RoboFood

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.

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

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

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.

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.

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.