CuisineMentor

We bring the world of taste to your kitchen.

African Piri-Piri Spice Blend

Piri-Piri is a very hot African pepper as well as the name for a hot pepper oil.  CuisineMentor's Spice Blend for Piri-Piri is a hand blended balance of African piri-piri pepper along with other spices. It is delicious used dry rub on meat chicken and fish. (caution: use care in handling the blend since it contains very hot pepper.) Recipe for making Piri-Piri Oil is on spice packet.

Ingredients: crushed red chilies, paprika, cinnamon, cumin, turmeric, sesame seeds, course ground black pepper and kosher salt. 

Cuisine Mentor Gourmet Spice Blends are all natural. There are no artificial colorings, additives, preservatives, or MSG. 


Piri-Piri
grilled shrimp and vegetables, recipe on Piri-Piri spice packet.
****************************************************************************************************

        Chicken and Coconut Milk Stew
3 Tablespoons olive oil
One 4 pound chicken, cut into 8-10 pieces

3 Tablespoon CuisineMentor African Piri-Piri Spice Blend

     (shake spice bag first to distributes spices)

1 teaspoon salt

1 teaspoon sugar
2 medium onions, sliced and separated into rings
2  bell peppers sliced in ½ inch rings
                                                                                     2 cloves garlic, minced    

                                                                                     1½ pounds tomatoes, peeled, seeded and sliced 
                                                                                     1 small hot red pepper, thinly sliced 

                                                                                     1½ Tablespoons grated lemon zest

                                                                                     15 oz can coconut milk 

                                                                                     1½ pounds sweet potatoes, peeled and cut into 2” thick slices  

                                                                                     salt, pepper 

                                                                                     Piri-Piri pepper oil (Recipe on Spice Package) 

In a large Dutch oven, heat oil over medium heat. Brown chicken in batches, set aside. Discard all but 1 Tablespoon of fat in pot. Add spice blend, salt, sugar, onions and bell peppers, cook until onions soft about 10 minutes. Add garlic, tomatoes, hot red pepper, lemon zest, coconut milk, sweet potatoes and browned chicken. Bring to simmer, cover, reduce the heat to low.
Simmer until chicken and potatoes are tender and cooked thoroughly, about 1½ hours.

Serve the stew in wide bowls. For extra heat add prepared Piri-Piri pepper oil to taste.

Makes 6 servings

Vegetarian Version: Omit chicken. Follow recipe, simmering sweet potatoes for about 30 minutes. Add a variety of vegetables such as cauliflower flowerets, 1 inch dice winter squash and eggplant and 1 inch sliced okra. Simmer about 20 minutes longer until tender.
*************************************************************************************************************************************************************

 

     African Grilled Chicken

Grilled chicken is always welcome at the table. You can use a whole butterflied chicken (an authentic African preparation), broiler halves, game hens, chicken parts or boneless chicken cubes on skewers.  Thread vegetables such as peppers, onions, zucchini, mushrooms onto skewers and cook along side chicken. Serve the grilled chicken with pita bread or couscous and lemon wedges.

 

2 lb boneless chicken breasts or boneless thighs cut into one inch pieces or 2  broiler halves


Combine the following marinade ingredients in a bowl:

                                1 package CuisineMentor African Piri-Piri Spice Blend
                                ½ cup olive oil

                                ½ cup lemon juice

                                grated rind of one lemon

 

Place chicken in shallow, non-reactive container or sealable plastic bag. Pour marinade over chicken and refrigerate overnight.

Prepare grill.
Remove chicken from marinade, reserving marinade. If using chicken cubes, thread onto skewers. Place skewers or pieces on grill. Baste with marinade while cooking. Grill or broil until cooked through. Cooking time will depend upon size of pieces. Do not let chicken become dry. Serves 4.

