Tag: recipe

Savory Pancakes, Queso Fresco, Pancetta & Slaw

Savory Pancakes, Queso Fresco, Pancetta & Slaw

This is how I spent Shrove Tuesday, burying my face in this plate of the fluffiest, richest pancakes you’ll ever have. I am a lover of pancakes and I’ll use just about anything and turn it into a pancake. Have you tried plantain pancakes? I […]

Dutty Grilled Cheese Sandwich

Dutty Grilled Cheese Sandwich

Leftovers make for the best snacks…or in this case, a perfect lunch-time meal.  My Dutty Grilled Cheese Sandwich deserves all the rave and accolades 😂 I had some leftover ground cajun sausages from my previous Dutty Pizza recipe and I turned it into this delicious […]

Dutty Pizza

Dutty Pizza

This pizza recipe was inspired by Cajun Dirty Rice. This is one recipe I would love to share on this blog sometime in the future. 

You know that simple, inexpensive, and fast recipe that is your go-to; you know it, Bangs! every time you make it, that’s my dirty fried rice recipe. It’s one of my favorite things to make and has made me a lot of money when I offer it to my catering clients. 

This Dutty Pizza recipe can be that go-to recipe for you. 

I use 2 types of sausages: Mild Italian Sausage & Hot Longanisa Sausage, sautéed onions & green peppers for that sweet touch *chef kiss* it’s just lovely. 

If you are coming from my Beef Suya, Fried Plantain & Fried Capers recipe post, then you know I used store-bought pizza dough and sauce. 

I believe what makes a great pizza, is all in the toppings you use. 

I know what some of you might be thinking… I used to side-eye people in grocery stores who use store-bought pizza sauces specifically lol.  As a part-time chef and self-proclaimed food connoisseur, I believe there are specific foods that should be made from scratch, but honestly store-bought pizza dough and sauce work just fine, with a delicious result. Can we all take this moment to celebrate my growth? While I still believe in making my sauces, broths, etc. there are still some really good brands you can use with really good results. 

For this recipe, I used Panache’s Stone Baked Original Pizza Crust & Primo’s Traditional Pizza Sauce in the squeeze bottle. I find that the Pizza Sauce isn’t as tangy with the additional cooking time on the pizza plus your toppings give it the extra flavor kick it needs. And for the pizza dough, it has a fluffy and light interior and if you want very crisp ends, you can bake directly on a baking pan for 12-14 mins on 375 F. You can literally have amazing pizza you can be proud of, on your hands in 30 mins. 

I love the combination of both sausages. The sweet slightly hot Longanisa sausage, the sautéed onions, and green peppers do it for me. I think that’s what takes this pizza to the next level. This is a recipe that is worth your time. You can also use Provolone Cheese in place of the Swiss cheese;  if you are feeling extra cheesy, you can use all three.  

Now let’s get to it! 

Tried this recipe? 

Sharing is caring 😃😏

Mention me @thefoodisciple  #thefoodisciple and pin this recipe 

 

RECIPE CARD

Dutty Pizza

February 9, 2022
: 6
: 20 min
: 10 min
: 30 min
: Easy

By:

Ingredients
  • Baked Pizza Dough (store-bought)
  • 1/2 Cup Pizza Sauce
  • 3 Mild Italian Sausage
  • 2 Hot Longanisa Sausage
  • 1 tbsp Sazon Seasoning
  • 1 tbsp Slap Ya Mama Seasoning
  • 1 medium-sized White Onions (sliced)
  • 1 Green Bell pepper (sliced)
  • Kosher Salt (add to preference)
  • Olive Oil
  • Fresh Basil Leaves
  • 1 Cup Grated Mozzarella Cheese
  • 1/2 Cup Grated Swiss Cheese
Directions
  • Step 1 Remove sausages from casings and break apart. In a non-stick pan, add 2 tbsp of olive oil on medium heat. Sauté sausages, season with Sazon, slap ya mama, and salt for 4-6 mins or until cooked. In the same pan sauté onions and green peppers for 2-3 mins with salt. Set aside.
  • Step 2 Preheat oven to 375 F. In a non-stick pan, add 2 tbsp of olive oil on medium heat. Sauté ground sausages for 4-6 mins or until cooked, reserve oil drips from pan.
  • Step 3 Line pan with parchment paper and assemble the pizza. Top Pizza dough with sauce, half mozzarella & Swiss cheese, ground sausage, onions, peppers, and fresh basil leaves. Top basil leaves with reserved oil drippings from sausages. Top with remaining cheese and bake for 10- 11 mins and for crispy ends for 12-14 mins.

