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néré seeds

🥗Healthier: ground nuts

💰Cheaper: soybeans

Ground nuts provide a similar texture and flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Sunflower oil is more affordable and widely available.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based alternative that is often less expensive.

leafy greens

🥗Healthier: spinach

💰Cheaper: cabbage

Cabbage is a cost-effective substitute with a similar texture.

Rinse the dried hibiscus flowers under cold running water to remove any debris.

In a pot, bring the 8 cups of water to a boil.

Once the water is boiling, add the rinsed hibiscus flowers to the pot.

Reduce the heat to low and let the hibiscus flowers simmer for about 10-15 minutes.

Strain the liquid to remove the hibiscus flowers.

Sweeten the Sombi to your liking with sugar or honey while the liquid is still warm.

Allow the Sombi to cool to room temperature and then refrigerate it until it's cold.

Serve the chilled Sombi over ice, garnished with mint leaves or slices of fresh fruit if desired.

Prepare the locust beans by rinsing them thoroughly to remove excess salt and debris.

Crush the locust beans using a mortar and pestle until you have a coarse paste.

Heat the oil in a saucepan over medium heat and sauté the finely chopped onions and minced garlic until translucent.

Add the chopped tomatoes to the saucepan and cook until soft and well incorporated.

Add the crushed locust beans to the saucepan and stir well to combine.

Season the mixture with salt and pepper according to your taste.

Allow the sauce to simmer over low to medium heat for about 15-20 minutes.

If the sauce is too thick, add a bit of water to achieve your desired consistency.

Taste the sauce and adjust the seasoning if needed.

Prepare the marinade by whisking together soy sauce, honey, olive oil, minced garlic, grated ginger, paprika, and black pepper.

Place the chicken wings in a large bowl or resealable plastic bag and pour the marinade over them, ensuring they are evenly coated.

Marinate the chicken wings in the refrigerator for at least 2 hours or overnight for more flavor.

Preheat your grill to medium-high heat.

Remove the chicken wings from the marinade and let any excess drip off.

Place the wings on the preheated grill and cook for about 15-20 minutes, turning occasionally until cooked through and charred.

Baste the wings with barbecue sauce during the last 5-10 minutes of grilling.

Check that the internal temperature of the chicken wings reaches 165°F (74°C).

Transfer the cooked wings to a serving platter and optionally sprinkle with sesame seeds and chopped green onions.

Prepare the chicken brochettes by whisking together olive oil, soy sauce, minced garlic, ground cumin, paprika, cayenne pepper, salt, and black pepper for the marinade.

Place the chicken pieces in a large bowl or resealable plastic bag and pour the marinade over them, making sure each piece is well-coated.

Marinate the chicken in the refrigerator for at least 1-2 hours or overnight for more flavor.

Preheat your grill to medium-high heat and thread the marinated chicken pieces onto the skewers.

Grill the skewers for about 10-15 minutes, turning occasionally until fully cooked and charred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens