MamasOwn Recipes

Bowa

DRY MUSHROOM IN POUNDED GROUNDNUT SAUCE

You Will Need:
  • 3 Cups of Dry Mushroom
  • 1 Medium Size Pot
  • 2 Medium Sized Tomatoes
  • 1 Medium Onion
  • 2 cups pounded groundnuts
Preparation

  1. Soak the mushrooms in the evening in hot water for 10 minutes then rinse and change the water.
  2. Let the mushroom soak in the water overnight.
  3. Cut into sizable pieces
  4. Wash it thoroughly in the morning to make sure all the sand is rinsed out.
  5. Put the washed mushroom in the medium pot and bring to a boil.
  6. Cook until soft
  7. Add big chopped pieces of tomatoes and finely chopped onions
  8. Add the groundnuts and stir in while adding
  9. Reduce heat and let it simmer slowly while occasionally stirring.
  10. When the groundnuts change color and tomatoes are cooked and the sauce has thickened let simmer on low for about 3 minutes.
Best Served as relish

Chibwabwa

CHIBWABWA/ DRY PUMPKIN LEAVES IN POUNDED GROUNDNUTS

You Will Need:
  • 2 Cups chibwabwa
  • 1/2 Teaspoon soda
  • 2 Medium tomato’s
  • 1 Big Onion
  • 1 Teaspoon salt
  • 1 cup Pounded groundnuts
Preparation

  1. Soak the chibwabawa in warm water for 30 min
  2. Wash, rinse and place in a pot
  3. Add 3 cups of water and soda and stir. Let the chibwabwa cook for about an hour or so
  4. Add the pounded groundnuts stir to mix well, turn down the heat on low stir continuously to prevent the groundnuts from sticking to the bottom.
  5. Once the chibwabwa begins to boil then add chopped tomatoes, onions and salt allow to simmer for 10 minutes
Best Served as relish

Chikanda

CHIKANDA / AFRICAN POLONY

You Will Need:
  • 1/2 cup Chikanda
  • 1 cup pounded ground nuts
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Chili Powder ( Optional to taste )
  • 3/4 Teaspoon Soda
  • 2-3 Cups Water
  • A Cooking Stick
  • A Medium Pot
Preparation

  1. Pour Some water 3-4 cups in a medium size pot
  2. Add the pounded groundnuts to the water to form a light paste
  3. Bring the pot to a boil and stir continuously until groundnuts are cooked
  4. Add the chikanda powder bit by bit, and stir continuously till the paste becomes thick
  5. Continue to stir vigorously with a wooden stick until the chikanda is cooked and brown in color
  6. Cover for 15 mins while still on the Stove.
  7. Transfer the mixture to an oven safe pan and bake at 400 degrees . Leave this charcoal for at least 15-30 minutes and this will allow for the chikanda to bake and brown on top as well.
  8. Allow to cool before serving
Best Served as a snack

Chimpampila

Chimpapila with groundnuts

You Will Need:
  • Chimpapila (Bean leaves)
  • 1/3 cup raw dry pounded groundnuts
  • 1 medium tomato
  • 1 medium onion
  • ¼ teaspoon bicarbonate of soda
  • A cup of water
  • Some salt to taste
Preparation

  1. Remove the stalks from the leaves
  2. Wash the Chimpapila
  3. Add a cup of water in a pot
  4. Throw in the vegetables and add some chopped tomatoes
  5. Cook for about 30 minutes while stirring
  6. When the Chimpapila is tender, add ¼ a teaspoon of soda
  7. Add your pounded groundnuts and some salt to taste
  8. Stir occasionally for 30 minutes more while it cooks
  9. Lastly, chop some onions and add to the vegetables
  10. Simmer for 5 minutes
Best Served with some nshima and any protein dish

Chisense/Kapenta

KAPENTA /DRY SARDINES IN GRAVY

You Will Need:
  • 2 Cups Kapenta (Chisense)
  • 1 Medium onion (chooped)
  • 1 Large tomato (chopped)
  • 1 Teaspoon curry powder
  • Vegetable Oil to fry
Preparation

  1. Briefly fry the kapenta on a dry pan about 5 mins
  2. Soak the kapenta in cold water for about 5 mins. Make sure the kapenta is completely covered in water. Let it soak for 10 minuted then Drain and pat dry
  3. Heat oil on a pan wait until hot then add the kapenta
  4. Fry continuously for about 5 mins
  5. Fry until browned then add curry powder and onions
  6. Stir the kapenta for another 5mins the add the tomatoes, stir reduce heat and cover till the tomatoes are cooked.
  7. Add a little bit of water stir and cover the let it simmer for 3 mins
  8. Your Kapenta dish is ready to serve
Best Served with Nshima