Beef Suya, Fried Plantain & Capers Pizza

Beef Suya, Fried Plantain & Capers Pizza

It’s World Pizza Day!  To celebrate, I am bringing you 2 pizza recipes that will knock your socks off. No matter what kinda pizza person you are, you are guaranteed lots of belly rubs with any pizza topping recipe you choose.  It’s a weekday and […]

Yam Gnocchi served w/Oxtail Pepper soup

Yam Gnocchi served w/Oxtail Pepper soup

I’m proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022. This Virtual Potluck explores Black food through the lens of Afrofuturism. Our collaboration of recipes explores the intersection of the Black diaspora via culture, future, geopolitics, imagination, […]

Oxtail Pepper Soup

Oxtail Pepper Soup

Peppersoup is probably the easiest go-to meal I make, I have pepper soup at least once every other week. Other than the fact that it tastes amazing, it requires minimal effort, has great medicinal benefits, and is wonderful for weight loss/management. 

If you are not familiar with this type of pepper soup, let me give you a quick summary. Peppersoup is a native Nigerian dish, it is a meat-based broth-like soup, and the name is derived from the spiciness of the soup. It is made with various types of meats usually with Goat meat, Offals, Fish, and Chicken. The distinct flavor and taste of the soup are from the native spices used such as calabash nutmeg, urheri (grains of Selim), alligator pepper, umilo (cocoplum), etc. These native spices are first toasted and blended into a spice mix powder. Do not worry, you do not have to go hunting for all these spices to enjoy traditional pepper soup, you can find packaged pepper soup spice mix in any Caribbean/West-African grocery store for $10 or under.  

Peppersoup for any occasion is served hot, and you can enjoy it all year round. I up my intake especially during the cold winter months, trust me there are no amount of cold symptoms that pepper soup won’t relieve. There’s just something about the mixture of the fresh peppers, local spices, and herbs that just does something to your body, and before you know it, your pores open up and you start sweating it all away. 

Anyway, by now you probably can tell how much I love it. My love for pepper soup knows no bounds, that is why you’ll find tons of pepper soup recipes and pairings on my blog. 

I paired this soup with Yam Gnocchi and it was superb😋

The delicate delicious oxtails in this flavorful spicy broth, paired with the creamy, melt-in-your-mouth gnocchi… OH MY GAWDDD🤯

Here are a few other pepper soup recipes: 

Tried this recipe? 

Sharing is caring 😃😏

Mention me @thefoodisciple #thefoodisciple and pin this recipe

 

RECIPE CARD

Oxtail Peppersoup

January 29, 2022
: 4-6
: 10 min
: 2 hr 50 min
: 3 hr
: Easy

By:

Ingredients
  • 3 lbs Oxtails, cut
  • 1 medium size Onions
  • 1 Red Shepherd Peppers 
  • 2 Scotch Bonnet Peppers (4 for more heat)
  • 3 Cloves of Garlic
  • 1/2 inch of Ginger
  • 2-3 Stalks of Scallions (optional)
  • 4 Seasoning Cubes
  • 2 tsp of Ground Chili
  • 2 tbsp of Ground Crayfish
  • 3 tbsp of Peppersoup Spice Mix
  • 3 Sprigs/ tbsp of Fresh or Dry Utazi/ Basil leaves, roughly chopped for garnish
  • Kosher salt to taste
  • 6-8 Cups of Water, divided
Directions
  • Step 1 Wash and dry oxtails and place in pot. Season with 2 tsp of salt, 2 seasoning cubes and 2 tsp of dry ground chilli. Stir and cook on medium heat until the meat releases its own moisture and the meat absorbs the seasoning. This should take about 8-10 minutes, stirring occasionally.
  • Step 2 Wash and blend onions, scallions, fresh peppers, garlic & ginger with very little water. Add to meat, stir and cook for an additional 8-10 mins. Add enough water to cover oxtails entirely as it takes about 2-3 hours to completely soften. Season with 1 tbsp of crayfish, 1 tbsp of pepper soup spice mix and salt. Bring to a boil and reduce to medium low heat, cover and allow to cook for 1 hour 30 mins.
  • Step 3 At this point the water would have reduced to about half the pot, top with additional water about a cup or 2, or depending on the quantity of soup you want to make. Season with remaining seasoning cubes, crayfish, 2 tsp salt and pepper soup spice mix. Stir properly and allow to cook for an additional 30-45mins or until meat is fork tender.
  • Step 4 Adjust soup with salt only, if needed. Add a little water if pepper soup is too concentrated. Finish with fresh or dry Utazi/Basil leaves, simmer for 3-5 mins.
Corn Coulis

