Posted In Dish, Food

West African Jollof Rice

feastt_admin | January 11, 2018


Jollof rice is a great favorite all over West Africa. The name Jollof rice is derived from the name of the Wolof people. In some places, Jollof rice is known as Benachin, which means “one pot”. This West African dish is consumed throughout the regions of Nigeria, Ghana, Gambia, Senegal, Cameroon, Liberia, Coast, Mali, Togo, Sierra Leone, and Ivory. The recipe differs from one region to another but the main ingredients of Jollof rice are rice and tomatoes. Jollof rice is a simple, spicy one-pot dish comprising, at its most basic, rice, tomatoes, tomato paste, chili peppers, onions, pepper, salt and spices such as for as nutmeg, ginger, Scotch bonnet, and cumin. The dish is always color red due to the tomato paste and palm oil. Tomatoes also play a primary role in rice and provide a good amount of vitamins and minerals. Optional ingredients can be added such as vegetables, meats, or fish. Jollof rice is a celebration dish in West Africa so it is often served at parties, ceremonial occasions, and other festive gatherings.

Jollof rice contains carbohydrates and protein. The carbohydrates are primarily from the rice. While protein comes from the chicken, turkey, beef, and eggs which are often served with Jollof rice. For vegetarians, Jollof rice is eaten with salad or coleslaw instead of meat, giving them the vitamins and nutrients from the vegetables. Here’s how you make the West African Jollof Rice:

West African Jollof Rice Recipe

jollof rice


  • 2 cups rice (long grained or medium variety)
  • 1⁄4 cup groundnut oil or 1⁄4 cup olive oil
  • 1⁄2 tablespoon butter
  • 1 teaspoon dried thyme if using fresh 2 tbsp would be perfect
  • 1⁄4 teaspoon curry powder (optional)
  • 1 onion, sliced
  • 1 celery, diced
  • 1 green pepper, diced (remove the seeds & white stuff)
  • 2 -3 garlic cloves (as per taste)
  • 1 cup chicken breast, diced not cooked preferably, omit if vegan
  • 1⁄2 inch piece ginger, peeled and grated
  • 1 tablespoon ground paprika (smoked would be ideal)
  • 2 tablespoons cayenne, add more if you want it hotter
  • 3 tablespoons tomato paste
  • 2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)
  • 1 carrot, cubed
  • 1 chicken bouillon cube
  • 1 bay leaf
  • 2 cups chicken stock
  • 2 cups water
  • 1⁄2 cup portobello mushroom (optional)
  • peas (You can use frozen mixed veggies)
  • salt
  • 1⁄4 cup cilantro (to garnish) or 1⁄4 cup parsley (to garnish)



  1. Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic, and ginger. Saute for about 3 minutes.
  2. Add the chopped carrots next and saute for a minute with a little salt.
  3. Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes until you see the oil getting red. Then add frozen veggies. Add the rice next. Saute for another 2 minutes or so.
  4. Add 3 cups of vegetable stock/water, bouillon cube, required salt, close the lid and cook until 90% cooked, for about 30 minutes.
  5. Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.
  6. If rice is still little hard, add 1/4 cup water and cover with foil, which will allow it to steam through. Check back at 5 min and It should be ready. You want your rice not too soft.
  7. Garnish with cilantro/parsley and serve. (Recipe by Genius Kitchen)
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Posted In Food, Health

Immune Boosting Instant Porridge

feastt_admin | November 21, 2017


At Feastt healthy eating and a healthy lifestyle is everything to us. In Africa there are many immune deficiency diseases that affect the population and work force which has a detrimental effect on Africa‘s growth. The cost of trying to eat a healthy balanced diet is also high for the general population so we love ideas and products that help boost the immune system and is cost effective.

Nhlayisa’s Instant Porridge is a fantastic product that is cheap, easy to use and very popular.

Instant Porridge Immune Boosting

It is so easy to make:

What do you need?

  1. Nhlayisa Power Supply Porridge
  2. Water or Milk
  3. A Bowl
  4. Spoon

First fill the bowl with you choice of hot or cold milk or water, the powdered porridge is going to sock this up so don’t be shy. Different people prefer a different thickness of the instant porridge and you will be able to add more milk or porridge to get it to the consistency that you desire.

Next start adding the powdered porridge to the bowl. At regular intervals stop to stir and mix in the porridge. Either add more porridge or liquid to the mixture to get the desired thickness.

There is no need to add a sweetener to the porridge but you can add sugar or honey is you wish. Honey is a healthier option.

Now just taste and enjoy. Instant porridge is a fantastic way to boost your immune system by having a bowl or two a day. We know you enjoy it and feel healthier and stronger in just a few weeks.



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Posted In Desserts

The South African Melktert (Milk Tart)

feastt_admin | September 29, 2017

Melktert, Africans for “milk tart”, is a popular South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar, and eggs. It is like a custard pie but more delicate, with a lighter texture and a strong milk presence. It is more of a pudding but with a crust. It is made with a sweet pastry crust often referred to as Pate sablée. Milk tart is easy to make and all the ingredients are right in your pantry. So you don’t need to do some extra shopping just to buy the ingredients needed for making this delicious dessert. Milk tart is considered as one of those quick and easy tarts. This dessert is also best for afternoon snacks and on holiday season.
The South African Melktert (Milk Tart)

How to make the South African Milk Tart:


Sucre Patee (Pastry Crust):

• 1 1/2 cups all-purpose flour
• 1/3 cup confectioner’s sugar powdered sugar
• ¼ teaspoon salt
• 1 stick plus 1tablespoon 9 tablespoons very cold (or frozen) unsalted butter, cut into small pieces
• 1 large egg yolk

Milk Filling:

• 2 1/4 cups milk
• 2 tablespoon butter
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 1/2 cup sugar
• 2 eggs
• ½ tablespoon vanilla extract
• ½ tablespoon almond extract
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg or replace with cinnamon


Pastry Crust:

1. Butter or spray a 9-inch pie pan with a removable bottom – making sure it is has been adequately sprayed. Set aside
2. Place flour, salt, and sugar in a food processor pulse for a couple of times to mix ingredients.
3. Throw in butter and pulse until rough dough forms.
4. Then add eggs a little at a time – pulse until the dough barely comes.
5. Remove dough place on a work surface – knead just enough to incorporate all the dough. Working the dough as little as possible.
6. Do not overwork the dough; otherwise, it’ll be too tough. When it’s ready, the dough will be barely moistened and come together into a ball.
7. Lightly press the dough into the prepared pie pan – working from the center up until the bottom and sides are fully covered with pastry – again be very gentle when pressing the dough into the pie pan.
8. Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising- if you are in a rush brick, then bake with beans to prevent rising.
9. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven
10. Bake crust for about 20 to 25 minutes or until the crust is dry and golden brown.
11. Set aside.

Milk Filling:

1. Place saucepan over medium heat, add butter, nutmeg, and milk -bring to a boil and remove from the heat.
2. In another bowl, mix together flour, cornstarch, sugar, vanilla and almond extract- whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps
3. Now return the pan back on the stove – keep stirring constantly until it starts to bubble.
4. Cook for about 5-6 minutes. Remove from heat and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served.
milk tart

Recipe by: Immaculate Bites

Some useful tips:

• You can make the crust ahead of time, bake and leave out until ready to be used.
• Use store-bought pastry pie if you are press for time.
• Switch up the flavors, I used nutmeg and cinnamon- just love the flavor combination.
• A lot of recipes call for throwing in a cinnamon stick so it infuses the milk mixture – if you have some handy by all means use it, if not just use cinnamon spice.

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