Cooking Soda

Cooking Soda/ Sodium bicarbonate

Sodium bicarbonate is sometimes used when cooking green vegetables as it gives them a bright green color.
However adding sodium bicarbonate tends to affect taste, texture and nutritional content.
The main effect of sodium bicarbonate is to modify the pH of the soaking solution and cooking water; this softens the hard external shell, reduces cooking times and may alter and reduce the percentage of nutrients in the dish, its flavour and consistency.
Best Used for Cooking and Baking

Delele/Dry Okra

DELELE / DRY OKRA IN POUNDED GROUNDNUTS

You Will Need:
  • 1 Cup dry okra
  • 1 Cup pounded groundnuts
  • 1 Medium tomato (grated)
  • 3/4 Teaspoon Soda
  • 2 Cups water
  • A sieve
  • A mortar & Pestle Or blender
Preparation

  1. Pound the okra using a mortar ( if you do not have one you can use a blender) crush it into a powder
  2. Using a sieve and Lupe , sieve out the smoother powder. Continue to pound and sieve until the okra is completely powder
  3. Put the okra into a pot, add the water and stir to make a paste
  4. Add the pounded groundnuts to the mixture and stir
  5. Add some water to the paste until the paste is a little light and not too thick
  6. Put the mixture on heat and stir continuously
  7. Add soda and salt continue stirring for about 20min or until the the mixture is brown in color.
Best Served with Nshima.

Ichiloli Dry Fish Open

ICHILOLI / DRY TILAPIA (OPEN)

You Will Need:
  • 1 Medium Cooking Pot
  • 2 Whole dried fish
  • 2 Medium tomatoes (diced)
  • 1 Medium onion (diced)
  • 2 Tablespoon cooking oil
  • 2 Teaspoon tomato paste
  • Salt to taste
Preparation

  1. Clean the dry fish with warm water let fish soak for about 30 minutes
  2. Place the fish whole in a big pot or if using a smaller pot break the fish in half or pieces(this is to make it fit in the pot)
  3. Add some salt and water and boil
  4. After about an hour add tomatoes and onions on top of fish and let it boil
  5. Continue adding a bit of water until the gravy thickens
Best Served with Nshima, vegetables or on its own

Bream Dry Fish Closed

ICHILOLI / DRY BREAM (CLOSED)

You Will Need:
  • 1 Medium Cooking Pot
  • 2 Whole dried fish
  • 2 Medium tomatoes (diced)
  • 1 Medium onion (diced)
  • 2 Tablespoon cooking oil
  • 2 Teaspoon tomato paste
  • Salt to taste
Preparation

  1. Clean the dry fish with warm water let fish soak for about 30 min
  2. Put the fish whole in a big pot or if using a smaller pot break the fish in half or pieces (this is to make it fit in the pot)
  3. Add some salt and water and boil
  4. After about an hour add tomato paste, tomatoes and onions on top of fish and let it boil
  5. Continue adding water until the gravy thickens/ There is NO need to flip the fish
Best Served with Nshima, vegetables or on its own

Ifinkubala

IFINKUBALA / MOPANI WORMS

You Will Need:
  • 1 Cup Ifinkubala
  • 1 medium size tomato diced
  • 1 medium size onion diced
  • Salt
  • 1/2 Cup cooking oil
Preparation

  1. Soak the ifinkubala in hot water for 5-10 min
  2. Add 3 tablespoon of cooking oil on a pan and wait for oil to heat
  3. Add the ifinkubala onto the hot oil and add salt to taste
  4. Continue to fry until they become darkened in color and crispy looking. This takes about 15-20 min depending on heat
  5. Add some onions continue until the onions start to brown then add the tomatoes and then fry until tomatoes are cooked
Best Served with Nshima or Vegetables

lmbalala

ROASTED PEANUTS

You Will Need:
  • Dry Whole peanuts
  • 5 tubers of cassava (Optional)
  • 1/2 Tbl Salt
  • 1/2 Cup water
  • Cooktop Stove
  • Medium sized non stick pan
  • Teaspoon
Preparation

  1. On a frying pan place the whole peanuts and start to roast tossing them as you roast
  2. When the peanuts have browned, in a cup with water add some salt and dissolve.
  3. Using a spoon add this salty solution to the peanuts.
  4. Once the peanut look whitish/grey and still firm this means the peanuts are done
Best Served on their own or with the cassava as a snack

