Serving Suggestions

NTSAMA MARINADE (Lamb,Beef,Chicken,Pork)


Ingriedients:

Ntsama Chilli Sauce (Ginger and Garlic Flavour)

Dark Soya sauce

Olive Oil

1 Lemon

Herbs of Choice. I prefer fresh Thyme.

Salt

Meat.

Direction:

Mix together in a bowl.

1 Tablespoon Ntsama Chilli Sauce

3 tablespoon of Dark Soya Sauce

1 Tablespoon Olive Oil

2 Tablespoons squished lemon juice

Salt to taste.

Place your meat in a roasting pan.

Pour mixture over meat leaving some in the bowl, and massage through. Leave your meat in the fridge overnight or at least 1 hour before roasting.

After roasting, leave your meat to rest for 10 mins before serving, warm up the rest of the marinade in the microwave and pour over your meat and enjoy.

Ntsama Burger Sauce:

Simply mix ½ a teaspoon of Ntsama Chilli sauce with 2 tablespoon of Mayonnaise for an ultimate Burger experience.

NTSAMA SPICY KING PRAWNS

Ingredients:

1 medium onion Chopped

1 sweet red pepper Chopped

3 tablespoons stir-fry oil

King Prawns

Stock cube

Salt

Fresh herbs

1 tsp Ntsama Ginger and Garlic

Direction:

Heat 3 tablespoon of oil in a sauté pan.

Add the chopped onion and peppers Stir fry for 3 minutes.

Then add 1 tsp Ntsama chilli sauce

Then add the King Prawns and herbs,

Add the stock cube and salt if needed.

Stir-fry for further 5 minutes.

Enjoy with tortilla or steamed rice.

 

NTSAMA CHILLI SALSA


Ingredients:

1 medium sized Red Onion

4 Ripe tomatoes (deseeded)

1 Red Pepper

1 Small Red Chilli

2 small cooked beetroot(plain)

½ small cucumber peeled

1-11/2 tablespoons Ntsama Chilli Oil

A splash or two of lime juice,

Salt and pepper to taste.

Direction:

Mix all ingredient together and enjoy!

Chilli Sauce Mini Taster Set

 

 

FIRECRACKER TOFU 🌶️ Created by @myvegandiary87

 

If you like your food flavourful and spicy 🔥 then you have to try this recipe I created for the @mamantsama using their classic chilli sauce ⤵️

 

Their products are all naturally vegan, and having tried each of the sauces, I can say they're packed with freshness and flavour, as well as that scotch bonnet heat.

 

Ingredients

1 pack extra firm tofu, pressed for at least an hour

40g cornflour

1 tbsp light soy sauce

1 tbsp dark soy sauce

Fresh cracked black pepper

100g light brown sugar

60g @mamanstama classic chilli sauce - use less if you don't like it too spicy as it is HOT 🔥

30g vegan butter

1 tsp vegan Henderson's relish

tsp garlic powder

1 tbsp apple cider vinegar

Method

Preheat oven to 180°c (fan oven 170°c).  Spray a large baking dish with cooking spray.

Cut tofu into 1-inch cubes. In a large bowl, toss tofu with both types of soy sauce and some black pepper and set aside to marinate.

Add your @mamanstama chilli sauce, brown sugar, and the butter to a saucepan on the hob over a medium heat. Stir regularly until the butter is melted, the sugar dissolves and the sauce is nice and smooth.

Remove from heat and add Henderson's relish, garlic powder, apple cider vinegar, and a little salt. Set aside.

Place the cornflour in a medium bowl and toss each tofu cube gently in it til coated. Place on a clean plate to the side and repeat until all tofu is coated.

Heat a large frying pan/wok over medium-high heat and add a glug of oil. Once oil is hot, add tofu pieces, cook for 4-5 mins, flipping frequently, until starting to turn golden and crisp up. Remove from pan and place in prepared baking dish.

Stir the @mamantsama chilli sauce mixture again, then pour over the tofu in the baking dish. Place dish in the oven and bake for 10 minutes, then stir tofu well and bake for another 10 minutes. Serve immediately, tossed with sliced spring onions and fresh coriander.