Ingredients for the Peri Peri Coconut Ramen
September 8, 2021
On the Menu — September 9, 2021
Since opening Butcher Block in 2018, Master Meat Crafter Gregory Burrowes has been an ardent supporter of local purveyors. Culinary artist Oji Jaja can attest to this as his Ashebre line of Gourmet Condiments is available at Butcher Block. Jaja’s menu relies heavily on plant-based products kicked up several notches with his line of seasonings. Thursday Food suggests trying two of his recipes for your weekend table.
Ashebre Gourmet Condiments Blackening Spice (left) and Peri Peri Sauce
AshebreBlackeningSpice (left)and Peri PeriSauce
Ashebre Blackening Spice used to coat tofu chunks.
Chopped escallion added as garnish.
Coconut milk stock poured into a bowl of blackened tofu, pak choy, carrot, corn, noodles, and escallion.
Peri Peri Grilled Cauliflower
Culinary ariste Oji Jaja presents his plated Peri Peri Coconut Ramen. (Photos: Naphtali Junior)
