Celebrate St. Patrick’s Day with Yaji Spice

Celebrate St. Patrick’s Day with Yaji Spice 

• Infuse your St. Patrick’s Day meals with the bold, aromatic flavors of traditional West African spices. 
• Transform festive dishes with signature spice blends from Yaji Spice, offering rich, bold flavors that add complexity and excitement to every meal. 
• Enjoy the festival season by trying our collection of signature spice blends, perfect for adding bold, unique flavors to your meals. 

Order now and enjoy bold, authentic flavors in every dish

Enjoy our Simple and Tasty Recipe Blog.

As St. Patrick’s Day approaches, join us at Yaji Spice as we celebrate the holiday. Festivities include St. Patrick Day parties and parades, as well as traditional Irish fare like corned beef and cabbage. Our collection of Irish recipes with Ataré blend is perfect for the day. Whether you’re attending a St. Patrick’s Day parade in all green or trying our spices from Nigeria, both traditions share a connecting link—celebrating culture and community through food and festivity. 

What Are the Traditional Irish Foods Eaten on St. Patrick’s Day? 

There are a wide variety of traditional Irish foods that can be eaten on St. Patrick’s Day. One is corned beef, beef brisket that has been cured in salt, spices, and sometimes sugar. It tastes salty with a blend of spices like peppercorns, coriander, and cloves adding to the spiced flavor. There’s a slight sourness to the dish. Corned beef is a popular dish on St. Patrick’s Day. 

Traditional Irish fare also includes Irish stew which is mutton, lamb, or beef paired with root vegetables such as carrots, onions, and potatoes. Shepherd’s pie is another Irish dish—made of beef and vegetables in a crust of mashed potatoes. Colcannon is a mixture of mashed potatoes, butter, milk, and seasonal vegetables such as cabbage or kale. 

Other traditional Irish fare includes cottage pie, corned beef and cabbage, bangers and mash, and potato soup. 

What Are Some Creative Ways to Blend West African Flavors into St. Patrick’s Day Recipes? 

Adding West African flavors to St. Patrick’s Day recipes give traditional Irish dishes a unique twist. We have recipes for several classic Irish dishes, like potato soup, cabbage and sausage, steak and potato pie, and corned beef, all with a sprinkling of Ataré spice blend.  

Irish Potato Soup  

Course: Main course  
Cuisine: Irish  
Prep time: 10 minutes  
Cook time: 20 minutes  
Total time: 30 minutes 

Ingredients  

• 6 slices thin bacon, cut into 1-in. pieces  
• 1 whole medium onion, diced  
• 3 whole carrots, scrubbed clean and diced  
• 3 stalks celery, diced  
• 6 small russet potatoes, peeled and diced  
• 1/2 tsp. kosher salt, plus more to taste  
• Black pepper, to taste  
• 1/4 tsp. Ataré  
• 1/2 tsp. Cajun spice mix  
• 8 cups low-sodium chicken or vegetable broth  
• 3 Tbsp. all-purpose flour  
• 1 cup milk  
• 1/2 cup heavy cream  
• 1 tsp. minced fresh parsley  
• 1 cup grated cheese of your choice  

Instructions  

1. To a soup pot over medium heat, add the bacon pieces and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.  
2. Return the pot to medium-high heat and add the onion, carrot, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, Ataré, and Cajun spice.  
3. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes start to get tender. Whisk together the flour and the milk, then pour it into the soup and allow the soup to cook for another 5 minutes.  
4. Remove half to two-thirds of the soup and blend, in batches, in a blender or food processor until completely smooth. (Note: Use caution when blending hot soup; if possible, allow the soup to cool before blending.) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in the cream, then stir in the parsley, reserving a little for garnish.  
5. Serve in bowls with parsley, cheese, and crispy bacon pieces.  

Recipe adapted from The Pioneer Woman. 

