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23/03/2026

Yaji-Infused Mango Tofu Ceviche with West African Flavors
Steps 👇

Press the tofu: Wrap a block of extra-firm tofu in a clean kitchen towel and place a heavy object (like a skillet) on top. Press for 30 minutes to remove excess water., Cube and season: Cut the tofu into ½-inch cubes. Place in a mixing bowl and gently toss with 1½ teaspoons of RoboFood Nigerian Yaji Seasoning until evenly coated., Prepare the marinade: In a separate bowl, whisk together ⅓ cup fresh lime juice, 2 tablespoons tamarind concentrate, 1 tablespoon water, and ½ teaspoon salt. Stir until smooth., Combine: Add the tofu cubes to the marinade, along with 1 diced ripe mango, ¼ cup finely diced red onion, and 1 teaspoon minced Scotch bonnet pepper (seeds removed). Gently mix to combine., Chill: Cover and refrigerate for at least 2 hours, or up to 4 hours. Do not over-marinate, or the tofu may become too firm or rubbery., Finish and serve: Remove from the fridge and stir in ¼ cup chopped fresh cilantro. Taste and adjust seasoning with more Yaji, salt, or lime if desired. Serve in small bowls over lettuce leaves or with grilled plantain slices on the side.

23/03/2026

Spicy Harra Roasted Sweet Potatoes with Minted Yogurt
Steps 👇

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper., Peel the sweet potatoes and cut them into ¾-inch cubes., Toss the sweet potato cubes with olive oil, RoboFood Batata Harra Seasoning, and a touch of smoked paprika (if using)., Spread them out in a single layer on the baking sheet—don’t overcrowd them, or they’ll steam instead of crisp., Roast for 25–30 minutes, flipping halfway through, until golden and tender when pierced with a fork., Transfer the roasted cubes to a grill pan or cast-iron skillet over medium-high heat., Drizzle with a little more olive oil and sear for 2–3 minutes per side until small charred spots form., Toss with lemon juice while still warm to brighten the flavor., In a medium bowl, combine the Greek yogurt, chopped mint, minced garlic, olive oil, and salt., Stir well. If the sauce is too thick, add a tablespoon of cold water at a time until it reaches a smooth, drizzling consistency., Warm the pomegranate molasses with water and date syrup (if using) over low heat., Stir gently for 2–3 minutes until slightly thinned and aromatic., Remove from heat and let cool., Spread a generous layer of minted yogurt onto a large serving platter or individual plates., Arrange the warm roasted sweet potatoes on top in a slightly overlapping pattern—this allows the yogurt to peek through and adds visual appeal., Drizzle the pomegranate molasses generously over the potatoes., Scatter fresh cilantro or parsley on top., Finish with a sprinkle of flaky sea salt and an extra drizzle of olive oil if desired.

23/03/2026

Grilled Yaji Plantain & Peanut Satay with Fiery Glaze
Steps 👇

Prepare the Peanut Filling, Slice and Season the Plantains, Assemble the Satays, Grill to Perfection, Make the Fiery-Citrus Glaze, Glaze and Serve

23/03/2026

Spicy Mitmita Jackfruit Tacos with Citrus Slaw
Steps 👇

Drain and rinse the two cans of jackfruit, remove tough core pieces, and shred the flesh with fingers or forks., Heat 1 tablespoon olive oil in a saucepan over medium heat; add the diced onion and minced garlic and sauté until soft., Add shredded jackfruit, 1 cup orange juice, orange zest, juice of 1 lime, 1 teaspoon ground cumin, and salt; simmer for 20 minutes, stirring occasionally., Stir in 2 tablespoons Mitmita seasoning and continue simmering for 10–15 minutes until flavors meld and liquid reduces., Preheat the broiler, spread the jackfruit mixture on a parchment‑lined baking sheet, and broil for 4–5 minutes until edges are lightly charred; set aside., In a bowl combine red cabbage, orange segments, lime segments, sliced scallions, chopped cilantro, 1 tablespoon olive oil, 2 tablespoons lime juice, and maple syrup; toss and let sit for 15–20 minutes., Warm the corn tortillas on a dry skillet over medium heat until pliable, then keep them wrapped in a clean kitchen towel., Mix vegan yogurt with 1 tablespoon lime juice, 1/4 teaspoon garlic powder, and a pinch of salt to create a sauce., Assemble each taco: place a portion of the jackfruit filling on a tortilla, top with citrus slaw, drizzle with yogurt sauce, and add avocado, jalapeños, or pickled onions if desired., Serve immediately and enjoy the fusion of spicy Ethiopian flavors with fresh Mexican street‑food style.

22/03/2026

Paprika Beef Goulash
Steps 👇

Pat beef cubes dry and sear in 2 tablespoons oil over medium-high heat until browned; set aside., In the same pot, add remaining oil if needed and sauté onions for 8–10 minutes until golden, then add garlic and cook 1 minute., Reduce heat to medium and bloom the RoboFood Kotanyi Seasoning, smoked paprika, and optional caraway for 1–2 minutes, stirring constantly., Return beef to pot; add red bell pepper, carrots, diced tomatoes, tomato paste, beef broth, and bay leaf. Bring to a gentle boil, then reduce to low, cover, and simmer 1.5 to 2 hours until beef is fork‑tender., If desired, thicken by stirring a slurry of 2 tablespoons flour and water into the stew during the last 15 minutes, or whisk in sour cream off heat for a creamy finish., Discard the bay leaf, adjust salt and pepper to taste, garnish with fresh parsley, and serve hot with buttered egg noodles or crusty bread and a dollop of sour cream.

