Hearty Pearl Couscous and Vegetable Salad

Hearty Pearl Couscous and Vegetable Salad

You’ve probably noticed by now that whenever I make salads recipes  such as the Non-Dairy Stuffed Avocado BLT Salad or the North African Cucumber Salad, they are rich both in ingredients and flavors but still work well as healthy meal options. Nothing beats an all in one meal which Read more

Coxinha with Cajun Chicken & Potatoes

Coxinha with Cajun Chicken & Potatoes

The first time I ate Coxinha was last summer during my birthday vacation in Florida. The previous night, I had just enjoyed a lavish Brazilian churrascaria dinner and  lots of red wine, compliments of my aunt and uncle.  While walking past a food truck on a typical warm  Orlando afternoon,  I was captivated by this conical  shaped snack covered in a dough and bread crumbs, I had to taste it and I loved it. Coxinha in a way reminds me of meat pies because of the outer mold and the inner soft and savory meat. This recipe is easy to reproduce and will makes a great addition to your recipe collection.

Coxinha with Cajun Chicken Breast & Potatoes
Recipe Type: snack
Cuisine: Brazil
Author: Mundia(periperichef)
Prep time:
Cook time:
Total time:
Serves: 12-15
A Croquet snack made with a deep fried dough ad potatoes filled with spicy chicken breast.
Ingredients
  • [u]Filling [/u]
  • 2 pieces of chicken breast
  • ½ large onion chopped
  • 4 cloves of Garlic, minced
  • 1 tbs. parsley, minced
  • 2 tsp. soy sauce
  • 2 tsp. Cajun spice
  • 2 tsp. salt (to taste)
  • 2 cubes bullion (optional)
  • 1 cup water
  • ¼ cup cooking oil( to saute)
  • [u]Crust [/u]
  • 5 large baking potatoes (peeled and chopped)
  • 2 eggs
  • 1 ½ cup water
  • 1 cup chicken broth (from the filling above)
  • 2 ½ cups all-purpose flour
  • 1 cup bread crumbs
Instructions
  1. [u]Filling [/u]
  2. In a bowl, mix chicken the with Cajun spice, garlic, parsley, soy sauce, bullion and salt.
  3. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/08/periperichef-coxinha-brazilian-snack-with-cajun-chicken-and-potatoes-1.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”periperichef coxinha brazilian snack with cajun chicken and potatoes 1″][/url]
  4. Using medium heat, heat the oil on the skillet. Add onions and saute for 1 minute.
  5. Add the chicken and saute for approximately 1 minute on each side. Add 1 cup water, cover the skillet and boil the chicken for 10 minutes. Set the chicken aside to cool for 5 minutes.
  6. Using the tongs to hold the chicken, shred the chicken by running a fork over each piece.
  7. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/08/periperichef-coxinha-brazilian-snack-with-cajun-chicken-and-potatoes-2.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”periperichef coxinha brazilian snack with cajun chicken and potatoes 2″][/url]
  8. [u]Crust[/u]
  9. Boil the chopped potato pieces in water until soft for approximately 15-20 minutes.
  10. When the potatoes are soft, set them aside to cool for 5 minutes. Mash the potatoes until smooth.
  11. Add 1 cup of the chicken broth from the filling to infuse the chicken flavors in the crust.
  12. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/08/periperichef-coxinha-brazilian-snack-with-cajun-chicken-and-potatoes-3.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”periperichef coxinha brazilian snack with cajun chicken and potatoes 3″][/url]
  13. Beat 1 egg and add it to the filling mixture.
  14. Add the flour, ½ cup at a time until a firm dough is created. Mix the dough thoroughly for 2 minutes.
  15. Pinch out some of the dough and flatten into a disk in your hand of about 2 inches in diameter and 1/8th of an inch in thickness.
  16. Scoop about 2 tablespoons of the chicken filling onto the dough.
  17. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/08/periperichef-coxinha-brazilian-snack-with-cajun-chicken-and-potatoes-4.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”periperichef coxinha brazilian snack with cajun chicken and potatoes 4″][/url]
  18. Close the filling to create a conical shape.
  19. Beat the remaining egg to create an egg wash.
  20. Dip the Coxinha into the egg wash then roll it into the bread crumbs.
  21. Deep fry the Coxinha on medium heat for 3 to 5 minutes or until golden brown.
  22. Allow the Coxinha to cool for 5 minutes before serving. Enjoy!!!
  23. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/08/periperichef-coxinha-brazilian-snack-with-cajun-chicken-and-potatoes-7.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”periperichef coxinha brazilian snack with cajun chicken and potatoes 7″][/url]
Notes
Recipe Adapted from: Food of Brazil (Taste of Culture) Cookbook, Barbara Sheen, 2007.

