Family Meals, Global Flavors: Bring Everyone Together with Yaji Spice

Bring everyone together for a family meal with seasonings that are a great fit for one pot rice recipes, Buku stew, and roasted chicken. 

• Try our one pot rice recipe and spice your next family meal with a flavor that tells a story. 
• Try the traditional Buka stew with a rich tomato-and-pepper base and a variety of meats. 
• Try roasted chicken with our Suya spice blend and Ataré spice blend.

Browse our collection of Yaji Spices so you’ll have spices on hand for each of these recipes. Support these women farmers and buy Mama Put for your casserole and stew needs today. 

Enjoy our Simple and Tasty Recipe Blog.

Yaji Spices are the perfect spices for communal meals that bring family to the table. Bring everyone together with seasonings that are a great fit for one pot rice recipes, Buku stew, and roasted chicken. We’ve included recipes for each in this blog post. Spice your next family meal with a flavor that tells a story. 

One Pot Rice Recipe  

Prep Time: 10 minutes  
Cook Time: 30 minutes  
Total Time: 40 minutes  
Course: Main Course  
Cuisine: Asian, Chinese, East Asian, Filipino  
Servings: 2  

Ingredients  

Rice  

• 1 cup short grain rice/sushi rice, or other rice of choice  
• 1/2 to 1 tbsp soy sauce or more to taste  
• 1/2 to 1 tbsp dark soy sauce optional for color  
• 1-2 tsp sugar optional for a bit of sweetness  
• ¼ tsb Ataré  
• 1 tbsp vegetarian oyster sauce  
• 1 tbsp sesame oil  
• 1 cup water equal part/1:1 ratio with the rice  

Vegetables & Protein (totally up to you!)  

• 2 cloves garlic minced  
• 1 scallion chopped  
• 1/2 medium carrot diced  
• 4 shiitake mushrooms or other mushrooms of choice  
• 1 head bok choy chopped  
• 2 tbsp edamame  
• Diced vegan ham  
• ¼ tbsp Ataré  
• Diced bell pepper  

To Finish  

• Sesame seeds for garnish  
• Chili garlic sauce or chili oil or other hot sauce of choice, optional  

Instructions  

1. Wash your rice 2-3 times until the water starts to run clearer. Drain excess water.  
2. In the rice cooker pot, add the rice, soy sauces, Ataré, sugar (if using), sesame oil, veg. oyster sauce, and water. Mix well.  
3. Add your vegetables and protein over the rice. Cover your rice cook and set to cook.  
4. Once cooked, mix everything together. Feel free to season with more soy sauce to taste, if needed. Serve your rice with some sesame seeds and chili sauce/chili oil of choice. Enjoy!  

Recipe adapted from The Foodie Takes Flight.  

Buka Stew  

Ingredients  

• 4 large bell red peppers 
• 6 fresh medium size tomatoes  
• 2 medium onions  
• 1 small onion  
• 1 ½ cups palm oil  
• Scotch bonnet chilies (use according to preference)  
• Beef or chicken bouillon cube  
• 1 tsp Mama Put  
• ½ tsp Ataré  
• Salt  
• Powdered ginger and garlic (optional)  
• 10-12 Pieces of goat meat  
• 400g assorted beef (shaki, ponmo and bokoto)  
• Beef stock  

Instructions  

1. Place a pan on medium heat, add washed goat meat and assorted beef, seasoning, chopped onions and salt, then bring to boil till tender.  
2. Chop a small onion and set aside.  
3. On medium heat, add palm oil and heat till hot, do not bleach the oil. Add chopped onions and fry till translucent.  
4. Add pepper, stir together and leave to cook for about 10 minutes (cover the pot with a lid or reduce the heat because the pepper has a tendency to splutter.) Check on the stew, add beef stock and stir again. Reduce the heat and let the stew do its thing.  
5. At this point, the oil should start to float on the stew, stir and check for salt and all the seasonings. (Taste before you add salt and seasoning if you would be adding beef stock) add water to the stew if it is thick. The stew should be light and not thick.  
6. Add beef, leave the stew to continue to simmer on low heat and stir at intervals. Cook till oil floats on the stew and consistently still light. The stew is cooked when there is no longer foam on the surface and oil can be easily separated from the stew. (Don’t be alarmed if you see enough oil to feed the family for the whole week on the surface of the stew, simply scoop the oil and reserve for another dish during the week). Serve and enjoy!   

Recipe adapted from My Active Kitchen.  

Roasted Chicken  

Prep Time: 15 minutes  
Cook Time: 1 hour, 15 minutes  
Additional Time: 30 minutes  
Total Time: 2 hours  
Servings: 6  
Yield: 1 (3-pound) roast chicken  

Ingredients    

• 1 (3 pound) whole chicken, giblets removed  
• salt and black pepper to taste  
• 4 tbsp Suya blend  
• ¼ tsp Ataré  
• 1 tablespoon onion powder, or to taste  
• ½ cup butter  
• 1 stalk celery, leaves removed 

Instructions  

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).  
2. Place chicken in a roasting pan; season generously inside and out with onion powder, salt, Ataré, Suya and pepper. Place 3 tablespoons of butter in chicken cavity; arrange dollops of remaining butter on the outside of chicken.  
3. Cut celery into 3 or 4 pieces; place in the chicken cavity.  
4. Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).  
5. Remove from the oven and baste with drippings. Cover with aluminum foil and allow to rest for about 30 minutes before serving.  

Recipe adapted from Allrecipes.com.   

Browse our collection of Yaji Spices so you’ll have spices on hand for each of these recipes.