Neema Food Recipes RSS



Ginger Sea Bass

Ingredients: 6 Sea Bass 2-3 Courgettes depending on size 200g Asparagus Salt 1 Lemon Neema Scotch Bonnet & Ginger Chilli Sauce  For the marinade: 1 teaspoon of Neema Scotch Bonnet & Ginger Chilli Sauce 1/2 of lemon squeezed Salt to taste Crushed Garlic 1 tbsp of Olive oil Parsley to garnish Method: Marinade fish and leave for a few hours (preferably overnight) for seasoning to set in Slice courgettes lengthwise, season with salt and grill on a grill pan Season asparagus with salt, pepper, lemon and drizzle some olive oil. Put it on a grill while cooking fish. Arrange the cooked courgettes first, then the fish with the asparagus. Sprinkle some chopped parsley and serve.  

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Spicy Baked Eggs with Neema Scotch Bonnet & Ginger Chilli Paste

From breakfast, brunch to dinner, you can use our paste to spice up your meals  with beautiful African flavours. Here's a quick egg recipe made with our Scotch Bonnet & Ginger chilli paste. Ingredients: 2 Large eggs A handful of fresh kale  Cherry tomatoes (A mix of red and yellow) Tomato paste (about 2 tablespoons) 1 tsp of Neema Scotch Bonnet & Ginger Chilli Paste Coconut oil  Method:  Heat small frying with a little oil (coconut oil works nicely)  Add Kale and sautee for around 1 minute on low heat until softened (not crispy). Tip: Add a little water to help generate some steam. Add cherry tomatoes (halved) and let it simmer until soft. Mix tomato paste and Neema African...

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