Fritters made with Yeast & Nutmeg

Fritters made with Yeast & Nutmeg

Fritters made with Yeast & Nutmeg:

Fritters are one of the easiest and inexpensive deserts you can ever make. I am also an advocate for sticking to the old school method of  using yeast and not some crazy hacks which incorporate ingredients such as beer and baking powder to quicken the process. Why you may ask? well, even though the hacks help quicken the process, the yeast ferments the batter creating a rich earthy flavor and it also contributes to the  sponginess and softness of the fritters. However, you need to have a lot of  patience; it takes about forty five minutes for the yeast to help make the batter rise.

I’ve enjoyed fitters made with yeast from the time I was very young. Like muffins, fritters used to be a big hit during break time in elementary school. Fritters made with yeast are also a favorite snack at African parties. For a very long time, the recipe was a mystery to me. Mom taught me how to make pancakes and muffins but not fritters. Over the years, I’ve been experimenting and this recipe is by far the easiest and best I have been able to come up with.

This recipe demystifies the profess of making fritters using yeast. If you follow the recipe, you will end up with a desert which is spongy, crunchy on the outside and with little to no oil on the inside. while experimenting, I played around with adding eggs, milk and condensed milk to make the flavor richer; Honestly, the difference in flavor is so subtle I would rather take the easier route with fewer ingredients. Adding spices such as nutmeg as in this case is optional; However, the spices help enhance the earthy and nutty flavors crated by the yeast.

Fritters made with Yeast & Nutmeg
Recipe Type: Dessert
Cuisine: International
Author: Mundia(periperichef)
Prep time:
Cook time:
Total time:
Serves: 12-15 Fritters
A sweet pastry made by creating a flour and sugar butter which is fermented using yeast then deep fried.
Ingredients
  • 2 cups all purpose flour
  • 1 tsp baker’s yeast
  • ¼ tsp. ground nutmeg
  • ¼ tsp salt
  • ½ cup sugar( to taste)
  • 1 ¼ cup warm water (mix 1 ½ cup boiling water and 1 ½ cup room temp. water and allot 1 ¼ cup)
  • Vegetable oil for deep frying
  • Confectioners’ sugar (optional)
Instructions
  1. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/06/Periperichef-fritters-made-with-yeast-and-nutmeg-1.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”Periperichef fritters made with yeast and nutmeg 1″][/url]
  2. In a skillet, set 1 ½ cup of water to a boil then mix with 1 ½ cup of water at room temperature and yield 1 ¼ cup warm water for the recipe.
  3. In a bowl, add and mix flour, yeast, nutmeg, salt and sugar. Then add the warm water and mix toughly to form a smooth batter. This step should take no more than 3-5 minutes.
  4. Cover batter and set aside for 45 minutes to allow the yeast to make the batter rise
  5. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/06/Periperichef-fritters-made-with-yeast-and-nutmeg-2.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”Periperichef fritters made with yeast and nutmeg 2″][/url]
  6. Heat the oil in the skillet until hot or at least 350 F.
  7. Using a table spoon, first dip the spoon into the hot oil then scoop a tablespoon of the batter and drop into the oil.
  8. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/06/Periperichef-fritters-made-with-yeast-and-nutmeg-3.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”Periperichef fritters made with yeast and nutmeg 3″][/url]
  9. Reduce the heat on the stove to medium heat, drop subsequent spoonfuls of batter until the surface of the oil in the skillet is completely occupied.
  10. Fry the fritters for 1 ½ minutes then flip each fritter over and fry the second side for another 1 ½ or till completely golden brown.
  11. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/06/Periperichef-fritters-made-with-yeast-and-nutmeg-4.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”Periperichef fritters made with yeast and nutmeg 4″][/url]
  12. Line the serving dish with parchment paper to allow fritters to drain.Transfer the fritters to the serving dish.
  13. Wait for about 5 minutes to allow the fritters to cool down before serving. You may sprinkle some confectioner’s as well for both presentation and extra sweetness. Enjoy!!!
  14. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/06/Periperichef-fritters-made-with-yeast-and-nutmeg-5.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”Periperichef fritters made with yeast and nutmeg 5″][/url]

