Wiga Wagaa Chilli Sweet and Salty Popcorn

This will go down well for those evenings when you want to sit in front of the TV with a glass of wine or beer and a bowl of popcorn!

Ingredients

  • 120g Popcorn kernels
  • 60ml Wiga Wagaa chilli oil
  • 60g sugar
  • 1 tsp salt, coarsely ground

How to make
1.Heat the oil, medium heat in a large pan and add the popcorn kernels.
2.Cover the pan with a well fitted lid and shake to coat the kernels with oil.
3.When the oil starts to sizzle, sprinkle the sugar over the kernels.
4.Cover the pan and continue to shake occassionally until the popping stops.
5.Remove from the heat and allow to stand for about 1 minute.
6.Toss the popcorn and salt together.
7.Transfer to a bowl and enjoy.

Wiga Wagaa BBQ Seafood Parcel

Wiga Wagaa BBQ Seafood Parcel

This is my favourite BBQ food because I love fish and seafood and could eat them until the cows came home!

Guests love it too!

Make one Wiga Wagaa fish parcel per person at the BBQ if you like, or you can share the parcel amongst you.

What you need

  • Wiga Wagaa chilli sauce
  • Prawns
  • Boneless fish fillet (salmon, cod, haddock)
  • Bacon
  • Mussels
  • Black pepper
  • Aluminium foil

How do you make it?

  1. Tear off a piece of foil about 10 inches square.
  2. Place 6 prawns & 3 mussels in the foil.
  3. Cut the fish into 1 inch cubes and place 4 pieces each of salmon, cod & haddock into the foil
  4. Cut the bacon into small pieces and spread evenly on top of the fish
  5. Sprinkle a bit of black pepper into the mix.
  6. Finally add about half a teaspoon of Wiga Wagaa chilli sauce and mix well.
  7. Close up the parcel and place on the BBQ and cook for about 10 minutes.
  8. Check from time to time to ensure that the parcel is cooking and boiling on the BBQ.

Serve hot.

Wiga Wagaa Stir Fry Chicken Breast

The beauty about stir fry is that it’s quick and easy to make & can be used for different food types – and it’s a healthy way of cooking!

Using Wiga Wagaa chilli oil will add kick to this dish!

Ingredients

  • 1 medium sized chicken breast – cut into thin 1 inch pieces
  • ½ medium size onion – cut into small pieces but not too small
  • ¼ each of small red, green and yellow peppers – cut into about 1 inch cubes
  • 2 carrots – thinly sliced
  • 6 small florets of broccoli
  • 4 tablespoons of tinned sweet corn
  • 3 spring onions – washed & cut into 1 inch length
  • 3 tablespoons of light soy sauce
  • Salt
  • Black pepper
  • Fresh Basil – to garnish
  • 3 Tablespoons of Wiga Wagaa chilli oil
  • Wiga Wagaa chilli paste (optional)

Cooking

  1. Heat (low heat) the Wiga Wagaa oil in the Wok until it is warm – do not over heat as this could release the chilli in the Wiga Wagaa oil into the air.
  2. Add the chicken pieces and stir for 30 seconds
  3. Add the onions stir for a further 30 seconds; add the spring onions and peppers stir for 30 seconds.
  4. Add the broccoli and carrots, stir for a further minute.
  5. Add the soy sauce and sprinkle a little bit of salt and ground black pepper to taste.
  6. Stir for 1 minute, finally add the sweet corn and stir for about 30 seconds.
  7. Garnish with the Basil.

Try tasting it and if it’s not chilli hot enough for you, add 1 teaspoonful of Wiga Wagaa chilli paste.
Serve hot.   Chicken Breast Cooked with Wiga Wagaa Cooking Paste.

Wiga Wagaa Stir Fry Wild Mushrooms (Vegetarian)

I love mushrooms, especially Chestnut & Shitake. Chestnut mushroom has a nutty flavour and taste to it, while Shitake has a chewy rubbery feel to it – that’s a good combination to experience!

Wiga Wagaa Chilli Oil Wild Mushrooms Recipe

Wiga Wagaa Chilli Oil Wild Mushrooms Recipe

Using Wiga Wagaa chilli oil will add kick to this dish!
Ingredients

  • 1 punnet of mushrooms – cleaned, washed and cut into fairly large size
  • ½ medium size onion – cut into small pieces but not too small
  • ¼ each of small red, green and yellow peppers – cut into about 1 inch cubes
  • 2 carrots – thinly sliced
  • 6 small florets of broccoli
  • 4 tablespoons of tinned sweet corn
  • 3 spring onions – washed & cut into 1 inch length
  • 3 tablespoons of light soy sauce
  • Salt
  • Black pepper
  • Fresh Coriander – to garnish
  • 4 Tablespoons of Wiga Wagaa chilli oil
  • Wiga Wagaa chilli paste (optional)

Cooking

  1. Heat (low heat) the Wiga Wagaa oil in the Wok until it is warm – do not over heat as this could release the chilli in the Wiga Wagaa oil into the air.
  2. Add the onions and stir for about 30 seconds, add the spring onions and peppers stir for 1 minute.
  3. Add the broccoli and carrots, stir for a further minute.
  4. Turn the heat up at this stage, add the mushrooms and stir for 30 seconds.
  5. Add the soy sauce and sprinkle a little bit of salt and ground black pepper to taste. Stir for 1 minute, finally add the sweet corn and stir for about 30 seconds.
  6. Garnish with the coriander.

Try tasting it and if it’s not chilli hot enough for you, add 1 teaspoonful of Wiga Wagaa chilli paste.
Serve hot.

Wiga Wagaa Chilli Egg

This is one of my favourite and is prepared and ready to eat in less than 5 minutes.

Wiga Wagaa Chilli Egg Recipe

Wiga Wagaa Chilli Egg Recipe

What you need

  • Wiga Wagaa Chilli Oil.
    Two or more medium sized eggs.
    A bit of salt and black pepper.

How do you make it?

Add a tablespoon of Wiga Wagaa Chilli Oil in a frying pan, warm at low heat. Be careful not to overheat the oil to avoid chilli from the oil getting in the air and causing you to cough.
Crack and add the eggs straight into the warm oil, sprinkle a bit of salt and black pepper on the eggs.
Turn up the heat slightly and stir the mixture until the eggs are cooked to your liking – for some people this could be when the yellow yolk is no longer runny.
Serve hot and garnish with tomatoes and basil. SONY DSC