Ingredients:
300-400g King Prawns
1/2 Pomegranate
1 Avocado
2 halves of corn on the cob
1 Spring Onion
1 tbsp. Coconut butter
1 Crushed clove garlic
1 tsp Neema Scotch Bonnet & Ginger Chilli Sauce
Mixed leaves
Method:
Marinade prawns with Neema Chilli Sauce and garlic for 1/2 hour.
Heat up butter in shallow pan, cook prawns until ready.
Stir in chopped spring onions and toss for a minute or so.
Arrange salad in plates, cut avocado and decorate with pomegranate and corn.
Add cooked prawns with its sauces and sprinkle sea salt and lemon juice on top.
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.
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...