Imbalala Ishatwiwa

Porridge

You Will Need:
  • 1 cup of Pounded Groundnuts
  • 1 cup of Roller Meal
  • 2 cups Water
  • A Pot
  • A Cooking Stick
Preparation

How to prepare Porridge

  1. Bring the pot of water to a boil.
  2. Mix the pounded groundnuts with the roller meal and create a paste consistency. Add the paste to
  3. The boiled water and milk and stir smoothly . Simmer the porridge for 20 minutes.
  4. Remove to serve.
Best Served as Breakfast
Pounded Groundnuts can also be used for cooking Relish And Chikanda

Lupe

LUPE/ Winnowing Basket

This Kitchen utensil is a handmade traditional tray made by craftsmen in Zambia.

Mankolobwe/Chidunguza-Horned Melons

MANKOLOBWE / HORNED MELONS IN GROUNDNUT SAUCE

You Will Need:
  • 1 Cup dried Mankolowe
  • 1 Cup lightly roasted groundnuts
  • 2 Cups water
  • 2 Tomatoes
  • 1 Teaspoon soda
  • Salt to taste
  • A mortar OR a Blender
  • A sieve
Preparation

  1. Soak the mankolobwe in water cold water for 5-10 minutes
  2. Thoroughly wash the mankolobwe
  3. Put the mankolobwe in a pot and add water then boil until soft
  4. Lightly pound the roasted groundnuts and winnow to remove the skin
  5. Place the groundnuts into a mortar or a blender and pound into a smooth paste
  6. Put the groundnut paste into a cup and add 1/4 cup water. Stir to obtain a light consistency
  7. Pour mixture into the boiling mankolowe and stir well
  8. Add chopped tomatoes, salt and soda into the mankolobwe
  9. Simmer for 10-15 minutes
Best Served as a relish

Mulenge/ Dry Cat Fish

You Will Need:
  • Kamongo/Dried mud fish
  • Medium Non-Stick Pan
  • 1 red Onion
  • 2 ripe tomatoes
  • Pilipili to taste
  • 2 cloves of Garlic
  • 1 bullion Cube
  • Salt
  • Cooking Oil
Preparation

  1. In a big bowl, add the mashed tomato, the tomato paste, the onion, garlic, and 1bullion cube. Then mix well and set aside.
  2. Wash the smoked fish with hot water and set aside
  3. Fry the onions and tomatoes
  4. Put in the fish and fry for 10 minutes
  5. Add the salt, dhania, garlic, pilipili and fry for a few more minutes
  6. Add water and the bullion cube
  7. Bring to boil then simmer for an hour and salt to your taste.
Best Served with Nshima or Rice

Munkoyo

MUNKOYO / RHYNCHOSIA VENULOSA

You Will Need:
  • 2 Cups mealie meal (Roller or Breakfast)
  • Water
  • A handful of munkoyo root (for fermentation)
  • Sugar
  • A big pot
  • A wooden spoon
  • A sieve
  • A bucket
Preparation

  1. Place water in a large pot and leave it to warm up
  2. Slowly stir in the mealie meal
  3. Leave the porridge to boil on medium heat, until it starts to change colour to a slight yellow
  4. Remove from heat and leave to cool
  5. Soak the munkoyo roots in water
  6. Take the munkoyo and stir in the porridge until all lumps are gone if too thick add water
  7. Leave mixture to ferment for 24 hours
  8. After hours sieve the munkoyo into a clean bucket set aside for another 24 hrs then you can refrigerate
  9. Now ready to serve
Best Served as a Refreshing beverage

Pupwe/ Pounded okra

Pupwe/ Lemon Thorn/Wild Okra

You Will Need:
  • 1 cup of dried okra (cut in slices or broken to reduce its size)
  • 1 cup of powdered groundnuts
  • 1 medium sized tomato (grated)
  • ¾ teaspoon of cooking soda
  • 2 cups of water
  • A mortar and pestle for preparing the okra
  • A sieve
  • Optional (Blender, Rolling Pin)
Preparation

