Tunisian Fire Chicken Kebabs Recipe

Some spice blends deliver an intoxicating fragrance. Some are brilliantly colored. And some tantalize your tongue with kebabs_1spiciness. Tunisian

Fire gives you all of the above. Roam through a Tunisian bazaar, and piney caraway, gingery cardamom, and citrusy coriander will engulf your senses. Red saffron and golden turmeric radiate the color of fire. We add crackling crystals of Moroccan sea salt to launch it all on a head-spinning voyage to North Africa. Scatter this unique blend on spit-roasted lamb, swirl them into couscous, and massage them into grilled chicken, fish and vegetables. Forget the burgers and steak, try something unique and different.  This recipe makes four.

  • 2 tablespoons and 4 pinches Tunisian Fire Chef SaltTM
  • 1 container (6 oz) plain yogurt
  • 1 1/2 cups water
  • 2 pounds boneless chicken (breast and/or thighs), cut in 2-inch chunks
  • 1 large sweet potato cut in 12 chunks
  • 4 12-inch flat metal skewers
  • Olive oil for coating kebabs

Mix the Tunisian Fire Chef Salt, yogurt, and water in a large zipper-lock bag. Add the chicken, press out air and seal; refrigerate 2 to 4 hours.

Meanwhile boil the sweet potato until tender, about 7 min; drain.

Light a grill for medium heat. Remove the chicken from the brine and pat dry. Thread 4 chicken chunks alternating with 3 sweet potato chunks on each of 4 skewers. Brush with olive oil and sprinkle with a few pinches of Tunisian Fire. Grill until chicken is resilient and sweet potatoes are soft and browned, 10 to 12 minutes, turning twice.

Tunisian Fire Quick Chef Tips:

  • Rub Tunisian Fire on sautéed chicken breast and simmer in cilantro, salsa and lemon for b’stylla-style braised chicken
  • Mix Tunisian Fire with yogurt, garlic and olive oil into a marinade for lamb or poultry.
  • Blend Tunisian Fire, unsalted butter, and orange marmalade and serve with grilled chicken or seafood
  • Rub Tunisian Fire on grilled salmon steaks
  • Mix Tunisian Fire with ground lamb or turkey for exotic burgers or meatballs
  • Steep couscous with Tunisian Fire, toasted almonds, and golden raisins.
  • Sprinkle Tunisian Fire on grilled bananas, serve with ice cream
  • Sauté Tunisian Fire and shrimp, simmer in tomato sauce, serve over rice
  • Melt a pad of Tunisian Fire butter over baked sweet potatoes

Recipe can be reprinted with the following:
Recipe copyright Andrew Schloss and David Joachim, www.ChefSalt.com.


West African Spicy Scotch Eggs Recipe

My dad was good friends with a Liberian gentleman and after coming home from a party he would bring my sister an I plate of African cuisine.  I loved the Scotch egg, at the time I didn’t know the name, but only that it was good.  However, the Scotch egg has its root in London and it is quite possible with an influence from India.  The spicy take on Scotch eggs has the West African influence as this dish is a staple in many of the countries of West Africa -Crystal J, MCCN Editor


  • 3 hard-cooked eggs – chilled
  • 1-cup spicy breakfast sausage meat
  • 1/4-cup flour
  • 1 eggs, beaten
  • 1/4-cup fine bread crumbs
  • 1/4 cup of Chilli sauce
  • Vegetable oil for frying

See Directions

Mandaazi Ugandan Donut Recipe

250px-bowl_of_mandaziMandaazi Uganda Donut Recipe Mandaazi Donuts is a Ugandan Dessert that is often eaten during breakfast or after the main course. The process of making this delightful dessert is quit challenge. Most Ugandans use their hands to combined and mix the ingredients together. 


  • ½ Package of Flour
  • 2 ½ big Spoons of Sugar
  • 1 teaspoon of baking soda
  • 1teaspoon of baking powder
  • Directions: Mix all ingredients together and add milk until it becomes dough. Boil a small amount of Mazola Cooking Oil then pour into the mixed ingredients. Make small or medium sized donuts with the dough using the rim of a cup or a glass to make the Donut shapes. Then fry for about 5 to 10 minutes.

Check out our Fun Cooking/Food Apparel

Article submitted by Drea Johnson

What in the world is Ghee?

Dosa (rice pancake) with a cup of ghee (clarified butter) at Mavalli Tiffin Room in Bangalore. (Wikimedia)

What in the world is ghee? Perhaps, you’ve heard about it in passing but never took the time to find out. Well, just sit back and  let MCCN give you a few facts on the subject.  Ghee is a form of clarified butter originally from South Asia used in Indian, Bangladeshi, Nepali and Pakistani cuisines. It is made by simmering unsalted butter in a cooking vessel until all the water has boiled off, the milk solids (milk proteins) have settled to the bottom, and a froth has floated on top.

The foamy and watery froth is then removed and the clarified butter is spooned out as not to disturb the milk solids that have settled on the bottom. Chefs often use the clarified butter because it does not burn down. Refrigeration is not required as long as as it is kept in an air tight container. It must be kept dry…so even dipping a wet spoon in ghee can cause oxidation.

