Winter may be shedding its ugly coat, but that doesn’t mean we stop wanting interesting food full of flavour and spice. We may not feel like rich curries and rice as the temperatures warm up but your curry spice blends don’t need to be put to the back of the pantry for 6 months.
Here are 3 fantastic easy recipes using your our West African Satay spice blend to help get you inspired this spring.
To see our original West African satay curry recipe on our website click here.
1. West African bbq marinated chicken mini drumsticks
- 1 Kg chicken drumettes or thigh cutlets with bone
- 1 Sachet West African Chicken Satay Spice
- 6 tblsp peanut butter
- 3 tblsp tomato paste
- 2 tblsp oil
- 3tsp cloves garlic crushed
- 2tsp ginger grated
- ½ tsp brown sugar
- 1 cup natural yoghurt
- 3 tblsp lemon juice (approx juice of 1/2 lemon)
- In a separate bowl blend the West African Chicken Satay spice with oil, lemon juice, peanut butter, tomato paste, yoghurt, garlic, ginger & sugar to form a smooth creamy paste.
- Add in the chicken pieces and massage the marinade into the meat.
- Leave 15-30min in the fridge to allow the flavours to develop.
- Heat the bbq to medium high / oven (180degree) and place the chicken pieces onto the grill or oven for 15-20 min. (test using a skewer to see if the juices run clear.)
Note: We used our new fire pit bbq for a bit of fun – see image below.
The fire pit is just a clay fired dish/pot in which we created a small fire using coal beads and wood and let the fire burn down to the just hot coals and then covered with a grill and let the chicken cook. It gave a slightly smoky flavour which we love and afterwood we were able to sit around the fire and enjoy the warmth it created.
Serve the chicken with a green salad and roast potatoes
2. West African satay-style okra and tomato relish
One of my favourite vegetables is okra. It adds an interesting texture to dishes and pairs very well with peanuts. You only need to make a couple of ingredient changes to create this dish.
- 500 g of fresh okra
- 1 west African satay marinade mix – the only change is to replace the yoghurt with 2 freshly chopped tomatoes.
- freshly chopped coriander leaves for garnish
- 2 tablespoons extra olive oil
- In a saucepan heat the oil and add the okra and lightly sauté for 5 mins.
- Then add the west African satay marinade, reduce the heat to medium and sauté for a further 5 – 10 min till the okra is cooked.
3. West African satay dipping sauce
This dipping sauce can be used hot for chicken bbq skewers or cold as a dip for celery, capsicum or carrot sticks.
- Make the original marinade – replacing the yoghurt with 1 cup of water.
- Heat a saucepan to moderate heat and add the marinade, sauté for 15- 20 min stiring occasionally until the satay mixture thickens and the oil starts to bead on the surface, it will have a slight reddish tinge.
So there you have it : 3 great new ways to use the west African satay curry mix this spring and the best part is that you only need a change a couple of ingredients and you have several different meals to enjoy.