  1. Pound the dried okra using a mortar and pestle (if you do not have a mortar and pestle, you can put the okra in a bag and use a rolling pin to crush it into a powder, or you can use a blender by adding a bit of water to it and blending it smooth. )
  2. Sieve out the smoother powdered okra and put back the okra in the mortar and pound again. Repeat the process until the okra is completely powdered.
  3. Put the okra powder in a pot, add a cup of water, and stir to make a paste
  4. Add a cup of powdered groundnuts to the mixture and stir
  5. Continue to add some more water to the mixture until the paste is a little light and not too thick
  6. Put it on the heat and stir continuously
  7. Add the soda and some salt and continue stirring for 20 minutes
  8. Add the grated tomato and stir for 20 minutes
  9. When the mixture gets to a nice brown color and has an inviting aroma, the dish is ready
Best Served with Nshima

Roller Meal

NSHIMA/ Roller Meal

You Will Need:
  • Mealie meal/ Corn meal
  • Water
  • A pot
Preparation

  1. Heat some water in a pot or kettle until it boils
  2. Make a paste by adding one cup of mealie meal or corn meal and 2 cups of water
  3. Fill two thirds of hot water in a pot and the paste
  4. Stir and reduce heat to medium
  5. Cover the pot only halfway and let it cook for 15-20 minutes
  6. After it cooks, start adding mealie meal bit by bit, stirring vigorously (known in local language as “kutyakula” or “ukunaya”) and continuously adding the mealie meal until it thickens a bit
  7. (Do not make it too thick)
  8. Cover the pot for about 3 minutes
  9. Stir vigorously again and let it stand for a few minutes
  10. The nshima is ready to serve
Best served with any of your favorite stews like beef and dry fish and vegetables

Samp

SAMP/ POUNDED MAIZE IN GROUNDNUT SAUCE

You Will Need:
  • 2 Cups Samp
  • 2 Cups pounded groundnuts
  • Salt and sugar to taste
  • Enough water to cover the top of the Samp
Preparation

  1. Wash samp and place in medium size pot
  2. Adjust enough water so the the samp is covered. Bring to boil continue to add water until Samp soft
  3. Add pounded groundnut and continue to stir
  4. Allow to cook for 15 – 25 mins or until the groundnuts are cooked or look well blended with the Samp. Then add salt, sugar and mix well
Best served for breakfast or as a snack

Siavonga/ Kapenta

KAPENTA /DRY SARDINES IN GRAVY

You Will Need:
  • 2 Cups Kapenta (Chisense, Mpulungu or Siavonga)
  • 1 Medium onion (chooped)
  • 1 Large tomato (chopped)
  • 1 Teaspoon curry powder
  • Oil to fry
Preparation

  1. Briefly fry the kapenta on a dry pan about 5 mins
  2. Soak the kapenta in cold water for about 5 mins. Make sure the kapenta is completely covered in water. Let it soak for 10 minuted then Drain and pat dry
  3. Heat oil on a pan wait until hot then add the kapenta
  4. Fry continuously for about 5 mins
  5. Fry until browned then add curry powder and onions
  6. Stir the kapenta for another 5mins the add the tomatoes, stir reduce heat and cover till the tomatoes are cooked.
  7. Add a little bot of water stir and cover the let it simmer for 3 mins
Best Served as a Relish

TuteBabi/Cassava Tubers

TUTE BWABI / DRY CASSAVA

You Will Need:
  • 5 Tubers dry cassava
  • Salt
  • 1/2 Cup water
Preparation

  1. Place dry cassava in water for 24 hrs. After 24 hrs the the cassava should be soft enough to break in half and drain the water.
  2. Place the cassava on the pan. Insure that the heat on stove is not too much because it will burn the cassava
  3. Turn the cassava giving it equal minutes on all side so that its cooked through (rotating sides)
  4. Once the cassava chars it is ready to set aside.
Best Served with peanuts as a snack

Ubunga Wa Tute/ Cassava Meal

Cassa Meal with Nshima

You Will Need:
  • A small pot and lid
  • Wooden spoon
  • bowl of cold water
  • big metal spoon
  • 1 Cup Cold water
  • 1 and 1/2 Cups of Roller meal
  • 3 Cups of boiling water
  • 1/3 Cup of Cassava meal
Preparation

  1. Place mixture of cold water and 1/2 cup of Roller Meal in a pot and mix
  2. Move the pot to the stove (turn the heat to high) and add 3 cups hot water
  3. Continue to stir the mixture until it starts to boil (make sure the wooden spoon is touching the bottom of the pan). Leave for roughly 15 minutes
  4. Slowly add 1 cup roller meal
  5. Place 1/3 cup of Cassava in the Nshima and cover for 5 minutes
  6. Stir and leave it on low heat for 10 minutes
  7. When Nshima is done, Scoop the Nshima out of the pot using a bowl of cold water to assist with dishing ( dip the spoon in the water between each scoop)
Best Served with Your favorite Stews, meats and vegetables

Portuguese Seasoning

A Mixed combination of Peri-Peri, Lemon and Garlic.
For the authentic taste of Portugal, brush chicken with oil and sprinkle generously with seasoning and marinade, grill, braai or bake. Seasoning pairs well with other meats and seafood too.

