RECIPE 1 – YELLOW TUMERIC VEGETABLE RICE

Total Time: 35 minutes

Servings: 4

This vibrant Turmeric Rice Recipe is a fast and easy side dish perfect for brightening up your weeknight dinner.

INGREDIENTS

1 tbs coconut oil, 1 onion diced, ½ tsp Top Food turmeric, 1 ¼ cup of basmati rice, 1 carrot, diced, ¼ cup of chopped dates, ½ cup of green peas, salt and pepper to taste 1 royco vegetable cube

INSTRUCTIONS

1. Heat coconut oil in a saucepan until hot then add onions and fry for around 7 minutes, until softened
2. Add Top Food turmeric and fry for about a minute, until fragrant
3. Then, add the rice and fry for a couple of minutes until translucent
4. Add the carrot, frozen green peas, and salt + Top Food pepper
5. Dissolve the Royco cube in (1 ¾ cup) boiling water then add the stock mixture to the rice and mix well
6. Bring to the boil, keep a lid over it and cook for 15 minutes until all water is absorbed
7. Turn off the heat and leave with the lid on for a further 5 minutes
8. Keep it covered before serving while hot and enjoy

“The secret to the colour is in the turmeric. Top Food Turmeric contains curcumin, which supposedly contains anti-inflammatory, anti-cancer and immune-boosting health benefits.”

RECIPE 2 – SAUCY MATOKE

Matoke is a simple, healthy, and delicious one-pot East African dish made from green bananas. Easy to prepare but can fill you up for hours! Great for lunch or dinner.

Cook Time: 35 minutes

Servings: 6

Also read QUICK FIX RECIPES: CHICKEN WITH CREAMY SAUCE AND MASHED POTATOES

INGREDIENTS

10-12 matoke, 2 tbs oil,1 medium onion diced, 1 tsp minced garlic, ½ tsp grated ginger, 1 tsp Sora Mchuzi Mix, 2 tsp chicken cubes, 1 tsp Top food paprika, ½ tsp cayenne pepper or add to taste, 4 medium tomatoes diced, 3 cups of water, salt and Top food pepper to taste and a handful of chopped coriander leaves

INSTRUCTIONS

1. Peel and cut the matoke into 1.5 – 2-inch pieces.
2. Put them in water till you are ready to use them so that they don’t become discolored.
3. Heat the oil in a large skillet over medium-high heat, add onions, and cook until soft, about 2 minutes.
4. Stir in the garlic and ginger and cook until fragrant—a few seconds.
5. Add the Top food paprika, Sora Mchuzi Mix, salt, and pepper. Mix well, cover, and leave to cook for 10 minutes, stirring halfway between.
6. Add the matoke, diced tomatoes, and stock (or water), stir, cover, and leave to simmer for 25 to 30 minutes or till the matoke becomes tender.
7. Stir in the coriander and serve.

“The best part about this dish is that you can serve it in so many ways! You can eat it on its own, serve it up with bread, chapati, rice — the possibilities! Matoke can be made in different ways, but I like to make mine with a thick, rich sauce from Sora Mchuzi Mix. It’s simple and hearty!”

RECIPE 3 – PASTA WITH BROCCOLI

Pasta with broccoli is like to like to mac and cheese is such an easy pasta dish that is so hearty and comforting, and I just can’t stop eating it

Cook Time: 25 minutes

Servings: 4

INGREDIENTS

1 large head of broccoli, 6 cloves garlic, ½ cup olive oil, ¼ cup extra virgin olive oil, ½ cup of cheese, ½ tsp chilli flakes and 2 cups pasta water

INSTRUCTIONS

1. Bring a large pot of salted water to boil.
2. Remove and discard lower stems from broccoli and break into bite size florets then add florets to boiling water and cook for 8 minutes until tender.
3. When finished, set cooked broccoli aside making sure to not drain boiling water.
4. Start Cooking pasta in boiling water.  While pasta cooks, in a large pan sauté 6 cloves of chopped garlic in a ⅓ cup of olive oil over medium-low heat until golden (about 2-3 minutes) then add ½ tsp of crushed red pepper flakes to oil.
5. Add the precooked broccoli to the pan and continue to sauté for 2-3 more minutes to further soften broccoli.  Before draining pasta reserve at least 2 cups of pasta water.
6. Add 1 cup of pasta water to the pan to make the broccoli sauce and cook for 1 minute.  Add the pasta into the pan along with a ½ cup of grated cheese.  Stir to thoroughly combine and continue to cook for 1 more minute.
7. Taste the pasta and adjust salt and pepper if necessary. Enjoy!

“The pasta drys out at all while waiting to eat, just add some more of the pasta water to bring the consistency right back to perfect. The cooking process breaks down the broccoli and the Top food pepper bring the tang. So simple, but so scrumptious.”

RECIPE 4 – VEGAN JOLLOF RICE by, potofjollofke

Making Vegan Jollof Rice is actually easier than you think. With a swap of a few ingredients here and there. Your Standard Jollof recipe couldn’t be more vegan/Vegetarian

Cook Time: 40 minutes

Servings: 5

INGREDIENTS

2 ½ cups Parboiled long grain rice washed thoroughly and drained completely, 2 tbsp Tomato paste diluted with ¼ cup of water,1 Large onion chopped, 3 sprigs of spring onions chopped, 4 cups of vegetable stock, ½ cup cooking oil , salt to taste, 1 tsp Sora Mchuzi Mix, 1  tsp dry thyme, 1 tsp rosemary, 3 cloves of garlic crushed and ½ teaspoon ground ginger

INSTRUCTIONS 

1. Preheat oven to 350ºF /180ºC
2. Heat up oil in a 10/12 in cast iron skillet, sauté onions and garlic till onions is translucent.
3. Stir in the diluted tomato paste add the Mchuzi Mix powder, thyme, rosemary and ground ginger then stir fry for 2 minutes.
4. Add the rice and stir fry for another 2 minutes to get the flavors in.
5. Pour the vegetable stock into the skillet. Stir, taste for seasoning and adjust accordingly. It should taste slightly salty. Don’t worry the rice will absorb the salt when cooked and the flavors will balance out.
6. Cover tightly with aluminum foil.
7. Transfer to the lower rack of oven and bake for 45 mins or until all the liquid is absorbed.
8. Allow to stand in oven for another 5 mins, then bring out, sprinkle the chopped spring onions then use a fork and fluff the rice.

“You don’t have to miss out on the culinary masterpiece that is Jollof Rice because it isn’t vegan. The Sora Mchuzi Mix makes the vegetarian version a masterpiece. The built-up steam in the pot or Foil pan is what ensures an evenly and well-cooked Jollof Rice. Therefore, a tight-fitting lid and or foil is very important to the success of this dish.”