22/03/2026

Levantine Smoked Eggplant Tacos with Chermoula Slaw
Steps 👇

Make the Pickled Turnip Slaw (Do This First), Grill the Eggplant, Sauté the Chickpeas, Prepare the Chermoula Sauce, Warm the Tortillas, Assemble the Tacos

22/03/2026

Ethiopian-Style Niter Kibbeh Spiced Sweet Potatoes & Lentils
Steps 👇

Melt unsalted butter over low heat, skimming off the milk solids as it clarifies., Stir in two teaspoons of RoboFood's Niter Kibbeh Seasoning and let it steep for 10 minutes., Strain through cheesecloth or a fine-mesh sieve to remove any particulates, leaving behind pure, golden, fragrant fat., Toss cubes of sweet potato in a little olive oil, salt, pepper, and one teaspoon of the Niter Kibbeh seasoning for an extra punch., Spread them in a single layer on a parchment-lined baking sheet so they crisp up instead of steam., Rinse red lentils briefly under cold water, then simmer in vegetable broth with one teaspoon of Niter Kibbeh seasoning, a pinch of turmeric for color, and half a cinnamon stick for subtle sweetness., Cook them uncovered for about 20–25 minutes, stirring occasionally, until tender and thickened., Remove the cinnamon stick before serving., Spoon the creamy spiced lentils onto a serving platter or individual bowls., Arrange the roasted sweet potatoes on top or beside them., Drizzle the cooled—but still liquid—Niter Kibbeh-infused butter over the dish., Top with a scattering of chopped parsley or cilantro., Squeeze a little lemon juice over the top for brightness.

22/03/2026

Vegan Berbere-Spiced Lentil Lasagna with Injera Crepes
Steps 👇

Mix 1 cup teff flour with 1 cup all-purpose flour in a bowl., Whisk in 1 ¼ cups warm water, ½ tsp salt, and 1 tsp apple cider vinegar., Let the batter rest for 30 minutes., Heat a non-stick skillet over medium heat and lightly oil., Pour about ¼ cup batter, swirling to cover the bottom in a thin circle., Cook for 2–3 minutes until edges lift and surface forms small bubbles., Flip carefully and cook 1 more minute., Stack and set aside., Cook 1 cup dried lentils in 3 cups water until just tender., Drain and set aside., Sauté 1 diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger in olive oil until soft and golden., Add 2 tbsp RoboFood Berbere and toast for 30 seconds., Stir in 1 can (15 oz) crushed tomatoes, 2 tbsp tomato paste, and cooked lentils., Simmer 10 minutes, stirring occasionally., Let cool slightly, then pulse in a food processor 2–3 times., Return to pan and adjust seasoning., Spread ½ cup of the lentil filling on the bottom of a 9x13 inch baking dish., Place 3–4 teff crepes over the sauce, overlapping slightly to cover., Spread ⅓ of the remaining lentil filling evenly., Spoon ½ cup of spiced tomato sauce over the lentils., Repeat layers two more times: crepes, lentils, tomato sauce., Top with a final layer of crepes, then cover with the remaining tomato sauce., Sprinkle with chopped cilantro or parsley if desired., Cover with foil and bake for 30 minutes., Uncover and bake 10–15 minutes more to lightly crisp the top., Let rest 10 minutes before slicing.

21/03/2026

Somali-Caribbean Lentil Stew with Charred Plantains
Steps 👇

Heat 1 tbsp coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes., Stir in the minced garlic, grated ginger, diced carrot, and diced celery; cook for 3–4 minutes until fragrant and slightly softened., Add the 2 tbsp Xawaash seasoning and bloom for 30–60 seconds, stirring constantly., Add the rinsed lentils and coat them with the spiced vegetables., Pour in the coconut milk and vegetable broth, then add the bay leaf. Bring to a boil, reduce to a low simmer, cover, and cook for 30–35 minutes until the lentils are tender but not mushy. Remove the bay leaf., While the stew simmers, heat a cast‑iron skillet or grill pan over medium‑high heat and add 1 tbsp coconut oil., Place the plantain slices in a single layer and cook for 3–4 minutes per side until deeply caramelized and blackened in spots; sprinkle with a pinch of sea salt., When the lentils are done, stir in the juice of half a lime and adjust seasoning with salt or extra Xawaash if desired. If the stew is too thick, thin with a splash of broth or water., Serve the stew hot in shallow bowls, topping each serving with 2–3 charred plantain slices and garnishing with fresh cilantro, sliced scallions, and an optional drizzle of coconut milk or toasted coconut.

21/03/2026

Grilled Harissa & Pomegranate Chicken with Levant Seasoning
Steps 👇

Marinate the chicken: In a large bowl, whisk together RoboFood Levant Seasoning, harissa, pomegranate molasses, olive oil, lemon juice, minced garlic, and salt. Add chicken thighs and coat evenly. Cover and refrigerate for at least 1 hour, or up to 6 hours for deeper flavor., Prep the grill: Heat a charcoal or gas grill to medium-high (about 400°F/200°C). Make sure grates are clean and oiled to prevent sticking., Grill the chicken: Remove chicken from marinade (shake off excess) and place skin-side down on the grill. Cook for 6–7 minutes until skin is golden and crisp. Flip and cook another 5–6 minutes, or until internal temperature reaches 165°F (74°C). Baste lightly with reserved marinade during the last few minutes for extra glaze., Char the flatbreads: While chicken rests, lightly brush flatbreads with olive oil and place directly on the grill. Toast for 1–2 minutes per side until charred in spots and warm. Immediately sprinkle with a pinch of RoboFood Levant Seasoning while still hot., Rest and slice: Let chicken rest 5 minutes, then slice into strips or bite-sized pieces., Assemble and serve: Place grilled flatbread on a platter. Top with sliced chicken, red onion, herbs, and cucumber-tomato salad. Drizzle with a touch more pomegranate molasses if desired. Serve with labneh or tzatziki on the side.

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