Over the course of Black History Month, we will be sharing delicious recipes from our Black Mitie colleagues for you to try at home.
Cajun Baked Catfish
Ingredients
2 tablespoons yellow cornmeal
2 teaspoons Cajun or blackened seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 catfish or tilapia fillets (6 ounces each)
1/4 teaspoon paprika
Directions
- Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients.
- Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. - - Sprinkle with paprika.
- Bake until fish begins to flake easily with fork, 20-25 minutes.
- Serve with Cornbread.
South African Bobotie Recipie
Ingredients
2 tablespoons butter
2 medium onions , finely diced
1 tablespoon garlic , minced
2 bread slices
½ cup milk
1 1/2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon coriander
2 pounds lean ground beef
1 1/2 tablespoon dried herbs (thyme, basil, oregano)
1 large apple , grated1 large apple , grated
⅓ -½ cup fruit chutney⅓ -½ cup fruit chutney
1/4 cup raisins (optional)
½ -1 lemon juice and zest
1 tablespoon Worcestershire sauce
Savoury Egg Custard Topping
3 eggs
5-6 bay leaves
½ cup cream
½ cup milk
salt and pepper to taste
Directions
- Pre-heat oven at 350 deg F/180 deg Celsius.
- In a medium bowl, mix together milk and bread to soften it. Set aside.
- Lightly grease a 9×13-inch baking dish, or a cast iron.
- Heat up a large saucepan or large skillet over medium heat, then add butter until melted, followed by onions and garlic. Saute for about 3 minutes just until soft and fragrant.
- Next stir in the spices: curry powder, turmeric, ground cumin, coriander and dried herbs.
- Add ground beef and herbs stirring constantly to break it up, cook until beef is no longer pink or slightly brown. Remove from the stove.
- Add to a bowl, followed by bread mixture, chutney, grated apple, lemon juice and zest, and Worcestershire – add raisins here, if desired. Season to taste with salt and pepper.
- Add beef mixture into greased casserole dish or cast-iron pan. I used a 10-inch pan. Using a spoon press the beef mixture down. This helps keep the eggs mixture afloat and forms a nice custardy top when baked,
- Bake in the oven for around 40-50 minutes.
- While bobotie is baking, mix together eggs, cream , milk and a ¼ teaspoon of turmeric .
Take the meat out of the oven, pour the eggs mixture over the beef. Arrange the bay leaves on top of it.
- Bake for another 20 minutes (start checking after 15 minutes ) or until the eggs mixture has set.
- Remove and let it rest for a few minutes.
- Serve with yellow rice and vegetables.
Jamaican Curry Chicken Recipe
Ingredients
4 pounds Chicken, chopped in small pieces
Lemon or lime juice
Salt and Black pepper, as per taste
6 tablespoons Curry Powder
4 garlic cloves, minced
2 scotch bonnet pepper
1 onion, chopped
1 teaspoon Cumin seeds, not powder (optional)
1 teaspoon Dried thyme or 1 sprig fresh thyme
5 sprigs thyme,
4 cups of water
1 small grated potato (optional)
Oil for cooking
Directions
- Clean, skin, and cut chicken in small pieces, then wash with lime or lemon juice rinse again with cold water and drain dry or pat dry using a paper towel.
- Season the chicken with curry, onion, thyme, garlic, all spice (pimento), black pepper and massage into the meat well all over and allow to marinate.
- Set aside some of the onion, thyme, garlic and all spice for a 2nd seasoning while cooking.
- In a dutch pot/cast-iron pan, pour about 3 tablespoon of oil. Let oil heat and add the seasoned chicken
- Lightly brown the chicken & seasoning for 5-7 minutes in the pot.
- Add water and scotch bonnet peppers.
- Allow to simmer for 25 minutes.
- Halfway through the cooking time add the remaining seasoning.
- Continue to top up with a little water if the stock is drying out before the meat is tender.
- 10 minutes before cooking is complete, add the grated potato to thicken the sauce.
- Serve over white rice
Jollof Rice Recipe
Jollof Rice Recipe
Ingredients
2 large yellow onions, roughly chopped
⅓ cup vegetable oil (80 ml), plus 2 tablespoons, divided
14 oz diced tomato (395 g), 2 cans
6 oz tomato paste (170 g), 1 can
1 habanero pepper
2 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon mixed dried herbs
3 chicken bouillon cubes, crushed
2 ½ cups long grain rice (500 g), rinsed
1 cup frozen mixed vegetable (150 g)
1 ½ cups water (360 ml)
Directions
- Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
- Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
- Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
- Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
- Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in colour.
- Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.