Corn Coulis

Summer Summer Summer Time 🎶Nothing screams summer like corn! Its almost corn season and I am all over it👍 Want something light, creamy and delicious for dinner? Wanna impress your guests at your next dinner party?Try out my Corn Coulis recipe. I served it with […]

Beans Pancakes- w/ Black Eyed Beans,Gluten-Free

Beans Pancakes- w/ Black Eyed Beans,Gluten-Free

Gluten Free Protein Packed Pancakes? Yes Please! 🙋 Who knew Beans Pancakes could look and taste this good 😃 I am in love with this recipe and it has gradually become one of my favorite breakfast meal 😋😍 Try out my uberlicious Fluffy Beans Pancakes […]

Vegetable Stew- Jute Leaves/Ewedu/Molokhai Leaves

Vegetable Stew- Jute Leaves/Ewedu/Molokhai Leaves

 

Vegetable Stew- Jute Leaves/Ewedu/Molokhai Leaves

April 29, 2018
: 4
: 10 min
: 40 min
: 50 min
: Medium

By:

Ingredients
  • Jute Leaves- 3 packs ( if you are not using spinach use 4 packs. You can chop leaves if you want).
  • Chopped Spinach- A handful (optional)
  • 4 Boneless Skinless Chicken thighs
  • 6-7 Pieces of Prawns (optional)
  • 5 Red Sheppard Pepper
  • 3 Fresh Tomatoes
  • 2 Scotch Bonnet Pepper (if u want less heat use 1 or take out the seeds)
  • 3 Garlic Cloves
  • 1 Sweet Onion- (extra ¼ cup diced)
  • 1 Carrot
  • 5-6 tbsp of Vegetable oil
  • 500-600ml of Water
  • 2 tbsp of All Purpose Seasoning
  • 2 tbsp of Bouillon Powder (If using cubes- 2)
  • 1 tbsp of Paprika
  • 3 Bay Leaves
  • 2 tsp of Kosher Salt
  • Fresh Chili Pepper (For Garnish)
Directions
  • Step 1 Blend tomatoes, red sheppard peppers, scotch bonnet pepper and half of the large onion. Put pepper mixture in a pot and boil until water dries out and it becomes a thick paste. Set aside.
  • Step 2 Season chicken thighs thoroughly with all purpose seasoning on both sides.
  • Step 3 Heat 2 tbsp of oil in a clean pot on medium heat and brown chicken on both sides. When chicken has been browned add your roughly chopped carrots, chopped onion (the other half) and crushed garlic cloves. Cook until vegetables become a bit soft and slightly browned. Add your water, bay leaves, salt and 1 tbsp of bouillon powder. Stir and cover on medium heat, cook for 10-15 minutes. Remove chicken and set aside, reserve stock.
  • Step 4 In a clean pot, add 3-4 tbsp of oil to pot on medium heat. Add your diced onions and cook until soft. Add your cooked pepper mixture and fry for 5 mins, then add your paprika, bouillon, salt and fry for an additional 5-8 minutes. Add your stock, stir properly, cover and leave to cook on medium heat for 10-15 minutes or until oil begins to rise/float to the top. Taste for seasoning and adjust with salt if needed.
  • Step 5 Add your jute leaves and chopped spinach. Stir properly and leave to cook for about 5 minutes. Add your prawns and sliced chicken thighs and simmer for 5 minutes.
  • Step 6 Your stew is ready!!