Sauté Vegetables

• Heat olive oil in a large, deep skillet or pan over medium heat.
• Add finely chopped onions, red chilli and bell peppers. Sauté until the vegetables are soft and the onions are translucent.
• Add minced garlic and sauté for another minute until fragrant.
• Stir in ground cumin, ground coriander, sweet paprika, nigella seeds and cayenne pepper. Cook for an additional 1-2 minutes to toast the spices.

Tomato Sauce

• Add the chopped tomatoes to the skillet. Simmer the mixture for about 15-20 minutes until the tomatoes break down, and the sauce thickens.
• Season with salt and black pepper to taste.

Make Wells for Eggs

• Create small wells in the tomato sauce using the back of a spoon.

Poach Eggs

• Crack an egg into each well. Cover the skillet and allow the eggs to poach in the simmering tomato sauce until the whites are set but the yolks are still runny. This may take about 5-7 minutes.

Garnish and serve

• Garnish the Shakshuka with chopped fresh parsley or cilantro.
• Serve Shakshuka directly from the skillet, ensuring each person gets a portion of eggs with some of the rich, flavorful tomato sauce. Provide crusty bread or pita for dipping.

Dough

• In a large bowl, combine the flour and salt. Gradually add water and knead until you have a smooth, elastic dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.

Filling

• In a separate bowl, mix the ground yak or beef, onion, garlic, ginger, coriander, cumin, coriander, salt, and pepper until well combined.
• Heat a tablespoon of vegetable oil in a pan over medium heat. Add the meat mixture and cook until the meat is browned and cooked through. Allow the filling to cool.
• Divide the dough into small, golf ball-sized portions. Roll each portion into a thin, circular wrapper, making the center slightly thicker than the edges.
• P Place a heaped tablespoon of filling at the centre and start pleating the edges. Join all the pleats at the centre and gather all the ends so they are sealed and look like a tiny bundle.
• Arrange the momos on a steamer lined with parchment paper or cabbage leaves, leaving some space between them to prevent sticking. Steam for about 20-25 minutes, or until the dough is cooked through and the filling is heated.

Dipping sauce

• While the momos are steaming, prepare the dipping sauce by mixing the tomato sauce, soy sauce, minced garlic, chili powder, sesame oil, and vinegar in a bowl.

Chutney

• Blanch the tomatoes and dried chillies. Put them in a blender, add sugar, salt, garlic and vinegar. Turn it into a paste and serve.

Serving

• Serve the momos hot, with the dipping sauce and chutney on the side.

• In a large bowl, mix the teff flour and water thoroughly. Ensure that there are no lumps in the batter. If desired, add salt to the mixture.
• Cover the bowl with a cloth or plastic wrap and let it sit at room temperature for 2-3 days. This allows the batter to ferment. Stir the batter once or twice a day during this fermentation period.
• After the fermentation process, the batter will be slightly bubbly and have a tangy aroma. Stir the batter thoroughly.
• Cooking the injera:
• Heat a non-stick skillet or a large, flat pan over medium heat. Do not add oil.
• Ladle a portion of the batter onto the skillet, swirling it quickly to spread it thinly and evenly. The injera should be thicker than a crepe but thinner than a pancake.
• Cook the injera for 2-3 minutes, or until the edges start to curl up and small bubbles form on the surface.
• You do not need to flip the injera, as it is only cooked on one side. Once it is done, remove it from the skillet and let it cool on a plate.

Preparing the whelks

• Start by thoroughly cleaning the fresh whelks under cold running water to remove any debris or sand. You can use a brush to scrub the shells and remove any dirt.
• Leave to soak in cold water for ten minutes.

Cooking the whelks

• In a large pot, bring water to a rolling boil. Add a generous amount of salt to the water. For every litre of water, you can add approximately 2 tablespoons of salt.
• Once the water is boiling, carefully add the whelks to the pot. Allow the whelks to cook for about 5-8 minutes, or until the shells open and the meat is fully cooked. The whelks are ready when the meat can be easily removed from the shell.

Drain and cool

• Use a slotted spoon to remove the whelks from the pot and drain them. Let them cool slightly before handling.

Serve

• Mix the rice vinegar, soya sauce and ground black pepper in a bowl
• Serve the whelks on a platter with the dipping sauce on the side. You can also serve them with melted butter or garlic butter for dipping.

Spice paste

• Make the spice paste: In a blender, combine grated coconut, soaked red chilies, coriander seeds, cumin seeds, ginger, garlic, turmeric powder, and tamarind pulp. Blend into a smooth paste, adding a little water if necessary. Set aside.

Curry

• Heat oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn translucent.
• Add the tomatoes and cook until they turn soft and mushy.
• Stir in the prepared spice paste and cook for a few minutes until the raw smell disappears and the oil starts to separate from the mixture.
• Add the coconut milk and bring the mixture to a gentle simmer.
• Season with salt according to taste and add the fish pieces. Simmer gently until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.

Garnish and serve

• Once the fish is cooked, garnish the curry with fresh coriander leaves and nigella seeds.
• Serve the Goan fish curry hot with steamed rice or fresh bread.

• In a medium-sized saucpan, heat the vegetable oil over medium heat. Sauté the chopped onion and minced garlic until the onion becomes translucent and the garlic is fragrant.
• Add the rice to the sauce and stir for a couple of minutes until the rice grains are well coated with the oil and begin to toast slightly.
• Pour in the coconut milk and water or chicken broth, and add the thyme and whole scotch bonnet pepper. Season with salt and pepper to taste. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes. Avoid stirring the rice during this time to prevent it from becoming sticky.
• After 15 minutes, add the red kidney beans to the rice, gently stirring them into the mixture. Continue to cook for an additional 5-10 minutes, or until the rice is fully cooked and the liquid has been absorbed.
• Once the rice is cooked, fluff it with a fork and remove the scotch bonnet pepper if you prefer less heat.
• Serve the rice and peas alongside your jerk chicken or other main dishes, garnishing with fresh thyme if desired.