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Crispy Beef Empanadas

Crispy Beef Empanadas

  • 1 Cup All purpose flour / Maida
  • 1 ½ Tablespoon Clarified butter /Ghee
  • A pinch of salt
  • 1/3 Cup Water
  • 1 teaspoon oil
  • 1lb ground beef
  • 2 tablespoon garlic
  • 1 teaspoon ginger
  • 1 cube
  • 1/2 cup onion, bell pepper
  • Salt to taste

In a large mixing bowl, add flour and salt. Heat the ghee in a small pan and pour in the flour. This process is also called adding moyen. Mix ghee well with flour. It will become like bread crumb texture. Add water and knead the dough. Dough should be stiff. It took me 1/3 cup of water. When dough is kneaded, leave it on counter for at least 15 minutes to rest.

For the beef mixture, over medium-high heat up the oil and add ground beef, onion, belle pepper, garlic, ginger, cube and salt. and cook until browned.  Drain any fat if you want. Let it cool

Working with one ball at a time on a floured surface, roll dough out to a 1/8 of an inch thick. Ensure the dough does not stick to your floured surface by flipping it over and turning it occasionally while rolling.

Using a five-inch diameter bowl cut the dough into circles. Add a sheet of wax paper in-between each disc to prevent sticking.

Using one disc as a time add 2 tablespoons of ground meat to the center of the disc. Close and flatten. 

Fry empanadas until golden brown and bubbled on both sides, about 2 minutes, carefully flipping half way through. Make sure to not crowd the empanadas or the oil temperature will cool and they will be soggy and oily instead of crisp, crunchy and dry.

Garnish empanadas with finely chopped cilantro sprinkled on top and enjoy!

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Avocado and steak salad

Avocado and steak salad

2-3 lb boneless steak

1 tablespoon garlic

1 teaspoon ginger

1 teaspoon paprika

1 cube

salt & pepper

4 tablespoon butter

3 avocados, diced

1 red onion, diced

1 small bell pepper, diced

1 big tomato, diced


Heat grill to medium high or 400 degrees.

Season a room temperature steak with garlic, ginger, paprika, cube, salt and pepper on both sides.

Add the butter to a hot skillet, and  sear the meat. 

Place steak on grill and cook for 4-6 minutes per side.

Remove from grill, let sit for 2-3 minutes. Slice steak.

Plate the avocados, onion, bell pepper, tomato and steak

1/2 cup parmesan 

1 tablespoons mustard

1 tablespoon mayonaise

1/4 cup olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

Blend the dressing ingredients together. 

Drizzle with the dressing

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No Buttermilk Skillet-Fried Chicken

No Buttermilk Skillet-Fried Chicken

2 cup all-purpose flour

2 teaspoons plus 1 tablespoon freshly ground black pepper

1 1/2 teaspoons paprika

3/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 teaspoon salt

8 pieces chicken thigh

Wash and thoroughly dry chicken pieces and place in single layer in pan

Mix all the dry ingredients

Sprinkle flour over chicken in pan. Toss chicken to coat well in flour.

Heat up the oil in a cast iron pan and place chicken pieces, skin side down in hot oil.

Cook for approximately 10 minutes or until skin is pale golden brown. Turn chicken over and cook for 10 minutes on second side. Turn chicken pieces once more, reduce heat to medium low, cover and cook approximately 10-15 minutes or until chicken is cooked through.

Remove chicken to paper towel lined plate and allow to drain for about 5 minutes.

Crispy Roasted Potatoes

2 pounds (1 kilo) white potatoes, cut into 1-inch cubes

2 tablespoons good quality olive oil or canola oil

1 teaspoon sea salt

Preheat the oven to 200°C | 400°F. Lightly spray a baking sheet or tray with cooking oil spray.

Arrange the potatoes on the sheet in one layer, and add the oil and salt. Toss until the potatoes are well coated and seasoned.

Roast in the oven for 45 minutes to 1 hour, while flipping occasionally, until crisp and golden.

Remove the potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle over with parsley and serve immediately

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Somali Doughnuts (Kac Kac) 

Somali Doughnuts (Kac Kac) 

This awesome Somalian cookies, Kac Kac (Ka’Ka) are crispy snack on the outside and soft on the inside. The Kac Kac cookies are enjoyable served with tea with milk (shaah caddeeys) or coffee. Kac Kac are sold in traditional Somali restaurants (maqaayo Soomaali) in Mogadishu and other cities in Somalia. The Maqaayo Soomaali cooks the snack in big bashes in the morning and they don’t last very long. This a perfect snack during the Ramadan.

Somali Doughnuts (Kac Kac) 
Somali Doughnuts (Kac Kac) 
  • 2 cups All-purpose flour
  • ½ cup Granulated sugar
  • 1 tsp Baking powder
  • 2 Large eggs
  • ½ cup Unsalted melted butter (very warm)
  • 2 Tbsp Milk (warm)

Combine the dry ingredients: flour, sugar, and baking powder. Mix well.

Add all the wet ingredients: eggs, butter, and milk. Mix well.

Knead well for 3 minutes.

Let the dough rest for 10 minutes.

