Neema Food Recipes RSS



Madesu - White Cannellini Beans in spicy tomato sauce (Vegan)

  A delicious authentic dish from DR Congo. Easy to make and really tasty with white rice or sweet potatoes. Ingredients: 500g Cannellini beans 1 Onion (chopped) 3 Spring onions (chopped) 4 Garlic 1 can of chopped tomatoes 1 Tsp of Neema African Scotch Bonnet Chilli Paste 3 Tbsps. of Tomato puree Coriander Mixed herbs Salt 2 Vegetable Stock Cubes Nutmeg 3 Tbsps. of Olive Oil  Method: 1. Rinse and soak the beans overnight. If you miss this step you can do step 2 for 60 to 90mins. 2. In a pan add garlic powder, onion powder, salt and bay leaves and bring  beans to a boil for 30 mins or until tender on a low heat. Once beans are tender,...

Continue reading



Chilli Corn Carne with a twist

Ingredients: 500g of Mince Beef1 onion4 cloves of garlic2 spring onions2 teaspoons of Neema Scotch Bonnet Chilli Paste1 teaspoon of Coriander1 green pepper1 ripe plum tomatoes300 ml of beef stock400g of tinned tomatoes Method: Fry the beef, onions, garlic, spring onions, green pepper together on a low heat Once the beef is browned add the tomatoes and stock and simmer on a low heat for 40mins until the sauce thickens Add the kidney beans and fresh coriander 10 mins before removing from heat. Serve with rice and salad.

Continue reading



Chilli Prawn Salad

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.

Continue reading



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.  

Continue reading



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...

Continue reading