Kinaja Recipes

KINAJA

Steps:

• In an electric blender, mix together orange juice, kiwi, bananas, pineapple, and pineapple juice until well blended. Pour the mixture into a pitcher.
• Place the ice in the blender, then pour the fruit mixture over the ice. Process until the ice is blended in with the fruit juices.

MY BEST-EVER JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

BAMYA

Steps:

• Mix the lamb with 1 teaspoon seven spice blend in a large bowl, tossing to coat, and set it aside. Heat 1 tablespoon of the olive oil in a Dutch oven or heavy-bottom pot over medium heat. Add the lamb to the pot and sear until brown on all sides, stirring occasionally, about 7 minutes. Remove the lamb from the pot and set it aside.
• Heat 1 tablespoon of olive oil in the same pot over medium heat. Saute the onion until tender and golden brown, about 5 minutes. Add in the minced garlic and cilantro and stir to combine. Add the remaining 1 tablespoon of olive oil and the okra. Stir in 1 teaspoon kosher salt, the remaining 1 teaspoon of seven spice and add the browned lamb. Add in the diced tomatoes, tomato paste and 3 cups of water.
• Cover and cook the stew over medium heat until the lamb is fully cooked, 30 to 40 minutes. Add the lemon juice to the stew right before serving. Taste and adjust the seasoning with more salt.

SUPERKANJA

Steps:

• Heat the oil in a large pan over a low heat, and fry the onions until softened. Add the tomato purée and cook for 5-7 mins, then pour in 2½ litres water. Tip in the beef and fish. Bring to the boil and cook for 15 mins. Transfer the fish to a plate using a slotted spoon. Set aside.
• Stir in the pepper, garlic, chilli, bay and okra. Season with salt.
• Reduce the heat to low and simmer, uncovered, for 25 mins. Add the palm oil and baking powder. Simmer for another 25-30 mins, stirring occasionally. Return the fish to the pan and continue to simmer for 15 mins. Serve with rice.

KINAJA

Steps:

• In an electric blender, mix together orange juice, kiwi, bananas, pineapple, and pineapple juice until well blended. Pour the mixture into a pitcher.
• Place the ice in the blender, then pour the fruit mixture over the ice. Process until the ice is blended in with the fruit juices.

KINAJA

Steps:

• In an electric blender, mix together orange juice, kiwi, bananas, pineapple, and pineapple juice until well blended. Pour the mixture into a pitcher.
• Place the ice in the blender, then pour the fruit mixture over the ice. Process until the ice is blended in with the fruit juices.

KINAJA

Steps:

• In an electric blender, mix together orange juice, kiwi, bananas, pineapple, and pineapple juice until well blended. Pour the mixture into a pitcher.
• Place the ice in the blender, then pour the fruit mixture over the ice. Process until the ice is blended in with the fruit juices.

KINAJA

Steps:

• In an electric blender, mix together orange juice, kiwi, bananas, pineapple, and pineapple juice until well blended. Pour the mixture into a pitcher.
• Place the ice in the blender, then pour the fruit mixture over the ice. Process until the ice is blended in with the fruit juices.