The Papabrowne Table

Ingredients: Yam (peeled and cut into chunks) For Oil, choose ONE: Papabrowne Palm Oil – for rich colour and traditional flavour Papabrowne Sunflower Oil – for light, clean taste Onions (use plenty for flavour) Big dried prawns Smoked manila fish Crayfish powder Chopped habanero pepper (atarodo) Tomato puree (or blended tatashe) Seasoning cubes/powder Salt Water or stock (optional) Sliced vegetables: uziza, ugu, or both What each oil does (Choose based on your preference): Papabrowne Palm Oil Rich traditional Nigerian flavour Beautiful red/orange colour Deep smoky, earthy taste Best if you love classic, native-style yam pottage Papabrowne Sunflower Oil Light, clean taste Allows fish, crayfish and pepper flavours to stand out Smooth finish Best if you prefer a milder or modern-style yam pottage Instructions: 1. Heat Your Oil Add Papabrowne Palm Oil OR Papabrowne Sunflower Oil into the pot and let it heat up. 2. Build the Flavour Base Add plenty of onions and fry well. Add dried prawns and fry until fragrant. Add smoked manila fish. Add crayfish powder. Add chopped habanero pepper. Let everything fry together to develop deep flavour. 3. Add Tomato Add tomato puree (or blended tatashe). Fry for 5–7 minutes until the raw taste is gone and the flavour is rich. 4. Add Yam and Liquid Add yam chunks. Pour in water or stock. Add seasoning cubes and salt. Stir everything well. 5. Cook Cover and cook for 15–20 minutes until yam is soft. 6. Mash to Preferred Texture Open the pot. Mix and mash until thick and creamy with a few chunks. Add a little water if needed. Cover again and let it simmer until everything comes together. 7. Add Vegetables Stir in sliced uziza or ugu, or both. Cook briefly so the vegetable blends in without overpowering the dish. Serving Tips: This yam pottage can be served with: Grilled chicken Grilled turkey Spicy fish sauce

A rich, flavorful egg dish cooked with tomatoes, mackerel, aromatics, and fresh thyme. Perfect for a hearty breakfast or brunch!

Ingredients: Papabrowne Golden Sella Basmati Rice 1 can coconut milk Mixed peppers (red, yellow, green) 1 white or red onion (Mama Esther prefers white) 2–3 stalks green onions (spring onions) 1 cup carrots (chopped) 1 cup green beans (chopped) 2–3 cloves fresh garlic, minced 1 small piece fresh peeled ginger, minced 1 tsp each: ground garlic, ground ginger, black pepper, white pepper 1 tbsp mixed herbs 1 tsp thyme 1 tsp Cajun seasoning 1–2 Scotch bonnets (chopped or minced) 1–2 chicken cubes (or preferred seasoning cubes) 1 tbsp ground or flaked crayfish (optional but adds deep flavor) Papabrowne Sunflower Oil (about 2–3 tbsp) Salt to taste Instructions: Prep the vegetables Cut carrots and green beans into small pieces; set aside. Slice mixed peppers and green onions; place them in a bowl, season lightly with salt, ground garlic, ground ginger, and peppers. Add 2 tablespoons of Papa Browne Sunflower Oil, mix, and cover. Dice onions, mince Scotch bonnet, ginger, and garlic. Wash the rice Rinse Papa Browne Golden Sella Rice in warm water to remove starch. Drain and set aside. Cooking Instructions: 1. Par-cook the veggiesSteam or briefly soak the carrots and green beans in hot water until slightly soft. Set aside. 2. Build the flavor base Heat Papabrowne Sunflower Oil in a pot or wok over medium heat. Add chopped onions and sauté for 2 minutes. Stir in Scotch bonnet, minced ginger, and garlic; cook for 2–4 minutes until fragrant. Add chicken cubes, salt, mixed herbs, thyme, and Cajun seasoning. Sauté for 5–8 minutes on low heat to deepen the flavor. 3. Cook the rice Pour in the coconut milk and stir. After about 2 minutes, add the drained rice and mix everything together.  Add just enough water to cook, avoid too much so the rice doesn’t get too soft. Cover and cook on low-medium heat, stirring occasionally. 4. Prepare the stir-fry mix In a separate pan, sauté the seasoned green onions and mixed peppers for 5 minutes. 5. Finish the fried rice When the rice is almost cooked, stir in crayfish powder (if using). Add the sautéed pepper mix, steamed carrots, green beans, and some extra spring onions. Mix gently and cook for 5–10 minutes on low heat for the perfect coconut fried rice texture; rich, and aromatic. Serving Tips: Serve with grilled or fried chicken, turkey, or jerk chicken for a rich, flavorful meal that complements the coconut aroma beautifully.