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Pear and cinnamon porridge
Yield: 5–6 minutes

Pear and cinnamon porridge

Prep Time: 6 minutes
Cook Time: 2 minutes
Total Time: 8 minutes

A comforting and filling breakfast. You can substitute the pear with a grated apple, if you like.

Ingredients

  • SERVES 1
  • 30g jumbo porridge oats
  • 1 Conference pear (around 135g), peeled, cored and roughly chopped
  • ¼ tsp ground cinnamon
  • 75ml full-fat milk
  • 5g toasted flaked almonds (around 2 tsp)

Instructions

    1 Place the oats, pear and cinnamon into a small non-stick saucepan. Pour in the milk and 120ml water and cook over a low–medium heat for 5–6 minutes, stirring constantly, or until the oats are softened and creamy.

    2 Pour into a deep bowl and scatter with the flaked almonds to serve.

    Notes

    If you can’t find ready-toasted almonds, toast your own in a dry frying pan over a low heat for 1–2 minutes, stirring regularly; or simply top with the un-toasted kind.

    Nutrition Information:

    Yield:

    2-5

    Amount Per Serving: Calories: 267calsCarbohydrates: 38ggFiber: 6ggProtein: 7.5gg




    The Best AfricanChicken Recipes
    Yield: 6

    The Best AfricanChicken Recipes

    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes

    "Finger-licking good, African-style hot wings made easy and simple," says
    254bit Chef. "The sauce can be made up to two weeks ahead of time; flavor
    will intensify."

    Ingredients

    • 1 cup low-sodium soy sauce
    • ¾ cup dark brown sugar
    • ¼ cup ketchup
    • 3 tablespoons barbeque sauce
    • 2 tablespoons minced garlic
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon chile-garlic sauce (such as Sriracha)
    • 1 ½ teaspoons ground black pepper
    • 1 teaspoon Asian (toasted) sesame oil
    • 1 teaspoon grated fresh ginger
    • 1 tablespoon cornstarch
    • 1 tablespoon water
    • 1 quart peanut oil for frying, or as needed
    • 4 pounds chicken wings
    • 2 tablespoons lemon-pepper seasoning, or to taste

    Instructions

      1. Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic
        sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
      2. Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from
        heat and set aside to cool and thicken.
      3. Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C)
      4. Season chicken wings with lemon-pepper seasoning.
      5. Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at
        the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read
        thermometer inserted into the meatiest part of the wing, near the bone, should
        read 165 degrees F (74 degrees C).
      6. Put cooked wings into a large mixing bowl. Ladle sauce over the wings
        and toss to coat.

      Notes

      We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

      Nutrition Information:

      Serving Size:

      6

      Amount Per Serving: Calories: 459.3 calories

      Nutrition Facts Per Serving: 459.3 calories; 25.5 g protein; 39.1 g carbohydrates; 63.6 mg cholesterol; 2260.4 mg sodium. Full Nutrition

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