Rajah Curry Spice

Rajah Curry Powder
( Medium/ Mild & Spicy/ Hot )

Just 1 tablespoon of Rajah (Medium/ Mild & Spicy/ Hot) Curry powder will add rich, warm color and enticing aroma to your dish.
With tumeric and coriander to enhance its mild, fresh flavors, Rajah (Medium/Mild & Spicy/ Hot) Curry powder serves up a perfectly balanced blend of spices.

Rajah Curry Powder ingredients:

Coriander, Turmeric, Garlic, Bengal Gram, Chilli, Yellow Mustard, Fenugreek,Bay Leaves, Salt, Cumin, Fennel

Mongu Rice

You Will Need:
  • 1 cup Mongu Rice
  • 10 cups of water
  • A Medium Sized pot with a lid
  • 1/2 teaspoon salt
Instructions

  1. To clean the rice, wash the rice in plain water and empty the water. The first rinse of water will be cloudy white, Please continue this process until the water washes clear.
  2. Once the rice is cleaned fill the pot with water and use your the first line of your ring finger to measure from the top of where the rice stands.
  3. In a medium saucepan with a tight-fitting lid, combine rice, water, and 1⁄2 teaspoon salt and bring to a boil.
  4. Stir once, cover, and reduce heat to low.
  5. Simmer for 18 minutes. (Do not lift the lid or stir!)
  6. Remove from heat and let stand, covered, for 5 minutes
  7. Fluff with a fork and serve.
Best served with the relish of your choice

Soliwezi Dried Beans

You Will Need:
  • 2 cups of dried beans
  • 2 tablespoons cooking oil
  • 1 medium sized tomato
  • 1 medium sized onions
  • salt to taste
  • Water in a large pot
Instructions

  1. Remove the dirt particles from your beans
  2. Wash it until clean and put in a pot with some water and a bit of cooking oil
  3. Start boiling the beans
  4. Let it boil for at least 3-4 hours
  5. Make some gravy separately using tomato, onion and salt and then pour it into the beans
  6. Do not stir
  7. Let the beans simmer with the gravy for about 10-15 minutes
  8. Ready to serve
This dried beans recipe is nutritious and delicious. In order to de-gas the dried beans, leave it soaked in water overnight for at least a total of 8 hours. When left soaked in water, its cooking time is reduced to half when boiling.
Best served with the relish of your choice

Usipa Fish

You Will Need:
  • 2 cups Usipa (dry fish)
  • 1 Medium Sized Frying Pan or Pot
  • 1/2 medium sized onion
  • 1 Medium sized tomatoe
  • 3/4 cup of cooking oil
  • 1/2 tsp Salt to taste
Preparation

  1. Boil Water in a medium size pot.
  2. Soak Usipa for about a minute, change the water and repeat this process at least two times to clean the fish.
  3. Chop up the tomatoes and onions
  4. Add cooking oil in a frying pan
  5. Once the oil is hot, place onions to fry, then add tomatoes to make a gravy
  6. Add Usipa into the cooked gravy with a bit of water
  7. Let it cook together for a few minutes
Best Served with Nshima

Imintesa Fish

Imintesa Fish

You Will Need:
  • 2 Handfuls Imintesa
  • Medium size pot
  • Medium frying pan
  • 1 Medium Tomato
  • 1 Medium Onion
  • 1 Green pepper
  • 5 Tbsp Cooking oil
Preparation

  1. Bring water in a pot to a boil and place imintesa in separate bowl.
  2. Pour boiling water over the Imintesa and soak for about for 5 minutes
  3. After 5 min, Rinse in cold water to remove dirt and dust particles
  4. Put cooking oil on and wait until heated.
  5. Carefully place imintesa in the pan and fry until crispy.
  6. Remove Imintesa from the pan and add some tomatoes, onions to make gravy. Add salt to taste.
  7. Put the fish back on the pan together with the gravy, stir, and let it fry together for 1-2 minutes.
  8. Enjoy!
Best served with Nshima

Dry Salted Tilapia Ichiloli (Open)