 

Smothered Chicken in Cream of Mushroom

Smothered Chicken in Cream of Mushroom

A few year ago I hosted my extended family and a friend from Atlanta, Georgia for the holidays. While enjoying time off from work, we spent our days touring the capital and the nights feasting on cultural foods; dishes including Nshima and Zambian pan fried chicken made the list. As I do with all my guests, I asked my friend Pat*, to prepare one of her favorite cultural dishes. She introduced me to her version of smothered chicken, a Cajun dish Read more

Non-Dairy Stuffed Avocado BLT Salad

Non-Dairy Stuffed Avocado BLT Salad

I love avocados, period! My introduction to The Stuffed Avocado BLT, via The Pioneer Woman,  over six weeks ago left me addicted to avocados. I have been preparing my version of this avocado recipe just about every day. The creaminess of this Non-Dairy Stuffed Avocado BLT Salad, the combination of  the boatload of the crispy bacon and the fresh vegetables has taken my breakfast and brunch experiences to a whole new level. Read more

English Breakfast Tea

English Breakfast Tea

Oh yes, there is such as a thing as a perfect cup of tea. I cringe when I see someone use water  heated in a  coffee pot to make English Breakfast Tea. Accustomed English tea lovers know that the water from a coffee pot is not hot enough to brew the tea leaves.  And then  another faux pas is when someone pours the hot water into the teapot or teacup and immediately  proceeds to  pouring in the milk and adding the sugar; when one makes English Breakfast Tea this way, tea leaves  have no chance to brew and release the flavors. Okay, I don’t want to come across as a tea snob, Read more

Ifisashi: Peanut Flour and Leafy Vegetables

Ifisashi: Peanut Flour and Leafy Vegetables

I introduce you yet another taste of my Zambia heritage, Ifisashi, a dish which incorporates peanut flour in the recipe. Ifisashi is a Bemba noun derived from the verb Ukusashila, which in a cooking context refers to the mixing of a dish with peanut flour.

Ifisashi is typically made with leafy vegetables such as collard greens, pumpkin leaves or as in the case of this recipe, my favorite, mustard greens.  There are some recipes for making Ifisashi which involve meat, poultry or fish dishes.

Culturally, Read more

Kachumbari: East African Tomato Salad

Kachumbari: East African Tomato Salad

I love tomatoes. There is nothing as refreshing as snacking on a fresh, juicy and rich tomato. Making a salad with tomatoes as the star of the dish is simply stupendous. I first ate Kachumbari at a Kenyan party many years ago. Or maybe I should say many moons ago. Kachumbari is typically served as a side dish with grilled meats such as Nyama Choma or grilled fish such as tilapia. Read more

Double Fried Crispy French Fries

Double Fried Crispy French Fries

I recall the one time Dad cooked dinner for us when we were children, I was about five years old. Yes it was the one and only time I recall that he had to cook dinner because Mom was away. Where I come from in Zambia, Dads typically do not step in the kitchen to perform household duties such as cooking and cleaning. That’s just the way it is but this one time it happened and I hold  fond memories because for once, we  were freed from eating the routine square  meals which involved Nshima and meats such as chicken and vegetables. We were allowed to indulge in the pleasures of a meal which we only ate either at breakfast on rare occasions Read more

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