Roll out the dough to ¼ inch (½ cm) thick. Cut into 24 pieces, then mark the surface by pressing a knife lightly on the dough

Fry in canola oil (or any other flavourless oil) at 375°F/190°C for 3 to 4 minutes until golden brown. Use medium heat.

Somali Doughnuts (Kac Kac) 
Somali Doughnuts (Kac Kac) 
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Cameroonian banana and corn fritters

Cameroonian corn fritters

6 Ripe yellow bananas (300 gr)

125 gr of corn flour and 25 gr of wheat flour

10 grams of baker’s yeast

5g of salt

Peanut oil or frying

Crush peeled bananas with a fork or blender and add the flours.

Add yeast delayed in a little water at room temperature.

Add the salt.

mix well and leave to pose 1h to 1h30.

Heat the oil in a saucepan.

Using 2 teaspoons add a little dough to the frying bath. Let the donuts brown.

Drain on several layers of absorbent paper.


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Shrimp and Fries Salad

Shrimp and Fries Salad


3 tablespoons olive oil

2 tablespoons mayonaise

1 tablespoon vinegar

2 teaspoons garlic minced

1 teaspoon salt

1 pound shrimp, peeled and deveined (tails on or off)

1 tablespoon avocado oil

1 teaspoon paprika

1 teaspoon garlic

Kosher salt and freshly ground black pepper, to taste

4 russet potatoes or sweet potatoes (2 pounds)

2 pcs lettuces

1 red onion

10 cherry tomatoes

Preheat the broiler on your oven. Arrange the baking rack about 5 inches away from the top heating element.

Square shrimp in a large mixing bowl, and dry pat with paper towels. Add oil and toss until the shrimp are evenly coated. Season generously with salt and pepper, garlic and paprika

Broil for 2 minutes, or until the shrimp are bright reddish-pink and opaque. Remove from the oven and transfer to a serving dish.


Peel the 4 potatoes and cut lengthwise into 1/4-inch-thick sticks or slabs. Toss in a large bowl and add enough cold water to cover. Drain the potatoes and then pat them as dry as possible.


Heat oil in a deep-fryer gold wide saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel.



Blend the dressing ingredients together.

Mix the salad, tomato, onion, cherry tomato, the fries


Drizzle with the dressing

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Creamy Beet & Potato Salad 

Creamy Beet & Potato Salad 

4 potatoes, peeled and cubed

2 carrot, peeled and minced

2 1⁄4 teaspoons salt

1 beet

5 eggs

1⁄2onion, minced

1 garlic diced

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon vinegar

4 tablespoons olive oil

Salt (optional)

Boil potatoes in water with 1 teaspoon salt for 5 minutes. Add the carrot and boil for an additional 5 minutes or until tender.

Boil beet and the eggs separately in water with 1 teaspoon salt until tender, then peel and dice finely. (Remove the eggs after 10 mins of ebullition)

Boil eggs separately in water with 1/4 teaspoon salt until hard, about 10 minutes. Cool and chop eggs.

In a bowl, place cubed potatoes, diced beet, chopped eggs, carrots and onion, the mayonnaise, the mustard, olive oil and salt. Stir and add salt to taste, if using.


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Peas with liver and mustard

Peas with liver and mustard

10 ounces partially thawed frozen or fresh shelled peas (1 3/4 cups)

1 onion, thinly sliced

0.5 kg livers

1 tablespoon garlic

1 teaspoon ginger

1/4 cup butter (or oil), divided

3 tablespoon mustard

Salt to taste 

In a medium skillet cook the liver with the garlic, ginger, onion, salt to taste and mustard, until the onion is translucent and the liver is cooked.

Add the pea and cook for 3 mins and salt to taste.


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Fried Chicken Feet

Fried Chicken Feet

10 Chicken Feet

4 cloves of garlic

1 teaspoon ginger

1 bouillon cube


Clean the chicken feet (remove claws)


Slow cook the chicken feet for about 1 hours in a little fat or lard until they feel soft and flexible to the touch.

Set fryer to 350°F and drop in the precooked and declawed feet. Be sure to keep fryer covered while the chicken feet give off any remaining water

Once golden brown, pull feet from the fryer and place in a mixing bowl or plate lined with paper towels to drain off excess oil.

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Stuffed rolled pastry

Stuffed rolled pastry

2 cup of very fine semolina

1 cup flour

1 teaspoon salt

1 teaspoon of sugar (optional, but it helps to give a nice golden color to pancakes)

1/2 liter of lukewarm water

Butter mixture (50g) + Sunflower oil (50ml)

1 tablespoon of oil

300 g ground meat

Spices: salt, pepper, ginger, garlic powder, harissa

1 cup of vegetable

1 onion

Salt to taste

In a large casserole, heat the olive oil and add the onions over medium heat. Add the vegetable and cook for 2 mins

Add the minced meat and the seasoning. Stir to break up the meat until the meat is browned all over and all liquids have evaporated, about 5 minutes. At this stage your filling is ready, set aside and keep in the fridge.

In your robot or bread machine, mix the flour, semolina salt, sugar and add small warm water until obtaining a very smooth dough (about 5min at medium speed)

Form small balls and let stand 5min

Spread the dough with the butter / oil mixture, without tearing it

Add the ground meat and roll

Bake in the oven at 350F for 18 to 20 minutes until lightly golden