African Bush Pan-African Blend

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$7.99
If you’ve never tried African cuisine, this is a must have blend! Don’t be afraid and try fare that is known to be one of the most flavorful and spicy. This milder version will make your seafood, chicken, lamb and sides come alive without the “heat” you may be expecting. Try it bit@h! You won’t be sorry!

African Bush Pan-African Blend

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African Meatballs with a Sweet African Tomato Sauce
African Shrimp over Vegetable Couscous
African Lamb Stew
African Chicken and Shrimp White Stew

African Meatballs with a Sweet African Tomato Sauce

For the Meatballs:
1 lb of ground Lamb and Beef (1lb total so choose ratio yourself according to your taste)
1-2 Tbsp of African Bush Pan-African Blend
1 large Egg beaten
½ cup of Bread Crumbs
¼ cup of Ricotta Cheese
Zest of ½ Lemon
1 Tbsp Salt
Olive Oil

For the Sauce:
Olive Oil
½ Onion diced
3 Roma Tomatoes in chunks
1 can of Tomato Paste
1-2 tsp of African Bush Pan-African Blend
2-3 Tbsp Brown Sugar
Juice of 1 Lemon
½ cup of White Wine
¾ cup of Chicken Broth
Handful of Golden Raisins
2 Tbsp Butter

For the meatballs. Combine all ingredients in a bowl with 1 Tbsp of olive oil and mix thoroughly. Then using damp hands, form into small 1-2 inch balls and place on a greased plate. In a frying pan, sauté the balls in olive oil for about 3-5 minutes so they are browned on all sides. Once browned, set aside on a plate covered.

For the Sauce: In a deep, coverable frying pan or shallow pot, sauté onion and tomatoes in olive oil for about 2 minutes until onions become translucent. Add Tomato Paste, African Bush Pan African Blend, brown sugar, lemon juice, white wine, chicken broth, raisins and butter and stir until all ingredients are incorporated. Cover and bring to a simmer. Simmer for about 25 minutes. Then add the meatballs, cover and simmer for an additional hour or two. Serve over Basmati rice or couscous, on their own as appetizers.

African Shrimp over Vegetable Couscous
15-20 raw, de-veined, peeled, Shrimp
African Bush Pan-African Blend
Tsp of Sea Salt
Sesame Oil
½ Onion diced
2 Garlic cloves diced
Salt
2 stalks of Bok Choy
2 Carrots diced
½ cup Sundried Tomatoes diced
½ cup of White Wine
¼ cup of soy sauce
¼ cup of Red Wine Vinegar
½ cup of water
1 cup of Couscous
Place shrimp in bowl with 2 tsp of African Bush Pan-African Blend and 1 tsp of sea salt. Stir and let sit for about an hour or so covered in the refrigerator.

Meanwhile, in a semi-deep, coverable frying pan, sauté onions and garlic in enough olive oil to coat the bottom of the pan with a pinch of salt. Add Bok Choy and Carrots and optional sundried tomatoes and sauté for a few more minutes. Add wine, vinegar, soy sauce and a tsp of African Blend. Stir, cover and bring to a boil and then turn the heat to low and simmer for about ten minutes. Add Couscous , turn off heat and cover the pan for about five minutes. Salt to taste. Keep covered to keep warm.

Meanwhile, in a pan heat up more sesame oil. Saute shrimp for about 5-6 minutes with a splash of either white wine or red wine vinegar.

Serve shrimp over couscous.

African Lamb Stew
African Bush Pan-African Blend
1-2lbs Lamb Shank cubed
Sesame Oil
1 Onion Chopped
2 cloves Garlic diced
2 Carrots diced
2 stalks Celery diced
2 Potatoes diced
1 cup of water
1 cup of Red Wine
4 Tbsp of Red Wine Vinegar
2 Tbsp Butter
1 cup Basmati Rice

In a bowl combine the lamb with 2 Tbsps of the African Bush Pan-African Blend and let marinate for about an hour or so.

In a large pot, heat about 2 Tbsp of sesame oil and sauté lamb cubes and brown for about two minutes or so. Add onions, Garlic, carrots, celery, potatoes and sauté for another 2 minutes or so . Add the water, the wine and the red wine vinegar and 1-2 Tbsp of the African Bush Spice Blend, butter and stir. Cover, and bring to a boil and then lower heat and simmer for about 2 hours until lamb is tender. Salt to taste.

Prepare Basmati Rice as directed. Serve over Basmati Rice

African Chicken and Shrimp White Stew
African Bush Pan-African Blend
1 Chicken Breast diced
10-15 Shrimp peeled and de-veined
Sesame Oil
1 Onion chopped
2 cloves Garlic diced
2 Carrots diced
2 stalks Bok Choy diced
2 Potatoes diced
1 cup of Water
1 cup of White Wine
4 Tbsp of Rice Vinegar
1 Tbsp of Brown Sugar
2 Tbsp Butter
1 cup Basmati Rice

In a bowl combine the chicken and shrimp with two tablespoons of the African Bush Spice Blend and let marinate for about an hour or so, covered in refrigerator.

In a large pot, heat about 2 Tbsp of sesame oil and sauté chicken and shrimp and brown for about two minutes or so. Remove the shrimp and set aside and cover. Add onions, Garlic, carrots, bok choy, potatoes and sauté for another 2 minutes or so . Add the water, the wine and the rice vinegar and brown sugar, and 1-2 Tbsp of the African Bush Spice Blend, butter and stir. Cover, and bring to a boil and then lower heat and simmer for about 45 minutes. Salt to taste and then add the shrimp back, cover and simmer for about 10 more minutes.

Prepare Basmati Rice as directed. Serve over Basmati Rice