Last week we covered the basics on how to prepare for a night when you’re entertaining guests. This weeks tip, is: Be innovative. When entertaining, get ideas rolling and theme your nights. This week, I have five lovely recipes for you for an African themed night.These recipes will make your gatherings stand out from the rest.

Now, for the recipes…

Recipe 1: Kosain doya ( Yam Balls) 

Makes 12

You’ll need:

½ Medium sized Yam, peeled

½  Onion, finely grated

1 Tablespoon Black pepper

1 Tomato, seeded and chopped

1 Teaspoon fresh thyme

1 Fresh green chili, chopped

1 Egg, beaten

1 teaspoon Garlic

Salt to season

Palm oil for deep frying

Here’s how:

Cut the yam into cubes and boil in salted water for 30mins, until soft

Remove from heat, drain water and mash

Add grated Onion, tomato, chilli,  garlic, thyme and egg

Season mixture with salt and mix through

Heat palm oil

Using a teaspoon, shape the yam mixture into balls and deepfry in palm oil

Fry until golden brown

Serve with u shatini

Recipe 2: U Shatini 

Serves 2-4

You’ll need:

½ Onion, finely chopped

3 Tomatoes, finely chopped

3 Green Chilies

Chopped, coriander

1 Tablespoon, Balsamic vinegar

Salt and pepper to taste

Here’s how:

Mix all ingredients together and set aside

Refrigerate for 30mins before serving

Serve with Yam balls.

Recipe 3: Kelewele 

You’ll Need:

5 Ripe but firm Plantains, peeled and cubed

1 Tablespoon Cayenne pepper

½ teaspoon Fresh Ginger, grated

1 teaspoon salt

2 Tablespoon water

Palm oil for frying

Here’s how:

Mix cayenne pepper, ginger, salt and water together to form a paste

In a glass bowl, toss together the plantain and spice mixture, leave to marinate for 30mins

Heat oil and deep fry the plantains in batches, until they are golden

Drain on kitchen paper

Serve hot.

Recipe 4: Chicken in Peanut Sauce

You’ll need:

1 Chicken, cut into portions

3 Tablespoons Palm oil

100ml Smooth Peanut butter

50ml Tomato paste

1 Onion, chopped

1 Teaspoon Garlic

1 Teaspoon Ginger

400g can Tomatoes, chopped

50ml Water

2 Chillies, chopped

500ml Chicken stock

1 teaspoon mixed herbs

1 teaspoon sugar

Salt and pepper to taste

Here’s how:

In a saucepan, mix peanut butter, tomato paste and water. Cook mixture for 10minutes, bring to slow boil and simmer, set aside.

Season chicken with salt and pepper and set aside

Heat oil and brown chicken, remove from pot and set aside

Add onion, garlic, ginger, chillies to the pot and cook for 3mins

Add tomatoes and sugar, cook on high heat for 5mins

Add chicken, mixed herbs and stock to the tomato sauce, bring to a boil and simmer at medium heat for 15mins

Add peanut sauce and simmer gently for 30mins

Serve with Jollof rice

Recipe 5: Mshikaki

You’ll need:

2½ Kg Rump or Fillet steak, cut into cubes

1 Tablespoon Red chilli powder

½ Teaspoon Black pepper

1 Tablespoon Ginger, crushed

1 Tablespoon Garlic, crushed

1 Tablespoon Tomato paste

2 Tablespoons Oil

Salt to taste

2 Tablespoons raw pawpaw, blended to a smooth paste

Here’s how:

Mix all the ingredients in a large bowl and marinate meat overnight or for at least 4 hrs in the fridge

Skewer the meat on water soaked wooden skewers

Make the braai fire and grill the meat skewers on the braai, basting with marinate until cooked

Serve hot

Cook up a storm and  enjoy!!!

Mokgadi Itsweng

African Entertaining with Mokgadi

It's African themed this week, with five recipes from around the colourful continent. Kosain Doya, or famously known as Yam Balls, U Shatini, a favourite for many South Africans, Kelewele a Ghanaian snack, Mshikaki and Chicken in Peanut Sauce