Dry Salted Tilapia Ichiloli (Open)

You Will Need:
  • 1 Medium Frying Pan
  • 1 Salted dry fish
  • 2 Medium tomatoes (diced)
  • 1 Medium onion (diced)
  • Cooking oil
  • Salt to taste
Preparation

  1. Clean the dry fish with warm water let fish soak for about 30 minutes.
  2. Repeat this step to ensure the fish does not retain too much salt
  3. Heat cooking oil on a pan and fry fish between medium and high heat
  4. After frying remove fish from pan and add tomatoes and onions
  5. Leave it to cook a few minutes until the tomato is properly cooked and the gravy becomes thick.
  6. Add fish back to the pan with the gravy and Simmer 5 minutes
  7. Ready to serve with a favorite side relish
  8. Enjoy!
Best Served with Nshima, vegetables or on its own

Dry Baobab Fruit

Dry Baobab Fruit

Suggested ways to consume Dry Baobab Fruit
  • Dissolve into water, yogurt or iced tea for a refreshing and nutritious instant drink. Ready to drink!
  • Add to chewable capsules, candies, and toffees.
  • Mix into fruit juices, iced teas, and milk formulas for an enriching flavor! (diced)
  • Dissolve the fruit pulp into yogurts to add a natural additive with prebiotic activity.
  • Crush and add to energy bars and biscuits as a superfood ingredient.
  • Use as an ingredient in ice cream, chocolate mixtures, and smoothies.

Mpulungu Kapenta

Mpulungu Kapenta

You Will Need:
  • 1 cup Mpulungu (dry fish)
  • 1 Medium Sized Frying Pan or Pot
  • 1/2 medium sized onion
  • 1 Large sized tomatoe
  • 3/4 cup of cooking oil
  • 1/2 tsp Salt to taste
  • Fresh Chilies
Preparation

  1. Clean the Kapenta by picking out the dirt particles
  2. Boil Water in a medium size pot.
  3. Soak Mpungulu for about a minute, then change the water and repeat this process at least two times to clean the fish.
  4. Chop up the tomatoes and onions
  5. Add cooking oil in a frying pan
  6. Once the oil is hot, place onions to fry, then add tomatoes to make a gravy
  7. Add Mpungulu into the cooked gravy with a bit of water
  8. Let it cook for about 30 minutes until the tomato is properly cooked and the gravy becomes thick.
  9. Ready to serve with nshima and vegetables of your choice
  10. Enjoy!
Best Served with Nshima

Dry Red Bowa

Dry Red Bowa

Ingredients:
  • 2 cups mushroom
  • 1/3 cup cooking oil
  • 1 medium size onion
  • 1 large ripe tomato
  • 2 tbls water
  • 1/4 teaspoon salt.
Preparation

  1. Place the mushrooms in a bowl.
  2. Wash in clean cold water.
  3. Split the mushroom using bare hands.A knife is not necessary because mushrooms are soft.
  4. Put oil and water in a medium pot at the same Tim with a dash of salt.
  5. Allow to boil for some minutes.
  6. Put the mushroom and cook for 10 minutes stir gently.
  7. Grate the onions and chop the tomatoes.
  8. Fry tomatoes and onion Stir and mix the ingredients thoroughly in a separate pan.
  9. Add boiled mushrooms and cook for 10 minutes and add salt then simmer.
  10. Remove from heat and allow to cool.
Best Served with Nshima or rice.

Curry Soya Chunks (or Soya Nuggets)

Curry Soya Chunks (or Soya Nuggets)

You will need:
  • Soya Nuggets - 17.5 oz or about 500 g
  • 1 medium onion
  • 2 garlic cloves
  • 1 medium size tomato
  • 1 tsp - Sour cream
  • 2 tablespoons- Rajah mild and spicy Curry powder
  • a pinch- Tumeric
  • Salt to taste
  • Black pepper to taste
  • Cooking Oil for frying
Preparation:

  1. Soak the soya nuggets in hot water for 15 minutes then drain.
  2. Preheat oil in a deep pot on the stove and sauté the chopped onion and garlic. Add the soya nuggets, stir well and fry a few minutes then pour in the tomatoes
  3. Once the mixture comes to a boil, mix in the cream and season the dish to taste with salt, black pepper, curry powder and a pinch of tumeric. If you think it is too thick, you can add a little more hot water.
  4. Boil and stir for 10-15 minutes and remove from the heat.
  5. Enjoy
Best served with rice or your favorite vegetable dish.