RECIPE: My African-Inspired Poke Bowl Drizzled With an Asian-Inspired Dressing

What you’ll need:

1 cup cooked long grain rice

1 tbsp Spice for Rice

¼ cup julienne peeled carrots

½ a peeled and thinly sliced beetroot

1 tbsp rice wine vinegar

Salt & pepper

¼ cup fresh sweet corn cut off the cob

2 slices of gaka (African cucumber

½ cup thinly slice murivo (rape or kale)

¼ finely chopped onion

1 tbspn oil

1 cup diced bream (tilapia)

¼ cup nyemo beans cooked & seasoned (or any bean you prefer)

1 tbspn thinly sliced ginger

2 cloves garlic finely chopped

A small handful of bean sprouts

1 spring onion finely sliced

1 fresh chilli if you like some heat


For the dressing:

¼ cup soy sauce

50 ml sesame oil

1 heaped tbsp honey

1 tspn finely chopped ginger


Prepping for your bowl:

  • Mix all your dressing ingredients together.
  • Pour half the dressing over your fish.
  • Heat a pan to a medium heat and fry your fish cubes skin down until they turn white, turn the pan off but leave the fish in the pan.
  • In a bowl put your beetroot with a bit of salt and pepper and the rice wine vinegar and allow it to lightly pickle.
  • In another heated pan put your sweet corn and leave it until slightly charred, once again turn off your pan but leave the corn in it.
  • In a pot heat your oil and fry the onions with the thinly sliced murivo, season to taste.


Building your bowl

  • Get yourself a nice bowl in which to serve your poke bowl.
  • Fill the bowl with your rice, sprinkle with the Spice for Rice and mix it up until all the rice has some seasoning. Smooth out the rice to one level.
  • Place all your ingredients around the bowl neatly 


Drizzle your dressing around your bowl and then dress your fish with your thinly sliced spring onion & sprinkle your bean sprouts over your vegetables in the bowl.

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