pork sausage, chopped liver, and extra chopped garlic to the mixture. Stir and simmer for 10 minutes.
• In a separate saucepan, add all your vegetables (both fresh and canned), a tablespoon of butter, one chicken stock cube, and a teaspoon of salt to taste. Stir fry for 2-3 minutes.
• Pour the stir-fried veggies into the pot containing the rice and stir thoroughly. Cook for another 1 minute over low heat.
• The rice ought to be cooked just right once the water is absorbed. The ideal fried rice has separate grains that are firm and bite-resistant.
• Deep fry the drumsticks in hot oil for 15 minutes till golden-brown.

• Peel and finely slice the potatoes into equal sizes to cook evenly. Place in a bowl with add ice cubes, and put aside until you're ready to cook. Dry them completely using either kitchen or paper towels.
• For the batter, mix together the chickpea flour and all the spices in a bowl.
• Slowly add the water while continually mixing to create a smooth batter. Stir all the time to to prevent the batter from forming lumps.
• Heat the oil in a saucepan to 320° F (160° C).
• Drain the potatoes and dip them in the batter.
• Carefully place in the vegetable oil and fry till golden brown, around 3-4 minutes until they are golden brown.
• Remove and place on paper towels to drain the excess oil and repeat until all the potatoes are cooked.

Tomato dipping sauce:

• Add all the ingredients into a blender and add 1 cup of water. Blend until everything mixed together.
• Add the blended mixture into a saucer pan and simmer over low heat for 10 minutes until it thickens and becomes darker in colour. Remove and serve alongside the hot potato bhajias.

Preparation before cooking:

• Chop some of the onion into big chunks and slice the rest finely.
• If using it, grind the crayfish.
• Wash the vegetables and de-seed the tatashe.

Procedure for cooking the stew:

• Cooking Nigerian tomato stew involves 3 major steps:
• Precooking the blended/grounded tomato mixture.
• Parboiling the meat (chicken, goat, lamb, beef, or fish).
• Frying and cooking the stew.

Precooking the blended/grounded tomato mixture:

• Wash, chop, and blend/grind the fresh tomatoes, fresh peppers, tatashe or bell peppers, chopped onion, garlic, and ginger until smooth. If you are using a blender, blend small quantities at a time so that the mixture blends properly and that you don't overwork the blender.
• Pour the tomato mixture into a pot and boil on high heat until the water evaporates, then set aside. Do not allow it to burn. You can also boil the tomato mixture halfway and then sieve it to get rid of the water if you don't want to wait till it evaporates.

Parboiling and frying the meat (chicken, goat, lamb, beef, or fish):

• Wash and cut the meat into bite-sized pieces and place in a pot. Add some of the sliced onions, the thyme, curry powder, ground pepper, crushed garlic, and ginger. Do not add any water. Let the meat cook in its juices until almost dry, then pour in some water and adjust the seasoning. Cover and let cook until soft. Remove the meat from the stock and set aside to drain any excess liquid.
• Heat some vegetable oil in a deep-frying pan or pot and fry some of the onion until brown, but not burnt (the onion helps to season the oil and add flavor to the meat). Remove the onion and discard. Fry the meat until golden and crisp, but not burnt.
• Remove the meat and drain on paper towel.
• Fry the rest of the meat in batches until done.
• Alternatively, for a healthier option, steam, roast or grill the meat.
• To roast the chicken, place on a rack in the oven at 330° F/ 165° C for 10 to 15 minutes or until it has become golden brown, and set aside.
• The time for steaming chicken depends on the type of chicken you are using. Rooster or cockerel cooks much faster than hen, but hen is definitely tastier than the rooster.
• Also, the time for cooking time the meat will depend on the type of meat you use, but it is important you allow your meat to boil until it is tender.

Frying and cooking the tomato stew:

• In a pot, heat the vegetable oil on medium heat for 2 to 3 minutes (you can use the vegetable oil that was used to fry the chicken or meat). When the oil is hot, add the chopped onion and garlic and fry until the onion is translucent for about 3 to 5 minutes on low heat.
• Pour in the remaining thyme and curry powder, and stir-fry for 3 minutes. This step is very important for giving the stew, and your kitchen, an excellent aroma.
• Add the tinned tomato paste and stir fry for 5 to 7 minutes. Make sure you fry your tinned tomato before adding the tomato mixture.
• Add the tomato mixture and let fry for 10 to 14 minutes on low to medium heat or until the oil separates from the tomato mixture and starts floating on top of the stew. Make sure you cook the stew on low heat.
• Add the nutmeg, stock cubes, salt, curry powder, thyme, and other spices. This step is what will give your stew the perfect taste.
• Pour in the chicken stock. Use as much as stock as you need for the consistency you want, but do not make the stew too watery.
• Add the fried or grilled meat and cook for 7 to 10 minutes on low heat, so that the flavors absorb into the meat.
• Taste for seasoning and other spices like nutmeg, curry powder, peppers, or stock cubes. Taste to ensure the raw tomato taste is gone.
• When the taste and consistency are to your liking, turn off the heat.
• When the stew is cooked, you may remove some of the oil if there is too much.