Cabbage and Sausage  

Course: Main course  
Cuisine: Irish  
Prep time: 5 minutes  
Cook time: 20 minutes  
Total time: 25 minutes  
Servings: 4  

Ingredients  

• 1 lb kielbasa smoked sausage  
• 1 1/2 tbsps olive oil, divided  
• 1 medium onion, chopped  
• 3 garlic cloves, minced  
• 1/4 tsp Atare´  
• 1 medium head cabbage, cored and chopped into 1-inch pieces (about 2 lbs)  
• 3/4 tsp kosher salt, plus more to taste  
• 1/2 tsp freshly ground black pepper  
• 1 tsp red wine vinegar  

Instructions  

1. Halve the kielbasa lengthwise and then slice it into 1/2-inch pieces. Heat a large deep skillet or Dutch oven over medium heat.  Add ½ tablespoon oil, ¼ Ataré and the kielbasa. Toss to coat and then cook until browned, about 3 minutes per side. Transfer the kielbasa to a plate.  
2. Return the pan to the stove and reduce the heat to medium low. Add the remaining tablespoon of oil and the onion. Cook, stirring occasionally, until the onion has softened. Add the garlic, cabbage, salt, and pepper. Toss well to combine. Cover and cook, stirring every 4-5 minutes until the cabbage is wilted, about 12 minutes.  
3. Stir in the vinegar and return the kielbasa to the pot. Stir and cover for about 3 more minutes, until the cabbage is tender and the kielbasa is hot. Taste and add salt, if needed. Enjoy!  

Recipe adapted from Barefeet in the Kitchen. 

Steak and Potato Pie 

Course: Main course  
Cuisine: Irish  
Prep time: 55 minutes  
Cook time: 1 hour 25 minutes  
Total time: 2 hours 20 minutes  
Servings: 4-6  

Ingredients 

For the filling:  

• 2 Tbsp. olive oil, divided  
• 2 lb. beef chuck, cut into 1-inch cubes  
• 1 1/2 tsp. kosher salt, divided, plus more to taste  
• 1/2 tsp. ground black pepper  
• 2 Tbsp. salted butter  
• 2 carrots, cut into 1-inch chunks  
• 2 garlic cloves, chopped  
• 1/4 tsp. Ataré  
• 1 onion, diced  
• 1/4 cup all-purpose flour, divided  
• 1 Tbsp. tomato paste  
• 1 cup stout beer (such as Guinness)  
• 1 cup low-sodium beef broth  
• 1 lb. baby red potatoes, quartered  

For the crust:  

• 1 1/2 cups all-purpose flour, plus more for dusting  
• 1/2 tsp. kosher salt  
• 1 1/2 sticks (12 tablespoons) cold salted butter, cut into small pieces  
• 1 large egg yolk, plus 1 whole egg  
• 1 Tbsp. distilled white vinegar  
• 1/4 cup chopped fresh chives  

Instructions 

1. For the filling: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Pat the beef dry and season with 1 teaspoon salt and the pepper, Atare´. Add half of the beef to the pot and cook, turning, until browned all over, 4 to 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the pot and repeat with the remaining beef; remove to the plate.  
2. Melt the butter in the pot and add the carrots, garlic, and onion. Cook, stirring, until starting to soften, 3 to 4 minutes. Stir in 1 tablespoon flour and the tomato paste. Stir 1 minute, then add the beer, beef broth, and the remaining 1/2 teaspoon salt. Return the beef to the pot. Bring to a boil, then reduce to a simmer; cover and simmer gently until the meat is tender, 45 minutes to 1 hour. Add the potatoes; simmer, covered, until just tender, 15 more minutes.  
3. Combine the remaining 3 tablespoons flour with 1/3 cup water in a bowl; stir until dissolved. Add to the pot, stir, and simmer, uncovered, until thickened, 5 minutes. Taste and add more salt if needed. Remove from the heat and transfer to a 9-inch deep-dish pie plate. Let cool for 45 minutes.  
4. Meanwhile, for the crust: Combine the flour and salt in a large bowl. Using a pastry cutter, work the butter into the flour until it resembles tiny pebbles.  
5. Beat the egg yolk with 2 tablespoons of ice water in a small bowl with a fork; add to the flour along with the vinegar and chives. Stir together and knead a few times in the bowl. If the dough is still crumbly, add more ice water a tablespoon at a time until the dough holds together when pinched. Turn out the dough onto a clean working surface; knead until it comes together into a ball. Pat into a disk and wrap in plastic. Refrigerate for 30 minutes and up to overnight.  
6. Preheat the oven to 400°. Roll out the dough on a floured surface into a 13-inch round. Lay the dough over the filling in the pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Cut 3 small slits in the center for steam vents. Beat the whole egg in a bowl with a fork, then brush the beaten egg all over the dough. Place the pie plate on a baking sheet to catch any drips. Bake until the crust is crisp and golden, and the filling is bubbling, 40 to 45 minutes.  

Recipe adapted from The Pioneer Woman. 