What foods are cooked with ghee? Well, it is a staple in the Indian culture when cooking rice and biryani dishes. Naan and roti are also brushed with ghee, and  the clarified butter is also used in making many desserts. If you think that South Asia has a lock on ghee, you are mistaken. Other countries which use their own form of ghee include Egypt, which has a very similar process; Ethiopia, also uses a similar process except spices are added during the process that result in a distinctive taste, and Brazil uses an unrefrigerated butter very similar to ghee  called manteiga-de-garrafa (butter-in-a-bottle) or manteiga-da-terra (butter of the land). Morocco has a very unique process in making their clarified butter, aging spiced ghee in the ground for months or even years, resulting in a product called smen.

Ghee is very high in Vitamin A and Vitamin D content. It can be supportive for eye and bone health and helps the absorption of not only vitamins and minerals but also phytonutrients. The downside to ghee is it  contains a approximately 14 grams of fat per tablespoon, so moderation is the key when using as ingredient or using directly on your food.

The Benefits of Ghee

1.  Ghee stimulates the digestion (Agni) better than any other oil.

2.  Ghee has a high smoking point and is excellent for frying unlike vegetable oils

3.  Ghee increases the medicinal properties of spices when spices are sautéed in ghee

4.  Ghee is said to be more alkaline than other oils and resulting in a smoother skin tone and makes one look younger

5. One needs less ghee (half or two-thirds) as compared to oil to achieve the same goals.

6  Ghee balances both Vata (the Ayurvedic mind/body operator that controls movement in mind and body) and Pitta (the operator that controls heat and metabolism).

7.  Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin.

8. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.

Information obtained from: Wikipedia, Associated Content and Indian Foods Co.

Making Fried Plantain Chips

Nicaragua Missions Trip 2011 181

Photo by Crystal A. Johnson

Plantain Chips are popular especially in Caribbean, Latin and African Cultures.  On a recent trip to Nicaragua MCCN Editor caught some video of local women preparing plantain chips, a staple side dish.  It’s a great snack to put on a summer table spread. Many people like to add a bit of brown sugar.  Plantain are served thin as a chip or thicker.   Click for a Recipe

Portugal: Jagacida Recipe

I made the acquaintance of a young lady of Portuguese descent. She shared that a staple dish on holidays is Jagacida. With a little digging, information came to light that this dish is also very popular in Cape Verde. It is called Bean and Sausage stew in Cape Verde.


  • 1 medium onion
  • 4 ounces linguica sausage, 1/2 cup minced (chourico or Portuguese)
  • 3 cups of rice
  • 1 1 5 oz. can of beans (lima or kidney)
  • salt, pepper and paprika
  • 2 bay leaves
  • fresh parsley
  • 4 tablespoons of olive oil

DIRECTIONS: Cut up onions in a 2 qt. pan and simmer until golden brown in oil (of choice). Add 6 cups of water to onions and season (to taste) with salt, pepper, paprika, bay leaves and parsley. Bring to a boil and add 3 cups of rice. Lower heat, add beans (of choice), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked. Turn off stove and let stand.

Can also be served with chicken.

5 Scene Stealing Sweet Potato Recipes

The Sweet Potato is a well loved in many cultures. Sweet potatoes very early became popular in the islands of the Pacific Ocean, spreading from Polynesia to Japan and the Philippines. One reason is that they were a reliable crop in cases of crop failure of other staple foods due to typhoon flooding. They are featured in many favorite dishes in Japan, Taiwan, the Philippines, and other island nations. Indonesia, Vietnam, India, and some other Asian countries are also large sweet potato growers. Uganda (the third largest grower after Indonesia), Rwanda, and some other African countries also grow a large crop which is an important part of their peoples’ diets. North and South America, the original home of the sweet potato, together grow less than three percent of the world’s supply

In some fashion or another it makes it way on holiday dinner tables.  Here are five recipes that will have your guests begging for more:

Please Click on the Recipes you want:


Bubor Cha Cha is a porridge dessert with pieces of yam or colored dough in a sweetened broth. Sometimes it’s made with tapioca which is how I like it. I also like it creamy and with lots of coconut milk!

How to Make Amala(Oat Fufu)

Screen Shot 2020-03-13 at 9.29.52 PM

Amala can be made using elubo or oat flour.  For the written recipe it calls for elubo which is s the Yoruba word for yam flour which is made by cutting yam into small bits, drying them and then grinding them into smooth brown flour. The flour is used in preparing amala or lafun, a mash meal which is eaten much like the way mash potato is eaten in the Western World.  The video below calls oat fufu (flour).

Serves enough for 2 to 3 people


* About 6 cups of elubo (amala flour)
* water (about 4 cups)


1. Bring the water to a boil.
2. Add the elubo slowly, stirring as you add it.
3. Keep adding it until it is thick (you may not need all of the elubo depending on how thick you want it).
4. Once it is all added, continue to mix until it is smooth and consistent in texture.

Sauce Ingredients

1 Red Bell pepper

3 to 4 Habanero peppers

1 large yellow onion

cup of water

1 large can of tomato sauce

Meat or Seafood of choice

2 packages of frozen spinach

2 bouilon cubes

1 and half tablespoon of salt


Blend red pepper, habaneros, and onion with cup of water to help liquify.  Pour mixture into large pot let it cook on medium heat for about 10 to 15 minutes then add tomato sauce and meat of choice for addition meat of choice until cooked.  Shrimp and fish have faster cook times.  Then add spinach and seasonings.  Cook for 10 more minutes.  It’s ready!

Watch video as Nigerian Zach Adeniji prepares Amala! Recipe for 10 people

MCCN Editor Crystal J takes you along for the ride as she visits with a friend preparing Amala, a West African dish for a multi-potluck party.