• Wash the hibiscus leaves in a clean dish to get rid of the sand, dirt, and debris. Run the faucet repeatedly to rinse twice.
• Slice the ginger, lemons, and pineapple using a cutting board. The cleaned hibiscus should be combined with the remaining ingredients and boiled for 30 minutes in a pot. Let it cool naturally so the flavors infuse.
• Decant or filter the mixture and add ice and sparkling water (optional). Serve and garnish with orange and cucumber for extra flavor.

• Peel the potatoes, cut in half, wash them, and set aside.
• Prepare the pumpkin leaves by removing the stalk and chopping them.
• Mix the pumpkin leaves, maize, and potatoes in a sufuria (cooking pot) and add some water. Just enough for everything to cook well.
• Place the sufuria or cooking pot on a medium heat and boil for 30 minutes.
• Add a pinch of salt and cook for another 10 minutes.
• Reduce the heat and mush everything together using a wooden spoon until well blended.
• Remove from heat and set aside.
• In another larger pot, heat the oil and sauté the spring onions.
• When golden brown, turn the heat down to a minimum and add the mashed potato mixture. Mix well.
• Remove from the heat and serve while hot.
• Mukimo can be served hot with beef, mbuzi, or matumbo, together with a portion of green veggies, kachumbari, or avocado

• Wash and clean the fish thoroughly removing the scales and dirt. Set aside.
• Wash the fresh tomatoes, pepper, and onions, and blend using a blender till a smooth mixture is obtained.
• Pour the vegetable oil into a clean saucepan and heat for around 2-3 minutes, then add the diced onions, ginger, and garlic and simmer for 2 minutes before adding the thyme, parsley, and bay leaves. Cook for another 10-15 minutes, or until it begins to bubble.
• Now add your mixed veggie combination. Cook on medium heat for 10 minutes.
• Finally, add the tilapia fish and simmer for 5 minutes, stirring once (to avoid breaking up the fish). Serve your dish with banku, fufu, and/or kenkey.

• Combine all the ingredients in a saucepan over low heat.
• Allow to cook for 45 minutes. Remove from the stove. Sift the butter through a sieve to remove any larger pieces. Strain as many times as necessary until the butter is completely clear and devoid of residue.
• Allow the butter to cool somewhat before placing in a jar or container. Store in the refrigerator for 2 months, away from heat and sunlight.

• Cook 1 1/2 cups (270 g) of red lentils in 2 cups (470 ml) of water in a pressure cooker for about 30 minutes. When ready, set aside.
• Then, in a big pan, sauté a large finely chopped onion in a couple of tablespoons olive oil over low heat for 3-5 minutes or until transparent.
• Sauté the minced garlic cloves, then add 2 tbsp of berbere and a little water to keep it from sticking. Cover the pan and allow to simmer for another 2-3 minutes.
• Add the cooked lentils and cook everything on low heat for another 1/2 hour, or until the lentils have totally disintegrated. If you want the dish to be red rather than yellowish, go ahead and add some sweet paprika.
• This meal is generally eaten with injera, a spongy sourdough flatbread made with teff.

• Dice the beef, onions, tomatoes, and green and red pepper.
• Place them alternately on skewers.
• Place your skewers on a foil-lined oven pan.
• Add the salt, beef seasoning, cumin powder, and dark mushroom soy sauce.
• Place some frying oil on top of the rest of the seasonings.
• Shake the tray slightly to let the marinade blend and distribute.
• Set your oven to 80° C/ 175° F and put your tray on the seat to cook gently.

How to make the Tamarind sauce:

• Soak the tamarind in hot water for 10 mins.
• Extract the tamarind pulp and strain it.
• In a blender, blend the tamarind pulp, onion, garlic, green chili, and salt into a fine paste.
• When the meat is almost cooked, brush it with some sauce and let soak for 2 minutes. The sauce can also be used as a dip.