- 2 cups pearled barley, cooked until tender
- 1 bunch asparagus, trimmed and chopped on the bias.
- 1 head radicchio, cut thin
- 1 cup breach mushrooms with bottoms, stems trimmed
- 1 cup oyster mushrooms, trimmed
- 2 tablespoons garlic, minced
- 2 cups vegetable stock or broth
- ½ cup Yondu vegetable umami
- ¼ cup butter, optional
- 4 tablespoons sesame or peanut oil
- Salt, to taste
- Pepper, to taste
- 1 cup toasted slivered almonds, or crushed Marcona almonds, to garnish
- In a large rondo/pan add oil, garlic, asparagus, and mushrooms. Sauté on medium until asparagus is tender, but still has a little crunch.
- Add radicchio and cook for an additional two minutes.
- Add cooked barley, stock, and Yondu. Cook until liquid is mostly reduced. You can add the butter at this stage and melt, if using, or keep it vegan.
- Season with a bit of salt and pepper to taste and garnish with toasted almonds.
Bailan is an African food experience company specializing in high-quality spice blends that capture the flavors of Africa. These African-inspired spices are made of 100 percent natural ingredients, with no salt, sugar, preservatives, artificial flavoring, or GMOs. They strive to bring the euphoric, authentic African dining experience to dinner tables across the globe. Now you get to experience the wonderful flavors of Yaoundé, Lagos, and Nairobi!
You can even shop these spices according to South African, North African, or West and Central African regions.
Put your cooking skills to the test with this Chicken Cape Malay Curry recipe.
- 1Lb chicken breast, cut into cubes
- 3 Tbsp Canola or Coconut oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 small tomato, finely chopped (optional)
- 3 Tbsp Bailan Spice Cape Malay curry
- 1 can of coconut milk
- Salt and freshly cracked black pepper, to taste
- Heat oil in a skillet, season the chicken with salt and pepper, and brown on either side
- Add the onion and fry till golden
- Add the garlic, curry, and tomato (optional) and fry till combined
- Reduce the heat and slowly add the coconut milk, stirring until all is combined
- Add salt (and pepper) to taste and bring to a simmer for about 10minutes
- Garnish with parsley and serve with rice