Beef & Collards Stew with Sadza

Strawberry Filled Sweet Magwinyas

Strawberry Shortcake Trifle & Banana Pudding Trifle

Papaya & Arugula Salad with Lemon Vinaigrette

Crispy Avocado Baked Fries with Homemade Aoili

Gather all ingredients and prepare by chopping vegetables and cutting beef into cubes.

Prepare the Ingredients

In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and season with salt, black pepper, and paprika. Brown the beef on all sides, about 5-7 minutes.

Brown the Beef

Add the diced onion and minced garlic to the pot, sautéing for 2-3 minutes until fragrant. Then, add the sliced carrots and diced potatoes, stirring well.

Sauté the Vegetables

Stir in the chopped collard greens, tomato paste, and beef broth. Bring to a boil, then reduce heat to low.

Add Collards and Broth

Cover the pot and let the stew simmer for 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add cayenne pepper to taste.

Simmer the Stew

Prepare Sadza (a cornmeal porridge) separately. Serve the beef and collard stew hot over a bed of Sadza.

Serve with Sadza

Beef chuck, cut into cubes

Collard greens, chopped

Onion, diced

Garlic, minced

Carrots, sliced

Potatoes, diced

Beef broth

Tomato paste

Olive oil

Salt

Black pepper

Paprika

Cayenne pepper

In a large bowl, combine the flour, sugar, yeast, and salt. Mix well. In a separate bowl, whisk together the warm water, egg, and melted butter. Add the wet ingredients to the dry ingredients and knead until a smooth dough forms. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Dough

In a saucepan over medium heat, combine the chopped strawberries, sugar, cornstarch, and lemon juice. Cook for about 5-7 minutes, stirring frequently, until the mixture thickens. Remove from heat and let cool.

Prepare the Filling

Once the dough has risen, punch it down and divide it into small balls. Flatten each ball and place a spoonful of the strawberry filling in the center. Fold the dough over the filling and seal it tightly.

Assemble the Magwinyas

Heat oil in a deep frying pan over medium heat. Fry the filled dough balls until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.

Fry the Magwinyas

Serve warm as a delightful sweet treat. Optionally, dust with powdered sugar before serving.

Serve

All-purpose flour

Sugar

Instant yeast

Warm water

Butter, melted

In a mixing bowl, whisk together the vanilla pudding mix and milk until smooth. Let it sit for 5 minutes to thicken.

Prepare the Vanilla Pudding

In a large trifle bowl or individual cups, start by layering cubes of pound cake at the bottom.

Layer the Cake and Fruits

Spread a layer of strawberry jam over the pound cake, followed by a layer of sliced strawberries.

Add Strawberry Layer

Spoon a layer of prepared vanilla pudding over the strawberries.

Add Pudding Layer

Top the pudding layer with a generous dollop of whipped cream.

Add Whipped Cream

Repeat the layering process with the remaining ingredients: pound cake, strawberry jam, strawberries, vanilla pudding, and whipped cream.

Repeat Layers

For the banana pudding trifle, use sliced bananas instead of strawberries in the last layers.

Banana Layer

Cover the trifle and refrigerate it for at least 2 hours before serving to allow the flavors to meld.

Chill and Serve

Strawberries, hulled and sliced

Bananas, sliced

Pound cake, cut into cubes

Vanilla pudding mix

Milk

Whipped cream

Strawberry jam

Granulated sugar

Vanilla extract

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.

Make the Vinaigrette

In a large salad bowl, combine the diced papaya, arugula, cherry tomatoes, cucumber, and red onion.

Prepare the Salad

Drizzle the lemon vinaigrette over the salad and toss gently to combine.

Add Dressing

Sprinkle the crumbled feta cheese on top of the salad before serving.

Finish with Feta

Papaya, diced

Arugula leaves

Cherry tomatoes, halved

Cucumber, sliced

Red onion, thinly sliced

Feta cheese, crumbled

Lemon juice

Honey

Black pepper, freshly ground

Preheat the oven to 425°F (220°C). Cut the avocados in half, remove the pit, and scoop out the flesh. Cut each half into fry-shaped pieces.

Prepare the Avocados

In one bowl, place the all-purpose flour. In a second bowl, beat the eggs. In a third bowl, mix the panko breadcrumbs with salt, pepper, and paprika.

Set Up Dipping Stations

Dip each avocado fry first in flour, then in beaten eggs, and finally coat with the panko mixture. Place the coated fries on a baking sheet lined with parchment paper.

Coat the Avocado Fries

Drizzle the coated avocado fries with olive oil. Bake in the preheated oven for 15-20 minutes or until golden and crispy, flipping halfway through.

Beef & Collards Stew With Sadza

Strawberry Filled Sweet Magwinyas

Strawberry Shortcake Trifle & Banana Pudding Trifle

Papaya & Arugula Salad With Lemon Vinaigrette

Crispy Avocado Baked Fries With Homemade Aoili