Notes: To butterfly chicken, split a whole cleaned chicken down the center enough to allow it to lay flat, but without cutting it into two pieces. Then flatten it by pressing down,  you’ll hear bones cracking.  Coat the chicken with the marinade. Let it marinate for several hours before grilling.
*****************************************************************************************************************************************************************

Chili Con Carne
 FusionCuisine

 Texan Chili meets African Spices -- Classic Texas Chili is made without beans

 

3 pounds boneless beef chuck or boneless pork

2 Tablespoons olive oil

2 to 3 cups onions, ½ inch dice

3 Tablespoons chili powder

1 package CuisineMentor African Piri-Piri  Spice Blend

3 cloves garlic, minced

28 ounce can diced tomatoes with juice

                                                                                 3 cups beef or chicken broth 

                                                                                 2 large sweet peppers (red, yellow, or green bell peppers or other sweet peppers),          
                                                                                                               seeded and sliced in ¼ inch rings

                                                                                 1 teaspoon salt

                                                                                5- 15 ounce cans beans, drained and rinsed (optional, see note below)

                                                                                1 bunch cilantro, minced

                                                                                 salt, pepper

garnishes: sour cream, grated pepper jack or cheddar cheese, diced sweet onion, Piri-Piri oil (Recipe on Spice Package)
 

Trim any fat from meat and cut into ½ inch cubes.

Heat oil in large casserole or Dutch oven over medium heat. In small batches, brown meat on all sides. Set aside.

 

Remove all but 2 Tablespoon fat from pot.  Add onions and sauté until soft about 5 minutes. Add chili powder, African Piri-Piri Spice Blend, garlic and cook stirring until fragrant about 1 minute. Add tomatoes, broth, peppers, browned meat, salt and bring to a simmer. Cover, reduce heat to low and simmer, stirring occasionally, about 1½ hour until meat is very tender.

 

If using beans, add beans, stir; bring back to simmer, cook gently about 5 minutes. Stir in cilantro. Season with salt and pepper.

 

Serve in deep bowls with garnishes. Serve with corn bread.

Makes 10 servings.

For extra heat add prepared Piri-Piri pepper oil to taste along with garnishes.

 

Note:
         To thicken, before adding cilantro, mix 2Tablespoons cornmeal with some chili, stir back into pot, simmer 10 minutes until thickened.

         You can use a combination of pinto, kidney, black and garbanzo beans in the chili.
**************************************************************************************************************************************************

Vegetarian Chili

FusionCuisine


2- 28 ounce cans diced tomatoes

2 Tablespoons olive oil

2 to 3 cups onions, ½ inch dice

2 carrots, diced

2 stalks celery, diced

3 Tablespoon chili powder

1 package CuisineMentor African Piri-Piri  Spice Blend

3 cloves garlic, minced

15 oz can Vegetable Broth

2 large sweet peppers (red, yellow, or green bell  peppers or other sweet peppers),  seeded and sliced in ¼ inch rings

1 teaspoon salt
5- 15 ounce cans beans, drained and rinsed (see note below)

1 bunch cilantro, minced

1 cup frozen corn, thawed. (optional)

   salt, pepper
  
garnishes:

sour cream, grated pepper jack or cheddar cheese, diced sweet onion, Piri-Piri oil (Recipe on Spice Package)


Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses. Set aside.

 

Heat oil in large casserole or Dutch oven over medium heat. Add onions, carrots, celery and sauté until soft about 5 minutes. Add chili powder, African Piri-Piri Spice Blend, garlic and cook stirring until fragrant about 1 minute. Add tomatoes, vegetable broth, peppers, salt and bring to a simmer. Cover, reduce heat to low and simmer stirring occasionally, about 1 hour.

 

Add beans, stir, bring back to simmer, cook gently about 5 minutes. Stir in cilantro and corn. Season with salt and pepper.

 

Serve in deep bowls with garnishes. For extra heat add prepared Piri-Piri pepper oil to taste along with garnishes. Serve with corn bread.

Makes 10 servings.

 

Note: You can use a combination of pinto, kidney, black and garbanzo beans in the chili.
          The texture of the pureed diced tomatoes with their juice is very important. Do not  substitute crushed tomatoes or tomato puree.

*********************************************************************************************************************************