Remember the days when "fusion" cuisine seemed like some exclusive experiment happening only in high-end restaurants? Back then, chefs were the only ones daring enough to mix flavors and techniques in ways we’d never attempt at home. But guess what? Times have changed. Cooks everywhere are proving that blending culinary traditions can be both simple and mouthwateringly delicious. The latest proof? The cookbook AfriCali, which masterfully combines African and Californian cuisines.
“California’s food scene is all about embracing the diverse flavors brought by its immigrant communities, while celebrating the abundance of fresh produce grown right here,” says author Kiano Moju. “When I bring that same mindset to the African dishes I grew up loving and discovered during my travels, it creates something truly special.” So why not give it a try tonight? Your taste buds will thank you!
Shrimp Fried Rice: A Quick and Tasty Weeknight Dish
Serves: 4
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Let’s start with a dish that’s as easy as it is flavorful. This Shrimp Fried Rice brings together the best of both worlds, combining California’s love for fresh seafood with African spices for a meal that’s both comforting and exciting.
Ingredients:
- 1⁄2 lb. raw peeled and deveined small shrimp
- 2 tsp. curry powder
- Juice of 1 lemon
- 3 tbsp. neutral oil
- 1 cup cooked or frozen mixed vegetables or trimmed French beans
- 1 carrot, peeled and grated
- 1 1⁄2 cups leftover cooked rice
- 8 green onions, thinly sliced
Directions:
1. Start by marinating your shrimp. In a bowl, toss them with 1 tsp. curry powder, lemon juice, and a pinch of sea salt. Let them sit while you prep the rest of your ingredients.
2. Heat a wide frying pan over medium-high heat. Add the oil, then throw in the shrimp. Cook, stirring occasionally, until they turn pink. Remove them from the pan and set aside.
3. Now it’s time to add the vegetables. Toss them into the same pan and cook for about 3 to 5 minutes, stirring occasionally. Next, add the grated carrot, cooked rice, and 2 tbsp. of garlic ginger paste*. Mix in the remaining curry powder and a dash of salt, then cook for another 5 minutes.
4. Finally, return the shrimp to the pan along with the green onions. Stir everything together and serve hot.
*For the garlic ginger paste: Peel and chop 1⁄3 lb. fresh ginger into 1⁄2-inch pieces. Combine the ginger, 30 garlic cloves, and 1⁄2 tsp. fine sea salt in a food processor until smooth.
PER SERVING: 241 cal, 6g protein, 28g carbs, 3g fiber, 3g sugar, 12g fat.
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Lamb Meatballs With Chickpeas: A Hearty, Flavorful Feast
Serves: 4
For a more substantial meal, these Lamb Meatballs with Chickpeas are a game-changer. They bring together the richness of lamb with the comforting texture of chickpeas, all spiced up with a blend of African and Californian influences.
Ingredients:
- 3 tbsp. olive oil
- 1 onion, sliced
- 1 tsp. cumin seeds, crushed
- 1 lb. ground lamb
- 3⁄4 cup plain breadcrumbs
- 1⁄2 cup whole milk
- 2 large eggs
- 1 tbsp. garam masala
- Handful cilantro, chopped
- 1 (14 oz.) can diced tomatoes
- 1 (14 oz.) can chickpeas, drained and rinsed
Directions:
1. Begin by heating a pan over medium heat. Add the olive oil, sliced onion, and crushed cumin seeds. Cook for about 10 minutes, or until the onions are soft and translucent. Stir in 1 tbsp. of garlic ginger paste* and cook for another 2 minutes.
2. In a large mixing bowl, combine the ground lamb, breadcrumbs, milk, eggs, garam masala, cilantro, 1 tsp. sea salt, and half of the cooked onion mixture. Mix well and form the mixture into 18 evenly-sized meatballs.
3. In the same pan, increase the heat to medium-high and add a splash of oil. Brown the meatballs on all sides, which should take about 10 minutes. Once they’re golden brown, remove them from the pan and set aside.
4. Reduce the heat to medium and add the remaining onion mixture, diced tomatoes, chickpeas, and the meatballs back to the pan. Season with salt, cover, and let it simmer for 10 minutes. Serve warm and enjoy!
*For the garlic ginger paste: Combine 1⁄3 lb. chopped fresh ginger, 30 garlic cloves, and 1⁄2 tsp. fine sea salt in a food processor until smooth.
PER SERVING: 681 cal, 32g protein, 44g carbs, 7g fiber, 5g sugar, 43g fat.
