Zigni, a savoury and aromatic Eritrean and Ethiopian stew, stands as a testament to the rich culinary traditions of the region. This hearty dish is renowned for its bold flavors and captivating aroma, a true representation of East African cuisine.
I recently got my hands on wild boar and seeing that cider and sage are commonly used with pork, I decided to improvise and use an apple and beer with a browned sage sauce instead to contribute to the rustic flavours and image of the wild boar.
This is an extremely easy recipe which can be prepared in minutes. The original recipe uses skinless chicken breasts, but I opted for pork fillet. Don’t be shy with the sage and serve with your starch of choice.
I recently got my hands on some very good quality warthog stewing meat. While searching for a suitable recipe, I stumbled upon this recipe by Nico Verster – Slow-roasted warthog potjie with dukka spice – which had me instantly intrigued. Dukka (or dukkah or duqqa) is an Egyptian seed and nut condiment where warthog is a venison meat often used in South African cuisine and cooked in a potjie which is a traditional way of cooking food in a cast iron pot. Fusion food indeed!
This is an easy Sri Lankan chicken curry which is based on a fish curry I made a while back. The brinjal (aubergine / eggplant) moju is a traditional Sri Lankan side dish which compliments this curry very well.
As mentioned in the Jamaican Jerk Pork Tenderloin post, I recently got hold of some well-priced pork tenderloin and decided to create a couple of Caribbean dishes. This island style dish is very easy to make (15 minutes) and provides that sweet, rich and fruity flavours which are synonymous with Caribbean cuisine.
We decided to have a shootout between Rogan Josh and Punjabi Tariwala Gosht and see which curry we prefer.
Ras el Hanout is a mix of earthy spices resulting in a very vibrant spice mix which can be used across various dishes. I decided to make a Ras el Hanout chicken potjie over the coals, and serve it with fried butternut and aubergine couscous.