By Kavita Shyam
This summer, take an African Safari through the wild jungles, as Africa cames alive when Barbeque Nation celebrated an exotic African food festival. We got expert chefs from the Barbeque Nation to share some of experience the magic of the mysterious and feral Africa via the fine African recipes.
Colocasia Roots ½ kg
Black Olives Sliced 2 tbsp
Fresh Garlic Chopped 1 tbsp
Fresh Parsley Chopped 2 tbsp
Red Chilli Flakes 1 tsp
Salt to taste ½ tsp
Olive Oil 2 tbsp
Aromatic Seasoning 2 tsp
Cheesy Mayonnaise to serve
Step 1- Wash the colocasia roots thoroughly and drain the water set aside. In a medium sauce pan take about 2 ltrs of water add 1 tsp of salt and the colocasia roots. Cook the colocasia roots on medium flame till it is cooked in the center. Make sure the colocasia roots are well cooked or it may cause itching in the throat.
Step 2 – Peel the outer skin of colocasia roots and set aside.
Step 3 – In a wok heat oil and gently sauté garlic, black olives, chilli flakes, salt, cooked colocasia and finally add aromatic seasoning and toss the mixture well so that the colocasia forms a good coating.
Step 4 – Skewer the prepared colocasia along with tricolor bell peppers and grill on a hot grill. Serve hot with cheesy mayo or sweet chilli sauce.
2.Masai Mara Potatoes
Baby potatoes 500 gms
Fresh Mint Leaves 1 cup
Fresh Coriander leaves 1 cup
Fresh Green chilli 10 nos
Garlic chopped 3 tbsp
Spinach leaves ½ cup
Chat Masala 1 tsp
Black Salt 1 tsp
Curd 3 tbsp
Lemon Juice 1 tsp
Olive Oil 1 tbsp
Cherry Tomato for skewering
Step 1 – Soak the potatoes in water for about 15 mins and wash them under running tap water. Ensure all the mud particles are washed thoroughly.
Step 2 – par boil the potatoes adding salt, once the potatoes are completely cooked remove from heat and allow it to cool in room temperature, peel the skin and set aside.
Step 3 – Wash and chop the coriander, green chilli, spinach and mint leaves and blend to a fine paste adding salt, oil and lemon juice. Shift the mixture to a medium mixing bowl.
Step 4 – Add black salt, curd, chat masala and mix it well. Add the peeled potatoes and set aside for about 30mins let the potatoes absorb the flavours.
Step 5 – Skewer the marinated potatoes placing a cherry tomato between 2 marinated potatoes. Grill the potatoes on a hot charcoal grill till well cooked. About 2mins. Serve hot with any spicy dip.
2 tablespoons coriander seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon ground turmeric
5 to 8 dried red chilli, stemmed
2 lemongrass stalks
3 tablespoons vegetable oil
1 cup shrimps, deveined
1 cup fish, chopped
1 cup clams, cleaned
1 teaspoon shrimp paste
3 large shallots, thinly sliced
500ml coconut milk
400ml. seafood broth
2 teaspoons sugar
Salt as per taste
1 cinnamon stick
6 ounces mung bean sprouts, rinsed
8 ounces wide rice noodles
1/3 cup fresh mint leaves, torn
1/3 cup fresh cilantro leaves, torn
Step1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chilli coarsely in a food processor. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small muddler.
Step2. Heat oil in a large pot over medium heat. Add prawns, fish, clams, shrimp paste, shallots, and ground spices and cook, stirring constantly, until fragrant, 2 minutes.
Step3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 15 minutes.
Step4. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, about 3 minutes. Drain; rinse well.
Step5. Divide sprouts and noodles among 8 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with lime wedge.
4.Yorkshire Lamb Patties
30 ml vegetable oil
10 gms Horseradish sauce
Salt to taste
50 gms chopped onions fried a level below golden brown
10 gms coarsely chopped parsley
200 gms lamb minced
In a round mixing bowl, mix horseradish sauce and vegetable oil. Whisk well.
Add fried onions and coarsely chopped parsley. Check seasoning.
Season lamb mince with salt and pepper.
Make round patties of 50 gms each and cook on pan grill.
Serve hot with mayonnaise dip and crisp salad.