Fans of the cooking TV show, My Kitchen Rules will be familiar with Monzir and Janelle, the couple who won the grand final after a frenzied cook-off in the kitchen, serving 100 plates of food over 4 courses. The couple scored 27 out of 30 points, earning $100,000 in prize money.

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The dish of the night, according to judge Manu Feildel was Monzir’s Sundanese beef spice and okra stew, which the couple made by following Monzir’s mother’s recipe. And as a nod to multiculturalism, they also blended their Sudanese and Turkish-Filipino backgrounds by serving kataifi prawns with halloumi and watermelon salad and a grilled adana with cacik, sumac, and an onion salad with bazlama. Monzir and Janelle made baklava with kaymak ice cream and candied walnuts for dessert. 

 

Since then, the couple has been sharing plenty of food-related content on their social media pages. Janelle loves baking and creates custom-designed cakes in her business Sassy Sprinkle Cakery and the couple has developed a range of Sudanese spices celebrating their bond over food. Monzelle, half Monzir and half Janelle represents two people, their heritage, and their love for hearty food and family.

Introducing Sudanese Agashe dukkha

Agashe dukkha is a traditional Sudanese spice with peanut, chilli, cumin and paprika flavours. Agashe has been developed over 5 years by Monzir and his father. Their reason? To keep a part of Sudan alive in Australia. 

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Monzir and Janelle say Agashe is a versatile and cherished recipe, so they hope fellow Aussies will use it in everyday meals. Crumb your favourite protein, use it as a seasoning or even add it to your stove-top cooking. Agashe can also be used in rice, mac and cheese or salads. It’s so versatile it can be added to fajitas, soups and even chicken schnitzel! And for entertaining, Agashe is a delicious dipping condiment and an excellent accompaniment at barbecues. 

For more ways to use agashe, Monzir and Janelle have created a recipe book to help you bring this spice into your life. 

15 recipes you can make with agashe 

 

You can find more about the couple at the following links:

Instagram @monzellemkr and @monzirhamdin

Tiktok @monzellemkr

If you’re keen to try agashe, Monzir has shared his recipe for Sudanese spiced fish with us.

sudanese agashe fish

Ingredients

  • 1 whole Tilapia fish
  • 6 cloves fresh garlic, crushed
  • 1 tsp fresh cracked black pepper
  • 1 tsp salt

COATING

  • 1 cup Sudanese agashe spice mix
  • 1 cup plain flour

SPICE MIX

  • 1 tbs salt
  • 1 tbs cumin
  • 1 tbs smoked paprika
  • 1 tbs garlic powder
  • 1 tsp white pepper
  • 3 eggs, beaten
  • Oil for frying
  • Fresh lime, to serve
  • Coriander, to serve
  • Red onion, to serve

SUDANESE SHATA

  • 2 tbs peanut butter
  • 3 red chillies
  • 3 green chillies
  • 2 red birdseye chillies
  • 1 tbs olive oil
  • 1 tbs salt
  • 1 tsp pepper
  • 1 cup lime juice

Method

  1. Prepare the chillies by adding them to the processor (seeds in to make it hot, seeds out to tone down the heat). Add the lime juice to the processor and pulse until combined. Add the salt, pepper and peanut butter and pulse. Add the olive oil and blend until combined. Add 1 tbs or so of water if needed to reach a thinner consistency suitable for dipping.
  2. To make the fish, prep the whole fish by gutting out the inside and scaling the fish, leave the head and tail on. Score the flesh with a sharp knife and set aside. Whisk the spices together and set aside. Mix together the flour and agashe spice and set aside. Whisk the eggs together and set aside.
  3. Crush some fresh garlic, add black pepper and salt and mix together to form a paste. Rub the garlic and pepper paste over the whole fish, inside and out and into the slits. Sprinkle the spice mix over the whole fish (inside and out) and set aside.
  4. Dip the fish into the beaten egg and coat generously (inside and out). Dip the fish into the flour and agashe mix and coat evenly.
  5. Heat the oil. Add the fish to the hot oil and fry on each side for roughly 3-4 minutes on each side until golden and crispy. Remove fish from the oil and add to paper towel to drain the excess oil
  6. Serve with Sudanese chilli sauce (shata), fresh lime wedges, red onion and a fresh salad.

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