Corned Beef  

Course: Main course  
Cuisine: Irish  
Prep time: 15 minutes  
Cook time: 1 hour 30 minutes  
Total time: 1 hour 45 minutes  
Servings: 8    

Ingredients

   
For the brine:  

• 4 quarts water (1 gallon)  
• 1 cup kosher salt  
• ½ cup packed brown sugar  
• 1/3 cup pickling spice blend  
• 2 tsp. pink curing salt  
• 1/4 tsp. Ataré   
• 4 garlic cloves minced 

For cooking:  

• 5 lb beef brisket  
• 4 cups water or beef broth  
• 1 tbsp pickling spice blend  
• 3 large carrots peeled and cut into 2″ pieces  
• 1 lb small red potatoes cut in half  
• 1 head green cabbage core removed and quartered 

Instructions 

To make the brine:  

1. In a Dutch oven or large stock pot add the water, kosher salt, brown sugar, and Ataré to the pickling spice blend, pink curing salt, garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.  
2. In a large container or large sealable plastic bag place beef brisket. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 5-10 days, turning beef on day 5 (some feel 10 days is too much. Feel free to brine it for 5 days, turning it after day 3). On day 10 remove from brining liquid (discard liquid) and follow the directions to cook.  

Cooking method:  

Stovetop method:  

Place the corned beef in a Dutch oven or roasting pan. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Reduce heat, cover (cover with foil if roasting pan) and cook for about 3 1/2 hours. Add water if necessary to keep the brisket covered. You’re looking for an internal temperature of 190-200°F. Place the corned beef on a cutting board, cover with foil, and let it rest for at least 15-20 minutes. Slice ACROSS the grain.  

Oven Braised method: 

Preheat oven to 350°F. Place the corned beef in a Dutch oven or roasting pan. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Cover (cover with foil if roasting pan) and cook in oven for about 3 1/2-4 hours. Add water if necessary to keep the brisket covered. You’re looking for an internal temperature of 190-200°F. Place the corned beef on a cutting board, cover with foil, and let it rest for at least 15-20 minutes. Slice ACROSS the grain.  

Recipe adapted from Kevin Is Cooking. 

How Ataré Can Be Used to Spice up Classic Dishes like Irish Beef and Guinness Stew 

Ataré can spice up classic dishes like Irish Beef and Guinness Stew by adding fresh herbs and spices that give it a hearty, comforting appeal. The full recipe is below: 

Irish Beef and Guinness Stew 

Course: Main course  
Cuisine: Irish  
Prep time: 20 minutes  
Cook time: 2 hours 30 minutes  
Total Time: 2 hours 50 minutes  
Servings: 6 

Ingredients  

• 6 ounces bacon, diced  
• 2 pounds beef chuck  
• 3 tablespoons all-purpose flour  
• 2 medium-large yellow onions, chopped  
• 3 cloves garlic, minced  
• ½ teaspoon Atare´  
• 4 medium-sized firm yellow potatoes, (e.g., Yukon Gold), cut in 1-inch pieces  
• 2 large carrots, chopped in 1/2-inch pieces  
• 2 ribs celery, chopped in 1/2-inch pieces  
• 1 large parsnip, chopped into 1/2-inch pieces  
• 16-ounce bottle Guinness Extra Stout  
• 1 cup strong beef broth (e.g., Better Than Bouillon, add an extra teaspoon or two)  
• 2 tablespoons Worcestershire sauce  
• 1/4 cup tomato paste  
• 1 tablespoons dried and ground porcini mushrooms  
• 1 teaspoon dried thyme  
• 1 teaspoon dried rosemary  
• 1 1/2 teaspoons salt  
• 1/4 teaspoon freshly ground black pepper  
• 2 bay leaves  
• Salt and pepper to taste 

Instructions 

1. Cut the beef across the grain into 1-inch pieces. Sprinkle with some salt, pepper, Atare´ and the flour and toss to coat the pieces. Set it aside.  
2. Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.  
3. Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.  
4. Add the onions and fry them, adding more oil, if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes.  Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes.    
5. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)  
6. Bring it to a boil.  Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.  
7. Serve with some crusty country bread or Irish soda bread.  

Recipe adapted from Daring Gourmet. 

Spice Up Your St. Patrick’s Day Celebration with Yaji Spice 

This St. Patrick’s Day, why not celebrate by cooking these traditional Irish recipes with a West African twist? Ataré spice blend can add a harmonious blend of warmth, smokiness, and nuanced sweetness to your Irish-themed dishes. You’ll be certain to enjoy crowd favorites like corned beef, and cabbage and sausage with a hint of Ataré.